Cake Mix Pancakes

1 1/2 Cups Flour
2/3 Cups Cake Mix
1 tbsp. Sugar
3/4 tsp. Baking Powder
Pinch of Salt
2 Eggs
1 tsp. Vanilla
1-2 Cups Milk
Sprinkles

1. Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
2. Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.


Glaze:
1 Cup Powdered Sugar
1/2 tbsp. Milk
1/2 tsp. Vanilla Extract


Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.

Recipe from howsweeteats.com

Easy Breakfast Potatoes

• Two large russet potatoes, scrubbed and pricked with a fork in several places
• 1–2 tablespoons olive oil for frying
• 1 teaspoon dried parsley
• One small sprig fresh rosemary (dry rosemary has the texture of sticks)
• Salt and pepper to taste

1.   Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes (time may vary depending on microwave). The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot but very hard, even crisp, and definitely not mealy when you remove them.

2.    Meanwhile, heat the olive oil over medium-high heat in a large frying pan.

3.   Carefully remove hot potatoes from microwave and slice into cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato.

4.    Chop fresh rosemary leaves into small pieces.

5.   Add potatoes, rosemary, parsley, salt, and pepper to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally.

6.   When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.

recipe from divinecaroline.com

Baked Egg Casserole

6 eggs
1 15 ounce can tomatoes
1/2 onion, diced
1 clove garlic (or more) minced
1 Tablespoon fresh thyme (you could use dried in a pinch or a different fresh herb like oregano)
Crusty bread
Olive oil
Salt and pepper


1.If you want to make your own though, just add a tablespoon or two of olive oil to a skillet over medium-high heat and then add your diced onion. Once it’s translucent, add your garlic and tomatoes and a pinch of salt and cook for a few minutes until it looks like a rustic sauce
2. While sauce is cooking place slices of bread cut in half along the sides of the dish.
3. Then pour all your tomato sauce into the bottom of the dish. Crack six eggs on top and try to space them out evenly. Sprinkle the fresh thyme on top along with a drizzle of olive oil and a pinch of salt and pepper. You could again add some grated cheese here if you want.
4. Bake this dish at 350 degrees for about 30 minutes until the whites are set on the eggs. My yolks were slightly runny after 30 minutes. If you wanted to have firm yolks, bake the dish for another 5-10 minutes.
5. After it comes out of the oven, spoon up a slice of toast with each egg and some sauce.

Recipe from macheesmo.com

Crescent Egg Casserole with Ham or Turkey

1 (8 ounce) package refrigerated reduced-fat crescent rolls

½ cup ham or turkey, diced

1 cup cheddar cheese , shredded

1 tablespoon green onion , tops chopped (optional)

4 eggs

¼ cup milk

salt and pepper

1.Preheat oven to 375 degrees (or 350 degrees if using a glass pan).

2. Spray 9x9 pan with non-stick spray. Unroll crescent dough and cut off about 1/4 of the dough and put aside (this dough will be used to make strips of the dough for the top of the casserole). Pat the rest of the dough into the bottom and up the sides of the pan, sealing perforations as you press down.

3. On top of dough, place diced ham, shredded cheese, and green onions (or broccoli or red pepper if you prefer). Sprinkle with salt and pepper. (Recipe can be prepared to this point and refrigerated).

4. In a bowl, mix eggs and milk. Pour over ingredients.

5. Take the reserved crescent dough and cut it into about 6 long strips. Decoratively arrange the strips of dough on top of the casserole.

6. Bake 375 degrees (350 degrees if using glass) for 18-20 minutes. Important - the casserole won't be done until you notice that the casserole is puffing up slightly, indicating that the eggs are cooking and expanding. You can also insert a knife in the center and make sure it's clean before removing from the oven.

Recipe from food.com