breakfast recipe

A method for cooking fluffy, moist, flavorful and evenly cooked scrambled eggs. Get great results every time with a few simple tips.

How to Make Fluffy Moist Scrambled Eggs

eggs

milk

Shredded or crumbled cheese, (optional)

Salt and pepper

Nonstick cooking oil spray, olive oil,

This recipe makes 2 servings, 2 eggs each (4 total), in a medium-sized nonstick skillet. In my experience 4 eggs tends to be the easiest to deal with in a standard medium-sized skillet and scrambles the most evenly. For a small skillet, try 2 eggs at a time. If you have a very large skillet (over 11"), try 6 at a time. Always use a skillet with a nonstick coating or a well-seasoned cast iron pan for best results.

Let&#x27;s talk for a moment about egg quality. You can scramble any eggs and come out with a decent scramble, but if you want to take things to another level, make sure the chickens that laid your eggs were pasture-raised and given plenty of room to roam and forage. Pasture-raised eggs tend to be tastier with more nutritious, bright yellow yolks. Try checking out your local farmer&#x27;s market, health food store or even a neighbor with chickens to see if you can score a deal on farm-fresh eggs.

If you plan on adding cheese to your eggs, make sure that the cheese is shredded/prepared and set aside so you can add it to the skillet quickly. Place your skillet on the stovetop and turn on the heat. I leave the heat somewhere between medium low and medium, so it warms up but doesn&#x27;t get too hot.

Meanwhile, prepare your eggs. Break them into a bowl with a tablespoon of water or milk, some salt and pepper. I use about 1/8 tsp salt and a pinch of pepper; you might use more or less according to taste. If you&#x27;re dairy intolerant or don&#x27;t like the taste of milk you can use water. I personally love the way milk enhances the flavor of the eggs.

Use a fork or whisk to beat the eggs briskly for 30-60 seconds, making sure the eggs are fully broken up and mixed well with the milk and the seasonings. Use a little elbow grease here, the more you whip it the better.

Lightly grease your hot skillet, coating the surface with a thin layer of oil or butter (or a combination of oil and butter). If using spray oil, use caution and keep it away from any open gas flames.

Pour the eggs into the skillet. Keep the heat on medium/medium low, you don&#x27;t want to rush it here-- if the skillet is too hot the eggs will cook too quickly and become rubbery. Once you pour the eggs in they will begin to cook immediately. Using a spatula (I use a wooden or silicone spatula so I won&#x27;t damage my pan&#x27;s nonstick coating), begin pulling the cooked outer edges in towards the center of the eggs. Uncooked eggs will flood the area you just pulled back. If you are adding cheese, now is the time to sprinkle it into the skillet. This will allow ample time for the cheese to melt and integrate into the eggs.

Move the spatula around the edge of the skillet, pulling the cooked edges towards the center and re-flooding repeatedly. Cooked scrambled eggs will gather in the center of the skillet.

At a certain point, the uncooked eggs will no longer flood and the scramble will all collect in the center of the skillet, but it will still be slightly runny in texture. Begin breaking up the scramble; quickly turn undercooked areas and keep the scramble moving to make sure that all surfaces cook evenly. Never leave a surface in contact too long with the skillet or it will become overcooked.

Turn off the heat when the eggs are 90% cooked. When the eggs are done, serve immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges. This technique may take a bit of practice, but it is quite simple. With time you too will be making and serving moist, fluffy scrambled eggs!

https://content.jwplatform.com/videos/msAaKnfu.mp4

How to make fluffy, moist and evenly cooked scrambled eggs. Great results every time!

How to Make Scrambled Eggs

Easy cinnamon rolls ready to eat in under 1 hour. These quick sweet rolls have a biscuit-like texture and are made with no yeast. You'll love our secret for making them the gooiest cinnamon rolls ever!

Easy Cinnamon Rolls

sour cream

all-purpose flour

salt

baking soda

baking powder

butter

brown sugar

cinnamon

heavy cream

sugar

vanilla extract

Preheat the oven to 375º Fahrenheit.

In a bowl, beat the eggs and sour cream until smooth and well mixed.

Add in the flour, salt, baking soda and baking powder. Stir well until the mixture is combined, but looks floury and craggy.

Turn out the dough onto a pastry mat. Press the dough together, folding in any dry pieces until the dough comes together. Don’t overwork the dough. Fold just until the dough no longer feels floury.

Press the dough out into a rectangle 16”x9”.

In a small bowl, combine the butter, brown sugar and cinnamon. Mix well.

Spread the cinnamon filling over the rolled out dough.

Roll up, jelly roll style and cut into 8 slices (about 2” thick each).

Spray a 9” deep dish round pan or pie plate with cooking spray.

Place the rolls, cut side up, into the pan.

Pour the warm cream overtop the rolls.

Bake for 30-35 minutes or until golden brown and baked through. (Check the center roll and make sure it is cooked through. It will be soft, but not doughy. This roll will take the longest to cook so the rolls are done when the center one is baked through.)

In a small bowl, whisk together the powdered sugar, vanilla extract and milk.

Drizzle the powdered sugar glaze over the warm rolls.

Serve immediately.

https://content.jwplatform.com/videos/AQwkmjwC.mp4

Easy cinnamon rolls ready to eat in under 1 hour. These quick sweet rolls have a biscuit-like texture and are made with no yeast. You’ll love our secret for making them the gooiest cinnamon rolls ever!

EASY CINNAMON ROLLS RECIPE

Learn to make Matzo Brei, an Ashkenazi Passover breakfast dish with matzo, eggs, applesauce and sour cream. Kosher, Dairy, Deli Favorites.

Matzo Brei

matzo

tbsp milk or water

Add eggs to a bowl and scramble with a whisk along with 1 tbsp milk or water until the eggs are nice and fluffy.

Run a sheet of matzo under running hot water for 20-60 seconds until it just begins to soften. The amount of time you&#x27;ll need to keep it under the water depends on the type of matzo you&#x27;re using. Let it get soft, but don’t let it turn mushy! Shake off the excess water and reserve the matzo.

Melt a tablespoon of butter in a skillet or frying pan over medium heat.

Break the matzo into small pieces and place them in the skillet.  Sauté the matzo pieces over medium heat for about a minute, until they are evenly coated with butter.

Pour the scrambled egg mixture over the matzo pieces. Stir the eggs with a spatula until they are well combined with the matzo. Cook the eggs for about 2 minutes over medium, flipping and stirring continuously—don’t let the eggs sit, or they will overcook. You want the eggs to be cooked soft- not runny, but just barely cooked. Overcooked or browned eggs ruin the flavor entirely. As you are cooking, sprinkle in salt and pepper to taste. This would also be the time to add sugar, if you want a sweeter matzo brei.

Serve the matzo brei immediately with a small side of applesauce and sour cream, or maple syrup if you like.

Note: If you are planning on adding extras like diced vegetables, nuts, or fruit, sauté them with the matzo and butter. Add extra seasonings or cheese with the eggs.

https://content.jwplatform.com/videos/RU95u6p6.mp4

Matzo Brei recipe - Classic Jewish comfort food for breakfast, brunch or brinner. A Passover classic!

The BEST Banana Muffin Recipe! The batter comes together in minutes and is baked on two temperatures for the most moist, fluffy banana muffins you&#x27;ve ever had. Can be made with or without streusel topping!

The Best Banana Muffin Recipe

bananas

canola oil ((may substitute vegetable oil) (60 milliliters))

unsalted butter

sugar ((100 grams))

light brown sugar (tightly packed (100 grams))

eggs (room temperature preferred)

Tablespoon vanilla extract

all-purpose flour ((250 grams))

buttermilk ((60 milliliters) room temperature preferred)

all-purpose flour ((65 grams))

brown sugar ((100 grams))

unsalted butter, cold ((60 grams))

Preheat oven to 425F (220C) and line a muffin tin with paper liners*

Place peeled bananas in a large bowl and use a fork or a potato masher to mash them - bananas should be well-mashed.

Add canola oil and melted butter and stir well.&nbsp;&nbsp;

Stir in sugars until well-combined.

Add eggs and vanilla extract and butermilk and stir well.&nbsp; Set aside.

In a separate bowl, whisk together your dry ingredients -- flour, baking powder, baking soda, and salt.

Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over-mix the batter!).

Portion batter into prepared muffin tin, filling each liner 3/4 of the way full.&nbsp; Set aside and prepare your Streusel topping.

Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.

Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.

Sprinkle streusel topping evenly over each muffin.

Bake muffins on&nbsp;425F (218C) for 8 minutes and then&nbsp;reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C).&nbsp; A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.

Allow muffins to cool before enjoying.

Streusel Topping (optional)

Bursting with flavour, this Dan Bing Recipe with tuna and egg makes the perfect savoury breakfast crepe or quick snack. A light batter made with cornflour (cornstarch) ensures these Taiwanese egg pancakes are crispy and fluffy, yet light and totally delicious!

Dan Bing Recipe - Taiwanese Egg Pancakes (蛋餅)

flour

cornstarch (cornflour)

½ cup cheese (tasty, grated)

water

g tuna (canned)

spring onion / green onion (finely sliced)

sesame oil (for cooking)

tbsp sweet chilli sauce

½ tbsp soy sauce

Pop your soy sauce and sweet chilli sauce in a small bowl, then give them a good stir and set aside.

For the Sauce:

Place plain flour, cornstarch/cornflour and salt into a large mixing bowl and add the water. Whisk until the batter has a nice runny consistency with no lumps.

In a separate small bowl or pouring jug add the tuna, cheese, spring onions, egg and mix well. Pop aside.

Now heat the sesame oil in a small to medium frypan. Pour in a small amount of batter and quickly swirl until it reaches the edges. Cook for 1 minute until the pancake starts to cook, then top with around a ⅓ of the egg and tuna mixture and spread across the top in a thin layer. Avoid the edges if you can.

Continue cooking until the egg just starts to set, then slide the spatula around the edges to loosen the pancake and flip it over. Continue cooking for another 30 seconds before flipping it back. Now you can fold in two edges to create a yummy rolled pancake!

Remove from the pan, then repeat for your remaining pancakes.

To serve, transfer your freshly cooked and rolled pancakes to serving plates, slice into 2-3cm strips and drizzle with your blended soy and sweet chilli sauce. Alternatively, you can serve them whole and wrapped in a piece of paper. Enjoy!

For the Pancakes Batter:

https://www.youtube.com/watch?v=49go28Rtdmg

Bursting with flavour, this Dan Bing Recipe with tuna and egg makes the perfect savoury breakfast crepe or quick snack. A light batter made with cornflour (cornstarch) ensures these Taiwanese egg pancakes are crispy and fluffy, yet light and totally delicious!

FULL RECIPE - https://bit.ly/DanBing

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How to Make Dan Bing - Taiwanese Egg Pancakes (蛋餅)

You MUST try Coconut Lime Monkey Bread! It's sweet, a bit tangy, gooey on the inside, and a golden brown and crispy on the outside! There's more though, it has the most incredible lime glaze that really is like icing on the cake! You can make it and bake right away, or stick it in the fridge overnight and bake in the morning.&nbsp;

Coconut Lime Monkey Bread

Rhodes dinner rolls (frozen)

c. sugar

lime

c. shredded coconut

c. butter

lime juice

Tbsp butter (room temperature)

tsp coconut extract

Tbsp. milk (if needed for thinning)

lime zest

toasted shredded coconut

Thaw Rhodes rolls only until they are soft enough to cut with scissors. Grease a bundt ban with baking spray.

While rolls are thawing prepare lime sugar. Add sugar, lime zest, and shredded coconut to a shallow dish. Mix to combine. Set aside.

Melt butter in a shallow dish.

Cut rolls in quarters or in half, depending on how small you want each piece of bread to be. Dip each piece of roll in melted butter, then roll in sugar mixture. Place evenly in bundt pan, making sure seams don't line up. If you have extra butter set it aside until rolls have risen.

Cover with greased plastic wrap and let sit at room temperature until doubled in size. Time will vary depending on temperature of the room. Typically around 3-4 hours. Once rolls have risen, remelt remaining butter from the "dipping" process and drizzle it over monkey bread.

Bake at 350 degrees for 30-35 minutes. Check after the first 20 minutes of baking. If rolls are overbrowning they can be covered with aluminum foil for the remainder of baking time.&nbsp;

Let baked monkey bread sit in the bundt pan to cool for 5 minutes. Invert on a serving plate, or platter. Cool for about 5 more minutes. Drizzle with glaze.

If desired garnish with additional toasted coconut and lime zest.&nbsp;

Serve warm.

Monkey Bread

Make glaze while you are waiting for baked monkey bread to rest.

Whisk all glaze ingredients, except milk together. Glaze tends to have a mind of it's own. If it's too thick add a little milk. If it's too thin, add a little more powedered sugar.

Glaze

Less fancy than quiche, these hearty little egg bakes are perfect for grab-and-go mornings (and cute enough for spring brunches). Looking to spice it up? Swap out ham and dill for bacon and parsley—the options are endless.

Grab And Go Spinach And Ham Egg Bakes

(14.1 oz.) package refrigerated rolled piecrust

half-and-half

c. finely chopped smoked ham

Scallions, Chopped

dill

Dijon mustard

salt and black pepper

Grab and Go Spinach and Ham Egg Bakes

Think of this recipe as your blueprint for cooking frittata-like breakfast items. Cook for a crowd and impress your friends at weekend brunch or to make your weekly meal prep super simple!

Keto Sheet Pan Eggs & Sausage Recipe

eggs, whole, cracked

egg whites

milk, full fat

coconut oil

caraway seeds

kosher salt and black pepper

favorite sausage link,

Avocado, quartered, sliced lengthwise

ricotta cheese, crumbled

Preheat oven to 350 F. Crack eggs directly into a blender or bowl (crack eggs into a bowl if you are using an immersion blender. Otherwise do this in the blender). Add the egg whites, milk, coconut oil, and season with salt, pepper, and caraway seeds. Blend for 10-20 seconds, avoiding over blending, until all ingredients are emulsified as one.

Liberally spray the bottom of the sheet pan with spray oil. Add parchment paper or foil on top, covering the entire length and width of the pan, and spray liberally a second time.

Slice the sausage links into half-moons and keep aside in a bowl until needed. Pour the egg mix into the pan carefully. Add sliced sausages by spreading around the pan as evenly as possible. Transfer pan carefully into the middle rack oven and bake for 30 minutes. Set a timer and rotate halfway through.

After 30 minutes, test the eggs by sticking a fork, toothpick, or cake tester in the middle of the pan and removing it. If eggs are fully set and none stick to your poking-tool of choice, the sheet pan eggs are done. Otherwise, add 2-4 minutes at a time. Remove from oven and cool on the side (set the pan on top of oven mitts or cooling racks to avoid cracking/burning the surface of your countertop). 

Portion into 8-6.5 oz/188g squares and transfer to a container. You may need a spatula to get the squares off the sheet pan.

Learn how to make Strawberry Simple Syrup at home, all natural, no preservatives. Add it to cocktails, mocktails, or pour it over pancakes and waffles!

Homemade Strawberry Syrup

strawberries

water ((4 cups))

Rinse the berries clean, then hull them with a paring knife by slicing around and pulling out the stem.

Slice the strawberries into smaller pieces.

Place the strawberry slices in a medium saucepan.

Cover with water and bring to a boil. Reduce to a medium simmer and let the strawberries cook for about 20 minutes. Skim any foam that rises to the top.

After about 20 minutes, the strawberries will have lost most of their color and the water should be deep pink/red in color. Remove from heat.

Strain the strawberry liquid through a fine mesh strainer into another clean pot, separating the solid berries from the liquid. DO NOT press down on the solids to extract more juice; it's tempting, but doing this will make your strawberry syrup cloudy.

Once the strawberry liquid has been strained, discard the solid berries. Add 2 cups of sugar to the strawberry liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top.

Remove from heat and allow to cool completely. Pour into a glass container, seal, and refrigerate. The syrup should last for several weeks.

Note: if you prefer a thicker syrup for use on pancakes or waffles, you can simmer it for several minutes longer till the liquid reduces and thickens more. The consistency as written is perfect for mixing into beverages.

https://content.jwplatform.com/videos/35IrCCgh.mp4

Learn how to make Homemade Strawberry Syrup at home, all natural with no preservatives. Add this simple syrup to cocktails, mocktails, or pour it over pancakes and waffles!

Once you try healthy homemade granola, you won't go back to the store-bought variety. Not only is it better for you, but it's also incredibly easy to make. All you need is a sheet pan and basic pantry ingredients. If you love chocolate and you love granola, you're going to love this chocolate granola recipe. You'll finally have a good reason to start your day with chocolate. 

Easy Healthy Homemade Chocolate Granola

rolled oats

sunflower seeds

of pumpkin seeds

of ground flaxseeds

coconut smiles

cocoa powder

coconut sugar

coconut oil, melted

Preheat oven to 350 degrees Fahrenheit

and line a large, rimmed baking sheet with parchment paper.

ombine most of the dry ingredients. This includes the oats, sunflower seeds, pumpkin seeds, coconut smiles, cocoa powder, and salt.

Whisk together remaining ingredients. 

This includes the coconut sugar, coconut oil and vanilla extract. Then drizzle it over the dry ingredients and give everything a good toss until it’s evenly mixed. 

Spread mix evenly across pan. 

Line a baking sheet and pour the granola mix from the large bowl on top. Spread out evenly across baking pan to ensure even cooking. Lightly press down with a spatula to help create clumps in granola. 

Bake for 20 minutes

Baking slow and low is the secret to making healthy homemade granola. Any hotter than 350 degrees and you'll burn parts of your mix before it's ready. The nuts, seeds, and coconut smiles may burn before the batch has a chance to dry out and crisp up. Keep an eye on your mixture, stir it from time to time, and remove it from the oven when it's golden brown.

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