Tofu Mushroom Scramble On Whole Wheat Tortilla

From The Best Life Diet Cookbook

Vegetable oil cooking spray
2 Tbsp minced onion
1 C sliced mushrooms
1/2 C firm tofu (with calcium sulfate)
1/8 tsp salt
Black pepper to taste
1 whole wheat tortilla

Heat a heavy-bottomed skillet over medium-high heat.
Coat the skillet with cooking spray. Add the onion and mushrooms and cook 3 minutes. Add the tofu and stir, breaking the tofu up and incorporating it with the onion and mushrooms. Cook until the tofu is slightly browned, about 5 minutes, stirring often. Add the salt and pepper.
Place the tofu mixture on the tortilla. Roll the tortilla, tucking in the ends as you roll. Serve.

Skillet Cornbread Pudding with Ham & Pepper Jack

From Food Network Kitchens Making It Easy

2 Tbsp unsalted butter
1 1/2 C cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts), sliced
1 6oz chunk Black Forest ham, diced
1 clove garlic, chopped
1/2 tsp chili powder
3 large eggs
2 C half-and-half
4oz pepper Jack cheese, diced
1/4 C chopped fresh basil
1 tsp kosher salt
Freshly ground black pepper
1 C packaged cornbread stuffing cubes
Pinch sugar

Preheat the oven to 350. Melt the butter in a 10" cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper to taste.
Pull the skillet from the heat. Stir in the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Pastrami-Tomato Frittata

From Every Day with Rachael Ray August 2008

10 large eggs
2 tomatoes, cored and chopped
1/3 pound pastrami, coarsely chopped
1/2 C grated parmesan cheese
1/4 C coarsely chopped chives
4 Tbsp butter
1 small red onion, halved and thinly sliced
Salt and pepper

Preheat the broiler. In a bowl, beat the eggs, then stir in the tomatoes, chopped pastrami, 1/4 cup parmesan and 3 tablespoons chives.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.
Increase the heat to medium-high, add the egg mixture and cook, stirring occasionally, until the frittata is set, 5-7 minutes. Sprinkle the remaining 1/4 cup parmesan on top. Transfer to the broiler and cook for 3 minutes more. Loosen the edges with a rubber spatula and slide the frittata onto a cutting board. Cut into quarters and top with the remaining 1 tablespoon chives.

Mighty Migas

From Rachael Ray Show 7/9/08

2 tablespoons EVOO - Extra Virgin Olive Oil
1/3 pound Mexican raw chorizo, casings removed
4 6-inch corn tortillas, torn into bite-sized pieces
1 medium onion, chopped
1 jalapeño, seeded and chopped
2 to 3 cloves garlic, finely chopped or grated
8 eggs, whisked together
Hot sauce, to taste
Salt and freshly ground black pepper
2 tomatoes, seeded and diced
1 avocado, diced
Juice of 1 lime
1 cup shredded smoked cheddar or Monterey Jack cheese
1/2 cup sour cream

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chorizo to the pan and continue to cook until the chorizo begins to get crispy, 4-5 minutes. Add the torn tortillas to the pan and cook until crispy and golden brown, 4-5 minutes. Add the onion, jalapeño, and garlic to the pan and cook until the veggies begin to get tender, 5-6 minutes.

Once the veggies are tender, add the eggs and hot sauce to the pan and cook, stirring occasionally, until the eggs are close to your desired doneness. Season the eggs with salt and pepper and stir in the tomatoes, avocado, lime juice, and cheese. Continue cooking until the eggs are finished scrambling. Portion the Migas into serving bowls and top each with a dollop of sour cream.

Souffled Pumpkin Pancake

From Paula's Best Dishes

5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners' sugar, for dusting
Maple syrup, for serving

Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.
Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.

Beth's Hash-Brown Potato Casserole

From Georgia Cooking in an Oklahoma Kitchen – Trisha Yearwood

2 pounds large red potatoes, peeled
2 C sour cream
10oz cheddar cheese, shredded
1 10oz can cream of mushroom soup
1 small onion, finely chopped
1 tsp salt
½ tsp pepper
2 C crushed Ritz crackers
½ C butter, melted

Preheat the oven to 350. Grease a 9x13x2” casserole dish.
Use the large holes of a box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, cheese, soup, onion, salt, and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake for 20 minutes more, or until lightly browned on top.

Joha's Cheesey Quiche

From Ingrid Hoffman: Simply Delicioso

2 Tbsp EVOO
1 C diced ham (preferably Serrano)
8 scallioins, light green parts only, thinly sliced
1 14oz can diced tomatoes, drained
3 large eggs
1 C grated Gouda cheese
1/2 C milk
1/4 C heavy cream
1/4 C sliced kalamata olives
1 Tbsp drained brine-packed capers
Freshly ground pepper
1 premade 9" pie shell

Preheat oven to 350.

Heat the oil in a medium skillet over medium-high heat. Add the ham and scallions and cook until browned, 3-5 minutes. Stir in the tomatoes and cook until they are reduced to a jammy teture, 5-8 minutes.
Whisk the eggs, cheese, milk, cream, olives, capers, and pepper together in a medium bowl. Stir the tomato mixture into the eggs and pour it into the pie shell. Bake the quiche until the eggs are set, 30-35 minutes. Place the quiche on a wire rack to cool for 40 minutes before serving, or serve at room temperature.

Peanut Butter-and Banana- Stuffed French Toast

From The Deen Bros. Y'All Come Eat

1/2 C granola
8 slices white bread
1/4 C peanut butter
2 tsp honey
1 banana, peeled and thinly sliced
1/2 C whole milk
2 large eggs
1 1/4 tsp sugar
1/2 tsp vanilla
1/4 tsp ground cinnamon
1 1/2 Tbsp unsalted butter
Maple syrup

Preheat oven to 350. Place the granola in a shallow bowl; set aside.
Spread each slice of bread with peanut butter. Drizzle honey evenly over peanut butter. Divide the banana slices among four slices of the bread; top with the remaining bread, peanut butter slices down. Remove the crusts and tightly pinch the edges of each sandwich together to seal.
In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Soak each sandwich in the egg mixture for 5 seconds. Roll the edges of each sandwich in the granola.
In a large skillet, heat the butter over medium-high heat. Add the sandwiches, working in batches if necessary; cook about 2 minutes per side or until golden. Transfer the sandwiches to a baking sheet; bake for 10 minutes. Serve immediately with maple syrup.

Jamie's Breakfast Casserole with Ham and Cheese

From The Deen Bros. Y'All Come Eat

Butter for coating pan
1 Tbsp EVOO
1 small onion, finely chopped
Pinch salt
1 medium yellow bell pepper, finely chopped
1 medium red bell pepper, finely chopped
1 8oz loaf hearty French or Italian bread, sliced 1/2" thick
1 6oz slab thick-cut ham, finely chopped
6oz Swiss cheese, shredded (about 1 1/2 cups)
5 extra-large eggs
1 3/4 C milk
3/4 tsp salt
1/4 tsp freshly ground black pepper

Butter an 8" oval or round baking dish.
In a large skillet, heat the oil over medium heat. Add the onion and the pinch salt; cook for 3-5 minutes or until the onion is translucent, stirring occasionally. Add the yellow and red peppers; cook for 3-5 minutes or until softened, stirring occasionally.
Cover the bottom of the prepared pan with half of the bread slices, cutting pieces as necessary to make a snug fit. Top the bread with half of the onion mixture, then half of the ham and half of the cheese. Repeat the layers, starting with the bread and ending with the cheese.
In a medium bowl, whisk together the eggs, milk, the 3/4 teaspoon salt, and the black pepper; pour evenly over the casserole. (The egg mixture should come almost to the top of the pan.) Cover with plastic wrap and refrigerate overnight.
Let the casserole come to room temperature for 30 minutes. Preheat the oven to 350. Bake about 45 minutes or until top is golden and puffy and a knife inserted in the middle comes out clean.

Peanut Butter-Chocolate Stuffed French Toast with Jam Syrup

From Every Day with Rachael Ray May 2008

1/2 C peanut butter
8 slices bread
1/4 C mini chocolate chips
1/2 C milk
3 large eggs
2 Tbsp sugar
1 tsp pure vanilla extract
Pinch salt
2/3 C grape jam or jelly
1 Tbsp butter
Whipped cream for serving

Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips among 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
In a small saucepan, cook the jam and 3 tabelspoons water over low heat, stirring occasionally, until warm and smooth.
In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

Puffy Pancakes with Nutty Banana Butterscotch

From Every Day with Rachael Ray May 2008

1 stick unsalted butter
5 large eggs
1/3 C milk
3/4 C flour
1/3 C granulated sugar
1 C brown sugar
1 pinch salt
1/2 C sour cream
2 bananas, peeled and sliced
1/2 C chopped, toasted walnuts

Preheat the oven to 425. Add 1/2 stick butter to a 9" square baking dish and melt in the oven, about 5 minutes.
In a large bowl, whisk together the eggs and milk. in a separate bowl, whisk together the flour and granulated sugar, then whisk in the egg-milk mixture.
Pour the batter into the prepared baking dish; bake until the pancake begins to rise, 15-20 minutes.
Meanwhile, in a medium saucepan, cook the brown sugar, salt and 2 tablespoons water over medium heat, stirring, until bubbling, about 5 minutes. Stir in the remaining 1/2 stick butter, the sour cream and bananas and heat through.
Drizzle the pancake with half of the butterscotch sauce and sprinkle with walnuts. Slice and serve with the remaining sauce on the side.

Guy Fieri's Chicken-Apple Sausage Frittata

From Guy's Big Bite

1 teaspoon salt
2 tablespoons plus 1 teaspoons extra-virgin olive oil, divided
1/2 pound chicken-apple sausage, removed from casing
1/2 cup red onion, diced
2 tablespoons finely diced jalapeno
1/2 cup red bell pepper
8 eggs
1/2 cup milk
1/2 teaspoon paprika
1/2 teaspoon sea salt
1 teaspoon black pepper
2 (9-inch) flour tortillas
1/4 cup jack cheese, shredded
1/4 cup Cheddar, shredded
1/2 cup tomatoes, diced
1/2 cup scallions diced
1 avocado, diced

Preheat oven to 350 degrees F.
In a saute pan over medium-high heat, add 2 tablespoons oil and the chicken sausage, onions, jalapenos, peppers and saute until vegetables have softened.

In medium bowl, mix eggs, milk, paprika and salt and pepper.

Add chicken sausage and vegetable mixture and eggs together. Heat a medium saute pan over medium heat and add 1 teaspoon olive oil, and pour in egg mixture. Cook for 3 minutes on each side, mixture should be slightly firm and moist. In the mean time add tortillas to oven and toast for 3 to 5 minutes until golden brown, then remove.

Remove frittata from pan, place one tortilla on bottom of pan and spread with 1/2 of the cheese, place cooked frittata on top, and top frittata with second tortilla. Top tortilla with remaining cheese and place pan in oven for 5 minutes or until cheese melts.

Remove from oven and garnish with scallions, avocado and tomatoes

Guy Fieri's Corned Beef Homie Home Fries

From Guy's Big Bite

Salt
2 pounds red potatoes, sliced 1/4-inch
5 tablespoons olive oil, divided
1 tablespoon butter
1 cup red onion, diced
1/2 cup diced Anaheim chile pepper
1/2 cup diced red bell pepper
8 ounces corned beef, diced
3 tablespoons minced garlic
Freshly ground black pepper
1 teaspoon paprika
1 cup shredded Cheddar
2 avocados, sliced
1/2 cup sour cream
1/2 cup diced green onions

In a medium pot, boil water and add 1 teaspoon salt, add potatoes and cook until almost fork tender. When cooked, strain potatoes, and pat dry with paper towels.
Meanwhile in a large saute pan, add 2 tablespoons olive oil, and 1 tablespoon butter, add red onions, peppers and corned beef. Saute until onions are translucent, then add garlic, season with salt, pepper, and paprika. Cook for 2 minutes, remove from pan and hold hot.

In the same pan, add 3 tablespoons olive oil, and the potatoes. Cook until crispy on all sides. When cooked and crispy, add the pepper, onion and corned beef mixture. Combine thoroughly, being careful to not break the potatoes.

Pour mixture into a serving bowl, top with Cheddar, avocado slices, sour cream and green onions.

Guy Fieri's Dough Nuggets

From Guy's Big Bite

1 package store-bought biscuits
Vegetable oil, for frying
2 tablespoons ground cinnamon
2 tablespoons ground nutmeg
2 tablespoons ground ginger
2 tablespoons powdered sugar
Sugar glaze:
1 cup powdered sugar
1/2 cup milk


Preheat oil to 360 degrees F.

Divide each biscuit into 4 pieces and roll each piece into a ball. Add to hot oil and fry until golden brown. Remove the nuggets to a paper towel lined plate to soak up some of the oil.
In a large paper bag combine the cinnamon, nutmeg, ginger, and powdered sugar. Add the nuggets to the bag and shake to coat. Place the warm nuggets onto a platter.

In a small bowl add the powdered sugar and slowly pour in the milk until the glaze is smooth and at the desired consistency. Drizzle the glaze over the nuggets and serve.

Ham, Leek & Gruyere Baked Egg Cup

From Rachael Ray

2 tablespoons butter
2 leeks, green and white parts cleaned and thinly sliced
2 cloves garlic, finely chopped or grated
2 sprigs thyme, leaves removed
2 tablespoons flour
1 1/2 cups chicken stock
Salt and freshly ground black pepper
Nonstick cooking spray
6 thin slices deli ham or prosciutto
1 cup Gruyere cheese, shredded
6 eggs

Preheat oven to 375ºF.
In a medium-size skillet, melt the butter over medium-high heat. Add the leeks, garlic and thyme to the pan, and sauté 5-6 minutes, until very soft.
Sprinkle the flour over the veggies and cook about a minute. Whisk in the stock and bring up to a bubble to thicken the mixture up. Season with salt and freshly ground black pepper and reserve.

While the leeks are cooking, spray the insides of a 6-cup muffin tin with nonstick cooking spray. Line each cup with a slice of ham or prosciutto folded in half.

Spoon a heaping tablespoon of the cooked leeks into each lined cup and top with a little shredded cheese. Press the leeks and cheese down a little with your finger to make room, then crack an egg into each one, making sure it stays whole (if you’re worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it in the muffin cup).

Season the tops of the eggs with salt and freshly ground black pepper, and place the muffin tin on a baking sheet. Transfer sheet to the oven and bake 15 minutes, until the eggs set.
Remove tin from the oven and allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve a green salad alongside.

Cherry Breakfast Cake

From Every Day with Rachael Ray December 2007/January 2008

4 1/2 C flour
1 1/2 C firmly packed brown sugar
1 tsp salt
3 sticks unsalted butter, melted
1 large egg
1/2 C buttermilk
1/2 C granulated sugar
2 tsp baking powder
2 10oz bags frozen cherries, thawed and drained

Preheat oven to 350. Grease a 9x13 baking dish. In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside. In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.
In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35-40 minutes. Transfer to a rack to cool for about 20 minutes before serving.

Ricotta Pancakes with Pancetta, Peas and Corn

From Every Day with Rachael Ray June/July 2007

5 ounces thick sliced pancetta or bacon, cut into small pieces
1/2 pound fresh green peas, shelled (1/2 cup)
1/2 C fresh corn kernels
1 Tbsp butter, plus more for frying
Juice of 1 lemon
1 C ricotta cheese
1 C plain whole milk yogurt, preferably Greek
2 large eggs
1/2 C flour

In a large skillet, cook the pancetta over medium heat, stirring occasionally, until the fat is rendered, about 3 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain; reserve the skillet.
In the skillet, stir together the peas and corn and 1 tablespoon butter and cook until al dente, about 5 minutes. Remove from heat and season with the lemon juice, salt and pepper. Keep warm.
In a large bowl, using a fork, mix together the ricotta, yogurt, eggs and 1/4 teaspoon salt until smooth. Stir in the flour until blended.
In a large nonstick skillet or on a griddle, melt 1/2 tablespoon butter. Ladle about 3 tablespoons batter into the skillet for each pancake, spacing evenly. Fry until the bottom is golden, about 2 minutes. Flip and cook until golden on the other side, 1-2 minutes more. Transfer to a baking sheet and keep warm. Repeat with the remaining batter.
Serve 2 pancakes per person with the pancetta-vegetable mixture.

Ricotta Pancakes

From Tyler's Ultimate

For the topping:
12 slices prosciutto
Salt and freshly ground black pepper, optional
4 Golden Delicious apples
1/2 stick butter, melted
1/4 cup maple syrup

For the pancakes:
2 cups ricotta
4 large eggs, separated
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
Pinch salt
Butter, for cooking
Confectioners' sugar, for dusting, optional
1 cup maple syrup, warmed on stove-top

For the topping: Preheat oven to 400 degrees F.
On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes.
Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit.
For the pancakes: Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter. Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest.
To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup.

Mini Frittatas

From Everyday Italian w/Giada De Laurentiis

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Puff Pankcake with Blueberry Sauce

From Taste of Home's Simple & Delicious May/June 2007

2 Tbsp butter
2 eggs
1/2 C milk
1/2 C all-purpose flour
2 Tbsp sugar
1/8 tsp ground cinnamon

Blueberry sauce:
1/4 C packed brown sugar
1 Tbsp cornstarch
1/4 C orange juice
1 C fresh or frozen blueberries
1/4 tsp vanilla extract

Place the butter in a 9" pie plate; bake in a 425 degree oven 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake 18-20 minutes or until sides are crisp and golden brown.
Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in vanilla. Serve with pancakes.