Omelette-Style Scrambled Eggs

Use up those yummy summer garden veggies!  The seasonings in here are amazing!  It will help you get your veggies in at breakfast and leave you feeling satisfied and ready to take on a new day!

Head over to OSSS to get the recipe!

Egg in a Hole Breakfast Sandwich

It's no secret that we love brinner around here and these Egg-in-a-Hole breakfast sandwiches are a new favorite!  Home-baked bread, fried egg, bacon, and all the best toppings make this breakfast sandwich extraordinary.  We are sharing the recipe on the Rhodes Blog, so click on over to check it out!

Blender Pancakes

 

We rarely have a pancake breakfast. Maybe once a month or so on a lazy weekend. But we do have Brinner usually weekly and these pancakes are usually made at least twice a month for those brinner nights.  We've made them with whole grain, wheat, kamut and steel-cut oats! All have been fabulous. If you are gluten-free make sure to buy gluten-free steel cut oats and you can enjoy a fabulous pancake breakfast!  

 

You'll start by blending the milk and grain in the blender - and when it's done you'll pluse in the eggs, oil, baking powder, and salt.  Pour them on a hot buttered griddle and cook til golden. Stack em' with butter and top them with syrup, fruit, yogurt, jam, whatever you like!  And devour! We usually serve them with some scrambled eggs and a side of fruit or fruit salad!  

We hope you'll enjoy these as much as we do! 

Whole Grain Blender Pancakes

RECIPE PRINTABLE {CLICK HERE}

Ingredients:

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1 cup + 1 tablespoon wheat berries (OR 1 cup + 2 tablespoons kamut OR 1 ¼ cup steel cut oats/oat groats)

1 cup buttermilk

½ cup milk

2 large eggs

2 teaspoons sugar

3 tablespoons canola oil

¾ teaspoon salt

1 tablespoon baking powder

Directions:

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Combine your choice of grain and buttermilk in blender. Blend for 3 minutes*. Add some of the milk if necessary to keep things moving. Add milk and continue to blend for 2 minutes until texture is completely smooth. Add all ingredients except baking powder and pulse until mixed well. Add baking powder and pulse until evenly incorporated. Cook on a hot griddle. Serve with desired toppings.

Originally posted on Landeelu blog

Omelet-Style Breakfast Sandwich

These breakfast sandwiches are one of my favorite dinners! Some nights I just don't feel like cooking, but a bowl of cereal for dinner makes me feel a little depressed.  These are a simple solution since they come together so quickly, require no oven, and don't get complaints from my kids!  We're sharing the recipe at OSSS today.  Head on over for the printable!

Made with our favorite homemade English Muffins!

Mini Hashbrown, Bacon and Veggie Breakfast Casseroles

I've hosted two baby showers in the last few months and wanted to do some kind of breakfasty/brunch for the main dish.  Both times I mini egg cups, one was more quiche like and this one was more breakfast casserole like. It was hearty and filling and full of veggies I love. You can definitely cater each cup to have whatever veggies you and or your family members or guests might enjoy.  I love how adaptable they are.  

One of the best things is that you can easily make them ahead of time and then reheat in the oven or crockpot (or microwave if you want a quick breakfast) and serve them when you are ready.  That's what I did, so I wasn't making a mess in the kitchen the morning of my baby showers.  The heated up lovely and tasted just as fresh as the night before when I had baked them. 

Weather you want to serve these for breakfast, brunch, or brinner, they are sure to please!  Enjoy!

Mini Hashbrown, Bacon & Veggie Breakfast Casseroles

Yield: 12 regular muffin sized casseroles

Printable Version {Click Here}

Ingredients: 

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2 tablespoons butter

15 oz frozen shredded hashbrowns (½ a 30 oz bag)

1 teaspoon garlic salt

8 strips bacon, cooked and crumbled

2 green onions, sliced

⅓ cup roasted red peppers, chopped

⅓ cup green chile, chopped

½ cup cheese, grated (I used garlic herb white cheddar but monterey, pepper jack, or colby would also be good)

4-6 white button mushrooms, sliced and halved

8 eggs

⅓ cup of milk

½ teaspoon salt

½ teaspoon ground black pepper

Notes:

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You could really omit or add most any other veggie, meat or topping that sounds good to you in these, they are really adaptable. These are great to make ahead of time. When you want to serve simple place them on a parchment lined baking sheet and heat them in the oven at about 200 degrees for about 30 minutes - keep them in a crock pot to stay warm while you serve them.  

Directions:

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In a deep non-stick skillet melt butter; add hashbrowns and garlic salt and cook over medium heat until the hashbrowns are soft and they start to brown.  They taste better with a little browning.  Preheat oven to 400 degrees F.

Spray grease a regular sized muffin tin with 12 cups.  When hashbrowns are done, fill each cup about ⅓ way full with hashbrowns.   Sprinkle the toppings on top of each hashbrown cup. I prefer this order bacon, green onion, roasted red peppers, green chile, cheese, and mushrooms. MIx eggs, milk, salt and pepper in a mixing bowl until incorporated, divide the mixture amongst the 12 cups evenly, leaving about ¼ inch empty at the top.

Bake for 10-15 minutes or until eggs are fully cooked. I test with a toothpick or chopstick.  Serve warm (see notes above for making ahead and reheating).

Recipe Source:

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Adapted from this recipe and this recipe. Originally posted on Landeelu.com

Egg, Sausage & Hashbrown Breakfast Casserole

I didn't know a breakfast casserole would change my life until I met this one.  About 2 years ago I was introduced to this casserole for a big church party. I signed up to help with food, but thought I could pick my own thing to make and bring.  However, I was asked to make and bring this casserole and was handed the recipe.  I'm rarely told what to make, and honestly don't really like to be.  I mean, can you blame me?  Needless to say, I didn't really have high expectations for this casserole.  I'm not sure I'd really had breakfast casserole before this.

But, oh baby, was my life changed after making this. Now it's a family staple.  I made a few slight tweaks, and made sure, after witnessing others are our party, do douse the top with salsa and/or green chile! Mmm. We've made this at least a dozen plus times since. I've taken it to two families after they've had new babies, and been asked for the recipe every time I've shared it.  So you know from that, that it's delicious and pleasing.

The prep on this casserole is easy.  You can throw it together in a matter of 10-15 minutes - and even refrigerate it up to a day before baking and serving.  I love meals like this for those busy days/nights. I can make it in the morning and have it ready to pop in the oven for a quick meal on a hectic night.  I guess I should mention that we actually haven't ever had this for breakfast, except the leftovers. We love it for dinner, or brinner, that is.

The layers in this casserole are all delicious. Try only having one serving...I dare you!  The base of the casserole is hash browns (fresh grated or buy the shredded frozen kind) lightly browned in a bit of butter and seasoned with some garlic salt and pepper.  The hash browns are topped with some seasoned egg, and then with some yummy sausage and onions.  Topped with cheese and baked til hot and bubbly! We like to top half the casserole with colby jack cheese (my kids favorite) and the other half with pepper-jack cheese (my husband and my favorite).  And if you've read through some of my other posts you know that we are true NM folk and love stuff like this topped with green chile.  Salsa is good too, and if you do both, then well, it's just even better.  

Enjoy! 

Egg, Sausage & Hash-brown Breakfast Casserole

Printable Version {Click Here}

Ingredients:

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2 pounds frozen hash-browns (or fresh grated potatoes (any variety), rinsed and drained - see **note for using fresh potatoes)

2 tablespoons butter

Garlic salt and pepper to taste

1 pound sausage (I prefer Jimmy Dean Natural Sausage (no nitrates and super yummy))

½ - 1 onion, finely chopped

8 eggs

½ cup milk

1-2 cups shredded cheddar cheese, divided (I really like using pepper-jack)

1 teaspoon salt or seasoned salt (I like to use garlic salt)

½ teaspoon fresh ground pepper

2-3 tablespoons green onions, sliced (optional)

Directions:

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NOTES: If you prefer using fresh potatoes, grate them and rinse them of the starch and drain well. I like to drizzle a tablespoon of olive oil and a little salt and microwave them for a few minutes (2 minutes at a time, stir, and up to 8 minute) to soften them up before browning. I also like to use pepper-jack cheese on half for my husband and I, who like things a little spicy.

1. Preheat oven to 375 degrees F and grease a 9x13 casserole dish.  

2. In a deep 12” non-stick skillet brown frozen hash-browns in butter (8-10 minutes), season to taste with garlic salt and pepper, cook until lightly browned for best flavor.

3. Once potatoes are browned, dump them and spread lightly across the casserole dish. Top with half the cheese.

4. In same skillet cook sausage and onion until done.  Spread cooked sausage on top of the potatoes. Sprinkle green onions (optional) evenly on top of the sausage.

5. Mix eggs with milk, salt and pepper and pour on top of sausage, sprinkle remaining cheese on top of that. Cover with foil.  

6. At this point you can refrigerate for up to one day.

7. Bake for 30 minutes - remove foil and bake 5-10 more minutes.  Keep an eye on it and make sure it doesn’t get too brown.  

Serve topped with salsa and/or green chile.

Source:

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lightly adapted from a recipe I got from my friend, Christine, who blogs at I Dig Pinterest.

Fluffy Potato Pancakes

 

Do you have a favorite pancake recipe? I have a few. This oatmeal pancake mix makes delicious, hearty pancakes, I'm also a huge fan of the classic ones my mom made us growing up (I sometimes use all white flour and sometimes all wheat and sometimes half and half), I also love these blender pancakes (especially made with kamut berries), and now I have a new favorite, it's taking front stage now and it's the only pancake recipe I've made the last 10 times we've had pancakes. So I think that is saying something considering I have so many other pancake recipes I love.  

Meet these fluffy potato pancakes. They are cousins with my husband's grandma's recipe for potato puffers, which we also love.  You might think it sounds strange to add potatoes into pancakes, but if you've had our yummy cinnamon rolls that have a potato dough, you will know why these pancakes are so good.  The potatoes make the dough of the cinnamon rolls and the batter of these pancakes so tender, soft and fluffy!  I won't tell you how many of these I eat when we have brinner.

This is the kind of thing you need to make when you have leftover potatoes.  But I actually love these so much I will go the the effort of peeling, cooking and mashing potatoes just to make these light and fluffy things.

So if you think you have all the pancake recipes that you could ever possibly need/want, you might just need to try this last one.  

Enjoy! 

-Lu

Potato Pancakes

Printable Version {Click Here}

Ingredients:

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2 cups mashed potatoes

1 teaspoon salt

2 eggs

1 teaspoon baking powder

1 cup all-purpose flour

⅔ - 1 cup milk

Directions:

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In a large mixing bowl or 8 cup measuring cup combine the mashed potatoes, salt, and eggs. Mix well with a hand mixer.  Add 1 teaspoon baking powder and mix. Add milk and flour and mix until smooth - adding more milk if you’d like a thinner pancake batter.

Cook on a buttered griddle over medium heat until bubbles come to the surface of the pancake and start to pop (check to see if the under side is turning golden brown), flip and cook the other side a few minutes until it is golden brown and the pancakes are cooked through.

Recipe Source:

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A Leesh & Lu Original, by Lu - adapted from an old family recipe for potato puffers

{Baked} Breakfast Taquitos

**If you haven't seen our giveaway going on, don't miss it. It ends Monday, February 16th.

If you've been around here a while, you know that we love taquitos.  You also probably know that we love brinner.  So, on a whim, I thought--why not combine the two?  And usually when I have these kinds of crazy ideas it requires a lot of tweaking and often just scrapping the whole recipe.  But this time it was different.  I loved the result.  I don't know what it is about the crispy taquitos that gets me, but I just can't get enough.  It also helps that they come together super quickly and that I usually have all the ingredients on hand.  My kids and hubby always eat them up without any complaints, which is always a huge bonus.  Plus, they were super filling.  

Just in case these weren't awesome enough on their own, add freezer-friendly and make-ahead to their resume and you pretty much have a winning recipe.  These are perfect for breakfast, lunch, or dinner--or even dinner guests and the filling is super adaptable.  You can sneak in some spinach or other veggies and add green chiles if that's your thing (and in New Mexico, you know that's Lu's thing!).  I've made these several times in the past month and I think they will definitely be a regular in our dinner rotation.  

My 4-year-old also loves to help make these.  We like to use the Tortillaland uncooked tortillas, which makes him the designated tortilla-cooker.  In my scientific studies I have found that when I can involve my kids in making dinner they are approximately a bajillion times more likely to eat it.  I hope you'll give these a try!         

{Baked} Breakfast Taquitos

Printable Version

Ingredients:

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8-10 taco-sized flour tortillas

5 eggs, scrambled

1-2 cups spinach, finely chopped and sauteed (optional)

1/2 pound sausage, browned and crumbled

1 - 1 1/2 cups hash browns or shredded potatoes

salt and pepper, to taste

1 cup shredded colby jack cheese

4 ounce can diced green chiles (optional)

½ cup sour cream

vegetable oil spray

kosher salt

Directions:

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Preheat oven to 400.  Line a baking sheet with parchment or lightly greased foil.  

Cook or heat tortillas according to package directions.  Cover and set aside until ready to assemble taquitos.  

Combine sausage, cooked scrambled eggs, spinach (if desired), hashbrowns, cheese, chiles (if desired), salt, and pepper.  (Note on the hashbrowns: if using frozen or rehydrated hash browns, make sure to cook them or remove as much liquid as possible from them so you don’t end up with soggy taquitos.  If using shredded potatoes, toss them in 2 teaspoons of oil and microwave them for 5-8 minutes stirring every minute or so to soften them.  Drain any excess liquid.)

On a clean work surface, spread out tortillas.  Spread a dollop of sour cream on the inside of each tortilla.  Distribute filling evenly across all tortillas.  Roll them tightly and place seam side down on the baking sheet.  Lightly spray each taquitos with cooking spray and sprinkle lightly with coarse or kosher salt.  

Bake for 12-15 minutes or until edges of tortillas begin to lightly brown and get crispy.  Serve with salsa and sour cream for dipping.    

Notes:

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We like the Tortillaland uncooked tortillas.  Make sure to cook them before using them in the taquitos.  You can also use corn tortillas here, which I really like.  They get a bit crispier, so it’s harder for my little kids to chew them.  If you choose to use corn tortillas here it will make 12-15 taquitos.  

For the potatoes, use whatever you have.  I have used both frozen and dehydrated hash browns, and shredded potatoes with great results.  Make sure to cook or microwave them if using grated potatoes.  

To freeze: Assemble as directed up until the spraying/salting step.  Freeze until solid on a foil or wax paper lined baking sheet and then transfer them into a gallon-sized freezer bag until ready to use. Move them to the fridge to defrost on a lined baking sheet 8-10 hours before baking or allow them to thaw at room temperature for an hour or two before baking.  Before baking, lightly spray them with cooking spray and sprinkle a little bit of kosher salt on them and bake as directed.

Can easily be adapted to be gluten-free by using corn tortillas.

Recipe Source:

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A Leesh and Lu Original--by Leesh

German Pancakes {Lu's Family's New Year's Tradition}

German pancakes are our New Year's Day breakfast tradition.  We are kind of obsessed with them.  Have you had German pancakes before? There are probably a zillion recipes for them.  These are the favorite at our house. The whole family enjoys them! My 4 year old gets particularly excited that we have powdered sugar to sprinkle on them. I think that's the only food we do that with, so it's pretty fun for her. 

This recipe can be halved and put in an 8x8 inch pan. We bake this size recipe in a 9x13 glass pan. You can also choose how buttery you want them. The recipe we have is from an old family friend of my husband's family.  The recipe calls for 6 tablespoons of butter. When we made them today we used 3 and they were delicious.  But if you really want that yummy pancake swimming in butter, then use 6. You can kind of change the texture and thickness of these too.  You can also bake them on a 11x17 baking sheet for less time and they will be a bit thinner.  I'm a huge fan of the 9x13 size.  It gives them the perfect thickness, I think. Top them with your favorite breakfast toppings, fruit, syrups, jam, etc. Topped with a sprinkle of powdered sugar, they are just perfect for me.  I love when the powdered sugar melts into the buttery pancake, it gives it a creamy texture that I just can't resist!   Mmm, I think I need some more this morning.  

Cheesy Denver Breakfast Skillet

We love Brinner (breakfast for dinner, that is) at our house.  It usually happens weekly.  It's also usually my favorite night of the week for 2 reasons.  First, breakfast usually comes together pretty quickly and doesn't involve a lot of planning or prep work. Second,  we can eat breakfast foods that w typically don't have time for on rushed mornings.  I love breakfast foods and I guess I just can't get my fill in the mornings.  This was a perfect dinner for me.  My kids also gobbled it right up after dipping it in ketchup.  I might have told them it was french fries.  Either way, we had full happy tummies at our house.

The potato part of the recipe is really flexible.  When I made them I used frozen hashbrowns.  Lu made them with grated fresh potatoes that she microwaved briefly.  I also think they would be super delicious with these skillet potatoes that I have been loving lately.  I'm a big fan of working with whatever you've got on hand.  Just do what works for you.    

    

Cheesy Denver Breakfast Skillet

Printable Version

Ingredients:

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2 tablespoons butter

2 tablespoons finely chopped onion

2 tablespoons finely chopped green and/or red bell pepper

4 eggs, beaten

1 cup refrigerated hash browns*

1/4 cup finely chopped cooked ham

½ cup shredded colby jack cheese

Directions:

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Melt 1 tablespoon butter in 10-inch nonstick skillet until sizzling; add onion and bell peppers. Cook over medium heat, stirring occasionally, 1 minute. Add eggs. Cook, lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 2-3 minutes or until eggs are set.

Remove from skillet. Cover; keep warm. Melt remaining butter in same skillet until sizzling; add hash browns. Cook, stirring occasionally, 4-5 minutes or until lightly browned. Add ham; continue cooking until ham is heated through.

Spoon scrambled eggs over hash browns in skillet; top with cheese. Cover; cook until cheese is just melted.

Notes:

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*Use whatever kind of hash browns/ potatoes you have or like.  It works great with diced or shredded potatoes or frozen hash browns as well.  

Recipe Source:

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Slightly adapted from Land O Lakes

 So yummy even chubby little baby fingers can't resist!