Breakfast

PREP TIME: 15 mins | COOK TIME: 25 mins | TOTAL TIME: 40 mins | SERVINGS: 6

These easy breakfast potatoes are my ultimate favorite! They are an amazing side to any meal. Super easy to make and ready in a cinch.

Ingredients

3 tbsp olive oil
2 lbs russet potatoes
½ tsp onion powder
½ tsp garlic powder
½ tsp paprika
1 tbsp fresh minced parsley
1 tsp kosher salt
¼ tsp black pepper

How to make Easy Breakfast Potatoes

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a silicone mat or nonstick foil, line a large baking sheet.

Step 2: After peeling the potatoes, dice them into half-inch cubes. Using paper towels, pat dries the potato cubes. Alternatively, you can spread the cubes in a single layer on a flat surface for approximately 15 to 20 minutes.

Step 3: Into a large bowl, place the potatoes and drizzle them with olive oil. Toss to coat and season with the seasonings. Toss well to evenly coat the potatoes.

Step 4: On the prepared baking sheet, spread the potatoes in an even layer. Place in the preheated oven and bake for about 20 to 23 minutes.

Step 5: Quickly stir the potatoes and set the oven to broil. Broil the potatoes until crispy and golden brown. This takes about 4 to 5 minutes.

Step 6: Before serving, sprinkle the breakfast potatoes with some fresh minced parsley. Enjoy right away!

Notes:

In an airtight container, keep any leftover potatoes and store them in the fridge for up to 4 to 5 days.

To freeze, spread the potatoes on a baking sheet in a single layer. Place in the freezer for 2 hours or until firm. Then, transfer the potatoes to a freezer bag and keep them in the freezer for up to 3 months. Before reheating, thaw them in the fridge overnight.

To reheat, pop in the microwave and reheat. If you want crispy edges, reheat the potatoes in the oven. On a baking sheet, spread the leftover potatoes and roast for about 10 minutes at 400 degrees F or until the potatoes are hot. Or you can reheat it in a hot skillet with a little drizzle of oil.

Nutrition Facts:

Calories: 184 kcal, Carbohydrates: 28g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 396mg, Potassium: 630mg, Fiber: 2g, Sugar: 1g, Vitamin A: 138IU, Vitamin C: 10mg, Calcium: 20mg, Iron: 1mg

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PREP TIME: 10 mins | COOK TIME: 15 mins | TOTAL TIME: 25 mins | YIELD: 6

This homemade version of the famous Taco Bell Crunchwrap Supreme will surprise you! Super easy to whip up and tastes exactly like Taco Bell’s. Enjoy the ultimate taco bell treat at home any time with this easy recipe!

INGREDIENTS

1 c. of sour cream
1 pound ground meat
1 diced tomato
6 burrito-size flour tortillas
6 tostada shells
2 c. of shredded lettuce
1 packet taco seasoning mix
Nacho Cheese
1 c. shredded Mexican cheese blend

HOW TO MAKE HOMEMADE CRUNCHWRAP SUPREME

Step 1: Cook the ground beef in a skillet or large cooking pan over medium-high heat, breaking the meat into small pieces as it cooks until no longer pink. Drain any excess grease when done.

Step 2: Into the pan, return the meat. Add the taco seasoning and water, it calls for to the packet. Stir well until incorporated and cook following the package directions.

Step 3: In the microwave, warm the nacho cheese. Set aside.

Step 4: On a plate, place the flour tortillas and warm them for about 20 seconds in the microwave. On a flat surface, lay one tortilla. In the center of the tortilla, spread a few tbsp of the nacho cheese. On top place half cup of the taco meat followed by the tostada shell, a thin layer of sour cream, lettuce, tomato, then shredded Mexican cheese.

Step 5: To fold, begin with the bottom of the tortilla. Up to the center of the filling, fold the edge up. Repeat folding as tight as you can, working your way around the tortilla.

Step 6: Using cooking spray, grease another skillet or cooking pan, then heat on medium. Onto the skillet, place the crunch wrap supreme, seam-side down. Cook for about 2 to 3 minutes or until the crunch wrap is golden brown.

Step 7: Turn on the other side and continue to cook for additional 2 to 3 minutes or until golden brown.

Step 8: Do the same with the remaining crunch wraps.

Step 9: Serve the homemade crunch wrap supreme right away. Enjoy!

NUTRITION INFO:

CALORIES: 387

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Prep Time: 15 mins | Cook Time: 45 mins | Resting time: 4 hrs | Total Time: 1 hr | Servings: 12

This Berry French Toast Casserole has been a favorite on our weekend brunch! I always prep this the night before and just pop this up in the oven the next day. I love how I can easily and quickly throw this together whenever I need something fast and delicious for brunch. This casserole is packed with tons of fresh strawberries and blueberries. Moist on the inside and crispy on the top. This is the best French toast bake you’ll ever make!

This Berry French Toast Casserole is not only very delicious, but, it looks stunning! Before serving, drizzle the entire casserole with maple syrup for the most decadent brunch! Indulge in a hearty brunch with this casserole while sipping your favorite coffee for a nice and relaxing weekend.

Ingredients

8 large eggs
12-14 c. French bread
2 c. 2% milk
1 teaspoon cinnamon
2 teaspoons vanilla extract
2/3 c. brown sugar
1-2 tablespoons powdered sugar
maple syrup
1 c. strawberries, sliced
1/2 c. blueberries

How to make Berry French Toast Casserole

Step 1: Using butter or vegetable oil, grease a 9 x 13-inch casserole. Into cubes, slice the French bread and spread them into the prepared casserole, filling up to 3/4.

Step 2: Whisk the eggs, milk, vanilla extract, cinnamon, and brown sugar in a large bowl until well combined. Then, pour this into the casserole. On top, distribute the strawberries and blueberries.

Step 3: Using saran wrap, wrap the casserole and place it in the fridge for at least 4 hours up to overnight.

Step 4: Prepare the oven. Preheat it to 350 degrees F.

Step 5: Place the casserole in the preheated oven and bake for about 35 to 50 minutes. Make sure to check at the 35-minute mark. Bake the casserole longer if needed.

Step 6: Remove from the oven when done and sprinkle with powdered sugar. Serve the casserole immediately with maple syrup. Enjoy!

Nutrition Facts:

Calories: 308 kcal | Carbohydrates: 56g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 322mg | Potassium: 237mg | Fiber: 2g | Sugar: 27g | Vitamin A: 204IU | Vitamin C: 8mg | Calcium: 117mg | Iron: 3mg

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Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 24 Servings

Put a fun twist to your classic pancakes with these sausage pancake muffins! These bad boys will surely win the hearts of my kids! They are incredibly easy to whip up and an amazing, easy on-the-go breakfast packed with flavorful sausages that have been baked into soft pancake breading. Serve these muffins with your favorite pancake syrup for a delicious breakfast that your family will surely ask for over and over again!

For an easy, quick breakfast, you can make a batch of these muffins. After baking, let the muffins cool completely before storing them in a freezer bag or other airtight container. These muffins keep well in the fridge for up to a week or frozen for up to 3 months. If freezing, place the muffins in a freezer bag separated by parchment paper.

Ingredients

1/4 c. sugar
1 lb. pork sausage
2 c. flour
1 tbsp baking powder
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 large egg, room temperature
1 tsp salt
2 tbsp honey
2 c. milk
2 tbsp canola oil

How to make Sausage Pancake Muffins

Step 1: Prepare the oven. Preheat it to 350 degrees. Using a baking spray, grease two muffin tins.

Step 2: Cook the sausage in a medium pot for about 6 to 8 minutes over medium heat, breaking it into small pieces as it cooks until browned. Set aside when done.

Step 3: Place the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a mixing bowl. Mix well until combined.

Step 4: Whisk the egg, milk, oil, and honey in another bowl until well blended. Into the dry ingredients, gently mix the wet ingredients until just incorporated.

Step 5: Then, fold in the sausage crumbles.

Step 6: Into the prepared muffin tin, pour the batter. Place in the preheated oven and bake for about 20 to 25 minutes or until a little browned.

Step 7: Remove from the oven when done, and serve the muffins warm with your favorite pancake syrup. Enjoy!

Nutrition Facts:

Calories: 131 kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 229mg | Potassium: 141mg | Fiber: 1g | Sugar: 5g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

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Prep time: 20 mins | Cook time: 1 hr | Total time: 1 hr 20 mins

Incredibly moist and the best banana pound cake from scratch! This delicious, moist banana and walnut pound loaf cake is the perfect breakfast, brunch, and dessert. Easy to make and packed with fresh mashed bananas and nuts.

For best results, make sure not to over-mix the batter or your cake will turn out dense, chewy, and rubbery. Simply lightly fold in the flour to the batter until just mixed.

Whip this moist banana and walnut pound loaf cake soon. Serve a slice with a big scoop of vanilla ice cream or whipped cream for the best breakfast or dessert!

Ingredients

¼ tsp Bicarbonate of Soda
Pinch of salt
75 grams or ⅓ c. or 75 grams of Butter
1 ¼ c. or 225 grams of Plain/All Purpose flour sieved
450 grams or 3 c. peeled VERY RIPE bananas. (about 4 medium bananas)
1 c. or 100 grams of chopped walnuts
1 tsp baking powder
175 grams or ¾ c. Sugar
2 medium eggs, lightly beaten

How to make Moist Banana and Walnut Pound Loaf Cake

Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. Then, line a baking tin.

Step 2: Roughly chop the walnuts for texture or finely chop them if desired.

Step 3: Mash the bananas using a fork or potato masher.

Step 4: Combine the sieved flour, salt, bicarbonate soda, and baking powder.

Step 5: Next, cream the butter with sugar until pale and fluffy. Then, add the eggs (a bit at a time) with a couple of tbsp of flour.

Step 6: Toss in the bananas along with the walnuts. Mix well.

Step 7: Fold in the remaining flour using a metal spoon.

Step 8: To the prepared baking tin, pour the mixture and spread evenly.

Step 9: Bake in the preheated oven for about 50 to 55 minutes or until a metal skewer inserted in the center comes out clean.

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PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | SERVINGS: 2 Sandwiches

This sandwich will give you both worlds! If you love grilled cheese sandwiches and also enjoy fried egg-grilled sandwiches, this is for you! It’s the perfect breakfast sandwich for everyone!

Make breakfast special with this easy-fried egg-grilled cheese sandwich. It’s super easy to throw together, quick, and delicious!

To make this sandwich all you need are 3 main ingredients plus salt and pepper to taste. This sandwich is surely a no-fuss and can be made easily at any time. You’ll never have a grilled cheese sandwich the same way again!

I have been making them for a while now, and if my family and I enjoy them this much, then maybe other people will too! This sandwich is a savory fusion of the classic fried egg sandwich and the grilled cheese! Your family will no doubt thank you for this delicious combo!

INGREDIENTS

Butter
4 large eggs
4 slices cheese, I used Colby jack and pepper jack
Salt & Pepper
4 slices bread, thick Texas style

How to make Fried Egg Grilled Cheese Sandwich

Step 1: Spread butter on one side of each piece of bread and set aside.

Step 2: Melt a bit of butter on a frying pan over low heat.

Step 3: To the melted butter, fry the eggs until the yolks are cooked to your liking. To taste, season with salt and pepper. Take the pan off the heat when done.

Step 4: Add a slice of bread to another frying pan, buttered side down. On top of the bread, add a slice of Colby jack cheese, followed by two fried eggs and a slice of pepper jack cheese. Top the cheese with the final piece of bread, buttered side up.

Step 5: With a lid, cover the pan and cook the sandwich until the cheese has melted and both sides of the bread are golden brown.

NUTRITION FACTS:

Calories: 508 kcal, Carbohydrates: 29g, Protein: 30g, Fat: 30g, Saturated Fat: 14g, Cholesterol: 383mg, Sodium: 756mg, Potassium: 244mg, Fiber: 2g, Sugar: 4g, Calcium: 515mg, Iron: 4mg

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Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins | Servings: 2

Monte Cristo Sandwich has been my all-time favorite sandwich! Dipped in egg batter and grilled with ham, turkey, and melted cheese. Before serving, I love dusting this sandwich with some powdered sugar and spreading a little jam on top.

This buttery sandwich is crazy delicious! I enjoy this for brunch with warm maple syrup on the side. I also like to add some extra touch of sweetness to make this sandwich super special by spreading some warm strawberry jam on my sandwich.

INGREDIENTS

4 slices ham
4 slices turkey
6 slices of sturdy white bread
4 tablespoons mayonnaise
2 tablespoons yellow mustard
4 slices Swiss cheese
4 eggs
1/2 cup milk
4 tablespoons butter
2 tablespoons powdered sugar optional
maple syrup, optional
strawberry jam optional
salt and pepper to taste

How to make Monte Cristo Sandwich

Step 1: Place the slices of bread on a cutting board and slice the crust off.

Step 2: On two slices of bread, spread the mustard and mayonnaise. On top of each slice of bread, place a slice of cheese, then 2 slices of ham. Place another piece of bread on top, followed by 2 slices of turkey and a slice of cheese. Finally, top it with the last piece of bread.

Step 3: Using the bottom of a frying pan or cutting board, press the sandwich.

Step 4: Place the eggs and milk in a small bowl. Season with salt and pepper, then whisk well. Into this mixture, carefully dip each sandwich.

Step 5: Melt the butter in a skillet over low heat. Add the sandwich once the butter has melted and cook for about 4 to 6 minutes until the first side is golden brown. Flip the sandwich and cook the other side for another 4 to 5 minutes or until completely cooked and the cheese has melted.

Step 6: Take the sandwich out of the pan. If desired, dust with powdered sugar. Serve the Monte Cristo Sandwich with warm strawberry jam or maple syrup. Enjoy!

NUTRITION FACTS:

Calories: 1174 kcal (59%), Carbohydrates: 52g (17%), Protein: 55g (110%), Fat: 82g (126%), Saturated Fat: 35g (219%), Cholesterol: 510mg (170%), Sodium: 1874mg (81%), Potassium: 589mg (17%), Fiber: 3g (13%), Sugar: 16g (18%), Vitamin A: 1756IU (35%), Calcium: 777mg (78%), Iron: 5mg (28%)

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PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | SERVINGS: 6 sandwiches

This is the best tuna sandwich I’ve had! Perfectly grilled sandwich filled with tuna salad and mozzarella. I’m pretty sure this tuna melt sandwich will be a regular at home!

Ingredients

1 clove garlic, minced (or ½ tsp ready-minced garlic)
20 oz. tuna in water or oil, drained (four 5-oz. cans)
½ celery stalk, chopped (about ¼ c.)
1 medium onion, chopped (about ½ c.)
1 tbsp parsley, chopped
3 tbsp olive oil, divided
½ c. mozzarella, shredded
5 tbsp mayonnaise
12 slices bread
softened butter
salt and pepper, to taste

How to make Tuna Melt Sandwich

Step 1: Start draining the water or oil from the tuna. In a medium bowl, place the tuna and loosen it apart using a fork.

Step 2: Add the onion to the tuna bowl along with the celery, garlic, parsley, mayonnaise, 2 tbsp olive oil, and mozzarella cheese. Mix well until combined. To taste, season with salt and pepper. Mix well.

Step 3: Heat 1 tbsp olive oil in a nonstick skillet over medium heat.

Step 4: Spread butter on one side of a piece of bread, then place into the hot skillet, butter side down. On top, spoon about 3 heaping tbsp of the tuna filling (adjust the amount to your preference).

Step 5: Butter one side of another piece of bread and place it on top of the tuna filling, butter side up.

Step 6: Grill until the first side of the sandwich is golden brown. Flip and continue to cook the other side until brown.

Step 7: On a paper towel-lined plate, transfer the sandwich.

Notes:

To make a less soggy sandwich, you can wring out even more liquid from the tuna.

Place the butter in the middle of the frying pan if it is too hard to spread. Once completely melted, spread the butter around a bit and set the bread directly over it.

Nutrition Facts:

Calories: 411 kcal | Carbohydrates: 30g | Protein: 27g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 661mg | Potassium: 322mg | Fiber: 3g | Sugar: 5g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 4mg

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Prep time: 15 mins | Cook time: 1 hr 15 mins | Total time: 1 hr 30 mins | Yield: 8 SERVINGS

This hash brown breakfast casserole with bacon and sausage is a great make-ahead meal. It’s a great filling breakfast option packed with tons of delicious ingredients.

INGREDIENTS

1/4 c (60 ml) Milk
6 large Eggs
1/2 c (115 grams) Sour Cream
3 slices Bacon, cut into 1/2-inch pieces
12 oz. (340 grams) shredded Cheddar Cheese, divided (about 3 c.)
1/2 lb (227 grams) uncooked Sausage, removed from casings if needed
3 cloves Garlic, minced
20 oz. (567 grams) package refrigerated Hash Browns
1 small Onion, chopped
chopped green onions or chopped parsley (optional toppings)
1 Red Bell Pepper, diced
1/2 tsp (2.5 ml) Salt
1/4 tsp (1.25 ml) Black Pepper, or to taste

HOW TO MAKE HASH BROWN BREAKFAST CASSEROLE W/ BACON & SAUSAGE

Step 1: Prepare the oven. Preheat it to 375 degrees F. Ready a 9 x 13-inch baking dish. Grease and set aside. Or skip this if using an oven-safe skillet.

Step 2: Place the eggs, milk, sour cream, salt, and pepper in a large bowl. Beat well until blended. Then, add most of the cheese and mix well until incorporated. Reserve about half a c of cheese for the topping.

Step 3: Cook the bacon in a hot large 12-inch skillet over medium-high heat until browned. Then, add the onions along with the garlic and continue to cook for another minute until tender. Add the sausage and cook for additional 5 minutes or until browned and completely cooked, breaking the sausage into small pieces as it cooks.

Step 4: Add the hash browns and red bell peppers after the sausage is browned. Cook for 5 minutes more or until the potatoes are a little browned.

Step 5: Mix the sausage/potato mixture and the egg mixture, then pour everything into the prepared baking dish. On top, sprinkle the reserved cheese.

Step 6: Using foil, tent the casserole dish. Place in the preheated oven and bake for about 35 minutes. Uncover and resume baking for another 25 minutes or until the casserole is completely cooked and the cheese has melted. In case the casserole is not cooked through, gently stir and bake for 10 minutes more without a cover.

Step 7: Serve the casserole warm, garnished with some green onions or minced parsley topping. Enjoy!

Nutrition Facts:

calories: 487 kcal, carbohydrates: 29g, Protein: 22g, fat: 31g, saturated fat: 11g, Cholesterol: 143mg, Sodium: 945mg, potassium: 656mg, fiber: 2g, sugar: 3g, vitamin a: 900IU, vitamin c: 29.7mg, calcium: 247mg, iron: 1.5mg

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