Archive for Breakfast

Savory Egg Custard ~ A WMU Luncheon Favorite!

 

2-3 scallions, green and white parts

6 pieces bacon, cooked crisp

2 cups shredded Swiss/Monterey Jack cheese… (2 cups)

4 large eggs

1 cup heavy cream

1 cup whole milk

 

Cook 6 pieces of bacon, reserving bacon fat.

Saute 2-3 scallions, green and white part, in reserved bacon fat.

Spread bacon and scallions evenly in dish and evenly top with your choice of cheese.

Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.

 

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Homemade Pancake Mix

I make a double batch of this dry mix  and keep it in my pantry. Healthier, cheaper, tastier and just as easy as a box mix!

 

 

 

 

 

 

 

4 cups flour

3 tablespoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 tablespoons plus 2 teaspoons sugar

 

To make the batter:  For each 1 cup of pancake mix, add and whisk together:

1 tablespoon butter, melted

1 egg

1 cup milk

 

Ladle batter onto a hot griddle. When bubbles appear on the surface, flip them over. Cook @ 1 minute per side.

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Breakfast for Dinner Burritos!

2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese
4 (10-inch) whole-wheat tortillas (burrito-size)
1/4 cup reduced-fat sour cream
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Hot sauce

Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.

Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.

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