Dishfunctional Designs: breakfast

Showing posts with label breakfast. Show all posts

Saturday, July 10, 2021

My Favorite Summer Omelette: Cheesy Tomato Omelette

What's better in the summer than fresh homegrown tomatoes? Not much else if you asked me! I love them in homemade BLT's with lots of real mayo and pepper, and I also love them in a breakfast omelette.

Never made one before? Omelettes don't have to be intimidating - they're actually easy to make and you can also be creative with what additions of fillings you use.

My favorite omelette right now is a cheesy tomato version, one I like to call my summer omelette. Sauté some fresh veggies - I use tomatoes, onion, and peppers (I add fresh jalapeño for a little bit of heat) add a bit of cheese if you're a cheese lover, and you will be rewarded with the most delicious breakfast ever- I promise.

Ingredients:

2 large eggs

a generous splash of milk (about 5 T. milk)

Fresh ground black pepper

Salt
1/4 t. crushed dried oregano

1 small fresh tomato, chopped

1/2 jalapeño pepper, chopped

1/4 chopped red, orange, or yellow pepper (optional)

1/4 of a small onion, chopped (about 1/4 c raw)

1 ounce sliced cheese of your choice (cheddar or Monterey jack work great)

1/2 t. butter

cooking spray

frypan with lid

Directions:

Chop the tomato, onion, and peppers. I don't seed my jalapeños, because, why bother add them if you're going to remove the heat? I use them because I love the heat, so if you don't, then remove some of the seeds or skip them completely.

Spray a small frypan with cooking spray and sauté the veggies until soft.

Prepare the egg mixture: in a bowl add the two eggs, milk, oregano, and a generous twist or two of fresh ground pepper and salt. Whisk together well until completely blended.

Slice the cheese and set aside. Heat your frypan on medium heat and add the butter and allow to melt and spread over the bottom and sides of pan (use a spatula to help spread the butter if needed.) Once the butter starts to brown it is time to add the eggs to the pan.

Carefully pour the egg mixture into the hot pan and reduce the heat to medium low. Allow the egg to cook. Don't turn up the heat or you will overcook your eggs. Instead, add the lid to the pan to help the top of the eggs cook. Check occasionally for doneness with a fork. There should be no liquid eggs on top once they are cooked through. If you are in a hurry, you can use a large spatula to flip the eggs over in one fell swoop, but they should be mostly cooked before you attempt this!

Next add your cooked veggies to one half of the omelette, then add the cheese.

Fold the other side of the omelette over the veggies and cheese and allow cheese to melt for a minute. Use a spatula to slide the omelette from the pan to your serving plate. Top with additional ground black pepper and serve!

For a scrambled version, add the veggies to the liquid egg mixture in the pan and stir while cooking on medium heat until done. Enjoy!

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Tuesday, June 25, 2019

Baguette French Toast

If you are a fan of French Toast then you will absolutely love this version—especially if you are a bread lover like me. A good baguette is best when eaten fresh. Don't eat it fast enough and you will soon find that your tasty French loaf has started to turn stale and become hard. That is the perfect time to turn it into some amazing French toast. Golden, crispy, and buttery on the outside and soft and delicious on the inside, this French Toast is like no other.

This recipe is super-easy, even if you have never made French toast before. All you need is a day-old loaf of French baguette bread, and egg or two, milk, and some incidentals that you probably already have in your kitchen cabinet.

Here is what you will need:

Loaf of French Baguette bread
1-2 eggs
3/4 to 1 & 1/2 cups milk

Cinnamon

Salt

Sugar

Butter

Powdered confectioner's sugar for garnish

Maple syrup for serving

Use a sharp bread knife to cut the baguette into slices. I aim for slices that are about 1/2" wide and no larger than about 3/4" wide. Cut all the slices and set aside.

Prepare the batter by whisking an egg in a medium sized bowl. Add 3/4 cup of milk to the egg and whisk together until completely blended. This amount of egg and milk is enough for two people, or a half loaf of baguette.

If you are serving three or more, or if you are very hungry or making an entire loaf of baguette or more, then use two eggs instead of one and use 1 & 1/4 cup of milk plus a little more if needed.

If you add too little milk to your mixture it will become too eggy and when you cook it it will be like scrambled eggs cooked into your toast. If you add too much milk, your mixture will become too milky and your end result will be soggy, so you have to get the balance just right. Start with less milk and then add a bit more a little at a time as needed. In general it should be more of a milky consistency than an eggy consistency.

Once your eggs and milk are combined, add a pinch of salt, 1/2 teaspoon of sugar, and a generous teaspoon of cinnamon. Mix until completely combined.

Heat a medium to large sized fry pan on medium-low heat and then coat with about 1 teaspoon of butter. Right when the butter is about to brown, dunk a few slices of the baguette into the egg and milk mixture, turning them over to completely coat them on all sides and to allow them to soak up the liquid as shown in the above photo.

Hold each piece above the bowl for a moment to allow excess liquid to drip from the bread and then carefully place the slices onto the hot fry pan. Do this with a few more pieces until your fry pan is full, but leave enough room in the pan so that you can turn them.

Keep a close eye on the slices and turn down the heat just a tad so that they do not burn on the outside. Fry the slices for a few minutes, checking the bottoms every so often. You want the outsides to be golden brown and you want the insides to be completely cooked.

Once the bottoms start to brown, carefully flip each slice over and cook the other side for a few minutes until golden brown and cooked throughout.

Add more butter if needed. I usually add a bit more butter right at the time when I am flipping them over so that the pan stays coated.

These slices are perfectly done!

Once the slices turn golden, remove from pan onto plate and serve. Add a sprinkle of powered confectioner's sugar if you like, or serve with maple syrup.

French Toast is great served with fresh fruit and either bacon or sausage on the side. This is never just for breakfast at our house—we enjoy it for dinner too!

Have a great week!
Laura

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Sunday, December 9, 2012

Easy Freezable Breakfast Burritos

I don't usually post recipes on my blog, but I've had so many
friends and family members ask me for this particular recipe that I
thought the best way to share it with everyone would be to write
a blog post about it, so here it is!

Who doesn't love a great breakfast burrito? Yum!
What's awesome about this recipe is that you can prepare these
ahead of time, wrap them up and pop them in your freezer for a
future quick and easy breakfast on the go. They freeze wonderfully!

Easy freezable Breakfast Burritos

Assemble your ingredients

Ingredients

1 lb. roll package of pork sausage (I use Jimmy Dean)
1/2 pkg shredded frozen hash brown potatoes (I use Ore Ida)
4 Tablespoons cooking oil to cook hash browns
8 extra large eggs
2 Tablespoons butter to cook eggs
1/2 cup milk
1 cup shredded cheese (I use Cracker Barrel sharp white cheddar)
1/8 teaspoon fresh ground black pepper
1/8 teaspoon salt
15 medium sized soft flour tortillas, at room temperature
optional add-in ingredients:
cooked diced green onions, red or green bell peppers, or diced onion

(Note before starting: If you are going to use any add-ins such as onions or peppers, you can either cook them with the sausage or with the eggs. For this recipe, I added in some finely diced green onions because I happened to have them in my fridge. I cooked them with the eggs, as you will see below)

I added in these green onions that I found in my fridge

Directions

1. Crumble sausage and cook according to package directions until browned.

2. Season hash browns lightly with black pepper and cook in oil until slightly golden.

To save time, I cooked my sausage and hashed browns at the same time

Cooked sausage and hashed browns

3. Once completely cooked, put sausage into mixer and mix for about 30 seconds to break up larger pieces and get an even consistency. (Using the mixer is an optional step. I find it convenient and helpful, but you can also mix your ingredients by hand if you prefer.)

4. Next, add the cooked hash browns to the sausage in the mixer and mix for just a few seconds until blended.

Sausage and hashed browns combined

5. In a separate bowl, beat the eggs, milk and 1/8 teaspoon each of salt and pepper until well blended.

I used eight extra large eggs for this recipe

6. Melt butter in frying pan and cook the eggs scrambled style.

I tossed some chopped green onions into my melted butter and sauteed them for a minute before adding my egg mixture.

Cooking up the scrambled eggs

7. Once cooked, add the eggs to the sausage and hash bown mixture and mix for just 10 to 15 seconds until blended. Do not over mix. You do not want mush, you only want to blend the ingredients.

Sausage, hashed browns, and eggs combined. Your filling is finished!

8. Place a flour tortilla on a plate and spoon on a generous scoop of filling. Sprinkle with cheese.

Put filling on tortilla

Sprinkle with cheese

Roll into a burrito: (there are many different ways to do this and it takes a little practice, but is easy once you get the hang of it! You can roll them any way you like but my technique below is fast, easy, and secure.)

I lift the tortilla and hold it like a taco to help gather the ingredients together before I start rolling them up.

Then I place it back onto the plate and fold one side of the tortilla shell over the filling, covering the filling and firmly pulling the filling a little bit towards you, sort of like you're bunting a baby!

Roll it snugly into a tube shape, holding it closed.

Go to one end and tuck the long part in with your finger, then the other two ends that are sticking out. Don't fuss or think about it too much, just tuck!

Sorry these photos are a little blurry. I was tucking burritos with one hand and taking pictures with the other! Talk about multi-tasking!

Then go to the other end of the burrito and do the same.

Wrap snugly in plastic wrap and freeze.

To reheat frozen burritos:

Remove plastic wrap. Wrap burrito in a paper towel, place on a microwave safe plate and cook in microwave for one minute. That's it! Enjoy!

These are great for busy mornings. The recipe above makes about 15 nice sized burritos, but you can increase the ingredients to get more burritos from the recipe by either increasing the eggs, potatoes, sausage, or by just doubling the recipe. I also sometimes change this recipe up, depending on what ingredients I have on hand or what I am in the mood for. Sometimes I omit the potatoes, or add extra cheese, etc. You can customize these breakfast burritos however you like!