5 Delicious Breakfast Recipes

5-delicious-breakfast-recipes

Looking to try some new and exciting breakfast ideas. These 5 recipes are sure to impress anyone and if you run a bed and breakfast then you’re probably always on the lookout for recipes to wow your guests.

1. Salmon Omelet

Smoked salmon highlights this omelet. Simple omelet combines milk, pepper, eggs, butter, and Swiss cheese with smoked salmon. This is a great dish to serve with chowder as part of a dinner menu.

salmon omeletIngredients:

  • 1/2 cup Smoked Salmon, flaked
  • 3 Eggs
  • 2 tablespoons Milk
  • 1/8 teaspoon Pepper
  • 1 tablespoon Butter
  • 1/4 cup Swiss Cheese, shredded

Preparation:
1. In small bowl, blend eggs, milk, and pepper.

2. In a 10-inch skillet, melt margarine over medium heat. Pour eggs into skillet. Cook until eggs are set, about 5 minutes. Sprinkle salmon and Swiss Cheese over one half of the omelet.

3. With the spatula, carefully fold the other the half of the filling.

4. Cook until Swiss Cheese melts.


 2. Breakfast Burrito

breakfast burritoIngredients:

  • 4 large flour tortillas (10-inch)
  • 4 eggs
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 8 tablespoons salsa
  • 4 tablespoons shredded Cheddar

Recipe Directions
1. Wrap tortillas in paper toweling. Microwave on high power 30 seconds to soften.

2. Lightly beat eggs, water, salt and pepper in small bowl.

3. Heat butter in nonstick skillet over medium heat. Add eggs; cook, stirring, until set, 3 to 4 minutes.

4. Spread each tortilla with 2 tablespoons salsa. Spoon quarter of egg mixture on lower half of each tortilla. Sprinkle each with 1 tablespoon cheese. Roll up, tucking ends in as you roll. Place, seam side down, in single layer in microwave-safe dish. Cover with paper toweling.

5. Microwave on high 1 minute.


3. Omelet Sandwich

Casserole style omelet dish features white bread and american cheese wrapped with egg and ham.

Ingredients:

  • 16 slices White Bread (crust removed)
  • 8 slices American Cheese
  • 8 slices Ham (sliced in 1-inch strips)
  • 6 Eggs (beaten)
  • 1/2 Teaspoon Sea Salt
  • 3 Cups Whole Milk
  • 1/2 Teaspoon Dry Mustard
  • 1 Cup Corn Flakes (crushed, in morning)
  • 2 Tablespoons Butter (melted, in morning)

Preparation:
1. Coat two 13 x 9 x 2-inch casserole pans with a non-stick spray.

2. Line dish with bread slices, cut to fit.

3. Arrange remaining bread, ham and cheese. (the bread should be stacked like a sandwich).

4. Set aside.

5. Combine dry mustard, salt, milk and eggs, milk, salt, and mix well.

6. Pour mixture over bread. Cover and let stand overnight in refrigerator.

7. In the morning remove the dish from the refrigerator and let it stand for 30 minutes.

8. Sprinkle with the crushed corn flakes.

9. Drizzle with butter.

10. Pre-heat oven to 350.

11. Bake for 45 to 50 minutes.

12. Let stand for approximately five minutes before cutting.

Cooking Tip 1
Whole Milk:  Do not substitute low-fat or skim milk for the whole milk in this recipe without compensating for the thinner liquid.

Cooking Tip 2
Salmonella Bacteria: Salmonella bacteria can be found in foods aside from eggs. Chicken, tomatoes, cheese, and oranges are among the more popular. It is important to handle and store these items carefully and avoid cross contamination by taking the proper precautions.


4. Breakfast Twist Bread

Ingredients:

  • 1 envelope active dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) butter, melted
  • 1 egg
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 21/2 cups all-purpose flour
  • 3/4 cup dried fruit bits
  • 2 tablespoons mini chocolate chips
  • 2 tablespoons chopped hazelnuts OR: walnuts
  • 2 tablespoons brown sugar
  • 2 tablespoons butter

Topping:

  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter
  • 2 tablespoons chopped hazelnuts OR: walnuts
  • 1 egg white, lightly beaten

Recipe Directions

1. Sprinkle yeast over warm water in small bowl. Let stand until foamy about 5 minutes. Whisk together the sugar, salt, butter, egg, milk and vanilla in a medium-size bowl. Stir in 1 cup of the flour. Stir in yeast mixture. Beat in enough of remaining flour for dough to hold together; dough will be soft.

2. Transfer dough to generously dusted work surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to coat. Cover with a clean towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour.

3. Combine fruit bits, chocolate chips and nuts in bowl. Heat brown sugar and butter in small saucepan until melted and well combined. Stir into fruit mixture in the bowl.

4. Punch down dough. Transfer to work surface. Divide dough in half. Roll half into 14 x 8-inch rectangle. Spread half of filling over 2-inch-wide strip lengthwise down center of dough. Fold dough over filling, first one side, then the other. Gently shape roll into a rope. Pinch together ends and seam. Repeat with remaining half of dough and filling.

5. Lay 2 ropes side by side on work surface. Twist together. Squeeze ends together. Transfer to greased baking sheet. Cover with a clean kitchen towel or plastic wrap; let rise in warm place for 45 minutes.

6. Heat oven to 350°.

7. Topping: Mix together flour, sugar and cinnamon in small bowl. Using fingers, rub in butter until texture resembles peas. Stir in chopped nuts. Once bread has risen, brush with egg white. Sprinkle with topping.

8. Bake in 350° oven for 25 minutes or until lightly browned. Transfer to wire rack to cool. Slice. Serve warm or cold.


mixed fruit granola5. Mixed Fruit Granola

  • 3 cups uncooked regular oats
  • ¼ cup wheat germ
  • ¼ cup sunflower
  • seed kernels
  • ¼ cup chopped pecans
  • 2 tablespoons sesame seeds
  • ½ cup butter
  • ½ cup firmly packed brown sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup chopped dried mixed fruit

COMBINE first 5 ingredients in a bowl. Set oats mixture aside.

COOK butter and brown sugar in a medium saucepan over medium heat, stirring constantly, until butter is melted and sugar is dissolved. Stir in corn syrup.

Remove from heat, and stir in vanilla.

POUR sugar mixture evenly over oats mixture, tossing to coat well. Spread mixture evenly in a lightly greased jelly-roll or broiler pan.

BAKE at 350° for 25 to 30 minutes, stirring 3 times. Cool completely. Stir in dried fruit.

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