Daily Dish for the Original Copy Officer Captain Family and 270,036 OCS
- Katherine Victoria Vananderland
- Mar 24, 2021
- 10 min read
Get the website from Taste of Home - 5 Ingredient Recipes - https://www.tasteofhome.com/collection/5-ingredient-easter-brunch-recipes/
You bring me so much love that I made a breakfast for you for brunch if you like to blend breakfast tomorrow with lunch. Some New recipes and great abundance of good food for the soul. Listen to this message and be motivated and encouraged from Joel Osteen. I love you and put a picture to remind you that you can save the image and use it for your creative arts when you have expressive art therapy. I am so happy to make meals for you its so easy now at taste of home. They make it easy and now I'll try to do three meals a day for you. No dietitian will know what I do because I have a science to my methods.
Ingredients
1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
2 cups shredded part-skim mozzarella cheese
8 large eggs
2 cups 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
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Directions
Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.
In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese.
Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Test Kitchen TipsUse spicy or mild Italian sausage in the recipe for a flavor twist. It’s usually cheaper to buy cheese in blocks rather than already shredded. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then use my food processor to shred it myself. I store the shredded cheese in the freezer so I have it when I need it. Here are 60 hearty breakfast casserole recipes for breakfast tomorrow!
Nutrition Facts 1 piece: 283 calories, 19g fat (6g saturated fat), 160mg cholesterol, 662mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 15g protein.
Ingredients
8 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
4 teaspoons chicken bouillon granules
16 large eggs, lightly beaten
Optional:Minced fresh parsley, tarragon and chives
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Directions
In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.
Nutrition Facts 3/4 cup: 304 calories, 24g fat (11g saturated fat), 464mg cholesterol, 692mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 15g protein.
Ingredients
2 slices sourdough bread
1 tablespoon vanilla Greek yogurt
1 large egg
1 slice cheddar cheese
2 cooked bacon strips
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Directions
Using a biscuit cutter or round cookie cutter, cut out center of 1 slice of bread (discard center or save for another use). Spread mayonnaise on 1 side of bread slices. In a large skillet coated with cooking spray, lightly toast cutout slice, mayonnaise side down, over medium-low heat. Flip slice; crack an egg into center. Add remaining bread slice mayonnaise side down, to skillet; layer with cheese and bacon.
Cook, covered, until egg white is set, yolk is soft-set and cheese begins to melt. If needed, flip slice with egg to finish cooking. To assemble sandwich, use solid slice as bottom and cutout slice as top.
Test Kitchen tipsNothing perks up a grilled cheese sandwich more than a slice of fresh tomato. Go ahead and add it just after the cheese melts but before you assemble the sandwich. Mayo may seem like a strange ingredient to spread on the outside of the bread, but when it's grilled, it melts quickly and creates a beautiful golden brown color.
Nutrition Facts 1 sandwich: 610 calories, 34g fat (11g saturated fat), 240mg cholesterol, 1220mg sodium, 46g carbohydrate (4g sugars, 2g fiber), 30g protein.
Ingredients
1/3 cup packed brown sugar
2 tablespoons butter
2 large apples, cut into 1/2-inch slices
1/4 cup chopped pecans, toasted
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Directions
In a large skillet, cook and stir brown sugar and butter over medium heat until sugar is dissolved. Add apples; cook, uncovered, over medium heat for 5-7 minutes or until tender, stirring occasionally. Stir in pecans. Serve warm.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1/2 cup: 155 calories, 8g fat (3g saturated fat), 10mg cholesterol, 43mg sodium, 23g carbohydrate (21g sugars, 2g fiber), 1g protein.
Ingredients
4 large eggs
1/4 cup water
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped tomato
1 green onion, chopped
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Directions
In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.
Nutrition Facts 1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.
Ingredients
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 pound bacon strips
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Directions
Preheat oven to 350°. Line a 15x10x1-in. pan with foil.
In a shallow bowl, mix brown sugar and cinnamon. Cut bacon strips crosswise in half; dip in sugar mixture to coat. Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes. Freeze option: Freeze cooled bacon twists in freezer containers, separating layers with waxed paper. If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350° oven before serving.
Nutrition Facts 1 bacon twist: 35 calories, 2g fat (1g saturated fat), 5mg cholesterol, 81mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 2g protein.
Ingredients
4 frozen low-fat multigrain waffles
1/2 cup almond butter or creamy peanut butter
2 cups strawberry yogurt
2 large bananas, sliced
2 cups sliced fresh strawberries
Toasted chopped almonds, optional
Maple syrup, optional
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Directions
Toast waffles according to package directions. Spread each waffle with 2 tablespoons almond butter. Cut waffles into bite-sized pieces.
Layer half the yogurt, bananas, strawberries and waffle pieces into 4 parfait glasses. Repeat layers. If desired, top with toasted almonds and maple syrup. Serve immediately.
Nutrition Facts 1 serving: 469 calories, 20g fat (4g saturated fat), 6mg cholesterol, 337mg sodium, 65g carbohydrate (39g sugars, 8g fiber), 15g protein.
Ingredients
6 bacon strips, diced
2 tablespoons diced onion
3 medium potatoes, cooked and cubed
6 large eggs, beaten
Salt and pepper to taste
1/2 cup shredded cheddar cheese
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Directions
In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from center to sides of pan. Pour eggs into center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture.
Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.
Nutrition Facts 1 serving: 464 calories, 29g fat (11g saturated fat), 321mg cholesterol, 487mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 21g protein.
Ingredients
12 bacon strips, chopped
12 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
10 flour tortillas (8 inches), warmed
1-1/2 cups shredded cheddar cheese
4 green onions, thinly sliced
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Directions
In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Remove all but 1-2 tablespoons drippings from pan.
Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat.
Spoon about 1/4 cup egg mixture onto center of each tortilla; sprinkle with cheese, bacon and green onions. Roll into burritos.
Freeze option: Cool eggs before making burritos. Individually wrap burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.
Health Tip: Breakfast burritos can be a smart choice to start the day because they include a good amount of protein. Make these healthier: Use whole wheat tortillas, skip the bacon, reduce the cheese and add veggies.
Nutrition Facts 1 burrito: 376 calories, 20g fat (8g saturated fat), 251mg cholesterol, 726mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 19g protein.
Ingredients
3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
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Directions
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.
Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.
Sheepherder’s Breakfast Tips What do I do with leftover bacon grease? Save your leftover bacon fat in the fridge to use in a variety of ways. Try baking with it, adding it to ice cream or any of these other bacon grease ideas.Are there any variations I can make with this recipe? This top-rated breakfast recipe can easily be adjusted to suit your tastes. Feel free to use country pork sausage instead of bacon or make it vegetarian by eliminating the meat and replacing the ¼ cup reserved bacon drippings with oil or butter.Can I make this with more or less eggs? Yes, you can make this recipe with more or less eggs! Make as many wells in the potato mixture for as many eggs as you need. If you've got eggs left over, use them up in any of these egg recipes.
Nutrition Facts 1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.
Ingredients
1 pound lean ground turkey
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground ginger
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Directions
Crumble turkey into a large bowl. Add the salt, sage, pepper and ginger; mix lightly but thoroughly. Shape into eight 2-in. patties.
In a greased cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 165° and juices run clear, 4-6 minutes on each side.
Nutrition Facts 1 patty: 85 calories, 5g fat (1g saturated fat), 45mg cholesterol, 275mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.
Ingredients
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
1/4 cup butter, melted
10 teaspoons strawberry preserves
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Directions
In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar.
Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves.
Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).
Nutrition Facts 1 each: 178 calories, 5g fat (3g saturated fat), 12mg cholesterol, 323mg sodium, 31g carbohydrate (14g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
Ingredients
6 large eggs
1 cup 2% milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Thinly sliced green onions, optional
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Directions
Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Bake at 375° until eggs are set, 20-25 minutes.
Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place seam side down on a serving platter. Cut into 3/4-in. slices. If desired, sprinkle with green onions.
Nutrition Facts 2 slice: 204 calories, 12g fat (6g saturated fat), 238mg cholesterol, 393mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 13g protein.
Ingredients
1/4 pound bulk pork sausage
2 tablespoons butter
2 to 3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cups whole milk
Warm biscuits
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Directions
In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.
Biscuits and Sausage Gravy Tips What can I add to sausage gravy? To add more flavor to your gravy, consider stirring in some fresh herbs like chopped thyme or parsley (learn how to grow fresh herbs!).How can I thicken gravy without flour? Cornstarch and arrowroot are gluten-free thickening agents you can try. They’ll also keep your sauce clear and cloud-free. You’ll need about 1 tablespoon for every cup of liquid in the recipe. To use, mix the agent with equal parts water to create a slurry and pour it into the pot. Whisk continuously over high heat until the agent is well incorporated and the sauce starts to thicken.Can I reheat sausage gravy? Yes, you can reheat sausage gravy. The trick to reheating gravy is to start it at a low temperature, and then whisk vigorously once it comes to a boil to mix the ingredients back together.Can I make this recipe without milk? You can make this breakfast recipe without milk. Try substituting the whole milk with heavy cream or skim milk. Do keep in mind that using a milk alternative may thin out your gravy. Nutrition Facts 3/4 cup: 337 calories, 27g fat (14g saturated fat), 72mg cholesterol, 718mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 10g protein. Reviews
Ingredients
4 cups vanilla almond milk
1 cup steel-cut oats
1 cup dried cherries
1/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Additional almond milk, optional
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Directions
In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cook, covered, on low until oats are tender, 7-8 hours.
Stir before serving. If desired, serve with additional milk.
Health Tip: Nutritionally, steel cut oats are about the same as rolled oats, so take your pick. Skip instant oatmeal mixes, which have a lot of added sugar.
Editor's Note
Steel-cut oats are also known as Scotch oats or Irish oatmeal.
Nutrition Facts 3/4 cup: 276 calories, 4g fat (0 saturated fat), 0 cholesterol, 306mg sodium, 57g carbohydrate (35g sugars, 4g fiber), 5g protein.
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