Breakfast foods

47K views · 946 reactions | MAKE AHEAD SAUSAGE, EGG AND CHEESE MUFFINS I just love a make-ahead breakfast that you can batch cook and is grab-and-go. I modified my famous Overnight Breakfast Casserole to make these individual Sausage, Egg and Cheese Muffins. They are full of protein and nutrients and the perfect thing to grab on your way out the door. 🥛INGREDIENTS 6 large eggs 6 cups bread cubes 1 lb browned crumbled breakfast sausage 1 ½ cup shredded shredded cheddar cheese 1 ½ cup milk ½ tsp salt ½ tsp dried mustard 🥛INSTRUCTIONS: Coat 12 muffin cups generously with cooking spray or cut parchment paper to fit muffin tins. In a large bowl, add the meat, bread cubes, and cheese. In a separate bowl, beat the eggs. Whisk in the milk, dry mustard and salt. Pour the egg mixture over the bread cubes, and stir until combined. Cover with foil and refrigerate overnight. The next morning, preheat the oven to 350°F (180°C). Transfer about ¼ cup of the egg mixture to the prepared muffin tin. Bake the muffins for 20 minutes, or until set and bubbly. Leftovers are great reheated for the rest of the week. Store the fully cooked leftovers in an airtight container for 3 to 5 days in the refrigerator - Microwave for 30-45 seconds. Or freeze for up to 3 months. Just thaw overnight and reheat. #recipe #sundayfunday #cooking | Everyone's Grandmother

131K views · 11K reactions | HAM & CHEESE CROISSANT BAKE 🥐 - 4 large croissants - 1 cup shredded gruyere & Swiss cheese - ham 5 oz - 3 eggs - 3/4 cup heavy cream - 2 tsp Dijon mustard - 1 tbsp fresh rosemary chopped Honey butter sauce - 2 tbsp salted butter - 3 tbsp honey - 1 tbsp fresh rosemary chopped Step 1: in a large bowl add 3 eggs, 3/4 cup heavy cream, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1 tbsp chopped fresh rosemary. Whisk everything together well. Step 2: cut your croissants into small pieces then dunk into the mixture coating well. Add in 1 cup of shredded cheese and mix well. Let sit for 5 minutes. Step 3: transfer to a greased baking dish or do like I did and make individual servings in cute ramekins. I’m using some I got from Amazon: Kook’s ombré ceramic mini cocotte set. @kook_kitchenware Step 4: bake at 350 for 35 minutes Step 5: while it’s baking, in a small saucepan add your butter, honey and rosemary. Bring to light simmer. Once croissant bake is finished baking, serve right away with drizzle of honey butter over the top. Enjoy! #breakfast #breakfastideas #croissant #easyrecipes #easymeals #delicious #breakfastbake #kook #kookware #homeware #kookonamazon | Sherri Davidson

415K views · 3.2K reactions | 🌯Make-Ahead Breakfast Burritos🌯 Take breakfast off your to-do list with these Make-Ahead Frozen Breakfast Burritos. 🌯INGREDIENTS 1 (28oz) bag frozen Potatoes O’Brien (with red peppers and onions) 2 tbsp olive oil 1 dozen large eggs 1 1/4 tsp salt 1/2 tsp pepper 1 cup shredded Monterey Jack cheese (or any preferred cheese) 1 (16oz) can refried beans 1 pack burrito-sized flour tortillas (8 burritos) or soft taco size (10 burritos) 🌯INSTRUCTIONS Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium-high heat. Add frozen Potatoes O’Brien, pressing them into a single layer. Cook undisturbed for 5-7 minutes to develop color, then stir and cook for another 5 minutes. Reduce heat to medium-low. For crispier potatoes, cook in two batches with extra oil. In a large bowl, whisk together the eggs, salt, and pepper. Pour the eggs over the potatoes in the skillet. Let them sit for 1 minute, then stir gently. Repeat twice until the eggs are slightly underdone, about 3 minutes. Remove the skillet from the heat and sprinkle the cheese over the egg and potato mixture. Allow it to melt while you prepare the tortillas. Remove the entire pack from the plastic packaging. Sandwich the tortillas between two damp paper towels and microwave for 20-30 seconds on each side until warm and pliable. Spread 1/4 cup of refried beans on each tortilla. Stir the beans in the can first to make them easier to spread. Divide the potato, egg, and cheese mixture evenly over the beans. Roll up the burritos: Fold the bottom edge over the filling, tuck in the sides, and roll tightly without squeezing too hard to avoid tearing the tortilla. Wrap each burrito in a sheet of parchment paper (around 13” x 10”), ensuring all sides are covered to prevent drying out in the freezer. Then wrap in plastic or tin foil. Place in the freezer. Remove the foil/ plastic wrap and microwave the parchment-wrapped burritos on high for about 5 minutes, or until fully heated. For a crispy exterior, brown the burritos in a skillet with a little oil, about 2 minutes per side. Serve with salsa, hot sauce, or sour cream. #easybreakfast #breakfastburrito | Brunch with babs

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