These mini hash brown quiche cups have it all — egg, bacon, onion, veggies and cheese nestled in a perfectly crisp and golden-brown hash brown crust. They’re bite-sized bundles of breakfast heaven.
Read MoreAlleviate some of your household’s early-morning stress with this choose-your-own-adventure breakfast sammie recipe.
Read MoreStart to finish: 25 minutes
Impresses: 4
Ingredients
¼ cup sun-dried tomatoes, diced
¼ cup red onion, diced
¼ cup Kalamata olives, diced
2 tablespoons olive oil
1 cup fresh baby spinach
4 eggs
½ cup whole milk
Salt and pepper, to taste
½ cup feta cheese, crumbled
4 large flour tortillas
Pesto, for serving, if desired
Method
In a large skillet, cook the sun-dried tomatoes, red onion and Kalamata olives in olive oil until soft, about 5 minutes. Add spinach and cook until greens are wilted, about 2 minutes.
Meanwhile, whisk together the eggs and milk, seasoning with salt and pepper. Pour into skillet and cook, stirring eggs to desired firmness. Stir in feta cheese.
Divide scrambled egg mixture among tortilla shells and wrap tightly to seal. If desired, toast tortilla in dry skillet on both sides until crispy. Enjoy immediately, or wrap in parchment paper, and then tinfoil and freeze for up to 1 month.
To reheat frozen burrito:
Remove from freezer and thaw in refrigerator at least 12 hours before eating.
Oven: Preheat oven to 350 F and place wrapped burrito on center rack for 10–15 minutes, or until warmed through.
Microwave: Remove tinfoil from burrito and microwave for 45–60 seconds, or until warmed through.
Start to finish: 45 minutes
Makes: 12 bars
Ingredients
1 box white cake mix
2 eggs
½ cup (1 stick) butter, melted
½ cup creamy peanut butter
½ cup quick oats
½ cup coated chocolate candies
⅓ cup semi-sweet chocolate chips
Method
Heat oven to 350 F. Line a 9-by-13-inch baking dish with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer, combine cake mix, eggs, butter and peanut butter until incorporated.
Stir in oats, coated chocolate candies and chocolate chips just until combined.
Press dough into prepared baking dish.
Bake 25–30 minutes, or until the edges are browned and a toothpick inserted in the middle comes out clean.
Let cool on a wire rack for 30 minutes until slicing into bars. Store in an airtight container at room temperature.
Start to finish: 45 minutes
Impresses: 4
Ingredients
For the kabobs:
4 boneless, skinless chicken thighs
1 large red bell pepper
1 large yellow bell pepper
1 small zucchini
½ red onion
Water for soaking
Wooden skewers
For the marinade:
½ cup plain Greek yogurt
1 tablespoon olive oil
1 lime, juiced
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon salt
1-2 cloves garlic, minced
¼ teaspoon cayenne pepper (optional)
For the sauce:
1 cup plain Greek yogurt
¼ cup feta cheese crumbles
1 lime, juiced
1 tablespoon olive oil
½ cup fresh cilantro, packed
Salt and pepper, to taste
Method
For the marinade:
Combine all ingredients in a large mixing bowl. Cut the chicken thighs into bite-size or small pieces; then, add to the yogurt mixture. Fold together to combine and evenly coat the chicken, then store in the refrigerator for 3 hours minimum (or overnight).
When ready to cook, soak the wooden kebob skewers in water for up to 30 minutes to minimize charring or burning. Meanwhile, prepare the sauce by combining all ingredients in a blender or food processor. Pulse to combine, then blend until smooth. Set aside until ready to serve.
To assemble the kebobs:
Cut the peppers and red onion into 1-inch pieces (large enough to thread onto kebob skewers). Slice the zucchini crosswise in ¼- to ½-inch coin. Remove the chicken from the fridge and fill the skewers, alternating veggies with chicken. Add any leftover veggies to a veggie-only skewer to avoid food waste.
Preheat the grill to medium heat. Clean the grates as needed and brush lighting with oil to avoid sticking. Grill the kebobs for 3–4 minutes on each side, rotating in quarter turns until fully cooked. Use a meat thermometer to verify doneness.
Transfer from the grill to a serving platter, adding the dipping sauce on the side or drizzling over the kebobs. Garnish with fresh cilantro, red pepper flakes or fresh lime juice. Serve immediately.
Start to finish: 45 minutes
Makes: 10 cookie sandwiches
Ingredients
For the cookies:
1 box white cake mix
2 eggs
½ cup (1 stick) butter, melted
For the frosting:
½ cup (1 stick) butter, softened
8-ounce block cream cheese,
softened
1 teaspoon coconut extract
1½ cups powdered sugar
To assemble:
1 cup coconut flakes,
toasted
Method
For the cookies:
Heat oven to 350 F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer, combine cake mix, eggs and butter until smooth, about 2 minutes.
Using a cookie scoop, place scoopfuls of dough onto prepared baking sheet, about 2 inches apart.
Bake 8–10 minutes or until brown on the edges. Let cool in the pan for 2 minutes before moving to a wire rack to cool completely.
For the frosting:
In a large bowl, beat together butter, cream cheese and coconut extract until smooth. Slowly beat in powdered sugar until combined.
To assemble:
Using a cookie scoop, place a scoopful of frosting on the flat edge of the cookie. Sandwich together with the flat side of another cookie. Roll the edges in toasted coconut. Store in an airtight container at room temperature.
Ingredients
For the board:
Fresh fruits, such as berries, grapes, kiwi,
oranges, pineapple or apples
Bacon or sausage
Mini croissants
Mini bagels
Mini waffles
Hard-boiled eggs
Whipped cream cheese
Fruit jam or jelly
Softened butter
For the lemon meringue fruit dip:
5-ounce container lemon blended Greek yogurt
4 ounces (1/2 cup) cream cheese, softened
½ cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon lemon extract, optional
Method
The night before:
Wash and prepare any fruit that you’ll be serving. Wrap well in plastic and refrigerate until ready to use. Cook the bacon and/or sausage, wrap well in plastic and refrigerate until ready to use.
To prepare the lemon meringue fruit dip:
Cream together the yogurt and cream cheese. In a separate bowl, whip the heavy cream and powdered sugar to stiff peaks. Gently fold whipped cream into yogurt mixture, stirring in extract if using. Cover and refrigerate for at least 4 hours, or overnight.
The day of:
Toast waffles, warm croissants and split bagels. Reheat bacon and sausage. Place fruit dip, whipped cream cheese and jams in decorative bowls. On a large serving platter (or baking tray), arrange fruits, breads, proteins and garnishes in a casual, yet elegant way. Place the fruit around the fruit dip and the cream cheese near the bagels. Serve with fresh juice or brewed coffee (with a splash of cream, of course) with your breakfast board.
Start to finish: 20 minutes
Impresses: 2 (entree) or 4 (side salad)
Ingredients
For the salad:
1 heart of romaine, sliced in half lengthwise
¼ red onion, cut crosswise into two rings, outer skin removed
2 boneless, skinless chicken thighs
Salt and pepper, to taste
2 thick slices of sourdough bread
Olive oil
For the dressing:
1 container plain Greek yogurt
½ cup grated Parmesan cheese
1 tablespoon olive oil
2 teaspoon Worcestershire sauce
2 anchovy fillets
1 teaspoon Dijon mustard
1–2 cloves garlic
1 lemon, juiced
Salt and pepper, to taste
Method
For the dressing:
Add all ingredients to a blender. Pulse to combine, then blend until smooth. Transfer to a storage container and place in the refrigerator until ready to serve.
For the salad:
Prepare your grill by heating to medium-high heat and scraping/cleaning as needed. While the grill is heating, season the chicken thighs with salt and pepper or other desired seasonings.
Cut the sourdough bread into 1-inch cubes, then thread kebob skewers with croutons.
Once grill is heated, add the chicken thighs and sliced red onion first. Cook 3–4 minutes on one side, then flip. While cooking on the first side, brush the halved heart of romaine with olive oil, then place on the grill (cut-side down) once you flip the chicken thighs.
Lightly brush the crouton kebobs with olive oil and grill 3–4 minutes, flipping once sear marks appear.
Cook chicken 5–6 more minutes until done, then remove all ingredients from the grill.
To assemble:
Build your salad by arranging the grilled romaine on a serving plate; then, top with half the grilled onions, chicken and croutons. Add dressing and serve immediately.
Note: If you prefer a thinner consistency for your dressing, add milk in 1-tablespoon increments until you reach your desired consistency. Note that the dressing will thicken slightly as it chills.
Start to finish: 15 minutes
Impresses: 4
Ingredients
¼ cup mayonnaise
2 tablespoons sour cream
½ lemon, juiced
1 teaspoon salt
½ teaspoon pepper
1 pound steamed shrimp, deveined and tails removed
2 ribs celery, diced
¼ white onion, diced
4 soft hoagie rolls
4 tablespoons salted butter, melted
8 lettuce leaves
Method
Heat broiler and line a baking sheet with foil. Set aside.
In a large bowl, mix together mayonnaise, sour cream, lemon juice, salt and pepper. Add in shrimp, celery and onion. Mix to combine.
While the shrimp mixture sets, toast hoagie rolls by buttering the inside of each roll liberally.
Place on prepared baking sheet and toast under the broiler until golden brown. This varies based on your oven, so watch carefully — it should only take 1–2 minutes.
Lay 2 lettuce leaves on each hoagie before filling with generous spoonfuls of shrimp. Serve immediately.
Start to finish: 45 minutes
Impresses: 8, two poppers each
Ingredients
8 jalapeño peppers, halved and seeded
8-ounce block cream cheese, softened
4 ounces pepper jack cheese, shredded
4 ounces cocktail shrimp, deveined, cooked with tails removed, chopped
8 slices bacon, cut in half
1 lime, sliced (for serving)
Method
Heat oven to 400 F and line a baking sheet with parchment paper. Arrange jalapeños on baking sheet in 2 even rows, cut-side up.
Set aside.
In a medium-sized bowl, mix together cream cheese and pepper jack cheese with a spatula until combined. Fold in chopped shrimp.
Using a spoon, fill jalapeño half fully with cream cheese mixture.
Once all jalapeños are full, wrap in bacon.
Bake until poppers are golden brown and bacon is fully cooked, about 18–20 minutes.
Let rest for 2 minutes before plating. Squeeze with fresh lime juice before serving.
Start to finish: 15 minutes
Impresses: 4
Ingredients
For the salsa:
1 mango, diced
1 avocado, diced
¼ red onion, diced
4 ounces queso fresco, crumbled
1 lime, juiced
For the tacos:
1 pound (about 16–20) shrimp, deveined with tails off
1 tablespoon Cajun seasoning
2 tablespoons butter
8 small flour tortillas
Method
For the salsa:
Combine all ingredients in a small bowl and set aside.
For the tacos:
Toss together shrimp and Cajun seasoning.
Heat a heavy-bottomed skillet over high heat. Melt 1 tablespoon of butter in the pan.
Add half the shrimp and sear until pink, about 1 minute. Turn and cook another minute before removing from the pan and repeating with the other half of shrimp.
To serve:
Nestle pieces of shrimp into a tortilla and top with salsa.
Start to finish: 15 minutes
Impresses: 4
Ingredients
4 medium bananas
½ cup chocolate chips or chocolate chunks
½ cup chopped nuts, such as walnuts or pecans
2 cups vanilla ice cream
4–8 maraschino cherries in syrup
½ cup fresh berries, such as sliced strawberries, raspberries, blueberries or blackberries
Method
Slice each banana lengthwise through the peel, opening a pocket in each banana. Stuff with 2 tablespoons each of chocolate chips and nuts.
Wrap each banana in aluminum foil and seal to create a pouch for grilling. Don’t seal too tightly, but wrap enough to fully encase the stuffed banana. If unable to balance sliced-side up without tipping, place on a grilling rack for support.
Grill on medium to medium-high heat for 8–10 minutes. Remove from the grill and transfer one foil pack to each plate or serving bowl.
Carefully unwrap each banana, then top with 2 scoops of vanilla ice cream. Garnish with fresh berries, additional nuts and chocolate chips, and top with 1–2 maraschino cherries. Serve immediately.
Note: As an alternative, top with caramel sauce, mini marshmallows, sprinkles, crushed sandwich cookies or your favorite ice cream toppings.
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