REINDEER CINNAMON PANCAKES
INGREDIENTS
- 1 package free range bacon
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 ¼ cups milk
- 1 free range egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 tsp strawberry jam
- 2 tsp whip cream
INSTRUCTIONS
STEP 1
In a large bowl, place flour, baking powder, sugar, cinnamon, and salt. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until there are no visible lumps and the batter is smooth.
STEP 2
In a large griddle over medium heat, melt some butter or oil. Pour ¼ cup of batter and once it starts to bubble, flip and cook an additional minute on the other side.
STEP 3
Cook bacon in a large skillet and cool. Arrange into the shape of reindeer antlers. Top with a red jam for a nose and two whip cream dollops for eyes!
SAUSAGE HASH BROWN BITES
INGREDIENTS
- 1 package pork sausage
- 20 oz shredded potato
- 4 oz sharp cheddar cheese, shredded
- 1 tbsp olive oil
- salt and pepper to taste
- 12 free range eggs
- 1/4 cup sharp cheddar cheese, shredded
- 2 tbsp chives, thinly sliced
INSTRUCTIONS
STEP 1
Preheat oven to 400F.
STEP 2
Line a baking sheet with foil.
STEP 3
Divide sausage into 12 equal patties and place on baking sheet. Bake for 15 minutes.
STEP 4
Increase oven temperature to 450F.
STEP 5
In a large bowl, combine hash browns, one cup of cheese, olive oil, and salt and pepper. Toss to combine.
STEP 6
Generously spray a muffin pan with nonstick cooking spray.
STEP 7
Scoop out rounded one-quarter cup of hash brown mixture and press into each well of the muffin pan. Use a spoon or your fingers to pack the mixture in tightly. Spray with additional nonstick cooking spray and bake for 15 minutes.
STEP 8
Reduce oven temperature to 350F.
STEP 9
Remove the muffin pan from the oven and use a spoon to carefully press hash browns down and up the sides of each hash brown cup to create a cup or nest shape.
STEP 10
Place a sausage patty in each hash brown cup, trimming the patties if needed.
STEP 11
Carefully top each sausage patty with an egg.
STEP 12
Sprinkle remaining cheese on top of each egg and season with additional salt and pepper.
STEP 13
Bake for 12 to 15 minutes or until eggs are set. Allow to rest for 5 minutes before carefully removing with a spoon.
STEP 14
Top with fresh chives if desired.
FARMER’S BREAKFAST CROISSANT
INGREDIENTS
- 8 free range eggs
- 4 fresh croissants
- 2 teaspoons olive oil
- 4 ounces fresh baby spinach
- 2 tablespoons chopped sun-dried tomatoes
- 5 tablespoons goat cheese
- 1 tablespoon butter
- kosher salt
- freshly ground black pepper
INSTRUCTIONS
STEP 1
Preheat oven to 350 degrees Fahrenheit.
STEP 2
Whisk eggs together until whites and yolks are completely combined. Season with ¼ t. salt and ¼ t. pepper.
STEP 3
Slice croissants in half horizontally.
STEP 4
Heat olive oil in medium-sized nonstick saucepan over medium-high heat.
STEP 5
Add spinach and sun-dried tomatoes and cook until spinach is wilted, 3-5 minutes. Drain out any liquid by pressing the mixture against one side of the pan, and letting the excess liquid pool into the other side where you can scoop it out with a spoon.
STEP 6
Now stir in 2 T. goat cheese and cook until completely melted, about 2 minutes.
STEP 7
Remove spinach mixture to a bowl.
STEP 8
Wipe out pan and add 1 T. butter. Melt over medium-low heat.
STEP 9
Add eggs and cook slowly, using a rubber spatula to scrape along the bottom of the pan and around the sides frequently. The lower the heat, the longer this takes, but the creamier your finished eggs will be.
STEP 10
When eggs are just scrambled to your liking, stir in spinach mixture.
STEP 11
Now, lay out the bottoms of your croissants in a 9×13 baking dish, and divide the egg-spinach mixture between them.
STEP 12
Sprinkle each with feta, then put on the tops of the croissants.
STEP 13
Bake for 10-15 minutes, until cheese starts to melt and croissants are crispy and lightly toasted on top.
