Category: Breakfast

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!

Description
Rich custard-style French toast with extra yolks, cream, and warm spices.

Ingredients

• 3 eggs
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 1/2 tablespoons light brown sugar
• Pinch of freshly grated nutmeg
• 1/2 cup heavy cream
• 3/4 cup whole milk
• Bread of choice
• Butter for the pan
• Maple syrup for serving

Instructions

1. Whisk together the eggs, egg yolks, cinnamon, salt, brown sugar, and nutmeg.
2. Whisk in the heavy cream and milk and pour into a shallow dish.
3. Dip slices of bread into the custard and let them soak briefly.
4. Cook in a buttered skillet over medium heat about 3 minutes per side, until toasted and cooked through.
5. Serve with a little butter and maple syrup.

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
Rich custard-style French toast with extra yolks, cream, and warm spices.

Ingredients

• 3 eggs
• 2 egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 1/2 tablespoons light brown sugar
• Pinch of freshly grated nutmeg
• 1/2 cup heavy cream
• 3/4 cup whole milk
• Bread of choice
• Butter for the pan
• Maple syrup for serving

Instructions

1. Whisk together the eggs, egg yolks, cinnamon, salt, brown sugar, and nutmeg.
2. Whisk in the heavy cream and milk and pour into a shallow dish.
3. Dip slices of bread into the custard and let them soak briefly.
4. Cook in a buttered skillet over medium heat about 3 minutes per side, until toasted and cooked through.
5. Serve with a little butter and maple syrup.

Description
A short, practical sausage ball recipe from the family notes.

Ingredients

• 1 pound breakfast sausage
• 2 cups Bisquick
• 1 package Edam cheese, grated

Instructions

1. Grate the cheese.
2. Combine the sausage, Bisquick, and cheese by hand.
3. Roll into balls.
4. Bake at 400 degrees F until lightly browned, about 20 to 30 minutes.

Notes

• Family note: listed as Papa's recipe.

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.