While the ingredients for breakfast sandwiches have been common elements of breakfast meals in the English-speaking world for centuries, it wasn’t until the 19th century in the United States that people began regularly eating eggs, cheese and meat in a sandwich. The first known published recipe for a ‘breakfast sandwich’ appeared in an 1897 American cookbook.
‘Baked egg boats’ became popular almost a decade ago and have been duplicated in many ways ever since! Basically, a quiche that uses a hollowed-out baguette as its base instead of a buttery pie crust. The egg filling is poured into the hollowed-out baguette and baked until the eggs have set, and the baguette is toasted.
This breakfast recipe can be scaled up to feed a larger crowd and is also very portable with endless variations and possibilities! It’s a simple, versatile breakfast at its best!
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Bacon & Egg Breakfast Boats
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Instructions
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With a knife, cut out the middle of each baguette, making sure not to cut through the bottom. Take the cut part out. You should end up with a boat-like shape. The empty space should be deep enough & wide enough for filling.
Place baguettes onto a baking tray lined with baking parchment. Set aside.
In a mixing bowl, beat the eggs with a fork. Add in cherry tomatoes, green onion, half of the shredded cheese, bacon, salt, pepper and oregano. Mix well. Pour the mixture into the hollowed-out center of both baguettes.
Transfer the tray into the oven & bake at 325 F. for 30 minutes or until eggs are set & puffed. Remove from oven & sprinkle with the remaining cheese. Bake for another 5 minutes.
Allow to cool for a few minutes before serving.
The TikTok tortilla trend is one of the best ‘hacks’ on folding tortillas to come out of 2020 Covid quarantine.
Starting online with a simple threefold of a large flour tortilla, each layer contains a different ingredient that folds into a perfect triangle that is then toasted in a skillet or panini press for a hand-held snack. This wrap method is especially convenient for those on the go as the folds prevent the hot fillings from spilling out, which can happen with normal sandwich wraps or quesadillas.
Plus, the trend ensures that you’ll get a perfect bite of fillings every time.
These folded wraps are endlessly customizable, which makes them great for summer when we are all so busy with summer activities. Making a quick wrap and being able to run out the door or maybe just steal a quiet moment on the deck seems like the perfect idea to me.
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Breakfast Wrap Tortilla
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Instructions
Lay out a tortilla flat. In the middle of the tortilla along the bottom half, make a cut half way up the tortilla.
Put your ingredients into the four quadrants of the tortilla.
Start with one section and fold them one over the other.
Place the stacked tortilla in a greased skillet or panini press until golden brown.
The wonderful thing about potato casseroles is that you can dictate the flavor by the types of cheese used as well as the added ingredients and flavor aids like herbs, garlic and spices.
There are many versions and variations of potato ‘bakes’. It comes down to little more than a free form of how the potatoes are cut and layered. Other ingredients such as herbs and cured meats like ham or bacon as well as smoked fish and other vegetables can be added.
With this recipe you are combining the best of all variations; scalloped, au gratin and dauphinoise. Béchamel sauce, a variety of cheeses and the flavor of garlic result in an amazing taste as well as the dish makes for some interesting eye appeal.
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Scalloped Potato Turkey Rolls
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Instructions
Zucchini
Place the shredded zucchini on paper towel & sprinkle lightly with salt. Cover & blot with another piece of paper towel. Allow to sit for about an hour or until moisture is absorbed. Place zucchini in a bowl & combine with panko, cheese, egg & spices. Set aside in refrigerator.
Bechamel Sauce
In a saucepan, melt butter, whisk in flour. Cook for about 2 minutes then turn off heat & slowly begin to add milk. Continue whisking until all milk has been added then turn on heat & bring sauce to a boil. Whisk constantly until thickened then add 3/4 of the Gruyere cheese & stir until cheese is melted. Spread the bechamel sauce evenly in a 9 x 13-inch baking dish.
Turkey Sausage
In a saucepan, saute bacon, leeks & garlic until cooked & tender. Remove from heat & place in a bowl; allow to cool then add turkey & spices. Mix well.
Potatoes
Slice potatoes into about 30 thin slices, keeping them in their original potato shape. Wrap each sliced potato in plastic wrap & bake in the microwave until almost cooked.
Assembly
Preheat oven to 375 F. Lay the potato slices on your work surface, spread a small amount of the zucchini mixture on each one. Top with a layer of the turkey mixture. Roll each potato slice in a spiral shape then place in rows over the bechamel sauce.
Cover pan with foil & bake for 45 minutes then remove the foil & sprinkle the remaining Gruyere cheese on top. Bake uncovered for another 15 minutes until top is golden.
