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Breakfast

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Breakfast

Sheet Pan Breakfast Sandwich

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Sheet Pan Breakfast Sandwich
Save sooo much time AND have a delicious breakfast ?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PANCAKE LAYER
  • 6 cups pancake mix (750 g)
  • 6 eggs
  • 3 cups milk (710 mL)
SAUSAGE LAYER
  • 3 lb breakfast sausage (1360 g)
EGG LAYER
  • 12 eggs
  • ½ cup milk (120 mL)
  • salt, to taste
  • pepper, to taste
  • 1 cup shredded mexican cheese blend (100 g)
Instructions
  1. Preheat oven to 425˚F (220˚C).
  2. In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
  3. Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
  4. In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17x11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
  5. Line another 18x13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes.
  6. Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
  7. On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month.
  8. Enjoy!

Watch the recipe video here:

Time-Saving Sheet Pan Breakfast Sandwiches

Save sooo much time AND have a delicious breakfast ?!FULL RECIPE: https://tasty.co/recipe/sheet-pan-breakfast-sandwichDo you have the perfect sheet pan? Fear not, we have one RIGHT HERE: http://bzfd.it/2BnD7Sz – We may make some $$ if you buy!

Posted by Tasty on Tuesday, December 19, 2017

Breakfast

Crepe Cake

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Crepe Cake
See what Todd Perrin and Smuckers are cooking up in the Tasty kitchen! Visit Amazon to purchase ingredients from the recipe today http://amzn.to/2inMq9b.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Crêpes
  • 1 ½ cups Robin Hood Flour
  • 8 eggs
  • 4 egg yolks
  • 4 cups whole milk
  • ½ cup butter melted
  • Combine all, whisk until smooth (makes about 70 crêpes)
Pastry Cream
  • 2 cups whole milk
  • ½ cup sugar
  • ½ vanilla bean, split lengthwise, seeds scraped
  • Pinch of salt
  • 4 large egg yolks
  • ¼ cup cornstarch
  • 3 tablespoons unsalted butter, cut into small pieces
Instructions
  1. In a medium saucepan, combine milk, ¼ cup sugar, vanilla bean, seeds, and salt. Cook over medium heat until mixture comes to a simmer.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup sugar. Whisking constantly, slowly pour about ½ cup of the hot-milk mixture into the egg-yolk mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
  3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
  4. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).
  5. To assemble the crepe cake, we’ll need an 8-to-10-inch round cake pan. Alternating layers of crêpe, pastry cream, and assorted Smuckers jams, we build up the layers of the crepe cake to fit the pan.
  6. Then the crepe cake must sit for 3 hours minimum to set and come together so that it can be turned out and cut.
  7. Turn it out, dust with icing sugar maybe garnish with some berries.
  8. Enjoy!

Watch the recipe video here:

Crepe Cake

Crepe CakeSee what Todd Perrin and Robin Hood are cooking up in the Tasty kitchen! Visit Amazon to purchase ingredients from the recipe today http://amzn.to/2inMq9b

Posted by Tasty on Monday, December 25, 2017

Breakfast

French Toast Ice Cream Cups

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French Toast Ice Cream Cups
With Halo Top, make a breakfast that's both sweet AND satisfying.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 eggs
  • ½ cup milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 6 pieces white bread
  • 1 pint Halo Top Blueberry Crumble
  • Whipped cream, for garnish
  • Blueberries, for garnish
Instructions
  1. Preheat oven to 375ºF.
  2. Whisk together the eggs, milk, vanilla, cinnamon, and salt.
  3. Spray a silicone muffin pan with cooking spray.
  4. Dip each slice of bread in the milk, coating both sides. Press the bread into each cup of the muffin pan, crimping the sides to get the bread to fit.
  5. Bake for 15–20 minutes, until edges of the french toast are crispy and cooked.
  6. Let cool, then remove the french toast cups from the pan.
  7. Place a scoop of Halo Top Blueberry Crumble in each cup and top with whipped cream and fresh blueberries. Serve and enjoy!

Watch the recipe video here:

French Toast Ice Cream Cups

French Toast Ice Cream CupsWith Halo Top, make a breakfast that's both sweet AND satisfying.

Posted by Tasty on Saturday, March 24, 2018

Breakfast

Ham And Cheese Breakfast Pockets

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Ham And Cheese Breakfast Pockets
Homemade breakfast pockets that are simple and delicious! ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 slices white bread
  • 8 slices ham, cut into 2-in (5-cm) circles
  • 4 slices cheddar cheese, cut into 2 in (5-cm) circles
  • 2 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 4 large eggs
  • salt, to taste
  • pepper, to taste
  • fresh chives, for sprinkling
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Lay out the bread on a work surface and use a glass or a rolling pin to flatten.
  3. Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.
  4. Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.
  5. Place the pockets on a baking sheet.
  6. In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.
  7. Bake for 15 minutes, or until toasted.
  8. Place the reserved bread on a baking sheet and brush with the remaining garlic butter.
  9. Crack 1 egg into each circle, and season with salt and pepper.
  10. Bake for 5 minutes, or until the yolk is cooked to your preference.
  11. Serve the egg bread with the ham and cheese pockets and sprinkle with chives.
  12. Enjoy!

Watch the recipe video here:

Ham And Cheese Breakfast Pockets

Homemade breakfast pockets that are simple and delicious! ??FULL RECIPE: https://tasty.co/recipe/ham-and-cheese-breakfast-pockets

Posted by Tasty on Tuesday, June 5, 2018

Breakfast

Buffalo Turkey Wings

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Buffalo Turkey Wings
These mega wings at will make jaws drop at your next game-day party. The crispy skin, tender meat and zesty sauce will cure any buffalo cravings -- in an extra-large way!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Wings:
  • 4 turkey wings, split into wingettes and drumettes (tips reserved for another use)
  • Oil, for drizzling
  • Kosher salt and freshly ground black pepper
Blue Cheese Dip:
  • ½ cup mayonnaise
  • ¼ cup crumbled Maytag or other blue cheese
  • ¼ cup half-and-half
  • 1 tablespoon sour cream
  • 2 teaspoons lemon juice
  • Kosher salt and freshly ground black pepper
Sauce:
  • 1 stick unsalted butter
  • 1½ cups hot sauce, such as Frank's RedHot
  • Carrot and celery sticks, for serving
Instructions
For the wings:
  1. Preheat the oven to 350 degrees F. Arrange the wings in a single layer on a cooling rack set into a baking sheet. Pat the wings with paper towels until they are very dry, then drizzle with some oil and sprinkle on all sides with salt and a few grinds of black pepper. Add 1 cup water to the bottom of the baking sheet and tent the pan with foil.
  2. Bake for 1 hour 30 minutes. Remove the foil and continue baking until the wings are tender, the skin is crispy and brown and an instant-read thermometer inserted into the thickest part of the wing registers 165 degrees F, about 1 hour more. Let cool for 10 minutes.
For the blue cheese dip:
  1. Meanwhile, whisk together the mayonnaise, Maytag, half-and-half, sour cream, lemon juice, ¼ teaspoon salt and a few grinds of pepper in a bowl until well combined. Set aside.
For the sauce:
  1. Melt the butter in a medium microwave-safe bowl, 1 to 2 minutes. Add the hot sauce and whisk to combine. Brush the wings all over with the sauce, making sure they are well coated. Serve the wings with the remaining hot sauce, blue cheese dip and carrots and celery.

Watch the recipe video here:

How to Make Buffalo Turkey Wings

Recipe of the Day: Buffalo Turkey WingsSave this recipe: http://bit.ly/2ENPdSn.

Posted by Food Network on Sunday, January 28, 2018

Breakfast

Chocolate Peanut Butter Pie

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Chocolate Peanut Butter Pie
Recipe of the Day: The Pioneer Woman - Ree Drummond's 5-Star Chocolate Peanut Butter Pie ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Crust:
  • 25 whole chocolate sandwich cookies, such as Oreos
  • 4 tablespoons butter, melted
Filling:
  • 1 cup creamy peanut butter
  • One 8-ounce package cream cheese, softened
  • 1¼ cups powdered sugar
  • One 8-ounce package whipped topping, such as Cool Whip, thawed
Instructions
For the crust:
  1. Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling:
  1. Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
  2. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Watch the recipe video here:

How To Make Ree's Chocolate Peanut Butter Pie

Recipe of the Day: The Pioneer Woman – Ree Drummond's 5-Star Chocolate Peanut Butter Pie ??Save this recipe: http://bit.ly/2DXLcih.

Posted by Food Network on Thursday, February 8, 2018

Breakfast

Philly Cheesesteak Meatballs

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Philly Cheesesteak Meatballs
PHILLY CHEESESTEAK MEATBALLS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 2 green peppers, finely diced
  • 150g mushrooms, finely diced
  • 1 tbsp butter
  • 2 cloves garlic
  • 500g beef mince
  • 60g breadcrumbs
  • 50 grated parmesan
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs, beaten
  • 1 tsp groundnut oil
  • 50g butter
  • 50g plain flour
  • 500ml full fat milk
  • 1 tsp salt
  • 150g cheddar
  • 100g mozzarella
Instructions
  1. Fry the onion, peppers and mozzarella in oil until soft. Add garlic and butter and fry for a further 2 minutes or so. Leave the mix to cool.
  2. Mix together the beef mince, breadcrumbs, parmesan, eggs, salt pepper and cooled duxelles mixture. Fashion into small meatballs and fry in oil.
  3. Remove from the pan and add the butter. Heat until foaming then add the flour. Cook until it smells biscuity and has become a smooth paste.
  4. Gradually pour in the milk, making sure it’s incorporated as you do, to make a smooth mix. Add the meatballs back in and stir in the cheese. Gently stir until melted and serve with chips or in a sub.

Watch the recipe video here:

Philly Cheesesteak Meatballs

Philly Cheesesteak Meatballs

Posted by Twisted on Monday, August 13, 2018

Breakfast

French Dip Loaded Steak Fries

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French Dip Loaded Steak Fries
French dip is (probably) true royalty in the sandwich realm - thinly sliced beef, tender as the night, slathered in a rich, unctuous gravy. What could sound better than that? The spurious addition of fries, that's what! The holy trinity - beef, some sort of fried potato, beef juices!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 rump steaks
  • 2 tbsp groundnut oil
  • Salt
  • Pepper
  • 2 onions, thinly sliced
  • 1 small glass of white wine
  • 500ml rich beef stock
  • 1 tbsp Worcestershire sauce
  • 200g cooked fries
  • 1 tbsp cornflour
  • 2 tbsp water
  • 100g mild cheddar
Instructions
  1. Season the steaks and fry them on a very hot heat until cooked to your liking. Leave them aside to rest.
  2. In the same pan add the sliced onions and cook until soft and brown. Deglaze with the white wine, add the beef stock and Worcestershire sauce then reduce. To thicken, whisk the cornflour and water together and add to the jus to thicken. Meanwhile, very thinly slice the steaks.
  3. Fry or oven cook the fries. Scatter with cheddar and grill for a few minutes until melted. Scatter the sliced steak on top and top with gravy, onions and all.

Watch the recipe video here:

French Dip Loaded Steak Fries

French Dip Loaded Steak Fries

Posted by Twisted on Saturday, August 11, 2018

Breakfast

Pork Chops with Fennel and Caper Sauce

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Pork Chops with Fennel and Caper Sauce
Recipe of the Day: Giada De Laurentiis' Pork Chops with Fennel and Caper Sauce ?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¼ cup olive oil
  • 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
  • ¾ teaspoon salt, plus more for seasoning meat
  • ¾ teaspoon freshly ground black pepper, plus more for seasoning meat
  • 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
  • 2 large shallots, thinly sliced
  • ⅓ cup chopped fresh flat-leaf parsley, plus ⅓ cup
  • ½ cup white wine
  • 1 (28-ounce) can diced tomatoes, with their juices
  • ½ lemon, zested
  • 2 tablespoons capers
Instructions
  1. In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
  2. Add the fennel, shallots, and ⅓ cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
  3. Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining ⅓ cup parsley, capers, and ¾ teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

Watch the recipe video here:

How to Make Giada's Pork Chops with Fennel and Caper Sauce

Recipe of the Day: Giada De Laurentiis' Pork Chops with Fennel and Caper Sauce ?Save this recipe: http://bit.ly/2Flk8cR"

Posted by Food Network on Saturday, March 3, 2018

Breakfast

Roasted Shrimp and Orzo

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Roasted Shrimp and Orzo
Recipe of the Day: Ina Garten's 5-⭐ Roasted Shrimp and Orzo ??
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Kosher salt
  • Good olive oil
  • ¾ pound orzo pasta (rice-shaped pasta)
  • ½ cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • ½ cup small-diced red onion
  • ¾ pound good feta cheese, large diced
Instructions
  1. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  2. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  3. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Watch the recipe video here:

How To Make Roasted Shrimp and Orzo

Recipe of the Day: Ina Garten's 5-⭐ Roasted Shrimp and Orzo ??Save the recipe: http://bit.ly/2oTMcuj.

Posted by Food Network on Friday, March 23, 2018