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Cooking from Scratch - Breakfasts!

Pancakes, waffles, omelets....anything that you make from scratch for breakfast!  Post your favorites here!

by on Dec. 28, 2008 at 12:09 PM
Replies (21-25):
dixiemom23
by New Member on Aug. 28, 2013 at 11:01 PM

Mobile Photo

michiganmom116
by Group Owner on Sep. 17, 2013 at 8:47 AM


Egg and Sausage Casserole

  • 1 stick butter
  • 10 to 12 oz. shredded colby cheese
  • 12 slices bread, cubed
  • 1 lb. bulk pork sausage, browned and drained
  • 6 eggs, slightly beaten
  • 2 c. milk, evaporated milk, or half and half
  • salt and pepper
  • 3/4 tsp. dry mustard (can be optional)

Melt butter in a 9 x 13 baking dish.  Layer 1/2 the bread cubes and 1/2 the cheese in dish and press them down into the butter.  Sprinkle sausage over bread and cheese.  Top with remaining bread and cheese.  Beat together the remaining ingredients and pour over the bread/cheese/sausage.  Cover with foil and refrigerate overnight.  Bake, uncovered, at 350° for one hour.

Variations:  may use sliced smoky links or diced ham instead of sausage. 

michiganmom116
by Group Owner on Sep. 17, 2013 at 8:49 AM


I used ham when making this:

Spinach & Mushroom Frittata

Posted By Mrs.Edge On September 1, 2011 @ 12:29 pm In All Recipes,Eggs

Cooking Time: 15 minutes

Serves: 4

Ingredients and Cooking Steps

  • 10 eggs
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 4 tbsp full fat coconut milk
  • 1 cp mushrooms, diced
  • 1 cup of meat of your choice
  • 1/4 cp chopped tomatoes
  • salt, pepper, crushed red pepper, dried parsley

The great thing about this recipe is it doesn’t have to be exact. You can add a couple more eggs, or cut back a few to add more veggies or meat. Almost any veggies or meat will do but I LOVE this particular combination. A frittata is the perfect dish to make with leftovers too! Just skip the sauteing of veggies.

Preheat oven to 400 degrees.

Cook spinach in 1/4 cp water in covered pot for 2 minutes, just until wilted, drain & set aside.

In a mixing bowl, whisk together eggs & coconut milk. Sprinkle with salt, pepper, crushed red pepper & parsley & give a final whisk.

Saute onions & mushrooms in the olive oil & coconut oil over medium heat in an oven proof skillet for 3 minutes. Add garlic & tomatoes & continue to cook for 1-2 more minutes, until onions are translucent. Add cooked spinach to the mix and lightly salt & pepper the mixture.

Add chopped meat of your choice (I used a leftover angus burger but ham, bacon, turkey, pork – anything would be delicious!) About 1 cup is a good amount to use. Mix thoroughly.

Spread mixture even into bottom of skillet. Pour egg mixture over spinach mixture. Use spatula to lift up spinach mixture along sides of pan to let the egg mixture flow underneath.

Cook mixture on stove top on medium heat until about half set, put the skillet in the preheated oven and cook for 13-15 minutes or until puffy & golden.

Finish by placing frittata under the broiler for up to a minute to get a deeper brown color & a bit of crispiness. Be very careful handling the skillet! It’s extremely hot once placed in the oven. Allow to cool before slicing. Makes 4-6 servings.


Article printed from Fast Paleo: http://fastpaleo.com

URL to article: http://fastpaleo.com/spinach-mushroom-frittata/

michiganmom116
by Group Owner on Sep. 17, 2013 at 8:51 AM


Pumpkin Waffles

 

Serves about 6

2-1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
additional melted butter for brushing waffle iron
additional butter for serving with waffles
warm maple syrup

Pre-heat oven to 250?F and pre-heat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Brush waffle iron lightly with melted butter and spoon batter into waffle iron according to manufacturer's directions for quantity of batter. Cook according to manufacturer?s instructions. Transfer waffles to rack in oven to keep warm and crisp. Repeat until all batter is used. Transfer waffles to a large platter and serve with butter and warm maple syrup. Makes about 12 waffles.

TAKate
by New Member on Nov. 19, 2013 at 10:06 PM

I came across this recipe on the internet one day. They're quick, easy, and taste like a "normal" pancake!

Whole Wheat Pancakes

Ingredients:

  • 1 cup milk
  • 1 tbsp vinegar* (white wine or apple cider)
  • 1 cup whole wheat flour
  • 2 tsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 2 tbsp melted butter
  • butter for greasing the griddle

Directions:

  1. Combine the milk and vinegar and let the mixture curdle while you mix together the other ingredients.
  2. In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the egg, melted butter, and the curdled milk, until it looks fairly homogenous and smooth. Whisk this wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
  4. Preheat a nonstick griddle to 375 degrees F and grease the surface with butter. Add small scoops of pancake batter and use the cookie scooper to gently smooth the scoop into a flatter circle. Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until you peek underneath and see that the bottom is golden brown. Serve with butter and real maple syrup. Enjoy!
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