Recipe Tag: a well-balanced breakfast

Sausage and Potato Breakfast Enchiladas

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

6

Portions

Sausage and Potato Breakfast Enchiladas

  • Ingredients

  • Preparation

  • 1375 g pkg Maple Leaf® Natural Original Smoked Sausage, diced.
  • 88-inch flour tortilla
  • 1Medium red onion finely diced.
  • 1Russet potato, diced
  • 1Red pepper, diced
  • 10medium eggs
  • 1cup Half and half
  • ¼cup olive oil
  • 1teaspoon Salt
  • 1Tsp Salt
  • 1teaspoon pepper
  1. Preheat oven to 350 degrees.
  2. In large skillet, sauté sausage, diced potato and red onions until sausage is fully cooked and brown.
  3. Place 1/4 cup of sausage filling inside each tortilla and roll up.
  4. Spray 9*13 Inch baking dish with non- stick spray and place the tortilla in the baking dish seam side down.
  5. In a bowl, combine eggs, half and half, salt, pepper and pour over stuffed tortillas. Cover the baking dish with aluminum foil.
  6. Bake 20 minutes. Remove foil and spread the shredded cheese over the tortillas and continue to bake until eggs have full cooked and the cheese is melted.
  7. Serve with Tomato salsa.
Tips icon

Use Red Thai chili or jalapeno peppers to spice up the dish.

Serve with Tomato salsa.

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Spanish Frittata

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Spanish Frittata

  • Ingredients

  • Preparation

  • 1375g package of Maple Leaf Original Bacon, ¾ inch diced
  • 10medium eggs
  • 2Russet potatoes, peeled, halved and sliced.
  • 3tbsp Olive oil
  • 1medium white onion, sliced.
  • ½tsp paprika
  • 2Scallions, chopped.
  • ½tsp Salt.
  1. Heat a large skillet over medium high heat.
  2. Cook bacon until just crisp, about 5 to 6 minutes.
  3. Using a slotted spoon remove onto a paper towel lined plate and keep warm. Dice them once cooled and keep aside.
  4. In a big bowl, whisk together the eggs, salt, and paprika and set aside.
  5. Heat the olive oil in the skillet over medium-high heat.
  6. Sauté Onion and potato for 10 minutes until the potatoes are tender.
  7. Turn the oven broiler on.
  8. Pour in the egg mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until the edges of the omelet begin to firm up, then put the pan under the broiler to finish cooking. Broil for about 5 minutes until the eggs are cooked through and the top of the omelet browns slightly.
  9. Remove from the broiler and finish with chopped scallions and bacon.
  10. Serve hot.
Tips icon

Add Pitted Black olives to the frittata.

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Turkey Hummus Pinwheel Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Turkey Hummus Pinwheel Sandwich

  • Ingredients

  • Preparation

  1. Spread ¼ cup hummus on each tortilla.
  2. Arrange 4 turkey slices each over the hummus and place 2 slices of Swiss cheese each on top of the turkey slices.
  3. Place the peppers over cheese and scatter spinach over peppers.
  4. Roll tightly and wrap securely in plastic. Keep refrigerated for 10 minutes.
  5. Remove from the refrigerator and slice each wrap into quarters and serve.
Tips icon

Serve with Ranch.

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Ham and Guac Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

minutes

Serves
Portions icon

4

Portions

Ham and Guac Sandwich

  • Ingredients

  • Preparation

  1. Melt butter in a skillet over medium heat and grill the buns over the melted butter until golden brown.
  2. Spread 1 tbsp each of guacamole on each bun and set aside. Top it with arugula on the lower half of the buns followed by 4 slices of black forest ham.
  3. Place 1 Swiss cheese slice each on top of the ham and add potato chips.
  4. Close the sandwich and serve.
Tips icon

Melting the cheese is highly recommended.

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Chicken Avocado Pita Sandwich

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Chicken Avocado Pita Sandwich

  • Ingredients

  • Preparation

  1. Heat a large skillet over medium heat and add olive oil. Transfer the chicken strips onto the heated oil. Season with salt and pepper and cook each side for 4 minutes or until golden brown.
  2. Using a slotted spoon remove onto a plate and keep warm.
  3. Place 1 piece of cheddar cheese into each pita pocket.
  4. In a small bowl, combine Greek yogurt, salt and chopped cilantro and set aside.
  5. Add 1/4 of the chicken to each pita pocket.
  6. Top the chicken with a large spoonful of the avocado and tomato.
  7. Drizzle the yogurt mixture into the pita pocket.
  8. Top it off with divided cilantro and serve.
Tips icon

Cook the remaining chicken breast in the package in similar fashion and can be refrigerated to be used next day to healthy sandwich using the above recipe.

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Smoked Ham One Skillet Breakfast Enchiladas

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Smoked Ham One Skillet Breakfast Enchiladas

  • Ingredients

  • Preparation

  • 1cup Maple Leaf® Original Natural Smoked Ham, diced
  • 3corn tortillas, cut into 1-inch strips
  • 1cup salsa sauce
  • ½cup cheddar cheese, shredded
  • ½cup water
  • 4medium eggs
  • ½cup green pepper, diced
  • ½cup white onion, diced
  • ¼cup green onion
  • ½cup sour cream
  • ½tsp oregano
  • 2tbsp olive oil
  • Salt and pepper
  1. In a large skillet, heat the olive oil and add onions, green pepper, oregano, salsa sauce, enchilada sauce and water. Bring the mixture to a simmer.
  2. Add diced Maple Leaf® Original Natural Smoked Ham and let the mixture thicken.
  3. Add salt and pepper to taste.
  4. Stir in the tortilla strips.
  5. Crack 4 eggs onto the surface and cover the skillet. Cook for 4-5 minutes.
  6. Sprinkle with cheddar cheese and cover until the cheese is melted. Remove from heat.
  7. Top with sour cream and green onions.
  8. Serve immediately.
Tips icon

Garnish with jalapenos if desired.
Serve with guacamole.

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Sausage and Cauliflower Muffins

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

12

Portions

Sausage and Cauliflower Muffins

  • Ingredients

  • Preparation

  • 1(375g pkg) Maple Leaf® Natural Original Smoked Sausage, diced
  • 4slices Maple Leaf® Original Natural Bacon, diced
  • ½cup cauliflower
  • ¼cup oats – finely ground
  • 3medium eggs
  • ½cup cheddar cheese, shredded
  • Salt & Pepper
  1. Preheat the grill to 350°F.
  2. Grease a 12-cup muffin pan with non-stick cooking spray.
  3. Cook diced sausage and bacon in a skillet over medium-high heat. Drain the fat and set aside to cool slightly.
  4. In a large mixing bowl, lightly beat the eggs. Add the cheese, cauliflower, oats, and fully cooked bacon and sausage. Mix until combined.
  5. Fill the prepared muffin cups about ¾ full. Bake for 15 minutes, or until golden brown.
Tips icon

Want to kick up the flavours? Try these tips!

Once baked, sprinkle with additional cheddar cheese for an extra cheesy flavour!

Add Maple Leaf® Natural Selections® Oven Roasted Turkey Breast, diced, to the egg mixture before pouring into the muffin tray.

Add spring onions

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Hawaiian Breakfast Sliders

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

minutes

Serves
Portions icon

8

Portions

Hawaiian Breakfast Sliders

  • Ingredients

  • Preparation

  1. Preheat the grill to 350°F.
  2. While grill heats, scramble and cook 3 medium eggs as an omelet, set aside.
  3. Using a serrated knife, cut buns in half, lengthwise, and place on a tray. Remove top part of bun and set aside.
  4. Place the pineapple slices on the grill for 2 minutes per side. Set aside.
  5. Spread the Pineapple BBQ sauce on both sides of the buns.
  6. Build your sandwich by layering tomato, omelet, Maple Leaf® Natural Selections® Smoked Black Forest Ham, pineapple, and lettuce, on the bottom half of the bun.
  7. Sprinkle shredded cheddar cheese and top with remaining bun.
Tips icon

Potato wedges are the perfect side for this dish!

Dip – Mix equal parts mayonnaise and ketchup to make a delicious dipping sauce!

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Breakfast Dog Sandwich

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

10

minutes

Serves
Portions icon

4

Portions

Breakfast Dog Sandwich

  • Ingredients

  • Preparation

  • 4Maple Leaf® Natural Top Dogs™ BBQ Format – sliced in half
  • 4hot dog buns, split in half
  • 4medium eggs
  • 2tbsp mayonnaise
  • 2tbsp ketchup
  • 1cup cheddar cheese, shredded
  • 1cup spinach
  • 2medium tomatoes, sliced
  • 1tbsp vegetable oil
  1. Scramble and cook 4 medium eggs, set aside.
  2. Add a tablespoon of oil into a nonstick skillet over medium-high heat.
  3. Fry Maple Leaf® Natural Top Dogs™ for about 1 to 1 ½ minutes, turning frequently.
  4. Toast hot dog buns and spread ketchup and mayonnaise onto either side of the bun. Add spinach and sliced tomatoes if desired.
  5. Slice Maple Leaf® Natural Top Dogs™ vertically. Lay open face on one half of toasted bun.
  6. Spoon scrambled eggs onto bun and sprinkle cheese over top. Top with other half of bun.
Tips icon

Serve with a side of fruit salad or tater tots.

Remaining hot dogs in the Maple Leaf® Natural Top Dogs™ BBQ Format package can be used to create more Breakfast Dog Sandwiches!

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