Food + Cocktail

8 St. Patrick’s Day Breakfasts You Didn’t Know You Needed

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.

Breakfast

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.

Smoked Sausage

Smoked Sausage Breakfast Hash

Ingredients

  • 1 lb red potatoes, cut into 1/2-inch cubes
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1-1/2 cups sliced smoked turkey sausage
  • 4 garlic cloves, minced
  • 1 teaspoon Creole seasoning
  • 2 cups chopped fresh spinach
  • 1 tablespoon butter
  • 4 large eggs

How to

  • 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.
Oatmeal

Baked Oatmeal

Ingredients

  • 1-1/2 cups quick-cooking oats
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1 large egg
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Warm milk
  • Fresh fruit and/or brown sugar

How to

  • 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.
Eggs Florentine

Eggs Florentine Casserole

Ingredients

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 12 large eggs
  • 2 cups 2% milk
  • 1 cup shredded Swiss cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/4 teaspoon paprika

How To

  • 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.
Fiesta Bake

Fiesta Breakfast Bake

Ingredients

  • 1 tube Pillsbury Grand corn biscuits
  • 3 cups frozen seasoning blend vegetables
  • 1-1/2 cups shredded Monterey Jack cheese
  • 8 large eggs
  • 3/4 cup 2% milk
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 cup salsa
  • Fresh cilantro
  • Additional salsa

How To

  • 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.
Corned Beef Hash

Corned Beef Hash and Eggs

Ingredients

  • 1 package frozen cubed hash browns
  • 1-1/2 cups chopped onion
  • 1/2 cup canola oil
  • 4-5 cups chopped cooked corned beef
  • 1/2 teaspoon salt
  • 8 large eggs
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley

How To

  • 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.
Cinnamon Rolls

Shamrock Cinnamon Rolls

Ingredients

  • 2 packs of Pillsbury Cinnamon Rolls

How To

  • 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.
Mint Chocolate Pancakes

Mint Chocolate Chip Pancakes

Ingredients

  • 1 1/3 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons butter
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure mint extract
  • 3 to 4 drops green food coloring
  • 3/4 cup mini semi-sweet chocolate chips
  • Whipped cream for serving
  • Vanilla ice cream for serving
  • Hot Fudge for serving

How To

  • 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.
Irish Cake

Irish cream Breakfast Cake

Ingredients

  • For the Cake
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 2 large eggs (lightly beaten)
  • 1 cup milk
  • 1/2 cup unsalted butter (melted and cooled)
  • 1 teaspoon vanilla extract
  • 2 tablespoons coffee extract 
  • 2 tablespoons Baileys Irish cream liqueur
  • 3 tablespoons cocoa powder
  • For the Glaze
  • 1 tablespoon Baileys Irish cream liqueur
  • 1 tablespoon coffee extract
  • 1/2 cup powdered sugar (sifted)
  • milk
  • chocolate covered coffee beans (for garnish if desired)

How to

  • 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.

What are you having for breakfast?

1 Comment
  1. William 1 month ago
    Reply

    OH MY! Smoked sausage hash breakfast… Put this next on the dinner options.

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