Top of the mornin’ to ya! These 8 delicious St. Patrick’s Day breakfast recipes are the perfect start to a festive day of fun, and drinking.
Preheat oven to 425°. In a large bowl, toss the first 6 ingredients. Spread evenly in a greased 15x10x1-in. baking pan. Roast 20-25 min or until veggies are tender, stirring once. Stir in spinach; roast 5 min longer.
Meanwhile, in a large nonstick skillet, heat butter over medium heat. Break eggs, one at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken, about 5 minutes. Serve over hash.
Preheat oven to 350°. Combine the first 8 ingredients; mix well. Spread evenly in a greased 13×9-in. baking pan.
Bake 25-30 min or until edges are golden brown. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar, if desired.
Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and mushrooms; cook and stir 3-5 min or until tender and transfer to a greased 13×9-in. baking dish.
In a large bowl, whisk eggs and milk until blended; pour over veggies. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 min or until center is set. Let stand 10 min before serving.
Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13×9-in. baking dish. Layer with veggies and shredded cheese. Whisk eggs, milk and seasonings; pour evenly over layers. Top with salsa.
Bake, uncovered, until casserole is browned and middle is set, 35-45 min. Let stand 10 min before serving. Top servings with fresh cilantro and salsa.
In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from heat; stir in corned beef and salt.
Make 8 wells in the hash browns. Break one egg into each. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 min or until eggs reach desired doneness. Garnish with parsley.
Roll each pinwheel out straight and cut it into 5 equal pieces, four clovers and one stem. Use 2 cinnamon roll pinwheels for larger shamrocks.
Pinch 4 pieces into loops and allow one to curve a bit as the stem.
Bake as you normally would per the instructions, but watch closely as they won’t take as long to brown since there is airflow between the pieces.
Mix two drops of green gel food coloring in the icing and drizzle over top.
Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
Whisk buttermilk, egg, butter, extracts, and food coloring in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
Heat a large nonstick skillet or griddle over medium heat. Spread 1/2 tablespoon of butter on the hot skillet. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook 1-2 min, until bottom is golden brown and edges begin to bubble, then carefully flip and cook 1-2 min more. Transfer to plates. Repeat with remaining batter.
Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.
Preheat oven to 325F. Turn the base of an 8-inch springform pan upside down so you can easily slide the cake onto a serving platter. Line the bottom with a round piece of parchment paper, then lightly spray the pan with vegetable cooking spray.
In a large mixing bowl, whisk the flour, salt, baking powder and granulated sugar. Make a well in the center and set aside.
In a small mixing bowl lightly whisk the eggs. Add milk, melted cooled butter, and vanilla. Whisk until blended. The butter will be a little lumpy – this is fine.
Pour the milk mixture into the flour mixture and gently fold together with a spatula just until all of the flour is incorporated. The batter will be thick.
Transfer 1 1/2 cups the batter to a clean bowl. Add 2 tablespoons coffee extract and 2 tablespoons Irish cream to the batter. Sift the cocoa powder over the batter and gently blend to combine.
Dollop scoops of the cake batter into the prepared pan, alternating between the two until all batter is used. Lightly draw a knife through the batter to swirl. Set the pan aside and allow it to rest for 15-20 min before baking.
Bake at 325F for about 45-50 min. Allow to cool on a rack for 15-30 min.
Remove the sides of the pan and slide onto a serving plate. Mix the glaze ingredients together until smooth and drizzle over top. Cut into wedges and enjoy slightly warm or cooled.
OH MY! Smoked sausage hash breakfast… Put this next on the dinner options.