Top 3 Breakfast Recipes
Breakfast is the most important meal of the day and is highly suggested not to be skipped. Making breakfast might take some time but at least you would have a satisfied stomach and that should make a great start of your busy day. We are offering some great breakfast recipes that can keep you full and energized till lunch time.
#1. Peach Pie Smoothie
For this super fast recipe you will need 1/2 cup nonfat or 1 percent low fat milk, 1 cup unsweetened frozen peaches, 1 tablespoon honey (plus more to taste), 1/4 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon; Pinch ground nutmeg and Pinch ground ginger. Put all ingredients into a blender and blend until smooth. Preparing of this recipe will take you a few minutes. You can either drink it right away or put it in a jar and take it with you at work.
#2. Almost-Famous Cinnamon Buns
This one is a bit more complicated, but not hard to be done. You can prepare it the night before so you can have the delicious cinnamon buns ready for your breakfast in the morning. Here are the ingredients:
1 cup whole milk
one 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
Prepare the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don’t stir). Set aside until foamy, for 5 minutes. Whisk in the melted butter, egg yolk and vanilla. Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled for 1 hour 15 minutes.
Prepare the cinnamon buns:
Preheat the oven on 180 C degrees.
Roll out the dough, fill and cut into buns. Add butter on a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise for about 40 minutes.
Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm. Then roll the dough into a 12-by-14-inch rectangle with the longer side facing you. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal. Cut the cylinder with a sharp knife to make 6 equal-size buns.
Preparing this recipe will take you about hour and a half.
#3. Big Ole Tex-Mex Burrito Omelet
Just a plain egg breakfast, but you will need a few more ingredients to make it unforgettably delicious.
The following ingredients would help you complete the dish:
For the sauce:
-1 pound tomatillos, husked, rinsed and quartered
-1 medium onion, quartered
-1 jalapeno pepper, halved
– 2 tablespoons extra-virgin olive oil
– Kosher salt and freshly ground black pepper
-1 small bunch fresh cilantro
For the Omelet:
-1 link Mexican chorizo casing removed
-1/2 teaspoon ground cumin
-Pinch of cayenne pepper
-Pinch of paprika
-1 cup mixed canned beans, drained and rinsed
-Kosher salt and freshly ground black pepper
-1 green bell pepper, chopped
-8 large eggs, beaten
-1 tablespoon milk
-1 tablespoon unsalted butter
-1/2 cup shredded pepper jack cheese
-Mexican crema or sour cream, thinned with half-and-half, for garnish
-1 plum tomato, seeded and chopped, for garnish
Prepare the sauce: Preheat the oven to 200 degrees C. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt. Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.
You will need about 50 minutes to make this recipe.