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Smoked French Toast Casserole

With Maple Bourbon Syrup

For the casserole

  • 12 large eggs
  • 2 cups heavy cream, divided
  • Kosher salt, for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread, sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar, for serving
  • Flaky salt, for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.

 

Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.

 

Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.

 

Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.
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Smoked French Toast Casserole With Maple Bourbon Syrup

Author Mark & Fey
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Course Breakfast, casserole
Keyword casserole, Ninja, Smoke This Series

Ingredients

For the casserole

  • 12 large eggs
  • 2 cups heavy cream divided
  • Kosher salt for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar for serving
  • Flaky salt for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Instructions

  • Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.
  • Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.
  • Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.
  • Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.
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Breakfast Chorizo Tacos

With Maple Bourbon Syrup

For the casserole

  • 12 large eggs
  • 2 cups heavy cream, divided
  • Kosher salt, for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread, sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar, for serving
  • Flaky salt, for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.

 

Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.

 

Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.

 

Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.
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Sausage, Onion and Rice Breakfast Chorizo Tacos with Ninja Speedi

Author Mark & Fey
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Course Breakfast
Keyword Eggs, Ninja, Pork, rice, sausage, Speedi, tortillas

Ingredients

  • 1 large onion sliced
  • 4 chorizo sausages
  • 1 cup rice
  • 6 large eggs
  • 1 tablespoon butter
  • 1/2 cup shredded cheddar cheese
  • 8 small flour tortillas
  • Hot sauce optional for serving
  • Crumbled cojita cheese optional for serving

Instructions

  • Today we’re using the Ninja Speedi to cook sausage, onions, and rice all at once for epic breakfast tacos! Start by adding the sausage and onions to the Speedi’s upper tray. Combine the rice with 2 cups of water in the bottom of the Ninja Speedi.
  • Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 375°F, and set time for 10 to 15 minutes. Press START/STOP to begin cooking. The Speedi will steam for approximately 10 minutes before crisping.
  • While that cooks, scramble some eggs. Whisk together the eggs with a hefty pin of kosher salt. Heat a large non-stick skillet over medium and add the eggs. Stir in the butter to emulsify. Add the cheese right at the end of cooking. Char the tortillas over the flame of the medium high burner.
  • When the Speedi is done, slice the sausages and fluff the rice. Build the tacos by adding rice to each tortilla, topping with eggs, sausage, onions, hot sauce and cotija.
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Breakfast Hotdogs

With Maple Bourbon Syrup

For the casserole

  • 12 large eggs
  • 2 cups heavy cream, divided
  • Kosher salt, for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread, sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar, for serving
  • Flaky salt, for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.

 

Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.

 

Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.

 

Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.
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Breakfast Hotdogs

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Bacon, Beef, Breakfast, hot dogs, Ninja, Piedmontese, Spiceology, tater tots
Cook Time 35 minutes
Servings 4

Ingredients

  • 8 slices bacon
  • 4 uncured hot dogs from Certified Piedmontese if you have good taste
  • 1 32 ounce bag tater tots
  • Salt Pepper + Three Chiles Seasoning
  • 4 large eggs
  • 4 large hot dog buns or hoagie rolls

Instructions

  • Use your air fryer or oven to cook the tater tots until crisp, following the package directions. We like to use our Ninja Foodi Dual Heat Air Fry Oven so we can grill the bacon and hot dogs on our Ninja Woodfire Outdoor Grill. When the tots are crisp, toss them with your favorite seasoning. We like our Salt
  • Heat your grill for medium high heat and grill the bacon until crisp. Add the hot dogs and cook until heated through. Uncured hot dogs are still cooked before packaging, so you’re looking for crispy skin and heat all the way through.
  • When the dogs, bacon, and tots are done. Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the eggs to your liking, over easy will give you a little yolky sauce.
  • Build the dogs by putting 1-2 slices bacon in the bun, adding the hot dog, some tots, and topping with a fried egg.

Video

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Cinnamon Roll Breakfast Sandwiches

With Maple Bourbon Syrup

For the casserole

  • 12 large eggs
  • 2 cups heavy cream, divided
  • Kosher salt, for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread, sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar, for serving
  • Flaky salt, for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.

 

Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.

 

Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.

 

Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.
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Pillsbury Cinnamon Roll Breakfast Sandwiches

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Eggs, Pork, Sandwiches, sausage
Cook Time 20 minutes
Servings 5

Ingredients

  • 1 pound bulk sausage
  • 2 tablespoons brown sugar
  • 1 tablespoons dried rubbed sage
  • 1 teaspoon freshly ground black pepper
  • Kosher salt for seasoning
  • 2 17.5 ounce packages Pillsbury Grands Cinnamon Rolls, 10 cinnamon rolls each
  • 10 large eggs
  • 10 slices sharp cheddar cheese

Instructions

  • Combine the sausage, brown sugar, sage, pepper, and a heavy pinch of salt in a bowl. Work the spices into the sausage and then divide the mixture into 5 portions. Press the portion into super thin patties on squares of parchment paper. Pop open the cinnamon rolls and have these standing by.
  • Heat a large griddle or skillet over medium high heat. When the griddle is hot add the sausage (parchment side up) and press down like a smash burger. After 2-3 minutes when the sausage is brown, remove the parchment paper and flip the sausage. Cook an additional 2-3 minutes until browned. Remove from the griddle to a plate to keep warm.
  • Press each cinnamon roll into the hot griddle and cook for 3-4 minutes per side. Remove from the griddle.
  • Add a little oil to the griddle and crack two eggs together, you may need to work in batches. When the white is just set, break the yolks and add a slice of cheese to each set of cheese. Cover and cook for 1-2 minutes more.
  • Build the sandwiches by swiping one cinnamon roll with the prepared icing topping with a sausage patty and a fried egg. Top with an additional cinnamon roll and eat immediately.
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Eggs In Purgatory

With Maple Bourbon Syrup

For the casserole

  • 12 large eggs
  • 2 cups heavy cream, divided
  • Kosher salt, for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread, sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar, for serving
  • Flaky salt, for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.

 

Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.

 

Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.

 

Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.
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Eggs In Purgatory

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Skillet

Ingredients

  • 2 tablespoons olive oil
  • 1 large white onion diced
  • 4 cloves garlic minced
  • 1 28 ounce can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper
  • Fresh basil
  • 6 large eggs
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 baguette

Instructions

  • Heat a grill or smoker for two-zone cooking with one hot side for searing. Heat a large cast iron grill over the hot side and add some olive oil and the onions with a heavy pinch of salt. Cook until the onions are softened and beginning to brown, about 10 minutes. Add the garlic and cook until fragrant, a minute more. Add the crushed tomatoes, a three-finger pinch of salt. Italian seasoning and some torn basil leaves to the skillet and cook until simmering, about 4 minutes. While the tomato mixture comes to a simmer, crack the eggs into small bowls — this makes adding the eggs to the skillet easier. Remove the skillet from the grill and use the back of a spoon to make 6 shallow wells in the tomato mixture. Quickly add one egg to each well and return the skillet to the indirect side of the grill. Cover the grill and cook until the eggs are set to your liking — we go for about 5 minutes for a jammy yolk. Remove the skillet from the grill and toast the baguette. Serve the eggs with a chiffonade of basil, olive oil, and salt along with the toasted baguette.

Video

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Grilled Chorizo and Potato Breakfast Burrito

With Maple Bourbon Syrup

For the casserole

  • 12 large eggs
  • 2 cups heavy cream, divided
  • Kosher salt, for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread, sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar, for serving
  • Flaky salt, for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.

 

Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.

 

Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.

 

Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.
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Grilled Chorizo and Potato Breakfast Burrito With Chipotle Crema Drizzle

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Mexican, Pork
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the burritos

  • 4 links basque-style chorizo
  • 1 large red pepper chopped
  • 1 medium yellow onion chopped
  • 3 tablespoons Olive oil
  • Kosher salt for seasoning
  • 1 teaspoon Salt Pepper + Three Chiles plus more for seasoning
  • 1 12 ounce bag baby Yukon gold potatoes, chopped
  • 1 tablespoon butter
  • 3 large eggs
  • 4 big ass tortillas at least 10-inch
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup crumbled Cotija cheese

Chipotle Crema Drizzle

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • 1 teaspoon Salt Pepper + Three Chiles

Instructions

  • Heat a grill for medium high direct heat. Heat a large cast iron skillets directly on the grill. Cook the chorizo directly on the grill grates for 5 to 6 minutes. Add some olive oil and butter to the preheated pan, add the peppers, onions, potatoes, Salt Pepper + Three Chiles. Cook, stirring regularly until the potatoes are tender, about 8 minutes. Pull the chorizo off the grill and remove the potatoes to a plate. You can use that skillet to cook the eggs. 
  • Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 
  • Crack the eggs into a bowl, season with Salt Pepper + Three Chiles, and whisk to combine. If needed, add a tablespoon of oil to the pan – there may still be plenty from the vegetables and then add the egg mixture. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 
  • Build the burritos: Lay out a tortilla and layer in the potato mixture followed by the eggs, chorizo, a sprinkle of cheese, and cotija. Fold the side of the burrito in and then roll up the burrito. 
  • For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce and a sprinkle of fresh cilantro.
play video

Tater Tot & Egg Skillet

With Maple Bourbon Syrup

For the casserole

  • 12 large eggs
  • 2 cups heavy cream, divided
  • Kosher salt, for seasoning
  • 2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large loaf challah bread, sliced into 1-inch thick pieces
  • 1/4 cup powdered sugar
  • Maple sugar, for serving
  • Flaky salt, for finishing

For the maple bourbon syrup

  • 1/2 cup bourbon
  • 1 cup maple syrup

Set your smoker for 350 degrees F. We’re using the @NinjaKitchen Woodfire™ Outdoor Grill so we can use just 1/2 cup of pellets for this killer breakfast casserole.

 

Whisk together the eggs, 1 cup heavy cream, cinnamon, vanilla, and a pinch of salt in a large bowl. Add the challah slices and toss to coat in the custard. Lightly grease a casserole dish and layer in the soaked challah. Pour any leftover custard over the casserole.  Smoke at 350 degrees F for 30 minutes. Meanwhile, make the maple bourbon syrup.

 

Add the bourbon to a small saucepan and reduce by half over medium high heat. Add the maple syrup and reduce again slightly. Set aside. Whip the remaining cup of heavy cream with the powdered sugar, a splash of vanilla extract and a pinch of salt until medium peaks form.

 

Serve the finished casserole by drizzling on the syrup, topping with big dollops of whipped cream, a sprinkle of maple sugar, and a hearty pinch of flaky salt.
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Tater Tot & Egg Skillet

Author Mark & Fey
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Course Breakfast
Keyword Eggs
Cook Time 55 minutes
Servings 6

Ingredients

Ingredients

  • 1 28 oz. pkg. frozen potato tots
  • 1/2 lb. thick-cut bacon 5 to 6 slices
  • 1 small white onion chopped
  • 1 orange bell pepper cut into 1/4-in. pieces
  • 1 garlic clove chopped
  • 1 28 oz. can crushed tomatoes
  • 1 Tbsp. smoked paprika
  • 1/2 tsp. kosher salt divided
  • 6 large eggs
  • 4 oz. feta cheese crumbled (about 1 cup)
  • 1/4 cup thinly sliced scallions optional
  • 1/4 tsp. black pepper

Instructions

  • This recipe original appeared in People Magazine  Preheat oven to 375°. Prepare tots according to package directions; set aside.
  • Place bacon in a large cast-iron skillet over medium heat; cook, turning occasionally, until crisp, about 15 minutes. Transfer to a plate lined with paper towels; reserve 2 table-spoons of drippings in skillet. Chop bacon.
  • Add onion to drippings in skillet, and cook over medium heat, stirring often, until slightly translucent, about 4 minutes. Add bell pepper, and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic, and cook 1 minute. Stir in tomatoes, paprika, half of the chopped bacon and ¼ teaspoon salt. Bring to a boil. Cook, stirring occasionally, until thickened, about 5 minutes; remove from heat. Evenly top tomato mixture with tots, without stirring them into sauce.
  • Using the back of a tablespoon, make 6 wells in mixture, and crack 1 egg into each well. Sprinkle evenly with cheese. Bake in oven until eggs reach desired degree of doneness, about 15 minutes for medium or 20 minutes for harder eggs.
  • Sprinkle with scallions, black pepper and remaining bacon crumbles and ¼ teaspoon salt.