Archive for the ‘Breakfast’ Category

Grammy Sandra’s Homemade Pancakes

July 30, 2017

This recipe comes from Grammy Sandra and they are the best I have eaten.  Bella has even learned to make them, and I’m not sure who had more fun, Bella or Grammy Sandra

1 cup flour
1 T baking powder
Dash of salt
Whisk until mixed then add :
1 egg
1 T canola oil
1 cup milk
Mix until smooth
Preheat griddle
Makes 6 medium sized pancakes


Baked Cheddar Eggs & Potatoes

July 23, 2017

Once again, another recipe Mark found while hungry at work.  This one is fantastic!


3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese


1. Preheat oven to 400°. In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With back of a spoon, make four wells in the potato mixture; break two eggs into each well.
2. Bake 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute or until cheese is melted.


Jalapeño Popper Quiche

July 9, 2017

This recipe is from my sister in law Joy in Texas.  It looks fantastic and I will have to try this.

1 deep dish pie crust (make it, buy it, I use the Pillsbury refrigerated one you roll out and don’t pre-bake it)
5-6 slices of bacon
2 jalapeño, chopped (to seed or not to seed, that is YOUR question)
½ small onion, chopped
1 ½ cups shredded sharp cheddar (shred it yourself, it makes for better melting)
¼ bar of cream cheese at room temp
2 cups heavy cream
4 eggs
1/4-1/2 tsp Mrs. Dash Chipotle Seasoning
Salt and pepper to taste
1 jalapeño, sliced (again, to see or not to see is YOUR question)

Preheat oven to 350 degrees.Fry up your bacon, set it aside to crumble for later.  Reserve some of your bacon grease and sauté the chopped jalapeño and onion till soft (3-4 min) and set aside.
If you are using pie crust that is rolled out, put it in a deepdish pie plate and make sure all sides are securely attached… do not prebake.
Crack your eggs in a bowl and lightly whisk, then add the cream and whisk until it is all incorporated, add the Mrs. Dash and salt and pepper to taste (I don’t add salt, as all the components are salty, but again, YOUR decision) and set aside.
Cut or tear up your cream cheese in small bits (like pea size) and evenly distribute over the pie crust, then evenly distribute the sautéed jalapeño and onion on top of the cream cheese.  Crumble the crispy bacon and distribute it evenly.  Distribute the shredded sharp cheddar then pour the custard mix (eggs, cream and spices) so that you cover all the stuff on the bottom of the pie plate, make sure it all gets mostly covered.  Scatter the SLICED jalapeño on top.
Place in the preheated oven and bake for 40 minutes.  Check it and if it is still jiggily, cook it a little longer… like 5+ minutes, checking on it frequently.  Once it is not jiggly, take it out of the oven and let it rest 5-10 minutes before cutting into it.




Green Chile Tater Tots Casserole

April 27, 2017

Once again, another fantastic recipe that Mark found.  He gets a lot of his recipes from Betty Crocker’s web site.  This recipe is really simple to make but pay attention to the cook time or you will be having a late dinner.  I also puts some notes down at the bottom with some suggestions.


1 lb lean (at least 80%) ground beef
1 cup chopped onion
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 can (10.5 oz) condensed Cheddar cheese soup
1/2 cup sour cream
1/2 teaspoon salt
1 1/2 cups shredded Cheddar cheese (6 oz)
1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes (I just used the store brand)
2 tablespoons sliced green onions


Cinnamon Roll French Toast Casserole

March 28, 2017
I stumbled across this recipe on FB.  It’s really simple to make and delicious.   
  • 2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved
  • 2 Tbsp. melted butter
  • 4 eggs
  • ⅓ c. milk
  • 1 Tbsp. cinnamon
  • 1 tsp. vanilla
  • ½ c. powdered sugar
  • 2 containers reserved icing
  • 2 Tbsp. cream cheese, softened
  • 1 Tbsp. milk
  • (For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened) + 1½ Tbsp. milk)
  1. Preheat oven to 350 degrees.
  2. Remove cinnamon rolls from packages and cut each roll into sixths.
  3. Drizzle melted butter in 9×13 inch pan.
  4. Spread cinnamon roll pieces evenly in pan.
  5. In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
  6. Pour egg mixture over cinnamon rolls.
  7. Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
  8. Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
  9. Pour icing evenly over casserole.



Jalapeno Biscuits

January 22, 2017

This recipe comes from Joy in Texas.  I must say,  these look incredible.


6 biscuits
Flour                                               9.69 oz
Baking Powder                           .605 oz
Granulated Sugar                      .81 oz
Salt                                                  .405 oz
Shortening                                   3.23 oz
Whole Eggs                                  6.69 oz
Shredded Cheddar                    2.275 oz
Diced Jalapeno                           .215 oz

12 biscuits
Flour                                             19.38 oz
Baking Powder                         1.21 oz
Granulated Sugar                    1.62 oz
Shortening                                 6.46 oz
Whole Eggs                                13.38 oz
Shredded Cheddar                 4.55 oz
Diced Jalapeno                        .43 oz


Mix flour sugar salt and baking powder.  Add shortening and cut into pea size or smaller chunks.
Mix liquids together, add to flour also add cheese and jalapenos and combine.
Lightly flour surface and knead lightly.  Press out to 1 inch thick and cut biscuits.
Bake 375 degrees for 10-12 minutes.

FYI:  A large egg is approximately 1.78 oz.
The dough will come out very wet, you might have to add flour or you can reduce the buttermilk. I’ve done it with just plane milk and buttermilk, comes out good either way.  I always use more jalapenos than what it calls for because I don’t want to waste them… I usually just use a whole one for either size.


Bacon, Egg & Cheese Crescent Roll-Ups

August 19, 2016

Mark found this recipe. These things are SO delicious and so easy to make!  We had them for dinner rather than breakfast. They re-heat very nicely, so you could easily make up enough for the whole week. 

See my notes at the bottom.


We normally like our bacon crispy, but keep in mind that after you fry it, the bacon will get baked making it even more crispy.  So I didn’t fry it as crispy as I normally would.  You could also substitute sausage links for the bacon .

Easy Bacon and Egg Crescent Cups

August 9, 2016

Joy from Texas found this one.  And I have to tell you, Mark and I will be making this.  OMG, it looks so delicious and so simple to make!  I can’t wait to try it!

Paleo Baked Eggs in Avocado

July 16, 2016

This recipe comes from Joy in Texas.  You could have this dish for any kind of meal that you wanted. The great thing about it, is it’s easy to make and easy on the pocket book if you are on a budget.  She has added some notes at the bottom.



2 small eggs
1 avocado, halved and pitted
2 slices cooked bacon, crumbled
2 teaspoons chopped fresh chives, or to taste
1 pinch dried parsley, or to taste
1 pinch sea salt and ground black pepper to taste


Preheat oven to 425 degrees F (220 degrees C).
Crack the eggs into a bowl, being careful to keep the yolks intact.
Arrange avocado halves in a baking dish, resting them along the edge so avocado won’t tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

Joy added cheese and salsa to the recipe.  Also, please note that the putting the egg in the bowl and spooning the egg white into the avocado is important because there will be too much egg white.

Bacon & Hash Brown “Quesadilla” with Fresh Tomato Salsa & Eggs

January 24, 2016

Mark came across this recipe the other day on The Official Website For Chef Bobby Flay and we decided to have it last night.  This is one of the best breakfast/dinner recipes that I have had.  I think if your family likes breakfast for dinner, everyone will like this, even the kids.

Now, when you look at all of the steps it looks a little overwhelming but it’s really not.  And, as usual, I made it per the instructions and ingredients but I have added our notes below for suggestions on how we will do it next time, and there will be a next time.

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2 large russet potatoes (2 pounds), scrubbed
Kosher salt and freshly ground black pepper
4 tablespoons canola oil, plus more for brushing
2 large Spanish onions, halved and thinly sliced
1 poblano chile, roasted and finely diced
1 tablespoon (for potatoes) plus 2 teaspoons ancho chile powder (for tortillas)
1⁄3 pound thick-cut bacon, diced
12 (6-inch) flour tortillas
2½ cups grated Monterey Jack cheese
2 tablespoons unsalted butter
4 large eggs
Fresh Tomato Salsa (below)
2 tablespoons finely chopped fresh chives