Breakfast
06/01-06/07
Shopping list
Meat/Seafood
8 slices bacon
1/2 cup diced ham
4 slices ham
Produce
1 banana
1/4 cup blackberries
1/4 cup raspberries
Dairy
1/2 cup strawberry greek yogurt
1 stick butter
9 eggs
2 cups shredded cheese
3/4 cup milk
Seasonings/Spices/Condiments
Salt & Pepper
1 tbsp white vinegar
Hollandaise sauce mix
Baking
Mini chocolate chips
1 cup flour
Canned Goods/ Soups
Dry Goods
1/2 granola
Frozen
20 oz shredded hash browns
*If you plan to make these recipes more than once a week you will need to increase the above amounts
Breakfast Banana Split
Ingredients
- 1 banana
- ½ cup strawberry greek yogurt
- ¼ cup blackberries
- ¼ cup raspberries
- ½ cup granola
- mini chocolate chips for garnish
Instructions
Prepare yogurt:
- Place container of yogurt in the freezer until firm, not frozen solid, just scoop-able.
- Scoop out two scoops of yogurt and place each scoop in a separate paper muffin liner.
- Put back in the freezer until ready to use.
- Split banana in half.
- Add 2 scoops of frozen yogurt
- Add berries, granola and chocolate chips.
- Serve immediately.
Breakfast Pizza w/ Hash Brown Crust
Ingredients
- 20 oz shredded hash browns
- 2 tbsp butter, melted
- 3 eggs
- 8 slices bacon
- 1/2 cup diced ham
- 2 cups shredded cheddar cheese
- salt and pepper, for seasoning
Instructions
- Spread the hash browns out on a stoneware pizza pan and press into a crust shape.
- Drizzle with two tablespoons of melted butter. Sprinkle with salt and pepper.
- Bake at 425˚F for 20-25 minutes.
- While the crust is baking, fry the bacon and cook the scrambled eggs.
- Remove the crust from the oven and sprinkle with the scrambled eggs.
- Next, crumble the bacon and sprinkle it over the eggs.
- Follow the bacon with the diced ham and any other toppings your family loves such as onions, peppers or mushrooms.
- Top it all with shredded cheese.
- Return the breakfast pizza to the oven and bake for an additional 20-25 minutes.
Brunch
Crepes Eggs Benedict
INGREDIENTS
FOR THE CREPES
- 2 eggs
- 1 cup flour
- 3/4 cup milk
- 1/2 cup water
- 3 tablespoon melted butter
- extra melted butter for brushing the pan
- pinch of salt for savory crepes (optional)
FOR EGGS
- 4 eggs
- 1 tablespoon of white vinegar
- 4 slices of ham
- 1 teaspoon of olive oil
- Hollandaise sauce mix
INSTRUCTIONS
FOR THE CREPES
- Melt the butter and let it cool a little;
- Add all the ingredients to the blender and blend until smooth;
- Now you can put the batter in the fridge for an hour to get more bubbles (this step is optional, you can start making your crepes immediately);
- Heat up a pan;
- Brush it with the butter;
- Using a ladle pour one ladle of batter on a pan and swirl around to cover all bottom of the pan with the crepes batter;
- Cook it for about a minute;
- Using spatula flip it and cook for a minute on the other side;
- Remove from the pan and repeat the process until you finish your batter.
FOR THE EGGS
- Bring about 4 cups of water to boil
- Add vinegar
- Crack the egg (one at the time) into a small bowl
- When the water with vinegar is boiling gently slip each egg into the hot water
- Cook for 3 minutes
- Using slotted spoon remove eggs from the water and place on paper towel
- Heat up teaspoon of olive oil in a frying pan and add slices of ham
- Cook ham for a few minutes on each side
- Prepare Hollandaise sauce according to instructions
TO ASSEMBLE
- Fold 4 crepes in triangles
- Place slice of ham on each crepe
- Add poached egg
- Drizzle with Hollandaise Sauce