CRESCENT CHEESE DANISHES

CRESCENT CHEESE DANISHES

INGREDIENTS:

1 Medium PKG softened Philly cream-cheese.

Two crescent roll tubes.

1/2 C white sugar.

1/4 C  light brown sugar.

2 TBSP melted butter.

1 TSP lemon juice.

1 TSP pure vanilla extract.

FOR THE GLAZE, I USED:

2/3 C powdered sugar.

4 TSP milk.

1 TSP pure vanilla extract.

DIRECTIONS:

Step 1: Set the temperature of oven to 350℉.

Step 2: Use a blender to mix the cream cheese, lemon juice, pure vanilla extract, and the white sugar in a medium bowl until well mixed.

Step 3: Open the tubes of the crescent rolls. To slice through them, using a sharp knife and slice them thick.

Step 4: On a parchment-lined baking sheet, layer each slice.

To make a little wall around the outside, use fingers or a little measuring cup.

Step 5:

Take the melted butter and add 1/4 cup of light brown sugar to the mixture with a whisk.

Brush the blend over each Danish mixture.

Even percentages of the filling in each of the Danish dollops.

Step 6: Cook for 15 minutes at 350 degrees Fahrenheit, when the color is changed to a golden brown,  remove it from the oven.

Step 7: Let it cool, then add a drizzle of glaze.

Step 8: To make the glaze:

Combine all three ingredients in a small bowl until soft, then drizzle over every warm Danish.

Note: For the topping, you can use what you want and what you have. Personally, I like to top with some cherries or pie filling.

Enjoy.

Beef Sausage and Egg Muffin Cups

Found on Fox6 

Pre-plan your breakfast: Recipe for beef sausage and egg muffin cups

Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp with a recipe for beef sausage and egg muffin cups.

Some days it's hard to make time for the most important meal of the day. But pre-planning your breakfast may help save some time! Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp with a recipe for beef sausage and egg muffin cups. 

INGREDIENTS:

1 recipe Basic Country Beef Breakfast Sausage (recipe follows)

1 can (4-1/2 ounces) chopped green chiles, undrained

1/2 cup shredded reduced-fat Monterey Jack cheese

5 large eggs

1/4 cup reduced-fat milk

1 to 2 teaspoons regular or chipotle hot pepper sauce

Toppings (optional):

Chopped green onion or chives, chopped tomato, salsa, or additional hot sauce

COOKING:

Preheat oven to 375°F. Coat 12-cup standard muffin pan with cooking spray. Prepare Basic Country Beef Breakfast Sausage.  Stir chiles and cheese into sausage mixture. Evenly divide mixture into prepared pan. Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in a large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Whisk eggs, milk and hot sauce, as desired, in medium bowl. Evenly divide egg mixture over sausage mixture in muffin cups.

Bake in 375°F oven 17 to 20 minutes or until egg mixture is set and just beginning to brown. Let stand 2 minutes. Loosen edges; remove from muffin pan. Season with salt and pepper and garnish with Toppings, as desired.

INGREDIENTS:

1 pound Ground Beef (93% lean or leaner)

2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 to 1/2 teaspoon crushed red pepper

COOKING:

Combine Ground Beef and seasonings in large bowl, mixing lightly but thoroughly.

To make patties, lightly shape sausage mixture into four 1/2-inch thick patties. Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

To prepare crumbles, heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cook's Tip: Two to 2-1/2 cups fully cooked sausage crumbles can be frozen for 3 to 4 months. To use, heat a large nonstick skillet over medium heat until hot. Add frozen crumbles and cook 6 to 9 minutes or until crumbles reach 165°F, stirring occasionally.

Idiot Proof Apple Fritters

From Idiot Proof Cooking on Youtube

My wife has been bugging me to make her apple fritters, so I finally made some apple fritters. Then I wanted to make them better so I also made bacon apple fritters with a bourbon glaze. Either way, the recipe was super easy and made delicious fritters. I highly recommend you try making these at home, its worth it.

Follow me on Instagram: https://www.instagram.com/idiotproofc...

Ingredients

1x Large granny smith apple

2x large eggs

1 Tbsp white sugar

2 cups all purpose flour

1 tsp baking powder

1/2 tsp kosher salt

1 tsp cinnamon

1 cup whole milk

1 cup powdered sugar

1 tsp vanilla paste/extract

couple dashes of whole milk to get desired consistency of glaze

He also makes the same recipe adding bacon and using Makers Mark instead of Vanilla

Baked Potato Casserole With Bacon

Baked Potato Casserole With Bacon

INGREDIENTS

° 5 pounds of Yukon Gold potatoes, baked

° 1/2 teaspoon kosher salt

° 1/2 teaspoon ground black pepper

° 2 pounds of thick bacon, cooked and chopped

° 2 c sour cream

° 2 grated mozzarella cheese

° 2 grated mustache cheddar cheese

° 4 green onions, chopped

° 1 squeeze bottle

INSTRUCTIONS

Pour the sour cream into a squeeze bottle.

Preheat oven to 350 degrees and grease a 9 x 13 baking sheet with cooking spray, set aside.

Cut the baked potato into small pieces.

Place half of the sliced ​​potato on the bottom layer of a baking sheet, then sprinkle with salt and pepper.

Add half of cooked chopped bacon to the top of potato.

Sprinkle the sour cream over the bacon, it won't completely cover it, and that's okay.

Sprinkle half the cheddar cheese and mozzarella cheese over the potato casserole.

Place the last layer of potato on top of a little cheese.

Sprinkle the rest of the bacon and sprinkle the sour cream on top.

Sprinkle rest cheese On top also green onions.

Cover with tin foil, put it in the oven and bake for 30 minutes

Take the potato casserole out of the oven and let it cool down a bit, serve hot

Enjoy ! 

Blueberry Biscuits

Ingredients:

3 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold butter, cut into chunks

1 cup blueberries, patted dry

1 to 1 1/3 cup buttermilk

Instructions:

In a large bowl, combine flour, sugar, salt, and baking powder.  Cut in butter using a pastry blender, two knives, or your fingers, until mixture resembles wet sand.  Stir in blueberries, making sure they get coated with flour mixture.  Stir in 1 cup buttermilk, taking care to incorporate the dry ingredients well while not crushing the blueberries. Add more buttermilk as needed to form into a cohesive dough.

Turn out dough onto a lightly floured surface and pat into a 1/2 inch thick rectangle. Fold once, pat again, and fold again. Repeat as needed for dough to look smooth but not be overworked.  Pat into a rectangle or circle and cut out biscuits. Reshape as needed to cut out remaining dough.

Place biscuits on a baking sheet, slightly separated, and freeze while preheating the oven to 425°F.

Once the oven is ready, bake for 20 minutes, or until golden brown.

Serve warm with butter or with sweet biscuit icing drizzled over the top.

YIELD: 12 SERVING 

SWEET BISCUIT ICING 

yield: 1/2 CUP  

ingredients

1/2 cup powdered sugar

1 to 2 tablespoons milk

1/2 teaspoon pure vanilla extract

instructions

In a small bowl, whisk together sugar, 1 tablespoon milk, and vanilla. Add extra milk as desired for preferred consistency.  Drizzle or spread icing onto cooled baked goods.

NOTES  

You can use wild blueberries in this recipe. Because they are smaller, the berries get more dispersed and are less likely to crush to bits when shaping.  If you can’t find wild blueberries, you can use regular blueberries. Take care when mixing to keep them as intact as possible.

   Frozen berries that are thawed work well. Thawing is key in order to remove any excess liquid that might come out during baking, which can affect the biscuits.

Be sure to dry the blueberries as best you can before mixing into the dough. Pat them dry with paper towels after letting them drain in a colander.

Adding the blueberries before the buttermilk will also help preserve their shape. Stir them gently to coat with a layer of flour before stirring in the liquid.

   Biscuits benefit from being worked as little as possible. You don’t want to develop the gluten too much, which can make them chewy, but you also want layers!

When you dump the dough out onto your floured surface, carefully bring it together into one lump with your hands.  Pat the dough into a rectangle, then fold, pat down again, and fold again. You can use a rolling pin if you don’t want to use your hands.

   If you want square biscuits, pat the dough into a rectangle, using a bench scraper (if you have one) to square off edges. Then simply cut to the desired size.

   For round biscuits, you can typically use a 2-inch or 2 ½ inch cutter. Pat the dough to between ¼ and ½ inch high, then cut out biscuits.

Cutting the biscuits as close together as possible will reduce re-shaping work, so take some time to choose your placement! 

Gather up the scraps and push them together to form one piece again, then fold and pat down to cutting thickness. Repeat until you’ve used as much dough as possible.

You usually end up with one “mini” biscuit from the last scraps!

Recipe from stetted .com

Blue Corn Breakfast Tacos

 Blue Corn Breakfast Tacos with Scrambled Eggs, Smoked Salmon, Avocado + Dill

Blue corn breakfast tacos

PREP TIME 15 MINUTES

COOK TIME 15 MINUTES

TOTAL TIME 30 MINUTES

SERVES 2

Blue corn breakfast tacos loaded with scrambled eggs, smoked salmon, creamy avocado and dill. These healthy breakfast tacos are protein-packed with delicious, savory flavors. 

Ingredients

1 teaspoon butter

3 eggs + 3 egg whites

1 teaspoon milk

1 avocado, halved, pitted, peeled, smashed

1 teaspoon fresh lemon juice

4 oz. thinly sliced smoked salmon

4 blue corn tortillas

1 teaspoon fresh dill, chopped

sea salt and fresh ground black pepper

Instructions

Place avocado in a medium bowl and mash with a fork, add lemon juice and stir. Season to taste with salt and pepper and set aside.

In a large bowl, beat eggs and milk. Next melt butter in a medium skillet over medium-low heat. 

Add egg mixture and cook, stirring occasionally until large curds begin to form. When eggs look barely set, remove from heat immediately. Season with salt and pepper.

Warm your tortillas in the microwave or over a gas stove on low heat so the edges become slightly golden brown and crispy.

Spread mashed avocado over each blue corn tortilla. Spoon eggs over avocado and add salmon over the eggs, top each with a bit of dill and add salt and pepper to taste. Serves 1-2.

Mini Quichettes

 Mini quichettes

3 oz cream cheese

1 stick softened butter

1 cup flour

Pinch of salt

Mix well. Divide into 24 balls. Press into 24 cups of mini muffin pan.

Add meat or vegetables that have been cooked and chopped fine. Put in more than you think.

Mix 4 eggs with 1 cup half and half with desired herbs and/or spices. Mix well. Pour into crusts. Bake at 350° until puffy and golden.

Run a toothpick around the edges as soon as they're out of the oven or they'll stick terribly.

I like ham or bacon with swiss, sausage and cheddar or spinach and parmesan.

Black pepper, nutmeg, and cayenne are my spices.

Amish Apple Fritter Bread

 Amish Apple Fritter Bread

INGREDIENTS 

1/3 cup brown sugar

1/2 tsp. Cinnamon

1/2 cup (1 stick) unsalted butter, softened

2/3 cup sugar

2 eggs

2 tsp. Vanilla extract

1 1/2 cups all-purpose flour 

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1 1/2 cups diced apples (about 4 med apples) mixed with a little cinnamon and sugar to coat. 

Powdered Sugar Glaze

1/2 cup powdered sugar

1/2 Tablespoon butter, softened

2 tablespoons milk

1/4 teaspoon vanilla extract 

DIRECTIONS

Preheat the oven to 350°. Spray loaf pan with nonstick cooking spray so it slides out easily. Mix the first two ingredients, the brown sugar and cinnamon together in a bowl and set aside. In a large mixing bowl, beat together the sugar and butter until smooth. Beat in the eggs and vanilla until blended. In a medium bowl, stir together the flour, baking powder and salt. Add this mixture to the other and stir until well blended. Pour the milk into the batter and blend until smooth. Pour half the batter into the prepared loaf pan. Then add half of your chopped apple mixture. Pour the rest of the batter on top of the apples. Top with remaining apples and pat them slightly into the batter. Sprinkle with the brown sugar and cinnamon mixture you had set aside. Bake in a preheated oven until a toothpick inserted comes out clean, approximately 60 to 70 minutes. To make the powdered sugar glaze, blend the powdered sugar and butter together until smooth, mix in the milk and vanilla until a nice, smooth glaze consistency. Let the Apple fritter love cool about 30 minutes before pouring the glaze on top. Wrap up to give as gifts or slice into desired slices. 

Middle apple layer with the apples mixed with Cinnamon & Sugar. 

More apples patted into batter on top and then topped with the brown sugar mix. 

Baking up golden brown like a giant apple fritter. 

Just look at those chunky moist apples in the middle.

Pancakes

What You’ll Need:
2 cups (10 ounces) all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ cup plus
1 teaspoon vegetable oil
2 large eggs
1½ cups milk
½ teaspoon vanilla extract

Mix and add to hot skillet. When bubbles burst flip and cook another minute. Serve with butter and syrup or canned pie filling and whipped cream.

Spanish Tortilla

Found https://www.epicurious.com/recipes/food/views/spanish-tortilla-51112610#_=_

Spanish Tortilla / Christina Holmes

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

YIELD Makes 8 servings
INGREDIENTS
1 1/2 cups extra-virgin olive oil
2 pounds large Yukon Gold potatoes, peeled, quartered, cut into 1/4" slices
1 onion, quartered, thinly sliced
2 1/2 teaspoons kosher salt
8 large eggs, beaten to blend

PREPARATION
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes.

Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.

Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low.

Preheat broiler to high. Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.

Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate.

Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.

PANNU KAKKU (FINNISH OVEN PANCAKE)

READY IN: 50mins
SERVES: 6-8 UNITS:

6 tablespoons butter
1 cup flour
1 cup sugar
4 eggs
2 cups milk
1 tablespoon vanilla extract

DIRECTIONS Preheat oven to 350 degrees. Melt butter in oven in a 9x13 pan; should be sizzling when you take it out. Meanwhile, mix other ingredients like hell - till very frothy. Pour batter into pan with melted butter. Bake 40 minutes. Eat immediately.

or for a fluffier version

Ingredients
Serving 6
½ cup butter
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 eggs, beaten
2 cups milk

 Step 1 Preheat oven to 400 degrees F (200 degrees C). Melt the butter in a 9x13 inch pan.

Step 2 In a medium bowl, stir together the sugar, flour, baking powder and salt. Add the beaten eggs and milk; mix well. Tilt the baking pan to coat all of the sides with butter, then pour the excess butter into the batter, and mix until combined. Pour the batter into the prepared pan.

Step 3 Bake for 15 to 20 minutes in the preheated oven. Serve hot.


Remove the pan from the oven, cut immediately (it will deflate some, so don’t worry!)
and serve topped as desired. Here are some topping ideas: 

If you add the sugar to the batter…

My kids always liked pie filling: apple, cherry, or blueberry
 Powdered sugar and a squeeze of lemon juice
A handful or two of fresh or frozen berries
A sprinkle of brown sugar and drizzle of maple syrup
A dollop of fruit jam
Apples sautéed in butter and caramel sauce (oh help.)
A dollop or five of sweetened whipped cream


If you omit the sugar…
 Sausage gravy and chopped green onions
Beef or venison stew
Gravy

Pineapple Upside Down Bites

Pineapple Upside Down Bites
by Deedee Khaja
‎FB: Instant Pot 101 for Beginners

Ingredients
One can chunk pineapple, one jar cherries
1/3 cup butter, melted
2/3 cup brown sugar
One boxed cake mix yellow cake or pineapple

Drain pineapple, save juice. Chop pineapple. Melt butter, mix with brown sugar. Mix cake mix, substitute water with pineapple juice. Spray egg bite molds, put a little sugar mixture in bottom of each cup. Put in a couple pineapple pieces and cherry in the middle. Spoon cake mix in, I filled them to the top. Put one cup water in your pot. Put molds on trivet, covered with lids. Cook 12 mins, 7 mins NR. Take molds out and let cook for 10 mins. Tip upside down on a plate.

I haven’t finished making them yet so I don’t know how many total the whole recipe will make. I do 14 at a time, 2 molds at a time. They’re amazing!

Easy Microwave Cheddar Biscuit In A Mug Recipe (like Red Lobster!)

Found https://www.instrupix.com/2-minute-cheddar-bay-biscuit-in-a-mug/
The easiest comfort food you will ever make.
 Servings: 1

Ingredients
5 tbsp all purpose flour
1/2 tsp baking powder
1 tbsp cold butter
4 tbsp milk (I use 2%)
1/2 tsp parsley flakes
1/4 tsp garlic salt (double if you don't have Old Bay seasoning on hand)
1/4 tsp old bay seasoning (very small tsp)
3-4 tbsp grated cheddar cheese

Instructions
In a small mug or bowl, mix together the flour, baking powder, parsley, garlic salt, and old bay seasoning. Next, chop the butter into small pieces and mash it into the flour mixture with a fork. This will make the flour look crumbly.

Once the butter is mixed in well, add the milk and stir until a batter forms. Gently mix in the grated cheddar cheese. Add a few extra pieces to the top of the batter if you'd like. Microwave for up to 2 minutes. My microwave is 1200 watts and cooks this perfectly in 1:40 seconds. Start with less time, and cook for longer if needed.

 Enjoy immediately! 🙂 Recipe Notes Feel free to season to your own liking, and if you don't have Old Bay seasoning on hand, this microwave biscuit is just as good with a little extra garlic salt in it's place. You can also add black pepper, cayenne or herbs to suite your taste.

Coffee Cup Chilaquiles

 Eggs, cheese, tortilla chips, and salsa in a cup makes for the perfect microwave chilaquiles. All you need is a quick minute in the microwave, and this filling dinnertime egg dish is ready to enjoy. 

1Servings

Ingredients
2 egg
2 tablespoons milk
pinch of salt
pinch of ground black pepper
3 tablespoons shredded monetary jack cheese
Handful of tortilla chips, crushed
3 tablespoons salsa
Sour cream, to taste
Chopped green onion, to taste

Directions
In a microwave-safe mug, beat the eggs and milk together with a fork. Season the egg with salt and pepper.

Sprinkle the cheese over the egg mixture, and stir to combine. Stir in the crumbled tortilla chips and salsa. Microwave the mug on high for about 2 minutes, or until cooked through.

Garnish with sour cream, green onion

Cream Cheese Strawberry French Toast Muffins

Cream Cheese Strawberry French Toast Muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 6 muffins

These Cream Cheese Strawberry French Toast Muffins are stuffed with fresh strawberries and cream cheese. Fun to make and even more fun to eat! This breakfast muffin recipe is perfect for your weekend brunch.

Ingredients
12 slices of white bread
1/4 cup whole milk
1 Tablespoon light brown sugar
2 eggs ½ teaspoon vanilla
1 Tablespoon unsalted butter-melted (to grease the pan)

For filling:
1 Tablespoon sour cream
1 Tablespoon sugar
4 oz. softened cream cheese
¼ teaspoon vanilla
1/3–1/2 cup of fruit (small diced strawberries or blueberries)

For topping:
4 Tablespoons light brown sugar
¼ –½ teaspoon cinnamon (to taste)

Glaze:
¼ cup powdered sugar
1 teaspoon milk

Instructions
Preheat the oven to 350F. Brush cupcake pan with melted butter and set aside. This recipe makes 6 muffins.

Using 4-inch round cookie cutter cut out the center of 6 slices of bread. Using 3-inches cookie cutter cut out remaining 6 slices of bread for tops.

To make the filling stir together cream cheese, sour cream, vanilla and sugar until smooth.

Fold in the fruit, set aside. In another bowl whisk together eggs, milk, 1 Tbsp. brown sugar and vanilla. Dip 4-inches round of bread in the egg mixture, then press into the center of a cupcake cavity. Repeat with remaining rounds.

Divide the filling between the cups. Now use 3-inches circle of bread, dip in egg mixture and place on top of the filling. Gently press the edges to adhere and press into the sides of the pan. Seal it well.

Mix ¼ cup of brown sugar with cinnamon and sprinkle generously on top of each muffin. Bake for about 25 minutes until golden brown and crisp on top. Let it cool in the pan for 5-10 minutes, then remove from the pan and serve.

If the muffins are slightly stick to the pan, run a thin knife around each muffin. To make the glaze, stir powdered sugar and milk. If it’s too thick add more milk, and if it’s too thin add more powdered sugar to reach desired consistency. Drizzle over the muffins.

Frittatas

From https://cookieandkate.com/best-frittata-recipe/

How to Make Frittatas (Stovetop or Baked)

Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.

I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.

In my recipe, you’ll learn how to make traditional frittatas using the stovetop-to-oven skillet method. I made sure to use a reasonable oven temperature (not the broiler) and suggest cooking the frittata on the middle rack, so you can watch it while it cooks. Life’s too short for burnt frittatas!

I’ve also provided instructions on how to make baked frittatas (in a casserole dish or muffin tin), which are more hands-off. The baked options are particularly great if you need a make-ahead option or when your stovetop is otherwise occupied.

Which version is my favorite? They all turn out equally well. The only real deciding factor is which method works best for you.

Basic Frittata Formula
12 eggs, whisked just until the egg yolks and whites are blended
3 tablespoons full-fat dairy
3 cups cooked and seasoned vegetables or other add-ins
1 cup (4 ounces) grated or crumbled cheese
1/2 teaspoon salt

Recommended Frittata Flavor Combinations
Spinach, artichoke and feta cheese
Broccoli, cheddar and green onion
Cremini mushrooms, arugula and goat cheese
Cherry tomatoes, zucchini, mozzarella and basil
yellow onion, carrot, bell pepper, goat cheese and chives

General Frittata Tips
Dairy options
Use full-fat dairy. I’ve had great results with heavy cream, half-and-half and whole milk. Sour cream, crème fraîche and yogurt will work as well. However, two percent and skim milk are too watery. Omitting the dairy altogether results in a frittata that is, unsurprisingly, more eggy in flavor and less creamy.

Testing notes: America’s Test Kitchen recommends just three tablespoons of dairy and Bon Appetit recommends 1/2 cup. I tried both and slightly preferred the America’s Test Kitchen version, so I opted for the lower amount.

Pre-cook your vegetables, and use a lot of them
Vegetables should be tender, seasoned and cooked before adding the eggs. Raw vegetables release too much water and won’t be fully cooked by the time the eggs are done. Pre-cook your vegetables by sautéing, roasting, or steaming them to bring out their best qualities.

A large frittata made with one dozen eggs can accommodate up to three cups cooked vegetables, so that means you’ll need even more than three cups of raw vegetables!

Cheese is a good idea
Cheese offers extra flavor and up the creamy factor. I love to use soft cheeses like goat cheese. Sharp cheddar and Parmesan are delicious as well.

You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata. While I live for golden, bubbling cheese on pizza and lasagna, don’t aim for a golden top when it comes to frittatas. Which brings me to my next point.

Don’t overcook your frittata
Keep an eye on your frittata while it’s in the oven. Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.

The frittata will continue cooking once you remove it from the oven due to residual heat. Overcooked eggs smell like sulphur and have a dry, spongey texture—not good!

Frittata Notes
How to scale this recipe
My recipes calls for twelve eggs. You can halve this recipe and use a smaller skillet (say, 8″) or baking dish. Smaller frittatas will finish baking earlier, so adjust accordingly and keep an eye on them.

I don’t recommend trying to cut the recipe by more than one-half, since frittatas are inherently a large-batch item. How about egg sandwiches or toasts instead?

Recommended frittata pans
For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.

If you’re opting for a baked method, use a well-oiled baking dish or muffin tin (I actually didn’t have to oil this muffin tin, but my other “non-stick” muffin tin caused problems. Oil your pan to be safe).

What to serve with frittatas
Frittatas make a great main dish for any meal of the day. Or, you can treat a frittata as a side dish in a larger breakfast spread (especially mini frittatas).

Sides that complement frittatas include simple green salads, breakfast potatoes or hash browns, and toasted whole-grain bread.

Frittata garnishes and toppings
Frittatas don’t always win the beauty contest. For extra visual appeal, finish your frittata off with a sprinkle of fresh, leafy herbs (such as basil, parsley or cilantro) or snipped fresh chives.

For an extra-luxurious frittata, top individual slices with a dollop of pesto or your favorite herbed condiment. Another option? Finish them with a very light drizzle of thick balsamic vinegar or balsamic glaze. Working with a Mexican-ish frittata? Try hot sauce or gently warmed salsa.

How to Make Frittatas (Stovetop or Baked)
Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 servings

Learn how to make the perfect frittata with this comprehensive guide! This recipe assumes you’re cooking the vegetables in your skillet—if you’re using leftover vegetables for the stovetop option, simply warm them in the skillet before adding the eggs. Recipe yields 1 large frittata or 18 mini frittatas (approximately 8 servings).

INGREDIENTS
12 eggs
3 tablespoons full-fat dairy (heavy cream, half-and-half, whole milk, sour cream, crème fraîche or yogurt)
½ teaspoon salt
1 cup (4 ounces) grated or crumbled cheese
3 to 5 cups vegetables or greens of choice (or 3 cups leftover cooked vegetables or greens)
1 tablespoon olive oil
Garnish: Chopped or torn fresh, leafy herbs (basil, parsley, cilantro, or dill)

INSTRUCTIONS

Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).

Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.

Warm the olive oil in a 12″ cast iron skillet or oven-safe non-stick skillet until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.

Traditional stovetop option: Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.

Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.

Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.

Baked casserole option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease a 9 by 13″ pan, then pour the mixture into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.

Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.

Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant ⅓ cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.

Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.

NOTES
Recipe created with guidance from Bon Appetit, Epicurious and America’s Test Kitchen.

STORAGE SUGGESTIONS: Frittata leftovers keep well for a few days in the refrigerator. You can serve leftover frittata chilled, let it come to room temperature on its own, or gently warm individual slices in the microwave or oven.

CAN I FREEZE IT? I don’t recommend freezing leftover frittata. When I defrosted my frozen slices, they turned very watery and slightly rubbery. If you’re looking for a good egg-based freezer recipe, check out my breakfast burritos.

PREPARE IN ADVANCE:  The baked method is best for make-ahead frittatas. You can whisk the eggs, cooked vegetables and cheese together in advance. Cover and refrigerate the mixture until you’re ready to bake (it should keep well for up to two days). Grease a casserole dish or muffin tin and bake as directed above.

Brunch Egg Cups

Found on a box of stuffing mix
Makes 6
Prep 25 minutes
Cook 30 minutes
Total time 60 minutes

Ingredients
1 box stuffing mix prepared according to directions
12 slices raw bacon
6 eggs
1/2 c shredded cheese
Fresh cracked pepper
2 T fresh parsley for garnish

Directions
Preheat oven to 450 degrees. Prepare 6 cup muffin tin with baking spray.
Wrap bacon around the sides of the muffin cups. Bacon should be touching the sides of the cup.
Using prepared stuffing, press stuffing up against the bacon and the bottom of the muffin pan. Press stuffing firmly to get a thin layer. Place muffin tin in oven and bake for 20 minutes to cook and toast bacon.

When bacon and stuffing are cooked to your desired doneness., remove pan and crack one egg into each cup. Top with cracked pepper and cheese. Return to oven and bake for the desired doneness: runny egg centers 6 to 8 minutes, firmer egg centers 10 to 12 minutes. Serve.


how to make breakfast egg muffins 3 ways
Found here https://cafedelites.com/breakfast-egg-muffins-3-ways/

Whether you’re on a low carb or Keto diet, or you need something quick to grab while running out of the door, Breakfast Egg Muffins are a delicious healthy saviour and PERFECT for Meal Prep! Although eggs are a preferred and versatile breakfast food, not many of us have the time to whip up a Caprese frittata, a steaming pan of Shakshuka, or poached eggs on toast and omelettes in the morning.

That’s where these protein packed eggs muffins come in! Just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go!

Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door! | cafedelites.com


egg muffins
If you’re like us and love having eggs for breakfast every morning, shake up your breakfast routine with these mini frittatas. This is more like a 3 in 1 recipe: 3 types of Breakfast Egg Muffins to please everyone!


Garlic Mushroom & Peppers
First, you’re going to beat your eggs together with salt and pepper and some finely chopped onion. Pour the egg mixture into your pan and fill with whatever you like! Or follow this recipe and try the best tasting combos!

spinach, tomato & mozzarella

Yep! Only 3 ingredients needed to add into this combination! I love these drizzled with a little balsamic glaze!

Spinach Tomato & Mozzarella Breakfast Egg Muffins | cafedelites.com


bacon & cheddar
Only TWO ingredients needed in this one. To this combo you can add chopped chives or scallions, chopped asparagus or zucchini, or keep them just the way they are.

Bacon And Cheddar Breakfast Egg Muffins | cafedelites.com


garlic mushroom & peppers
Like one of my favourite frittata at our family breakfast bistro, this one tops them all. Red peppers (or capsicum), with garlic and mushroom would have to be one of the best!

Garlic Mushroom & Peppers Breakfast Egg Muffins | cafedelites.com


frittata in a muffin tin!
You can either spray a 12-capacity NON-STICK muffin tray with a light coating of non-stick oil spray, or line each cup with paper liners. Personally I prefer spraying them because I’m, not a huge fan to paper sticking to my frittatas. If you’re going to line them, be sure to get good quality non-stick liners (the same texture as parchment or baking paper).

We love serving our egg muffins with diced avocado and chopped tomatoes on the side for added nutrition and good fats.

Even though they don’t have any flour or baking powder and are completely gluten free, they are so fluffy when you bite into them!

Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door! | cafedelites.com

tips and tricks for making perfect egg muffins
Grease your muffin tin properly and use a good quality non stick muffin tray. If in doubt, use parchment paper or cupcake liners to prevent sticking.
The muffins puff up while they cook in the oven. Fill them 3/4 of the way up to prevent overflow.
Let your muffins cool for about 10 minutes before attempting to remove them. Run a plastic knife or spatula around the inside walls of the muffin holes to help loosen them if needed.
Breakfast Egg Muffins 3 Ways can be cooked ahead of time (meal prep) and refrigerated for when you need them! | cafedelites.com

how do you store egg muffins?
Pack them into airtight containers and keep them in the refrigerator for up to 5 days. Make a batch in advance and then heat them up in the microwave (usually 10-15 seconds in enough) when ready to eat!

how to freeze breakfast egg muffins
Let the egg muffins cool completely, then wrap individually in plastic wrap and pop them in a freezer-safe zip-lock bag. They will last for up to 2 months.

To reheat, unwrap from the plastic wrap and fold them in a damp paper towel. Heat in the microwave in 20 second increments until warmed through.

Breakfast ready in no time!

Ultimate Cornmeal Muffins

Found here: https://www.chatelaine.com/recipe/dinner/ultimate-cornmeal-muffins/

Ultimate cornmeal muffins
PREP 10 MIN
TOTAL 40 MIN 
MAKES 12 MUFFINS

Ingredients
1 1/2 cups all-purpose flour
1 1/4 cups cornmeal
1 tbsp baking powder
1 1/2 tsp salt
3 eggs
1 1/4 cups milk
3/4 cup granulated sugar
1/2 cup unsalted butter, melted

Instructions
PREHEAT oven to 375F and spray a 12-cup muffin pan with oil.

WHISK flour, cornmeal, baking powder and salt in a large bowl. Using a hand mixer, beat eggs, milk, sugar and butter in a medium bowl until smooth. Stir into flour mixture until just combined (it’s okay to see lumps).

DIVIDE among prepared cups and bake until a tester inserted into centre of muffin comes out clean, 18 to 20 min. Cool in pan for 10 min. Remove from pan and serve warm.


Nutrition
Calories 269, Protein 6 g, Carbohydrates 39 g, Fat 10 g, Fibre 1 g, Sodium 393 mg. Good source of vitamin B12
  

Streusel-crunch Spiced Carrot Cake Muffins

Found here https://www.chatelaine.com/recipe/desserts/streusel-crunch-carrot-cake-muffins/

Streusel-crunch spiced carrot cake muffins

PREP 20 MIN
TOTAL 50 MIN 
MAKES 12 MUFFINS

Ingredients
2 tbsp all-purpose flour
1 tbsp packed dark brown sugar
1 1/2 tsp melted butter

BATTER
1 3/4 cups all-pupose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
2 eggs
2/3 cup canola oil
1/2 cup buttermilk
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 tsp vanilla
2 cups grated carrots
2 tbsp pepitas

Instructions
PREHEAT oven to 375F and line a 12-cup muffin pan with paper liners.

STREUSEL: Combine flour and brown sugar in a small bowl. Add butter and mix with hands until crumbly. Set aside.

BATTER: Whisk flour, baking powder, baking soda, cinnamon, ginger, allspice and salt in a large bowl. Beat eggs, oil, buttermilk, both sugars and vanilla in a medium bowl, then stir into flour mixture until just combined. Stir in carrots.

DIVIDE among cups, then sprinkle tops with pepitas and streusel. Bake until a tester inserted into centre of muffin comes out clean, 18 to 20 min. Cool in pan 10 min. Remove and serve warm. Kitchen note: You can also bake this recipe as a carrot cake loaf.

Nutrition
Calories 271, Protein 4 g, Carbohydrates 31 g, Fat 15 g, Fibre 1 g, Sodium 173 mg. Excellent source of vitamin A

Bagel and Smoked Salmon Strata

Found here https://www.cheatsheet.com/culture/simple-recipes-using-smoked-salmon.html/

A strata can be made with any type of bread, so bagels are a fun way to change things up. Try it with this super easy recipe from Bite Me More. It takes all of your favorite flavors from a salmon bagel and translates them to a breakfast casserole big enough to feed a crowd. Either make this for a brunch with friends or just save leftovers for quick breakfasts and lunches during the week.

Ingredients:

Casserole

6 large eggs
1½ cups milk
1 cup sour cream
¾ cup smoked salmon, cut into matchsticks
¼ cup chopped fresh dill
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper
6 plain bagels, cut into ½-inch cubes


Toppings

½ cup sour cream
2 tablespoons capers, drained and chopped
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9-by-13-inch baking dish with nonstick cooking spray and set aside.

Combine eggs, milk, and 1 cup sour cream in a large bowl and whisk to combine. Fold in salmon, ¼ cup dill, 1 tablespoon lemon juice, lemon zest, and black pepper. Add bagel pieces, mix to combine, and transfer to prepared baking dish. Transfer to oven and bake for 45 to 50 minutes, or until golden and set.

Let casserole rest for 10 minutes. Garnish casserole with toppings and serve.