Archive for the ‘Breakfast’ Category

Mini Frittatas with Hash Brown Potatoes

Friday, April 27th, 2007

Mini Frittatas

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup  grated Parmesan

Preheat the oven to 375 degrees F.  Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Serve with hash brown potatoes and orange juice.

Yeast Waffles

Tuesday, April 17th, 2007

Note- Aldi may/may not have yeast at their stores. If they do not, you will need to purchase this at another store. I suggest buying your yeast in bulk from your local wholesale club. It will be cheapest there, and you will always have it. I store our yeast in a jar in the fridge.

Yeast Waffles

1/4 cup warm water
1 package yeast (dissolve the yeast in the ¼ cup of water)
½ cup oil
1 egg
1 tablespoon sugar
¾ teaspoon salt
3 cups flour
2 cups warm milk

Mix all ingredients together, cover, and refrigerate overnight. Warm waffle iron and spray with non-stick spray. If batter is too thick, use milk to thin down.*Keep water warm- if too hot it will kill the yeast. Serve with orange juice & turkey bacon.

Banana Pancakes

Thursday, April 12th, 2007

These taste just like a yummy slice of banana bread- enjoy!

Banana Pancakes

1 cup flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
2 tablespoons vegetable oil
1 ripe banana

Combine flour, white sugar, baking powder cinnamon, & salt. In a separate bowl, mix together egg, milk, vegetable oil, vanilla, & bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop batter onto the griddle, using approximately ¼ cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Yield: Four Servings

Serve with warmed syrup & orange juice

IHOP Night: Pete’s Scratch Pancakes

Friday, March 9th, 2007

Pete’s Scratch Pancakes
Courtesy of Recipezaar.com
Yields Six Servings

2 cups flour
1 3/4 cup milk
2 tablespoons baking powder
2 eggs
1/4 cup butter
3 tablespoons sugar
1 teaspoon salt

Mix together dry ingredients. Combine eggs & melted butter and then slowly stir in the flour to the milk, eggs, & butter. Let set for at least ten minutes while heating the pan.

Serve with warmed syrup.

Amy’s French Toast

Monday, February 26th, 2007

Amy’s French Toast

Note- Whole grain bread can be substituted for the white bread, although white bread is the less expensive option if money is tight! You can also freeze the leftovers for another day. Simply place the pieces between wax paper and layer inside a freezer bag. These can then be microwaved or they can be placed in the toaster oven for a fast breakfast.

Amy’s French Toast
Serves Six to Eight

1 loaf of white bread
6 eggs
1 teaspoon vanilla extract
2 tablespoons sugar
2 teaspoons of cinnamon
1/4 cup milk
1/4 cup butter

Beat together the eggs, milk, vanilla extract, sugar, & cinnamon. Melt a little butter in a nonstick skillet on a medium heat. Dip bread in the egg mixture (on both sides) and drop the bread into the skillet. Cook until golden brown on each side.


Nutritional facts per serving (daily value): Calories 168kcal; Protein 7g (13%); Total Fat 13g (20%)(Sat. 7g (33%)); Chol. 233mg (78%); Carb. 6g (2%); Fiber 0g (2%); Sugars 5g; Calcium 50mg (5%); Iron 1mg (7%)