My Blog

Author: saqibkhan

  • Strawberry Oatmeal Breakfast Smoothie

    Strawberry Oatmeal Breakfast Smoothie

    Ingredients

    Original recipe (1X) yields 2 servings

    • 1 cup soy milk
    • ½ cup rolled oats
    • 14 frozen strawberries
    • 1 banana, broken into chunks
    • 1 ½ teaspoons white sugar (Optional)
    • ½ teaspoon vanilla extract (Optional)

    Directions

    1. Gather ingredients.Overhead view of various smoothie ingredients in bowlsDotdash Meredith Food Studios
    2. Blend soy milk, oats, strawberries, and banana in a blender until smooth. Add sugar and vanilla and blend again until smooth.Close up of the bottom of a blender with smoothie ingredients addedClose up of the inside of a blender with blended-up pink smoothie
    3. Pour into glasses and serve.
  • Jumbo Breakfast Cookies

    Jumbo Breakfast Cookies

    Ingredients

    Original recipe (1X) yields 24 servings

    • 2 cups white sugar (see note)
    • 1 cup peanut butter
    • 1 cup butter
    • ½ cup water
    • 2 tablespoons vanilla extract or to taste
    • 2 large eggs
    • 2 ¼ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt or to taste
    • 1 ½ cups rolled oats
    • 1 ½ cups raisins or chopped dried apricots
    • 6 cups toasted whole grain oat cereal rings (such as Cheerios)

    Directions

    1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Ingredients for oatmeal raisin cookies arranged in glass bowls.Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
    2. Mix sugar, peanut butter, butter, water, vanilla, and eggs together in a very large bowl until smooth.Creamy peanut butter cookie batter in a mixing bowl.Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
    3. Combine flour, baking soda, and salt; stir into cookie batter. Mix in oats and raisins, then carefully stir in cereal.Cookie dough mixed with cereal and raisins in a bowl.Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
    4. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.Unbaked oatmeal raisin cookies arranged on a baking sheet.Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
    5. Bake in the preheated oven until cookies are lightly browned at the edges, about 10 to 12 minutes. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely.Freshly baked oatmeal raisin cookies cooling on a wire rack.Robby Lozano / Food Stylist: Jennifer Wendorf / Prop Styling: Lydia Pursell
    6. Enjoy!
  • Southwest Breakfast Burritos

    Southwest Breakfast Burritos

    Ingredients

    Original recipe (1X) yields 20 servings

    • 12 large eggs
    • ⅔ cup milk
    • ½ teaspoon salt
    • 2 tablespoons butter
    • 1 pound bulk pork sausage
    • 2 tablespoons minced garlic
    • ½ red onion, diced
    • 1 tomato, diced
    • ¼ cup chopped fresh cilantro
    • 1 (3.5 ounce) can diced jalapeños (Optional)
    • 1 (1 ounce) package taco seasoning
    • 1 ½ cups shredded Cheddar cheese
    • 20 (6 inch) flour tortillas

    Directions

    1. Gather all ingredients.all ingredients gathered to make Southwest breakfast burritos.Dotdash Meredith Food Studios
    2. Whisk together eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in egg mixture; cook and stir until eggs are completely set, about 5 minutes.Eggs, milk and salt whisked together and cooked until eggs are completely set.Dotdash Meredith Food Studios
    3. Break up cooked eggs into small pieces and place into a large bowl. Set aside.cooked eggs chopped and placed in a large bowl.Dotdash Meredith Food Studios
    4. Heat the same large skillet over medium heat. Cook and stir sausage and garlic in the hot skillet for 5 minutes, Add onion; continue to cook and stir until sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.sausage, garlic and onion cooking until sausage is evenly browned.Dotdash Meredith Food Studios
    5. Transfer sausage to eggs in the bowl. Stir in tomato, cilantro, jalapeños, and taco seasoning until well combined. Allow mixture to cool to room temperature, then stir in Cheddar cheese.Sausage combined with the rest of the ingredients in a large bowl.Dotdash Meredith Food Studios
    6. Lay a tortilla onto your work surface, then spoon some of the egg filling halfway between the bottom edge and the center of tortilla. Flatten filling into a rectangular shape with the back of a spoon. Fold the bottom of tortilla snugly over filling, then fold in the left and right edges. Roll burrito up to the top edge, forming a tight cylinder. Repeat with remaining ingredients.place some filling on the bottom center edge of the tortilla and roll while folding in the edges.Dotdash Meredith Food Studios
    7. Wrap individual burritos tightly with plastic wrap and store in the freezer until ready to serve.wrap folded burritos in plastic wrap.Dotdash Meredith Food Studios
    8. To serve, heat burritos in the microwave until hot, 3 to 4 minutes.
  • Best Breakfast Casserole (Hash Browns & Eggs)

    Best Breakfast Casserole (Hash Browns & Eggs)

    Ingredients

    Original recipe (1X) yields 6 servings

    • 1 (2 pound) package frozen hash brown potatoes, thawed
    • 1 pound pork sausage
    • 1 small onion, diced
    • 5 large eggs
    • ½ cup milk
    • ½ teaspoon onion powder
    • ⅛ teaspoon garlic powder
    • salt and ground black pepper to taste
    • 12 ounces shredded Cheddar cheese

    Directions

    1. Gather all ingredients.Ingredients to make hash brown and egg casseroleDotdash Meredith Food Studios
    2. Preheat the oven to 350 degrees F (175 degrees C). Grease a deep-sided 8×8-inch square pan; add hash brown potatoes and arrange in an even layer.A greased square baking dish with hash brown potatoesDotdash Meredith Food Studios
    3. Place sausage and onion in a large skillet over medium heat. Cook and stir until the sausage is browned and crumbled, about 10 minutes; drain.A large skillet with cooked crumbled sausage and onionsDotdash Meredith Food Studios
    4. Meanwhile, whisk eggs, milk, onion powder, garlic powder, salt, and pepper together in a large bowl until well combined.A glass bowl of seasoned, whisked eggsDotdash Meredith Food Studios
    5. Pour over the potatoes and sprinkle with 1/2 of the Cheddar cheese.A greased square baking dish with hash brown potatoes topped with seasoned whisked eggs and shredded cheeseDotdash Meredith Food Studios
    6. Add sausage mixture on top and sprinkle with remaining Cheddar. Cover with aluminum foil.A square baking dish with potatoes, eggs, shredded cheese, and cooked sausageDotdash Meredith Food Studios
    7. Bake in the preheated oven for 1 hour. Remove foil; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes.A fully baked hash brown and egg casseroleDotdash Meredith Food Studios
    8. Let stand for 5 minutes before serving
  • Breakfast Casserole

    Breakfast Casserole

    Ingredients

    Original recipe (1X) yields 10 servings

    • 1 pound breakfast sausage
    • 6 eggs
    • 2 1/2 cups milk, divided
    • ¾ teaspoon dry mustard powder
    • ½ teaspoon salt
    • 8 slices bread, cubed
    • 4 cups shredded Cheddar cheese
    • 1 (10.5 ounce) can condensed cream of mushroom soup

    Directions

    1. Grease a 9×13-inch baking dish.
    2. Cook sausage in a large skillet over medium-high heat until evenly browned, crumbly, and no longer pink in the center, 7 to 9 minutes. Drain and discard any excess grease.
    3. While the sausage is cooking, whisk eggs in a mixing bowl until smooth. Whisk in 2 cups milk, mustard powder, and salt until evenly blended.
    4. Spread bread cubes into the prepared dish; sprinkle sausage over top, then Cheddar cheese. Pour egg mixture over the entire dish. Cover and refrigerate, 8 hours to overnight.
    5. When ready to bake, preheat the oven to 300 degrees F (150 degrees C).
    6. Remove casserole from the refrigerator and uncover. Whisk condensed soup and remaining 1/2 cup milk together in a bowl; pour mixture over casserole.
    7. Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
  • Puerto Rican Breakfast Custard

    Puerto Rican Breakfast Custard

    Ingredients

    Original recipe (1X) yields 2 servings

    • 3 tablespoons white sugar
    • 2 tablespoons cornstarch
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground cinnamon
    • 2 cups whole milk

    Directions

    1. Whisk sugar, cornstarch, salt, and cinnamon together in a large saucepan; stir in milk until evenly blended. Heat over medium-high heat; cook and whisk until reaches a thick consistency, 25 to 30 minutes, making sure to continually whisk while custard cooks to avoid burning or clumping. The custard will thicken as it cools. Divide between bowls
  • Jimmy Dean Breakfast Casserole

    Jimmy Dean Breakfast Casserole

    Ingredients

    Original recipe (1X) yields 6 servings

    • cooking spray
    • 1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage
    • 10 large eggs, lightly beaten
    • 3 cups milk
    • 2 teaspoons dry mustard
    • 1 teaspoon salt
    • 6 cups cubed bread
    • 2 cups shredded sharp Cheddar cheese
    • 1 medium tomato, seeded and chopped
    • ½ cup sliced mushrooms
    • ½ cup thin-sliced green onion
    • ½ teaspoon black pepper

    Directions

    1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish with cooking spray.
    2. Cook sausage in a large skillet over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink, 8 to 10 minutes. Remove from heat.Ground sausage being cooked in a skillet. Dotdash Meredith Food Studios
    3. Combine eggs, milk, dry mustard, and salt in a large bowl; stir well.An egg, milk, dry mustard, and salt mixture in a glass bowl. Dotdash Meredith Food Studios
    4. Distribute 1/2 of the bread evenly into the prepared dish. Sprinkle with 1/2 of the sausage, 1/2 of the cheese, 1/2 of the tomato, 1/2 of the mushroom, 1/2 of the green onion, and 1/2 of the black pepper. Repeat layers one more time. Pour egg mixture evenly over casserole.Overhead of various casserole ingredients in bowls being placed in a baking dish.Dotdash Meredith Food StudiosOverhead of a sausage, cheese, and vegetable casserole with eggs poured in. Dotdash Meredith Food Studios
    5. Bake uncovered until eggs are set, 55 to 60 minutes. Tent with foil if the top begins to brown too quickly.
  • Breakfast Sausage Casserole

    Breakfast Sausage Casserole

    Ingredients

    Original recipe (1X) yields 8 servings

    • 1 pound ground pork sausage
    • 1 teaspoon mustard powder
    • ½ teaspoon salt
    • 4 large eggs, beaten
    • 2 cups milk
    • 6 slices white bread, toasted and cut into cubes
    • 8 ounces mild Cheddar cheese, shredded

    Directions

    1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.Sausage crumbled into a skillet, cooking until evenly brown. Dotdash Meredith Food Studios
    2. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly.All ingredients mixed together in a large mixing bowl.Dotdash Meredith Food Studios
    3. Pour into a greased 9×13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.an overhead view of an unbaked sausage breakfast casserole being poured into a red 9x13 casserole dishDotdash Meredith Food Studios
    4. Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes.
    5. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until setCover and bake casserole until set.Dotdash Meredith Food Studios
    6. Serve hot and enjoy!
  • Impossibly Easy Breakfast Bake (Crowd Size)

    Impossibly Easy Breakfast Bake (Crowd Size)

    Ingredients

    Original recipe (1X) yields 12 servings

    • 2 (12 ounce) packages bulk pork sausage
    • 1 medium bell pepper, chopped
    • 1 medium onion, chopped
    • 3 cups frozen hash brown potatoes
    • 2 cups shredded Cheddar cheese, divided
    • 2 cups milk
    • 1 cup Original Bisquick mix
    • 4 large eggs
    • ¼ teaspoon ground black pepper

    Directions

    1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 13 x 9 x 2-inch baking dish; set aside.Impossibly Easy Breakfast Bake (Crowd Size) recipe ingredients on a counter Allrecipes / Karen Hibbard
    2. Cook sausage, bell pepper, and onion in a medium skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain and transfer to the baking dish.Ground meat and vegetables being cooked in a skillet with a wooden spoon for stirringAllrecipes / Karen Hibbard
    3. Stir in potatoes, and 1 1/2 cups cheese until well combined.A prepared breakfast bake in a rectangular baking dish with shredded cheese, sausage, and green garnishesAllrecipes / Karen Hibbard
    4. Stir milk, Bisquick, eggs, and pepper together in a bowl until well combined. Pour into baking dish.A casserole dish containing a partially prepared breakfast bake, with cheese and other ingredients visible, next to a whiskAllrecipes / Karen Hibbard
    5. Bake, uncovered, until a knife inserted in center comes out clean, 40 to 45 minutes.A breakfast casserole with sausage and cheese in a white rectangular dishAllrecipes / Karen Hibbard
    6. Sprinkle with remaining 1/2 cup cheese. Continue to bake until cheese melts, 1 to 2 minutes more. Cool 5 minutes.
  • Tater Tot and Bacon Breakfast Casserole

    Tater Tot and Bacon Breakfast Casserole

    Ingredients

    Original recipe (1X) yields 8 servings

    • 1 pound bacon, diced
    • 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots)
    • 12 large eggs
    • ½ cup milk
    • 1 pinch salt
    • ⅛ teaspoon ground black pepper
    • 2 cups shredded Cheddar cheese

    Directions

    1. Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).an overhead view of everything to make a breakfast tater tot casserole. Dotdash Meredith Food Studios
    2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon on paper towels.bacon bits cooked until crispy golden-brown. Dotdash Meredith Food Studios
    3. Spread bacon into the bottom of a 9×13-inch baking dish to cover. Spread potato nuggets over the bacon.Tater tots being added to baking dish on top of bacon bits. Dotdash Meredith Food Studios
    4. Beat eggs, milk, salt, and pepper together in a bowl; pour over the layer of potato nuggets.shredded cheddar cheese being added on top of tater tot, bacon and egg mixtures. Dotdash Meredith Food Studios
    5. Top with cheddar cheese and bake in the preheated oven until hot in the center, about 1 hour.tater tot breakfast casserole cooked until golden-brown. Dotdash Meredith Food Studios
    6. Serve hot. Enjoy!