Eggs

Recipe For Down-on-the-Farm Breakfast

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Recipe For Down-on-the-Farm Breakfast

Ingredients

  • 8 slices bacon, cut into 1/4 inch pieces
  • 1 (5.5 ounce) package au gratin potato mix
  • 2 1/4 cups boiling water
  • 2/3 cup milk
  • 1/4 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 1/4 teaspoon dried thyme
  • 6 eggs
  • Dash pepper
  • 1/2 cup shredded Cheddar cheese

Instructions

  1. Cook bacon in a large skillet until crisp. Drain, reserving 2 tablespoons drippings in the skillet with the bacon.
  2. Stir in contents of au gratin potato mix, water, milk green pepper, onion and thyme. Bring to a boil, stirring frequently.
  3. Reduce heat; cover and simmer, stirring occasionally, for 20 minutes.
  4. Transfer to an ungreased 2-qt. baking dish. Make six indentations. Pour an egg into each indentation. Sprinkle with pepper. Cover and bake at 350 degrees F for 20 minutes or until eggs reach desired doneness. Sprinkle with cheese.
https://familybreakfastrecipes.com/recipe-for-down-on-the-farm-breakfast/

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Savory Breakfast Muffins

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Savory Breakfast Muffins

Ingredients

  • 4 slices bacon
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons white sugar
  • 1 tablespoon wheat germ
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1/3 cup milk
  • 1 cup canned cream-style corn
  • 1/4 cup butter, melted
  • 1/4 cup vegetable oil

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
  2. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.
  4. Bake in preheated oven for 20 to 25, until golden brown.
https://familybreakfastrecipes.com/savory-breakfast-muffins/

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Easy Breakfast Sausage Burgers Recipe

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Easy Breakfast Sausage Burgers Recipe

Ingredients

  • 1 (16 ounce) package bulk hot pork sausage
  • 2 tablespoons butter or margarine, softened
  • 5 hamburger buns, split
  • 5 eggs
  • 15 dill pickle slices
  • 5 slices pepperjack cheese
  • 1 small red onion, sliced
  • 10 pickled jalapeno slices (optional)

Instructions

  1. Form the bulk hot pork sausage into 5 patties. Heat a large skillet, and fry the patties over medium high heat. Remove the sausage from the skillet and drain on paper towels.
  2. Melt butter in a second large skillet, and toast the buns over medium heat until golden brown.
  3. Meanwhile, break the eggs into the same skillet used for frying the sausage; reduce the heat to medium-low. Cook until the white is completely set and the yolk thickens. Flip the eggs and continue cooking for another 30 seconds, or until the yolk is to the diners' preferences.
  4. Stack your toasted buns starting with the pickles and jalapeno slices on the bottom, then the cooked sausage patty, pepperjack cheese, fried egg, and onion. Cover with the top half of the bun. Enjoy as the cheese melts between the egg and the sausage.
https://familybreakfastrecipes.com/easy-breakfast-sausage-burgers-recipe/

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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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Recipe For Eggs Benedict Breakfast Pizza

Ingredients

12 eggs, well beaten
1 tablespoon butter
2 (8 ounce) cans refrigerated crescent rolls
1 (.9 ounce) package hollandaise sauce mix
2/3 cup milk
1/4 cup butter
3 cups diced cooked ham
1 cup shredded sharp Cheddar cheese

Directions

Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in eggs, and cook to desired degree of doneness, stirring constantly.

Preheat an oven to 400 degrees F (200 degrees C). Unroll crescent dough and place rolls on an ungreased 12 inch pizza pan with points toward the center. Press seams together and press up sides of pan to form a crust.

Prepare Hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter. Pour evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with cubed ham. Sprinkle lightly with shredded cheese.

Bake in preheated oven until bottom of crust is lightly browned, about 30 minutes.

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