Breakfast

Prep Time: 1 hr | Cook Time: 40 mins | Servings: 4

These crepe rolls are almost like savory cinnamon rolls, except they are filled with spinach, and mushrooms and topped with an egg.

Ingredients

Crepes:

1 1/4 (or more) cups whole milk
2 large eggs
1 c. unbleached all-purpose flour
Melted butter
1/4 tsp salt

Filling:

4 c. (24 oz.) mushrooms, sliced
2 tbsp olive oil
1 1/2 tbsp unsalted butter
2 tbsp minced shallots
1 tsp minced rosemary needles
1/2 lemon, juiced
7 c. baby spinach
Sea salt and freshly ground pepper, to taste
1 1/2 tsp minced garlic
1 1/2 tsp fresh thyme leaves

To Assemble:

6 oz. Parmesan, finely grated
5 large eggs, divided
1/2 c. fresh goat cheese
Large-flake sea salt, such as Maldon
Chives

How to make Crepe Rolls

Crepes:

Step 1: Whisk the eggs and salt in a large bowl. To make a paste, slowly stir in the flour, then, add the milk little by little. Into a medium bowl, strain the mixture and allow it to stand for about an hour.

Step 2: Add more milk if needed 1 tbsp at a time until your batter has a heavy whipping cream consistency.

Step 3: Brush butter on the bottom of a hot nonstick skillet on medium-high heat. Pour in 4 tbsp of the batter, swirling the pan to evenly coat the bottom.

Step 4: Once fully cooked and one side is golden, flip the crepe and cook the other side for another 30 seconds. To a plate, transfer the crepe and cook the rest of the batter.

Filling:

Step 6: In a large skillet, heat the oil over high heat. Once hot, add the mushrooms and cook for about 5 minutes until reduced in size, stirring often. Then, add the shallots, garlic, thyme, rosemary, and butter. Stir and cook for another 30 seconds. To taste, season with salt and pepper. Then, squeeze in the lemon juice.

Step 7: Fold in the spinach until wilted. Then, take the skillet off the heat.

To Assemble:

Step 8: Prepare the oven. Preheat it to 425 degrees. In the lowest row of the oven, place the rack.

Step 9: Overlay two crepes by 3 inches on a clean work surface. In a row in the middle of the crepes, spoon 3 large tbsp of the mushroom mixture.

Step 10: On top of the filling, crumble 2 tbsp of goat cheese. In a small bowl, beat an egg. Brush the egg wash on all the corners of the crepes.

Step 11: Into a log, gently roll the crepes, then roll it into a coil shape. Do the same with the rest of the crepes and filling.

Step 12: In a 10-inch cast-iron pan, place the rolls and brush them with the egg wash. On top, sprinkle the Parmesan. Using the back of a spoon, gently create a divot in the middle of each crepe. Into each divot, crack an egg.

Step 13: Place in the preheated oven and bake for about 10 to 15 minutes or until the egg whites are opaque, but the yolks are still runny. At this point, the crepes should be super crispy and golden on the outside.

Step 14: Serve the Crepe Rolls right away garnished with some chopped chives and salt. Enjoy!

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Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Servings: 36 | Yield: 3 dozen cookies

This salted caramel, chocolate chip cookies are my favorites! They are thick, soft, and packed with caramel. I love the combination of sweet with a bit of salty taste of these cookies.

These chewy, soft, and thick cookies fly super fast! I always make sure to whip up a big batch. These cookies are stuffed with gooey caramel and topped with crunchy coarse salt. Rich and buttery caramel-y cookies that are seriously addicting!

Ingredients

1 c. unsalted butter, softened
3 c. all-purpose flour
1 tsp baking soda
1 ¾ c. brown sugar
¼ c. white sugar
2 large eggs
1 tsp coarse salt
18 unwrapped caramel candies (like Werther’s®), each cut into 6 pieces
2 tsp vanilla extract
2 c. chocolate chips

HOW TO MAKE SALTED CARAMEL CHOCOLATE CHIP COOKIES

Ready the oven. Preheat it to 175 degrees C or 350 degrees F.

Place the baking soda, flour, and salt in a medium mixing bowl. Mix well until blended.

Place the butter, white sugar, and brown sugar in a different mixing bowl. Using an electric mixer, beat until well mixed.

Slowly add the eggs, then the vanilla extract. Mix until creamy.

Into the butter mixture, transfer the flour mixture. Mix well, then fold in the chocolate chips.

Cut and shape the dough into balls, then arrange them on the prepared baking sheet, making sure to leave about an inch of space between each cookie dough.

On top of each cookie, place 3 slices of caramel.

Bake the cookie dough in the preheated oven for about 13 to 15 minutes or until the cookies are golden brown.

Take the cookies out of the oven when done and allow them to sit at room temperature on the baking sheet to cool before serving. Enjoy!

Note:

I like the result of adding the caramels before baking better than mixing them with the dough.

Nutrition Facts:

Per Serving: 178 calories; protein 2g 4% DV; carbohydrates 24.9g 8% DV; fat 8.6g 13% DV; cholesterol 24.1mg 8% DV; sodium 104.7mg 4% DV.

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Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 12

This cranberry breakfast cake is one of the best breakfast cakes you’ll ever make! It’s bursting with fresh cranberries, perfectly sweet, and super delightful!

INGREDIENTS

1/2 c. unsalted butter at room temperature
3/4 teaspoon almond extract
1/2 c. half and half, or a combination of milk and cream
1 teaspoon lemon juice
1 c. granulated sugar
3/4 teaspoon vanilla extract
2 teaspoons baking powder
2 c. all purpose flour
2 c. whole cranberries, you can use frozen, DO NOT THAW
1 large egg, at room temperature
2 tablespoons sparkling sugar
1 teaspoon salt

HOW TO MAKE CRANBERRY BREAKFAST CAKE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly grease a 9 x 9-inch baking pan. For easy slicing, you can line the pan with 2 sheets of parchment paper with long ends.

Step 2: Whisk the half-and-half with lemon juice. Set aside.

Step 3: For about 4 minutes, cream the soft butter and sugar until light and fluffy. As needed, scrape the sides of the bowl.

Step 4: Add in the egg and extracts while beating, then the baking powder and salt, scraping the bowl as you mix.

Step 5: Adjust the speed of the mixture on low before adding half of the flour. Beat until almost combined. Next, add the half-and-half followed by the remaining flour. Make sure to beat until just blended.

Step 6: Fold in the cranberries until evenly distributed. Careful not to crush them. If desired, you can set aside a handful of the cranberries to top the cake before baking.

Step 7: Into the pan, evenly spread the batter. On top, scatter the reserved cranberries, gently pushing them.

Step 8: Over the cake, sprinkle the sparkling sugar. Place in the preheated oven and bake for about 40 to 45 minutes or until the cake has risen, is golden, and a toothpick inserted in the middle comes out clean.

Step 9: Remove the cake from the oven when done and let it cool in the pan for about 15 to 20 minutes. Then, take the cake out of the pan and slice it while still a little warm. You can keep any leftover cake in the pan on the counter, covered with foil.

NUTRITION FACTS:

Calories: 244 kcal · Carbohydrates: 37 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.3 g · Cholesterol: 38 mg · Sodium: 208 mg · Potassium: 125 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 302 IU · Vitamin C: 3 mg · Calcium: 49 mg · Iron: 1 mg

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

These bananas foster French toast casserole is the ultimate breakfast casserole! Super easy to whip up and mouthwatering. I like to serve this hot, topped with a big scoop of vanilla ice cream. This breakfast casserole is like dessert in the morning!

Ingredients

3 Large Eggs
1 tbsp All Purpose Flour
½ c. Heavy Cream
2 (8 Count Each) Tubes of Cinnamon Rolls
2 tsp Vanilla Extract
2 tsp Cinnamon

SAUCE:

1 c. Brown Sugar
1 Stick ½ c. Butter
1 tsp Vanilla Extract
⅓ c. Chopped Pecans
½ tsp Cinnamon
5 Bananas Sliced Into Rounds
Vanilla Ice Cream For Serving, Optional
¼ tsp Salt

How to make Bananas Foster French Toast Casserole

Step 1: Prepare the oven. Preheat it to 375 degrees. Using butter, grease a 9 x 13-inch baking dish. Set aside.

Step 2: Into 8 rolls per tube, separate the cinnamon rolls and cut each into 6 pieces. In an even layer, arrange the rolls in the prepared baking dish.

Step 3: Place the cream, eggs, flour, cinnamon, and vanilla in a large bowl. Mix well until blended. Then, pour this on top of the rolls.

Step 4: Put in the preheated oven and bake for about 25 to 30 minutes or until completely cooked and golden.

Step 5: In the last 10 to 15 minutes of baking, prepare the sauce.

SAUCE:

Step 6: In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar, vanilla, cinnamon, and salt. Bring the mixture to a bubble while stirring.

Step 7: Add the sliced bananas along with the chopped pecans. Continue to cook for another 1 to 2 minutes while stirring gently until heated through.

Step 8: Over the cooked casserole, evenly pour the sauce.

Step 9: If desired, top the casserole with ice cream and serve right away. Enjoy!

Note:

If desired, you can use milk or half-and-half.

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Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Servings: 12

Easy to make and the perfect casserole for feeding a crowd. Jumpstart your mornings with this simple overnight French toast casserole!

Ingredients

Casserole:

8 large eggs
20 oz. sandwich bread
1/4 c. maple syrup
1 c. pecans, chopped
2 cups whole milk
1 tbsp vanilla extract
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp salt

Topping:

1/2 c. light brown sugar
1 tsp ground cinnamon
4 tbsp salted butter, sliced

How to make Easy French Toast Casserole

Step 1: Prepare a 9 x 13-inch baking dish. Grease and set aside.

Step 2: Into small 1-inch cubes, slice the bread. In the prepared baking dish, layer the cubed bread and pecans.

Step 3: Combine the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg until well blended, then pour this over the bread and pecans.

Step 4: Tent the dish and place it in the fridge to chill for about 4 to 6 hours or overnight.

Step 5: Take the casserole out of the fridge when ready to bake. Prepare the oven and preheat it to 350 degrees F.

Step 6: In a small mixing bowl, place the sliced butter, brown sugar, and cinnamon. Mix using a pastry blender. Over the whole casserole, crumble or clump the mixture.

Step 7: Using aluminum foil, tent the baking dish. Place in the preheated oven and bake for about 25 to 30 minutes. Remove the cover and continue baking for 15 to 20 minutes more.

Step 8: Before serving, allow the casserole to cool for a couple of minutes. Slice and serve topped with powdered sugar and maple syrup. Enjoy!

Notes:

In this recipe, you can use other types of freshly baked bread such as sourdough, Texas toast, challah bread, French bread, Kings Hawaiian Rolls, brioche, cinnamon swirl bread, or crescent rolls.

Use only real maple syrup and avoid table syrup as this will alter the flavor, texture, and sweetness of the casserole.

You can bake the casserole right away, but chilling guarantees the best flavor.

This casserole can be frozen baked or unbaked. Thaw in the fridge completely before baking or reheating.

Nutrition Facts:

Serving: 1servings | Calories: 345 kcal | Carbohydrates: 41g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 527mg | Potassium: 220mg | Fiber: 2g | Sugar: 18g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 3mg

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Prep Time: 1 hr | Cook Time: 40 mins | Servings: 4

I am obsessed with these crepe rolls! Crispy, crunchy crepe rolls stuffed with delicious spinach, and mushrooms mixture topped with an egg. These crepe rolls are almost like savory cinnamon rolls!

Ingredients

Crepes:

Melted butter
2 large eggs
1 1/4 (or more) cups whole milk
1 c. unbleached all-purpose flour
1/4 tsp salt

Filling:

4 c. (24 oz.) mushrooms, sliced
2 tbsp olive oil
2 tbsp minced shallots
1 1/2 tsp fresh thyme leaves
1 1/2 tsp minced garlic
1 tsp minced rosemary needles
1 1/2 tbsp unsalted butter
Sea salt and freshly ground pepper, to taste
1/2 lemon, juiced
7 c. baby spinach

To Assemble:

5 large eggs, divided
1/2 c. fresh goat cheese
6 oz. Parmesan, finely grated
Large-flake sea salt, such as Maldon
Chives

How to make Crepe Rolls

Crepes:

Step 1: Beat the eggs and salt in a large bowl. To make a paste, slowly whisk in the flour, then gradually add the milk. Into a medium bowl, strain the mixture and allow it to stand for an hour.

Step 2: If needed, add extra milk, 1 tbsp at a time until the batter reaches a heavy whipping cream consistency.

Step 3: Brush a hot nonstick skillet over medium-high heat with butter. Into the skillet, pour 4 tbsp of the batter. Swirl the pan to evenly coat the bottom.

Step 4: Cook until the first side is golden. Flip and continue to cook the other side for 30 seconds more. To a plate, transfer the crepes and cook the rest of the batter.

Filling:

Step 5: In a large skillet, heat the oil over high heat. Once hot, add the mushrooms and cook for about 5 minutes, stirring often until reduced in size. Next, add the shallots, garlic, thyme, rosemary, and butter. Stir and cook for another 30 seconds. To taste, season with salt and pepper. Then, squeeze in the lemon juice.

Step 6: Toss in the spinach and allow it to wilt. Once the spinach has wilted, take the skillet off the heat.

To Assemble:

Step 7: Prepare the oven. Preheat it to 425 degrees. In the lowest row of the oven, position the rack.

Step 8: Overlay two crepes by 3 inches on a clean work surface. In a row in the center of the crepes, spoon 3 large tbsp of the mushroom mixture.

Step 9: On top of the filling, crumble 2 tbsp of the goat cheese. In a small bowl, whisk an egg, then brush this on all the corners of the crepes.

Step 10: Into a log, gently roll the crepes, rolling the log into a coil shape. Do the same with the rest of the crepes and filling.

Step 11: In a 10-inch cast-iron pan, place the rolls and brush with egg wash. Then, generously sprinkle with Parmesan.

Step 12: In the middle of each crepe roll, gently make a divot using the back of a spoon. Into each divot, crack an egg. Place in the preheated oven and bake for about 10 to 15 minutes or until the egg whites are opaque, but the yolks are still runny, and the crepes are crispy and golden.

Step 13: Before serving, sprinkle the crepes with some chopped chives and salt. Enjoy right away!

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Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 mins | Servings: 4

I have been looking for the perfect recipe to make those fluffy scrambled eggs I only see on TV. Thank goodness I found this easy recipe. I guarantee that making the perfect scrambled eggs is not as easy as it looks. But with this recipe, you are on your way to getting that delicious, yellow fluffy egg!

To make this recipe, all you need are butter, eggs (of course!), milk, and salt & pepper to taste. You can add your favorite add-ins such as minced herbs, shredded cheese, sautéed mushrooms, chopped tomato, etc.

The secret to fluffy eggs is whisking! You better work on those muscles, or might as well use a whisk. The key is to incorporate as much air as possible into the eggs.

INGREDIENTS

2 tbsp butter
8 eggs
salt and pepper to taste
1/2 c. milk

HOW TO MAKE SCRAMBLED EGGS

Step 1: Into a bowl, crack the eggs. Beat vigorously until pale yellow.

Step 2: Add the milk to thin the egg mixture and whisk well. You can do this by hand or using a hand mixer or stand mixer with the whisk attachment. Make sure to incorporate as much air into the eggs as possible.

Step 3: Melt the butter in a hot nonstick skillet over medium-low heat.

Step 4: Add the eggs to the hot pan. DO NOT STIR! Cook the eggs for a minute until the bottom begins to set. To taste, season with salt and pepper.

Step 5: Then, add the minced herbs, shredded cheese, sautéed mushrooms, chopped tomato, or your favorite add-ins.

Step 6: Begin to scrape the eggs from the edges of the pan to the middle using a wooden spoon, shaping large soft curds. Do the same until there is no liquid left.

Step 7: Turn the heat off and continue to stir gently and turning the egg until completely cooked and the egg becomes a bit more firm.

Step 8: To a plate, transfer the scrambled eggs once set but still moist and soft.

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Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 10

This is an amazing overnight breakfast casserole you can prep the evening before. Packed with breakfast staples; sausage, bacon, milk, eggs, and cheese. Pop this in the oven when you wake up and enjoy an easy, quick, and filling breakfast that your entire family will love!

Ingredients

8 large eggs
1 pound sage or breakfast sausage
8-10 pieces bacon, cooked and crumbled
1 1/2 teaspoons ground dry mustard
2 2/3 c. whole milk
1 1/2 teaspoons kosher salt
1 teaspoon dried parsley
1 c. shredded cheddar cheese
1/4 teaspoons paprika
12 ounces Italian bread, cubed into 1/2-inch pieces
1/2 c. shredded Gruyere cheese
1/4 teaspoons black pepper
a dollop of sour cream, for garnish
minced fresh parsley, for garnish
chopped fresh chives, for garnish

How to make Loaded Overnight Breakfast Casserole

Step 1: Cook the sausage in a large skillet until browned, breaking the meat up as it cooks. Drain the excess grease and set the browned sausage aside.

Step 2: Into half-inch pieces, cube the Italian bread using a bread knife. Set aside.

Step 3: Mix the shredded cheddar and Gruyere cheese. Set aside.

Step 4: Place the eggs, milk, salt, dry mustard, dried parsley, black pepper, and paprika in a large mixing bowl. Whisk well until blended.

Step 5: To the bottom of a 3-quart oven-safe pot (or 9 x 13-inch baking pan), spread the cubed bread pieces. On top, sprinkle the crumbled sausage, bacon, and 3/4 of the cheese mixture. Then, pour over the egg custard, gently pushing any un-soaked bread down into the custard using a wooden spoon. Finally, sprinkle with the rest of the shredded cheese mixture.

Step 6: Tent the pan with foil and keep it in the fridge overnight.

Step 7: Allow the casserole to sit at room temperature, uncovered. Then, bake the casserole for about 40 to 45 minutes at a preheated 350 degrees F oven, uncovered, until a toothpick inserted in the middle comes out clean.

Step 8: Remove from the oven when done and serve the casserole hot garnished with fresh parsley, fresh chives, and/or sour cream. Enjoy!

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Prep time: 10 MINS | Cook time: 40 MINS | Total time: 50 MINS

This Overnight Cheesy Sausage and Hashbrown Breakfast Casserole is one of my family’s holiday traditions. I prepare this the night before and throw this in the oven the next day. Christmas morning makes super special because of this casserole.

One of the best casseroles I’ve made is this cheesy sausage and hashbrown breakfast casserole. It’s simple, filling, and a no-fuss to make. It’s loaded with most of our favorite breakfast must-haves; cheese, hashbrowns, sausage, eggs, and milk.

During the holidays or any day, I opt for simple recipes. Simple means I get to spend more time with my kids. So if you are looking for a delicious holiday breakfast that you can make any time of the year without any fuss, this casserole is a must!

Ingredients

8 medium eggs
2 c. shredded mild cheddar
2 pounds breakfast sausage (or hot if you prefer more kick)
1 30-ounce bag of frozen shredded hash browns
1/4 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon pepper
2 c. milk

How to make Overnight Cheesy Sausage and Hashbrown Breakfast Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees. (If baking the casserole right away)

Step 2: Cook the sausage in a large frying pan until no longer pink. Drain the excess grease and set the browned sausage aside.

Step 3: Cook the hash browns in the same pan you cook the sausage until lightly brown. Into a greased 9 x 13-inch casserole dish, transfer the hash browns and place the sausage and cheese on top.

Step 4: Place the eggs, milk, and all spices in a medium bowl. Whisk well until blended, then pour this on top of the casserole mixture.

Step 5: Using aluminum foil, tent the casserole and keep it in the fridge overnight.

Step 6: In the next day, bake the casserole in a preheated (350 degrees) oven for about 40 minutes or until the cheese begins to bubble and the top is brown.

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