Quick breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Quick breakfast recipes

Source:- Google.com.pk

Ingredients

Twelve 9- by 13-inch sheets phyllo dough
1 stick (8 tablespoons) unsalted butter, melted
3 teaspoons sugar
6 tablespoons sliced almonds
24 ounces Greek yogurt
12 large misson figs (or 18 medium), stemmed and sliced
6 teaspoons honey

Procedures

Adjust oven racks to middle and lower positions and preheat oven to 400°F. Lightly grease 2 baking sheets with butter.
On the first baking sheet, lay down one piece phyllo dough. Brush dough all over with butter and top with another sheet of phyllo. Brush this sheet all over with butter and sprinkle with 1/2 teaspoon sugar and 1 tablespoon sliced almonds. Cover with a sheet of phyllo, brush with butter. Add a sheet of phyllo, brush with butter, sprinkle with 1/2 teaspoon sugar and 1 tablespoon of almonds. Top with another piece of phyllo, brush all over with butter. Top with a final sheet of phyllo, brush it with butter, and sprinkle with 1/2 teaspoon sugar and 1 tablespoon sliced almonds. Stack should be 6 sheets deep, with every other layer sprinkled with sugar and almonds. Repeat this process on second baking sheet. Bake phyllo until golden, about 6 minutes.
Let phyllo stacks cool. Cut each stack into 6 squares. Place one stack on each of six plates. Spread each stack with 4 ounces of yogurt. Divide figs among stacks. Top each plate with another stack of phyllo. Drizzle each stack with 1 teaspoon of honey. Serve immediately.

Ingredients

1 cup mashed cooked sweet potato
6 tablespoons melted butter, divided
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
pinch of salt
1/4 cup milk

Procedures

Adjust oven rack to middle position and preheat the oven to 400°F.
Combine sweet potato and 4 tablespoons melted butter in a large bowl. In a separate bowl combine flour, sugar, baking powder and salt and mix until combined. Pour dry ingredients over sweet potatoes and mix with a spoon until all the ingredients are incorporated.
Pour milk over sweet potato mixture and mix until a dough forms. Roll dough out into a 3/4 inch thick rectangle and using a 2 1/2 inch round cutter cut our biscuits. Brush each biscuit with remaining butter and place on a baking sheet. Place in the oven and bake until biscuits are just beginning to brown, about 20 minutes. Serve warm with soft butter.

Ingredients

1 tablespoon butter
4 large russet potatoes
1/2 pound bacon
1 medium onion, finely chopped
4 eggs beaten
1/2 cup milk
Kosher salt and cracked black pepper

Procedures

Preheat oven to 400°F. Butter an 8 x 8 inch baking pan. Grate the potatoes on the large holes of a box grater, and place grated potatoes in a bowl of cold water.
Cook bacon over medium high heat until bacon is crisp and fat is rendered, about 7 minutes. Remove bacon and drain on paper towels. Once bacon is cool enough to handle, coarsely chop. Pour off all but 2 tablespoons of bacon fat, return pan to medium heat, and add chopped onion. Cook until onions are soft and brown, about 10 minutes. Remove from heat and reserve.
Combine beaten eggs and milk and season with salt and pepper. Remove a handful of grated potatoes from water and place in center of clean dishtowel. Close towel around potato and twist towel to ring out water. Add drained potatoes to egg/milk mixture and repeat with remaining potatoes. Add chopped bacon and onions to potato mixture and, using a wooden spoon, mix until all ingredients are well combined; then pour into prepared baking pan. Place in preheated oven and bake until potatoes are soft and brown and beginning to crisp, about 1 hour. Serve with sour cream and sliced scallions.