Category: Breakfast

Mexican Scrambled Eggs – Easy Sunday Brunch

This dish is so good. I really like these Mexican Scrambled Eggs! In my opinion, just about anything with taco meat tastes good, so this is a winner.

 

I do like to add some chopped green onions at the end for extra zing. Great recipe!

I’ve used the same recipe and turned it into an omelet. Great flavor and super easy! Great Sunday Brunch dish.

You can also serve in bite-sized baked Tostito scoops for a fun breakfast treat.

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Mexican Scrambled Eggs
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Mexican Scrambled Eggs
Prep Time
10 mins
Cook Time
10 mins
 

Great flavor and super easy! Fantastic Sunday Brunch dish.

Course: Breakfast
Cuisine: Mexican
Keyword: Mexican Scrambled Eggs
Servings: 2
Calories: 295 kcal
Ingredients
  • 4 eggs
  • 1/4 lb left over taco meat
  • 1/4 cup diced green pepper diced (large)
  • 1/2 cup diced tomato
  • 1/2 cup shredded cheese
  • 1 teaspoon cooking oil
Instructions
  1. Heat cooking oil in skillet over medium heat. Add green peppers and saute for 3 minute Add Taco meat and cook until warm. Add tomatoes and saute another two minute.
  2. Add eggs and saute until fully cooked. Spread cheese over top of eggs and leave until melted.
  3. Serve with hash browns or your favorite breakfast side dish.

 

Enjoy!

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Blueberry Blintzes

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Recipe based on one by blu_shoe
Photo by Bergy

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Blueberry Blintzes – Eastern European Delight!

These blueberry blintzes are a fun way to try something a little different and if you’ve already made some variation of pancakes, you should be a total pro!

Pancakes and crêpes are the glory kids of the breakfast routine. This recipe changes things up a bit for something special.

Blintzes are most commonly found in Eastern-European cuisine and are very similar to crêpes, in that they are also usually stuffed with fruits, meats, veggies or cheeses.

Generally, they also have ricotta or cream cheese added in the filling, but for now, we’re keeping it simple—nothing too crazy….

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Print
Blueberry Blintzes
Prep Time
25 mins
Cook Time
5 mins
Refrigerate
1 hr
Total Time
1 hr 30 mins
 

Blintzes are Eastern-European cuisine. Delicious with Blueberries.

Course: Breakfast
Cuisine: Eastern European
Keyword: Blueberry Blintzes
Servings: 4
Calories: 295 kcal
Ingredients
Batter:
  • 1 1/2 cups milk
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cold water
  • 1/4 tablespoons butter melted
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1/2 tablespoon sugar
Blueberry Filling:
  • 1 1/4 pounds blueberries washed and stemmed
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons diced lemon zest
  • 1/4 teaspoon cinnamon
Instructions
  1. In a large bowl or mixer, begin making your batter by combining milk, water, butter, eggs, flour, salt and sugar. Mix until the batter is smooth and there are no lumps. Refrigerate for at least 1 hour (or up to 12).
  2. In a saucepan, for your filling, mix blueberries, sugar, lemon zest, lemon juice and cinnamon together, and place over medium heat. Bring mixture to a boil, then quickly reduce heat and let simmer for 2-3 minutes. Remove from heat.
  3. Take an 8-inch crepe pan (important to have a small pan to insure size and thickness of blintzes) and add a small amount of butter. Place over medium heat.
  4. When the pan is hot, pour in a 1/4 cup of batter and slowly tilt the pan to evenly spread the batter in a circle, until the bottom is completely covered.
  5. Cook for 45-60 seconds, or until the batter is just set and the bottom is browned; flip to brown the other side. Remove to a plate and cover to keep warm. Repeat with the rest of batter.
Assembly
  1. Use a slotted spoon to put 1-2 tablespoons of berry mixture (leaving sauce to drizzle over the top) on the lower third of the blintz. Fold the bottom up and over the filling, tuck in both sides (like a burrito) as you go and roll towards the top of the blintzes. You should end with the seam side down. Repeat with rest of blintzes.
  2. Optional: Add some more butter to your pan and lightly fry each blintz for a golden crisp outer edge OR place in a 375º F oven until warmed through.
  3. Remove to a serving platter and garnish with leftover berry sauce and powdered sugar.

Enjoy!

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Make Ahead Breakfast Casserole Supreme

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Recipe Adapted From: About Food

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Make Ahead Breakfast Casserole Supreme

Make Ahead Breakfast Casserole Supreme is a wonderful do ahead breakfast. Great for company and especially for a make ahead holiday morning breakfast or brunch.

Preparing the night before makes it a snap to finish in the morning.

I think this will become a holiday tradition in my family. Very tasty and very easy.

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Make Ahead Breakfast Casserole Supreme
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Make Ahead Breakfast Casserole Supreme
Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
 

This Make Ahead Breakfast Casserole Supreme is ideal for guests, holidays or just a lazy Sunday morning!

Course: Breakfast
Cuisine: American
Keyword: Make Ahead Breakfast Casserole Supreme
Servings: 6
Calories: 325 kcal
Ingredients
  • 1/4 cup margarine
  • 1 small sweet onion chopped
  • 1 small green pepper chopped
  • 2 -3 medium tomatoes chopped
  • 1 (24 ouncbag frozen hash brown potatoes
  • 12 eggs beaten
  • 1/2 lb cubed ham or 1⁄2 lb thin sliced ham or 1⁄2 lb cooked crumbled bacon or 1⁄2-1 lb sausage
  • 3 cups cheddar cheese shredded
Instructions
  1. Melt margarine and place in the bottom of 9" by 13" baking pan. Spread potatoes (still frozen is okain bottom of the pan.
  2. Sprinkle chopped vegetables over potatoes. Add salt and pepper to taste.
  3. Sprinkle meat over potatoes and vegetables.
  4. Note: At this point you may continue or casserole may be refrigerated overnight.
  5. Pour beaten eggs over potatoes. Bake at 350 degrees for 45 minutes. Remove from oven and sprinkle cheese evenly over top.
  6. Bake another 5-10 minutes or until cheese is hot and bubbly.
  7. Remove from oven and let set for approximately 5 minutes.
  8. Cut into 2.5"-3" squares and serve with a spatula.

Enjoy This Make Ahead Breakfast Casserole Supreme!

Up Next: 

Crock Pot Breakfast Omelet

 

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Recipe based on one by Gramma Connie Verbeck
Photo by anniesnomsblog

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Crock Pot Breakfast Omelet – Simple and Delicious

This Crock Pot Breakfast Omelet is a delicious and simple breakfast recipe using a crock pot. Prepare it at night and it’s ready in the morning.

Also delicious used as the filling for breakfast burritos.

My family loves this recipe. Sometimes we use ham or sausage instead of bacon, but oh, how we love to wake up to the smell of it cooking, waiting for us to come and eat it up!

Add some fresh biscuits and it’s a wonderful and easy start to your weekend.

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Crock Pot Breakfast Omelet
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Crock Pot Breakfast Omelet
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
 

You can't beat the crock pot for an easy breakfast.

Course: Breakfast
Cuisine: American
Keyword: Crock Pot Breakfast Omelet
Servings: 6
Calories: 385 kcal
Ingredients
  • 12 eggs
  • 1 32 oz bag frozen hash brown potatoes (partially thawed)
  • 1 lb bacon cut into small pieces (fried and drained)
  • 1/2 cup diced onion
  • 1/2 cup diced green pepper
  • 3/4 pound shredded cheddar cheese
  • 1 cup milk
  • 1/2 teaspoon salt
Instructions
  1. Grease the inside of the crockpot with butter. Now layer your ingredients bottom to top using half of each ingredient each time listed.
  2. potatoes. 2. bacon. 3. onions and peppers. 4. cheese. 5. potatoes. 6. bacon. 7. onions and peppers. 8. cheese.
  3. Now, beat the eggs, milk, and salt together. Pour this over the whole mixture.
  4. Cook on low for 7-8 hours.

Enjoy!

Up Next:

Bacon and Tater Tots Crock Pot Breakfast

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Photo by Chef #1802603151

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Country Chocolate Gravy – Just Like Grandma’s

My grandma always made Country Chocolate Gravy for me. I wasn’t crazy about regular gravy, but CHOCOLATE gravy…that’s another story!

 

I now make it whenever I want a nostalgic treat! The neighbors’ children love it with biscuits! It’s a good sweet treat!

Pure enjoyment with the saltiness of the biscuit and the sweet from the chocolate gravy…yum!

Your children will beg you to make this! Enjoy!

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Country Chocolate Gravy
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Country Chocolate Gravy
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This is real Country Chocolate Gravy just like my Grandma made years and years ago.

Course: Breakfast
Cuisine: American
Keyword: Country Chocolate Gravy
Servings: 4
Calories: 315 kcal
Ingredients
  • 1 cup sugar
  • 4 tablespoons all-purpose flour
  • 1 pinch salt
  • 2 tablespoons cocoa I use Hershey
  • 3 cups milk but you can use what u like (better with whole)
  • 1/4 cup butter
  • 1 teaspoon vanilla extract optional
Instructions
  1. In a saucepan combine the sugar, flour, salt and cocoa and cook over medium heat. You will be adding the milk before the dry ingredients start to really cook!
  2. Gradually add the milk. I add 1 Cup at a time stirring. Cook until thick and creamy, stirring constantly. About 15 minutes.
  3. Remove from the heat and THEN then stir in the butter and vanilla.
  4. Serve over biscuits. It is sweet!

 

Enjoy!

Up Next:

Southern Buttermilk Biscuits

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Recipe based on one by *HogHeaven*
Photo by *HogHeaven*

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IHOP Buttermilk Pancakes Copycat Recipe

These Copycat IHOP Buttermilk Pancakes are fantastic! Not only great for breakfast but lunch and dinner also. Really easy to make too.

So I’m not buying pancake mix anymore.

I usually make a double or triple batch and then freeze them. Take them out and microwave them for a few seconds on each side.

These are my favorite pancakes…so light and fluffy.

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IHOP Buttermilk Pancakes
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IHOP Buttermilk Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

IHOP Buttermilk Pancakes can be made just as well, if not better, with this great recipe!

Course: Breakfast
Cuisine: American
Keyword: IHOP Buttermilk Pancakes
Servings: 4
Calories: 295 kcal
Ingredients
  • 1 1/4 cups all-purpose flour
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup cooking oil
  • 1 pinch salt
Instructions
  1. Preheat a skillet over medium heat.
  2. Mix all of the ingredients til combined.
  3. Melt a little bit of butter in the pan.
  4. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles. When the edges appear to harden, flip the pancakes. They should be golden brown.
  5. Cook the pancakes on the other side until they are also golden brown.

Enjoy IHOP Buttermilk Pancakes!

Up Next: 

Cherry Biscotti With Almonds

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Recipe based on one by x0xMandYx0x
Photo by anniesnomsblog

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Perfect Poached Eggs – Easy As Pie

These Perfect Poached Eggs are great! Serve on buttered toast for a regular Sunday breakfast or make Eggs Benedict for a special occasion!

 

The eggs should be cold & as fresh as possible.

You will savor every bite.

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Perfect Poached Eggs
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Perfect Poached Eggs
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
 

Poached eggs are delicious and using this technique are really easy to do.

Course: Side Dish
Cuisine: American
Keyword: Perfect Poached Eggs
Servings: 4
Calories: 205 kcal
Ingredients
  • water 1 1/2-inch in the bottom of a pot or a deep skillet
  • 2 tablespoons vinegar
  • 8 eggs
Instructions

  1. Pour 2 tablespoons of vinegar into the poaching water.

  2. Crack open eggs one at a time, into a small bowl.

  3. Bring the water to a boil, then reduce the temperature. When the water reaches a gentle simmer, pour the egg into a ladle. Gently transfer eggs into the simmering water.

  4. The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.

  5. Poach the eggs for 3 minutes spooning the simmering water over the eggs.

  6. When the whites become opaque and feel firm to the touch they are done.

  7. Gently remove the eggs with a slotted spoon and lay them on sheets of paper towel to dry.

  8. Serve immediately.

 

Enjoy!

Tips and Tidbits

Poached eggs can be kept overnight. Transfer the eggs as cooked with a slotted spoon to a bowl of cold water, then chill in the water.

To reheat the eggs lower them into simmering water with a slotted spoon and heat 20 to 30 seconds. Transfer to paper towels to drain.

Enjoy!

Up Next:

How to Cook Grits – The Best Southern Grits Recipe

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Recipe based on one by CountryLady
Photo by May I Have That Recipe

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Overnight Peaches and Cream French Toast

Yummm!…. Overnight Peaches and Cream French Toast is such a great way to have a unique Sunday morning brunch. It makes breakfast feel special.

 

Plus it’s quick to get on the table. I love the butter, preserve sauce.

The dish is easy to make and you really could use any type of preserves for variety. This is a winner in my household.

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Overnight Peaches and Cream French Toast
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Overnight Peaches and Cream French Toast
Prep Time
20 mins
Cook Time
15 mins
Overnight Soak
8 hrs
Total Time
8 hrs 35 mins
 

I love French toast and this peaches and cream version is top of my list!

Course: Breakfast
Cuisine: French
Keyword: Overnight Peaches and Cream French Toast
Servings: 4
Calories: 325 kcal
Ingredients
  • 3 eggs
  • 3 tablespoons peach preserves
  • 3/4 cup half-and-half
  • 6 slices French bread 1/2" thick
Topping
  • 1/2 cup butter
  • 1/3 cup peach preserves
  • 2 fresh peaches can also use canned
Instructions

  1. Beat together the eggs and preserves, then add the half and half and mix well.

  2. Place a single layer of French bread in a 9x13 baking dish. Pour the egg mixture over and refrigerate overnight.

  3. Fry the bread in a small amount of butter, turning once.

  4. For the topping, mix together the butter and preserves.

  5. Serve French toast topped with peach butter and peach slices.

  6. Sprinkle with toasted shaved almonds and powdered sugar.

 

Enjoy!

Up Next:

Smothered Pork Chops With Mushrooms

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Recipe based on one by Marie
Photo by Alisa Lea

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Top Ramen Breakfast Burritos

Finally a Ramen breakfast recipe. I’ll admit I’m addicted to Ramen! Whoever came up with these Top Ramen Breakfast Burritos is an Evil Ramen Genius!

 

These are so good!

The Ramen takes on the flavor of the eggs. It also works with corn tortillas.

I’m so glad to find a way to eat Ramen for breakfast! This recipe will make 1-3 burritos, depending on tortilla size.

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Top Ramen Breakfast Burritos
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Top Ramen Breakfast Burritos
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Finally, a quick and easy Ramen noodle breakfast that is quick and very good!

Course: Breakfast
Cuisine: American
Keyword: Top Ramen Breakfast Burritos
Servings: 2
Calories: 295 kcal
Ingredients
  • 2 cups water
  • 1 3 ounce package ramen noodles, your favorite flavor (I prefer chicken)
  • 1 egg
  • 1/4 cup shredded cheese
  • hot sauce
  • flour tortillas
Instructions

  1. Boil 2 cups of water. Meanwhile, in a separate bowl, beat egg.

  2. Add the ramen noodles to boiling water. Slowly pour in the beaten egg. Stir and cook for 3 minutes.

  3. Drain all but about 1 tablespoon water, Stir in the seasoning packet, cheese, and desired amount of hot sauce.

  4. Wrap the ramen mixture in a warm flour tortilla and enjoy!

 

Enjoy!

Up Next: 

Tortilla Crisps – Super Appetizer or Snack

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Recipe based on one by MistyPS
Photo by Diana J.

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Breakfast In A Mug – Grab and Go!

This Breakfast In A Mug is a very quick and easy way to get the fluffy scrambled eggs that you love. The perfect grab and go breakfast!

 

It’s a major bonus not to have to take the time to stand at the stove and stir, stir, stir.

Just toss the mug in the microwave and continue with other tasks.

A great quick meal for busy mornings!

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Breakfast In A Mug
Print
Breakfast In A Mug
Prep Time
5 mins
Cook Time
2 mins
Sitting Time
2 mins
Total Time
9 mins
 

Great scrambled egg grab and go breakfast!

Course: Breakfast
Cuisine: American
Keyword: Breakfast In A Mug
Servings: 1
Calories: 295 kcal
Ingredients
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1 tablespoon milk or 1 tablespoon water
  • 1 -2 egg
  • 1 dash pepper
  • 1 dash salt
  • 1 slice bacon cooked (optional)
  • shredded cheese optional
Instructions

  1. Place the butter in a 12 oz. microwave-safe mug or small bowl. Microwave on High 30-45 seconds, or until melted. Add the egg (s), milk, salt, and pepper. Stir or whip with a fork.

  2. Microwave one egg on High 35 to 45 seconds; two eggs 1 1/4 to 1 3/4 minutes, or until eggs begin to set, stirring with a fork to break apart after half of the time.

  3. Remove the eggs when they are still soft and moist. (you may have to play with the time depending on your microwave) Let stand for about 2 minutes.

  4. While the eggs are standing, crumble the bacon and add to eggs. Eggs will firm up while standing

Recipe Notes

If desired sprinkle with shredded cheese during standing time.

Enjoy Breakfast In A Mug!

Up Next:

Cheese Toasts – Much Better Than Garlic Bread

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Recipe based on one by Ridgely
Photo by lets.eat

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