Breakfast

Prep Time: 10 mins | Cook Time: 24 mins | Total Time: 34 mins | Servings: 4

This Garden Veggie Frittata is my go-to high-protein breakfast with eggs, veggies, and cheese. An easy and quick dish to jump-start your day!

If you love eggs so much, this frittata will not disappoint – a mixture of eggs with a few of my favourite vegetables, and cheese topped with fresh herbs. A delicious, satisfying breakfast option that is perfect for everybody. Feel free to experiment a little on which veggies you like and don’t be afraid to mix things up a bit. This recipe is proven to be easily modifiable and always comes out amazing!

Ingredients

1 tsp olive oil
cooking spray
¾ c. broccoli florets cut into 1-inch pieces
1 red bell pepper cut into ½ inch pieces
¼ c. chopped red onion
4 Eggs
4 Egg whites
1/3 c. shredded or diced cheddar cheese or cheese variety of your choice
fresh herbs for garnish such as chopped cilantro parsley or green onion
salt and pepper to taste

How to make Garden Veggie Frittata

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: In an 8-inch pan, heat oil over medium-high heat. Once the oil is hot, add the red onions to the pan and cook for about 3 to 4 minutes while stirring occasionally until the onion has softened.

Step 3: To the pan, add the red pepper and continue to cook for 3 minutes more until soft. Then, add in the broccoli along with a tbsp water and cook until the broccoli is tender, stirring often. To taste, season with salt and pepper.

Step 4: Set the veggies aside once done, then wipe the pan clean using a paper towel before coating with cooking spray.

Step 5: Place the eggs and egg whites in a bowl. To taste, season with salt and pepper, then whisk to combine. Add in the vegetables and stir to combine. Into the prepared pan, pour the egg mixture and bake in the preheated oven for about 15 minutes until the middle is set.

Step 6: Before serving, garnish the frittata with fresh herbs, then slice into wedges. Enjoy!

Nutrition Facts:

Calories: 102kcal | Carbohydrates: 3g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 119mg | Potassium: 226mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1275IU | Vitamin C: 53.2mg | Calcium: 33mg | Iron: 1mg

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Servings: 4-6 Person

Easy and nutritious Frittata/Omelet that every family needs. A no-fuss, delicious omelette that you can prep the night before and just toss in the oven the next day for a quick and filling breakfast.

Ingredients

Egg Mixture:

1 c. milk (or almond milk if dairy intolerant)
1 1/2 teaspoons pink or grey sea salt (or to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder (optional, to taste)
a dash of cayenne
pinch of chopped chives and parsley

Sautéed Veggies:

a heaping tbsp of coconut oil (melt on a medium-high setting)
chopped onion (I frequently use 2 medium)
1/2 chopped red pepper
a big handful of spinach or chard or kale, chopped
1/2 – 3/4 c. chopped ham, bacon, or sausage, optional
Optional: add 1/2 c. or more melting shredded cheese on top for the last 10 minutes of cooking

How to make Frittata/Omelet

Step 1: In a mixing bowl, crack 8 eggs and add in the milk, pink or grey sea salt, ground black pepper, garlic powder, cayenne, and a pinch of chopped chives and parsley if desired. Whisk well until combined, then set aside. Place in a glass pourable bowl, cover, and place in the fridge for a quick-start breakfast the next day. Or if serving right away, simply pour the egg mixture gradually into the already hot sauteed veggies.
Optional: Before pouring the egg mixture over the sauteed ingredients, whisk in 1/2 -3/4 cup shredded Monterey Jack or any of your preferred melting cheese.

Step 2: Heat a heaping tablespoon of coconut oil in a heavy, well-seasoned 9-inch cast-iron skillet or non-stick frying pan with a metal, oven-safe handle over medium-high heat. Add in the chopped in, red bell pepper, spinach or chard, or kale, and saute until the onions are translucent, spinach has wilted, and the moisture has reduced. Then, add in some chopped ham, bacon, or sausage if desired.

Step 3: Into the skillet with the sauteed veggies, pour the egg mixture. Place in 325 degrees preheated oven and bake for about 25 to 28 minutes until the top is golden brown and has puffed up. In the last 10 minutes of cooking, you can add half a cup of shredded cheese on top and allow it to melt.

Step 4: When done, remove the Omelet from the oven and serve hot with some fresh fruit and other fresh veggies on the side.

Note:

Remember not to cover the frittata with a lid to let the moisture evaporates. This guarantee a not soggy frittata.

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Prep/Total Time: 30 mins | Makes: 8 servings

This has been my go-to and one of my most favoured breakfast casseroles. It’s a breeze to make, easily modifiable to suit your taste, and a perfect pair with toast, juice, and milk or coffee. This Sheepherder’s Breakfast is a cult favourite and an easy and quick way to feed the whole crowd!

Ingredients

3/4 lb bacon strips, finely chopped
1 medium onion, chopped
1 package (30 oz.) frozen shredded hash brown potatoes, thawed
8 large Eggs
1/2 tsp salt
1/4 tsp pepper
1 c. shredded cheddar cheese

How to make Sheepherder’s Breakfast

Step 1: Cook the bacon and onion in a large skillet over medium heat until the bacon is crisp. When done, drain the excess grease, leaving only 1/4 cup of drippings in the pan.

Step 2: To the pan, add the hash browns, stir, and cook for about 10 minutes over medium heat until the bottom is golden brown, uncovered. Flip the potatoes and create 8 even spaced wells in the potato mixture using the back of a spoon. Into the wells, break 1 egg each and sprinkle with salt and pepper.

Step 3: Cover the pan and continue to cook for 10 minutes more over low heat until the eggs are set and the potatoes are tender. Then, sprinkle with cheese and let the dish stand until the cheese has melted.

Tips:

1. You can store the leftover bacon grease in the fridge and use it later.

2. This recipe is easily modifiable. You can swap the bacon with country pork sausage if desired, or omit the meat if you want to make it vegetarian. You can also substitute the 1/4 cup reserved bacon drippings with either oil or butter.

3. Feel free to make this dish with less or more eggs. You can create as many wells as you’d like to put in the eggs.

Nutrition Information:

1 serving: 354 Calories | 22g Fat (9g saturated fat) | 222mg Cholesterol | 617mg Sodium | 22g Carbohydrate (2g sugars, 1g fibre) | 17g Protein.

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Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Yield: 6 Servings

Waking up to this amazing Sheet Pan Breakfast Bake is everything to me. I just want to faceplant myself in this delicious one-pan meal with all my favourite breakfast requisite; eggs, bacon, and cheesy crisp hash browns.

Starting my day right is all I need to have the best day. With this filling breakfast bake, I don’t need to worry about messy clean-up after a hefty meal in the morning nor a fussy breakfast preparation. Indeed, this easy recipe is one to keep!

INGREDIENTS

1 (20-oz.) package refrigerated hash brown potatoes
2 tbsp unsalted butter, melted
1 tbsp olive oil
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp garlic powder
Kosher salt and freshly ground black pepper, to taste
1 c. shredded cheddar cheese
12 slices bacon
6 large Eggs
3 tbsp freshly grated Parmesan
2 tbsp chopped fresh chives

HOW TO MAKE SHEET PAN BREAKFAST BAKE

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, lightly grease or coat a baking sheet.

Step 2: To the prepared baking sheet, place the hashbrowns in a single layer. Whisk in the butter, olive oil, thyme, basil, oregano, and garlic powder and gently toss to mix. To taste, season with salt and pepper, then sprinkle with cheese. Place in the preheated oven and bake for about 20 to 25 minutes until the edges start to brown.

Step 3: When done, take the baking sheet out of the oven and make 6 wells. Add in the slices of bacon, then very gently crack the eggs to ensure that the yolks are intact. Sprinkle over the eggs the Parmesan and season with salt and pepper. Return to the oven and continue to bake for another 10 to 12 minutes until the egg whites have set and the bacon is thoroughly cooked.

Step 4: If desired, garnish with chives. Serve immediately. Enjoy!

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Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 8 people

This casserole is an incredible make-ahead casserole made with only six ingredients; bacon, tater tots, Ranch salad, shredded cheddar cheese, eggs, and milk. Serve this for breakfast, lunch, or dinner right away or store it in the fridge or freeze for later. Perfect for an easy and quick breakfast. Start your day right with this delicious cult favourite!

Searching for recipes online is one of my favourite past time. There I found this Cracked Out Tater Tot Breakfast Casserole. It was like love at first sight so I decided to give this a try right away. And I was blown away by how easy this is to make. The result is what I was expecting – delicious, filling, and incredible!

Ingredients

2 pounds bacon
1 (30-32 ounces) bag frozen tater tots
1 (1 ounce) package Ranch Salad Dressing & Seasoning Mix
2 c. shredded cheddar cheese
8 Eggs
2 c. milk

HOW TO MAKE CRACKED OUT TATER TOT BREAKFAST CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, lightly grease 9 x 13-inch baking dish.

Step 2: Cook the bacon in a large skillet. Into pieces, chop the cooked bacon.

Step 3: Place the tater tots, cooked bacon, and cheeses in a large bowl, then pour into the greased baking dish.

Step 4: In another bowl, whisk the eggs, Ranch mix, and milk, then pour this over the tater tot mixture. If baking later, cover the casserole and store it in the fridge.

Step 5: Place the casserole in the preheated oven and bake for about 50 to 60 minutes until the eggs are set.

Notes:

1. Feel free to substitute bacon with turkey bacon.

2. Make this casserole in advance and simply store it in the fridge or freezer.

3. Thaw the casserole after freezing before baking as directed.

4. When reheating, thaw the casserole completely if frozen, then tent with aluminium foil and bake for about 30 to 40 minutes at 350 degrees F until heated through.

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Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 mins | Servings: 4

This is the best recipe I’ve found to make Perfect and Fluffy Scrambled Eggs. I used to mess up scrambled eggs but not after I found this simple but amazing recipe. All I need are eggs, milk, butter, and my favourite add-on. The kids love how their eggs are now delicious but it looks so much better! Just by looking at it, you can tell that this scrambled egg is unlike any other. Enjoy delicious, yellow fluffy eggs any time with this marvellous recipe.

INGREDIENTS

8 Eggs
1/2 c. milk
2 tbsp butter
salt and pepper to taste

HOW TO MAKE THE PERFECT, FLUFFY SCRAMBLED EGGS

Step 1: Into a big enough bowl, crack the eggs and whisk vigorously until they turned pale yellow. Pour in the milk and whisk vigorously to thin out the egg mixture. Feel free to use a hand mixer or a stand mixer to do this.

Step 2: On medium-low heat, heat a nonstick skillet. Add in the butter and let it melt. Pour the egg mixture into the pan once the butter begins to bubble or once the pan is hot enough. Let the egg mixture be and make sure to not stir. Allow the eggs to cook for about a minute until the bottom begins to set, undisturbed. To taste, season with salt and pepper. I suggest starting with around 1/4 tsp salt.

Step 3: At this point, add the minced herbs, shredded cheese, sautéed mushrooms, chopped tomato, plus your favoured addition to the pan. Now, using a wooden spoon, start scraping the eggs from the edge of the pan to the middle, creating large soft crumbs. Do this until there is no liquid left. Then, turn the heat off and continue stirring and flipping the egg until even the uncooked portion becomes a bit more firm.

Step 4: When done, place the eggs on a plate and serve. Enjoy!

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Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 10

This casserole is perfect if you are expecting a busy day ahead. Prep this the night before and simply pop it in the oven the next day. It’s loaded with breakfast staples from sausage, bacon, eggs, milk, bread, and cheeses to leave you full the entire day. Delicious, a no-fuss, and certainly, a must!

Ingredients

1 pound sage or breakfast sausage
8-10 pieces bacon, cooked and crumbled
8 large Eggs
2 2/3 c. whole milk
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground dry mustard
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon paprika
12 ounces Italian bread, cubed into 1/2-inch pieces
1 c. shredded cheddar cheese
1/2 c. shredded Gruyere cheese
minced fresh parsley, for garnish
chopped fresh chives, for garnish
dollop sour cream, for garnish

How to make Loaded Overnight Breakfast Casserole

Step 1: Brown the sausage in a large skillet, crumbling the meat as it cooks. When done, drain the grease and set the sausage aside.

Step 2: Into half-inch pieces, cube the Italian bread using a bread knife. Set aside.

Step 3: Mix the shredded cheddar and Gruyere cheeses and set them aside.

Step 4: Whisk the eggs, milk, salt, dry mustard, dried parsley, black pepper, and paprika in a large bowl until well mixed.

Step 5: To the bottom of a 3-quart oven-safe pot or 9 x 13-inch baking pan, add the cubed pieces of bread, top with the crumbled sausage, then bacon, and 3/4 of the cheeses. Then, over the bread, crumbled sausage, and bacon, pour the egg custard, pushing gently any un-soaked bread down using a wooden spoon into the custard and sprinkle over the rest of the shredded cheeses.

Step 6: Using foil, cover the pan and place it in the fridge overnight.

Step 7: The next day, take the casserole out of the oven, remove the cover, and let it come to room temperature while the oven is preheating to 350 degrees F. Then, bake for approximately 40 to 45 minutes until a toothpick inserted in the middle of the casserole comes out clean.

Step 8: Remove from the oven when done, garnish if desired, and serve hot. Enjoy!

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Servings: 4

Beautiful and delicious Baked Ham & Cheese Ring that is perfect to serve to guests or for a fun breakfast with your loved ones. Make this as is or create your interpretation using your favourite breakfast must-haves. You can even swap ham with turkey if preferred. This recipe is a nice, simple, pretty straightforward recipe that you can easily whip up with any ingredients and guarantee you the same tasty result and beautiful presentation.

Ingredients

8 ounces crescent dinner rolls (225 grams), 2 cans
1 c. mozzarella cheese (100 grams)
½ c. pepperoncinis (70 grams)
¼ c. fresh basil (10 grams)
⅓ pound salami (150 grams)
⅓ pound ham (150 grams)
¼ pound prosciutto (115 grams)
8 slices provolone cheese, halved
salt, to taste
pepper, to taste
olive oil, optional, for the dip
balsamic vinegar, optional, for the dip

How to make Baked Ham & Cheese Ring

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.

Step 2: Separate into a triangle the unrolled cans of dough.

Step 3: In the middle of a large cookie sheet, place a bowl. In a ring around the bowl, arrange the triangles, making sure that the dough overlaps each other. Then, on each triangle closest to the ring, layer the cheese, pepperoncini, basil, salami, ham, prosciutto, and provolone. Sprinkle with salt and pepper.

Step 4: Over the filling, bring the top of the triangle, tucking the edges under the bottom of the dough. Do the same around the ring until the filling is completely boxed in.

Step 5: Place in the preheated oven and bake for about 30 minutes until the dough is golden brown. When done, remove from the oven and let the Baked Ham & Cheese Ring cool for at least 5 to 10 minutes. Then, slice and serve with some olive oil and Balsamic. Enjoy!

Nutrition Facts:

Calories 675 | Fat 46g | Carbs 26g | Fiber 0g | Sugar 6g | Protein 37g

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