Breakfast

Prep Time: 5 mins | Cook Time: 16 mins | Total Time: 21 mins | Servings: 12

These delicious cinnamon cream cheese rolls are yet another simple breakfast treat made with white bread, cream cheese, and sugar. The cream cheese & powdered sugar mixture have been spread to each flattened bread. Then, the rolled bread has been dipped in butter, cinnamon, and sugar. These cinnamon cream cheese rolls are an excellent option if you want to try a new breakfast treat that everyone will absolutely dig! Serve them warm or at room temperature.

This cinnamon cream cheese roll recipe is not only simple, but is very versatile, too. You can easily change up the recipe to your liking. If you love chocolate, you are welcome to add mini chocolates to the cream cheese filling. Another wonderful option is some chopped nuts. For a fall flavor, you can add pumpkin spice or nutmeg to the cinnamon sugar coating. You can even use your favorite cream cheese flavors!

Ingredients

1 tablespoon cinnamon
5 1/2 ounces cream cheese softened
3/4 c. sugar
1/2 c. butter, melted
1/2 c. powdered sugar
1 loaf of white bread in thin slices

HOW TO MAKE CINNAMON CREAM CHEESE ROLL-UPS

Step 1: Start by cutting the crust of the bread. Then, flatten the bread using a rolling pin.

Step 2: Place the cream cheese and powdered sugar in a small bowl. Mix well until blended.

Step 3: Whisk the sugar and cinnamon in another bowl and set aside.

Step 4: Onto each flattened bread piece, spread about 1 – 1½ tbsp of the cream cheese mixture. Roll the bread up, then dip each into the melted butter and coat with the cinnamon-sugar mixture.

Step 5: On an ungreased cookie sheet, place the roll-ups and do the same for the remaining bread pieces.

Step 6: Place in the oven and bake for about 16 to 20 minutes at 350 degrees until the roll-ups are golden brown. Serve the Cinnamon Cream Cheese Roll Ups warm. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 331, Calories from Fat 117, Fat 13g20%, Saturated Fat 7g44%, Cholesterol 34mg11%, Sodium 387mg17%, Potassium 83mg2%, Carbohydrates 46g15%, Fiber 1g4%, Sugar 20g22%, Protein 6g12%, Vitamin A 410IU8%, Calcium 169mg17%, Iron 2.1mg12%

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PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | SERVINGS: 8

I am obsessed with this crunchy French toast! Growing up I always want French Toast for breakfast, then cereal after. I love them both, and whenever I can’t pick which one to choose, I eat both! This crunchy French toast recipe did me a beautiful favor by combining my two favorites in one! Slices of cereal-crusted bread cooked in a skillet/griddle until crunchy. Serve this crunchy French toast with your favorite syrup and with a side of your fave fruit for a fun breakfast perfect for your entire family! If you have not tried this Crunchy French Toast a try, you should soon! This crunchy delightful French toast will surely become your newest favorite breakfast/brunch!

Ingredients

2/3 c. milk
1/4 c. all-purpose flour
4 large eggs
1/4 c. granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract
2 heaping c. crispy rice cereal or crushed corn flakes
8 thick slices of bread (such as Texas Toast)

How to make Crunchy French Toast

Step 1: Ready the griddle. Preheat it to 350 degrees F. Alternatively, heat a skillet on medium heat.

Step 2: Into a shallow pie dish or plate, add the cereal. To a blender or shallow dish, add all the ingredients except for the bread and cornflakes. Whisk well.

Step 3: To two separate shallow dishes, add the batter and cereal. Into the egg mixture, dip the bread one piece at a time, coating both sides. Then, gently press the bread into the cereal, coating all sides.

Step 4: In a skillet or griddle on medium heat, melt a small amount of butter. Or you can grease the skillet/griddle, using cooking spray. On the hot skillet, lay the slices of bread and cook for a couple of minutes until the bottom is golden. Flip the bread and continue to cook the other side.

Step 5: Serve the Crunchy French Toast warm with your preferred syrup. Enjoy!

Nutrition Facts:

Calories: 186 kcal, Carbohydrates: 28g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 107mg, Sodium: 267mg, Potassium: 122mg, Fiber: 1g, Sugar: 9g, Vitamin A: 185IU, Calcium: 80mg, Iron: 1.8mg

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Total Cooking Time: 60 mins | Servings: 4

Creamy, cheesy, and insanely delicious – this ham and potato casserole is another casserole that you can easily make at any time! I love to serve this casserole for a hearty breakfast, and this is excellent, too as a post-holiday dinner!

Ingredients

¼ c. butter
6 small potatoes, peeled and cubed
2 c. cubed fully cooked ham
3 tbsp butter
1 small onion, finely chopped
1 ½ c. milk
1 (8 oz.) package of shredded Cheddar cheese
3 tbsp all-purpose flour
¼ c. bread crumbs
Salt and ground black pepper to taste

HOW TO MAKE HAM AND POTATO CASSEROLE

Step 1: Into a large pot, place the potatoes. Cover the potatoes with salted water. Bring to a boil. Once boiling, adjust the heat to medium-low and simmer for about 20 minutes until the potatoes are tender. Drain when done.

Step 2: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Ready an 11/2-quart baking dish. Grease and set aside.

Step 3: In a skillet, melt 2 tbsp butter over medium heat. Once the butter has melted, add the ham and onion to the skillet. Stir and cook for about 5 minutes until the onion has softened and translucent.

Step 4: Into the ham mixture, stir in the potatoes. Pour the mixture into the prepared baking dish.

Step 5: In a saucepan, melt 1/4 c. butter over medium heat. To the melted butter, stir in the flour until smooth.

Step 6: Into the flour mixture, slowly whisk in the milk. To taste, season with salt and black pepper. Cook further, stirring until the mixture has thickened. This takes another 2 minutes. Then, adjust the heat to medium-low and add the cheddar cheese. Stir well until blended.

Step 7: Over the ham and potatoes, pour the sauce and sprinkle with bread crumbs. Place in the preheated oven and bake for about 30 minutes or until the sauce is bubbly and the casserole is browned.

Step 8: Remove from the oven when done and serve the casserole immediately. Enjoy!

Tips:

For this recipe, use cooked ham. Leftover ham or precooked is a great option.

Keep any leftovers in the fridge for up to 4 days. Reheat in the microwave at 50% power for about 2 minutes, stirring once.

Nutritional Facts:

Per Serving: 578 calories; protein 24.3g; carbohydrates 40.3g; fat 35.8g; cholesterol 104.9mg; sodium 973.7mg.

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Yield: 3 servings of Keto Breakfast Tacos

These Keto Breakfast Tacos are not your ordinary tacos. The shells are made with cheese for that over-the-top crunchy shell. If you have not tried cheese chips yet, you are already missing out! When cooked through, cheese gets very crunchy and they stay solid. Bonus, they also taste amazing! These shells once cooled make the perfect vessel for tacos or just about anything!

Surprise everyone with the best shells on Taco nights with these cheese shells. Follow this simple recipe for the best, scrumptious, Keto Breakfast Tacos that everyone will always be raving about!

Ingredients

6 large eggs
1 c. shredded mozzarella cheese
3 strips bacon
2 tbsp butter
½ small avocado
Salt and Pepper to taste
1 oz. cheddar cheese, shredded

How to make Keto Breakfast Tacos

Step 1: Using foil, line a baking sheet. Place 3 strips of bacon on the baking sheet and bake the bacon at 375 degrees for about 15 to 20 minutes.

Step 2: In the meantime, place 1/3 c. of mozzarella at a time and heat on a clean pan over medium heat. This takes about 2 to 3 minutes until the cheese is browned on the edges. To unstick the taco shells, slide a spatula under them.

Step 3: Lift the shell using a pair of tongs and drape it on a wooden spoon resting on a pot. Repeat with the remaining cheese. Make sure to work in batches of 1/3 c.

Step 4: In the butter, cook the eggs, stirring often until done. Then, season with salt and pepper.

Step 5: Into each hardened taco shell, spoon 1/3 of the scrambled eggs and top with sliced avocados. Do the same when adding the bacon (use whole strips or chopped).

Step 6: On top of the breakfast tacos, sprinkle the cheddar cheese. If desired, drizzle with hot sauce and sprinkle with some cilantro. Enjoy!

Note:

Each Keto breakfast taco has 443.67 Calories, 35.68g of Fats, 2.38g of Net Carbs, and 26.41g of Protein.

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Prep time: 5 mins | Cook time: 5 mins | Total time: 10 mins | Servings: 1 sandwich

I love this Hawaiian grilled cheese sandwich. It is one of my ultimate favorite sandwiches that is made with Canadian bacon, Monterey Jack cheese, and pineapple. This tasty Hawaiian Grilled Sandwich resembles our favorite Hawaiian pizza. If you enjoy pineapple pizza as most people do, this grilled sandwich is for you. And just like many grilled sandwich recipes, this is also incredibly easy to make using only a few simple ingredients. This Hawaiian grilled cheese is the perfect easy and quick breakfast or even snack any day!

I am obsessed with the flavor combination of juicy, sweet pineapple and salty bacon. If desired, you can even add a few ingredients to make this even more delicious! I like to add sliced tomatoes as it adds extra sweetness and acidity to this grilled sandwich.

Ingredients

2 tablespoons butter, softened to room temperature
3 slices pineapple, fresh or canned
½ c. Monterey Jack cheese, grated
3 slices of Canadian bacon
Oregano and parsley
4 slices bread

How to make Hawaiian Grilled Cheese

Step 1: Spread one side of each bread with butter. To taste, sprinkle with parsley and oregano. Place the shredded cheese on the non-buttered side of the bread followed by the Canadian bacon and pineapple. Then, top with another slice of bread, buttered-side up.

Step 2: On the stove top on a frying pan or griddle, cook the sandwich. Flip the sandwich once the first side is toasted and continue to cook over low heat until the cheese has melted and the other side is toasted.

Step 3: When done, take the sandwich out and let it cool for a couple of minutes before serving. Enjoy!

Notes:

1. For this recipe, you can use Havarti cheese. I recommend slicing the Havarti cheese thinly. If not, you can slice it thicker and simply arrange the thicker slices on the bread to cover the surface.

2. Or simply buy sliced Havarti or fontina cheese.

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This Monte Cristo Sandwich is a delicious breakfast sandwich or on-the-go snack. Toasted bunds with mayonnaise spread, melty cheese, ham, and turkey. Pair this hearty Monte Cristo Sandwich with fresh fruit and red currant jelly or blackberry jam for dipping.

Ingredients

3 tablespoons butter
3 large eggs, beaten
¼ c. mayonnaise
¼ c. Half and Half or whole milk
12 slices of sturdy white bread
8 slices Gruyère or Swiss cheese
¼ pound deli sliced ham – preferably the Black Forest or Virginia ham
¼ pound deli sliced turkey – Oven Roasted preferably
Confectioners’ Sugar – Optional
Red currant jelly, Blackberry Jam – Optional

How to make Monte Cristo Sandwich

Step 1: Place the eggs and milk in a shallow dish. Whisk well until combined.

Step 2: In a large skillet, melt the butter over medium heat.

To Assemble the Sandwiches:

Step 3: Lay 4 pieces of bread on a cutting board. Top each bread with a slice of cheese, followed by ham.

Step 4: In another 4 slices of bread, spread about half tbsp each of mayonnaise on one side.

Step 5: On top of the ham, place the mayonnaise side down. On the opposite side of the bread, spread another half tbsp of mayonnaise. Do the same for the rest of the sandwiches.

Step 6: On top of each sandwich, place 1/4 of the turkey and top each with a slice of cheese.

Step 7: Over each sandwich, place the remaining 4 slices of bread. Firmly press together each sandwich.

Dipping and Cooking the Sandwiches:

Step 8: Into the egg and milk mixture, quickly dip each sandwich. Make sure to coat the sandwich, but do not soak them.

Step 9: In the heated skillet with butter, place the sandwiches and cook until the bread is toasted and the cheese has melted. Then, flip the sandwiches and continue to cook the other side.

To serve:

Step 10: In half, slice the sandwiches and dust with confectioners’ sugar. If desired, serve the Monte Cristo Sandwich with red currant jelly or blackberry jam for dipping. Enjoy!

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Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 1 omelette

This is not your ordinary omelette recipe. This is a very innovative recipe that unexpectedly comes out amazing! This recipe is good for one person only, but you can add about eight bags in the boiling water at once if serving an entire family.

I am super amazed by the ever-evolving culinary world. Unconventional, very creative, and makes the cooking process easier. I am surprised with this omelette in a bag. This is something I have never expected. This is no doubt a no-mess but guarantees a fun, cool, practical, and delicious omelette.

This recipe is very practical for camping. Place everything in the individual freezer bags, shake, and place them in the pot with boiling water. This omelette in a bag is a true no-fuss, mess-free recipe!

This omelette is worth the hype! Scrambled egg with ham, cheese, salsa, mushrooms, and more in a bag! I urge you to try this recipe. It’ll surprise you!

Ingredients

2 fresh mushrooms, sliced
2 eggs
1 tbsp chopped onion
2 slices of ham, chopped
½ c. shredded Cheddar cheese
2 tbsp chopped fresh tomato
1 tbsp chunky salsa
1 tbsp chopped green bell pepper

HOW TO MAKE NO-MESS OMELETTES IN A BAG

Step 1: In a large resealable freezer bag, crack two eggs. Before sealing the bag, press as much air as possible. Shake the bag to beat the eggs.

Step 2: Open the bag and add the remaining ingredients. Seal the bag and place it in boiling water. Cook for about 20 minutes or until the mixture is set. Take the bag out of the water using tongs when done.

Step 3: Onto a plate, roll the omelette. Before serving, garnish the omelette. Enjoy!

Tips:

1. This recipe yield one, but you can place up to about eight bags in the boiling water at once.

2. For this recipe, make sure to use BPA-free freezer bags.

Nutrition Facts:

Calories: 599 kcal | Carbohydrates: 1g | Protein: 36g | Fat: 49g | Saturated Fat: 19g | Cholesterol: 442mg | Sodium: 1053mg | Potassium: 415mg | Sugar: 1g | Vitamin A: 847IU | Calcium: 264mg | Iron: 3mg

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