Ugandan Rolex Egg Wrap (Street Food Recipe)

Good street food does not need to stay on the street. It can absolutely live in your kitchen.

The Rolex is a beloved Ugandan street food made from a simple vegetable omelette wrapped in soft chapati, a flaky unleavened flatbread similar to roti. I have spent time in Uganda and other parts of East Africa, and I draw inspiration from the way street food culture shows up across the region, fast, fresh, and deeply satisfying.

Across East Africa, chapati is a staple that shows up at breakfast, lunch, and everything in between. It is often used as the base for quick handheld meals like the Rolex, which makes it one of the most practical and versatile snacks you can make at home.

For me, this recipe is part of a wider way of cooking, taking inspiration from street foods across Uganda and the region, then recreating them in a home kitchen where they are just as accessible, flexible, and fun to eat.

The Rolex is exactly what it sounds like. Eggs are cooked into a thin omelette, layered with vegetables, and rolled tightly in flatbread to create a warm portable wrap. It works just as well for breakfast as it does for a midday snack or quick dinner.

There is no single correct way to make it. Some versions are simple with just eggs, onion, and tomato, while others are packed with cabbage, peppers, or whatever you have on hand. That flexibility is what makes it such a perfect everyday dish. It adapts to your kitchen and your schedule.

In this version, I keep it simple, fast, and home friendly so you can recreate it without special ingredients or long prep times. It is proof that street food does not have to stay on the street. It can become part of your everyday cooking rhythm.

Whether you are looking for a quick breakfast wrap, an easy lunch, or a satisfying snack, this Ugandan Rolex is the kind of recipe that fits into real life. No rules, just good food.

Yield: 2

Author: Dontmissmyplate

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Ugandan Rolex (Omelette Rolled in Chapati)

A delicious and satisfying East African street food classic, fluffy vegetable omelette wrapped in soft, flaky chapati flatbread. This “rolex” is customizable, quick to make, and perfect for breakfast, brunch, or anytime you want a flavorful, handheld meal.

Prep time: 15 MinCook time: 15 MinInactive time: 10 MinTotal time: 40 Min

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Ingredients

Chapati:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon vegetable oil, plus extra for cooking
• 1/4 cup hot water + 1 tablespoon hot water (adjust as needed)

Omelettes:

• 4 eggs
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• Pinch of salt
• 2 tablespoons pesto
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons sun-dried tomatoes, chopped
• 2 tablespoons goat cheese
• 1 avocado, mashed or sliced with lemon juice

Instructions

Prepare the chapati:

1. In a medium bowl, mix the flour and salt. Add the vegetable oil and mix. Gradually add the hot water while stirring to form a soft dough. On a lightly floured surface, knead the dough for about 5 minutes until smooth. Shape into a ball, then divide into two equal pieces. Cover and let rest for 10 minutes.
2. On a lightly floured surface, roll each dough ball into a circle about 1/4 inch thick and roughly the size of the pan you’ll use to cook the omelette.
3. Lightly brush each chapati with oil, then press into a lightly floured shallow plate. Flip and repeat.
4. Heat a non-stick pan over medium-high heat and lightly oil it. Cook each chapati for about 15 seconds per side, flipping once, until you see brown spots and the chapatis are cooked through. Set aside.

Make the omelettes:

1. In a bowl, beat the eggs with black pepper, fresh parsley, Italian seasoning, dried parsley, salt, Parmesan cheese, half of the goat cheese, and half of the sun-dried tomatoes.
2. Pour the egg mixture into the hot pan and cook omelettes one at a time until set.

Assemble:

1. Place each omelette on top of a chapati. Top each with half an avocado and 1 tablespoon of pesto. Sprinkle with the remaining sun-dried tomatoes and goat cheese.
2. Roll up each chapati tightly to form a “rolex.” Cut each in half, secure with toothpicks, and serve hot.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Easy Sheet-Pan English Breakfast

This sheet-pan English breakfast is my simplified, modern take on a classic breakfast I grew up with on slow Sunday mornings before church my mother used to put together.

In Zimbabwe, English breakfast remains part of everyday food culture due to historical British influence, but over time it has evolved into something more personal and familiar — something tied to weekends, family mornings, and shared meals at home rather than formality.

This version keeps everything people love about a traditional full English breakfast (sausages, eggs, bacon, baked beans, mushrooms, tomatoes, and toast), but streamlines it into one tray for ease and accessibility. Instead of juggling multiple pans, everything is roasted and assembled on a single sheet pan, making it ideal for busy mornings or relaxed weekends when you still want something hearty without the stress.

It’s a breakfast that feels both nostalgic and practical, comforting, filling, and designed for real life.

breakfast, brunch

Yield: 2

Author: Dontmissmyplate

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Sheet-Pan English Breakfast (Easy Weekend Brunch)

A simplified take on the classic English breakfast — everything cooked together on one tray for an easy, no-fuss weekend brunch. Perfect for when you want something comforting without standing over the stove.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

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Ingredients

• 4 sausages
• 2–4 slices thick bacon
• 2–4 eggs (use mini cast iron skillets)
• 2–3 tomato clusters (on the vine)
• 2–4 mushrooms (large or medium caps)
• ½–1 can baked beans (use small ramekins)
• 2 slices bread
• Salt and black pepper
• All purpose seasoning
• Dried thyme or oregano
• Garlic and onion powder
• Butter and jam or marmalade

Instructions

1. Line a large baking tray with parchment paper. Lightly oil and season everything.
2. Preheat oven to 200°C (400°F) and layer the sausages, bacon, baked beans (in the ramekins placed on the tray), mushrooms (stem optional, gill side down is fine) and tomatoes.
3. Roast for 18 minutes, flipping the bacon and sausage halfway.
4. After first roast, crack the eggs into the small skillet pans OR directly onto tray (carefully). Bake 8–10 minutes depending on yolk preference.
5. If needed, take out the bacon andor aggs to prevent overcooking.
6. Slices and butter the bread and add it to the tray in the last 2–3 minutes until lightly toasted.
7. Let everything rest 2 minutes, then serve immediately.

Notes

• Add eggs toward the end of baking to control doneness.
• Roast sausages first if they are thick-cut.
• Use ramekins for baked beans to prevent spreading across the tray.
• Mushrooms release water, avoid overcrowding!

Nutrition Facts

Calories

620

Fat (grams)

45 g

Sat. Fat (grams)

14 g

Fiber (grams)

7 g

Sugar (grams)

10 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/5/13/easy-sheet-pan-english-breakfast

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Amarula French Toast with Mulberry Compote

This Amarula French toast is a rich, layered brunch dish made with thick-cut challah bread soaked in a silky custard of eggs, cream, and Amarula liqueur. It is pan-cooked until golden, then finished with whipped ricotta and a warm blackberry compote.

I use challah instead of brioche because its structure holds more custard without collapsing. This gives you that ideal contrast of a soft, almost pudding-like interior and a crisp, caramelized exterior when cooked in a hot pan or cast iron skillet.

The custard itself is intentionally richer than traditional French toast. Instead of milk, I use extra egg yolks and heavy cream. The yolks deepen the color and create a silkier texture, while the cream adds body, richness, and a custard-like finish once it hits the heat.

The fruit element is inspired by memory and substitution. I grew up eating mulberries in Zimbabwe, often picked fresh from home trees. In the United States, fresh mulberries are difficult to find, so blackberries take their place. That said, I found some mulberry preserves which helps maintain the intended flavour and adds sweetness, enforcing the intended tartness and depth, making them a natural and respectful alternative while still carrying the spirit of the original inspiration.

To finish, the dish is topped with whipped ricotta, lemon zest, and a light touch of Amarula. The ricotta adds coolness and balance, while the liqueur brings warmth, aroma, and a subtle complexity that ties everything together.

The result is simple ingredients transformed into a layered brunch dish that feels nostalgic, indulgent, and intentional in every bite.

Yield: 4 (1 slice per serving)

Author: Dontmissmyplate

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Amarula French Toast with Mulberry Compote

French toast made with thick-cut challah soaked in a rich custard of eggs, cream, and Amarula liqueur, then pan-fried until golden and crisp on the outside while soft and custardy inside. Served with whipped ricotta and a blackberry compote layered with mulberry jam for a rich, tangy-sweet finish.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

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Ingredients

French Toast and Custard:

• 4 slices challah bread (about ¾–1 inch thick)
• 2 large eggs + 1 egg yolk
• ⅓ cup whole milk
• 3 tbsp Amarula (about 1 shot)
• ½ tsp lemon zest
• ⅛ tsp ground cardamom
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1 tsp vanilla (or ¼ tsp almond extract)
• Pinch of salt
• 2 tbsp bacon fat + 1 tbsp butter (for frying, as needed per batch)
• Honey and icing sugar (optional for garnish)

Berry Compote:

• ½ cup fresh blackberries
• 2 tbsp mulberry jam or preserves
• 1–2 tbsp water (to loosen)
• Pinch of salt
• ½ tsp lemon zest

Whipped Ricotta (optional):

• ½ cup ricotta
• 1 tsp honey
• 1 tsp Amarula
• Pinch of salt
• 1 tsp lemon zest

Instructions

1. Whisk together the eggs, milk, Amarula, lemon zest, vanilla/almond extract, spices, and salt until fully combined and silky to form the custard.
2. Dip each slice of challah into the custard, allowing it to soak briefly, about 25–30 seconds per side, so it absorbs without falling apart.
3. Heat a cast iron pan over medium heat and cook the soaked bread until golden brown on both sides and set in the center.
4. In a small pot, simmer blackberries, mulberry jam, and a splash of water over low-medium heat until the mixture breaks down and becomes glossy and thick. You can press some of the whole berries down.
5. Whip the ricotta with honey, a small splash of Amarula, and a pinch of salt until light, smooth, and creamy. Fold in the lemon zest.
6. To assemble, layer the French toast first, then add the whipped ricotta, and finish with a generous spoon of the berry compote.
7. Garnish with honey and icing sugar and enjoy.

Notes

• Thick-cut slices are important to maintain structure while achieving a soft, custardy interior.
• The combination of cream and egg yolk creates a richer, silkier custard than milk alone.
• Amarula adds flavor depth and slight sweetness, so additional sugar is not necessary in the custard.
• Challah absorbs custard well, so soak each slice for about 30 seconds per side for a rich, custardy interior without losing structure. For a deeper soak and softer texture, you can extend slightly, but handle carefully when transferring to the pan.
• If using thinner slices or shorter soak times, you may have leftover custard.
• Cook over medium heat to ensure the outside caramelizes while the inside sets properly without burning.
• Bacon fat adds depth and flavor, but butter can be used alone if preferred.

Nutrition Facts

Calories

500

Fat (grams)

30 g

Carbs (grams)

45 g

Protein (grams)

15 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

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Pumpkin Peanut Wheat Porridge (Nhopi)

Inspired by Zimbabwean Nhopi and Kenyan Uji wa Ngano

There is something deeply comforting about warm porridge cultures across Africa. Whether it is maize-based, millet-based, sorghum-based, or wheat-based, many of us grew up with some version of a hot, nourishing bowl that anchored mornings, cold days, illness recovery, or simple moments of comfort.

During my recent trip to Kenya, I tried uji wa ngano, a creamy wheat porridge often served with plenty of hot milk. It immediately reminded me of the porridges I grew up eating in Zimbabwe. One of the most popular versions, alongside maize meal porridge served with butter or peanut butter, is nhopi — a pumpkin and peanut butter porridge, sometimes thickened with maize meal. Rich, lightly spiced, earthy, and deeply nostalgic, it remains a beloved comfort food across generations.

That experience made me curious about how these traditions could speak to each other.

This recipe became a fusion of both ideas. Instead of using pumpkin as the main base like traditional nhopi, I used creamy wheat as the foundation and allowed roasted butternut and peanut butter to layer warmth, sweetness, richness, and familiarity into the porridge.

The bulgur wheat adds texture and grain bite similar to Kenyan wheat porridge, while the cream of wheat and powdered milk helps create a smoother, creamier consistency. Cardamom, brown sugar and cinnamon bring warmth that ties the dish together beautifully.

The final result sits somewhere between the two traditions: creamy, comforting, lightly spiced, and deeply filling. It is the kind of breakfast that feels both grounding and exploratory at the same time.

Yield: 4-6

Author: Dontmissmyplate

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Pumpkin Peanut Wheat Porridge

A creamy wheat porridge with roasted butternut, peanut butter, and warm spices inspired by Zimbabwean and Kenyan breakfast traditions (nhopi and uji wa Ngano).

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

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Ingredients

• ½ cup bulgur wheat
• ⅓ cup cream of wheat
• 2½ cups water
• 3–5 cups milk (adjust as needed)
• 2 to 2½ cups roasted butternut, mashed
• 2 tbsp peanut butter
• 2 tbsp brown sugar or honey (adjust to taste)
• ½ tsp cardamom
• ½ tsp cinnamon
• ½ tsp salt

Instructions

1. Heat the water in a medium or large pot over medium-high heat. Add the bulgur wheat, reduce the heat to medium-low, and simmer for 10–12 minutes, or until softened.
2. Stir in the Cream of Wheat and whisk continuously for about 3 minutes. If the mixture thickens too quickly, gradually add water, 1/4 cup at a time, until smooth.
3. Add the cinnamon, cardamom, salt, and roasted butternut squash. Whisk well, adding a little milk as needed to create a smoother texture.
4. Next, stir in the powdered milk for extra richness and creaminess. Add the brown sugar and peanut butter, then continue adding milk until the porridge reaches your desired consistency, simmering gently over low heat. Adjust seasoning to taste if needed.
5. Serve warm with optional toppings such as crushed peanuts, honey, and a sprinkle of cinnamon.

Notes

For the butternut squash, you can roast it beforehand for deeper flavor. Brush the squash with olive oil, then season with cinnamon, salt, and optionally a little brown sugar.

Place it cut-side down on a parchment-lined baking sheet and roast in a 400°F / 200°C oven for about 40 minutes, or until the flesh is soft enough to pierce easily with a fork.

Once all the ingredients are combined, adjust the consistency toward the end of the cooking process using milk as needed.

For a thicker, more nhopi-style texture:

• Use more butternut squash
• Use less milk
• Simmer longer for a denser consistency

For a looser Kenyan-style wheat porridge:

• Add more milk
• Use slightly less butternut squash
• Keep the texture smooth and pourable

Nutrition Facts

Calories

320

Fat (grams)

13 g

Carbs (grams)

42 g

Fiber (grams)

6 g

Sugar (grams)

9 g

Protein (grams)

9 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

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4-Leaf Spinach Omelette

Start your morning with a festive green twist! This 4-Leaf Spinach Omelette is smooth, vibrant, and full of flavor, perfect for St. Patrick’s Day—or any day you want a protein-packed, veggie-loaded breakfast. Blended with fresh spinach and subtly seasoned with onion, salt, and pepper, these omelettes can easily be customized with herbs like parsley, chives, or tarragon for extra aroma and depth.

Quick to make and satisfying to eat, each omelette is light, fluffy, and versatile. Top each with feta, green onions, or your favorite cheese. Whether you’re cooking for kids, guests, or just treating yourself, this omelette brings color, comfort, and energy to your plate.

Prep and cook time below reflects making 4 omelettes (1 per person).

Yield: 4 omelettes (1 per person)

Author: Dontmissmyplate

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4-Leaf Spinach Omelette

A vibrant, protein-packed spinach omelette, blended smooth and cooked to perfection. Quick, nutritious, and perfect for a festive St. Patrick’s Day breakfast or any day you want a green, veggie-loaded start.

Prep time: 5 MinCook time: 7 MinTotal time: 12 Min

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Ingredients

• 8–12 eggs (2–3 per omelette)
• 4 cups spinach
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 8 tbsp butter (2 tbsp per omelette)
• 1/4 cup feta cheese
• 4 tsp chopped green onion

Instructions

Per omelette / 1 serving:

1. 2–3 eggs
2. 1 cup spinach
3. 1/2 tsp onion powder
4. 1/4 tsp salt
5. 1/4 tsp black pepper
6. 2 tbsp butter
7. 1 tbsp feta cheese
8. 1 tsp chopped green onion

1. Blend all ingredients (except feta and green onion) until smooth.
2. Heat butter in a skillet over medium-low heat. Pour in the omelette mixture and cook to your desired doneness.
3. Fill the omelette with feta and green onion, fold, and serve hot.

Notes

• For a fluffier omelette, whisk eggs lightly before blending.
• Swap feta for goat cheese or omit for a dairy-free version.
• Spinach can be lightly steamed before blending if you prefer a milder flavor.

Nutrition Facts

Calories

265

Fat (grams)

21 g

Carbs (grams)

3 g

Fiber (grams)

1 g

Protein (grams)

15 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/3/6/st-patricks-day-spinach-omelette

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Fluffy Macademia Nut Pancakes with Honey Rooibos Syrup

Some breakfasts tell a story before you even take a bite. Macadamia nuts, known for their rich, buttery texture and creamy crunch, may be native to Australia and famously grown in Hawaii, but today South Africa is one of the world’s largest producers and exporters. Their subtle sweetness and velvety bite instantly elevate a simple pancake.

I’ve loved macadamias for years, especially in white chocolate macadamia cookies (yes, the classic Subway version was a longtime favorite). There’s something about that creamy, slightly soft crunch against sweetness that just works. Bringing that same comfort into pancakes felt natural.

For the syrup, I leaned into rooibos tea, a naturally caffeine-free red tea grown exclusively in South Africa’s Cederberg region. As the world’s leading producer and exporter of rooibos, South Africa has made this smooth, gently honeyed tea a global staple. Its warm, almost vanilla-like notes pair beautifully with honey and citrus.

That’s where the orange zest comes in. Bright citrus cuts through the richness of the nuts and butter, lifting the entire dish so it doesn’t feel heavy. A whipped honey butter adds an airy, creamy finish — lighter than a pat of cold butter and easier to melt into every fluffy layer. The result is balanced: nutty, fragrant, lightly sweet, and vibrant all at once.

Together, creamy macadamias and aromatic rooibos transform everyday pancakes into something globally inspired, nostalgic, and perfect for a slow weekend morning.

Yield: 4 (~3 pancakes per serving)

Author: Dontmissmyplate

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Fluffy Macademia Nut Pancakes with Honey Rooibos Syrup

Fluffy macadamia nut pancakes topped with a rich honey-rooibos syrup and whipped honey-butter. Light, nutty, and citrus-kissed, these pancakes are perfect for breakfast, brunch, or a special treat. Easy to make and packed with flavor, they’re a modern twist on classic pancakes with a touch of gourmet flair.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

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Ingredients

Whipped Honey-Butter Topping:

• 1/2 cup butter (1 stick, room temperature)
• 2–3 tbsp honey
• 1 tsp orange zest
• 1–2 drops vanilla extract
• Pinch fo salt

Honey-Rooibos Syrup:

• 1/2 cup honey
• 2-3 tbsp strongly brewed rooibos tea (loose leaf or 2 tea bag)
• 2 tsp orange juice
• Pinch of salt

Pancakes:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp sugar
• 1 1/4 cup buttermilk milk
• 1 egg
• 3 tbsp melted butter
• 1/2 tsp vanilla extract
• 1/2 cup macadamia nuts

Instructions

1. Whipped Honey-Butter Topping:

1. Whip butter until fluffy with electric mixer.
2. Gradually add honey and mix.
3. Stir in orange zest and vanilla.
4. Chill until ready to serve, then scoop on top of pancakes when serving.

2. Honey-Rooibos Syrup:

1. Warm honey in a small saucepan.
2. Stir in rooibos tea until fully dissolved and syrup reaches desired strength. If you want the syrup thicker, use less honey.
3. Take off heat and stir in the orange juice and pinch of salt. Set aside.

3. Pancakes:

1. In a bowl, whisk together the flour, baking powder, sugar, and salt.
2. In another bowl, combine the milk, egg, and melted butter.
3. Gently fold the wet ingredients into the dry ingredients until just combined — a few lumps are okay because overmixing can make the pancakes tough. Set the batter aside and prepare the syrup.
4. Heat a non-stick pan over medium heat.
5. Fold the macadamia nuts into the batter just before cooking to prevent them from sinking to the bottom and to keep them crunchy.
6. Scoop ¼–⅓ cup of batter per pancake onto the pan.
7. Cook for 2–3 minutes per side, or until bubbles form on the surface and the edges and bottom are golden brown.
8. Serve hot with syrup and whipped honey-butter.

Notes

• Macadamia nuts: Lightly toast in a dry pan to enhance flavor if not roasted.
• Pancake batter: Don’t overmix; lumps keep pancakes fluffy.
• Syrup: Adjust rooibos strength to taste; thicker syrup clings better.
• Serving ideas: Great for breakfast, brunch, or weekend treats. Add fresh fruit for extra flair.

Nutrition Facts

Calories

380

Fat (grams)

17 g

Carbs (grams)

48 g

Fiber (grams)

2 g

Protein (grams)

6 g

Sugar (grams)

20 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/2/15/nxih2e12r0kj3dlwio22t5qq7vp0sd

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Lucky Charms and Kale Pancakes

St. Patrick’s Day is the perfect excuse to make breakfast a little more magical, and a lot more green. These Lucky Charms and Kale Pancakes are bright, festive, and secretly packed with greens. Yes, really.

The kale blends right into the batter, giving the pancakes their vibrant color without overpowering the flavor. Kids see green pancakes and marshmallow cereal on top. You know they’re getting a boost of leafy greens to start the day. Everybody wins.

They’re thin, tender, lightly sweet, and perfect for March celebrations, but honestly? They work all year long as a fun weekend breakfast. Whether you’re celebrating St. Patrick’s Day or just trying to sneak in more veggies before school, these pancakes make healthy feel festive.

pancakes, st patricks, kale, easy pancake recipe, healthy pancakes

Yield: 4 (about 3–4 thin pancakes per person)

Author: Dontmissmyplate

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Lucky Charms and Kale Pancakes

Festive green kale pancakes blended smooth and topped with Lucky Charms for a fun St. Patrick’s Day breakfast. Lightly sweet, kid-friendly, and secretly packed with leafy greens, perfect for brunch or weekend mornings.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

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Ingredients

• 2 ½ cups all-purpose flour
• 4 large eggs
• 6 cups chopped fresh kale
• 1 ½ cups Irish cream–style half-and-half (non-alcoholic)
• ¼ cup maple syrup or sugar
• 2 tsp vanilla extract
• 1 tsp baking powder (for fluffiness)
• ½ tsp baking soda (optional, for extra lift if you have an acidic liquid)
• 1 tsp salt
• Butter for cooking
• Lucky Charms cereal and whipped cream, for garnish

Instructions

1. Wash and chop kale into small pieces so it mixes evenly into the batter.
2. In a large bowl, whisk together eggs, half-and-half, maple syrup, and vanilla.
3. In a separate bowl, mix flour, baking soda, salt, and optional baking powder.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in chopped kale. Batter will be thick. Optional: For a smoother batter, pulse the mixture briefly in a blender or food processor.
5. Heat a nonstick or cast-iron skillet over medium heat. Add a small pat of butter. Spoon batter onto the skillet, spreading slightly. Cook until bubbles form on top, then flip carefully. Cook another 2–3 minutes until golden and cooked through. Adjust heat if needed for thick pancakes.
6. Stack pancakes, top with Lucky Charms and serve plain with butter, maple syrup, or whipped cream.

Notes

• This batter is hearty and dense because of the kale—don’t worry, that’s intentional!
• Baking powder is necessary for rise.
• Optional buttermilk swap:
• Replace up to ½ cup of the half-and-half with buttermilk → add ½ teaspoon baking soda.
• Replace all 1 ½ cups of the half-and-half with buttermilk → add 1 ½ teaspoons baking soda.
• Flour substitutions: You can replace up to ½ cup of all-purpose flour with cake flour for a slightly lighter texture.

Nutrition Facts

Calories

450

Fat (grams)

16 g

Carbs (grams)

65 g

Fiber (grams)

6 g

Sugar (grams)

20 g

Protein (grams)

15 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-cook/2026/2/15/lucky-charms-and-kale-pancakes

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English Breakfast Toad-In-the-Hole

This is as British as you can get in the morning! English breakfast made regular features for me growing up, especially on Sundays before church service. Toad in the hole? Not so much, or ever! I certainly wish it had. Like a Dutch baby on the outside, you whip up some batter, add meat and/or vegetables in the middle and bake until a puffed batter forms, also known as Yorkshire pudding. If you are looking for some other brunch ideas for the spring (although this dish can be eaten any time of the year), check out these six recipes, including some blueberry and lemon curd French toast, quiche, Easter egg scones, and shakshuka. 

Most renditions of the toad-in-the-hole use sausage, although leftover meat, kidneys, and rump steak were used back in the day. The Yorkshire pudding - a mixture of eggs, flour, and milk - was often served as a side with gravy, created when cooks used the drippings from roasting to make the crispy pastry. To make this an ultimate brunch version, I took the concept of the English breakfast - which also has several versions across the UK - and applied it, sans the black pudding, bacon and baked beans! The great thing is this recipe is customizable. The portobello mushrooms, tomato and sausage do the job. 

Which sausages should you use for Toad-in-the-Hole?

I used Spicy Jalapeno Chicken Sausage from Alfresco, and the heat added some extra flavour and flair, although hot Italian sausage would be another great option. Chorizo would be tasty, and give it a Spanish spin. Pork, vegan, and turkey sausages would work as well. You'll want to make sure you cook the sausage to the appropriate internal temperature. This will also allow you to crispen the skin before popping the 'toads' into the oven!

Why is it called 'Toad-in-the-Hole?

That's always a great question! Many British have interesting names, like Bangers and Mash and Bubble and Squeak. The origins aren't specific, but it's obvious someone was inspired by toads playing a peek-a-boo game, given the appearance. Interestingly enough, however, some people found the dish to be a little vulgar! Whatever the perceptions and origin, this is a fun dish you can surprise your family and guests at the morning feast.

Yield: -2-4+

Author: Dontmissmyplate

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English Breakfast Toad-In-the-Hole

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What happens when you bring two classic British dishes? A phenomenal dish is born! If you are a fan of English Breakfast and have never tried a toad-in-a-hole, this is a quick and easy experiment.

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 3-4 chicken sausages, precooked
• 1/2 cup flour
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon all-purpose seasoning
• 1/3 cup milk
• 3-4 Portobello mushrooms
• 4 tablespoons broth
• 1 small bunch of tomatoes on a vine
• 1/4 cup spring onions or chives
• 1/2 cup onion gravy
• Salt and pepper

Instructions Fahrenheit Celsius

1. In a large bowl sift the flour. Make a well then add the eggs beaten in a separate bowl first. Whisk while gradually adding the milk until smooth, add the seasoning and teaspoon of salt. Rest covered in the fridge to keep cool.
2. Turn oven on to 400F.
3. In a large nonstick pan, saute the mushroom, sausage, and tomatoes in olive oil for 3-4 minutes. Season with salt and pepper. Flip the sausages over until the outside is crisp, and remove the tomatoes as soon as they have a light char. Leave the mushrooms in the pan until they begin to soften, add the broth and close the lid for 2-3 minutes.
4. Spray a baking pan and place the sausage, tomato and mushrooms. Pour the batter around the ingredients, try to avoid pouring on top.
5. Immediately place in the oven and bake for 25 minutes until the batter has puffed. If you want to get the top extra crispy, broil for 1-2 minutes, keeping a close eye.
6. Remove from heat, sprinkle with green onions and serve with a side of gravy.

Nutrition Facts

Calories

453

Fat (grams)

16.3

Carbs (grams)

39

Protein (grams)

40.2

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Mushroom and Heirloom Tomato Quiche

I don't think you can ever go wrong with quiche. It's another recipe that's super customizable and a great addition to the brunch table.

The only thing challenge with quiche is that there is a risk it will end up tasting bland. How do you avoid that? Make sure you season the egg mixture in addition to your filling well; it will make a huge difference!

If you're tired of omelettes, scrambled, or fried eggs, quiche is a great way to add different flavours and textures while getting your dose of protein and egg differently, with the addition of a delicious buttery, flaky pastry, of course. I used puff pastry because I like the extra flakiness, but you can still use regular pie crust. I also used coconut milk as a non-dairy alternative.

Add this recipe to your brunch spread, weekday breakfast repertoire (go crust-free and use a muffin tray), or any time you have folks over for lunch and need a light fare - you can serve it with a light side salad.

Ingredients

1 puff pastry sheet, thawed (10 minutes before baking)

2 tablespoons olive oil

1/2 cup shiitake mushrooms

1/4 cup corn (canned or fresh from the cobb)

2 tablespoons garlic, minced

1/2 green bell pepper, diced

1 tablespoon spice for rice (or your favorite all-purpose seasoning)

2 shallots, diced

1 1/2 teaspoons salt

2 teaspoons black pepper

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon coriander

1 teaspoon fenugreek powder

1 teaspoon dried thyme

1 teaspoon dried basil

1 tablespoon soy sauce

1 large heirloom tomato, thinly sliced

1/4 cup parmesan cheese, grated

4 eggs

1/2 cup coconut milk

Fresh basil leaves

Instructions

In a non-stick pan, heat the olive oil and saute the mushrooms for about 5 minutes. Add 1 teaspoon salt, 1 teaspoon black pepper, spices and herbs; cook for 1-2 minutes to bring the flavours out. Add the fresh garlic, bell pepper, and scallions; cook for another 3-4 minutes to soften the vegetables.

Deglaze the pan with soy sauce, then add the corn. Cook for about 2-3 minutes, then a set aside to cool.

In a separate bowl, whisk the eggs, milk, parmesan cheese, spice for rice, garlic powder, 1/2 teaspoon salt, and 1 teaspoon pepper until well combined.

Place the puff pastry into a 9-inch pie dish. Since the puff pastry is square, you can trim the edges or fold them slightly. Spoon the mushroom mixture onto the pastry, followed by the tomato slices.

Pour the egg mixture on top, garnish with some additional dried and fresh basil if you please, and bake for 30 minutes at 350F or until the eggs are set - they should no longer jiggle if you move the pan around.

Sprinkle a little more parmesan on top, cool for about 10 minutes, and serve warm.

Pistachio and Orange Pancakes (Inspired by North African Baghrir)

Breakfast across North Africa often feels celebratory. Tables are filled with yeast-risen breads and delicate pancakes, drizzled with honey, scattered with nuts, and paired with fragrant mint tea or coffee. The flavors are warm, aromatic, and deeply comforting, meant to be enjoyed slowly rather than rushed through.

In much of Southern Africa, breakfast traditions tend to be simpler and more grounding, often centered around porridges or grain-based staples like sadza. These meals are hearty and sustaining, but typically less sweet or airy than their North African counterparts. Exploring the contrast between these breakfast cultures inspired this recipe.

This recipe draws inspiration from Moroccan baghrir, the famous “thousand-hole” pancakes known for their soft, sponge-like texture and ability to absorb syrup beautifully. I had pistachios on hand and wanted to lean into the citrus and honey flavors often found in North African cuisine. The result is a pancake that feels both familiar and distinctive: light, fluffy, fragrant, and layered with texture.

Unlike traditional baghrir, which is typically made with semolina and yeast, this version uses whole wheat flour for a more approachable everyday pancake while still maintaining an airy texture. Chopped pistachios add crunch and richness, while orange zest and honey bring brightness and warmth. A simple honey-orange glaze ties everything together beautifully.

These pancakes work just as well for a slow weekend breakfast as they do for brunch, afternoon tea, or even dessert. Optional whipped ricotta adds a creamy contrast, though the pancakes are just as delicious served simply with syrup and nuts.

What sets these apart from regular pancakes is their balance of texture and flavor. The combination of citrus, honey, and pistachios gives them a depth that feels a little more special, while the North African inspiration adds warmth and character to every bite.

If you want a texture closer to traditional Moroccan baghrir, check out this recipe.

Yield: 4 (~3 pancakes per person)

Author: Dontmissmyplate

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Pistachio and Orange Pancakes – Moroccan-Inspired

Light, spongy pancakes inspired by Moroccan baghrirs, topped with crunchy pistachios and a fragrant honey-orange glaze. Perfect for breakfast, brunch, teatime, or dessert!

Prep time: 15 MinCook time: 20 MinInactive time: 25 MinTotal time: 1 Hour

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Ingredients

Pancakes:

• 1 cup all-purpose flour
• 1 cup whole wheat flour (or semolina for traditional texture)
• 2 tsp baking powder
• 1/2 tsp fast-acting dry yeast
• 1/2 tsp salt
• 1/2 tsp sugar (optional)
• 2 eggs
• 1 cup warm milk
• 1 cup warm water
• 1 tsp orange zest
• 1 tsp orange juice
• 1/4 tsp vanilla extract
• 1/4 cup crushed pistachios (plus extra for garnish)
• 1/2 orange herbal tea bag (or 1 tsp loose orange tea)

Orange-Honey Glaze:

• 1/2 cup honey
• 4 tbsp butter
• 1 tsp orange zest
• 1 tsp orange juice
• 1/8 tsp almond extract
• Contents of brewed orange tea (see above)
• 1 tsp orange blossom syrup (optional)

Optional Whipped Ricotta Topping:

• Ricotta cheese
• Orange zest and juice
• Pinch of salt
• Sugar to taste
• Few drops of orange syrup

Instructions

1. Mix warm water, sugar, and yeast. Let sit 5–10 min until foamy.
2. Add flours, milk, baking powder, salt, vanilla, eggs, orange zest & juice, and tea to yeast mixture.
3. Blend or whisk until smooth. Let rest 35 min to develop bubbles.
4. Heat non-stick pan over medium. Scoop 1/4 cup batter per pancake.
5. Cook without flipping until bubbles form and burst on the surface, bottom golden. Remove and repeat.
6. Heat butter, honey, orange zest & juice, almond extract, and brewed tea in a saucepan or microwave until combined.
7. Pour glaze over pancakes, sprinkle pistachios, add candied peel if desired.
8. Optional: top with whipped ricotta.

Notes

• Toasting pistachios: Toast in a dry pan over medium heat for 2–3 minutes, stirring frequently, to enhance flavor and crunch.
• Candied orange peel: Adds a beautiful garnish and little bursts of citrus sweetness.
• Texture: Resting the batter allows the yeast to create the signature spongy texture with holes that soak up the glaze.
• Make ahead: Batter can rest up to 1 hour before cooking; the glaze can be prepared ahead and warmed before serving.

Optional: Semolina Variation (More Traditional)

• Use 2 cups semolina flour + 1/2 cup all-purpose flour instead of the flours in the main recipe.
  
• Increase sugar to 1 tbsp and salt to 1/2 tsp.
• Add 1/2 tsp cinnamon for warmth.
• Use 1 tsp instant yeast.
• For the glaze, reduce honey to 1/4 cup, brewed tea to 2 tbsp, and add 1 tsp orange blossom honey.
  
• Optional whipped ricotta topping: mix orange zest, juice, salt, sugar, and a few drops of orange syrup.
  
  Serving: Same as main recipe — ~4 servings.

Nutrition Facts

Calories

290

Fat (grams)

10 g

Carbs (grams)

42 g

Sugar (grams)

18 g

Protein (grams)

6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/6/26/pistachio-orange-moroccan-baghrir-pancakes?rq=pancakes

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Pina Colada Pancakes

Who doesn't like a good Pina Colada? The coconut milk and pineapple juice cocktail is laced with rum to give it a nice tropical punch. Why not transfer this to the breakfast classic pancakes? The drink is said to have originated in Puerto Rico.

No alcohol required of course! (Unless brunch cocktails are involved).

All you need to do is substitute the milk and add the pineapple for some added moisture.

Make it a fun pancake board while you're at it and bring out the cherries and coconut flakes! If you can get those fancy cocktail umbrellas, all the better.

These pancakes are quite moist, ladle them on the thinner side to make sure they are cooked through.

Ingredients

1/2 cup pineapple, finely chopped

2 cups of coconut milk

1/2 teaspoon rum extract

1 tablespoon coconut oil

2 bananas

1/4 cup coconut flour

1 1/2 cups all-purpose flour

1/4 cup water (optional)

1 teaspoon granulated or coconut sugar

Cooking spray or vegan butter

Instructions

Mash the bananas, then mix in the finely chopped pineapple.

Add the rum extract and coconut oil, mix well, then add the coconut milk.

Add the sugar, coconut, and all-purpose flours and mix until the batter is evenly incorporated and wet, try not to overmix.

Ladle about 1/4 cup of batter onto a griddle or greased non-stick pan. When you start to see bubbles and the edges start to come off the pan, flip.

Cook for 2-3 minutes on the other side until they are done.

Makes about 10-12 pancakes. Serve with cherries, pineapple, coconut flakes, and syrup.

Finger Millet Peanut Butter Porridge

Most people enjoy porridge as oatmeal, but it's also quite popular in cornmeal form with an array of toppings. I grew up eating it pretty plain, save for butter, sugar, honey or peanut butter. I used to love it in the morning before school, especially during the winter. Porridge is a very popular breakfast option for most Zimbabweans. It's cheap and can keep you full for hours. Peanuts also feature prominently in African cuisine, so you won't find a shortage of meals that include them. Luckily, peanut butter is amazing! Ground millet is a healthier option with tons of calcium and tastes better than ground cornmeal porridge in my opinion. So try this recipe out, it's comforting and delicious!

Ingredients

1 cup finger millet, ground and toasted

2 1/2 cups hot water

1 cup cold water

1/2 teaspoon salt

1 teaspoon butter

1 tablespoon peanut butter

1 teaspoon honey

1 teaspoon sugar

1 teaspoon peanuts (to garnish)

Instructions

Combine the millet and cold water to make a paste.

Add the boiled water and stir with a wooden spoon or whisk to remove the lumps.

Reduce the temperature and simmer covered for 10-15 minutes.

Serve hot with sugar, honey, butter, and peanut butter.

Biscuits and Gravy Skillet

Looking for an easy breakfast or brunch solution? This skillet is the answer! It's so satisfying, super easy and guaranteed to please. You don't need to make the biscuits from scratch the beauty of this dish is the fact that you can customize it to your liking and use what you have available.

Ingredients

3 pork sausage patties, finely chopped

4 Pillsbury biscuits

1 teaspoon minced garlic

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon chili flakes

1/2 teaspoon salt

1 teaspoon black pepper

2 tablespoons vegetable broth

1 cup almond milk

1 tablespoon butter

1 teaspoon parsley

1 teaspoon rosemary

1 tablespoon flour

1 tablespoon Worcester sauce

Instructions:

Step 1

Bake the biscuits according to the package instructions, set aside.

Step 2

Brown the sausage, spices, and garlic in butter, cook for about 4 minutes.

Step 3

Mix in the flour, then gradually add the milk. Simmer for about 2 minutes. Add the broth and extra milk if necessary as the sausage cooks and thickens, stir regularly.

Step 4

Stir in the Worcester sauce, taste and add seasoning if necessary.

Step 5

Place the biscuits on top, scoop some of the gravy on top, then garnish with parsley.

Serve hot, enough for 2-3 people.

Whole-wheat Cornmeal Cereal Pancakes with Jalapeno and Honey

I love corn and cornmeal and grew up eating it in various forms, but never pancakes! Combining whole wheat flour and cornmeal not only adds a gritty dimension to your pancakes but gives you extra benefits like added fiber and vitamins. Adding jalapenos and honey gives them an extra kick and some natural sweetness and both ingredients are known to compliment cornmeal based baked goods such as muffins and bread. Enjoy these mini pancakes in cereal form, inspired by the Tik Tok and Instagram craze.

Ingredients

1 egg

1 cup almond milk

1/2 teaspoon vanilla

2 tablespoons honey

3/4 cups cornmeal

3/4 cups whole wheat flour

Pinch of salt

1/2 teaspoon cinnamon

1 teaspoon baking powder

2 tablespoons jalapenos, minced

2 tablespoons butter

Instructions

Step  1

Whisk the egg, vanilla, and milk in a medium-sized bowl. 

Step 2

Whisk in the honey, then add the cornmeal and whole wheat flour, whisk until there are no lumps. Mix in the baking powder and cinnamon.

Step 3

Heat and grease a non-stick pan, and move your batter to a piping bag (you can also use a plastic or zip lock bag and make a small incision in one of the corner tips.

Step 4

Pipe the batter at your desired size into the pan and while one side is cooking sprinkle the minced jalapeno on top, then turn over when you start to see bubbles do not burn! Set aside and cook your mini pancakes in batches.

Step 5

Once they are all done, toss the pancakes in the melted butter to crisp them up a bit and add some buttery flavor.

Serve hot in a bowl with butter, warm milk, and honey!

Pumpkin Waffles

The other day I made some no-bake pumpkin energy bites using a lone can of pumpkin in the pantry, and it still left me with some unused pumpkin. If you have some leftover for whatever reason, consider whipping together some breakfast waffles! The smell will scent your kitchen and should fill you up until lunchtime.

Ingredients

1/3 cup pumpkin puree

1/2 cup milk (I used soy)

1 1/2 teaspoons pumpkin spice (or 1/2 teaspoon of cinnamon, ginger, and nutmeg each)

3/4 cup (whole wheat) flour

1/8 cup brown sugar

1 egg

1/4 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 tablespoons melted butter

Instructions

Mix the flour, spices, salt, and baking powder until well combined, make a well in the center.

Whisk the milk, egg, pumpkin, vanilla and sugar, and combine with the dry ingredients until just combined, do not overmix! If too thick, thin slightly with extra milk.

Prepare your waffle maker and pour half the batter for the first waffle.

Serve hot with butter and syrup!

Serves 2, double the recipe if you need to.

Baked Bean and Mushroom Shakshuka

Shakshuka! I've made it several times and it's worth trying if you have not. Originally from North Africa and the Middle East, it is a mix of tomatoes, eggs, and seasoning often served with fresh bread. It can be served at breakfast, brunch, or any other time of the day. To give the tangy, rich, tomato sauce and egg dish an English breakfast spin, add baked beans, bacon, and mushrooms. The combination is savory, sweet, and delicious!

What you need 🛒🛒🛒:

2 - 5 eggs

1 cup tomato ragu

1 1/2 cups cremini mushrooms

1 tablespoon dried thyme

1 teaspoon dried parsley

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon butter

5 cherry tomatoes, sliced in half

1 small can baked beans (I used one infused with brown sugar and bacon)

What you do 🍳🍳🍳:

Step  1

Sauté the mushrooms and seasoning on medium heat, add the cherry tomatoes and cook for 2 minutes until both have softened slightly.

Step 2

Add the baked beans, mix until well incorporated, then add the butter.

Step 3

Mix in the ragu and cook for 5 minutes, then create partings for the eggs. In a 350F oven, bake the eggs to your preferred doneness.

Serve hot with fresh bread and tea!

Mushroom and Asparagus Mini Quiches

Most people are huge fans of quiche, and in the past, I have made them regular size with crust and coconut cream. However, if you are looking for a quick and easy savory breakfast dish and don’t feel like fried eggs or a plate of omelets, these mini quiches with asparagus and mushroom fit the bill. Quiches are flexible and a great way to make use of straddling vegetables in your fridge.

What you need 🛒🛒🛒:

7 large asparagus spears, stems chopped half way

5 eggs

1/4 cup milk

1/2 cup mushrooms, sliced

1 tablespoon soy sauce

1 teaspoon chill flakes

1 tablespoon garlic, minced

1 tablespoon scallions

2/3 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon onion powder

1 tablespoon butter

1 tablespoon olive oil

1 teaspoon black pepper

What you do 🍳🍳🍳:

Step 1

Chop the asparagus and mushrooms. In a pan, heat butter and olive oil and sauté the garlic, seasonings, and scallions until fragrant. Add the vegetables and soy sauce and cook for 3 minutes on medium-high. Remove from heat when softened.

Step 2

In a separate bowl, beat the eggs, cheese, and milk together. Once the vegetables have cooled, mix with the egg mix.

Step 3

Pour the quiche mix into greased muffin pan and top with more vegetables if you wish. Bake at 350F for 12 minutes, check regularly to ensure they do not burn.

Makes about 10 - 12 mini quiches.

Sweet Potato Pancakes

Who doesn’t appreciate a good sturdy helping of pancakes for breakfast? Or as a side during brunch? Sweet potatoes make a great addition to the morning starter, giving them a unique twist when the vegetable is in peak season. The pumpkin spice adds a seasonal kick around Thanksgiving, and is the perfect way to use leftover sweet potatoes.

Pancakes, Sweet potato pancakes

Breakfast, Brunch

Yield: 12

Author: Dontmissmyplate

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Sweet Potato Pancakes

Who doesn't love pancakes? They smell amazing and bring so much joy and comfort especially when smothered in syrup and butter. Why not add a twist with sweet potato? With the addition of cinnamon and nutmeg, these pancakes will bring about warm, spicy notes reminiscent of sweet potato pie.

Prep time: 20 MCook time: 15 MTotal time: 35 M

Ingredients:

• 1 1 /2 cups all-purpose flour
• 1 teaspoon vanilla essence
• 1 tablespoon brown sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/3 cup sweet potato (1 large, mashed)
• 1/2 teaspoon salt
• 3 tablespoons butter, melted
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 1/4 cups milk

Instructions:

1. Microwave your potato in microwave-safe container for 10 minutes or boil for 15, then cool, peel, and mash. Set aside.
2. In a large bowl, sift the flour, baking powder, salt. Mix in the sugar and pumpkin spice.
3. Make a well, then add the egg, sweet potato, milk, vanilla, and butter. Mix until just combined and major lumps are gone, but don't overmix.
4. Heat a skillet and add some butter on medium-low. Scoop the batter using a 1/4 cup and cook each pancake for 2 minutes or until bubbles start to from, them flip them over. 
5. Serve hot with syrup, butter, walnuts, and bacon bits! 

Calories

121

Fat (grams)

4.7

Carbs (grams)

16.31

Protein (grams)

3.3

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2019/11/24/sweet-potato-pancakes

Please credit dontmissmyplate.

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Thanksgiving Breakfast Hash

Breakfast hash is one of the easiest ways to serve up a delicious, robust, savory meal in the morning or for brunch. It is typically a mix of potatoes, vegetables and meat, topped with eggs in a fashion similar to shakshouka. The best part is that you can pretty much add what you want to it. This makes hash a great way to make use of leftovers, especially during the holidays. This one was inspired by what is typically seen on the American Thanksgiving dinner table, incorporating turkey, sweet potato, and cranberries.

Hash, Breakfast hash, Sweet potato Hash, Thanksgiving

Breakfast

American

Yield: 3

Author: Dontmissmyplate

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Thanksgiving Breakfast Hash

For many of those who celebrate Thanksgiving, it's a known that there are typically leftovers. To switch it up once you are ready to eat the next day, why not out together a brunch

Prep time: 10 MCook time: 35 MTotal time: 45 M

Ingredients:

• 2 tablespoons garlic, minced
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/2 cup mix of onions and leeks
• 1/3 cup ground turkey
• 1/3 cup of carrots, chopped
• 1 cup red peppers, chopped
• 1 large sweet potato, chopped
• 1/2 cup Thanksgiving stuffing
• 1 teaspoon tomato paste
• 1 teaspoon cranberry sauce
• 2 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon coriander
• 1/2 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 3 eggs
• 1/4 cup scallions. chopped

Instructions:

1. Preheat oven to 350 F. 
2. On medium heat stovetop, sauté the garlic in butter and olive oil for 2 minutes. Add the onions and leeks, cook for another 2 minutes.
3. Add all the spices and seasoning, cook for 1 minute.
4. Add the sweet potato, cook for 5 minutes. Add a little water to prevent them from burning if necessary. 
5. Add the carrots, peppers, turkey, stuffing, tomato paste, and cranberry sauce. Cook for 2 minutes, stirring regularly. 
6. Pour in the broth, make sure it covers everything in your pan. Sprinkle with scallions. Simmer for 5 minutes.
7. Make a little space and crack in each egg whole without beating. Place the pan in the oven and bake for 25 minutes, check your pan regularly to prevent burning and overcooking your eggs. You can add extra broth if you need to. Serve hot with crispy bread!

Calories

572

Fat (grams)

34.14

Carbs (grams)

39.38

Protein (grams)

27.61

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2019/11/24/breakfast-hash-thanksgivingseasonal

Please credit dontmissmyplate.

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Breakfast Enchilladas

Need a quick, delicious breakfast packed with protein? This one is family friendly or for a two, guaranteed to keep you full until lunch. Mexican enchiladas are a great treat to wake up to with a side of chorizo sausage, tortilla chips and queso dip, fresh fruit, and churros! The simple tortillas with a steak, cheese and egg topped with an enchilada sauce are a people pleaser for any time of the day without the eggs.

For the dish pan, use one where you can tightly fit the enchiladas so that they hold together - a 2-quart casserole pan should work fine.

enchilladas, chicken

Breakfast, Brunch

Mexican

Yield: 3

Author: Dontmissmyplate

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Breakfast Enchilladas

A favourite in the world of Mexican cuisine, enchiladas are great because you can stuff them with whatever you while they swim in a delicious tomato-based sauce topped with cheese. What more can you ask for? This recipe stars steak and can be eaten for breakfast for a morning boost.

Prep time: 20 MCook time: 25 MTotal time: 45 M

Ingredients:

• 5 flour tortillas (burrito size)
• 1/2 pound of shaved steak
• 3 tablespoons butter
• 1/2 cup beaten eggs (use 3 eggs)
• 1/2 cup pepper jack cheese
• 1/4 cup sharp cheddar cheese
• 1/4 cup milk
• 1 can mild enchilada sauce
• 1 tablespoon paprika
• 1 teaspoon mustard
• 1/4 cup soy sauce
• 1/8 cup olive oil
• 1 tablespoon black pepper
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon cilantro
• 1 tablespoon garlic powder
• 1/2 cup sweet corn
• Scallions and cilantro for garnish

Instructions:

1. Turn the oven on to 350F. Place the steak in a bowl and mix in soy sauce, olive oil, chili, cayenne, salt, mustard, paprika, cilantro, garlic, and black pepper. Marinate covered in the fridge for at least 15 minutes, take the steak out 5 minutes before cooking.
2. In a hot pan brown the steak with the butter, set aside. 
3. In a medium bowl, add the pepper jack cheese to steak. 
4. In a separate bowl, crack the eggs and whisk in the milk with a little salt and pepper.  Cook over medium-low heat until the eggs scramble, but don't overcook.
5. Add the egg and corn to the steak and cheese mixture, stir until well combined. 
6. In a line closer to one side of the tortilla, spoon about 2 tablespoons or a 1/5th of the mixture down the center each tortilla and roll the burrito. Pack the enchiladas seam side down in a baking pan. 
7. Pour the enchilada sauce on top with the sharp cheddar cheese. Bake for 15 minutes at 350F. Cool slightly and enjoy with avocado and sour cream!

Calories

504

Fat (grams)

34.08

Carbs (grams)

30.8

Protein (grams)

24.1

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2019/7/20/steak-and-eggs-breakfast-enchilladas

Please credit dontmissmyplate.

Created using The Recipes Generator