Funfetti French Toast Muffins

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Funfetti French Toast Muffins
Yields 12
These muffins make the perfect weekend breakfast or you can change out the sprinkles to coordinate with your party or holiday celebration, the options are endless when it comes these muffins.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1/4 cup International Delight Sweet Cream Creamer
  2. 2 large eggs
  3. 1 teaspoon ground cinnamon
  4. 1 teaspoon vanilla extract
  5. 2 packages Pillsbury Grand Cinnamon Rolls
  6. 1/2 cup sprinkles, plus additional sprinkles for topping
  7. icing from cinnamon rolls
Instructions
  1. Preheat oven to 375F degrees. Spray muffin pan with nonstick spray. Set aside.
  2. In a medium-sized bowl, whisk together creamer, eggs, cinnamon and vanilla.
  3. Unwrap packages of cinnamon rolls, set icing aside. Cut rolls into 8 pieces each.
  4. Place pieces into egg mixture, stirring to coat.
  5. Place 6 pieces into each muffin tin. Spoon any remaining egg mixture over the top of each muffin tin. Sprinkle the top of each muffin with sprinkles.
  6. Bake for about 20 minutes or until tops are golden brown.
  7. Pour icing into a microwavable bowl and heat for 7 seconds. Spoon over each muffin and top with more sprinkles.
Adapted from Deliciously Sprinkled
Rosemary Farm https://www.rosemaryfarm.com/

Stuffed French Toast

Stuffed French Toast
The perfect breakfast treat.
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Ingredients
  1. For the Filling
  2. 8 slices bacon, cut into 1/4-inch lardons
  3. Extra-virgin olive oil
  4. 1 onion, cut into 1/4-inch dice
  5. Kosher salt
  6. Pinch of crushed red pepper
  7. 1 large beefsteak tomato, seeded and cut into 1/2-inch dice
  8. 2 sprigs of fresh oregano, leaves finely chopped
  9. For the French Toast
  10. 4 large eggs
  11. 1 cup whole milk
  12. Pinch of cayenne (optional)
  13. Kosher salt
  14. 8 slices tight-crumbed white bread
  15. 1 1/2 cups grated Gruyère cheese
  16. For the Fried Eggs
  17. Extra-virgin olive oil
  18. 4 large eggs
  19. 1 bunch of fresh chives, finely chopped (optional)
Instructions
  1. FOR THE FILLING
  2. Toss the bacon into a large sauté pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6-7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8-10 minutes.
  3. Add the tomato, season with more salt, and cook for another 8-10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and re-season if needed. Stir in the oregano and let cool.
  4. FOR THE FRENCH TOAST
  5. Preheat the oven to 200˚F.
  6. In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
  7. Lay 4 slices of bread on a work surface. Using half the Gruyère, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
  8. Working in batches, soak each “toast” in the egg mixture for about 1 minute; flip and soak the other side.
  9. While the toasts are soaking, coat a large sauté pan with olive oil and bring the pan to medium heat. Working in batches so you don’t crowd the pan, cook the toasts for 2-3 minutes per side. The toasts should be golden brown, lovely, and crisp—YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
  10. FOR THE FRIED EGGS AND ASSEMBLY
  11. Coat a large nonstick sauté pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3-4 minutes.
  12. Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.
Adapted from The Rachael Ray Show
Rosemary Farm https://www.rosemaryfarm.com/

Egg & Cheese Waffle Sandwich

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Egg & Cheese Waffle Sandwich
Yields 1
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Prep Time
3 min
Cook Time
12 min
Total Time
15 min
Prep Time
3 min
Cook Time
12 min
Total Time
15 min
Ingredients
  1. 2 frozen round waffles (4-inch)
  2. 1 EGG, beaten
  3. 1 slice co-Jack OR American cheese
Instructions
  1. HEAT oven to 400°F. Generously COAT baking sheet with cooking spray. PLACE waffles on baking sheet.
  2. SPOON egg over waffles, spreading to fill cavities. BAKE in 400°F oven until egg is set and waffles are crisp, 10 to 12 minutes.
  3. TOP one waffle with cheese. COVER with remaining waffle and press together. LET STAND 1 minute to allow cheese to melt.
Notes
  1. This simple egg sandwich is packed with protein to keep kids full and sharp until lunch.
  2. For more servings, multiply ingredients by the number of sandwiches desired. Use a second baking sheet if needed.
Adapted from Incredible Edible Egg
Rosemary Farm https://www.rosemaryfarm.com/

Waffled Breakfast Quesadilla

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Waffled Breakfast Quesadilla
Serves 4
Waffled. Breakfast. Quesadillas. How fun are these?
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Ingredients
  1. 4 eight-inch flour tortillas
  2. 2 cups scrambled eggs (about 7 eggs)
  3. 1 ½ cups Mexican cheese
  4. 12 pieces bacon, cooked
  5. 1 tablespoon canola oil
Instructions
  1. Heat waffle iron and then, using a brush, coat waffle iron with canola oil.
  2. Place ½ cup scrambled eggs onto half of one tortilla, then layer with cheese and three bacon pieces.
  3. Fold other half of quesadilla over and transfer to waffle iron. Clamp down and cook until browned, about 7 to 10 minutes.
  4. Repeat with remaining 3 tortillas.
Adapted from ‘Real Food By Dad’
Rosemary Farm https://www.rosemaryfarm.com/

Savory vegetable pancakes with poached eggs

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Savory vegetable pancakes with poached eggs
Cauliflower. This winter white beauty is the triple threat of the season: versatile, delicious and nutritious. Once overshadowed by its’ cruciferous cousin, broccoli, cauliflower can now claim center stage. A mix of both vegetables make these pancakes virtuous, and an egg on top adds a touch of decadence.
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Ingredients
  1. 1 cup flour
  2. 1/2 teaspoon baking soda
  3. 3/4 teaspoon salt
  4. 1/4 teaspoon black pepper
  5. 1 pinch cayenne pepper
  6. 1 cup cauliflower, finely chopped
  7. 1 cup broccoli, finely chopped
  8. 3 tablespoons parsley, chopped
  9. 1/4 cup green onions, sliced
  10. 3/4 cup cheddar cheese, shredded
  11. 1 egg
  12. 1 cup milk
  13. 4 eggs poached
  14. 2 tablespoons olive oil
Instructions
  1. Preheat oven to 200°F. In a large mixing bowl, whisk the flour, baking soda, salt, pepper and cayenne.
  2. Reserve a small amount of parsley and green onion for garnish. In a medium mixing bowl, combine the cauliflower, broccoli, green onions, parsley, cheese egg and milk and combine well.
  3. Pour the vegetable mixture into the dry ingredients, and mix until just combined.
  4. Heat a large nonstick skillet over medium-high heat. Add enough olive or canola oil to coat. When skillet is hot, scoop ¼ cup of the batter for each pancake. Flip when the first side is golden brown. Total cooking time will be 4 minutes or less. Keep pancakes warm in oven until ready to serve.
  5. Bring a large sauté pan filled with water to a boil. Gently place eggs into the water and roll them around for just 1 minute. (This firms up the white a bit.) Quickly remove from water, and then crack the eggs 1 at a time into the simmering water and poach until white is cooked, about 2 minutes for a runny yolk. Transfer the eggs to a plate with bit of water on it to keep them from sticking while the other eggs are poaching.
  6. Assemble the plates, with two pancakes on the bottom and a poached egg on top. Finish with reserved green onions and parsley.
Rosemary Farm https://www.rosemaryfarm.com/

Eggnog French Toast

Eggnog French Toast
Eggnog flavored french toast
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Ingredients
  1. 6 large eggs
  2. 1 1/4 cup egg nog
  3. 1/2 tablespoon ground cinnamon
  4. 1 packet stevia
  5. 1/2 teaspoon nutmeg
  6. 8 slices whole grain bread.
Instructions
  1. Whisk eggs, eggnog, cinnamon, stevia, and nutmeg together.
  2. Grease a frying pan with olive oil, butter, or cooking spray. Turn it up on high. Dip the bread into the eggnog/egg mixture and add it to the hot skillet. Cook each side until golden brown. As soon as I take it off the skillet, I put it in the toaster for 20 seconds to crisp the edges. You can sprinkle cinnamon sugar on top for more sweetness.
Notes
  1. This recipe makes 8 slices of eggnog french toast.
Rosemary Farm https://www.rosemaryfarm.com/