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Breakfast

Fried Deviled Eggs

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Fried Deviled Eggs
Crunchy and creamy join forces to make an upgraded deviled egg that will upend your usual backyard BBQ fare. Fried hard-boiled egg whites are filled with a tangy egg yolk filling: think Scotch egg (a soft-boiled egg encased in sausage and then breaded and deep-fried) meets deviled egg. It's an addictive mashup with the perfect spicy touch, thanks to pickled jalapeno.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 large eggs
  • ⅓ cup mayonnaise
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons yellow mustard
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • ½ cup all-purpose flour
  • 1¼ cups panko
  • Paprika and pickled jalapeno slices, for serving
Instructions
  1. Special equipment: a pastry bag fitted with a small round tip and a deep-frying thermometer
  2. Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks.
  3. Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, ¼ teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
  4. Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with ½ teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with ¼ cup water. Put the panko on another plate. Line a third plate with paper towels.
  5. Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
  6. Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.)

Watch the recipe video here:

How to Make Fried Deviled Eggs

Recipe of the Day: Fried Deviled EggsSave this recipe: http://bit.ly/2z5rMlI.

Posted by Food Network on Friday, November 10, 2017

Breakfast

Buffalo Chicken Biscuit Bombs

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Buffalo Chicken Biscuit Bombs
Bite into perfectly chewy garlic and parmesan coated buns packed with buffalo chicken and ranch amazingness.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups cooked and shredded chicken
  • ½ cup shredded mozzarella cheese
  • 4 ounces cream cheese, softened
  • 2 tablespoons ranch dressing
  • ¼ cup buffalo wing sauce, plus more for drizzling
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons chopped chives
  • 2 (6-ounce) cans refrigerated biscuit dough
  • ¼ cup unsalted butter, melted
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon grated garlic
  • 1 tablespoon grated Parmesan
Instructions
  1. Preheat oven 375 degrees, and grease a cast-iron skillet with butter.
  2. In medium bowl, gently mix chicken, mozzarella cheese, cream cheese, ranch dressing, buffalo sauce, salt, pepper, blue cheese and chives until chicken is well coated. Set aside.
  3. Using a rolling pin, roll each biscuit into a 4-inch round. Add 1½ tablespoons of the buffalo chicken filling and a drizzle of buffalo sauce.
  4. Wrap the dough around filling and pinch to seal edges, forming a ball. Place seam side down into the greased skillet. Repeat with remaining dough and filling.
  5. In a small bowl, whisk melted butter, parsley, garlic and Parmesan. Brush the balls with the garlic butter, and bake for 15 to 20 minutes, or until golden brown.

Watch the recipe video here:

Buffalo Chicken Biscuit Bombs

Perfectly chewy garlic & parmesan coated buns packed with buffalo chicken & ranch amazingness. ?.com.Save this recipe: taste.md/2yZdDWUMore recipes on our app ?: taste.md/2xTvD7A

Posted by Tastemade on Thursday, October 5, 2017

Breakfast

Almost-Famous Soft Pretzels

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Almost-Famous Soft Pretzels
Auntie Anne's wouldn't give up their famous pretzel recipe, so we had to make our own!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • For the pretzels:
  • 1 cup milk
  • 1 package active dry yeast
  • 3 tablespoons packed light brown sugar
  • 2¼ cups all-purpose flour, plus more for kneading
  • 10 tablespoons unsalted butter, plus more for greasing
  • 1 teaspoon fine salt
  • ⅓ cup baking soda
  • 2 tablespoons coarse salt
  • For the Sauce:
  • ¼ cup mayonnaise
  • ¼ cup dijon mustard
  • 3 tablespoons packed light brown sugar
  • ½ teaspoon cider vinegar
Instructions
  1. Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1¼ cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
  2. Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
  3. Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
  4. Prepare the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Cover and refrigerate.
  5. Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce.

Watch the recipe video here:

How to Make Auntie Anne's-Inspired Soft Pretzels

Auntie Anne's wouldn't give up their famous pretzel recipe, so we had to make our own!Who loved those free samples growing up?

Posted by Food Network on Sunday, October 15, 2017

Breakfast

Bloomin’ Onion Bites

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Bloomin' Onion Bites
Miniature versions are always better than the original.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the onions
  • 20 pearl onions
  • 2 eggs, lightly beaten
  • 2 tbsp. water
  • 1 c. flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, enough to fill skillet 1" high
For the dipping sauce
  • ⅔ c. mayonnaise
  • 2 tbsp. ketchup
  • 1 tsp. horseradish
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. dried oregano
Instructions
  1. Cut tops of pearl onions, then slice top down (being careful not to cut all the way through) 3 times to form six sections of the onion. Using your fingers, separate onion sections.
  2. In a shallow bowl, mix eggs with water. In a separate shallow bowl, mix flour with garlic powder, onion powder, and paprika. Season with salt and pepper. Stir together until combined.
  3. Dredge onions first in egg and then in flour mixture.
  4. In a large, high-sided skillet, heat oil. Fry onions in batches, until they are golden. Place on a paper-towel lined plate to drain.
  5. Make the dipping sauce: In a medium bowl, whisk together mayo, ketchup, horseradish, paprika, garlic powder and oregano. Season with salt and serve.

Watch the recipe video here:

How To Make Bloomin' Onion Bites

If you love Outback Steakhouse's bloomin' onions, prepare to FREAK over these Bloomin' Onion Bites.Full recipe: http://dlsh.it/XauVb3C

Posted by Delish on Wednesday, November 8, 2017

Breakfast

Pesto Chicken-stuffed Garlic Bread

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Pesto Chicken-stuffed Garlic Bread
This pesto chicken-stuffed garlic bread has all of your favorite flavors ?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 13.8 oz pizza dough, 2 packages
  • ½ cup pesto
  • 2 cups shredded mozzarella cheese
  • 1 ½ cups chicken, cooked and shredded
  • ½ cup butter, melted
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon pepper
  • 3 tablespoons fresh parsley, chopped
  • 1 cup grated parmesan cheese
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
  3. Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
  4. Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
  5. Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
  6. Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
  7. Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
  8. Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
  9. Remove from loaf pan and let cool.
  10. Top with parsley (optional), slice and serve.
  11. Enjoy!

Watch the recipe video here:

Pesto Chicken-Stuffed Garlic Bread

This pesto chicken-stuffed garlic bread has all of your favorite flavors ?!FULL RECIPE: https://tasty.co/recipe/pesto-chicken-stuffed-garlic-bread

Posted by Tasty on Monday, October 16, 2017

Breakfast

Baileys French Toast

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Baileys French Toast
Baileys French Toast
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Baileys Chocolate Stuffed French Toast
  • TOM
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  • What You’ll Need:
  • 200ml Baileys Original
  • 1 tbsp granulated sugar
  • 10ml vanilla essence
  • 1 tsp cinnamon powder
  • 3 eggs
  • 2 1½- inch sliced white bread
  • Dark Chocolate
  • Butter
  • Whipped cream:
  • 25ml Baileys Original
  • ⅔ cup whipping cream
  • 2 tbsp caramel plus extra or drizzling
Instructions
  1. Cut a slit in the side of each slice of bread being careful not to go all the way through. Using your fingers press inside slightly to create a pocket. Place chocolate pieces inside each slice of bread Place in a glass dish and set aside.
  2. In a pouring jug mix together eggs, Baileys, vanilla, cinnamon, and sugar until combined. Pour the egg mixture over both sandwiches and let soak. Flipping to soak both sides evenly.
  3. In a non-stick skillet melt butter over medium-low heat. Add one sandwich at a time and cook on both sides until golden brown, about 2-3 minutes each side. Be sure to control the heat so it doesn’t burn.
  4. Meanwhile, in a medium bowl add the 25ml Baileys, whipping cream and caramel until stiff peaks are formed.
  5. Serve french toast with whipped cream and a drizzle of caramel.

Watch the recipe video here:

Baileys French Toast

Posted by Twisted on Thursday, September 28, 2017

Breakfast

Time-saving Sheet-pan Eggs

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Time-saving Sheet-pan Eggs
These time-saving sheet-pan eggs will make your meal prep SO EASY!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 egg
  • ½ cup milk
  • salt, to taste
  • pepper, to taste
  • topping of your choice
Instructions
  1. Preheat the oven to 450˚F (230˚C).
  2. In a bowl, whisk together the eggs and milk until smooth.
  3. Pour the eggs onto a greased sheet pan and sprinkle in your favorite toppings.
  4. Bake for 15 minutes or until the eggs are cooked through.
  5. Slice the omelette and serve immediately or put into a storage container and freeze for up to 1 month.
  6. Enjoy!

Watch the recipe video here:

Time-Saving Sheet-Pan Eggs

These time-saving sheet-pan eggs will make your meal prep SO EASY! ?FULL RECIPE: https://tasty.co/recipe/time-saving-sheet-pan-eggs

Posted by Tasty on Sunday, September 24, 2017

Breakfast

Microwave Prep Breakfast Sandwiches

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Microwave Prep Breakfast Sandwiches
These microwave-prep breakfast sandwiches are super dorm-friendly and GREAT for busy mornings!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 sausage patty
  • 2 slices ham, quartered
  • 5 egg
  • 1 splash milk
  • salt, to taste
  • pepper, to taste
  • 2 bacon, sliced in half width-wise
  • 5 english muffin, halved
  • 5 slices cheddar cheese
  • fresh spinach
Instructions
  1. On a large plate, arrange the sausage and the ham in a circle, then place a microwaveable mug in the center.
  2. Crack the eggs into the mug, season with salt, pepper, and add a splash of milk. Stir until evenly mixed.
  3. Microwave the entire plate for about 2 minutes until the egg is cooked through, making sure it does not bubble over.
  4. Remove the plate and microwave the bacon strips on a separate plate for about 4-7 minutes. Check the bacon at 4 minutes, then every minute or so to make sure it doesn’t burn.
  5. Drain the bacon of its fat, then set aside.
  6. Invert the mug with the egg, then slice the egg cylinder into 5 equal rounds. You may have to run a knife around the mug first to ensure that the egg comes loose in one solid piece.
  7. To assemble, layer your sandwich as you’d like with the meat, egg, cheese, and spinach.
  8. Wrap each sandwich in a damp paper towel, then with parchment paper. Place the sandwiches in a large zip top bag, then freeze for up until 1 month.
  9. When ready to eat, remove a sandwich from the freezer, unwrap the parchment, and microwave for about 2 minutes. Cool for 1 minute, then unwrap the paper towel.
  10. Enjoy!

Watch the recipe video here:

Microwave-Prep Breakfast Sandwiches

These microwave-prep breakfast sandwiches are super dorm-friendly and GREAT for busy mornings! ?FULL RECIPE: http://bit.ly/2fFO7xV

Posted by Tasty on Saturday, September 23, 2017

Breakfast

Strawberry Sweet Rolls

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Strawberry Sweet Rolls
These strawberry sweet rolls are gonna have you licking your fingers ?!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
DOUGH
  • ½ cup unsalted butter, melted
  • 2 cups whole milk, warm to the touch
  • ½ cup granulated sugar
  • 1 packet active dry yeast
  • 5 cups flour, divided
  • 1 teaspoon baking powder
  • 2 teaspoons salt
FILLING
  • 4 tablespoons butter, softened
  • 1 cup strawberry preserve
FROSTING
  • 4 oz cream cheese, softened
  • 2 tablespoons butter, melted
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
Instructions
  1. Generously grease a 9-inch (23 cm) cast iron or cake pan.
  2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
  3. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
  4. Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
  5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  6. Preheat oven to 325˚F (160˚C).
  7. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  8. Knead the dough lightly, adding additional flour as necessary, about ½ cup (60 grams), until the dough just loses its stickiness and does not stick to the surface.
  9. Roll the dough out into a large rectangle, about ½-inch (12 mm) thick.
  10. In a small bowl combine the strawberry preserves and butter, stir to combine.
  11. Spread the filling mixture evenly over the rolled out dough, leave about 1½ inches (4 cm) from the edge.
  12. Starting from the bottom roll the dough upward, being careful not to squeeze the filling out.
  13. With a knife cut the rolled dough into 8 pieces.
  14. Place strawberry roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The strawberry rolls should expand to the edges of the pan during this time.
  15. Bake for 45 minutes. Cover the rolls with foil to prevent the outside from burning, and bake for an additional 35 minutes.
  16. While the strawberry rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
  17. Remove the strawberry rolls from the oven and let cool in the pan for at least 20 minutes. Once cool, drizzle frosting over the rolls before serving.
  18. Enjoy!

Watch the recipe video here:

Strawberry Sweet Rolls

These strawberry sweet rolls are gonna have you licking your fingers ?!FULL RECIPE: http://bit.ly/2fA6HHI

Posted by Tasty on Friday, September 22, 2017