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English Lemon Curd
Breakfast European

English Lemon Curd

4.6

Prep
15 min
Cook
8 min
Total
53 min

Instructions

  1. 1 Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
  2. 2 Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.

By Al Marti Voss

Scottish Oatcakes
Breakfast European

Scottish Oatcakes

4.6

Prep
10 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool to room temperature, at least 10 minutes.
  2. 2 Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
  3. 3 Heat butter in a skillet over medium heat. Scoop spoonfuls of oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

By John Mitzewich

German Pear Pancake
Breakfast European

German Pear Pancake

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
  2. 2 Place butter in a 12-inch cast-iron skillet; place skillet on center rack of the oven. Preheat the oven to 400 degrees F (200 degrees C). Remove skillet from oven once butter just melted, 3 to 5 minutes.
  3. 3 Beat eggs in a large bowl until frothy; stir in milk, remaining 1/4 cup white sugar, vanilla extract, and salt until just combined. Sift flour into egg mixture; stir until batter is just mixed.
  4. 4 Stir pear slices into melted butter; spread into a single layer. Pour batter over pears.
  5. 5 Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

By Lorri Amsden

Huckleberry-Lemon Scones
Breakfast European

Huckleberry-Lemon Scones

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
  2. 2 Whisk flour, white sugar, baking powder, and salt together in a large bowl; cut in butter and 4 tablespoons lemon juice with a pastry blender until slightly crumbly. Stir in 3/4 teaspoon lemon zest until well combined. Whisk eggs and half-and-half together in a small bowl; mix into flour mixture until a dough forms. Fold in huckleberries.
  3. 3 Divide dough in half; shape each into a ball, then flatten slightly into rounds. Cut each round into six wedges. Place on the prepared baking sheet.
  4. 4 Bake in the preheated oven until tops are golden brown, about 12 minutes. Cool scones on a wire rack.
  5. 5 Whisk confectioners' sugar and remaining 2 tablespoons lemon juice together in a small bowl; drizzle on cooled scones. Sprinkle with remaining 1/4 teaspoon lemon zest.

By CJ.W.

Scotch Eggs with Mustard Sauce
Breakfast European

Scotch Eggs with Mustard Sauce

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Crack 1 egg into a small saucepan and place over low heat. Stir in mayonnaise, mustard, and sugar. When mixture just starts to boil, remove the pan from heat. Let sit until cool, then chill in the refrigerator for at least 10 minutes.
  2. 2 Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, and peel.
  3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  4. 4 Combine sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper in a bowl; mix well with your hands. Coat each hard-boiled egg with sausage mixture, working it with wet hands to form an even layer around egg.
  5. 5 Roll covered eggs in beaten egg, followed by bread crumbs.
  6. 6 Fry eggs, 3 at a time, in hot oil until they turn deep golden brown, 4 to 5 minutes. Turn them as they cook, so they brown evenly. Remove with a slotted spoon, drain on paper towels, and repeat with remaining 3 eggs.
  7. 7 Serve eggs warm with mustard sauce.

By Karen

Old Fashioned Stollen
Breakfast European

Old Fashioned Stollen

4.2

Prep
30 min
Cook
50 min
Total
260 min

Instructions

  1. 1 In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place.
  2. 2 Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise.
  3. 3 Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under. Place on a large cookie sheet, and set aside to rise one more time.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it.
  5. 5 Bake in preheated oven for 45 minutes.

By SASSYCASSYSMOMMY

Blueberry Lemon Breakfast Biscuits
Breakfast American

Blueberry Lemon Breakfast Biscuits

4.8

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  3. 3 Remove biscuits from the can; split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide and place blueberries on 5 biscuits.
  4. 4 Cover blueberries with remaining 5 biscuits.
  5. 5 Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
  6. 6 Combine confectioners' sugar, lemon juice, and zest in a small bowl.
  7. 7 Brush biscuit tops with 1/2 the glaze. Let sit until glaze sets, about 5 minutes.
  8. 8 Repeat with remaining 1/2 glaze. Enjoy!

By Yoly

Great Easy Waffles
Breakfast

Great Easy Waffles

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated.
  3. 3 Cook the waffles according to manufacturer's instructions until golden brown.

By Cooking Mom

Greek Yogurt Breakfast Parfait
Breakfast American

Greek Yogurt Breakfast Parfait

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add blueberries and strawberries to a small bowl. Sprinkle with sugar; stir to coat the berries.
  2. 2 Place 2 tablespoons granola in the bottom of 2 parfait glasses. Spoon 2 tablespoons yogurt on top and sprinkle with 1/2 teaspoon lemon zest. Top with 1/3 of the berries. Repeat layers until the parfait glasses are full.

By Occasional Cooker

Dairy-Free Breakfast Blueberry Cheesecake Muffins
Breakfast

Dairy-Free Breakfast Blueberry Cheesecake Muffins

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Combine flour, 1/2 cup sugar and baking powder in large bowl.
  3. 3 In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  4. 4 Bake in the preheated oven until lightly browned, 18 to 20 minutes.
  5. 5 Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.

By joannemerc

Spudnuts
Breakfast

Spudnuts

3.1

Prep
30 min
Cook
135 min
Total
345 min

Instructions

  1. 1 In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
  2. 2 Scald milk and add sugar, shortening, 2 cups mashed potatoes, and salt. Mix well.
  3. 3 In an upright mixer with a dough hook attachment, add potato mixture, flour, lemon juice, lemon zest, water, yeast eggs, and nutmeg. Stir until well mixed; dough will be a bit sticky. Cover and let rise until doubled in size, about 2 hours.
  4. 4 Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place cut doughnuts on a greased baking sheet, cover, and let rise until doubled in size, about 1 hour.
  5. 5 In a hot fryer or deep-fry pan, heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in the pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar. Repeat for remaining doughnuts.

By Robyn

Egg Roll Bowl
Breakfast Asian

Egg Roll Bowl

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease.
  3. 3 Stir coleslaw mix, soy sauce, sesame oil, ginger, and garlic into the skillet. Cook until coleslaw softens, about 8 minutes.
  4. 4 Stir in lemon zest and cilantro; cook until the flavors combine, about 2 minutes.

By ComerCastIron

Make-Ahead Frozen Yogurt Parfaits
Breakfast American

Make-Ahead Frozen Yogurt Parfaits

5.0

Prep
15 min
Cook
Total
555 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine raspberries and ½ cup white sugar in a bowl. Crush with a potato masher into a puree. Cover and let sit out for 1 hour.
  3. 3 Pass berry puree through a fine mesh strainer to remove seeds. Add blueberries, stir, and keep in the refrigerator until needed.
  4. 4 To Build Parfaits:
  5. 5 Whisk yogurt, vanilla, lemon zest, and sugar for frozen yogurt together in a bowl until sugar dissolves and the mixture is light and fluffy. Transfer into a piping bag and refrigerate until needed.
  6. 6 Add 2 tablespoons of granola into an 8-ounce jar, or similar vessel. Top with 2 tablespoons of the fruit mixture. Try to make sure some of the fruit sauce is touching the glass so you can see the layers when frozen. Top with 2 heaping tablespoons of the yogurt mixture.
  7. 7 Repeat twice more for a total of 3 layers. Top can be garnished with any remaining fruit and sauce.
  8. 8 Freeze until frozen solid, about 8 hours, or overnight.
  9. 9 Serve and enjoy!

By John Mitzewich

Overstuffed Herb Omelet
Breakfast

Overstuffed Herb Omelet

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
  3. 3 Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
  4. 4 Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
  5. 5 Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
  6. 6 Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
  7. 7 Let cool in the skillet for 10 minutes before cutting into 8 slices.

By Kaleb

Blueberry Muffins with Sourdough Discard
Breakfast

Blueberry Muffins with Sourdough Discard

5.0

Prep
20 min
Cook
25 min
Total
165 min

Instructions

  1. 1 Mix flour, discard, yogurt, milk, baking powder, and baking soda for starter sponge together in a large bowl until thoroughly combined. Let sit at room temperature, 2 to 3 hours.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.
  3. 3 Mix flour, cinnamon, and salt together in a medium bowl.
  4. 4 Whisk oil, sugar, eggs, vanilla extract, and lemon zest into the starter sponge. Slowly add dry ingredients into the wet ingredients; mix until incorporated but be careful to not overmix. Carefully fold in blueberries. Scoop batter into the prepared muffin tins.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool.

By Rebecca Stern

Hershey's® White Chocolate Cinnamon Scones
Breakfast

Hershey's® White Chocolate Cinnamon Scones

4.7

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.
  2. 2 Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips.
  3. 3 In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.
  4. 4 Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.
  5. 5 Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.

By Sally Sibthorpe

Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
Breakfast

Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins

3.8

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
  2. 2 Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
  3. 3 Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.

By Kim

Red Velvet Pancakes
Breakfast

Red Velvet Pancakes

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.
  2. 2 Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.

By dkitsuen

Almond Flour-Blueberry Muffins
Breakfast American

Almond Flour-Blueberry Muffins

4.6

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Take Your Health Back Now

Blueberry Breakfast Crumb Cake
Breakfast

Blueberry Breakfast Crumb Cake

3.4

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
  2. 2 Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
  3. 3 Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
  4. 4 Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.

By lutzflcat

Tortelli di Carnevale (Italian Carnevale Doughnuts)
Breakfast Italian

Tortelli di Carnevale (Italian Carnevale Doughnuts)

Prep
20 min
Cook
12 min
Total
242 min

Instructions

  1. 1 Combine water, butter, and salt in a saucepan; bring to a boil. Remove from heat; stir in flour until well mixed. Return saucepan to medium heat; cook and stir until dough starts to pull away from the sides of the saucepan, 3 to 5 minutes.
  2. 2 Remove saucepan from heat and stir anise-flavored liqueur, sugar, grappa, and lemon zest into dough. Cool dough to room temperature, at least 30 minutes.
  3. 3 Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours.
  4. 4 Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain.
  5. 5 Heat lard in a heavy saucepan over medium heat or in a deep fryer. Form dough into balls the size of golf balls; fry in the hot lard in batches, until doughnuts are lightly browned and cooked through, 4 to 5 minutes.

By Giulia

Blueberry-Lemon Dutch Baby
Breakfast American

Blueberry-Lemon Dutch Baby

4.0

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Combine flour, milk, eggs, stevia, lemon zest, vanilla, and salt in a blender. Blend until smooth. Leave batter in the blender to rest for 30 minutes.
  2. 2 Preheat oven to 425 degrees F. Place a 9-inch cast iron skillet in oven to preheat.
  3. 3 When ready to bake, add butter to hot skillet, swirling to coat pan. Pour in batter, quickly sprinkle blueberries over the top, and bake until puffed and golden, 15 to 20 minutes.

By In The Raw

Lemon Turkey Soup
Breakfast American

Lemon Turkey Soup

4.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 2 minutes. Add carrots, celery, and bell pepper; cook, stirring occasionally, until carrots soften, 8 to 10 minutes.
  2. 2 Add stock; bring to a boil. Reduce heat to low; simmer until flavors blend, about 20 minutes.
  3. 3 Add turkey, lemon zest, and lemon juice to the pan; simmer until heated through, about 5 minutes. Add spinach; season with salt and black pepper. Simmer until spinach wilts and turns bright green, 1 to 2 minutes.

By Gitano

Fresh Strawberry Scones
Breakfast American

Fresh Strawberry Scones

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place diced strawberries onto paper towels to absorb liquid. Combine cream and vanilla extract in a small pitcher or measuring cup with a pour spout.
  3. 3 Whisk flour, sugar, baking powder, lemon zest, salt, and nutmeg (if using) together in a mixing bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, gently tossing ingredients.
  4. 4 Make a well in the center of the flour mixture. Pour cream mixture into well and quickly stir just until dough is blended. Allow dough to rest for 2 minutes.
  5. 5 Turn dough out onto a lightly floured surface and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to the prepared baking sheet and pat into an 8-inch round. Cut into eight wedge-shaped pieces using a serrated knife. Separate wedges on the baking sheet, spaced an inch apart.
  6. 6 Bake in the preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack and let cool slightly before serving.

By Annie Y

Asparagus Pie
Breakfast American

Asparagus Pie

4.1

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
  2. 2 Stir together flour, thyme, sugar, 1/2 teaspoon salt, and pepper in a large bowl. Whisk in milk, then whisk in eggs and lemon zest until batter is smooth.
  3. 3 Melt butter in a heavy skillet over medium heat. Add asparagus and remaining 1/4 teaspoon salt; cook, stirring occasionally, until asparagus is dark green and coated with butter, 1 to 2 minutes.
  4. 4 Transfer asparagus to the prepared pan and pour batter evenly over the top.
  5. 5 Bake in the preheated oven until the top is puffed and the edges are browned, 40 to 45 minutes.

By John Mitzewich

Baked Strawberry French Toast
Breakfast American

Baked Strawberry French Toast

3.6

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
  2. 2 Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
  3. 3 Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
  4. 4 Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
  5. 5 Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.

By Must Love Home

Cheese and Lemon Blintzes
Breakfast Other

Cheese and Lemon Blintzes

5.0

Prep
30 min
Cook
4 min
Total
34 min

Instructions

  1. 1 Mix flour, eggs, and salt together in a bowl until smooth and creamy.
  2. 2 Lightly coat a small skillet with cooking spray. Pour 2 to 3 tablespoons of batter into the skillet. Swirl around until even and then place skillet over medium heat. Cook until sides begin to curl away, about 2 minutes. Turn and cook other side until lightly browned, about 1 minute more. Put onto a plate.
  3. 3 Mix cream cheese, raisins, sugar, egg yolks, lemon peel, vanilla extract, and cinnamon together in a bowl to make the filling. Place 2 to 3 teaspoons of filling on each blintz and roll up like a small burrito.
  4. 4 Melt 1 tablespoon butter in a skillet over medium heat. Cook the filled blintzes, turning carefully, until lightly browned, about 30 seconds each.

By onlyrose

Smoked Salmon-Asparagus Frittata
Breakfast American

Smoked Salmon-Asparagus Frittata

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
  2. 2 Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
  4. 4 Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
  5. 5 Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

By Chateau Ste Michelle

World's Best Lemon Blueberry Muffins
Breakfast American

World's Best Lemon Blueberry Muffins

4.5

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  2. 2 Sift flour, baking powder, baking soda, and salt together in a bowl.
  3. 3 Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
  4. 4 Fill muffin cups 3/4 full of batter.
  5. 5 Bake in the preheated oven until golden brown and tops spring back when lightly pressed, about 30 to 35 minutes. Let cool for 10 minutes.

By SonicBoom