Breakfast

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8

This is the best Mac and Cheese I’ve ever had in years! The unexpected chicken bacon ranch flavour twist is to die for!

Ingredients

3 tablespoons unsalted butter
1 pound dry large elbow pasta
3 c. shredded chicken
10 slices bacon, diced
4 cloves garlic, minced
2 c. half and half
2 c. heavy cream
3 tablespoons all-purpose flour
1/2 c. grated Parmesan
1 1/2 c. shredded Mozzarella cheese, divided
1 c. shredded cheddar cheese, divided
1-ounce package dried ranch dressing seasoning
salt and pepper, to taste

How to make Chicken Bacon Ranch Mac and Cheese Casserole

Step 1: Following the package direction, cook the pasta a minute shy of al dente. Drain when done and drizzle with olive oil. This will prevent the noodles from sticking. Set aside.

Step 2: Prepare the oven. Preheat it to 375 degrees F. Grease a 3-quart baking dish and set aside.

Step 3: Cook the bacon in a large, deep skillet, or dutch oven over medium-low heat until crispy. To a plate, transfer the bacon. Keep 1 tbsp bacon fat in the pan and drain the rest.

Step 4: Adjust the heat to medium. Add the shredded chicken to the pan along with the ranch seasoning. Cook for about 2 to 3 minutes, stirring to coat the chicken. Transfer to a plate when done.

Step 5: To the same pan, add the butter and garlic. Cook for about 30 seconds until the garlic is aromatic. Stir in the flour until paste forms. Then, gradually add the heavy cream and half-and-half, whisking vigorously. Continue to cook for another 3 to 5 minutes once all the liquid is in the pot, stirring occasionally until thickened.

Step 6: Add the Parmesan cheese, half of the mozzarella, and half of the cheddar. Keep stirring until completely melted. Then, add the cooked pasta, chicken, and half of the pieces of bacon. Toss well.

Step 7: Pour everything into the prepared baking dish and top with the rest of the mozzarella, cheddar, and bacon. Place in the preheated oven and bake the casserole for about 25 to 30 minutes or until bubbly and the cheese has melted.

Tips:

If desired, you can use 2-3 boneless skinless chicken breasts or 4-5 boneless skinless chicken thighs in place of the shredded chicken. Add the chicken and ranch in step 4 and cook until golden brown and the internal temperature of the chicken reached 165 degrees F.

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 8 biscuits

Start your day right with these biscuits stuffed with all your breakfast faves (scrambled eggs, bacon, and cheese) topped with sweet and savoury glaze! These are great not only for breakfast or brunch even for entertaining overnight guests. It’s simple, super easy, and quick to make, and for keeps! Make this soon using only a few simple ingredients. I am pretty sure these biscuits bombs will blow everyone away!

Ingredients

¼ c. butter
1 (16.3 ounces) can 8-count refrigerated biscuits (Pillsbury Grands)
6 Eggs
3 tablespoons milk
1 tablespoon butter
1 c. shredded cheddar cheese
8 slices bacon, cooked and chopped
1½ teaspoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon poppy seeds
1½ teaspoon Worcestershire sauce

HOW TO MAKE GLAZED BREAKFAST BISCUIT BOMBS

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease a 9-inch round cake pan.

Step 2: Melt the butter in a large nonstick skillet on medium heat. Mix the eggs and milk, then pour in the skillet once the butter has melted. Adjust the heat to medium-low and scramble the eggs to your preferred consistency. To taste, season with salt and pepper.

Step 3: To about 1/4-inch thickness, flatten each biscuit round. With scrambled eggs, bacon, and cheese, top each dough. Bring the edges together and pinch to seal. Put the filled dough in the pan seam-side-down.

Step 4: Combine the butter, brown sugar, mustard, Worcestershire, and poppy seeds in a small saucepan. Bring everything to a boil and pour on top of the biscuits.

Step 5: Place the pan in the preheated oven and bake the biscuit bombs for about 20 to 25 minutes or until golden and completely cooked.

Notes:

1. You can swap bacon with turkey bacon, sausage, or ham.

2. For this recipe, you can use your favourite cheese.

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 4

French Toast is a staple and all-time favourite breakfast. It’s made with bread soaked in sweet egg mixture and cooked in a pan. You can serve them with any of your favourite toppings, such as a drizzle of maple syrup, chocolate syrup, butter, fruits, and many more!

My go-to bread for making French Toast is Brioche. It guarantees the softest and tastiest French Toast. The perfectly golden-brown finish wants you to dig in straight in!

French Toast is a classic breakfast excellent with any of your favourite toppings. It’s a breakfast must-have that’s been around for ages. There are many variations people did over the years, but I best loved this simple recipe. It is the same recipe I grew up to.

Ingredients

4 large eggs
8 ounces (8 slices) of Brioche bread
3 tablespoons heavy whipping cream
1 tablespoon brown sugar
1 teaspoon pure vanilla extract
dash of cinnamon, optional
Pinch of salt

How to make The Best French Toast

Step 1: After slicing the bread. Set the pieces aside.

Step 2: Place the eggs, heavy whipping cream, vanilla extract, sugar, and salt in a deep and wide bowl. Beat until smooth, then set aside.

Step 3: Drizzle a few tbsp of canola oil in a hot, large cooking pan over medium to medium-low heat, evenly spreading the oil.

Step 4: Into the egg mixture, dip each slice of bread including the edges. Make sure to batter the egg right before adding them to the pan. Toast the slices for about 3 to 4 minutes per side until golden brown. If needed, toast the slices in 2 batches.

Step 5: Serve the toast right away with your preferred topping. Enjoy!

Note:

You should batter about 8 slices of Brioche bread between half to 1 inch thick. If using a French baguette, the egg mixture is enough to make 10 to 12 slices or about 6 slices of Challah.

Nutrition Facts:

Calories: 359kcal | Carbohydrates: 29g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 276mg | Sodium: 326mg | Potassium: 60mg | Sugar: 3g | Vitamin A: 890IU | Calcium: 64mg | Iron: 1.3mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

PREP TIME: 10 MINS | COOK TIME: 5 MINS | TOTAL TIME: 15 MINS | SERVINGS: 4

These Breakfast Quesadillas are the perfect all-day meal made with bacon, egg, and cheese. This easy recipe is very versatile. If desired, you can add veggies such as chopped bell peppers, mushrooms, spinach, and onion.

Ingredients

6 large eggs
6 slices bacon
8 large flour tortillas
8 oz. cheddar cheese, grated or sliced thin
salsa, sour cream, and guacamole (for serving)
salt and freshly ground black pepper, to taste

How to make Breakfast Quesadillas

Step 1: To the hot skillet, cook the chopped bacon over medium heat until crisp. Discard some of the greases from the pan.

Step 2: Into a bowl, crack the eggs, then add a splash of milk or water. Stir until smooth. To the skillet with the bacon, add the eggs and sprinkle with salt and pepper. Cook the eggs, scrambling into tiny pieces over medium heat until done.

Step 3: With a thin layer of shredded cheese, cover 1 flour tortilla, then top with enough amount of the scrambled eggs and bacon. Top with additional shredded cheese, then another flour tortilla.

Step 4: Into the pan, very carefully lay the quesadilla. Cook over medium heat until the cheese starts to melt a little and the bottom turned golden brown.

Step 5: Flip the quesadilla and cook the other side for an additional 1 to 2 minutes. Transfer the quesadilla to a plate and slice. Serve right away with salsa, sour cream, and guacamole. Enjoy!

Notes:

1. If adding veggies to the mix, saute them first after cooking the bacon. Some great veggie options are chopped onion, bell pepper, mushrooms, spinach.

2. To make this ahead, begin by cooking the bacon, tortillas, and shred the cheese in advance.

3. To freeze, let the quesadillas cool after cooking. Place them on a baking sheet, then loosely tent using a plastic wrap. For an hour, flash freeze the quesadillas, then transfer them to a freezer bag to keep in the freezer for up to 2 to 3 months. When ready to serve, thaw the quesadillas overnight in the fridge and reheat for a couple of minutes at 350 degrees F until they are warmed through and the cheese has melted.

Nutrition Facts:

Calories: 641kcal, Carbohydrates: 32g, Protein: 31g, Fat: 42g, Saturated Fat: 19g, Cholesterol: 326mg, Sodium: 1075mg, Potassium: 303mg, Fiber: 1g, Sugar: 3g, Vitamin A: 925IU, Calcium: 509mg, Iron: 3.7mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Serves: 12 muffins

These egg muffins are my favourite and go-to breakfast. It’s made with a few pantry ingredients and ready in no more than an hour. Plus, these tasty muffins are freezer-friendly! So, if you are looking for another breakfast must-have, this easy recipe is your best option! These egg muffins can be made with varieties of ingredients. The sky is the limit!

These Ham and Cheese Egg Muffins are also great as a fun and simple after-school snack. Your kids would not mind eating these again and again! Make a bunch, freeze, and reheat once ready to enjoy.

Ingredients

8 oz. ham steak cubed
12 large eggs
2 green onions sliced thin
1/2 c. milk (I used skim)
1/4 tsp garlic powder
3/4 c. shredded cheddar cheese divided
1/2 tsp salt
1/4 tsp black pepper

How to make Ham and Cheese Egg Muffins

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Using cooking spray, generously grease a muffin tine and set it aside. For this recipe, silicone muffin tin works best.

Step 3: Place the eggs, milk, and spices in a large bowl. Mix well until everything is incorporated.

Step 4: Add half a cup of the shredded cheddar along with ha and green onions. Stir well until incorporated.

Step 5: Fill the prepared muffin tins with the mixture and top each with the rest of the 1/4 cup cheese.

Step 6: Place the muffin tins in the preheated oven and bake the muffins for about 25 to 30 minutes or until the middle is set and the eggs pull away from the side of the muffin tin.

Nutrition Facts:

Serving: 1egg muffin Calories: 120kcal (6%) Carbohydrates: 2.6g (1%) Protein: 11.3g (23%) Fat: 7g (11%) Saturated Fat: 2.7g (17%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2.3g Cholesterol: 198.5mg (66%) Sodium: 271.6mg (12%) Potassium: 118.6mg (3%) Sugar: 1.8g (2%) Vitamin A: 345IU (7%) Vitamin C: 0.5mg (1%) Calcium: 78mg (8%) Iron: 1mg (6%)

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 2 hrs 40 mins | Cook Time: 1 hr 20 mins | Total Time: 4 hrs | Yield: serves 8

You’ll love the flaky homemade pie crust and the rich, creamy, filling loaded with bacon, feta cheese, ham, white cheddar cheese, crab meat, or spinach. This is the best Quiche you’ll ever have in your life!

Ingredients

4 large eggs
1 unbaked Flaky Pie Crust or All-Butter Pie Crust
1/2 c. heavy cream or heavy whipping cream
1/2 c. whole milk
1 c. shredded or crumbled cheese such as feta, cheddar, goat cheese, or gruyere
up to 2 c. add-ins
optional toppings for serving: extra cheese, chopped herbs, hollandaise sauce, & freshly ground pepper to taste
1/4 tsp each salt and pepper

How to make Quiche

Step 1: Prep the pie dough in advance and simply place it in the fridge for at least 2 hours before you roll it out and blind baking it.

Step 2: Roll one of the chilled disks on a floured work surface and turn it to about a quarter after every couple rolls or until you form 12-inches diameter circles. Into a 9-inch pie dish, carefully put the dough, tucking in using your fingers to smooth it completely. Fold the excess dough back on the edge and mould it into a rim around the pie using your hands to create a lovely edge. Using a fork or your fingers, crimp the edges. Place the pie in the fridge to chill for at least 30 minutes or up to 5 days. If chilling the pie for more than 30 minutes, tent it using plastic wrap.

Step 3: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.

Step 4: To partially blind bake the pie, start by lining the chilled pie crust using parchment paper. Stuff with pie weights or dried beans, making sure to evenly distribute the weights around the pie dish. Place the dish in the preheated oven and bake for about 15 to 16 minutes or until the crust edges are beginning to brown.

Step 5: Now, take the pie from the oven and lift the parchment paper carefully with the weights out of the pie. Using a fork, prick holes on the entire bottom crust. Place the pie back in the oven and resume baking for additional 7 to 8 minutes or until the bottom crust is starting the brown. Set the pie aside when done. Note that you can pre-bake the crust 3 days in advance. Tightly cover the cooled crust and store it in the fridge until ready to fill.

Step 6: Adjust the oven temperature to 350 degrees F or 177 degrees C.

Step 7: Beat the eggs, whole milk, heavy cream, salt, and pepper in a large bowl with a handheld or stand mixer fitted with a whisk attachment for about a minute on high speed until well combined. Add the add-ins, whisk again, then pour this into the crust.

Step 8: Place the quiche in the oven and bake for approximately 45 to 55 minutes or until the centre is just set. Make sure not to over-bake the quiche. To keep the edges of the pie from over-browning, use a pie crust shield. Remove from the oven when done and let the pie cool for about 15 minutes. Before slicing, top the pie with optional toppings. Serve and enjoy! Tightly cover any leftovers and place them in the fridge for up to 4 days.

Notes:

1. Feel free to prep the pie dough in advance and simply store it in the fridge for up to 5 days or keep it in the fridge for up to 3 months. If freezing, make sure to completely cool the baked quiche, tightly cover it with a few sheets of aluminium foil, then freeze for up to 3 months. When ready to serve, thaw in the fridge or on the counter before baking at 350 degrees F or 177 degrees C for about 20 to 25 minutes.

2. For best results, use a combination of whole milk and heavy cream. Or swap it with 1 cup of half-and-half.

3. For the cheese, you can use feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere.

4. For the add-ins, you can use pre-cooked vegetables and meat/seafood.

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 10 mins | Cook Time: 30 mins | Servings: 6

My mornings are never complete without eating breakfast. Starting the day right includes munching on light meals before going out to work. I have a list of my favourites and go-to breakfast recipes, and that includes this Bacon, Egg, and Cheese Biscuit Bake that I can easily throw together in minutes! A grab-and-go bake layered with biscuit, eggs, cheese, and bacon. A breakfast or brunch must-have and super perfect for holiday mornings!

INGREDIENTS

1 ½- 7.5 ounces cans buttermilk biscuits
8 Eggs, or use egg substitute or egg whites
3 tablespoons 2% milk
8 slices centre-cut bacon, uncooked
5 slices American cheese made with 2% milk (or use ¾ c. reduced-fat shredded cheddar cheese)
Cooking Spray
Salt & Pepper

HOW TO MAKE BACON, EGG, AND CHEESE BISCUIT BAKE

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Fry 8 bacon slices.

Step 3: In the meantime, beat the eggs with milk, and salt, and pepper in a medium bowl.

Step 4: Chop the bacon into small pieces once done frying. Into the bowl with the eggs, add half of the chopped bacon and the cut-up biscuits. Mix well until everything is incorporated.

Step 5: Into a lightly greased 9 x 13-inch casserole dish, pour the mixture, then evenly spread. Place in the preheated oven and bake for about 20 minutes, uncovered.

Step 6: While the biscuit is baking, cut 5 slices of American cheese into small bite-size squares. You can also use 3/4 cup shredded cheese instead. Keep the other half of the bacon aside.

Step 7: Remove the casserole dish from the oven when done and evenly scatter the cheese and bacon on top. Return the casserole dish to the oven and resume baking for another 10 minutes.

Step 8: Slice into 6 and serve right away. Enjoy!

NUTRITION FACTS:

SERVING SIZE: 1 SLICE (1/6 OF THE PAN)
WW GREEN PLAN: 8 POINTS | WW BLUE PLAN: 6 POINTS | WW PURPLE PLAN: 6 POINTS

290 CALORIES. 12G FAT. 3.5G SATURATED FAT. 27G CARBS. 1G FIBER, 4.5G SUGAR. 17G PROTEIN

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.