Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
Ingredients 1 cup all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg 3/4 cup milk 1/4 cup shortening or butter, melted Directions In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Homemade Waffle
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
Ingredients 2 1/4 Cups All Purpose Flour 1 Tablespoon Baking Powder 3 Tablespoons Sugar 1/2 Teaspoon Salt 1 Teaspoon Cinnamon 2 Large Eggs Separated 1/2 Cup Vegetable Oil 2 Cups Milk 1 Teaspoon Vanilla Extract
Instructions Preheat your waffle iron, spray with non stick cooking spray and set aside. In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon. In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside. In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract. Add the egg yolk mixture to the dry ingredients and mix well. Fold in the egg whites. Pour the batter onto your hot waffle iron and cook according to manufacturer's directions** Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.
Homemade Breakfast Sausage
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
Ingredients 1 lb. ground pork 1 tablespoon brown sugar ¾ teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon dried thyme ¼ teaspoon dried rosemary ½ teaspoon dried sage 1/8 teaspoon marjoram 1/8 teaspoon ground nutmeg pinch cayenne pepper 1 teaspoon smokehouse maple seasoning {optional} In a large bowl, stir seasonings together with ground pork. Scoop into 12 even balls {I used a cookie scoop for this}, form into patties and fry in a nonstick skillet with a little cooking spray. Once fully cooked, remove to paper towels and serve as desired.
Hashbrown
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
Ingredients 1 pound (450g) russet potatoes, peeled 3 tablespoons (45ml) canola oil Kosher salt and freshly ground black pepper
Directions 1. Shred potatoes on the largest holes of a box grater.
2. Wrap potatoes in a kitchen towel or several layers of cheesecloth and twist to squeeze out as much liquid as possible.
3. Transfer potatoes to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
4. Heat oil in a large nonstick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip potatoes with spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper towel–lined plate. Serve immediately.
Breakfast Egg Muffins
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
INGREDIENTS BASE: 12 large eggs 2 tablespoons finely chopped onion, (red, white or yellow/brown) Salt and pepper, to taste TOMATO SPINACH MOZZARELLA: 1/4 cup fresh spinach, roughly chopped 8 grape or cherry tomatoes, halved 1/4 cup shredded mozzarella cheese BACON CHEDDAR: 1/4 cup cooked bacon, chopped 1/4 cup shredded cheddar cheese or white cheddar cheese GARLIC MUSHROOM PEPPER: 1/4 cup sliced brown mushrooms 1/4 cup red bell pepper, (capsicum), diced 1 tablespoon fresh chopped parsley 1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic INSTRUCTIONS Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray. In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste. Add egg mixture halfway up into each tin of a greased muffin tin. Divide the three topping combinations into 4 muffin cups each. Bake for 20 minutes. Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
