Bacon, Egg and Cheddar Scones

Bacon, Egg and Cheddar Scones..another great breakfast recipe to try ! Nice one !

INGREDIENTS

• 2 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 5 teaspoons cold unsalted butter
• 3 large eggs
• 3/4 cup heavy cream
• 2 ounces cheddar cheese, shredded (1/2 cup)
• 2 large eggs, lightly scrambled and broken up into pieces about 1-inch square
• 3 strips bacon, partially cooked and cut into 1/2-inch-wide strips

INSTRUCTIONS
1. Preheat oven to 450°F. Lightly butter a baking sheet or line it with parchment paper.
2. Sift the flour, baking powder and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is
completely incorporated, using two knives, a pastry blender, or your hands, or process until incorporated. Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. If using the processor, transfer to a bowl. Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
3. Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4-inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form triangles.
4. Place the scones at least 1-inch apart on the baking sheet. Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the top of the scones.
5. Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm. This great Breakfast recipe is ready...for 6 persons .Nice !

crawfish-omelette.

Bacon-Cheese Puffs

Try this nice breakfast recipe...the Bacon-Cheese Puffs...great for breakfast !

INGREDIENTS

• 2 cups biscuit mix
• 5 slices bacon, fried crisp and crumbled
• 3/4 cup milk
• 1 large egg
• 6-ounces cheddar cheese, cut into 12 cubes

INSTRUCTIONS
1. Preheat oven to 400*F (205*C). Generously grease a 12-cup muffin tin; set aside.
2. Combine biscuit mix and crumbled bacon in a medium-size bowl; add milk and egg. Stir well. Batter will be slightly lumpy.
3. Spoon batter into prepared muffin tin. Make an indention in the center of each and press a cheese cube deep into hollow.
4. Bake for 15 minutes or until golden brown. Serve hot. The breakfast is ready !

cinnamon-apple-omelet.

Scrambled Egg Breakfast Pizza

Scrambled Egg Breakfast Pizza..another amazing breakfast recipe to try !

INGREDIENTS

* 3 eggs
* 1 pkg ground sausage
* 1/4 cup onions
* cheese of choice
* 2 cans of biscuits

INSTRUCTIONS
Brown sausage and onions. Set aside
Scramble eggs.
Roll out biscuits on stone cooking dish or greased pan.
Cover unbaked biscuits with eggs, meat/onions, and cheese.
Bake acording to biscuits directions. Breakfast is ready !

Cream Cheese Spinach Omelette

Cream Cheese Spinach Omelette

INGREDIENTS

* 2 oz cream cheese
* 2 eggs
* 1/4 cup chopped fresh spinach leaves
* 1/4 teaspoon toasted sesame seed oil

INSTRUCTIONS
In a bowl, mix together cream cheese and spinach. In a separate bowl, beat 2 eggs. Brush sesame seed oil on the bottom of a frying pan. Preheat pan on medium heat, pour in eggs. Cook until able to flip egg. Spread cream cheese mixture onto cooked side of egg. Wait 30 seconds to ensure the other side of the egg is cooked, fold in half, wait 1 minute to melt cream cheese mixture. Remove from heat, serve.

Crawfish Omelette

Crawfish Omelette...another nice breakfast recipe to try !

INGREDIENTS

* 1 lb cooked crawfish tails
* 1/4 cup butter
* 3/4 cup minced red bell pepper
* 1 tbsp chopped garlic
* 1/2 cup sliced mushrooms
* 1/4 cup sliced green onions
* 1 tbsp chopped parsley
* 8 eggs
* 1/2 cup milk
* salt and cracked black pepper to taste
* 1/2 tsp Worcestershire sauce

In a heavy-bottomed saute pan, heat butter over medium high heat. Add bell pepper, garlic, mushrooms and green onions. Saute three to five minutes or until vegetables are wilted. Add crawfish, green onions and parsley. Continue to saute an additional five minutes.

In a small mixing bowl, place eggs and milk. Using a wire whisk, beat until well blended. Season to taste using salt, pepper and Worcestershire. Pour egg / milk mixture over crawfish and stir gently. When eggs are set, turn omelette onto a platter. Garnish with fresh parsley. Breakfast is ready..great taste !

breakfast-bread-pudding-with-berry.

Crabmeat Omelette

Another nice breakfast recipe to try..the Crabmeat Omelette !

INGREDIENTS

* 6 eggs - beaten
* 1/2 pound lump crabmeat - fresh
* salt and pepper to taste
* medium onion or 6 green onions - chopped fine
* 3 toes garlic - chopped fine
* one stem of celery - chopped fine
* 1/2 small bell pepper - chopped fine
* whole stick of butter (not margarine)

INSTRUCTIONS
Melt butter in a saucepan on medium high heat, saute onion, garlic, celery & bell pepper. When seasonings are transparent & tender, add crabmeat.

Turn fire down to medium low/ low heat & stir mixture until well mixed & heated. Add the six well beaten eggs, seasoned to your liking with the salt & pepper or Tony Chachere's Creole Seasoning.

Pour eggs into pan & cook on low fire until set, flip, allow to set again & serve with toast or biscuits..Great breakfast is ready !

Cinnamon Apple Omelet

Try this great breakfast recipe...Cinnamon Apple Omelet

INGREDIENTS

* 3 large eggs
* 1 medium Granny Smith apple -- peeled and thinly sliced
* 1 Tablespoon sour cream
* 1 Tablespoon cream
* 1 Tablespoon brown sugar
* 2 teaspoons butter
* 1/2 teaspoon cinnamon

INSTRUCTIONS
Beat eggs with cream until fluffy; set aside.

In a large skillet/frying pan, melt half (1 teaspoon) of the butter. Add apples, cinnamon and brown sugar. Saute until tender -- stirring often. Empty contents to a bowl or plate and set aside.

Clean the frying pan. Melt remaining butter. Pour in egg mixture. Cook as you would an ordinary omelet. When eggs are 90 percent set, flip the omelet. In the center of the open-face omelet, spread the sour cream and top that with most of the apple mixture.

Fold omelet and transfer to a plate. Top with remaining apple mixture.And the nice breakfast is ready..enjoy it !