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Here's your recipes!

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BREAKFAST BRUSCHETTA #SUNDAYSUPPER

 

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PREP TIME

10 mins

COOK TIME

10 mins

TOTAL TIME

20 mins

 

Author: Grumpy's Honeybunch

Serves: 3

INGREDIENTS

• 3 whole English Muffins, split

1. 2 c. fresh Spinach, cleaned

• 1 small tomato, diced
• ⅓ c. fresh Sweet Red Pepper, diced
• 4 Green Onions, chopped
• 1 clove of Garlic, minced
• 2-3 slices of bacon, crispy fried
• 3 eggs, scrambled
• 1 Tablespoon EVOO, (Extra Virgin Olive Oil)
• 1 c shredded Mozzarella cheese or any white cheese
• Salt and freshly ground Pepper
• Sweet Hungarian Paprika
• Fresh basil chiffonade

INSTRUCTIONS

1. Break up the Crispy Bacon into ½" pieces
2. In a skillet heat the oil. Add spinach, bacon, garlic, sweet pepper, tomato, onions, and paprika. Saute until spinach is wilted. Remove spinach mixture and set aside.
3. In the same skillet, scramble the eggs until just fluffy. Set aside. Toss the scrambled eggs with the crumbled bacon.
4. To assemble the Breakfast Bruschetta:
5. Line a baking sheet with foil or parchment paper and place the split muffins on the sheet. Place sheet in oven under broiler and broil until just toasty brown. Watch carefully so you don't burn the muffins.
6. Remove from oven and assemble bruschetta. Put 2-3 Tablespoons of spinach mixture on each English Muffin then place 2 tablespoons of Scrambled Egg mixture on top of spinach. Sprinkle with shredded Mozzarella cheese. Place the baking sheet under the broiler (I used high setting) until the cheese is melted, about 1-2 minutes. Watch carefully, it is very easy to burn food under the broiler.

NOTES

This recipe is easily adaptable to veggies of your choice and to scaling down for just one person.

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GRUMPY’S HONEYBUNCH

FUNFETTI PANCAKES (FROM SCRATCH)

 

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Made from scratch and super easy, these Funfetti Pancakes are the perfect celebration food! No cake mixes. Fluffy, soft, and just the right amount of sweetness.

From: Chew Out Loud

Recipe type: breakfast, brunch

Serves: 4

INGREDIENTS

• Olive or canola oil for cooking
• ¾ cup whole milk
• 2 TB freshly squeezed lemon juice
• 1 cup all purpose flour
• 3 TB granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp table salt
• 1 large egg, lightly beaten
• 2 TB salted butter, melted
• 2 tsp pure vanilla extract
• 4 TB sprinkles, or more as desired

DIRECTIONS

1. In a bowl, combine milk and lemon juice and allow it to sit at room temp for 10 minutes (it will curdle while it sits.)
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to incorporate.
3. Gently whisk egg and melted butter into the milk mixture until incorporated. Fold milk mixture into the flour mixture, folding and stirring just until most of the lumps are gone (it's ok to have a little bit of small lumps left.) Don't over-mix.
4. Very gently fold sprinkles into batter right before cooking.
5. Heat 2-3 TB oil in a large frying pan or griddle over medium heat. When oil is moderately heated through, carefully pour batter by ¼ cup rounds into skillet. Carefully monitor the pancakes, flipping them over with a large spatula once bubbles start to form over the top surface. Adjust the heat accordingly so as not to over-brown. Repeat until all batter is used up.
6. Serve with additional sprinkles, fresh whipped cream, and sliced fruit.

Source:  Chew Out Loud

WHITE CHOCOLATE RASPBERRY SCONES

 

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These White Chocolate Raspberry Scones are a family favorite! They're superior in moistness and perfectly flavored with just the right amount of sweetness. Dough can be made ahead and chilled until ready to use. Be sure not to over bake these. Baked scones will keep nicely at room temp for 2 days.

From: Chew Out Loud

Recipe type: breakfast, brunch

Serves: 16

INGREDIENTS

• 4 cups all purpose flour
• ⅔ cups granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp table salt
• 2 sticks (16 TB) salted butter, frozen
• 1 cup white chocolate chips, plus ½ cup for drizzle
• 1 cup whole sour cream
• 2 large eggs
• 4 tsp pure almond extract
• 1 cup fresh raspberries
• 1 egg + 2 tsp water, lightly beaten together (for egg wash)
• coarse sugar for sprinkling

DIRECTIONS

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using large holes of a box grater, grate frozen butter into the flour. Use fingers to work in the butter until it resembles a coarse meal. Stir in white chocolate chips.
2. In separate bowl, whisk together sour cream, eggs, and almond extract until fully incorporated.
3. Use a fork to stir sour cream mixture into flour mixture until large clumps form. Gently stir in raspberries with a rubber spatula. Do be gentle, but the berries will break up somewhat; that's ok. Use hands to gently form dough into two even sized balls. Don't overwork dough. Dough will seem rather wet. Wrap dough balls tightly and chill until it's easier to work with, about 1 hour.
4. Meanwhile, line baking sheets with parchment paper. Set oven to 400F, with rack on lower-middle position.
5. On a lightly floured, flat surface, gently pat each dough ball (might still seem too wet, but it will bake up fine) evenly into an 8-inch circle, about ¾ inch thick each. Using a very sharp knife, cut each circle into 8 triangle wedges. Place triangles on lined baking sheets, 1 inch apart.
6. Brush the egg wash on top of each triangle. Sprinkle tops with coarse sugar. Bake one sheet at a time, about 14-17 minutes or just until tops are light golden. Do not over bake. Allow scones to cool completely to room temp.
7. Melt ½ cup white chocolate chips and drizzle over the top. Serve immediately, or store in airtight container for up to 2 days. Baked scones are best within first 24 hours. If they are very slightly under baked, they will stay moist longer.
8. *Note: If you want to make the dough ahead of time, simply wrap the two dough balls in cling wrap and chill up to 2 days in fridge. Then, shape and bake as directed.

Source: Chew Out Loud 

ENCHILADA BREAKFAST CASSEROLE

 

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This Enchilada Breakfast Casserole is great for groups or preparing ahead of time. The flavors are festive and bright, just like an enchilada for breakfast should be! Spice level can be toned up or down, depending on your preference.

From: Chew Out Loud

Recipe type: breakfast, casserole

Serves: makes one 9x13

INGREDIENTS

• 12 oz chorizo sausage, no casings
• 10 large eggs
• ¼ cup milk (I use whole)
• ¼ tsp table salt
• ½ tsp garlic powder
• 3 TB olive oil
• 1 cup black beans, rinsed and drained
• ½ tsp table salt
• 12 (8-inch) corn tortillas
• 15 oz Mexican blend shredded cheese (cheddar jack works well, too)
• 2 (10 oz each) cans enchilada sauce
• 1 cup chunky salsa (I use mild)
• 1 (2.25 oz) can sliced olives, drained
• 3 TB fresh cilantro, chopped for garnish

DIRECTIONS

1. Grease a 13x9 glass baking dish; set aside. Preheat oven to 350F.
2. In a large nonstick skillet, cook chorizo while stirring and breaking it up into small pieces until cooked through. Transfer to a bowl and set aside.
3. In a bowl, beat eggs together with milk, ¼ tsp salt, and garlic powder.
4. In same skillet, heat olive oil over medium heat about 1 min. Add beaten eggs and cook, gently pushing and stirring cooked portions to the center and allowing uncooked portions to come underneath until scrambled eggs are set. Transfer to a bowl and set aside.
5. In a bowl, combine enchilada sauce, ½ tsp salt, and salsa.
6. Spread a third of the salsa mixture on the bottom of prepared baking pan. Layer 6 corn tortillas, followed by half of the scrambled eggs, half of the chorizo, and half of the beans. Sprinkle with half of the cheese. Spread a third of the salsa mixture on top, followed by the remaining tortillas, scrambled eggs, chorizo, and beans. Spread the remaining third of salsa mixture. Sprinkle with the rest of the cheese. Top with sliced olives.
7. Cover with foil and bake 20 minutes. Remove foil and bake another 20 minutes or until cheese is bubbly.
8. Garnish with chopped cilantro.
9. * Notes: Casserole may be assembled the night before, covered and chilled overnight, and baked the next morning. If cold, additional bake time may be required. Regular sausage may be used if you don't want any heat, but Chorizo is highly recommended.

PUMPKIN CREAM CHEESE SWIRL MUFFINS

INGREDIENTS:

DIRECTIONS:

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Blended Iced Cappuccino

Recipe type: Drinks

Author: Chelsea

Prep time: 5 mins

Total time: 5 mins

Serves: 1

Canadians, rejoice! This recipe is a copycat of the classic Tim Horton's Iced Cappuccino. Blended coffee with cream, chocolate milk, sugar and ice, it's a decadent, delicious iced-coffee treat. This recipe is easily doubled (or tripled!)

Ingredients

• ⅛ cup hot water
• 2 Tbsp instant coffee
• 1-2 Tbsp sugar, to taste (2 Tbsp is quite sweet but delicious)
• 8-10 ice cubes
• ½ cup chocolate milk
• ¼ cup cream

Instructions

1. Mix hot water and instant coffee in a small bowl until dissolved. Pour into a blender.
2. Add sugar, ice cubes and chocolate milk and blend until frothy. Add in cream, blend until creamy.
3. Pour into a glass serve.

credit. pORT AND fin