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Category: Breakfasts

Baked Eggs with Pancetta-Basil Marmalade

Baked Eggs with Pancetta-Basil Marmalade

Baked Eggs with Pancetta-Basil Marmalade

 

4 garlic cloves, smashed and chopped

1/4 C. diced yellow onion

2 carrots, finely diced

1 ounce pancetta, diced

1 can (28 ounces) crushed San Marzano tomatoes

2 T. fresh thyme leaves

1/2 C. hand-torn fresh basil leaves

Salt and freshly ground black pepper

4 cage-free organic eggs

 

In a medium saucepan, heat the oil over medium-high heat. Add the garlic, onion, carrots, and pancetta and cook, stirring frequently, until the pancetta is lightly browned, 2 to 3 minutes. Drain off and discard half of the juice from the can of tomatoes, then add the tomatoes and remaining juice to the pan. Bring the sauce to a boil. Reduce to a simmer and cook for at least 30 minutes or up to 2 hours to concentrate the flavors. Just before serving, stir in the thyme and basil and season lightly with salt and pepper. Preheat the oven to 35O°F. Grease four 8-ounce gratin dishes with nonstick cooking spray or butter. Place the dishes on a baking sheet. Fill each gratin dish two-thirds full with marinara, then crack 1 egg into each gratin dish. Bake until the eggs have set, 8 to 10 minutes. Serve hot.

Bacon, Egg & Pesto Breakfast Pizza

Bacon, Egg & Pesto Breakfast Pizza

Bacon, Egg & Pesto Breakfast Pizza

Flour, for rolling

1 sheet frozen puff pastry sheet (half of 17.3-oz. package), thawed

1 C. shredded Gruyère

4 slices bacon, cooked

4 large eggs

2 T. pesto

 

On lightly floured work surface, roll puff pastry into 1/4-inch-thick rectangle (about 10 by 12 1/2 inches). Transfer to baking sheet lined with parchment. Prick pastry with fork, leaving 1/2-inch border. Bake at 425° for 10 minutes. Sprinkle pastry with cheese. Top with bacon. Crack 1 egg onto each quarter of pastry; season. Bake pizza until eggs are just set, 12 to 14 minutes. Dollop pizza with pesto.

Baked Eggs with Pesto and Pancetta

Baked Eggs with Pesto and Pancetta

Baked Eggs with Pesto and Pancetta

 

8 eggs separated (you need at least 4 unbroken yolks)

1 T. heavy cream

pinch of salt and pepper

pinch of red pepper flakes

4 slices of pancetta

4 slices of baguette (sliced long on a bias)

extra-virgin olive oil

1/4 C. prepared basil pesto

 

Preheat oven to 350 degrees. Place the baguette slices on baking sheet and brush with olive oil then bake until toasted and still chewy inside (about 10 minutes.) Increase oven temperature to 375 degrees. Place round pancetta slices on a parchment-lined baking sheet and bake until crisp (check after 8 minutes.) In a medium bowl, whisk egg whites with cream and a pinch of salt, black pepper and red pepper flakes. When cream and whites are combined, pour into individual ramekins, filling each 3/4 full. Cover each ramekin with foil and put in a baking dish at least 3 inches deep. Fill baking dish halfway with water. Bake at 375 degrees for approximately 20 minutes. The whites should be baked until opaque. When cooked to desired doneness, place the yolks on top of the whites in each ramekin and bake for additional 1-2 minutes. Remove from oven if yolks start to shrivel. Place pancetta wheel on rim of each ramekin. Spread 1 T. of pesto on each baguette slice and place beside ramekin. Serve warm.

Lemon Balm Blueberry Tea Bread

Lemon Balm Blueberry Tea Bread

1/2 C. sugar

1/3 C. flour

4 Tbsp. butter, softened

1 tsp. grated lemon zest

1 tsp. lemon balm, dried

3/4 C. sugar

1/2 C. milk

4 Tbsp. butter, softened

1 egg

2 C. flour

2 tsp. baking powder

1/4 tsp. salt

1–2 C. of blueberries

1 Tbsp. grated lemon zest

 

Preheat oven to 375 degrees. Oil a 9×5 loaf pan. Stir the topping ingredients together in a small bowl until smooth, set aside. In a medium bowl, stir the sugar, milk, butter and egg together until smooth. In another bowl, toss the flour with the baking powder and salt. Stir this into the wet ingredients, and then fold in the blueberries and lemon zest. Transfer the batter to the prepared loaf pan and sprinkle with the topping. Bake until the topping is deep golden and has formed a thick crust, about 50 minutes or so. Cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.  Enjoy!

 

Ricotta Toast with Zucchini Squash

Ricotta Toast with Zucchini Squash

Ricotta Toast with Zucchini Squash

2 small zucchini thinly sliced

1 hefty tablespoon olive oil

salt + fresh pepper

3/4 C. ricotta

1 1/2 teaspoons lemon zest

1/2 teaspoon dried thyme

4 medium slices bread

Sprouts or Microgreens for Garnish

 

Preheat oven (or toaster oven) to 400°. Lay zucchini slices on sheet pan. Drizzle with olive oil. Top with salt and fresh pepper. Roast 10 minutes until softened. Meanwhile, combine ricotta, lemon zest, 1/4 teaspoon salt, and dried thyme in bowl. Toast bread. Let cool (if desired) on wire rack. Divide ricotta mix and zucchini slices between toasts. Top with freshly cracked pepper.

Cheesy Mushroom Baked Eggs for Two

Cheesy Mushroom Baked Eggs for Two

Cheesy Mushroom Baked Eggs for Two

2 tablespoons unsalted butter

3 ½ oz (100 g) shiitake mushrooms (or any mushrooms you like), wiped clean and coarsely chopped (about 1½ to 2 cups)

1 pinch sea salt

1 pinch black pepper

1 large clove garlic, crushed

¼ teaspoon dried thyme leaves or ¾ teaspoon minced fresh thyme leaves

1½ tablespoons heavy cream

1½ oz (40 g) Emmental cheese (or any Swiss cheese you like), shredded (about ⅓ cup)

2 large eggs

2 teaspoons minced fresh parsley leaves, for garnish

Toast, for serving (optional)

 

Preheat oven to 400F. Add the butter to a medium skillet over medium heat; once the butter is melted, add the mushrooms and a pinch of salt and pepper. Cook until softened, but not browned, about 6 to 8 minutes. Add the garlic and thyme and cook 2 minutes more, stirring constantly. Pour the mushrooms into an individual-sized oven-safe gratin dish and sprinkle the cheese on top. Make 2 wells and crack the eggs into them. Bake until the cheese is melted and the eggs are cooked how you like them (I like mine with set whites and runny yolks, which takes about 10 minutes). Sprinkle the parsley on top, and serve immediately.

Blueberry Pie French Toast Muffins

Blueberry Pie French Toast Muffins

Blueberry Pie French Toast Muffins

8 eggs

3/4 C. milk

1 tsp. vanilla extract

1/4 tsp. lemon zest

1/2 tsp. lemon juice

1/4 tsp. ground allspice

1/4 tsp. salt

8 thick slices of whole grain bread, cut into cubes

1/4 C. blueberries

 

Preheat the oven to 350°F. Grease 8 C. of a 12-cup muffin tin. In a large bowl, whisk together the eggs, milk, vanilla, lemon zest, lemon juice, allspice and salt. Add the bread cubes and stir, making sure all the cubes are covered in eggy mixture. Let soak for 5 minutes. Fold in the blueberries. Spoon the bread mixture into muffin cups. Bake for 12 to 14 minutes, until the egg is cooked and the muffins are golden brown. Turn out onto a rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week. Tip: This recipe lends itself to any seasonal fruit. To reheat these babies, pop them into the toaster oven with the rack on the lowest level and heat them for 4 to 6 minutes. Serve with a drizzle of maple syrup or honey. If you’re eating on the go, use a healthy smear of jam to avoid a sticky mess.

Pesto-Prosciutto Breakfast Sandwich

Pesto-Prosciutto Breakfast Sandwich

Pesto-Prosciutto Breakfast Sandwich

 

1/2 cup olive oil

2 1/2 cups fresh basil leaves

2 tablespoons pine nuts, lightly toasted

2 garlic cloves

1/2 cup grated Parmesan cheese

1 teaspoon chopped fresh parsley

1/2 teaspoon fine sea salt

 

4 slices sourdough bread

4 slices aged provolone cheese

4 slices Prosciutto

4 T. Butter, room temperature

4 large Eggs

 

To make the pesto: In a food processor, combine all the pesto ingredients. Pulse until somewhat smooth. Stop and scrape down the sides and bottom of the food processor as needed to make sure everything mixes together evenly. To make the sandwiches: Spread a generous amount of pesto (1 to 2 tablespoons per slice) on 4 slices of bread. On 2 of the slices of bread, top the pesto with a slice of cheese, then 2 slices of prosciutto, then another slice of cheese. Close each sandwich. In a large skillet, melt 2 tablespoons of the butter over medium heat. Place the sandwiches in the skillet and cook until golden brown on one side, 3 to 5 minutes. While the first side is browning, spread 1/2 tablespoon of butter over the top of each sandwich. Once the first side is browned, flip them over and cook until browned on the second side. (You are basically making a grilled cheese.) Meanwhile, in a large skillet, melt the remaining 1 tablespoon butter. Add the eggs and cook sunny side up according to the instructions on this page. Once the sandwiches and eggs are finished cooking, peel open each sandwich and place 2 eggs inside. Place each sandwich on a plate, cut them in half and enjoy. Use extra pesto on other sandwiches, bruschetta, pizza and pasta.

Nettle and Sorrel Soufflé Omelet with Feta

Nettle and Sorrel Soufflé Omelet with Feta

Nettle and Sorrel Soufflé Omelet with Feta

4 cups water

Fine sea salt and freshly ground black pepper, to taste

1 bunch nettles, leaves picked and washed

6 eggs, preferably free-range or organic

3/4 cups light cream

1 small bunch sorrel, sliced thinly

7 ounces feta cheese, preferably a softer style goat feta

 

Preheat the oven to 400 degrees. In a pot, bring the water to a boil and add salt. Add the nettles and cook for 5 minutes. Drain, refresh under cold water and wring out in a kitchen towel to remove as much moisture as possible, then chop roughly. In a bowl, whisk the eggs and cream together and season with salt and pepper, to taste. Stir in the nettles and sorrel, reserving a little of the sorrel for garnish. Divide the mixture between two 6 ¼-by-1 ¼-inch-deep round baking dishes. Bake for 20 minutes, then remove from the oven immediately. Crumble the feta cheese on top and scatter with the reserved sorrel. Serve straight away. A nice bit of toasted bread on the side is lovely with this.

Instant Pot Sausage & Egg Breakfast Tacos

Instant Pot Sausage & Egg Breakfast Tacos

Instant Pot Sausage & Egg Breakfast Tacos

6 eggs

2 Italian sausage links, casing removed. About 1 cup of raw sausage when put together.

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup diced onion

1 avocado, diced

1/2 cup diced tomatoes

2 tablespoons salsa

4–6 tortillas

 

In a heat proof container that fits in your pressure cooker, whisk together eggs, salt, pepper, and onion then drop in small chunks of raw sausage. Pour 1 cup of water into pressure cooker pot, then place trivet inside. Lower heat proof container with eggs on top of trivet, then lock lid and set to high pressure for 10 minutes. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure. Top with avocado, tomatoes, and salsa, then stir to break up eggs and sausage pieces.  Spoon into tortillas and serve.

Red Cherry Smoothie

Red Cherry Smoothie

Red Cherry Smoothie

 

1 cup (120 g) low-fat cherry yogurt

2 cups (150 g) strawberries

1 cup (75 g) red grapes

2 cups (140 g) frozen dark sweet cherries, pitted

1 cup (240 ml) cherry juice

 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds or until desired consistency is reached.

Carrot and Cheese Muffins

Carrot and Cheese Muffins

¾ C. Self-Rising Flour

¼ tsp. Baking Soda

Pinch Salt

Pinch Paprika

1/3 C. grated Cheddar

1/3 C. freshly grated Parmesan, plus more for topping

2 T. Milk

2 T. Canola Oil

¼ C. plain Yogurt

1 T. Maple Syrup

1 Egg

1 Medium Carrot, finely grated

1 tsp. snipped Chives (optional)

 

Preheat oven to 350.  Line mini muffin pan with 18 paper cups or standard muffin pan with 6 cups.  Whisk flour, baking soda, salt, paprika and cheeses together in a bowl.  Beat milk, oil, yogurt, maple syrup and egg together in another bowl.  Stir wet mixture into dry mixture, just enough to combine, then stir in carrot and chives.  Fill muffin cups almost to the top.  Sprinkle on a little extra parmesan cheese.  Bake mini muffins 14-16 minutes or regular muffins 25-30 minutes.  Muffins should rise and turn golden brown.  Remove from oven and cool 15 minutes, then transfer to wire rack to cool completely.

From Top 100 Finger Foods

 

Yield:

Calories:

Fat:

Fiber:

Vitamix Creamsicle Breakfast Smoothie

Vitamix Creamsicle Breakfast Smoothie

Vitamix Creamsicle Breakfast Smoothie

1 cup (240 ml) coconut water

1 cup (480 g) vanilla yogurt

1 cup (150 g) frozen mango chunks

3 Tablespoons (45 ml) frozen orange juice concentrate

2 cups (260 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1 minute or until desired consistency is reached.

Portobello “Toast” with Goat Cheese and Pine Nuts

Portobello “Toast” with Goat Cheese and Pine Nuts

Portobello “Toast” with Goat Cheese and Pine Nuts

 

2 portobello mushrooms

Drizzle of olive oil

Salt and black pepper

1 1/2 ounces goat cheese

1 T. pine nuts

1 handful snipped chives

 

Preheat the broiler. Place the mushrooms on a baking sheet, drizzle with the oil, and season with a pinch of salt and plenty of pepper. Broil for 3 minutes. Remove the mushrooms from the broiler, top with the cheese, and sprinkle with the pine nuts. Return to the broiler for 2 minutes more. Remove from the broiler and sprinkle on the chives.

 

Yield: 1 serving

Calories: 150

ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE

ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE

ULTIMATE BACON, EGG, AND AVOCADO TOAST WITH TURMERIC DRIZZLE

 

Juice of 1 lemon

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) honey

1 tsp ground turmeric

Splash of cider vinegar

 

8 slices thick-cut bacon (preferably nitrate-free)

4 eggs

4 slices thick-cut sourdough bread

Butter or olive oil, for the bread

Crème fraiche (optional)

2 firm ripe avocados, sliced

Flaky sea salt, such as Maldon

Freshly ground black pepper

Tender greens or shoots, for garnish

 

Stir together the lemon juice, oil, honey, turmeric, and vinegar, and set aside while you prepare the bacon and eggs.

 

Cook the bacon in a skillet until crispy and brown. Drain on a paper towel and pour off a little fat from the skillet. Fry the eggs in the skillet until crispy and golden around the edges and the yolk is barely set, 4 to 5 minutes for runny (for slightly firmer yolk, cover the pan in the last minute). Meanwhile, toast the bread and brush evenly with butter. Spread the creme fraiche (if using) on the toast, then layer the bacon, avocado, egg, and greens on top. Spoon over the lemon-turmeric drizzle. Serve warm.

Spaghetti Squash Frittata

Spaghetti Squash Frittata

1 cup Spaghetti Squash
1 cup egg substitute
2 T. chopped fresh Italian (flat-leaf) parsley
1 T. Grated Parmesan cheese
Dash ground red pepper
Dash onion powder
Dash garlic powder

In large mixing bowl combine all ingredients, mixing well.  Spray 7-inch microwavable pie plate with nonstick cooking spray and spread mixture over bottom of plate. Microwave on High (100%) for 6 minutes.  Stir outside of mixture toward center of pie plate. Microwave on Medium (50%) for 6 minutes, stirring mixture once half-way through cooking.  Let stand 1 minute before serving.

 

Jack O Lantern Pancakes

Jack O Lantern Pancakes

From the Kolbialka Family @  http://kobialkafamily.blogspot.com/2008/10/jack-o-lantern-pancakes.html

  color-filled fun with my World’s Best Pancake recipe.

With a little colored batter in squeeze bottles,

I drew these (I felt very artistic doing this!)


And filled them with orange and green batter.

 and flipped them, of course!

And made these.

  Spooooooooooooky!

 And Yummmmmmy.

 They were scarey, spooky, yummy fun!

Birdseed Muffins

Birdseed Muffins

1/4 cup plus 2 tablespoons sunflower seed

1/2 cup rolled oats

2 tablespoons wheat germ

1/4 cup millet

1/4 cup sesame seeds

1 tablespoon flax seeds

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon poppy seeds

4 ounces of butter

1/2 cup sugar

2 large eggs

1/4 cup mild-flavored honey. such as clover

1 1/4 cups buttermilk

 

For the topping:

2 tablespoons millet

2 tablespoons flax seeds

2 tablespoons poppy seeds

2 tablespoons sesame seeds

 

Pre-heat the oven to 325F. Spread all the top 6 ingredients in rows on a baking pan, and toast for 6-8 minutes. Allow to cool. Turn the oven up to 350F. In the bowl of a food processor fitted with the steel blade, combine the sunflower seeds, wheat germ, flours, baking powder, baking soda, and salt. Process until the seeds have the consistency of the flours. Add the rest of the toasted grains and the poppy seeds, pulsing on and off a few times, just to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy. Add one egg at a time, mixing well between each addition. Add the honey and mix well. Add the flour mixture and the buttermilk in 3:2 additions, mixing only until incorporated, scraping the bottom of the bowl after each addition. To prepare the topping: mix the four seeds together. Sprinkle 1/2 teaspoon on the topping into the bottom of each paper lined muffin cup. Fill the cups completely to the rim and sprinkle 1 teaspoon of the topping over the surface of each muffin. Bake for about 25 minutes, until firm and golden. I made 24 mini muffins and 8 regular muffins.

 

Yield:

Calories:

Fat:

Fiber:

Banana Strawberry Muffins

Banana Strawberry Muffins

2/3 C. sugar

1/2 C. oil

2 eggs

2/3 C. mashed ripe bananas

1 tsp. vanilla

1 2/3 C. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

3/4 C. finely chopped fresh strawberries

 

Heat oven to 375°F. Line 12 muffin C. with paper baking C.. In medium bowl, combine sugar, oil and eggs; blend well. Stir in bananas and vanilla. Lightly spoon flour into measuring C.; level off. Add flour, baking soda and salt to sugar mixture; stir just until combined. Stir in strawberries. Spoon batter evenly into paper-lined muffin cups. Bake at 375°F. for 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from muffin cups. Serve warm or cool.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Ghostly Pancakes

Ghostly Pancakes

 

Your favorite pancake batter (or simple recipe below)

Chocolate Chips (blueberries, raisins or craisins can be used as well)

 

Spread pancake batter in blobs on griddle heated on medium-high heat. Don’t worry too much about the shapes, just make sure they aren’t circles. Place two chocolate chips, pointy side down, on the pancakes for eyes and another chocolate chip for the mouth. Cook until bubbles form, flip pancake and cook for an additional 30 seconds-1 minute on the other side. Remove from pan and serve!

 

Basic Pancake Batter

 

2 c. sifted all-purpose flour

3 tsp. baking powder

1 tsp. salt

2 T.p. sugar

1 egg

1 1/2 c. milk

3 T.p. oil

 

Mix all together. Pour 3 T. batter in skillet. Brown on both sides until batter is done.

 

Applesauce-Bran Cereal Muffins

Applesauce-Bran Cereal Muffins

3/4 C. all-purpose flour

2 tsp. baking powder

1 C. raisin bran cereal

1/2 C. low-fat milk

1/4 C. unsweetened applesauce

1 egg

2 T. vegetable oil

 

Preheat oven to 400 degrees.  Line muffin pan with paper muffin cups.  Combine flour, baking powder, and cereal in mixing bowl.  Add milk, and let stand 3 minutes.  Stir in applesauce, egg, and vegetable oil.  Batter will be lumpy.  Spoon batter into lined muffin pan, filling each cup two-thirds full.  Bake 15 to 20 minutes, or until golden brown.

Instant Pot Lemon-Poppyseed Breakfast Cake

Instant Pot Lemon-Poppyseed Breakfast Cake

Instant Pot Lemon-Poppyseed Breakfast Cake

¾ cup flour

2/3 cup sugar

1 tablespoon lemon zest (I did zest from 1 lemon)

¼ cup lemon juice (about 1 full lemon)

½ teaspoon baking soda

1/2 teaspoon baking powder

1 large egg

1/3 cup sour cream

4 tablespoons butter melted

1 teaspoon poppy seeds

Lemon Glaze

3/4 cup powdered sugar

1-2 tablespoons lemon juice

 

Spray your instant pot cake pan with cooking spray, and line with parchment paper on the bottom.

In a bowl Whisk flour, baking soda, baking powder in a bowl and set aside. Now in a new bowl you will add in your butter, sugar, lemon juice, zest, sour cream, and egg. Whip the lemon cake batter until creamy.

Then add dry ingredients to your wet ingredients stirring with a whisk. Pour your cake batter into your cake pan, and then place it in the rubber sling. Add ½ cup water into pressure cooker. Then place your cake into the Instant Pot. Place Instant Pot lid on, and make sure the valve is sealed. You will then cook high pressure 25 minutes. Then allow it to natural release for 15 minutes, and then release any leftover pressure and remove cake. I placed the lemon poppy seed cake on a cooling rack to cool. Now you will mix the 1 cup of powdered sugar in a bowl and slowly add in a little lemon juice at a time. You might not use it all. You want it to be a thicker glaze. When lemon cake is cooled, pour the glaze over the top. Store leftovers in fridge for 3-5 days.

Fluffy Coconut Pancakes

Fluffy Coconut Pancakes

Fluffy Coconut Pancakes

4 medium eggs, lightly beaten

3/4 cup almond flour

1/4 cup coconut flour

1/2 cup canned full-fat coconut milk

2 tablespoons raw honey

1 teaspoon pure vanilla extract

1/2 teaspoon apple cider vinegar

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

Coconut oil or ghee

Toppings (optional)

Fresh fruit

Ghee or coconut oil

Pure maple syrup

Whipped Coconut Cream

 

Place the eggs, almond flour, coconut flour, coconut milk, honey, vanilla, vinegar, baking soda, and cinnamon in a blender and blend on high speed for 30 to 45 seconds, until completely blended. In a large skillet, melt about 1 teaspoon coconut oil over medium heat. Pour enough batter into the skillet to make 2 medium pancakes, spreading each pancake with the back of the ladle to smooth it evenly into a circle. When the pancakes start to bubble on top and the sides firm up, carefully flip them and cook until golden brown on the second side, 1 to 2 minutes. Remove the pancakes from the skillet and set aside. Add more oil to the skillet and repeat with the remaining batter. Serve warm, garnished with your toppings of choice.  Noelle’s tip: These pancakes keep well in the refrigerator or freezer, so feel free to double the batch and add them to your grab-n-go breakfast stash.  Change it up: Just after pouring the batter into the pan, add a few fresh blueberries or slices of banana to each pancake.

Citrus Sun

Citrus Sun

 

Thick circular slices of grapefruit (with peeling removed)

The separated sections of an orange

Two slices of kiwi

Bing cherries or strawberries or kumquats

 

Wash all ingredients with care before cutting them. Use a thick circular slice of grapefruit as the base of the “sun.” Use the separated orange sections for the sun’s rays. Cut crosswise slices of kiwi for big, round eyes. Use a Bing cherry or kumquat or strawberry for the nose and a curve of cherry or kiwi or strawberry for the smile.  Your youngsters will love creating their own suns from the ingredients you prepare or teaming up to make a community platter!

Dutch Oven Breakfast Casserole

Dutch Oven Breakfast Casserole

Dutch Oven Breakfast Casserole

 

2 Granny Smith apples, peeled, sliced and sautéed in butter

2 lb sausage, cooked and drained

9 bread slices, cubed

3/4 t. dry mustard

9 eggs, beaten

3 c. milk

1 1/2 c. shredded cheese

 

Line Dutch oven with foil. Mix ingredients in a bowl, then put in oven and cook for about one hour at 350°

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

Roasted Grapes with Thyme, Fresh Ricotta & Grilled Bread

grapes

olive oil

kosher salt

fresh thyme sprigs

good rustic bread, sliced into 1/2-inch thick pieces

olive oil

fresh ricotta, preferably homemade

 

Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain intact. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)

Zingy Zucchini Mini Pies

Zingy Zucchini Mini Pies

 

Butter

¼ C. chopped Onion

1 medium Zucchini, shredded

½ T. Olive Oil

2 C. Bisquick

1/3 C. Water

2 Eggs

½ C. Milk

¼ C. finely shredded Swiss Cheese

Salt and Pepper

 

Grease a muffin tin with butter. Preheat oven to 350. Sauté onions and zucchini over medium low heat for 5-6 minutes. Measure Bisquick in large bowl and add water. Make dough and knead for 30 seconds. Divide into 12 pieces. Roll into balls, then place a ball into a muffin C. and press down to cover the bottom and push up the sides. Bake 4 minutes, remove from oven, and carefully tamp down dough with spoon. Crack eggs into a large bowl and beat them. Add milk, zucchini, onion, cheese salt and pepper and stir. Fill muffin C. with this mixture. Bake 30 minutes. Cool at least 10 minutes before removing from baking pan.

Cabbage Hash Browns

Cabbage Hash Browns

Cabbage Hash Browns

2 large eggs

1/2 tsp. garlic powder

1/2 tsp. kosher salt

Freshly ground black pepper

2 c. shredded cabbage

1/4 small yellow onion, thinly sliced

1 T. vegetable oil

 

In a large bowl, whisk together eggs, garlic powder, and salt. Season with black pepper. Add cabbage and onion to egg mixture and toss to combine. In a large skillet over medium-high heat, heat oil. Divide mixture into 4 patties in the pan and press with spatula to flatten. Cook until golden and tender, about 3 minutes per side.

Sausage Cups

Sausage Cups

1 pound Sausage

1 package Won Ton Wrappers

1 C. Monterey Jack Cheese, shredded

1 C. Cheddar Cheese, shredded

½ C. Ranch Dressing

 

Preheat oven to 350° F. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins and insert won ton wrappers to form a small C.. Bake 5 minutes in preheated oven. Allow wrappers to cool. Mix sausage, cheeses and ranch dressing together. Fill won ton wrappers. Bake for 10 minutes until bubbly.

Breakfast Cheese Bread

Breakfast Cheese Bread

Breakfast Cheese Bread

 

Cooking spray

2 2/3 cups baking mix

3/4 cup whole milk

2 large eggs, lightly beaten

2 teaspoons dry mustard

1 1/2 cups shredded sharp Cheddar cheese, divided

2 tablespoons butter

 

Preheat the oven to 350 degrees. Lightly spray a large loaf pan. In a large bowl stir the baking mix and milk with a spoon. Add the eggs, mustard, and 1 cup of the cheese. Pour into the loaf pan. Sprinkle the remaining cheese on top and dot with butter. Bake 45 to 50 minutes. Cool in the pan for 10 minutes, and then remove and cool on a wire rack before slicing.

Croissant Breakfast Casserole

Croissant Breakfast Casserole

4 plain croissants

1 T. butter

2 C. sliced fresh mushrooms

1/4 C. sliced green onions

2 C. diced red peppers (opt)

4 eggs

1 C. milk

1 C. shredded Swiss cheese

1 C. shredded mozzarella cheese

1/4 C. parmesan cheese

2 C. diced ham (opt)

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Sauté red peppers (if desired), mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture, ham (if using) and cheeses on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand overnight in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.

ZBD Blue Ribbon Oatmeal

ZBD Blue Ribbon Oatmeal

ZBD Blue Ribbon Oatmeal

 

1 C. Water

1/2 C. Quick Cooking Oats

½ C. Blueberries

1 T. flaked Almonds

Dash Cinnamon

 

Bring water to boil.  Stir in oats and cook until soft, about 3 minutes.  Just before oats are done, stir in blueberries.  Top with almonds, season with cinnamon and serve.

 

Calories: 251

Fat: 8g

Fiber: 7g

ZBD Cherry Pie Oatmeal

ZBD Cherry Pie Oatmeal

ZBD Cherry Pie Oatmeal

 

1 C. Water

1/2 C. Quick Cooking Oats

1 T. Hazelnuts

1/2 C. dried Tart Cherries, sliced

Dash Cinnamon

 

Bring water to boil.  Stir in oats and cook until soft, about 3 minutes.  When oats are done, top with nuts and cherries.

 

Calories: 215

Fat: 8g

Fiber: 8g

Snickerdoodle Baked Oatmeal

Snickerdoodle Baked Oatmeal

Snickerdoodle Baked Oatmeal

 

1/2 cup’s worth of peeled and diced zucchini

1/4 cup unsweetened almond milk

1/2 cup rolled oats

2 tsp. maple syrup (adjust to preferences)

1/8 tsp. butter extract (optional)

1/2 tsp. vanilla extract

1/4 tsp. baking powder

1/2 tsp. cream of tarter (optional)

1/8 tsp. molasses

pinch of salt

cinnamon and sugar for topping

How to make it:

 

Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray. Puree all ingredients (except cinnamon and sugar) together in a food processor until it forms a batter. Transfer to a ramekin. Dust the top with cinnamon and sugar (you only need a pinch of each). Bake for 18-22 minutes, or until the top is no longer doughy. Feel free to top with more cinnamon or sugar. Enjoy

 

Calories: 219

Fat: 3.7g

Fiber: 5g

Peanut Butter and Jelly Oatmeal Bake

Peanut Butter and Jelly Oatmeal Bake

Peanut Butter and Jelly Oatmeal Bake

 

1 1/2 T. melted and cooled coconut oil

1/2 cup natural drippy peanut butter (creamy or chunky)

1 T. pure maple syrup or honey

1 egg, slightly beaten

1 1/2 cups almond milk

1 1/2 cups gluten free oats

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/8 tsp. salt

1/4 cup low sugar strawberry or raspberry jam

 

Preheat oven to 350 degrees F. Grease a large skillet or 8×8 inch baking pan with coconut oil or generously spray with nonstick cooking spray. In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain. Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and make sure oatmeal is evenly spread out. Drop jam by tsp.ful onto oatmeal bake, then very gently swirl with a knife. Bake for 30-35 minutes until barely golden brown. Cut into 6 servings and enjoy with almond milk.

 

Yield: 6 servings

Calories: 279

Fat: 17.1g

Fiber: 4.2g

Baked Two-Cheese & Bacon Grits

Baked Two-Cheese & Bacon Grits

Baked Two-Cheese & Bacon Grits

6 thick-sliced bacon strips, chopped

3 C. water

3 C. chicken stock

1 tsp. garlic powder

1/2 tsp. pepper

2 C. quick-cooking grits

12 ounces Velveeta, cubed (about 2-1/3 cups)

1/2 C. butter, cubed

1/2 C. 2% milk

4 large eggs, room temperature, lightly beaten

2 C. shredded white cheddar cheese

 

Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels. Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13×9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

 

Nutrition Facts: 12 servings, 3/4 cup: 466 calories, 34g fat (18g saturated fat), 143mg cholesterol, 840mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.

Apple Waffle Grills

Apple Waffle Grills

 

4 tsp. butter

4 frozen waffles, thawed

4 slices process American cheese

1 medium tart apple, thinly sliced

 

In a large skillet, melt butter over medium heat. Add two waffles; top each with one cheese slice, apple slices, and remaining cheese and waffles. Cook until waffles are lightly toasted on both sides and cheese is melted. Yield: 2 servings.

ZBD Thin Elvis Oatmeal

ZBD Thin Elvis Oatmeal

ZBD Thin Elvis Oatmeal

 

1 cup water

1/2 cup quick cooking oats

1 T. peanut butter

1 banana

 

Bring water to a boil. Stir in the oats and cook until soft, about 3 minutes. Just before the oats are finished, stir in the peanut butter, banana, and any other additional sweetener.

 

Calories: 302

Fat: 10g

Fiber: 7g

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast

Smoked Salmon + Poached Eggs on Toast

2 slices of bread toasted

1/2 large avocado smashed

1/4 tsp. freshly squeezed lemon juice

Pinch of kosher salt and cracked black pepper

3.5 oz smoked salmon

2 eggs, poached *see notes

Splash of Kikkoman soy sauce optional

1 tsp. thinly sliced scallions

Microgreens optional

 

OR

 

2 slices of bread

1/2 large avocado

1/4 tsp. freshly squeezed lemon juice

Pinch of kosher salt and cracked black pepper

3.5 oz smoked salmon

2 eggs, poached

2 thin slices of tomato

1 tsp. Everything Bagel Seasoning

Microgreens

 

In a small bowl, smash the avocado. Add the lemon juice and a pinch of salt; mix well and set aside.

Poach your eggs (see notes) and, when they are sitting in the ice bath, toast your bread. Once your bread is toasted, spread the avocado on both slices and add the smoked salmon to each slice. Carefully transfer the poached eggs to their respective toasts. Hit with a splash of Kikkoman soy sauce and some cracked pepper; garnish with scallions and microgreens.  OR  Place slice of tomato on each toast, then hit the toasts with some everything bagel seasoning. Garnish with microgreens.

Ham & Cheese Breakfast Strudels

Ham & Cheese Breakfast Strudels

Ham & Cheese Breakfast Strudels

3 T. butter, divided

2 T. all-purpose flour

1 C. whole milk

1/3 C. shredded Swiss cheese

2 T. grated Parmesan cheese

1/4 tsp. salt

5 large eggs, lightly beaten

1/4 pound ground fully cooked ham (about 3/4 cup)

6 sheets phyllo dough (14×9-inch size)

1/2 C. butter, melted

1/4 C. dry breadcrumbs

 

2 T. grated Parmesan cheese

2 T. minced fresh parsley

 

In a small saucepan, melt 2 T. butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt. In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and cheese sauce, heat through. Remove from heat. Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 tsp. breadcrumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 C. filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, breadcrumbs and filling. Place on a greased baking sheet; sprinkle each with 1 tsp. cheese and 1 tsp. parsley. Bake 10-15 minutes or until golden brown. Serve immediately. Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.