Home Breakfast (Page 26)

Breakfast

Showing 595 Result(s)
Breakfast

Omelette Toasts

Save Print
Omelette Toasts
Omelette Toasts
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 eggs
  • 1 cup chopped ham
  • ½ cup chopped scallions
  • ¾ cup grated mozzarella
  • Salt and pepper
  • Rye Bread
Instructions
  1. Cut centre out of bread.
  2. On a greased non-stick skillet over medium-low heat add ham and scallion until warmed through. Place into a small area which will fit inside the bread.
  3. Add the bread to the pan and spread out the mixture in the hole to fill.
  4. Whisk one egg with salt and pepper. And pour in the hole over the ham and onions. Cover with a lid and let steam until just cooked. Top with cheese and then place cut out piece on top.
  5. Flip carefully and cook until done.
  6. Enjoy!

Watch the recipe video here:

Omelette Toast

Omelette Toasts

Posted by Twisted on Sunday, December 3, 2017

Breakfast

Potato Cannolis

Save Print
Potato Cannolis
Think of these cannolis as two potatoes for the price of one, with a crisp potato shell filled with a cheesy potato cream.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 (6 to 8-inch-long) russet potato
  • 6 tablespoons butter, melted
  • 1 pound Yukon Gold potatoes, peeled and chopped
  • 5 tablespoons butter, cubed
  • ½ cup cream
  • ¾ cup Gruyere
  • Pinch freshly grated nutmeg
  • Sea salt, to taste
  • Chives, minced
Instructions
  1. Preheat oven to 400 degrees. Create a few tubes by rolling aluminum foil up lengthwise on itself. Spray these with cooking oil. Slice the russet potato on a mandoline lengthwise, creating about 15 to 20 slices that are 6 to 8 inches long. Wrap each slice around the prepared tubes and place seam side down on a baking sheet. Brush the wrapped potatoes with butter and sprinkle with sea salt.
  2. Bake the potatoes for 8 to 9 minutes, until crisp and browned. Allow to cool slightly then remove from the aluminum foil mold while still warm. Set aside to cool completely on a wire rack.
  3. Meanwhile, make the mashed potato filling. Bring a large pot of water to boil and add the gold potatoes. Simmer until potatoes are fork tender, about 20 minutes.
  4. While the potatoes are cooking, warm the cream over low heat. Drain the potatoes, return them to the pot and mash them well with the butter. Add half of the warm cream and mash until mixed, then add the remaining cream and half of the cheese. Mix well, then mix in the remaining cheese little by little until all of it is incorporated. Add the nutmeg then salt to taste.
  5. Allow the potato filling to cool slightly, then put it into a piping bag with a star tip. Pipe the potato filling into the cooled potato cannolis and sprinkle with chives. Serve immediately.

Watch the recipe video here:

Potato Cannolis

Because mashed potatoes = life, we added extra cheese & stuffed it inside a potato cannoli.Full Recipe: taste.md/2DVFehX

Posted by Tastemade on Sunday, February 4, 2018

Breakfast

Mini Chicken Fajita Tacos

Save Print
Mini Chicken Fajita Tacos
Fajitas are great for a party but these mini fajita’s tacos are perfect for appetisers too! Quick to prepare and so fun to make and eat. Top them with cheese and serve with a variety of dips!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 cups shredded cooked chicken
  • ½ cup cooked mixed peppers
  • ½ cup cooked onions
  • 3 tbsp fajita spice
  • 1 cup cream cheese
  • 1½ cup grated cheddar, split
  • 1 cup butter
  • 5-6 large tortillas
  • Chopped parsley
Instructions
  1. Preheat oven to 400F (200C).
  2. Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 30 shells.
  3. In a bowl, mix together and 1½ tbsp fajita spice. Toss each tortilla round in butter mixture to coat.
  4. Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 5-6 minutes until just golden brown. Takeout and let cool.
  5. In a large bowl mix chicken, peppers, onion, remaining fajita spice, cream cheese, and ¾ cup grated cheddar. Fill each taco with a spoonful of mixture. Top with grated cheese. Arrange on a tray and bake for 5-6 minutes until cheese has melted.
  6. Enjoy!

Watch the recipe video here:

Mini Chicken Fajita Tacos

Mini Chicken Fajita Tacos

Posted by Twisted on Thursday, March 1, 2018

Breakfast

Bacon Breakfast Shots

Save Print
Bacon Breakfast Shots
Start your morning with a shot — of bacon, scrambled eggs and cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound bacon
  • 1 tablespoon unsalted butter
  • 8 eggs, lightly beaten
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 white American cheese slices, torn
  • ¼ cup shredded mozzarella
  • Chives, for garnish
  • Sriracha, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut a paper towel tube into 4 smaller cylinders and cover them with aluminum foil. These will be the shot forms. Place half a piece of bacon on the bottom of the tube and wrap 1½ more pieces around the outside to create the shot shape. Place bacon shot molds into a muffin tin and bake for 20 to 30 minutes. Once shots have cooled slightly, remove from molds.
  3. In a medium nonstick skillet, heat 1 tablespoon of butter. Add beaten eggs, garlic powder, salt and pepper. Cook over low heat. Add torn pieces of American cheese and mozzarella. Continue to cook eggs until they are light, fluffy and creamy. Scoop eggs into each bacon shot cavity and top with chives or hot sauce. Enjoy!

Watch the recipe video here:

Bacon Breakfast Shots

When your alarm goes off in the morning…. Shots shots shots shots shots, EVERYBODY!Taste for Yourself: taste.md/2vpNUJu

Posted by Tastemade on Thursday, April 19, 2018

Breakfast

Scalloped Potato Roll

Save Print
Scalloped Potato Roll
Scalloped Potato Roll recipe.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 potatoes, peeled
  • 2 cups (220 g) grated parmesan cheese, divided
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb (455 g) ground beef
  • 14 ½ oz (410 g) diced tomato, 1 can, drained
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon (2 g) paprika
  • ½ teaspoon pepper
  • 6 cups (240 g) spinach
  • 2 cloves garlic, minced
  • 1 cup (250 g) ricotta cheese
  • 1 cup (100 g) shredded mozzarella cheese
Instructions
  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!

Watch the recipe video here:

Scalloped Potato Roll

We've made a lot of things into rolls…but not quite like this ?!FULL RECIPE: https://tasty.co/recipe/scalloped-potato-rollShop our essential kitchen products here: http://bit.ly/2E8k5Mw – We may make some $$ if you buy!

Posted by Tasty on Sunday, April 1, 2018

Breakfast

Chicken Parm Sandwich

Save Print
Chicken Parm Sandwich
OMG, a warm, gooey, flavorful chicken parmesan on freshly baked bread! HEAVEN!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pound refrigerated pizza dough, room temperature
  • ¼ cup extra-virgin olive oil
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 tablespoon whole milk
  • 2 cups Italian breadcrumbs
  • 4 boneless skinless chicken breasts, thinly sliced
  • Salt and pepper, to taste
  • ½ cup vegetable oil
  • 4 tablespoons unsalted butter, melted
  • 6 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • ½ cup marinara sauce, plus more for serving
  • 8 slices mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
Instructions
  1. Preheat oven to 400 degrees.
  2. On a floured surface, divide and roll pizza dough into 2 ropes about 2 feet long. Tie the doughs into a figure eight knot, and transfer to a parchment-lined sheet pan. Brush with olive oil, cover with plastic wrap and leave out to proof for 30 minutes.
  3. Bake for 25 minutes until golden brown, and set aside to cool.
  4. Using 3 separate bowls, add the flour to one, the eggs and whole milk to another and the breadcrumbs to the third. Whisk the eggs and milk together. Season the chicken breasts with salt and pepper, and coat with the flour, then dip into the egg mixture and finally in the breadcrumbs.
  5. In a cast-iron skillet over medium heat, add the vegetable oil. Cook the chicken breasts in batches for about 3 to 4 minutes per side. Transfer to a paper towel-lined plate and set aside.
  6. In a small bowl, mix together the melted butter, garlic and parsley. Set aside.
  7. Slice the garlic knot in half lengthwise and spread a large spoonful of marinara on the bottom slice. Add a chicken cutlet, another spoonful of marinara, two slices of mozzarella and half the Parmesan. Repeat this process with the other chicken cutlet and place the remaining garlic knot slice on top.
  8. Brush with the garlic and butter mixture and return to the oven for 5 minutes, or until the cheese has melted. Transfer to a platter, slice in half and chow down!

Watch the recipe video here:

Chicken Parm Sandwich

When it looks like we're having deep thoughts, we're really just dreaming about this sandwich.Taste for Yourself: taste.md/2HfpK99

Posted by Tastemade on Friday, April 13, 2018

Breakfast

Stuffed Meatloaf

Save Print
Stuffed Meatloaf
A bed of cheese is the perfect accessory to Grandma's classic dish, when you want to kick it up a notch.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ pounds ground beef
  • 1 small onion, chopped
  • 1 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 egg + 3 eggs for stuffing
  • 1 cup breadcrumbs
  • 5 ounces bacon
  • 1 cup cream cheese
  • 3½ ounces sliced mozzarella cheese
Instructions
  1. In a bowl, add the ground beef, onion, garlic, salt, black pepper, 1 egg, and breadcrumbs. Mix thoroughly.
  2. Place the meat mixture in a greased rectangular fruitcake-style dish, shaping the edges and leaving space for the filling.
  3. Spread the bacon, cream cheese, mozzarella and eggs on top and bake at 350°F for 1 hour.

Watch the recipe video here:

Brazil Stuffed Meatloaf

A cheesy, egg stuffed meat box to put in your food box.Taste for Yourself: taste.md/2hsQV0m?: Tastemade Brasil

Posted by Tastemade on Monday, April 16, 2018

Breakfast

Meatball Calzone Pull Apart Bread

Save Print
Meatball Calzone Pull Apart Bread
Pull apart bread stuffed with a yummy meatball and smothered in gooey cheese; when's the next game day?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Meatballs:
  • ½ pound ground beef
  • ½ pound ground pork
  • ½ cup plain panko breadcrumbs
  • 2 cloves garlic, minced
  • ½ tablespoon oregano
  • 1 tablespoon Italian seasoning
  • ¼ tablespoon red pepper flakes
  • 1 egg
  • 1½ tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 ounces mozzarella cheese, cubed in 1-inch squares
  • To assemble:
  • 3 (8-ounce) bags store-bought pizza dough
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella, divided
  • Parsley, chopped
  • Freshly grated Parmesan
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine ground beef, ground pork, breadcrumbs, garlic, oregano, Italian seasoning, red pepper flakes, egg, olive oil, salt and pepper. Form mixture into 1½-inch balls, and place a cube of mozzarella cheese in the center of each.
  3. Separate each pizza dough into 4 pieces. In the center of each, add a meatball and top with a spoonful of marinara sauce and a sprinkle of mozzarella. Wrap dough around filling, and arrange dough balls in a cast-iron skillet. Sprinkle with 1 cup mozzarella, parsley and Parmesan.
  4. Bake for 30 minutes until golden brown. Pull apart and enjoy.

Watch the recipe video here:

Cheesy Meatball Pull Apart Bread

WTF: Where's the food??Right here.Taste for Yourself: taste.md/2HhmF8P

Posted by Tastemade on Tuesday, May 15, 2018

Breakfast

Cheesy Potato Cake

Save Print
Cheesy Potato Cake
Cheesy Potato Cake
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 5 russet potatoes, medium
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • ¼ cup (30 g) grated parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup (240 mL) heavy cream
  • 3 cups (300 g) shredded cheddar cheese
  • 3 cups (300 g) gruyère cheese, shredded
  • 9 slices ham
  • fresh parsley, chopped, for garnish
Instructions
  1. Preheat the oven to 375˚F (190˚C).
  2. Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
  3. In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
  4. Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
  5. Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
  6. Add a final layer of potato slices around the center of the pan
  7. Top with the remaining cheddar and Gruyère cheese.
  8. Cover with greased aluminum foil and bake for 40 minutes.
  9. Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
  10. In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
  11. Slowly add in the cream, whisking until fully incorporated.
  12. Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
  13. Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
  14. Cool for at least 30 minutes, then slice and serve.
  15. Garnish with fresh parsley.
  16. Enjoy!

Watch the recipe video here:

Cheesy Potato "Cake"

Do you love savory? This cheesy potato "cake" is made for you ?!FULL RECIPE: https://tasty.co/recipe/cheesy-potato-cake

Posted by Tasty on Thursday, April 19, 2018

Breakfast

Pancake Au Gratin

Save Print
Pancake Au Gratin
Savory pancakes filled with beef and onions are topped with even more meat and covered in a blanket of mozzarella cheese.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 onion, cut into cubes
  • 1 clove garlic
  • 1½ pounds ground beef
  • Salt
  • Black pepper
  • 3 tablespoons tomato paste
  • 1 can peeled tomatoes
  • Basil leaves
  • ½ cup water
  • 2 eggs
  • 1¼ cups milk
  • 1 tablespoon olive oil
  • 1 cup wheat flour
  • 5 ounces sliced mozzarella cheese
Instructions
  1. In a saucepan, sauté the onion and garlic. Add the ground beef and mix thoroughly. Season with salt and black pepper. Add the tomato paste, peeled tomatoes, basil leaves and water. Cook for 10 minutes, or until a thick sauce is obtained. Set aside.
  2. In a blender, add the eggs, milk, olive oil, flour and a pinch of salt. Blend until combined.
  3. Heat and grease a large round griddle pan. Pour in a thin layer of dough. Cook until done, flipping halfway through so that both sides are golden brown. Repeat with remaining dough.
  4. Lay out one pancake on a flat surface. Place about 2 tablespoons of the meat mixture in the center, and fold into a square. Repeat with remaining dough.
  5. Transfer pancakes to a baking dish, top with remaining meat mixture and cover with slices of cheese.
  6. Bake at 350 degrees for approximately 20 minutes, or until cheese is au gratin.

Watch the recipe video here:

Pancake Au Gratin

Lay your head down on this pancake pillow stuffed with beef & onions, and topped with melted mozzarella. Save this recipe: https://taste.md/2w7NiqK?: Tastemade Brasil

Posted by Tastemade on Monday, March 5, 2018