Home Breakfast (Page 6)

Breakfast

Showing 595 Result(s)
Breakfast

Pizza Pretzels

Save Print
Pizza Pretzels
What’s better than a soft, hot pretzel? Try one stuffed with classic pizza toppings!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
  • 1 tablespoon cornmeal
  • 1 tablespoon Pillsbury BEST® All Purpose Flour
  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • 28 slices (1½-inch size) pepperoni
  • 8 pieces (1 oz each) mozzarella string cheese
  • 4 teaspoons grated Parmesan cheese
  • 1 cup tomato pasta sauce, heated
Instructions
  1. Heat oven to 425°F. Brush large cookie sheet with ½ tablespoon of the oil. Sprinkle cookie sheet with cornmeal.
  2. Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16x10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2½-inch-wide) strips.
  3. Evenly place 7 pepperoni slices on each dough strip, leaving ½ inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
  4. Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on cookie sheet. Brush pretzels with remaining ½ tablespoon oil; sprinkle with Parmesan cheese.
  5. Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.

Watch the recipe video here:

Breakfast

Zucchini Fry Nachos

Save Print
Zucchini Fry Nachos
Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks and then dress them up with all the fixings.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Nonstick cooking spray
  • ½ cup all-purpose flour
  • Kosher salt
  • 3 large eggs, beaten
  • 2½ cups panko breadcrumbs (See Cook's Note)
  • 1 pound zucchini (2 to 3 small to medium zucchini), cut into ¼-inch-thick rounds
  • 1½ cups shredded Mexican-blend cheese (about 4.5 ounces)
  • ¼ cup sliced pickled jalapenos
  • ½ cup sour cream
  • 1 cup pico de gallo or salsa
  • 1 small avocado, diced
  • 1 radish, thinly sliced
  • A small handful cilantro leaves and tender stems
  • A small handful cilantro leaves and tender stems
  • 1 lime, quartered
Instructions
Special equipment: 2 wire racks 2 rimmed baking sheets
  1. Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
  2. Combine the flour and ¾ teaspoon salt in a large re-sealable plastic bag. Combine the eggs and ¾ teaspoon salt in another large plastic bag; combine the breadcrumbs and ¾ teaspoon salt in a third large plastic bag.
  3. Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
  4. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
  5. Lower the oven to 350 degrees F and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the baked zucchini onto the baking sheet and scatter the cheese and jalapenos on top. Bake until the cheese melts, about 10 minutes. Thin the sour cream out with a little water, until it's pourable, and drizzle over the nachos. Then garnish with the pico de gallo, avocado, radish and cilantro. Serve with lime on the side.
Cook’s Note:
  1. Some panko breadcrumbs are coarser then others. Rub the breadcrumbs with your fingers to make them finer, which will help them coat the zucchini pieces better.

Watch the recipe video here:

Recipe of the Day: Zucchini Fry NachosSave the recipe: https://foodtv.com/32i0ffe!

Posted by Food Network on Thursday, July 11, 2019

Breakfast

AIR FRYER HARD “BOILED” EGGS

Save Print
AIR FRYER HARD “BOILED” EGGS
Making hard boiled eggs in the air fryer is so quick and easy, no water needed!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large eggs
  • Salt, black pepper, everything bagel seasoning, optional
Instructions
  1. Place the eggs in the air fryer basket and cook 250F 15 minutes for a softer yolk, 17 minutes for a firmer yolk (time may vary depending on the make and model of your air fryer).
  2. Run under cold water and peel right away.

Watch the recipe video here:

Laziest way to make Hard "Boiled" Eggs! No water needed, just eggs!https://www.skinnytaste.com/air-fryer-hard-boiled-eggs/tag

Posted by Skinnytaste on Wednesday, July 10, 2019

Breakfast

Seedy Oat Crackers

Save Print
Seedy Oat Crackers
This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure you use chia seeds (they're not optional) and the total volume stays the same.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup old-fashioned oats
  • ¾ cup raw pumpkin seeds (pepitas)
  • ⅓ cup raw sunflower seeds
  • ⅓ cup sesame seeds
  • 3 tablespoons chia seeds
  • 3 tablespoons poppy seeds
  • 1 teaspoon kosher salt
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 tablespoon pure maple syrup
Instructions
  1. Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
  2. Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.
  3. Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
Do Ahead: Crackers can be made 1 week ahead. Store airtight at room temperature.

Watch the recipe video here:

Skip the chips and make these crackers instead. (via Healthyish)GET THE RECIPE: http://bonap.it/1FSxRxB

Posted by Bon Appétit Magazine on Sunday, July 7, 2019

Breakfast

LASAGNA STUFFED CHEESY MASH SWIRLS

Save Print
LASAGNA STUFFED CHEESY MASH SWIRLS
LASAGNA STUFFED CHEESY MASH SWIRLS
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Beef ragu
  • 1 tbsp olive oil
  • 200g streaky bacon or pancetta, finely diced
  • 1 clove garlic, crushed
  • 1 onion, finely diced
  • 1 tbsp tomato puree
  • 500g low fat beef mince
  • 400g tomato passata
  • 200ml red wine
  • Sea salt
  • Black pepper
  • Mozzarella, cut into small disks
  • Lasagna sheets, cut into small disks
  • Bechamel
  • 50g butter
  • 50g flour
  • 600ml whole milk
  • Sea salt
  • Black pepper
  • Potatoes
  • 1.8 kg potatoes, peeled and cut into large chunks
  • 3 eggs
  • 90ml double cream
  • 4 tbsp grated parmesan
  • Sea salt
Instructions
  1. Preheat the oven to 180°C.
  2. Heat the oil in a large deep sided frying pan and fry the bacon until crisp.
  3. Add the crushed garlic and fry until fragrant, then sautee the onion until translucent and soft. Add the tomato puree and cook out for a minute or so before adding mince and brown all over.
  4. Pour over the passata and red wine and stir everything together. Season to taste, allow everything to come to a simmer and gently cook, covered, for at least an hour, preferably more.
  5. Meanwhile, cook the potatoes until tender in salted water. When they are tender to the point of a knife mash them thoroughly before allowing them to cool and folding through eggs, cream, parmesan and salt. Carefully spoon this mixture into a large piping bag with a large star nozzle attached and leave to cool.
  6. To make the bechamel, heat the butter in a sturdy saucepan. Add flour and beat to make a smooth paste. Gradually beat in the milk (use a whisk if necessary), adding it in stages so as not to end up with lumps. Season and allow to cool a little before using.
  7. Line a large baking tray and carefully pipe 6 large disks of the potato mixture onto it.
  8. Top with a circle of pasta, followed by bechamel, ragu and mozzarella. Repeat three times on each potato circle. Use the remaining potato mixture to pipe over and round the tiny lasagna.
  9. Place in the oven and bake until the potatoes are golden and crispy with fluffy insides.
  10. Serve immediately.

Watch the recipe video here:

Lasagne Stuffed Cheesy Mash Swirls

Posted by Twisted on Tuesday, July 2, 2019

Breakfast

Celery Salad with Dates, Almonds, and Parmesan

Save Print
Celery Salad with Dates, Almonds, and Parmesan
Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ cup raw almonds
  • 8 celery stalks, thinly sliced on a diagonal, leaves separated
  • 6 dates, pitted, coarsely chopped
  • 3 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 ounces Parmesan, shaved
  • ¼ cup extra-virgin olive oil
  • Crushed red pepper flakes
Instructions
  1. Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.
  2. Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.

Watch the recipe video here:

Sweet, sour, bitter, and salty—this salad just gets it.GET THE RECIPE: http://bonap.it/Ni7C4Mp

Posted by Bon Appétit Magazine on Tuesday, July 2, 2019

Breakfast

Instant Pot Guacamole Deviled Eggs

Save Print
Instant Pot Guacamole Deviled Eggs
These luscious and tasty guacamole deviled eggs are the best.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 cup water
  • 6 eggs
  • 1 large ripe avocado
  • 1 tbsp lime juice
  • ½ tsp kosher salt
  • 1 tbsp sour cream
  • 1 tbsp finely chopped cilantro
  • 1 tbsp snipped chives
  • Additional cilantro leaves for garnish
Instructions
  1. Pour one cup of water in the Instant Pot and insert the steam rack. Arrange the eggs on the rack, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  3. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  4. Immediately move the eggs to an ice bath for at least 5 minutes, then peel.
  5. Cut the eggs in half lengthwise and set the yolks aside. Arrange the emptied eggs on a serving dish.
  6. In a medium bowl, roughly mash avocado with a fork, then stir in lime juice, salt, sour cream and two of the egg yolks (reserve the remaining 4 yolks for another use).
  7. Fold in chopped cilantro, chives and jalapeno (if using).
  8. Fill eggs with avocado mixture and top each with a small sprig of cilantro.

Watch the recipe video here:

These luscious and tasty guacamole deviled eggs are the best. RECIPE: http://chopsecrets.com/instant-pot-guacamole-deviled-eggs/

Posted by Chop Secrets on Saturday, June 29, 2019

Breakfast

Baked Avocado Tacos

Save Print
Baked Avocado Tacos
Baked Avocado Tacos
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ cup wheat flour (60 g)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 ½ cups whole wheat bread crumb (170 g)
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 2 avocados
  • ¾ cup plain yogurt (185 g)
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves fresh garlic, finely minced
  • 1 lime, juiced
  • ½ cup green cabbage, finely sliced (50 g)
  • ½ cup red cabbage, finely sliced (50 g)
  • ½ cup shredded carrot (55 g)
  • 1 pack corn tortilla
Instructions
  1. Add the flour, salt, and pepper to a bowl and whisk to combine.
  2. In a separate bowl, crack the eggs and whisk.
  3. In a third bowl, add the bread crumbs, garlic powder, cumin, and paprika, and whisk to combine.
  4. Halve the avocados, cutting from the stem to the base.
  5. Preheat an oven to 350°F (180°C)
  6. Remove and discard the pits. Cut each half into ½ inch (1 ¼ cm) wide slices then remove and discard the skin.
  7. Working with one avocado slice at a time, dip in the flour mixture, then egg, and finally bread crumbs, making sure each are fully coated.
  8. Place the avocado slices 1-inch (2 ½ cm) apart on a parchment paper-lined baking sheet.
  9. Transfer the baking sheet to the oven and bake for 10 minutes. Flip the avocados and continue baking until golden brown, 10 to 15 more minutes.
  10. In a medium bowl, mix together the yogurt, salt, pepper, garlic, and lime juice. Cover and refrigerate until you’re ready to serve.
  11. Add the red and green cabbage and the carrots to a large bowl, then stir in half of the yogurt sauce until well combined.
  12. Remove the baking sheet from the oven and let the avocado slices cool 2 to 3 minutes before serving.
  13. Place three avocado slices on a single tortilla and top with slaw and toppings of your choice.
  14. Enjoy!

Watch the recipe video here:

These baked avocado tacos because they're gonna change your life! ?FULL RECIPE: https://tasty.co/recipe/baked-avocado-tacos

Posted by Proper Tasty on Tuesday, June 25, 2019

Breakfast

Tear and Share Boursin Picnic Swirl Buns

Save Print
Tear and Share Boursin Picnic Swirl Buns
Did you know that swirl buns are just as delicious savoury as they are sweet? These bundles of Boursin, spinach, and prosciutto are ideal as a snack, starter or as the centerpiece of a decadent picnic. Be sure to make enough for everyone – they are guaranteed to be a crowd pleaser!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tsp Oil
  • 250g Fresh Baby Spinach
  • 1 tsp Salt
  • 500g Soft Bread Dough
  • 300g Boursin Garlic and Herbs
  • 16 Slices Prosciutto
  • Chopped Parsley for Garnish
  • Plain Flour
  • 75g Melted Butter
  • 2 Cloves of Garlic, Chopped
  • 2 tbsp Parsley, Chopped
Instructions
  1. Heat a saute pan with oil over medium heat. Add the spinach and cook through until completely wilted. Remove, drain and leave to cool.
  2. Dust a surface with plain flour. Roll out dough to about ½” thickness in an even rectangle.
  3. Stir your Boursin Garlic and Herbs in a bowl to soften it slightly. Spread it over the surface of your dough evenly. Layer with sliced ham and your cooked, drained spinach.
  4. Using a pizza cutter, cut into 9 2” thick strips, roll each strip into swirls.
  5. Arrange into a greased deep baking dish. Cover with cling film and let rise until doubled in size.
  6. Bake in a preheated 180ºC/350ºF oven for 30 minutes until golden brown and risen.
  7. Combine your butter, garlic, and parsley and brush liberally over the surface. Leave to cool.

Watch the recipe video here:

Tear and Share Boursin Picnic Swirl Buns

Posted by Twisted on Thursday, June 20, 2019

Breakfast

Egg-In-A-Hole Sweet Potato Nests

Save Print
Egg-In-A-Hole Sweet Potato Nests
Egg-In-A-Hole Sweet Potato Nests
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 large sweet potato
  • 1 medium yellow onion
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons flour
  • 7 eggs
  • 3 tablespoons olive oil
  • bacon, crumbs, to taste
  • raspberry, to taste
  • banana, sliced, to taste, to garnish
  • spring onion, to taste, to garnish
Instructions
  1. Peel the skin off the sweet potato, and coarsely grate on a box grater.
  2. Peel the onion, and coarsely grate on a box grater.
  3. Transfer the grated sweet potato and onion to a towel-lined bowl.
  4. Gently twist the towel, squeezing the liquid into an empty bowl and discard.
  5. Transfer the sweet potato and onion to a bowl, and sprinkle with salt, pepper, garlic powder, flour, and 1 egg. Gently stir to combine.
  6. Form large flat patties with your hands, approximately ⅓ cup of mixture each.
  7. Heat a 9 ½ -inch (24 cm) fry pan on medium heat and coat with oil.
  8. Add the sweet potato patties. Fry for 2-3 minutes, then gently flip.
  9. Immediately use a small cookie cutter to remove a hole in the middle of each fritter.
  10. Crack an egg in the hole, add a pinch of salt and pepper, then cover.
  11. Fry for 3-7 minutes, or until cooked to your preference.
  12. Uncover and serve with desired garnishes.
  13. Enjoy!

Watch the recipe video here:

Have a healthier summer breakfast with these egg-in-hole sweet potato nests☀️FULL RECIPE: https://tasty.co/recipe/egg-in-a-hole-sweet-potato-nests

Posted by Proper Tasty on Monday, June 17, 2019