Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online
Authors: Gooseberry Patch
Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (3 page)
Creamy Scrambled Eggs & Chives
Eggs are delicious with herbs…try dill weed, thyme and parsley too. No catnip, unless Garfield is coming for breakfast!
8 eggs
1/4 c. water
2 T. fresh chives, chopped
1/2 t. salt
1/4 t. pepper
2 to 3 t. butter
1/2 c. cream cheese, cubed
Combine eggs, water, chives, salt and pepper in a bowl. Whisk well and set aside. Melt butter in a skillet over medium-low heat; pour in egg mixture. As eggs begin to set, push them gently toward center with a spatula so that uncooked egg can flow toward sides of skillet. When eggs are partially set, add cream cheese. Continue cooking for one more minute, stirring occasionally, or until eggs are set but still moist. Makes 4 servings.
Eating breakfast on the run? Scrambled eggs turn into a portable breakfast when spooned into a pita half.
A wonderful way to use up last night’s leftover potatoes and ham. Sliced mushrooms and chopped tomato would be tasty too.
2 c. cooked potatoes, diced
1 to 2 T. butter
1/2 c. onion, chopped
1/2 c. red or green pepper, chopped
2/3 c. cooked ham or crisply cooked bacon, diced
salt and pepper to taste
4 eggs, beaten
2 T. milk
In a skillet over medium heat, cook potatoes in butter until golden, 5 to 6 minutes. Add onion and red or green pepper; cook until onion is translucent, about 5 minutes. Remove skillet from heat; stir in ham or bacon, salt and pepper. Spoon potato mixture into a lightly greased 9" pie plate. In a small bowl, whisk together eggs and milk. Pour egg mixture over potato mixture. Bake at 350 degrees for 12 to 15 minutes, until eggs are set and center tests clean with a knife tip. Cut into wedges. Makes 4 to 6 servings.
Butter-flavored non-stick vegetable spray is handy at breakfast time. Spritz it on a skillet, waffle iron or pancake griddle in a jiffy. You’ll even save calories by using it instead of butter or oil!
A hearty breakfast in no time! Frozen diced potatoes are speedy in this recipe…there’s no need to thaw them first.
2 T. oil
2 c. frozen diced potatoes
1 c. cooked ham, diced
1/2 c. onion, chopped
6 eggs, beaten
salt and pepper to taste
1 c. shredded Cheddar cheese
Heat oil in a large skillet over medium heat; add potatoes, ham and onion. Cook for 10 minutes, stirring occasionally, or until potatoes are tender. In a bowl, whisk together eggs, salt and pepper. Reduce heat to low; add eggs to skillet. Cook, stirring occasionally, until eggs are set. Remove skillet from heat; gently stir in cheese. Let stand for a few minutes, until cheese is melted. Serves 4.
Love cheesy scrambled eggs, overstuffed omelets and other egg dishes, but you’re always too sleepy or short on time to fix them for breakfast? Good news…they’re yummy at dinnertime too!
No tricky flipping required with this easy method! Fill your omelet with extra cooked veggies or meat too, just warm them first.
2 T. onion, chopped
2 to 3 t. olive oil, divided
2 eggs, beaten
1 T. sour cream
1/4 t. onion powder
1/8 t. nutmeg
salt and pepper to taste
1/4 c. shredded Parmesan cheese
In a skillet over medium heat, sauté onion in 2 teaspoons oil until translucent. In a bowl, whisk together eggs, sour cream and seasonings. Add a little more oil to skillet, if needed; reduce heat to low. Pour egg mixture into skillet; swirl eggs around to fill skillet. Cook without stirring for 2 to 3 minutes, until eggs are lightly cooked through. Add cheese to one side of skillet; fold over omelet with a spatula. Let stand for a few minutes, until cheese melts. Serves one.
Don’t work too hard cleaning up after breakfast! To remove egg from bowls and pans, soak them in cold water, not hot. Hot water actually cooks the egg, making it more difficult to scrub off.
Our favorite orange cat is partial to robin and sparrow eggs…but we suggest you stick to the chicken kind!
3 to 4 T. butter, softened and divided
4 slices white or whole-wheat bread
4 eggs
salt and pepper to taste
Spread one tablespoon of butter lightly over both sides of bread slices. Cut a hole in the center of each slice with a biscuit cutter or a small juice glass. Add remaining butter to a skillet over medium-low heat. Cook bread slices for 2 minutes on each side, or until toasty and golden. Break an egg into each hole. Cook for another 2 to 3 minutes, until eggs are lightly set on top. Season with salt and pepper. Carefully turn with a spatula; cook on other side for one to 2 minutes, to desired doneness. Circles may be toasted in the skillet and served alongside the bread. Makes 4 servings.
There’s no more delectable way to enjoy leftover mashed potatoes! Top with sour cream…mmm.
2 eggs, beaten
4 c. mashed potatoes
2 onions, finely chopped
1 t. salt
1/2 t. pepper
1/4 c. olive oil
Combine all ingredients except oil in a bowl; stir well to blend. Heat oil in a large skillet over medium heat. Drop potato mixture into oil by 1/4 cupfuls; flatten each to 3/4-inch thick with a spatula. Cook until golden on both sides. Makes 6 servings.
Eggs and potatoes are tasty with catsup, but to really wake yourself up at breakfast, add some spicy salsa!
Cold pizza and orange juice for breakfast…what could be better? A warm egg pizza, that’s what! Even Garfield would scramble out of bed for this!
6 eggs, beaten
1/4 c. milk
1/4 c. green onions, sliced
1 tomato, chopped
12-inch pre-baked Italian pizza crust
8-oz. pkg. pasteurized processed cheese spread, cubed
6 slices bacon, cut into 1-inch pieces and crisply cooked
In a bowl, whisk together eggs, milk, onions and tomato; pour into a skillet sprayed with non-stick vegetable spray. Cook over low heat until eggs are set, stirring occasionally. Remove from heat. Place pizza crust on an ungreased baking sheet. Top with egg mixture, cheese and bacon. Bake at 450 degrees for 10 minutes, or until cheese is melted. Cut into wedges. Serves 6.
Wrap these tasty burritos in foil to freeze for later. Unwrap and warm ’em up in the microwave.
16-oz. pkg. hot or mild ground pork breakfast sausage
8-oz. pkg. shredded Mexican-blend cheese
10-oz. can diced tomatoes with green chiles, drained
5 eggs, beaten
8 10-inch flour tortillas
Brown sausage in a skillet over medium heat; drain. Combine sausage, cheese and tomatoes in a bowl; set aside. Add eggs to skillet; cook over low heat until set, stirring occasionally. Add eggs to sausage mixture; mix well. Divide mixture evenly among tortillas and roll up tightly. To seal, cook burritos, seam-side down, for one to 2 minutes on a lightly greased hot griddle. Makes 8 servings.
Sunny-Side Up Breakfast Egg Pizza
Chop up everything the night before and tuck it in the fridge. In the morning, your breakfast pizza will be delivered quick as a wink!
12-inch pre-baked Italian pizza crust
6 eggs
salt and pepper to taste
8 slices bacon, crisply cooked and crumbled
1 c. red and/or green pepper, diced
1 onion, diced
1-1/2 c. shredded mozzarella cheese
Place pizza crust on an ungreased 12" round pizza pan. With a biscuit cutter or small juice glass, cut 6 circles out of crust, evenly spaced and about one inch from the edge. Reserve crust circles for another use. Break an egg into each hole; season with salt and pepper. Top crust with bacon, peppers, onion and cheese. Bake at 450 degrees for 8 to 10 minutes, until eggs are completely set. Slice into wedges, with one egg per wedge. Makes 6 servings.
