Breakfast

Breakfast in a Shell

 

Breakfast in a Shell

Getting Started

What You’ll Need

  • 1 package Azteca (bakeable) salad shells
  • 10 eggs
  • salt and pepper to taste
  • 1 1/2 cups shredded mild cheddar cheese (plus additional for topping)
  • 1 pound package frozen hash browns
  • 2-3 tablespoons butter
  • 6 slices smoked bacon

Method

1

Bake shells according to package directions; set aside

2

Cut bacon into bite size pieces; cook over medium heat till crisp; drain on a paper towel

3

In a large mixing bowl beat eggs with a whisk or large fork; stir in cheese salt and pepper. Pour eggs and cheese mixture into a large non-stick skillet sprayed with vegetable oil and 1 tablespoon melted butter

4

Note: eggs cook best in two separate batches
Cook eggs slowly over medium to low heat till done; remover from heat

5

Layer the potatoes then eggs, extra cheese and bacon pieces into the baked shell; serve immediately


Alterations: add chopped green onions or chives, sour cream or sausage gravy instead of bacon

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Cheesy Skillet Hash Browns with Fresh Eggs and Spinach

 

Cheesy Skillet Hash Browns with Fresh Eggs and Spinach

Ingredients

Getting Started

  • Preheat oven to 375 degrees

What You’ll Need

  • 4 cups shredded frozen hash browns (thawed and drained) or fresh hash browns
  • 2-3 tablespoons vegetable oil
  • 3 cups shredded cheddar cheese
  • 4 tablespoon’s melted butter
  • 1/2 cup sour cream
  • 2 green onions chopped
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 slices smoked bacon
  • 4 eggs
  • 1/2 cup chopped fresh spinach

Method

1

Thaw frozen hash browns and drain any liquid or use fresh cut hash browns from the refrigerator section. Note: if using your own fresh cut potatoes; soak in cold water for 30 minutes to remove the starch before beginning recipe.

2

Measure out all ingredients; set aside

3

Spread the oil in the bottom of a cast iron skillet; heat the skillet on the stove top on medium low heat; watch carefully, do not burn the oil.

4

While the skillet is heating; mix together the hash browns, cheese, butter, sour cream, onions, garlic, salt and pepper till incorporated. Spread the mixture into the hot skillet and place in the hot oven for 50-60 minutes until the potatoes are crispy around the edges and on the bottom.

5

While the hash browns are in the oven; brown the bacon, drain and chop into bite size pieces.

6

Remove the skillet and crack 4 eggs (or more if you like) on top of the hash browns; return to the oven for 8-10 minutes or until the eggs are set or to your liking. Garnish with fresh chopped spinach or parsley and the bacon.


Note: fresh mushrooms can be added to the hash brown mixture or try sliced tomatoes on top before adding the eggs.

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German Pancakes (Crepes)

 

 

Getting Started

What You’ll Need

  • 6 eggs
  • 3 cups milk
  • 3 cups all purpose flour
  • 12 Tablespoons sugar
  • 6 Tablespoons vegetable oil
  • 1 ½ teaspoons salt

Method

1

In a large size bowl mix with a hand whisk the eggs and milk, add the flour, sugar, oil and salt. Stir to combine thoroughly.

2

Heat 1-2 teaspoons of vegetable over medium heat in a large sauté pan. Pour a thin layer of batter into the pan. Rotate the pan in a circular motion to coat; when lightly golden in color flip and cook the other side till golden. Spread the crepe with peanut butter, your favorite jelly, jam or fresh fruit such as thin sliced apples. Roll and sprinkle with confectioners’ sugar.

3

*Additional Option: simmer 1 cup of The Gourmet Farm Girl Apple Balsamic for 20-30 minutes till thick. Drizzle over the crepes then sprinkle with confectioner’s sugar and top with apples .


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Blackberry and Lemon Muffins with Honey Drizzle

Ingredients

Getting Started

  • Pre-heat oven to 400 degrees

What You’ll Need

  • 1/2 cup half and half
  • 1/4 cup of The Gourmet Farm Girl Lemon Extra Virgin Olive Oil
  • 1 egg
  • 1 1/2 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pint fresh blackberries

Method

1

Line a muffin tin with cupcake papers.

2

Whisk the milk, oil and egg together and set aside. Sift together the flour, baking powder and salt. Add the wet mixture to the dry and stir until moistened. Fold in the berries. the batter should be slightly lumpy.

3

Fill each muffin cup about 2/3 full and bake for 20-25 minutes.

4

Remove from oven and drizzle some pure Ohio honey over the top of each muffin. Allow to sit for about 3-4 minutes; remove muffins to a wire rack to finish cooling.


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