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Breakfast

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Breakfast

Avocado Breakfast Sandwich

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Avocado Breakfast Sandwich
Restaurant-style breakfast sandwich at home! It's quick, easy and delicious! The sliced avocado is what makes this sandwich pop and gives it a unique flavor. It is chock-full of protein, as well, so this sandwich will keep you full until lunchtime.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon olive oil
  • 2 large eggs
  • salt and ground black pepper to taste (optional)
  • 1 tablespoon butter, softened
  • 2 slices Italian bread
  • 1 ounce Swiss cheese, sliced
  • 1 ounce Cheddar cheese, sliced
  • ½ ripe avocado, sliced
Instructions
  1. Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper.
  2. Spread butter onto 1 side of each bread slice.
  3. Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up. Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes.
  4. Remove sandwich from skillet and cut in half.

Watch the recipe video here:

Avocado Breakfast Sandwich: https://trib.al/OHEpAcM

Posted by Allrecipes on Sunday, February 10, 2019

Breakfast

Instant Pot Turkey and Stuffing

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Instant Pot Turkey and Stuffing
How amazing is it that you can make this entire dinner in one pot?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 lbs uncooked turkey breast
  • 1 tsp salt
  • 1 tsp pepper
  • ¾ cup chicken broth
  • 1 6 oz box stuffing mix
  • 10.5 oz can cream of chicken soup
  • 8 oz sour cream, plain greek yogurt or mayonnaise
  • 2 cups frozen green beans
Instructions
  1. Cut turkey breast into 4 pieces such that no piece is more than 1” thick. Season with salt and pepper.
  2. Add broth to the pot and arrange turkey in an even layer, then secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  4. Meanwhile, in a medium bowl, gently fold together stuffing mix, cream of chicken soup and sour cream just until combined. Do not overmix.
  5. When the time is up, quick-release the remaining pressure and check to see if the turkey is fully cooked. (If it is not, add 2 tbsp water, reseal the pot and select MANUAL for an additional 2 minutes, then quick-release again.)
  6. Place frozen green beans in an even layer on the turkey–do not stir. Reseal the pot and select MANUAL for 2 minutes, then quick-release the pressure.
  7. Place stuffing mixture in an even layer on the green beans–do not stir. Reseal the pot and select MANUAL for 4 minutes, then quick-release any pressure. (Since the stuffing absorbs liquids, you may not get a complete seal in this step–don’t worry.)
  8. Serve hot with a side of cranberry sauce.

Watch the recipe video here:

How amazing is it that you can make this entire dinner in one pot?RECIPE: http://chopsecrets.com/instant-pot-turkey-and-stuffing/

Posted by Chop Secrets on Thursday, February 7, 2019

Breakfast

Cinnamon French Toast Bake

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Cinnamon French Toast Bake
When you need to feed a crowd at breakfast, there’s no easier way to do it than by pulling together this cinnamon roll casserole. Thanks to Pillsbury™ refrigerated cinnamon rolls, you’ll have this dish ready to pop in the oven with just 15 minutes of prep time.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
French Toast Bake
  • ¼ cup butter, melted
  • 2 cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls SAVE $
  • 6 eggs
  • ½ cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • 1 cup maple syrup
Garnish
  • Icing from cinnamon rolls
  • Powdered sugar
  • ½ cup maple syrup, if desired
Instructions
  1. Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
  2. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
  3. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
  4. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional ½ cup maple syrup.

Watch the recipe video here:

You're just one hour away from this delicious breakfast bake. Cinnamon French Toast Bake recipe:…

Posted by Pillsbury on Thursday, January 24, 2019

Breakfast

Instant Pot Piña Colada Oatmeal

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Instant Pot Piña Colada Oatmeal
Packed with juicy pineapple and just the right amount of coconut flakes.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tbsp coconut oil
  • 2 cups coconut milk (recommend Silk brand found in the dairy section)
  • 1 cup pineapple juice
  • 1 cup steel cut oats
  • 1½ cups fresh pineapple, diced
  • ¾ cup sweetened shredded coconut
  • Raspberries or maraschino cherries for topping (optional)
Instructions
  1. Pour coconut oil, coconut milk, pineapple juice, and oats into Instant Pot in that order. Swirl to make sure all oats are submerged.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 3 minutes.
  4. When the time is up, let the pressure release naturally until the pin drops (about 15 minutes).
  5. Stir in coconut and pineapple. Serve with raspberries or maraschino cherries (optional).

Watch the recipe video here:

Instant Pot Piña Colada OatmealFULL RECIPE: http://chopsecrets.com/instant-pot-pina-colada-oatmeal/

Posted by Chop Secrets on Wednesday, January 9, 2019

Breakfast

Bacon Cheeseburger Biscuit Bombs

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Bacon Cheeseburger Biscuit Bombs
Get the best flavors of your favorite cheeseburger—bacon, steak-seasoned ground beef and American cheese—all stuffed in a flaky, buttery biscuit for the tastiest grab-and-go meal you’ll make this week. Serve it with your favorite burger fixings like pickles, ketchup and mustard for an extra flavor punch!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 oz lean (at least 80%) ground beef
  • 2 teaspoons Montreal steak grill seasoning
  • ½ cup chopped cooked bacon (6 slices)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
  • 4 slices (3/4 oz each) American cheese, cut in quarters
  • 1 tablespoon butter, melted
  • 1 teaspoon sesame seed
  • Ketchup, mustard and pickle slices, if desired
Instructions
  1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.
  2. In 10-inch skillet, cook beef and grill seasoning over medium-high heat 4 to 6 minutes, stirring occasionally, until beef is brown; drain. Cool 5 minutes. Stir in bacon.
  3. Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart, leaving bottom and lower sides intact, forming deep pocket. Place 2 quartered pieces of American cheese inside biscuit pocket.
  4. Holding opened biscuit in hand; place about ¼ cup of the beef mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuit will be full.) Repeat for remaining biscuits. Brush melted butter on top of each biscuit; sprinkle tops with sesame seed.
  5. Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve with remaining ingredients.

Watch the recipe video here:

Mind blown. Bacon Cheeseburger Biscuit Bombs recipe:…

Posted by Pillsbury on Wednesday, January 9, 2019

Breakfast

Instant Pot One Pot Chili and Cornbread

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Instant Pot One Pot Chili and Cornbread
This kind of depth of flavor usually takes hours on the stove.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For Cornbread:
  • 2 8.5-oz packages Jiffy Corn Muffin Mix (https://amzn.to/2QVV3rw)
  • ⅔ cup milk
  • 2 eggs
For Chili:
  • 2 lbs ground beef (preferably 93% lean)
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 14.5 oz can diced tomatoes, not drained
  • 1 oz package chili seasoning (we love William’s https://amzn.to/2zpnasx)
  • 2 cups fresh spinach, chopped (optional)
  • Shredded cheese for serving (optional)
Instructions
  1. In a large bowl, stir cornbread mix, eggs and milk until just combined. Batter will be lumpy.
  2. Coat the inside of a 6-cup bundt pan with non-stick spray and spoon batter into pan. Set aside. (This is a great bundt pan for the Instant Pot: https://amzn.to/2MT2ZH2)
  3. Using the display panel select the SAUTE function on the Instant Pot. Add ground beef and brown until no pink remains.
  4. Add drained and rinsed beans, undrained tomatoes, and chili seasoning. Stir to combine.
  5. Insert a tall steam rack or riser into the pot. (We like these: https://amzn.to/2Nwndvk)
  6. Carefully lower the bundt pan onto the riser using a foil sling. The bottom of the pan should not be in contact with the chili mixture. Cover the cornbread loosely with foil–do not seal.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Carefully remove the cornbread from the pot using the foil sling and allow to rest for 5 minutes, then gently loosen with a small spatula and invert onto a serving plate.
  11. Stir chopped fresh spinach into chili just before serving (optional).
  12. Serve chili and cornbread hot. Garnish chili with cheese if desired.

Watch the recipe video here:

This kind of depth of flavor usually takes hours on the stove.RECIPE: http://chopsecrets.com/instant-pot-one-pot-chili-and-cornbread/

Posted by Chop Secrets on Tuesday, January 8, 2019

Breakfast

Seedy Oat Crackers

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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.

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

Posted by Bon Appétit Magazine on Wednesday, January 2, 2019

Breakfast

Chicken & Waffle Cupcakes

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Chicken & Waffle Cupcakes
Yup! You read that right. Chicken and waffle cupcakes. They actually exist. This crowd favorite has crossed from a main dish to dessert and who knows where it will go next. This will quickly become your new go-to party dish and it will not disappoint. Normally this is quite a filling main meal but now having switched to a small cupcake size you might have some better portion control. Nope. Wait. That was a lie. You will continue to have a tough time portion controlling yourself with this delicious and addictive dessert. I’m sorry. Someone had to be honest with you.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Maple Cinnamon Cupcakes
  • 1¼ Cup All-Purpose Flour
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • ¼ tsp Baking Soda
  • ¾ tsp Baking Powder
  • 1 Egg
  • ½ Cup Sugar
  • ½ Cup Cinnamon Applesauce
  • 1 tsp Vanilla Extract
  • 3 Tbsp Pure Maple Syrup
  • ¼ Cup Vegetable Oil
  • ¼ Cup Buttermilk
Maple Icing
  • 1 Stick Butter, room temperature
  • 1¾ Cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 3 Tbsp Maple Syrup, keep extra handy for drizzling
  • ⅛ tsp Salt
Toppings
  • 12 Chick-Fil-A Nuggets
  • 12 Pieces of Waffle
Instructions
Maple Cinnamon Cupcakes
  1. Preheat oven to 350°F / 180°C.
  2. Line a muffin tin with cupcake liners.
  3. In a medium size bowl combine dry ingredients, flour, cinnamon, salt, baking soda and baking powder.
  4. Set aside.
  5. In a large bowl beat egg, sugar, applesauce, vanilla extract, maple syrup and vegetable oil together.
  6. Alternate mixing dry ingredients and buttermilk to large bowl until fully combined.
  7. Fill cupcake liners ¾ full.
  8. Bake for 16-18 minutes.
  9. Take out of oven once done and cool on cooling rack for 15 minutes.
  10. Cut a hole with a knife in the top center of each cupcake.
  11. Stuff one small chicken nugget in the top of each hole.
  12. Frost each cupcake with buttercream icing but don’t completely cover the chicken nugget.
  13. Top with a piece of waffle.
  14. Drizzle maple syrup on top for a final touch.
Maple Icing
  1. Beat the butter in a deep bowl with mixing beaters.
  2. Add the vanilla extract, salt and pure maple syrup and mix until combined well.
  3. Add in sugar slowly and mix thoroughly after each addition until all sugar is used.
  4. Taste and decide if you want to add more maple syrup or sugar.

Watch the recipe video here:

Chicken & Waffle CupcakesFULL RECIPE: http://chopsecrets.com/chicken-waffle-cupcakes/

Posted by Chop Secrets on Thursday, December 27, 2018

Breakfast

Sausage Brunch Tart

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Sausage Brunch Tart
Cook this delicious sausage brunch tart, get a Jimmy Dean gift sure to warm the heart!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 package (17.3 ounces) puff pastry, divided into 2 sheets, thawed
  • 4 eggs
  • ½ package Jimmy Dean Regular Pork Sausage Roll
  • 1 red bell pepper, sliced
  • ½ medium onion, thinly sliced
  • ½ cup baby spinach
  • ⅓ cup goat cheese crumbles
  • 3 green onions, thinly sliced
Instructions
  1. Preheat oven to 400ºF.
  2. Unfold puff pastry sheets side by side onto a parchment-lined baking sheet. Press the seams of the sheets together. Using a sharp knife, score a 1-inch border around the edge of the pastry sheet. Prick the center of the sheet thoroughly with a fork. Brush edges with beat egg. Bake for 15 minutes.
  3. Cook sausage, bell pepper, and onion in a large skillet over medium-high heat, for 8–10 minutes, until cooked through, stirring frequently throughout.
  4. Sprinkle spinach leaves over crust. Top with sausage mixture. Carefully crack 1 egg onto each side of the tart. Sprinkle with goat cheese. Bake 10–15 minutes or until eggs are cooked.
  5. Sprinkle with green onions and serve.

Watch the recipe video here:

Sausage Brunch TartCook this delicious sausage brunch tart, get a Jimmy Dean gift sure to warm the heart! Get Started: https://bzfd.it/2DGe4Lo

Posted by Tasty on Monday, December 10, 2018

Breakfast

Stuffed French Toast Breakfast Sandwich

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Stuffed French Toast Breakfast Sandwich
After waking up late, you might as well take your time making a super-satisfying sandwich. Because, like Diesel, sometimes you just gotta go with the flaw.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Maple butter
  • ¼ cup unsalted butter
  • 1 cup maple syrup
  • ¼ teaspoon cayenne
  • Sandwich
  • 6 eggs
  • Salt and pepper
  • 4 slices thickly sliced white bread (“Texas toast”)
  • 6 slices cooked bacon, crumbled
  • ½ apple, finely sliced
  • ¼ shredded cheese
  • ¼ cup heavy cream
  • 2 tablespoons vegetable oil
  • Extra eggs for topping
Instructions
  1. Heat electric griddle to medium-high (or a griddle pan over medium-high heat).
  2. In a saucepan over medium-high heat, melt butter. Add in maple syrup and cayenne, then simmer for 5 minutes. Keep warm.
  3. Beat 4 eggs with heavy cream. Season with salt and pepper. Set aside.
  4. Carefully cut a small pocket into each bread slice. Fill each slice with cheese, bacon, apple slices, and shredded cheese.
  5. Carefully dip bread slices into egg mixture. Turn until bread is fairly saturated with egg mixture.
  6. Heat oil on griddle until sizzling. Place bread slices onto griddle and cook until cheese is melted (about 4 minutes per side).
  7. Remove from heat and cover bread to keep warm.
  8. Use remaining oil (adding 1 tablespoon more if necessary) to fry sunny-side-up eggs.
  9. Top the slices with sunny-side-up eggs and maple butter. Enjoy!

Watch the recipe video here:

Stuffed French Toast Breakfast Sandwich

Stuffed French Toast Breakfast SandwichAfter waking up late, you might as well take your time making a super-satisfying sandwich. Because, like Diesel, sometimes you just gotta go with the flaw.http://www.diesel.com/tasty

Posted by BuzzFeed Food on Thursday, February 1, 2018