Home Breakfast (Page 60)

Breakfast

Showing 595 Result(s)
Breakfast

Best Ever Crispy Chicken Parmesan

Save Print
Best Ever Crispy Chicken Parmesan
It was love at first bite.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 boneless, skinless chicken breasts.
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • 1 cup flour
  • 2 eggs
  • 1 cup seasoned bread crumbs
  • 2 cups marinara sauce
  • 8 slices of fresh mozzarella
  • ½ cup grated Parmesan
  • Basil, thinly sliced, to serve
Instructions
  1. Preheat oven to 450°F (230°C).
  2. Cut the chicken breasts in half widthwise to make 4 thin breasts.
  3. Season the chicken with salt, pepper, and onion powder.
  4. Coat the chicken in flour, then egg, and then bread crumbs.
  5. Heat oil in a cast iron skillet and fry the chicken on both sides until brown, about 4 minutes each side. Transfer to a paper towel-lined plate to drain.

Watch the recipe video here:

Best Ever Crispy Chicken Parmesan

This has to be the best ever crispy chicken parmesan ?! YUM!FULL RECIPE: http://bzfd.it/2iDIO6dFIND IT IN THE APP: http://tstyapp.com/m/c9DCvOKiUF

Posted by Tasty on Monday, August 28, 2017

 

Breakfast

Primavera Stuffed Chicken

Save Print
Primavera Stuffed Chicken
It's sooo pretty.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 boneless skinless chicken breasts
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 1 zucchini, halved and thinly sliced into half moons
  • 3 medium tomatoes, halved and thinly sliced into rounds
  • 2 yellow bell peppers, thinly sliced
  • ½ red onion, thinly sliced
  • 1 c. shredded mozzarella
Instructions
  1. Preheat oven to 400º. Place chicken on a cutting board and make 5 slits into each breast, being careful not to cut through completely. Drizzle olive oil over chicken and season with salt, pepper, and Italian seasoning.
  2. Stuff each chicken breast with zucchini, tomato, bell pepper, and red onion.
  3. Sprinkle each chicken breast with mozzarella.
  4. Bake until chicken is cooked through and no longer pink, 25 minutes.
  5. Serve.

Watch the recipe video here:

How To Make Primavera Stuffed Chicken

Primavera Stuffed Chicken is SO amazing you'll forget it's healthy.Full recipe: http://dlsh.it/8a5gW0B

Posted by Delish on Tuesday, August 29, 2017

Breakfast

Breakfast Stuffed Scallion Pancakes

Save Print
Breakfast Stuffed Scallion Pancakes
Love scallion pancakes? Just wait until you try them stuffed with BREAKFAST!
Author:
Cuisine: American
Recipe type: Breakfast
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ cups all-purpose flour, plus more for dusting (see Cook's Note)
  • Kosher salt and freshly ground black pepper
  • ½ cup boiling water
  • ¼ cup toasted sesame oil
  • 5 scallions, thinly sliced
  • 8 slices bacon
  • Vegetable oil, for frying
  • 2 tablespoons whole milk
  • 8 large eggs
  • 1 cup shredded sharp Cheddar
  • ¼ cup fresh cilantro leaves
Instructions
  1. Whisk together the flour and 1 teaspoon salt in a large bowl. Add the boiling water and stir with a rubber spatula until blended. If the dough is dry, add up to 2 more tablespoons water (it does not have to be boiling). When the dough is cool enough to handle, knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
  2. Meanwhile, stir together the sesame oil and scallions in a small bowl and set aside.
  3. Divide the dough into 4 pieces and keep covered. One at a time, roll each piece into a 7-inch circle about 1/16 inch thick. Spread one-quarter of the scallion mixture evenly over 1 dough piece. Roll the dough up tightly like a jelly roll. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough pieces and scallion mixture.
  4. Flatten each coil with your hand on a floured surface, then roll with a floured rolling pin into a thin 8-inch circle. Carefully transfer the pancakes to a large baking sheet lined with parchment. If you need to stack the pancakes, put additional parchment paper between the pancakes so that they do not stick together. Cover and refrigerate for 1 hour.
  5. Heat a large nonstick skillet over medium heat and add the bacon. Cook, flipping halfway through, until the bacon is crispy, 12 to 15 minutes. Transfer to a paper towel-lined plate. Reserve the bacon fat in the skillet.
  6. Heat a medium skillet over medium-high heat. Pour a thin layer of vegetable oil into the skillet. Add 1 dough round and cook until golden brown and crispy in spots, 1 to 2 minutes per side. Transfer the pancake to a paper towel-lined baking sheet. Repeat with the remaining pancakes, adding more oil as needed.
  7. Return the skillet with the bacon drippings to low heat. Whisk together the milk and eggs in a medium bowl with a large pinch of salt and pepper. Pour the egg mixture into the skillet and cook, stirring the eggs and scraping the sides and bottom of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes. Turn off the heat and gently stir in the Cheddar.
  8. Divide the cheesy eggs among the 4 pancakes, gently spreading the eggs over one half of each pancake. Lay the bacon over the eggs and sprinkle with the cilantro. Fold each pancake in half, then fold in half once more like a crepe.

Watch the recipe video here:

How to Make Breakfast-Stuffed Scallion Pancakes

Love scallion pancakes? Just wait until you try them stuffed with BREAKFAST! ?

Posted by Food Network on Thursday, August 24, 2017

Breakfast Dessert

Fruit Filled Mini Toaster Pastries

Save Print
Fruit Filled Mini Toaster Pastries
Mini Toaster Pastries are the perfect breakfast treat!
Author:
Cuisine: American
Recipe type: Dessert
Serves: 16
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 5 tablespoons cold water
  • 1 tablespoon apple cider vinegar
  • 2 cups all-purpose flour, plus more for rolling out the dough
  • 1 tablespoon granulated sugar
  • ⅛ teaspoon fine sea salt
  • 1¼ sticks cold unsalted butter, cut into small pieces
  • 2 cups fresh strawberries, quartered or 2 cups raspberriesor 2 cups blackberries
  • 2 to 4 tablespoons sugar (depending on sweetness of fruit)
  • Grated zest and 1 tablespoon juice from 1 lemon
  • 2 teaspoons cornstarch
  • 2 tablespoons strawberry, raspberry or blackberry jam
  • 1 tablespoon milk, plus more for brushing
  • 1 cup confectioners' sugar
Instructions
  1. Mix together the water and vinegar in a measuring cup and keep cold.
  2. Combine the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. Scatter the cold butter over the top and pulse a few more times until the mixture resembles coarse meal. Add the water-vinegar mixture a few tablespoons at a time and pulse until the dough just comes together. Transfer the dough to a lightly-floured surface and knead gently until it just comes together. Form into a rectangle and cover with plastic wrap. Refrigerate for at least 1 hour and up to 48 hours.
  3. While the dough is chilling, combine the fruit and sugar in a small saucepan. Cook over high heat until it comes to a boil, the fruit starts to break down and the juices start to release, about 8 minutes. Stir together the lemon juice and cornstarch until combined. Add the cornstarch mixture to the pot while it is still boiling and cook until it begins to thicken, about 1 minute. Stir in the jam and the lemon zest. Transfer to a bowl, and refrigerate until cold.
  4. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
  5. Roll out half of the dough on a lightly-floured work surface into a large ⅛-inch-thick rectangle. Trim the sides with a knife so that you have a 9- by 8-inch rectangle with straight edges. Along the length, cut the rectangle into thirds so that you have three 3-inch strips. Then, cut the strips into fourths so that you have twelve small 3- by 2-inch rectangles in total. Carefully transfer these rectangles to one of your prepared baking sheets. Repeat this with the other half of dough. Gather the scraps of both halves and re-roll to create more rectangles (you will get 6 to 8 more).
  6. Spoon a heaping teaspoon of strawberry filling in the center of half of the rectangles so that it is slightly heaped (do not spread it out). Make sure not to over-fill them and leave an about ¼-inch border. Lay another rectangle over the filling and press gently around the edges to seal slightly. Use the tines of a fork to press the two layers of dough together and seal completely. Place the baking sheet with the pastries in the fridge until chilled, about 20 minutes.
  7. Lightly brush the tops of the pastries with milk. Use a toothpick to poke 8 holes over the top surface to allow the steam escape during baking. Bake until golden around the edges, 15 to 20 minutes. Transfer to a wire rack to cool. Stir the milk into the confectioners' sugar until smooth (add a drop or 2 of water if you need to loosen it). Drizzle over the cooled pastries and serve.

Watch the recipe video here:

Mini Toaster Pastries

Mini Toaster Pastries are the perfect breakfast treat! Don't miss Bobby Flay on a new #BeatBobbyFlay @ 10|9c!

Posted by Food Network on Thursday, August 24, 2017

Breakfast

Perfect Breakfast Wrap

Save Print
Perfect Breakfast Wrap
Eggs, bacon and a hash brown, all slathered in maple butter and warmly hugged in a thin pancake wrap.
Author:
Cuisine: American
Recipe type: Breakfast
Serves: 4 WRAPS
Ingredients
For the pancake wraps:
  • 2 large eggs
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup milk, divided
  • 1 cup all-purpose flour
  • ½ teaspoon butter
For the wrap filling:
  • 4 hash brown patties
  • 8 strips bacon
  • 4 tablespoons butter, divided
  • 1½ teaspoons salt, divided
  • 8 large eggs
  • 1 cup shredded cheese
  • 4 tablespoons maple butter
  • 2 tablespoons maple syrup
Instructions
  1. Make the pancakes:
  2. In a medium-sized bowl, whisk eggs until lightly beaten. Add vanilla, salt and ⅓ cup of the milk, and stir until combined. Add flour and whisk until smooth. While whisking, add the remaining milk. Batter should be thick and smooth.
  3. Heat a 10-inch pan on medium-high and coat with butter. Drop approximately ⅔ cup of batter onto pan and cook until golden. You will start to see bubbles form on the top of the dough when it is close to flip time. Flip over and repeat until golden. Keep pancakes warm on a plate until ready to assemble.
  4. Prep the wrap ingredients:
  5. Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
  6. Place 4 hash brown patties on parchment and bake until golden, approximately 20 to 25 minutes. Place strips of bacon on another sheet and bake until crispy, approximately 20 minutes.
  7. While bacon and hash browns are baking, prepare the remaining ingredients for the wraps.
  8. In a large nonstick pan, melt the remaining tablespoons of butter over medium heat. Crack eggs into a medium-sized bowl with the remaining salt, and whisk until yolks are broken and eggs are just combined. Pour into the warm pan and turn heat down to medium-low. Cook eggs very slowly, swirling them in the pan using a wooden spoon or spatula. Eggs are done when they look silky, have come together and are still a little wet. Turn off the heat and add cheese. Mix just to combine. Set aside.
  9. To assemble wraps:
  10. Spread maple butter in the middle of each pancake and place a hash brown on top. Place a quarter of the scrambled eggs on each hash brown. Layer bacon over the eggs and drizzle with maple syrup.
  11. Secure wraps in parchment until serving. They will keep up to a day in the fridge. Reheat in the oven or microwave before serving.

Watch the recipe video here:

Perfect Breakfast Wrap

All your breakfast faves slathered in maple butter & warmly hugged in a thin pancake wrap.Save this recipe: https://taste.md/2vJoKlJ

Posted by Tastemade on Thursday, August 24, 2017