Sunnyside Egg and Hash Brown Skillet Breakfast

My Sunnyside Egg and Hash Brown Skillet Breakfast is a nice twist to your average eggs and hash brown meal.  It also makes a great presentation.  I have never made Sunnyside eggs before, as I do not like my whites runny.  To my surprise the eggs in this dish are cooked perfectly.  They yokes are runny, and egg whites come out glistening and are soft and tender.

This recipe would make a good Sunday breakfast, or you could make it to serve at your next brunch.  You can easily double the recipe and divide among two skillets.  And best of all, you will serve this piping hot right out of the skillet, making for easy cleanup. 

To make the final dish even more interesting, be creative and add some toppings after you take it out of the oven.  I might suggest topping it with, chopped chives, sliced scallions, chopped fresh spinach, diced tomatoes, or whatever you might enjoy.

 

Enjoy!

 
Sunnyside Egg and Hash Brown Skillet Breakfast
 

Makes 6 portions

3 Tbls. Extra virgin olive oil (plus an additional 1 tablespoon if needed)

½ Cup Chopped onions
4 Slices Canadian bacon, diced into ½ inch pieces
½ Cup Diced red bell pepper
3 1/2 Cups Frozen shredded hash brown potatoes, thawed and drained of all liquid
¼ Tsp. Ground black pepper
1/8 Tsp. Sea Salt
¼ Tsp. Onion Powder
6 Large Eggs
Additional salt and pepper to taste

Preheat oven to 350 degrees

Heat oil in a 12-inch round by 2- inches deep, oven safe, non-stick skillet over medium heat.  Add the onions, and sauté until translucent; about 3 – 4 minutes.  Add the diced Canadian bacon and red bell pepper, sauté another 2 minutes. 

To the skillet, add the potatoes, ground pepper, salt, and onion powder; stir to combine.  Cook on the stovetop over medium-high heat until the hash browns are cooked through and nicely browned on all sides; about 15 – 20 minutes. 

With the back of a spoon, pat hash brown mixture down, creating a flat layer in the bottom of the skillet.  Make six, 2-inch round, empty holes in the hash brown layer.  (To do this:  use a small juice glass to create six, evenly spaced, indentations in the potato layer.  Then use a spoon to move the potatoes to make the holes, taking care to surround each hole with potatoes.)

Crack one egg into each hole.  Place the skillet into the preheated oven.  Bake for 10 – 12 minutes until the eggs are done to your liking.

When done, remove the skillet from the oven.  Use a spatula to separate each serving of egg and potato, lift out each section and serve.  I use a large spatula and remove the center portion first, making it easier to remove the outside portions.

Enjoy!

Gluten Free Spiced Pumpkin Pancakes

This recipe for gluten free spiced pumpkin pancakes spawned from our trip to Tennessee.  My nephew and his wife are trying to maintain a gluten free diet.   They say the benefits of this way of eating are doing wonders for their health!  For breakfast one morning we had gluten free pumpkin pancakes with blueberries…so wonderful! I liked them so much that when I got home I made a batch of my own gluten free pumpkin spiced pancakes.  I did not use the same ingredients as were used in their pancakes, but they turned out just as good.  My pancakes are fluffy, moist, and flavorful.  If you choose, they can be eaten without any syrup or topping. 

These pancakes freeze well…just place a piece of parchment or wax paper in between each pancake, wrap well and freeze.  When you are ready to eat them, just pop a frozen pancake into the microwave for several seconds.

While in Tennessee, we went to Nashville one evening…what a great time all had.  The city is so much fun at night.  The music just flows out on to the streets.  If you ever have the chance to visit, be sure to check out the nightlife.  It is a city that truly knows how to put on a good time!

Enjoy!

 
Gluten Free Spiced Pumpkin Pancakes

Makes about 16 pancakes

 
2 1/3 Cups Bisquick Gluten Free mix
1 Tsp. Ground cinnamon
1/2 Tsp. Pumpkin Pie Spice
2 1/3 Cups Almond milk, vanilla flavored
1/3 Cup Canned, 100% pure pumpkin, do not use pumpkin pie filling
1/3 Cup Organic applesauce
2 Large eggs
2 Tbls. Canola oil, plus some extra for the skillet
1 Tsp. Vanilla extract
1/3 Cup Chopped Walnuts (optional, but adds a surprising crunchy texture)

Add all ingredients into a large mixing bowl.  Stir until well blended (a few small lumps is okay).  Set the batter aside and let it rest for 10 – 20 minutes.

Heat a non-stick griddle over medium heat, add a little canola oil and wipe the surface with a paper towel to remove the excess.  Pour the batter in scant ¼ cupfuls onto the griddle and spread to about 3-inches in diameter.  Turn the heat down if you find the pancakes are cooking too quickly, or browning too much.

 
Flip the pancakes when the edges are dry (they do not bubble like regular pancakes) and the side is golden brown.  Cook on the second side until it is golden brown.

Serve the pancakes hot, with a honey syrup (see recipe below), pure maple syrup, fresh fruit, or just plain.

Honey Syrup-optional:

Place equal parts pure and natural honey, and cold water in a sauce pan.  Heat until bubbly, then remove the pot from the heat and let cool slightly.  Serve the warmed syrup over the pancakes.
 
Enjoy!

Crunchy Granola with Dark Chocolate, Cherries and Dates

Homemade granola is so easy to make and you have total control of the ingredients.  This is a great granola recipe made with old-fashioned oats, Post Grape-nuts, cashews, almonds, dried Bing cherries and dates – all combined with a maple and honey flavored chocolate sauce.  The chocolate adds a mild chocolate flavor with every bite.  The final product is a crunchy flavorful granola.
 

Be sure to choose good quality semi-sweet chocolate.  I do not recommend using a baking chocolate.  Additionally, you can substitute the dried fruit I use here with any dried fruit of your choice; just be sure to read the ingredient label.  When choosing your dried fruit, make sure the only ingredient listed is the dried fruit, and no other additives. 

Enjoy! 

 

Note:  Diabetics…this recipe is high in carbohydrates.  Follow your dietary guidelines if you wish to eat this granola.

 

Crunchy Granola with Dark Chocolate, Cherries and Dates

1 Cup Chopped salted cashews

1 Cup Unsalted blanched slivered almonds
4 Cups Old-fashioned Quaker Oats
1 ½  Cups Post Grape-nuts
1 Tbls. Light brown sugar
1 ½ Tbls. Ground cinnamon
¼ cup Canola oil
¼ cup honey
1/3 Cup Pure maple syrup
1 3-Ounce bar Semi-sweet dark chocolate bar (good quality); chopped
1 Cup Dried Bing cherries
½ Cup Dried dates
 

Preheat the oven to 300 degrees

Prepare a large baking sheet pan by lining the bottom and sides with parchment paper.

In a very large mixing bowl, add the cashews, almonds, oats, grape-nuts, brown sugar and cinnamon.  Mix thoroughly.

 

Place a small saucepan over low heat.  Add the oil, honey, syrup and heat until hot, but not bubbling.  Add the chopped chocolate, stir and remove from heat. Continue to stir until the chocolate is melted and sauce is thick and syrupy.

Pour half the chocolate mixture over the oats mixture, and mix.  Repeat with other half of chocolate mixture.

Transfer the granola to the prepared baking sheet pan and spread in an even layer.  Place in the oven and bake for 40 minutes, mixing the granola halfway through.

Remove from oven and stir in the cherries.

Let granola cool, and then transfer to an airtight container.  Store in the refrigerator.

Some serving ideas:

• Eat as a cereal in a bowl with milk
• Sprinkle over cottage cheese
• Sprinkle over low-fat vanilla yogurt
• Sprinkle over frozen yogurt
• Sprinkle over fresh berries
• Do you already eat oatmeal for breakfast; add a few tablespoons of this granola to your cooked oatmeal
• Create parfaits alternating yogurt then granola

Fluffy Buttermilk Pancakes

One of my fond childhood memories is my grandmother’s Sunday breakfast.  The breakfast would always include incredible fluffy, tender pancakes.  I tried to carry on this tradition with my own family, only my pancakes were always less than memorable.  Much to my disappointment, my pancakes always turned out rubbery and flat.  I can remember my one son developed an upset stomach after eating a stack of my pancakes – I’m sure it was indigestion! Soon, pancakes were off the list at my house.                   

My kids would go to their friends’ houses for sleepovers and come home raving about the pancakes they had for breakfast. They would ask why I didn’t make them when they had their friends over for a sleepover.  The truth be told, I just did not know how to make good pancakes.

Many years later, after much reading and experimenting, I found that my problem was in the way I prepared the batter.  I would always whisk the batter until it was completely smooth – no lumps.  And, I would begin to cook the pancakes immediately after preparing the batter – no resting time.  It was not until I changed my method of preparation, did I begin to make pancakes again – not over mixing the batter, small lumps were a good thing, and allowing the batter to rest.  These small changes allowed me to make the fluffy, tender pancakes I remembered having at my grandmother’s house.

Enjoy!

Light and Fluffy Buttermilk Pancakes

Makes 12 – 3-inch pancakes

1 ¼ Cups All purpose white flour

1 Tbls. White sugar

½ Tsp. Kosher salt

½ Tsp. Baking Powder

½ Tsp. Baking soda

¼ Cup Canola oil, plus 1 tablespoon

1 ½ Cups Lowfat Buttermilk

2 Large eggs

1 ½ Tsps. Pure Vanilla Extract

Powder sugar for dusting –optional

Note:  Do not over mix your pancake batter.  Mix it until it is just combined.  You will have small lumps in the batter, this is okay…you want to see this!  They will smooth out somewhat during the resting process.  Over mixing will result in tough pancakes that will not rise properly.

In a large mixing bowl, combine the flour, sugar, salt, baking powder and baking soda; mix with a whisk to combine.  Make a well in the center of the dry ingredients and add the oil, buttermilk, eggs and vanilla; whisk until just combined and you can still see small lumps in the batter.

Cover the batter and place in the refrigerator for 30 minutes.

Heat a non-stick griddle pan, add one tablespoon of canola oil.  Swirl to coat the pan and remove any excess oil with a paper towel.  Pour on to the hot griddle 1/4 cup of the batter per pancake.  Turn when the sides begin to dry and bubbles form all around the pancake.  Continue to cook until the second side is golden brown.

Plate and add a light dusting of powdered sugar to the tops of the pancakes.   Some suggested toppings:  sugar-free maple syrup, pure maple syrup, sliced fresh fruit, fruit compote, pure fruit spread.

Individual Quiche with Hash Brown Crust

These quiches are the best breakfast treat, and if you wish, a very tasty snack.  To shape them into individual size quiches, I bake them in a muffin pan (standard 12-well size muffin pan).  The individual crusts are made of shredded hash brown potatoes and shallots.  Each crust is filled with fresh spinach, turkey bacon, and a custard made of eggs and chives.  To make them extra special, I top each one with a bit of shredded cheese.
 

I don't know about you, but I am always looking for something that will get me out the door quickly in the morning.  I tend to be the late one in my family so I take any bit of help that comes my way.  These individual quiches are great for me because I can make them on a Sunday evening and have breakfast ready to go each morning.  All I need to do is heat them up in the microwave for 35 – 40 seconds… Walla, breakfast is ready.  These would also make for a great addition on a brunch buffet, or as served as an appetizer topped with low fat sour cream or plain fat free Greek style yogurt.

Enjoy!

Individual Quiche with Hash Brown Crust
 

Will serve 6 people (2 per person)

Cooking spray

2 ½ Cups Shredded frozen hash brown potatoes that have been thawed and drained of excess liquid
2 Tbls. Extra virgin olive oil
½ Cup Chopped shallots
4 Eggs
5 Egg Whites (discard the yolks)
¼ Cup Fat Free Half and Half
¼ Cup + 3 Tbls. Cold water
¼ Tsp. Salt
1/8 Tsp. Ground black pepper
3 Tbls. Chopped fresh chives; divided use
2 Cups Fresh spinach leaves, chopped
3 Strips Smoked turkey bacon, cooked and crumbled
¼ - ½ Cup Shredded, Reduced fat 4 cheese Mexican blend

Note:

• I place the frozen potatoes in a strainer to thaw, and then place them between paper towels and press to remove the excess liquid.
• Fresh spinach works best…sorry frozen will not work.
• When assembling the quiches, divide all ingredients equally among each muffin well.
• I use a large measuring cup to pour the egg mixture into each muffin well.

 

Preheat the oven to 425 degrees.

Spray each muffin well with cooking spray.  Use a paper towel to remove any excess spray.

 

In a mixing bowl, stir together the hash brown potatoes, shallots and olive oil.  Divide the potato mixture evenly among the 12 muffin wells.  With your fingertips press the mixture firmly to evenly cover the bottom, and partially up the sides of each well.  Place the muffin pan in the oven and bake for about 15 minutes, or until the potatoes are crisp, taking care not to burn.  Remove the pan from the oven and turn the oven temperature down to 350 degrees.

 

Meanwhile, in a mixing bowl combine the eggs, half and half, water, salt, and pepper; whisk until the mixture is thoroughly combined and turns to a creamy consistency.  Stir in 2 tablespoons of the chives; reserving 1 tablespoon for garnish.

 

Place a layer of spinach in the bottom of each crust, top with the bacon, then pour, or ladle the egg mixture into each.  Top each with a bit of cheese.

Place the filled muffin pan back into the oven and bake for about 20 minutes, or until the center has set and not runny.  Remove the quiches from the oven and run a knife around the outside edge of each quiche.

Let the quiches sit in the muffin pan for 5 minutes, then remove immediately to a serving platter.  (If you leave them in the pan too long, the bottoms will become moist and they may stick.)  At this point garnish with the additional chives and serve. 

If you plan to store them for your daily breakfast, place the quiches on a wire rack and cool completely.  Transfer them to a covered container and store them in the refrigerator.  Just heat the quiches up in the microwave when you are ready.

Whole Wheat Belgian Style Waffles with Cinnamon

Breakfast food is so fun and tasty.  There are so many creative and delicious dishes to prepare.  Many times I will order breakfast for dinner when we eat out at restaurants that serve breakfast 24 hours a day.  For months now I have been looking for a waffle recipe that uses whole wheat flour.  I reviewed many recipes, tried a few, and finally came up with the recipe I would like to share with you.  I combined a few of the ingredients from some of the recipes I found, and added a few of my own ingredients.  These waffles are nice and crunchy with a very tender middle.  My husband is not much of a waffle/pancake person, but he really did enjoy these.

 In my recipe I substitute practically all of the oil with Fage (plain) Total 0% Greek Strained Yogurt, making these waffles almost completely fat-free! (I did add 1 tablespoon of canola oil and 1 egg.)  This is the first time I attempted to use yogurt as a replacement for oil and the result was excellent.  Who would have known that yogurt could be such a great substitute!  With the whole wheat flour I am getting the benefits of whole grains, and the yogurt adds extra protein and fat-free healthiness.

These waffles were made with an electric non-stick Belgian style waffle iron.  My waffle iron makes two waffles that are 4″ x 4″ square.  I have not tried to make the waffles with a traditional round iron, although I feel they will turn out just fine if that is what you have.  I added cinnamon that just complements the nutty flavor of the whole wheat flour.

These waffles make a great alternative to the traditional waffle.

Enjoy!

Whole Wheat Belgian Style Waffles with Cinnamon

Makes 7 Belgian style waffles (size: 4″ x 4″ X ¾″ square)

1 Cup Whole Wheat Flour (I used King Arthur Organic Unbleached Whole Wheat Flour)

¼ Cup All Purpose white flour
¼ Cup Cornstarch
2 Tsp. Baking Powder
¼ Tsp.  Splenda (or sugar equivalent =1 teaspoons sugar)
1 and ¾ Tsp. Cinnamon
¼ Tsp. Kosher salt
¼ Cup Fage (plain) Total 0% Greek Strained Yogurt
1 Tbls. Canola oil
1 Egg
½ Tsp. Pure vanilla extract
½ Tsp. Lemon juice (I used bottled real lemon juice)
1 1/3 Cup 1% Milk, warm to lukewarm
Cooking spray to coat the waffle iron

Pre-heat the waffle iron.

In a large mixing bowl, sift all dry ingredients: whole wheat flour, white flour, cornstarch, baking powder, Splenda, cinnamon, and salt. 

In a medium mixing bowl, whisk together the yogurt, oil, egg, vanilla and lemon juice.  Add the warmed milk to the mixture and whisk to combine.

Pour the wet mixture into the dry ingredients and whisk to combine, do not over-mix – a few small lumps are fine.  Let the batter rest for about 10 minutes.

Lightly spray the pre-heated waffle iron with cooking spray, ladle the batter onto waffle iron, and cook according to the manufactures instructions.  Remove the cooked waffles to a cooling rack and repeat the cooking process until you have used all the batter.

Serve with your favorite toppings.  I served mine with a no-sugar added fruit spread and sugar free syrup.

Turkey Breakfast Patties

These ground turkey breakfast patties make one of my favorite homemade breakfast sandwiches. I developed this recipe in an attempt to make a healthy and satisfying quick breakfast meal that I can take to work each day. I have been making these patties for years. I tried to make the patties without salt, but they were lacking in flavor. To punch the flavor up a bit, I occasionally make these patties by adding 2-tbls. Of ketchup to the mix, and omit the water.

The night before my workweek begins I prepare and cook the patties, and store them in a covered container in the refrigerator. I keep the patties in the refrigerator for 4 days, then I wrap each patty individually and freeze them (they freeze well). Each morning I heat one patty in the microwave and place between two slices of toasted thin sliced whole wheat bread to make a breakfast sandwich.

Note: The texture is not the same as a pork patty, as the turkey tends to blend into a smooth mixture. When making these patties try to incorporate all the ingredients throughout with as little mixing as possible.

You can also make these patties for dinner and serve them on a whole wheat bun with lettuce and tomato.

 Hopefully, you will enjoy these patties as much as I do!

What makes this healthy:

• I use ground turkey instead of pork, and they are homemade, and not the traditional packaged sausage

Turkey Breakfast Patties

Makes 5-6 servings

1 to 1 - 1/2 lbs. ground turkey (93% fat free)
3/4 tsp. fennel seed
1 tsp. poultry seasoning (no salt added)
1/4 tsp. salt

1/2 tsp. fresh ground pepper

1 tbls. extra virgin olive oil

2 tbls. cold water

Combine all ingredients in a mixing bowl, mix thoroughly.  Flatten mixture in an even round, divide into six sections.  Roll each section into a ball, and flatten each into a ½ inch thick patty.  Place each patty onto a plate.  Cover with plastic wrap, place in refrigerator overnight. 

When ready to prepare, place each patty on a heated non-stick 12” skillet and fry on medium to low heat until cooked through, flipping once (about 20 - 25 minutes, and no longer pink inside).