Microwave Poached Eggs

I saw this on the Food Network and was AMAZED!! So easy!!

Microwave Poached Eggs

Crack the egg into a mug or glass measuring cup. Pour slightly chilled water into the mug until it covers the egg by about 1/2-inch (about 1/3 cup)

Place the mug in the microwave and cook on high for 60 seconds. Every microwave is different, so start checking at 45 seconds for doneness. Add more time as needed. You will know the egg is done when the yolk is no longer exposed but is still soft to the touch.

Remove the egg with a slotted spoon and allow some of the excess water to drip off onto a paper towel before placing them on your plate or your toast. Season with salt and pepper.

Voila! A freakin breakfast miracle!!

Cinnamon Roll Casserole

Got this from Maisie - I'll do anything to make my kids happy!!

Cinnamon Roll Casserole

Mix together 

1 c heavy cream

1/2 c maple syrup

4 eggs

1 tsp cinnamon.

Then cut three packages of refrigerated cinnamon roll dough into bite sized pieces.

Place the cinnamon rolls in a 9x13 baking dish. Pour the mixture on top and stir to make sure every bite is covered. Bake at 350 for 40-50 minutes. Top with icing and enjoy!!

Kids liked this! I did not. Admittedly, I'm not a huge fan of sweets - especially for breakfast. It was really fast and easy to make.

Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake

For the Blueberry Cake:

1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 tablespoon vanilla extract
2 3/4 cups all purpose Gold Medal flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 lemons, zested
1 pound fresh blueberries

For the Buttermilk Glaze:
3 tablespoons buttermilk
1 cup powdered sugar

For the Oat Crumble Topping:
2 tablespoons butter
2 tablespoons brown sugar
3 tablespoons flour
2 tablespoons oats
2 tablespoons sliced almonds

Instructions

For the blueberry cake: Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally, beat in the lemon zest before turning the mixer off. Use a spoon to stir in half the blueberries.
Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center, comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.
Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.
For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

Notes
7-12-2014 NOTE: A couple of people have mentioned the top sticking in the bundt cake in this recipe. I have made this cake quite a few times and have never had this happen. The main thing to focus on, for a cake that flips out perfectly, is to spray (or grease) the bundt pan thoroughly (meaning every nook and cranny) then flour it well. After it comes out of the oven DO NOT flip the cake any earlier than 20 minutes after baking. If your cake still feels hot after 20 minutes, that means your bundt pan is very well insulated. In this case, I would wait 35-45 minutes before flipping to make sure the cake has cooled to close to room temperature. You could even place the cake in the fridge to speed up the cooling time. I have 3 fruity bundt cakes I make in the same fashion and they all flip out perfectly… with a little patience. Happy Baking and use good judgment!

Focaccia Bread with Rosemary and Sun Dried Tomatoes

Saw this recipe on Food Network's "The Kitchen" Katie Lee made this and her co-host Jeff Mauro suggested that you could also use store bought pizza dough to make this even faster... so - that is what I did!

My kids and I used the focaccia to make pizza, sandwiches, as toast with an over easy egg on top - YUM! The possibilities are endless!!

Focaccia Bread with Rosemary and Sun Dried Tomatoes
1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Nonstick cooking spray, for the baking dish
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup chopped oil-packed sun-dried tomatoes

2 teaspoons chopped fresh rosemary 

Flaky sea salt 

For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)

In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon.

Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.)

Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.

Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt. Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.

Breakfast Burritos

It's BACK TO SCHOOL TIME around here!

I've been making these breakfast burritos forever - but my friends were recently asking me how I make them - I never thought to post this because it isn't really a recipe - but for those interested - here's what I did the night before the first day of school...

I really should post a better picture that makes your mouth water - but this is the finished product - I get about 30 burritos per batch - you can freeze them as well - but there are 6 of us in the house including 2 growing teenagers - so we go through 30 in about 5 days

Breakfast Burritos

30 Soft taco size tortillas

30 oz bag shredded hash browns 

2 lbs ground sausage

large onion diced 

12 eggs

bag shredded cheese 

I use the same pan for everything - for 2 reasons: easy clean up AND after I've cooked each thing - it has time to dry out a bit bc I place everything to drain on paper towels.

Start with the hashbrowns - they have the most water content so they need the most time to dry out. Cook them per directions on package only adding salt and pepper to taste. 

Then the sausage. I've used mild Italian sausage, Jimmy Dean sausage, this time it was JD maple. Cook until brown - allow to drain on paper towels.

Sautee the onion in a little butter. My favorite hack is to buy frozen diced onion - such a cinch. Set aside.

Lastly, 12 eggs, beaten - if I don't have 12 - I usually add a little milk to help the eggs stretch. Season with salt and pepper to taste (sometimes I even add a little powdered garlic).

Assemble: Soft taco, hashbrowns, sausage, onion, eggs, cheese. Roll up like a burrito and them wrap them in tin foil like a burrito. 

To eat!! Remove foil. (I reuse my foil for the following weeks batch) Wrap in a paper towel and microwave for 45 - 60 seconds. ENJOY!!

*If you are going to freeze these - I still recommend wrapping in foil - but add an additional layer of plastic wrap. You don't have to thaw them, just remove plastic and foil - wrap in a paper towel and microwave for 1 1/2 - 2 minutes.

Cinnamon French Toast Casserole

This was another dish I made for a brunch I hosted for 30 people. Everyone raved about it!!

I found a basic recipe and then completely changed it - it was better than I even imagined!



Cinnamon French Toast Casserole
Great Harvest Cinnamon Burst Loaf *if you don't have a GH near you - any cinnamon bread will work
3 large eggs
1 1/2 c whole milk
1 T vanilla
1/4 t nutmeg

Grease a 9 x 13 casserole pan. Cut the loaf into squares approx 1" x 1" and lay them on the bottom of the pan.

Whisk all other ingredients together and pour over the top of the bread.

Cover and refrigerate overnight.

Take out of the fridge about 30 minutes before you put it in the oven. Bake at 350 for 30-35 minutes.

Serve with maple syrup or powdered sugar - or both!!

Bayou Bend Brunch Casserole

My awesome foodie friend, Elizabeth, suggested this for a brunch I was hosting for about 30 people. It was a big hit!! I made a few changes to the original recipe - which was featured on Good Morning America. I will most definitely be making this many many more times!!

It's not the greatest picture - but…

Bayou Bend Brunch Casserole

3/4 large loaf day old french bread, torn into small pieces

6 tbs. butter, melted

1 lb. Monterey Jack cheese, shredded

1/2 lb. Genoa salami, julienned 

10 eggs

1 1/2 cups milk (whole)

3 large green onions, minced

2 tsp Dijon mustard

1/4 tsp. coarse ground black pepper 

1/4 tsp. red pepper flakes 

1 cup sour cream

1/2 cup Parmesan cheese, grated

In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Montery jack cheese and salami pieces.

2. Beat together eggs,milk,wine,green onions,mustard and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.

3. Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour.

4. Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.