STACKED CHICKEN AND WAFFLES

Sometimes I think I even surprise myself.  This is such a wonderful breakfast you'll definitely want to do it again.  The combination of flavor with the crispy crunch will definitely leave you satisfied.  Don't think of it as just a breakfast dish.  It is a wonderful dinner or Sunday Brunch also.

This recipe makes one serving so adjust accordingly.


1 Waffle prepared as directed, or substitute one frozen waffle
1 Cup Canola oil
1 Small white potato shredded, or substitute one frozen hash brown
1 Small egg
2 tablespoons milk
Salt and Pepper to taste


Heat oil in skillet.  Shred potato and place in hot oil leaving in a round patty.  Sprinkle with salt and pepper cooking seven to ten minutes on each side until brown and crispy.  While potatoes are cooking toast waffle in toaster until brown. 

Place waffle on a plate and top with crispy hash brown.  Whisk one medium egg with 2 tablespoons milk.  Pour egg in still hot skillet.  Gently fold egg forming a single patty turning until cooked through.  Top with Shredded Chicken Gravy (see below).    Sprinkle with salt and pepper if desired.

Shredded Chicken Gravy

1 1/2 Fresh Baked Chicken (canned does not work)
1 Cup Chicken broth from baked chicken
1/4 Teaspoon of each
    salt
    pepper
    onion powder
    garlic powder
1 Tablespoon cornstarch
1/4 cup cold water

Mix first six  ingredients in a sauce pan stirring well.  Bring to a full boil.  Mix cornstarch and water until smooth.  Add to chicken and stir until thick.

BREAKFAST QUESADILLA

1 large white potato

8 slices of bacon
10 oz spicy pork sausage
4 large eggs
¼ cup milk
 Kosher salt and Ground pepper to taste
1 Tablespoon onion powder
1 Tablespoon Garlic Salt

2 cups shredded fiesta blend cheese

4 burrito size flour tortillas

Salsa and Sour Cream

 

Dice potato into bite size pieces and place in large skillet with one teaspoon of oil.  Cook on medium heat for approximately 15 minutes until they begin to turn golden brown.  Slice bacon into pieces and cook with potatoes until crisp.  Remove from skillet and drain but do not discard bacon grease.  Brown sausage in same skillet.  Once sausage is brown return potato and bacon to skillet and remove from stove.  Whisk egg, milk, salt, pepper, onion powder, and garlic together in a mixing bowl.  Return about 1/8 cup of bacon grease to skillet with potato and meat.   Pour egg mixture in skillet and turn heat to medium.  Once egg begins to set rotate a spatula around the edges lifting slightly allowing liquid to drain beneath the cooking egg.  This allows the egg to become fluffier.   Once as much egg as possible has been rotated gently kneed the egg over several times, flipping when possible.  When egg is done and no more liquid is visible remove from stove.

Heat a griddle (I use my breakfast griddle) on high.  Let warm for at least 5 minutes and turn to a medium heat.  Place one tortilla on the hot griddle.  Layer ½ of the shell with shredded cheese, covering generously.  Place ¼ of the egg mixture on top of the cheese and cover with another generous portion of shredded cheese.  Place the other ½ of the tortilla over the egg and cheese.  With a spatula flatten quesadilla as much as possible without losing any of the filling.  Once bottom of shell has become brown and crisp flip and allow other side to become brown and crisp.  Remove from heat and let stand for five minutes so cheese is slightly cooled.  Cut into four pieces.  Serve with sour cream and salsa.

Repeat process for remaining three tortillas.

VEGAN BANANA-PUMPKIN WAFFLES

 

One of the best things about a waffle is not just how good they taste.  If you make ahead on the weekend the waffle will  freeze easily.  You can pull one out any day of the week and simply stick it in the toaster for a quick, easy, warm and delicious breakfast.  This recipe will make roughly 1/2 dozen.


2 Cups Flour
4  Tsp. Baking Soda

1/2 Tsp. Salt

1/4 Cup Sugar

2 Tsp Cinnamon

1/2 Tsp. Nutmeg

1 Small Banana ripe

1/2 Cup pumpkin puree

1  Cup Soy Milk

 

 

 

 

Preheat waffle iron according to directions. Mix first five ingredients together in a large mixing bowl.  Blend mashed banana and pumpkin in a separate bowl.  Using a pastry blender, or a large fork, stir into dry dough until combined well to resemble a slightly moist batter.  Add milk a little at a time to reach right consistency.  Batter should pour easily into waffle maker, but not overspill.  Cook for 7 to 10 minutes, or until waffle maker no longer steams and your waffle is a golden brown.

 

TO REVERT TO A NON-VEGAN RECIPE REPLACE SOY MILY WITH REGULAR MILK.

 

 

 

 

 

 

Chewy Breakfast Cookies

If you're like me you grab what you can for breakfast as you run out the door on the way to work.  I guess that's why the "quick breakfast" is so popular.  The granola bars, just add hot water oatmeal,etc.  Seems scrambled eggs have been kicked to the weekend.  Because they have become so popular those "power packed" breakfast bars have gotten expensive.  So, I figured I'd give my own a shot and see what I could come up with.  These are so simple I can't wait to make them again.  Makes 8


1 Cup Natural Peanut Butter
1 Cup Honey
1/2  Cup brown Sugar
2 Cups Oatmeal
1/4 Cup Sunflower Seeds
1 Cup Dried Fruit (I used dried cherries, pineapple, and mango) or Raisins

Place Peanut Butter, Honey and brown sugar in a microwave safe bow.  Mix as well as possible.  Place in microwave and heat for thirty seconds.  Remove and sir again.  Return to Microwave for 30 more seconds.  Sir again.  Continue heating and stirring until peanut butter, honey and sugar are blended well.  Sir in Oatmeal.  Add more if mixture is too moist to form a ball when rolled.  Once oatmeal is well mixed stir in sunflower seeds and dried fruit (use any combination that suits your taste).  Coat hands with an olive oil cooking spray and from dough into eight balls.  Pat each ball into a nice round cookie.  Place on a baking sheet coated with cooking oil.  Cook in oven preheated to 350 degree fro five to seven minutes.  Allow to completely cool before removing from pan.

 

Breakfast Souffle

Sometimes it's the most whimsical moments that create the best dishes. You can only enjoy so many scrambled eggs before you need something different. Mom was right. It's always a good idea to get the day started with a delicious breakfast. I really needed something new! This tasty and filling dish makes a wonderful brunch, or a quick dinner too.  This will serve four.

8oz PKG Breakfast Sausage
1 Small Potato Diced
1/2 Cup Red Pepper diced
1/2 Cup Onion Diced
1 Small Jalapeno Diced
2 Cloves of Garlic Minced
4 Slices of bread
6 Eggs
1/4 Cup Milk
1 1/2 cups shredded Cheddar Jack cheese
Salt and Pepper to taste
Cooking Spray

 

Brown sausage in skillet until no longer pink.  Remove from skillet and add diced potato to sausage grease.  Cook potato until brown and crisp.  Add Peppers, Garlic and Onion stirring constantly for 2 to 3 minutes.  Return sausage and remove pan from heat.

 

Spray a 9" round pie dish with cooking spray.  Slice bread into approximately 1 1/2" slices.  Place one layer of bread on the bottom of the pie dish.  Make sure they are tight and close together.  Spoon half of the Sausage and Potatoes over bread.  Add another layer of bread and top with remaining sausage. Whisk eggs, milk, salt and pepper together until smooth.  Pour into pie dish making sure bread is completely covered.  With a flat spatula gently flatten the bread into the egg mixture.

 

Bake in a 400 degree oven for 30 minutes or until eggs are completely done.  Top with cheese and return to oven until melted about 2 minutes.



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Crispy Breakfast Bites w/Pepper Gravey

I love coming up with something really different for breakfast.  It believe it is the most important meal of the day.  You can only eat so many eggs and than they are just eggs.  Breakfast bites don't have to be just for breakfast.  They work well anytime you want to make a tray of finger foods to enjoy a peaceful afternoon.  The crunchy crusty outside is really tasty, and the inside is soft and full of flavor.  This will make one tray of about a dozen.

4 Slices of Bacon
1/2 16 oz. pkg. Breakfast Sausage
1/4 Cup Minced Onion
1/4 Cup Minced Green Pepper
1 Small Jalapeno Pepper Minced
4 Cloves Minced Garlic
Salt & Pepper to taste
2 Egg
2 Cups Flour
2 Medium Potatoes
Canola Oil

Cook bacon until crisp.  Let cool and crumble to fine pieces.  Brown and crumble sausage in same skillet.  Add bacon, onions and peppers and stir for two minutes adding salt and pepper.  Drain all grease and save for later use.

Shred potatoes using a cheese shredder, or shredder attachment for food processor.  Toss potatoes in a large mixing bowl and add meat mixture.  Add egg and flour (you may not need the entire 2 cups) stirring until you have one sticky mess.   Heat oil in a skillet filling about 2 1/2 inches full.  Roll potatoes into one inch balls and place into hot oil.  Cook on one side until golden brown (about 7 to 10 minutes).  Turn with a slated spoon and cook other side until brown.  Serve with pepper gravy using grease left from bacon and sausage..

Pepper Gravy

1/4 cup oil
1 cup flour
2 cups milk
2 TBS pepper
salt

Heat oil and stir in flour until you have a smooth paste
Stir in cold milk while whisking briskly to avoid lumps.
Add salt and pepper. Serve with Breakfast Bites.

 

Deysauno Chalupa

 

Breakfast should be fun and simple.  Who wants to spend a bunch of time in the kitchen when you'd rather be working on getting motivated for the day?  I'm going to take a guess and say this is probably something you've not had before.  I will confess one thing though--they were delicious.  This is one for the books!  I used my own homemade maize tortillas (Caliente y Fresco Maize Tortilla) made in advance of course.  They were just the right size!  If you prefer to use store bought NO PROBLEM!  They'll taste just as awesome.  This served four to six.

Saucy Stacked Breakfast

This is what mornings are meant for!  A good, warm filling breakfast.  When you get one so full of flavor it gets your day off to a great start you've got a win win!  I don't know what I was thinking, but it sure came out right.   Pretty darn easy too!  This is for one service, so double up if you need to. 


2 Slices Multi Grain Bread
2 Eggs
1/4 cup Canola Oil
2 Slices of bacon

Toppings (your choice)
Salsa
Shredded Cheese
Jalapeno slices
Sour Cream

Toast bread until nice and golden brown.  Fry bacon in skillet until good and crisp.  Set both aside and prepare eggs.  When frying an egg you never want to start them off in grease that is hot.  Crack eggs in a skillet with grease that has not been heated.  Cook at medium heat until eggs settle on the outside and begin turning white.  Once everything but the yolk is firm gently turn the egg over with a turner and let cook for about 30 seconds.  Gently pick egg up (to avoid breaking yolk).

Place unbutter toast on service plate and place each piece with one egg on top.  Split each piece of bacon in half and criss-cross on top of egg.  Add a spoonful of salsa and any addition toppings you prefer.

There you are.  Quick, simple and oh so tasty!  ENJOY

5 Minuite Sunrise Sandwich

Finding something different for breakfast is always a challenge.  We get tired of the same ole thing day after day.  I like to come up with quick and simple ways to get breakfast on the table.  My husband really enjoys this because it's a "on-the-run" kinda breakfast.  He can just grab one or even two on the way out the door.


1 Large Egg
1 TBS Milk
1 TBS Bacon Bits (Not Imitation)
2 TSP Dehydrated Minced Onion
Dash Garlic Salt and Pepper
One slice American Cheese
1 Bakery Style Sandwich Bun
Butter

Whip egg and milk together and add remaining ingredients.  Pour in to a microwave safe dish with a four inch flat bottom.  Cook on high for 1 1/2 minutes or until egg is no longer runny.  Toast the Bread and spread with butter.  You can use any bread you prefer.  I recommend this bread because of it's perfect texture for this breakfast.  Top with sliced cheese and egg.  

SMOKEY BRISKET BREAKFAST

This is such a great way to start a morning.  Sometime I think I come up with the most bizarre ideas but than my husband trows in a little twist it turns everything around.

I used some left over brisket that my husband had smoked.  Smoked summer sausage will make this just as tasty.  Either way you'll definitely be surprised at the great flavor.

Serves 4


3 Large Potatoes Diced
3 TBS oil (I prefer bacon grease for the flavor)
1 Small Onion Diced
1 Small Red Pepper Diced
3 Cloves Garlic Diced
1 Tsp Salt
1 Tsp Pepper
1/2 Tsp Red Pepper
2 Cups Chopped Brisket
2 Slices White or Wheat bread lightly toasted
2 Eggs
2 Tbs Oil
Shredded Colby Jack Cheese

In a large skilled heat grease.  Add potatoes and cook for 10 to 15 minutes or until golden brown.  Add remaining vegetables and toss in skillet until well blended.  Allow to cook for an additional five minutes until onions, peppers and garlic are tender but not too soft.  Add chopped brisket, turn heat to low and cook until meat is soft.

 Remove potatoes from skillet and add 2 tablespoons of oil.  Gently crack eggs in skillet before oil is heated.  Cook eggs until top is left slightly runny and turn.  Cook for 2 minutes. Place one spoonful of
potato and brisket over lightly toast bread.  Top with a sprinkle of shredded cheese and cooked egg.

 

Southwest Scramble Egg Skillet

Eggs aren't just for dinner anymore.  Sometimes the best suppers are made with eggs, and they can be one of the most nutritious.  This is a quick meal that serves four.  It is also a crowd please when guests are over.

Southwest Scrambled Egg Skillet

4 Corn Tortillas
1 Sleeve Smoked Sausage
1 Small Onion
1 Small Green Pepper
2 Large Garlic Cloves
2 Large Jalapeno Peppers (optional)
2 cups Shredded Fiesta Cheese
4 Large Eggs
4 Tablespoons Milk
Salt and Pepper to taste
    Optional
 1 Package 12 Count Flour Tortillas
 1 Large Avocado Sliced                                                       Sour Cream and Salsa

Slice Corn Tortillas into 3" X 1" strips.  Place in skilled with hot oil and cook until brown and crisp.  Remove from heat and add add diced onion, green pepper, garlic and jalapeno.  Stir until blended and sauteed but not over cooked. Add diced smoke sausage and cook for five minutes returning tortilla strips.  Whip eggs, milk, salt and pepper in a bowl blending thoroughly. Pour eggs in skillet over meat, vegetables and tortillas evenly distributing.  Once eggs start to bubble on top turn with a spatula until completely flipped.  Continue flipping until eggs are no longer runny.  Top with shredded fiesta cheese and allow to set until cheese is melted.

Serve as is with biscuits, or place in flour tortilla topped with your choice of avocado, sour cream and salsa.

Sausage and Egg Pie

Everyone likes pie for breakfast, right?  Here is one that makes a great start to any day.  I threw this together this morning not knowing what I would come up with.  My husband really enjoyed it.  Although I've used sausage any meat you prefer can be substituted.  I like to make my own crust, but to speed up the cooking time use one package of uncooked store bought biscuits.  Serves 4.

 

Sausage and Egg Pie   

1 Pkg Jumbo Biscuits
  1/2 Lb Uncooked Pork Sausage
   4 Eggs
   1/2 Cup Picante Salsa
   1 Tsp Salt
   1 Tsp Pepper
   1 Tsp Garlic Powder
   2 Cups Fiesta Blend Shredded Cheese
   1 Diced Jalapeno (optional)

Gently kneed together biscuit dough on flowered surface and roll to 1/2" thickness.  Place dough in a 9" pie dish that has been coated with a non cook spray.  Place in 350 oven and bake for 15 minutes or until golden brown.,

Cook sausage over medium heat until no longer pink.  Do not crumble sausage, but leave in nice size chunks.  Set aside and remove all but one tablespoon of grease from pan.  Whip eggs, picante sauce and seasonings together.  Pour egg mixture over sausage and return to stove.  Allow egg to set and gently turn inward using spatula scraping sides of pan.  Continue turning eggs until done.  Place egg and sausage in pie crust.  Top with cheese and Jalapeno (if desired).  Return to oven for 10 minutes allowing cheese to melt.

Bacon, Egg and Spam Panini

I think it's safe to say my husband is a fan of panini.  He is such a great contributor to my colorful attempts at cooking creations.  His ideas sometime outshine what I have ever imagined.  Try this Panini anytime, day or night and you will be delighted in the toasty deliciousness.  You won't even know you added Spam to make this sandwich filling and crisp.  For this particular goody I used a sourdough bread.  It compliments the taste and texture of the meat and egg perfectly.  Makes one sandwich.

Egg & Spam Pinini

2 Slices Sourdough Bread
2 Slices Bacon
2 Slices Spam
1 Large Egg
1 Tablespoon Salsa
Butter




Cook bacon in skillet until done the way you prefer.  Remove from skillet and add spam browning on both sides.  In smaller skillet add 1 tablespoon of bacon grease.  Whip egg and salsa together and pour in cold skillet with melted grease.  Fold egg from outer skillet to middle letting set in between rotations so that egg forms good size pieces.  Butter each piece of bread on one side.  Place one slice buttered side down on a indoor grill or skillet.  Add one slice of cheese, bacon and then spam.  Add egg being sure to keep in center of sandwich.  Top with remaining cheese and bread with butter side up.  Close lid on grill and flatten slightly.  If using skillet press sandwich tightly and hold until sandwich will not rise any longer.  Brown for 5 minutes, flip and brown other side.  If cooking in indoor grill allow to cook until nicely browned and crisp.

Bacon and Egg Panini

This take on Panini is a wonderful way to wake up.  Warm, toasty and satisfying.  You'll be amazed how easy it is to make. The recipe makes one sandwich.

2 Slices French loaf bread (center cut to make sure you have the largest slice From the loaf).
                               Butter
                              1 Egg
                              1 Tbs Milk
                              S.  alt and Pepper
                              2 Slices Bacon
                              1 Slice Pepper Jack Cheese

Fry bacon in skillet saving grease.  Mix egg, milk, salt and pepper and whisk well.  Pour egg into skillet with bacon grease.  Cook on medium allowing eggs to bubble.  With spatula turn egg from side of skillet folding over to center.  Continue folding egg until no longer runny.  You should have some nice size pieces of egg.  Butter both slices of bread on one side and place one slice on an indoor grill with butter side down.  Place 1/2 of the cheese on top of the bread adding bacon and then egg. Egg should not be spread directly to the edge of the bread to avoid overflow when grilling.  Place remaining 1/2 of cheese and remaining slice of bread, butter side up, on sandwich.  Press grill lid down gently being careful not to close too tightly.  Grill sandwich for five minutes or until golden brown.

Desayuno Chorizo Tacos

t doesn't get much better than a Chorizo Taco for breakfast.  If you've never had one you'll want to give them a try.  They are even great for brunch, as a snack or a filling lunch. The flavor of these tacos will stay with you for most of the morning. This recipe will serve four.

1 Pkg 12 Count Flour Tortillas
1 16oz Tube Chorizo Sausage found at most grocers in the sausage section
4 Large Eggs
1/2 Cup Medium Salsa
1/2 Tsp Salt and 1/2 Tsp Pepper
Shredded Cheese

Optional:
Jalapeno
Avocado
Sour Cream

Cook tube of Chorizo in a large skillet until done.  It will look something like a greasy paste.  Break eggs into a bowl and add salsa.  Whip until thoroughly mixed.  Heat tortillas in a skillet or on a griddle until slightly brown on both sides.  Pour eggs into chorizo.  Once eggs begin to bubble swipe edge of pan with spatula turning inward .  Allow eggs to continue cooking turning occasionally to form large lumps.  Serve on warm tortilla with shredded cheese and any optional t