Croissant, Bagel, and English Muffin French Toast
Serve the French toast with a dusting of powdered sugar and maple syrup.
Tag: breakfast
The Breakfast Meatloaf
The Breakfast Meatloaf
I was dreaming of being stoned one day at work and came up with this coronary of an idea: the breakfast meatloaf. (While I don’t really get high anymore, I can still pretend). Let’s turn breakfast sausage into a loaf; mixing in hash browns, French fried onions, English muffin breadcrumbs(biscuits would be even better), and an egg; wrap it in bacon, bake it, then top off with cheese and fried eggs. On this day of January 18th, 2024, I made it happen. This breakfast meatloaf is enough to serve 6; topping each slice with a fried egg and cheese. Wanna have double bypass surgery? Put a slice in between a glazed donut. Quadruple bypass surgery? Cover it in country gravy.
Servings: 6
Equipment
- grater
- food processor
- baking pan
- parchment paper
Ingredients
- 1 tbsp vegetable oil
- 1 small potato about 1 cup
- 1 1/2 lbs pork or turkey sage sausage
- 2 English muffins
- 1 large egg
- 1/4 cup French fried onions
- 6 strips thin cut bacon
Toppings
- cheddar cheese grated
Instructions
- Add 2 English muffins to a food processor.
- Pulse until breadcrumbs are formed. Set aside.
- Using a grater, grate one small potato.
- Heat up the vegetable oil in a small skillet over medium heat. Add in the hash browns in an evenly thin layer.
- Cook for 4-5 minutes a side until crispy. Let cool.
- In a large bowl, add in the sage sausage, egg, French fried onions, English muffin breadcrumbs, and the cooled hash browns.
- Form into an oval shaped meatloaf.
- Place the meatloaf on a baking sheet lined in parchment paper. Wrap the meatloaf with the bacon; 4 slices across the top and 2 around the perimeter.
- Bake the meatloaf in a preheated 350° oven for 60 minutes. Let rest.
- In a small skillet, fry up the eggs; sunny side up.
- Top the meatloaf with grated cheddar cheese and 2 sunny side up eggs.
Cherry Vanilla Almond Bread
Serve warm with a droll op of butter. Turn any leftovers into French toast.
Arepas de Choclo con Quesito
Arepas de Choclo con Quesito
These arepas, which are popular in the Andes region of Colombia, are made out of fresh corn kernels straight of the husk. They are puréed in a food processor until a batter forms, then ladled into a buttered skillet and cooked for 5 minutes a side until crispy. The corn arepas are topped with queso fresco and drizzled with honey.
Equipment
- food processor
Ingredients
- 2 cups fresh corn kernels
- 1/2 tsp sugar
- 1/2 tsp salt
- 2 tbsp butter
- queso fresco crumbled
- honey
Instructions
- Place the corn, sugar, and salt in a food processor.
- Purée until a batter is formed.
- Melt the butter in a non-stick skillet over medium high heat. Drop a ladles worth of batter per corn cake in the skillet.
- Cook for 4-5 minutes a side until golden brown and crispy.
Beef Tapa
Beef Tapa
Beef tapa is a very popular breakfast item in Filipino cuisine. Thin slices of sirloin get marinated in sugar, fish sauce, and a ridiculous amount of garlic for a day. The next morning, wake up, roll a fatty, and pan fry the beef for 2 minutes a side. It’s ready that quick. Beef tapa is always served with a mound of garlic fried rice and eggs. You can make beef tapa in large batches and freeze down portions in vacuum sealed bags.
Ingredients
- 1 1/2 lbs top sirloin sliced 1/8”-1/4” thick
- 3/4 cup brown sugar
- 1/2 cup fish sauce
- 1 head garlic peeled and minced
- 1 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Mix together the brown sugar, fish sauce, minced garlic, and black pepper.
- Add the slices of beef to the marinade. Marinate for 1 day.
- Heat up the oil in a sauté pan over high heat. Add in the slices of beef in a single layer.
- Cook the beef for 2 minutes a side.
