Category: Breakfast/Brunch

Pancetta & Swiss Egg Soufflé

I’m super excited about this recipe! I decided to give an egg soufflé a try and I was blown away. This recipe is a show stopper. They are better than the ones you can buy! I used pancetta and swiss cheese, but you can use any flavor combinations you like. Try these! I promise you won’t regret it!

Pancetta & Swiss Egg Soufflé

Ingredients:
1 sheet puff pastry, thawed
5 oz panchetta
8 oz grated swiss cheese
4 eggs
1 cup milk (2% or whole milk)
5 tbps butter
3 tbps flour
salt, to taste
pepper, to taste
1 egg (for wash)
cooking spray

4- 4oz oven safe ramekins

Directions: Preheat oven 400°. Cook the pancetta in a medium sauté pan until fully cooked and crispy.. Drain on a paper towel and set aside. Drain most of the fat from the pan (leave a little for flavor) Add in the butter and let it melt, slowly adding the flour and mixing well making a roux. Cook 2-3 minutes pull off the heat and set aside.

In a small bowl add the eggs and beat well. Add in the milk, roux and salt and peppers and mix fully. Cut puff pastry into 4 squares. Roll/flatten out each square slightly. Spray ramekins with cooking spray. Gently press the puff pastry into the ramekins leaving extra over the sides (this will be folded later).

Add swiss cheese to the ramekins and top with some pancetta, complete this with all of the ramekins. Evenly add the egg mixture to each ramekin. Top with a little more swiss cheese. Fold up the edges to completely cover the top. Beat 1 egg in a small bowl and brush over the top of the puff pastry in each ramekin.

Bake in the oven at 400° for 22-25 minutes until golden brown. Place a toothpick or knife into the center of the soufflé, if it comes out clean the soufflés are done. Remove from the oven and let set 5-10 minutes. Remove from the ramekin and enjoy!

Notes: You can use any ingredients to fill these soufflés with. Favorite cheeses or meats! If using veggies I’d sauté first to remove the moisture. These come out so perfectly crisp the moisture could ruin that.

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French Toast Casserole

Hi Hi!! I’m sorry I’m posting so much lately. I’ve got so many past recipes to post! Life has been busy so I’m making time to make sure I share my recipes. I had a brunch over the weekend and I made this French toast casserole. I’m not a huge breakfast fan, but this came out so delicious! I’ve already gotten requests to make again so I’ll be working on different flavors for the next time! This recipe is beyond simple and it’s prefect for lazy mornings or holidays. You make the night before and just pop in the oven the next morning. You really need to give this a try! You won’t regret it!

French Toast Casserole

Ingredients:
1 loaf brioche bread, 16-18 oz- cubed
8 whole eggs
2/3 cup light brown sugar
1/4 cup white sugar
2 tsp cinnamon
1/3 cup half & half
2 cups 2% milk
2 tsp vanilla extract

Topping:
powder sugar
fresh berries
maple syrup

Directions: Spray the bottom and sides of a 13×9 oven safe baking dish. Evenly add the diced bread to the bottom of the pan. In a medium mixing bowl add the eggs and whisk. Next add in both brown and white sugar, cinnamon, vanilla extract, milk and half & half and whisk all together. Pour the mixture over the bread and using a spoon gently mix to make sure all the bread is coated. Cover with saran wrap and refrigerate for overnight.

The next morning preheat the oven to 350°. Bake for 30-40 minutes until the center is fully set. Remove from the oven and let set 5 minutes. Cut a piece of the casserole and top with powder sugar, fresh berries and syrup and enjoy.

Note: You can use any bread you like or have on hand. White sandwich bread, French loaf bread or the brioche bread I used. You can also add the berries to the top of the casserole to bake. I prefer the fruit fresh personally as it give it a nice bright flavor.



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Light Biscuits & Gravy Casserole

My Mom loves biscuits and gravy. Up until a few years ago it usually was something she’d get while out to breakfast. However, over the last few years I’ve been making it at home. I like making it as I can usually give it a little be of a lighter/healthier take! This casserole is exactly that. This recipe is definitely different than my other homemade biscuits and gravy recipe. I like this recipe because the flavors scream biscuits and gravy but the fat, not so much!

Give this recipe a try and please comment how you like it!

Cheers!

Light Biscuits & Gravy Casserole

Ingredients:
6 oz pork sausage, cooked and drained
1 1/2 cups egg beaters
3/4 cup reduced fat cheese
1 country sausage packet (I use McCormick, try and look for a reduced sodium if possible)
4 grands biscuits, cut into bite size pieces

Directions: Preheat oven to 350°. Spray a 9×13 pan with cooking spray. Prepare the gravy with water per package, set aside. Evenly spread the biscuits on the bottom of the pan. Add the egg beaters to the pan and top with the gravy. Next sprinkle the sausage over the top and bake for 20 minutes. Remove from the oven and top with cheese and bake for 10 more minutes. Take out the casserole and let it sit for 5 minutes before serving. I cut a piece and add some of the sauce from the casserole right on top! Enjoy!

Notes: You can use turkey sausage for even healthier take, personally I don’t like the flavor as much. Sometimes you can even find reduce fat biscuits, those would work great as well.

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Air Fryer Sausage & Cheese Egg Muffins

Hi everyone! I’m so sorry for the delays with recipes. Life has been BUSY! The new job is keeping me busy. I have recipes to share, but just trying to take some time to disconnect after the work week and enjoy life. I’ll get to post them soon!

Anyways, We all know by now there isn’t much I won’t try in my air fryer. I have been trying some egg recipes. I really am not a fan of eggs or breakfast, so I try and keep it really easy for myself and prep some healthy breakfasts! I must admit, these egg muffins are delicious. You can use any flavor combinations you like! Sausage, bacon, ham, all different cheeses, or veggies!

Give these a try and let me know how you enjoyed them!!

Cheers!

Air Fryer Sausage & Cheese Egg Muffins

Ingredients:
11 eggs
1lb ground breakfast sausage, cooked & crumbled
1 cups shredded cheddar cheese
2 t salt
2 t pepper
2 T milk/water

Tools: (See Amazon Link below)
Silicone muffin cups
4 cup measuring cup

https://www.amazon.com/shop/garlic_and_oliveoil_veins

Directions: In a large measuring cup (4 cups) crack in the eggs. Completely whisk the eggs. Then whisk in the water or milk well. Season eggs with salt and pepper and set aside. Preheat the air fryer. (My oven AF preheats at 400° for 4 minutes) Add silicone muffin cups to the air fryer rack. Add cheese to bottom of the muffin cups and top with some cooked breakfast sausage evenly over the cups. Gently pour in the egg mixture into each muffin cup.

Place in the air fryer 300° for 12-13 minutes. I place mine on the middle rack for first 6 minutes and move to top rack for the rest of the time. Place a tooth pick or knife in the middle to make sure the egg is completely cooked. Let cool slightly and enjoy.

Note: These little bits of goodness are fantastic for meal prepping. I’ve never actually enjoyed them fresh except when I took a bite to try it. Usually I make on Sunday and heat up quickly in the microwave during the week. They come out delicious!

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Corn Casserole Muffins (Air Fryer)

I love to experiment with side dish recipes. These air fryer corn casserole muffins are a healthier and individual alternative to my original corn casserole. These have no butter at all and are made with less of each ingredient. They are delicious and tender. I actually served with chili and it was a perfect side dish.

Give these a try!

Corn Casserole Muffins

Ingredients:
3/4 cup Jiff corn muffin mix
6 T light sour cream
1 egg
15 oz canned corn
3/4 cup + 2 T canned creamed corn

Directions: In a medium bowl mix all the above ingredients till fully incorporated. Evenly add the mixture to 10 silicone cupcake liners. Preheat the air fryer, (mine preheats 400° for 4 minutes.) Add the cupcake liners to the basket or rack and cook at 330° for 15-17 minutes. Using a toothpick or knife, check a muffin to see if it comes out clean. If so, remove from the oven and let rest a few minutes, if the knife isn’t clean place back in the air fryer a few minutes. Enjoy.

Note: I use an air fryer oven. All air fryers are different. This cook temp/time may need to be adjusted to your specific air fryer. Cook time and temp is always trial and error with air fryers. You should check the muffins prior to the 15 minute mark. Maybe at the 10 minute mark.

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Air Fryer French Toast Sticks

I’m obsessed with my new air fryer! I’ve had it since before the holidays and I honestly can’t get enough. I’ve been trying out so many delicious recipes. This recipe was one that surprised me! French toast sticks! Super simple, yet the flavors were awesome. Personally, I feel like it’s much easier than in a pan, and let’s be honest that’s pretty easy too.

Try this recipe if you want a quick breakfast. Keep in mind, every air fryer is different. The cook time and temperatures will vary.

Air Fryer French Toast Sticks

Ingredients:
8 slices of white bread or Texas toast
4 large eggs
3/4 cup milk
1 t vanilla extract
cinnamon, sprinkle (optional)

To serve:
favorite syrup
powdered sugar

Directions: In a bowl add in the milk, eggs and vanilla and whisk well together. Cut the slices of bread into thirds. Spray the air fryer rack or basket with cooking spray. Dip each stick into the egg mixture quickly on both sides. Remove from the egg mixture and place directly on the rack or in the basket. Complete with all break sticks. Sprinkle each stick on both sides with cinnamon, if desired. Preheat the air fryer. Add the rack or basket into the air fryer and cook at 350° for about 7-8 minutes flipping half way through. Cook until crispy. Remove from air fryer and sprinkle with powdered sugar and serve with syrup.

Notes: You can add regular sugar to the bread as well as the cinnamon. Personally I use the cinnamon and then powdered sugar. You can do whatever you like. I like mine on the crispier side as they are better to dip.

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