A bridge over a beautiful waterfall

A bridge over a beautiful waterfall
Nature brings magic

Saturday, March 30, 2013

Friday Food - Breakfast

Yes, I know. I'm a day late. Friday was a busy day for me and I completely forgot my blog post. But today we're talking breakfast. I'm digging into my recipe box to share some interesting recipes for a good start to your day.

Breakfast Muffin Cups

3 cups frozen hash browns, thawed
3 tablespoons melted butter
1/8 teaspoon salt
1/8 teaspoon pepper
14 links breakfast sausage
6 eggs
2 cups shredded 4-cheese Mexican blend cheese
1/4 cup chopped red bell pepper
Chopped fresh chives or green onions

In a bowl, combine the hash browns, butter, salt and pepper. Press mixture onto the bottom and up the sides of greased non-stick muffin cups. Bake at 400 degrees F for 12 minutes or until lightly browned.

Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13-15 minutes or until set.

Cinnamon Griddle Cakes

1 1/2 cups all-purpose flour
3 tablespoons white sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon ground cinnamon
2 eggs, beaten
1 cup milk
2 tablespoons corn syrup
1/4 cup butter, melted
1 tablespoon vanilla extract

2 cups confectioners' sugar
2 teaspoons vanilla extract
1 tablespoon milk

In a medium bowl, combine flour, sugar, salt, baking powder and cinnamon.

In a separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla extract. Stir in the flour mixture.
Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

While pancakes are cooking, mix the icing. Combine confectioners' sugar, vanilla extract and enough milk to make a liquid frosting. Drizzle frosting on hot pancakes before serving.

Breakfast in a Glass

1 banana
1/4 cup strawberries
1/3 cup nonfat milk
1 (8 ounce) container nonfat plain yogurt

In a blender, combine banana, strawberries, milk and yogurt. Blend until smooth. Pour into glasses and serve.

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