savory breakfast

How To Make Grits Recipe - What are grits and how do you make them? Check out this recipe for perfect creamy Southern Grits that are amazing for breakfast, brunch, lunch and dinner.

How To Make Grits Recipe

Half and half

Water

Stone ground grits

Unsalted Butter

Salt

Add half and half and water to a large pot over medium high heat and bring to a boil.  Add some salt to liquid.

Once liquid starts boiling, briskly stir in grits and bring heat down to low and cover with lid. Cook according to instructions on back of package (about 20 for stone ground) stirring twice during this time to maintain smoothness. They should be completely tender and thick.

Once ready, stir in butter, heavy cream (if using/ this will make them super creamy but check notes for tips) and season with salt to taste.

https://www.youtube.com/watch?v=ZQHaSliY8JQ

How to Make Grits - Grits Recipe - Find it HERE: https://grandbaby-cakes.com/how-to-make-grits-recipe/

How to Make Grits

A low-carb breakfast is welcomed with Bell Pepper Eggs from Delish.com. 

Bell Pepper Eggs

bell pepper, sliced into 1/4" rings

eggs

kosher salt

black peppers

chives

parsley

my family isn't a big fan of eggs, but this recipe was amazing!

This was delicious! I recommend adding a avocado toast as a base. I can’t stress how much I love this dish! Enjoy!😋

So much better than I expected! I had to flip it to cook it a tiny bit on the other side. We put this over a Southwest chicken bowl we made. Delicious.

i put a piece of crumbled bacon in the ring, then add pepper jack, then the egg. Bake until the white is just set. so yummy

was great, changed a few things: beat my eggs 1st and seasoned w/Adobo w/ pepper before pouring inside of the bell pepper. Garnished with parsley but then I wrapped it in 2 slices of bacon! So DELICIOUS

Maybe I did something wrong?
the middles didn’t cook every well and the bottoms were starting to burn.

https://streaming.hearstdigitalstudios.com/a455e43c-11ca-4359-ae11-b9be4ae2c2b9/video_rover_16x9_1080p_hd_1521121003_68172.mp4

Bell Pepper Eggs Are The Healthy Reset You Need

If you offer me a sweet or a savory breakfast, 9 times out of 10 I’ll pick the savory breakfast.

Hash Brown Frittata

Large Russet Potato

tbsp. Unsalted Butter

Salt, Divided

Garlic Powder

Large Eggs

c. Heavy Cream

c. Grated Parmesan Cheese

A sesame-scented dough is slathered with kimchi compound butter to create the ultimate savory breakfast roll.  

Cheesy Kimchi Rolls

all-purpose flour,

sugar

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

salt

water

sesame oil

Cooking spray

cabbage kimchi (from

garlic

scallions

extra-sharp cheddar cheese,

black pepper

white sesame seeds

Place 8 tablespoons of the unsalted butter in a medium bowl and let sit at room temperature to soften while you make the dough. 

Instructions

Place 4 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1 packet active dry yeast, and 2 teaspoons kosher salt in the bowl of a stand mixer fitted with the hook attachment and whisk to combine. (Alternatively, place in a large bowl if kneading by hand.)

Place 1 cup warm water (about 125ºF),1/4 cup toasted sesame oil, and 2 large eggs in a medium bowl and whisk to combine. Turn the mixer speed on to low and slowly pour in the egg mixture. Once all the egg mixture is incorporated, Increase the speed to medium-low and knead until the dough is smooth, soft, and forms a ball, 7 to 8 minutes. After 5 minutes, if the dough is sticking to the edges of the bowl, add more flour 1 tablespoon at a time. (If mixing by hand, stir until a shaggy dough forms, then knead on a work surface until a finger pressed into the dough springs back, about 7 minutes.)

Gently remove the dough from the bowl and coat the bowl in cooking spray. Return the dough to the bowl. Tightly cover the bowl in plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 1 1/2 hours. Meanwhile, make the filling when the butter in the bowl is softened.

Make the dough: 

Prepare the following: Drain 2 cups cabbage kimchi in a fine-mesh strainer, pressing out any excess liquid with a rubber spatula. Place the kimchi in the bowl of a food processor and pulse until coarsely chopped, about 10 pulses. (Alternatively, chop the kimchi by hand.) Return the kimchi to the strainer and press out any excess liquid.

Heat a medium non-stick skillet over medium heat. Add the kimchi and cook until some liquid has evaporated, 4 to 5 minutes. Transfer back to the strainer to drain and cool.

Mince 4 garlic cloves and add to the bowl with butter. Thinly slice 3 medium scallions. Reserve 2 tablespoons of the greens for garnish, then add the remaining scallions to the bowl with butter. Add the cooled kimchi, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine.

Grate 6 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 1/2 cups). Coat a 9x13-inch baking dish with cooking spray. 

Make the filling: 

When the dough is ready, punch it down and transfer onto a lightly floured work surface. Flour a rolling pin and roll the dough into a 24x10-inch rectangle (about 1/3-inch thick), with a longer side closer to you.

Evenly spread the kimchi filling onto the surface of the dough, then sprinkle with the cheese. Starting at the bottom, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.

Position the log seam-side down. Trim 1 inch off each end of the log and discard. Cut the log crosswise into 15 pieces. Arrange the rolls cut-side up in the baking dish, 5 across and 3 down.

Loosely cover in plastic wrap and let rise at room temperature for 25 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Melt the remaining 2 tablespoons unsalted butter in the microwave or in a small saucepan.

Uncover and brush the butter onto the rolls. Sprinkle with 2 tablespoons white sesame seeds. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, 30 to 35 minutes.

Fill and assemble the rolls: 

Looking for savory breakfast ideas? Make this veggie scramble! It's got lots of colorful veggies to start the day right (and a vegan option).

Veggie Scramble (&amp; More Savory Breakfast Ideas)

olive oil

red onion

red bell pepper (or 1/2 red and 1/2 orange)

baby kale

chives herbs

eggs Scramble

Colby cheese or crumbled goat cheese (optional)

Avocado slices,

Prep the vegetables

 Thinly slice the red onion. Large dice the bell pepper.

Prep the eggs or tofu

 In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the shredded cheese, fresh herbs, kosher salt, and plenty of fresh ground pepper. Or, complete Step 1 of the Tofu Scramble.

Cook the vegetables

 Heat the olive oil in a large skillet over medium high heat. When hot, add the onion and peppers. Cook 3 to 4 minutes until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove and set aside.

Cook the eggs or tofu

 Keep heat on low. Pour in the eggs. Cook for 20 to 30 seconds. When the eggs just start to set, use a flat spatula to scrape sections of eggs, gently stirring constantly until cooked but still soft, about 1 minute. Or, complete Step 2 of the Tofu Scramble.

Add the vegetables and serve

 Add the veggies back to the pan with the eggs or tofu. Stir for a few seconds until combined and warmed. Serve immediately.

These ham and cheese pastry puffs are great for savory breakfast or finger food. Store-bought puff pastry comes in handy for this recipe.

Ham and Cheese Pastry Puffs

puff pastries (thawed)

cheese

egg wash (1egg + 1 tablespoon water)

onion powder

tbsp chili powder

garlic powder

thyme

tsp black pepper

tsp allspice

cloves

cinnamon

Preheat oven to 400ºF (200ºC)

Cut the thawed pastries into 4 squares, lay ham and cheese diagonally.

Sprinkle a little bit of spice blend on top and fold two diagonal corners to the center and pinch together to secure.

Place them on a baking sheet lined with parchment paper. Bush the pastries with the egg wash and sprinkle more spice blend on top.

Bake them in the preheated oven for 12-15 minutes until golden brown. Serve warm or room temperature.

This simple but tasty Chorizo Breakfast Hash is a breakfast classic. Perfect for your lazy weekend brunch, or even "breakfast for dinner".

Chorizo Breakfast Hash

lb baby red potatoes (1.63)

Tbsp cooking oil (0.08)

lb Mexican chorizo (2.00)

onion

green bell pepper (0.98)

salt and pepper (0.05)

tsp chili powder (0.05)

green onions, sliced (0.21)

eggs, fried (optional) (1.08)

sour cream (optional) (0.75)

Tbsp salsa (0.23)

Wash the potatoes well, then place them in a large sauce pot and cover with water. Place a lid on the pot and bring it up to a boil over high heat. Boil the potatoes just until they are tender enough to pierce with a fork, but not so soft that they'll fall apart when pierced (about 7-10 minutes, depending on the size of the potatoes). Drain the potatoes and let them cool slightly.

While the potatoes are boiling, begin cooking the chorizo. Heat a large skillet over medium, then add a tablespoon of cooking oil. Swirl the oil to coat the surface, then add the chorizo (if it's in links, squeeze it out of the casing into the skillet). Cook the chorizo, breaking it up into smaller pieces as it cooks, until it's brown, crispy, and cooked through (about 5-7 minutes). Use a slotted spoon to remove the cooked chorizo to a clean bowl.

While the chorizo is cooking, finely dice the bell pepper and onion. After removing the chorizo from the skillet, add the diced bell pepper and onion to the remaining fat and oil in the skillet, along with a pinch of salt and pepper. Sauté the onion and bell pepper until they are soft and browned on the edges (5-7 minutes). The moisture from the vegetables should help loosen the browned bits from the bottom of the skillet, which will in turn flavor the vegetables. Use the slotted spoon to remove the cooked bell pepper and onion to the bowl with the chorizo.

While the bell pepper and onion are cooking, dice the boiled potatoes into 1/4-inch cubes. After removing the bell pepper and onion from the skillet, add an additional tablespoon of oil and swirl to coat the surface of the skillet. Add the diced potatoes along with another pinch of salt and pepper, and a 1/2 tsp of chili powder. Cook the potatoes in the hot oil, stirring only occasionally, until the potatoes are brown and crispy (about 10 minutes). Avoid stirring too often as this will prevent the potatoes from forming a brown crispy exterior.

Finally, add the chorizo, bell pepper, and onion back to the skillet and stir to combine. Top with sliced green onion. Divide the hash between four plates, add a fried egg, and top with a dollop of sour cream and salsa.

Try these Crispy Breakfast Potatoes for breakfast with eggs, roasted vegetables, or anything else you like! They're crispy on the outside and soft on the inside.

Crispy Breakfast Potatoes

russet potatoes

avocado oil

paprika powder

½ smoked paprika powder

oregano

tsp sea salt

chipotle powder (or cayenne, optional)

flaky sea salt (for serving, optional)

Wash and peel your potatoes (you can leave the skin on too if you prefer). Dice them into evenly sized pieces and add to a large baking sheet (you can line it with parchment paper but it's not necessary). The more the potatoes are spread out on the baking sheet, the crispier they’ll get. Use a paper towel to absorb as much moisture out of the potatoes.

Mix all your spices in a separate bowl and sprinkle evenly over the potatoes. Toss to coat well.

Roast in the preheated oven for 15 minutes. Gently toss the potatoes to flip, turn on the broiler, and roast for another 10 minutes. If you don’t have a broiler function, just keep the oven at 450F. Keep an eye on the potatoes as broilers get very hot and could burn the potatoes quickly.

Serve them with scrambled eggs, veggies, other savory breakfast dishes, or on their own with ketchup. Sprinkle with flaky sea salt for serving if desired.

I am a potato fanatic. I would eat these potatoes all the meals of the day. In fact, I would make a meal out of these potatoes on their own.

I absolutely loved these breakfast potatoes, they are crispy and so flavourful. Will definitely be making them over and over again.

These were fabulous! This is my kids favourite breakfast! We loved them! We had them with some sunny side up eggs and some leftover ham! Delicious

These breakfast potatoes are so easy to make and I almost always have the ingredients to make them on hand when the craving hits.

Potatoes everyday.. every meal would make me happy. I did make these and used them as a side dish with barbecued steaks, loved the flavor and simplicity of the recipe. I am thinking to add some sweet potatoes next time!

These potatoes were perfectly crispy and well seasoned. Not to mention simple and delicious. Definitely the best breakfast potato recipe I’ve ever tried!!!

This is my first time roasting the breakfast potatoes versus pan frying. They turned out much more crispier and they were easier to cook this way. We loved them.

My mouth started drooling when i saw the pictures for this recipe! These look super crispy and i cant wait to make these tomorrow. Thank you for sharing this recipe, I cant wait to give these a go!

I tried it, and it is so easy and delicious. 
I will make this again for everyone. Yum!

Favorite breakfast potato recipe I’ve tried! Adding these to my go to recipes now! I like that they’re not oily and heavy like a lot of other recipes! Healthy and delicious, good for any time of the day!

Breakfast Lasagna

pancake batter mix

cheddar

bacon

maple syrup

cooking spray

sausage gravy

shredded colby jack cheese

jalapeño

Make your favorite pancake batter, enough for 16 servings. Pour the batter into the ziplock bags, filling each with one-third of the batter. Try to remove as much air as possible before sealing the bags, spread out the batter into a thin layer, then place the bags into the freezer. Let freeze completely.

Melt the cheddar slices into two rectangles the length of a bacon slice on your electric griddle over medium-high heat. Add 3 slices of bacon side-by-side on top of the cheese. Let the cheese caramelize, then flip the squares over, drizzle with maple syrup, and let soak into the bacon and evaporate. Remove from the griddle and let cool. Once cool, dice the cheddar-bacon into bite-sized pieces.

Remove the frozen pancake batter from the freezer and cut it into 16 squares. Spray the griddle generously with cooking spray, then add the pancake squares to the hot griddle (over medium-high heat). Pro tip: Keep pancakes in the freezer until ready to be cooked. Use a spatula to maintain the square shapes as the pancakes cook. Cook until both sides are deeply golden and the pancakes are fully cooked.

Heat the sausage gravy over medium-low heat. Add the eggs to a generously-greased sheet pan, then top with the shredded cheese and 3/4 of the diced jalapeno. Bake for about 5 minutes at 350 °F or until the whites are cooked.

To build the lasagna, place one square pancake on a plate. Top with an egg cut to the same size. Repeat two more times, then top with the sausage gravy, diced cheddar-bacon, and remaining jalapenos. Repeat with the remaining ingredients. Enjoy!

https://medias.chefclub.tools/d4ec97a7-15c9-47ba-9e3c-f9f2c792d084.mp4

Breakfast Lasagna and other Chefclub US recipes original

Kickstart your day with this High-Protein Savory Oatmeal with Cottage Cheese—a warm, satisfying bowl packed with creamy oats, rich cottage cheese, and leafy greens.

High-Protein Savory Oatmeal

Tablespoons Butter

Cups Old Fashioned Rolled Oats ((do not use quick oats!))

Kosher Salt (divided)

Cup Baby Kale (or spinach)

Tablespoon Olive Oil

½ Cups Low Fat Cottage Cheese

Cherry

Flaked Salt

Aleppo Pepper

Lemon Juice (fresh, optional)

Melt the butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often. It will begin to smell nutty and buttery. Add a dash of salt and stir.

Remove the pan from the heat and carefully pour in the water, it will spit and sputter. Add the lid and allow to sit for 7 minutes. For a quicker version, simmer for 3 minutes.

Meanwhile, roughly chop the kale.

Drizzle olive oil in a small pan and heat over medium high heat. Quickly sauté and add a pinch of kosher salt. Remove from heat.

OPTIONAL- I love texture, so I remove the kale to a plate and add a little more oil to the pan and give my oats a quick sauté after they are cooked. This is optional.

Place the oats in a bowl and top with a scoop of cottage cheese, tomatoes and kale and a drizzle of olive oil and pinch of flaked sea salt and aleppo pepper. A squeeze of lemon juice is nice too!

To Assemble

https://content.jwplatform.com/videos/7wclu426.mp4

Kickstart your day with this 7 minute High-Protein Savory Oatmeal with Cottage Cheese! This is the breakfast taking the internet by storm! A warm, satisfying bowl packed with crispy oats, cottage cheese, and leafy greens. Loaded with protein, healthy fats, and fiber, our savory oats recipe is the perfect post-workout refuel or a filling and healthy breakfast that keeps you energized for hours.

Top 10 savory breakfast recipes from across the web

The most viewed savory breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How To Make Grits Recipe

Bell Pepper Eggs

Hash Brown Frittata

Cheesy Kimchi Rolls

Veggie Scramble (& More Savory ...

Ham and Cheese Pastry Puffs

Chorizo Breakfast Hash

Crispy Breakfast Potatoes

Breakfast Lasagna

High-Protein Savory Oatmeal

Top 10 savory breakfast recipes from across the web

The most viewed savory breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Grits Recipe

Bell Pepper Eggs

Hash Brown Frittata

Cheesy Kimchi Rolls

Veggie Scramble (&amp; More Savory ...

Ham and Cheese Pastry Puffs

Chorizo Breakfast Hash

Crispy Breakfast Potatoes

Breakfast Lasagna

High-Protein Savory Oatmeal

The most viewed savory breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Veggie Scramble (& More Savory ...