Archive for the ‘BREAKFAST (for dinner!)’ Category
Bacon Gravy & Biscuits
October 17, 2017 Lee
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Bacon Gravy & Biscuits

This is a Southern US dish and any kind of gravy on biscuits is good. You can use refrigerated biscuits or homemade, I am going the route with homemade. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can refrigerated biscuits, see Step 1
  • 4 slices bacon
  • 1 cup milk, or as needed
  • 1/4 cup all purpose flour
  • salt and pepper, to taste

Instructions
 

  • You can use a can of refrigerated biscuits and just prepare those according to the package instructions, make homemade biscuits with your favorite recipe, or you can use the shortcut for biscuits here on this site, link to that is in the Recipe Notes section.
  • Prepare and bake the biscuits. Remove from oven when they are done, don't forget about the biscuits.
  • Cook the bacon in a deep heavy pan until crispy. Remove the bacon when done, leaving the fat in the pan.
  • While the pan is still on low heat, stir in the flour into the bacon fat so no lumps form, then whisk in the milk, continue cooking and whisking until thickened.
  • Crumble the bacon and stir into the gravy, season gravy with salt and pepper to taste.
  • Split the biscuits in half and spoon over the gravy, couple of sunny side up eggs would be great as well. Enjoy.

Notes

Low cost.
Shortcut: Biscuits.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!)
Breakfast Casserole II
October 14, 2017 Lee
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Breakfast Casserole II

Sounds really good, would be perfect when having house guests stay over. This is basically a make with what you have on hand recipe or if you do not like a particular ingredient, swap it out for something you like. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 10 eggs, chicken, duck, or a combination of both
  • 1/2 cup milk
  • 2 cloves garlic, smashed and finely minced
  • salt and pepper, as desired
  • 1 1/2 cups Cheddar cheese, shredded
  • 500 grams hash brown potatoes, OR make from a shortcut
  • 150 grams frozen spinach, thawed, water squeezed out
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1/2 cup fresh mushrooms, diced
  • 1 roma tomato, diced
  • 1 avocado, sliced
  • 1 jalapeno pepper, diced

Instructions
 

  • Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
  • Spread out the has browns in an even layer in the baking dish, then spread out the spinach over the potatoes. Next spread out the onion, mushrooms, and bell pepper evenly in the dish.
  • In a mixing bowl, whisk together the eggs and milk, stir in the garlic, salt and pepper as desired, then mix in the cheese. Pour mixture into the baking dish. Cover with foil and bake for 1 hour.
  • Remove the dish from the oven, sprinkle on the diced tomato and jalapeno, place the avocado slices on the top.
  • Serve.

Notes

The cheese is the only costly item used here, figure 170 Baht for the cheese. For 8 servings, this is about 63 cents per serving.
Shortcut: Hash Brown Potatoes.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),CASSEROLES,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Old-Fashioned Sweet Cornbread Cake
October 6, 2017 Lee
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Old-Fashioned Sweet Cornbread Cake

Sounds really good and is an interest way to use cornmeal as I have never heard of this before. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Side
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 cup yellow cornmeal
  • 3 cups all purpose flour
  • 1 1/3 cups sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 1/3 cup butter, melted
  • 2 tablespoons honey
  • 4 eggs, beaten
  • 2 1/2 cups milk

Instructions
 

  • Preheat your oven to 180 C, and grease a 9x13 baking dish with butter.
  • In a mixing bowl, stir together the dry ingredients, then add all of the liquid ingredients and stir just to moisten.
  • Pour the batter into the baking dish and place in the oven and bake for 30 to 45 minutes or until the top is starting to brown and starting to show some cracks.
  • Serve as a side, a dessert, breakfast, etc.

Notes

Low cost.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),DESSERTS,SIDES
Chinese Stir-Fried Tomatoes and Eggs II
September 10, 2017 Lee
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Chinese Stir-Fried Tomatoes and Eggs II

This is probably the most popular dish in China. Another great sounding and inexpensive meal, and this recipe is coming from a friend in China so it is authentic.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 2-3 eggs
  • 2 medium tomatoes
  • pinch salt and pepper
  • 1/4 cup cooking oil
  • 1/8 teaspoon sugar
  • 1/2 teaspoon salt, or to taste
  • 1 spring onion, cut into 1 inch pieces

Instructions
 

  • In a small bowl, add the eggs and a pinch of salt and pepper then whisk until fine bubbles appear on the surface and the egg mixture is looking a bit lighter colored.
  • Remove the cores from the tomatoes and cut them into wedges.
  • Heat the cooking oil in a work or half wok pan, when the oil is hot but not smoking, stir in the eggs and wait a few seconds until the eggs are starting to firm up then turn off the heat, leave pan on the burner and use a spatula to break up the eggs.
  • Remove eggs to a plate leaving the hot oil in the pan, add the tomato wedges and cook until they are juicy, press down on the tomatoes to get some of the juice out of them. When juicy, add the eggs back to the pan and quickly stir fry into the tomatoes to combine well.
  • Serve.

Notes

Low cost.
This recipe for Chinese Tomato and Egg Stir Fry is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Yang Chun Noodles (阳春面)
September 7, 2017 Lee
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Yang Chun Noodles (阳春面)

This is a common breakfast noodle in China. Normally thin noodles are used for this, here in Thailand, I will use standard Japanese egg noodles (ramen) which look very much like flat spaghetti. The packs I have seen in Tesco are 200 grams with 4 bundles of noodles, so about 50 grams of noodles per serving. I made this on 24 Oct 2017, absolutely wonderful for such a simple dish. The sesame oil is key with this.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 1 serving

Ingredients
  

  • 50 grams dry Chinese egg noodles, 50 grams per serving
  • 3 cups chicken stock, fresh or from powder
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • 1 spring onion, finely chopped

Instructions
 

  • Heat the stock to boiling then add the noodles and cook until tender.
  • Place the cooked noodles in a serving bowl, ladle on about 2 cups of the broth, drizzle in the sesame oil, sprinkle the spring onion on the noodles. Serve. I added a tea egg.

Notes

Low cost.
Variant: 1. Cut a plain hard boiled egg, tea egg, or soy sauce egg in half and place on the noodles.
This recipe for Yang Chun Noodles is from China Sichuan Food.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,BREAKFAST (for dinner!),PASTA
Breakfast Burritos
July 22, 2017 Lee
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Breakfast Burritos

These sound really good, and I like the addition of the sour cream in the scrambled eggs, that sounds really good. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 flour tortillas, 8 inch size is perfect
  • 1 tablespoon cooking oil
  • 250 grams fresh mushrooms, button, Shiitaki, Shimeji are fine
  • 1 tablespoon butter
  • 6 eggs
  • 1/2 cup sour cream, divided, OR make from a shortcut
  • 1/2 cup cooked ham, cubed or diced
  • 1 cup Mozzarella Cheese, shredded
  • 1 medium tomato, diced
  • salt and pepper, to taste
  • 2-4 tablespoons cooking oil, to fry with
  • hot sauce, to serve, optional

Instructions
 

  • Heat a large non stick pan with 1 tablespoon of oil over medium heat. When the oil is hot, add the mushrooms and cook until near golden brown, season with salt and pepper to taste. Remove from the pan and set aside. You are not done with pan yet.
  • In a medium bowl, add the eggs and 2 tablespoons of sour cream and whisk together, season with salt and pepper to your liking then stir in the ham.
  • Using the same pan as used for the mushroom, melt 1 tablespoon of butter then add the egg mixture. Scramble the eggs until just cooked, remove from the pan and set aside. For that pan, quickly rinse it out and dry with paper towels, you will use it again.
  • Same pan, no oil this time, on very low heat, place a tortilla in the pan and heat for about 1 minute on each side.
  • Take that warm tortilla, spread about 1 tablespoon of sour cream along the middle from left to right or right to left, Add 1/6 of the scrambled eggs on top of the sour cream, sprinkle on some Mozzarella cheese, then top with 1/6 of the mushrooms, and 1 or 2 tablespoons of the tomato. Go easy, don't over fill or it will be hard to roll.
  • Now take the top of the tortilla, that side farthest from you, and fold that over the filling, and roll the burrito towards you, tucking in the ends as you go. Set this aside seam side down, and repeat with the remaining tortillas, by heating them up, one at a time.
  • When all the burritos are rolled, heat the same pan you used for the tortillas with 2 tablespoons of oil on medium heat. When oil is hot, place burritos in the pan seam side down. You may need to do this in batches. Cook until the bottom is golden brown, turn and keep cooking to make the whole burrito golden brown. Adding oil as needed.
  • Serve with hot sauce if desired. These would be perfect for not only breakfast, but for a nice lunch or dinner.

Notes

This is low cost from what I see, I will break down the costs when I make this, but overall, this is easily less than $1 per serving. If you follow the link listed below, Natasha took some great photos on how to assemble these.
Shortcut: Sour Cream.
This recipe for Breakfast Burritos is from Natasha's Kitchen.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!)
Ham & Cheese Breakfast Pockets
June 12, 2017 Lee
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Ham & Cheese Breakfast Pockets

Sounds like a great idea. Will try these out soon.
Print Recipe
Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Course Breakfast
Cuisine American
Servings 1 serving

Ingredients
  

  • 1 large flour tortilla
  • 2-3 slices ham
  • 1/3 cup Cheddar cheese, shredded
  • 1 egg
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C. Place a sheet of foil on a baking sheet, lightly butter the sheet to the size of the tortilla used. Place tortilla on the foil.
  • Place the ham slices, slightly overlapping one another, into the center of the tortilla. Place half of the cheese on top of the ham and create a small well in the center. Crack the egg into the cheese well. Season it with salt and pepper, and top the egg with the remaining cheese.
  • Fold the sides of the tortilla in toward the center to create a pocket. Wrap the folded tortilla pocket loosely with foil. Center the foil pouch on the baking sheet and bake for 25 minutes, or until the egg feels firm to the touch. Remove the foil pouch from the oven, unwrap it, and allow it to cool slightly before eating.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!)
Seared Spring Onions with Poached Eggs
May 15, 2017 Lee
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Seared Spring Onions with Poached Eggs

Sounds good and easy. On my to try list.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 eggs
  • 2 bunches spring onions
  • 3 tablespoons olive oil, divided
  • 1 teaspoon fresh lemon juice
  • salt and pepper

Instructions
 

  • Mince 1 whole spring onion, green and white parts, transfer to a bowl and whisk in 2 tablespoons of the olive oil and lemon juice. Season to taste with salt and pepper, set sauce aside.
  • Put the remaining spring onions on a plate. Drizzle with remaining olive oil and toss to coat. Season to taste with salt and pepper. Heat a large cast iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.
  • Pour 1/2 cup water into each of two 1 cup microwave safe coffee cups, or small Pyrex dishes. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave only one coffee cup or Pyrex bowl (1 egg) at a time on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave).
  • Uncover and use a slotted spoon to transfer the egg to the top of 1 serving of scallions. Spoon on half of the sauce. Repeat with remaining egg and sauce, serve with toast on the side.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Easiest Poached Eggs
September 9, 2016 Lee
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Easiest Poached Eggs

I like poached eggs on toast, great breakfast with a side of bacon. I made this for breakfast this morning for my wife and I on 10 Sep 2016. On the regular rotation now, very easy, my comments below.
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Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Course Breakfast
Cuisine American
Servings 1 servings

Ingredients
  

  • 2 eggs
  • water
  • white vinegar
  • 1-2 slices bread, toasted and buttered, thick sliced perferred

Instructions
 

  • Using a small Pyrex measuring cup or a microwavable bowl, add 1/8 teaspoon of white vinegar, add to that 1/2 cup water. Crack 1 egg into the water, and gently poke the yoke with a toothpick (this keeps the yolk, you know, from exploding). Cover the measuring cup or bowl with plastic wrap but leave one edge open just a bit.
  • Microwave for 1 minute and remove immediately. The egg yolk should be cooked to medium, white set, yolk a bit runny (perfect in my opinion). You may need to experiment on a few eggs as every microwave is different on power.
  • Quickly remove the egg from the cup or bowl using a slotted spoon and place on a slice of toast. Repeat this again for another egg, placing each on a slice of buttered toast or two eggs on one large thick sliced piece of toast, add a side of bacon or sausage, and you have breakfast.

Notes

Minimal cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Scotch Eggs I
September 7, 2016 Lee
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Scotch Eggs I

Adapted from an internet recipe.
Scotch Eggs are hard boiled eggs with sausage wrapped around them and either deep fried or baked. Excellent for a breakfast, lunch or a light dinner when served with a salad. On my to cook list. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Lunch, Main Dish
Cuisine European
Servings 3 servings

Ingredients
  

  • 500 grams pork sausage, Shortcut
  • 2 teaspoons Worcherstershire sauce
  • 6 eggs, hard boiled, peeled, chilled in fridge
  • 1 tablespoon all purpose flour
  • ⅛ teaspoon black pepper
  • 1 egg, lightly beaten
  • ⅔ cup breadcrumbs, or panko breadcrumbs
  • all purpose flour, just a teaspoon or so for dusting the eggs
  • salt, to taste

Instructions
 

  • In a medium size bowl, mix together the pork sausage and Worcestershire sauce. Mix together the tablespoon of flour, salt and pepper and then mix this into the sausage and refrigerate for 30 minutes or so to chill it. This will help in forming the sausage around the eggs.
  • Preheat your oven to 160° C (325° F) and get out a baking sheet or shallow baking dish. Place the beaten eggs and breadcrumbs into separate dishes. Dust each egg with flour, this helps in getting the sausage formed around them.
  • Divide the sausage into 6 equal parts, form each into a ball. One at a time, flatten down one ball and pat it out to make a large patty that will basically wrap around the egg, once covered, roll around between your hands to even out the sausage. Then dip the egg in the beaten egg, then roll in the breadcrumbs, then place the egg in the baking tray or on the sheet.
  • When all eggs are ready, bake for 40 minutes or until the breadcrumbs turn a golden color. Remove from oven, cut in half lengthwise and serve with a mustard or horseradish sauce for dipping. 3 servings is based on 2 eggs per serving. Serve with toast for a good breakfast or with a salad for a light lunch or dinner.

Notes

Low cost per serving.
Shortcut: Sausage.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck