Tag Archives: breakfast

Banana Stuffed French Toast from Everyday Good Thinking by @hamiltonbeach

Nothing says it’s the weekend like a big brunch, especially if it’s something sweet you normally don’t (or can’t) eat on a rushed weekday morning. We love all kinds of brunch foods, from eggs benedict to buttermilk pancakes, but sometimes we start craving that delicious, caramelized crunch on the edge of good French toast.

Banana Stuffed French Toast from Everyday Good Thinking by @hamiltonbeach

French toast is tasty enough on its own, but it’s even better when it’s stuffed with fruit and cream cheese to add texture, flavor and a little extra adventure. To “stuff” the toast, we just cut a slit in extra-thick bread slices to create a pocket, then spread the inside with a cream cheese, sugar and cinnamon mixture before adding banana slices.

Banana Stuffed French Toast from Everyday Good Thinking by @hamiltonbeach

To really put this French toast breakfast over the top, we replaced maple syrup with caramel syrup. Beware, this was an addictive transformation of your typical French toast. A little whipped cream and a few more banana slices topped everything off before we dove into this fluffy, caramel-sweetened stack of heaven. You won’t want to let another weekend go by without making these.

Banana Stuffed French Toast from Everyday Good Thinking by @hamiltonbeach


Banana Stuffed French Toast
SERVES: 4

Ingredients
1/2 cup cream cheese, softened
1 Tablespoon confectioners' sugar
1 teaspoon ground cinnamon, divided
1 cup milk
4 large eggs, slightly beaten
2 teaspoons vanilla extract
1 Tablespoon granulated sugar
1/4 teaspoon salt
8 slices (each 1-inch thick) Italian bread
2 medium bananas, thinly sliced
Caramel syrup, warmed
Whipped cream
Additional banana slices
Instructions
Preheat griddle to 400°F.
In a small bowl, combine cream cheese, confectioners' sugar and 1/2 teaspoon cinnamon until smooth; set aside.
In a large bowl with a wire whisk, blend milk, eggs, vanilla, sugar, remaining cinnamon and salt; set aside.
Cut a slit in each slice of bread to form a pocket. Spread inside of pocket with cream cheese mixture. Add sliced bananas.
Place stuffed bread slices in the milk mixture. Let soak 1 minute on each side. If necessary, soak in batches to fit in bowl.
Carefully transfer to griddle.
Cook 15 to 20 minutes, turning once, until browned and egg mixture is set.
Serve with warmed caramel syrup and extra banana slices if desired. Or, sprinkle with confectioners' sugar.
Everyday Good Thinking http://everydaygoodthinking.com/

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griddle skillet

With a Hamilton Beach® Electric Skillet or Griddle on your countertop, you can create satisfying, one-dish meals that eliminate the need to clean multiple pots and pans. To make cleaning even easier, the nonstick cooking components are either dishwasher safe or are fully immersible with the cord removed.



The holidays are a time when most people slack off on their healthy habits and indulge in a few extra pieces of pie, a sweet breakfast and a mug of hot cocoa. It’s also a time when just as many people struggle to eat well while traveling, shopping and visiting family. Make your house guests happy after a morning of unwrapping gifts, and set up a few options for “naughty” or “nice” breakfast sandwiches. Family can choose whether they’d like to enjoy an extra treat to celebrate or keep it light and balanced. These featured breakfast sandwiches are our favorites, but you can find more breakfast sandwich maker recipes here. Whether you’re using a single Breakfast Sandwich Maker or saving time with a Dual Breakfast Sandwich Maker, your guests are promised a fun way to serve breakfast everyone will enjoy.

It's time for a few weeks of surprise #BreakfastBlitz giveaways! Follow @hamiltonbeach on Twitter, Facebook and everydaygoodthinking.com.

NAUGHTY: Eggs Benedict Breakfast Sandwich with Hollandaise Sauce

Eggs Benedict with Hollandaise Breakfast Sandwich (made in the Breakfast Sandwich Maker) from Everyday Good Thinking, the official blog of @hamiltonbeach

NICE: Pesto with Sun-dried Tomato, Mozzarella and Egg Breakfast Sandwich

Pesto Sun-Dried Tomato Mozzarella Egg Breakfast Sandwich (made in the Breakfast Sandwich Maker) from Everyday Good Thinking, the official blog of @hamiltonbeach

NAUGHTY: Pancakes and Sausage Sandwich

Sausage and Pancakes Breakfast Sandwich (made in the Breakfast Sandwich Maker) from Everyday Good Thinking, the official blog of @hamiltonbeach

NICE: Southwestern Breakfast Muffin

Southwestern Breakfast Sandwich (made in the Breakfast Sandwich Maker) from Everyday Good Thinking, the official blog of @hamiltonbeach

NAUGHTY: Warm Chocolate Croissant

Warm Chocolate Hazelnut Nutella Croissant Breakfast Sandwich (made in the Breakfast Sandwich Maker) from Everyday Good Thinking, the official blog of @hamiltonbeach

 

It's time for a few weeks of surprise #BreakfastBlitz giveaways! Follow @hamiltonbeach on Twitter, Facebook and everydaygoodthinking.com.

Don’t forget to enter our #BreakfastBlitz contest. You could win a Breakfast Sandwich Maker, Dual Breakfast Sandwich Maker, FlexBrew Single Serve Coffee Maker or 2-Way FlexBrew Coffee Maker of your own.

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Cajun Sausage and Grits Casserole from Everyday Good Thinking, the official blog of @hamiltonbeach

For the ultimate in breakfast comfort foods, look no further than this Cajun sausage and grits casserole. Creamy grits, gooey cheese, spiced sausage, roasted peppers and eggs come together to make an indulgent brunch dish that will have everyone begging for the recipe. Make it for the family on the weekend or bring it to a potluck. This savory dish does well for a crowd and works just as well at lunch and dinner as it does at breakfast.

Cajun Sausage and Grits Casserole from Everyday Good Thinking, the official blog of @hamiltonbeach


Cajun Sausage and Grits Casserole
SERVES: 8

Ingredients
1 block (8 oz.) Monterey Jack cheese
4 cups milk
3/4 cup water
1 1/2 teaspoons Creole seasoning, divided
1/2 teaspoon salt
1 cup quick cooking grits
3 Tablespoons butter
1/2 pound andouille sausage, sliced
1 medium onion, diced
2 garlic cloves, minced
2 large eggs, lightly beaten
1/2 cup diced roasted red bell pepper
Chopped fresh parsley
Instructions
Remove 1 rack and position the other on the fourth slot in the Countertop Oven with Rotisserie. Place the knob on STAY ON and preheat on BAKE to 350⁰. Spray a 7 x 11-inch rectangle baking dish with nonstick cooking spray.
Shred cheese using the shredding disc of a food processor and set aside.
In a 3-quart saucepan over medium-high heat, bring milk, water, 1 teaspoon Creole seasoning and 1/2 teaspoon salt to a boil. Whisk in grits, reduce heat and simmer 20 minutes or until thickened and tender, whisking occasionally. Remove from heat and stir in butter and cheese. Let stand 15 minutes, stirring occasionally.
In a medium nonstick skillet over medium-high heat, brown sausage 6 to 7 minutes. Reserve 1/2 teaspoon drippings and remove sausage. Drain well on paper towels.
In same skillet over medium-high heat, cook onion in reserved drippings 6 to 7 minutes. Add garlic and cook 1 minute longer.
Whisk eggs into grits and mix until smooth. Fold in sausage, onion, garlic, and red bell pepper. Pour into prepared dish. Sprinkle with 1/2 teaspoon Creole seasoning.
Bake 35 to 40 minutes or until thoroughly heated.
Sprinkle with chopped parsley.
Everyday Good Thinking http://everydaygoodthinking.com/

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The best Mother's Day Brunch (or any brunch!) includes Eggs Benedict with homemade Hollondaise sauce. Everyday Good Thinking | @hamiltonbeach

I love Eggs Benedict and order it at brunch all the time. I never, ever made it at home. To me, it was stuffy and labor intensive. Not to mention I had to poach eggs, which is the equivalent of retaking the SAT’s (they were hard for me). And whisking up a Hollandaise Sauce can be on the complicated side. Two products have made this seemingly elaborate brunch staple easy, easy, easy. Our new Egg Cooker will poach eggs to perfection while you toast the english muffins. No boiling water, adding vinegar, swirling or stirring needed. As for the sauce, our Single Serve Blender allows you to put in all the ingredients, pulse a few times and have the creamy, buttery decadence that IS Hollandaise sauce. We served it with fruit-infused sparkling water (made, of course, with our handheld SodaStation™) and roasted asparagus, which is just as easy to prepare as the Eggs Benedict. Trust me, try it at home (maybe for Mother’s Day?) and you will be amazed by the simplicity.

The best Mother's Day Brunch (or any brunch!) includes Eggs Benedict with homemade Hollondaise sauce. Everyday Good Thinking | @hamiltonbeach

 

The best Mother's Day Brunch (or any brunch!) includes Eggs Benedict with homemade Hollondaise sauce. Everyday Good Thinking | @hamiltonbeach


Eggs Benedict with Ham and Roasted Asparagus
SERVES: 1

Ingredients
2 large eggs
1 English muffin, split, toasted
4 slices baked ham
6 spears asparagus, roasted
Fresh dill
Instructions
Poach eggs to desired doneness in egg cooker.
Place English muffins, split-side up on a plate.
Top each muffin with 2 slices of ham, 3 spears of asparagus trimmed to fit muffins and 1 poached egg.
Garnish with fresh dill.
Everyday Good Thinking http://everydaygoodthinking.com/

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The best Mother's Day Brunch (or any brunch!) includes Eggs Benedict with homemade Hollondaise sauce. Everyday Good Thinking | @hamiltonbeach


Easy Blender Hollandaise Sauce
SERVES: 2

Ingredients
1 stick (1/2 cup) unsalted butter
2 large egg yolks
1 Tablespoon lemon juice
Salt and pepper to taste
Instructions
Microwave butter in a microwave safe container on HIGH for 1 minute.
Place egg yolks and lemon juice in blender jar.
Cover and blend on pulse a few times, then blend on HIGH for 1 minute, gradually adding melted butter until mixture is thickened and smooth.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Egg CookerSingle Serve Blenders make smoothies, sauces and dressings quickly and easily everydaygoodthinking.com @hamiltonbeach

We used the Hamilton Beach Egg Cooker to perfectly poach the eggs. The Egg Cooker also prepares soft, medium or hard-boiled eggs. Along with making smoothies to go, the SingleServe Blender is perfect for mixing sauces or dressings. The Hollandaise sauce in this recipe can be drizzled over the eggs right from the jar.

 

Like the idea of being able to make sparkling water at home and saving money on expensive bottled drinks? Enter to win a SodaStation™ Hand-Held Carbonated Soda Maker of your own in our contest. Click the image to go to the contest page.

The @HamiltonBeach SodaStation lets you get carbonated water or soda on the go - I love this hand-held version! Win one at everydaygoodthinking.com, the official blog of @HamiltonBeach



This savory breakfast casserole is made like a strata; you add all the ingredients and let it meld overnight so the bread soaks and the sausage infuses its flavor into the other ingredients. In the morning, you just place the slow cooker crock into the base and let it cook, creating a succulent dish perfect for a family or a crowd. This would be a perfect dish for a holiday morning to serve out-of-town guests or extended family. Just cook the casserole in your Slow Cooker, and you can serve directly from the crock, making cleanup a breeze.

Breakfast Sausage Casserole from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Slow Cooker Breakfast Sausage Casserole
SERVES: 8

Ingredients
1 pound ground pork sausage, hot flavor
1 medium red bell pepper, diced
1 small onion, chopped
8 slices hearty white bread, crusts removed and cubed
2 cups shredded sharp cheddar cheese, divided
10 large eggs, beaten
1 1/2 cups milk
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
6 drops hot pepper sauce
Instructions
Place sausage in stovetop-safe cookware or large skillet over medium-high heat. Cook until browned.
Add red peppers and onions. Cook until crisp-tender. Drain fat. Reserve half of sausage mixture. Arrange remaining mixture in an even layer.
Add bread cubes and half of cheese in even layer over sausage mixture in stove-top cookware.
Top with remaining sausage mixture and cheese.
Combine beaten eggs, milk, Worcestershire sauce, mustard, salt, black pepper and hot pepper sauce in a large bowl. Whisk until well blended. Pour over layers in stove-top cookware. Cover and refrigerate overnight.
Place covered stovetop-safe cookware in base.
Cook on HIGH 2 to 2 1/2 hours or LOW 4 to 6 hours until mixture is thoroughly cooked.
Everyday Good Thinking http://everydaygoodthinking.com/

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