Surely many of you out there think, like me, that breakfast comes way too early in the morning to enjoy. The problem is that breakfast food always looks so yummy! The solution: Breakfast for dinner! That’s right, I am a HUGE breakfast for dinner fan. I’ll admit though I am a recent convert. I made breakfast for dinner for a week straight when I got my first waffle iron last year for Christmas. I think my family got a little sick of waffles then leftover waffles and then some more waffles, but I enjoyed every tasty morsel of deliciousness! I have now moved beyond waffles, well not beyond because I still love a good waffle now and then, but there are so many other breakfast type food to experiment that I can’t get stuck on on.
Here’s the menu for last night’s breakfast (I will apologize for the long post but there are just too many great recipes to share!):
The number one thing that should always be on a breakfast for dinner menu is…wait for it…BACON! I think bacon is best baked. To do this place a cookie cooling rack over a large cookie sheet. Lie the bacon on top of the cooling rack, cover with foil and place in a 350 degree oven. Check the bacon every 5 minutes until it is baked to perfection!
Joy The Baker’s Coffeecake French Toast
1 Tablespoon unsalted butter
10 slices stale white sandwich bread
4 large eggs
1 cup whole milk (want to make it healthier? I used skim and the recipe was still yummy!)
1/2 cup buttermilk
1/2 cup granulated sugar
1 Tablespoon pure vanilla extract
1/2 cup all purpose flour
1/4 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes
powdered sugar for garnish
Melt butter in an 8-inch cast-iron (or any oven friendly) skillet. Coat the entire pan, including the sides of the skillet with melted butter. Remove from heat.
Slice the bread diagonally. Fan and stack the bread atop the melted butter, cut side down, point side up. In a medium-sized bowl, whisk together eggs, whole milk, buttermilk, sugar and vanilla. Once well incorporated, pour the custard over the bread slices into the skillet. Gently press the bread slices into the custard to coat; bread slices will not completely submerged in the egg mixture.
Cover the skillet with plastic wrap and refrigerate for anywhere from 30 minutes to overnight.
Just before you are read to bake, place a rack in the center of the oven and preheat to 350F.
To make the topping whisk together flour, sugar, cinnamon, and salt. Use your fingers to work the butter into the dry ingredients until the butter is in pea-sized lumps. Rmove the soaked bread from the refrigerator and sprinkle with crumb topping.
Bake for 20 to 25 minutes, until the custard has set and the bread tops are toasted. Allow to cool for 15 minutes. Sift powdered sugar over the top of the toast and scoop into bowls to serve.
Homefries on Demand
2 tablespoons extra virgin olive oil
3 russet potatoes, peeled and cut into bite sized pieces
2 sweet potatoes, peeled and cut into bite sized pieces
3 cloves garlic, minced
1/2 yellow onion, minced
1 jalapeno, seeded and minced
3 cups broccoli, cut off of the stems into little florets
2 cups mushrooms, sliced
1 medium red pepper (or whatever is least expensive or whatever you have in the fridge)
1 teaspoon nutmeg
1 teaspoon chili powder
1 teaspoon tarragon
1 teaspoon thyme
Salt and Pepper to taste
1/4 gorgonzola cheese (or any other type of blue cheese)
In a large skilled heat olive oil over medium heat and immediately add potatoes. Cover and let sit for 8 minutes. Mix potatoes with a wooden spoon, some should be golden brown and some should be very well done. Add garlic, onion, and jalapeno. Let cook for 3 minutes. Add broccoli, mushrooms, red pepper. Mix, cover, and let cook for 10 minutes. Add nutmeg, chili powder, tarragon, thyme, salt and pepper. Mix and cover then let the homes fries sit on a low heat while you finish cooking the rest of the meal. Occasionally mix the homefries. The longer they sit the better they taste. About 5 minutes before serving add gorgonzola and mix well.
(aka another thing to make in my new ramekins!)
Ingredients (makes 4):
8 large eggs
1/3 cup reduced-fat sour cream
Salt and Pepper to taste
1 red bell pepper, diced
1/4 cup sliced scallions
1 tbsp extra virgin olive oil
Heat oven to 350°F.
In a large bowl, whisk together eggs, sour cream, salt, and pepper.
In a skillet over medium heat, cook bell peppers and scallions in olive oil for 3 minutes. Add egg and sour cream mixture. Cook 2 minutes or until eggs thicken slightly, stirring often. Divide evenly among 4 (1 cup) ramekins.
Bake 25 minutes or until edges puff up and top is golden.
Mamma C’s Fruit Salad
My mother makes the world’s best salads: veggie and fruit. Give this tasty one a try!
Mix strawberries, mango, and pineapple then sprinkle pomegranate seeds over the top. The salad is even better when topped with a dollop of greek yogurt.
Enjoy this meal at anytime during the day, but I promise it will taste best a dinner!