Home Breakfast (Page 35)

Breakfast

Showing 595 Result(s)
Breakfast

Caprese Chicken

Save Print
Caprese Chicken
Tomatoes cooked in balsamic vinegar are the perfect sweet-tart compliment to this cheesy chicken.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • ¼ c. balsamic vinegar
  • 2 cloves garlic, minced
  • 1 pt. grape tomatoes, halved
  • 2 tbsp. shredded fresh basil
  • 4 slices mozzarella
Instructions
  1. In a large skillet over medium-high heat, heat oil.
  2. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
  3. Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.
  4. Stir in basil.
  5. Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt cheese.
  6. Spoon tomatoes over chicken and serve.

Watch the recipe video here:

How To Make Caprese Chicken

BRB, making this Caprese Chicken every week from now until forever.Full recipe: http://dlsh.it/F07EiHJ

Posted by Delish on Wednesday, April 18, 2018

Breakfast

Croquette Mozzarella Sticks

Save Print
Croquette Mozzarella Sticks
Croquette Mozzarella Sticks
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lb (910 g) russet potato, peeled and quartered
  • 2 cloves garlic, minced
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • ½ cup (55 g) grated parmesan cheese, plus more for garnish
  • 4 large eggs, beaten, divided
  • salt, to taste
  • black pepper, to taste
  • 12 sticks mozzarella cheese, halved crosswise
  • 1 cup (125 g) all-purpose flour
  • 1 cup (115 g) plain breadcrumbs
  • oil, for frying
  • marinara sauce, for serving
  • fresh parsley, chopped, for garnish
Instructions
  1. Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
  2. Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
  3. Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
  4. Take a spoonful of potatoes and form into a patty.
  5. Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
  6. Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
  7. Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
  8. Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
  9. Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
  10. Let cool for a few minutes as they will be HOT.
  11. Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
  12. Enjoy!

Watch the recipe video here:

Croquette Mozzarella Sticks

Mozzarella sticks just got EVEN BETTER ?!FULL RECIPE: https://tasty.co/recipe/croquette-mozzarella-sticks

Posted by Tasty on Thursday, April 19, 2018

Breakfast

Taco Stuffed Avocados

Save Print
Taco Stuffed Avocados
Pure goodness in the palm of your hand.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 ripe avocados
  • Juice of 1 lime
  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 lb. ground beef
  • 1 packet taco seasoning
  • Kosher salt
  • Freshly ground black pepper
  • ⅔ c. shredded Mexican cheese
  • ½ c. shredded lettuce
  • ½ c. quartered grape tomatoes
  • Sour cream, for topping
Instructions
  1. Halve and pit avocados. Using a spoon, scoop out a bit of avocado, creating a larger well. Dice removed avocado and set aside to use later. Squeeze lime juice over all avocados (to prevent browning!).
  2. In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Remove from heat and drain fat.
  3. Fill each avocado half with beef, then top with reserved avocado, cheese, lettuce, tomato, and a dollop sour cream.

Watch the recipe video here:

How To Make Taco Stuffed Avocados

Taco Stuffed Avocados are the low-carb way to get your taco fix ? Full recipe: http://dlsh.it/7cAhdLJ

Posted by Delish on Wednesday, April 18, 2018

Breakfast

12 Layer Turkey Pesto Panini Bread Bowl

Save Print
12 Layer Turkey Pesto Panini Bread Bowl
12 Layer Turkey Pesto Panini Bread Bowl
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
PESTO
  • 4 cups (160 g) fresh basil, washed and dried
  • 2 cloves garlic
  • ⅓ cup (40 g) pine nuts
  • ½ cup (120 mL) olive oil
  • ½ cup (55 g) grated parmesan cheese
  • 1 teaspoon salt
PANINI
  • 1 bread, medium round loaf
  • ½ tablespoon unsalted butter, melted
  • 7 slices mozzarella cheese
  • 8 slices tomato
  • 10 slices turkey
  • 8 slices bacon, cooked and chopped
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Make the pesto: In a food processor, combine the basil, garlic, pine nuts, and olive oil. Blend for 30 seconds, or until thick and saucy.
  3. Add the Parmesan and salt and blend for another 30 seconds, or until thoroughly combined.
  4. Cut the top off the loaf of bread. Use a serrated knife to cut a circle in the center of the bread, then use a large spoon to scoop out the inside. Try to keep bread in one piece.
  5. Use a rolling pin to roll the excess bread into one flat piece of bread. Spread melted butter on both side of the rolled out bread and bake for 10 minutes, or until golden brown.
  6. Remove the toasted bread from the oven.
  7. Assemble the sandwich: Place bread bowl in an oven-safe pan. Spread pesto on the bottom of the inside of the bread bowl, then layer in half of the mozzarella slices, 4 slices of tomatoes, 5 slices of turkey, and 4 chopped slices of bacon.
  8. Top with the toasted bread and brush with pesto. Add the remaining bacon, turkey, tomato, and cheese. Finally, spread pesto on the bottom lid of the bread and over the cheese. Place the lid of bread on top of it and then press down with a heavy oven-safe pan.
  9. Bake for 20 minutes, or until golden brown.
  10. Enjoy!

Watch the recipe video here:

12 Layer Turkey Pesto Panini Bread Bowl

This 12-layer turkey pesto panini bowl is so delicious ?!FULL RECIPE: https://tasty.co/recipe/12-layer-turkey-pesto-panini-bread-bowl

Posted by Tasty on Wednesday, April 18, 2018

Breakfast

Rose Dumplings

Save Print
Rose Dumplings
Rose Dumplings
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 32 sheets dumpling wrappers
FILLING
  • 3.5 oz (100 g) shrimp
  • 3.5 oz (100 g) ground pork
  • 1 oz (25 g) chinese chive, minced
  • 2 teaspoons sake
  • 1 teaspoon sugar
  • salt
  • 2 teaspoons soy sauce
  • 1 teaspoon ginger, grated
  • 1 clove garlic, grated
  • ⅓ cup (80 mL) water
  • 1 tablespoon sesame oil
DUMPLING SAUCE
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • chili oil, to taste
Instructions
  1. Roughly chop the shrimp.
  2. Combine ground pork, shrimp, sake, sugar, and salt in a medium bowl. Mix with your hands until well-combined.
  3. Add the soy sauce, ginger, garlic, and Chinese chives. Mix well.
  4. Apply water on the right edge of a dumpling wrapper, then layer on 3 more wrappers.
  5. Scoop a spoonful of filling onto the middle of each dumpling wrapper.
  6. Make a flower shape: wet the top edges of the dumpling wrappers and fold the dumplings half from top to bottom, then roll up from left to right.
  7. Apply water to the end and seal. Repeat with the remaining wrappers and filling.
  8. Heat a bit of oil in a medium pan over medium heat and lay the dumplings in a single layer. Cook for 2 minutes.
  9. When the dumplings start to brown on the bottoms, pour in the water and cover.
  10. Steam for 10 minutes.
  11. Take off the lid and pour the sesame oil in the pan.
  12. Reduce the heat to low and cook for 3 minutes, until dumpling wrappers are crispy.
  13. Combine the vinegar, soy sauce, and chili oil to taste in a small bowl.
  14. Enjoy!

Watch the recipe video here:

Rose Dumplings

? Rose dumplings? (via Tasty Japan)RECIPE: https://tasty.co/recipe/rose-dumplings

Posted by Proper Tasty on Wednesday, April 18, 2018

Breakfast

Chicken Alfredo Bread Boat

Save Print
Chicken Alfredo Bread Boat
Chicken Alfredo Bread Boat
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
DOUGH
  • 1 cup (240 mL) water
  • ½ cup (120 mL) whole milk
  • 2 ½ cups (310 g) all-purpose flour, plus 3 tablespoons, divided
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon garlic powder
  • ½ cup (55 g) grated parmesan cheese
  • 1 teaspoon yeast
  • 2 tablespoons olive oil, plus more as needed
CHICKEN ALFREDO
  • 2 ½ cups (310 g) chicken, cooked, shredded
  • 2 ½ cups (250 g) shredded mozzarella cheese, divided
  • ½ cup (55 g) grated parmesan cheese
  • 1 tablespoon garlic powder
  • ½ teaspoon pepper
  • 2 cups (520 g) alfredo sauce
  • 1 egg, beaten
  • 3 tablespoons fresh parsley
Instructions
  1. Preheat the oven to 450˚F (230˚C).
  2. In a microwave-proof liquid measuring cup, combine the water and the milk. Microwave on high for 45 seconds.
  3. In a large bowl, combine the flour, sugar, salt, garlic powder, Parmesan, and yeast. Mix thoroughly. Pour the milk mixture over the dry ingredients. Stir to combine. Knead the dough on a clean surface for 5 minutes until smooth, if the dough is sticking to the surface add olive oil 1 teaspoon at a time, then form into a tight ball.
  4. Drizzle 2 tablespoons olive oil in a large bowl. Place the dough in the bowl and cover with plastic wrap. Let rise for 1 hour.
  5. In a separate large bowl, combine the chicken, 2 cups (200 g) mozzarella, Parmesan, garlic powder, pepper, and alfredo sauce. Mix thoroughly.
  6. Place the risen dough onto a floured surface. Roll out the dough so it is twice as long as it is wide and about ¼ inch (½ cm) thick.
  7. Transfer the dough to a parchment-lined baking sheet. Roll up all of the sides of the dough to create an oval shape. Pinch the dough and pull it while twisting, wrapping the dough into little spirals and placing it onto the rolled edge of the dough. Continue all the way around until you have several little spirals of dough.
  8. Pour the chicken alfredo mixture over the dough and spread it until it reaches the edges of the dough. Brush the sides of the dough with egg wash. Sprinkle the rest of the mozzarella on top of the chicken alfredo mixture.
  9. Bake for 30 minutes, until the crust is golden brown.
  10. Sprinkle with parsley. Serve immediately.
  11. Enjoy!

Watch the recipe video here:

Chicken Alfredo Party Boat

Your beloved chicken alfredo gets an upgrade… ?!!FULL RECIPE: https://tasty.co/recipe/chicken-alfredo-bread-boat

Posted by Tasty on Wednesday, April 18, 2018

Breakfast

Cinnamon Swirl Danish

Save Print
Cinnamon Swirl Danish
Cinnamon Swirl Danish
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • nonstick cooking spray
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar, plus 1 tablespoon, divided
  • 2 teaspoons cinnamon, divided
  • 1 teaspoon vanilla extract
  • 17.5 oz (495 g) puff pastry, 1 sheet
  • 2 tablespoons unsalted butter, melted
GLAZE
  • ½ cup (80 g) powdered sugar
  • 2 tablespoons milk, or heavy cream
Instructions
  1. Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.
  2. In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.
  3. Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.
  4. Roll out the puff pastry until it’s ⅛-inch (½-cm) thick.
  5. Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.
  6. Use a knife to cut along the edge to create one roll.
  7. Repeat three more times, or until all the puff pastry is used.
  8. Begin to twist the first roll to create a swirl.
  9. Connect the next piece of dough by pinching to seal the edge to the end of the first piece.
  10. Continue to wrap and seal all pieces until finished.
  11. Using a spatula transfer the dough to the cake pan.
  12. In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.
  13. Brush the butter mixture over the dough.
  14. Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.
  15. In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.
  16. Pour the glaze over the danish swirl.
  17. Enjoy!

Watch the recipe video here:

Cinnamon Swirl Danish

A cinnamon swirl Danish? YES, PLEASE! ??FULL RECIPE: https://tasty.co/recipe/cinnamon-swirl-danish

Posted by Tasty on Monday, April 16, 2018

Breakfast

Mini Cheesesteak Wellingtons

Save Print
Mini Cheesesteak Wellingtons
We've taken the ingredients and flavours and lovely cheese sauce from philly cheesesteaks and made them just a bit fancier! Serve these up with a side salad, enjoy!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 tbsp oil
  • 2 green peppers finely chopped
  • 2 cups mushrooms finely chopped
  • 1 onion finely chopped
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • 1 tsp pepper
  • 2 sheets puff pastry
  • 4 x 200g steak tenderloin
  • Egg wash
  • 2 tbsp flour
  • 2 tbsp butter
  • ¾ cup milk
  • ½ cup grated provolone
  • Pinch of salt
Instructions
  1. Season steaks with sat and pepper on both sides.
  2. Heat oil in a large non stick pan until very hot. Add steaks and sear on both sides until brown. Remove and set asides.
  3. In the same pan, heat remaining oil over medium heat. Add mushrooms, green peppers and onions. Cook until softened and dry. Add garlic, Worcestershire sauce, salt and pepper and cook for another 5 minutes.
  4. Remove to cool.
  5. Lay out puff pastry sheets just bigger than the steak. Place one slice of mozzarella down, top with a couple table spoons of mushroom and pepper mix. Top with steak. Brush edges with egg wash and fold over to seal.
  6. Wrap in plastic wrap and chill in the fridge for 1 hour to set.
  7. While setting, make the cheese sauce. Heat butter until melted. Add flour and mix to cook until smells slightly nutty. Add milk gradually until a smooth sauce. Add salt and cheese, stir until completely combined. Keep warm.
  8. Pre-heat oven to 200ºC. Remove plastic wrap, place wellingtons on a parchment lined tray. Brush entirely with egg wash. Bake for 20 minutes or until golden brown.
  9. Serve with cheese sauce, enjoy!

Watch the recipe video here:

Mini Cheesesteak Wellingtons

Mini Cheesesteak Wellingtons

Posted by Twisted on Tuesday, April 17, 2018

Breakfast

Breakfast Bombs

Save Print
Breakfast Bombs
This breakfast is da bomb.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tube refrigerated biscuit dough
  • 1 tbsp. butter
  • 8 eggs
  • ¼ c. milk (preferably whole)
  • 2 tbsp. Chopped chives
  • 8 slices bacon, cooked and crumbled
  • 1½ c. shredded Cheddar cheese
  • 4 tbsp. melted butter
  • 1 tbsp. Coarse salt
  • 1 tbsp. poppy seeds
Instructions
  1. Preheat oven to 375°. Spray an 8" round baking pan or pie dish with cooking spray.
  2. In a large nonstick skillet, melt butter over medium heat. In a large bowl, whisk together eggs and heavy cream. Pour egg mixture in pan and let set slightly. Reduce heat to medium low, and stir occasionally until scrambled eggs reach desired consistency. Season with salt and pepper. Remove from heat and fold in chives.
  3. Flatten each biscuit round to about ¼” thickness. Top each round of dough with scrambled eggs, bacon and cheese. Bring the edges of the dough together and pinch to seal. Place in pan seam side-down.
  4. Brush with tops with melted butter then sprinkle with coarse salt and poppy seeds. Bake until the biscuits are golden and cooked through, about 20-25 minutes. Serve warm.

Watch the recipe video here:

How To Make Breakfast Bombs

These Breakfast Bombs are blowing up the internet.Full recipe: http://dlsh.it/qGwutzl

Posted by Delish on Monday, April 16, 2018

Breakfast

Stuffed Fold Over Sandwiches

Save Print
Stuffed Fold Over Sandwiches
Take your snacking to a whole new dimension with these fun stuffed fold over sandwiches!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the dough:
  • 1 tablespoon active dry yeast
  • 1½ cups water, room temperature
  • 4 cups bread flour
  • 4 tablespoons superfine sugar
  • 3 tablespoons nonfat dry milk powder
  • 1 tablespoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup vegetable shortening, room temperature
  • ¼ cup vegetable oil, for brushing
  • 1 egg, beaten
For the filling:
  • 12 slices mozzarella
  • 12 slices tomato
  • 12 slices prosciutto, cooked and cut into 4 pieces
  • 12 basil leaves
  • Olive oil, to taste
  • Large flake salt, to taste
Instructions
Make the dough:
  1. In the bowl of a stand mixer fitted with a dough hook, combine yeast and and water and allow yeast to bloom, approximately 5 minutes. Add flour, sugar, milk powder, salt, baking powder, baking soda and shortening. Mix on the lowest setting for 8 to 10 minutes until the dough comes together and forms a ball. Remove, place in a well-oiled bowl and cover with a towel for up to an hour and a half or until the dough doubles in size. Once risen, punch the dough down and turn out onto a floured work surface. Divide the dough into 12 balls and cover with plastic wrap. Allow to rest for 30 minutes.
  2. Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper. Uncover dough balls and roll into 4 by 4 circles. Brush each circle with vegetable oil and fold in half. Brush the half with vegetable oil and fold in half again, creating a triangle shape. Repeat with remaining balls, and place on lined baking sheets. Brush each triangle with egg wash, and bake for 15 to 20 minutes. Buns will be golden and spring back when touched.
Assemble the sandwiches:
  1. Place a piece of cheese in one pocket of the bun, tomato and prosciutto in another and basil in the last. Repeat until all buns are used.

Watch the recipe video here:

Fold N' Stuff Sandwiches

We've reached the new age of sandwiches, people.Taste for Yourself: taste.md/2IQZFKW

Posted by Tastemade on Monday, April 16, 2018