We love a fluffy buttermilk pancake—none of that rubbery box-mixed kind! This pancake recipe yields the fluffiest and lightest pancakes we’ve ever eaten. Best of all, you can use this recipe over and over again for any pancake variation you want.
PREP TIME: 10 MINUTES
COOK TIME: 25 MINUTES
TOTAL TIME: 35 MINUTES
FOR THE BLUEBERRY COMPOTE
2 cups frozen blueberries
2 teaspoons lemon juice
¼ cup granulated sugar
1½ teaspoons water
FOR THE PANCAKES
1½ cups all-purpose flour
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons granulated sugar
1 large egg
¾ cup buttermilk
For the blueberry compote: In a small pot, over medium heat, combine the compote ingredients and let simmer until blueberries are softened and burst and the mixture has thickened, about 15 minutes. Set aside.
For the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Make a well in the center of the mixture, and add the egg and buttermilk. Whisk the batter well (see note) until no lumps remain and the ingredients are all incorporated.
Spray a large skillet or griddle with cooking spray and place over medium heat.
Using a ⅓ measuring cup, drop batter into the skillet or griddle. When bubbles start to form on top of the batter, it is ready to flip. Each side should take about 2 minutes.
Repeat until all the batter has been used up. You should get about 5 or 6 pancakes.
Serve pancakes with blueberry compote on top.
NOTE: This pancake batter has the thick consistency of a cake batter. That’s how it’s supposed to be. You can certainly thin it out to yield more pancakes. If you do thin out the batter and end up with more pancakes than you can eat, don’t worry—you can freeze them for another time!
The title of this recipe might just make you want to immediately get in your kitchen and whip up dinner. These are the same fluffy buttermilk pancakes described in the preceding recipe, but the banana pecan bourbon topping here is seriously awesome. You’ll wonder how you’ve gone without it for so long in your life.
PREP TIME: 10 MINUTES
COOK TIME: 25 MINUTES
TOTAL TIME: 35 MINUTES
FOR THE BANANA PECAN BOURBON TOPPING
2 bananas, sliced into rounds
⅓ cup maple syrup
1 tablespoon bourbon whiskey
½ cup roughly chopped pecans
FOR THE PANCAKES
1½ cups all-purpose flour
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons granulated sugar
1 large egg
¾ cup buttermilk
For the topping: In a small skillet over medium heat, add the topping ingredients. Let simmer and thicken for 10 minutes, stirring occasionally to prevent burning. Set aside.
For the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Make a well in the center of the mixture and add the egg and buttermilk. Whisk the batter well (see note) until no lumps remain and the batter is all incorporated.
Spray a large skillet or griddle with cooking spray and place over medium heat.
Using a ⅓ measuring cup, drop batter into the skillet or griddle. When bubbles start to form on top of the batter, it is ready to flip. Each side should take about 2 minutes each.
Repeat until all the batter has been used up. You should get 5 or 6 pancakes.
Serve pancakes with banana pecan bourbon topping and additional maple syrup, if desired.
NOTE: This pancake batter has the thick consistency of a cake batter. That’s how it’s supposed to be. You can certainly thin it out to yield more pancakes. If you do thin out the batter and end up with more pancakes than you can eat, don’t worry—you can freeze them for another time!
Fried chicken and waffles is such a classic brunch. This recipe takes the frying out of the chicken, ’cause who really wants to deal with that after a long day? I personally think the crust on this chicken is way better than the traditional fried crust. Anyway, you’re going to love this version of “fried” chicken and waffles!
PREP TIME: 30 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 1 HOUR, 5 MINUTES
FOR THE OVEN-FRIED CHICKEN
1 large boneless, skinless, chicken breast, sliced in half lengthwise
3 tablespoons mayonnaise
1 cup finely crushed salt and pepper kettle-cooked potato chips
FOR THE WAFFLES
1 large egg white
2 tablespoons granulated sugar, divided
1¼ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
2 tablespoons unsalted butter, melted
¾ cup + 2 tablespoons buttermilk
FOR THE WHITE PEPPER GRAVY
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ cup + 2 teaspoons milk
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
Preheat oven to 400°F, and line a baking sheet with parchment paper or a silicone baking mat.
For the chicken: On a cutting board or flat surface, rub the chicken breast halves with mayonnaise, and then generously coat all sides of the chicken with the crushed potato chips. It’s okay if they don’t all stick to it.
Carefully place chicken onto prepared baking sheet, and bake on the middle rack in the oven for 15 to 17 minutes or until chicken is cooked through and outer crust is slightly browned. Once done, remove from oven and set on a plate inside the microwave to keep warm, or place into a warming drawer.
For the waffles: While the chicken is baking, preheat waffle maker.
In a small bowl, using a hand mixer, beat egg white and 1 tablespoon sugar until light and fluffy and forming soft peaks. Set aside.
In a large bowl, whisk flour, the remaining 1 tablespoon sugar, baking powder, baking soda, and salt. Make a well in the center of the batter, and pour in melted butter and buttermilk. Whisk until mixture is combined and no lumps remain. Using a spatula, gently fold in the egg whites. Be careful to mix until just incorporated. Do not overmix.
Using a ¾ cup measuring cup (see notes), scoop batter, and pour onto heated waffle iron. Cook until waffle is browned and crispy on the outside, about 5 minutes. Repeat for the second waffle. Once the waffles are done, place inside microwave or in a warming drawer.
For the gravy: In a small pot over medium heat, melt butter and whisk together with flour for about 2 minutes. Add the milk, salt, and pepper. Let simmer and thicken for about 5 minutes. Remove from heat.
To assemble waffle dish, place waffle on a plate and place the chicken on top. Then generously pour gravy on top of chicken and waffles. Repeat for the second waffle dish.
Serve warm, and enjoy.
NOTES: These waffles take the additional step of forming soft fluffy peaks with the egg whites, but it is so worth it. It makes the waffles light and airy with a crispy outside. Don’t skip this step!
The amount of waffle batter you measure will depend on what type of waffle maker you’re using. I use a Belgian waffle maker. To make sure you don’t overflow the waffle maker, start with a smaller amount of batter and then build up.
Salty with a hint of sweetness is what you’ll get in this breakfast (for dinner) bake! It reminds me of a crisp fall day. I love prepping this dish before work in the morning and then popping it in the oven when I get home.
PREP TIME: 15 MINUTES
COOK TIME: 1 HOUR
TOTAL TIME: 1 HOUR, 15 MINUTES
6 ounces breakfast sausage
2 cups chopped leeks
1½ cups diced Granny Smith apples (approximately 1 apple)
¼ teaspoon kosher salt
4 cups 2-inch cubed challah bread
3 large eggs
1½ cups milk
Preheat oven to 375°F, and lightly grease a 2-quart casserole dish.
In a large skillet over medium high heat, brown the sausage and break it up with a wooden spoon or spatula. Once the sausage has cooked through, about 5 minutes, add the leeks and apples. Cook until leeks are slightly softened, about 3−5 minutes. The apples will finish cooking in the oven. Season with salt. Toss until everything is thoroughly incorporated.
Cover the bottom of your prepared casserole dish with a layer of challah bread. Add all the sausage mixture on top, followed by the remaining challah bread. You’ll need to use the back of your wooden spoon or spatula to press down the bread and squish it all in.
In a measuring cup, whisk together eggs and milk.
Gently pour all over the bread mixture, pressing it down as you pour the egg and milk mixture on top.
Cover tightly with foil and place on a baking sheet in case it spills over. Place baking sheet on the middle rack in the oven and bake for 60 minutes. In the last 15 minutes of baking, remove foil.
Let rest for 10 minutes, and then cut and serve.
NOTE: You can cover this dish, let it sit in the refrigerator overnight, and then bake it the next day if you prefer.
Stuffed French toast is such a great invention. I mean, regular French toast is already great in and of itself, but stuffing it with gooey cheese and meat just takes it to a whole other level—a level that you want to be on. Your taste buds will be thanking you!
PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES
½ cup milk
2 large eggs
4 large slices bread, cut 2-inch thick
4 slices thick-cut ham (or deli ham)
1½ cups freshly grated Gruyère cheese, plus more for topping, if desired
2 tablespoons unsalted butter, divided
Preheat oven to 375°F, and line a baking sheet with parchment paper or silicone baking mat.
In a shallow container, whisk together milk and eggs. Set aside.
Place the 4 slices of bread on a flat surface. With a small serrated knife, cut halfway down in the middle of each slice, like butterflying the bread, but be careful not to slice all the way through; otherwise you won’t be able to stuff it. Repeat for each slice.
Gently fill the center of each bread slice with ¼ of the ham and cheese. Close them tightly then dip both sides of each slice into the milk and egg mixture.
Heat up a medium skillet over medium heat, and melt 1½ teaspoons butter.
Carefully place one of the coated slices into the skillet and brown on both sides. Place bread onto prepared baking sheet.
Repeat until all slices have been browned on both sides.
Sprinkle more cheese on top, if desired.
Place baking sheet on the middle rack in the oven, and bake for 25 to 30 minutes or until cheese is melted and sandwich is warmed through.
Remove from oven and serve.
I love coming home from work knowing that dinner is already prepped and ready for me to pop in the oven. This is another one of those prep-ahead dishes that’s so good it’ll have you jetting out of your workplace as soon as it hits five o’clock!
PREP TIME: 30 MINUTES
COOK TIME: 1 HOUR
TOTAL TIME: 1 HOUR, 30 MINUTES
2 large poblano peppers, roasted, deseeded, and chopped
¾ pound fresh chorizo sausage, casings removed
4 cups 2-inch cubed challah bread
1 cup Cotija cheese or crumbled feta cheese
3 large eggs
1½ cups milk
Preheat oven to 375°F and lightly grease a 2-quart casserole dish.
To roast the poblano peppers, turn the flame on your gas stovetop on high, and place the poblano peppers onto the grates. (Don’t have a gas stove? You can do this on a grill or under a broiler.) Using tongs, flip the poblano peppers about every 20 to 30 seconds. Char just their skin sides, being careful not to burn them. Afterward, place them in a bowl, seal it well with plastic wrap, and let the steam do its job. After about 30 minutes, peel the skin off the outside.
In a large skillet over medium-high heat, brown the chorizo and break it up with your wooden spoon. Add chopped poblano peppers and toss to incorporate.
Cover the bottom of prepared casserole dish with a layer of challah bread. Add all the chorizo filling on top, sprinkle on the Cotija cheese, and then top with the remaining challah bread. You’ll need to use the back of a wooden spoon or spatula to press down the bread and squish it all in.
In a measuring cup, whisk together eggs and milk. Gently pour all over the bread mixture, pressing down as you pour the egg and milk mixture on top. Cover tightly with foil and place on a baking sheet. Bake for 60 minutes on the middle rack in the oven. In the last 15 minutes of baking, remove foil.
Let rest for 10 minutes, then cut and serve.
NOTES: You can cover the dish with foil, place it in the refrigerator overnight, and then bake the next morning.
If I could eat tater tots every day, I’d be one happy girl. I went over the top with this baked egg dish by topping it off with tater tots. We couldn’t stop eating it—the tater tot “crust” is probably one of the best things ever!
PREP TIME: 10 MINUTES
COOK TIME: 60 MINUTES
TOTAL TIME: 1 HOUR, 10 MINUTES
6 ounces smoked sausage, sliced into rounds and quartered
4 cups loosely packed baby spinach leaves
4 large eggs
⅔ cup milk
1 cup freshly grated cheddar cheese, divided
½ teaspoon kosher salt
¼ teaspoon ground black pepper
25–30 frozen tater tots
Sriracha or hot sauce, for topping (optional)
Preheat oven to 400°F, and lightly grease an oven-safe, 1-quart casserole dish.
In a large skillet over medium-high heat, brown sausage on both sides, about 5 to 7 minutes. Add the spinach and sauté until wilted. Remove from heat.
In a large bowl, whisk together eggs, milk, ½ cup cheddar cheese, salt, and pepper.
Add the sausage and spinach to the bowl with the egg mixture, and then pour into the prepared casserole dish.
Carefully place the tater tots on top of the egg mixture. It’s okay if some of them sink. Sprinkle remaining ½ cup of cheese on top of tater tots.
Carefully place the casserole dish onto a baking sheet, in case it spills over while baking. Place on the middle rack in the oven, and bake for 60 minutes uncovered or until the egg is completely set.
Let cool for 10 minutes before slicing and serving.
Drizzle with Sriracha sauce or hot sauce, if desired.
Let’s be honest, enchiladas are super delicious but rolling up each one individually and perfectly is a chore. This casserole has all the flavors of an enchilada, plus a ridiculously awesome potato topping. It’s so delicious you won’t miss those perfectly rolled tortillas!
PREP TIME: 15 MINUTES
COOK TIME: 50 MINUTES
TOTAL TIME: 1 HOUR, 5 MINUTES
1 large russet potato (about ¾ pound), peeled and rinsed
4 large eggs
¼ cup milk
2 teaspoons ground chili powder
¼ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon ground sweet paprika
¼ teaspoon ground cayenne
½ cup frozen corn kernels
½ cup canned black beans, drained and rinsed
1 (10-ounce) can diced, green chilies, drained
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¾ cup freshly grated, sharp cheddar cheese
Preheat oven to 400°F, and lightly grease a 1-quart, oven-safe casserole dish.
Slice the potato into ⅛-inch discs with a sharp knife or mandolin slicer. Place the potato discs into a bowl and cover with cold water to prevent browning. Set aside.
In a medium bowl, whisk together eggs, milk, spices, corn kernels, black beans, diced green chilies, salt, and pepper.
Pour egg mixture into prepared casserole dish place into oven on the middle rack, and bake for 20 minutes uncovered.
In the meantime, dry potato discs with paper towels. Once the egg mixture has baked for 20 minutes, carefully remove from the oven, and place potato discs on top of the egg mixture. It’s okay if they overlap and if some sink into the egg mixture.
Sprinkle cheese on top of the potatoes, and bake for another 30 minutes uncovered until potato slices are cooked through and softened.
Cut into wedges and serve.
Frittatas are one of my favorite breakfast-for-dinner items to make because of their versatility. This recipe calls for three of my favorite frittata ingredients, and the results are fantastic and so filling!
PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES
10 ounces fresh chorizo sausage, casings removed
4 cups chopped kale, loosely packed
¼ cup sun-dried tomato halves
4 large eggs
¼ cup half-and-half
¾ cup milk
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Preheat oven to 350°F, and lightly grease a 10-inch round, oven-safe skillet or cast-iron skillet.
In a separate large skillet, brown chorizo sausage over medium-high heat and break it apart into pieces with your spatula or wooden spoon. Once the chorizo is almost done, about 7 minutes, add the kale and sun-dried tomatoes. Toss to incorporate. Remove from heat when kale has reduced down, about 5 minutes.
In a medium bowl, whisk together eggs, half-and-half, milk, salt, and pepper.
Pour the chorizo mixture into the prepared skillet, and then pour the egg mixture evenly over the chorizo mixture.
Place uncovered skillet on the middle rack in the oven, and bake for 30 minutes or until egg mixture has cooked completely through and no longer jiggles in the center.
Cut into wedges and serve.
Cheddar, bacon, and jalapeño is a classic combination that just works. This frittata looks big, circumference-wise, but it’s really thin, so there’s not a lot of volume. I bet you’ll eat it all in one sitting!
PREP TIME: 5 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 35 MINUTES
4 large eggs
¼ cup half-and-half
¾ cup milk
1 jalapeño, deseeded and diced
1 cup freshly grated, cheddar cheese
6 slices bacon, cooked and chopped into pieces
Preheat oven to 350°F, and lightly grease a 10-inch round, oven-safe skillet or cast-iron skillet.
In a large bowl, whisk together all the ingredients.
Pour egg mixture into the prepared pan.
Place uncovered skillet on the middle rack of the oven, and bake for 30 minutes or until egg mixture has cooked completely through and no longer jiggles in the center.
Cut into wedges and serve.
Ah, the classic sausage, egg, and cheese biscuit. It’s practically a staple for us on weekend mornings, but sometimes we make it for dinner! This is where this deconstructed sandwich comes into play—it provides a larger portion for dinner but still gives the same breakfast effect.
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES
FOR THE BISCUITS
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon kosher salt
3 tablespoons cold, unsalted butter, cut into cubes
½ cup milk
FOR THE REMAINDER OF THE DISH
½ pound breakfast sausage
2 large eggs
½ cup freshly grated cheddar cheese
For the biscuits: Preheat the oven to 425°F, and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together flour, baking powder, and salt. Using a pastry blender or two forks, cut the butter into the flour until it resembles pea-sized crumbles. Pour in the milk and stir until everything is mixed together and combined. The dough will be really sticky.
Gently flour your hands then divide the dough into equal halves. Form a ball with the dough, place it on the baking sheet, and then pat it down gently so it’s about ⅔-inch in height. Do the same with the other half of the dough.
Place baking sheet on the middle rack in the oven and bake for 12 minutes.
While biscuits are baking, brown the breakfast sausage in a small skillet, using a wooden spoon or spatula to break it apart. Set aside in a bowl.
Cook the eggs however you like: scrambled, fried, over easy, etc.
To assemble, place one biscuit on a plate. Use a fork to break it into smaller pieces, but keep them in bigger chunks. Sprinkle half the sausage mixture on top, then the cheese, and finally the egg on top. Repeat with the second biscuit and remaining ingredients.
For as long as I can remember, I have always loved corned beef. Reuben sandwiches were my favorite while growing up. I love the idea of corned beef and potatoes topped with a poached egg. It’s a hearty dish that will keep you satisfied!
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
½ tablespoon vegetable oil
2 cups diced potatoes
1 cup chopped corned beef
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 poached eggs (see note)
Parsley for garnish (optional)
Heat the vegetable oil, using a large skillet over medium-high heat. Add the potatoes and shake the skillet to get the potatoes in an even layer. Cook until browned on all sides and softened through, 15 to 20 minutes.
Add the corned beef, and toss to incorporate. Season with salt and pepper.
To assemble, divide corned beef and potato mixture onto plates and gently place poached egg on top. Garnish with parsley, if using. Serve with cornbread, if desired.
NOTE: To poach eggs, bring a small pot of water to a boil, then lower the heat to medium. Add 1 teaspoon of plain vinegar to the pot, and stir to incorporate. The vinegar helps keep the egg whites from spreading out.
Crack a fresh egg into a ramekin. Using a wooden spoon, gently stir the water in a circular motion until the water creates a funnel-like shape in the center of the water. Carefully pour the egg into the center of the pot and use the wooden spoon to push some of the egg whites closer to the egg yolk. Cook the egg for 3 to 4 minutes. The egg whites should be completely cooked, and the egg yolks will still be runny. Please note that the timing will depend entirely on the size of your eggs. If you find that the yolk is too cooked for your liking, reduce cooking time for the next egg.
Remove the egg from the water with a slotted spoon and gently place it on a plate while you poach the other egg. Season both eggs with salt and pepper to taste.
This egg bake doesn’t look like much, but it packs a ton of flavor. Plus the servings are so cute in their little baking dishes. My husband became enamored with this dish. After every bite, he tells me how amazing it is and how perfect the flavors are. If that sort of response isn’t enough to get you to make this, I’m not sure what else would! Did I mention how cute these look?
PREP TIME: 15 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 50 MINUTES
1 tablespoon olive oil
1 small onion, diced (about ½ cup)
½ yellow squash, diced (about 1 cup)
1 small red pepper, diced (about ⅔ cup)
4 ounces baby portobello mushrooms, thinly sliced
3 cups loosely packed baby spinach leaves
¾ cup medium chunky salsa (mild or spicy, if preferred)
½ cup crumbled feta cheese
2 large eggs
Preheat oven to 400°F, and lightly grease two oven-safe, 12-ounce soup crock bowls or similar.
Heat olive oil in a large skillet over medium-high heat, and then add onions, squash, and red peppers to the skillet. Cook until they’re tender, about 7 minutes.
Add the mushrooms and spinach to the skillet. Cook until mushrooms have softened and spinach has wilted down, about 5 to 7 minutes. Remove from heat.
To assemble the bowls: In the bottom of each crock bowl, add a thin layer of chunky salsa. Then, layer on ¼ of the vegetable mixture. Next, layer ¼ cup feta cheese, then another layer of salsa, and, finally, layer on another ¼ of the vegetable mixture into each crock bowl.
Using a butter knife or your fingers, make a well in the center of the vegetable mixture, and crack an egg in each well.
Place in the oven on the middle rack, uncovered, for 20 minutes or just until the egg is cooked but still a bit runny.
Prior to serving, break the egg, and toss everything around to incorporate.
Serve and enjoy.
This is an easy Southwestern Tex-Mex–style breakfast dish that is great for dinner. It’ll satiate that Tex-Mex craving you may have. I love the added crunch and saltiness of the tortilla chips throughout the dish so much that I sometimes add more on top while eating it. Try it—you can’t go wrong!
PREP TIME: 10 MINUTES
COOK TIME: 12 MINUTES
TOTAL TIME: 22 MINUTES
½ tablespoon vegetable oil
2 cups chopped bell peppers
½ cup diced onions
1 (15-ounce) can diced tomatoes, drained
6 large eggs
2 cups crushed tortilla chips
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Cilantro, for garnish (optional)
Add vegetable oil to a medium skillet over medium-high heat and add the bell peppers and onion. Cook until softened, about 5 minutes. Add the diced tomatoes and eggs. Scramble everything together, and cook for 5 to 7 minutes or until eggs are cooked through.
Add the tortilla chips on top, toss gently to incorporate, and season with salt and pepper.
Garnish with cilantro, if using.
Eggs Benedict is such a classic breakfast dish that is easy to jazz up with smoked salmon. Dishes like this make the concept of dinner for breakfast easy to embrace. We love having breakfast for dinner, because most mornings we jet out the door and don’t have time for a proper sit-down breakfast. So we have it in the evening instead!
PREP TIME: 10 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
FOR THE CHIPOTLE HOLLANDAISE SAUCE
8 tablespoons unsalted butter, melted
3 large eggs
1 teaspoon lemon juice
¼–½ teaspoon chipotle powder
Water, if needed to thin out hollandaise
FOR THE REST OF THE DISH
1 avocado, sliced in half and pit removed
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 English muffins, sliced in half
5 ounces thinly sliced smoked salmon
2 large eggs, poached
For the hollandaise sauce: In a small skillet, melt butter over medium heat. Set aside to cool just slightly, about 2 minutes.
In the jar of your blender, pulse together the eggs, lemon juice, and chipotle powder.
With the blender on high, drizzle melted butter through the top of the blender and blend until mixture has thickened. If it’s too thick, use water to thin it out. Set aside.
For the remainder of the dish: Using a metal spoon, scoop out the avocado flesh and put it into a small bowl. With the back of a fork, smash the avocado until no big chunks remain. Season with salt and pepper.
To assemble dish: Using a knife, spread smashed avocado evenly on the bottom and top halves of the English muffin. Top with slices of smoked salmon, then gently place poached egg on top. Generously top with chipotle hollandaise.
Repeat with the other English muffin and serve.
NOTE: See Corned Beef Hash Eggs Benedict recipe (page 145) for tips on poaching eggs.
Sweet crêpes are fantastic, but I wanted to do something different and make savory crêpes. These crêpes are just as simple to make as the sweet ones, but you can actually eat these for dinner without feeling too guilty!
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES
FOR THE CRÊPES
1 cup all-purpose flour
½ cup milk
½ cup water
2 large eggs
2 tablespoons unsalted butter
FOR THE FILLING
1 tablespoon unsalted butter
4 ounces diced pancetta
2 cups baby spinach
For the crêpes: In a medium bowl, whisk together the crêpes ingredients, then pour into a measuring cup for easy pouring into the pan.
Heat the 2 tablespoons butter in a small nonstick skillet over medium heat. Pour about ¼ cup of the crêpes batter into the skillet. As soon as you add the batter to the skillet, start gently turning the pan in circles to spread out the batter. Let sit for 2 minutes, then it should be ready to flip. To tell if it’s ready to flip: using tongs, gently lift up on the crêpe edge and take a peek at the bottom to see that it is slightly browned and solid with no liquid left. If there is still a little liquid left, let it cook for another 30 seconds and then flip. Cook the other side for 2 minutes, and place the cooked crêpe on a plate. Repeat with the remaining batter. The batter will make between 8 and 10 crêpes, depending on how big you make them. They should be very thin, but they can be bigger in diameter depending on your skillet size.
Prepare the filling: Once you are finished making the crêpes, melt the 1 tablespoon butter in the same skillet. Cook pancetta and spinach until spinach has wilted and pancetta is warmed through.
To assemble: Place 4 or 5 crêpes on a plate, folded into quarter-shaped wedges, and top with half the pancetta and spinach mixture. Repeat with the remaining crêpes and pancetta and spinach mixture.
Have you ever thought to use your waffle maker to make hash brown waffles? I never imagined this was a possibility until I gave it a try. I honestly can’t stop making hash brown waffles now. It’s a really fun way to have shredded potatoes for breakfast or dinner!
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
FOR THE HASH BROWN WAFFLES
3 cups frozen shredded potatoes, divided
2 large eggs
1 teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
FOR THE TOPPING
½ cup medium chunky salsa (mild or spicy, if preferred)
1 avocado, sliced, for topping
2 fried eggs
For the waffle: Preheat waffle maker on high.
In a large bowl, mix together 1½ cups frozen shredded potatoes, 1 egg, ½ teaspoon salt, and ¼ teaspoon pepper.
Place mixture onto heated waffle maker, and cook for 7 to 10 minutes until golden brown.
Repeat with the remaining ingredients.
Assemble the dish: Once the waffles are done, place on plates, and top each waffle with salsa, avocado, and a fried egg.
Serve and enjoy.
My love for tater tots won’t ever die. I could eat them for every meal. This loaded tater tot dish is an awesome alternative to loaded nachos. After you make your first batch, I bet you won’t be able to stop thinking about them. We can hardly contain ourselves when these come out of the oven!
PREP TIME: 15 MINUTES
COOK TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES
25 tater tots (about 2 cups)
½ pound ground beef
1 small onion, diced (about ½ cup)
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
½ cup canned black beans, drained and rinsed
1 (10-ounce) can tomatoes with cilantro and jalapeños (or tomatoes with green chilies), drained
⅔ cup freshly grated, cheddar cheese
10 jalapeño slices (optional)
Bake the tater tots according to the directions on the package. Once done, remove from oven and turn the oven to 350°F. Have an oven-safe, 9-inch diameter pie dish on hand.
In a medium skillet over medium-high heat, brown ground beef and break it up into smaller pieces with your spatula or wooden spoon. Cook until ground beef is cooked through, about 5 to 7 minutes. Add the onion, chili powder, cumin, and garlic powder. Cook until onion is softened, about 4 minutes.
Stir in the black beans and tomatoes. Stir to incorporate everything. Remove from heat.
Spread ⅔ of the ground beef mixture into the bottom of the pie dish. Add the tater tots on top, and then sprinkle the remainder of the ground beef mixture over the tater tots.
Sprinkle cheddar cheese on top and add the jalapeño slices, if using.
Bake uncovered for 15 minutes, or until cheese is melted.
Serve warm.
I love the name of this dish. It reminds me of a stick-to-your-ribs dish that someone on a ranch would want to eat after a day of herding cattle. It’s okay, though; if you don’t herd cattle during your work day, you’re still more than welcome to eat this skillet dinner!
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES
½ pound chorizo sausage, casings removed
1 small onion, diced (about ½ cup)
1 cup diced bell peppers of various colors
2 potatoes, diced into cubes (about 2 cups)
1 teaspoon kosher salt
¼ teaspoon ground black pepper
In a large skillet over medium-high heat, brown the chorizo sausage, breaking it up with a wooden spoon or spatula as it cooks.
Once the chorizo has mostly cooked through; about 5 to 7 minutes, add the onion and bell peppers. Cook until onion and bell peppers have softened, about 7 to 10 minutes.
Add the potatoes to the skillet and sprinkle in the salt and pepper.
Continue cooking the hash over medium-high heat, stirring often, for about 20 minutes or until the potatoes have softened and cooked through.
Serve warm.
Shakshuka is a traditional Mediterranean dish that consists of poached eggs in a sauce of tomatoes, chili peppers, and onion. The dish is most often seasoned with cumin and sweet paprika. This is a super comforting breakfast dish, and it’s even more fun in pizza form for dinner!
PREP TIME: 10 MINUTES
COOK TIME: 1 HOUR
TOTAL TIME: 1 HOUR, 10 MINUTES
FOR THE SHAKSHUKA SAUCE
½ tablespoon olive oil
1 medium onion, diced (about ¾ cup)
1 small yellow bell pepper, sliced into thin strips
4 small cherry peppers, quartered
1 garlic clove, minced
1 (14.5-ounce) can, fire roasted tomatoes, undrained
1 teaspoon sweet paprika
1 teaspoon ground cumin
½ tablespoon tomato paste
½ cup crumbled feta cheese
FOR THE REST OF THE PIZZA
4 large pitas, about 7 inches in diameter
4 large eggs
Preheat oven to 400°F, and line two baking sheets with parchment paper or silicone baking mats.
For the sauce: Add olive oil to a small pot over medium-high heat. Sauté the onion, bell pepper, cherry peppers, and garlic until softened, about 10 minutes.
Carefully add the can of tomatoes, and then add paprika, cumin, and tomato paste. Stir to incorporate and let simmer for 20 minutes, stirring often.
At the end of the 20 minutes, add the crumbled feta cheese and stir to incorporate. Remove from heat.
To assemble: Place two pitas onto each prepared baking sheet. Divide and spread the shakshuka sauce mixture evenly amongst the pitas.
Make a small well in the center of the sauce, and carefully crack an egg into it. It’s okay if it spills off the side.
Carefully place baking sheets into the oven on the middle rack. Bake for 25 to 30 minutes or until egg is just cooked and still a bit runny.
Slice into wedges and serve.
