Breakfast Meals:
Whenever I am shopping for and making these meals, I am reminded of the movie Father of the Bride when Steve Martin freaks out about the hot dog buns and and how the number of hot dogs sold in a package and the number of buns sold are not the same. The English muffins are sold in 6 or 9 count packages, the cheese is sold in 10 or 11 count packages, and the bacon is sold in 14 count packages. It's all a conspiracy!!!!!!
English Muffin Breakfast Sandwiches
12 English Muffins (any variety, but I think the whole wheat ones hold up the best)
6 slices cheddar cheese (or your preferred cheese; I like gouda, personally)
12 slices Canadian Bacon
12 large eggs
2 tsp. butter or margarine
- Split English muffins in 1/2 and arrange in a single layer on a baking sheet. Cover each 1/2 of each English muffin with 1/2 slice of cheese. Top with 1 slice Canadian Bacon.
- In a medium bowl, whisk eggs
- In a large skillet over medium-high heat, heat butter. Add eggs, and cook until just set but still runny. Using a spatula, flip eggs over and cook a little longer until just set. Do not overcook and let the eggs turn hard. Very important!
- Divide eggs into 12 portions and place 1 cooked egg portion on top of the Canadian Bacon. Top with second muffin 1/2, and allow to cool completely.
- Wrap each sandwich in aluminum foil or plastic wrap, label, and freeze wrapped sandwiches in a large zipper-lock freezer bag.
To reheat:
Remove sandwich from foil or plastic wrap and place on a paper towel on a plate. Microwave for about 90 seconds or until heated through.
Cinnamon Swirl French Toast
7 large eggs
3/4 cup whole milk
2 tsp. vanilla extract
2 TB. sugar
1 tsp. ground cinnamon
1/8 tsp. salt
24 slices cinnamon bread
- Preheat a griddle over medium heat.
- In a large, shallow bowl, whisk together all ingredients except bread
- Spray griddle with cooking spray.
- Dip one slice of bread in the egg mixture, turning to coat both sides. Place coated bread on the prepared griddle.
- Cook for 1 to 2 minutes or until golden brown. Flip over and cook for and additional 1-2 minutes.
- Stack cooked slices on plates or cookie cooling racks and allow to cool completely before placing in a zipper-lock plastic freezer bag, and freezing
To reheat:
Toast in the toaster or toaster oven on the dark setting or microwave 30 seconds per slice.
Buttermilk Pancakes
3 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
2 tsp. baking powder
1 tsp. baking soda
4 large eggs
3 1/4 cup buttermilk
1 tsp. vanilla extract
- Preheat griddle over medium heat.
- In a large bowl, whisk together dry ingredients. Add eggs, buttermilk, and vanilla. Whisk until just combined and no lumps remain.
- Coat griddle with cooking spray. Spoon 1/4 cup batter onto the cooking surface for each pancake. Cook until bubbles begin to dot surface of pancake. Use a spatula to flip over pancakes, and cook until golden brown on the second side.
- Cool pancakes completely on baking sheets or cookie cooling racks, stack in freezer bags, label, and freeze.
To reheat:
Microwave 20-30 seconds per pancake.
Breakfast Burritos
The recipe calls for ham so I used up the rest of the Canadian Bacon from the breakfast sandwiches and then I put breakfast sausage in the rest.
I didn't put the waffle recipe on here because it only makes 8 waffles and felt time consuming so I won't be making them again. Plus, I have three ridiculously hungry ALL THE TIME boys who would devour all 8 waffles in one sitting. It was not an efficient use of my time. If you really want the recipe, let me know and I'll get it to you.
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