Archive for the ‘Breakfast’ Category

Blueberry Pound Cake Muffins or Loaf

2 sticks (1 C) butter, softened

1 ½ C sugar

4 tsp grated lemon zest

4 large eggs

10 TB ( ½ C plus 2 TB) heavy cream

2 C flour and ½ tsp salt – mix together

1 C blueberries * can use frozen (see below in directions)

 

***Preheat oven to 350 degrees***

 

1.  Line muffin tins w/cupcake liners or spray loaf pan.

2.  Beat together:  butter, sugar, zest.  Once blended well, add eggs, one at a time.  Beat in cream.  Add flour ONLY UNTIL COMBINED.

3.  Gently stir in blueberries, OR use frozen and drop into muffins – it works well because you can sprinkle them into muffins individually and not make the batter turn all blue!

 

 

Pumpkin Cinnamom Rolls with Pumpkin Spice Glaze (Healthy Version)

Buns:

2 1/4 teaspoons of dry active yeast

1/4 cup warm water (not hot or boiling)

3 cups all-purpose flour, divided

1/2 cup Pumpkin Puree

1/2 cup low-fat milk

1/4 cup I can’t believe it’s not butter, melted (you can use regular butter as well)

1 T. granulated sugar

1 1/4 tsp. salt

1/4 tsp. ground nutmeg

Cooking spray

3 T. sugar

3 T. brown sugar

2 T. all-purpose flour

2 tsp. ground cinnamon

3 T. chilled I can’t believe it’s not butter or regular butter, cut into small pieces

 

 

Glaze:

3/4 cup sifted powdered sugar

1.5 T. hot water

1 tsp. vanilla extract

1/4 tsp. of pumpkin pie spice

 

Preparation:

1.  To prepare the buns, dissolve yeast in warm water in your Kitchenaid stand mixer or large bowl.  Let this proof for 5 minutes.  If the yeast doesn’t get foamy, throw out and start over.

2.   Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with your mixer, paddle attached at medium speed until smooth.  Then change the paddle for your dough hook and add the additional cup of flour.  Knead until smooth and elastic.  This dough will be sticky, be forewarned.  (If you don’t have a stand mixer, you can knead the dough on a flat surface adding the additional flour slowly.)

3.  Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, for 45 minutes.

4.  Combine 3 tablespoons sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or use two knives to cut it in.

5.  Punch dough down and roll it into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture to cover.

6.  Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 1-inch slices. Place slices in a baking dish that has been coated with cooking spray.  At this point you can refrigerate overnight or bake right away.

7.  Preheat oven to 375 degrees and bake for 25 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

8.  To prepare the glaze, combine the powdered sugar, 1 tablespoon water, vanilla extract and pumpkin spice mix in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

Breakfast Bake

1 can refrigerated crescent rolls
1 lb sausage
6 eggs
1/2 cup milk
1/2 tsp pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

***Preheat oven to 350 degrees***

1.  Brown sausage; drain.

2.  Lightly spray a 9×13 pan with cooking spray.  Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.  Sprinkle sausage over crust.

3.  Whisk eggs, milk and pepper until well blended.  Pour over sausage.  Top with cheeses.

4.  Bake 25-35 minutes or until center is set.

Jalapeno Popper Quiche

1 (9 inch) pie shell, pre-baked

1/2 cup cream cheese, room temperature

3 jalapenos, 2 diced and 1 sliced

1/2 cup milk

1/2 cup cream

5 large eggs, lightly beaten

1/2 tsp. smoked paprika

1/8 tsp. salt

1/2 cup shredded cheddar cheese

 

***Preheat oven to 350 degrees***

1.  Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.

2.  Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.

3.  Pour the eggs into the heated cream while stirring constantly.

4.  Mix in the paprika and salt.

5.  Pour the mixture into the pie plate and bake for 30 minutes.

6.  Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15 minutes.

Apple Pie Bites

2 Granny Smith apples

2 refrigerated pie crusts

1/3 cup sugar

2 tsp. ground cinnamon

2 T. butter, melted

***Preheat oven to 425 degrees***

 

1.  Peel apples, core and cut each into eight slices. Set aside.

2.  Unroll one pie crust and evenly coat one side with melted butter.

3.  Mix together cinnamon and sugar. Sprinkle over the melted butter and rub evenly to coat the pie crust.

4.  Cut crust into eight equal strips. Roll each apple slice with a strip of crust, securing the dough by lightly pinching together the edge.

5.  Set each pie bite onto a cookie sheet lined with parchment paper.

6.  Repeat steps for the second pie crust and apple. Top each bite with a dab of the remaining butter and sprinkle with the remaining cinnamon sugar mixture.

7.  Bake at 425 degrees for 12-16 minutes, until the pie bites are golden brown.

8.  Remove from oven, cool for a few minutes and serve.

Blueberry Breakfast Pies with Lemon Cream Cheese Dip

Ingredients:

2-9 inch pre-rolled pie crusts (15 oz. package)

1/2 pint blueberries (6 oz.)

2 T. sugar

1 T. flour

2 tsp. lemon juice (about 1/2 lemon, juiced)

water for sealing pie edges together

 

For the topping:

1 T. granulated sugar

 

For the Lemon Cream Cheese Dip:

8 oz. cream cheese, softened

3/4 cup powdered sugar

zest of 1 lemon (1/2 tablespoon)

2 tsp. lemon juice

splash vanilla extract

 

****Preheat oven to 450 degrees. Lightly grease baking sheet with non stick cooking spray. Set aside.****

1.  Remove pre-rolled pie crusts from fridge and let come to room temperature for about 10 minutes.

2.  In a small bowl, coat blueberries in flour, sugar and lemon juice. Set aside.

3.  Unroll pie crusts onto lightly floured surface. Using a biscuit cutter or a glass, cut out circles. {I used a glass that was about 2 1/2 inches in diameter–you can decide how big or small you want these to be.}

4. Take 1 circle of dough and brush half the circle lightly with water. Spoon 1 tablespoon of blueberries into center of dough and fold dough over filling, pressing to seal edges. Once it’s sealed, press edges down with a fork to ensure their seal. Brush the top of the pie with more water and sprinkle top with sugar. Place on prepared baking sheet and cut a small slit in the top. Repeat with remaining ingredients.

5.  Bake 10-12 minutes or until edges are golden brown and blueberry juices have started to show. Remove from baking pan immediately onto cooling rack.

6.  For the Lemon Cream Cheese Dip, whip all ingredients together until smooth and well incorporated. Spoon into serving bowl with Blueberry Pies around.

Loaded Breakfast Biscuits

***Great freezer breakfast meal***
Pillsbury Buttermilk Biscuits
Shredded cheese
1 pkg. sausage
4 scrambled eggs, plus one for top of biscuits
(can also add hash browns, bacon, or any veggies you like)
1. Cook the eggs and brown the sausage and have the shredded cheese ready.
2. Stretch out one of the biscuits. Make them flatter and bigger about 2 1/2 to 3 inches side to side.
3. Put a little bit of sausage, scrambled eggs and cheese on top.
4. Grab the sides and start pulling them to the top and then pinch to close.  Don’t be afraid to pull out those sides and up.
5. Turn pinched side down on a greased pan. Beat one egg and add a Tablespoon of water. Brush tops of Biscuits with egg to give it a nice brown to it. Season with salt and pepper.
6. Cook at 425 degrees for 8 to 10 minutes.