2 tbs chia seeds
1 c unsweetened coconut milk
2 tsp unsweetened cocoa powder
1 tbs ground flaxseed
1 tbs coconut flakes
1/4 tsp honey
Mix together all ingredients. Cover, shake well, and refrigerate 12-24 hours until pudding consistency is reached.
1 serving
1 lb bulk pork sausage
1/2 lb sliced fresh mushrooms
1 lg onion, chopped
10 lg eggs, lightly beaten
3 cups milk
2 tsp ground mustard
1 tsp salt
1/2 tsp pepper
6 cups cubed day-old bread
1 cup chopped seeded tomatoes
1 cup (4 oz) shredded pepper jack cheese
1 cup (4 oz) shredded cheddar cheese
Preheat oven to 325 degrees. In a large skillet, cook sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper.
In a greased 13″x9″ baking dish, layer half the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top.
Bake, uncovered, 50-55 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
12 servings
8 eggs
1/4 cup milk
1/2 tsp salt
1/4 tsp black pepper
1/3 cup finely chopped scallions, divided
4 slices Canadian bacon, cut in half
1 cup (4 oz) shredded swiss cheese
preheat broiler.
whisk together eggs, milk, salt and pepper in a medium bowl until well blended. stir in all but 2 tbs of the scallions.
spray a 12″ ovenproof skillet with cooking spray; heat over medium-low heat until hot add egg mixture. cover and cook 14 minutes or until almost set.
arrange bacon in a pinwheel on top of egg mixture. sprinkle with cheese; broil 2 minutes or until cheese is bubbly. top with remaining 2 tbs onion. cut into 4 wedges. serve immediately.
MAKES 4 SERVINGS
2 whole eggs
2 1/2 tbs sugar
1/2 tsp salt
1/2 tsp vanilla
2 cups milk
1 cup flour
2 1/2 tsp baking powder
12 slices texas-style bread (or any bread of choice), cut in half diagonally
cinnamon sugar topping (recipe follows)
maple syrup OR fresh fruit topping
mix eggs, sugar, salt, vanilla, and milk until well blended. slowly add flour and baking powder and mix until smooth. dip bread slices in batter, allowing any excess to drip off. fry in a hot skillet with 1″ of oil until golden brown on both sides. drain on absorbent paper towels. while toast is still warm, roll in cinnamon sugar topping.
serve immediately with maple syrup or fresh fruit topping.
CINNAMON SUGAR TOPPING:
4 tsp cinnamon
3/4 cup granulated sugar
makes 6 servings
1 1/2 cups flour
1 cup quick-cooking oatmeal
1 tbs baking powder
1/2 tsp cinnamon
2 eggs, slightly beaten
1 1/2 cups milk
6 tbs butter, melted
2 tbs brown sugar
1/4 tsp salt, optional
in a lg mixing bowl, combine flour, oatmeal, baking powder, cinnamon and salt (if using). set aside. in a small mixing bowl combine milk, butter, eggs, and brown sugar. add egg mixture to flour mixture and stir until well blended. pour into a lightly greased waffle iron and cook.
2 loaves frozen bread dough, thawed
chopped walnuts
1 cup brown sugar
2 tsp cinnamon
2 tbs milk
1 (3 oz) box vanilla pudding (NOT INSTANT)
1 stick butter
The night before, grease the bottom of a 13”x9” cake pan. Put chopped walnuts in the pan. Tear bread dough into walnut-sized pieces; roll into balls; place in the pan until they just touch. In a saucepan, mix brown sugar, cinnamon, milk, butter and dry pudding mix. Heat just until the butter melts. Pour evenly over the bread dough. Cover and refrigerate overnight. The next morning, bake at 350 degrees for 30 minutes. Immediately invert onto a plate or in another pan. ENJOY!
Butter, for coating pan
TOPPING:
1/3 cup flour
¼ cup sugar
2 tbs dark brown sugar
½ tsp cinnamon
¼ cup (½ stick) cold unsalted butter
CAKE:
1 cup flour
1 tsp baking powder
½ tsp ground ginger
¼ tsp salt
¼ cup (½ stick) unsalted butter, softened
½ cup sugar
1 large egg
1 tsp vanilla
1/3 cup milk
1 ½ cups frozen blackberries (from one 10 oz pkg)
Preheat the oven to 350 degrees. Butter an 8” square pan; set aside.
For the topping: in a large bowl, stir together the flour, sugars, and cinnamon. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
For the cake: in a medium bowl, whisk together the flour, baking powder, ginger, and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat in the egg and vanilla. Alternately beat in the flour mixture and milk until just combined.
Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45-60 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool slightly before serving.
6 lg eggs
2 tbs whipping cream
1/2 tsp salt, plus a pinch
1/4 tsp freshly ground black pepper
1 tbs olive oil
1 tbs butter
12 oz asparagus, trimmed, cut into 1/4″-1/2″ pieces
1 tomato, seeded, diced
3 oz fontina cheese
preheat the broiler. whisk the eggs, cream, 1/2 tsp salt, and pepper in a medium bowl to blend. set aside.
heat the oil and butter in a 9 1/2″ nonstick ovenproof skillet over medium heat. add the asparagus and sauté until crisp-tender, about 2 minutes. raise the heat to medium-high. add the tomato and a pinch of salt and sauté 2 minutes longer.
pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. sprinkle with cheese. reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
place the skillet under the broiler. broil until the top is set and golden brown on top, about 5 minutes. let the frittata stand 2 minutes. using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate.
6 thick slices bacon
2 tbs butter OR margarine
4 eggs
2 small tomatoes, sliced
2 cups whole mushrooms
4 slices prepared soda bread
lay the bacon slices in a single layer in a large skillet. fry over medium heat until it begins to get tinged with brown. fry on both sides. remove from pan, but save grease.
melt butter in skillet. crack eggs into pan, being careful not to break yolks. place tomato slices, mushrooms and bread in pan. fry gently, stirring mushrooms and tomatoes occasionally. keep everything separate. turn bread over to brown on both sides.
when egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.
2 servings
one slice of bread (any kind)
one egg
softened butter
biscuit cutter OR juice glass
spray a frying pan with nonstick spray and set it aside.
butter the piece of bread on one side. put it butter-side-down in the frying pan. butter the side on top. (using a rubber spatula makes this easier.)
with a biscuit cutter or the rim of a juice glass, stamp a hole in the center of the slice of bread. put the circle you’ve cut out next to the slice of bread in the pan.
put the pan on medium heat and wait until the bread starts to fry. then crack an egg and drop it into the hole in the bread. (if you’re really hungry, you can use two eggs.) add salt and pepper to the egg if you wish. when the egg has cooked on the bottom, flip the whole thing, bread and all, with a spatula. also flip the cutout circle of bread. fry until the egg is done the way you want it.
