Breakfast Sandwich Recipe – Delicious Breakfast Sandwich Recipe – How To Make A Breakfast Sandwich


  • 8 eggs
  • 4 slices cooked bacon
  • 4 croissants
  • guacamole
  • pepperjack cheese
  • basic garlic butter tomato sauce


  1. Toast your croissants for a few minutes in a 350 degree oven, cut side down on a cooking sheet. You can also do this in the toaster if your croissants fit in there.
  2. When croissants are toasted and all other ingredients are out and ready, cook up your eggs. SOFT SCRAMBLED, remember?
  3. Assemble sandwiches immediately, while eggs are at their best – a layer of tomato sauce, eggs, cheese, bacon, and guac on top. Holy wow.

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Breakfast Hand Pie Recipe – Breakfast Sandwich Recipe – How To Make Hand Pies

Prep: 20 mins – Cook: 20 mins – Total: 40 mins


  • 6 eggs plus 1 egg for egg wash
  • 1/4 cup half and half
  • salt and pepper to taste
  • 1/4 cup diced green chilies
  • 4 slices ham sliced thick
  • 1 tomato sliced thin
  • 1 pound puff pastry sheets two sheets
  • 1/2 cup cheddar cheese shredded


  1. Thaw puff pastry in the fridge overnight or on the counter for about 30 minutes.
  2. Preheat oven to 400.
  3. In a medium bowl, whisk together eggs, half and half, and salt and pepper. Cook in a skillet over medium high heat, stirring frequently. Make sure to scrape the bottom of the pan.
  4. Once eggs are cooked, add green chiles. Stir to combine.
  5. Cut each pastry sheet into 4 equally sized squares. Place them on a greased baking sheet.
  6. Cut out pieces of ham that will fit on one half of the pastry square and put one piece on each pastry square. Make sure to leave a margin on the edges for crimping the pies shut.
  7. Next, add a tomato slice to each pastry square on top of the ham.
  8. Then, scoop a small spoonful of egg mixture on to each pastry square on top of the tomato.
  9. Top the eggs with a pinch of shredded cheese.
  10. Fold the top piece of the pastry over the fillings and crimp the edges with a fork.
  11. In a small bowl, whisk one egg until combined. Using a pastry brush, brush a small amount of egg wash onto the top of each pastry.
  12. Top each pastry with another pinch of cheddar cheese.
  13. Bake for 20-25 minutes, or until pastry is puffed and golden brown.

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Yogurt Blueberry Muffins Recipe

Total Time: 35 mins


  • 1 + 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened at room temperature
  • 1/4 cup brown sugar, packed
  • 1 large egg, at room temperature
  • 3/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 + 1/2 cup blueberries, fresh or frozen


  1. Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
  2. In a medium bowl, sift together flour, baking powder, baking soda and salt.
  3. Use a stand mixer or a hand mixer to cream together the butter and sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
  4. Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the blueberries (reserve 1/4 cup of them for the top of the muffins).
  5. Use a medium to large cookie scoop and divide batter evenly into the lines, filling them all the way to the top. Press remaining blueberries on top.
  6. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.

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Blueberry Cinnamon Roll Recipe

Total Time: 150 mins



  • 300 grams all-purpose flour (2.5 cups)
  • 6 grams instant yeast, (2 teaspoons)
  • 3 grams salt (1/2 teaspoon)
  • 24 grams sugar (2 tablespoons)
  • 120 grams milk (1/2 cup), at room temperature
  • 28 grams unsalted butter (2 tablespoons), softened at room temperature
  • 1 egg


  • 28 grams unsalted butter (2 tablespoons), softened at room temperature
  • 36 grams sugar (3 tablespoons)
  • 12 grams ground cinnamon (1.5 tablespoons)
  • 1 cup fresh blueberries


  • 1/2 cup cream cheese, softened at room temperature
  • 1 tablespoon milk
  • 2 tablespoons honey (or maple syrup)
  • 1/2 cup confectioners’ sugar



  1. In a large mixing bowl, whisk together flour, yeast, salt and sugar until evenly combined.
  2. Add in milk, butter and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour on the sides of the bowl.
  3. Transfer the dough mixture onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. Because of the high fat content (butter and milk) in this recipe, the dough is much easier to knead by hand and does not require a stand mixer.


  1. Transfer the dough back into the mixing bowl, lightly grease the dough ball with a little bit of oil and cover with a lid. Let it rise at room temperature for 1 hour or until it doubles in size. Covering the dough with oil will help prevent the dough from losing moisture and drying out.


  1. Place the dough onto a lightly floured surface and use a rolling pin roll it out to a rectangle approximately 20×12-inches in size.
  2. Gently spread softened butter evenly over the surface of the rolled out dough.
  3. In a small bowl, whisk together sugar and ground cinnamon. Sprinkle the mixture evenly on top of the dough, and add blueberries evenly over top.
  4. Roll up the dough tightly into a log and pinch the edges on the end to seal.
  5. Use a knife or bench scraper to cut the log into 9 even, about 2 inches wide each. Arrange the rolls cut side up into a greased 8-inch square pan.


  1. Cover the pan with plastic cling wrap or enclose it completely in a large sealed ziploc bag. Let it rise (second rise) for 45 minutes or until the rolls almost doubles in size.
  2. Make ahead tip: Optionally, you can let the rolls rise slowly in the sealed ziploc bag in the refrigerator overnight and bake it the next day in a preheated oven for fresh cinnamon rolls in the morning.


  1. Preheat the oven to 350 F.
  2. Bake for 30 minutes until golden brown and let it cool for 10 minutes.


  1. Combine cream cheese, milk, honey and confectioners’ sugar in a bowl and mix well with a handheld mixer (or with a whisk) until the mixture becomes smooth.
  2. Drizzle the cream cheese icing over cinnamon rolls and serve.

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Blueberry Pancake Recipe

Total: 15 mins


  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1-2 tablespoons brown sugar (to taste)
  • 1 teaspoon salt
  • 2 eggs
  • 1 + 1/2 cups milk
  • 1/4 cup olive oil (or melted butter)
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • butter (for frying)


  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add eggs, milk, olive oil (or melted butter), and vanilla. Whisk until combined. Note that the batter will be lumpy. Gently fold in the blueberries.
  2. Add a small piece butter onto a large skillet or griddle. and melt it over medium-low heat. Use a paper towel to rub it all over. Scoop out 1/4 cup of batter and add as many pancakes as fit in the pan (I fit 3 on a 12-inch skillet).
  3. Cook for a couple minutes until small bubbles begin to form on the surface and the edges are set. Flip the pancakes over and cook for another 1-2 minutes until the other side has browned.
  4. Serve pancakes with extra butter and maple syrup.

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Apple Spice Waffles Recipe

Prep/Total Time: 30 mins


  • 2 cups biscuit/baking mix
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1-1/2 cups 2% milk
  • 6 tablespoons butter, melted
  • 1 cup chopped peeled apple
  • Optional: Whipped cream and maple syrup


  1. Preheat waffle maker. In a large bowl, combine biscuit mix, cinnamon and nutmeg. In another bowl, whisk eggs, milk and butter; stir into dry ingredients just until moistened; stir in apple.
  2. Bake waffles according to manufacturer’s directions until golden brown. If desired, serve with whipped cream, syrup and additional chopped apples.

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Veggie Pecan Mini Frittatas Recipe

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total: 30 minutes


  • 1/2 cup roughly chopped pecans
  • 1/3 cup thinly sliced green onions
  • 1/3 cup diced jarred roasted red peppers
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/3 cup shredded Parmesan cheese (or shredded cheese of any type)
  • Butter, for greasing


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease a 12-cup muffin tin generously with butter.
  3. Roughly chop the pecans. Thinly slice the green onions. Dice the roasted red peppers.
  4. In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, kosher salt, and a few grinds of black pepper. Divide the mixture evenly into the muffin cups (fill them about halfway). Sprinkle the shredded Parmesan cheese evenly into each cup. Then top with the green onions, then the red peppers. Finish by adding the pecans, divided evenly between the cups.
  5. Bake for 20 to 25 minutes until golden brown and puffed. (When you remove them from the oven, they’ll immediately start to deflate and will continue deflating as they cool.) Allow to cool for 5 minutes in the tin, then remove. Eat immediately, refrigerate up to 4 days, or freeze up to 3 months. They work great as an on-the-go breakfast or lunch, and are good at room temperature or cold (don’t need to be reheated).

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