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Breakfast Recipes

Breakfast Recipes/ Healthy Recipes

Bangin’ Breakfast Potatoes

Breakfast is the most important meal of the day! Add this amazing bangin’ breakfast potatoes to start your day. Potato bites cooked in delicious crispy bacon, aromatic garlic, and caramelized with delicious sweet maple syrup. Incredible breakfast treat!

Bangin’ Breakfast Potatoes

How To Make Bangin’ Breakfast Potatoes

What Ingredients Do you Need for Bangin’ Breakfast Potatoes

  • Golden Potatoes
  • Red Potatoes
  • Red bell pepper
  • Orange bell pepper
  • Olive oil
  • Bacon
  • Garlic
  • Pure Maple syrup
  • Parsley
  • Kosher salt
  • Crushed black pepper
  • Old Bay spice

Start with your cast iron skillet. Any skillet will work, but just remember the darker the skillet the darker your product. Dice up the potatoes, toss them in minimal olive oil, and cook them up until nice and brown. Just as the pan is au sec, or nearly dry, throw in some diced raw bacon. Before your potatoes start to cook throw the bacon in the freezer! Dicing frozen bacon will change your life. Forever.

The bacon will render which will further cook the potatoes and add a whole new level of flavor. Season your potatoes with salt, pepper, and Old Bay. The key is to lightly season throughout the entire cooking process, that way you build flavor.

Once the bacon is cooked, mince a clove or two of garlic and toss that in. Add some parsley.

Next is the caramelizing of the potatoes. Just before taking them off the fire to serve, sprinkle over a tablespoon of pure maple syrup. You’ll hear it sizzle and your mouth will water. Toss it up and cook it for another minute. The sugars will melt and will just add another layer of deliciousness.

Bangin’ Breakfast Potatoes

Add sunny side up egg to complete the dish, but that is optional. If you’re wondering what type of bacon to use, obviously turkey bacon is a healthier-less greasy-option. However, turkey bacon does not render as much fat as regular bacon. You could also add in onions and other fresh herbs.

Bangin’ Breakfast Potatoes

Breakfast is the most important meal of the day! Add this amazing bangin' breakfast potatoes to start your day. Potato bites cooked in delicious crispy bacon, aromatic garlic, and caramelized with delicious sweet maple syrup. Incredible breakfast treat!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • 2 pieces of bacon
  • 3 medium golden potatoes - skin on
  • 1-2 garlic cloves minced
  • 1 tablespoon olive oil plus more if needed
  • 1 tablespoon pure maple syrup
  • salt
  • pepper
  • parsley for garnish
  • Old Bay

Instructions
 

  • Before you do anything, freeze your bacon slices that way when you're ready to prep, it'll be so much easier to chop!
  • Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water.
  • In the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.
  • Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, and Old Bay as needed.
  • Cook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil.
  • Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5-6 minutes to crisp.
  • Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed.
  • Let the garlic cook until fragrant, about one minute.
  • Just before serving, drizzle over the maple syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect.
  • Serve in a warm bowl with a sunny side up egg!
Breakfast Recipes

Twice-Baked Breakfast Potatoes

Leftover baked potatoes were the inspiration for this delicious meal. The bacon and sausage combo make it a hearty breakfast dish, but it’s a filling lunch or dinner as well. They are hearty and suuuper delicious!

Twice-Baked Breakfast Potatoes

Everyone agree that breakfast is the most important meal of the day! Quality of breakfast is just as important as having breakfast, but with a little bit of planning, you can be serving your little ones (or big ones!) a protein-packed breakfast that will fuel them through the morning.

This twice baked breakfast potatoes recipe is stuffed full of your favorite breakfast and brunch foods; eggs, sausage, mushroom and cheese and then wrapped in bacon. The loaded potato skins are easy to make and baked in the oven. They can be made ahead of time and are perfect for feeding a crowd. Also great as a breakfast for dinner meal.

Twice-Baked Breakfast Potatoes

These dish are perfect for you to start the day. They are so comforting and actually pretty easy to make. You can make them with leftover baked potatoes. You can fill them full of basically anything you want. You can even bake your potatoes off ahead of time (up to 2 days) and fill them and twice bake them, when you’re ready to eat them. They’re also great to make if you’re feeding a crowd because you can bake a bunch of them off at a time.

Twice-Baked Breakfast Potatoes

Leftover baked potatoes were the inspiration for this delicious meal. The bacon and sausage combo make it a hearty breakfast dish, but it's a filling lunch or dinner as well. They are hearty and suuuper delicious!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 4

Ingredients
  

  • 4 large eggs
  • 2 medium russet potatoes scrubbed and pricked with a fork all over
  • 3 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • ½ cup shredded cheddar
  • 4 rashers cooked bacon
  • thinly sliced chives
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400˚F.
  • Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
  • Remove and allow potatoes to cool for about 15 minutes.
  • Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
  • Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
  • Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
  • Add 1 rasher bacon to each half and top with a raw egg.
  • Place potatoes onto a baking sheet and return to the oven.
  • Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
  • Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.
Breakfast Recipes/ Cake Recipes

Blueberry Breakfast Cake

Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and absolutely delicious.

Blueberry Breakfast Cake

If you love having the addition of a little sweet treat to accompany your morning coffee, this Blueberry breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, overflowing with fresh blueberries is perfect to your morning-treat repertoire.

This recipe would be good with other fruits too, such as raspberries, sour cherries, blackberries, or cranberries in the fall. So no matter what fruit you decide on, definitely add this blueberry breakfast cake to your “to do” list!

If you decide to use cherries, add in a bit of almond extract. If using cranberries, I would add a few fall spices like nutmeg and cinnamon. If you use a tangy fruit like sour cherries or cranberries, you might want to add the glaze for added sweetness.

The crumb topping really is enough for this, but you can certainly add a pretty white drizzle on top. Either way, this coffee cake is amazing!

Blueberry Breakfast Cake

You can use frozen berries in this recipe. I would add them frozen instead of thawed. Also, I would not fold them into the batter as the color tends to bleed. Layer 1/3 of the batter in the cake pan, then top with 1/3 of the frozen blueberries. Repeat until all batter and blueberries have been added.

You can froze Blueberry Breakfast Cake, just try a slightly warm slice before you cool and freeze. It’s just so good!

Blueberry Breakfast Cake

Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and absolutely delicious.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Servings 16

Ingredients
  

Cake

  • 1 large egg lightly beaten
  • 2 cups fresh or frozen blueberries
  • 2 cups all-purpose flour approximately 9 ounces
  • 2 teaspoons baking powder
  • ½ cup sugar
  • ¼ cup butter or margarine softened NOT melted
  • ½ cup milk
  • 1 teaspoon grated lemon peel

Topping

  • ¼ cup all-purpose flour
  • cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup walnuts finely chopped
  • 3 tablespoons cold butter or margarine

Drizzle (Optional)

  • 2 tablespoons milk more or less to get to a drizzling consistency
  • ½ cup powdered sugar

Instructions
 

  • Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
  • In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
  • Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
  • For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. I like to do this with my fingers so I can tell when it's ready by touch. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
  • For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.
Appetizer/ Breakfast Recipes/ Healthy Recipes

Twice Baked Breakfast Potatoes

These Twice Baked Breakfast Potatoes are so comforting and simple. You can even bake your potatoes off ahead of time and fill them and twice bake them, when you’re ready to eat them. You can even use leftover potatoes. Combine with scrambled eggs, cheddar cheese, chives, sour cream and bacon for the perfect easy breakfast recipe.

Twice Baked Breakfast Potatoes

Breakfast is the most important meal of the day! Quality of breakfast is just as important as having breakfast, but with a little bit of planning, you can be serving your little ones (or big ones!) a protein-packed breakfast that will fuel them through the morning.

Twice Baked Breakfast Potatoes

One thing I really love about these breakfast potatoes is they are super easy to prepare ahead of time. You’ll find that once you’ve prepared the potatoes, they can easily be stored in the fridge. Then, they are ready to reheat if you want a quick, simple breakfast. In addition, I think another way to make this recipe would be modifying it into casserole form.

Twice Baked Breakfast Potatoes

These Twice Baked Breakfast Potatoes are so comforting and simple. You can even bake your potatoes off ahead of time and fill them and twice bake them, when you’re ready to eat them. You can even use leftover potatoes. Combine with scrambled eggs, cheddar cheese, chives, sour cream and bacon for the perfect easy breakfast recipe.
Servings 4

Ingredients
  

  • 2 medium russet potatoes scrubbed and pricked with a fork all over
  • 4 large eggs
  • 3 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 4 rashers cooked bacon
  • thinly sliced chives
  • ½ cup shredded cheddar
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400˚F.
  • Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
  • Remove and allow potatoes to cool for about 15 minutes.
  • Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
  • Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
  • Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
  • Add 1 rasher bacon to each half and top with a raw egg.
  • Place potatoes onto a baking sheet and return to the oven.
  • Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
  • Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.