A recent brunch and breakfast study (so many studies!) concluded that eating cold cereal or oatmeal every day plus at least 2 other good fibre sources like whole wheat bread, can help one avoid type-2 diabetes and some cardiovascular ailments.
I certainly don't question the scientists, but you could make one of these easy brunch or breakfast recipes and have a bowl of
Combine eggs, milk, brown sugar and vanilla in a pie plate or shallow bowl and mix well.
Spread ricotta mixture evenly over 6 bread slices. Top with remaining bread slices to form sandwiches.
Heat small amount of butter in large, nonstick skillet or griddle over medium heat. Dip sandwiches in the egg mixture, coating both sides and cook about 2 minutes on each side.
Sprinkle with powdered sugar, top with berries and serve.
Ham ‘n Eggs Brunch Pizza
Serves 4
I think everyone will love this a.m. treat; I KNOW the kids will. And about that store-bought crust: get over it, it's ok.
1 pizza crust, pre-baked
1/2 Lb deli sliced ham
8 oz Mozzarella cheese, shredded
2 large eggs
1/4 cup milk, low-fat
oregano, dried
Plop that store-bought pizza crust onto a cookie sheet or pizza pan and stop feeling guilty; you really don't have time to mix it from scratch and let it rise.
Cut the ham into strips and lay them on the dough.
Stir the eggs and milk in a bowl and beat to blend them.
Pour the eggs over the dough and sprinkle on the cheese then the oregano.
Bake in a 400 degree F oven for 20 to 25 minutes. Serve and keep thinking, "crust is crust, crust is crust".
Brunch-ito Burrito
Serves 4
The “tortilla” for this breakfast/brunch goody is a small fry pan-sized omelet. The insides are up to you, but follow this recipe and you won’t be disappointed.
1 cup canned black beans, rinsed and drained
1/3 cup bottled chunky salsa
4 eggs, slightly beaten
2 tablespoons milk
1/4 teaspoon each salt & pepper
Nonstick cooking spray or cooking oil
1 medium tomato, thinly sliced
1/2 cup shredded Monterey Jack cheese (2 oz) or, even better, crumbled queso fresco cheese
1/4 cup sour cream
4 tsp snipped fresh mint
In a small saucepan mash the beans slightly and stir in the salsa. Heat through over low heat. Cover and keep warm while making egg "tortillas."
In a medium bowl combine eggs, milk, pepper, and salt. Preheat a 10-inch nonstick omelet pan over medium heat.
For each of the egg "tortillas" pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to heat and cook for a minutr or two until lightly browned on bottom (don't flip it).
Loosen edges of the egg "tortilla" with spatula and slide out onto a serving plate, browned side down.
On half of the "tortilla," spread 1/4 of the bean-salsa mixture & top with tomato and cheese. Fold in half and then into quarters to form the burritos.
Keep them warm while making the rest.
When they're all done, top with a dollop of sour cream and the remaining cheese; sprinkle with mint and serve.
Click here for many Mexican food recipes
Breakfast Chops with Apples & Balsamic Vinegar
Serves 6-8
I think this would be a wonderful brunch dish, but if you’re turned off by pork chops in the morning these could certainly make a terrific quick and easy dinner.
8 (1/2-inch)boneless pork loin chops
1 tsp salt
1 tsp pepper
1/2 cup all-purpose flour
3 Tbsp vegetable oil
4 large Granny Smith apples, peeled and diced
2/3 cup balsamic vinegar
1/2 cup chicken broth
Sprinkle pork chops evenly with salt and; dredge in flour.
Fry pork in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned. Remove from skillet; keep warm.
Add apples to skillet, and saute for 5 minutes; add vinegar and broth, and cook, stirring often, 5 to 7 minutes, or until slightly thickened. Spoon over pork, and serve proudly.
Click here for pork recipes for dinner and lunch
Southern Cornbread Waffles
Makes 12 Waffles
Since cornbread is considered by most of us a Southern specialty consider these “Southern" Waffles.
1& 1/2 cups plain white cornmeal
1/2 cup all-purpose flour
2 Tbsp sugar
2&1/2 tsp baking powder
3/4 tsp salt
1 large egg
1& 1/2 cups milk
Preheat oven to 375F.
Stir together first 5 ingredients in a large bowl.
Mix the egg and milk and add to cornmeal mixture, stirring just until dry ingredients are moistened.
Bake in an oiled waffle iron just until crisp.
Meatless Breakfast Quesadillas
Serves 4
If you have eaters troubled by the presence of meat this is a good item to offer. If they're also bothered by dairy I suppose you could offer them tortillas with diced tomatoes and green onions - mm-m-m, doesn't that sound good!
Four 8-inch flour tortillas
1 cup shredded jack cheese
1 14-oz can diced tomatoes, drained
3 scallion, thinly sliced
1 cup tomato salsa
In a medium skillet, heat butter over medium-low heat. Add the eggs, season with salt and pepper, and scramble them, 2 to 4 minutes.
Heat up a dry large skillet over medium-high heat (or better yet, a large electric, non-stick griddle) while you assemble the quesadillas.
Lay out the tortillas on your work area and sprinkle half of each with cheese. Next spoon diced tomatoes, then salsa on top of the cheese, followed by a sprinkling of green onions. Top with eggs and fold the empty half over the ingredients.
With your skillet or griddle now hot cook the tortillas until cheese melts, 2 to 3 minutes per side.
Cut each quesadilla in half and serve with any remaining salsa.
Click here for a whole bunch of quesadilla recipes
Click here for some authentic Mexican recipes
Less-is-More Coffee Cake
Serves 8-10
Sometimes you can see this principle in cooking. Here, it’s Fewer ingredients = LESS work, LESS prep time, but MORE relaxing & chatting, MORE compliments about “how delicious” and “so quick”.
1 cup flour
1 tsp cinnamon
1 Tbsp baking powder
1/4 cup butter, melted
1/2 cup sugar
1 beaten egg
½ cup milk
Stir together the flour; cinnamon and baking powder.
In another bowl combine butter; sugar; milk and egg.
Add the dry stuff to the wet stuff in 3 additions; mixing well each time.
Spread evenly in a greased 8 X 8 pan and sprinkle with a mixture of 1/4 cup sugar & ½ tsp cinnamon Then drizzle with 3 Tbsp melted butter. Bake at 400F for 20 minutes. Serve warm for maximum compliments.
Click here for more quick and easy desserts
French Toast with Blueberry Orange Sauce
Serves 4
Here’s another French toast recipe but with a super-simple, super-delicious sauce that takes about a minute to make. And for the sake of your arteries, I suggest not spreading butter on the finished product since the sauce would overpower its terrific flavor anyway.
2 cups fresh (or frozen, but thawed) blueberries
1/4 cup orange juice concentrate (as in, NOT diluted with water!)
2 whole eggs
1/4 cup evaporated skim milk
1/2 teaspoon vanilla
8 slices whole wheat bread
Preheat the oven to 200 degrees F.
Stir the blueberries and orange juice concentrate together in a saucepan and heat gently, about 2 minutes.
Meanwhile, combine the eggs with the milk and vanilla, heat a large heavy skillet and coat with pan spray.
Dip as many slices of bread as will fit in the pan into the egg mixture and cook until brown on one side.
(If you paid attention to me earlier, you now have one of those huge electric griddles and you can cook ALL 8 slices at once. If not:)
Turn and brown the other side. Keep warm in the oven while cooking the rest of the bread.
Divide the French toast among 4 hot plates and slather them with the special sauce; oh boy!
.
Swiss & Tomato Tarts
Serves 8
Here's a quick and easy main dish for your next brunch or breakfast gala. They'll love it.
8 Pre-Formed pastry shells, tart size
1/2 cup sun-dried tomato(not in oil),finely snipped
3 eggs, slightly beaten
3 Tbsp half-and-half, light cream, or milk
2 tsp snipped fresh basil or 1/2 tsp dried
Dash salt & pepper
1 cup finely shredded Swiss cheese (3 ounces)
Preheat oven to 325 degrees F. Place tart shells on a baking sheet; set aside.
In a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well.
In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.
Now spoon about 2 Tbsp into each shell and bake for 10 to 15 minutes or until filling puffs up a bit and they pass the knife-stuck-in-and-comes-out-clean test. Serve 'em up warm.
Mushroom Hash and Eggs
Serves 4
If you don’t eat meat look closely at the title to this recipe. It says “hash” but it’s “mushroom” hash. And if you do like meat, try this one anyway – that old “Broadcast”-type may become a thing of the past.
2 Yukon Gold or Idaho potatoes, cooked and diced
2 Tbsp unsalted butter
1 medium onion, chopped
1 red bell pepper, seeded and diced (about 1 cup)
12 shiitake mushrooms, stemmed and sliced thin
2 tsp salt
2 tsp finely chopped fresh rosemary leaves
Freshly ground black pepper
1/2 cup heavy cream
1 Tbsp white vinegar
4 large eggs
Toss diced potatoes with 1 Tbsp melted butter.
In a large skillet. melt remaining butter over medium heat, add onion and cook 5 minutes.
Add pepper, ham, mushrooms and seasonings. Cook until the onions are soft and golden then add potatoes and heavy cream and heat until cream is absorbed, about 2 minutes. Set aside and keep warm
Fill a large, wide saucepan with 2 inches of water and bring to a boil over high heat, then reduce heat so water is barely simmering. Add vinegar and break one egg at a time into a small dish. Slide it into the pan by dipping the dish into the water.
Cook until yolks are just set, 3 to 5 minutes. Using a slotted spoon, remove eggs and drain on paper towel.
Top each plate of hash with a poached egg and proudly present to your hungry eaters.
No-Crust Italian Breakfast Quiche
Serves 4
Put one of these quick & easy dishes together in about 15 minutes, bake for the same amount of time and you can sevre 3 table-mates and yourself a really memorable brunch item. It’s also nutritious, but don’t hold that against it.
1 small zucchini, halved lengthwise and thinly sliced
1/2 cup chopped red onion
1/2 cup chopped red or green sweet pepper
2 cloves garlic, minced
2 tsp olive oil or canola oil
6 egg whites
1 whole egg
1 cup fat-free milk
1 Tbsp shredded fresh basil
1/4 cup shredded mozzarella cheese
Chopped tomato (optional)
Preheat oven to 350 F.
In a medium skillet cook zucchini, onion, sweet pepper, and garlic in hot oil until onion is tender. Set aside.
In a medium bowl stir together the egg whites, egg, milk, and basil. Stir in zucchini mixture. Pour into 4 individual quiche dishes or shallow casseroles, about 4-1/2 inches in diameter.
Prep is now finished - quick and easy, no?
Bake for about 15 to 20 minutes. Remove and sprinkle each serving with mozzarella cheese and let stand for a few minutes before serving If you want fancy, sprinkle with chopped tomato.
French Toast with Banana–Walnut Sauce
Serves 4
Not just your ordinary French toast which may be good but can’t come close to this fabulous dish.
2 Tbsp chopped walnuts
1 Tbsp light butter
1 large ripe banana, sliced
¼ cup honey
2 large eggs, lightly beaten
1/4 cup fat-free milk
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
8 white bread slices
Heat a small skillet over medium-high heat, add the chopped walnuts, and cook, stirring constantly, 5 minutes or until toasted. Remove and set aside.
Melt butter in the skillet; add banana slices, and cook 3 minutes or until thoroughly heated. Stir in toasted walnuts and honey, and remove from heat.
Whisk together eggs .milk, cinnamon & honey in a shallow dish or pie plate.
Lightly press bread slices, one at a time, into egg mixture, coating both sides of bread and cook for a minute on each side on your LARGE non-stick griddle – you do have one, don’t you? (If not cook ‘em in batches).
Transfer to a serving plate and cover them with that wonderful sauce or serve the sauce on the side. You’d better put out some – yawn – maple syrup, too, in case one of your eaters just can’t break old dining habits.
Sausage and Cheese Frittata
Serves 8
There are many varieties/flavors of sausage so unless you know everyon's preference stick to the original or most basic one.
10 large eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
2 Tbsp butter
1 (12-oz) package ground pork sausage, cooked and crumbled
1 cup (4 oz) shredded Cheddar cheese
Preheat oven to 350F.
Break up sausage (tell it a real funny joke) in a frying pan and cook for 5 minutes. Smoosh it around to keep it from becoming one huge patty.
While that's happening whisk together the first 4 ingredients about a minute until well blended.
Melt butter in a 12-inch ovenproof skillet over medium heat; remove skillet from heat, and pour half of egg mixture into skillet. Sprinkle evenly with cooked sausage and cheese. Top with remaining egg mixture & bake for about 15 minutes or until set. That's all there is to it.
Canadian Bacon & Egg Casserole
Serves 4-6
Too easy to be this good. Got a bunch for brunch? Easy to double or triple this one.
6 slices Canadian bacon
6 slices Swiss cheese
l/2 pint cream
8 eggs
Parmesan cheese, grated
Preheat oven to 450 degrees
Line a shallow 8 x 13 inch pan or oven-proof glass dish with Canadian bacon. Add a layer of Swiss cheese.
Break eggs over all. Drizzle the cream over the eggs leaving the yolks peeking out. Bake for 10 minutes, sprinkle with Parmesan cheese and return to oven for 5 to 7 minutes. Cut in squares and serve.
Spicy Mixed Sausage Grill
Serves 4
This New Orleans-inspired brunch item will really get their attention. Andouille (say,ann-doo-wee), a spicy Cajun pork sausage, and the herb-chicken sausage should be purchased smoked and/or fully cooked. If you’re not a pork fan use chicken or turkey andouille.
2 tsp unsalted butter
4 approx. 6-inch andouille sausages, split lengthwise and halved
4 approx. 6-inch chicken sausages, split lengthwise and halved
1 Tbsp + 1 tsp brown sugar
1 Tbsp + 1 tsp cider vinegar
3/4 tsp hot pepper sauce
If you find longer, thick sausages just use 2 of each. (Hey, this is a really simple recipe and you know your eaters so you make the big decisions)
Melt butter in a large nonstick skillet over medium heat. Add sausages and cook, turning several times, until browned at the edges and heated through, about 5 minutes.
Make a syrup by mixing brown sugar, cider vinegar, and hot pepper sauce to taste, stirring until sugar dissolves. Pour syrup over the sausages, increase heat to high & cook until syrup lightly coats sausage, about 1 minute.
There’s your main breakfast event or a major part of your brunch in just a very few minutes.
Eggs in the Nest with Hollandaise
Serves 6
Another beautiful but quick brunch item that might seem too much for just breakfast. But, what the heck, go ahead and dazzle the family. Hey, let the kids sleep late and serve brunch for the family.
Of course, the LDL-concerned can skip the sauce; I mean, "egg yolks" and "butter"? Oh, but it's so-o-o delicious!
3 English muffins, split
butter
6 slices Canadian bacon
6 eggs
pinch salt
Hollandaise sauce (make it or buy it in a jar)
Toast English muffins and butter lightly.
Saute bacon slices a minute on each side over moderate heat. Drain on paper towel.
Separate eggs, placing whites in large bowl and each unbroken yolk back in its shell. Adding pinch of salt beat egg whites until stiff.
Place 1 slice bacon on top of each muffin half. Mound egg white over bacon. In center of whites make an indentation with a warm spoon and gently place 1 yolk in the "nest".
Place muffin halves on baking sheet and bake in preheated 350° oven 15 minutes or until yolks are set.
While that's happening make the Easy Hollandaise Sauce.
4 cold egg yolks
juice of 1 lemon
12 Tbsp cold butter
salt to taste
cayenne pepper to taste (a tiny bit goes a long way)
In small saucepan combine egg yolks and lemon juice. Cook over low heat, adding butter 1 tablespoon at a time.
Stir constantly with wire whisk until sauce thickens, 3 to 5 minutes. When it looks like sauce, remove from heat. Add salt and cayenne.
They should now be ready so remove each muffin half with a spatula and plate. Spoon the warm Hollandaise over yolks or pass in separate bowl. Serve 'em while they're hot.
Too-Good-for-Breakfast-French Toast
Serves 4
A shorter title might be "Stuffed French Toast". You'll be stuffed, too, if you eat more than one of these brunch or breakfast delights. It's like waking up to dessert - maybe your teens will even get up for this one.
12 Slices French bread,1 inch thick
3 Eggs
6 Tbsp reduced-fat cream cheese
2 Tbsp granulated sugar
1/2 Cup fat-free(skim) milk
1/4 Cup strawberry or blueberry preserves
Powdered sugar if desired
Maple-flavored syrup, if desired
Spread one side of 6 bread slices with 1 tablespoon of the cream cheese and the other slices with 2 teaspoons of the preserves.
Beat eggs, milk and granulated sugar with fork until well mixed and pour into a shallow bowl.
Spray griddle or frying pan with cooking spray and heat over medium-low heat.
Dip each side of sandwich into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown.
Transfer to plate; dust with powdered sugar,if you like. Serve with syrup, but I think you can skip any more jam or preserves since it's already loaded with good stuff.
Salmon Omelet with Cream Cheese
Serves 4
Using smoked salmon (lox) and capers take this from a special breakfast item to an outstanding brunch dish certain to dazzle your diners.
4 tsps. butter
8 Eggs, beaten
1 Cup finely chopped smoked salmon (or flaked canned salmon, if you must)
1/2 cup soft cream cheese with chives and onion
Capers,if desired
Heat 2 teaspoons of the butter in 8-inch omelet or saute pan over medium-high heat until butter is hot and sizzling.
Pour half of the beaten eggs (about 1 cup) into pan. As eggs begin to set at the bottom and side, gently lift cooked
portions with spatula so that thin, uncooked egg can flow to bottom. Cook until eggs are thickened throughout but still moist (3 or 4 minutes).
Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; sprinkle with 1/2 cup of the salmon. Tilt skillet and carefully slip pancake turner under omelet to loosen.
Remove from heat and fold omelet in half; keep warm while repeating with remaining ingredients to make a second omelet or just eat if there are only two of you, of course. Cut each omelet in half to serve and sprinkle with capers, if you know what's good.
Best Berry Yogurt
Serves 4
Terrific eye-opener in both appearance and taste. Breakfast can be pretty, brunch, too.
3oz Crunchy oat cereal or granola
2 & 1/2 Cups plain yogurt
1 & 1/2 Cups fresh raspberries
3oz Crunchy oat cereal or granola
2 & 1/2 Cups plain yogurt
1 & 1/2 Cups fresh raspberries
Preheat your broiler to high. While that's happening spread the cereal on a baking sheet. Place under the hot grill for 3—4 minutes, stirring regularly. Set aside to cool. Use the time to finish your other brunch components.
When the cereal has cooled completely, fold it into the yogurt, then gently fold in a generous cup of the raspberries (careful not to bruise the berries).
Spoon the yogurt mixture into four serving glasses or dishes, top with the
remaining raspberries. Serve immediately with a side of honey to drizzle.
Breakfast could become your family's favorite meal.
Cheese and Veggie Frittata
Serves 4
This could work as a quick and easy side with dinner as well as your primary brunch item. Wouldn't be bad for breakfast either.
8 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Swiss cheese
2 tablespoons butter
2 medium bell peppers, chopped
I medium onion, chopped
Beat eggs, salt and pepper in medium bowl with fork until well mixed. Stir in cheese and set aside.
Melt butter in ovenproof 10-inch nonstick skillet over medium heat. Cook peppers and onion in butter, stir ring occasionally, until onion is tender.
Pour egg mixture over pepper mixture. Cover and cook over medium-low heat 8 to 10 minutes or until eggs are set and light brown on bottom.
Set oven control to broil. Broil frittata with top 4 to 6 inches from heat for about 2 minutes until golden brown. Cut into wedges and serve.
Warm Egg Custard
Serves 4
For brunch or breakfast, here's a different and delicious presentation of eggs. You might also refrigerate this tasty dish and serve chilled with fruit later or the next day.
1 & 1/4 cups milk
2 tsps. vanilla
4 Large eggs, beaten
1/4 Cup sugar
Freshly grated nutmeg (optional)
In a quart glass measure, combine the milk and vanilla. Microwave ("nuke it", in kitchen-speak), uncovered, on HIGH for 2 minutes, or until hot but not boiling.
Meanwhile, in a medium bowl, beat the eggs and sugar together until frothy. Add the heated milk, pouring slowly and stirring constantly.
Pour into four 5 or 6 oz. custard cups. Place the cups around the outer rim of a 10 or 12 inch microwave-safe plate, leaving a little space between each cup. Cook, covered with waxed paper, on MEDIUM for 6 to 8 minutes, or until firm, rotating the plate a half turn after 3 minutes.
Let stand 5 minutes or until just warm, and serve with ground nutmeg on the side for those who know best.
