Breakfast Dish Articles

Pop-Tarts

Pop-Tarts

Ingredients:

Dough: (or use premade pie crust)

-2 1/4 cups all-purpose flour

-1/2 tsp salt

-1 cup unsalted butter, cold

-8-10 tbsp ice water (adjust as needed)

-1 egg (for egg wash)

Filling & toppings:

-Strawberry jam (or your favorite jam)

-Icing of choice

-Dye free sprinkles

Directions:

-Preheat oven to 375°F.

-In a food processor, pulse flour, salt, and butter until crumbly.

-Gradually add ice water, starting with 8 tablespoons, until the dough comes together.

-Divide dough in half. Cut into smaller portions and roll each piece out to fit your ravioli mold.

-Lay one sheet of dough over the mold and gently press down with a spoon to create small indents.

-Spoon jam into each well.

-Brush egg wash around the edges, then lay a second sheet of dough over the top.

-Use a rolling pin to press and seal. Remove excess dough.

-Flip the mold over and pop out each mini Pop-Tart.

-Place on a lined baking sheet, brush tops with egg wash, and bake for 18 to 22 minutes, until golden brown.

POTATO CORN CAKES with POACHED EGGS

POTATO CORN CAKES with POACHED EGGS

1-pound potatoes, peeled and cubed
2 garlic cloves, sliced
3/4 cup shredded mozzarella cheese
1/2 cup frozen corn kernels, thawed and patted dry
4 green onion tops, sliced
1/2 teaspoon fresh Thyme leaves
3 Tablespoons grated Parmesan cheese
1/2 teaspoon salt
1 Tablespoon olive oil
Splash of vinegar
4 large eggs
Jalapeño pepper, sliced, if desired
Hot pepper sauce for serving

Preheat oven to 250F. Line a baking sheet with parchment paper. Set aside.

Put potatoes and garlic in a sauce pan. Cover with water and boil till potatoes are just fork tender. Drain. Add to a bowl and mash the potatoes and garlic with a fork. Add mozzarella, corn, scallions, thyme, Parmesan and salt . Mix to combine.
Shape mixture into 8 patties. Heat oil in a skillet over med-high heat. Add 4 cakes and and cook till golden brown on both sides. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining 4 patties.

To poach the eggs, half fill skillet with water and bring to a boil. Add vinegar. Reduce to a simmer. Break one egg into a cup, hold the cup close to the water and slip it in. Repeat with remaining eggs. Cook until the whites are firm and yolks are still soft, about 5 minutes. With a slotted spoon, transfer the eggs to a plate.

To serve, place 2 potato cakes on each of 4 plates; top with one egg and sprinkle with jalapeño and other garnishes of your choice! Serve with hot sauce

AVOCADO TOAST

AVOCADO TOAST

½ small avocado
½ teaspoon fresh lemon juice
⅛ teaspoon Kosher salt
⅛ teaspoon freshly ground black pepper
1 (1 oz.) slice whole grain bread, toasted
½ teaspoon extra-virgin olive oil Toppings: Maldon sea salt flakes, red pepper flakes.
1- over easy egg

In a small bowl, combine avocado, lemon juice, salt, and pepper. Gently mash with the back of a fork.

Top toasted bread with mashed avocado mixture. Add over easy egg. Drizzle with olive oil and sprinkle over desired toppings.

Ham and Cheese Fluffy Muffins

Ham and Cheese Fluffy Muffins

Ingredients:

1 cup diced ham
1 cup shredded cheddar cheese
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
2 large eggs
¼ cup melted butter
1 teaspoon garlic powder (optional)
Instructions:

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, salt, and garlic powder.
In another bowl, mix milk, eggs, and melted butter, then stir in diced ham and shredded cheese.
Combine wet and dry ingredients, mixing until just combined.
Divide batter evenly into muffin cups and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Enjoy these fluffy, cheesy, and savory muffins—perfect for breakfast or a snack on the go!

Breakfast Cheese Danish

Breakfast Cheese Danish

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

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