Category Archives: BREAKFAST

Fluffy Pancakes

Yield: 4 large pancakes, 6 if medium and/or 10-12 if small sizes

Craving pancake? Hungry for that “fluffy, light and yummy” one? This recipe is a must-try.


¾ cup milk
2 tablespoons vinegar
1 extra-large egg
2 tablespoons unsalted butter, melted
1 cup all-purpose flour
1 ½ tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pure vanilla extract
¼ teaspoon salt


In a small bowl, combine milk and vinegar and let set for 15 minutes. Add egg and melted butter into the milk and whisk well. In a medium bowl, place together the flour, sugar, baking powder, baking soda and salt. Pour the milk batter into the flour mixture and whisk until well incorporated, or lumps are gone.

Heat a large non-stick skillet over low heat, and coat the center lightly with (non-stick) cooking spray. Pour ¼ cupfuls of pancake batter onto the skillet and cook until bubbles appear on the surface, about 3-5 minutes. Flip with a spatula, and cook until golden browned on the other side. Serve with (peanut) butter, maple syrup, egg, bacon, fruits or anything you prefer to eat with it.

Note: They are addictively delicious so you may wanna double the recipe. Enjoy!


Spicy Pork & Beans with Green Chiles and Eggs Casserole

Taking a break from eggplant. Lol. So yesterday, I made this simple yet delightful spicy Mexican casserole for breakfast. Yum! 🙂

Ingredients bakedporkbean4

  • 2 tablespoons extra-virgin olive oil
  • ½ cup chopped yellow onion
  • 5 cloves garlic, chopped
  • 1 pound ground pork
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ Santa Fe chili powder
  • 1 ½ 14.5 oz cans No Salt Added diced tomatoes
  • 1 15 oz. can black beans, rinsed and drained
  • 1 can 8 oz. diced green chiles
  • Salt and black pepper, to taste
  • 4-6 extra-large eggs
  • 3 strips low-sodium bacon, cooked and diced
  • ½ cup low-fat Four Cheese Mexican Blend
  • ½ cup chopped fresh cilantro, for toppings


Preheat the oven to 410º F. Slightly spray a 13 x 9-inch round non-stick casserole dish. Set aside.

Heat the olive oil in a medium skillet over medium heat. Sauté onions and cook until translucent, about 2 minutes. Add the garlic, cook for another 2 minutes. Add the ground pork, tomato paste, cumin, chili powders. Stirring occasionally, cook for 5 minutes. Add the diced tomatoes with their juices, beans and diced green chiles. Season with salt and pepper and simmer for 30 minutes, or until the pork and bean mixture is 60% thicken. Adjust the seasoning, if needed.

Transfer the meat mixture to a prepared casserole dish. Break the eggs over, one at a time and making sure to line them in circle. Sprinkle the bacon, then the cheese. Bake for 10-12 minutes, or until the eggs are starting to look set but still fairly wet looking and soft. Do not cook the egg yolks all the way through.

Remove from the oven and let set for about 3-5 minutes. Garnish with cilantro, and serve hot with buttered crusted bread, or whole wheat flour tortilla to dip into eggs. Enjoy! 🙂

Note: A store-bought canned black beans is convenient, I know, but if you are trying to cut back your sodium intake, like us, I would recommend  a homemade one instead. Just boil 1 cup black beans for an hour and you’ll have a sodium-free, yet yummy beans ready to go. I also made my own diced tomatoes and green chiles. All fresh and sodium free. 🙂

→Mei’s Cookery

←Total Time: 1 hour 20 mins | Prep: 30 mins | Cook: 50 mins | Yield: 6 servings | Level: Easy→