Breakfast Fold Overs Recipes

BREAKFAST POPOVERS WITH ITALIAN SAUSAGE

Breakfast Popovers with Italian Sausage image

Provided by Giada De Laurentiis

Time 55m

Yield 12 popovers

Number Of Ingredients 13

Ingredients

Butter, for greasing the pan
2 tablespoons extra-virgin olive oil
Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
2 cloves garlic, minced
1 cup shredded smoked mozzarella (4 ounces)
4 large eggs, at room temperature
2 cups milk, at room temperature
1 1/2 cups all-purpose flour
2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
3 tablespoons chopped fresh basil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Maple syrup, for drizzling

Steps:

Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.
Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
Place the popovers on a platter and drizzle with maple syrup.

BREAKFAST SKILLET

Breakfast Skillet image

Inspired by a dish I enjoy at a restaurant. You can add or substitute other veggies you have around, or toss in some cooked crumbled bacon or sausage, etc.

Provided by Starrynews

Categories Breakfast

Time 40m

Yield 1-2 serving(s)

Number Of Ingredients 10

Ingredients

2 medium red potatoes or 1 large brown potato, peeled and cut into cubes
2 teaspoons olive oil
2 teaspoons cumin
fresh ground black pepper, to taste
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 cup mushroom, diced
1 roma tomato, diced
2 tablespoons cheddar cheese, shredded
2 eggs

Steps:

Preheat oven to 350°F.
Combine potato cubes with cumin and black pepper.
Drizzle olive oil over potatoes, and mix well.
Place on a baking pan and bake for 30 minutes, until browned and crispy.
When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
Remove from heat, add tomato, and set aside.
Prepare the eggs any way you like (I like them over-medium).
When potatoes are done, mix well with veggies.
Sprinkle with cheese.
Place eggs on top and enjoy!

Nutrition Facts : Calories 659.2, Fat 25.2, SaturatedFat 7.7, Cholesterol 386.8, Sodium 323.9, Carbohydrate 85, Fiber 11.4, Sugar 13.5, Protein 28

BREAKFAST FOLD-OVERS

BREAKFAST FOLD-OVERS image

Categories Sandwich Egg Herb Breakfast Fry Kid-Friendly

Yield 1 Foldover

Number Of Ingredients 7

Ingredients

1 slice of Bread(toasted)
Fillings
3 Slices of Turkey Bacon
Scrambled eggs:
2 eggs per foldover
herbs(optional)
1/2 a cup of grated cheese(opt)

Steps:

1.Cook your scrambeld eggs on medium.stir constantly for about 3-4 minutes 2.Add your herbs and cheese now.Turn the heat off. 3.Cook your bacon now. follow instructions on package for cook time. 4.once all the fillings are cooked toast 1 peice of bread. 5.add the bacon and eggs to one side of your bread. Fold over and enjoy!

MEAT LOVER'S BREAKFAST SANDWICH

Meat Lover's Breakfast Sandwich image

Looking to lose bread? Then the meat bun on this hand-held, to-go breakfast sandwich is perfect.

Provided by Food Network Kitchen

Time 20m

Yield 1 sandwich

Number Of Ingredients 10

Ingredients

2 teaspoons canola oil
5 ounces bulk breakfast sausage
2 large eggs
1 1/2 tablespoons cream cheese, at room temperature
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground black pepper
1 deli slice sharp Cheddar
1/4 avocado, cut into 1/4-inch slices

Steps:

Heat the oil in a small nonstick skillet over medium heat. Divide the sausage in half and form each piece into a thin 4-inch patty. Add the patties to the skillet and cook until golden and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate. Reserve the skillet and drippings.
Whisk together the eggs with the cream cheese, chives, cilantro, parsley, a sprinkle of salt and a few grinds of pepper.
Heat the skillet and drippings over medium heat. Add the eggs and stir for the first 30 seconds with a silicone spatula to break up the curds as they cook. Stop stirring and let the eggs cook another 30 seconds (they will still be wet on top), then slide the omelet onto a plate. Flip the eggs back into the skillet so the uncooked side is face down. Top one side of the eggs with the Cheddar. Cook until the eggs are cooked through but still soft, another 30 seconds to 1 minute.
Put a sausage patty "bun" on a plate. Using the silicone spatula, fold the omelet in half, then into quarters before sliding it out of the skillet and onto the sausage patty. Top with the sliced avocado and the second sausage patty "bun."

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