Breakfast Archives - Page 2 of 19 - Poor Man's Gourmet Kitchen

Granola | Snacks, Breakfast Bars or Cereal

Homemade Granola

I just recently introduced this recipe to my kids. They’re use to cheap store bought granola bars, and they love them, but they have never had the hearty generation X granola, that I grew up with, in my home. If you’re like me, you had this for breakfast and ate it as a cereal with milk and you loved it. Well, it’s time to get back in the kitchen and mix up this easy recipe, if not for your kids, for yourself. This recipe can be crumbled or pressed into bars, for easy packing.

Granola Ingredients:

3 cups Rolled oats, Quaker
6 tbsp Brown Sugar, light
1/3 cup Sunflower seeds, salted
1/2 cup Coconut Flakes, sweetened
8 oz Cashews, salted halves
8 oz Almonds, Honey Roasted
1 cup Maple Syrup, butter flavored Country
1/3 cup Canola Oil
3 pinches of Kosher Salt, optional

Bake at 250° Fahrenheit for 1 hr 15 minutes, on a large flat baking sheet, stirring every 15 minutes. Add 15 more minutes, of bake time, if you like a more toasted flavor.

You can add Raisins or any dehydrated fruit, after baking.

My almonds were hard and whole so, I pulsed them in a food processor, by themselves, first. Then added the cashew halves, coconut flakes, sunflower seed and brown sugar, then pulsed again. Half of the mix was powdery but it works out great. The added syrup and Canola oil help it bond. The brown sugar gets a little lumpy so, be sure to smash is out so it mixes in evenly.

follow the directions in the short video tutorial and I’ll show you exactly how to make this amazing homemade granola recipe.

Breakfast Sausage

Great Breakfast Sausage

Making sausage is a fun traditional art that dates back to the Sumerians, in 3100 B.C. and is now cherished all over the world with different recipes. Today, I’m sharing an American style Breakfast Sausage that has been popularized by companies like Johnsonville or even the late famous country singer, Jimmy Dean.

This sweet and savory sausage has become an American staple that is served many different ways; links, patties or even cooked up ground and added to eggs with cheese or most widely known, probably, in sausage gravy, served over Buttermilk Biscuits and/or a Chicken Fried Steak.

Today’s recipe is all about the ingredients and how to get the best flavor and texture out of a breakfast sausage. So, I’ve listed all of the ingredients down below, along with my recommendations and a “how to” video tutorial. There are a few “optional” ingredients, like pink curing salt and msg, but if one comes out it should be replaced with an equal amount of salt in it’s place. The pink salt should only be added if you’re planning on smoking the sausage. MSG, obviously intensifies the flavor of the sausage and is an active ingredient in store bought sausages.

I didn’t add powdered skim milk to my sausage in the video but I have it listed in the ingredients for this recipe. It should be added if you want to retain more moisture and add the proper sausage texture that we’ve all come to expect in cooked or smoked sausage. Questions can always be asked in the comments.

Breakfast Sausage Ingredients: Makes 4 lbs

3 lbs Ground Pork, Dark Meat 70% to 75%
1 lbs Pork Fat, 25% to 30%

1/4 cup Brown sugar, light brown
1 tsp Curing Salt, replace with table salt if not using
3 tsp Salt
2 tsp Parsley
1 tsp Sage
1 tsp Black Pepper
1 tsp Thyme
1 tsp Red Pepper, crushed
1 tsp Coriander, ground
1/2 tsp Garlic Powder
1/2 tsp Ground Clove

1 tsp MSG, optional but is used in most sausages to enhance flavor

Makes about 1/2 cup of seasoning.

BINDER
1/2 cup Dehydrated Skim Milk Powder, for moisture and texture
1/4 cup Vinegar
2 tbsp Dark Corn Syrup, Malasses flavored

Maybe 1/2 cup Lard if the fat content is low.
30% fat to 70% meat ratio is standard.

Approximately 2 tbsp of seasoning per 1 lb. of meat.

Breakfast Muffin French Toast Pancake

The Best French Toast you’ll Ever Eat

I recently bought way to many Lemon and Blueberry Lemon Breakfast Muffins thinking that my kids would eat them for breakfast, like they usually do, and I could have a few of my favorite as well. As it turned out, they weren’t getting eaten and I was afraid we weren’t going to eat them all. So, I started brain storming about how to make them useful because I can’t stand to waste food. Then it hit me… Muffin French Toast.

One lemon Muffin, crumbled into a medium sized stainless steel bowl.

What kind of Muffin should I use?

In my opinion, any fruit muffin will do but you have to consider the results. In this recipe and video tutorial, I’m using a Lemon Muffin and I think that the lemon really sets this recipe off but Blueberry pancakes are tasty too so, I’d imagine that Blueberry Lemon Muffins would be even better.

Maybe Chocolate Chip or Banana Muffins would make good Muffin French Toast but I might think twice about using a poppy seed or Chocolate flavored Muffin. I haven’t tried either but it’s my opinion that they wouldn’t turn out as well.

One fully cooked Breakfast Muffin French Toast Pancake, on a red plate, drenched in Maple Syrup.

Breakfast Muffin French Toast Pancake Ingredients:

1 5.5 oz Large Muffin, premade and preferably Lemon
3 Large Eggs
1/4 cup Half and Half
1 tsp butter, salted

Maple Syrup for topping or try my Berry Syrup

Follow the instructions in the video tutorial and I’ll show you exactly how to make Breakfast Muffin French Toast Pancakes.