This is a paleo approved breakfast item, if you are checking this!
Yield 4 Servings
- 2 medium yams (06352, 55-60CT)
- 4 slices Kunzler bacon (KNZ2660, 12/1#)
- 1/2 cup yellow onion, diced (00691, 50#)
- 4 garlic cloves, minced (02619, 5#)
- sea salt (CQS032, QT) and black pepper (CQP064, GAL)
- 4 large eggs (EGG014, 15/1DOZ, Martin’s Quality Eggs)
- garnished with chopped sage (05318, 4OZ)
- Heat oven to 400 degrees. Poke yams with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
- In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
- After bacon cools, cut into small pieces.
- Once yams are cool, cut lengthwise then scoop out the middle of the yam.
- Mash yam into skillet. If it is a little under cooked, cover and cook for 10 more minutes.
- Stir in salt, pepper and half the chopped bacon. Place yams on a parchment lined baking sheet.
- Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
- Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set. Garnish with chopped sage and enjoy.
Recipe from plaidandpaleo.com
Though I will admit this did not photograph as appetizingly as it tasted it’s worth making. It is amazing what a few simple, quality ingredients can create. Eggs, onion, Rooster Street Provisions’ chicken kale sausage and Drucks’ cheddar cheese to add a bit of creamy, salty flavor to this dish.
To view our York Valley Cheese’s November product specials click HERE.
Yield 4 Tacos
1 tablespoon olive oil (992055, 3LTR)
1 cup onion, sliced (00691, 50#)
1/2 pound Rooster Street Provisions chicken kale sausage, sliced
3 eggs (EGG011, 15DOZ, Martin’s)
3 ounces Drucks’ Extra Sharp Cheddar Cheese, shredded (774018, 38#)
salt (CQS030, 12/3#, Morton) and freshly ground black pepper (CQP071, QT)
4 6-inch flour tortillas (559360, 24DOZ, Abuelita)
sour cream (HPH050, 4/5#, Crowley)
avocado (03910, 12CT)
Heat medium skillet with oil over medium heat. Saute onions for 5 minutes until transparent. Add sliced sausage and cook for 5 minutes until cooked through and then add eggs, salt and pepper to taste. Finish with Druck’s cheddar cheese, cover with lid to help it melt. Warm tortillas for a few seconds in microwave or griddle. Top with sour cream, taco egg mixture and avocado. Enjoy
From the Kitchen of Kristy Clark
This rich moist pumpkin bread with cream cheese and cinnamon streusel will start your day out right! Definitely fit for a special occasion.
Yield 1 Loaf
8 ounces cream cheese, at room temperature (776002, 3#, Smithfield)
1 egg white (EGG011, 15DOZ, Martin’s Quality Eggs)
1 cup confectioners’ sugar (NSU2450, 50#)
2 cups all-purpose flour (991889, 25#)
1 teaspoon salt (991862, 50#)
¾ teaspoon baking soda (NOT1031, 10#)
½ teaspoon baking powder (NOT1030, 10#)
1 tablespoon pumpkin pie spice (990138, 6/1#, Sauer)
½ cup neutral flavored oil (canola (992013, 35#, Oasis), grapeseed (992066, 2/169OZ, Grifo), peanut (992009, 35#), or olive (992055, 3LTR)–not extra virgin)
1¼ cups sugar (991842, 50#, Golden Barrel)
2 eggs (EGG011, 15DOZ, Martin’s Quality Eggs)
1 teaspoon pure vanilla extract (991796, 6/1QT, McCormick)
1½ cups pumpkin Solid (991625, #10, Savor)
1 cup all-purpose flour (991889, 25#)
½ cup brown sugar (992005, 50#, Golden Barrel)
½ cup old-fashioned oats (NOA1150, 50#)
1 teaspoon ground cinnamon (CQC065, QT)
8 tablespoons unsalted butter, at room temperature (880030, 1#)
Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick spray.
Make the cream-cheese swirl: In a medium bowl, mix the cream cheese with the egg white until smooth and well combined. Add the confectioners’ sugar and mix to combine. Set aside.
Make the bread: In a medium bowl, whisk the flour with the salt, baking soda, baking powder and pumpkin pie spice to combine.
In a large bowl, whisk the oil with the sugar to combine. Add the eggs one at a time and mix to combine. Mix in the vanilla extract and the pumpkin puree.
Add the flour mixture to the bowl with the wet ingredients; mix until evenly combined. Pour the batter into the prepared loaf pan. Drizzle the cream-cheese mixture over the top, then use a skewer or the tip of a knife to swirl the cream cheese into the batter.
Make the streusel: In a small bowl, mix the flour with the brown sugar, oats and cinnamon to combine. Add the butter and mix until moist crumbs form. Sprinkle the streusel evenly on top of the batter in the pan.
Bake until a toothpick inserted into the center comes out clean and the loaf is golden brown, 45 to 55 minutes. Cool completely before slicing.
Recipe from PureWow.com
Photo courtesy of PioneerWoman.com
It’s pumpkin season! Need we say more? We look for any excuse to incorporate pumpkin into our fall menus. These pancakes were delicious and a perfect way to start a crisp Saturday morning!
Yield 6 Servings
3 cups cake flour (NFL2550, 50#, American Beauty)
1 teaspoon salt (991862, 50#)
2 tablespoons baking powder (NOT1030, 10#)
3 tablespoons sugar (991842, 50#, Golden Barrel)
2 cups canned pumpkin puree (991625, #10, Savor)
2 large eggs (EGG011, 15DOZ, Martin’s Quality Eggs)
3 teaspoons vanilla (991796, 6/1QT, McCormick)
2 1/2 cups milk (HPH006, 1/2GAL, Crowley)
1/8 teaspoon cinnamon (CQC065, QT)
1/8 teaspoon nutmeg (CQN061, QT)
1/2 cup heavy cream (HPH010, QT, Crowley)
3 tablespoons maple syrup (991511, 12/16OZ, Mclures)
butter, for serving (880030, 36/1#)
maple syrup, for serving (991511, 12/16OZ, Mclures)
finely chopped pecans, for serving (992506, 2/5#)
(Note: Recipe can easily be halved.)
In a large bowl, combine cake flour, salt, baking powder and sugar. Stir together and set aside.
In a separate bowl, whisk together pumpkin puree, eggs, vanilla, spices and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable.
Heat large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. Pancakes should be light golden brown and set in the middle.
Whip cream with maple syrup until light and fluffy. Set aside.
Serve silver dollar pancakes in a circular pattern on a large plate, ending with one in the center. Top with butter, sprinkle with chopped nuts, and drizzle with syrup. Top the whole thing with the maple whipped cream and serve immediately!
Recipe adapted from PioneerWoman.com
Photo credit SeriousEats.com
I always enjoy trying new breakfast recipes to incorporate Martin’s Quality Eggs, and this one caught my eye with browned butter and oatmeal in it! These pancakes had a nice nutty flavor from the toasted oats and browned butter. They also were light and fluffy, but still were hearty and filling.
Yield 4-6 Servings
6 ounces (about 1 cup) rolled oats (NOA1150, 50#)
2 ounces (4 tablespoons) unsalted butter (880030, 36/1#)
5 ounces (about 1 cup) all-purpose flour (991889, 25#)
2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (NOT1031, 10#)
1 teaspoon kosher salt (CQS030, 12/3#, Diamond Crystal)
1 1/4 ounces (about 3 tablespoons) sugar (991842, 50#, Golden Barrel)
2 large eggs (EGG011, 15DOZ, Martin Quality Eggs)
16 ounces (about 2 cups) buttermilk (HPH001, 12/QT, Axelrod)
Vegetable oil, for cooking (992065, 6/GAL, Town & Country)
Warm maple syrup, for serving (991511, 12/16OZ, Mclures)
Heat oats in a medium skillet over medium heat, tossing and stirring frequently, until toasted and nutty, about 4 minutes. Transfer to a bowl and allow to cool slightly.
Add butter to now-empty skillet, place over low heat, and cook, swirling constantly, until solids turn a golden brown and butter smells nutty, about 2 minutes. Transfer to a second bowl.
Transfer oats to the jar of a blender and blend on high speed until completely powdered, about 1 minute. Return to bowl. Add flour, baking powder, baking soda, salt, and sugar, and whisk to combine.
Preheat a griddle or a large pan over medium heat. Rub with a paper towel dipped in oil.
Add eggs and buttermilk to bowl with browned butter and whisk to combine. Dump dry ingredients into wet ingredients and whisk until just incorporated and no dry pockets or streaks of flour remain but batter is still lumpy.
Add batter in 1/3-cup ladles and spread gently with the bottom of the ladle into 4-inch disks. Cook without disturbing until bubbles form on the top surface and bottom is a deep golden brown (peek underneath with a spatula). Carefully flip pancakes and continue cooking until second side is golden brown.
Transfer cooked pancakes to a wire rack set in a rimmed baking sheet and store in a warm oven while you cook the remaining pancakes. Serve pancakes immediately with warm maple syrup.
Recipe adapted from SeriousEats.com