To be honest, until recently. I have never heard of “Migas” before. According to Wikipedia, Migas are a traditional breakfast dish in Spanish cuisine. Thanks to my friend Hilah over at Hilah Cooking, I have been familiarized with the wonders of Migas! I love my breakfast just like the next person, and when I was given the opportunity to sample some Land O Lakes Eggs through the FoodBuzz Tastemaker program, I figured what a better time to make my first batch of Migas.

I would describe Migas as a spicy scrambled egg that is packed with fresh flavors and filled with crunchy tortilla strips. I couldn’t get over the amazing flavors that this dish packs. From the tomatoes to the cilantro to the jalapeños and of course the delicious Land O Lakes eggs.

Don’t take my word for it though. If you like a little spice, then give this recipe a shot.

You can get the full recipe over at Hilah Cooking.

Click Here for the Migas Recipes & Instructional Video

This recipe was prepared using Bauducco® Panettone with Sun-Maid Raisins.

4 eggs
1 cup milk
10 to 12 Panettone
butter
maple syrup or other syrup

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in milk.

Over medium-low heat, heat griddle or skillet coated with a little butter.

Place the Panettone slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.

serves 4.

As part of the Foodbuzz Tastemaker Program, I received Bauducco® Panettone.

After weeks of indulging on egg sandwiches from the deli for breakfast, I decided to make something a little healthier this past weekend. This was my first time making a frittata, I was so happy with how it came out, I will definitely be making this recipe more often. It is easy to substitute any veggies you have on hand. Don’t be afraid to get creative.

1 ¼ cups egg white
1 cup white mushrooms, sliced
1 sm zucchini, cut in half lengthwise, then sliced thin
¼ cup shredded sharp cheddar
2 green onions, thinly sliced
1 tsp extra virgin olive oil
Salt and black pepper to taste

Pre heat oven to 400 degrees F.

Heat oil over medium heat in a medium sized, oven safe, skillet. Add mushrooms and sauté for 3 minutes or until mushrooms begin to brown.

Add zucchini and sauté for another 2 minutes. Season with salt and pepper.

Beat the egg whites well. Add egg whites and cook until the edges begin to firm up, but the center is still raw.

Move the pan into the oven and bake for about 8 minutes or until egg whites are cooked through.

Top with green onions and cheese and bake for another two minutes to melt the cheese.

Serves 2-3

A Dutch baby pancake, is also called a German pancake. It is thought by some that the “Dutch” moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch. It is a sweet breakfast dish similar to Yorkshire pudding. It is made with eggs, flour and milk, and usually seasoned with vanilla and cinnamon, and sometimes sugar. It is generally served with fresh squeezed lemon, butter, and powdered sugar or fruit toppings or syrup.

3 tablespoons butter, melted and divided
1/2 cup all-purpose flour
3 tablespoons vanilla sugar
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 large eggs, room temperature
1 lemon, cut into wedges

Preheat oven to 375 degrees F.
Place 2 tablespoons of the melted butter into a 10-inch skillet and place in the oven for about 5 minutes.
Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into a food processor and process for 30 seconds. Pour the batter into the preheated skillet. Bake on the middle rack of the oven for about 30 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.

Serves 4

2 cups Bisquick mix
2 Tbs Packed light brown sugar
2 tsp Ground cinnamon
12 oz Carnation Evaporated Milk – (1 can), undiluted
1 tsp Ground allspice
1/2 cup Libby’s Solid Pack Pumpkin
2 Tbs Vegetable oil
2 Eggs
1 tsp Vanilla extract

In a large mixer bowl, combine biscuit mix, sugar, cinnamon, and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. Pour 1/4 to 1/2 cup batter (depending on sizes of pancake desired) onto heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden. Keep pancakes warm. Serve with syrup or honey.

Serves 8

When times get tough and money is tight, this is a recipe that uses common household ingredients and will feed your family at a cheap price!

6 eggs
1 quart milk
2 cups flour
2 tablespoons sugar

Mix all ingredients thoroughly with a whisk. Ladle into a buttered pan and turn once. Fill with preserves.

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups buttermilk
3 eggs
6 tablespoons butter, melted

RASPBERRY SAUCE:
2 pints raspberries
1/2 cup superfine sugar
grated rind of 1 orange

Stir dry ingredients into a large bowl.
Beat buttermilk and eggs at low speed using whisk attachment of Handy Mixer cordless beater in a medium bowl. Slowly add melted butter.
Make a well in center of flour mixture. Add buttermilk mixture to well using a beater attachment, slowly blending at low speed until all liquid ingredients are incorporated. Then beat at high speed until smooth, reserve liquid. Puree raspberries in food processor or blender until smooth. Blend in sugar and orange rind and enough of reserved liquid until sauce is desired thickness.
Pour 1 cup of waffle batter into a preheated, well-greased waffle iron and cook until golden. Serve with Raspberry Sauce. Garnish with walnuts and fresh raspberries,if desired.

My brother made these over the weekend and they were amazing. The little addition of the honey at the end is a nice flavor twist.

Take 6 potatoes with skin on and cut into small cubes.
In a pan, use the drippings from 6 pieces of bacon along with a 1/4 stick of butter over a medium-high heat.
Cook the potatoes until they start to look crispy.
Season with salt, pepper and parsley.
Once the potatoes look pretty much done pour a little honey over the top and mix together well.
Serve

Makes 4-6 servings

I love a good breakfast! This weekend I was entertaining guests and I surprised them with this delightful blueberry stuffed french toast. Blueberries happened to be on sale this week at my local grocery store. You could easily substitute your favorite berry into this recipe. Everyone loved it, and I hope you do too!

Non-stick cooking spray
6 eggs
1 teaspoon grated orange peel
2/3 cup orange juice
3 tablespoons sugar, divided
1 Pinch salt, optional
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices Italian bread, 1-1/4 inches thick
1/3 cup sliced almonds
Blueberry Orange Sauce, see recipe

Preheat oven to 400ºF. Spray a large baking sheet with non-stick cooking spray.

In a medium bowl beat eggs, then add the peel, juice, 2 tablespoons of the sugar and the salt until well blended.

Pour into a 13 × 9 × 2-inch baking pan; set aside.

In a small bowl combine blueberries and the remaining 1 tablespoon sugar; set aside.

With the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly.

Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side.

Arrange bread on prepared baking sheet; sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes.
Serve with Blueberry Orange Sauce.

Serves 4 to 6 portions

Blueberry Orange Sauce

3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt, optional
1/4 cup orange juice
1 cup fresh or frozen blueberries
1 cup orange sections (about 2 oranges)

In a cup combine the sugar, cornstarch and salt; set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections. Return to a boil; cook until liquid is released from fruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.

What do you do when you have over-ripened bananas? You make muffins !! I used to love my grandmothers banana nut bread, but muffins are great for on the go. I still use my grandmothers old muffin pans. Sometimes I like to make mini-muffins with this recipe, but I leave out the nuts.

1/4 cup butter
1/2 cup sugar
1 egg
3/4 cup mashed ripe banana
1/2 tsp vanilla extract
1 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/8 tsp ground cinnamon
1/4 cup chopped walnuts

In a small mixing bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, baking soda, salt, and cinnamon. Add to creamed mixture just until moistened. Fold in walnuts.

Coat muffin cups with nonstick cooking spray. Fill two-thirds full with batter.

Bake at 350 degrees for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Makes 6 Muffins

Some tips from Chef Tom:

• If batter does not fill all the muffin cups, fill the empty ones about halfway with water.
• Try using half whole-wheat flour for a heartier muffin.
• Make sure the bananas are very ripe and soft.