Tag: Breakfast

5 Ways to Eat Pizza for Breakfast — Comfort Food Feast

by in Recipes, February 25th, 2016

Breakfast PizzaIf you’re doing it right, you aren’t confining your pizza intake to dinner alone. We’ve got five satisfying breakfast pizzas that change the game (no cold pizza leftovers here!), so you don’t even have to wait for your delivery person to start his or her shift to get your fix. Down them as your first meal of the day, or eat breakfast for dinner. Either way you do it, you’ll be winning at this whole life thing from your very first meal of the day.

You won’t go hungry if you follow Ree Drummond’s lead. Her Breakfast Pizza, featured in Food Network Magazine, involves zesty homemade salsa, thick-cut peppered bacon, bell peppers, shredded hash browns and mozzarella cheese. Right before putting it into the oven, she cracks fresh eggs onto the pizza, and then bakes it all until the eggs are set and soft.

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The 8 Best Ways to Get Your Biscuit Fix

by in Recipes, February 16th, 2016

Homemade Buttermilk BiscuitsWhether they’re for a quick breakfast or accompanying a hearty dinner, fresh biscuits make a welcome addition to any meal. You can keep it simple with classic buttermilk biscuits or try your hand at something richer by adding sausage, bacon or cheese. Check out our favorite easy-to-make biscuit recipes that won’t disappoint.

Homemade Buttermilk Biscuits (pictured above)
The Pioneer Woman’s recipe takes only 30 minutes to make and uses buttermilk, shortening and plenty of butter for a moist and flaky biscuit.

Buttermilk Cheddar Biscuits

Buttermilk Cheddar Biscuits
Ina Garten upgrades a classic buttermilk biscuit recipe with the addition of extra-sharp cheddar for gooey pockets of cheese in the finished product.

Drop Biscuits
Drop Biscuits

For this recipe, you can skip rolling and cutting the dough; instead, Ree Drummond simply uses a spoon to drop dough onto the baking tray.

Grapevine Kentucky Buttermilk BiscuitsGrapevine Kentucky Buttermilk Biscuits
Jeff Mauro’s top-rated biscuits call for only four everyday ingredients, but the key to combining them is keeping the butter and buttermilk cold for flaky results.

Sausage Cheddar BiscuitsSausage-Cheddar Biscuits
Trisha Yearwood adds pork sausage for savory heft in her big-batch recipe. If you don’t have the self-rising flour she calls for, don’t worry — she notes that you can substitute just a few pantry ingredients.

Bacon Cheese BiscuitsBacon-Cheese Biscuits
For something heartier, try Food Network Magazine’s recipe. The mix of thick-cut bacon with plenty of cheddar or Colby creates a rich, cheesy breakfast biscuit.

Daddy's BiscuitsDaddy’s Biscuits
Trisha Yearwood revisits a recipe from her childhood with her dad’s buttermilk biscuits baked in a cast-iron skillet.

Baking Powder BiscuitsBaking Powder Biscuits
A cream glaze gives these buttery biscuits a golden exterior.

3 of a Kind: Jersey Pork Roll Sandwich

by in Restaurants, January 20th, 2016

Split BreadIf you don’t know what pork roll is, you’re clearly not from New Jersey. Known regionally by brand names such as Taylor ham, Case or Trenton, it’s a cured and smoked processed meat that tastes like a spicy and salty version of SPAM (though it’s sold in a roll, rather than a can). It’s also the main ingredient in a signature breakfast sandwich along with American cheese and a fried egg. Outside Jersey, it’s long been popular in parts of Philadelphia and Delaware, but today the sandwich is evolving and expanding geographically, thanks to chefs who share a sense of nostalgia for this classic diner fare.

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6 Ways to Keep Breakfast Interesting

by in Recipes, January 10th, 2016

Stuck in a neverending cycle of boring — or worse, nonexistent — breakfasts? We’ve all been there. Nutrition experts have long lauded the health benefits of a balanced breakfast, and yet it’s still the most-overlooked meal of the day. But we need dishes that are worth waking up earlier for, and bland, soggy oatmeal just won’t cut it. However, a flatbread pizza topped with a fried egg, crispy bacon and sun-dried tomatoes might do the trick. Or how about ham, eggs and cheese served atop a bed of chewy quinoa and fresh spinach? Yep, that’s more like it. These recipes are no more complex than scrambled eggs with a side of toast and hash browns, but hopefully our refreshed presentations will inspire a new passion for the morning.

Bacon and Egg Breakfast Caesar Salad (pictured at top)
Salad for breakfast? Trust us on this one. Since egg yolk is a crucial ingredient in traditional Caesar dressing, it makes perfect sense to top crunchy romaine with a sunny-side-up egg for your morning meal. The Food Network Kitchen chefs recommend swapping out the anchovies for sun-dried tomatoes, which have the same familiar umami pop, minus the fishy flavor.

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Wake Up to Holiday Cheer: The 6 Best Christmas Breakfast and Brunch Recipes

by in Holidays, Recipes, December 14th, 2015

Panettone Bread PuddingIf the seasonal tradition in your home calls for a wake-up-worthy breakfast or brunch on Christmas morning instead of a grand feast at dinnertime, you’re in luck, because these savory and sweet recipes will start your holiday on a hearty note. Read on below for classic picks like baked eggs as well as crowd-pleasing ham, dressed-up bacon and cornbread casseroles.

Panettone Bread Pudding
A favorite among many Italians during the holiday season, panettone is a sweet, soft-inside bread often studded with dried fruits. Here Ina Garten lets the bread sop up a rich, creamy custard laced with almond extract, so when it bakes, it’s full of moisture and flavor. For welcome crunch, she blankets the top of the bread pudding with sliced toasted almonds before it goes in the oven.

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How to Set Up a Waffle Bar in 3 Easy Steps

by in Family, Recipes, October 16th, 2015

How to Set Up a Waffle Bar in 3 Easy StepsWaffle bars aren’t just for breakfast (though they’re great for that). They also make awesome family dinners and serve as the perfect party buffet. Best of all, they’re deceptively simple. Even the most-festive waffle bar can be set up in three easy steps.

1. First, decide on the waffle recipe you’ll use. A few fan-favorite suggestions:

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3 of a Kind: Shakshouka

by in Restaurants, September 23rd, 2015

Beatrix3 of a Kind checks out three places across the country to try something cool, new and delicious.

Popular in Israel, shakshouka is a savory egg entree made with tomatoes, peppers and onions. Though it’s most commonly served as a main dish for breakfast, it’s also eaten for lunch and dinner. As it reaches our shores, chefs are putting their own twist on it.

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One Recipe, Two Meals: Cheesy Breakfast Sandwich Edition (for You and for the Kids)

by in Family, Recipes, September 10th, 2015

One Recipe, Two Meals: Cheesy Breakfast Sandwich Edition (for You and for the Kids)I’m totally the type of person who goes to bed excited about her morning coffee and breakfast. I’m sure this psychotic enthusiasm warrants some sort of therapy, but whatever. Mornings are my FAVORITE. The air is still. The streets are calm. My baby gremlins have yet to emerge from their caves.

Aside from the coffee buzz I satisfactorily achieve by 6:20 a.m., I can almost guarantee that my breakfasts are better than yours. Don’t be mad! But it’s true.

And I’m not exaggerating when I say I eat this exact breakfast sandwich nearly every. Single. Morning. I may switch out the spinach for kale, the red onions for sliced mushrooms, the sun-dried tomatoes for fresh garden Romas, but the principle is the same: runny yolks, melty cheese, all in my face.

And I’ve made a painfully simple version for your kids. We take out the fancy-pants adult toppings, and simply scramble up some fluffy eggs, place them on a toasted English muffin and top them with a mountain of cheddar.

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4 Make-Ahead Ways to Hack Breakfast and Avoid the Morning Rut

by in Food Network Chef, Recipes, September 7th, 2015

School is back in session, and we are all looking for ways to streamline our routines, especially in the morning. But “routine” can sometimes also mean “rut.” Take breakfast, for instance. Yes, it is easy to rely on the tried-and-true cereal route, and, hey, there’s nothing wrong with some high-quality, low-sugar cereals to jump-start a busy day. (My secret confession: Cereal is one of my all-time favorite comfort foods.) But what if you want to mix it up a bit at breakfast but don’t want to take on a major cooking task first thing in the a.m.?

Here are four make-ahead breakfast ideas that all take fewer than three minutes of morning prep time:

1. Mini Muffins

I make up batches of high-fiber, high-protein mini muffins and keep them in freezer bags for breakfasts and snacks anytime. Why mini and not regular muffins? Tiny minis thaw out in minutes. But the real reason (mom to mom): Texture is less important in a mini muffin than in a regular-sized muffin. You can load those babies up with healthy goodies, like flax, bran or ground nuts — things that could turn a regular muffin into a doorstop — and your kids won’t even blink an eye. Try my Magic Fruit-and-Veggie Muffins recipe (pictured above, featured in Food Network Magazine).

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How to Beat the Clock: 10 Back-to-School Breakfasts Ready in 15 Minutes or Less

by in Recipes, August 26th, 2015

In the throes of back-to-school chaos, the meal that’s most often overlooked is breakfast. Assembling an elaborate plate seems like a scene from Mission: Impossible, especially when there are bookbags to pack and buses to catch. Sure, on-the-go breakfasts like yogurt cups and granola bars are reliable in a pinch, but nothing beats a homemade, sit-down meal. If you’ve been saving your favorite classics like pancakes and omelets for weekends at home, there’s no need: With a few helpful tips and the right ingredients on hand, you can have satisfying plates ready in a flash. Make time for the most-important meal of the day with these 10 breakfast dishes ready in 15 minutes or less, from omelets and poached eggs to pancakes and oatmeal.

Eggs Benedict
Total Time: 15 Minutes
Eggs Benedict is the quintessential brunch item — a dish to be savored and not rushed on a leisurely Sunday morning. But there’s no reason this comforting medley of crisp Canadian bacon and soft poached eggs atop toasted English muffins can’t be part of your weekday breakfast routine. Ree Drummond uses her mother’s quick and easy method to ensure the eggs come out right: When the water comes to a gentle simmer, add a little bit of white vinegar to the pan. Then, use a spoon to create a whirlpool before adding the eggs. This spinning motion encourages the whites to wrap around their yolks.

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