Tag Archives: breakfast

During the week, my go-to breakfast is a classic egg and cheese breakfast sandwich. It’s quick (under 5 minutes), thanks to the Breakfast Sandwich Maker. While the Breakfast Sandwich Maker never disappoints, sometimes I crave a little something sweet in the morning. That’s when the breakfast decisions get really difficult. “Do I want pancakes? What about big Belgian waffles? There’s always fluffy French toast. Hmmmm.”

French Toast Waffles

The Test Kitchen blew my mind when they told me I didn’t necessarily have to choose. I could merge two sweet breakfast sensations into one best-of-both-worlds recipe – French Toast Waffles.

French Toast Waffles

The recipe reads like you’re making classic French Toast but instead of cooking it on the stovetop, break out your waffle maker. In a bowl, whisk together eggs, milk, sugar, cinnamon and salt. Dip slices of bread into the mixture and coat on both sides. Place the dipped bread on the waffle plate and bake for 6 to 8 minutes – depending upon how crispy you like your waffles.

French Toast Waffles

We topped these French toast waffles with a big pat of butter and a generous drizzle of maple syrup, but you could definitely add fresh berries or whipped cream (or both – yum). Whether you are serving them for a mid-week treat or at Mother’s Day brunch, French toast waffles are a breakfast food merger you’ve been waiting for.

French Toast Waffles

French Toast Waffles

The Best of Both Worlds: French Toast Waffles
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The Best of Both Worlds: French Toast Waffles
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Instructions
  1. Heat waffle maker.
  2. In a medium bowl, whisk together eggs, milk, sugar, cinnamon and salt.
  3. Dip bread slices into egg mixture, turning to coat on both sides.
  4. Place dipped bread on waffle plate.
  5. Bake 6 to 8 minutes or until waffle stops steaming.
  6. Serve with fresh fruit or butter and maple syrup.
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The Breakfast Sandwich Maker’s claim to fame is putting breakfast on the table in 5 mins or less. But what about lunch and dinner? Think past the english muffin and use this versatile appliance to make more than just your favourite breakfast sandwich.

Breakfast Sandwich Maker Taco Cups

Breakfast Sandwich Maker Taco Cups

For these taco cups, we swapped our english muffin for a tortilla. Preheat the Breakfast Sandwich Maker then lift the cover and slide out the cooking plate (the top and bottom ring will stack). You won’t need to use the middle cooking plate for these scrumptious cups.

Breakfast Sandwich Maker Taco Cups

Breakfast Sandwich Maker Taco Cups

Spray the bottom cooking plate with cooking spray then place the tortilla into the rings. It will form into a bowl shape with the help of the rings. If you want to make the cups ahead of time, use a muffin tin to mold the tortillas then transfer them to the Breakfast Sandwich Maker. Next, add taco filling and top it with your favorite cheese. We used leftover ground beef from our last taco night and sharp cheddar cheese but you could use slow cooker salsa chicken or even carnitas.

Breakfast Sandwich Maker Taco Cups

Close the cover then cook for 5 to 6 minutes until the tortilla is nice and crispy. Remove the taco cup from the Breakfast Sandwich Maker and load it up with your favourite toppings. Guacamole, sour cream, tomatoes, corn, black beans, salsa, hot sauce – the more the merrier.

Breakfast Sandwich Maker Taco Cups

These taco cups work as a gameday appetizer, after-school snack, or new addition to your Taco Tuesday menu. They’re a great way to use up the leftovers in your fridge and will surely convince you that the Breakfast Sandwich Maker can help in the kitchen morning, noon, & night.

Breakfast Sandwich Maker Taco Cups

Breakfast Sandwich Maker Taco Cups

Breakfast Sandwich Maker Taco Cups
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Breakfast Sandwich Maker Taco Cups
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  1. Preheat Breakfast Sandwich Maker until green PREHEAT light comes on. Lift cover and slide out cooking plate so the top and bottom ring are stacked. Note: the cooking plate will not be used.
  2. Spray bottom cooking plate with cooking spray. Place the tortilla into the rings so it forms a bowl shape. Add taco filling and cheddar cheese, close cover.
  3. Cook 5 to 6 minutes or until the tortilla is crisp. Lift cover and rings and remove bowl from the sandwich maker with a plastic spatula. Add desired toppings.
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The holiday season is a great time for your Hamilton Beach® roaster oven to reach it’s maximum potential. While the roaster oven cooks a mean Holiday turkey, that’s not all it can do. From baking a cheesecake to making a vat of chili, the roaster oven really can do it all.

Overnight Breakfast Strata

This overnight breakfast strata is the perfect recipe for feeding an army – or in this case the relatives or out-of-town friends who are crashing at your home this holiday season.

You can prep it the night before and have ready to cook in the morning. A little planning goes a long way, especially during the holidays when things are busy, busy, busy.

Overnight Breakfast Strata

The night before, remove the roaster oven baking pan from the base and spray with non-stick cooking spray. Then layer croutons, ham, cheese, spinach, and red peppers in the pan. Feel free to leave the ham out if you prefer a vegetarian strata. You can also substitute cooked bacon or sausage (or both) if your family has a breakfast meat preference.

Overnight Breakfast Strata

In a large bowl, beat eggs, milk, half and half, salt and pepper with a hand mixer for about 2 minutes. Then pour the egg mixture over the ingredients in the roaster oven pan. Cover with plastic wrap and refrigerate overnight.

Overnight Breakfast Strata

When you wake up, heat the roaster oven to 275˚while you brew the first pot of coffee. Then add the baking pan to the roaster oven base, put the lid on, and bake for an hour and 45 minutes to 2 hours until the mixture is almost cooked through.

Remove the lid and bake for an additional 30 minutes until the center of the strata is set.

Overnight Breakfast Strata

This roaster oven strata is a sight to see. It’s light and fluffy, packed with colorful veggies and plenty of protein. If you need a breakfast you can make the night before and won’t have any trouble feeding the entire family, make this roaster oven breakfast strata. You might even have enough to reheat the next few mornings.

Overnight Breakfast Strata
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Overnight Breakfast Strata
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Waffles are one of my favourite breakfast & brunch foods. They are easy to stack, top, and customize.  Introducing the tater tot waffle. That’s right, a waffle completely made of tater tots. Did I just hear your jaw hit the floor?

Tater Tot Waffle

Tater tot waffles are incredibly easy to make and so tasty. All you need is a bag of your favorite frozen tater tots and a waffle maker.

Tater Tot Waffle

Let the tater tots thaw in the fridge or microwave them for a few minutes for a quick fix. We loaded a paper plate with a single layer of tots which was just the right amount to fill the waffle maker. If you don’t want to use a plate for reference, just fill the waffle maker grid with a single layer of tater tots (you can put them all the way to the edge, they won’t overflow like batter would when you close the waffle maker).

Tater Tot Waffle

Lower the top of the waffle maker and cook for 10 minutes until the tot waffle is browned and crispy.

Tater Tot Waffle

The Test Kitchen topped the #totwaffle – yes, it’s a hashtag now – with a fried egg (egg yolk and crispy tater tots are a match made in brunch heaven), but the taste panel decided there’s not much that wouldn’t be delicious atop this waffle. Shredded buffalo chicken? Absolutely. You favourite chili and a heaping helping of cheese? No doubt. Whether you are taking your at-home brunch menu to the next level or incorporating it into your weeknight dinner routine, you’ll find the family and friends requesting it time and time again.

Tater Tot Waffle

 

 

 

Tater Tot Waffles will Rock your Brunch World
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  1. Heat the waffle maker on highest setting.
  2. Arrange tater tots on waffle grid, completely filling grid.
  3. Close waffle maker and cook 10 minutes or until browned and crisp.
  4. Top with favorite toppings.
  5. Note: Tater tots need to be completely thawed in order to press into the waffle grid. They can be defrosted in the microwave oven. For 40 tater tots, arrange in a single layer on a microwave-safe plate and microwave on HIGH for 1 to 2 minutes.
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If Heaven is a place on earth, it’s Cafe Du Monde in New Orleans. The French Quarter fixture specializes in cafe au lait and beignets. Beignets are French-style donuts that are square, rather than round, and are covered in powdered sugar – lots of it.

I always have Cafe Du Monde beignet mix and coffee with chicory in my pantry. When enjoyed together they make up a simple weekend breakfast that just can’t be beat.

As you can imagine, when the Test Kitchen decided to combine the two and make coffee beignets with a coffee glaze I couldn’t contain my excitement.

We switched things up a bit and didn’t cover these confections in a mound of powdered sugar (although, you definitely could). Instead, they dunked these steaming, deep-fried delights into a rich, coffee glaze.

 

The addition of coffee into the dough adds depth of flavour that standard beignets lack. The coffee glaze only heightens the rich coffee flavour and adds a beautiful sheen. Enjoy these coffee beignets with a cup of joe for a breakfast that coffee lovers, native New Orleanians, and brunch-goers alike will enjoy.

 

Glazed Coffee Beignets
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Glazed Coffee Beignets
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  1. Brew coffee on BOLD using 3/4 cup ground dark coffee with 3 cups water. After brewing, set aside 1/2 cup for the glaze.
  2. Beignets: In a large bowl of the stand mixer, combine sugar and yeast. Gradually add 1 ½ cups warm coffee (100-110°F) and let stand 10 minutes or until foamy.
  3. With the stand mixer on LOW, beat in half of the flour, half and half, eggs, butter and salt.
  4. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Remove from bowl and knead for about 2 minutes, adding flour if necessary to make a smooth and soft dough.
  5. Spray a large bowl with nonstick cooking spray. Place the dough into the bowl and cover with plastic wrap or a damp towel. Set in a warm place to rise for 1 hour. Dough will be puffy but it does not have to double in size.
  6. Glaze: While the dough rises, make the glaze. In a medium bowl, combine the confectioners’ sugar, ½ cup coffee and vanilla extract. Cover with plastic wrap until ready to dip the warm beignets.
  7. Heat oil in deep fryer to 350°F. Turn the dough out onto a floured surface, and gently roll out to 1/4-inch thickness. Using a pizza cutter, cut dough into 1 1/2-inch squares. Place wire racks on top of paper towel-lined trays. Drop 4 squares of dough at a time into preheated oil. Fry about 1 minute per side. Remove from hot oil and drain on racks.
  8. Dip warm beignets into the glaze, and set onto wire racks to drain excess.
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