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    Recipes — breakfast

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    Sausage-Cheese Breakfast Cups

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    1/4 tsp salt
        •    2 large eggs
        •    1/4 cup milk
        •    1/4 tsp pepper
        •    1/4 tsp dry mustard
        •    1/8 tsp onion powder
        •    1 cup cubed white bread (about 2 slices)
        •    1/4 cup cooked, crumbled hot ground pork sausage
        •    1/4 cup shredded Monterey Jack cheese with peppers


    1. Layer cubed bread, cooked sausage, and cheese evenly into 2 greased 8-oz. ramekins or individual soufflé dishes.

    2. Whisk together eggs and next 5 ingredients. Pour evenly over cheese in ramekins. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking.

    3. Bake at 350° for 20 to 25 minutes or until set. Let stand 5 minutes before serving.

    4. NOTE: To bake in a muffin pan, layer cubed bread, cooked sausage, and shredded cheese evenly in 4 greased cups in pan. Pour egg mixture evenly over cheese in muffin cups. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking. Bake at 350° for 15 to 20 minutes or until set. Let stand 5 minutes before serving.

    5. Individual Ham-Swiss Breakfast Cups: Prepare recipe as directed, substituting 1/4 cup chopped cooked ham for sausage and 1/4 cup shredded Swiss cheese for Monterey Jack cheese with peppers.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausage-cheese-breakfast-cups

    Sausages with Warm Tomatoes and Hash Browns

    Prep Time

        •    Prep Time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6


        •    hash browns
        •    2 tbsps olive oil
        •    2 tsps kosher salt
        •    2 tbsps chopped fresh parsley
        •    12 sweet Italian sausages links
        •    1/2 tsp freshly ground black pepper
        •    18 cherry tomatoes (red or yellow), halved

    Heat the oil in a large skillet over medium heat. Prick the sausages with a fork, place in skillet, and cook, turning, until golden brown and cooked through, about 20 minutes. Remove and keep warm in a 200° F oven. Pour off all but about 2 tablespoons of the fat. Add the tomatoes, salt, and pepper. Sprinkle on the parsley and toss well. Cook until the tomatoes start to soften, about 5 minutes. Serve with Hash Browns.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausages-with-warm-tomatoes-hash-browns

    Italian Meatball Hoagie Braid

    Meatball sandwiches with a twist ooze with melted cheese, making them easy for kids to handle. Using Easy Sheet-Pan Meatballs from your freezer gives you a head start!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 8


        •    1 egg, slightly beaten
        •    1 cup tomato-basil pasta sauce
        •    1/4 cup grated Parmesan cheese
        •    1 cup shredded mozzarella cheese (4 ounces)
        •    2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
        •    16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half


    1. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.
    2. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
    3. Bake 15 to 20 minutes or until golden brown.

    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/italian-meatball-hoagie-braids/2c5dc234-865e-4f82-8fc2-82251db40d63

    Pork Sausages with Cabbage and Gruyere Gratin

    Add a little snazz to snags with a gourmet gratin!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 30 minutes
        •    Yield: Serves 4


        •    Gravy, to serve
        •    Steamed green beans, to serve
        •    Fresh rosemary leaves, to serve
        •    500g pork sausages with cider and apple

    Cabbage & Gruyère Gratin:

        •    185ml (3/4 cup) milk
        •    2 tsps extra virgin olive oil
        •    100g gruyere, finely grated
        •    185ml (3/4 cup) pouring cream
        •    1kg washed potatoes, peeled, thinly sliced
        •    1/2 (about 400g) mini savoy cabbage, shredded


    1. For the cabbage and gruyère gratin, heat the oil in a large frying pan. Add the shredded cabbage and cook, stirring often, for 20 minutes or until wilted.
    2. Preheat oven to 180°C/160°C fan forced. Grease a 1.5L (6 cup) baking dish. Layer the potato, cabbage and cheese in 3 layers.
    3. Combine the milk and cream in a large jug and pour down the sides of the dish. Bake for 1 hour or until the potato is tender and the cheese is golden. Use a 10cm cutter to cut 4 discs from the gratin.
    4. Cook the sausages following packet directions until cooked through. Place the gratin discs on serving plates, sprinkle with the rosemary leaves, then serve with the sausages, beans and gravy.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausages-cabbage-gruyere-gratin/830baa42-6e2c-4e1d-a064-a7d55e72c171

    Prosciutto-Wrapped Scallops with Balsamic

    Scallops and bacon are a classic combination. The only thing that can top bacon in my book is prosciutto.  That’s exactly what I used to take this Prosciutto-Wrapped Scallops recipe to the next level.  That, and truffle balsamic.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •    8 sea scallops
        •    1 tbsp olive oil
        •    8 slices of prosciutto
        •    1 fresh lemon, halved
        •    Balsamic reduction, to finish
        •    Freshly ground pepper, to taste


    1. Fold prosciutto slices in half lengthwise.  Wrap one piece around the outside of each scallop, overlapping prosciutto ends and securing with a toothpick.
    2. Heat pan to med-high and drizzle pan with the olive oil.
    3. Sprinkle salt and pepper over each scallop, squeeze lemon over them, and place in pan.  Cook 6-7 minutes, turning once, until just opaque.  They are done when the prosciutto is a light brown crisp and the scallops are slightly golden.
    4. Plate and drizzle with high-quality balsamic.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Prosciutto-Wrapped-Scallops-with-Balsamic-2348683#directions