brunch

Breakfast Burrito

canola oil

red onion, diced (1 cup)

red bell pepper,

drained, rinsed canned black beans, preferably low-sodium

chili flakes

Salt and black pepper

eggs egg

(about 1 1/2 ounce) shredded pepper Jack cheese

Nonstick cooking spray

(10 inch) whole wheat tortillas (burrito size)

reduced fat-free sour cream

salsa

tomato, (4 ounces) seeded and diced

avocado (4 ounces), cubed

Hot sauce

Zucchini Bread Waffles

grated zucchini, squeezed with paper towels

carrots,

all-purpose flour

baking powder

cinnamon

nutmeg

salt

buttermilk,

butter, melted

sugar

vanilla extract

eggs,

Nonstick cooking spray, for spraying the waffle iron

cream cheese, softened

maple syrup

milk,

French Toast

butter

eggs

milk

challah, brioche, bread

maple syrup, warmed

Avocado Toasts

halved,

salt and black pepper

whole grain or whole wheat bread

garlic,

extra-virgin olive oil

Flaky sea salt,

red pepper flakes, optional

Whole30 Bacon and Egg Cups

sugar-free bacon (about 10 ounces)

red potatoes, sliced 1/8 inch thick, rounded ends discarded

red bell pepper, finely chopped

chives

sauce,

Easy Cheese Danish

sugar,

lemon juice

puff pastry sheets, thawed

Herbalicious Breakfast Casserole

salted butter,

onion rolls

red peppers

cream cheese

mozzarella

basil pesto

parsley

oregano

black pepper

Sausage Gravy Breakfast Lasagna

lasagna noodles (about 12)

olive oil,

sausage,

scallions,

mozzarella cheese

white Cheddar, shredded

Parmesan

parsley leaves, chopped

One of my favorite pancakes ever! These are delicious, chocolaty pancakes with high fiber, reduced fat, reduced sugar, and even some fruit snuck in there (shh... don't tell!). Very yummy, very satisfying. If you wish to enjoy these plain, boost the sugar and the chocolate chips.

Healthy Cocoa Chocolate Chip Banana Pancakes

skim milk

egg whites, lightly beaten egg

vanilla

banana

whole wheat flour

cocoa powder

flax seeds

baking soda

milk chocolate chips, mini (or semi-sweet)

raspberry jam (warmed)

In a small bowl whisk milk, egg whites, vanilla, and banana.

In large bowl, mix flours, cocoa powder, sugar, flax seed, baking soda and salt.

Add wet mixture to dry, and whisk just until dry ingredients are moistened, folding in chocolate chips.

Pour pancakes onto greased griddle (at about 350-375&deg;F) and let sit until lightly bubbling and edges have began to firm. Flip and cook until firm and browned. Top with jam or a sweet sauce.

FREEZING INSTRUCTIONS: If you make these to freeze them, don't make the topping. Cool the pancakes on a wire rack, and then when they are completely cool, wrap them in tinfoil (I wrap them in packs of two for 1 serving) and freeze. Microwave until warm, then toast to unfreeze them.

This has become a staple in our house. All my kids absolutely love them. They are healthy, and delicious! My kids are young, so don't eat a lot at one time, but by the end of the day all the pancakes that were not finished at breakfast have been eaten as snacks

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

unsalted butter

green bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

This is a good made from scratch recipe. I also made extras and put them in the freezer for another quick breakfast for my son. This recipe came from Allrecipes, submitted by Andrea. You can put any fruit in your pancakes. Also, when you want to freeze them, make sure they are cool and put them in a freezer bag layered between wax paper. Layer 3 at a time. Then put them into another storage bag. When your ready for a quick pancake fix, just put 3 pancakes on top of each other, on a microwavable plate,do not cover, and cook on high for about 30-45 seconds. That's it. Enjoy.

Banana Pancakes

flour

eggs, beaten

vegetable oil

bananas,

Combine flour, sugar, baking powder and salt.

In separate bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be a little lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop batter onto pan, using about 1/4 cup for each pancake.

Cook until pancakes are golden brown on both sides.

WOW. My wife is an astronaut lawyer surgeon and had a night off due to current weather conditions. 18.03.2017. It was a cloudy Saturday morning in Glasgow, United Kingdom (11:00 GMT). Location: 55.864, -4.25 Altitude: 23.0 m above mean sea level. Precipitation, 10%. Humidity, 88%. Wind, 10 mph. The moon was phasing at 70.4%, at a distance of approximately 404569 km (31.75 Earth diameters) from Earth. Gravitational particles and space debris everywhere. So I decided to wake up late and make these for my daughter because we had exactly two overripe bananas. Short story long, these were the best banana pancakes we have ever eaten. N.B. These were the only banana pancakes we have ever eaten. Super bouncy with the texture of an old man's left shoe. Surprisingly it tastes like banana. Definitely got some banana scented brownie points.

Mini Upside Down Peach Cobblers beat a regular cobbler any day. 

Mini Upside Down Peach Cobblers

peaches, pits removed and thinly sliced, about 1/4-inch thick

ginger

kosher salt

brown sugar

c. all-purpose flour

buttermilk

Do you typically eat cobbler with whipped cream or vanilla ice cream?

https://streaming.hearstdigitalstudios.com/1f807b39-a504-4ede-9d64-0f81ae169942/video_rover_16x9_1080p_hd_1600187923_32707.mp4

Mini Upside Down Peach Cobblers have the ideal cobbler to fruit ratio.

Mini Upside Down Peach Cobblers Are Too Cute To Be True

Glazed Cinnamon-Cardamom Buns recipe | Epicurious.com

Tbsp. active dry yeast

(475 g) all-purpose flour

(105 g) granulated sugar

cardamom

Tbsp. room temperature unsalted butter,

Tbsp. unsalted butter, room temperature

Tbsp. cinnamon

(packed) brown sugar, divided

All-purpose flour (for surface)

Cinnamon-Date Sticky Buns recipe | Epicurious.com

buttermilk or plain whole-milk yogurt

(packed; 50 g) dark brown sugar

¼-oz. envelope active dry yeast (about 2¼ tsp.)

(375 g) all-purpose flour

(packed; 180 g) Medjool dates, halved, pitted

(83 g) powdered sugar

buttermilk yogurt

vanilla paste

Big-Batch Pancake and Waffle Mix recipe | Epicurious.com

unsalted butter,

Spicy Egg Sandwich with Sausage and Pickled Peppers recipe | Epicurious.com

red pepper flakes (optional)

muffins,

Harissa paste (for muffins)

feta cheese, thinly sliced

Peppadew peppers (about 3 oz.)

cilantro leaves

Mayonnaise (for muffins)

Sourdough Crepes recipe | Epicurious.com

Tbsp. (100 g) sourdough starter

(250 g) all-purpose flour, divided

Tbsp. unsalted butter, melted,

Grapeseed or vegetable oil (for pan)

Deep Dish Quiche with Garnishes recipe | Epicurious.com

recipe Our Favorite Pie Dough

shallots, finely chopped

Tbsp. olive oil

kosher salt, divided

Tbsp. finely chopped chives

half-and-half

tsp. black pepper

crème fraîche,

Braised Leeks, Peas, and Lettuce, prosciutto

Savory Dutch Baby for Two recipe | Epicurious.com

Tbsp. sugar

thyme leaves

Parmesan,

Tbsp. unsalted butter,

Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

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