Fine Herbs Omelets for breakfast recipes
2 cups egg substitute
1 herb bouquet tarragon, Italian parsley and chives
- Fresh ground pepper
1 cup raw broccoli, chopped
1 cup raw mushrooms, chopped
Chop all the herbs separately and reserve four sprigs of tarragon or
parsley for garnish. Use a non-stick skillet and heat over a high heat.
Spray the pan and add 1/2 cup of the beaten egg mixture. Return to the
heat and add 1/4 of the chopped herbs and pepper. Stir constantly until
the mixture starts to thicken. Stop the stirring and allow the omelets
to set. When the bottom is a golden brown fold in half and place on
a plate. Top with garnish and serve.
breakfast recipes huevos rancheros
2 tablespoons cooking oil
6 tortillas (6-inch)
2-cup onion (chopped)
1 clove garlic (minced)
3 large tomatoes (peeled, cored, and chopped)
1-can 4 oz green chili peppers (rinsed, seeded, and chopped)
¼ teaspoon salt
1 tablespoon cooking oil
1 cup shredded Monterey jack cheese
In small skillet heat 2 tablespoons oil. Holding tortillas with tongs,
dip one at a time in hot oil for 10 seconds or till limp. Line a 10x6x2-baking
dish with tortillas. Keep warm. In same skillet cook the onion and garlic
till tender but not brown (add more oil if necessary). Stir in tomatoes,
green chili peppers, and salt. Simmer, uncovered, for 10 minutes. Spoon
In large skillet heat 1-tablespoon oil Carefully break eggs into skillet;
sprinkle with salt and pepper. When whites are set and edges cooked,
add 1-tablespoon water. Cover skillet and cook eggs to desired doneness.
Carefully arrange cooked eggs over sauce in baking dish. Sprinkle with
cheese. Place under broiler for 1 to 2 minutes or till cheese melts.
Serve at once.
breakfast recipes brunch casserole
1 lb hot bulk pork sausage
3 c Frozen hash browns, thawed
1 Tsp Salt
3 c Shredded cheddar cheese
1 c Chopped green pepper
12 Eggs, beaten
Cook sausage in skillet until browned, crumble and drain. Place hash
browns in a lightly greased 13x9x2 inch-baking dish, sprinkle with salt.
Layer sausage, cheese and green pepper. Combine eggs and milk, stirring
well; pour over green pepper. Bake at 350 degrees for about 50 min.
Yield: 8-10 servings.
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