The Easiest Breakfast Ever Recipes

BREAKFAST PAELLA

Breakfast Paella image

Spanish chorizo is cured, smoked pork seasoned with paprika. You can find it in the cured meat section of larger supermarkets. It is different from Mexican chorizo, which is seasoned ground raw pork.

Provided by dinehaus

Categories Paella

Time 45m

Yield 4

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
½ cup chopped onion
½ cup chopped red bell pepper
½ cup chopped Spanish chorizo
2 cloves garlic, minced
1 cup medium-grain white rice
½ teaspoon salt
½ teaspoon smoked paprika
1 pinch saffron threads
2 cups low-sodium chicken broth
1 (15 ounce) can red kidney beans, rinsed and drained
½ cup sofrito sauce
¼ cup green olives, pitted and chopped
2 bay leaves
1 cup frozen peas
4 large eggs
chopped fresh parsley
lemon wedges, for serving

Steps:

Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.
Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.
Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).

Nutrition Facts : Calories 506.4 calories, Carbohydrate 66.7 g, Cholesterol 197.8 mg, Fat 17 g, Fiber 10.1 g, Protein 21.8 g, SaturatedFat 4.7 g, Sodium 1028.5 mg

THE EASIEST BREAKFAST EVER

The Easiest Breakfast Ever image

Don't let the jelly scare you it sort of disappears and blends in. You won't even know it is there! Substitute any jelly flavor you like.

Provided by invictus

Categories Breakfast

Time 20m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 4

Ingredients

6 slices deli ham
6 tablespoons grape jelly
6 eggs
6 tablespoons cheddar cheese, shredded

Steps:

Preheat oven to 350 degrees.
In a muffin pan, line each tin with a slice of deli meat.
Squirt a dollop of jelly on top of each.
Crack an egg on top of each dollop of jelly.
Sprinkle each tin with a tablespoon of cheese.
Bake for 15 minutes or until the egg has set.

Nutrition Facts : Calories 202.3, Fat 9.6, SaturatedFat 3.8, Cholesterol 234.6, Sodium 483.5, Carbohydrate 16.2, Fiber 0.6, Sugar 11.2, Protein 12.7

BREAKFAST TOSTADAS

Breakfast Tostadas image

A hearty, stick-to-your-ribs bean, hash browns, and egg breakfast tostada that is simple to prepare. Top with additional salsa if desired.

Provided by Soup Loving Nicole

Categories Tostadas

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

4 tostada shells
1 (15.25 ounce) can black beans, rinsed and drained
¼ cup prepared salsa
½ cup prepared guacamole
2 tablespoons vegetable oil
4 frozen hash brown patties
4 large eggs eggs
½ cup shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

Divide tostada shells between 4 plates.
Place beans in a bowl. Add salsa and stir to combine. Divide mixture between the tostada shells. Place a dollop of guacamole on top of each bean mixture.
Heat oil in a large skillet over medium-high heat. Place frozen hash brown patties in the skillet and cook 3 minutes. Flip and cook 3 minutes more. Transfer patties to a paper towel-lined plate.
In the same skillet, crack eggs and cook for 2 minutes. Flip and cook 2 minutes more, or until desired doneness.
Place a hash brown patty on top of each tostada, pressing down in the guacamole so it sticks. Top each patty with shredded cheese and a fried egg. Season with salt and pepper.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 39.6 g, Cholesterol 204.1 mg, Fat 27.2 g, Fiber 10.1 g, Protein 19.8 g, SaturatedFat 8.9 g, Sodium 757.2 mg

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