Wednesday September 4, 2019
Gather Around For Better Breakfast Month
September is just a fantastic month on top of being Family Meals Month and the start of Fall, it is also Better Breakfast month! So before everything is all pumpkin, let's make breakfast even better with the tasty recipes below.
Ham and Biscuit Egg Bake
*Recipe courtesy of our vendor partner Pillsbury.
- 2 Pillsbury™ Grands!™ frozen Southern Style Biscuits (from 25-oz bag)
- 1 cup frozen broccoli cuts
- 2 eggs
- 1/2 cup milk
- 1/4 teaspoon ground mustard
- 1/2 cup diced cooked ham
- 1/2 cup shredded sharp Cheddar cheese (2 oz)
- Heat oven to 350°F. Place biscuits on cutting board; let stand 10 minutes to thaw.
- In small microwavable bowl, microwave broccoli uncovered on High 1 minute; drain on paper towel.
- In medium bowl, beat eggs, milk and mustard with wire whisk until blended.
- Stir in ham, cheese and broccoli.
- Spray 8x4-inch (1-quart) glass loaf dish or 1-quart casserole with cooking spray.
- Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish.
- Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
- Bake 30 to 35 minutes or until edges are golden brown and center is set.
- Let stand 5 minutes before serving.
One Skillet Sausage and Veggie Hash
*Recipe courtesy of our vendor partner Butterball.
- 2 large russet potatoes, scrubbed, washed and dried
- 1 package BUTTERBALL® Everyday Smoked Dinner Sausage (13 ounces)
- 3 medium bell peppers
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 2 teaspoons dried parsley flakes
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper
- Eggs, fresh chopped parsley and chopped green onions (optional)
- Poke holes in potatoes with fork. Place potatoes on microwavable dish; microwave on HIGH 5 minutes. Flip and microwave 3 to 5 minutes. Remove and allow to cool.
- Cut sausage into thin slices and chop bell peppers.
- Heat oil in large Dutch oven over medium-high heat until sizzling. Add sausage; cook 4 to 5 minutes or until lightly browned. Remove sausage to plate.
- Add butter; cook and stir 1 minute. Add bell peppers and onion.
- Meanwhile, dice potatoes (remove skins, if desired). Add potatoes to Dutch oven; cook and stir 4 to 7 minutes or until vegetables are crisp-tender and potatoes have crisp exterior.
- Add garlic, parsley flakes, Italian seasoning, paprika, salt and black pepper. (If you want eggs, make four "wells" in hash; crack eggs into wells. Add eggs before vegetables are finished so they don't get too browned. Cook until whites are set.)
- Top with fresh parsley or green onions, if desired. Season with additional salt and black pepper.
Apple Muffins with NUTELLA® Hazelnut Spread
*Recipe courtesy of our vendor partner Nutella.
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup firmly packed brown sugar
- 1 cup unsweetened applesauce
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla
- 1 apple, peeled, cored and diced
- 1/2 cup Nutella® hazelnut spread
- 1/4 cup firmly packed brown sugar
- 1/4 cup all-purpose flour
- 2 tbsp cold butter, diced
- Preheat oven to 350°F. Line 12 muffin cup pan with paper liners.
- In bowl, whisk flour with baking powder, baking soda and salt.
- In separate bowl, whisk brown sugar with applesauce, vegetable oil, eggs and vanilla.
- Add flour mixture to wet ingredients and stir until combined. Fold in apples.
- Pour mixture into lined muffin cups dividing evenly among the 12 cups.
- Prepare streusel topping in bowl by whisking brown sugar with flour. Using fingertips or pastry cutter, combine flour mixture with butter until crumbs form.
- Divide topping evenly over muffins.
- Bake for 20 minutes, or until golden on top and tester comes out clean when inserted into center of muffin. Let cool completely.
- Fit pastry bag with plain tip and fill with Nutella® hazelnut spread. Insert tip into center bottom of each muffin. Squeeze to fill each with about 2 tsp of Nutella® hazelnut spread.
- Squeeze remaining Nutella® hazelnut spread over the top of muffins.
Bananas Foster French Toast
*Recipe courtesy of our vendor partner Betty Crocker.
- 8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
- 8 eggs
- 1 cup milk
- 2 1/2 cups real maple syrup
- 1 teaspoon rum extract
- 6 ripe bananas, cut into 1/2-inch slices
- 1 cup chopped pecans
- Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
- Arrange bread cubes in baking dish.
- In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk.
- Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
- Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges.
- Let stand 7 to 10 minutes before serving.
- Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm.
- Stir in rum extract.
- Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture.
- Serve immediately with remaining syrup.
Visit your local Brookshire Brothers for all your breakfaSt and family meal needs!
Friday June 7, 2019
Father's Day Breakfast: Cinnamon Roll Waffles with Cream Cheese Glaze
Show dad you love him a WAFFLE lot with this fun spin on a favorite breakfast!
Cinnamon Roll Waffles with Cream Cheese Glaze
- 1 can (17.5 oz) refrigerated cinnamon rolls with cream cheese icing (5 rolls)
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
- Spray waffle maker with cooking spray; heat waffle maker.
- Separate dough into 5 rolls; set icing aside.
- For each waffle, place 1 roll in center of waffle maker; close lid of waffle maker.
- Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.
- Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
- Serve glaze over hot waffles.
*Recipe courtesy of our vendor partner Pilsbury
Tuesday August 21, 2018
Real Fresh, Real Brilliant Breakfast Ideas
• 11 Kid-Friendly Healthy Options for the Morning Menu •
As summer winds down and schedules start filling up again, a fresh rotation of healthy breakfast ideas can make a great start to everybody’s day. Here are some of my favorite choices for keeping energy levels up and spirits high with the early mornings and busy days ahead.
If you’re a fan of breakfast cereal, look for options that are low in sugar. You can always sweeten it with healthier alternatives, such as honey and fresh fruit mixed with plain Cheerios. Granola-style cereals are another filling and nutritious option with plenty of flavor combinations to mix it up.
Bacon, Sausage, and Biscuits
Need a little down-home southern style breakfast to lift your spirits? There’s a great selection of bacon, sausage, and biscuits at your neighborhood Brookshire Brothers to help you create a breakfast feast that is sure to please. I like to make little breakfast sandwiches with bacon, egg, cheese, and a biscuit; they're portable and delicious!
Everybody loves breakfast tacos. With so many different options for fillings, you’re sure to please even the pickiest of eaters. Refried beans, cooked potatoes, shredded cheese, tomatoes, salsa, chorizo, sausage, or bacon—there’s no shortage of fillings (or happy feelings).
Eggs are the quintessential breakfast superstar—and for good reason! Whether scrambled, fried, poached, boiled, or even baked, they are packed with protein, heaps of vitamins and minerals, and healthy fats to keep your energy levels steady throughout the day. Not to mention, they’re carb-free! Even better, eating eggs provides a great opportunity to get some greens into your morning routine; eggs pair well with a wide range of veggies including chiles, bell peppers, onions, tomatoes, avocados, and more. In particular, one of the easiest way to add veggies to your eggs is to keep some salsa hand for a flavorful combination on the ready! Lastly, if there's only time for a grab-and-go breakfast, boiled eggs are a great option.
Oatmeal is another filling and nutritious breakfast option! I cook mine with milk for more rib-sticking power. Try this basic recipe:
Use twice the amount of milk as oatmeal (for example, ½ cup oatmeal and 1 cup milk), a pinch of salt, a sprinkle of cinnamon, a handful of raisins, and a a drizzle of real maple syrup to sweeten. Put on the stove over medium heat until it simmers, turn it off for a minute or two, and eat! For a decadent finish, try a splash of heavy cream for some healthy fat to help fill tummies for long busy days.
For a savory hot breakfast cereal, try some delicious cooked grits with a pat of butter, salt, pepper, and a sprinkle of shredded cheese. That’s as real fresh, real simple, and real delicious as it gets!
If you’re in need of more portable breakfast options, a big batch of muffins can be just the ticket. Muffins freeze well too, so make extra and keep a stash in the freezer for busy days ahead. Try my favorite banana nut muffin recipe for the ultimate portable breakfast.
Smoothies are one of the most versatile breakfast options since so many different things can work in a smoothie. Keep a variety of frozen and fresh fruit on hand. Freeze overripe bananas for an ever-ready smoothie ingredient. For the liquid component, I like options with protein such as milk, nut milk, yogurt, and even kefir (a dairy-based probiotic drink). Extra flourishes can be added like coconut oil, coconut flakes, chia or flax seeds. For more veggie power, check out this green smoothie recipe.
If you enjoy toast, focus on fun combinations like peanut butter with banana, butter with cinnamon, or avocado with egg.
I always keep a stock of frozen waffles on hand as a quick option that can be popped in the toaster and ready in minutes. My neighborhood Brookshire Brothers has a great selection of frozen waffles to make shopping easy. Some of my family’s favorites are Nature’s Path Organic and Van’s gluten-free waffles. You can also prepare an extra batch of homemade waffles (and pancakes!) to freeze and reheat another morning. Keep real maple syrup and butter on hand for wholesome and delicious finishing touches!
Yogurt is a fantastic all-in-one food that has a healthy balance of carbohydrates, protein, and fat to keep energy levels stable, not to mention the healthy probiotic bacteria that's wonderful for digestion as well! Keep big tubs of plain yogurt and toppings on hand such as fresh or dried fruit, nuts and seeds (like pumpkin or sunflower seeds), dried coconut, granola, muesli, chia or flax seeds for healthy omega-3 fats, and honey to sweeten it up.
And to celebrate both breakfast and the arrival of Hatch Chile season, try this family favorite recipe for ooey-gooey cheesy baked egg goodness with a little Hatch Chile flair.
Hatch Chile Baked Eggs
¼ cup all-purpose flour
1 ½ teaspoons powdered mustard
¾ teaspoon baking powder
½ teaspoon salt
½ cup cottage cheese
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
3 tablespoons unsalted butter, softened and cut into small pieces
1 Hatch or poblano chile, peeled, stemmed, seeded, and diced
Toppings as desired: salsa, avocado, sour cream
Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
- Preheat oven to 350F. Lightly grease an 8-inch square casserole dish.
- In a large bowl, beat the eggs. Stir in the flour, mustard, baking powder, and salt. Stir in all the cheese, butter, and diced chile and mix until incorporated.
- Pour the egg mixture into the casserole dish and bake for 25-30 minutes, or until top is lightly browned and the center is firm. Serve warm with toppings as desired.
Find a nearby Brookshire Brothers to get started today!
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas.
CATEGORIES: Real Fresh, Real Delicious
Monday August 7, 2017
5 Fun Ways to Fix S'mores
Any day that commemorates s’mores will be a beautiful day, but #NationalSmoreDay (Aug. 10) is also likely going to be very hot. If you’re looking to bring the fun indoors while celebrating this classic campfire treat, we’ve got recipes for every need. Check it out:
Peanut butter cups + s’mores? We need some-more of this one! This recipe is quick to fix and popular at parties, no matter the weather.
If peanut butter candies hit the sweet spot for you, try out our “Reese’s Perfect Pass Snack Mix” recipe for another treat!
Take dessert or your bake sale to the next level with this popular Betty Crocker recipe!
Betty Crocker also inspired these three adventurous popcorn recipes that are great for movie nights!
Who knew breakfast could taste so fun.
If this bark has bite, it’s all delicious crunch. This super-simple recipe has three ingredients and only takes ten minutes to prep!
For another classic snack, check out the “Sweet and Salty Chex Mix” recipe from our Catering Coordinator Kate Rudasill!
The pinnacle of s’more evolution—a sweet s’more taco.
Find a store today to get started!