Breakfast

PREP TIME: 10 MINS | COOK TIME: 50 MINS | ADDITIONAL TIME: 12 HRS | TOTAL TIME: 13 HRS | YIELD: 10 enchiladas

Enjoy the Southwestern version of your favourite classic egg casserole with this easy Breakfast Enchiladas recipe! These enchiladas are the perfect meal to kick off your day. The best part is you can assemble this the night before and simply pop it in the oven for a quick breakfast or brunch. If you enjoy midnight prepping, then this is worth the try! You’ll never look back once you taste these delicious breakfast enchiladas!

Ingredients

6 whole Eggs
1 pound bulk breakfast sausage
1 small onion, chopped
½ c. Chopped Green Onions
10 whole Flour Tortillas
2-½ c. Shredded Cheddar Cheese, Divided
2 c. Half-and-half
1 tbsp Flour
1 medium red pepper, chopped
Salsa and Sour Cream, To Serve

How to make Breakfast Enchiladas

Step 1: Cook the sausage, peppers, and onions in a large pan until the sausage is cooked through. When done, allow cooling for a little.

Step 2: In a large bowl, place the sausage mixture, green onions, and 2 cups of cheese. Mix well until incorporated.

Step 3: Onto the tortilla, scoop out the cheese mixture using a 1/3 cup measuring cup.

Step 4: Roll the tortilla, then put them in a 9 x 13-inch baking dish, seam-side down. Do the same for the remaining tortillas and cheese mixture, squeezing the rolls into the pan.

Step 5: Combine the half-and-half, eggs, and flour until well blended, then pour it over the tortillas. Tent the baking dish and leave it overnight.

Step 6: The next day, prepare the oven and preheat it to 350 degrees F. Bake the enchiladas for about 30 to 40 minutes, covered, until the eggs are set. Remove the cover and sprinkle over the rest of the half cup cheese. Continue baking for additional 10 minutes, uncovered, until the cheese has melted.

Step 7: Remove from the oven when done and serve with salsa and sour cream. Enjoy!

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PREP TIME: 5 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 5 MINS | SERVINGS: 12 people

Kick off your day with this filling, hearty, and super delicious sausage hashbrown breakfast casserole. It is a super easy casserole that you can make using simple pantry ingredients. You can also substitute the ingredients (see notes below) according to your preference.

Breakfast is the most important meal of the day. Although, I am guilty of skipping breakfast most of the time. But with this casserole, I am sure I am never skipping breakfast again! The best part is I can prep this the night before and simply pop it in the oven the next day for an easy and quick meal to start my day right.

INGREDIENTS

1 lb pork sausage – jimmy dean
8 Eggs
1 1/2 c. whole milk or heavy cream
2 c. cheddar cheese
1 package 30 oz bag frozen shredded hash browns – thawed out
1/4 teaspoon garlic powder
1 1/2 teaspoons salt
1 teaspoon black pepper

HOW TO MAKE SAUSAGE HASHBROWN BREAKFAST CASSEROLE

Step 1: Prepare the oven. Preheat it to 375 degrees. Using non-stick cooking spray, grease a 9 x 13-inch pan.

Step 2: In a skillet, cook the pork sausage over medium heat, breaking the meat apart until no longer pink. When done, drain the excess grease and set the meat aside.

Step 3: Beat the eggs, heavy cream, and all spices until well mixed.

Step 4: In the prepared casserole dish, layer the thawed has browns followed by the pre-cooked sausage, then cheese. On top, pour the whisked egg mixture. Tent the casserole with foil and place it in the preheated oven. Bake for about 40 minutes. Uncover and continue baking for additional 20 minutes.

Step 5: When done, remove the casserole from the oven and serve with Franks Hot Sauce or Chunky Salsa. Enjoy!

NOTES:

You can swap the hashbrowns with tater tots if desired. Or the cheddar cheese with your favourite cheese. You can even substitute heavy cream with milk. Or use Ham, Bacon, Turkey Sausage, Italian Sausage instead of pork sausage.

NUTRITION FACTS:

Serving: 1g | Calories: 293kcal | Carbohydrates: 4g | Protein: 17g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 183mg | Sodium: 818mg | Sugar: 2g

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Dress up breakfast with these amazing chocolate cinnamon pull-apart muffins. These pull-apart muffins surely check all my favourites for breakfast!

Ingredients

Chocolate Cinnamon Pull-Apart Muffins:

2 (11 ounces) cans of refrigerated french bread dough
¼ c. unsalted butter
1 ½ tsp ground cinnamon
½ c. turbinado sugar
⅓ c. toffee bits
⅓ c. mini chocolate chips

Cream Cheese Frosting:

1 ½ c. powdered sugar
2 tbsp whole milk
1 tsp vanilla extract
4 tbsp unsalted butter, melted
⅛ tsp kosher salt
¼ c. cream cheese, room temperature

How to make Chocolate Cinnamon Pull-Apart Muffins

Chocolate Cinnamon Pull-Apart Muffins:

Step 1: Prepare the oven. Preheat it to 350 degrees. Using a cooking spray, grease a muffin tin and set it aside.

Step 2: Brown the butter in a small non-stick skillet over medium heat for approximately 5 minutes until golden and aromatic. Set the browned butter aside when done to cool.

Step 3: Whisk the sugar and cinnamon in a shallow bowl until combined. Set aside.

Step 4: Cut the logs of dough in half using a sharp knife, then slice each into half 16 1/2 inch pieces.

Step 5: In between two large sheets of wax paper, place each slice, then flatten using a rolling pin. Brush each dish of dough with the browned butter using a pastry brush, then dip into the cinnamon-sugar mixture.

Step 6: On top of each other, stack 5 to 6 pieces of dough, sprinkling each slice with around 1/4 tsp chocolate chips and toffee bits.

Step 7: Into one of the muffin cups, place the stack sideways. Do the same for the rest of the dough slices until six of the muffin tins are occupied. Place in the preheated oven and bake the muffins for about 25 to 30 minutes or until puffed and golden brown.

Step 8: Remove from the oven when done and let the muffins cool in the pan for about 5 to 10 minutes. Then, take the muffins off the pan and drizzle with the cream cheese frosting.

Step 9: Serve and enjoy!

Cream Cheese Frosting:

Step 10: Place the butter, powdered sugar, cream cheese, vanilla, milk, and salt in a medium-sized bowl. Beat using a hand mixer on low speed until smooth.

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Prep Time: 15 mins | Cook Time: 55 mins | Total Time: 1 hr 10 mins | Servings: 8

I love this Apple Cranberry Bread! It’s a festive loaf packed with apples and fresh cranberries and topped with an impressive pecan streusel. I am sure to make this bread this Holiday. It’s a must, and everyone would love to have it on the table! This Apple Cranberry Bread is a sure hit and perfect for everybody!

INGREDIENTS

Bread

2 large eggs
1/3 c. vegetable or canola oil
2/3 c. granulated sugar
1/4 c. applesauce
1 tsp pure vanilla extract
1 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp salt
2 c. all-purpose flour
1 c. fresh cranberries I halved the larger berries
1 c. finely chopped apple I left the skin on

Streusel Topping:

3 tbsp melted butter
1/4 c. brown sugar
1/2 tsp ground cinnamon
3 tbsp all-purpose flour
3 tbsp finely chopped pecans

How to make Apple Cranberry Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 5-inch loaf pan. Grease and set aside.

Step 2: Mix the oil, applesauce, sugar, eggs, and vanilla in a large bowl until well combined.

Step 3: Place the flour, baking soda, salt, and cinnamon in another bowl. Mix well until blended, reserving 1/4 cup. To the wet ingredients, add the rest of the dry ingredients and mix well using a spoon or rubber spatula until almost fully mixed.

Step 4: Add the apples and cranberries to the reserved ¼ cup of flour. Toss, then add this to the batter. Mix until completely combined, then pour the batter into the prepared pan, smoothing the top.

Step 5: To make the topping, stir the topping ingredients well until blended. Then, crumble this over the batter.

Step 6: Place in the preheated oven and bake for about 45 to 55 minutes or until a toothpick inserted in the middle of the bread comes out clean.

NUTRITION FACTS:

Calories: 391kcal (20%), Carbohydrates: 54g (18%), Protein: 5g (10%), Fat: 17g (26%), Saturated Fat: 10g (63%), Cholesterol: 52mg (17%), Sodium: 265mg (12%), Potassium: 106mg (3%), Fiber: 2g (8%), Sugar: 26g (29%), Vitamin A: 205IU (4%), Vitamin C: 2.4mg (3%), Calcium: 22mg (2%), Iron: 1.9mg (11%)

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PREP TIME: 5 MINS | COOK TIME: 8 MINS | TOTAL TIME: 13 MINS | SERVINGS: 1

Breakfast is one of the most look-forward meals in my family. I make sure to always prepare a fun breakfast because starting your day with a smile on your face will make you through the day! We have our favourites, and one of them is this scrambled egg toast. Nope, this is not your ordinary scrambled egg. This is the best-scrambled egg toast you’ll ever make! The best part is, you can easily customize this according to your liking. For the bread, you can use whatever you prefer. You can even use a croissant if you are feeling fancy. Pair this with a cup of freshly brewed coffee to jump-start your day!

INGREDIENTS

2 Eggs
½ tablespoon butter, plus more to butter the bread
2 slices bread (I use white, sourdough bread)
⅓ c. good quality feta cheese crumbles
chopped parsley or dill to garnish

How to make The Best Scrambled Egg Toast

Step 1: On both sides of the bread, spread a thin layer of the softened butter. On medium heat, fry the bread for about 2 minutes per side until the crust is golden. Set the bread aside when done.

Step 2: In the same pan, add half tbsp butter. Add the eggs and feta cheese and cook for approximately 3 to 4 minutes until the eggs are completely cooked.

Step 3: Between the slices of bread, divide the eggs, then sprinkle with some freshly chopped parsley or dill. Enjoy!

NOTES:

1. You can use any of your favourite kinds of bread to make the egg toast such as white, wheat, whole grain, rye, even pumpernickel. If you are feeling fancy, you can use a croissant.

2. You can easily customize this egg toast. Try adding a slice of mozzarella to the bread before you add the eggs. You can even add some roasted peppers or tomatoes, even a slice of avocado.

NUTRITION FACTS:

Calories: 460kcal, Carbohydrates: 30g, Protein: 24g, Fat: 27g, Saturated Fat: 14g, Cholesterol: 387mg, Sodium: 1024mg, Potassium: 223mg, Fiber: 2g, Sugar: 6g, Vitamin A: 864IU, Calcium: 373mg, Iron: 4mg

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Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Serves: 6

This Spanish Omelette is my kid’s favourite. It’s a fun breakfast that anyone can make using only a few simple ingredients. No, this is not your usual omelette, it’s better with potato stacked layers through the egg!

INGREDIENTS

6 Eggs
1/2-1 c. olive oil
1 lb potatoes such as Yukon Gold, peeled, sliced 1/4-inch thin
1 large onion sliced
1 tbsp chives chopped, for garnish
1/2 tsp salt or to taste
1/2 tsp pepper or to taste

HOW TO MAKE A SPANISH OMELETTE OR TORTILLA

Step 1: In a large bowl, place the eggs and season with salt and pepper. Whisk well and set aside.

Step 2: In a 10 to 12-inches (in diameter) non-stick skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the potatoes to the skillet and fry until tender and golden brown. To the egg bowl, transfer the potatoes when done.

Step 3: To the same skillet, add the onion and fry for about 3 to 5 minutes until golden. To the same bowl as the eggs and potatoes, transfer the onion and drain the oil, leaving only a couple of tbsp in the skillet. Stir the potatoes gently with the onion and eggs.

Step 4: Into the skillet, pour the egg mixture and adjust the heat to low. Even out the surface using a spatula. Put the lid on and cook for about 3 to 4 minutes or until the edges are set. With the same spatula, loosen the edges.

Step 5: Over the omelette, place a large plate and carefully flip the pan in one swift motion to transfer the omelette to the plate.

Step 6: Into the skillet, slide the omelette back, cooked side facing upwards. Continue to cook for an additional 3 to 4 minutes or until cooked through.

Step 7: Before serving, garnish the omelette with chives. Enjoy right away!

NOTE:

You can store the cooled-down omelette in the fridge for up to 3 days in an airtight container.

Nutrition Facts:

Calories: 291kcal (15%)Carbohydrates: 16g (5%)Protein: 7g (14%)Fat: 22g (34%)Saturated Fat: 4g (25%)Cholesterol: 164mg (55%)Sodium: 262mg (11%)Potassium: 415mg (12%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 259IU (5%)Vitamin C: 17mg (21%)Calcium: 39mg (4%)Iron: 2mg (11%)

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Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 2

Light and fluffy scrambled eggs are sometimes tricky to make. Good thing I’ve found this easy scrambled eggs recipe. This has been my favourite and go-to scrambled egg recipe of all time. It’s a no-fail recipe, and it changed my life forever!

INGREDIENTS

2 teaspoons butter
4 large eggs
Shredded cheese optional
1 tablespoon milk
Salt & Pepper, to taste

How to make Scrambled Eggs

Step 1: Add the eggs with milk in a small bowl. Season with salt and pepper. Whisk well until just blended.

Step 2: Melt the butter in a hot large nonstick skillet. Pour the egg mixture into the skillet and cook over medium-low heat until the eggs start to set. Across the pan, gently pull the eggs using a spatula creating large, soft curds, allowing the uncooked eggs to flood the area you just pulled back. Adjust the heat to low as needed.

Step 3: As the eggs begin to form the large soft curds, add the cheese (if using) so it melts right into the cheese. Keep pulling the eggs across the skillet until thick and no visible liquid egg mixture object. Make sure not to overcook the scrambled eggs.

Step 4: Remove from the heat and serve the scrambled eggs right away. Enjoy!

Optional Add-Ins:

1. This scrambled egg is also great with some chopped fresh herbs such as parsley, chives, basil, or cilantro. Just add them while cooking the eggs.

2. If desired, you can even add salsa or pico de gallo. Either add them while the eggs are cooking, or you can just spoon them on top before serving.

3. For that spicy kick, you can add your preferred hot sauce.

4. For this recipe, you can use grated Parmesan, shredded Monterey jack, or pepper jack cheese in place of shredded cheddar cheese. You can even use crumbled feta or goat cheese.

NUTRITION FACTS:

Calories: 165kcal (8%), Carbohydrates: 1g, Protein: 11g (22%), Fat: 12g (18%), Saturated Fat: 5g (31%), Cholesterol: 338mg (113%), Sodium: 164mg (7%), Potassium: 121mg (3%), Sugar: 1g (1%), Vitamin A: 600IU (12%), Calcium: 59mg (6%), Iron: 2mg (11%)

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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.

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