I finally was able to make my own egg sandwiches using my new egg rings that I got at Williams Sonoma. I love that store and I could spend hours just looking in there. For my sandwiches, I used cheese, ham, and egg. You could use sausage, avocado, tomato, whatever you like. The cheese is usually melted on breakfast sandwiches, but that will be done in the microwave whenever you heat them up in the morning for breakfast. Wrap these sandwiches up in some parchment paper and freeze them. Let them thaw over night in the fridge and heat them up in the microwave for about a minute and thirty seconds. Very filling breakfast. Keeps me full for quite awhile.

Toast some English muffins in the oven at 400 degrees until the edges start to brown or look golden.

Start assembling the sandwiches. Start with the egg, and put whatever you want on top.

I only made 6 of these at a time. I should have bought another package of English muffins at the grocery store, so that I’d have enough for 2 weeks. Next time!

Ingredients

6 English Muffins
6 large eggs
6 slices of your favorite type of cheese
6 slices of deli ham

Directions: Preheat oven to 400 degrees. Place the English muffins on a sheet tray and bake them for 10 minutes or until the edges start to brown.

Meanwhile, while the English muffins are cooking cook the eggs inside some time of circular device. You can use jar lids. I used egg rings.

Let the eggs cool and cook the ham on each side until it turns brown.

Assemble the sandwiches eggs first, then cheese, then ham. Enjoy.

I attempted to take more pictures of the different steps to make the recipe and this is all I got.

I swear, I’ve been meaning to take more pictures like this, but I just keep on forgetting about it. I will try my best next time, I promise.

I did get this lovely picture of bacon though.

I’ve been on this egg kick lately. I’ll eat them wrapped up in a tortilla, on a piece of toast, on top of pizza, and also in cupcake form, like these little guys.

Aren’t they cute? I layered some hash browns in some cupcake pans like the picture above and baked them until they were golden brown. Make sure to fill them up pretty full because they end up being half that size. Once the hash browns have cooled, mix together about 8 egg yolks in a bowl, some cooked bacon, cooked sausage, scallions, salt, and pepper, and cheese. Whatever you want really. Then divide the egg mixture between the 12 cupcake holes and bake for an addition 10-15 minutes or until the eggs look like they were cooked through.

A couple weeks ago, I made a fantastic breakfast pizza. It had two different kinds of cheese on it, bacon, and over easy eggs for toppings. I was telling people at work about it, and I had accidentally told them that I baked the pizza for 500 minutes. That should have been 500 degrees, not minutes. We all got a good laugh out of that and people are still making fun of me for that. I’ll probably never hear the end of it.

Ben told me to try making one with scrambled eggs and sausage this time (and bacon of course). My favorite pizza dough recipe is from Alton Brown. I just browned up some sausage, cooked some eggs, and then some bacon. Layered everything on top of the pizza with no sauce and it was amazing. Almost like the breakfast pizza that Pizza Corner makes here. I still do however, like the one where you just crack the eggs on top of the pizza cause I like it how the yolk just oozes over the pizza. You bake it at 500 degrees for only 10 minutes and its done! I’ve got to try using a pizza stone sometime here. People keep on telling me about those.

It’s been a long time since I’ve made individual pieces of sliced french toast. That’s when you dip a slice of bread into the custard mixture and cook it on a griddle. I like this method of making french toast so much better. And it’s easier. Cut up some bread, throw the bread into a casserole dish, and add the egg mixture. Let it soak for a couple of hours and pop it in the oven. So easy! Well, I guess both methods are really easy but this is my favorite way.

I’d like to call this recipe Give it a Couple Hours French Toast. I’m not one to make a huge breakfast for  the morning. Usually, I’ll have a yogurt, piece of fruit, or an egg sandwich. When I make casseroles like this it’s usually for dinner.  I really liked this french toast recipe because it had cream cheese and blueberries in it. I thought it would taste a lot like blueberry cheese cake and it did. It was good.  I wish I would have made the blueberry syrup that went a long with it. I just used regular maple syrup. Served some strips of bacon a long the side of it.

Did any of you see the moon last night? It was pretty amazing so I took a photo of it.

Blueberry French Toast Recipe from Cooking Classy

Blueberry French Toast

Print recipe

Ingredients

• 1 loaf french bread
• 12 ounces cream cheese (1/3 less fat)
• 1/4 cup powdered sugar
• 1 1/2 teaspoons vanilla
• 2 cups blueberries
• 10 large eggs
• 2 cups milk
• 5 tablespoons sugar

Directions

Step 1

Cut 1/2-inch off both ends of bread and discard (or eat). Cut loaf into 1-inch slices then cut each slice into 1-inch cubes (I cut the loaf in half first then kept the cubes from each half separate so it would be easier to determine half). Spread half of the bread cubes into an even layer in a buttered 13 by 9-inch baking dish, set aside remaining bread cubes.

Step 2

In a small bowl, using an electric hand mixer, blend together Nuefchatel cheese, powdered sugar and 1/2 tsp vanilla. In a separate bowl stir together lemon zest and 1 Tbsp sugar. Using a rubber spatula and a clean fingertip, spread Nuefchatel cheese mixture over bread cube layer in baking dish. Sprinkle blueberries over Nuefchatel cheese layer then sprinkle lemon zest mixture evenly over blueberry layer. Spread remaining bread cubes into an even layer over top of blueberries.

Step 3

In a blender, blend together eggs, milk, remaining 1/4 cup sugar and remaining 1 tsp vanilla on low speed until well blended, about 10 seconds. Slowly pour mixture evenly over top of bread cubes in baking dish. Cover with plastic wrap and refrigerate 8 hours or overnight.

Step 4

The following morning, remove baking dish from refrigerator and allow to rest at room temperature for 30 minutes. Preheat oven to 350 degrees during the last 10 minutes of resting.

Step 5

Remove plastic wrap. Cover baking dish with aluminium foil and bake in preheated oven 30 minutes, then remove foil and continue to bake 25 - 35 minutes, until golden brown (if it is becoming too golden brown but isn't cooked through then you can cover with foil again during the last few minutes of baking). Allow to rest 5 minutes, then cut into servings and serve warm topped with blueberry syrup and sweetened whipped cream if desired.

I saw the Pioneer Woman’s Christmas special on Foodnetwork and really wanted to make cinnamon rolls for everyone to bring as gifts. I also wanted to buy a prime rib but that cut of meat is so expensive.  I really liked these cinnamon rolls and they were very easy to make. If you have a station set up to make them you can get them pumped out in no time.  I made the dough and rolled out the rolls the night before, and let them sit in the fridge overnight. The recipe says they can sit un-cooked in the fridge for up to 3 days which is really nice. The dough was really easy to work with too.

I went to Wal-mart and got some baking vessels to put them in and they came with red or green covers to make them look festive. I hope everyone has a Merry Christmas and want to thank everyone that either liked my facebook page or commented on a post this year.

This dough was huge. Each one can make up to 25 cinnamon rolls. I stuck 7 in a pan.

Ingredients from Pioneer Women

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
_____

MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee (I used 1/4 cup of water instead)

Preparation Instructions

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.

I made some really good waffles tonight, and I bet you’re jealous.

I think the reason why they’re so good is, because the recipe called for a stick of butter. Well…  actually…..it  called for a stick and half of butter. I lightened up the recipe, a little bit,  by only using a stick. That’s not really lightened up, but it hey, it works.  The recipe was actually a recipe for dessert waffles with brown butter maple syrup glaze, but we ran out of pure maple syrup. There’s plenty of left over freezer jam, so the jam went on top of these delicious waffles.

I also think I figured out my lighting situation. I’m using daylight bulbs now since the day light is becoming limited. I’ve been reading up and surfing a lot of food photography blogs and all of them said that you need to diffuse the light with a piece of cloth or tissue paper. I haven’t been doing that at all and these pictures on this post were tested with that method. Think they turned out pretty good. Hopefully.

Ingredients adapted from Martha Stewart

1 3/4 cup of flour
1/3 cup of sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups of butter milk
1 stick of butter

Directions

1. Combine flour, sugar, baking powder, and salt in a bowl.

2. In another bowl combine eggs, butter milk, and butter.

3. Mix the wet ingredients with the dry ingredients.

4. Follow your waffle maker instructions for cooking waffles.