breakfast

easy breakfast all in 1 – ham and cheese grits bowl.

March 1, 2020 by Becky Spoon

I love a ham and cheese grits bowl! I actually love all things that you can put in a bowl! I mean why not have a bowl of cheesy grits that you top with ham, some spinach, more cheese and a fried egg? So good and all in one yumminess!

I used quick grits in this recipe which are simple and take minutes to make. If you have stone ground grits, they are perfect, I just didn’t have any. Stone ground grits do take longer to cook but they are well worth the effort.

Here’s a link for the grits I used: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=170834708&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FQuaker-Quick-5-Minute-Grits-40-Oz%2F170834708.

Here’s a link for some stone ground grits that I have used that I love: https://amzn.to/2IjcXBP

Whichever grits you decide to use will work in this bowl. Just follow the directions on the package!

For the ham I used some black forest deli ham that i heated in a pan in a little butter, reserving the skillet to fry my egg. For the Spinach, i just sauteed in a separate skillet and set aside to add to the bowl.

easy breakfast all in 1 – ham and cheese grits bowl.

Want more ideas for breakfast? Try some of these from the blog. https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

These are amazing and one of my 10 minute breakfast!

Ok, here’s the simple recipe for this so very easy grits bowl! Enjoy!!

easy breakfast all in 1 – ham and cheese grits bowl.

Print Recipe

Servings: 2 servings

Course: Breakfast, dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Grits

1 cup quick grits (you can use stone ground grits and follow the recipe on the packaging)
4 cups water ( or 2 cups water and 2 cups milk)
1/4 tsp salt or to taste
2 tbsp butter
1/2 cup cheddar cheese or cheese of your choice

To finish the dish

2-4 eggs cooked to your liking ( I fried eggs over medium)
2-4 oz deli ham or ham of your choice
2 tsp olive oil (divided)
1 lb fresh spinach (will cook down to 1 cup)
fresh parsley
your favorite hot sauce like Louisiana Hot Sauce or Cholua (optional)

Method

For the Grits

Bring the water or the milk/water combination to a boil. Add the grits whisking at the same time to prevent lumps.
When the water comes back up to a boil, reduce the heat to simmer, place a lid on and cook until the grits have thickened.
Remove the lid when the grits have thickened, add the butter and cheese and combine. Turn off the heat, replace the lid and keep warm while you are completing the dish.
In a small skillet add the teaspoon of olive oil. When heated add the ham and cook just until heated through. Remove to a plate and add your eggs to the skillet, one or two at a time and fry to your liking. If you decide to scramble, use a different skillet, add a little butter scramble as you normally would.
In a separate skillet, add a little oil. When heated add the spinach tossing until the spinach has wilted down. Season with a little salt and pepper
To serve, divide the grits among two bowls. Top with the ham, the spinach and your eggs. Garnish with a little fresh parsley and add your favorite hot sauce if desired. Enjoy!

Awesome Chorizo Breakfast Tacos with Potato Hash and Fried Eggs

February 19, 2020 by Becky Spoon

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Taco Tuesday started early with these Chorizo Breakfast Tacos with Potato Hash and Fried Eggs. This is Rick Martinez’s recipe from Bon Appetite. I love so many of his recipes and this one is a hit. Ok, so I have to say that the recipe calls for crumpled cotija cheese and I forgot to add!! Well, they were delicious without that! Cotija is a cow’s milk hard cheese that originated in Mexico. It is named after the town of Cotija, Michoacán. If you don’t like feta, use Monterrey Jack or a medium cheddar. Here’s a link for Cotija:https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=19757593&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FRancho-Grande-Part-Skim-Cotija-Cheese-10-oz%2F19757593.

I used homemade chorizo that is on the blog. Here’s the link for that recipe: https://the2spoons.com/homemade-chorizo-with-eggs-hashbrowns/. There are great brands at the local super markets that have great Mexican Chorizo which is what you use in this recipe. I’ve used this brand before and it’s good.

Awesome Chorizo Breakfast Tacos with Potato Hash and Fried Eggs

Want another breakfast recipe? I have lots on the blog: https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

Here’s the recipe for these awesome breakfast tacos! You will love them. I you aren’t already having Mexican food for Breakfast, please do. It just takes breakfast to a new level.

Chorizo Breakfast Tacos with Potato Hash and Fried Eggs

Print Recipe

Course: Breakfast, brunch

Cuisine: Mexican

Ingredients Method

Ingredients

1 large spring onion, tops removed, bulb thinly sliced, or 1 small shallot, thinly sliced
1 tbsp apple cider vinegar
kosher salt
2 tbsp vegetable oil, divided
4 oz chorizo, casings removed
1 small yellow onion, chopped
2 garlic cloves, thinly sliced
1 small russet potato
4 olive oil basted Fried Eggs
Warm tortillas, watercress or cilantro, crumbled cotija cheese (you can use Monterrey Jack) lime wedges for serving

Olive Oil Eggs

3 tbsp olive oil
2 large eggs
salt and freshly ground pepper

Method

Give spring onion, vinegar, and a pinch of salt a good toss in a small bowl. Let sit while you prepare the hash; this will be just enough time to lightly pickle the onion.
Heat 1 Tbsp. oil in a medium skillet over medium. Cook chorizo, breaking up with a wooden spoon and stirring occasionally, until brown and cooked through, about 5 minutes. Transfer chorizo to a plate with a slotted spoon.
Add yellow onion and garlic to fat in skillet and cook, stirring occasionally, until softened, 6–8 minutes.
Meanwhile, grate potato on the coarse holes of a box grater; squeeze firmly over sink to remove excess water.
Add potato, chorizo, and remaining 1 Tbsp. oil to skillet. Cook, turning hash occasionally and breaking up with a spoon, until potato is golden brown, cooked through, and crunchy around the edges, 8–10 minutes.
Assemble tacos with hash, fried eggs, tortillas, watercress, drained pickled spring onions, and cotija. Serve with lime wedges for squeezing over.

Olive Oil Eggs

Heat oil in a medium nonstick skillet (a 10" skillet is perfect for 2 eggs) over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition. Cook eggs, shaking pan occasionally to keep them from sticking to each other (a rubber spatula can help nudge them apart if needed), until edges are golden brown, about 2 minutes. Carefully tilt skillet toward you so that oil pools at front edge of pan. Spoon hot oil over egg whites, especially anywhere they are still translucent, while avoiding yolks, until whites are set, about 1 minute more. Transfer to a paper towel–lined plate to blot oil; season with salt and pepper.

Easy Egg and Cheese English Muffins with Sausage

February 12, 2020 by Becky Spoon

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Egg and Cheese English Muffins with Sausage

These drool worthy Sausage, Egg and Cheese English Muffins are super easy! There’s cheese folded into the eggs, then again on top. The sausage is a spicy breakfast sausage and I used good ole American cheese, but cheddar or almost any cheese would work.

Easy Sausage, Egg and Cheese English Muffins

For the eggs I beat them like I’m scrambling eggs. Then pour them into a non stick skillet with butter. Allow the eggs to start to set them lift the edges to allow the eggs to run out to continue to firm up a little.

When the eggs are almost set, add your cheese, fold one side over like making an omelette, then fold from the top over to make a small package. Your cheese is inside melting. I like to place another piece of cheese in the skillet to melt, then top the eggs with it!

Egg and Cheese English Muffins with Sausage

I used Thomas’ English Muffins. I really like these but there are many brands you can get. Here’s a link for the Thomas’ English Muffins https://amzn.to/2tXUaIE.

I like to have english muffins for breakfast because they have less calories than bread. Sometimes I purchase the wheat muffins and they are great.

Here’s another breakfast recipe on the blog! https://the2spoons.com/whole-wheat-bagel-with-smoked-salmon-and-whipped-cream-cheese/

Here’s the easy instructions for these delicious breakfast muffins.

Easy Egg and Cheese English Muffins with Sausage

Print Recipe

Servings: 2 servings

Course: Breakfast, brunch

Cuisine: American

Ingredients Method

Ingredients

2 Separated English Muffins
4 eggs divided into two bowls, beaten with a fork or whisk
salt and pepper for the eggs
2 sausage patties smashed to fit the size of the muffin
4 slices of cheese of your choice, I used American, Cheddar would be great
2 tbsp butter to cook the eggs, divided
butter to spread on the English muffins after toasted
Tabasco or other hot sauce for serving (optional)

Method

Place two eggs in separate bowls. Add a pinch of salt and pepper. Beat the eggs with a fork or whisk them to break them up and combine.
Place your sausage patties in a skillet and cook until done.
While the sausage is cooking, cook your eggs two at a time. To cook the eggs, heat one tablespoon butter in a non stick skillet. Pour the eggs in a bowl at a time and allow the eggs to sit until they start to set. When they start to set, with a spatula, lift the sides, tilt your pan and allow the wet eggs to flow out so they will continue to cook. When most of the liquid has set and the top is just still a little wet, lay a slice of cheese onto eggs. Fold one side over like you are making an omelet, then fold over one more time either from the top or bottom, to form a little square. Remove from the skillet and place the other piece of cheese into your skillet. It will immediately start to melt, scoop it up with your spatula and place on top of the cooked eggs. Place in a warm oven if you like so the first will stay warm while you cook the other eggs.
Place your muffins in the toaster, and butter them after they have been toasted. Place the sausage on the muffin bottom, top with your eggs, your Tabasco or other hot sauce. Place the top muffin and enjoy! Yummy!

Quick & Spicy Breakfast Tostadas – Great for Dinner too!

February 6, 2020 by Becky Spoon

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Everyone knows I love breakfast and these Quick & Spicy Breakfast Tostadas will not disappoint! Layered with black beans, breakfast sausage, chile con queso, then topped with a fried egg and homemade guacamole! The absolute best breakfast!

I used store bought tostadas which makes this breakfast even easier. I used the brand from HEB which is Mi Tienda by HEB. I purchased the Amarillas yellow corn but they have red also. Here’s the link for those https://www.heb.com/product-detail/mi-tienda-amarillas-yellow-tostadas/2275018.

This brand from Walmart is good too: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=17804102&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCharras-Corn-Tostada-12-3-oz-Pack-of-8%2F17804102.

Quick & Spicy Breakfast Tostadas

I used a spicy breakfast sausage and the black beans and the queso and guacamole were left over from Super Bowl Bob Armstrong Dip which is great! Here’s the link for the dip: https://the2spoons.com/famous-bob-armstrong-dip/.

Can’t wait for you to make these tostadas! Oh, and try the Bob Armstrong Dip! The queso, black beans and guacamole can be made ahead so that when you make these you can just really assemble.

Here’s another breakfast recipe from the blog:https://the2spoons.com/easy-brisket-breakfast-burritos/.

Spicy Breakfast Tostadas

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Course: Breakfast

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

For the Black Beans

1 tbsp vegetable oil
1/2 red onion, finely chopped
1 clove garlic, finely
1 jalapeno, finely chopped
1 15 oz can black beans, rinsed
2 tbsp fresh lime juice
salt and pepper to taste

Queso

3 tbsp unsalted butter
1/2 medium onion, finely chopped
1 large poblano chile, chopped
3 jalapenos, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
salt
2 tbsp all purpose flour
1 1/2 cups milk (or more depending on the thickness you desire)
1/2 lb Monterrey Jack cheese, grated
1/2 lb medium or sharp cheddar cheese, grated
1/4 lb velveeta

For the Guacamole

3-4 avocados
1-2 Serrano or jalapeno chile, seeded and finely chopped
2 tbsp diced white onion
2 garlic cloves
juice of 1/2 to 1 lemon (I just taste after I add a little)
1 Roma tomato, diced
salt to taste
fresh ground pepper (optional)

For the Tostadas

2 Crispy Tostadas of your choice (see blog content for suggestions)
Black Beans
Queso
2 servings of breakfast Sausage browned and crumbled
guacamole
2-4 eggs fried sunny side up

Method

For the Black Beans

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

For the Guacamole

If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash. At this point, it is pretty much done but you want to add your lemon and salt to taste. After you get your seasoning and lemon as you want it, add the tomatoes and combine. Store refrigerated until ready to use.

For the Queso

Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.

Final Assembly of Tostados

Heat the broiler. Cook the sausage breaking up with a spoon or spatula. Heat the beans and the queso. Add your eggs to a skillet with a little butter over medium heat and cook to desired doneness. Spread some of the black beans over the tostados and place on a sheet pan. Place under the broiler for just a minute or until the tostado is browned on the edges and warmed through. Remove to two plates. Top each with a little of the queso, then the crumbled sausage. Top them with your sunny side up eggs or over medium eggs and top with a little more of the queso. Serve with your favorite salsa if you like. Enjoy!

Super Greens Breakfast Tacos

January 24, 2020 by Becky Spoon

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Super Greens Breakfast Tacos
Don’t want a smoothie? No problem. Start your day with these Super Greens Breakfast Tacos. My super greens were a blend of organic baby spinach, mizuna, baby chats and baby kale! After I cooked the other ingredients I just threw a big handful of greens into the mixture and turned the heat off! It makes me feel good to know I started my day eating foods that are essential. — Super Greens Breakfast Tacos

Don’t want a smoothie? No problem. Start your day with these Super Greens Breakfast Tacos. Eating your super greens does not have to be boring, honestly, you can add a handful to homemade soups, tacos and so much more! My super greens were a blend of organic baby spinach, mizuna, baby chard and baby kale! After I cooked the other ingredients I just threw a big handful of greens into the mixture and turned the heat off! It makes me feel good to know I started my day eating foods that are essential.

Loaded with protein from the eggs, the super food avocado, fresh tomatoes, the super greens, all wrapped in a corn tortilla is a great way to start the day! Very little fat, just a splash to brown the hash browns brown a little and from the breakfast sausage which really was minimal. Don’t want to use pork breakfast sausage? Use a turkey or chicken breakfast sausage. There is nothing bad for you in these breakfast tacos! Contrary to what you would think because we are talking tacos, but actually lots of great good for you things going on in these tacos! Yay!

I used the Potatoes O’Brien Simply Potatoes from the hash browns. They are really good, have a few more ingredients than just potatoes and they add great flavor to the tacos. Here’s a link for the potatoes if you aren’t familiar. I love these, keep them in my refrigerator at all times. http://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=172659154&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSimply-Potatoes-O-Brien-Hash-Browns-20-Oz%2F172659154.

Super Greens Breakfast Tacos

I have many breakfast recipes on my blog. Here is a few more for you to try: https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/.

More breakfast recipes: Delicious Entomatadas https://the2spoons.com/delicious-entomatadas-for-breakfast-or-anytime/.

Here’s the recipe for my Super Greens Breakfast Tacos! Enjoy and start your morning getting a jump-start on your daily requirements!

Super Greens Breakfast Tacos

5 from 1 vote

Print Recipe

Servings: 2 servings

Course: Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

2 slices or servings of your favorite breakfast sausage
1 1/2 – 2 cups hash browns ( I used Simply Potato Potatoes O'Brien)
splash of oil in your skillet for browning your hash browns
4 eggs, beaten to scramble
1 tbsp butter
1/2 cup cheddar cheese, grated
salt and pepper
handful or two of super greens (I used baby greens, spinach, kale, mizuna and chard)
4 corn tortillas
Cilantro, chopped
limes for squeezing on (optional)
1-2 avocados, diced
your favorite salsa

Method

In a large skillet add your breakfast sausage and cook breaking up with a spoon or fork. When there is no more pink, push to one side, add a little oil and add your potatoes. Let the potatoes brown on the first side, then flip over. Let them brown on the other side. Push these aside, in the same skillet with your sausage.
Beat your eggs in a separate dish and add a little salt and pepper. In the empty side of your skillet, add the butter and pour your eggs in. Let them sit for just a minute until they begin to set on the bottom. Add the cheddar cheese to the top of the eggs. Then with a spatula, start moving them around until they are done to your liking. I like soft scrambled eggs, and you don't want to overcook them because they will continue to cook. Add your super greens, toss or just fold all the ingredients together.
Heat your tortillas in a separate skillet. Place the tortillas on a plate and divide the egg mixture among the tortillas. Top with chopped cilantro, fresh avocado, lime juice and your favorite salsa. Enjoy!

Yummy Corned Beef Hash is so Easy

January 15, 2020 by Becky Spoon

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When you have leftover Corned Beef you must have Corned Beef Hash! As you all know breakfast is probably my favorite meal and hash is always a favorite when we have leftover meat. However, this hash is the perfect lunch, supper or dinner too.

If you cooked your corned beef with potatoes and carrots, you can use them in this too. I didn’t use those because they were a little mushy, so I used Simply Potato Cottage Fries which was wonderful and I grated carrots so they would cook faster and more evenly with the potatoes. http://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=172659154&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSimply-Potatoes-O-Brien-Hash-Browns-20-Oz%2F172659154.

Yummy Corned Beef Hash is so Easy

The leftover corned beef was from the weekend and I had cooked it in the Instant Pot, the easiest thing ever. Here’s the link for that recipe: https://the2spoons.com/simple-instant-pot-corned-beef/.

All I did on the hash was to first sauté the carrots and green onions in a little butter and extra virgin olive oil. Then I added my potatoes (which are cooked) and on high heat browned a little before I added my corned beef. After I added my corned beef, I continued to brown pressing down a little to form kind of a patty, making sure though that it doesn’t become mushy.

Yummy Corned Beef Hash is so Easy

Here’s the recipe! If you don’t have leftover corned beef you can use deli corned beef but have them slice thick. You want chunks of the corned beef. I poached eggs which are so easy after you get the hang of it. Perfectly cooked they add a sauce to the dish and bring everything together! Hope you try this recipe and enjoy!

Corned Beef Hash

Print Recipe

Servings: 4 servings

Course: Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: American, Irish

Ingredients Method

Ingredients

2 tbsp butter
1 tbsp extra virgin olive oil
3 carrots grated on your large hole box grater
1 bunch green onions, tops and bottoms
3-4 cups leftover or thick sliced deli corned beef cubed
poached or fried eggs

Method

Add your butter and evoo to a large skillet and heat to medium high. Add your grated carrots, stirring to make sure they don't burn until they are soft. Add your green onions and cook about 2 minutes. Add the cottage fries, combine with the carrots and onions, increase the heat and allow the potatoes to sit and brown on that side. After they have browned, turn them and allow the next side to brown a little. Add your cubed corned beef and continue to cook, pressing down just a little until browned and your corned beef is heated through.
Divide among 4 plates or bowls and top with one or two either fried or poached eggs. Serve with toast, biscuits ore a crusty French bread.
*To poach the eggs, Crack your eggs into a bowl, two at a time. Fill a small saucepan with water about halfway and bring to a boil. Add about a teaspoon vinegar. With a spoon or whisk, stir the water in a circular motion to create a whirlpool and add your first egg, then the second egg. Allow the eggs to cook. They will start to come together. After a few minutes, using a slotted spoon, lift the eggs one at a time so you can feel them for your desired doneness. When done, remove to a kitchen towel or paper towel, then top your hash with the desired amount of eggs per plate.