Food Recipes Breakfast Eggs Mornings

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No matter if your day starts slow like a Sunday morning or is go-go-go, breakfast is still the most important meal of the day. The key to making sure you don’t skip it as you’re running out the door? One of these : Quick & Easy Breakfast Ideas.

1. Bacon, Egg and Cheese Breakfast Muffins





  • 6 large muffins
  • 6 eggs
  • 8 ounces bacon, chopped
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup vegetable oil
  • 1¼ cups buttermilk
  • 1 cup chopped scallions
  • 1½ cups grated cheddar cheese, divided



DIRECTIONS
1. Preheat the oven to 350°F. Grease the cavities of a six-cup jumbo muffin pan.
2. Place the eggs in a medium pot and cover with water by half an inch. Place the pot over medium-high heat and bring the water to a boil. Once it boils, remove from the heat and cover the pot. Let the eggs sit for 10 to 11 minutes.
3. Drain the eggs and run cold water over them. Let them cool completely and then peel and discard the shells.
4. While the eggs cook, heat a medium sauté pan over medium heat. Add the chopped bacon and cook until golden brown and crisp, 6 to 8 minutes. Drain on absorbent paper towels and let cool completely. 
5. In a large bowl, whisk the flour with the baking powder, baking soda, salt and pepper to combine. In a separate bowl, mix the vegetable oil with the buttermilk to combine.
6. Pour the buttermilk mixture into the flour mixture, and mix to combine. Fold in the cooled bacon, the scallions and 1 cup of the cheddar cheese.
7. Scoop the muffin batter into the prepared pan, filling each cup a third of the way full (about 3 tablespoons).
8. Place a peeled egg into each cup on top of the batter and press it slightly into the batter. Divide the remaining batter evenly among the cups and press gently around the egg to cover fully.
9. Sprinkle 4 teaspoons cheddar cheese on top of each muffin and then bake until the cheese is melted and golden, 17 to 20 minutes. Let cool at least 5 minutes before serving.

2. Waffle Breakfast Sandwich with Chorizo



INGREDIENTS
  • Makes 4 servings
  • 4 links chorizo sausage
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 4 eggs
  • Salt and freshly ground black pepper
  • 1 recipe Savory Cheese Waffles
  • 4 teaspoons chopped fresh chives

DIRECTIONS
1. MAKE THE SAUSAGE: Remove the casings from the sausages and form each link into a 4- to 5-inch patty.
2. Heat the olive oil in a medium sauté pan over medium heat. Add the sausage patties to the pan and cook until well browned, 3 to 4 minutes per side. Remove the patties from the pan and set aside.
3. Add the butter to the pan and melt it over medium heat. Crack the eggs into the pan and reduce the heat to medium-low. Cover the pan and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Season with salt and pepper.
4. BUILD THE SANDWICHES: If desired, trim round waffles into squares to resemble slices of bread. Place one waffle on a plate and top with a sausage patty and a fried egg. Garnish the egg with 1 teaspoon chives and top with a second waffle.
5. Repeat with the remaining waffles, sausages, eggs and chives. Serve immediately. 
3. PALEO BACON & EGG BREAKFAST TACOS
INGREDIENTS:
TORTILLAS:
  • 4 large eggs
  • 2 tablespoons water
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup arrowroot powder or potato starch
  • 2 teaspoons coconut flour
  • 1 teaspoon salt
  • 2 tablespoons water
TOPPINGS:
  • 2 scallions
  • 1 ripe avocado
  • salsa
EGGS:
  • 4 strips high-quality bacon
  • 1 small jalapeño
  • 1/2 small yellow onion
  • 1 small tomato
  • 1/4 teaspoon chili powder
  • 6 large eggs
  • 1/4 teaspoon salt
  • pinch ground black pepper
DIRECTIONS:
1
Make the tortillas. Heat a 6- or 8-inch nonstick skillet over medium-high heat, 2 minutes, the reduce heat to medium. Place 2 tablespoons of the batter into the pan and swirl the pan around to form a disc. The edges will set and start to lift as it cooks. When the top is no longer liquidy, flip it and cook another 20 seconds or so. Remove from the pan and repeat. Place the tortillas on a baking sheet and place in the oven set as 200F to keep them warm while you make the filling.
2
Prep ingredients. Thinly slice the scallions and the avocado; set aside. Chop the bacon into Chop the bacon into 1/4-inch pieces. Remove the seeds and ribs from the jalapeño and finely dice it. Dice the onion and tomato. Crack the eggs into a medium mixing bowl with the salt and pepper, then beat with a fork or whisk until smooth.
3
Cook the mix-ins. Place the bacon in a large, cold nonstick skillet and place the pan over medium heat. Cook until the bacon is crisp, then transfer it to a paper towel to drain. Increase the heat under the pan to medium-high and add the onion, jalapeño, tomato, and chili powder to the pan. Sauté, stirring with a wooden spoon, until the onion is tender and beginning to get nice brown spots, about 7-10 minutes.
4
Cook the eggs. Push the bacon and vegetables to the side of the pan. Add the beaten eggs to the pan and push the bacon and veggies into the egg. Let it all rest for a bit so the egg begins to set around the other ingredients, then gently stir with a wooden spoon. Continue to gently scramble until cooked to your liking; personal preference should dictate cooking time. Taste a bite, then add salt and pepper, if necessary.