Waffles

Ooh, I love these waffles! They are from an old family cookbook, and I only discovered them earlier this year. They taste so much more delicious than something from a box. I think the key is folding in the beaten egg whites. Anyway, try it for yourself, and tell me what you think!

My only regret when I make these waffles is that I only have one bowl for my Kitchenaid mixer. Since you have to beat the egg whites separately, you always end up needing two mixing bowls. It's not too big of a deal, but it would be nice to have two for the machine. When push comes to shove, I always choose to beat the whites with the mixer and the rest of the batter by hand.

And! When I make these for breakfast, the boys and I enjoy a hearty meal. Then I freeze the rest in three smaller separate portions for three future breakfasts. It's easy to fry a couple eggs and defrost the waffles for a yummy breakfast without the hard work!

Belgian Waffles
from Diane Priday
6 eggs, separated
1 t vanilla
6 T butter, melted
2 c milk
2 c flour
1 t salt

Beat egg whites until stiff; set aside. In a separate mixing bowl, beat egg yolks. Add vanilla and butter. Add milk. Combine flour and salt; gently stir in and then beat well. Fold egg whites into mixture. Spray waffle iron with cooking spray and bake waffles as usual. Top with strawberries, whipped cream and homemade syrup

Cinna-Peach Pancakes, Hash Browns

I love love love these pancakes! I think the combination of flavors is amazing! I have been dying to post this all summer. You can find the full recipe here at the Creative Stirrings blog.

I usually make a big batch of toasted pecans and then keep them in the freezer for any old time the craving strikes. I also keep cinnamon chips in my food storage and freezer for this very recipe.

If you already have pancake mix on hand, then here are some slightly simplified directions.

Simplified Cinna-Peach Pancakes
from Creative Stirrings

Toppings
¼ cup HERSHEY®’S Cinnamon Chips
¼ cup maple syrup
½ cup pecans, chopped
1 large peach, sliced

Pancakes
about 1 1/2 cups pancake mix
¼ cup HERSHEY®’S Cinnamon Chips

In large griddle, toast pecans over medium heat (350˚ F) 5-7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside. Keep skillet hot for pancakes.

Meanwhile, in small microwavable bowl, melt cinnamon chips in microwave stirring every 20 seconds. Stir in maple syrup; set aside.

In a medium bowl, mix pancake mix according to package directions. Add 1/4 cup cinnamon chips. Cook 10 small pancakes according to package directions.

To serve, stack two pancakes, slightly overlapping, on each of 5 serving plates. Divide peach slices among the 5 plates placing them on top of the pancakes. Evenly sprinkle pancakes with pecans and drizzle with syrup mixture; serve immediately.

Breakfast Burritos, Hashbrowns, Fruit

4 eggs
4 egg whites
2 T milk
1/4 t salt
1/4 t pepper

4 tortillas

toppings, such as:
cheese
salsa
tomatoes
green onions
etc.

frozen hashbrowns

fruit of your choice


In a medium bowl, beat eggs, eggwhites, milk, salt, and pepper. Heat a pan to medium-heat, coated with cooking spray. Add egg mixture and cook, stirring occasionally, until eggs are set. Fill tortillas with eggs and any desired toppings. Wrap up burrito style.

Prepare hashbrowns according to package directions.

French Toast, Hash Browns, Fruit

8 slices bread
3-4 eggs
2 T milk
1 t vanilla
1 t cinnamon
peanut butter or maple syrup
1 banana, sliced (optional)

frozen hash browns

fruit of your choice


Spray a skillet with cooking spray and heat to medium high heat. In a shallow dish, lightly beat eggs and milk. Mix in vanilla and cinnamon. Dip bread in egg mixture and place on skillet. Cook, flipping halfway through, until both sides are cooked. Serve French toast with peanut butter or with maple syrup, and top with banana slices if desired.

Meanwhile, cook hash browns according to package directions.

Cheesy Egg Pie, Toast, Fruit

This cheesy egg pie recipe is from my good friend's mom, Susie. It is not the healthiest egg recipe I've ever shared, but all the cheese makes it soooooo delicious! (At least it doesn't have a crust like quiche?)

I feel like you can swap out the cheese for whatever you have on hand.

1 c (about 4 oz) grated cheddar cheese
1 c (about 4 oz) grated Swiss cheese
1 c (about 4 oz) grated mozzarella cheese
2 T flour
1 1/2 T minced onion
4 eggs
1 c milk
1/2 t salt
1/2 t Worchester sauce (optional)
1/2 t dry mustard (optional)

packaged hashbrowns

fruit of your choice


In a greased pie pan, mix together all three cheeses, flour, and minced onion. Beat egg, milk, salt, Worchester sauce, and dry mustard in a large bowl. Pour egg mixture over cheese. Bake at 350 for 35 to 40 minutes, or until eggs are set.

Prepare hashbrowns according to package directions.

Prepare fruit.

Omelets, Hashbrowns, Fruit

I love a good omelet for breakfast or dinner. To be honest, I usually use half eggs and half egg whites, but you can use all eggs if your cholesterol (and your doctor) won't mind.


8 eggs
1/4 c milk
1 t salt
1 t pepper

omelet fillings, such as:
chopped ham
shredded cheese
chopped onion
chopped peppers
mushrooms

frozen hashbrowns

fruit of your choice

In a bowl, beat eggs and milk. Add salt and pepper. Coat a skillet well with cooking spray and heat to medium heat. Make omelets one at a time by pouring about 1/4 of the egg mixture into the pan. Cook for 2-3 minutes or until partially set. Flip the omelet with a spatula and cook another 2-3 minutes or until eggs are cooked. Sprinkle filling ingredients inside and use spatula to gently fold omelet over filling. Cook another minute or so, then remove to a plate and begin the next omelet.

Prepare hashbrowns according to package directions

Egg McMuffins, Hashbrowns, Fruit

8 English muffins
8 eggs
8 slices cheese
8 slices ham
mayo, ketchup, mustard (optional)

hashbrowns

fruit of your choice


Lightly toast English muffins. Fry eggs according to your preference, topping each egg with a slice of cheese just as it finishes cooking. Make sandwiches starting with half an English muffin, and adding a slice of ham, then one egg with cheese. Spread condiments, if desired, on the second half of the English muffin and place on top of sandwich.

Prepare hashbrowns according to package directions.

French Toast, Hashbrowns, Smoothies

6 slices bread
3 eggs
2 T milk
1 t vanilla
1 t cinnamon
1/2 banana
peanut butter or maple syrup

frozen hashbrowns

frozen strawberries
1/2 banana
1 small yogurt
milk
1 t lime juice


Spray a skillet with cooking spray and heat to medium high heat. In a shallow dish, lightly beat eggs and milk. Mix in vanilla and cinnamon. Dip bread in egg mixture and place on skillet. Cook, flipping halfway through, until both sides are cooked.

Meanwhile, cook hashbrowns according to package directions.

In a blender, add smoothie ingredients. Blend. Adjust ingredients to desired taste and texture.

Serve French toast with peanut butter and banana slices, or with maple syrup.

Cream Cheese Eggs, Hashbrowns, Fruit

8 eggs
2 T milk
1/2 pkg cream cheese, cut into smaller chunks
3 slices deli ham
2 green onions, thinly sliced
salt
fresh cracked pepper

frozen hashbrowns (or grate a whole potato and make homemade!)

fruit of your choice


In a medium bowl, beat eggs and milk. Heat non-stick pan to medium heat and spray with cooking spray. Add eggs and cook, stirring occasionally, until scrambled eggs are nearly all the way cooked through. Add cream cheese, ham, and green onions. Continue cooking and stirring until eggs are cooked and cream cheese is melted. Season generously with salt and pepper to taste.

While the eggs are cooking, fry up the hashbrowns according to the package instructions. (If making homemade hashbrowns, I suggest starting those before the eggs as they take a little longer.)

Cut up a large platter of fruit to serve at the table.