Bacon and Egg Muffins

Posted by Lisa
Source: BHG.com

 Yum.  

Ingredients:
4 slices bacon, cut in thirds
5 eggs
salt and pepper
1 c all purpose flour
1/2 c corn meal
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 c milk
1/4 c oil or melted butter
1/2 c shredded cheesse
Maple syrup (optional)

Directions

Preheat oven to 400.  In a large skillet cook bacon just until it begins to crisp.  Drain and reserve drippings.

Return 2 tsp drippings to skillet.  In a small bowl, beat 3 of the eggs, 2 tbsp water, and salt/pepper.  Cook eggs in hot skillet over medium heat.  Transfer to bowl, set aside.

Brush twelve muffin cups with some of the bacon drippings.  Set muffin cups aside.

In medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp salt.

In separate bowl, combine milk, oil, and remaining 2 eggs;  stir into flour mixture.  Fold in scrambled eggs and cheese.  Using 1/2 c measuring cup, fill the muffin cups. (cups will be full)

Place one bacon piece on each muffin.  Bake 15-17 minutes, until light brown and toothpick inserted in center comes out clean.

Cool cups on wire rack for 5 minutes.  To loosen
muffins from pan, run a small knife around the edges.  Serve warm with syrup.

Cinnamon Swirl Bread

Submitted by Heather

Who doesn't love a warm and soft piece of cinnamon bread slathered with butter?  I know my kids would like one every morning and never get tired of it. Unfortunately my waistline and my lack of willpower won't allow me to have this bread in the house that often, but it's a wonderful treat to have for a special breakfast (or late night snack...).


It was recently my friend's birthday and instead of a cake she wanted cinnamon bread. I was happy to oblige since I had been meaning to try out a cinnamon bread recipe.  I couldn't find the one I had been meaning to make, but I found this one instead and it was really a great find.


This is a beautiful bread.  Not just visually, though it was lovely with it's dark crust and the swirl of cinnamon, but the fluffy and chewy texture was so pleasing. It had plenty of cinnamon flavor on its own, but my kids ended up loving it toasted with butter and cinnamon sugar sprinkled on top.  


If you're one of those people who are afraid of cooking with yeast (I used to be!), please try this recipe.  Just make sure your yeast isn't expired and that you use warm but not hot milk.  You're going to love this bread!

Ingredients

• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• ⅓ cups Sugar
• 3-½ cups All-purpose Flour
• 1 teaspoon Salt
• ⅓ cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Preparation Instructions

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.  Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. 
Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.  Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees. Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.


Source: The Pioneer Woman


**I think I let my loaves rise a little too long, since they rose over the sides of the pan, but they still turned out wonderfully.

Hashbrown Quiche

Submitted by Hannah

I'm not always a big egg fan so I'm always looking for some sort of breakfast food that I will enjoy and my husband will too since he loves eggs. I found this recipe on Allrecipes.com and I have loved it ever since I tried it. It is a very simple recipe and not one of those recipes that you can't stop oohing and aahing about but it is a very good go to family meal that even my son loves. I like to make this for dinner most of the time because let's face it with a 3 year old and a 3 month old the last thing I'm thinking of doing at 7 am is making a delicious homemade breakfast, most of the time we are having cereal or peanut butter toast which is Nicholas's favorite. I usually serve this with some fruit or fruit smoothies which is a great way to sneak in some extra fruit in his diet. You will see below how I tweak this recipe a bit and that is what I love about it it always turns out no matter what you put in it.

Ingredients :

3 cups shredded hash brown potatoes

1/3 cup butter, melted (I only use about 2 Tbsp because I don't think it needs more)

1 cup diced cooked ham

1/4 cup chopped onion (green onions are my favorite in this)

1 cup shredded Cheddar cheese

2 eggs ( 2 eggs definitely doesn't seem enough to me so I usually add 2-3 additional egg whites)

1/2 cup milk ( I bump up the milk to about 3/4 cup with the additional eggs)

salt and pepper to taste

Directions :

Preheat oven to 425 degrees F (220 degrees C). Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown. (With the additional eggs it can take closer to 30-35 minutes to cook)