Creative Breakfasts?

Question

Anybody have any ideas for some creative breakfast foods I could make myself? I'm looking for something other than plain old pancakes, eggs, toast, bacon, etc... Although I wouldn't mind using those ingredients in a creative dish... any suggestions?

Answer 1

BREAKFAST
Recipe 1: Egg/Hash Brown Skillet

One package of bacon
One bag of Hash Browns (the home fry style, chunks, not shredded)
6 eggs
1 cup of cheese (I use cheddar)

Cook the Bacon in a cast iron skillet. Remove from pan and set aside.
Cook the frozen hash browns in the same cast Iron skillet. When they are done Turn heat down to simmer, make five holes around the perimeter and one in the middle. Crack open an egg and place it in the hash brown hole. Do the same with the remaining eggs and remaining holes. Cover with a lid and cook until eggs are done to your satisfaction. Crumble bacon over top and sprinkle cheese. And put lid on for a couple more minutes or until the cheese is melted.

Scoop out some hash browns with the egg. Serves 6 people.

Recipe 2: Tator Tot and Egg Casserole

9 eggs
3 cups warm milk (not boiled)
salt and pepper to taste
1 1/2 cups diced ham
1 1/2 cups Colby jack cheese-shredded
2lbs Tator Tots

Mix eggs, milk, salt and pepper together. Set aside.

Spray a 9x13 pan. Line it with a single layer of tator tots. Slowly pour the egg mixture over the tator tots to keep them submerged. Sprinkle with ham and cheese over the top.

Bake one hour at 325.

These are both family favorites! I hope you enjoy!

Answer 2

You could try the following to jazz up your mornings :)

1. Bombay Toasts
You're gonna need white bread, eggs, a little salt, a little butter and some maple syrup.
Beat the eggs. Add the salt..juz a wee bit. Soak the bread in the egg mixture for abit and then lightly fry them up with the butter. Not too oily or they'll get soggy. Fry till golden brown and crispy. Eat warm with a drizzle of maple syrup. VERY YUMMY!!!

2. Cornflake Cookies
You're gonna need flour, eggs, salt, milk and whatever cornflake your heart desires :D...oh and a little butter.
Mix the flour and eggs till you get a nice consistency. Add a little milk to make it VERY SLIGHTLY watery. Add some salt to taste. Heat the butter up in a pan...juz a little..we don't want anything greasy here...then pour on some of the mixture (i like to make things fun, so i pour the mixture in tablespoons...makes teeny cookies..makes it more fun to eat!!)...as the mixture sizzles, pour on some cornflakes onto the uncooked surface...do it quick so that it sticks to the surface. I usally go for plain cornflakes, but my sister likes chocolatey cornflakes, and sugary ones, which are fine too. Check to see if the underside is cooked, then flip it over. If you didn't pour on your cornflakes fast enough, they'll go flying all over the place at this point of time...hahaha...fry the flipside till it's golden brown and eat while warm. Crispy and crunchy! YUM!!!

3. Omelettes
My favourites a cheese and mushroom omelette to start off the day...i'm sure this doesn't need any recipe...but if u do need one, drop me a line :)

Answer 3

Add 1/4 cup brown sugar and 1tsp cinnamon to your pancake batter. Just jazzes up the original.
OR
Butter a piece of bread on both sides, take an average drinking glass and pop a whole in the center of the bread, place in a non-stick fry pan, put and egg in the center, cook until bread is golden, flip and repeat. Also cook the circle piece of bread. (My son loves this!)
OR
Cook up 1/2 pound of bulk sausage (or some diced ham) then add 2-3 scrambled eggs, cook through then top with cheese. When it's just my b/f and I, I add onions, green peppers and mushrooms to the mix, but my boy nor his likes the added veggies.

Answer 4

A friend's mom made a dish where you poached eggs in salsa, then served up the eggs and salsa over tortilla chips. You can garnish with cheese and sour cream. It was very, very tasty.

Muffins and scones always provide some variety, because there are all kinds of things you can put in them. Corn muffins with bacon and cheese in them are pretty easy to make, and they're absolutely delicious!

Answer 5

In a non-stick fry pan fry one cubed potato (or a half cup of any frozen potato cubes) and 1/4th flour tortilla cut into small squares When they are almost fried add 1 chopped onion and 1/4th bell pepper. Continue to fry on low and when the onion changes color add 1 egg. (or as many as you want) Put a lid on the pan and cook on low until the egg is cooked the way you want it. Add salt and pepper to taste. I hope this does it for you.

Answer 6

Breakfast pizza-- yummy! Buy pizza dough,spread onto pizza pan or cookie sheet, scramble 3 eggs, pour onto dough. Add ingredients of your choice, bacon, sausage, mushrooms, etc, cover with cheese, mozzarella or cheddar or both, and bake in hot oven until cheese is bubbly and crust is done.

Answer 7

Instead of maple syrup, use a fruit syrup on waffles/pancakes/french toast. Or fresh exotic fruits, or flavored cream cheeses.

For bacon, maple syrup drizzled on it tastes GREAT.

Answer 8

Eggs Benedict?

8 slices Canadian bacon - saute until heated through
8 poached eggs
4 English muffins (halved, toasted)

HOLLANDAISE SAUCE:

3 egg yolks
1 tbsp. lemon juice
1 tbsp. cold water
3/4 c. butter (1 1/2 sticks)
Salt and pepper (white pepper)

Combine egg yolks, lemon juice, salt, pepper and water in blender. Blend 10 seconds at high. Melt butter. As blender is running, add hot butter in a steady stream until mixture thickens (20 seconds). Serve immediately.
Layer English muffin with bacon, poached egg. Top with Hollandaise Sauce.

VEGETARIAN EGGS BENEDICT: Substitute Canadian Bacon for 1 (10 ounce) package frozen, creamed spinach - cooked according to directions.

Add 1 artichoke heart (unmarinated) for each muffin half.

Layer English muffin with spinach, eggs, artichoke heart. Top with sauce.




Tex-Mex Strata:

Corn tortillas take the place of bread in this "strata". 1/2 lb. bulk pork sausage, mild or hot, crumbled 2/3 c. chopped green onion (4-5 green onions) 1/3 c. chopped sweet green pepper 12 corn tortillas, 6" 1 1/2 c. shredded cheddar cheese (6 oz.) 1 c. shredded Monterey Jack cheese (4 oz.) 2 c. milk 1/2 tsp. salt 1/2 c. tomato sauce 1 (4 oz.) can chopped mild green chilies
Butter 8"x8"x2" square baking pan with the 1 tablespoon butter. Saute sausage, green onion and green pepper in large skillet over medium heat until sausage is browned, about 8 minutes. Drain off excess fat. Set skillet aside.

Arrange 4 tortillas in bottom of prepared baking dish. Top with half the sausage mixture and half the cheddar. Top with 4 more tortillas and remaining sausage mixture and cheddar. Top with the remaining tortillas. Press tortillas down firmly to pack and even out the mixture. Top with Monterey Jack cheese.

Combine milk, eggs, salt, tomato sauce and chilies in medium size bowl. Pour over strata. Cover with plastic wrap. Refrigerate several hours or overnight. Remove from refrigerator 1 hour before baking.

SALMON STRATA

1 can salmon
4 c. bread cubes
3/4 c. chopped onions
1/2 c. diced celery
1/4 c. diced green pepper
1/2 c. mayonnaise
4 eggs, slightly beaten
2 c. milk
1 can mushroom soup
1/2 c. sharp Cheddar cheese, grated

Put 1/2 the bread cubes in buttered 2 quart casserole. Drain salmon, reserve juice. Flake salmon over cubes, then add onion, celery and pepper. Top with rest of bread crumbs.
Beat mayonnaise, eggs, milk, soup and salmon juice and pour over bread cubes.

Cover and refrigerate overnight. Top with cheese and bake at 350 degrees for 1 hour

HUEVOS RANCHEROS

1/4 c. cooking oil
6 corn tortillas
1/2 c. chopped onion
1 (16 oz.) can tomatoes, cut up
2 canned green chili peppers, rinsed, seeded, and chopped
1/2 tsp. chili powder
1/8 tsp. garlic powder
6 eggs
3/4 c. Monterey Jack cheese, or American cheese

Preheat oven to 300 degrees.
In a 10-inch skillet, heat oil. Fry tortillas, one at a time, in oil about 30 seconds per side or until crisp and golden; drain. Wrap in foil and keep warm in a 300 degree oven. In the same skillet cook onion in remaining oil until tender. Add undrained tomatoes, chili peppers, chili powder, garlic powder, and 1/4 teaspoon salt. Simmer 5 to 10 minutes or until lightly thickened. Break 1 egg into a small dish. Carefully slide egg into hot tomato mixture. Repeat with remaining eggs. Season with salt and pepper. Cover; cook over low heat 3 to 5 minutes or to desired doneness. To serve, place eggs and some tomato mixture on warm tortillas. Sprinkle with cheese. Add your own hot sauce on top if desired.

Makes 3 or 6 servings.

Answer 9

chicken jalepeno sausage from trader joes, grits and egg whites with hot sauce or ketchup.

Answer 10

Here are a fewe recipes for you...

Scrambled Eggs with Smoked Salmon
Recipe courtesy Rachael Ray

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 6 minutes
Yield: 6 servings
Rating: * * * *

1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.

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Soft Scrambled Eggs With Avocado
Recipe courtesy Tyler Florence

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 6 servings
Rating: * * * * *

12 eggs
1/4 cup heavy cream
3 tablespoons unsalted butter
Sea salt and freshly ground black pepper
3 avocados, peeled, pitted and sliced
Chopped fresh chives, for garnish

Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and a little chopped fresh chive.

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One-Pan Cheesy Grits with Eggs and Bacon
Recipe courtesy Emeril Lagasse, 2006

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Yield: 4 to 6 servings
Rating: * * * * *

12 strips bacon
1 cup coarse-ground white grits
2 cups water or more, if needed
2 cups milk
2 teaspoons salt
1 teaspoon ground white pepper
1 cup sharp white Cheddar
6 large eggs

Set a large, 12-inch saute pan over medium-low heat. Place the bacon in the pan, 6 strips at a time and cook until rendered and crisp, about 4 to 5 minutes per side. Repeat with the remaining bacon and set aside.
Pour off the fat from the pan and return to the heat. Add the water, milk and grits to the pan. Bring to a boil and reduce the heat to a simmer. Cook the grits, covered, stirring often, until soft and most of the liquid has been absorbed, 45 minutes to 1 1/2 hours depending on the grits. Add more water (a half cup at a time), if necessary.

Once the grits are cooked to the desired degree of tenderness, season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Add the cheese and stir well to combine. Crack 5 eggs around the perimeter of the saute pan in a five point star pattern, and 1 egg in the center, and season with the remaining salt and pepper. Place 2 strips of bacon in an X pattern over each egg and return the lid to the grits. Continue to cook, undisturbed, until the whites of the eggs are set and the yolks are still runny, about 12 minutes. Remove the lid and serve the grits by scooping the eggs and bacon with the grits onto plates or shallow bowls. (For folks who like their eggs cooked more, simply stirring the eggs into the hot grits when served will cook the yolks further.)

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Spinach and Bacon Quiche
Recipe courtesy Paula Deen

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 8 servings
Rating: * * * * *

6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

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Broccoli-Cheddar Quiche

Recipe Rating: * * * * *
Prep Time: 15 min
Total Time: 1 hr min
Makes: 8 servings

1 ready-to-bake pie crust (1/2 of 15-oz. pkg.)
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
4 eggs
1-1/2 cups half-and-half

PREHEAT oven to 375°F. Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with broccoli and remaining cheese.
BEAT eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
BAKE 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

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Fresh Banana Pancakes

Recipe Rating: * * * *
Prep Time: 10 min
Total Time: 20 min
Makes: 5 servings, 2 pancakes each

1/2 cup whole wheat flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
2 tsp. CALUMET Baking Powder
1 Tbsp. sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
Dash ground nutmeg
1 Tbsp. oil
1 cup fat free milk
1 egg
1 medium banana, sliced

SPRAY large skillet with cooking spray. Heat skillet on medium-low heat. Meanwhile, mix all ingredients, except banana, in medium bowl with wire whisk until well blended. Stir in banana slices.
LADLE batter into hot skillet, using 1/2 cup batter for each pancake. Cook until bubbles form on top, then turn to brown other sides.