Breakfast Ideas For Two

written by Yummy Team 21st June 2019

In this weather, you’re more likely to be eating with someone than alone. If this is the case then what better way to bond than over a hot pan and lots of flour and eggs. You don’t have to make a 3-course breakfast, all you need is one hearty meal that you can enjoy together (preferably something you can steal from their plate when they aren’t looking!).

Huevos Rancheros

source: cookieandkate.com

Prep/Total Time: 25 min

  • 5 cups frozen shredded hash brown potatoes (if you can’t find frozen ones then here is how to make them from scratch)
  • 1 cup refried beans
  • 1/4 cup salsa/kachumbari
  • 2 naan flatbreads or tortillas, halved
  • 4 large eggs
  • 1/2 cup shredded cheddar cheese or cheddar/gouda cheese blend
  • Additional salsa/kachumbari, optional
  1. Cook potatoes according to package directions for a stovetop. If you made them from scratch then keep them aside until ready to serve.
  2. Meanwhile, in a microwave-safe bowl, mix beans and salsa.
  3. Microwave, covered, on high until heated through, 1-2 minutes, stirring once.
  4. In a large nonstick pan, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm.
Coat same pan with cooking spray; place over medium-high heat.
  6. Break eggs, one at a time, into pan; reduce heat to low.
  7. Cook until whites are set and yolks begin to thicken, turning once if desired.
  8. To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese.
  9. If desired, serve with additional salsa.


Fluffy Pumpkin Pancakes

source: tasteofhome.com

Prep/Total Time: 30 min

  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon ground cinnamon
  • A pinch of salt
  • 1 large egg
  • 1/2 cup fat-free milk
  • 1/3 cup vanilla yoghurt
  • 1/3 cup of mashed pumpkin
  • 1 tablespoon canola oil (or sunflower oil)
  • 1/8 teaspoon vanilla extract
  • Maple syrup
  1. In a bowl, whisk together the first eight ingredients.
  2. In another bowl, whisk the next six ingredients until blended.
  3. Add to dry ingredients; stir just until moistened.
  4. Lightly coat a pan with cooking spray (or oil of choice); preheat over medium heat.
  5. Pour batter by 1/3 cupfuls onto pan.
  6. Cook until bubbles on top begin to pop.
  7. Turn; cook until golden brown.
  8. Serve with syrup.

Breakfast Pitas

source: tasteofhome.com

Prep/Total Time: 15 min.

  • 1 cup cubed fully cooked ham
  • 1/3 cup chopped onion
  • 1/3 cup chopped green pepper
  • 2 tablespoons butter
  • 3 large eggs, lightly beaten
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 pita breads (6 inches), halved and warmed
  1. In a large pan, saute the ham, onion and green pepper in butter until tender.
  2. Add eggs; cook and stir over medium heat until eggs are almost set.
  3. Add the cheese, seasoned salt and pepper.
  4. Cook and stir until eggs are completely set.
  5. Spoon and stuff into pita halves.


Jam and Cream French Toast

source: tasteofhome.com

Prep/Total Time: 10 min.

  • 2 tablespoons cream cheese, softened
  • 2 thick slices of raisin bread, sweet bread or plain bread
  • 2 tablespoons strawberry jam
  • 1 egg
  • 1 teaspoon of cinnamon
  • 1/4 cup of milk
  • 1 tablespoon butter
  • Maple syrup, optional
  1. Spread cream cheese on one slice of bread.
  2. Spread jam on the other slice; place jam side down over the cream cheese.
  3. In a shallow bowl, beat egg, milk and cinnamon until no egg white remains.
  4. Dip both sides of bread into egg mixture.
In a small pan, melt butter; toast bread for 3-4 minutes on each side or until golden brown.
  6. Serve with syrup if desired.



source: tasteofhome.com

Prep/Total Time: 20 min.

  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon canola oil (or sunflower oil)
  • 1/2 cup chopped onion
  • 1 cup coarsely shredded bell peppers (yellow, red and green)
  • 1/2 cup shredded Cheddar cheese
  • Coarsely ground pepper, optional
  1. Preheat oven to 350°.
  2. Whisk together eggs and salt.
In an 8-in. ovenproof pan (or a cast iron pan) coated with cooking spray (or oil of choice), heat oil over medium heat; saute onion and bell peppers until onion is crisp-tender.
  4. Pour in egg mixture; cook until almost set, 5-6 minutes.
  5. Sprinkle with cheese.
Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.


Puff Pancake


source: tasteofhome.com

Prep/Total Time: 30 min.

  • 2 tablespoons butter
  • 3 large eggs
  • 3/4 cup whole milk
  • 3/4 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon ground nutmeg
  • Confectioners’ sugar for dusting
  • Lemon wedges
  • Syrup, optional
  • Fresh raspberries, optional
  1. Place butter in a 10-in. ovenproof dish; place in a 425° oven until melted, 2-3 minutes.
  2. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth.
  3. Pour into prepared dish.
  4. Bake at 425° until puffed and browned, 16-18 minutes.
  5. Dust with confectioners’ sugar.
  6. Serve with lemon wedges and, if desired, syrup and raspberries.


Bread Bowls

source: tasteofhome.com

Prep: 20 min. Bake: 20 min.

  • 1/2 cup chopped bacon
  • 4 crusty hard bread rolls (4 inches wide)
  • 1/2 cup finely chopped fresh mushrooms
  • 4 large eggs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded gouda/cheddar cheese
  1. Preheat oven to 350°.
  2. In a small pan, cook bacon over medium heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  3. Meanwhile, cut a thin slice off top of each roll.
  4. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use eg making breadcrumbs); place shells on an ungreased/unlined baking sheet.
  5. Add mushrooms and pancetta to bread shells.
  6. Carefully break an egg into each; sprinkle eggs with salt and pepper.
  7. Sprinkle with cheese.
  8. Bake 18-22 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.


Twice-baked Potatoes

source: tasteofhome.com

Prep: 30 min. Bake: 15 min.

  • 1 large potato
  • 3/4 teaspoon butter
  • 1 large egg, beaten
  • 3 ounces pork/beef/chicken sausage
  • 1 tablespoon sour cream
  • 2 bacon strips, cooked and cut
  • 3 tablespoons shredded cheddar cheese, divided
  • 2 tablespoons minced chives, divided
  • 3/4 teaspoon minced fresh parsley
  • 1/8 teaspoon salt
  • 1/8 paprika
  • 1/8 teaspoon pepper
  • Additional sour cream, optional
  1. Scrub and pierce potato; place on a microwave-safe plate.
  2. Microwave, uncovered, on high until tender, 15-17 minutes, turning once.
  3. Meanwhile, in a large pan, melt butter over medium-high heat.
  4. Add the egg; cook and stir until set. Remove and set aside.
  5. In the same pan, cook sausage over medium heat until no longer pink; drain and set aside.
  6. When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving thin shells.
  7. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 2 tablespoons cheese, 1 tablespoon chives, parsley, salt, pepper, egg and sausage.
  8. Spoon into potato shells.
  9. Place on a baking sheet.
  10. Bake, uncovered, at 375° until heated through, 12-15 minutes.
  11. Sprinkle with remaining cheese and chives.
  12. Serve with additional sour cream if desired.


Baked Apple Pancake

source: tasteofhome.com

Prep: 25 min. Bake: 20 min.

  • 2 tablespoons unsalted butter
  • 2 Golden Delicious apples— halved, peeled, cored and sliced 1/2 inch thick
  • 3 tablespoons sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup pure maple syrup, plus warmed syrup for serving
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt
  • 4 large eggs, separated
  • 1 cup milk
  1. Preheat the oven to 375°.
  2. In a 10 1/2-inch nonstick ovenproof pan, melt the butter.
  3. Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes.
  4. Add the 1/4 cup of maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the pan from the heat.
  5. In a medium bowl, whisk the flour with the baking powder and salt.
  6. In a measuring cup, whisk the egg yolks with the milk and the remaining 2 tablespoons of sugar. Whisk the liquid into the dry ingredients.
  7. In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until firm peaks form, about 2 minutes.
  8. Fold the beaten whites into the batter and scrape it over the apples; spread the batter to the edge.
  9. Bake the pancake in the upper third of the oven for about 20 minutes, until it is golden, puffed and set.
  10. Let the pancake cool for 5 minutes.
  11. Run a knife around the edge to loosen the pancake, then invert it onto a serving plate.
  12. Replace any apples that may have stuck to the pan.
  13. Cut the pancake into wedges and serve at once with the warmed maple syrup.

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