Breakfast for the Original Copy Officer Captains and OCS OF 270,036 5/5/2021
- Katherine Victoria Vananderland
- May 4, 2021
- 6 min read
Its Cinco De Mayo time to celebrate Thursday's Birthdays we did it almost another week in the making. I will be in Brooklyn center about by noon today I think. I have to go to anchor house to pick some things up but, I have long term placement if I need. Praying in advance for miracles to be with you and bless your body.
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It’s hard to resist the caramel-coated treat. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
5 tablespoons plus 1/2 cup butter, divided
1-1/4 cups warm 2% milk (110° to 115°)
2 large eggs, room temperature
1-1/4 cups sugar, divided
1 teaspoon salt
5 cups all-purpose flour
1 teaspoon ground cinnamon
CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
3/4 cup chopped pecans, divided
OPTIONAL GLAZE:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
3 to 5 tablespoons 2% milk
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Directions
Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight.
Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture.
For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate.
For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.
Nutrition Facts 2 pieces: 334 calories, 15g fat (8g saturated fat), 52mg cholesterol, 207mg sodium, 45g carbohydrate (21g sugars, 1g fiber), 5g protein.
My four young children are experts at eating with their hands. This breakfast potato recipe (or "brunchskins") with veggies makes an easy finger food that they love. —Mindy Campbell, Rapid City, Michigan
Ingredients
6 medium baking potatoes (about 3 pounds)
1 tablespoon butter
1 each small sweet red, orange and green pepper, finely chopped
1 cup finely chopped fresh mushrooms
1/4 cup finely chopped red onion
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs, beaten
1-1/4 cups shredded cheddar cheese, divided
1/4 cup plus 6 tablespoons sour cream, divided
6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
3 green onions, chopped
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Directions
Preheat oven to 375°. Scrub and pierce potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 15-18 minutes or until tender, turning once.
When cool enough to handle, cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving 1/4-in.-thick shells.
In a large skillet, heat butter over medium heat. Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender. Stir in salt, pepper and 1 cup pulp (save remaining pulp for another use). Add eggs; cook and stir until eggs are thickened and no liquid egg remains. Stir in 1/2 cup cheese and 1/4 cup sour cream.
Spoon egg mixture into potato shells. Place on a 15x10x1-in. baking pan. Sprinkle with remaining 3/4 cup cheese. Bake 10-12 minutes or until heated through and cheese is melted. Top with remaining sour cream; sprinkle with bacon and green onions.
Breakfast Potato Tips
What are some other ways to make breakfast potatoes?
There are a lot of ways to make breakfast potatoes. You might like fresh potatoes that are cubed like home fries, hash browns from frozen shredded potatoes or a homey potato casserole to start your day. If you’re not sure what you want, these breakfast potato recipes can provide some inspiration.What should I do with the extra potato pulp?
Use the extra potato pulp to make potato pancakes or stir it into soups, chowders and casseroles. You could also turn the extra potato pulp into mashed potatoes and then use it in recipes that use leftover mashed potatoes.Is a baked potato healthy for breakfast?
Baked potatoes can be healthy for breakfast. Just be sure to use a modest amount of ingredients like cheese, butter and sour cream, because they're high in saturated fat.
Research contributed by Peggy Woodward, Senior Food Editor
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts 1 stuffed potato: 467 calories, 23g fat (11g saturated fat), 229mg cholesterol, 607mg sodium, 45g carbohydrate (5g sugars, 6g fiber), 21g protein.
Spiced Apple Oatmeal
These easy, apple-y oats give your family a warm and cozy breakfast no matter how busy you are. —Teri Rasey, Cadillac, Michigan
Ingredients
1/2 cup packed brown sugar
2 tablespoons lemon juice
2 tablespoons molasses
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 medium apples, peeled and cut into 1-inch slices
2 cups steel-cut oats
2 large eggs
2-1/2 cups water
2 cups 2% milk
1 cup refrigerated vanilla dairy creamer
Optional: Chopped pecans and additional milk
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Directions
Mix first 8 ingredients. Place apples in a greased 4-qt. slow cooker. Top with brown sugar mixture, then with oats.
Whisk together eggs, water, milk and creamer; pour over oats. Cook, covered, on low until oats are tender, 4-1/2 to 5 hours. If desired, serve with pecans and additional milk.
Editor's Note: This recipe was tested with Coffee-mate Natural Bliss vanilla coffee creamer. Test Kitchen TipsSteel-cut oats give this oatmeal more texture than old-fashioned or quick-cooking oats. If you start this before going to bed and cook it longer than 5 hours, you'll risk burning the outside edges of the oatmeal mixture. Health Tip: The oats plus apples add up to 5g fiber per serving, which will help keep you feeling full longer.
Nutrition Facts 1 cup: 290 calories, 7g fat (3g saturated fat), 49mg cholesterol, 109mg sodium, 53g carbohydrate (30g sugars, 5g fiber), 7g protein.
For our brunches, we bake eggs in cornbread cups. With cheddar sauce and more cheese sprinkled on top, they make a cute little meal-in-one package. —Lisa Speer, Palm Beach, Florida
Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup buttermilk
2 tablespoons sour cream
1/2 cup shredded sharp cheddar cheese
1/2 cup crumbled cooked bacon
12 large eggs
1/4 teaspoon salt
1/8 teaspoon onion flakes
TOPPING:
4 teaspoons butter
4 teaspoons all-purpose flour
1 cup 2% milk
1-1/4 cups shredded sharp cheddar cheese, divided
1/8 teaspoon dried thyme
1/4 teaspoon seasoned salt, divided
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Directions
Preheat oven to 375°. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper.
Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.
Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted.
Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.
Nutrition Facts 1 muffin: 262 calories, 15g fat (7g saturated fat), 244mg cholesterol, 598mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 14g protein.
Oregano, garlic and sage add savory flavor to these ground pork patties. I’ve had this Pennsylvania Dutch recipe for years, and it always brings compliments. —Diane Hixon, Niceville, Florida
Ingredients
1 pound ground pork
3/4 cup shredded cheddar cheese
1/4 cup buttermilk
1 tablespoon finely chopped onion
2 teaspoons rubbed sage
3/4 teaspoon salt
3/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
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Directions
In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour.
In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.
Nutrition Facts 1 patty: 162 calories, 11g fat (5g saturated fat), 49mg cholesterol, 323mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 13g protein.
When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia
Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
1 pound bulk Italian sausage
1 large onion, finely chopped
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
8 large eggs
1 cup crumbled feta cheese
Minced fresh parsley
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Directions
Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until almost tender, 6-8 minutes. Drain.
Meanwhile, in an ovenproof 12-in. skillet, cook and crumble sausage with onion over medium heat until no longer pink, 6-8 minutes. Remove from pan with a slotted spoon; wipe skillet clean.
In same pan, heat oil over medium-high heat. Add potatoes; sprinkle with salt and pepper. Cook until golden brown, 10-15 minutes, turning occasionally. Stir in sausage mixture. Remove from heat.
With the back of a spoon, make 8 wells in potato mixture. Break 1 egg into each well. Sprinkle with cheese.
Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley.
Nutrition Facts 1 serving: 460 calories, 29g fat (10g saturated fat), 234mg cholesterol, 761mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 21g protein.
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