Sometimes you have a little time to fix a special breakfast. Here's 10 recipes to try. You can change a few of the ingredients to make them your own or to include the things you like.
Whatever you do, take some time to enjoy your meal with family or friends.
Breakfast
Casseroles
Ham and
Cheese Casserole with Bow-Ties
Ingredients:
1 1/2 - tsp.
- Sea Salt (divided)
8 - oz. -
Bow-Tie Pasta
4 - Tbs. -
Butter
1 - Garlic
Clove (minced)
1/4 - Cup
- All-Purpose Flour
1/8 - tsp.
- Ground Black Pepper
2 - Cups
- Skim Milk
1 1/4 - Cup
- White Cheddar Cheese (shredded)
1 1/4 - Cup
- Swiss Cheese (shredded)
4 - oz. -
Cooked Ham (diced)
Directions:
1) Preheat oven to 350 degrees.
2) Add 1 tsp. of sea salt to a large pot of
water, and bring to a boil.
3) Add bow-ties and cook for 10 minutes until
pasta is al dente. Drain and set aside.
4) Place butter in a large saucepan over
medium heat, and warm until melted.
5) Add garlic and saute for 30 seconds.
6) Whisk in flour, 1/2 tsp. of salt, and
pepper, and cook, stirring continuously,
until a smooth sauce forms.
7) Gradually add the milk to the mixture,
still stirring constantly.
8) Bring sauce to a boil and let cook for 1
minute. Stir in white Cheddar and Swiss cheese.
9) Continue to cook, stirring occasionally,
until the cheeses melt.
10) Remove cheese sauce from heat, and mix in
the pasta and diced ham.
11) Pour casserole mixture into an 8x8"
baking dish.
12) Bake for 20-25 minutes until cheese is bubbly
and bow-tie ends are browned.
Ham and
Cheese Bake
Ingredients:
4 - Large
Eggs
4 - Large
Egg Whites
1 – Cup -
Non-Fat Milk
2 - Tbs.
- Dijon Mustard
1 - tsp.
- Fresh Rosemary
1 – tsp.
- Fresh Thyme
¼ - tsp.
- Black Pepper
1 – Cup -
Ham Steak (diced)
½ - Cup -
Cheddar Cheese
½ - Cup –
Cilantro (chopped)
Directions:
1) Preheat your oven to 375 degrees F.
2) Mix eggs, egg whites and milk in medium
bowl.
3) Add mustard, rosemary, thyme, black pepper
and ham.
4) Mix well.
5) Transfer to 7-by-11-inch baking dish.
6) Bake for 40 to 45 minutes.
7) Sprinkle with cheese.
8) Bake for 10 minutes or until cheese has
melted.
9) Garnish with cilantro before serving.
Mini
Cauliflower and Cheese Soufflés
Ingredients:
Butter,
for coating pans
1/3 – Cup
- Finely-Shredded Parmesan Cheese
4 - oz. -
Low-Fat Cream Cheese (softened)
1 -
Garlic Clove (minced)
¾ - tsp.
- Dried Oregano
1/8 -
tsp. - Dried Thyme
1/8 -
tsp. - Dried Dill Weed
1/8 -
tsp. - Dried Basil
8 - oz. -
Cauliflower Florets (cooked and cooled)
3 - Large
Eggs
1/2 -
tsp. - Sea Salt
1/4 -
tsp. - Ground Black Pepper
5 - Large
Egg Whites
Directions:
1) Preheat oven to 375 degrees.
2) Use the butter to lightly grease four 8 oz.
ramekins, and press the shredded Parmesan onto the bottom and sides of the
ramekins to coat.
3) Refrigerate ramekins until souffle’ mixture
is ready.
4) In a medium bowl, mix together the cream
cheese, garlic, oregano, thyme, dill weed, and basil until fully combined.
5) Place the prepared cream cheese,
cauliflower, 3 eggs, salt, and pepper into a food processor or blender, and
puree until smooth.
6) Transfer puree to a bowl and freeze for 15
minutes.
7) While puree is in freezer, use an electric
mixer to whip the egg whites until fluffy.
8) Gradually fold the egg whites into the
cauliflower puree.
9) Divide the souffle mixture evenly among the
ramekins.
10) Bake for 25-30 minutes until souffle tops are
a light golden brown.
Cheesy
Frittata On-The-Go
Ingredients:
12 -
Large Egg Whites
1/3 – Cup
- Milk
2 – Cup -
Shredded Cheddar Cheese
Sea Salt
(to taste)
Ground
Black Pepper (to taste)
Directions:
1) Preheat the oven to 375 degrees. Grease 2
muffin tins with nonstick cooking spray.
2) In a large bowl, whisk, together the egg
whites, milk, cheddar cheese, salt, and pepper until combined.
3) Pour batter into the muffin tins, filling
each cup up to 3/4 full.
4) Bake for approximately 18-24 minutes or
until frittatas are set in the middle and a toothpick inserted in the center of
one comes out clean.
5) Season tops of frittatas with salt and
pepper as needed before serving.
Potatoes
Dauphinois’
Ingredients:
1 - Tbs.
- Unsalted Butter (room temperature)
10 - oz.
- Low-Fat Cream Cheese (room temperature)
1 1/2 –
Cups - 2% Milk
1 -
Garlic Clove (smashed)
2 ½ -
pounds - Russet Baking Potatoes (peeled and thinly sliced)
1 - tsp.
- Sea Salt
1/4 -
tsp. - Ground Black Pepper
1/2 – Cup
- Gruyere Cheese (divided)
Directions:
1) Preheat oven to 400 degrees.
2) Use the butter to grease a 9" round
casserole dish.
3) In a large saucepan over medium-low heat,
mix together the cream cheese, milk, and garlic to form a sauce.
4) Bring sauce to a simmer.
5) Add potatoes, salt, and pepper, and
continue simmering, stirring occasionally, until potatoes are tender.
6) Use a slotted spoon to transfer and layer
half of the potato slices in the prepared casserole dish.
7) Sprinkle the potatoes with half of the
gruyere cheese.
8) Spoon the remaining potatoes into the
dish.
9) Pour in as much sauce as needed to cover the
potatoes.
10) Sprinkle with remaining cheese.
11) Place the baking dish onto a rimmed baking
sheet.
12) Bake for 40-45 minutes until golden-brown.
Italian
Style Frittata
Ingredients:
2 - Tbs.
- Butter
2 - Tbs.
- Onion (diced)
1/2 – Cup
- Baby Spinach (minced)
1/2 – Cup
- Prosciutto (chopped, plus additional torn slices for garnish)
4 - Eggs
3 - Tbs.
– Half and Half
2 - Tbs.
- Ricotta Cheese
Sea Salt
(to taste)
Ground
Black Pepper (to taste)
3 - Fresh
Basil Leaves (chopped, plus additional for garnish)
1 - Plum
Tomato (sliced)
Directions:
1) Preheat oven to 400 degrees. Spray a
9" cast-iron skillet with nonstick cooking spray.
2) Melt butter in skillet over medium-high
heat.
3) Add onions and spinach to skillet, and cook
until tender.
4) Stir in prosciutto and set aside.
5) In a large mixing bowl, beat together the
eggs, half & half, ricotta, salt, and pepper.
6) Pour egg mixture into
skillet.
7) Cook the eggs, using a spatula to gently
push them towards the center of the skillet.
8) When eggs are almost set, stud frittata
with tomato slices and sprinkle with basil leaves.
9) Place skillet in oven and bake for 10
minutes, or until eggs are fully set.
10) Gently run spatula around and under the
frittata to remove from skillet and place onto serving dish.
11) Garnish with torn prosciutto slices and
chopped basil leaves before serving.
Tomato –
Potato Tart
Ingredients:
1 - 17.3
oz. – Package - Puff Pastry Sheets (thawed)
2 - Tbs.
- Butter
2 -
Onions (sliced)
1 1/2 –
Cups - Red Potatoes (cooked and diced)
1 -
Garlic Clove (finely chopped)
Sea Salt
(to taste)
Ground
Black Pepper (to taste)
1 – Cup -
Cherry Tomatoes (chopped)
1 1/2 –
Cups - Shredded Gruyere Cheese
Directions:
1) Preheat the oven to 425 degrees. Line a
9-10" round casserole dish with parchment paper.
2) Roll out a sheet of puff pastry into the
prepared casserole dish, trimming to fit. Prick puff pastry sheet lightly with
a fork.
3) Bake for 10 minutes or until the bottom of
the pastry starts to brown.
4) In a large, non-stick skillet over
medium-high heat, warm the butter until melted.
5)Add onions and sauté until
tender.
6) Increase the heat to high, and add the
potatoes to brown.
7) Add the garlic and continue cooking for 1
minute.
8) Season with salt and pepper, and let cool.
9) In a large bowl, combine the tomatoes with
the potato mixture.
10) Pour the mixture into the puff pastry
crust, and sprinkle the gruyere atop the tomatoes and potatoes to coat.
11) Bake for about 20 minutes or until cheese is
bubbling and crust is golden brown.
Bacon and
Onion Casserole
Ingredients:
½ - lb. -
Bacon
4 – Tbs.
- Butter
1 -
9" - Pie Crust
1 - Cup -
Shredded Cheddar Cheese
4 - Eggs
1 - Cup -
Milk
2 - Green
Onions (sliced)
3 – tsp.
- Dry Mustard
¼ - tsp.
- Sea Salt
Directions:
1) Preheat oven to 450 degrees.
2) Cook bacon thoroughly and until crispy,
then break into small pieces.
3) Melt butter then pour carefully into the
pie crust.
4) Sprinkle cheese on top of the butter.
5) Beat eggs well then mix milk and onions and
continue beating for 1 minute.
6) Pour all ingredients into the pie crust and
sprinkle bacon on top of the mixture.
7) Bake for 30 minutes.
Zucchini
and Carrot Bake
Ingredients:
9 - Large
Eggs
2 - Small
Zucchini (peeled and shredded)
2 -
Medium Carrots (scrubbed and grated)
1 1/2 -
tsp. – Sea Salt
3/4 -
tsp. - Ground Black Pepper
Directions:
1) Preheat oven to 350 degrees.
2) Grease 3 6-oz ramekins (small oven-proof
bowls) with nonstick cooking spray.
3) In a large bowl, mix togetherthe eggs,
zucchini, carrots, salt, and pepper.
4) Evenly distribute the egg mixture between
the ramekins.
5) Bake for 40 minutes or lightly browned, and
serve.
Tomato
and Bacon Casserole
Ingredients:
2 - Eggs
2 - Large
Tomatoes (sliced)
8 – oz. -
Sour Cream
2 – Tbs.
- Flour
1 ½ -
Cups - Shredded Cheddar Cheese
6 -
Slices Cooked Bacon (crumbled)
2 -
Potatoes (sliced thinly)
Directions:
1) Beat eggs.
2) Mix sour cream and flour into the egg
mixture and continue beating until all ingredients are combined.
3) Place tomatoes into a shallow baking
dish.
4) Pour half of the cheese and bacon on top of
tomatoes.
5) Pour half of the egg mix on top of the
cheese and bacon.
6) Repeat layering once more.
7) Arrange potatoes on the rim of the
dish.
8) Bake for 25 minutes (or until golden brown)
at 350 degrees.
I'll be posting again soon. I have more Crock-Pot recipes, as well as, a few others I want to share with you.
As always, if you have any recipes you need help with, send me an email and I'll do whatever I can. Don't forget to go back to the beginning to check out some of my earlier postings. Until next time......
