Tropical Breeze Smoothie - Breakfast for Dinner

1 cup frozen pineapple chunks.                            

1 cup frozen mango chunks

1/2 cup milk                                                          

2 tablespoons honey

1/2 cup canned unsweetened coconut milk

Place all ingredients in blender. Cover; process 15 to 30 seconds or until smooth, using on/off pulsing action to break up chunks.

Pour into glasses; serve immediately.

Makes 2 servings.  

Stuffed French Toast - Breakfast for Dinner

1 package (8 ounces) cream cheese

8-10 slices bread (brioche or challah are my favorite)

4 Tablespoons butter

Sugar to taste

Flavor (of your choice) to taste

Combine all ingredients except bread. Make an egg wash (I use egg, allspice, cinnamon, vanilla bean, brown sugar and 1 Tablespoon flour).

Dip one side of bread in egg wash and spread cream cheese on the other. Dip another slice of bread in wash and place undipped side on top of cream cheese. Repeat for all slices of bread. Greace 9x13 inch pan and place each completed sandwich in pan; pour remaining egg wash over bread. Bake at 350F for 30-45 minutes.

Spanikopita Waffles - Breakfast for Dinner

1 Bag (8 ounces) frozen chopped spinach

4 Green onions, white and green parts, thinly sliced

2 Teaspoons dried dill weed

2/3 cup crumbled feta cheese

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

1 Package (17.3 ounces) puff pastry sheets,thawed

     

Bring large saucepan of water to a boil over high heat.  Add spinach; bring to a boil. Boil 1 minute. Drain in colander using back of spoon to squeeze out as much liquid as possible.  Transfer spinach to a large bowl; cool 10 minutes.

Add green onions, dill, feta cheese, salt, pepper and nutmeg to spinach; stir well to combine.

Preheat Belgian waffle maker to medium-high heat.  Place wire rack on top of large baking sheet.

Place one puff pastry sheet on lightly-floured work surface; cut in half.  Roll out to size of waffle maker. Top one puff pastry piece with half of spinach mixture to within 1/2 inch of edge. Brush border with water; cover with other rolled half. Press edges together to seal; use fork to crimp edges.

Carefully move filled dough to waffle maker. Close lid gently; cook about 6 minutes or until pastry is crisp. Remove to wire rack; keep warm.  Repeat with remaining pastry and filling.

Notes:  Makes 4 servings.  

Scones - Breakfast for Dinner

2 cups self rising flour

½ cup sugar (your choice)

1 stick butter

Spices (of your choice)

Milk or buttermilk

Add ½ to ⅔ cup butter; cut butter into dry ingredients. Add milk or buttermilk until batter is sticky but holds together.

Knead 5 to 6 times on board. Cut into desired shapes. Bake at 400F for 10-15 minutes or until toothpick comes out clean.

This is a basic recipe that can be altered with fruit, savory, spices or additional ingredients. Have fun with it!

Sausage Strata - Breakfast for Dinner

1 pound cooked sausage

Bread of your choice

6 eggs (may need more depending)

⅓ cup milk (may need more depending)

Cheese of your choice (I use both Gouda and cheddar)

Grease baking sheet. Mix eggs and milk. Add any seasonings (pepper, paprika, etc.) Line baking dish with bread; frozen or leftover hash browns (if using hash browns, use PAM on pan). Add sausage, any additional ingredients (onions, peppers). Add shredded cheese and bake at 400 F until knife comes out clean.

Pizza Muffins - Breakfast for Dinner

2 cups flour                             

1/4 cup grated Parmesan cheese

1 Tablespoon sugar.                

2 teaspoons baking powder

1/2 teaspoon baking soda.     

1/4 teaspoon cayenne pepper

1/4 cup chopped pimento-stuffed green olives

1/4 cup finely chopped tomato

1 1/2 teaspoons Italian seasoning mix

1 medium garlic clove, minced

2 eggs                                     

1/2 cup olive oil

1/3 cup milk

1/3 cup sour cream

Preheat oven to 400 degrees F. Spray muffin cups with nonstick cooking spray.

Mix first 6 ingredients in large bowl. Stir in olives, tomato, Italian seasoning and garlic.

In small bowl, whisk eggs, then oil, milk, and sour cream. Add to flour mixture, stirring until moistened.

Fill muffin cups 3/4 full. Bake for 15-20 minutes or until golden brown.  Makes 12 muffins.

Notes:  A muffin of a different flavor.  Serve warm with salad or cheese.

Lemon Curd - Breakfast for Dinner

Zest of 4 lemons

⅔ cup lemon juice

4 eggs

1 cup sugar

6 ounces butter, melted

Combine eggs and sugar and stir well. Add zest and juice and stir. Add cooled butter. Heat on low/medium heat until boiling. Strain, cool and enjoy.

Honey Bun Cake - Breakfast for Dinner

1 box yellow cake mix

2/3 c oil

4 eggs

8 oz sour cream

1 c brown sugar

2 t cinnamon

Glaze - 1 c powdered sugar, 1 T milk, 1 t vanilla, 3 T melted butter

Grease 13x9 pan. Beat cake mix, oil, eggs, sour cream for two minutes. Spread half the batter in the pan. In small bowl combine brown sugar and cinnamon. Sprinkle over batter in pan. Spread remaining batter over sugar and cinnamon mixture. Bake 45-50 minutes at 350.

Make glaze in small bowl by combining melted butter, powdered sugar, milk and vanilla. Use a fork or skewer to prick holes in cake while still warm. Spread glaze over cake. Cool then cut.

Hash Brown Casserole - Breakfast for Dinner

1 (2 pound) package frozen hash brown potatoes, thawed

1/2 cup melted butter

1 (10.75 ounce) can condensed cream of chicken soup

1 (8 ounce) container sour cream

1/2 cup chopped onions

2 cups shredded Cheddar or Colby cheese

1 teaspoon salt

1/4 teaspoon ground black pepper

2 cups crushed cracker crumbs

1/4 cup melted butter

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.

Combine cracker crumbs and ¼ c melted butter.  Sprinkle the mixture over the top of the casserole.

Bake covered in preheated oven for 40 minutes.

Grab n Go Spinach Ham and Egg Bites - Breakfast for Dinner

1 (14.1 oz.) package refrigerated rolled piecrust

4 large eggs

3/4 c. half-and-half

1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry

1/3 c. finely chopped smoked ham

2 Scallions, Chopped

1 tbsp. chopped fresh dill

2 tsp. Dijon mustard

Kosher salt and freshly ground black pepper

Preheat oven to 375°F with the rack in the lowest position. Unroll pie crust and cut into 12 (4-inch) rounds. Fit rounds into a lightly greased 12-cup muffin tin, pressing up and slightly over sides of each cup. Chill 10 minutes.

Meanwhile, whisk together eggs, half-and-half, spinach, ham, scallions, dill, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spoon into crusts, dividing evenly. Bake until puffed and set, 22 to 25 minutes.

Serve warm.

Frozen Fruit - Breakfast for Dinner

Mash 8 bananas

1 large can crushed pineapple undrained

1 large  can apricot halves undrained

12 oz. orange juice, thawed undiluted

1 scant c. sugar

Mix. Ladle into clear disposable cups (size of your choice). Freeze. Let thaw just a little before serving.

Easy Banana Muffins - Breakfast for Dinner

3 large bananas

1⁄2 cup white sugar

1 egg

1 teaspoon baking soda

1 teaspoon baking powder

1 1⁄2 cups all-purpose flour

1⁄3 cup melted butter

1⁄2 teaspoon salt (optional)

nuts (optional)

chocolate chips (optional)

Mash bananas, add sugar and the slightly beaten egg. Stir in melted butter. Stir in dry ingredients. Spoon into medium size muffin pan (I use the paper muffin cups inside pan). Bake 20 minutes at 350F degrees - 375F degrees.

Breakfast Casserole - Breakfast for Dinner

1 (2 pound) package frozen hash brown potatoes, thawed

1 pound pork sausage

1 small onion, diced

5 eggs

1/2 cup milk

1/2 teaspoon onion powder

1/8 teaspoon garlic powder

salt and ground black pepper to taste

12 ounces shredded Cheddar cheese

Prep 15 minutes

Cook 1 h 20 minutes

Ready In 1 h 40 minutes

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.

Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.

Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Basic Crustless Quiche - Breakfast for Dinner

1/2 c butter

10 eggs

1/2 c flour

1 tsp baking powder

1/4 tsp salt

1/4 tsp black pepper

1 lb large curd cottage cheese

1 lb freshly grated mild cheddar cheese

Melt the butter.  Whip the eggs until fluffy.  Add the flour, baking powder, salt, pepper, cottage cheese, melted butter, and half the cheddar cheese.

Place the mixture in a greased 9" x 13" glass baking dish.  Top with the remaining cheddar cheese. Bake at 400 degrees for 15 minutes.  Then reduce temperature to 350 degrees and continue to bake 35 to 40 minutes or until the top is lightly browned.  Allow to cool a bit and cut into squares.

Optional add-ins

If you wish to, add any flavorings or ingredients such as onions, bacon, ham, zucchini, parsley, asparagus, broccoli, green or red peppers, mushrooms, etc. You may want to lightly saute veggies before adding to the egg mix.  Swap the cheddar for other types of cheese to pair with the additions. (For example, four cheese Mexican blend or Monterey jack with canned diced green chiles.)