I first saw this Eggo Waffle Toast on Instagram and HAD to make it myself . WOW – I’m so glad I did! I don’t think I’ll ever eat plain Eggo waffles again!!
This recipe is so easy and can be made in the air fryer in less than ten minutes.
Ingredients
4 waffles (2 per person)
2 eggs
2/3 cup milk – you can also use heavy cream or half & half
1-2 tsp paprika
¼ cup shredded cheese
Waffle toppings: fruit, powdered sugar, syrup
Instructions
Toast your frozen waffles for about 30 seconds – just enough to thaw them so you can cut a hole in the center.
Using a small cup press down in the center of the waffle to cut a hole, remove the center and place to the side.
Crack one egg into the hole.
Sprinkle the shredded cheese over each waffle and egg.
Then sprinkle the salt, pepper and paprika on top.
Lay the small waffle cut out to the side of the hole
Air Fryer Instructions
Place in an air fryer at 360 degrees for 7-8 minutes.
These cheesy sausage biscuit bites are easy to make for a quick breakfast or early morning tailgate or potluck. Only a few ingredients and you have a delicious snack or side dish.
This is a classic Bisquick® recipe with just a few additions, feel free to make it your own by adding different types of cheese or seasonings.
INGREDIENTS
1 pound cooked breakfast sausage, crumbled
2 cups cheddar cheese
1 teaspoon garlic powder
3 cups Bisquick
1 1/2 cups milk
Homemade Gravy
¼ cup flour
1 tablespoon butter
2 ½ cups milk
1 teaspoon red pepper flakes
Salt and freshly ground black pepper to taste
INSTRUCTIONS
Preheat oven to 450℉
Cover a cookie sheet with parchment paper.
In a medium skillet, cook sausage over medium heat.
Transfer cooked sausage to a mixing bowl.
Mix all the ingredients together until well blended.
Drop tablespoonfuls onto the parchment paper and cook for 8-12 minutes until they start to brown.
While sausage bites are cooking, make the gravy.
In the same skillet, melt butter.
Stir in flour until well combined. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; sprinkle ibn red pepper flakes, simmer and stir for 2 more minutes. Season to taste with salt and pepper.
While these crustless low carb quiches are small, they offer big flavor, and they are a cinch to make.
I just started doing Weight Watchers so I’ve been trying to create low carb and low point meals. I was pleasantly surprised how delicious these turned out and they’re only one point each!
Ingredients
2 small zucchini, finely chopped
1 large onion, finely chopped
1 garlic clove, minced
1 cup Parmesan cheese
6 large eggs or substitute with egg beaters
½ cup flour
¼ cup fresh basil, finely chopped
3 tablespoons Olive oil
2 teaspoon baking powder
1 teaspoon honey
Salt and pepper
Instructions
Preheat the oven to 375°F. Coat two 24-hole nonstick mini muffin pans with cooking spray.
Combine all ingredients in a large bowl; spoon about 1 heaping tablespoon egg mixture into each prepared hole, making sure to stir mixture in bowl after filling each one.
Bake until bottoms are golden brown and quiche is cooked through, about 15 minutes. Remove pan from the oven and let quiche cool for a few minutes in pan; remove quiche to a wire rack to cool more (and repeat with remaining ingredients if necessary).
Keto Friendly Bacon, Egg, and Spinach Breakfast Frittata Casserole is the perfect quick and easy make-ahead, meal-prep breakfast that is sure to please any crowd!
I love making frittatas; combining a bunch of ingredients that pair well together, whisking in eggs and then throwing in the oven to bake. This recipe is basically a LARGE frittata that is perfect to serve at any family gathering or brunch! It is also great to make on the weekend for meal prep! Then portion out your breakfast for the week and you just like that, breakfast is all taken care of!
This recipe is highly customizable, so you can change out the type of cheese, peppers and even the bacon. You can make whatever combination you like, maybe sausage or ham instead of bacon. Simply use what you have on hand to make it easy!
Just follow these easy steps!
Sauté the veggies and spinach.
Preheat the oven to 350 degrees.
Create the first layer by adding the sautéed spinach and veggies to the bottom of a baking dish.
Whisk the eggs and egg whites in a small bowl
Pour over the veggies.
Sprinkle cooked, crumbled bacon and shredded cheese over the top.
Bake for 25 minutes.
Ingredients
2 eggs
1 1/2 cups egg whites – You can use 8-10 eggs if you don’t want to use egg whites.
2-3 cups fresh spinach, roughly chopped
6 slices bacon cooked and crumbled
1 cup sliced mushrooms
2 cloves garlic, minced
1/2 cup chopped red onion
1/2 chopped green pepper
1/2 chopped red pepper
1 1/4 cup shredded cheddar cheese
salt and pepper to taste
Instructions
Preheat the oven to 350 degrees.
Spray a 9×13 baking dish with cooking spray.
Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Sautee for a few minutes until the veggies are soft.
Add spinach to the pan, and saute until slightly wilted.
Add the veggies and spinach to the bottom of the baking dish. Spread the veggies throughout the dish.
Whisk the egg whites and eggs in a small bowl. Season with salt and pepper.
Pour the egg mixture over the veggies.
Create an additional layer by adding the crumbled bacon and shredded cheese.
Bake for 20-30 minutes.
Remove from the oven. Allow to cool before serving
Souffle Omelette? Definitely sounds and looks fancy, but you can easily whip up this recipe in minutes and enjoy a new spin on breakfast.
I love waking up on the weekends and making breakfast! I am obsessed with trying new fun breakfast recipes like stuffed french toast or cloud eggs. This Souffle omelette has become one of my new favorites. I love how easy it is and the eggs are incredibly fluffy and soft, with a melted cheese center. You can use any type of cheese and fresh herbs. Feel free to switch things up! Be Creative!
You can’t have breakfast without a little bubbly.
Scout and Cellar NV RIVAMONTE PROSECCO is the perfect pairing for this Souffle Omelette.
3 large eggs- separated, 3 egg whites and 3 egg yolks
Salt and freshly ground black pepper
2 ounces grated cheddar cheese, divided
Minced fresh chives and dill
1 tablespoon (15g) unsalted butter
Directions
In a medium bowl, beat egg yolks with a pinch of salt and some freshly ground black pepper until well mixed.
In a separate large mixing bowl, using a whisk, or electric hand blender beat egg whites until firm, glossy peaks form.
Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency.
Mix in half the cheese as well as the chives and dill, if using.
Add remaining beaten whites, and, gently fold them into the soufflé base just until combined.
In a nonstick skillet, melt butter over medium heat, until foaming. Scrape the soufflé base into the pan.
Using spatula, spread soufflé base into an even circle and smooth out the surface.
Cover and cook until the bottom of the omelette is browned and the top is just
a little loose still.
Sprinkle the remaining cheese on top; cover once more and cook until cheese starts to melt, about 1 minute longer.
Carefully slide the omelette out of the pan and onto a plate, folding it over itself.
Serve right away.
Tips:
After folding in the last of the egg whites, pour the batter into your heated pan as soon as possible. If you wait too long, the egg yolks will start to separate from the egg whites again.
Make sure to cover the omelette with a lid as it cooks so that the omelette cooks all the way through.
In 2007, my family and I took a Carnival cruise around the Mediterranean coast. My Papa, grandfather had the biggest sweet tooth and loved to try all the Italian desserts. While we were in Naples, we stopped at a cafe for Limoncello. In the bakery case, they were selling fried dough dusted with powdered sugar, Zeppole. Naturally, my Papa ordered us some to go along with our Limoncello. We were handed a brown paper bag filled with Zeppoles.
We explored Naples, carrying that beautiful greasy bag, pulling Zeppole out one at a time, getting the sugar all over ourselves. We were two very happy people!
Zeppole are tiny Italian doughnuts – crisp, light and incredibly fluffy, usually served in a brown paper bag or wrapped in parchment paper.
Zeppole make the perfect Hostess gift. Brian and I made them for our Friends Thanksgiving at our friend’s Jason and Paul’s house.
As it turns out, Zeppole are really easy to make at home and take almost no time at all — about 15 minutes.
Ingredients:
2 eggs
1 cup of unsifted flour
2 1/4 teaspoons of baking powder
dash of salt
1/4 cup of granulated sugar
1 cup of whole milk ricotta cheese
1 teaspoon of vanilla extract
Confectioners Sugar for Dusting or maybe Cinnamon Sugar
Canola or vegetable oil for frying
Directions
Crack your two eggs into the mixing bowl and beat until foamy.
Add all of your dry ingredients into the eggs in the mixing bowl while on slow speed and then add your ricotta and vanilla right away.
Continue to mix on a slow speed till it is all combined. The batter will be thick…creamy and sticky. It is not a cookie dough consistency…it is a rich thick waffle type batter. Do not over mix.
Have your oil ready in your favorite pot. I use a cast iron dutch oven. Your oil should be approximately 375 degrees.
I use a small cookie dough scoop …first I spray it with oil so that batter doesn’t stick …then scoop up the batter (no exact measurement here : ) and carefully drop it into the oil…repeat with consecutive scoops but don’t let them touch…
Zeppoles will turn themselves over. Fry them for about about 3 minutes…if they are a little bigger…a little longer.
Once you get to that nice deep golden brown it is time to scoop them up and place them on brown paper or paper towels to drain. Continue with another batch.
Sprinkle them with Confectioners sugar or some Cinnamon Sugar.
Nutella Swirled Banana Bread is the ultimate banana bread recipe. It is extremely easy and moist with swirls of nutella spread throughout. It’s perfect at breakfast served with your morning coffee or for dessert with a scoop of vanilla ice cream.
The best bananas for this recipe are ones that are over-ripe. The peels should be at least half brown and easy to remove. The insides should be squishy and browning. I find myself buying bananas and never eating all of them so this recipe is a great way to save the bananas and my wallet.
There is no need for a mixer. You can mix everything together in one large bowl. The first step is to mash the bananas in a large mixing bowl! I use the back of the spoon or you can use a potato masher. Then, I just throw everything else into the same bowl and mix it together. I told you it was easy!
Preheat your oven to 350°F and lightly grease and flour a 9×5-inch loaf pan. Grab your Nutella jar and microwave it for 10-20 seconds. Pour half of the banana batter into the loaf pan, and drizzle two spoonfuls of the warm Nutella over the banana batter. Add the rest of banana batter and repeat with the drizzle of warm Nutella. To achieve the marble look, take a knife and swirl it through the loaf pan.Bake in your pre-heated oven for 30-40 minutes until golden on top and a knife or toothpick comes out clean.
Leave to cool in the loaf pan and serve in slices. I like to cut mine into thick slices but that is totally up to you!
ENJOY!!!
Ingredients
2 sticks unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
4 overripe bananas, mashed (about 1-1/2 cups)
1 cup Nutella
Instructions
Preheat the oven to 350°F
Lightly grease and flour a 9×5-inch loaf pan and set aside.
In a large bowl, mash the bananas with a fork. Add the sugar, butter, egg & vanilla extract and mix until combined.
Gradually add the flour and baking soda, mixing until all combined.
Pour half the batter into your pre-lined loaf pan and smooth into the corners.
Warm your Nutella in the microwave for about 10-20 second to soften it slightly.
Drizzle a couple of spoonfuls over the batter in the loaf pan before adding the remaining batter on top.
Drizzle the remaining Nutella to the top of your loaf before stirring the batter with a knife to create the marbled effect.
Bake in your pre-heated oven for 40 minutes until golden on top.
Leave to cool in the loaf pan and serve in slices.
I love when my friends text me pictures of the food they have made! This morning, my friend Adam texted Brian and I a picture of his breakfast and in his words, “Cloud Eggs. Holy ****! Delicious.”
Since I was trying to decide what I should eat for breakfast, I decided to give it a try and Adam was right, DELICIOUS!
Cloud Eggs are egg whites whipped to stiff peaks, seasoning folded in, formed into nests, baked with yolk in the center and covered with shredded cheese.
All you need are 3 ingredients—egg, seasoning of your choice, and cheese. Per Adam’s recommendation, I used Trader Joe’s Everything But the Bagel seasoning!
Preheat the oven to 400 degrees F.
Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. I find it is easiest to crack the whole egg into a bowl and then using your hand, pull the yolk out and place in a separate bowl.
Place the egg whites in a mixing bowl. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.
Gently fold in the seasoning, making sure not to deflate the peaks.
Spoon two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, using the back of a spoon create an indent in the middle of the mound. Carefully, pour the yolk into the center of the indent and sprinkle shredded cheese on top.
Bake for 7 minutes.
INGREDIENTS (per serving)
¼ teaspoon seasoning of your choice
2 egg whites
2 yolks
1 tablespoon cheddar cheese, shredded
DIRECTIONS
Preheat oven to 400 degrees F
Separate egg whites from egg yolks
Whips the egg whites until stiff peaks form
Gently fold in the seasonings of your choice
Spoon one portion of the egg whites onto a parchment paper lined baking sheet.
Use the back of the spoon to create an indent in the middle of the egg white “cloud”.
Repeat for additional servings.
Gently place an egg yolk into each egg white “cloud” indentation.
Sprinkle with shredded cheddar cheese.
Bake for 7 minutes.
Please comment, if you tried a different seasoning. The possibilities are endless!
Whisk Away Kitchen 