Tag: Breakfast

Taco Scrambled Eggs

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Tacos are great to eat, but their leftovers are even better to work with. I could have made a casserole or just froze the meat for next time, but one of my favorite things to do with these leftovers is to make taco scrambled eggs. I’ve been making taco scrambled eggs since I was a kid. It’s simple! Just throw everything into a pan and in just a few minutes you’ll have a delicious, filling, savory breakfast. I used shredded shape cheese then topped it with slices of American. I also used my homemade cucumber salsa with this dish. Not only did it add beautiful color to this dish, but it was so refreshing with these eggs and brings a new flavor than normal salsa, though I love this with normal salsa too!

Taco Scrambled Eggs Recipe CardDownload
What You Will Need
  • Leftover Taco Meat
  • Shredded/Sliced Cheese
  • Salsa
  • 4 Eggs
  • 1/2 cup Milk/water
  • 1 Tbsp Butter
  • Bowl and fork
  • Frying pan and Spatula
Directions
  1. Microwave taco meat for 30 seconds to be able to pour from container.
  2. Heat a frying pan over medium heat. Add butter, melt and coat bottom of pan.
  3. In a Bowl, add your eggs and milk/water. Whisk with a fork until combined.
  4. Add your egg mixture to the hot pan. Top with 3/4 of your cheese and your taco meat. Stir the mixture until you see no visible raw egg.
  5. Reduce heat to low, top with remaining cheese. Let cook until cheese is melted. Remove from heat and serve with salsa.
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Cucumber Lemon Ice Cubes

This is a quick way to a refreshing glass of juice in the summer. Simply blend, strain, pour, and freeze. You can also transfer them from the tray into a freezer bag to have lots prepared for your next picnic. The cucumber flavor is perfectly complimented with the lemon and sugar. The salt helps negate some sour, and that helps the cucumber flavor come out on top. It is helpful to serve this drink with a straw, since the cucumber and sugar will settle to the bottom as the frozen cubes melt. You can also omit sugar and salt if you prefer a flavored water experience instead. This is also a great opportunity to use up your extra cucumbers before they go bad!

  1. Wash 3 medium cucumbers. Slice into 1/2 inch slices.
  2. In a blender, add 2 cups of lemon juice, 10 Tbsp sugar, a pinch of salt, and a few cucumber pieces.
  3. Blend on high for 30 seconds, remove lid and add more cucumber pieces.
  4. Repeat step three until all cucumber is blended.
  5. Strain through a fine mesh strainer. Return to a cleaned blender, then pour into an ice cube tray.
  6. Carefully transfer to freezer and freeze for 8-24 hours, till solid.
  7. When serving, add 3 cubes per 16 oz of liquid.

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Buckwheat Honey Bagels

Several things happened weird when I was making these, so stick with me as I explain my mistakes. First, I made this dough on Friday, but I wasn’t able to finish these bagels till Sunday. Because of this, there was a film formed on the Bagels, so I had to rehydrate the dough before I could continue baking. Beyond that, the film didn’t completely rehydrate, so there were bits of it throughout the dough. This created the rough texture on the bagels. You could not taste the difference, and the bagel’s interior was completely normal with no texture issues. I also boiled my bagels for 2 minutes per side, and that also helped contribute to the texture on the skin. The bagels were not any tougher externally, however the fact they soaked a bit too long also contributed to their not so smooth surface. I flipped them with chopsticks which kept the bagel’s shape, and finally, we only had to bake them for 45 minutes and they were completely done.

I used buckwheat honey for the flavoring in this recipe. These bagels are not sweet, and instead all you could taste was the flavoring from the honey. The buckwheat changed the flavor from white original, to whole grain or wheat. You can use other flavored honeys, but I recommend buying local. I like the buckwheat for this because the strong wheat flavor compliments bread very well. If you get the option for different types of honey locally, a wheat fed or grassy honey would work very well compared to a fruit or flower honey.

  1. In a large bowl, combine 1 1/2 tsp yeast, 1 tsp honey, and 1 1/2 cup warm water (warm to the wrist but too hot to stay under the water). If you know your yeast is good continue, if you’re not sure, wait for it to bloom.
  2. Add 3 cups of flour, 2 Tbsp buckwheat honey, and a pinch of salt. Combine. Turn out onto a clean counter and kneed in another 1 to 1 1/2 cups flour until dough becomes stiff. Form a ball.
  3. Grease a bowl, turn dough in bowl to cover, and let rise till doubled in size, about 1 hour.
  4. Punch down dough. Flour your counter, and spray non-stick spray on a large baking sheet. Turn out dough onto counter. Roll the dough out into a log, and divide in half. Out of each half, cut 4 pieces, giving a total of 8 balls of dough.
  5. Create a hole in the center, and make it larger then you expect since it will shrink as the dough expands. Set on greased baking sheet, let rest until doubled, about 1 hour.
  6. Turn on your broiler, and bring a large pot of water to a full boil. Broil your bagels for 2 minutes on the first side, then flip and broil the second side for 2 minutes. Then remove from oven.
  7. Once broiled, turn your oven to 350 F.
  8. Add your bagels to the fully boiling water. Boil on each side for 1 minute, then remove to a metal drying rack. Let dry for 5 minutes before returning to your baking sheet.
  9. Bake your bagels for 40-50 minutes until golden brown exterior.
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Homemade Mini Bagels

This may seem like a lot of steps, but it’s worth it for these beautiful bagels. The light and fluffy interior and the chewy exterior makes these bagels a classic bagel. I made mini bagels by making 12 with this dough, to make full sized bagels, divide the dough into 9 or 10 pieces instead. I used a spatula to flip the in the boiling water and that’s why they are somewhat misshapen. I would recommend using a knife or chop sticks to reduce damage. Finally, these bagels are rather crisp outside, so take your time cutting them!

  1. In a bowl, combine 1 Tbsp Sugar, 1 1/2 tsp yeast, and 1 1/4 water. Wait for your yeast to bloom.
  2. Once bloomed and foamy on top, add 2 cups of flour and a pinch of salt. Mix the dough and slowly add an additional 1 1/2 – 2 cups flour until it becomes stiff. You will have to knead it once it becomes too tough to stir.
  3. Form into a ball, coat a bowl with non-stick spray, turn the dough in the bowl. cover and let rise till doubled, about 1 hour.
  4. Once risen, punch down dough. Flour your counter, and spray non-stick spray on a large baking sheet. Roll the dough out into a log, and divide in half. Out of each half, cut 6 pieces, giving a total of 12 balls of dough. Create a hole in the center, and make it larger then you expect since it will shrink as the dough expands. Set on greased baking sheet, let rest until doubled, about 1 hour.
  5. Turn on your broiler, and bring a large pot of water to a full boil. Broil your bagels for 2 minutes on the first side, then flip and broil the second side for 2 minutes. Then remove from oven.
  6. Once broiled, turn your oven to 350 F. Add your bagels to the fully boiling water. Boil on each side for 1 minute, then remove to a metal drying rack. Let dry for 5 minutes before returning to your baking sheet. Then, bake your bagels for 40-50 minutes until golden brown exterior.
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Cinnamon Raisin French Toast

If you’ve followed me for any length of time you will know that I love to make french toast. I make it regularly when I make my homemade white bread; so making cinnamon raisin bread meant french toast was inevitable. To my surprise, the bread was so much more flavorful and complex than normal french toast. I also really enjoyed the flavor the cut raisins gained after being cooked. They added a beautiful sweetness to the dish, while also adding new texture and some fruit! This recipe makes 6-8 slices of french toast.

  1. In a large frying pan, heat 1/2 Tbsp butter over medium heat.
  2. In a large mouthed bowl, mix together 1 egg, 1/4 cup milk, 1 tsp cinnamon, 1 tsp sugar, and 1 tsp vanilla extract. Whisk until egg is homogeneous. Slice 6 slices of cinnamon raisin bread.
  3. Coat the bread 15-20 seconds per side in egg mixture. Transfer straight to heated frying pan. Cook on each side for 3-5 minutes. You can flip as needed, they are done when they are golden. Top with butter and syrup when serving.
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