Weekend Breakfasts-new ideas wanted!

[shannyk]

So the kids and I always do the Sunday morning big breakfast thing.

In my rotation of breakfasts are a few favorites; pancakes usually with some added fruit like blueberries or blackberries, waffles, overnight pain perdue with orange marmalade, popovers (my fav), scrambled eggs, and we love those chicken breakfast sausages with apple, and sometimes I do bacon but not too often because DS will eat pound after pound of it.

Of course I make coffee for myself, and the kids get chai which they love.

So while those things are yummy, we have them a LOT and I’m looking for some new ideas.

Anyone else do weekend breakfasts and have some ideas or recipes to share?

 

[whatevergirl]

**Hi shanny;

You know what I discovered? Putting ricotta cheese – like 1/2 a cup into pancake mix. I saw it on a healthy cooking show. I use the skim kind. Wow…it makes the pancakes so creamy and smooth…really yummy. So, that is something you could try.

Fruit smoothies are sometimes fun.

My kids now BEG for muffins…homemade or from the box, either way, they love 'em. I also make a bowl of mixed fruit and set the table with pretty plates to make it feel like a restaurant. lol My dh loves that! I set up the food on the island in the kitchen, and they feel like they’re at a buffet.

Another big hit is crepes. They are super easy to make…and I put fruit and a cream cheese sauce over them…yum!

French toast made with whole wheat slices…my dh used to turn his nose up to whole wheat,but now asks for that breakfast sometimes.

I’m so great with breakfast and lunch, but not so good with dinners. If I didn’t work, I think I could get into cooking more…explore new ideas. But, thankfully, my husband is a great dinner cook…so, that works for us!

Hope these help? **

 

[Brenda_V]

What about a baked eggs dish - I make “chile rellenos casserole” which is really simple but takes about an hour to bake. It is a very local dish though so unless you can get good whole roasted Hatch chiles it is a bit hard to make right.

Anyway, you lightly grease a square cake pan, put a layer of chiles flat on the bottom, add about 2 eggs w/milk (just a dribble) and salt/pepper beat, then a thin layer of cheese (any hard cheese will do but monterey or cheddar work best), then another layer of chiles and 2 eggs w/milk and cheese - bake until eggs are set, top with sour cream (light will work but don’t use fat free, eeew), add a side of juice and toast or hash browns (even tater tots would be good - oooh, just thought of this, make the top layer tater tots sprinkled with cheese). You can add crumbled bacon or sausage to this too.

Another one is johnny cake (sweet cornbread, so for your regular cornbread recipe add about 2 tablespoons of sugar), top with homemade warm syrup - get Mapeline (or is it Mapleine?) in the spice aisle and follow the granulated sugar/water recipe on the box.

I also like this new corn bread recipe I got in my e-mail from Good Housekeeping, it is supposed to be the base for cornbread stuffing. It is full of calories because it has cheese and lots of eggs and butter in it. If you want the recipe for Albuquerque Cornbread let me know, oh, it also has green chiles (this one works just fine with the canned version, we all prefer either home prepared or frozen but we live here and know the difference)

Brenda V.

 

[jrabs]

I am excited about this thread. I am now cooking Sunday breakfast for our priests and would like to shake things up a bit with some new recipes.

They already told me not to make pancakes.

OK folks, whatcha got cookin?

 

[1ke]

Omlets are yummy and easy. You can do a “build your own” like a buffet with ingredients in little bowls.

An egg-bake dish has already been mentioned.

You could also go Mexican and make migas or breakfast tacos. YUM. If your local market carries chorizo, you can cook that (it’s a spicy sausage) and scramble some eggs. If you can’t find chorizo, then go with another ground sausage like Jimmy Dean or do bacon instead. Mix the chorizo, shredded cheese, and eggs together. Then, put into warm corn tortillas. Garnish with sour cream and salsa if you like. YUM. YUM. YUM.

Frittattas are also good and so is hashbrown casserole-- cheesy and yummy.

 

[puzzleannie]

well I have been trying to make weekday breakfasts healthy, proper composition, and fast, rotate between 3 ideas, make a batch, freeze, and eat them for a week or 10 days.

Corn Beef Hash ala Annie
I love corned beef hash and eggs but way way too much salt and fat. get lean corned beef, low sodium from the deli (or low sodium turkey pastrami, flavor is about the same) or a can of low fat corned beef (comes like spam). Saute one chopped onion, red & green bell pepper, 2 celery ribs, add 2 grated carrots, in olive oil until soft (the last time I also added one finely diced cooked beet). add 2 grated potatoes (or half a bag of shredded frozen hash browns w/o salt) and cook over medium heat until potatoes are brown. I have used half turnip for some of the potato in the past.
Add the finely shredded meat and cook through.
using a measuring cup make 1/2 patties and freeze on a cookie sheet, the store in a plastic freezer bag.
these reheat in 30-60 minutes in the microwave, you can put in a non-stick pan if you want it browner while you fix your egg–I use omega 3 eggs or free range when available, you can use eggbeaters if that is your need. side is sliced beets (if they are nto in the mix), cherry tomatoes, or today mixed grapefruit w/blueberries.
for families not on diet just use canned or deli corned beef (or leftover roast beef, pork etc).

Hi Fi Breakfast Tacos
Saute chopped onions & peppers in olive oil
add and heat soy chorizo (or soy sausage crumbles if that is too spicy), at a tsp of chili powder if you want more heat
scramble a dozen eggs (or use a carton of eggbeaters)
you can add the browned shredded potatoes if you like them and can take the carbs, increases yield.
mix together and heat through (don’t overcook the eggs).
heat high fiber tortillas (plain or flavored-herb, onion, whatever)
easiest way is to open the plastic bag, wrap in damp towel, mike for 45 seconds)
fill and roll up tacos, wrap individually (I like the new Glad wrap for microwaves-you can use foil but will have to reheat in the oven)
freeze and store in freezer bags. These reheat in my microwave in 90 seconds. add taco sauce or salsa if you wish.
these come out at 8 g fiber, 8 g. net carbs, plenty of protien, low fat.
for kids who are not on diets just brown bulk sausage.

Stuffin Muffins
Saute chopped veggies until soft, add bulk sausage (low fat, turkey, or soy if that is a concern) and cook through. Beat a dozen eggs in a bowl (or use a carton of eggbeaters), add the meat mixture and combine. fill muffin pans (spray with pam, don’t use paper cups) with the mixture (cups no more than 3/4 full) bake 15-20 min at 325 (low heat for eggs). freeze “muffins” then store in freezer bags. thaw muffin for 60 seconds in microwave, put on a whole wheat (hi fi if you have them) English muffin, add a slice of cheese if you wish.

portable breakfasts are good for kids too.

kids can help you make these recipes.

New England Codfish Breakfast
family tradition, which I have revived because I need to eat more fish, and our market has small codfish (ocean raised) filets in freezer bags, very low cost. I use frozen hash brown cakes (the kind w/o fat) and put them in the toaster. 2 fish filets cook in a covered pan with a pat of butter and old bay seasoning in about 6 minutes (probably faster on a gas stove). I serve with canned peaches or cranberry sauce, but any fruit or berries or melon would be good. For my kids we often had fish sticks and tater tots for breakfast, just something I did one day in desperation (nothing else in the house) and they loved it. DD make up her own tater tot recipe, still a family favorite, topping with shredded cheese (they like mustard, go figure)

 

[whatevergirl]

**Oh another thing occured to me…it’s like an Italian quiche…I had it growing up…it’s like a baked omelette, looks like a quiche without the crust…it’s great for a later morning breakfast/brunch.

Also…I make this next dish on Christmas morning. It’s so good…so fattening, so we don’t eat it often!! You take dinner rolls…and roll out the triangles, like two packages. You line a casserole dish with a layer, like the triangles side by side so there are no gaps. Then you pour liquid egg batter over that layer, and then place breakfast ham, pimentos (I know sounds weird, but it is delish!) and a layer of cheese over that. Then do the next layer of dough biscuits, (it can get a little messy) and then repeat. You bake for about 45 minutes, on 350 degree oven…and then slice small squares, after letting cool for 15 minutes. Oh wow, these are so good–I want them right now! **

 

[whatevergirl]

well I have been trying to make weekday breakfasts healthy, proper composition, and fast, rotate between 3 ideas, make a batch, freeze, and eat them for a week or 10 days.

Corn Beef Hash ala Annie
I love corned beef hash and eggs but way way too much salt and fat. get lean corned beef, low sodium from the deli (or low sodium turkey pastrami, flavor is about the same) or a can of low fat corned beef (comes like spam). Saute one chopped onion, red & green bell pepper, 2 celery ribs, add 2 grated carrots, in olive oil until soft (the last time I also added one finely diced cooked beet). add 2 grated potatoes (or half a bag of shredded frozen hash browns w/o salt) and cook over medium heat until potatoes are brown. I have used half turnip for some of the potato in the past.
Add the finely shredded meat and cook through.
using a measuring cup make 1/2 patties and freeze on a cookie sheet, the store in a plastic freezer bag.
these reheat in 30-60 minutes in the microwave, you can put in a non-stick pan if you want it browner while you fix your egg–I use omega 3 eggs or free range when available, you can use eggbeaters if that is your need. side is sliced beets (if they are nto in the mix), cherry tomatoes, or today mixed grapefruit w/blueberries.
for families not on diet just use canned or deli corned beef (or leftover roast beef, pork etc).

Hi Fi Breakfast Tacos
Saute chopped onions & peppers in olive oil
add and heat soy chorizo (or soy sausage crumbles if that is too spicy), at a tsp of chili powder if you want more heat
scramble a dozen eggs (or use a carton of eggbeaters)
you can add the browned shredded potatoes if you like them and can take the carbs, increases yield.
mix together and heat through (don’t overcook the eggs).
heat high fiber tortillas (plain or flavored-herb, onion, whatever)
easiest way is to open the plastic bag, wrap in damp towel, mike for 45 seconds)
fill and roll up tacos, wrap individually (I like the new Glad wrap for microwaves-you can use foil but will have to reheat in the oven)
freeze and store in freezer bags. These reheat in my microwave in 90 seconds. add taco sauce or salsa if you wish.
these come out at 8 g fiber, 8 g. net carbs, plenty of protien, low fat.
for kids who are not on diets just brown bulk sausage.

Stuffin Muffins
Saute chopped veggies until soft, add bulk sausage (low fat, turkey, or soy if that is a concern) and cook through. Beat a dozen eggs in a bowl (or use a carton of eggbeaters), add the meat mixture and combine. fill muffin pans (spray with pam, don’t use paper cups) with the mixture (cups no more than 3/4 full) bake 15-20 min at 325 (low heat for eggs). freeze “muffins” then store in freezer bags. thaw muffin for 60 seconds in microwave, put on a whole wheat (hi fi if you have them) English muffin, add a slice of cheese if you wish.

portable breakfasts are good for kids too.

kids can help you make these recipes.

New England Codfish Breakfast
family tradition, which I have revived because I need to eat more fish, and our market has small codfish (ocean raised) filets in freezer bags, very low cost. I use frozen hash brown cakes (the kind w/o fat) and put them in the toaster. 2 fish filets cook in a covered pan with a pat of butter and old bay seasoning in about 6 minutes (probably faster on a gas stove). I serve with canned peaches or cranberry sauce, but any fruit or berries or melon would be good. For my kids we often had fish sticks and tater tots for breakfast, just something I did one day in desperation (nothing else in the house) and they loved it. DD make up her own tater tot recipe, still a family favorite, topping with shredded cheese (they like mustard, go figure)

**oh wow, it’s been years since I’ve had corn beef hash…yours sounds heavenly! I am having a nostalgic moment right now from childhood… **

 

[Cristiano]

I love to cook but Sunday breakfast is served by the KoC at the parish hall.
That it is a good way for us to socialize before catechism and Mass.

 

[BlestOne]

My ds loves experimenting with egg recipes… here is an easy yet absolutely awesome and elegant one…

get wonton wrappers and put in a muffin pan… I think he used just one per muffin hole. Layer very thin sliced ham or prescuitto then crack an egg over top the ham and bake until egg whites are cooked. He also adds cracked pepper, dill, or what ever we have around as far as fresh herbs. I haven’t tried it yet, but I am betting that sprinkling some grated cheese might be good too. Anyway, they come out looking very small but they are filling! you can really dress them up on a plate with some sort of garnish but they are really quite elegant looking. The ham really flavors the egg and the wrapper… lot of ham taste for just a little bit of meat.

 

[whatevergirl]

My ds loves experimenting with egg recipes… here is an easy yet absolutely awesome and elegant one…

get wonton wrappers and put in a muffin pan… I think he used just one per muffin hole. Layer very thin sliced ham or prescuitto then crack an egg over top the ham and bake until egg whites are cooked. He also adds cracked pepper, dill, or what ever we have around as far as fresh herbs. I haven’t tried it yet, but I am betting that sprinkling some grated cheese might be good too. Anyway, they come out looking very small but they are filling! you can really dress them up on a plate with some sort of garnish but they are really quite elegant looking. The ham really flavors the egg and the wrapper… lot of ham taste for just a little bit of meat.

**stop! I am getting hungry!:crying:

I am going to make this this weekend…for sure. This sounds AMAZING…and unique! Thanks for this!**

 

[BlestOne]

pizza omlet with spaghetti sauce, pepperoni, and mozz cheese… then optional add ins… green pepper, mushrooms, onions… what ever you would put on pizza…

leftover quiche!!! This was our standard Saturday lunch menu. Dad would kick us out of the kitchen as soon as we ate to do chores and he went through the fridge for leftovers and made a quiche out of them… mmmmm good taste and good memories too!!!

 

[BlestOne]

I am going to second what Brenda V said about fat free sour cream… ewwwwwww… that stuff is nasty! Some foods should NEVER be made fat free!!!

 

[lydia_coffman]

Here’s a fun one and easy one…learned about this when we had a bunch here last year. Indivdual omelets…assemble a variety of omelet fillers (ham,bacon,cheese, etc) in individual containers. Line up a bunch of small zip locks (1 or 2 per person). Break one or two eggs into each bag. Each person puts their choice on ingredients into a bag with eggs, zips closed after expelling all air, and squishes it all together. Meanwhile, boil a large saucepan of water. Drop bags ,zipped of course, into the water for a total of 13-15 minutes or so (check for doneness by looking). take out of water, unzip, Voila…omelet!

 

[shannyk]

Another big hit is crepes. They are super easy to make…and I put fruit and a cream cheese sauce over them…yum!

Now why didn’t I think of crepes? Duh. I had them all the time growing up cooked by my french canadian grandpa. Good one!

What about a baked eggs dish - I make “chile rellenos casserole” which is really simple but takes about an hour to bake. It is a very local dish though so unless you can get good whole roasted Hatch chiles it is a bit hard to make right.

Anyway, you lightly grease a square cake pan, put a layer of chiles flat on the bottom, add about 2 eggs w/milk (just a dribble) and salt/pepper beat, then a thin layer of cheese (any hard cheese will do but monterey or cheddar work best), then another layer of chiles and 2 eggs w/milk and cheese - bake until eggs are set, top with sour cream (light will work but don’t use fat free, eeew), add a side of juice and toast or hash browns (even tater tots would be good - oooh, just thought of this, make the top layer tater tots sprinkled with cheese). You can add crumbled bacon or sausage to this too.

Brenda YUM! This is right up my alley. Can I make this with some roasted poblanos? I haven’t seen hatch chilies here…there is no interesting food in Milwaukee .

I am excited about this thread. I am now cooking Sunday breakfast for our priests and would like to shake things up a bit with some new recipes.

They already told me not to make pancakes.

OK folks, whatcha got cookin?

jrabs the overnight pain perdue is really really GOOD and simple. It’s french toast, just baked. It’s very portable too. You just throw it together the night before let it sit in the fridge, then pop in the oven when you want it. Comes out nice and fluffy. You can add a myriad of things to it…berries, apples, jams, nuts, on and on. I’ll try to find the exact recipe.

Also…I make this next dish on Christmas morning. It’s so good…so fattening, so we don’t eat it often!! You take dinner rolls…and roll out the triangles, like two packages. You line a casserole dish with a layer, like the triangles side by side so there are no gaps. Then you pour liquid egg batter over that layer, and then place breakfast ham, pimentos (I know sounds weird, but it is delish!) and a layer of cheese over that. Then do the next layer of dough biscuits, (it can get a little messy) and then repeat. You bake for about 45 minutes, on 350 degree oven…and then slice small squares, after letting cool for 15 minutes. Oh wow, these are so good–I want them right now!

oh that does sound good! and of course fattening

Hi Fi Breakfast Tacos
Saute chopped onions & peppers in olive oil
add and heat soy chorizo (or soy sausage crumbles if that is too spicy), at a tsp of chili powder if you want more heat
scramble a dozen eggs (or use a carton of eggbeaters)
you can add the browned shredded potatoes if you like them and can take the carbs, increases yield.
mix together and heat through (don’t overcook the eggs).
heat high fiber tortillas (plain or flavored-herb, onion, whatever)
easiest way is to open the plastic bag, wrap in damp towel, mike for 45 seconds)
fill and roll up tacos, wrap individually (I like the new Glad wrap for microwaves-you can use foil but will have to reheat in the oven)
freeze and store in freezer bags. These reheat in my microwave in 90 seconds. add taco sauce or salsa if you wish.
these come out at 8 g fiber, 8 g. net carbs, plenty of protien, low fat.
for kids who are not on diets just brown bulk sausage.

Stuffin Muffins
Saute chopped veggies until soft, add bulk sausage (low fat, turkey, or soy if that is a concern) and cook through. Beat a dozen eggs in a bowl (or use a carton of eggbeaters), add the meat mixture and combine. fill muffin pans (spray with pam, don’t use paper cups) with the mixture (cups no more than 3/4 full) bake 15-20 min at 325 (low heat for eggs). freeze “muffins” then store in freezer bags. thaw muffin for 60 seconds in microwave, put on a whole wheat (hi fi if you have them) English muffin, add a slice of cheese if you wish.

annie thank you! these are actually two recipes I’ll use for those weekdays when there never seems to be time for a good breakfast. I love things that can be frozen individually, perfect for kids.

get wonton wrappers and put in a muffin pan… I think he used just one per muffin hole. Layer very thin sliced ham or prescuitto then crack an egg over top the ham and bake until egg whites are cooked. He also adds cracked pepper, dill, or what ever we have around as far as fresh herbs. I haven’t tried it yet, but I am betting that sprinkling some grated cheese might be good too. Anyway, they come out looking very small but they are filling! you can really dress them up on a plate with some sort of garnish but they are really quite elegant looking. The ham really flavors the egg and the wrapper… lot of ham taste for just a little bit of meat.

I’ve done something similar but with English muffins as the ‘base’, I like the idea of wonton!

Frittata…I totally forgot about frittatas. Used to do them with think layers of potato and red onion and Gruyere…yum…Have to bring that one back.

Thank for the ideas keep em comin!

 

[shannyk]

I am going to second what Brenda V said about fat free sour cream… ewwwwwww… that stuff is nasty! Some foods should NEVER be made fat free!!!

FF sour cream is pure evil.

 

[JKS]

FF sour cream is pure evil.

The one that scares me is, “fat-free half and half”. What’s the other half??!

I don’t have much to add to the main topic, since weekend breakfast is usually DH makes oatmeal for the kids while I sleep. He brings coffee to my bedside every morning. (you never saw such a submissive wife!)

 

[Cristiano]

The one that scares me is, “fat-free half and half”. What’s the other half??

Don’t ask, don’t tell!

 

[Brenda_V]

Brenda YUM! This is right up my alley. Can I make this with some roasted poblanos? I haven’t seen hatch chilies here…there is no interesting food in Milwaukee .

Yes, poblanos will work. The idea is not canned! You probably need about six of them to make this and remember if you roast them remove the skins and seeds unless you like a lot of heat in your food - the seeds and membranes (mostly this) is where you will find the main heat of a pepper.

Brenda V.

 

[Jennifer123]

Did anyone mention a breakfast burrito bar? We make scrambled eggs, grate cheese, cook hashbrowns, set out salsa, chopped green onions, and everyone can customize their own burrito.