Breakfast

We've all heard that breakfast is the most important meal of the day.

While most of us think of having breakfast only in the morning, there's no reason we can't have it any time of day, including for dinner. So, for whenever you decide to have breakfast, here are six yummy recipes to try, including a Spinach Frittatta and simple (and simply yummy) Pirate Eggs. Enjoy!

CHALLAH FRENCH TOAST

This yumminess is from Ina Garten on the Food Network.

Prep Time: 10 minutes, Inactive Time: 5 minutes; Cook Time: 12 minutes; Total Time: 27 minutes; Level: Easy; Yield: 8 large slices

To view this online, click here.

Ingredients

6 extra-large eggs

1 1/2 cups half-and-half or milk

1 teaspoon grated orange zest

1/2 teaspoon pure vanilla extract

1 tablespoon good honey

1/2 teaspoon kosher salt

1 large loaf challah or brioche bread

Unsalted butter

Vegetable oil

To serve:

Pure maple syrup

Good raspberry preserves (optional)

Sifted confectioners' sugar (optional)

Directions

Preheat the oven to 250 degrees F.

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

BLUEBERRY DROP BISCUITS

This is from the infamous long-since-forgotten emailing list. Serves 8 to 10.

Ingredients

1 cup blueberries

3 tablespoons sugar

2 cups sifted all-purpose flour

3 teaspoons baking powder

3/4 teaspoon salt

2 tablespoons cold shortening

1 cup cold milk

Directions

Butter a baking sheet. Wash drain and dry the blueberries. In a medium bowl combine the blueberries with 2 tablespoons sugar. In a separate bowl sift together the flour, baking powder and salt. Cut the shortening in to the mixture with a pastry blender. Add the milk stirring with a fork. Add the blueberries. Drop by spoonfuls 1 inch apart on the prepared baking sheet. Sprinkle the biscuits with the remaining tablespoon of sugar. Bake at 450 degrees for 12 minutes. Serve hot with butter.

PIRATE EGGS

When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.

The instructions are for one person. Adjust for the number of people you're feeding.

Ingredients

1-2 eggs

1-2 pieces of bread

margarine for the pan

Directions

Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!

SPINACH FRITTATA

I fixed this one evening when I wanted something quick, easy and filling. You can use any veggies and cheese you like, but I'm adding the ones I like. This is enough for two people.

Ingredients

4 eggs

2-4 Tablespoons milk

1 onion, chopped

1 pepper, chopped

1 potato, peeled and diced

1/2 bag of spinach (10-16 ounce bag), rinced

1/2 cup shredded swiss cheese

margarine for pan

salt and pepper to taste

Directions

Melt margarine in an oven-proof pan over medium heat on the stove. Add veggies, cook for 5-10 minutes, stirring frequently. Crack eggs in bowl, add milk, and beat. Pour eggs over veggies. Do NOT stir all the way through like you would with scrambled eggs, but do occasionally stir the top layer of liquid-y eggs, letting the bottom layer set. Add the shredded cheese and salt and pepper, then place a lid to help the eggs cook more evenly, lifting the lid only to stir the top layer so that it cooks evenly. When the eggs are almost completely done cooking, turn the oven's broiler on and place the pan--WITHOUT THE LID!--under the broiler, and broil for 1-2 minutes. Take out of oven, using care, as the handle will be very hot. Cut the frittata in half, place on plates, and enjoy!

SALSA VERDE SCRAMBLED EGG TACOS

This comes from Old El Paso, and begins, "Enjoy your scrambled eggs in a mini soft tortilla bowl with these delicious breakfast tacos, perfect for kids and adults! They’re topped with shredded cheese, fresh pico de gallo, avocado and Old El Paso™ Creamy Salsa Verde sauce."

Prep Time: 15 minutes; Total Time: 20 minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/salsa-verde-scrambled-egg-tacos.

Ingredients

6 eggs

1/4 cup milk

1/4 teaspoon salt

2 tablespoons butter

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls, heated as directed on package

1/2 cup Old El Paso™ shredded Mexican Style 4 Cheese Blend

1/2 cup pico de gallo

1 medium avocado, pitted, peeled, diced

1/3 cup Old El Paso™ Creamy Salsa Verde sauce

Preparation

In large bowl, beat eggs with whisk. Add milk and salt; beat well.

In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.

Divide eggs evenly among warm tortilla bowls. Top with cheese, pico de gallo and avocado; drizzle with sauce.

Expert Tips

Try chopped tomatoes in place of pico de gallo.

Kids love to help in the kitchen. After filling tortillas with eggs, let the kids top with their favorite cheese and fresh toppings!

Add cooked breakfast sausage to tacos for a flavor twist.

RASPBERRY CREAM CHEESE FRENCH TOAST

Today’s post started with Challah French Toast, and is ending with Raspberry Cream Cheese French Toast. This comes from Vegetarian Times (May 2005 issue, page 95), in an article featuring Inn Serendipity in Browntown, WI. The recipes begins, "If raspberries are not available, you can substitute blueberries. Note: You must start this dish one day ahead." Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/raspberry-cream-cheese-french-toast/.

Ingredients

French Toast

12 slices bread, preferably raisin bread

4 oz. low-fat cream cheese

2 large eggs

2 cups low-fat milk

1/4 cup maple syrup

8 oz. raspberries

Raspberry sauce

1 cup granulated sugar

2 Tbs. cornstarch

8 oz. raspberries

Preparation

To make French Toast: Grease 9×13-inch baking dish. Place 6 slices bread evenly on bottom of pan, and dot with half of cream cheese. Layer remaining 6 slices on top, and dot with remaining cream cheese.

Whisk together eggs, milk, syrup and raspberries in mixing bowl. Pour egg mixture over bread. Cover baking dish with foil, and refrigerate overnight.

Preheat oven to 350F.

Bake bread 1/2 hour covered; remove foil, and bake 30 minutes more, or until bread begins to puff up and brown.

To make Raspberry Sauce: Combine sugar, cornstarch and 1 cup water in saucepan, and bring to a boil. Reduce heat to medium, and cook 3 minutes, or until thickened. Whisk in raspberries, and cook 3 minutes more, or until sauce has thickened again. Serve French Toast with Raspberry Sauce.