Breakfast Archives - Page 19 of 49 - Garden Seeds and Honey Bees

Roasted Vegetable Frittata

*1 medium Zucchini, sliced thick and cut in half

*3 red mini Bells, seeds removed, diced 1 inch

*3 yellow mini Bells, seeds removed, diced 1 inch

*6 Baby Bella Mushrooms, cut in half or fourths, depending on size

*1/2 large Red Onion, 1 inch diced

*4 tablespoons Extra Light Olive, drizzling on vegetables

*2 teaspoons bottled minced Garlic

*8 Large Eggs

*1 tablespoon Butter, melted

*1 cup Fat Free Half and Half

*1/4 cup grated Parmesan Cheese

*1 and 1/4 cups Low fat Cottage Cheese

*1/3 cup chopped Green Onions, white part and 1/2 green part

*1/3 cup grated Gruyere Cheese, save half for topping

*Pinch Red Pepper Flakes

*Sea Salt and Fresh Ground Black Pepper

On a half baking sheet lined with foil spread out; zucchini, red and yellow mini bells, mushrooms, red onion, salt and pepper. Drizzle with olive oil.

In a preheated 425*F. Oven roast the vegetables 15 to 20 minutes.

Meanwhile beat together the eggs, butter and half and half. Then stir in the cottage cheese Parmesan cheese, Gruyere Cheese, red pepper flakes, salt and pepper to taste.

In a number 8 cast iron skillet add the vegetables and pour over the egg mixture and bake at 350*F. for 30 minutes (add remaining Gruyere cheese the last 3 minutes of baking) or until the center is set.

Enjoy!

Lindy

Chicken and Waffles

Waffles

*2 cups All-purpose Flour

*1/2 teaspoon Baking Soda

*3 teaspoons Baking Powder

*2 tablespoons Sugar

*1/2 teaspoon Sea Salt

*3 Egg Yolks

*4 Egg whites, whipped adding slowly 1 tablespoon Sugar and set aside

*1 cup Plain Greek Yogurt

*1 Cup Buttermilk

*1 tablespoon Vanilla Extract

*1/4 cup Melted Butter

*Maple Syrup Or Honey, for serving

*Hot Sauce, optional for serving

Sift together the dry ingredients: Flour, baking soda, baking powder, sugar and salt. Set aside.

In a large mixing bowl add: Egg yolks, yogurt, buttermilk, vanilla and melted butter. Stir together until combined. Then slowly add and stir by hand the dry ingredients into the wet ingredients until combined. Fold in the whipped egg whites.

Then in a medium mixing bowl add the egg whites and beat until light and fluffy and slowly add the tablespoon of sugar until soft peaks.

Use your Belgian Waffle Iron according to the waffle iron instructions. Ours made 8 large Belgian waffles.

Crunchy Chicken Fingers

*5 Boneless Skinless Chicken Breasts, cut into strips (around 2 and 1/2 pounds)

*2 and 1/2 cups Buttermilk

Soak Chicken strips in Buttermilk at least 5 hours or overnight. Discard buttermilk after marinating. Let Chicken rest 30 minutes before dipping/dredging and baking/air frying

Chicken Coating Dipping/Dredging Station

Dredge each chicken strip into the following:

First Dip in Eggs

*2 Eggs, lightly beaten in a round baking dish

Second Dip in Flour Mixture

*2 to 3 cups Flour

*1/2 teaspoon Garlic Powder

*1/2 teaspoon Onion Powder

*1/8 teaspoon Cayenne Pepper or to taste

*1 teaspoon Paprika

*1 teaspoon Seasoned Salt, like Deverles

*1 teaspoon Fresh Ground Pepper

*Sea Salt to taste

Third Dip and Press on Breadcrumb Mixture

*3 and 1/4 cups Cap’n Crunch Cereal, crushed or 2 cups crushed

*1 Cup Panko Bread Crumbs Plain or Italian

You could have a little extra egg and breadcrumb mixture, I really don’t like to run out in the middle of dipping. Discard any unused eggs or breadcrumbs.

Option 1

Bake on (2) 1/2 baking sheets, using Silpat baking mats in the oven at 400*F. 35 minutes or until no longer pink. Internal temperature 165* F.

Option 2

Bake in an Air Fryer according to your Air Fryer instructions. Ours cooked for 11 to 12 minutes at 360*F., 6 strips at a time.

*Note: Both cooking options/methods turned out great!