Author: Chef

Description
Family breakfast notes for Pancake Mix & Classic Pancakes.

Ingredients

• 5 Servings
• FOR THE PANCAKE MIX:
• 4 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon kosher salt
• 2 packets (1T) sugar packet
• FOR CLASSIC PANCAKES:
• 1 1/2 cup pancake mix
• 1 1/4 cups milk
• 1 egg
• 3 packets (3 T) butter, melted
• 1 pound Bacon, cooked
• 8 oz Blueberries
• Maple syrup

Instructions

1. FOR THE MIX: In a large bowl, whisk together the flour, baking powder, salt and sugar.
2. Store in an airtight container for 3 to 4 months.
3. FOR CLASSIC PANCAKES: In a large bowl add pancake mix and make a well in the center.
4. Pour in the milk, egg and melted butter and mix until smooth.
5. Small lumps are ok.
6. Preheat oven to 200 degrees.
7. In a cast iron, on medium heat, add a packet of butter.
8. When melted pour the ¼ cup batter onto pan.
9. Flip after 2 to 3 minutes.
10. Keep warm in a low oven until ready to serve.
11. Repeat until all batter is gone.
12. Turn heat to high, add blueberries.
13. Let berries blister, shake pan several times.
14. When berries are shiny and dark, remove from heat.
15. To serve, plate 2 pancakes with 3 slices of bacon and top with some berries.
16. Top with butter and syrup.

Description
Family breakfast notes for White Gurl Pancakes.

Ingredients

• 2 cups of bisquick
• ⅛ Tsp clove
• ⅛ Tsp allspice
• ⅛ Tsp nutmeg
• ½ Tsp cinnamon
• 2 Tsp baking powder
• 3 Tbls Sugar
• 1 Tsp vanilla
• 2 eggs
• 1 cup of milk
• 2 Tbls vegetable oil
• 2 Tbls cocoa powder

Instructions

1. Review the raw notes and finish the method before publishing.

Notes

• Imported from incomplete raw notes; method needs a quick review.

Description
Family breakfast notes for Ham and Cheese Hashbrown Waffles.

Ingredients

• Prep Time 10 minutes
• Cook Time 15 minutes
• Total Time 25 minutes
• Yield 6 servings
• 2 tablespoons unsalted butter, melted
• 1 (20-ounce) package refrigerated hash brown potatoes
• 8 ounces black forest ham, diced
• 1 1/2 cups shredded cheddar cheese
• 3 large eggs, beaten
• 2 cloves garlic minced
• 2 tablespoons chopped fresh parsley leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat a waffle iron to medium-high heat.
2. Lightly brush the top and bottom of the waffle iron with melted butter.
3. In a large bowl, combine hash brown potatoes, ham, cheese, eggs, garlic, parsley, thyme and paprika; season with salt and pepper, to taste.
4. Pour a scant 1/2 cup of the potato mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes.
5. Serve immediately.

Description
Family breakfast notes for Banana Stuffed French Toast.

Ingredients

• Prep Time 15 minutes
• Cook Time 10 minutes
• Total Time 25 minutes
• Yield 4 servings
• 2 bananas, peeled and thinly sliced
• 8 slices challah bread
• 2 large eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of nutmeg
• 2 tablespoons unsalted butter
• For the coating
• 2 cups cornflakes, coarsely crushed
• 1 cup Fisher Nuts Pecan Halves, chopped
• 2 tablespoons confectioners' sugar

Instructions

1. To make the coating, combine cornflakes and pecans; set aside.
2. Divide the banana slices among four slices of the bread, and then top with remaining bread slices to make 4 sandwiches.
3. In a large bowl, whisk together eggs, milk, vanilla, cinnamon and nutmeg.
4. Working one at a time, dip sandwiches into the egg mixture, then dredge in the cornflakes mixture, pressing to coat.
5. Melt butter in a large skillet over medium high heat.
6. Working in batches, add sandwiches to the skillet, 1-2 at a time, and cook until evenly golden brown and crispy, about 2-3 minutes on each side.
7. Serve immediately, garnished with confectioners' sugar, if desired.

Description
Family breakfast notes for Crunchy French Toast.

Ingredients

• 3 whole Eggs
• 1/4 cup Half-and-half
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Ground Cinnamon
• 1/3 cup Sugar
• 4 slices Whole Wheat Bread (or Any Bread)
• 1 cup Panko Breadcrumbs
• 1 stick Salted Butter, Melted
• Softened Butter And Maple (or Pancake) Syrup, For Serving

Instructions

1. In a pie pan, whisk together the eggs, half-and-half, half the sugar, and half the cinnamon.
2. Set aside.
3. In a separate pie pan, stir together the panko breadcrumbs with the rest of the sugar and cinnamon.
4. Use a fork to stir in 2 tablespoons of the butter so that the crumbs are slightly moist.
5. In a large nonstick skillet, heat the rest of the melted butter over medium-low heat.
6. One by one, dunk the bread in the egg mixture (turning to coat), then lay them in the dish with the panko crumbs, turning them over and pressing them gently so that they stick and totally cover the surface.
7. Place them into the skillet with the butter and let them cook on the first side for 5 to 6 minutes, watching closely to make sure the crumbs don't burn.
8. (If they start to darken too fast, turn the heat slightly lower and watch.) Turn them over and let them cook for 3 minutes on the other side.
9. Transfer the pieces to individual plates and serve with butter and syrup.
10. Delicious!

Description
Family breakfast notes for Spinach and cheese egg cup.

Ingredients

• Spinach and Cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 2 cups chopped spinach
• 1 1/2 cups grated Parmesan cheese plus more for topping
• START WITH THIS BASE RECIPE FOR ALL BREAKFAST EGG MUFFINS:

Instructions

1. Preheat oven to 400 F.
2. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray.
3. Set aside.
4. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
5. Whisk in garlic powder and basil until combined.
6. Stir in spinach and cheese.
7. Divide evenly into muffin cups filling each about 2/3 full.
8. Sprinkle with more cheese if desired.
9. Bake in preheated oven for 12-15 minutes, or until set.

Description
Family breakfast notes for Mushroom, Pepper, and Spinach Egg cup.

Ingredients

• Mushroom, Pepper and Spinach
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder optional or to taste
• 1 cup chopped mushrooms white button or cremini
• 1/2 cup diced green bell peppers
• 1 cup chopped spinach
• 1/4 cup diced cooked
• Bake in preheated oven for 12-15 minutes, or until se
• sausage optional

Instructions

1. Whisk in Italian seasoning until combined.
2. Stir in mushrooms, peppers and spinach (Add sausage if using).
3. Divide evenly into muffin cups filling each about 2/3 full.

Description
Family breakfast notes for Ham & Cheese Egg cup.

Ingredients

• 10 large eggs
• 1 – 1 1/2 teaspoons sea salt or to taste
• 1/4 – 1/2 teaspoon black pepper or to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 tsp dried mustard or Dijon Mustard optional
• 2/3 cup grated cheddar cheese plus more for topping
• 3/4 cup chopped cooked or deli ham

Instructions

1. Preheat oven to 400 F.
2. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray.
3. Set aside.
4. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
5. Whisk in garlic powder and onion powder until combined.
6. Stir in ham and cheddar cheese.
7. Divide evenly into muffin cups filling each about 2/3 full.
8. Top with more ham and cheese if desired.
9. Bake in preheated oven for 12-15 minutes, or until set.

Description
Family breakfast notes for Air Fry Cinnamon Bites.

Ingredients

• 1-1/3 cups all-purpose flour
• 1 cup crisp rice cereal, coarsely crushed
• 2 tablespoons plus 1/2 cup sugar, divided
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter-flavored shortening
• 1/2 cup milk
• 1 teaspoon ground cinnamon
• 1/4 cup butter, melted

Instructions

1. In a large bowl, combine flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs.
2. Stir in milk just until moistened.
3. Shape into 1-in.
4. balls.
5. Preheat air fryer to 400°.
6. In a shallow bowl, combine remaining 1/2 cup sugar and cinnamon.
7. Dip balls in butter, then roll in cinnamon-sugar.
8. In batches, arrange in a single layer in greased air fryer.
9. Cook until browned and a toothpick inserted in centers comes out clean, 8-12 minutes.

Description
Family breakfast notes for Pumpkin Spice Donut Holes.

Ingredients

• for 8 servings
• 2 cups flour
• ¾ cup sugar
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 ¼ cups pumpkin puree
• 1 egg
• 2 tablespoons melted butter
• oil, for frying
• TOPPING
• 3 tablespoons pumpkin pie spice
• Nutrition Info
• View Info
• Preparation

Instructions

1. Note: make your own pumpkin pie spice by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and ½ tablespoon cloves; use 2 teaspoons in the dough, and 3 tablespoons in the topping mixture.
2. In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and salt.
3. In a separate bowl, mix together pumpkin puree, egg, and butter.
4. Pour wet mixture into dry mixture and stir together with rubber spatula until fully incorporated.
5. Set aside.
6. Heat oil in a frying pan to 325˚F (160˚C).
7. While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls.
8. (Greasing your hands with oil will make this process much easier).
9. Fry the dough balls until golden brown, about 4-5 minutes.
10. (For best results, fry only 3-4 at a time).
11. Drain them on a paper towel and immediately transfer to bowl of the pumpkin pie spice-sugar mix.
12. Gently toss to coat.
13. Enjoy!