BHG Delish Dish

Stirring Up Ideas In The Kitchen

breakfast recipe

Looking for a delicious, easy breakfast that could easily feed 6 people? I highly recommend this Bacon, Potato, and Spinach Frittata. It’s pure comfort food packed with protein (eggs), vegetables (spinach, potatoes) and flavor (bacon)!

breakfast recipes with bacon, potatoes, spinach, vegetables, healthy breakfast

This frittata is so easy to make! I used to be cautious about frittatas because I was afraid they would stick to the pan. Well, I fear no more – I discovered that as long as you cook the frittata on medium-low heat, it will not stick and will not burn. Just be patient and cook the frittata over medium-low heat as the eggs start to set around the edge of the skillet, for about 5 minutes. After that – just put the skillet with the frittata under the broiler and broil until the top is set and no longer wet. So easy, and your frittata is perfect:

how to make healthy breakfast, breakfast with eggs, bacon, spinach

Start by cooking the bacon:

breakfast recipe

Add spinach and cook it with bacon just until the spinach wilts:

breakfast recipe

Add already cooked and drained potatoes:

breakfast recipe

Pour the egg mixture over the top:

breakfast recipe

And cook the frittata on stove-top on medium-low heat until the edges separate from the pan. The center will still be moist and wet – put the skillet under the broiler for a couple of minutes and make sure not to burn yourself (use a glove).

breakfast recipe

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) The recipe calls for kale – I used spinach, and used about double the amount (4 cups fresh spinach or about 5 ounces). I skipped the onion altogether.

2) The recipe calls for red skin (skin-on) new potatoes – I used small yellow (skin-on) potatoes instead. Any potatoes will work, as long as they are small. If your potatoes are too large, don’t just quarter them as the recipe instructs – cut them into smaller pieces to fit your skillet.

3) As you can see on the photos, I used stainless steel skillet – even in the stainless steel skillet, my frittata did not stick. The key is to cook the frittata on medium-low heat, or on low heat. And, I did not even grease the skillet (aside from cooking the bacon in it). I just put all the ingredients in the skillet as you can see on the photos (bacon, spinach, potatoes), poured the egg mixture over the vegetables and cooked on medium-low heat for about 5 minutes (the center was still wet at that point, but the edges were already set), then broiled it for about 2 minutes until the center was no longer wet. Make sure to use a glove and do not burn yourself.

Get our best kitchen-tested recipes.


Hi there! I’m Chrissy Dupé from Little food blog. I live in Melbourne, Australia with my husband Tony and our Toy Cavoodle, Boris. We love food. And I always want to try a bite of everything. It’s just the worst when you order a meal then get food envy when the other dishes come out. First world problem? Absolutely. But a problem, nonetheless. I believe if you eat small you can have it all, so I created Little food blog – a website for home cooks that’s full of little recipes with big flavour.

When BHG asked me to put my spin on one of their recipes I was super excited. But naturally, I couldn’t choose just one. So I decided to make one savoury and one sweet dish and shrink them down to make a cute little two-course brunch menu.

First up, the classic creamy mac and cheese.

I have a confession to make… I’ve never actually had it before (crazy, I know!). It’s not really something that’s on a lot of menus in Australia. But I do love cheese and I do love pasta (who doesn’t?). My husband also loves sport. It’s off-season for Aussie football at the moment and he’s been glued to the American NFL playoffs (he’s a Bengals fan). So I thought it was rather appropriate to make an American classic for his game day celebrations.

Mac n cheese balls

I decided to put a Little food blog spin on it by turning it into Fried Mac and Cheese Balls with Chorizo. I love this idea cause it adds a lovely crunchy texture on top of the creamy, cheesy goodness. Plus you can just use your leftover mac n cheese (assuming you have any left… this stuff is good).

When making the Creamy Mac and Cheese recipe, I added two chorizo sausages, finely chopped and pan-fried. Plus 1/4 tsp of paprika, a pinch of cayenne pepper and a handful of chopped parsley. Side note: I couldn’t find any of the three different kinds of cheeses listed in the BHG recipe in Australia, so I had to improvise.

Mac n cheese balls frying

Once cooked, I cooled the mixture for a couple of hours, rolled it into 1/4 cup size balls, dipped them in an egg wash made from two eggs whisked with two tablespoons of milk, then rolled them in a mix of half regular and half panko bread crumbs (one cup of each). I then deep-fried them in vegetable oil at 180°C (350°F) for three minutes each side until golden (you could also use 2 inches of oil in a deep skillet), and served them with tomato relish.

Fried mac n cheese balls with chorizo

For the second course, I chose BHG’s Gingerbread pear muffins. I’m a massive fan of anything that involves gingerbread. And ginger, pear and chocolate is a killer combination. So I brunched it up a little by turning it into a little gingerbread pear skillet hotcake.

Pears for gingerbread pear hotcake

Lindt chocolate for gingerbread pear hotcake

I didn’t change BHG’s recipe much. I just added an extra egg to make the mixture more hotcake-y and finished it off with the delicious chocolate sauce and a dollop of whipped créme fraîche.

And there you have it – a tasty little two-course brunch menu for the weekend, and no agonising decision between sweet and savoury. Thanks BHG! And go the Broncos!

Gingerbread & pear skillet hotcake

Mac n cheese balls and gingerbread and pear hotcake

 


Hi, it’s Lori Lange from RecipeGirl.com visiting the BHG Delish Dish blog again this week with another breakfast/ brunch recipe for Bacon, Egg and Spinach Muffins.  I took a peek at BHG’s original recipe for Bacon and Egg Muffins and decided that they needed some greenery.

I added a handful of chopped fresh spinach to the recipe, and they ended up being a big hit with everyone in my family.

These muffins are flour-based, with a little bit of cornmeal added in too.  I love the texture that the cornmeal provides.  The interesting part of this recipe is that you don’t add regular eggs to the recipe- you add already scrambled eggs!  Isn’t that crazy?  It totally works.  The cheese is a major bonus too.

This is my trick for making sure that muffins get evenly distributed in muffin tins without making a giant mess.  Use a springform ice cream scoop.  The amount that ends up inside the scoop is perfect for gently releasing into the muffin tins.

And then there’s the bacon.  I hold a strong belief that bacon should be in just about everything.  I’m thankful there’s a generous chunk of bacon in these muffins too.

And there they are – all baked and puffed up to perfection.  These are a fabulous grab-and-go kind of muffin, and they freeze and defrost wonderfully if you like to prepare make-ahead breakfasts…

…OR you can choose to serve them warm with a nice dose of maple syrup.  That’s how my family liked them best.

I followed the BHG recipe for Bacon and Egg Muffins for this recipe, but I mixed in a handful of chopped spinach to the batter before baking.


Hi Guys! I’m Gaby from What’s Gaby Cooking and I’m so excited to be posting over here on the BHG blog Delish Dish today! Better Homes and Gardens has been my go-to magazine for years now. I can remember paging through the issues as a kid when my mom subscribed so I’m jazzed to be here myself.

I’m a food writer/recipe developer living in LA and I just came out with my first cookbook devoted to my all time favorite food, the avocado! Yup, that’s right. It’s 80+ recipes all about avocado. It’s loaded with everything from breakfast to dessert (avocado chocolate chip cookies – heck yes!) and everything in between. As much as I try, I can’t eat avocados all the time! Which leaves rooms for amazing treats like these Blueberry Scones!

I’m basically counting down the days until spring. It can’t come soon enough. I need some spring produce, spring colors and spring clothing in my life stat!  One of my favorite parts about this upcoming season is throwing together a little brunch with friends and family and sitting outside to enjoy the weather! I’ll whip up a batch of these Blueberry Scones, douse them with a spoonful of Meyer Lemon Glaze and cheers my friends with a glass of bubbles.

There really isn’t a better way to spend a morning!

 

You can find this recipe in the April issue of Better Homes and Gardens, but it’s just so good I wanted to share it with you here on the BHG blog!

 

 

Blueberry Scones with Meyer Lemon Glaze

 

Ingredients

Blueberry Scones:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

5 tablespoons unsalted butter, cold, grated

1 cup fresh blueberries

1 Meyer lemon, zest finely grated

1 1/4 cups heavy cream, plus more for brushing the scones

 

Lemon Glaze:

1/4 cup freshly squeezed Meyer lemon juice

1 cups confectioners’ sugar, sifted

1/2 tablespoon unsalted butter, melted

 

Instructions

Preheat the oven to 400 degrees F.

Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.

Fold the blueberries and lemon zest into the dry mixture. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.

Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze and let cool


Hi all! It’s Lisa Appleton, Associate Editor with special interest media here again. It’s finally spring! I couldn’t be happier, but you should know a few things about me before I go any further. 1) I LOVE breakfast foods. I will make breakfast food any time of the day, but I always go out of my way to make something fun on Sunday mornings. 2) Asparagus is my favorite vegetable. Every spring when it’s back in season, I just can’t get enough. I will always go out of my way to find new ways to use asparagus.


It’s a wonder it even took me this long into the season to combine the two, but last Sunday I did just that. I had some asparagus on hand and some asiago garlic French bread I didn’t end up using for another recipe last week. I immediately thought of our Ham-Asparagus and Cheese Strata. In case you don’t know, strata is a layered breakfast casserole that typically has day-old bread, eggs, and cheese with any meat or vegetables of your choosing. It turns out like a savory bread pudding.

I went straight to bhg.com and found this recipe for Ham-Asparagus and Cheese Strata.  I had a three-cheese blend of shredded cheese, so I used that instead of the Gruyere it suggests. The only other element I was missing was ham. I had Canadian bacon and didn’t want to run to the store, so I substituted that too.

Not only was it delicious, it was also super easy to make. Asparagus is pretty simple to cook with. Just remember to snap off and discard the woody base of the spears by bending them. The spears can be cooked whole, but this recipe required chopping into 2-inch pieces. After you’ve chopped the rest your ingredients, blanch the asparagus for just a few minutes, and layer everything in a greased baking dish. Blanching is a cooking technique. Vegetables are cooked in boiling water for just a few minutes and immediately cooled in an ice bath to stop the cooking. It brings out the bright green color in asparagus. Whisk up some eggs and milk to pour over the dish, and you’re nearly finished.

This might be the best part. Strata is at its best when it’s chilled overnight. You don’t have to bother making this in the morning before a fun brunch with your friends or family. Prepare it up to this point and chill it overnight. In the morning, baking is easy. After 30 minutes, take it out of the oven to quickly add the six eggs to the top and then it’s right back in until it’s finished. This would make a great dish for Mother’s Day! You’ll spend more time with your Mom and less time in the kitchen on her special day.

In my mind, there is no better vegetable in spring than asparagus. This was perfect for a lazy Sunday breakfast, and it’s already on my list to make again.

Get the recipe for Ham-Asparagus and Cheese Strata.

Get more information on cooking with asparagus, and more of our best asparagus recipes. Planning something special for Mother’s Day? Check out our favorite brunch recipes.

 


Hi All. It’s Hali, associate food editor with BHG, writing to you about one of my greatest loves — breakfast. My affection for the morning meal includes everything from simple buttered toast, to an all-out cheesy, meaty, eggy extravaganza that has to include pancakes. Naturally, a meal like this isn’t always the healthiest. That’s where one of our newest magazines, Eat Well, Lose Weight, comes in. It’s brimming with gorgeous photos of delicious recipes that are about balanced eating without sacrificing flavor. Given my proclivities for breakfast, I headed straight to the breakfast section and fell in love with Banana Pancakes with Chocolate Bits and Raspberries.

With a title like that how could you say no? Skimming down the ingredient list I noticed that all the good stuff was present. Mashed ripe bananas? Check! Chocolate? Check, check! The process is simple too. You mix your dry ingredients; you mix your wet ingredients (including the ripe banana). Then combine wet and dry, and fold in the chocolate. You get a rather lumpy batter, so fight the desire to keep mixing, lest you find yourself with a tough pancake. Cook the pancakes on a hot griddle for about 2 minutes, each side, until they are golden.

That’ll put breakfast on the table in 25 minutes. I had these pancakes with a swipe of butter, a drizzle of maple syrup, and a handful of fresh raspberries. Which goes to show you, no matter what, you can still manage to make breakfast a little decadent if you have to. Get the recipe here.

Love pancakes with all the fixin’s? Check out more of our favorite pancake recipes. Want more tasty (and healthy) breakfast recipes? Download a digital copy of Eat Well, Lost Weight magazine.


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