Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes
Simple breakfast recipes
Source:- Google.com.pkSunny-Side-Up Pizza Recipe
Ingredients
1 prebaked 12-inch thin pizza crust
6 eggs
1-1/2 cups shredded part-skim mozzarella cheese
8 bacon strips, cooked and crumbled
1/2 cup chopped sweet red pepepr
1/2 cup chopped green pepper
1 small onion, chopped
Directions
Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out six circles from crust, evenly spaced and about 1 in. from edge. (Remove circles and save for another use.)
Bread an egg into each hole. Sprinkle with the cheese, bacon, peppers and onion. Bake at 450° for 8-10 minutes or until the eggs are completely set. Yield: 6 servings.
Apple-Sausage French Toast Recipe
Ingredients
3/4 pound bulk pork sausage
2 medium apples, peeled and cut into 1/4-inch slices
6 eggs
2-1/2 cups milk
1/3 cup maple syrup
1/2 teaspoon ground nutmeg
18 slices French bread (1/2 inch thick)
Directions
In a skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. Add apples to the skillet; cover and cook for 3-5 minutes or until tender, stirring occasionally.
In a bowl, lightly whisk the eggs, milk, syrup and nutmeg until combined. In a greased 13-in. x 9-in. baking dish, arrange half of the bread. Top with the sausage, apples and remaining bread. Pour egg mixture over the top. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until eggs are set and bread is golden. Yield: 9 servings.
Broccoli-Mushroom Bubble Bake Recipe
Ingredients
1 teaspoon canola oil
1/2 pound sliced fresh mushrooms, finely chopped
1 medium onion, finely chopped
1 tube (16.3 ounces) large refrigerated flaky biscuits
1 package (10 ounces) frozen broccoli with cheese sauce
3 eggs
1 can (5 ounces) evaporated milk
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese
Directions
Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender.
Cut each biscuit into eight pieces; place in a greased 13x9-in. baking dish. Top with mushroom mixture.
Cook broccoli with cheese sauce according to package directions. Spoon over mushroom mixture.
In a large bowl, whisk eggs, milk and seasonings; pour over top. Sprinkle with cheese. Bake 25-30 minutes or until golden brown. Yield: 12 servings.
Chorizo Salsa Omelet Recipe
Ingredients
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup cooked chorizo or sausage
2 tablespoons chunky salsa
Directions
In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate. Yield: 1 serving.
Orange Crunch Yogurt Recipe
Ingredients
1/3 cup granola cereal without raisins
1/3 cup flaked coconut
1/3 cup chopped cashews
3 cups (24 ounces) orange yogurt
1 can (11 ounces) mandarin oranges, drained
Directions
In a bowl, combine the granola, coconut and cashews. In each of four parfait glasses or bowls, layer half of a container of yogurt, 2 tablespoons granola mixture, 5 or 6 orange segments, remaining yogurt and remaining granola mixture.
Garnish with remaining oranges. Serve immediately. Yield: 4 servings.
Easy Vegetable Frittata
Ingredients
2 tablespoons olive oil
1 package (1 pound 4 ounces) Simply Potatoes® Diced Potatoes with Onions
1 medium zucchini, chopped
1/2 cup chopped red bell pepper
1 teaspoon seasoned salt
1/4 teaspoon garlic pepper
6 eggs
1/4 cup milk
1 cup (4 ounces) Crystal Farms® Shredded Sharp Cheddar Cheese
Instructions
Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add potatoes, zucchini, bell pepper, salt, and pepper. Cook and stir 2 minutes. Reduce heat to LOW, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender.
In medium bowl, lightly beat eggs with milk and remaining 1/2 teaspoon seasoned salt. Pour over vegetables. Cook over low heat, covered, 10 minutes, or until eggs are nearly set.
Heat broiler. If skillet has plastic handle, wrap with foil before placing in oven. Broil frittata 2 minutes or until top is set and browned. Sprinkle with cheese; broil 1 minute longer until cheese is melted. Cut into wedges to serve.
Corned Beef Hash
Ingredients
1 package (20 ounces) Simply Potatoes® Diced with Onion
1/2 pound leftover corned beef chopped into 1/2-inch size pieces*
1 /2 cup coarsely chopped green bell pepper
1 teaspoon finely chopped garlic
1/4 cup ketchup
2 tablespoons canola oil
1/4 cup fat free half and half**
Instructions
In large bowl stir together Simply Potatoes, corned beef, green bell pepper garlic and ketchup; mix well.
Heat oil in 12-inch nonstick skillet over medium heat. Add Simply Potato mixture, spreading mixture evenly over bottom of skillet. Cook 10 minutes without stirring. Turn potatoes, continue to cook 7 to 8 minutes or until potatoes are tender.
Reduce heat to low. Slowly add fat free half and half. Stir mixture lightly; cook for 1 minute or until heated through.
Tips & Substitutions
Substitute 1/2 pound (1/4-inch thick) deli sliced corned beef, cut into 1-inch pieces
Substitute 1/4 cup half and half or evaporated skim milk
simple breakfast recipes
simple breakfast recipes
simple breakfast recipes
simple breakfast recipes
simple breakfast recipes
simple breakfast recipes
simple breakfast recipes
simple breakfast recipes
simple breakfast recipes
simple breakfast recipes
