Archive for the ‘BREAKFAST (for dinner!)’ Category
Basic Waffles
August 2, 2022 Lee
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Basic Waffles

From the Russell Taylors Waffle Iron user manual, Malaysia.
This is the recipe that was included with the instructions for my waffle iron, and it sounds good.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Bread, Breakfast, Main Dish
Cuisine American
Servings 5 cups batter, approximate

Equipment

  • Waffle Iron

Ingredients
  

  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 2 tablespoons sugar
  • 1¾ cups milk
  • ½ teaspoon vanilla extract
  • ½ cup unsalted butter, melted

Instructions
 

  • In a mixing bowl, add the flour, cornstarch, baking powder, sugar, and salt, whisk together. Using a pastry brush, lightly oil the top and bottom irons or lightly spray with cooking spray, then preheat your waffle iron.
  • In another mixing bowl, add the eggs, milk, and vanilla. and whisk together.
  • Add the liquid to the dry ingredients and whisk together until just combined, lumps are ok. Stir in the melted butter.
  • Ladle batter in an even layer onto the hot bottom iron and close the top of the iron. Cook until the waffles are golden brown and crisp, 3 to 6 minutes.
  • Serve with butter and syrup, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAD & PASTRY,BREAKFAST (for dinner!)
Classic Waffles
August 1, 2022 Lee
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Classic Waffles

Adapted from an internet recipe.
Sounds like a great recipe to test out my new waffle iron.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Waffle Iron

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • ¼ cup sugar
  • 2 eggs
  • 1¾ cups milk, warmed
  • ½ cup butter, melted
  • 1 tablespoon vanilla extract

Instructions
 

  • In a mixing bowl, add the flour, salt, baking powder, and sugar. Whisk together. Using a pastry brush, lightly oil the top and bottom irons or lightly spray with cooking spray, then preheat your waffle iron.
  • In another mixing bowl, add the eggs and whisk. Add the milk, butter, and vanilla. and whisk together.
  • Pour the liquid into the flour mixture, and whisk until well blended.
  • Ladle batter in an even layer onto the hot bottom iron and close the top of the iron. Cook until the waffles are golden brown and crisp, 3 to 6 minutes.
  • Serve with butter and syrup, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAD & PASTRY,BREAKFAST (for dinner!)
Sausage Cheddar Breakfast Strata
July 31, 2022 Lee
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Sausage Cheddar Breakfast Strata

Spend with Pennies, Holly, Canada.
This sounds like a great tasting dish, and can be tailored different each time you prepare it. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Total Time 1 hour 40 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Baking Pan (7x11 inch)
  • Oven

Ingredients
  

  • 250 grams bulk breakfast sausage, (8 oz), Shortcut
  • ½ cup red bell pepper, or green, diced
  • 6 cups bread cubes, slightly dried
  • 2 cups Cheddar cheese, divided, (8 oz / 250 g)

For the Egg Mixture

  • 4 eggs
  • 1½ cups milk
  • ½ cup whipping cream
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder

Instructions
 

  • Heat a non stick pan, when hot, add the sausage, breaking it up with your spatula. Cook until almost no pink remains. Get out a 7x11 baking dish and grease with butter.
  • Add the bell pepper and continue cooking until no pink remains in the sausage and the bell pepper is starting to soften. Remove from heat, drain any fat, and set aside to cool a little.
  • In a mixing bowl, add the Egg Mixture ingredients and whisk together.
  • Gently stir in the bread cubes, sausage with the bell pepper and 1 cup of the Cheddar cheese. Let this rest for 5 minutes, then gently toss again until the bread has absorbed the liquid.
  • Pour mixture into the prepared baking pan, cover, and place in the fridge for at least 30 minutes or even overnight. This is to allow the bread to fully soak in the liquid.
  • When ready to bake, preheat your oven to 180° C (350° F) and take the dish out from the fridge and set on the counter for about 30 minutes.
  • Cover the pan with foil and bake for 30 minutes. Uncover and bake another 15-20 minutes or until the strata is set when a knife inserted in the center comes out clean. Remove from the oven and let rest for 10 minutes.
  • Slice into squares and serve, enjoy.

Notes

Fair value per serving with the cheese used.
Shortcuts: Breakfast Sausage, Italian Sausage.
Variants: 1. Swap out the sausage for diced ham, Italian sausage, or even bacon. 2. Swap out the Cheddar for Swiss or Gouda. 3. Swap out the dry mustard for equal amount of Dijon mustard.  
* Fair Value $1.01 to $1.50 per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Pork - Sausage
Macaroni Omelet
August 17, 2021 Lee
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Macaroni Omelet

Adapted from a recipe in the Casserole Cook Book, page 99.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Electric Mixer
  • Oven Safe Pan (10 inch)
  • Oven

Ingredients
  

  • ½ cup dry macaroni
  • ½ cup sharp Cheddar cheese, shredded
  • 4 egg yolks
  • ¼ teaspoon salt
  • 4 egg whites
  • 2 tablespoons butter
  • 1 recipe Creole Sauce, Link in Notes

Instructions
 

  • Cook the macaroni in a pot of boiling salted water until tender. Drain. Place in a mixing bowl and mix in the cheese.
  • Prepare the recipe for Creole Sauce if you are going to use that.
  • Add the egg whites to a large mixing bowl, use an electric mixer and beat the whites until stiff peaks form, set aside.
  • In another mixing bowl, add the yolks and salt, beat with an electric mixer until lemon colored.
  • Mix the egg yolks into the macaroni.
  • Fold in the egg whites.
  • Preheat your oven to 160° C (325° F).
  • Heat the butter in a 10 inch oven proof pan, pour in omelet mixture. Cook on low heat until lightly browned on the bottom, about 8-10 minutes.
  • Place pan in the oven and bake until the top is golden brown, about 5-7 minutes.
  • Loosen edge with a spatula, make a shallow cut across the center of the omelet and fold in half.
  • Place on a serving plate and serve with warm Creole Sauce as desired. Enjoy.

Notes

Low cost per serving: 
Additional recipe: Creole Sauce.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Sour Cream Ham Omelet
August 17, 2021 Lee
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Sour Cream Ham Omelet

Adapted from a recipe in the Casserole Cook Book, page 99.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Electric Mixer
  • Oven Safe Pan (10 inch)
  • Oven

Ingredients
  

  • 5 egg yolks
  • 1 cup sour cream, divided, Shortcut
  • ¼ teaspoon salt
  • 5 egg whites
  • 1 cup cooked ham, finely diced
  • 2 tablespoons butter
  • 1 recipe Glazed Apples, for garnish, Link in Notes

Instructions
 

  • Prepare the recipe for Glazed Apples if you are going to use them.
  • Add the egg whites to a large mixing bowl, use an electric mixer and beat the whites until stiff peaks form, set aside.
  • In another mixing bowl, add the yolks, beat with an electric mixer until lemon colored. Beat in ½ cup sour cream and the salt.
  • Preheat your oven to 160° C (325° F).
  • Fold in the egg whites and ham.
  • Heat the butter in a 10 inch oven proof pan, pour in omelet mixture and gently level. Cover and cook on low heat until lightly browned on the bottom, about 5-7 minutes.
  • Place pan in the oven and bake until the top is golden brown, about 12 minutes.
  • Loosen omelet with a spatula and slide onto a serving plate. Cut into wedges.
  • Garnish with the remaining ½ cup sour cream and Glazed Apples if desired.

Notes

Low cost per serving.
Additional Recipe: Glazed Apples.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL
Olympia Oyster Hangtown Fry
August 17, 2021 Lee
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Olympia Oyster Hangtown Fry

Adapted from a recipe in the Casserole Cook Book, page 96.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 1 serving

Ingredients
  

  • ⅓ cup fresh oyster meat, drained
  • 2 eggs, slightly beaten
  • 1 tablespoon water
  • ⅓ cup dry bread crumbs
  • 2 slices bacon
  • salt and pepper, as desired

Instructions
 

  • In a bowl, add the eggs and water and lightly beat. Set out a shallow bowl with the crumbs.
  • Fry bacon in a small non stick pan until crisp. Remove bacon and drain all but 1 tablespoon of fat. Chop bacon.
  • Dip the oyster meat in the egg and then roll in the crumbs to coat.
  • Fry oyster meat until browned, turning them often.
  • Add the bacon and remaining egg mixture into the pan, season with salt and pepper as desired.
  • Cook until egg is just set and bottom slightly browned, turn over and lightly brown other side.
  • Serve and enjoy.

Notes

Low cost per serving. I can source fresh oyster meat directly from local fishermen.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Mexican Scramble
August 17, 2021 Lee
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Mexican Scramble

Adapted from a recipe in the Casserole Cook Book, page 97.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 2 tablespoons butter
  • 1 cup diced tomatoes, drained
  • ¾ teaspoon salt
  • ½ teaspoon paprika
  • dash black pepper
  • 1 cup Cheddar cheese, shredded
  • 3 eggs, beaten
  • hot butter toast, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and bell pepper. Cook until tender but not browned.
  • Stir in tomatoes and simmer 5 minutes.
  • Add seasonings and cheese, stir until cheese is melted in.
  • Pour in beaten eggs and stir to mix together. Cook, as eggs start to set, lifting edges, and scramble until all the egg is set.
  • Serve over hot buttered toast, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Sausage & Egg Scramble
August 17, 2021 Lee
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Sausage & Egg Scramble

Adapted from a recipe in the Casserole Cook Book, page 97.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • 226 grams small link sausage, breakfast, pork, or Jimmy Dean, (8 oz), Shortcuts
  • 8 eggs
  • ½ cup milk
  • 1 teaspoon salt
  • dash black pepper
  • ¼ cup pimento, diced
  • ¼ cup green bell pepper, diced
  • ¼ cup spring onion, sliced

Instructions
 

  • Brown the sausage links in a hot large non stick pan.
  • In a mixing bowl, add the eggs, salt, and pepper. Beat with a fork.
  • Remove the links from the pan, cut each into 2 or 3 pieces, depending on the size of the links you are using. Return the pieces to the pan.
  • Pour in the beaten eggs, sprinkle with the pimento, bell pepper, and spring onion.
  • As the eggs start to set, left of the edge to let egg run underneath. Stir and scramble the eggs until just set and shinny.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Pork Sausage, Breakfast Sausage, or Jimmy Dean Sausage.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Pork - Sausage
Herbed Scrambled Eggs
August 17, 2021 Lee
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Herbed Scrambled Eggs

Adapted from a recipe in the Casserole Cook Book, page 97.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Lunch, Salad
Servings 2 servings

Ingredients
  

  • 4 eggs
  • ¼ cup half and half cream
  • ½ teaspoon salt
  • dash black pepper
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • dash dried thyme, crushed

Instructions
 

  • Add the first 4 ingredients to a mixing bowl and beat with a fork.
  • Melt the butter in a non stick pan, when hot, pour in egg mixture, sprinkle with parsley, chives, and thyme.
  • As the mixture starts to set, lift edges and scramble, cook until the eggs are just set and shiny.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Extra-special Scrambled Eggs
August 17, 2021 Lee
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Extra-special Scrambled Eggs

Adapted from a recipe in the Casserole Cook Book, page 97.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Lunch, Main Dish
Servings 3 servings

Ingredients
  

  • 6 eggs
  • ½ teaspoon salt
  • ¼ teaspoon MSG
  • dash black pepper
  • 1 teaspoon prepared yellow mustard
  • ⅓ cup half and half cream
  • 2 tablespoons fresh parsley, minced, or 2 teaspoons dried parsley
  • 2 tablespoons onion, minced
  • 2 tablespoons butter

Instructions
 

  • In a mixing bowl, add first 5 ingredients, beat together.
  • Stir in the cream and parsley.
  • Melt the butter in a large non stick pan, add the onion and cook until tender but not browned.
  • Pour in egg mixture.
  • Cook on medium low heat, stirring often and scramble the eggs until just set.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken