Breakfast

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings

This recipe has always been a part of my family since I was a little kid. I remember my grandma used to make this French Toast all the time! I called it “The best” because it is! The name speaks for itself! Don’t believe me? Well, you just have to try and taste it yourself. As perfect as this recipe already is, feel free to add more ingredients to it if you wish. I am sure that you can do a lot to make this recipe even better! Have the most wonderful day, friends, and I hope you all love and appreciate this recipe today. Don’t forget to share this with your peers as well. Enjoy!

Ingredients:

4 large Eggs
3 tablespoons heavy whipping cream
8 oz (8 slices) of Brioche bread
1 tablespoon brown sugar
Pinch of salt
1 teaspoon pure vanilla extract
dash of cinnamon (optional)

Directions:

1. Prepare the bread and slice it into two. Set them aside.

2. Add eggs, vanilla extract, sugar, heavy cream, salt, and sugar into a mixing bowl. Whisk until well combined.

3. Put a large pan on the stove and turn the heat to medium-low.

4. Add a spoonful of canola oil, then allow it to become hot. Swirl the pan to cover the entire bottom with oil.

5. Coat each bread slice with the egg mixture.

6. Place the coated bread slices into the pan and cook each side for about 3 minutes or until they turn golden brown. Make sure to toast them in batches to prevent overcrowding.

7. Remove from pan onto a clean plate. Repeat the process to the rest of the bread slices.

8. Serve with your preferred toppings.

9. Serve and enjoy!

Note:

The egg mixture usually coats eight bread slices.

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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 12 Servings

This recipe has always been a part of my family since I was a little kid. I remember my grandma used to make these delicious muffins all the time! I would always go to her house on weekends just to eat all her delicious dishes! I am so grateful to her for a lot of things including this recipe. Now, I get to share it with you as well. How awesome is that? I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! You are more than welcome to add more ingredients if you wish. I know that you can do a lot to take this very simple recipe to the next level! Don’t forget to share this recipe. Have a great day, friends. Enjoy!

Ingredients:

12 large Eggs
1/2 c milk (I used skim)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
3/4 c shredded cheddar cheese divided
8 ounces ham steak cubed
2 green onions sliced thin

Directions:

1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

2. Apply cooking spray in a muffin tin, then set it aside.

3. Add milk, eggs, and spices into a large mixing bowl. Whisk until well mixed.

4. Add ham, green onions, and 1/2 cup of shredded cheese. Stir until well mixed.

5. Fill the muffin tins with the mixture.

6. Sprinkle the rest of the cheese over each muffin.

7. Place them inside the preheated oven and bake for about 30 minutes or until done.

8. Remove from the oven and allow the muffins to cool at room temperature.

9. Serve warm and enjoy!

Nutrition Facts:

Serving: 1egg muffin, Calories: 120kcal (6%) | Carbohydrates: 2.6g (1%) | Protein: 11.3g (23%) | Fat: 7g (11%) | Saturated Fat: 2.7g (17%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.3g | Cholesterol: 198.5mg (66%) | Sodium: 271.6mg (12%) | Potassium: 118.6mg (3%) | Sugar: 1.8g (2%) | Vitamin A: 345IU (7%) | Vitamin C: 0.5mg (1%) | Calcium: 78mg (8%) | Iron: 1mg (6%)

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Prep Time: 45 mins | Cook Time: 6 mins | Total Time: 1 hr | Yield: 16 Servings

I will never get tired of eating these luscious egg rolls! Every bite of these bad boys is like a rainy Sunday afternoon where you just want to lie down in bed and relax! It’s so smooth that you will thank me for this recipe! Have a beautiful day, friends. Enjoy!

Ingredients:

2 lbs. Ribeye steak, cooked, chopped into small pieces
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon pepper
1/4 c butter, divided
2 green bell peppers, chopped
1 medium onion, chopped
10 pieces provolone cheese, diced
1-2 c vegetable oil
16 Egg roll wrappers

Directions:

1. Add the rib-eye steaks inside a resealable bag, then add the seasonings and Worcestershire sauce. Shake the bag until the steaks are well coated. Allow them to marinate for about 30 minutes or more.

2. Place a large cast-iron skillet on the stove and turn the heat to medium.

3. Add 2 tbsp of butter and allow it to melt.

4. Add the steaks and cook for about 4 minutes on each side.

5. Remove the steaks from the skillet onto a baking sheet.

6. Place the steaks inside the oven and bake for about 15 minutes at 400 degrees F. Make sure to flip them halfway through the cooking process.

7. In the same skillet, add butter and allow it to melt.

8. Add the onions and bell pepper, then sauté until soft. Remove the skillet from the heat.

9. Slice the steaks into bite-size pieces, then put them into the skillet with the sauteed veggies. Stir until well mixed.

10. Add the provolone cheese slices, then stir until well mixed.

For The Egg Rolls:

1. Use water to moisten each of the egg roll wrappers.

2. Add several tablespoons of the mixture in the middle of each wrapper.

3. Fold the sides towards the middle, then fold the bottom side towards the middle as well and seal. Repeat the process with the rest of the ingredients.

4. Place a large frying pan on the stove and turn the heat to medium-high.

5. Add oil and allow it to become hot.

6. Add egg rolls and cook until golden brown. Make sure to cook them in batches to prevent overcrowding.

7. Remove from the skillet onto a clean plate lined with paper towels to drain any excess oil.

8. Serve hot with your preferred sauce. Enjoy!

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Yield: 4 to 6 Servings

This might be the healthiest breakfast dish I have ever tried! This Frittata is just too perfect! The combination of all the ingredients is so balanced that they make one delicious meal! Serve this with fruits and veggies, and you have yourself a breakfast to remember! I have listed all the things that you will be needing so you just have to follow them step by step and you are good to go! Have a spectacular day, friends. Enjoy!

Ingredients:

Egg Mixture:

1 c milk (or almond milk if dairy intolerant)
1 1/2 teaspoons pink or grey sea salt (or to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder (optional, to taste)
a dash of cayenne
pinch of chopped chives and parsley, if on hand.

Sauteed Veggies:

a heaping tablespoon of coconut oil and melt on a medium-high setting.
chopped onion (I often use 2 medium)
1/2 chopped red pepper
a big handful of spinach, chard or kale, chopped
1/2 – 3/4 c chopped ham, bacon, or sausage, optional
Optional: add 1/2 c or more melting shredded cheese on top for the last 10 minutes

Directions:

For the Egg Mixture:

1. In a large mixing bowl, add all the ingredients for the egg mixture. Whisk until well mixed.

For the Sauteed Veggies:

1. Prepare the oven and preheat to 325 degrees F.

2. Place a cast-iron skillet on the stove and turn the heat to medium.

3. Add a bit of oil and allow it to become hot.

4. Add the onions and sauté until soft.

5. Add the rest of the veggies and sauté until soft.

6. Add the meat of your choice, then cook until brown.

7. Add the egg mixture, then place the skillet inside the preheated oven and cook for about 25 minutes or until the top turns golden brown.

8. Serve immediately with more veggies or fruits. Enjoy!

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Total Time: 30 mins | Yield: 8 Servings

This recipe has always been my ultimate comfort food! Every time I eat this Sheepherder’s breakfast, I feel at home! My Grandma made this all the time! I love waking up to the smell of this superb breakfast meal. You won’t be needing anything else if you have this because it is a complete meal already! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to tweak this recipe to your liking. I made notes on the bottom so you have an idea of the alternatives. Have a blessed day, friends, and I hope you are all well today. Make sure to share this recipe with your peers as well. Enjoy!

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 tsp salt
1/4 tsp pepper
1 c shredded cheddar cheese

Directions:

1. Place a large skillet on the stove and turn the heat to medium.

2. Add bacon and onion, then cook until crispy. Reserve 1/4 cup of bacon grease and remove the rest.

3. Add the hash browns into the skillet and cook for 10 minutes until golden brown.

4. Flip each potato, then create eight holes, then add one cracked egg in each hole. Season with salt and pepper to taste.

5. Cook for another 10 minutes or until the eggs are cooked.

6. Sprinkle a generous amount of cheese over each egg and allow it to melt.

7. Serve immediately and enjoy!

Notes:

You can use pork sausage for this recipe instead of bacon.

You can use butter or oil instead of bacon grease.

You can add more eggs if you want.

Nutrition Facts:

1 Serving: 354 Calories | 22g Fat (9g saturated fat) | 222mg Cholesterol | 617mg Sodium | 22g Carbohydrate (2g sugars, 1g fibre) |17g Protein

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Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings

I always call this dish breakfast for champions because it is! Talk about a complete meal. Hash browns, bacon, and eggs. What’s not to like? Oh, man, you have got to give this recipe a try, I’m telling you! This will be the best decision you will ever make today! As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a beautiful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 (20-ounce) package refrigerated hash brown potatoes
2 tbsp unsalted butter, melted
1 tbsp olive oil
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp garlic powder
Kosher salt and freshly ground black pepper, to taste
1 c shredded cheddar cheese
12 slices bacon
6 large Eggs
3 tbsp freshly grated Parmesan
2 tbsp chopped fresh chives

Directions:

1. Prepare the oven and preheat to 200 degrees C or 400 degrees F.

2. Apply cooking spray on a baking sheet.

3. Arrange the hashbrowns on the bottom of the prepared baking sheet.

4. In a mixing bowl, add olive oil, butter, basil, thyme, garlic powder, salt, pepper, and oregano. Transfer into the baking sheet and stir until well mixed.

5. Sprinkle a generous amount of cheese on top.

6. Put it inside the preheated oven and bake for about 25 minutes or until the sides turn brown.

7. Remove from the oven and make six wells over.

8. Fill each well with bacon slices and eggs.

9. Sprinkle Parmesan cheese, salt, and pepper on top of the eggs.

10. Bake for about 10 minutes or until the eggs are cooked.

11. Remove from the oven and sprinkle freshly chopped chives on top.

12. Serve hot and enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!