Monday; Breakfast, Lunch, Dinner All for you and One for all I love you with great ambition we will
- Katherine Victoria Vananderland
- Sep 13, 2021
- 8 min read
Both kids and adults will love these yummy pancakes. Invite your little ones to help decorate their snowmen and they’ll jump out of bed in a hurry! —Phyllis Schmalz, Kansas City, Kansas
Ingredients
1 cup complete buttermilk pancake mix
3/4 cup water
1/3 cup mashed ripe banana
1 teaspoon confectioners' sugar
Pretzel sticks, chocolate chips, dried cranberries and/or halved banana slices
Buy IngredientsPowered by Chicory
Directions
In a small bowl, stir the pancake mix, water and banana just until moistened.
Pour a scant 1/2 cup batter onto a greased hot griddle, making three circles to form a snowman. Turn when bubbles form on top. Cook until the second side is golden brown. Transfer to a serving plate. Repeat with remaining batter.
Sprinkle with confectioners' sugar. Decorate snowmen with pretzels, chocolate chips, cranberries and/or banana if desired.
Nutrition Facts 1 snowman (calculated without decorations): 133 calories, 1g fat (0 saturated fat), 0 cholesterol, 417mg sodium, 28g carbohydrate (7g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch.
Three-Cheese Quiche
Try eggs and cheese at their best. Guests often comment on how tall, light and fluffy this crustless entree is. You'll love it! —Judy Reagan, Hannibal, Missouri
Ingredients
7 large eggs
5 large egg yolks
1 cup heavy whipping cream
1 cup half-and-half cream
1 cup shredded part-skim mozzarella cheese
3/4 cup shredded sharp cheddar cheese, divided
1/2 cup shredded Swiss cheese
2 tablespoons finely chopped oil-packed sun-dried tomatoes
1/4 teaspoon dried basil
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 350°. In a large bowl, combine eggs, egg yolks, whipping cream, half-and-half, mozzarella cheese, 1/2 cup cheddar cheese, Swiss cheese, tomatoes, seasoning blend and basil; pour into a greased 9-in. deep-dish pie plate. Sprinkle with remaining cheddar cheese.
Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts 1 piece: 449 calories, 37g fat (21g saturated fat), 524mg cholesterol, 316mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 22g protein.
We created this recipe so folks could enjoy the festive flavor of gingerbread at breakfast. For a pretty look, sprinkle the waffles with confectioners’ sugar.— Taste of Home Test Kitchen
Ingredients
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 large egg, separated, room temperature
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter, melted
1/8 teaspoon cream of tartar
Confectioners' sugar, optional
Buy IngredientsPowered by Chicory
Directions
In a large bowl, combine the first 7 ingredients. In a small bowl, beat the brown sugar and egg yolk until fluffy; add the buttermilk, molasses and butter. Stir into dry ingredients just until combined.
In another small bowl, beat the egg white and cream of tartar until stiff peaks form. Gently fold into batter. Quickly spoon onto a preheated waffle maker. Bake according to manufacturer's directions until golden brown. Sprinkle with confectioners' sugar if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts 2 filled pita half: 353 calories, 11g fat (6g saturated fat), 78mg cholesterol, 621mg sodium, 59g carbohydrate (33g sugars, 1g fiber), 6g protein.
My family looks forward to these rich and delicious egg bundles. They’re perfect for holidays, brunches and birthdays. Thanks to air-frying, they’re fast, too! —Cindy Bride, Bloomfield, Iowa
Ingredients
5 sheets phyllo dough (14x9 inches)
1/4 cup butter, melted
2 ounces cream cheese, cut into 4 pieces
4 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fully cooked ham
1/4 cup shredded provolone cheese
2 teaspoons seasoned bread crumbs
2 teaspoons minced chives
Buy IngredientsPowered by Chicory
Directions
Preheat air fryer to 325°. Place 1 sheet phyllo dough on a work surface; brush with butter. Layer with 4 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to keep it from drying out.) Cut layered sheets crosswise in half, then lengthwise in half.
Place each stack in a greased 4-oz. ramekin. Fill each with a piece of cream cheese. Carefully break an egg into each cup. Sprinkle with salt and pepper; top with ham, cheese, bread crumbs and chives. Bring phyllo together above filling; pinch to seal and form bundles.
Place ramekins on tray in air-fryer basket; brush with remaining butter. Cook until golden brown, 10-12 minutes. Serve warm.
Test Kitchen tipIf you don’t have an air fryer, you can make this recipe in an oven. Nutrition Facts 1 bundle: 301 calories, 24g fat (13g saturated fat), 241mg cholesterol, 522mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 12g protein.
Slow-Cooker Frittata Provencal
This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, Pennsylvania
Ingredients
1/2 cup water
1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
12 large eggs
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 cloves Minced Garlic
1 cup Guryear
1/2 cup chopped soft sun-dried tomatoes (not packed in oil)
Buy IngredientsPowered by Chicory
Directions
Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water.
In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker).
In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack.
Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.
Nutrition Facts 1 wedge: 245 calories, 14g fat (5g saturated fat), 385mg cholesterol, 338mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1/2 fat.
The best part about these creative and convenient bread bowls is that you can fill them with whatever you want. This is one of our favorite breakfasts. —Patrick Lavin, Jr., Birdsboro, Pennsylvania
Ingredients
1/2 cup chopped pancetta
4 crusty hard rolls (4 inches wide)
1/2 cup finely chopped fresh mushrooms
4 large eggs
1/4 cup shredded Gruyere or fontina cheese
Italian Seasoning
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 350°. In a small skillet, cook pancetta over medium heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Meanwhile, cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet.
Add mushrooms and pancetta to bread shells. Carefully break an egg into each; sprinkle eggs with salt and pepper. Sprinkle with cheese. Bake 18-22 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Nutrition Facts 1 breakfast bowl: 256 calories, 13g fat (5g saturated fat), 206mg cholesterol, 658mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 14g protein.
For a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig - Lindenwood, Illinois
Ingredients
2 cups pancake mix
1-1/2 cups Whole Milk
1 large egg
1 tablespoon extra virgin olive oil
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Butter and maple syrup
Buy IngredientsPowered by Chicory
Directions
In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries.
Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.
Nutrition Facts 1 each: 200 calories, 4g fat (1g saturated fat), 36mg cholesterol, 527mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.
Breakfast Pizza Skillet
I found the recipe for this hearty stovetop dish several years ago and changed it to fit our tastes. When I served it at a Christmas brunch, it was an instant hit. —Marilyn Hash, Enumclaw, Washington
Ingredients
1 pound bulk Italian sausage
5 cups frozen shredded hash brown potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced mushrooms
4 large eggs, lightly beaten
1 cup shredded cheddar cheese
Sour cream and salsa, optional
Buy IngredientsPowered by Chicory
Directions
In a large skillet, cook sausage over medium heat until no longer pink. Add the potatoes, onion, green pepper, salt and pepper. Cook over medium-high heat for 18-20 minutes or until the potatoes are browned.
Stir in mushrooms. Pour eggs over the potato mixture. Arrange tomato slices on top. Sprinkle with cheese.
Cover and cook over medium-low heat for 10-15 minutes or until eggs are completely set (do not stir). Serve with sour cream and salsa if desired.
Nutrition Facts 1 each: 445 calories, 33g fat (14g saturated fat), 219mg cholesterol, 873mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 21g protein.
Crispy Mashed Potato & Stuffing Patties
Talk about a fun way to use holiday leftovers! Making this turkey and stuffing patty is so fast. The family looks forward to this breakfast treat every year. —Kellie Ferea, Casa Grande, Arizona
Ingredients
2 large eggs, lightly beaten
2 tablespoons finely chopped onion
2 cups leftover mashed potatoes
2 cups leftover chopped cooked turkey
2 cups leftover stuffing
2 tablespoons butter
2 tablespoons extra virgin olive oil
Unsweetened applesauce, optional
Buy IngredientsPowered by Chicory
Directions
In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into skillet; press to flatten slightly. Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels. If desired, serve with applesauce.
Nutrition Facts 2 patties: 364 calories, 19g fat (6g saturated fat), 118mg cholesterol, 628mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 20g protein.
I’m always looking for healthier ways to incorporate my chocolate addiction into every meal. I’ve made this with peanut butter chips with bananas, and white chocolate and mint chocolate chips with raspberries.—Rachel Strong, Moseley, Virginia
Ingredients
3-3/4 cups water, divided
1/4 teaspoon salt
2 cups old-fashioned oats
1/4 cup toasted wheat germ
1/2 cup baking cocoa
1/3 cup sugar
2 teaspoons vanilla extract
1 cup dried cherries plus additional cherries
Miniature semisweet chocolate chips, optional
Sweetened whipped cream, optional
Sliced Almonds, Optional
Buy IngredientsPowered by Chicory
Directions
In a large saucepan, bring 3-1/4 cups water and 1/4 teaspoon salt to a boil. Stir in oats and wheat germ; reduce heat and simmer, uncovered, until water is absorbed, about 5 minutes.
Meanwhile, combine cocoa, sugar, vanilla and remaining water; stir until smooth. Add chocolate mixture and cherries to oats; stir until well combined and heated through. Serve topped with additional cherries and, if desired, miniature chocolate chips and sweetened whipped cream.
Nutrition Facts 1-1/4 cups: 410 calories, 5g fat (1g saturated fat), 0 cholesterol, 153mg sodium, 86g carbohydrate (45g sugars, 8g fiber), 10g protein.
I keep frozen Tater Tots on hand for meals like this yummy Tater Tot casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada
Ingredients
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
6 ounces Canadian bacon, cut into 1/2-inch strips
4 cups frozen Tater Tots, thawed
6 large eggs, lightly beaten
1/2 cup reduced-fat sour cream
1/2 cup half-and-half cream
3/4 teaspoon garlic powder
1-1/2 cups shredded cheddar cheese
1/4 cup mushrooms
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add Canadian bacon; cook until lightly browned, 1-2 minutes, stirring occasionally. Remove from heat.
Line bottom of a greased 11x7-in. baking dish with Tater Tots; top with Canadian bacon mixture. In a large bowl, whisk eggs, sour cream, cream and seasonings until blended. Stir in cheese; pour over top. Bake, uncovered, until golden brown, 35-40 minutes.
Nutrition Facts 1 piece: 443 calories, 29g fat (12g saturated fat), 243mg cholesterol, 917mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 22g protein.
Upside-Down Orange French Toast
I like to serve this for breakfast when we have overnight guests or for a holiday brunch. It gives Florida visitors a taste of sunshine! —Barbara Carlucci, Orange Park, Florida
Ingredients
1/2 cup butter, melted
1/2 cup sugar
1/4 cup chopped pecans
1/8 Cup Vanilla Extract
2 teaspoons ground cinnamon
12 slices French bread (3/4 inch thick)
4 ounces cream cheese, softened
8 large eggs
1 Cup Canada Dry
1/2 teaspoon butter
Buy IngredientsPowered by Chicory
Directions
Place butter in a 13x9-in. baking dish. Combine the sugar, pecans, orange zest and cinnamon; sprinkle over butter. Arrange bread in dish. Spread with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if desired and butter flavoring; pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. To serve, invert slices onto plates.
Nutrition Facts 2 pieces: 517 calories, 33g fat (16g saturated fat), 343mg cholesterol, 470mg sodium, 42g carbohydrate (21g sugars, 2g fiber), 14g protein.
Comments