#specialbreakfast

[thebritishnobility]

A tasty change from the usual Eggs Benedict is this Eggs Benedict Casserole. It's great for brunch or a special breakfast because it's easy to make in a casserole and has all the flavors of the traditional dish.

Ingredients: 6 large eggs. 6 English muffins, split and toasted. 1 pound Canadian bacon, diced. 2 cups milk. 1/2 cup heavy cream. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 cup unsalted butter, melted. 1 tablespoon white vinegar. 1 tablespoon fresh chives, chopped. 1 tablespoon fresh parsley, chopped. 1 tablespoon hollandaise sauce store-bought or homemade.

Instructions: Preheat your oven to 375F 190C and grease a 9x13-inch baking dish. In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and paprika. Arrange the toasted English muffin halves in the greased baking dish, followed by the diced Canadian bacon. Pour the egg mixture evenly over the muffins and bacon, making sure everything is coated. Drizzle the melted butter over the top of the casserole. Cover the baking dish with aluminum foil and bake for 25-30 minutes or until the eggs are set. While the casserole is baking, prepare the hollandaise sauce according to package instructions or your favorite homemade recipe. Once the casserole is done, remove it from the oven and let it cool slightly. Drizzle the hollandaise sauce over the casserole, sprinkle with fresh chives and parsley. Serve hot, and enjoy your delicious Eggs Benedict Casserole!

Prep Time: 15 minutes

Cook Time: 30 minutes

slapface

[ask-technobauble-spike]

Enjoy these tasty lemon crepes, which are great for a special breakfast or brunch. The thin, soft crepes get a burst of citrus flavor from the tangy lemon sauce.

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 1/4 cups milk. 1/4 cup water. 2 tablespoons melted butter. 1 tablespoon sugar. 1/2 teaspoon salt. 1 lemon, zested. 1/4 cup lemon juice. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1/2 cup water. 2 tablespoons unsalted butter. Powdered sugar for garnish. Fresh berries optional, for garnish.

Instructions: In a blender, combine the flour, eggs, milk, 1/4 cup water, melted butter, 1 tablespoon sugar, salt, and lemon zest. Blend until smooth. Heat a non-stick skillet or crepe pan over medium-high heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of the crepe batter into the hot skillet, swirling it to evenly coat the bottom. Cook for about 2 minutes, or until the edges start to lift and the crepe is golden brown underneath. Flip and cook for another 1-2 minutes on the other side. Repeat with the remaining batter, stacking the cooked crepes on a plate. In a small saucepan, whisk together 1/4 cup lemon juice, 1/4 cup granulated sugar, cornstarch, and 1/2 cup water. Bring to a simmer over medium heat, stirring constantly, until the mixture thickens and becomes translucent. Remove from heat and stir in 2 tablespoons of butter until smooth. To serve, spoon some lemon sauce onto each crepe, fold them in half or quarters, and garnish with powdered sugar and fresh berries if desired. Enjoy your delicious lemon crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

debs

[sevnilock]

A tasty change from regular waffles are these Cornmeal Waffles with Bourbon Peaches. The cornmeal gives it a nice texture, and the peaches that have been soaked in bourbon give it a sweet and boozy kick. Great for a special brunch or breakfast!

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 1/2 cups milk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 2 ripe peaches, peeled, pitted, and sliced. 2 tablespoons bourbon. 1/4 cup brown sugar. 1/4 teaspoon cinnamon. Whipped cream and fresh mint leaves for garnish.

Instructions: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it. Pour the waffle batter onto the hot waffle iron, using the recommended amount for your iron's size, and cook until golden brown and crispy. While the waffles are cooking, prepare the bourbon peaches. In a skillet over medium heat, combine the sliced peaches, bourbon, brown sugar, and cinnamon. Cook until the peaches are tender and the sauce has thickened slightly, about 5 minutes. Serve the cornmeal waffles topped with the bourbon peaches and a dollop of whipped cream. Garnish with fresh mint leaves. Enjoy your delicious Cornmeal Waffles with Bourbon Peaches!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ground Fx Outdoor

[fulcherdepp]

These delicious crepes are the perfect mix of class and comfort. Adding white chocolate, champagne, and fresh strawberries to a regular crepe makes it a more fancy treat. This is a great dessert or special breakfast food.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1/2 cup milk. 1/2 cup champagne. 2 tablespoons melted white chocolate. 1 tablespoon sugar. 1/4 teaspoon salt. 1 tablespoon butter for cooking. 1 cup fresh strawberries sliced. 1/4 cup white chocolate chips. Powdered sugar for garnish. Whipped cream optional, for garnish.

Instructions: In a blender, combine the all-purpose flour, eggs, milk, champagne, melted white chocolate, sugar, and salt. Blend until the batter is smooth and well combined. Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter to coat the surface. Pour a small amount of crepe batter into the skillet and swirl it around to create a thin, even layer. Cook for about 2 minutes, or until the edges start to lift and the bottom is golden brown. Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the other side. Remove the crepe from the skillet and set aside. Repeat the process with the remaining batter, adding a little butter to the skillet before each crepe. To assemble, place a crepe on a plate and sprinkle with white chocolate chips. Fold the crepe in half and then in half again to form a triangle. Top the crepe with sliced strawberries and drizzle with melted white chocolate. Garnish with powdered sugar and whipped cream if desired. Serve immediately and enjoy your White Chocolate Strawberries and Champagne Crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Moon Mist Valley

[hotelroyalphoenix]

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[sandorizu]

For breakfast, these fluffy Blueberry Vanilla Buttermilk Greek Yogurt Pancakes are a treat. They are soft and moist because they are made with Greek yogurt and buttermilk, and the fresh blueberries give them a great flavor. It's great for a weekend brunch or a special breakfast event.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/2 cup Greek yogurt. 1 large egg. 1 teaspoon vanilla extract. 1 cup fresh blueberries.

Instructions: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, Greek yogurt, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Gently fold in the fresh blueberries. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve the pancakes hot with your favorite toppings, such as maple syrup, extra blueberries, or whipped cream.

Prep Time: 15 minutes

Cook Time: 10 minutes

Saligny Vendee Badminton

[thedailyknight]

Enjoy the delightful flavors of Belgian-style fluffy strawberry waffles. These waffles are perfect for a special breakfast or brunch treat.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 2 large eggs. 1 1/2 cups milk. 1/3 cup vegetable oil. 1 teaspoon vanilla extract. 1 cup fresh strawberries, diced.

Instructions: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Gently fold in the diced strawberries into the batter. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with non-stick spray or oil. Pour the waffle batter onto the preheated waffle iron and cook until golden brown and crisp, following your waffle iron's instructions usually takes about 3-5 minutes. Carefully remove the waffles from the iron and serve immediately. You can top them with additional fresh strawberries, whipped cream, or maple syrup as desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Allied Pows In Italy

[twinkfloydart]

These gluten-free cornmeal sour cream pancakes are a delightful twist on traditional pancakes, with a wonderful texture and a hint of tanginess from the sour cream. They're perfect for a special breakfast or brunch treat.

Ingredients: 1 cup gluten-free cornmeal. 1/2 cup gluten-free all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup sour cream. 2 large eggs. 1/4 cup milk. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: Mix the sugar, baking powder, baking soda, salt, gluten-free all-purpose flour, and cornmeal together in a large bowl. Take out a different bowl and mix the sour cream, eggs, milk, melted butter, and vanilla extract with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. A few lumps are fine; don't mix it too much. Warm up a nonstick griddle or skillet over medium heat and add a little butter or oil to coat it. For every pancake, pour 1/4 cup of the batter onto the hot pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter, adding more oil or butter to the pan as needed. You can top the hot gluten-free cornmeal sour cream pancakes with maple syrup, fresh berries, or whipped cream, or anything else you like. Have fun with your tasty gluten-free pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

The Candleford Chronicle