Category: Breakfast

Categories
Breakfast Dutch Oven Main Dish Uncategorized

Homemade Biscuits & Gravy

This comes from Cowboy Kent Rowlins

Buttermilk Biscuits

Ingredients

  • 3 cups flour
  • 3 tbsp sugar
  • ½ tsp salt
  • 4 tsp baking powder
  • ½ tsp cream of tartar
  • ¾ cup chilled butter (it should be hard)
  • 1 egg
  • 1¼ cups buttermilk

Directions

  1. Mix flour, sugar, baking powder, and cream of tartar.
  2. Cut ⅛ inch slices of butter into the mixture then break butter into crumbles in the mixture using a fork.
  3. Lightly whip the egg and pour into the mixture.
  4. Por in buttermilk and mix until incorporated into a moist, lumpy dough.
  5. Sprinkle flour over the dough and coat your hands in flour then knead into a ball (30 second should do).
  6. Spread for on the counter then place the dough on the counter and knead it for another minute to get everything well incorporated.
  7. Roll dough into a ½ inch thick sheet.
  8. Cut biscuits into 3″ circles and place in a little buttered baking dish.
  9. Bake at 400° for 25(ish) minutes (while you make the gravy). (Still figuring out the exact time as I did it by look the first time.)

Sausage Gravy

Ingredients

  • 1 lb sausage
  • ½ cup butter
  • ½ cup flour
  • 4 cups milk

Directions

  1. Cook the sausage then set the meat aside.
  2. Melt butter in the pan with any liquid from the sausage.
  3. Sprinkle flour into the butter/fat mixture a little at a time and stir incorporate it using a spatula with holes to prevent any lumps.
  4. Pour in milk until it is a little runnier than you’d want the gravy and mix well.
  5. Add the sausage and simmer until you get the consistency you want.
Categories
Breakfast Casserole Dutch Oven Main Dish Quick Prep

Hash brown omelet

Ingredients

  • 2 medium potatoes peeled and cubed
  • 3 eggs
  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • 2 tbsp milk
  • ¼ cup shredded cheese
  • To taste
    • Salt
    • Pepper
    • Paprika
    • Oregano

Directions

  1. Fry potatoes in butter and oil (potatoes should be in half inch cubes)
  2. Whisk eggs with milk, salt, pepper, paprika, and oregano
  3. When potatoes are lightly browned pour the egg mixture in potatoes
  4. Cover and allow eggs to cook through
  5. When are are cooked, flip the potato/egg patty and to with cheese
  6. Cover until cheese melts
Categories
Breakfast Dutch Oven Main Dish Quick Prep

Savory Stuffed Pancakes

Ingredients

  • Batter
    • 8 eggs
    • 2 cups flour
    • ¾ cup milk
  • Filling
    • 1½ lbs ground turkey
    • ½ onion
    • 3 cloves garlic (1½ tsp)
    • 5-6 oz tomato sauce
    • Shredded cheese (optional)

Directions

  1. Finely chop onion and garlic.
  2. Brown onion, garlic, and meat together.
  3. When the meat is browned add tomato sauce and simmer until there is no noticable liquid.
  4. Set stuffing inside
  5. Blend eggs flour and milk until smooth. It should be a little bit thicker than crepe batter.
  6. Spread batter in a heated pan. Cook for about 20 seconds then flip and cook for 20 seconds more. (This will take longer if the pan wasn’t already heated.) They should be thicker than a crepe but thinner than a traditional pancake. They should also be larger than a pancake (nearly crepe sized) so that they are big enough to fold over the stuffing.
  7. Place 2-3 tbsp of stuffing over half the pancake and fold the over the stuffing. This is the time to add cheese if you choose either in the stuffing or on top of the folded pancake.

Savannah picked up this recipe in Brazil. In fact she learned it in 1-person volume (“1 egg, 4 spoonfuls of flour and a little milk” along with the stuffing ingredients without any measurements) and we found out after 1 meal that it was worth keeping around.

Categories
Breakfast Main Dish

Stuffed hash browns

Ingredients

  • 2 lbs hash browns
  • 3 eggs
  • 4 tbsp flour
  • 1½ tsp salt
  • ¾ tsp pepper
  • Lunch meat
  • Shredded cheese

Directions

  1. Mix hash browns with eggs, flour, salt and pepper.
    • If using frozen hash browns make sure they are thawed (10 minutes in the oven at 200° should do it)
  2. Fry a hash brown sandwich (hash browns topped with meat and covered with hash browns) for 3 minutes over medium heat on each side.
  3. Place the browned patties on a cookie sheet and top with a layer of cheese.
    • If using uncooked meat such as chicken breast filets bake at 350° for 15 minutes before topping with cheese.
  4. Bake at 350° for 10-15 minutes.
Categories
Breakfast Main Dish

Tater-tot quiche

Ingredients

  • 2 lbs tater tots
  • ¾ lb sausage
  • 1 cup shredded cheese
  • 12 eggs
  • Salt & pepper to taste

Directions

  1. Bake tater tots on a baking sheet at 375° for 30 minutes
  2. Cook sausage like hamburger
  3. Crack eggs into a bowl and mix with shredded cheese, salt and pepper
  4. Add cooked sausage to egg and cheese mixture
  5. Pour tater tots into 9X13 baking dish
  6. Pour egg mixture over tater tots and mix lightly
  7. Bake at 425° for 30 minutes
Categories
Breakfast Casserole Main Dish

Persian Zucchini Frittata

This frittata, the time-stressed cook’s best friend, gets its flair from Middle Eastern touches. A little brown rice bulks it up to make it a stand-alone meal for two, and pomegranate seeds add pops of color, acidity and crunch. Serve with a green salad, if you’d like.

INGREDIENTS

  • 4 large eggs
  • 2 tablespoons water
  • ¾ teaspoon fine sea salt, plus more as needed
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, thinly sliced
  • 2 tablespoons finely chopped fresh ginger
  • 1 clove garlic, finely chopped
  • ½ teaspoon ground turmeric
  • Two 6-inch zucchini, coarsely grated
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup cooked brown rice
  • 2 tablespoons finely chopped fresh parsley leaves
  • Pomegranate seeds (for garnish; optional)

DIRECTIONS

  1. Preheat the oven to broil, and set an oven rack in the second-highest position.
  2. In a small bowl, whisk the eggs with the water and ¼ teaspoon of the salt.
  3. Heat a 10-to-12-inch oven-safe skillet over medium-high heat, and pour in the olive oil. When the oil shimmers, add the onion and cook, stirring frequently, until it begins to soften, 2 minutes.
  4. Reduce the heat to medium and cook, stirring occasionally, until the onion browns, 6 minutes.
  5. Stir in the ginger, garlic and turmeric and continue cooking, stirring frequently, until the garlic is fragrant, 2 minutes.
  6. Increase the heat to medium-high and add the zucchini (if using a 10-inch skillet, add just half of the zucchini), the remaining ½ teaspoon of salt and the pepper. Cook until the zucchini is tender, about 3 minutes, and repeat if needed with the other half of the zucchini.
  7. Stir in the rice until well combined. Taste, and add more salt if needed.
  8. Spread the vegetable-rice mixture evenly in the skillet. Pour the eggs evenly over it. Reduce the heat to low, cover and cook for 2 minutes.
  9. Uncover and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and puffed and the center is firm to the touch, about 3 minutes.
  10. Remove the frittata from the oven and let it sit for 5 minutes. (It will be puffy when it comes out but will deflate as it cools.)
  11. Garnish with the parsley and pomegranate seeds, if using. Cut it into wedges and serve hot or at room temperature

http://wapo.st/2c081m9

Categories
Bases & Stored Food Preparation Breakfast Quick Prep Side

Fresh berry syrup

Ingredients:

  • 2 cups fresh or frozen berries (blueberries, raspberries, strawberries, or triple berry)
  • ½ cup water
  • ½ cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • ½ teaspoon vanilla extract

Directions:

  1. In a saucepan over medium heat, combine the berries, water, sugar, and lemon juice. Stir frequently, and bring to a low boil.
  2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries.
  4. Simmer until the sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
  5. Remove from heat and gently stir in vanilla.

This leaves the berries intact but if you want a smoother syrup you can blend it after you finish.

A family favorite that we call strueberry is made with ½ strawberries and ½ blueberries.

Categories
Bread Breakfast Quick Prep Side

Cinnamon Muffins

Ingredients
3 cups Flour
1½ tsp Cinnamon
½ cup Brown Sugar
2 Eggs
2 cups Water
½ tsp Salt
2 tsp Baking Powder

Bake at 350° for 12 minutes

Categories
Bread Breakfast Quick Prep Side

Mariah’s Muffins

Ingredients
2 cups Flour
2 cups Water
2 tsp Baking Powder
1 tsp Salt
2 Eggs
1½ cups Sugar

Bake at 350° until golden brown (about 10 minutes).

Categories
Breakfast Quick Prep

Hot Cereal

Grain H²O/
serving		 1 2 4 10 Time Notes
Oatmeal ½ C ⅜ C ¾ C 1½ C 3¾ C 90 S You can safely turn off the heat almost as soon as it starts boiling again after adding the oatmeal.
Malt-O-Meal (Cream of Wheat or Farina) ⅞ C 3 Tb ⅓ C ⅔ C 1⅔ C 2 M Stir continually from the time you start adding cereal until it is done.
Cracked Wheat ¾ C ¼ C ½ C 1 C 2½ C 10 M Stir cracked wheat into boiling water then reduce heat to low and cover.
Barley
Cornmeal

Instructions

Select the number of servings and bring the appropriate amount of water for you chosen grain (multiplied by servings) to a boil. Stir in the grain. Cook for the specified amount of time. Sweeten as desired.