Thursday: Breakfast, Lunch, Dinner
- Katherine Victoria Vananderland
- Dec 1, 2021
- 7 min read
There are smoothies at the end click the links to enjoy these great treats. Have a good day, thinking of you and wishing you a best day forward!
My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
Total Time Prep/Total Time: 30 min. Makes 8 servings
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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.
My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
Total Time Prep/Total Time: 30 min. Makes 4 servings
Ingredients
2-1/2 cups fresh broccoli florets
6 large egg, room temperature
1/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated Romano cheese
1/3 cup sliced pitted Greek olives
1 tablespoon olive oil
Shaved Romano cheese and minced fresh parsley
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Directions
Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, until crisp-tender, 4-6 minutes.
In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a large cast-iron or other ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, until eggs are nearly set, 4-6 minutes.
Broil 3-4 in. from heat until eggs are completely set, 2-4 minutes. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.
Nutrition Facts 1 wedge (calculated without shaved Romano cheese): 229 calories, 17g fat (5g saturated fat), 290mg cholesterol, 775mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 15g protein.
Cheese and Egg Casserole
For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona
Total Time Prep: 15 min. + chilling Bake: 40 min. Makes 10 servings
Ingredients
6 large eggs
2 cups Whole Milk
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese
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Directions
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.
Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.
SAUSAGE BREAKFAST CASSEROLE TIPS Do you have to brown sausage before putting it into the casserole? It’s not imperative but highly recommended because browning removes excess fat, providing more flavor to the finished product. If you don’t cook the sausage ahead of time, be sure to check that the meat is fully cooked after the 40-minute baking time and bake longer if needed. If you have leftover pork sausage, use it up in these pork sausage recipes.Can the egg casserole be frozen? Yes, you can freeze this egg and sausage casserole. Tightly wrap and freeze the unbaked casserole for up to 3 months (learn how to freeze a casserole the right way!). To bake, completely thaw in the refrigerator for 24 to 36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Have leftovers? Freeze individual servings of the cooked casserole for an easy morning breakfast by thawing and reheating in the microwave. Follow these other freezer tips to ensure your egg and sausage casserole comes out fresh. Nutrition Facts 1 serving: 271 calories, 18g fat (7g saturated fat), 151mg cholesterol, 736mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 14g protein.
My mother used to make these all the time for my family, so I'm just carrying on the tradition. They're quick to put together, and while they're in the oven I go get ready for the day. My children loved them, even when they were toddlers. —Lisa Walder, Urbana, Illinois
Total Time Prep/Total Time: 30 min. Makes 6 servings
Ingredients
12 thin slices deli turkey bacon
6 slices of cheddar quarter
12 large eggs
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Directions
Press 1 slice of beef onto the bottom and up the sides of each greased muffin cup, forming a shell. Arrange 2 cheese pieces in each shell. Break 1 egg into each cup.
Bake, uncovered, at 350° for 20-25 minutes or until eggs are completely set.
Nutrition Facts 2 muffin cups: 238 calories, 15g fat (7g saturated fat), 452mg cholesterol, 551mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 22g protein.
Chocolate Crepes with Raspberry Sauce
Total Time Prep: 25 min. + chilling Cook: 20 min. Makes 8 servings
Ingredients
1 cup fat-free milk
1/2 cup fat-free evaporated milk
2 large egg whites, room temperature
1 large egg, room temperature
1 cup all-purpose flour
1/4 cup plus 1/3 cup sugar, divided
1/4 cup baking cocoa
1/2 teaspoon salt
4-1/2 teaspoons cornstarch
1 cup water
4-1/2 cups fresh or frozen raspberries, thawed, divided
Optional: Whipped cream and confectioners' sugar
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Directions
In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour.
In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes.
Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.
Nutrition Facts 1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein.
Creamy Strawberry Crepes
Total Time Prep: 15 min. + chilling Cook: 25 min. Makes 7 servings
Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut
Ingredients
4 large eggs
1 cup 2% milk
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
filling:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped
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Directions
In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
Nutrition Facts 2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.
Smoothies:
Pear berry Smoothie with Kiwi for weight loss
INGREDIENTS
1 pear 1 kiwi, peeled 1/4 ripe avocado 1 cup frozen raspberries 1 cup raw spinach 3 ounces nonfat vanilla Greek yogurt 1/2 teaspoon flaxmeal 2 cups cold water
DIRECTIONS
Mix everything in a blender until smooth.
Enjoy immediately.
There are many smoothie options in this link click it to
see the ingredients.
Coconut milk smoothie ingredients
Here’s the thing: we usually use Greek yogurt in our smoothies to make them creamy and give us a protein boost. But what to do for dairy free? Coconut milk is a perfect stand-in for yogurt and milk in and vegan smoothies. It’s ultra creamy, and has a lovely coconut nuance to the flavor. If you’re worried about losing that protein from the yogurt, we have a few ideas for loading it on below!
This coconut milk smoothie is a spin-off on our perfect strawberry smoothie. Here are the ingredients you’ll need:
Frozen strawberries (or other frozen fruit: see below!)
Bananas (room temperature)
Full fat coconut milk
Water
Ice
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