Air Fryer French Toast Sticks

 From: Love Bakes Good Cakes

Ingredients:

• 12 slices Texas Toast
• 1 cup milk
• 5 large eggs
• 4 tbsp. butter, melted
• 1 tsp. vanilla extract
• 1/4 cup granulated sugar
• 1 tbsp. cinnamon
• Maple syrup, optional

Slice each bread slice into thirds.
In a bowl, add the milk, eggs, butter, and vanilla. Whisk until combined.
In a separate bowl, add the cinnamon and sugar.
Dip each bread stick quickly into the egg mixture.
Sprinkle the sugar mixture onto both sides.
Place into the air fryer basket and cook at 350°F for about 8 minutes or until just crispy.
Remove from basket and allow to cool. Serve with maple syrup, if desired.

Verdict:

Oh my gosh, ALL the thumbs up!! I will say it was harder than I thought to find really thick bread (thank you, Publix, for having Nature's Own Perfectly Crafted bread!) and I was able to slice mine into fourths instead of thirds. Other than that I followed the recipe to the dot! I didn't add a thing to mine, whereas my clearly sugar-obsessed family added both maple syrup AND powdered sugar to theirs. Bahaha!

I don't even like french toast, and I will FIGHT you for these. Wow!!

Sausage-Cheese Bake

From: Southern Living 1988 cookbook

Ingredients:
1 lb bulk pork sausage
1 8-oz can refrigerator crescent rolls
2 cups (8 oz) shredded Monterey Jack cheese
2 Tbsp chopped green pepper
4 eggs, beaten
3/4 cup milk
1/2 tsp dried oregano
1/8 tsp pepper

Cook sausage in a skillet until browned, stirring to crumble. Drain and set aside.

Unroll each half of crescent roll dough, making a rectangle. Line bottom and 1/2 inch up sides of a lightly greased 13x9x2-inch baking dish with rectangles, pressing seams securely to seal.

Sprinkle sausage over dough; top with shredded cheese and green pepper.

Combine eggs and remaining ingredients, and pour over casserole. Bake at 400 degrees for 18-20 minutes.

Verdict:

Thumbs up! I love this combination of ingredients. So easy a 10-year old can do it! I also love that there aren't any weird ingredients. I had pretty much everything on hand already. I will definitely make this again, or even do it in muffin tins next time for single serving sizes!

Honey Cake

From: Southern Living cookbook 1992

Ingredients:
1 cup honey
1 cup vegetable oil
1 cup sugar
4 eggs
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp instant coffee granules
1/2 cup hot water
1 tsp vanilla extract
1/2 tsp lemon extract
1/2 tsp almond extract
1/4 cup sugar
1/4 cup chopped pecans
1/2 tsp ground cinnamon

Beat first 4 ingredients at medium speed with an electric mixer. Combine flour and next three ingredients; gradually add to honey mixture, mixing well.

Dissolve coffee granules in hot water and add to mixture, beating well. Stir in flavorings.

Pour into two greased and floured 9x5x3-inch loafpans.

Combine 1/4 cup sugar, pecans and cinnamon; sprinkle over loaves. Bake at 325 for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes; remove from pans, and let cool on a wire rack.

Verdict: Thumbs up!! First of all, obviously, this is not my picture. Apparently I forgot to take pictures of my finished project. This cake was SO good. I ate it for dessert and breakfast until it was gone. #noshame  It was still really good left over. And sometimes I warmed it in the microwave and melted butter on top. I will DEFINITELY make this again.

Banana Egg Protein Pancakes

From: Undressed Skeleton

Ingredients:
1 Scoop Vanilla Whey Protein
1 Extra Ripe Large Banana
2 Egg Whites
1 Egg
1 Tsp Dark Chocolate Chunks

Mash banana. Stir in protein powder and chocolate chunks. Mix together. Add eggs and mix. Cook!

Verdict:
I loved these. They tasted like regular pancakes, but they are packed with protein. I'm not a big fan of bananas but for some reason I love banana pancakes. I'll definitely be making these again in the future!

Brown Sugar Pancakes

From: Rachael Ray

Ingredients:
2 cups flour
1 Tbsp baking powder
1 Tbsp sugar
1 pinch salt
2 cups milk
2 eggs
1/2 tsp vanilla extract
2 Tbsp melted butter
3 Tbsp brown sugar

Heat a skillet or griddle over medium heat. bowl, mix the flour, baking powder, sugar and salt.  

In a large bowl, whisk the milk and eggs. Whisk in the vanilla and the melted butter.

Add the dry ingredients to the wet ingredients in three additions, whisking until smooth. (The batter will be thin.) Stir in 2 tbsp. brown sugar.

Melt some butter in the skillet. Using a ladle, pour some batter into the skillet, forming circles. Cook until the surface bubbles and the edges are browned, 1 to 2 minutes. Flip the pancakes and cook until browned on the bottom, about 30 seconds longer. Sprinkle with some of the remaining 1 tbsp. brown sugar. Repeat with the remaining batter and brown sugar.

Verdict:
Thumbs up! I'm not a big fan of pancakes, but my kids and my husband love having them for weekend breakfasts or weeknight dinners if I forget to plan something (*ahem*...). I made these brown sugar pancakes for dinner tonight, though, and I have to say I really liked them. I think the kids did too, because they each ate 4 or 5. They are a little sweeter than my other recipe (which is basically the same as this except without the brown sugar) so maybe that's why I liked them a bit more. They definitely weren't sickeningly sweet. I will definitely make these again in the future. And yes - feel free to add in chocolate (my daughter and husband are chocolate fanatics) or any fruit that you usually would!    

Mini Egg White Omelets

From: Six Sisters' Stuff

Ingredients:

12 eggs

Salt and Pepper to Taste

Toppings you like in your omelets, such as:

Onions, Green Onions, Green and Red Peppers, Fresh Mushrooms, Tomatoes, Cheese, Turkey Bacon, and Ham

Heat oven to 350 degrees.

 

Spray a muffin tin with non-stick cooking spray, then crack an egg into each muffin tin hole. You can use a whole egg, or just the whites, or even egg whites from a carton. 

 

Once you crack them in the tin, take a fork and smash the yoke and mix around the egg whites. Add Salt and Pepper as needed. Add about 2 tablespoons of the veggies/toppings you like into each tin. Sprinkle a little bit of cheese on top.

 

Put into the oven and cook for 20 minutes or until the eggs are a little brown on top. Wait a few minutes then pop them out with a fork.

 

 

Verdict:
Thumbs up! I eat eggs at least 5 times a week for breakfast. Usually they are scrambled but every so often I get a craving for some extra veggies. These little omelets are perfect for satisfying my craving and filling me up. Three or four are perfect for me, along with my coffee and hashbrowns. For this recipe I used ham, green peppers and mushrooms but you can obviously use anything you want. I love recipes that can vary from time to time.

Nutrition info: (based on the ingredients I used)
Carbs: 2g
Fats: 10g
Protein: 23g

Ham and Egg Wrap

From: Kraft website

Ingredients:
1 whole egg
3 egg whites
6 slices of ham (I used Walmart brand smoked honey ham, 97% fat free)
2 tortillas (I used La Banderita brand, fat free)
1/4 cup shredded cheddar cheese (I used Harris Teeter brand, sharp cheddar)

Beat whole egg, egg whites and ham until well blended. Heat nonstick skillet sprayed with cooking spray on medium-high heat. Add egg mixture; cook 3 min. or until set, stirring occasionally. 

Spoon egg mixture down centers of tortillas; top with cheese. Fold in opposite sides of each tortilla, then roll up burrito-style. 

Verdict:
Thumbs up! I know this is a really simple, common-sense recipe but it was just what I needed today. I'll definitely be making these more and freezing them when I get a chance.

Nutrition info: (1 serving; 2 wraps) *based on my ingredients*
502 calories
39g carbs
16g fat
42g protein

Homemade Banana Protein Muffins

I created this recipe based off the ingredients I had on hand and other recipes I had seen.

Ingredients:
Raw bananas, 100g (this is about 1 medium banana)
Peanut butter, 3.5 Tbsp (I used honey roasted, creamy by Peter Pan)
Flour, 1/2 cup (I used King Arthur white whole wheat)
Vanilla protein powder, 40 g (about 1/2 scoop; I used Forza)
1 egg
Coconut oil, 10g (almost 1 tablespoon)

Mix all ingredients together and bake at 375 F for 15-20 minutes. You may want to adjust your oven higher and cook for fewer minutes. This was my first time making these and I was just testing the temperature.

Verdict:
These were good. They were a little bit dry but nothing a small pat of butter couldn't help! I think next time I would add a little water or maybe an extra egg to make them more moist. Also I just realized I should have had two bananas, which probably would have helped. They were still yummy though!

Nutrition information: (per muffin)
148 calories
13g of carbs
8g of fat
7g of protein

The original recipe that made me crave these for breakfast is:
200g of banana (2 bananas)
50g almond butter
60g coconut flour
15g vanilla protein powder
1 medium egg
10g coconut oil

Egg and Cheese Breakfast Sandwich

From: Macheesemo

Ingredients:
English muffins (I used Arnold sandwich thins that are made with flax and fiber)
Eggs
Cheese (I used store brand cheddar cheese)
I also used Jennie-O turkey bacon

Grab a muffin tin and crack an egg into each tin. The blog where I got the recipe from used a dozen (she was freezing them) but I only did four at a time. Make sure you spray with nonstick spray or spread with butter first!

Cook at 350 F for 10-15 minutes. Toast your bread if you like (I didn't).

After I cooked my eggs for about 10 minutes I added half a slice of cooked turkey bacon, crumbled, on top and cooked another 3 minutes. I sprinkled a quarter ounce of cheese on one bun, topped it with the egg and bacon, and then put the other side of the bun on top. I cooked it for another 5 minutes just to get it all toasty and melt the cheese.

Verdict:
Thumbs up! Trying to get more protein in my breakfast so this was perfect. You'll notice I had two eggs on my sandwich - that's because I used the sandwich thins instead of an English muffin. I will definitely be making these again. Check out the original recipe website for ways to freeze these!

*Macros noted are for the ingredients I used but only one egg, not the two I ended up using*

Calories: 213
Carbs: 21
Fat: 9
Protein: 14

Apple-Oat Muffins with Brown-Sugar-Cinnamon Swirl

From: Shape magazine

Ingredients:
1 cup AP flour
1/2 cup whole-wheat flour
1/2 cup quick-cooking oats
1/2 cup granulated sugar
3 tsp baking powder
1 1/2 tsp ground cinnamon, divided
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1 Tbsp brown sugar
1 Tbsp warm water
1 cup milk
1/2 cup unsweetened applesauce
1 egg
1 Tbsp canola oil
1 tsp vanilla extract
1 apple, peeled, cored and diced 

Preheat oven to 400 F. Coat a muffin pan with cooking spray or use cupcake papers.

In a large bowl, combine both flours, oats, granulated sugar, baking powder, 1/2 tsp of the cinnamon, baking soda, salt and cloves. Mix thoroughly with a fork, make a well in the center and set aside. In a small bowl, combine remaining teaspoon of cinnamon, along with brown sugar and water. Whisk until brown sugar is dissolved. Set aside.

In a medium bowl, whisk together milk, applesauce, egg, oil and vanilla. Pour liquid mixture into center of dry ingredients and stir until just blended. Fold in diced apple.

Spoon batter into prepared muffin cups and then top each muffin with 1/4 teaspoon of the brown sugar-cinnamon mix. Using a toothpick, swirl the mixture gently into each muffin. Bake 12 minutes, until a toothpick inserted in the center of one muffin comes out clean. Cool in pan for 5 minutes before removing from pan.

Verdict:
Thumbs up! I liked these yummy muffins. I did tell my mom I think I'd like them better without the diced apples, but that's just a texture preference. They are extremely moist and have a bouncy texture due to the applesauce in them, and I like that. They're very easy to make and have a great flavor. I definitely recommend this recipe.

Applesauce Pancakes

From: The Sisters Cafe

Ingredients:
2 eggs
2 c flour
1 c milk
1 c applesauce
1/2 tsp ground cinnamon
1/4 c vegetable oil
2 Tbsp sugar
2 Tbsp baking powder
1 tsp salt

Beat eggs until fluffy.  Beat in remaining ingredients just until smooth.  Heat griddle or skillet over medium heat or to 375 degrees.  (To test griddle, sprinkle with a few drops of water.  If bubbles jump around, heat is just right.)  Grease griddle.  For each pancake, use slightly less than 1/4 cup batter.  Cook pancakes until bubbly on top and dry around the edges.  Turn to cook other sides until golden brown.

Verdict:
Thumbs up! Okay, seriously such a good recipe. My kids usually want pancakes or waffles 4-6 times a week. I have a great homemade waffle recipe that I don't stray from, but I only have a couple of "okay" pancake recipes. This one is definitely a keeper. The applesauce makes these moist, and they are super thick and fluffy. And yes, you can add whatever you normally add - chocolate chips, bananas, blueberries, etc. Check out the link where I originally got the recipe from - the cinnamon syrup she adds looks amazing although I haven't tried it. And just in case you're wondering, these freeze beautifully. I make one huge batch every couple of weeks and freeze the leftovers.

Egg in a Red Pepper

From: Not Martha

Ingredients:
1 red bell pepper
1 Tbsp olive oil
4 large eggs
Salt and pepper
1 Tbsp grated parmesan
4 slices crusty bread, toasted

Remove seeds from pepper and 1/2-inch thick rings. It’s not totally important that all the rings be the same thickness.

Heat olive oil over medium heat in a frying pan or skillet.

Place peppers in olive oil.

Then one-by-one, crack an egg into a small dish and pour it into the pepper.

Sprinkle with salt and pepper and let fry for about 3 minutes.

Some of the egg may leak out from under the pepper, but for the most part, you should be OK.

Once eggs are mostly set, flip the entire pepper over. This has to be a quick movement, or else you risk the egg/pepper falling apart.

After you flip all of the peppers, sprinkle parmesan cheese on top. Cook for one minute.

And place pepper egg on a piece of toast.

Verdict:
Thumbs up! What a yummy, light(ish) breakfast! I meant to blog about this back when red peppers were really in season but I got way behind on blogging. This is such a yummy breakfast. The crunchiness of the red pepper is perfect with the egg. The instructions I posted are from the Not Martha blog, so I tweaked a little. I didn't put them on toast at all, although I do think that would be delicious. And instead of using parmesan cheese, I used cheddar. It was divine. The key to making it pretty (not like it really matters) is to gently pour the egg into the pepper. If you dump the whole egg, it will spread out a lot. And trust me, that does not affect the flavor, just the attractiveness! I definitely recommend this easy recipe.

Caramel French Toast

From: My old recipe index cards

Ingredients:
1 cup brown sugar
1/2 cup corn syrup
1/4 cup butter
French bread slices
2 1/2 cups milk
1 Tbsp flour
1 1/2 tsp vanilla
1/4 tsp salt
2 eggs
2 Tbsp sugar
1 tsp cinnamon

Combine first three ingredients in saucepan. Cook over medium heat for five minutes. Pour into a 9x13 pan (spray well with cooking spray).

Arrange bread slices over syrup in dish.

Combine milk and next four ingredients in a bowl; whisk. Pour over bread slices. Cover and refrigerate for 8 hours.

Preheat oven to 350 degrees. Combine the sugar and cinnamon. Sprinkle over bread slices. Bake for 50 minutes.

Verdict:
Okay, so I have tried overnight french toast before. And it was basically a disaster, turning out mushy and disgusting. This old index card was pretty much the same recipe (a few tweaks) so I went online to figure out what went wrong the last time. Apparently, the recipe should say to REMOVE the bread slices from the liquid in the 9x13 pan BEFORE you bake them. Not bake them in the liquid like the recipe seems to read.

So that's what I did this time. I have to admit, I was pretty excited, because people online were saying how puffy their french toast was, and how delicious... well, this turned out okay. It wasn't mushy, so that's a victory. But the caramelized sauce wreaked havoc on my baking sheet (maybe I should have known that would happen??) and the french toast had a great flavor but it just seemed like so much hassle. After sitting out for a few minutes the syrup started to harden (in a good way) and I did enjoy it, but it took WAY longer in my opinion to make the five slices for myself than it did to make nine slices the "old" way (in the skillet) for the rest of the family. And dirtied up a lot more pans.

I probably won't be attempting another overnight french toast recipe, unless someone can tell me what I'm doing wrong. Any advice??

Microwave Coffee Cup Egg Scramble

From: Here

Ingredients:
2 eggs
2 Tbsp milk
2 Tbsp shredded cheddar cheese
Salt and Pepper

Coat 12-ounce microwave-safe coffee mug with cooking spray. Add eggs and milk; stir until well blended. Microwave on high for 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer. Top with cheese; season with salt and pepper.

Verdict:
Oh. My. Gosh. Thumbs up! I wasn't really sure how this would turn out but it was actually really easy and delicious! And FAST! It is perfect for breakfast or even a snack during the day. I did actually add some crumbled bacon too, and it was so good! I think I will be eating eggs every morning from now on...

French Toast - Overnight Baked

From: My friend Portia

Ingredients:
1 1/2 c. firmly packed brown sugar
¾ c. melted butter
¼ c. + 2 TBS. light corn syrup
French bread loaf, appx. 17” long (cut into 15 – 1.5” slices)
4 large eggs
2 1/2 c. milk
1 TBS. vanilla extract
½ tsp. salt
5 TBS. sugar
2 tsp. cinnamon
1/4 c. butter melted (for topping)

Stir together 1st three ingredients in a saucepan over medium heat, stirring constantly approximately 5 minutes or until very bubbly. Pour mixture into a greased 9 x 13 baking dish. Immediately arrange 10 bread slices over mixture. Whisk together eggs, milk, vanilla & salt, gradually pour over bread slices. Cover & refrigerate at least 8 hours. Stir together sugar & cinnamon, sprinkle evenly over bread. Drizzle ¼ c. melted butter on top. Bake at 350 degrees for 50 minutes or until golden & bubbly. Let stand 10 minutes & serve.


What I did differently from the recipe:
I just used regular bread instead of french loaf bread.

What I'll do differently next time:
Not sure...

Verdict:
Neutral. I have to say, the tops were delicious. We love french toast. But there was like an inch of liquid on the bottom that never evaporated, so by the time the bread had soaked for 8 hours and then cooked for almost another hour, the bread was just mushy on the bottom layer. We like our french toast crispy, so this wasn't very appetizing to us. Not sure how I can fix this issue, or if I can. It might just be that some people like mushy french toast! Feel free to test this recipe and figure out the liquid part - like I said, the top part was very tasty!!

Cinnamon Rolls

From: My bread machine's cookbook

Ingredients: (my bread machine is a 3-cup flour bread machine; if yours is too, this recipe should work for you)

3/4 cup milk
1 egg
3 cups bread flour
3 Tbsp sugar
1/2 tsp salt
4 Tbsp butter, cut into 8 pieces
2 tsp active dry yeast OR 1 1/2 tsp fast rise yeast

Filling:
1/3 cup melted butter
1/2 cup sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup chopped nuts

Add milk and egg to bread pan. Add bread flour, 3 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level dry ingredients, pushing some of the flour mixture into the corners. Place pieces of butter around edges of pan on top of dry ingredients. Make a slight well in the center of dry ingredients and add the yeast. Place bread pan into oven chamber. Lock pan in place and close cover. Program your bread to the Dough setting. Start the bread machine. When dough is done (usually about 1 hour), remove dough, place on a floured surface. Knead dough about 1 minute, then let rest about 15 minutes.

Roll dough out into a rectangle, about 15x10 inches. Spread 1/3 cup melted butter over dough to within 1 inch of edges. Then sprinkle 1/2 cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife, cut roll into 1-inch pieces. Place rolls into a greased 13x9 inch baking pan. Cover and let rise in warm, draft-free place until doubled, about 30-45 minutes.

Bake in preheated oven at 375 degrees for 20-25 minutes or until golden brown. Cool in pan for 10-15 minutes, then drizzle with icing made by combining 1 cup powdered sugar with 1-2 tbsp milk and 1/2 tsp vanilla. Blend until smooth. If too thin or thick, add more powdered sugar or milk until it's the consistency you want. Cut apart and remove from pan.

If you want to make them at night and have them in the morning, just let them rise and then refrigerate them. Take them out of the refrigerator 30 minutes before cooking and follow the rest of the recipe.

My rolls in the fridge last night:

My rolls this morning after being baked and iced:

Verdict:
Thumbs UP!! I didn't put any nuts in these because we don't like nuts, but I didn't change anything else. These took a while to make just waiting for the rising and stuff, but the actual "work" of the recipe was nothing. Stephen even said he would be happy if we never buy cinnamon rolls from the store again (which I'm too cheap to buy anyway, so that works!) Absolutely delicious and a must-make for us in the future!

Jam Twists

From: Betty Crocker's Creative Recipes with Bisquick

Ingredients:
2 cups Bisquick
2 Tbsp sugar
1 egg
1/4 cup milk or cold water
1/3 cup jam, jelly or preserves
1 Tbsp powdered sugar

Heat oven to 450. Mix baking mix, sugar, egg and milk until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 8 times. Roll dough into rectangle, 15x9 inches. Spread with jam.

Fold dough lengthwise into thirds; press edges together to seal securely. Cut into fifteen 1-inch strips. Twist ends of strips in opposite directions. Place on greased cookie sheet; press ends onto cookie sheet to fasten securely. Bake until light brown, 10-12 minutes. Sprinkle with powdered sugar.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up. These were good, but I didn't think they were great. I wanted more jam than bread and it seemed like there was more bread than jam. I used blackberry and raspberry jam together and it was good. A little butter and the microwave made these better, I thought. These are definitely a good dessert or breakfast item (my favorite!) but I just thought they were a tiny bit dry.

Ingredients:
2 cups Bisquick
2 Tbsp sugar
1 egg
1/4 cup milk or cold water
1/3 cup jam, jelly or preserves
1 Tbsp powdered sugar

Heat oven to 450. Mix baking mix, sugar, egg and milk until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 8 times. Roll dough into rectangle, 15x9 inches. Spread with jam. Fold dough lengthwise into thirds; press edges together to seal securely. Cut into fifteen 1-inch strips. Twist ends of strips in opposite directions. Place on greased cookie sheet; press ends onto cookie sheet to fasten securely. Bake until light brown, 10-12 minutes. Sprinkle with powdered sugar.

Apple Fritters

Ingredients:
3/4 cup flour
pinch of salt
2 egg yolks
1 egg white
1 Tbsp corn oil
2/3 cup milk
1 lb cooking apples
juice of 1 lemon
sugar, for sprinkling
1/2 cup unsalted butter

Mix the flour and salt in a mixing bowl. Make a well in the center and add the egg yolks, egg white, and oil. Gradually incorporate the flour into the liquid with a wooden spoon. Gradually beat in the milk and continue beating to make a smooth batter. Cover with plastic wrap and let stand for 30 minutes.

Peel and core the apples, then cut them into rings about 1/4-inch thick. Spread them out on a plate and sprinkle with lemon juice and sugar.

Melt the butter in a large skillet over medium heat. Dip the apple rings into the batter, one at a time, then drop them into the skillet. Cook for 2-3 minutes on each side or until golden. Transfer to a serving platter, sprinkle with more sugar, and serve with sour cream if desired.

What I did differently from the recipe:
Halved everything because I only had a few apples. By the way, the lemon juice is just to prevent the apples from turning brown as quickly after you cut them, so if you don't have any just don't freak out if your apples are brown by the time you batter them.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up. This was an easy recipe and great for breakfast. I browned mine longer than the recipe said because I wanted them to be crunchier. These were good if you like baked apples with a bit of a crust on them. I used only three apples and couldn't even eat them all - I will have leftovers for later! So if there's only one or two of you, this can be a really cheap and easy snack or breakfast.

Printable version:

Ingredients:
3/4 cup flour
pinch of salt
2 egg yolks
1 egg white
1 Tbsp corn oil
2/3 cup milk
1 lb cooking apples
juice of 1 lemon
sugar, for sprinkling
1/2 cup unsalted butter

Mix the flour and salt in a mixing bowl. Make a well in the center and add the egg yolks, egg white, and oil. Gradually incorporate the flour into the liquid with a wooden spoon. Gradually beat in the milk and continue beating to make a smooth batter. Cover with plastic wrap and let stand for 30 minutes.

Peel and core the apples, then cut them into rings about 1/4-inch thick. Spread them out on a plate and sprinkle with lemon juice and sugar.

Melt the butter in a large skillet over medium heat. Dip the apple rings into the batter, one at a time, then drop them into the skillet. Cook for 2-3 minutes on each side or until golden. Transfer to a serving platter, sprinkle with more sugar, and serve with sour cream if desired.

Bacon, Egg, and Cheese Biscuits

Ingredients:
Biscuit/bread
Bacon/Ham
Egg
Cheese

Place biscuit, open, on a baking sheet. In a skillet, cook one slice of bacon (split in half) and one egg. After egg is cooked, place on one slice of bread. Sprinkle with salt and pepper. Lay one slice of cheese on top of egg. Top with both halves of bacon. Place in the oven to broil for 2-3 minutes or until cheese melts.

This recipe is an original. I was hungry this morning, and too hungry to make a breakfast casserole which is what I really wanted. I had leftover biscuits that I needed to use up, so I decided to try my hand at bacon, egg and cheese biscuits. This is such a basic recipe that you can switch it up however you want. Got leftover ham? Toss it in there. Hate cheese? Leave it out. If you like McGriddles from McDonalds, pour a tiny amount of maple syrup onto the biscuit first.

It took only a few minutes to make and was really filling. I almost stopped after just one because it was so filling, but of course I went back for seconds.

Verdict:
Thumbs up! Quick breakfast = happy mom with almost no free time!