Pamela Kazmierczak - 50 Easy Breakfast Recipes - Including Egg Recipes, Omelette Recipes, Pancake Recipes, Waffle Recipes and More

30Easy Breakfast Recipes Including Egg Recipes, Omelette Recipes, PancakeRecipes, Waffle Recipes and More BreakfastIdeas The Breakfast Recipes Cookbook Collection ByPamela Kazmierczak
Copyright Information: All rights reserved. No part of this book may beused, reproduced or transmitted in any form or by any means without the expresswritten permission of the author. Copyright December 2012 by Pamela Kazmierczak

Welcome to the third volume of the Breakfast Ideas The Breakfast Cookbook Collection! They say breakfast is the most important meal of theday, but all too often people real for cereals, breakfast bars and snacks, whenthey reach for anything at all, instead of eating a homemade breakfast. This book will help you avoid that processed foodand allow you to make delicious egg dishes, omelettes, pancakes, waffles,crepes and more! There are 30 recipes in this book with a widevariety of choices for the different tastes you and or your loved ones have. I hope you enjoy the recipes you find within thisbook! Thisis a favorite omelet. Ingredients: 2tbsp sweet butter 6large eggs 1/4cup chopped green pepper 1/3cup chopped scallions (use an onion if scallions not available) 3/4cup milk 3/4cup chopped ham Saltand pepper to taste Directions: Meltthe butter in a skillet. Ingredients: 2tbsp sweet butter 6large eggs 1/4cup chopped green pepper 1/3cup chopped scallions (use an onion if scallions not available) 3/4cup milk 3/4cup chopped ham Saltand pepper to taste Directions: Meltthe butter in a skillet.

Whisktogether the eggs with all of the other ingredients. Pouregg mix into skillet. Cookone side, flip, and cook the other. Dontovercook the omelet.

A delicious way to get a veggie in at breakfast time. Ingredients: 1pound asparagus 1cup shredded Swiss cheese 8large eggs 5tbsp milk 4tsp butter Saltand pepper to taste Directions: Cookasparagus until they are tender.

Whiskthe eggs with salt, pepper, and milk. Foreach omelet, butter a skillet and add half a cup of egg mix. Dontscramble, just lift the edges occasionally and move the mixture around in theskillet. Add cup of cheese and 4 asparagus spears to one side of the omelet. Flipthe other half of the omelet over the asparagus.

Thisomelet is deliciously healthy a great way to sneak some veggies to the kids. Ingredients: 2tbsp virgin oliveoil 1chopped onion 6oz. chopped zucchini 1chopped green p epper Saltand pepper to taste 2chopped tomatoes large eggs 1/2 cup whole milk tsp sweet butter Directions: Heatthe oil in a skillet. chopped zucchini 1chopped green p epper Saltand pepper to taste 2chopped tomatoes large eggs 1/2 cup whole milk tsp sweet butter Directions: Heatthe oil in a skillet.

Add thevegetables, salt and pepper and cook until done. Addthe tomatoes. Beatthe eggs, and milk in a bowl. Usinganother skillet, add the butter and pour in the eggs. Cookuntil eggs are still soft but set.

Breakfastdoesnt any more special then this. Ingredients: 1/2cup butter 2large egg yolks 1tsp lemon juice 1/4cup hot water Saltand pepper to taste 12ham slices cut very thin 6large eggs 6toasted and buttered English muffins Directions: Usea double boiler for the Hollandaise sauce. Ingredients: 1/2cup butter 2large egg yolks 1tsp lemon juice 1/4cup hot water Saltand pepper to taste 12ham slices cut very thin 6large eggs 6toasted and buttered English muffins Directions: Usea double boiler for the Hollandaise sauce.

Mix the egg yolks and lemon juice on the top. Add 3 tablespoons of butter. Mix vigorously. Placethe water in the bottom and bring to boil. Addthe rest of the butter and continue beating. Beat until sauce thickens.

Removethe double boiler from stove. Add saltand pepper to the sauce. Spreadout the ham on a baking dish and bake for 8 minutes, until the edges brown. Pourwater into a pan and bring to boil. Crack the eggs and carefully slide them into the water. Lowerthe heat and cook eggs for about 3 to 4 minutes.

Placethe muffins on individual plates. Place2 ham slices and an egg on each half. Drizzle with the sauce.

Thisis as elegant as the Eggs Benedict, but you can feel self-righteous and smugcause your using spinach. Ingredients: 4tbsp butter 4tbsp flour Saltand pepper to taste 1/2cup whole milk 10oz. chopped frozen spinach 12large eggs 1/4cup parmesan cheese Directions: Preheatthe oven to 350 degrees.

Usea skillet to melt the butter. Mix in theflour, salt and pepper and blend with a wooden spoon or whisk. Lowerthe heat and mix in the milk. Stircontinuously as the mixture gets thick. Lightlybutter a muffin pan. Add 2 teaspoons ofwater to each muffin cup.

Crackthe eggs and slide one into each cup. Bakethe eggs for 15 minutes. Whileeggs are baking, heat the spinach in a microwave and drain the liquid. Buttera 9 x 13 baking dish. Transfer thespinach to the baking dish. Divide theeggs over the spinach.

Spread the sauceand the parmesan cheese over the eggs. Bakeeggs for 5 minutes or until the cheese is bubbly and just turning brown.

Thisis a breakfast indulgence. You cansubstitute ham for the bacon, if you want to. Ingredients: 5chopped bacon slices 3tbsp chopped onions 3small potatoes, cooked and cubed 6large eggs Saltand pepper to taste 1/3cup shredded Cheddar cheese Directions: Frythe bacon in a skillet and drain. Usethe drippings in the skillet to cook the onion and potatoes for approximately 5minutes.

Whiskthe eggs in a bowl and add to the skillet. Stir until eggs are cooked. Seasonwith salt and pepper. Topthe eggs with the bacon pieces and the cheese. Let the cheese melt. Ingredients: 6hard boiled eggs, finely chopped 2tbsp chopped parsley 3tbsp sweet butter 1/2cup chopped onions 3tbsp white flour 1/2cup whole milk 1/3cup shredded Cheddar cheese Saltand pepper to taste 11/2 cups bread crumbs 2large eggs Directions: Mixthe chopped boiled eggs with the parsley. Ingredients: 6hard boiled eggs, finely chopped 2tbsp chopped parsley 3tbsp sweet butter 1/2cup chopped onions 3tbsp white flour 1/2cup whole milk 1/3cup shredded Cheddar cheese Saltand pepper to taste 11/2 cups bread crumbs 2large eggs Directions: Mixthe chopped boiled eggs with the parsley.

Usea skillet to heat the butter and saut the onions until they are softened. Addthe flour and milk to the skillet. Keepstirring until the mixture thickens. Mixin the Cheddar cheese and salt and pepper. Add the chopped boiled eggs. Refrigeratefor 3 hours.

Useyour hands to form eggs in cylindrical patties. Roll patties in the bread crumbs to coat. Heatvegetable oil in a skillet and cook patties until they turn brown, around 2minutes.

Try thesewhen youre in the mood for something a little different. Ingredients: 3 large eggs 1/4 cup black beans - canned 1 oz. shredded cheddar cheese 2 tbsp tangy salsa Directions: Beat the eggs.

Add the beans and cheese. Scramble the eggs until done. Top the eggs with the salsa.

This is another treat from France. They really know their food. Ingredients: 8 slices sourdough bread 1/2 cup butter at roomtemperature 4 slices of cooked ham 4 slices of Gruyere cheese 4 large eggs Directions: Usehalf of the butter to spread on each slice of bread.

Pile a slice of ham and cheese on top of the bread and createsandwiches using the remaining bread slices. Fry the sandwiches in a skillet. The cheese should be melted and the bread should be browned. Prepare theeggs: Placeenough water in a pan to cover the eggs and add a tsp of olive oil. Boilthe water, then lower the temperature to a simmer. Crackthe eggs and slide carefully into the water.

Next page