Category Archives: Breakfast

Breakfast Sandwiches

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I have fed many, many, many, many (sigh)…many people breakfast. Truth be told, I might have even fed you. I worked for several years at a major fast food chain and as the opening manager, I got to cook breakfast, a lot. I can crack 2 eggs at a time and rarely have any shells fall in. I am not as fast as I once was, but I still remember the tricks.

When The Man and I first married, he wanted breakfast but not first thing in the morning. I made him sandwiches he could grab and heat up when he arrived at work. I stopped making them for years, but when The Boy started high school, I found them quite convenient once again. He could grab one from the freezer, heat it in the microwave for a few seconds and eat on the way to an early run or a school trip. As he has graduated and in the army (sniff) they have slipped from my weekly schedule. Now that I have another entering high school, they have made their way back into my freezer.

INGREDIENTS:
English Muffins or Biscuits
Slice of cheese
1 egg
1 slice of Bacon or Ham or Sausage Patty
melted Butter or Oil

TOOLS:
Empty tuna fish can with only the lid removed
Small skillet with lid

This is really a process so you can tailor your sandwich to your personal preference or what you happen to have on hand. If you make biscuits for dinner, make a double batch. Sometimes I like to make them savory as it adds a little more flavor to the sandwiches. Such as 1 1/2 Tb of dried Parsley or 2 tsp of dried Sage when using sausage patties. Or maybe I will add some shredded cheddar cheese to the biscuit dough. Make them as simple or complex as you like. A package of English muffins makes it go even faster.

This time I oven fried some bacon while the biscuits were cooking. If I have thin slices of ham or canadian bacon, I don’t reheat them unless we are going to eat the sandwiches now. Ham will heat up in a matter of seconds in a hot pan. For sausage I purchase the tubes and make slices so they come out nice and round for me.

To cook the eggs, place the pan on medium high heat and pour in enough water to go halfway up the tuna fish can. The cans will be placed in the water bath.

Using a pastry brush or your fingers, rub the bottom and sides of the tuna can. When making scrambled eggs, whip them well and then pour into the can. Allowing the eggs to come to room temperature fist allows them to whip up better. If you prefer a “fried” style, crack the egg into the can and gently break the yolk. This is an important step you your end result will not be what you want.

Once the eggs are in the pans, season with a tiny bit of salt and pepper if desired. You can also add 1 Tbs of shredded cheese to the scrambled eggs. Cover the pan and set the timer for 2 minutes. You NEED a timer as overcooking will create dry, rubbery eggs. Nor do you want to release steam by removing the lid to check on them. I promise, as long as the water is at a simmer they will be done in exactly 2 minutes. In the photos I only did 2 cans, but you can do as many as will fit in the bottom of frying pan or pot.

I use a slotted spoon to remove the cans over a pair of tongs, I think I have more control over the molds. Run a knife around the edges, similar to removing a cake from its pan. Once flipped upside down, the eggs should slide right out. If they don’t, sliding a spoon under the egg will pop it out without breaking.

Layer the egg, meat and cheese onto your biscuit and serve.

To freeze, I wrap each sandwich in wax paper and place into a freezer bag. I don’t like to keep them longer than 2 weeks, but that has really not been a major issue in my house. I made a dozen for around $6.

If frozen, heat in the microwave on medium for about 1 minute. Each microwave is different so try 1 and check to see if it is thawed all the way through and adjust accordingly. I have found that adding cheese after reheating is better than freezing it on the sandwich.

I hope you are inspired to give it a try, let me know how it goes!

Easy Breakfast Casserole

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A friend was telling me once that she needed something to make for her Sunday School class that was easy and cheap. She had never heard of the Impossibly Easy Pies from Bisquick. I discovered them several years ago and my family loves having them for Brinner (that is breakfast for dinner). Feeding a family of 5 with teenagers, the original version of one pie simply does not cut it. So I developed this slightly different version that feeds more people and you probably have most of it already. It travels well, just cover the dish with tin foil.

INGREDIENTS
1 c Bisquick
2 c Milk
4 eggs
1 1/2 Tbs Dried Parsley
1/4 tsp pepper
1/2 tsp Salt
1 c + 2/4 c shredded Cheddar Cheese
2 c diced Ham or 1 lb cooked and diced bacon

Whip the eggs and then add all the milk. Mix in the parsley, salt, pepper, Bisquick, 1 cup of cheese and the ham.

Grease a 9×13 inch pan and pour in the batter. Place into a 400 degree preaheated oven. If using a dark pan, go ahead and reduce it to 375 degrees. Bake for 25 minutes until it looks set. A toothpick inserted into the center should come out almost perfectly clean. If the toothpick is really wet, return to the oven and check in another 5 minutes.

Sprinkle on the remaining cheese and return to the oven until the cheese has melted.

When I make this for dinner, I usually open up a can of fruit to go along with it.

Happy cooking!

Freezing Pancakes

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I don’t pretend to have the best pancake recipe out there because I still use the basic buttermilk version from Betty Crocker. I keep trying versions I find online but have yet to find one that is “to die for”. If you think you have a good version, please let me know! The honest truth is, that they are good enough for my family for an occasional dinner and easy breakfast. Not that I make them on a weekday morning, but I have some in the freezer that the kids can heat up on their own.

To do this, I always make extra batter and therefore, extra pancakes. The trick is to allow them to fully cool on a rack before trying to freeze. Then simply layer a pancake with wax paper and slide into a Ziplock bag. Try to remove as much air from the bag as possible and then place into the freezer. I never make more than what we can go through in a month, I just don’t feel that they hold up well to long-term storage.

While you can reheat them in a microwave, do so on LOW or MEDIUM (depends on your microwave) to prevent them from getting chewy. They need to be spread out as stacking will prevent them from being reheated evenly and create some pancakes that are now overdone. It only takes a few second so set it for 30 but check after 15 and see how hot they are. Like many recipes, your pancakes may be smaller or thicker than what I make so times can vary. Another option is to use a toaster oven. We set it for 300 degrees (or warm) and straight onto the rack. They take 3 to 5 minutes that way.

One thing I have found is that buying real maple syrup makes a huge difference in the taste of what you are serving. Yes, it costs more but we use much less of it so it lasts longer. I have put the real maple syrup on the table along with Mrs Butterworth and the talking syrup just gets ignored. Warming the syrup amps up the flavor and keeps those pancakes nice and hot as well. Here is the kicker, real maple syrup is now believed that it could contain properties to help fight cancer! Not too shabby for tree sap, huh?