Category: Breakfast

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!

Description
A dead-simple pressure cooker method for easy peeled eggs.

Ingredients

• 1 1/2 cups water
• Eggs

Instructions

1. Add the water to the Instant Pot and place the eggs on a rack.
2. Cook on high pressure for 8 minutes.
3. Let sit 2 minutes, then quick release the pressure.
4. Transfer the eggs to a cold bath before peeling.

Description
Breakfast wraps with bacon, potatoes, scrambled eggs, arugula, and a quick sriracha mayo.

Ingredients

• 1 1/3 cups refrigerated diced potatoes
• 6 center-cut bacon slices, chopped
• 1/4 cup diced shallot
• 6 eggs
• 2 tablespoons mayonnaise
• 2 teaspoons sriracha
• 4 whole-wheat tortillas
• 1 1/2 cups baby arugula
• 2 tablespoons water
• Salt, to taste

Instructions

1. Microwave the potatoes until almost tender, about 2 minutes.
2. Cook the bacon in a skillet over medium-high heat until it begins to brown.
3. Add the shallot and potatoes and cook until the bacon is done and the potatoes are browned and tender.
4. Transfer the potato mixture to a bowl and keep warm.
5. Whisk the eggs with 2 tablespoons water and a little salt.
6. Cook the eggs in the same skillet, stirring constantly, until almost set.
7. Stir together the mayonnaise and sriracha.
8. Spread the sauce over the tortillas, then fill with the potato mixture, eggs, and arugula.
9. Fold burrito-style and serve.

Description
A spicy breakfast egg cup with cream cheese, cheddar, bacon, and jalapeno.

Ingredients

• Egg muffin base of whisked eggs with salt and pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 to 4 jalapeno peppers, deseeded and chopped, plus slices for topping if desired
• 1/3 cup softened cream cheese
• 1/2 cup grated cheddar cheese
• 1/3 cup cooked crumbled bacon

Instructions

1. Preheat the oven to 400 degrees F and grease or line a 12-cup muffin pan.
2. Whisk together the eggs, salt, and pepper.
3. Whisk in the garlic powder, onion powder, and cream cheese until combined.
4. Stir in the cheddar, chopped jalapeno, and bacon.
5. Divide the mixture evenly among the muffin cups, filling each about two-thirds full.
6. Top each with a jalapeno slice if desired.
7. Bake 12 to 15 minutes, until set.

Notes

• This recipe in the source file is written as a variation on a basic egg cup recipe.

Description
A simple spinach and Parmesan egg muffin variation for breakfast prep.

Ingredients

• Egg muffin base of whisked eggs with salt and pepper
• 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

Instructions

1. Preheat the oven to 400 degrees F and grease or line a 12-cup muffin pan.
2. Whisk together the eggs, salt, and pepper.
3. Whisk in the garlic powder and dried basil.
4. Stir in the spinach and Parmesan.
5. Divide among muffin cups, filling each about two-thirds full.
6. Top with extra Parmesan if desired.
7. Bake 12 to 15 minutes, until set.

Notes

• The source file lists this as another egg cup variation built from the same basic method.

Description
Easy egg muffin cups with ham and cheddar for a quick breakfast or make-ahead meal.

Ingredients

• 10 large eggs
• 1 to 1 1/2 teaspoons sea salt, to taste
• 1/4 to 1/2 teaspoon black pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon 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 the oven to 400 degrees F and grease or line a 12-cup muffin pan.
2. Whisk together the eggs, salt, and black pepper.
3. Whisk in the garlic powder, onion powder, and dried mustard if using.
4. Stir in the ham and cheddar cheese.
5. Divide evenly among the muffin cups, filling each about two-thirds full.
6. Top with extra ham and cheese if desired.
7. Bake 12 to 15 minutes, until set.

Description
Bisquick pancakes with a cinnamon swirl and cream cheese icing.

Ingredients

• Basic Bisquick pancake batter
• 1/2 teaspoon vanilla
• 1 teaspoon baking powder
• 1/4 cup butter, melted
• 6 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon
• 1/4 cup butter, softened
• 2 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla

Instructions

1. Prepare the pancake batter using Bisquick directions, then stir in the vanilla and baking powder.
2. Mix the melted butter, brown sugar, and cinnamon for the filling.
3. Mix the softened butter, cream cheese, powdered sugar, and vanilla for the icing.
4. Cook 4 medium pancakes on a 350 degree flat top or griddle.
5. While the first side cooks, swirl the cinnamon filling onto the top side of each pancake.
6. Flip and cook through.
7. Serve warm with the cream cheese icing poured over the top.