Make-Ahead Breakfast Hack: How to Make Sheet Pan Eggs

Make-Ahead Breakfast Hack: How to Make Sheet Pan Eggs

True story: We are ALL about make-ahead meals here at B+C. If you’re cooking for a crowd, they’re an easy way to keep your get-togethers fun and stress-free. Our newest favorite? Sheet pan eggs! Read on to see how to make ’em for your next brunch party or busy work week.

sheetegg1

 

 

Ingredients:

— 12 eggs

— 1/4 cup whole milk

— salt and pepper, to taste

— 1 cup zucchini, chopped and sauteed in olive oil (we used leftovers!)

— 1 cup cherry tomatoes, sliced

— 5-6 pieces of prosciutto, crisped

— 1/3 cup kalamata olives, sliced

— 1-2 Tablespoons chopped oregano, thyme and parsley

— 1/2 cup feta cheese

— toast, for serving

 

Instructions:

1. Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.

2. Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.

3. Remove eggs from the oven and cut into squares. Serve on toast with a sprinkle of fresh herbs and sea salt. Enjoy!

Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.

 

sheetegg3

 

Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.

sheetegg4

 

Pour egg mixture onto baking sheet. Top with feta cheese.sheetegg5

 

Bake for 20-25 minutes, until set.sheetegg6

 

How gorgeous is that?!breakfasteggs

 

Cut your sheet pan eggs into squares. Serve on toast with a sprinkle of fresh herbs and sea salt.breakfasteggs4

 

The perfect make-ahead breakfast or brunch for a crowd!breakfasteggs2

 

You could also pack these babies up for on-the-go snacking.breakfasteggs3

 

 

Make-Ahead Breakfast Hack: How to Make Sheet Pan Eggs
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Fully Loaded Burger Bowls

Fully Loaded Burger Bowls

A whole new way to burger.

So for all you carb avoiders, I’ve come up with a whole new way to enjoy burgers without the bun. Instead, you serve all the toppings in – the burger itself! These Fully Loaded Burger Bowls are burgers, filled with your favorite topping! It a whole new way to burger!

 

Summertime, as we all know, is burger time. There’s nothing quite like a nice, juicy burger, hot off the grill, with all your favorite fixings – bacon, cheese, and some nice fried mushrooms.
Of course, a traditional burger also comes with one other thing: the bun. And for anyone who’s trying to steer clear of carbs, that kind of ruins the whole meal.

So for all you carb-avoiders, I’ve come up with a whole new way to enjoy burgers without the bun. Instead, you serve all the toppings in – the burger itself!

Instead of forming the beef into patties, you shape it into a little bowl and load it up with cheese, mushrooms, and bacon. Then put those filled bowls on a baking pan and bake them under a foil tent for half an hour, so all the juices from the meat blend together with those tasty toppings. You can top these with barbecue sauce, ranch dressing, diced chives, or all three.

Here’s another plus: you don’t need to wait for nice weather so you can fire up the grill. These Fully Loaded Burger Bowls are good rain or shine!

 

FULLY LOADED BURGER BOWLS

Ingredients:
2 lb extra lean beef
2.5 teaspoons Lawry’s Seasoned Salt
1 teaspoon Garlic Powder
1/2 teaspoon Black Pepper, Ground
3 teaspoon Worcestershire sauce
4 TB butter
2 cups sliced mushrooms
2 cups of cheddar cheese. shredded, divided
10 slices of bacon, cooked and diced
diced chives, bacon bbq sauce, ranch for topping

Instructions

  • Mix together beef, seasoned salt, garlic powder, black pepper and worcestershire sauce. On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside.
  • In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.
  • Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.
  • Bake at 350 covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.

Directions:

1. Mix together beef, seasoned salt, garlic powder, black pepper and Worcestershire sauce.

Fully Loaded Burger Bowls - raw ground beef in a glass bowl with seasoning

2. On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside

Fully Loaded Burger Bowls - balls of raw hamburger meat on a foil lined baking sheetFully Loaded Burger Bowls - bowl pushed into center of ground beef, forming a bowl

3. In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.

Fully Loaded Burger Bowls - Mushroom cooked in butter

4. Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.

Fully Loaded Burger Bowls - Uncooked ground beef cup filled with cheeseFully Loaded Burger Bowls - Uncooked ground beef cup filled with mushroomsFully Loaded Burger Bowls - Uncooked ground beef cup filled with bacon, mushrooms and cheese

 

5. Bake at 350 degrees F covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.

 

 

 

Nutrition Information:

Calories: 690kcal (35%)Carbohydrates: 4g (1%)Protein: 71g (142%)Fat: 49g (75%)Saturated Fat: 28g (140%)Cholesterol: 230mg (77%)Sodium: 2391mg (100%)Potassium: 1146mg (33%)Sugar: 1g (1%)Vitamin A: 940IU (19%)Vitamin C: 1.6mg (2%)Calcium: 439mg (44%)Iron: 6.5mg (36%)

 

 

Fully Loaded Burger Bowls
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Tater Tot Waffles with Prosciutto and Mustard

Tater Tot Waffles with Prosciutto and Mustard

We’re all for a delicious food hybrid, and tater tot waffles are no exception. This version is made with prosciutto, mixed greens, and mustard, but the topping options are endless—from to .

 

Jen Pelka of The Riddler in San Francisco makes supercrunchy and delicious waffles using Tater Tots. One of her more hearty ways of serving the waffles is topped with prosciutto and mixed greens, along with a quick mix of créme fraîche and mustard.

 

Total: 40 mins          Yield:  Four 8-inch waffles

Ingredients:

Nonstick cooking spray
8 cups frozen Tater Tots (32 ounces thawed)
Flaky sea salt
¼ cup crème fraîche
2 tablespoons whole-grain mustard
2 cups baby arugula
1 teaspoon fresh lemon juice
1 teaspoon extra-virgin olive oil
12 slices prosciutto
Thinly sliced cornichons (for serving)

 

Directions:

Step 1

Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.

Step 2

Meanwhile, in a bowl, mix the crème fraîche and mustard. In another bowl, toss the arugula with the lemon juice and olive oil. Top each warm waffle with 1 1/2 tablespoons of the mustard crème fraîche, 3 slices of prosciutto and 1/2 cup of the dressed arugula. Garnish with cornichons and serve.

 

 

Tater Tot Waffles with Prosciutto and Mustard
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Best Homemade French Toast Ever

Best Homemade French Toast Ever

We all know breakfast is the most important meal of the day, but finding something the whole family can agree on? That’s another story. However, once you know how to make french toast, even your pickiest eaters will become fanatics. Our classic and fluffy french toast recipe is simple enough to serve on a weekday but can be gussied up to add to your brunch menu.

Our super easy (we promise!) recipe for making French toast from scratch takes just minutes, and it means you can get a decadent and sweet breakfast on the table even on the busiest of days (though it’s certainly not a healthy breakfast — but you already knew that). Our dish starts with milk, eggs, cinnamon, and vanilla, which get whisked together. We use challah, a sweet and eggy loaf, as the base for our classic french toast recipe, but you can use any bread you have on hand. The best french toast recipe relies on thick slices of bread that can soak up all of the spiced custard for the ultimate fluffy breakfast treat.

Once the slices are pan-fried to the perfect golden brown, you can top this easy and impressive breakfast with anything you like We love a dollop of Greek yogurt, a sprinkle of fresh berries, and a drizzle of maple syrup which makes a breakfast perfect for weekdays and special occasions alike. Or drizzle on warmed Nutella, pile on the sliced bananas, and add a scoop of the best ice cream, and this easy french toast recipe becomes dessert. Pass the fork!

 
 

YIELDS: 4 servings                     TOTAL TIME: 0 hours 25 mins

 

Ingredients:

6 large eggs
1 1/2 c. whole milk
1 1/2 tsp. ground cinnamon
1 1/2 tsp. pure vanilla extract
8 1-inch-thick slices challah bread
4 tbsp. unsalted butter

Yogurt, berries, and pure maple syrup or honey, for serving

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

 

Directions:

  • In large, shallow bowl, whisk together eggs, milk, cinnamon, and vanilla.
  • Working in batches, place 2 bread slices in egg mixture and let soak 2 minutes. Flip and soak 1 minute more (both sides of bread should be totally coated in mixture).
  • Meanwhile, heat 1 tablespoon butter in large nonstick skillet on medium-low. Once melted, add soaked bread and cook until golden brown, 1 to 3 minutes per side; transfer to wire rack. While toast is cooking, soak next batch of challah slices.
  • Repeat with remaining butter and bread. Serve topped with yogurt, berries, and syrup or honey if desired.

 

bread, butter, eggs, milk, cinnamon and vanilla

 

eggs and milk mixed together in a pan

 

milk egg mixture with cinnamon added

 

cooking french toast slices in a pan

 
 
 

Best Homemade French Toast Ever
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Spanish Rolls

Spanish Rolls

My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.

Soft, fluffy Spanish Bread filled with butter and sugar then laid in breadcrumbs. A bread like no other and definitely every Filipinos favorite merienda.

Spanish bread was the bread of my childhood in the Philippines. My siblings and I call it ‘potpot’ bread.

Every afternoon, we await the loud horn sound of the bread vendor. He goes around the neighborhood carrying a huge basket of warm and freshly baked Spanish bread at the back of his bicycle. It was so good! I still wish I had a chance to ask for his secret recipe. Alas, I was busy with play and friends back then. I just eat and never cared to cook nor bake. Hahaha…

The recipe we’re making today is not from the bread vendor. It is, however, the recipe I’ve been using for years. I’ve worked on this for a long time and I’m finally excited to share it with all of you bread lovers out there!

 

Filipino Spanish Bread Ingredients

  • Bread flour and All-purpose flour: Mixing these two kinds of flour allows us to control the protein content of the bread. Which just means that it will give the bread a soft and delicately chewy texture.
  • Egg yolks: No egg whites. This is the secret to a really soft and fluffy dough.
  • Pure unsalted butter: I love using butter when making bread. It makes my kitchen smell so good!
  • Sugar: We Filipinos love our buns sweet. We need this for the dough and for the butter filling.
  • Milk and Water: These will serve as the base liquid for the dough. The water is combined with the yeast to activate.
  • Active Dry Yeast or Instant Dry Yeast: Both can be used interchangeably. Activate in lukewarm water until foamy.
  • Bread crumbs: You can use Plain bread crumbs or Panko. If you are using the former, place it in a thick plastic bag and pound it to make it finer.

 

Bread making tips for beginners

  • Make sure the water is lukewarm before putting in the yeast. If it’s too hot the yeast will die. If it’s cold, it will not activate. To make sure that the water is at the right temperature, use a kitchen thermometer. The water should be between 30c/86f to 40c/104f.
  • Add a teaspoon of sugar to the water before stirring in the yeast. This will help easily activate it.
  • Activate the yeast in a bowl even if it’s instant yeast. This ensures that the yeast is fresh and alive.
  • Do not let the dough rise for too long if proving in a warm place. The maximum should be at least 1 hour. Otherwise, the bread will end up having a yeasty taste. The trick is (according to professional bakers) is to let it rise until it doubles in size and volume.
  • Knead dough until smooth and elastic, it should spring back when poked. Add more flour only when the dough is too wet and clings heavily to the sides of the bowl.

 

Spanish Bread recipe notes

Can I substitute bread flour with all-purpose flour?

Yes, you can substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour. 

How can I prove the dough during colder months?

For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.

Make-ahead tips

  • Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Another option is to make the dough and finish the first rise on the same day. Shape them into rolls then do the second or final rise in the fridge. Bake them the next day and you’re done! Bake them the next day and you’re done! Note: Once the shaped dough rolls have proved, you can’t remove or touch it in the pan. Otherwise, it will lose its shape.

Storage and re-heating

  • Store in an air-tight container in the fridge. Spanish bread is best eaten within 2 to 3 days.
  • Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.

I love having this with Chicken Sopas. How about you?

 

Prep Time: 1 hour                  Cook Time:  18 minutes

 

Equipment

  • Stand Mixer
  • Kitchen Scale
  • Parchment Paper
 

Ingredients

  • 2 1/4 teaspoon yeast (mixed with 1 teaspoon sugar)
  • 1/2 cup water (lukewarm)
  • 3 cups bread flour
  • 1 cup all-purpose flour (i used wholemeal flour)
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 3/4 cup fresh milk (lukewarm, evap can also be use)
  • 3 large egg yolks
  • 1/2 cup butter (softened)
  • oil for the bowl

Butter Filling

  • 1/2 cup / 113.4g butter (softened)
  • 3/4 cup breadcrumbs
  • 1/2 cup brown sugar
  • 3 teaspoon milk

Breading

  • 1/4 cup breadcrumbs
  • 2 teaspoons brown sugar (optional)
 

Instructions

For the Dough

  • In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
  • Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
  • Add warm milk, yeast mixture, egg yolks, and butter to the dry ingredients. Stir until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
  • Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 2 tablespoons and go from there. Continue beating for 5 to 6 minutes until the dough is slightly sticky and elastic, and pulling away from the edge of the bowl. Be careful not to add too much flour.

Rise # 1 Warm rise or cold rise

  • Wipe or spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See the notes for more information.

Spanish Bread Filling

  • Combine all the ingredients of the filling in a small bowl. Make this just before the dough finishes rising.

Rise #2 Shape the rolls

  • Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 20 to 24 portions. (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g each. Adjust based on your preference.
  • Using a rolling pin, flatten each portion into an oval shape. Spread 1 tablespoon of the filling, then roll it into a log (see video). Lay it in the bread crumbs. Shake off excess then place inside the baking tray greased or lined with a parchment paper. Repeat with all the other portions. Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.

Baking

  • Preheat oven at 180c/356f, 15 minutes before the dough rolls finishes rising. Bake the Spanish bread for 18 to 20 minutes until the top turns light brown.

 Recipe Notes and Tips:

  • Bread flour – substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour.
  • Proving dough in colder months: For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.
  • Spanish Bread Filling – double the recipe if you prefer a thicker filling.
  • Make-ahead: Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Baking tip: If you’re using two racks, switch the trays after 12 minutes so all the rolls will brown evenly. Applicable only to 60cm/23 ovens and aboveBake in two separate batches if using compact ovens.
  • Storage and re-heating: Store in an air-tight container. Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.
 
 
Course : Snack
Cuisine : Filipino
Keyword : filipino bread, spanish bread recipe

Spanish Rolls
Print Recipe
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Prep Time
1 hour
Cook Time
18 minutes
Prep Time
1 hour
Cook Time
18 minutes
Spanish Rolls
Print Recipe
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Prep Time
1 hour
Cook Time
18 minutes
Prep Time
1 hour
Cook Time
18 minutes
Ingredients
Servings:
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