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A New Spin on Breakfast

A New Spin on Breakfast

The New Year is under way and we can’t think of a better time to try some new recipes and spice up your traditional breakfast repertoire.  With an eye for adventure, we’ve collected a few ideas to liven up your Denver breakfast table.  Strap on your apron, roll up your sleeves, and get ready for breakfast fun!

 

Bacon Breakfast Cupcakes:

With a drizzle of spicy Sriracha Sauce, these cupcakes will add zing to your morning! beg

 

Ingredients:

1 bag (20 oz.) refrigerated shredded hash brown potatoes

2 tablespoons vegetable oil

½ teaspoon salt

¼ teaspoon pepper

6 eggs

2 tablespoons milk

¾ cup crumbled crisply cooked bacon

¾ cup shredded Cheddar cheese (3 oz)

Sriracha sauce

 

Directions:

Preheat oven to 400 degrees. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray. In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly. Bake 45 to 55 minutes or until golden brown. In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than ¼ cup egg mixture. Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool five minutes. Serve with sauce.

 

French Toast Kabobs

: Everything tastes better on a stick! These kabobs are fun, bite-sized, and perfect for dipping.  Kids love them!

 

Ingredients:

1 cup milk

2 large eggs

1 tablespoon honey

1 teaspoon ground cinnamon

4 cups brioche, French or sandwich bread (cut into 2 inch cubes)

1 tablespoon butter or oil

16 strawberries, stems removed

2 bananas, sliced into ½ inch coins

8 wooden skewers

 

Directions:

Whisk together the milk, eggs, honey and cinnamon. Dip the bread cubes in the milk mixture to coat each side. Heat the butter in a skillet over medium heat and cook the bread for 1 ½ minutes on each side, or until golden brown. Skewer the French toast cubes, strawberries and bananas and serve with maple syrup for dipping.

 

Waffle BLT

: For this recipe you can either make your own waffles, or save time and use frozen waffles!

 

Ingredients:

8 frozen waffles

8-12 slices bacon

2 medium tomatoes

4-6 lettuce leaves

1 cup mayonnaise

1 cup fresh dill, chopped fine

 

Directions:

Prepare herb spread by combining mayo and dill. Cover and refrigerate. Meanwhile, prepare bacon in a frying pan or 400-degree oven to desired crispness. When bacon is finished, place cooked slices on paper towels and dab to absorb some of the grease. Next, either prepare your own waffles or toast freezer waffles. Prepare sandwiches by spreading 2 tablespoons of herb spread on each waffle. Top with bacon slices, tomato slices, and lettuce leaves. Top with another waffle. Serve immediately.

 

Make-Ahead Blueberry Lemon French Toast

: This sweet breakfast treat is a delicious new take on French toast.  And the best part, you can prepare it the night before.

 

Ingredients:

1 (12-count) package sweet dinner rolls, cubed

1 cup blueberries

1½ cup milk

3 large eggs

2 tablespoons maple syrup, or more, to taste

Zest of 1 lemon

1½ teaspoons vanilla extract

1 teaspoon cinnamon

¼ teaspoon nutmeg

 

For the crumb topping:

¼ cup all-purpose flour

¼ cup brown sugar, packed

½ teaspoon cinnamon

¼ cup unsalted butter, cut into cubes

2 tablespoons confectioners’ sugar

 

Directions:

Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with blueberries in an even layer, repeating 2 more times and ending with a layer of bread.

In a separate bowl, whisk together milk, eggs, maple syrup, lemon zest, vanilla, cinnamon and nutmeg. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight. After the dish has absorbed liquid for at least two hours, preheat oven to 350 degrees.

To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes. Place into oven and bake for 35-45 minutes, or until golden brown.

 

We hope you try and enjoy some of these new ideas for morning treats.  Next time you visit us at Original Pancake House, be sure to let us know how these breakfast recipes turned out. To all our friends in Denver, we wish you a New Year filled with delicious breakfasts and adventure!

 

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