Avocado Smash

Ideal for breakfast, lunch or dinner, no-oven-required avocado toasts are all the rage. This open-faced sandwich is a complete meal on one plate!

Ingredients:

• 1 peeled and diced avocado
• 1 tablespoon crumbled feta
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• toasted multigrain bread
• If desired, top with sliced grape tomatoes, red pepper flakes, more feta and a drizzle of olive oil.

Directions:



Source: Family Circle

Wild Rice And Ham Country Tart

Looking for a dinner made using Pillsbury® refrigerated pie crusts and Green Giant® sliced mushrooms? Then check out this wonderful rice and ham tart.

Ingredients:

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box 

Filling:

1

cup cubed cooked ham 

1/2

cup cooked wild rice (from 15-oz can)

1/3

cup finely chopped red bell pepper

1/4

cup thinly sliced green onion tops

1

jar (4.5 oz) Green Giant™ sliced mushrooms, well drained

Custard:

3

eggs

1

cup sour cream

1

tablespoon country-style Dijon mustard

1/2

teaspoon salt

1/8

teaspoon pepper

Topping:

2

cups shredded Swiss cheese (8 oz)

11

pecan halves

Directions:

• Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch pie plate. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F.
• In medium bowl, stir together filling ingredients; set aside. In small bowl, beat eggs until blended. Stir in remaining custard ingredients.
• Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining 1 cup cheese. Arrange pecan halves on top.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Source: pillsbury.com / Robert Holt

Bisquick-Battered Fruit Rings

Got the brunch blues? Add a dash of cinnamon to your Bisquick and make battered fruit rings! Apple is our favorite!

I usually make pancakes on the weekends, when we have more time to eat breakfast as a family. My son loves to eat pancakes drenched in syrup, especially if I make some crispy bacon to go along with them. Now I thought I had tried just about every way to make pancakes until a good friend told me about pancake battered fruit rings. She was telling me about how much her kids loved them and how loved serving healthier fruit filled pancakes. I couldn’t wait to try them out for myself.I was so excited to try them out in my own kitchen. My friend had told me she had tried pineapples and apples, and that they were both delicious. My head was spinning with countless other fruit options, but for today I just choose apples, pears and canned pineapple (you can also choose fresh).
I started by cutting and coring the fruit, making slices (skin on or of) that were 1/2 inch thick.

Then I dip the fruit in Bisquick pancake batter, made according to package directions.

Make sure to coat the fruit well.

And after your fruit rings are coated well on each side let the excess batter drip off.

Then fry until deep golden brown over medium heat in a hot skillet.

Serve your pancakes as an assorted fruit tower as shown or separately.

My family loved all three fruits I made, but we all agreed the apple was the best. When I make these next time, I’ll just make apple rings and add a little cinnamon to the Bisquick batter.

Prep Time: 25 minutes

Total Time: 25 minutes

Servings: 4

Ingredients:

• 12 apple, pear and/or pineapple rings (fresh or canned)*
• 1 cup Original Bisquick® mix
• 1 egg
• 1/2 cup milk

Directions:

• 1 Heat 10- to 12-inch skillet over medium heat.
• 2 In large bowl, beat Bisquick mix, egg and milk with whisk until well blended.
• 3 Dip fruit rings one at a time into batter; place in hot skillet.
• 4 Cook until deep golden brown on each side (like pancakes). Serve fruit rings with warm maple-flavored syrup.

Source: Bisquick.com

Cheesecake Pancakes

Stir bite-sized bits of cream cheese and graham cracker crumbs into your pancake batter for a mega delish breakfast! 

Ingredients:

• Prep Time: 30 minutes
• Total Time: 8 hr 30 minutes
• Servings: 5

Pancakes:

1        package (8 oz) cream cheese

2        cups Original Bisquick® mix

1/2     cup graham cracker crumbs

1/4     cup sugar

1        cup milk

2        eggs

Strawberry Syrup:

1       cup sliced fresh strawberries

1/2    cup strawberry syrup for pancakes

Directions:

• 1 Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.
• 2 Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• 3 Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.
• 4 For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
• 5 In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Expert Tips:

Use your favorite fruit or offer a variety.

Source: Bisquick.com

Egg And Spinach Quiche Cups

Ingredients:

10 ounces frozen chopped spinach
3/4 cup egg whites
3/4 cup shredded low fat cheese
1/4 cup red bell pepper, chopped
1/4 cup onion, chopped fine
hot sauce (optional)

Directions:

Microwave the spinach on high for 2 1/2 minutes. Drain completely.
Line a 12 cup muffin tray with foil baking cups. Spray the cups with cooking spray.
Combine the egg substitute, cheese, mushrooms, spinach and onions in a bowl.
Add hot pepper to taste.
Divide evenly among the cups.
Bake at 350 for 20 minutes or until knife inserted comes out clean.
May then be frozen if desired.
Makes six muffin cups, 75 Calories each

Source: fotobank.com

Cheesy Sausage And Egg Bake

Ingredients:

1. 1          pound bulk pork sausage, cooked and drained*
2. 1 1/2    cups sliced fresh mushrooms (4 ounces)
3. 8         medium green onions, sliced (1/2 cup)
4. 2         medium tomatoes, seeded, chopped (1 1/2 cups)
5. 2         cups shredded mozzarella cheese (8 ounces)
6. 1 1/4   cups Original Bisquick® mix
7. 1         cup milk
8. 1 1/2   teaspoons salt
9. 1 1/2   teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
10. 1/2      teaspoon pepper
11. 12       eggs

Directions:

1. 1 Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
2. 2 Stir remaining ingredients until blended. Pour over cheese.
3. 3 Bake uncovered 30 to 35 minutes or until golden brown and set.

Notes:

1. *Chorizo or hot Italian sausage can be substituted.
2. This bake can be made 8 to 12 hours ahead. Make as directed through step 2; cover and refrigerate. When ready to bake continue as directed in step 3, (bake time may be longer).

Source: bettycrocker.com

Chocolate Gravy and Biscuits

Ingredients:

Biscuits:

3 cups all-purpose flour, plus more for work surface
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening, plus more for pan
1 cups buttermilk
1/4 cup melted unsalted butter
Chocolate gravy, recipe follows

Chocolate Gravy Ingredients:

1/3 stick butter
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup cocoa
2 cups whole milk

Directions:

Preheat the oven to 450 degrees F.

In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the buttermilk, a little at a time, stirring constantly until well mixed.

Turn the dough out onto a lightly floured surface. Knead lightly 2 or 3 times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut dough into circles with a 2-inch cutter.

Place the biscuits in a greased iron skillet. Gently press down the top of the biscuits. Brush the biscuits with half the melted butter and bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle Chocolate Gravy over the hot biscuits.

Chocolate Gravy:

Heat butter in a cast iron skillet over low heat. Mix in sugar, flour and cocoa. Slowly pour 1 cup of milk into the skillet and whisk well to remove lumps. Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch. Serve hot over biscuits.

Source: Hillbillyrecipes

Bacon Cheddar Scallion Breakfast Tart with Grits Crust

Ingredients:

1.5 cups yellow grits
2 cups cold water
6 eggs
5 slices bacon, cooked and crumbled
4 scallions, thinly sliced
4 oz mascarpone cheese, at room temperature
8 oz sharp cheddar cheese, grated
salt and pepper

Directions:

1. Preheat the oven to 375 degrees F. Grease an 11 inch tart shell with butter or oil.
2. In a saucepan, bring the yellow grits and water to a boil, then cook for 2 minutes, stirring frequently. Season to taste with salt and pepper. Spread the grits evenly out into the pan, using a flat turner or knife to straighten up the edge.
3. Bake for 20 minutes. Take the tart out of the oven and let it cool slightly, and increase oven temperature to 400 degrees F.
4. Whisk to combine the eggs, bacon, scallions, mascarpone, and cheddar cheese. Add a generous pinch of salt and pepper, and pour the mixture into the grits tart shell.
5. Bake for 15 minutes until slightly browned on top. Serve and enjoy!

Source: fifteenspatulas

Breakfast Cupcakes

Ingredients:

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

Directions: 

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Sausage Breakfast Casserole

Ingredients:

1    pkg. (26-32 ounces) frozen shredded hash brown potatoes
1    pkg. Jimmy Dean  Hearty Original Sausage Crumbles
2    cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6    green onions, sliced
12  eggs
1/2 cups milk
1/2 teaspoon salt
1/4 tsp. black ground pepper

Directions:

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Notes
Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.