Leslie’s Strawberry Breakfast Chops

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Leslie’s Strawberry Breakfast Chops

Ingredients

  • 1/4 cup strawberry preserves
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon prepared horseradish
  • 2 pork chops
  • 1 tablespoon butter
  • 1 pinch cayenne pepper
  • 4 fresh strawberries for garnish

Instructions

  1. In a small saucepan, combine the strawberry preserves, minced garlic, soy sauce and horseradish. Cook over low heat, stirring frequently until heated through.
  2. Melt butter in a medium skillet. Lightly sprinkle both sides of each pork chop with cayenne pepper. Fry the chops until browned on each side, then continue to cook over medium heat until no longer pink, and the juices run clear.
  3. Serve chops with sauce poured over, and garnish with fresh strawberries.
https://familybreakfastrecipes.com/leslies-strawberry-breakfast-chops/

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Recipe For Breakfast Pizza

Ingredients

2 cups frozen shredded hash brown potatoes
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons canola oil, divided
1 cup egg substitute
2 tablespoons fat-free milk
1/4 teaspoon salt
2 green onions, chopped
2 tablespoons diced sweet red pepper
1 tablespoon finely chopped jalapeno pepper
1 garlic clove, minced
1 (16 ounce) package pre-baked Italian bread shell crust
1/2 cup salsa
3/4 cup shredded reduced-fat Cheddar cheese

Directions

In a nonstick skillet, cook hash browns, cumin and chili powder in 1 tablespoon oil over medium heat until golden. Remove and keep warm. In a bowl, beat egg substitute, milk and salt; set aside. In the same skillet, saute the onions, peppers and garlic in remaining oil until tender. Add egg mixture. Cook and stir over medium heat until almost set. Remove from the heat.

Place crust on an ungreased 14-in. pizza pan. Spread salsa over crust. Top with egg mixture. Sprinkle with hash browns and cheese. Bake at 375 degrees F for 8-10 minutes or until cheese is melted.

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Chorizo Breakfast Burritos Recipe

Ingredients

cooking spray
3/4 pound chorizo sausage, casings removed and crumbled
1/2 cup chopped red onion
1 green chile pepper, seeded and diced
4 eggs
4 flour tortillas
1 cup shredded Cheddar cheese

Directions

Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.

Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.

Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

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Raspberry Breakfast Braid

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Recipe For Raspberry Breakfast Braid

Cook Time: 12 minutes

Yield: 12

Ingredients

    Coffee Cake:
  • 2 cups packaged baking mix
  • 1 (3 ounce) package cream cheese
  • 1/4 cup butter or margarine
  • 1/3 cup milk
  • 1/2 cup Smucker's Red Raspberry Preserves
    • Glaze:
  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla1 tablespoon milk, plus more if needed

Instructions

  1. In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk.
  2. Turn dough onto a lightly floured surface and knead lightly 10 to 12 times.
  3. Roll dough into a 12x8-inch rectangle. Turn onto greased baking sheet.
  4. Spread preserves lengthwise down center 1/3 of dough.
  5. Make 2 1/2-inch cuts at 1-inch intervals on long sides. Fold strips over filling.
  6. Bake at 425 degrees F for 12 to 15 minutes or until lightly browned.
  7. Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over coffee cake.
https://familybreakfastrecipes.com/raspberry-breakfast-braid/

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Eggs Benedict

Today is National Eggs Benedict Day!

Here’s a great recipe:

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Eggs Benedict

Prep Time: 25 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

  • 4 egg yolks
  • 3 1/2 tablespoons lemon juice
  • 1 pinch ground white pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened

Instructions

  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
https://familybreakfastrecipes.com/national-eggs-benedict-day/

Or try this easier version : Click Here

Click here to check out these egg poachers to make Eggs Benedict much easier. 

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Green Eggs and Ham Breakfast Sandwich

Ingredients

1 (10 ounce) container refrigerated extra large biscuit dough
1/2 pound sliced bacon
3 tablespoons olive oil
1/2 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 roasted green chile peppers, seeded and chopped
1 teaspoon salt
1 teaspoon pepper
6 eggs
1/2 cup milk
1 cup shredded Monterey Jack cheese

Directions

Prepare biscuits according to the directions on the package. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.

Heat olive oil in a large skillet over medium heat. Add onion, jalapeno, green chile, salt, and pepper. Fry, stirring, until onions are soft. Whisk together the eggs and milk; pour into the skillet. Stir frequently until eggs are scrambled and cooked through.

Split biscuits in half. Place some of the scrambled egg mixture on the bottom half, criss-cross two slices of bacon over the eggs, then top with shredded Monterey Jack cheese. Place the other half of the biscuits on the top, and serve.

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