42 cheese and apple breakfast Recipes

cottage cheese, vanilla extract, salt, tart apples, peeled and thinly sliced, ground cinnamon, applesauce, raisins, lasagna noodles, cooked and drained, shredded cheddar cheese

unbaked pie shells, apple pie filling, hot sausage, grated sharp cheddar cheese, soft butter, brown sugar, flour

cinnamon raisin bread, crunchy peanut butter, mozzarella cheese, red delicious apple, thinly sliced, cheddar cheese, butter

bacon , fried crisp and crumbled, sliced granny smith apples, sugar, grated sharp cheddar cheese, bisquick, milk, eggs, maple syrup

butter flavor shortening, chunky peanut butter, splenda granular (sugar substitute ), brown sugar , firmly packed, eggs, beaten, all-purpose flour, baking powder, baking soda, cinnamon, quick oats, uncooked, golden raisins, apple, finely chopped, carrot, finely grated, walnut pieces, toasted, bacon , cooked crisp and crumbled, cheddar cheese, shredded

bacon strips, butter, eggs, lightly beaten, sourdough bread (3/4 inch thick ), salt, pepper, brie cheese, thinly sliced, apple, fresh baby spinach, butter, softened

bacon strips, butter, eggs, beaten, sourdough bread (3/4 inch thick ), salt, pepper, brie cheese, thinly sliced, apple, fresh baby spinach, butter, softened

eggs, milk, cream of mushroom soup, cut croutons (recommended : chatham village), diced ham, shredded cheddar cheese, chopped fresh parsley, kosher salt and freshly ground black pepper, extra-virgin olive oil, frozen chopped onions, thawed, sliced mushrooms, sugar, apple cider vinegar, kosher salt and freshly ground black pepper, diced tomatoes, drained, prepared pesto, red wine vinegar, kosher salt and freshly ground black pepper, prepared guacamole, black beans, drained, canned jalapeno, finely chopped, lime juice

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

pie apples, frozen blueberries, philadelphia cream cheese, softened, sour cream, caster sugar, brown sugar, cinnamon

tub whipped cream cheese, minced fresh chives, kosher salt, links fully cooked chicken-apple sausage, extra-virgin olive oil, eggs, half-and-half, freshly ground pepper, unsalted butter, shredded aged swiss cheese (about 3 oz), baguette, hot sauce , for serving (optional)

mild sausage, chopped golden delicious apples, cinnamon, grated sharp cheddar cheese, chopped pecans, eggs, beaten, half and half, refrigerated pie crusts

an 8-oz package cream cheese, softened, sugar, vanilla, empire , gala, or golden delicious apples, granulated sugar, a 17 1/4-oz package (2 sheets ) frozen puff pastry, thawed, egg, beaten lightly with 1 tbsp water, pure maple syrup

refrigerated pizza crust dough, olive oil, chopped onion, chicken sausage with apples, chopped, eggs, lightly beaten, shredded monterey jack cheese, shredded mild cheddar cheese, egg white, lightly beaten

dijon mustard, honey, english muffins, split and toasted, butter, canadian bacon or thinly sliced ham, sliced peeled tart apple, egg whites, shredded cheddar cheese, paprika

low-fat cream cheese, softened, honey, apricot preserves, cinnamon, whole-wheat pita breads, toasted, sliced strawberries, raspberries, blueberries, apple jelly

morningstar farms frozen sausage pattie , thaw and crumble, green apple, chopped with skin on, sugar, ground cinnamon, crusty bread, cubed (sourdough, french, roughly 4 cups), shredded cheddar cheese, egg whites, low-fat sour cream, sugar, vanilla extract, salt, low-fat milk

cinnamon, good quality apple juice or fresh pressed juice, star anise pod, sweet potato pulp,( i sometimes substitute buttercup squash ), freshly grated nutmeg, spelt flour, baking soda, salt, honey, organic plain whole-milk yogurt, soft fresh goat cheese (i substitute ricotta), egg, olive oil