This simple chorizo and eggs recipe, or huevos con chorizo, is a quick way to feed a savory and filling breakfast to a crowd! Best of all, you can whip up this easy breakfast in just 15 minutes flat. Serve your chorizo and eggs with a pile of hot tortillas to make breakfast tacos, top it with some avocado, sour cream, and cheese, or just enjoy it as-is!
Bacon and Eggs Breakfast Pizza is easy to make and has the classic American breakfast flavors of ham, bacon, cheese and eggs!
Fluffy, easy-to-make ham & cheese omelet roll is the perfect combination of tender, baked eggs rolled with delicious ham and cheese! It’s perfect for a family breakfast, special occasion or Mother's Day brunch, or really any time of day!
The Peinirli is a real favourite in our household. These are traditional Greek pizzas, shaped like little pizza boats. Slightly smaller than a regular Italian pizza, they’re perfect as a treat for one. They can carry all sorts of toppings, so are a favourite for all the various taste preferences in our family. It’s super-easy to rustle up a veggie option for me too, which makes life easier! Having to bake a meat-eaters meal and a veggie-friendly meal on top can sometimes just feel like a step too far! The peinirli origin story comes originally from Turkey. Turkish ‘pide’ are the same boat-shaped pizzas, and the Greek name ‘peinirli’ came from the Turkish word for cheese - ‘peinir’. Peinirli usually feature a basic cheese filling, to which you can add whatever you fancy - be that tomato, olive, onion, egg, spinach, ham or bacon…the options are about as endless as you can imagine toppings for an Italian pizza! When we return to Greece, Peinirli is one of our favourite bakery options (we mention it in our blog on the 7 must-eat Greek bakery bites). The kids (well, to be honest, my husband and I too, I suppose!) are often tempted to enjoy a Greek peinirli for our breakfast - it’s a popular choice!
A healthy vegetarian frittata recipe makes a great breakfast or lunch, Combining eggs with cheese and more, veggie frittata is quick and easy.
The scrambled egg cup is fun to make. It's the easiest breakfast and/or snack recipe ever. Do try at home. Kids will love it. Watch the video.
Here's an elegant, yet quick and easy baked breakfast casserole. Tuck savory Canadian bacon, eggs, herbs and cheese inside crusty baguettes the night before. When you wake up, add a little cream, then slip it into the oven for brunch. This recipe originally appeared on Tastecooking.com
Raise your hand if you need an easy dinner recipe that your kids will love! How about some ham and cheese (plus some roasted red peppers for the adults) rolled up in a tortilla, baked and served hot with a pizza dipping sauce. An ideal busy weeknight or easy summer meal!
A quick and easy Tucson Sonoran breakfast taco with a crispy egg fried in chorizo then folded with cheese into a tortilla. I ate this as a makeshift breakfast every day for weeks while writing the Taste of Tucson cookbook. The fat from the tablespoon of chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories. I fry up a batch of chorizo in advance and store it in the fridge, where it becomes solid, until I scoop it out, and heat it up.
This family favorite sausage hash brown breakfast casserole is full of savory sausage, hash browns, cheese, and protein-packed eggs! It's sure to be your new go-to dish when serving breakfast or brunch! You’ll love just how easy this casserole is to throw together and how quickly it disappears!
French cheese toast...a yummy, easy to make snack for kids. INGREDIENTS:- bread slices - 2 egg - 1 cheese cube - 1 (i used amul) ...
This is a quick Microwave Ham, Mushroom & Swiss Coffee Cup Scrambled Eggs breakfast recipe. #BossEggs
How to make a Microwave Breakfast Hash. Have no time for breakfast? Then why not try this simple microwave combination of eggs, hash browns and cheese for a quick and ﬁlling option. Top with sliced tomatoes and fresh herbs for that extra taste! INGREDIENTS: Serves 1 ½ cup frozen, shredded hash brown
This breakfast croissant with pumpkin scrambled egg is so easy to make, delicious, and nourishing. Adding pumpkin puree give the scrambled eggs a little bit sweet, salty and creamy texture. Breakfast Croissant Ingredients 3 plain croissants watercress Pumpkin scrambled eggs 3 free-range eggs 1/4 cup plain pumpkin puree 1 tbsp cream cheese a pinch of nutmeg salt and freshly ground black pepper, to taste unsalted butter or olive oil Direction Preheat oven to 350 degrees. Brush one side of the croissant with unsalted butter. Arrange croissant in a single layer on a large rimmed baking sheet, bake for 3 to 5 minutes until croissant warm. Whisk together eggs, pumpkin puree, and cream cheese until smooth and well combined. Season with nutmeg, salt, and freshly ground black pepper. Heat a medium pan over medium-low heat and coat with olive oil. Add the mixture egg to the hot skillet. Using a wooden spoon, stir occasionally until they are cooked to your desired consistency. Place scrambled eggs on bottoms of each of the croissants, top with watercress and the other half of croissant.
Make this quick and easy Apple Cinnamon Breakfast Bowl with leftover rice for a quick and healthy breakfast that's gluten free and vegan!Gluten free, vegan; Free of: peanuts, soy, dairy, eggs
My tasty Leftover Ham Casserole with Broccoli and Cheese combines all of my favorite flavors in a creamy pasta with a crunchy breadcrumb topping! Tender pieces of ham are tossed with broccoli, pasta and an easy from scratch cheese sauce to make this perfect quick dinner!
Paleo, dairy freeJen: I made this breakfast this morning, it was quick and easy to make. The warm avocado and egg was delicious with the salsa, lime juice and greens, my 6-year-old son devoured his and was asking for more.
These super easy to make Hash Brown Egg Cups are one of my family's most popular picks for breakfast on busy mornings! All of your favorite breakfast flavors are packed into a muffin pan and baked to perfection! They're just the right size for a grab and go bite to eat, plus they're a snap to make!
This Sonoran version of tortilla soup features crushed tortilla chips and melted cheese anchored in a clear broth that is seasoned with garlic, green chiles and Mexican oregano. I use shredded roasted or rotisserie chicken so that it’s ready in about 30 minutes. If you can’t find RO-TEL in your neck of the woods, you can substitute it with 1 cup diced tomatoes and 1/4 cup canned diced green chiles.