Mushroom, Broccoli, & Egg Cupcakes ( #breakfast, #oamc, #recipe )

Welcome to Freezer Food Friday!

I hope you are finding this meme helpful. If you do please share about it, using one of the share buttons at the bottom of this post.

Please share your recipe by linking it below on Mr Linky. Thank you!

Today I have a breakfast recipe to share.

Mushroom, Broccoli, and Egg Cupcakes

3 tablespoons butter
6 ounces Swiss cheese, grated
1-pound mushrooms, thinly sliced
Salt and freshly ground pepper
2 cups broccoli florets
2 tablespoons olive oil
11 Eggs
1 tbsp. Dried Tarragon

Preheat the oven to 350° F.

Grease the cupcake tins with a little olive oil.

Place a large skillet over medium-high heat. Melt butter. Add the mushrooms and sauté
until they become browned and crusty on the edges, 10 to 15 minutes.

Transfer the cooked mushrooms to a food processor and blend until minced. (Can be
chopped by hand)

Steam broccoli for 5 to 7 minutes. Remove from heat and place in large mixing bowl.

Add olive oil and mash broccoli lightly with a fork until chunky. Add the minced
mushrooms and grated cheese.

Season with salt and pepper.

Mix well.

Fill each cupcake tin half full with the mushroom-broccoli mixture.

In a bowl, beat the eggs with a splash of water until light and fluffy. Season with Tarragon.

Pour batter into the cupcake tins until about three quarters full.

Bake the cupcakes for approximately 10 minutes. Serve immediately.

Can be stored in refrigerator or can be frozen.

Yield: 10 Cupcakes

Make-ahead-and-freeze buttermilk waffles

Welcome to Freezer Food Friday!

Today I have a recipe for Alton Brown’s Freezer Waffles…. make a big batch and be ready for simple yummy breakfasts!

Post your favorite,  prepare ahead recipe or one to try and link it below using Mr. Linky 

Make-ahead-and-freeze buttermilk waffles

2 cups whole wheat flour
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. kosher salt
6 Tbsp. sugar
6 eggs, beaten
8 Tbsp. butter, melted
4 cups (or 1 quart) buttermilk

Preheat waffle iron. In medium bowl, whisk together dry ingredients. In another medium bowl, whisk together eggs and melted butter until emulsified. Whisk in buttermilk. Combine wet and dry ingredients, but do not overmix. Let batter rest for 5 minutes. Cook waffles according to the manufacturer’s instructions.

To freeze: Let waffles cool completely and then freeze on a cookie sheet. Once frozen, place in a zip-top plastic bag, squeezing the extra air out before sealing the bag to help prevent freezer burn.

- Adapted from `Good Eats 2: The Middle Years’ by Alton Brown

BANANA NUT MUFFINS for the freezer

Welcome to Freezer Food Friday! Please share a recipe that can be prepared ahead and frozen for later use. Today I have a recipe for Banana Nut Muffins.  

 

BANANA NUT MUFFINS

6 tablespoons vegetable oil
1 cup sugar
2 eggs (or 4 egg whites)
1 teaspoon vanilla
2 very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon each nutmeg and cinnamon
1 cup buttermilk or yogurt
1/2 cup chopped pecans or walnuts

Beat oil and sugar in a large mixing bowl until fluffy. Add the eggs and vanilla and mix well. Add the bananas and mix until batter is smooth.

In a separate bowl blend together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.

Add the egg mixture and the buttermilk alternately to the flour mixture, stirring after each addition just until moistened. Fold in nuts.

Preheat oven to 400 degrees. Spray muffin cups with a nonstick cooking spray.

Fill each muffin cup 3/4 full. Bake 17 minutes or until the tops of the muffins are golden brown.

Nellie’s Farmgirl Egg Bake

Nellie’s Farmgirl Egg Bake

½ c. butter, melted
10 eggs, beaten
16 oz. cottage cheese (I use fat free.)
16 oz. Monterey Jack cheese, shredded
7 oz. chopped green chiles
1 tsp. baking powder
½ tsp. salt
½ c. all purpose white flour

Drizzle butter evenly into a 13×9” pan.

Combine remaining ingredients; mix well and pour into pan.

Bake, uncovered, at 350ᵒ for 30 minutes.

Let stand for 30 minutes before serving.

Serves 6 – 8

Gooseberry Patch 2010 Wall Calendar

Double Oat Breakfast Cookies

Good Morning. Welcome to Freezer Food Friday.   I hope you are finding this meme helpful. If you are please leave a comment even if you do not have a recipe to share. If you do have a recipe, please link it below and share it with those who are reading. Thanks for making this meme work.

 

Double Oat Breakfast Cookies

Recipe from Better Homes and Gardens magazine

Makes about 4 dozen

½ cup butter, softened
½ cup smooth peanut butter
1¼ cups sugar
½ teaspoon baking soda
¼ teaspoon salt
¼ cup water
1 egg
1 tablespoon vanilla
1½ cups all-purpose flour
1 cup rolled oats
1 cup golden raisins and/or milk chocolate pieces
3 cups round toasted oat cereal such as Cheerios

1. Preheat oven to 375 degrees. In large mixing bowl, beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda and salt. Beat until combined, scraping sides of bowl. Beat in water, egg and vanilla until combined.

2. Beat in flour until combined. Beat in as much of the rolled oats as you can with the mixer. Stir in any remaining oats. Stir in raisins or other add-ins and oat cereal.

3. Drop by scant ¼ cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for five minutes. Transfer to wire rack and let cool completely. Store cookies in a tightly covered container for up to five days or freeze for up to three months.

Slow Cooker Overnight Breakfast Cobbler

I tried to find a source for this but could not. If you know where it originates, please let me know so I can give credit.

Slow Cooker Overnight Breakfast Cobbler
4 medium apples, peeled and sliced
1/2 c. mixed dried fruit, raisins, dates, cranberries, cherries, etc.
1/4 c. honey
1 t. cinnamon
1 t. pumpkin pie spice
2 T. butter, melted
2 c. granola cereal

Spray inside of Crock-Pot with nonstick spray. Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours, or overnight (alternately, cook on high 2-3 hours). Serve with milk, or cream, or whipped cream.

Makes 4 servings.

BAKED AUTUMN OATMEAL

BAKED AUTUMN OATMEAL

 

1 3/4 cup water

1       cup old-fashioned rolled oats

2/3   cup 1 percent milk

1      (4-ounce) carton egg substitute

3      tablespoons brown sugar

1      teaspoon baking powder

3/4   teaspoon ground cinnamon

1/4   teaspoon ground nutmeg

1/4   teaspoon salt

1/3   cup dried fruit bits

        Nonfat vanilla-flavored yogurt (optional)

        Chopped, toasted pecans (optional)

 

 

Preheat oven to 350 F. Spray an 8×8-inch baking dish with nonstick spray coating. Set aside.

 

Place water in medium saucepan and bring to a boil. Stir in oats and simmer, uncovered, for 5 minutes, stirring occasionally.

 

In a small bowl, whisk together milk and egg substitute; set aside.

 

Add brown sugar, baking powder, cinnamon, nutmeg and salt to oats. Stir well. Blend in milk mixture and dried fruit bits. Pour into prepared dish.

 

Bake, uncovered, 30 to 35 minutes or until center is just set. Allow to cool 15 to 25 minutes before serving. Spoon into individual serving dishes. If desired, dollop each with about a tablespoon of nonfat vanilla yogurt, then sprinkle with chopped, toasted pecans. Makes 6 servings.

 

PER SERVING (no yogurt or pecans): Calories 105 (10% fat) Fat 1 g (No sat) Cholesterol 1 mg Sodium 218 mg Fiber 2 g Carbohydrates 19 g Protein 5 g

Overnight Oatmeal

Overnight Oatmeal

 

2 cups milk

1 cup old-fashioned oats, uncooked

1 cup apple, cored, peeled and diced

1/2 cup raisins

1/2 cup chopped walnuts

1/4 cup brown sugar, packed

1 tablespoon butter, melted

1/4 teaspoon salt

1/2 teaspoon cinnamon

 

Mix all ingredients in a slow cooker sprayed with non-stick vegetable spray.

Cover and cook on low setting for 8 to 9 hours. Serves 4 to 6.

FAVORITE MULTIGRAIN PANCAKE SANDWICHES

Welcome to Freezer Food Friday,

 

Today I have a  recipe that can be used for breakfast or for picnics. I hope you find it useful. Please share a freezer recipe and link it at Mr. Linky below! Don’t forget to leave me  a comment. You can Check out all previous Freezer Food Friday recipes HERE.  

FAVORITE MULTIGRAIN PANCAKE SANDWICHES

Beat:

2 large eggs

Mix together:

2/3 cup whole milk

1/2 cup shaken buttermilk

3 tablespoons melted butter, slightly cooled

Sift together:

3/4 cup unbleached white flour

3/4 cup whole wheat pastry flour

3 teaspoons baking powder

1 teaspoon white sugar

1 teaspoon brown sugar

1/2 cup rolled oats

Add eggs to milk mixture, then add sifted dry ingredients. Blend well, but do not overmix. Let sit at room temperature 20 minutes. Heat nonstick pan on medium-high heat and spray with baking spray.

When drop of water sizzles in pan, use 1/4 cup measure to drop batter into pan. Flip pancake when edges are dry and bottom is browned. Brown other side and check for doneness in center.

Set to cool on wire rack. Store in refrigerator and use by next day or freeze in freezer bag. Defrost at room temperature. Makes about 15 3-inch pancakes.

For picnics, spread and stuff pancakes with fillings: peanut butter and banana; apples, apple butter and honey; cream cheese and jam; cream cheese, honey, shredded carrots and apple.

Source: Nancy Horn, chef and co-owner, DISH Cafe & Catering, www.dishcafecatering.com.

Freezer Food Friday – French Toast Sticks

 

Welcome to Freezer Food Friday!

 

Today I have a breakfast recipe for you. Share a freezer recipe on your blog and come link it here.

 

 

 

 

French Toast Sticks

 

From Taste of Home’s Holiday & Celebrations Cookbook

 

These French toast sticks from out Test Kitchen are handy to have in the freezer for a hearty breakfast in an instant. They’re great for buffets because they can be eaten on the go.

 

 

SERVINGS 6 

 

6 slices day-old Texas toast

4 eggs

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 to 1/2 teaspoon ground cinnamon

1 cup crushed cornflakes, optional

Confectioners’ sugar, optional

Maple syrup

 

Cut each piece of bread into thirds; place in an ungreased 13-in. x 9-in. x 2-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. Coat bread with cornflake crumbs on all sides if desired.

 

 Place in a greased 15-in. x 10-in. x 1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer.

 

 To bake, place desired number of frozen French toast sticks on a greased baking sheet. Bake at 425° for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners’ sugar if desired. Serve with syrup. Yield: 1-1/2 dozen.