Recipes Archives - Page 35 of 35 - Family Breakfast Recipes

White Bean Breakfast Recipe

Ingredients

1 tablespoon butter
2 eggs
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon minced jalapeno pepper, or more to taste
1 (15.5 ounce) can white beans, drained and rinsed
2 tablespoons olive oil
1 teaspoon oregano
1 pinch ground turmeric
2 tablespoons pesto
Kosher salt to taste
2 slices rye bread, toasted
1 wedge lemon
1/4 teaspoon grated Parmesan cheese

Directions

Melt the butter in a large skillet over medium-high heat. Crack eggs into the melted butter and cook to desired firmness, 5 to 7 minutes.

Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook the garlic and jalapeno pepper in the hot oil until fragrant, about 2 minutes. Stir the white beans, 2 tablespoons olive oil, oregano, and turmeric into the garlic mixture; cook and stir until the olive oil is mostly absorbed, about 5 minutes. Stir the pesto into the mixture and remove the skillet from the heat; season with salt. Top each slice of rye toast with about half of the bean mixture. Squeeze the lemon wedge over the beans. Place one of the fried eggs atop each portion and sprinkle with Parmesan cheese to serve.

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Chocolate-Cherry-Banana Breakfast Smoothie Recipe

Ingredients

3 small frozen bananas (peel before you freeze)
2 cups frozen dark sweet cherries
2 cups chocolate soy milk

Instructions

Place all ingredients in a blender. Blend on puree (or the highest setting) until smooth, about 30 seconds. Pour into glasses and serve.

https://familybreakfastrecipes.com/chocolate-cherry-banana-breakfast-smoothie-recipe/

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How To Make Orange Breakfast Ring

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 tablespoon grated orange peel
2 (8 ounce) cans refrigerated crescent rolls
1/3 cup chopped almonds, toasted
1/2 cup confectioners’ sugar
1 tablespoon orange juice
Sliced almonds

Directions

In a small mixing bowl, beat the cream cheese, sugar and orange peel until blended; set aside.

Unroll both tubes of dough; press perforations and seams together to form two rectangles. Overlap rectangles at one end and press the seam to seal. Spread cream cheese mixture over dough to within 1/2 in. of edges. Sprinkle with the chopped almonds.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Bake at 350 degrees F for 15-18 minutes or until golden brown. Cool for 10 minutes before carefully removing from pan to a wire rack.

Combine confectioners’ sugar and orange juice; drizzle over warm coffee cake. Garnish with sliced almonds.

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Apple-Raisin Breakfast Bread Pudding

Ingredients

6 eggs
1 cup milk
1/2 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1 (16 ounce) loaf cinnamon bread with raisins, cut into 1-inch cubes
2 Granny Smith apples – peeled, cored, and sliced
1 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup melted butter

1 Granny Smith apple – peeled, cored, and diced

Directions

Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9×13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.

Preheat an oven to 375 degrees F (190 degrees C).

Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.

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Dad’s Orange Cardamom Breakfast Rolls Recipe

Ingredients

1 large orange
1/3 cup honey
1 tablespoon vegetable oil
2 cups bread flour
1 cup whole wheat flour
1 teaspoon salt
2 teaspoons bread machine yeast
3/4 cup packed brown sugar
3/4 cup sweetened dried cranberries
1 teaspoon ground cardamom

Directions

Zest the orange; set zest aside. Peal and seed orange; cut orange fruit into chunks. Combine zest and fruit in a blender and puree. Pour orange pulp into bread machine pan.

Add honey, oil, white flour, wheat flour, salt, and yeast to the orange pulp. Select dough setting, and start the bread machine. Adjust consistency with orange juice or flour as needed to achieve a soft pliable dough.

When dough cycle is complete divide dough into 2 or 3 pieces. Roll out to a thickness of 1/4 inch. Sprinkle with brown sugar, cardamom, and dried cranberries. Roll up dough with goodies inside, and slice 1 to 2 inches thick. Place rolls in a baking pan coated with non-stick spray. Allow enough room between the rolls so that they rise properly. Let rise in a warm spot for approximately 1 hour.

Bake in a preheated 375 degrees F (190 degrees C) oven for 20 to 25 minutes. Remove from pan, and place on wire rack. Serve warm.

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Recipe For Campfire Breakfast Sandwich

Ingredients

2 tablespoons butter
2 slices bread
1 egg
1 slice Cheddar cheese

Directions

Place a Hobo Pie toaster in the hot coals of a campfire to preheat for a few minutes.

Butter both slices of bread, then place one slice, butter-side down into the toaster. Crack the egg onto the bread, and break the yolk. Top with a slice of cheese and the second slice of bread, butter-side up.

Close the toaster, and place into the coals of the fire. Cook for several minutes, turning frequently, until the bread has browned nicely on both sides.

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