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Category Archives: Breakfast

Mini Scrambled Egg Muffins

Posted on September 6, 2011 by Hang Onto Your Fork

This was a really great dish to entertain with, it was easy to put together and was easy to put in the oven and forget about while I got other things ready.  You can customize this very easily, and just throw in whatever you like!  These also tastes great the next day after about 20 seconds in the microwave.  I think these would also freeze well.  I will probably be making a batch of these to freeze, soon and will confirm this theory!

This made 20 mini muffins.

8 eggs

1 TBS heavy whipping cream (I just had a little bit of this on hand, you could definitely substitute milk)

2 TBS mayonnaise

1/2 pound of sausage

1/2 can fire roasted tomatoes

1/4 cup cheddar cheese

Brown the sausage in a skillet.

Crack eggs into a large bowl and add the cream or milk.  Scramble gently.  Add in the mayonnaise (it helps give the eggs a nice puff while baking) and mix again.  Add in the sausage, cheese and tomatoes (I used fire roasted tomatoes with green chilies).  Make sure it is combined well, but don’t over mix it.  Line your muffin tin with only the foil cupcake liners.  Spoon in the egg mixture into the each opening, filling about 2/3 full.

Bake at 350 until they have risen a bit and are don’t give any wiggle in the middle when you jiggle the pan, about 20-25 minutes.

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Stuffed French Toast Sliders

Posted on August 31, 2011 by Hang Onto Your Fork

These stuffed french toast sliders are incredibly delicious and very simple to make.  They are such a great serving size for a brunch; it would be a very easy recipe to multiple and make for a crowd.  You could do this with any type of fruit you want as the stuffing.  This was on the menu for a recent birthday brunch and it will probably be on the menu of every brunch I host in the future!

Slider rolls(1-2 per guests)

1 block cream cheese

about 2 TBS sugar

2 cups fresh strawberries, chopped in small bite size pieces

2 eggs

2 TBS milk

1 tsp almond extract

Using a long serrated knife to cut a pocket into each roll (it will look like it has a little mouth dying to be filled with sweet and scrumptious cream cheese and strawberries!).  Place cream cheese in a bowl and let it come to room temperature.  Mix sugar and cream cheese with an electric mixer until it’s whipped and fluffy and perfectly sweet.  Stir in the fresh strawberries until well incorporated.  Fill each roll with about 1 or 2 TBS of the filling.  In a large bowl or dish whisk the eggs and milk together until it’s bubbly and frothy.  Add in the almond extract and whisk again until it’s mixed.  Dip each roll into the batter and coat completely.  Heat the griddle to high (and grease or butter if yours isn’t nonstick).  Place each roll on the griddle.  The filling will ooze a bit, but it will harden a bit and stick to the roll.  Make sure you flip the rolls and get each side nice and browned.  Depending on the type of roll you have, flip it to each side (not just the top and bottom).  Serve with regular syrup or for a special treat with strawberry syrup!

They turned out really well, but I think the next time I make it I think I’ll brown them and then put them in a baking dish and bake them for 10 or 15 minutes to make sure that the filling and middle gets nice and cooked and warmed.

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Pulled Pork Omelet

Posted on July 24, 2011 by Hang Onto Your Fork

This pork is so good that you will be happy if there are left overs to enjoy the next day.  If you still have some after that, you may want to mix it up and not have another pulled pork sandwich.  So today for breakfast, I got creative!  I made an omelet with pulled pork, diced jalapeno and fresh cilantro.  It was delish!  If you have some cheddar cheese, that would also be amazing with that.

It was a very filling meal, so it’s definitely an indulgent weekend treat!

Eggs, I went with 3 because I had 3 left

A splash of water

Left over pulled pork

1/2 jalapeno, diced

a handful of fresh cilantro

Crack the eggs into a bowl and add a splash of water, it helps makes the omelet nice and fluffy.  Beat the eggs lightly with a fork or whisk.  Use butter or cooking spray in a skillet and melt over medium heat.  Pour in the eggs.  Meanwhile, dice the jalapeno in small pieces.  But, DON’T leave the skillet for too long because the eggs will cook quickly.  Actually, maybe dice the pepper first.  Use a spatula to gently lift an edge that has started to cook and tilt the pan to let uncooked eggs under to cook.  Keep that until the majority of the egg is set.  Once the egg is almost all set, place the pulled pork, jalapeno and cilantro down the center.  Gently fold the egg in half.  Let the omelet continue to cook briefly.  You can either slide the omelet out, or put a plate over the top and flip the skillet (that’s what I did because the top wasn’t as pretty!).

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Ridiculously Amazing Banana Bread

Posted on February 2, 2011 by Hang Onto Your Fork

My mum found this recipe through “Taste of Home” and it’s listed through them as the “best ever banana bread” and it really is.  It gets a nice crust to it, but stays moist and wonderful.  The bread won’t last long at all.

1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 medium ripe bananas, mashed (1 cup)
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)

In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf.

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Baked eggs in baskets

Posted on February 1, 2011 by Hang Onto Your Fork

The eggs cook slowly when they are baked and get a really great texture.  The yolk gets a nice creamy texture, past the dippy stage but not as solid as an over easy egg.  They are completely delightful and make such a lovely presentation.  It’s eggs and toast in 1 easy step 🙂

I did one egg per person for the serving.

1 egg per person

1 roll person (I used a wheat roll)

Hollow out a small section of the egg, and crack an egg into the hole.  The rolls I used probably could have fit 2 eggs, if you did want a bigger serving and if the size of the roll allows.

Bake the rolls for about 20 minutes at 350.

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