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.
Sweet Potato Pancakes
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:
- Microwave your potato in microwave-safe container for 10 minutes or boil for 15, then cool, peel, and mash. Set aside.
- In a large bowl, sift the flour, baking powder, salt. Mix in the sugar and pumpkin spice.
- 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.
- 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.
- Serve hot with syrup, butter, walnuts, and bacon bits!
Calories
121Fat (grams)
4.7Carbs (grams)
16.31Protein (grams)
3.3
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.
Thanksgiving Breakfast Hash
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:
- Preheat oven to 350 F.
- 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.
- Add all the spices and seasoning, cook for 1 minute.
- Add the sweet potato, cook for 5 minutes. Add a little water to prevent them from burning if necessary.
- Add the carrots, peppers, turkey, stuffing, tomato paste, and cranberry sauce. Cook for 2 minutes, stirring regularly.
- Pour in the broth, make sure it covers everything in your pan. Sprinkle with scallions. Simmer for 5 minutes.
- 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
572Fat (grams)
34.14Carbs (grams)
39.38Protein (grams)
27.61
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.
Breakfast Enchilladas
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:
- 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.
- In a hot pan brown the steak with the butter, set aside.
- In a medium bowl, add the pepper jack cheese to steak.
- 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.
- Add the egg and corn to the steak and cheese mixture, stir until well combined.
- 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.
- 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
504Fat (grams)
34.08Carbs (grams)
30.8Protein (grams)
24.1
Salmon Egg Skillet
Sometimes you want something light and healthy when you wake up. Salmon, egg, and spinach are all superfoods high in protein, so this skillet is perfect and will get you going, guilt-free!
Salmon Egg Skillet
Ingredients
- 2 handfuls spinach
- 4 oz. salmon chopped
- 2-3 eggs
- 1/4 cup mushrooms
- 1/2 cup onion
- 1 tsp. garlic
- 1/4 cup almond or coconut milk
Instructions
- 1. Sauté the onion and garlic.
- 2. Wilt the spinach. Add the mushrooms and almond milk.
- 3. Make partings for the eggs then add salmon on the spinach beds. Season how you like! Salt, pepper, chilies, coriander, old bay etc.
- 4. Put in the oven at 350 F for 15 minutes. Enjoy!