breakfast Archives - Life's A Tomato

Breakfast Cups on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

These low-carb breakfast cups are the perfect fast morning meal. I usually make a batch on Sunday for the week’s breakfasts. You can mix them up so you don’t get bored. Add chopped spinach. Or mushrooms. Substitute bacon for the sausage. Use egg whites instead of whole eggs. Add a splash of milk. Add some hot sauce. You name it, you can’t go wrong with breakfast cups made on the Char-Broil Big Easy.

Breakfast Cups on the Char-Broil Big Easy

The Ideal Breakfasts

You can just as easily bake these breakfast cups in the oven, but I love my Char-Broil Big Easy, and I love cooking with it, so I tossed them into the cooker. For cooking in the oven bake them at 350 F until done.

These cups keep well in the freezer, so make extra and keep some on hand for those days when you just want to grab a quick breakfast. Toss them into the microwave for 30 seconds or so, and it’s time to eat!

Char-Broil The Big Easy Bunk Bed Basket

Did you know you can make your entire breakfast on your Big Easy? Make bacon, breakfast sausage and even eggs!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Breakfast Cups on the Char-Broil Big Easy

These low-carb breakfast cups are the perfect fast morning meal.

Course Breakfast

Cuisine American

Keyword Big Easy, breakfast, Char-Broil

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 210kcal

Author Mike

Equipment

Non-Stick Spray

Ingredients

8 large eggs
½ pound breakfast sausage bulk (not links), cooked, crumbled
handful cheddar cheese
Your favorite seasoning like Mrs Dash

Instructions

Fire up your Big Easy.
Spray ramekins with non-stick spray.
Crack eggs into a large bowl. Use a fork to beat them.
Add in the sausage and cheese, along with your favorite seasoning to taste.
Use a fork to combine everything.
Divide mixture between the ramekins.
Place 3 ramekins in the Big Easy basket and the other 3 in the bunk bed. Lower into the Big Easy and cook for 20-30 minutes or until the eggs are done. I test them using a toothpick. If the toothpick comes out clean, they are done.
Remove from the Big Easy and let cool before handling. The eggs should pop right out of the ramekins. If not, run a knife along the edges to loosen them then turn them over to remove the egg mixture.

Notes

You’ll need 6 3.5 ounce ramekins and the Big Easy Bunk Bed for this recipe.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Country Ham Egg Muffin

I’ve made my share of egg sandwiches. And they were all good, but there was just a little something missing from them. Something was needed to put them over-the-top. When I ran across the recipe for these country ham egg muffin sandwiches in John Currence’s Big Bad Breakfast I quickly put the items I needed to make them onto my grocery list. They turned out to be my favorite egg sandwiches of all time. And nothing is missing from them. I’ve made them three times this week already (is that wrong?).

The Perfect Breakfast Sandwich

Velveety American cheese, hot sauce, fried ham, a little thyme and salt and pepper, mayonnaise, and a perfect egg. Each bite was perfect. And don’t omit the mayonnaise. At first I wasn’t sure about mayonnaise on an egg sandwich. I’m not sure why. Maybe it’s because I associate mayonnaise with a big ole meaty lunch sandwich and not breakfast. Well, mayonnaise is really great on these country ham egg muffins, so don’t leave it off!

Oh how I wish I could eat at City Grocery. It’s on my bucket list for sure.

Also try my cowboy breakfast sandwiches.

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5 from 1 vote

Country Ham Egg Muffin

These turned out to be my favorite egg sandwiches of all time. I’ve made them three times this week already (is that wrong?).

Course Breakfast

Cuisine American

Keyword breakfast, sandwich

Prep Time 10

Cook Time 15

Total Time 25

Servings sandwiches

Calories 625kcal

Author Based on a recipe from Big Bad Breakfast

Ingredients

4 English muffins split
½ cup unsalted butter melted, divided
8 slices smoked ham thin
4 large eggs
1 teaspoon fresh thyme chopped (or a few pinches of dried thyme)
Kosher salt to taste
freshly ground black pepper to taste
¼ cup mayonnaise
Louisiana hot sauce
4 slices American cheese

Instructions

Preheat oven to 375 F.
Brush the insides of the muffins with 1/4 cup of the butter.
Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
Add the ham and brown on both sides. Remove.
Add remaining butter to the skillet.
Crack eggs into 4 silicon ring molds.
Sprinkle with thyme, salt and pepper.
Reduce heat to low and cook for 2 minutes or until the whites are almost done.
Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
Spread mayonnaise on the muffin halves.
Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.

Notes

You can substitute bacon for the ham.

Nutrition

Nutritional values are approximate.

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French Omelet

Boy, this was good. I’m a big fan of omelets, and I often make them just to use up leftovers, such as bell peppers or sausage. This French omelet was something special and definitely not ‘just’ something I threw together. This was a meal on a plate for sure. It definitely doesn’t have to be just for breakfast either. You can easily serve this for dinner.

Everything In Every Bite

Omelets are pretty versatile. They’ll come out great pretty much no matter what you put into them. They can be casual. Or they can be kind of fancy, like this French omelet. This dish is like having all of my favorite breakfast items and putting them into a single bite. I made them for dinner because I love breakfast for dinner!

Omelets are best made in cast iron in my opinion. Cast iron skillets add that special crust, that edge, to everything you cook in them. I think they make everything even better.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

Also try my sweet pepper and salami frittata.

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5 from 1 vote

French Omelet

Course Main Dish

Cuisine American

Keyword eggs, omelet, omelette

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 467kcal

Author Based on Ina Garten’s Recipe

Ingredients

1 tablespoon olive oil
3 slices bacon or 4 slices thin-cut bacon, cut into 1-inch pieces
1 cup potatoes diced
Creole seasoning to taste
5 large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chives chopped

Variations

Add a small handful of cooked sausage shredded cheddar, mushrooms, or shallots. If you don’t have chives, throw in a little freshly chopped parsley.

Instructions

Preheat oven to 350 F.
Heat oil in a seasoned 10″ cast iron skillet (or a pan that can go into the oven) over medium heat.
Add the bacon and cook until browned but not completely crispy. Remove bacon to a paper towel-lined plate.
Add the potatoes to the skillet and season with salt and pepper and Creole seasoning, if desired. Cook 8-10 minutes or until the potatoes are golden in color and are very tender. Remove to the same plate as the bacon.
In a bowl, whisk together the eggs, milk, 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground pepper. Add a few decent sized pinches of Creole seasoning too, if desired.
Pour the fat out of the skillet. Return to stovetop, but turn off the heat. Add in the egg mixture. Top with the bacon, potatoes, and chives.
Place in oven and bake until the eggs are set, about 8 minutes (check by poking a toothpick into the middle, or just shake the pan to see if the eggs have stopped jiggling).

Notes

I used fingerling potatoes, but any kind of potato will do.

Nutrition

Nutritional values are approximate.

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Blueberry Croissant Puff

I made a big batch of this great blueberry croissant puff this morning for my wife to take to work. It disappeared so fast it made my head spin. A little sweet and a little tart, it’s definitely a great breakfast casserole that is a bit different.

Very Easy and Very Delicious

This blueberry croissant puff was very easy to make. Our grocery store didn’t have large croissants, so I used mini croissants instead. For extra yumminess, substitute a little cream for the milk.

If you’re looking for the best recipes for breakfast all in a single cookbook, I cannot recommend John Currence’s Big Bad Breakfast: The Most Important Book of the Day enough!

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Also try my blueberry ice cream!

Inspired by a recipe from The Girl That Ate Everything.

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5 from 1 vote

Blueberry Croissant Puff

A little sweet and a little tart, it’s definitely a great breakfast casserole that is a bit different.

Course Main

Cuisine American

Keyword blueberry, croissant

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 1086kcal

Author Based on a recipe from The Girl That Ate Everything

Ingredients

10 cups croissants cubed (about 15 mini croissants or 6 or so large ones)
1 pint blueberries rinsed
2 8 ounce cream cheese softened
1 ⅓ cup sugar
4 eggs
2 teaspoons vanilla extract
2 cups milk
powdered sugar

Instructions

Preheat oven to 350 F.
Spray a 9″ x 13″ pan with non-stick spray.
Add the croissants to the pan. Top with the blueberries.
Place the cream cheese, sugar, eggs, and vanilla in a large bowl. Beat with a hand-held blender until smooth. You can also use a counter-top blender.
With the blender still running, slowly pour in the milk. Blend until smooth.
Pour milk mixture over the croissants.
Let set on the counter for 20 minutes.
Bake for 35-45 minutes. Start checking after 30 minutes to make sure the top doesn’t get too dark. If it does, cover it with foil and continue baking until cooked through.
Serve sprinkled with powdered sugar.

Notes

Also try this recipe using raspberries or strawberries!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Breakfast Sausage Links on the Char-Broil Big Easy

Sure, you can pan-fry sausages. Or bake them. But for truly moist breakfast sausage links that just pop in your mouth, cook them on your Char-Broil Big Easy®. Incredibly easy. No clean-up. Totally delicious. Breakfast sausage links on the Char-Broil Big Easy are a big win.

I was very happy with these sausages. I mean, sure, they’re just breakfast sausage links, but the casings get nice and crunchy while the meat stays very tender and juicy. They were really, really great. Surprisingly good, and all I had to do was lower them into my Big Easy® and hang out for about 15 minutes. Done.

Breakfast Sausage Links on the Char-Broil Big Easy

A Bunk Bed Basket Is A Must-Have

I cooked the sausage using the basket that comes with the Big Easy®. You can cook more using the bunk bed basket, but you won’t be able to double the amount since the bunk bed is a little smaller. Don’t try and cram the sausages in or they won’t cook consistently.

Char-Broil The Big Easy Bunk Bed Basket

Did you know you can make your entire breakfast on your Big Easy, not just sausage? Make bacon, breakfast cups and even eggs!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Breakfast Sausage Links on the Char-Broil Big Easy®

Sure, you can pan-fry sausages. Or bake them. But for truly moist breakfast sausage links that just pop in your mouth, cook them on your Char-Broil Big Easy.

Course Side

Cuisine American

Keyword Big Easy, breakfast, Char-Broil, sausage

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 1kcal

Author Mike

Equipment

Char-Broil Big Easy

Char-Broil Bunk Bed Basket

Ingredients

1 12 ounce breakfast sausages links

Instructions

Fire up your Big Easy®.
Add the sausage links to the basket. Try not to crowd them.
Lower basket into cooker and cook 15-20 minutes or until done, 160 F.

Notes

You can use this same technique to cook sausage patties.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Black Pepper Biscuits

I’ve always wanted to make my own biscuits from scratch. I finally stepped up to the challenge after watching Trisha Yearwood make these black pepper biscuits on her TV show. I figured heck, I can do that. So I did. And I was so happy that I did. These black pepper biscuits are ‘meaty’. They are not your light and fluffy little light clouds of dough. They hold up to anything and they taste absolutely divine. Buttermilk and butter… oh pinch me.

Butter Perfection

The key to these black pepper biscuits is the butter. Make absolutely sure you cut the butter into small pieces. Big ones will not do. I cut the 6 tablespoon chunk into teaspoon pats first, then I cut each pat into 9 small pieces. That worked perfectly for me. If you leave the butter too big your biscuits might just fall apart. At the least you’ll have a hard time forming them into biscuits to start with. So, smaller is better! And when they come out of the oven all hot and yummy, drizzle them with my black pepper honey.

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If you want that great homemade biscuit flavor but without the work, try my bread machine southern biscuits too!

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5 from 1 vote

Black Pepper Biscuits

These black pepper biscuits are ‘meaty’. They are not your light and fluffy little light clouds of dough. They hold up to anything and they taste absolutely divine. Buttermilk and butter… oh pinch me.

Course Bread

Cuisine American

Keyword biscuits, homemade

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 183kcal

Author Based on a recipe from Trisha Yearwood

Ingredients

2 ¼ cups all-purpose flour
2 ¼ teaspoons baking powder
1 teaspoon Kosher salt
½ teaspoon baking soda
6 tablespoons unsalted butter cut into very small pieces, keep in freezer until ready to use
1 cup buttermilk
1 tablespoon heavy cream
freshly ground black pepper

Instructions

Preheat oven to 450 F.
Sift the flour, baking powder, salt and baking soda into a large bowl.
Add the butter cubes. Break up any pieces that stick together. Use your fingers to combine the butter with the flour mixture.
Add the buttermilk and stir until a dough forms.
Lightly pack the dough with your hands and place onto a lightly floured surface. Use the palms of your hands to flatten out into a 1″ thick shape.
Use a 2 1/2″ biscuit cutter to cut the dough into rounds. Transfer to a baking sheet lined with a silicon mat or parchment paper. Use any remaining dough scraps by pressing them back together with your hands and cutting more biscuits.
Brush the tops of the biscuits with the heavy cream and sprinkle generously with the black pepper.
Bake until starting to turn golden brown, 10-12 minutes.

Notes

Use full-fat heavy cream and buttermilk for best results.

Nutrition

Nutritional values are approximate.

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Breakfast Hobo Packets

Good morning! Time to enjoy some breakfast hobo packets. I love making things in foil packets and just tossing them onto the grill to cook. They’re easy to put together, easy to cook, they taste great and clean up is a breeze! They’re also great for cooking for a crowd. You can (in most cases) assemble them ahead of time, then just toss them on the grill when your guests arrive.

Great For Camping and Hiking

My wife does not always share my love for things cooked in foil. I did a lot of camping as a kid. A few breakfast hobo packets would’ve been welcomed. There’s nothing like one of these all-in-one meals to get you ready for a day of hiking or fishing!

Weber 3 Piece Stainless Steel Premium Tool Set, Black

Also try my lumberjack breakfast packets.

Inspired by a recipe from Traeger Grills.

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5 from 1 vote

Breakfast Hobo Packets

Course Main

Cuisine American

Keyword breakfast, packets

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 600kcal

Author Based on a recipe from Traeger Grills

Ingredients

½ pound breakfast sausage bulk, cut into 1/2" rounds
½ pound shredded hash browns frozen, thawed
¼ cup red bell pepper diced
¼ cup green bell pepper diced
4 large eggs
kosher salt
ground black pepper
sharp cheddar cheese shredded
1 small tomato chopped, for garnish
1 green onion chopped, for garnish

Instructions

Fire up your grill for direct and indirect cooking.
Tear off two large pieces of aluminum foil (about twice the size of a dinner plate). Spray each with non-stick spray.
Divide the sausage patties between the foil.
Top with the hash browns and peppers.
Take a spoon and push down in the center of each ‘pile’, making an indentation large enough to hold the two eggs.
Gently break the eggs (two each) into each indentation.
Season with salt and pepper.
Gently fold up the sides of the foil and seal.
Place onto direct for a few minutes then remove to indirect heat and let cook until the sausage is done (I poked them with an instant-read thermometer) and the eggs are done, 10-15 minutes.
Open packets and add cheese. Return to grill and heat until the cheese melts.
Top with desired garnishes.

Notes

Substitute pepper jack for the cheddar for a nice morning kick!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Bacon Biscuit Pull-Aparts

When I first saw these bacon biscuit pull-aparts on the Picky Palate, I thought, “These have to be illegal in most states. They look just too good.”. They have everything that is yummy in them: biscuits, cheese and bacon with warmed maple syrup on top. These biscuits are perfect for breakfast, or as a side for dinner.

Yummy Gooey Goodness

The result is soft, cheesy gooey yumminess. The bacon biscuit pull-aparts were just as good left over as they were the evening I made them.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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I love making pull-apart breads. Try my pumpkin version. It’s perfect for fall. Actually, it’d be great for breakfast too!

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4 from 1 vote

Bacon Biscuit Pull-Aparts

When I first saw these bacon biscuit pull-aparts I thought, “These have to be illegal in most states. They look just too good.”

Course Main Dish

Cuisine American

Keyword bacon, biscuits

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 753kcal

Author From Picky Palate

Ingredients

5 slices thick-cut bacon or 1/4th of a breakfast sausage roll
1 tablespoon unsalted butter melted
1 tube biscuit dough
6 fresh mozzarella sliced thin
1 cup sharp cheddar cheese shredded
maple syrup warmed (for serving)

Instructions

Preheat oven to 350 F.
Cook bacon (or sausage) and let drain on a paper towel.
Brush butter around the inside of a 9″ cast iron skillet.
Place biscuits in skillet. You’ll want to pack them in much like dinner rolls.
Top with mozzarella, the bacon (or sausage) and cheddar.
Bake for 15-20 minutes.
Serve topped with warm maple syrup.

Notes

Use a 8″-9″ cast iron skillet for best results. You can use an 8″ skillet too, but you’ll have to use one less biscuit (trust me on this).

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Cinnamon Roll Waffles

This is the easiest breakfast you’ll ever make. And certainly one of the most addicting. Just fire up your waffle maker and add a few out-of-the-can cinnamon rolls. In minutes you’ll have a delicious plate of cinnamon roll waffles, nice and hot and slightly crispy. Topped with icing, syrup and butter. You’ll never eat those regular ole kinda-boring cinnamon rolls again. These are better. Why? Oh that crispy goodness! And the crannies for the icing and syrup and butter?!?? ! Oh my!

Tasty Fun

Add walnuts, pecans, fruit… Use whatever toppings you like to these cinnamon roll waffles. Or just pour some warmed real maple syrup on top and enjoy. I use my lil Cuisinart Classic Waffle Maker for making these. It works like a charm. I can make four mini waffles at a time. The first waffle usually gets ‘sacrificed’ in the name of ‘quality control’. That’s another word for ‘I can’t control myself so I have to eat one’.

Cuisinart WMR-CAP2 Round Classic Waffle Maker, Brushed Stainless,Silver

Also try my Texas Toast French toast waffles!

This recipe is based on a recipe from A Hen’s Nest.

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5 from 1 vote

Cinnamon Roll Waffles

This is the easiest breakfast you’ll ever make. And certainly one of the most addicting. Just fire up your waffle maker and add a few out-of-the-can cinnamon rolls.

Course Main

Cuisine American

Keyword cinnamon rolls, waffles

Prep Time 5

Cook Time 5

Total Time 5

Servings

Calories 320kcal

Author From A Hen’s Nest

Equipment

Waffle Maker

Ingredients

1 tube cinnamon rolls
maple syrup warmed, optional
butter softened, optional

Instructions

Heat your waffle iron.
Open the cinnamon rolls and separate them.
Stretch them out just a bit then toss them on your waffle iron (my little iron only holds two at a time).
Cook for 2-3 minutes or until starting to get crispy.
Microwave the icing per package instructions and pour over the waffles.
Serve with warmed syrup and softened butter, if desired.

Notes

Depending on your waffle maker, you may want to spray yours lightly with non-stick spray before adding the roll dough.

Nutrition

Nutritional values are approximate.

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Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good. This is my take on a breakfast burrito. Chorizo and eggs are two of my favorite things. Specially if we’re talking spicy chorizo. Make sure you use Mexican chorizo. Spanish or Portuguese chorizo is a totally different thing.

Hard Shells… Or Soft

You can use hard or soft taco shells. I prefer the hard ones. They give a nice crunchy contrast to the texture of the eggs and the toppings. You can do whatever you want with your Mexican breakfast taco!

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4 from 1 vote

Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good.

Course Main

Cuisine Mexican

Keyword breakfast, Mexican, taco

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 848kcal

Author Based on a recipe from Betty Crocker

Ingredients

12 taco shells
1 pound Mexican chorizo crumbled
6 large eggs
1 tablespoon heavy cream
kosher salt
ground black pepper
1 cup extra sharp cheddar cheese shredded

For the toppings

4 green onions chopped
1 medium tomato seeded, chopped
½ cup lettuce shredded
1 avocado seeded, skinned and chopped
½ cup salsa

Instructions

Heat taco shells per package instructions.
Meanwhile, brown the chorizo.
Remove from pan.
Whisk together the eggs and cream.
Season with salt and pepper.
Cook until set, 3-4 minutes. They should come out looking almost like an omelet.
Roughly chop the eggs.
To assemble the tacos, layer chorizo, cheese and eggs in bottom of taco shells.
Add toppings as desired.

Notes

Don’t forget a little hot sauce!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)