2 1/4 cup all purpose flour
1 tbs baking powder
3 tbs sugar
1/2 tsp salt
1 tsp cinnamon
2 eggs separated
1/2 cup vegetable oil
2 cups milk
1 tsp vanilla extract
Preheat waffle iron and spray with non-stick cooking spray.
In a large bowl, whisk flour, baking powder, sugar, salt, and cinnamon.
In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form.
In a separate medium bowl, mix the egg yolks, oil, milk, and vanilla extract.
Add the egg yolk mixture with the flour and mix well. Fold in the egg whites.
Pour batter onto hot waffle iron and cook according to the manufacturer's directions.
Note: this amount will feed 6 people pretty easily, adjust accordingly.
2 tbs butter
1/2 large union, minced
1 tsp (2 cloves) minced garlic
2 cups chopped fresh broccoli
1 (9 inch) deep dish pie crust
1 1/2 cups shredded mozzarella cheese
3 large eggs, well beaten
3/4 cup of milk
1 tsp salt
1/2 tsp black pepper
1 tbs melted butter
(optional) mushrooms, bacon bits, ham, tomato slices
Preheat oven to 350 F.
Over medium-low heat, melt 2 tbs butter in large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until vegetables are just soft.
Cover crust with a small layer of cheese and press it down (this helps prevents the crust from getting soggy).
Cover cheese with vegetable mixture, then sprinkle with remaining cheese (there should be enough to cover entire dish).
Combine eggs and milk, season with salt and pepper.
Stir in 1 tbs melted butter then pour mixture over vegetables and cheese.
Place on cookie tray and bake in preheated oven for 45 minutes or until center has set.
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbs butter, melted
1 tbs sugar
1/2 tsp vanilla extract
Toppings (Nutella, banana, fruit, jam, peanut butter)
Whipped crean
Whisk together flour and eggs. Gradually add in milk and water - whisk until smooth. Add melted butter, sugar, vanilla, and salt. Beat until smooth again.
Heat 10" non-stick frying pan to middle-low heat (don't add oil or butter). Pour in 1/4 cup in a circular motion to create a large flat pancake. Swirl pan to distribute batter almost to edges.
Cook about 2 minutes on one side - the bottom should have a *very* light brow in some sections. Turn and cook for another minute.
Put in toppings, roll, apply whipped cream, and enjoy.
6 hard-boiled eggs
1/4 cup cornichons (sweet pickles are fine)
1/4 cup green olives, pitted
2 tbs parsley
1 tbs olive oil
1 tbs capers, rinsed and squeezed dry
1 tsp dijon mustard
1 dash Tabasco or other hot sauce
ground black pepper
1/4 cup mayonnaise
1/4 tsp kosher salt
Add cornichons, olives, herbs, olive oil, capers, mustard, hot sauce, and a few grinds of pepper into a food processor. Pulse, stopping a few times to scrape the sides down, until the ingredients are coarsly chopped.
Peel and cut the boiled eggs lengthwise in half and add the yokes to the processor. Add the mayonnaise and pulse about ten times or until incorporated. Taste and add salt and perhaps a little more mustard for some zip. Process until almost smooth and creamy, but with slightly crunchy little bits of cornichon still visible.
Use a spoon to fill the cavity of each of the egg whites, overfill as needed.
Garnish with parsley and/or paprika.
~3 slices crumbled bacon
1 small onion - diced
1 bell pepper - diced
2 c chopped baby spinach or broccoli
6 eggs
2 tbs milk
1/4 tsp paprika
1/2 tsp garlic powder
salt and pepper to taste
1/2 c shredded mozzarella
Preheat oven to 350f and grease a 12-cup muffin tin.
In a large skillet over medium heat, cook onions, bacon, and vegetable(s) until soft.
In a medium bowl, whisk eggs, milk, paprika, and garlic powder. Season with salt and pepper.
Fold in cooked vegetable mixture and mozzarella. Pour into prepared tin.
Cook until tops are golden and "muffin" is done (30-35 minutes).
Let cool, then refrigerate in airtight container until ready to eat.
6 English muffins
10-12 oz Canadian bacon or diced ham
8 large eggs
2 cups milk
1 tsp onion powder
Hollandaise sauce (click for recipe)
Cut muffins into bite size pieces.
Whisk eggs well, then mix in milk and onion powder.
Spray non-stick on 9x13 baking dish and cover with 1/2 of bacon or ham. Cover with muffin cubes, then top with remaining bacon or ham.
Pour the egg mixture over the casserole and cover with foil and refrigerate for at least 8 hours - can be refrigerated for 24 hours.
Make the hollandaise sauce, the sauce can be refrigerated for up to 24 hours too. To warm sauce, cover with plastic wrap - cut a small hole in the center and microwave at 50% power for 3 minutes. Do Not Allow It To Boil.
Preheat oven to 375.
Bake casserole covered with foil for 40 minutes. Uncover and bake to set eggs and crisp bacon or ham - about 20 minutes.
Let casserole rest for 5-10 minutes before cutting into squares. Pour warm hollandaise on top just before serving.
2 cups AP flour
1/4 cup sugar
3-4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 3/4 cup milk
1/4 cup butter (melted)
2 tsp vanilla extract
1 egg
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
Make a well and add milk, butter, vanilla, and egg.
Whisk until smooth (lumps are OK).
Cook on a buttered frying pan, flipping when bubbles form and the underside is golden.
1/2 cup melted butter
1 1/2 cups brown sugar
1 tsp cinnamon
8-12 slices of bread
8-9 eggs, beaten
1 1/2 - 2 cups milk
Cover bottom of baking dish (9x13) with melted butter. Combine brown sugar with cinnamon then mix in with butter in baking dish. Layer bread in dish. Put a second layer of bread directly on top of the first.
Mix beaten eggs and milk in bowl, then pour over the bread in the dish. Cover and refrigerate overnight.
Uncover next morning and bake at 350 for 55-60 minutes. To serve, dump dish upside-down onto serving platter.