Hash Brown Waffles

This was reason #2 why I asked for a waffle maker for Christmas...LOL!

This is really easy and trust me...serve these and get ready to impress your friends and family. You can either grate your own potatoes or use frozen or fresh already grated potatoes. Here is what you do - Grate the potatoes (if you are using packaged, open the package), squeeze out moisture, add salt, place in greased pre-heated waffle maker, close waffle maker and cook. This part is the hardest because depending on your waffle maker, it could take up to 20 minutes. Be patient...they are worth the wait!!

Cinnamon Roll Waffles with Cream Cheese Drizzle

So I pinned this recipe a few months ago on Pinterest. I liked the look of this recipe so much that I asked for a waffle maker for Christmas. And its pretty easy too....you just open a can of Cinnamon Rolls (like Pillsbury), place them in the preheated waffle maker and cook until cooked through and golden brown. The drizzle was just the icing from the can mixed with some milk and then I topped them with cinnamon sugar. I think next time I will make a homemade fluffy cream cheese frosting instead of the drizzle.

Cinnamon Roll Waffles with Cream Cheese Drizzle

Cheesecake-Stuffed French Toast with Cinnamon-Vanilla Sauce

Cheesecake-Stuffed French Toast with Cinnamon-Vanilla Sauce

For the French Toast -

8 slices brioche or any other soft, thick bread
4 large eggs
1 cup heavy cream
3 teaspoons vanilla
2 tablespoons sugar
Pinch of salt

For the Cheesecake filling -

2 - 8oz. packages cream cheese, softened
2 teaspoons vanilla
3/4 cups sugar

For the Cinnamon-Vanilla Sauce -

1 stick unsalted butter
1 cup light brown sugar
1 tablespoon vanilla
4 tablespoons heavy cream
1 tablespoon cinnamon
1/8 teaspoon salt

Beat together the cream cheese, vanilla and sugar in a small bowl; set aside.
In a small saucepan, over medium heat, melt the butter. When the butter is melted, add the brown sugar, cinnamon, 3 tablespoons of heavy cream and the salt. Stir continuously until it comes to a simmer. Remove pan from heat and add the remaining tablespoon of heavy cream. Mix well. Cover and set aside until ready to serve.
Meanwhile, in a shallow plate, break the eggs and beat lightly with a fork. Stir in sugar, salt and heavy cream.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak and coat only as many slices as you will be cooking at one time. Place the bread slices on to the griddle, heating slowly until bottom is golden brown. Turn and brown the other side.
Place French toast onto 4 plates. Spoon the cream cheese mixture onto 4 of the slices. Top with the remaining 4 slices of French toast. Spoon cinnamon-vanilla sauce on top of the stuffed French toast. Serve immediately.

Avocado Toasts with Egg

Avocado Toasts with Egg

4 large eggs
Butter
8 slices applewood-smoked bacon
4 slices white bread, toasted
2 ripe avocados
Salt, to taste
Garlic powder, onion powder and paprika

In a large skillet, cook bacon until crispy. Cut each piece in half; set aside.
In another skillet, melt the butter over medium heat. Cook the eggs according to taste. (I did mine sunny-side up).
Cut the avocados in half and remove the pits. Scoop out the inside and place in a small bowl. Mash the avocados slightly. Season with salt, garlic powder, onion powder and paprika, to taste. Place the toast on a plate. Scoop the avocado mixture onto the all 4 slices of toast. Place bacon halves on top of the mashed avocado. Top with the eggs. Season again with a little salt.

PB & Banana Breakfast Strudel with Nutella

PB & Banana Breakfast Strudel with Nutella

1 - 12 oz. can refrigerated crescent rolls
1/3 cup creamy peanut butter
1/2 cup Nutella
2 small ripe bananas, cut into 1/8-inch slices
1 egg white, beaten
3 tablespoons cinnamon-sugar

Preheat oven to 350 degrees. Line cookie sheet with foil and lightly spray with cooking spray.
Sprinkle flour lightly on sheet of wax paper. Unroll dough onto floured wax paper. Press perforations together to seal. Cover with another sheet of wax paper. Using a rolling pin, roll to make an 18 x 9-inch rectangle. Remove the top piece of waxed paper.
Spread peanut butter over dough leaving 1-inch space to the edges. Spread Nutella over peanut butter. Arrange banana slices with sides touching in 2 rows down center of hazelnut spread. Fold in short ends of rectangle 1 inch. Starting at one long side of rectangle, roll up tightly pinching edge of dough to seal. Remove from wax paper and place seam side down on prepared cookie sheet. Brush with egg white and sprinkle with cinnamon-sugar.
Bake 20 to 25 minutes or until deep golden brown. Immediately transfer strudel on foil to cooling rack. Cool for 30 minutes. Loosely wrap foil around strudel and refrigerate 30 minutes to 1 hour or until chilled.
To serve, cut into 1-inch slices, using serrated knife. Wrap and refrigerate any remaining strudel.

Baked Stuffed French Toast

Baked Stuffed French Toast

8 slices French bread, cut 3/4-inch thick
4 eggs, lightly beaten
1 cup milk
1 cup orange juice

Place 4 of the bread slices in a 3-quart baking dish. Spread with Cream Cheese Filling and top with remaining 4 bread slices. In a medium bowl, combine eggs, milk and orange juice and pour mixture evenly over bread stacks covering all the tops. Cover and chill for 2 hours or up to 24 hours. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and transfer the bread stacks to cookie sheet. Bake, uncovered for 30 to 35 minutes or until golden, turning once. Serve with maple syrup and fresh fruit.

Cream Cheese Filling

1 - 8 oz. package cream cheese
1/2 cup golden raisins
1 teaspoon ground cinnamon
1 teaspoon vanilla

In a small bowl, combine all ingredients.