Tags: Breakfast sandwich, Canadian Bacon, cook, English muffin, Home, McDonald, Sandwich, Sandwiches
Well I received my newest kitchen gadget yesterday afternoon and tried it out today. Out of 5 stars I give this one a perfect 5 star rating! Makes a perfect breakfast sandwich, McDonalds you’ve been served! Love this thing, easy to use, makes perfect breakfast sandwiches, and easy to clean up. No more skillets and no Olive Oil or Canola Oils needed, just a little Pam Spray is all that’s needed.
My first attempt at a sandwich went perfect. I used a Healthy Choice Whole Grain English Muffin, 1 Medium Size Egg, 1 Slice of Canadian Bacon (Ham), and a spray of Pam Cooking Spray. Took a few minutes to warm up and then 5 minutes to heat the sandwich and done! Hot breakfast sandwich and it was only 190 calories and 13 net carbs! I’ll be getting alot of use out this purchase!
Hamilton Beach Breakfast Sandwich Maker
Forget the fast food drive-through. With the Hamilton Beach Breakfast Sandwich Maker, you can enjoy a hot, homemade breakfast sandwich in under 5 minutes. Simply place the ingredients inside, build the base of your sandwich in the bottom layer, place the egg on the cooking plate and close the lid. Slide the cooking plate out and your sandwich assembles itself. Open the lid and your hot breakfast sandwich is ready to eat. The included recipe book provides a variety of breakfast sandwich options, from the traditional egg, ham and cheese to the unique cheddar, apple, bacon and egg croissant sandwich.
*Ready in 5 minutes, cook delicious breakfast sandwiches in the comfort of your own home
*Use your own fresh ingredients, including eggs, cheese and much more
*Make sandwiches with English muffins, biscuits, small bagels and more
*All removable parts are dishwasher safe; surfaces are covered with durable, nonstick coating
*Quick and easy recipes included
Tags: Breakfast, I Can't Believe It's Not Butter!, Olive oil, Sea salt, sirloin steak, Steak, Toast, Wild Idea Buffalo
Another morning in the 20′s here so I wanted to fix a hearty Breakfast to warm it up! I had a Wild Idea Buffalo 6 oz. Buffalo Sirloin Steak, a 1 Egg Scrambled Egg, and 2 slices of toasted Klosterman Wheat Bread.
I seasoned the Buffalo Sirloin with Sea Salt and Ground Black Pepper. I then pan fried it in Extra Virgin Olive Oil, fried it about 3 1/2 minutes per side. Nice char outside and moist and pink in the middle. These are the most tender and delicious Buffalo Steaks there are! I could eat these for any meal. I also made a 1 Egg Scrambled Egg that I topped with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar. To finish everything I toasted a couple of slices of Klosterman Wheat Bread topping with I Can’t Believe It’s Not Butter. With the morning papers and a hot cup of Bigelow Decaf Green Tea I was ready for that cold and blustery Saturday!
Tags: Bean Buffalo Chili, Breakfast, Cheese, Chili powder, cook, Eggs, Home, Klosterman Wheat Bread, Tomato paste, Wild Idea Buffalo
A 3 Bean Buffalo Chili and Cheese Omelette to start the day! Especially when it was 30 degrees out this morning with a cool breeze, Brrrrr! I used 2 medium size Eggs, the 3 Bean Buffalo Chili that was leftover from the night before, and a little bit of fresh grated Monterey Jack Cheese. I also had a couple of slices of buttered Klosterman Wheat Bread Toast along with a hot cup of Decaf Bigelow Green Tea. Nice start this morning!
Tags: Bread, Breakfast, Calorie Mini Bag of jolly Time Pop Corn, cook, Dinner, Hash Brown, Health, Kroger, Potato, Sausage
Today’s Menu: Breakfast
If there was any doubts about Fall being here, there aren’t now! It was about 36 degrees this morning when I fetched the morning paper. The high was supposed to be in the 50′s but I don’t even think we hit 50, plus a really cold breeze. I’m always comparing local grocery prices and always amazed at people who buy Kroger only items! Yesterday at Meijer was a perfect example. While there I picked up some fresh slice Kahn’s Deluxe Bologna from their Deli. I paid $4.19 per pound for it. When I got home and started putting items away I noticed my Mom had purchased some from Kroger. The price difference was amazing, $4.99 at Kroger and $4.19 from Meijer! Same product but huge price difference. Be aware of what you’re paying for per item and where from! For dinner tonight Mom and Dad wanted a Pizza so I ordered them one from Dominos, I wanted something with a little fewer calories and carbs tonight so I prepared Breakfast for Dinner!
I prepared an Egg Sunnyside Up, seasoned with Sea Salt and Ground Black Pepper and pan fried in Canola Oil. I then prepared a couple of Jennie – O Turkey Breakfast Sausage Links. Just as delicious as Pork Sausage but healthier. While the Sausage Links were cooking in another skillet I prepared some Hashbrowns that I topped with a bit of fresh shredded Monterey Jack Cheese. I used Simply Potatoes Hash Browns, the only brand other than Bob Evans that I use for Hash Browns. I like Simply Potatoes Hashbrowns over Bob Evans because they have fewer calories and seem to fry up better. The last item for my Breakfast Dinner was what else but Toast! I toasted up a couple of slices of the new Bread I’ve been using, Klosterman Wheat Bread. Since I’ve started using Pita Bread so often my full loaf of Bread had been going stale on me before using it all (Healthy Life Whole Grain). I started using Klosterman because you can purchase it in 1/2 loaves! Plus it’s a better tasting and fresher Bread than Healthy Life, the calories and net carbs are similar. So I toasted 2 slices and buttered them with I Can’t Believe It’s Not Butter. I also had a cold glass of 2% White Milk. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Jennie – O Lean Turkey Breakfast Sausage Links
A delicious way to start the day with no-gluten links that have 65 percent less fat than pork sausage.
65% less fat than regular pork sausage
Spray skillet with nonstick cooking spray.
Preheat skillet over medium-high heat.
Place links in hot skillet.
Turn occasionally and cook approximately 15 to 17 minutes.
Always cook to well-done, 165º F. as measured by a meat thermometer in the middle and ends of links.
Serving Size 56 g Total Carbohydrates 0 g
Calories 90 Dietary Fiber 0 g
Calories From Fat 45 Sugars 0 g
Total Fat 5.0 g Protein 10 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 45 mg Iron 4%
Sodium 370 mg Calcium 2%
- See more at: http://www.jennieo.com/products/127-Lean-Turkey-Breakfast-Sausage-Links#sthash.gcMRjdi1.dpuf
Simply Potatoes Shredded Hash Browns
Simply Potatoes Shredded Hash Browns fry up perfectly to a crisp, golden brown because they’re made from quality potatoes. They’re always fresh, never frozen so you’ll never have to worry about freezer burn. Fresh, delicious potatoes mean you never have to sacrifice great homemade taste.
Serving Size 1/2 cup (81 g)
Per Serving % Daily Value*
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Carbohydrates 16.0g 5%
Dietary Fiber 2.0g 8%
Tags: Bigelow Green Tea, Breakfast, Healthy Life Whole Grain Bread, I Can't Believe It's Not Butter!, Jennie O Turkey Bacon, National Weather Service, Shower, Toast
A cloudy and rainy morning outside but it was Sunnyside Up with Turkey Bacon and Toast on the inside. It was gloomy and a slow drizzle of rain early this morning so what better way to brighten it up than a hot and delicious Breakfast! I got the flat top griddle out which I love using. It cooks everything evenly and no oil needed, just a light coat of Pam With Olive Oil. I fried up an 1 Egg Sunnyside Up, 3 slices of Jennie – O Lean Turkey Bacon (30 calories and 0 carbs per slice), and 2 slices of Healthy Life Whole Grain Bread buttered with I Can’t Believe It’s Not Butter. Throw in the Morning Papers and fresh cup of Bigelow Decaf Green Tea and washes away that gloomy day outside. The Sun is breaking out as I’m writing this!
Tags: Breakfast, Canada, French toast, Home, Monica Reinagel, Omelette, Red River Cereal, United States
Breakfast is the first meal taken after rising from a night’s sleep, most often eaten in the early morning before undertaking the day’s work. Among English speakers, “breakfast” can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods (such as eggs, oatmeal and sausage) served at any time of day. The word literally refers to breaking the fasting period of the prior night.
Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit and/or vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee, milk or fruit juice. Coffee, milk, tea, juice, breakfast cereals, pancakes, sausages, French toast, bacon, sweet breads, fresh fruit, vegetables, eggs, mushrooms, baked beans, muffins, crumpets and toast with butter or margarine and/or jam or marmalade are common examples of breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally.
Nutritional experts have referred to breakfast as the most important meal of the day, citing studies that find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, weight, and cardiac health. The nutritionist Monica Reinagel has argued the metabolic benefits have been exaggerated, noting the improvement in cognition has been found among children, but is much less significant among adults. Reinagel also explains that the link between skipping breakfast and increased weight is likely behavioral—compensating with snacks and/or eating more later—and therefore not inevitable.
Breakfast will often consist of either a cereal-based dish or an egg-based dish. Coffee is the most common breakfast beverage amongst adults, but is not popular with children. Tea is also widely consumed in Canada during breakfast. Orange juice and, to a lesser extent, pineapple or apple juice, are consumed by people of all ages. In the United States, 65% of coffee is drunk during breakfast hours.
The way in which breakfast eggs are prepared ranges from the simple, such as scrambled or fried, to the slightly more complex, such as eggs benedict. Breakfast omelettes are also very popular, especially the Western or Denver omelette, which contains ham, peppers, and onions. Steak is a popular accompaniment to eggs outside of the northeast, where it is relatively rare. Bacon, hash browns, toast, and sausage links are all very commonly served alongside eggs.
Grain-based dishes include waffles, pancakes, French toast, crepes in Canada, and cereal with milk. Porridge, such as Red River Cereal is quite popular in Canada, and may be consumed with maple syrup, nuts, dried fruit, or brown sugar.
In both Canada and the United States, the traditional full breakfast is popular, though is more commonly eaten on weekends and holidays. During the week, a smaller breakfast is commonly eaten, often immediately before or while commuting to work or school.
In Canada, and somewhat less commonly the United States, maple syrup may be served with most breakfast dishes including oatmeal, French toast, waffles, pancakes, and even ham.
In the Southeastern United States, grits are popularly eaten at breakfast.
Foods typically considered to be breakfast foods are often available all day at diners, leading to them being consumed at novel times, which is likely responsible for the term “breakfast for dinner” or “brinner.”
Tags: cook, Garlic, Healthy Life Whole Grain Bread, Herb Hashbrowns, Home, Jennie, Jennie-O, Turkey
When I went out to get the morning papers it was 38 degrees! Our first morning in the 30′s in quite some time, and you know what it felt good! It may have been 38 outside but I started the day off with healthy and hot Breakfast inside. I had some Simply Potatoes Garlic and Herb Hashbrowns, Jennie – O Lean Ground Turkey Breakfast Sausage (made into patties), 2 slices of Healthy Life Whole Grain Bread (toasted and spread with I Can’t Believe It’s Not Butter), a cup of Bigelow Decaf Green Tea, and the morning papers. Very good day so far!
Tags: Bain-marie, cook, Cyttaria espinosae, Egg, Egg bhurji, Home, Parmigiano-Reggiano, Philippines, Scrambled Egg, Turkey
Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs).
Eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, create small and soft curds of egg.
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of undercooking or adding under cooked high-moisture vegetables.
In another “Escoffier” method a double boiler or au Bain Marie is used as the heating source, which does not need adjustment as the direct heating method would. The eggs are directly placed in the cooker and whisked during the heating and not before. Cooking by this method prevents the eggs from browning while being cooked and gives creamy scrambled eggs. This method was used in the “old classical kitchen” and guarantees the eggs are always cooked perfectly, but it is somewhat more time-consuming than the regular method, taking up to 40 minutes to ensure perfect quality.
Scrambled eggs may also be made in a stove by placing the ingredients in a metal bowl and alternately cooking and stirring until the desired consistency is achieved, with the whites, and yellow scrambled together.
It is also possible to make scrambled eggs in a microwave oven, by cooking the eggs for short bursts, stopping regularly to stir. This allows rapid preparation, but care is required to avoid overcooking and the resulting texture may be inferior to a more traditional preparation method.
Scrambled eggs can be made easily sous vide, which gives a much smoother texture more similar to custard and requires only occasionally mixing during cooking.
Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).
Classical haute cuisine preparation calls for serving scrambled eggs in a deep silver dish. They can also be presented in small croustades made from hollowed-out brioche or tartlets. When eaten for breakfast, scrambled eggs often accompany toast, bacon, smoked salmon, hash browns, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce.
Variations of scrambled egg dishes
* scrambled eggs à l’arlésienne – with zucchini (courgette) pulp and a concentrated garlic-flavored tomato fondue served in hollowed-out courgettes and sprinkled with Parmesan cheese.
* scrambled eggs à l’américaine – with pan-fried smoked bacon, garnished with slices of broiled bacon and small grilled tomato halves.
* egg bhurji – Indian variant of scrambled eggs. Additions include onions, green chili, chopped ginger, turmeric powder and chopped tomatoes. Sprinkled with chopped green coriander and eaten with roti. Another variant of egg bhurji is the Parsi akuri.
* Soy scrambled eggs – mixed with soy sauce and often eaten with congee.
* scrambled eggs with sucuk or pastırma; sucuklu yumurta and pastırmalı yumurta respectively – Scrambled eggs are mixed with Turkish beef sausages, or dried cured beef. It is cooked in a sahan with butter or olive oil. Some tomato can be added. In Turkey and Egypt it is eaten regularly for breakfast.
* scrambled eggs with digüeñes – a variation from Chilean cuisine in which the eggs are fried together with the native fungus Cyttaria espinosae.
* migas – a Tex-Mex dish (not to be confused with the Iberian dish of the same name) consisting of scrambled eggs augmented with strips of corn tortilla, to which vegetables and meat may be added.
* Stir-fried tomato and scrambled eggs – a very common main course in China. It is quickly and easily prepared, and so is a favourite among teens and university students. This is also eaten in the Philippines.
* Onions and scrambled eggs – another variant of scrambled eggs eaten in the Philippines. The onions are either fried first then the egg mixture is poured over them to cook, or the onions are mixed with the egg mixture and then poured over the pan.
Tags: Breakfast sausage, Crushed red pepper, Egg, Garlic Powder, Meat, Onion Powder, Sausage, Wild Idea Buffalo
Had Buffalo Breakfast Sausage For the first time for Breakfast this morning, and loved it as i do all Buffalo cuts of meat. I ordered it from Wild Idea Buffalo along with 3 Buffalo Steaks. It fried up perfect and was seasoned just right! With a hint of Sage and Maple along with Organic Spices:[Allspice, Brown Cane Sugar, Crushed Red Pepper, Garlic Powder, Onion Powder, Sage] Salt, Water. With all that it had to be good! Along with the Sausage I had one Egg, Sunnyside Up, and Aunt Millie’s Whole Grain Bread that was toasted and spread with I Can’t Believe It’s Not Butter. I also had a fresh brewed Bigelow Decaf Green Tea. Good way to start the day!
Wild Idea Buffalo Breakfast Sausage
Our prairie bison mixed with hints of sage and maple makes this a healthy breakfast meat alternative. Serve it up with sunny-side eggs and pancakes or use in stuffing and sauces. One pound package of ground breakfast sausage, not in links. 1 lb. package.
Ingredients: Buffalo, Organic Spices:[Allspice, Brown Cane Sugar, Crushed Red Pepper, Garlic Powder, Onion Powder, Sage] Salt, Water
Tags: Bake, Breakfast sausage, Casserole, cook, Home, Jill O'Brien, Sausage, Sautéing
A great way to wake up and start your day off with a Buffalo Sausage & Egg Casserole! Find this and other great recipes from http://wildideabuffalo.com/ While there check out their selections of Buffalo Cuts and Products.
Buffalo Sausage & Egg Casserole
By: Jill O’Brien
(Recipe from my friend Val)
1 lb. Buffalo Sausage (Italian Buffalo or Breakfast Sausage)
½ cup chopped shallots
2 garlic cloves minced
½ cup sundried tomatoes, chopped
4 Tb. fresh parsley, chopped
8eggs (best farm fresh or organic)
1 cup half & half
1 cup heavy cream
2 cups mozzarella cheese, grated
½ tp. Salt
1 tp. Pepper
* Preheat oven to 375*. Butter a 13x9x2 casserole dish.
* Over medium high heat in heavy sauté pan, crumble sausage and cook until lightly browned.
* Add shallots, garlic, tomatoes and 2 Tb. parsley and sauté for 3 minutes.
* Spread Buffalo Sausage mixture in bottom of prepared casserole dish .
* Whisk eggs. Add half & half, cream, 1 cup of cheese, salt and pepper. Mix until well incorporated.
* Pour over Buffalo Sausage mixture, and cover with remaining cheese and sprinkle with remaining parsley.
* Bake for 30 minutes. Remove and let rest for 5 minutes before serving.