I think you know that I love breakfast. I probably have more breakfast recipes than anything else. If there was a scented candle called “Breakfast” I would totally buy it. In fact, if there is a candle called “Breakfast” let me know where I can buy it. Of course, breakfast is the most important meal of the day not for obvious health reasons but because it is. In my opinion, it is a meal that you can get crazy creative with just liked I did with these Breakfast Crostini’s. I love crostini’s simply because of the crunch of the bread. So I thought about why not make something like an open face breakfast sandwich on a crostini?! These are super easy and quick to make. In fact, I think they are perfect for breakfast or brunch parties.

Ingredients

• Cabiatta bread 
• olive oil for brushing
• salt and pepper, to taste
• 5 eggs
• 1 tbsp. butter
• 1/8 c. milk
• 1/2 c. shredded sharp cheddar cheese
• 1/2 lb. bacon, chopped
• Pico De Gallo, you can make your own if you want or buy it pre-made

Directions

Preheat oven to 350 Degrees

1. Slice the cabiatta bread into 1/2 thick inch slices. Brush the bread with olive oil on both side and sprinkle with salt and pepper. Place in the oven for 10 minutes until the bread is toasty.

2. In a medium sized bowl and crack the eggs and add the milk and whisk until the yolk and whites are well combined, add the cheese, and Season with salt and pepper. Melt the butter on top of a medium heat in a medium sized pan. Once the butter is completely melted pour in the egg mixture and slowly stir with a spatula until the eggs begin to scramble. Once the eggs are no longer runny, take off the heat.

3. In a different medium sized pan on medium high heat and add the bacon. Allow the bacon to completely cook for about 7 minutes or until crisp and turn bacon to a plate lined with paper towel.

4. Now that the bread is nice and toasty, top off with a spoonful of eggs, some chopped bacon, and pico de gallo. Serve on a platter.

Enjoy!

I love breakfast and I love brunch. Breakfast food is absolutely my favorite food. Hands down! I can eat breakfast food all day long. I can bathe in it. I can lay in it. Okay, I think you get the point. I record Bobby Flay’s Brunch on the Cooking Channel TV and it gets my mind going with so many ideas and recipes to try. However, I could be partly bias because I love just about anything that Bobby Flay creates. He is one of my favorite celebrity chefs.

Anyway, I was watching his latest episode and he made Breakfast Quesadillas. The same day I watched the show, was the same day I recreated his dish. Now of course, his is fancier than mine; for instance, he uses quail eggs and poblano peppers. I used regular chicken eggs and some jalapeno’s that I had left over in the refrigerator. However, if you want to be fancy like Bobby then you can use the quail eggs if you want. These quesadillas are perfect for brunches or breakfast parties. Top them off with the fried egg, some pico de gallo or salsa, and some sour cream and you are in the money! Here is my version of Bobby Flay’s Breakfast Quesadilla. Very similar but with some minor alterations.

Recipe adapted from Bobby Flay’s Brunch

Ingredients

• 8 oz. thick cut bacon cut into chunks
• 4 c. shredded hashbrowns, thawed
• 2 medium yellow onions, diced
• 2 jalapeno peppers, diced
• salt and pepper to taste
• 1 clove garlic, minced
• 2 tbsp. canola oil
• 8 (6 inch) flour tortillas
• 2 1/2 c. Monterey Jack Cheese
• 2 c. Sharp Cheddar Cheese
• 3 tbsp. canola oil
• 3 chicken eggs or 8 quail eggs
• 4 tbsp. unsalted butter
• chives, garnish

Directions

Preheat oven to 425 Degrees

1. Heat a skillet to about medium high; once your pan is hot add the bacon and begin to cook for about 10 minutes until browned and crispy  Use a slotted spoon and remove the bacon from the pan and turn to a plate lined with paper towels. Leave the bacon fat in the pan. 
2. Add 2 tablespoon of the canola oil. Cook the onions and jalapenos in the pan for about 5 minutes until the veggies because slight crisp and translucent. Now add the garlic and stir.
3. Add the hashbrowns to the skillet and season with salt and pepper. I recommend using the already shredded hasbrowns you can get in the freezer section of your local grocery store because it make it easier, or you can take 2 large Russet potatoes and make your own. 
4. Cook the hashbrown mixture until crisp and warmed through. Don’t over stir because you don’t want your potatoes to get mashed. Use a spatula to mix.
5. On a clean working surface, place 4 tortillas down on the surface. Top with a mixture of both cheeses, some of the hashbrown mixture, bacon and then more cheese if you have any left.  Top the tortilla with the second flour tortilla and brush the tops with canola oil and sprinkle with ancho powder (optional).
6. Transfer tortillas to a large baking sheet and bake until golden brown and the cheese has melted. This should take about 10 minutes.
7. While this is cooking, begin to fry your eggs. In a  small skillet heat with about 1 tablespoon of butter on low to medium heat. Once the butter has completely melted crack and egg in the pan and let it fry. Cover with lid or another pan to allow the steam to cook the top of the egg a bit. Season with salt and pepper. This should take about 5-7 minutes. Repeat until all eggs are cooked. If you want both sides cooked, then you can flip the egg. Whatever your heart desires.
8. Now that your quesadillas are done. Allow them to cool a bit before cutting them. Cut them into quarters, layer them on a nice looking plate, top off with some pico or salsa and lay on top the fried egg; garnish with chives if you would like. Enjoy with some sour cream if you want.

There are a few food in life that I need to stay away from. those foods are:

• Cinnamon Rolls
• Burgers
• French Fries
• Chick O Sticks
• Bite Sized Candy Bars
• Cheesy Garlic Bread
• Jetts Pizza
• Pancakes
• Belgian Waffles
• Doughnuts
• Cheesecake
• Anything from Pappaduex
• Lemon Heads
• Club Sandwiches
• BBQ
• Nachos
• Cheesy Fries

And this list goes on. But I have something new to add to the list. These doughnut holes. I love doughnuts and I love salted caramel. Both of them together, not good for my hips, thighs, and other voluptuous body parts. The thing about doughnut holes is that you don’t think that you are doing much damage because they are so small so you keep eating them. Almost like those 100 calorie packs of Oreo’s.  What you forget is that although each pack is 100 calories, eating 4 of them at a time is 400 calories. You might as well eat the real thing from the package. Anyway, I guarantee you that whatever your list is of foods that you need to stay away from these will be added to the list. I ate 3 in 2 minutes. I wonder how many you will eat?

Ingredients

• FOR THE DOUGHNUTS:
• 1-¼ cup Flour
• ⅓ cups Sugar
• 2 teaspoons Baking Powder
• ½ teaspoons Nutmeg
• 1 teaspoon Vanilla Extract
• ½ teaspoons Salt
• 1 whole Egg
• ½ cups Milk
• 2 Tablespoons Melted Butter
• Vegetable Oil, For Frying
• FOR THE GLAZE:
• 2 cups Powdered Sugar
• ¾ cups Salted Caramel Sauce
• 3 Tablespoons Milk

Directions

While you begin to put together the batter for the doughnut holes, pour the vegetable oil in the deep fryer and begin to heat it according to manufacturer’s instructions. It won’t take you long to prepare the batter.

1. In a large mixing bowl, combine all the ingredients for the doughnut holes (flour, sugar, baking powder, nutmeg, vanilla extract, salt, egg, milk and melted butter). Blend with a handheld mixer or wooden spoon until all the ingredients until well mixed.

2. Your oil should be ready now. When the oil is ready place teaspoon sized scoops of the doughnut hole batter into the hot oil and fry for about 2 minutes on both sides or until golden brown on both sides. Remove from oil when finished and place on paper towels to absorb all the excess oil. Repeat this process until all the batter is gone.

Note about the salted caramel: You can buy salted caramel sauce already made, or you can make your own sauce, or you can buy regular caramel sauce and add 2 teaspoons of salt to the 3/4 cup of caramel that is required for this glaze. You can add more salt if that isn’t enough balance of salt and sweet for you.

3. Preparing the glaze: In a small bowl, add the powdered sugar, salted caramel sauce, and milk and stir until smooth. As your doughnut holes cool off, place them in the glaze and then on a cooling rack. I dipped my doughnut holes in the glaze twice. If you have enough feel free to do the same thing. Repeat this process until the holes are completely covered.

Do you know what I like to do every Sunday morning? I like to cook for you! Sunday’s are typically the day where I make most of my dishes that I share on my blog. If I cooked like this everyday I would be as big as a house. Every Sunday morning it is pure bliss for me to get out of bed, take my dogs out, come back in, and make something wonderful that is yummy for my tummy while watching “Julie & Julia”. If you are a true food blogger, you have to love that movie, right?

Well this past Sunday I wanted to make something different for breakfast without going out to spend more money on food. I searched my refrigerator and shelves for ingredients that would marry well with one another. I found potatoes, eggs, jalapeno,  cheese, and some veggies. At first, I was going to make a frittata. Then I decided not to and just make a breakfast scramble instead.

In case you have never  had a breakfast scramble, it is basically a bunch of good stuff scrambled together with eggs. Its like taking three different dishes  and combining them into one. This scramble has eggs, potatoes, and bacon. Simple and easy! Oh and did I mention cheese? This is really easy and good for any family. OOOORRRRRR, you can make this for your “boo” the next morning (hint, hint). If you are one of those people that like to eat breakfast for dinner this is a good dish that will satisfy that need. Its savory enough to eat any time of day.

Hope you like it!

Ingredients

• 3 Tablespoons Olive Oil
• 1 cup Onions, Diced
• 5 strips Bacon, Diced
• 2 cloves Garlic, Minced
• ¼ cups Jalapeno, Diced
• 5 whole Russet Potatoes, Baked
• Salt And Pepper, to taste
• 7 whole Large Eggs
• 1-½ cup Sharp Cheddar Cheese

Directions

1. In a large skillet, heat the olive oil on medium high heat. Add the diced onions and stir the onions for about 2 minutes.

2. Add the diced bacon, garlic, jalapeno peppers, and stir. Take the already-baked potatoes and dice them with the skin. Add the diced potatoes to the rest of the mixture and allow to cook while periodically stirring for 6 minutes. Season with salt and pepper.

3. In a large bowl, whisk together eggs, add the cheese, and whisk once more. Pour the eggs into the skillet and begin to stir until the eggs are scrambled. Remove from heat and serve.