Waffles

 Light and Crispy Waffles

https://www.foodandwine.com/recipes/light-and-crispy-waffles

Ingredients

• 3/4 cup all-purpose flour

• 1/4 cup cornstarch

• 1/2 teaspoon kosher salt

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 3/4 cup buttermilk

• 6 tablespoons vegetable oil

• 1/4 cup whole milk

• 1 large egg, separated

• 1 tablespoon sugar

• 1/2 teaspoon pure vanilla extract

Directions

1. Gather ingredients.

   

   Cara Cormack

2. Preheat the oven to 200°F. In a medium bowl, combine the flour, cornstarch, salt, baking powder, and baking soda. In a glass measuring cup, blend the buttermilk, vegetable oil, and milk. Beat in the egg yolk.

   

   Cara Cormack

3. In a medium bowl, beat the egg white to soft peaks.

   

   Cara Cormack

4. Gradually add the sugar and beat until firm and glossy. Beat in the vanilla.

   

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5. Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.

   

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6. Preheat an 8-inch square waffle iron and oil it lightly. Pour about 1 1/2 cups of the waffle batter into the preheated waffle iron and gently smooth the surface with a spatula. Bake for 4 minutes, or until browned and crisp.

   

   Cara Cormack

7. Transfer the waffles to the oven to keep warm and repeat with the remaining batter. Serve at once with maple syrup.

   

   Cara Cormack

Oatmeal Breakfast Cookies

 

3 Ingredient Oatmeal Breakfast Cookies

These healthy oatmeal breakfast cookies need just 3 ingredients and 12 minutes to whip up! Made with peanut butter and oatmeal, it can be made with or without the banana and is the perfect quick and easy breakfast! Eggless, vegan and gluten-free

Servings:

Prep:5minutes mins

Total:5minutes mins

Ingredients  

• ▢2 cups gluten free rolled oats Can sub for quinoa flakes or buckwheat flakes
• ▢3 large overripe bananas, mashed
• ▢1/2 cup peanut butter can sub for any nut or seed butter
• ▢1/4 cup chocolate chips of choice Optional

Instructions 

• Preheat the oven to 175C/350F. Line a large cookie sheet with parchment paper and set aside.
• In a large mixing bowl, add all ingredients and mix very well, until fully combined. If using chocolate chips, stir them in with a spatula.
• Lightly wet your hands and form 8 balls with the cookies. Place each ball on the lined mat, and press each ball into a cookie shape. Bake for 10-12 minutes, until slightly golden on the edges. Remove from the oven. 
• Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely. 

Notes

3 Ingredient Oatmeal Breakfast Cookies (Vegan, Gluten Free) should be kept refrigerated and will keep for 5 days. They are freezer-friendly, for up to two months. 

Nutrition

Serving: 1CookieCalories: 103kcalCarbohydrates: 19gProtein: 6.5gFat: 6gFiber: 6gSugar: 1gVitamin A: 1250IUVitamin C: 1.7mgCalcium: 20mgIron: 0.4mgNET CARBS: 13g
https://thebigmansworld.com/3-ingredient-breakfast-cookies/#wprm-recipe-container-21626

Sausage Breakfast Casserole

 Pioneer Woman Sausage Breakfast Casserole

Ingredients

• Butter or nonstick cooking spray

• 1 lb. 

  breakfast sausage, such as Jimmy Dean

• 1 

  red bell pepper, chopped

• 4 

  green onions, chopped, white and green parts divided

• 10 

  eggs

• 1 1/4 cups 

  heavy cream 

• 1 Tbsp. 

  dijon mustard

• 2 tsp. 

  hot sauce (optional)

• 1 1/2 tsp. 

  salt

• 1 tsp. 

  black pepper

• 2 cups 

  shredded sharp cheddar cheese, divided

• 1 

  (30-oz.) package of frozen, shredded hash browns, thawed 

Directions

1. 1Preheat the oven to 350°F. Grease a 13-by-9-inch (or other 3-quart) baking dish with butter or nonstick cooking spray.
2. 2Heat a large skillet over medium-high heat. Add the sausage, breaking it up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6 to 8 minutes. Add the bell pepper and white and light green parts of the green onion, and cook for 3 more minutes. Transfer the mixture to a plate to cool slightly.
3. 3Meanwhile, in a large bowl, whisk together the eggs, heavy cream, mustard, hot sauce, if using, salt, black pepper, and about one-half of the remaining green parts of the green onion. Gently fold 1 1/2 cups of cheese, the hash browns, and the sausage mixture into the egg mixture. Transfer the mixture to the baking dish and smooth it into an even layer.
4. 4Cover with aluminum foil and bake for 50 minutes. Remove the foil and top with the remaining 1/2 cup of cheese. Increase the oven temperature to 400°F and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10 to 15 minutes more. Let rest for 10 minutes, top with the remaining green parts of the green onion, and serve.

https://www.thepioneerwoman.com/food-cooking/recipes/a37215621/sausage-breakfast-casserole-recipe/