Category: Breakfast
-
Southwestern Breakfast Skillet
Breakfast gets deliciously colorful! In this Southwestern Breakfast Skillet, you get all your savory breakfast favorites in one pan. You won’t want to skip out on this one.
Served with a side of warm Sonora Tortillas – mmmm!
https://www.eatingwell.com/recipe/7891798/southwest-breakfast-skillet/Ingredients
Directions
Cook bacon in a large nonstick skillet over medium heat, flipping once, until crispy, 5 to 7 minutes. Transfer the bacon to a paper-towel-lined plate. Pour off all but 2 teaspoons of the bacon fat.
Return the pan to medium heat. Add potatoes and cook, stirring often, for 2 minutes. Add water; cover and steam for 5 minutes, stirring once halfway through. Add mushrooms, bell pepper, onion, and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in chard and garlic; cook until the chard is tender and wilted, about 2 minutes more. Crumble the bacon and stir into the mixture.
Spread the mixture evenly in the pan. Using the back of a wooden spoon, make 4 indentations. Crack 1 egg into each indentation. Season with the remaining 1/8 teaspoon each salt and pepper. Cover and cook until the egg whites are set, about 5 minutes.
Remove from heat and top with cheese, cilantro and salsa (or pico de gallo).
-
Muffin Tin Mini Tostadas
Want a light breakfast, lunch or a sharable snack? Look no further! These muffin tin mini tostadas will fit the bill. Hand-held, bite-sized, packed with a delicious vegetable hash and easy to personalize with your favorite toppings.
https://www.forksoverknives.com/recipes/vegan-breakfast/muffin-tin-tostadas/
Ingredients
Directions
Preheat oven to 350°F. Line twelve 2½-inch muffin cups with foil bake cups. In a medium skillet cook bell pepper and onion over medium 3 to 4 minutes or until just tender, stirring occasionally and adding water, 1 to 2 tsp. at a time, as needed to prevent sticking. Remove from heat and stir in sweet potato and black beans.
Arrange six tortilla wedges in each prepared muffin cup with curved edges at bottom and points up. (Each should look like a crown.) Spoon about ¼ cup bean mixture into each cup. In a medium bowl stir together the next seven ingredients (through black pepper). Gradually whisk in milk until smooth. Spoon about 2 Tbsp. batter over bean mixture in each cup.
Bake 20 to 25 minutes or until filling is set. Carefully remove cups. Top with fresh salsa and cilantro (if desired), and serve immediately.
-
Conchas (Pan Dulce – Sweet Bread)
Sticking with the notion of making breakfast a little sweeter – how about some Conchas? Conchas, also known as Pan Dulce, is a popular sweet bread.
It’s buttery delicious, with a streusel topping.https://www.acozykitchen.com/conchas-pan-dulce
Ingredients
Concha Dough
Streusel Topping
Directions
To Make The Concha Dough:
To the bowl of a stand-up mixer with the hook attachment (you can also do this in a large bowl and knead it by hand!), add the warm water. Pour the active dry yeast on top and mix in into the water. Allow to stand until foamy, about 5 to 7 minutes. If it doesn’t get foamy then you’ll need to do it again.
When the active dry yeast is foamy, pour in the vegetable oil, melted butter, granulated sugar, evaporated milk, salt, vanilla, ground cinnamon and eggs. Break up the eggs with the back of a spatula and allow the dough hook to mix it up a bit, about 30 seconds.
Next, pour the flour in all at once and run the machine for about 5 minutes on medium speed, until the dough is soft and smooth. If you’re doing this by hand, once the dough comes together, you’ll want to dump it out onto your floured counter and knead it for about 10 minutes, until it’s nice and smooth.
Rub a large bowl with oil or spray it with cooking spray and place the dough in the center of the bowl. Cover it with a clean kitchen towel and allow it to rise for about 1 hour, until doubled in size.
To Make the Streusel Topping:
In the bowl of stand-up mixer with the paddle attachment (you could also mix this by hand if you don’t have a mixer), add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1 minute.
Divide the dough in two. To one part of the topping, add a drop of food coloring gel. To the other topping, add the cocoa powder and knead until it’s cohesive.
To Assemble The Conchas
Once the dough has risen, divide the dough into 12 equal parts. Or better yet, weigh them into balls of 100g. Form the balls of dough into rounds. Repeat until you’ve worked through all of the dough.
Take about 2 tablespoons of the topping and rollout using our palms, flatting it into a thin round. Drape it over the round of dough, patting down lightly. Using a knife, cut grooves in the topping like a clam shell. You can also do other types of cuts like criss cross, circles, etc. Cover and let rise until nearly doubled, about 30 minutes.
Preheat oven to 350 degrees. Bake for about 18 to 20 minutes, or until lightly golden brown. Allow to cool. Serve with hot chocolate or coffee.
-
Sopapillas
Dessert for breakfast? Why not!
Sopapollas, a treat that’s popular in Northern Mexico. They can be served with jam or honey and sprinkled with icing sugar or cinnamon. Maybe both! Oh my!https://www.isabeleats.com/sopapillas/
Ingredients
Directions
In a large mixing bowl, add flour, baking powder and salt. Stir with a fork to combine.
Add oil and water and stir to combine until a dough forms.
Transfer the dough onto a well-floured work surface and knead for about 5 minutes, until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.
Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 20 minutes.
While the dough is resting, line a large baking sheet with paper towels and set aside.
5 minutes before the dough is finished resting, heat the frying oil in a medium pot or Dutch oven to 375°F. (If you don’t have a thermometer, you’ll know it’s ready when a small piece of dough sizzles and bubbles in the frying oil.)
Cut the dough ball in half. Roll out each half into a square about 1/4-inch thick, then cut the dough into 9 pieces (I used a pizza cutter for this). Each piece should roughly be a 3-inch square. You should have 18 pieces total. (Some pieces may be rectangular or triangular in shape – that’s okay.)
Working in batches, carefully add 2 sopapilla squares into the hot oil. Using a metal slotted spoon, lightly push down each square so that it is fully submerged in the oil. The dough will immediately begin to puff up quickly and should have a big air pocket in the middle.
Once the air pocket has formed, remove the spoon and let the dough fry like normal. Flip the sopapillas over after 45 seconds, and let the other side fry.
When golden brown, transfer the sopapillas to the prepared baking sheet to drain. Continue frying the remaining sopapilla squares.
Dust the sopapillas with powdered sugar on both sides, then drizzle with honey. Serve immediately.
-
Breakfast Taquito
Breakfast burrito? No. Breakfast Taquito! Quick and easy to make and without falter in the flavor department. All your breakfast favorites wrapped up in a tortilla and baked to perfection.
Make ahead of time so you can grab and go in the mornings. Perfect for freezing.https://damndelicious.net/2013/06/12/breakfast-taquitos/
Ingredients
Directions
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Working one at a time, transfer tortilla to a work surface; place eggs, sausage, sun dried tomatoes, avocado and cheddar cheese in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 12-15 minutes.
Serve immediately.
