Smith - Cast Iron Morning: The 50 Best Cast Iron Breakfast Recipes That Anyone Can Make

Starting off your day with a healthy, nutrition packed breakfast is one of the best gifts that you can give to yourself and your family. Unfortunately, with the fast paced lives that we lead many of us end up opting for quick fixes like grabbing a quick coffee and bagel or opting for just a glass of juice. According to latest research this type of routine is not only unhealthy but also keeps you lethargic throughout the day. To start with, we have to remember that body needs energy to function. The sugar and carbohydrates consumed by us are broken down and the energy generated is sent to the different organs for them to function normally. Let us assume that we consume less amounts.

In such a case, the body will get significantly lower raw material to digest. This means that the amount of energy generated is much lower than what it needs. This ebook is packed with 50 delicious and quick to prepare cast iron skillet breakfasts for you and your entire family. Compared to other fad options available in the market, using cast iron skillets for your breakfasts not only gives you a cost effective means of cooking but at the same time the food tends to taste much better and delicious as compared to your regular skillets, saucepans and or other cook wares. As you can see by gazing through this recipe book, there are many options that are sure to interest you and your whole family. peaches (sliced; thawed) 1/3 cup butter (melted) 1 cup blueberries (thawed) 4 eggs (beaten) 3 tbsp marmalade (orange) 1 cup milk 1 tbsp lemon (juiced) 1 cup all-purpose flour 3 tbsp butter tsp salt Directions:

1. Grease a 12 inch cast iron skillet and place it in the oven for approximately 5 to 7 minutes at 425 degrees F.
2. In a large mixing bowl, whisk together the eggs with flour, salt, butter and milk to form a thick creamy batter.
3. Now pour the batter into the hot skillet and bake for approximately 25 minutes.
4. In a saucepan, pour the 3 tablespoons of butter. peaches (sliced; thawed) 1/3 cup butter (melted) 1 cup blueberries (thawed) 4 eggs (beaten) 3 tbsp marmalade (orange) 1 cup milk 1 tbsp lemon (juiced) 1 cup all-purpose flour 3 tbsp butter tsp salt Directions:
   1. Grease a 12 inch cast iron skillet and place it in the oven for approximately 5 to 7 minutes at 425 degrees F.
   2. In a large mixing bowl, whisk together the eggs with flour, salt, butter and milk to form a thick creamy batter.
   3. Now pour the batter into the hot skillet and bake for approximately 25 minutes.
   4. In a saucepan, pour the 3 tablespoons of butter.

      Now add the marmalade, sliced peaches and lemon juice to it.

   5. Cook over medium heat for approximately three to four minutes and the spread the mixture over the baked pancake.
   6. Top it off with blue berries and serve!
   Nutritional Information: Calories: 631, Fats: 37.2 grams, Carbohydrates: 45.5 grams, Protein: 27.7 grams
   Eggs n Veggies

   Serves 6 Cooking Time: 30 minutes Ingredients: 6 eggs (large) 24 oz baking potatoes (peeled and shredded) 1 red bell pepper (diced) 1 onion (diced) 1 tbsp butter 1 garlic clove (pressed) 2 tbsp canola oil tsp salt tsp pepper Directions:

   1. Preheat your oven to 350 degrees F.
   2. In a bowl, place the shredded potatoes. Fill it up with water; cover and allow it to stand for 10 minutes.
   3. Heat the butter and oil in a large skillet over medium heat. Add the vegetables to it (except for the potatoes) and saut until the veggies turn tender.
   4. Now add in the garlic followed by shredded potatoes and salt.
   5. Allow it to cook for approximately 10 to 12 minutes or until the potatoes turn golden.
   6. Remove from heat and spread the mixture into six equal parts.
   7. Add one egg to each part of the potato mixture along with pepper and a quarter teaspoon of salt.
   8. Bake the eggs for approximately 15 minutes or until the eggs are set.
   9. Serve!

   Nutritional Information: Calories: 220, Fats: 11.2 grams, Carbohydrates: 23.4 grams, Protein: 8.3 grams

   Fruity Cinnamon Rolls

   Serves 12 Cooking Time: 50 minutes Ingredients: 27 oz biscuits (packaged; frozen) cup brown sugar 1 cup sugar (powdered) cup butter (softened) 6 oz apricots (dried) 1 tbsp all purpose flour 1 tsp ground cinnamon 3 tbsp almond milk cup pecans (toasted and chopped) tsp vanilla extract Directions:

   1. Sprinkle the flour on a flat tray and arrange the biscuits on it; approximately 4 biscuits in a row. Set aside for 30 minutes.
   2. In a saucepan, toss the dried apricots with water and allow it boil. Cover and set aside for 7 to 10 minutes. Then drain off all the water.
   3. Now, sprinkle the thawed biscuits with a little bit more flour and press the edges of the biscuit together so that they form rectangular shaped dough.
   4. In a mixing bowl, stir the brown sugar together with cinnamon
   5. Now spread the butter on top of the dough followed by the cinnamon mixture.

      Sprinkle the chopped apricots and pecans on top.

   6. Now start rolling up the dough, starting at one long end and cut into approximately 12 slices.
   7. Grease a large cast iron skillet and place these rolls inside.
   8. Bake the rolls for approximately 40 minutes at 375 degrees F or until they turn golden.
   9. In another mixing bowl, combine the powdered sugar with milk and vanilla to form a creamy mixture and pour it over the rolls.
   10. Serve!

   Nutritional Information: Calories: 391, Fats: 16.2 grams, Carbohydrates: 59.1 grams, Protein: 4.5 grams

   Creamy Chocolate Rolls

   Serves 12 Cooking Time: 50 minutes Ingredients: 27 oz biscuits (packaged; frozen) cup brown sugar 1 cup sugar (powdered) 8 oz cream cheese (softened) 6 oz cherries (dried) 1 tbsp all purpose flour 1 tsp ground cinnamon 3 tbsp almond milk tsp vanilla extract 1 cup chocolate morsels (semi sweet) Directions:

   1. Sprinkle the flour on a flat tray and arrange the biscuits on it; approximately 4 biscuits in a row. Set aside for 30 minutes.
   2. In a saucepan, toss the dried cherries with water and allow it boil. Cover and set aside for 7 to 10 minutes. Then drain off all the water.
   3. Now, sprinkle the thawed biscuits with a little bit more flour and press the edges of the biscuit together so that they form rectangular shaped dough.
   4. In a mixing bowl, stir the brown sugar together with cinnamon
   5. Now spread the cream cheese on top of the dough followed by the cinnamon mixture. Sprinkle the chopped cherries and chocolate morsels on top.
   6. Now start rolling up the dough, starting at one long end and cut into approximately 12 slices.