Breakfast

Prep Time: 7 mins | Cook Time: 8 mins | Total Time: 15 mins | Yield: 1 Serving

The best indeed! This Scrambled Egg Toast recipe will surely become your favorite! You can forget about the other toast ingredients because this is all you need! Breakfast will be served in just 15 minutes! Don’t forget your coffee. It is best served with hot coffee. Just do it and thank me later. Enjoy!

Ingredients:

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

Directions:

Cover each bread slice with softened butter and spread it evenly.

Put a non-stick pan on the stove and turn the heat to low. Add each bread slice into the pan, then toast each side for 2 minutes or until the sides turn golden brown.

Transfer the bread slices onto a clean plate.

In the same pan, add 1/2 tablespoon of butter and allow it to melt.

Add feta cheese and eggs, then scramble for 3 minutes.

Top each toasted bread with scrambled eggs. Garnish with chopped parsley or dill.

Eat right away. Enjoy!

Notes:

Feel free to use your preferred bread for this recipe. Some recommendations are rye, white bread, or whole-grain bread. You can also use a croissant if you like.

For feta cheese, use sheep’s feta cheese. It is much better!

The best thing about this recipe is that you can tweak it according to your preference. Maybe add some crumbled bacon on top when serving.

This recipe is for one serving. Make sure to double the ingredients if you are eating it with someone.

I do not recommend reheating leftovers. It is best to eat them right away for the best experience!

Nutrition Facts:

Calories: 462kcalCarbohydrates: 29gProtein: 24gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 387mgSodium: 1005mgPotassium: 233mgFiber: 2gSugar: 4gVitamin A: 862IUVitamin C: 0.1mgCalcium: 367mgIron: 4mg

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Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 12 Servings

From the name itself, these Denver Omelet Muffins are loaded indeed! With what, you ask? Well, with spectacular ingredients, mainly, hash browns, ham, veggies, eggs, and cheese! Every bite of these delicious treats is just too perfect! They are very addicting and very difficult to resist! This recipe only requires an hour to prepare and cook! It is time to go to your kitchen and start prepping. Enjoy!

Ingredients:

1/4 c ham (diced into 1/4-inch pieces)
3 tbsp green bell pepper (diced)
2 1/4 c shredded hash browns (thawed and press with a paper towel)
2 tbsp milk
5 Eggs (whisked)
3 green onion stalks (diced)
salt and pepper to taste
3 tbsp red bell pepper (diced)
1 tbsp olive oil
1 1/2 c Cheddar/Jack Cheese

Directions:

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Apply cooking spray to a muffin pan.

Add 1 tbsp of olive oil and thawed hash browns into a large mixing bowl, then combine them.

Transfer the hash browns into the prepared muffin pan and press each cup.

Top each cup with one tbsp of cheese.

Place the muffin pan in the preheated oven and bake the hash browns for 15 minutes or until the cheese has completely melted.

Meanwhile, add milk, salt, pepper, and eggs to a mixing bowl. Whisk everything until well incorporated.

Add the bell peppers, green onions, and ham. Stir until well combined.

Fill each cup of the muffin tin with the mixture, then add more cheese on top.

Put the muffin pan in the oven and bake the Loaded Denver Omelet Muffins for 15 minutes or until done.

Remove from the oven and let them rest for a few minutes before serving.

Serve and enjoy!

Notes:

I suggest serving these muffins with fresh fruits.

Keep leftovers in the fridge.

Nutrition Facts:

Serving Size: 1 Muffin, Amount Per Serving: Calories 225 | Total Fat 16g | Saturated Fat 5g | Trans Fat 0g | Unsaturated Fat 10g | Cholesterol 95mg | Sodium 424mg | Carbohydrates 14g | Fiber 1g | Sugar 1g | Protein 8g

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

If you are searching for another breakfast must-try, then you have to give this Hash brown casserole with ham a try soon! It’s incredibly easy and quick to make, delicious, and creamy. A potato-based breakfast casserole that you’ll enjoy having in the morning!

My mom loves to serve this casserole on holiday mornings. She uses leftover ham pieces along with simple ingredients that we have in your pantry. This casserole is an amazing breakfast or brunch packed with hash brown potatoes, creamy potato soup, and sour cream, then topped with melty hot cheese and diced-up ham. The best part is you can easily swap ingredients. If you want to change the flavor, you can use cream of potato with cream of chicken or cream of cheddar soup instead. If you do not have any leftover ham, you can always buy diced ham or chunks of ham.

Enjoy this hearty, filling casserole any time with this easy recipe. It is filled with protein with an impressive crispy topping! To save time, you can prep this casserole the night before for an easy and quick breakfast the next day.

Ingredients

1 lb. cooked diced ham
1 (32-ounces) package of frozen hash brown potatoes
2 c. shredded sharp Cheddar cheese
1 (16-ounces) container of sour cream
1½ c. grated Parmesan cheese
2 (10.75-ounces) cans condensed cream of potato soup

HOW TO MAKE HAM AND CHEESE HASH BROWN CASSEROLE

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

Step 2: In a large bowl, place the hash browns and ham, cream of potato soup, cheddar cheese, and sour cream. Mix well, then spread this onto the prepared baking dish. On top, sprinkle the Parmesan cheese.

Step 3: Place in the preheated oven and bake for about 1 hour or until the casserole is bubbly and lightly browned.

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Total cook time: 1 hr | Yield: 12 servings

Bring your game to the next level with this easy French Toast Bake recipe! Pieces of Texas Toast, fresh sliced bread covered in an egg mixture, then topped with cinnamon sugar. Prep this dish the night before and bake it the next morning for an easy and quick Holiday or Weekend breakfast!

Ingredients

4 large eggs
½ c. melted butter (1 stick)
1 loaf Texas Toast, fresh sliced bread (not frozen)
1 tbsp vanilla extract
1½ c. whole milk
1 c. packed light brown sugar
2 tbsp light brown sugar, mixed with 2 tsp cinnamon
Real maple syrup, if desired
Powdered sugar

HOW TO MAKE FRENCH TOAST BAKE

Step 1: In a microwave bowl, place the butter. Pop in the microwave to melt the butter. Once the butter has melted, add 1 c brown sugar to the bowl and mix well until blended. Into a greased 9 x 13-inch baking pan, pour the mixture, evenly spreading it on the bottom of the pan.

Step 2: Whisk the eggs with milk and vanilla until combined, then set aside.

Step 3: Over the butter-filled baking pan, place a layer of Texas Roast. On top of the bread, evenly spread a cup of the egg mixture and sprinkle with the brown sugar-cinnamon mixture. Make another layer of French Toast over the sprinkled mix and repeat the same for the eggs and sprinkled cinnamon mix.

Step 4: Tightly tent the pan and place it in the fridge overnight to chill.

Step 5: The next day, pop the dish on the lower middle rack of the preheated (350 degrees F) oven and bake for about 40 to 45 minutes. Remove the cover after 30 minutes of baking.

Step 6: When done, take the French Toast Bake out of the oven and let it slightly cool. Before serving, sprinkle with powdered sugar and serve the French Toast with pure maple syrup if desired. Enjoy!

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Prep time: 10 MINS | Cook time: 45 MINS | Additional time: 15 MINS | Total time: 1 HR 10 MINS | Yield: 10-12 SERVINGS

This casserole is packed with flavorful meats and potatoes, also perfectly cheesy, and undoubtedly a crowd-pleaser! If you are searching for another breakfast casserole that you can easily make, this Cheesy Potato Breakfast Casserole is an amazing option! This casserole has been my go-to holiday breakfast for years. It’s super good, and simple, yet filled with absolutely wonderful flavors! Also, leftovers reheat great!

I love that I can assemble this casserole the night before and pop this in the oven the next day. It makes life so much easier, especially during the busy holidays (or any day!). This cheesy, buttery, and peppery casserole is always a hit! Almost like hash browns smothered and covered. You can try slicing some ripe tomatoes and tossing them on top for an extra layer of goodness!

Ingredients

7 eggs
1 lb Italian Sausage, cooked
1/2 c. milk
1 yellow onion, chopped, sauteed in sausage grease
20 oz. bag frozen Diced Hash Browns
Salt & Pepper, to taste
8 oz. brick of Mild Cheddar Cheese, grated

How to make Cheesy Potato Breakfast Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees. Using a nonstick spray, grease a medium (9 x 13-inch) casserole dish and set aside.

Step 2: Ready the onions and sausage.

Step 3: Place all the ingredients in a large mixing bowl including the sausage and onions. Mix well, then transfer the mixture into the prepared casserole dish. Make sure to set aside roughly 1 c of the cheese for later.

Step 4: Place in the preheated oven and bake the casserole for about 35 minutes. After 35 minutes, take the casserole out of the oven and sprinkle the reserved cheese on top. Then, resume baking for another 8 minutes.

Step 5: Once the casserole is done, let it rest for about 15 to 20 minutes before slicing.

Step 6: Serve and enjoy!

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Yield: 6-8 servings

Hearty, delicious, and easy to make. This Breakfast Burrito Egg Casserole is a great dish to start your mornings right! You can also assemble this the night before and pop it in the oven the next day. Serve this scrumptious casserole with optional but recommended garnishes from sliced avocado, fresh cilantro leaves, tender stems, or salsa.

INGREDIENTS

10 large eggs
1 (20 oz) bag of frozen shredded potatoes (do not thaw)
1 (4 oz) can of chopped green chiles, drained
1 (15 oz) can of black beans, drained and rinsed
1 c. sour cream
1 c. whole or 2% milk
1 tsp kosher salt
1 1/2 c. shredded sharp cheddar cheese (about 6 oz.)
1/4 tsp freshly ground black pepper
Serving options: sliced avocado, fresh cilantro leaves, tender stems, salsa
Cooking spray

How to make Breakfast Burrito Egg Casserole

Step 1: In the middle, arrange the oven rack and preheat the oven to 375 degrees F.

Step 2: Using cooking spray, lightly grease a 13 x 9-inch baking dish.

Step 3: Into the prepared baking dish, place the shredded potatoes, beans, and chiles. Mix well, spreading the mixture into an even layer.

Step 4: In a large bowl, place the eggs, sour cream, milk, cheese, salt, and pepper. Mix well until blended, then pour this over the veggie mixture.

Step 5: Place in the preheated oven and bake for about 45 minutes or until the top of the casserole is golden brown and a knife inserted in the middle comes out clean.

Step 6: Remove the casserole from the oven when done and allow it to cool for about 5 minutes before slicing. Enjoy the breakfast burrito egg casserole with sliced avocado, fresh cilantro, and salsa.

NOTES:

Assemble this casserole in advance. Cover and keep in the fridge overnight. Before baking, allow the casserole to sit at room temperature while preheating the oven.

In a covered container, keep any leftovers and store them in the fridge for up to 5 days.

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Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 8 people

This sausage pancake breakfast casserole is the perfect make-ahead breakfast. Prep and assemble this the night before and pop it in the fridge. The next day, bake for a few minutes and serve. So if you are searching for an easy breakfast that is also amazing to serve during holiday mornings or overnight guests, you have to try this recipe soon!

This casserole is made with just a few simple ingredients. Most of them you already have on hand. It is easy to assemble. An amazing no-fuss breakfast casserole with pancakes, egg, milk, and sausage along with other breakfast staples. This casserole is seriously delicious! And we love to serve this any time of the day.

Ingredients

6 eggs
20 to 24 frozen pancakes from a 2-pound 1-ounce package, thawed
1½ c. heavy cream
1 c. whole milk
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons maple syrup, plus more for serving
1 pound maple sausage

HOW TO MAKE SAUSAGE PANCAKE BREAKFAST CASSEROLE

Step 1: In half, split the pancakes and lay them in a 9 x 13-inch greased pan, cut side down.

Step 2: In a skillet, saute the sausage over medium heat until browned. Then, drain the excess grease. Between the slices of pancakes, sprinkle the cooked sausage.

Step 3: Whisk the eggs, heavy cream milk, vanilla, sugar, and maple syrup until well mixed. Then, pour this over the pancakes.

Step 4: Using plastic wrap, tent the casserole dish. Place in the fridge overnight.

Step 5: In the next day, remove the casserole from the fridge and put it on a plate.

Step 6: Prepare the oven. Preheat it to 350 degrees F.

Step 7: Place the casserole into the preheated oven and bake for about 50 to 60 minutes, covered, until the middle is set.

Step 8: Remove from the oven when done and let the casserole sit for about 5 minutes, then add the maple syrup.

Step 9: Serve and enjoy!

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Total time: 35 mins | Serves: 9

I have my favorite biscuit recipe. I believe we all do. As for me, this Butter Swim Biscuits recipe is my top pick. These biscuits are baked in butter until soft, moist, and flaky with crispy edges. To make these delicious biscuits all we need are a few basic ingredients; butter and buttermilk along with other pantry essentials. I love these biscuits to serve for breakfast with jam. Also excellent for soaking all the savory flavors of stews and chilis.

I especially love the light and flaky texture of these biscuits. Once baked these biscuits end up soft, moist, and packed with flavor. The dough swims in butter that steams the dough as it bakes. This traps a pocket of air inside that once the dough cools off. This guarantees the best textures that remind me of croissants, except these biscuits are low-maintenance!

If you love simple recipes that you can easily throw together at home. This biscuit recipe is a must! I assure you that these biscuits would be the most delicious and fluffy biscuits you’ll ever make!

INGREDIENTS

1/2 c. (1 stick) butter, melted
2 c. buttermilk
4 tsp baking powder
2 1/2 c. all-purpose flour
2 tsp salt
1 1/2 tbsp granulated sugar

How to make Butter Swim Biscuits

Step 1: Prepare the oven. Preheat it to 450 degrees F.

Step 2: Place the flour, baking powder, sugar, and salt in a medium bowl. Mix well until combined. Then, add the buttermilk and mix until you have just formed a moist dough.

Step 3: Into an 8 x 8-inch baking dish, pour the melted butter. On top, place the dough, spreading it across the pan using a spatula until the dough touches the sides.

Step 4: Into 9-equal squares, cut the dough. Place in the preheated oven and bake for about 20 to 25 minutes or until golden brown.

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This Breakfast Sausage Casserole is a staple at home not only during Christmas but all year round! This casserole makes our breakfast extra special!

I love that I can assemble this casserole the night before as it makes life so much easier. In the morning, just pop this in the oven and viola! You have a merry meal just in time for breakfast. Pair this Breakfast Sausage Casserole with a light side such as yoghurt or some fresh fruits. But this casserole is super filling on its own, so you can just serve this by itself. If you have any leftovers, keep them in the fridge for up to 5 days and just reheat in the oven or microwave until warm. Also, if you are looking for a freezer-friendly meal, this casserole is a perfect option! After baking the casserole, let it cool completely, and freezer for up to 3 months.

Ingredients

1 lb ground pork sausage
1 tsp mustard powder
3 large eggs, beaten
2 c. of milk
8 oz. shredded mild cheddar cheese
6 c. white bread, toasted and cut into dice
½ tsp salt

HOW TO MAKE CHRISTMAS BREAKFAST SAUSAGE CASSEROLE

Step 1: Into a medium skillet, place the sausage and cook over medium heat until evenly browned.

Step 2: In a medium-sized bowl, combine the mustard powder, salt, eggs, and milk. Next, add the sausage along with the diced bread and cheese. Mix well.

Step 3: Into a greased baking dish, transfer the mixture, spreading it out. Place in the fridge for at least 8 hours or overnight.

Step 4: When ready to bake, remove it from the fridge and let it come to room temperature. Then, place in the preheated oven and bake for about 45 minutes to 1 hour at 350 degrees, covered. Remove the cover and adjust the oven temperature to 325 degrees F. Continue baking for additional 35 minutes until the casserole is done.

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This bacon egg and hash brown casserole is an amazing weekend breakfast. You can make this casserole in advance and bake it the next day. Or store the completely cooled casserole in the fridge or freezer for an even easier and quicker breakfast at any time.

Ingredients

8 eggs
1 (30 ounces) package of frozen shredded hash browns – thawed
½ c. whole milk or Half and Half
8 ounces shredded cheddar cheese
½ teaspoon onion powder
¼ teaspoon garlic powder
Pinch of cayenne pepper
½ pound bacon – cooked crispy and crumbled
Chopped green onions for garnish, optional
½ teaspoon salt
¼ teaspoon Pepper

How to make Bacon Egg and Hash Brown Casserole

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

Step 2: In the bottom of the prepared pan, evenly spread the hash browns.

Step 3: Place the eggs, milk, salt, onion powder, garlic powder, pepper, and cayenne in a large bowl. Mix well until combined and pour this over the hash browns. On top, sprinkle half of the cheese, all the bacon, and the rest of the cheese.

Step 4: Using foil, tightly cover the dish. Place in the preheated oven and bake for about an hour. Take the foil off and continue to bake for an additional 5 to 10 minutes or until the middle of the casserole is set and a knife inserted in the casserole comes out clean.

Step 5: Remove the casserole from the oven when done and allow the casserole to stand for about 5 to 10 minutes.

Step 6: Before serving, garnish with some chopped green onions. Enjoy!

Notes:

1. You can make this casserole in advance. Wrap the unbaked casserole using plastic and keep it in the fridge. To bake, you might need to increase the baking time by approximately 10 to 15 minutes.

2. For this recipe, you can use any melting cheese such as Colby, Monterey Jack, and Colby Jack.

3. For a little kick, add cayenne pepper. Or omit it if desired. And for extra spice, you can also use add red pepper flakes or a couple of dashes of your fave hot sauce.

4. In place of hash browns, you can use tater tots or diced fresh potatoes.

5. For extra richness, use half-and-half. Or swap milk with sour cream.

6. In an airtight container, store the completely cooled casserole and store in the fridge for up to 4 days.

7. To freeze, divide the baked casserole into individual portions and place them in freezer containers. You can also transfer the entire casserole into an airtight container. Using two layers of foil, wrap the casserole and freeze for up to 2 months.

8. To reheat, transfer the casserole to a baking dish and heat at 350 degrees F until hot.

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