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Category: Breakfasts

No More Bisquick! 90% Whole Grain Pancake Mix

No More Bisquick! 90% Whole Grain Pancake Mix

4 C. White Whole Wheat Flour or Organic White Whole Wheat Flour
1 C. Unbleached All-Purpose Flour or Organic All-Purpose Flour
3 1/2 C. old-fashioned or rolled oats
3 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 C. vegetable oil

Pancakes
1 C. homemade mix
1 C. buttermilk, nut milk, or a combination of plain yogurt and milk; or 3/4 C. liquid whey
1 large egg

To make the mix: Grind the oats in a food processor until they’re chopped fine, but not a powder. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer. To make pancakes: Whisk together 1 C. mix, 1 C. buttermilk (or a combination of half plain yogurt and half milk; or 3/4 C. liquid whey), and 1 large egg. Don’t worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking. Heat a lightly greased griddle to 350°F (if you’ve got a griddle with a temperature setting; if not, medium-hot will do). Drop the batter onto it in 1/4-C.fuls (a jumbo cookie scoop works well here) to make a 4″ diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake. When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes. Serve pancakes immediately, or stack and hold in a warm oven. Yield: a batch using 1 C. the mix will make about 5 to 8 pancakes, depending on size.

ATK Perfect Omelet

ATK Perfect Omelet

4 large eggs, separated
1 tsp. unsalted butter, melted, plus 1 tsp. unsalted butter
1/4 tsp. salt
1/4 tsp. cream of tartar
¾ C. Filling
l oz. Parmesan cheese, grated (1/2 C.)

Adjust oven rack to middle position and heat oven to 375 degrees. Whisk egg yolks, melted butter, and salt together in bowl. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface. Fit stand mixer with whisk and whip egg whites on medium-low* speed until foamy, 2 to 2 1/2 minutes. Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes. Using rubber spatula, fold egg yolk mixture into egg whites until no white streaks remain. Heat remaining 1 tsp. butter in 12-inch ovensafe nonstick skillet over medium-high heat, swirling to coat bottom of pan. When butter foams, quickly add egg mixture, spreading into even layer with spatula. Remove pan from heat and gently sprinkle filling and Parmesan evenly over top of omelet. Transfer to oven and cook until center of omelet springs back when lightly pressed, 4 1/2 minutes for slightly wet omelet and 5 minutes for dry omelet. Run spatula around edges of omelet to loosen, shaking gently to release. Slide omelet onto cutting board and let stand for 30 seconds. Using spatula, fold omelet in half. Cut omelet in half crosswise and serve immediately.

Asparagus and Smoked Salmon Filling

1 tsp. olive oil
1 shallot, sliced thin
5 oz. asparagus, trimmed and cut on bias into 1/2-inch lengths
Salt and pepper
1 oz. smoked salmon, chopped
1/2 tsp. lemon juice

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add asparagus, pinch salt, and pepper to taste, and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Transfer asparagus mixture to bowl and stir in salmon and lemon juice.

Mushroom Filling

1 tsp. olive oil
1 shallot, sliced thin
4 oz. white or cremini mushrooms, trimmed and chopped
Salt and pepper
1 tsp. balsamic vinegar

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened, about 2 minutes. Add mushrooms and 1/3 tsp. salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in vinegar.

Artichoke & Bacon Filling

2 slices bacon, cut into 1/4-inch pieces
1 shallot, sliced thin
5 oz. frozen artichoke hearts,
thawed, patted dry, and chopped
Salt and pepper
1/2 tsp. lemon juice

Cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, 3 to 6 minutes. Transfer bacon to paper towel-lined plate. Pour off all but 1 tsp. fat from skillet. Add shallot and cook until softened, about 2 minutes. Add artichokes, 1/3 tsp. salt, and pepper to taste. Cook, stirring frequently, until beginning to brown, 6 to 8 minutes. Transfer artichoke mixture to bowl and stir in bacon and lemon juice.

Perfect Scrambled Eggs

Perfect Scrambled Eggs

If using extra-large eggs, reduce the number of whole eggs to seven. If using jumbo eggs, reduce the number of whole eggs to six. If you like, dress up these eggs by folding in 2 T. minced fresh parsley, chives, basil, or cilantro, or 1 T. minced fresh dill or tarragon, after reducing the heat to low.

Despite what you might think, the eggs shouldn’t be stirred constantly while they cook. Instead, fold them with a rubber spatula into a tidy (and high) pile that traps steam. More steam means more volume. So, for light, tender eggs, be gentle and use a rubber spatula.

8 large eggs plus 2 large yolks
1/4 C. half-and-half
Salt
1/4 tsp. pepper
1 tsp. unsalted butter, chilled (butter is a MUST)

Adjust oven rack to middle position and heat oven to 200 degrees. Place 4 heatproof plates on rack. Beat eggs and yolks, half-and-half, 1/4 tsp. salt, and pepper with fork until thoroughly combined and mixture is pure yellow; do not overbeat.. Melt butter in 10-inch nonstick skillet (For eight eggs, we use a 10-inch pan—crowding the eggs in the pan traps steam and ensures fluffy results. Use an 8-inch pan when cooking four eggs (or less)) over medium-high heat (butter should not brown), swirling pan to coat. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 1/2 to 2 ½ minutes. Reduce heat to low and gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.

Smoked Salmon Scrambled Eggs with Chive Butter

Mash 3 tsp. softened unsalted butter with 3 T. minced fresh chives. Toast 4 (l-inch-thick) slices rustic white bread, then spread with 2 tsp. chive butter. Cook eggs as directed, first melting remaining chive butter in pan. Immediately spoon eggs on top of buttered toasts, top with 3 oz. smoked salmon, and serve. Garnish with extra chives if desired. You could replace salmon with sautéed mushrooms, caramelized onions, sautéed peppers, crisp bacon,
or browned sausage rounds.

Ricotta & Jam Sandwich

Ricotta & Jam Sandwich

Ricotta & Jam Sandwich

 

3 T. Ricotta Cheese

4 of your favorite Pancakes or 2 slices of bread

1 T. Jam

 

Spread ricotta evenly onto 2 of the pancakes. Top with the jam, then cover with the remaining pancakes. Turn it into a “honey bee pancake sandwich by swapping honey for the jam). Go savory on bread with pesto in place of the jam.

Kitchen Sink Muffins (many variations)

Kitchen Sink Muffins (many variations)

Kitchen Sink Muffins (many variations)

 

2 cups whole wheat pastry flour

2 T. ground flax meal

2 tsp. baking powder

1 tsp. baking soda

⅓ cup granulated sugar

1 cup unsweetened applesauce or yogurt

2 T. melted butter

⅓ cup milk

 

Add-in Options

 

1 cup fresh or frozen fruit, thawed

½ cup pecans, walnuts or almonds, chopped

⅔ cup dried fruit

1 tsp. cinnamon

1 cup chocolate chips, semi-sweet

 

Preheat oven to 400 degrees. Place muffin liners in a 12 standard-size muffin pan. In a large mixing bowl combine the dry ingredients; flour, ground flax, baking powder, baking soda and sugar. Add in yogurt, melted butter and milk. Stir until thoroughly combined, creating a smooth, stiff batter. Gently fold in additional ingredient options, then divide batter equally spooning into the muffin cups. Bake for 15-20 minutes, or until tops are golden. Transfer to cooling rack. Serve warm or at room temperature, store remaining muffins in an airtight container.

Zucchini Banana Bread Baked Oatmeal

Zucchini Banana Bread Baked Oatmeal

Zucchini Banana Bread Baked Oatmeal

 

2 cups rolled oats

1 tsp baking powder

1 tsp cinnamon

2 T. ground flax

1/2 tsp salt

1 overripe banana, mashed

1 cup shredded zucchini

1 cup milk or plant-based milk alternative

1 egg

1 tsp vanilla bean paste

2 T. brown sugar

2 T. butter, melted

1/4 cup chopped walnuts

2 T. semi-sweet chocolate chips

 

Preheat oven to 375 degrees. Spray a medium baking dish (mine was 9×7) and set aside. Mix dry ingredients (oats through salt) in a large mixing bowl. Mix wet ingredients (banana through butter) in a medium mixing bowl. Add wet ingredients to dry ingredients and mix until fully incorporated. Pour into prepared baking dish and use the back of a spoon to evenly smooth out the top. Sprinkle with walnuts and chocolate chips. Bake for 30 minutes, or until set in the middle and slightly browned around the edges. Picky Eaters: Have a kid. who refuses to eat anything green? Try peeling your zucchini before shredding it. It will blend right into the oats and no one will realize they are eating veggies for breakfast. The chocolate chips also serve as a great distraction.

 

Grapefruit Cardamom Syrup & Cardamom Paloma

Grapefruit Cardamom Syrup & Cardamom Paloma

Grapefruit Cardamom Syrup

 

Peeled zest of 2 pink grapefruits (be sure the peel has no white pith)

Juice of 2 pink grapefruits

½ C. water

2 C. granulated sugar

Pinch sea salt

 

Combine zest, juice, water, sugar, salt and lemon juice in a medium saucepan, bring to a boil over medium heat, reduce heat and simmer for 5 minutes. Add cardamom, remove from heat and let rest 1 hour. Fine strain, discard solids and funnel into a clean bottle or Mason jar. Label, date and refrigerate up to 2 weeks

 

Cardamom Paloma

 

1½ ounces silver tequila

2 ounces Grapefruit Cardamom Syrup

Soda water

Fresh grapefruit wedge or peel for garnish

 

Pour tequila and syrup over ice in an Old-Fashioned or highball glass, top with soda water and garnish with citrus. Makes 1 cocktail.

Cattail Griddlecakes

Cattail Griddlecakes

Cattail Griddlecakes

 

Top these versatile and blini-like griddlecakes with a fresh green salsa and a bite of chile. They also lend themselves well to Southeast Asian-style dipping sauces (fish sauce, lime, sugar, chile), and play well with smoked salmon or salmon roe with herb cheese, or with dollops of fragrant curry and yogurt. The recipe doubles very well.

 

1 cup immature male cattail flowers (green), stripped from the stalk

1 cup blanched fresh corn kernels

¼ cup flour

1 tsp. baking powder

1/8 tsp. salt

¼ tsp. chile flakes

¼ cup plain yogurt

1 large egg, beaten

2 T. butter

 

Place the cattails, corn flour, baking powder, salt and chile in a bowl. Make a well in the center and add the yogurt and beaten egg. Stir well. If the mixture seems too dry, add a little more yogurt. Heat a skillet over medium-high heat and melt some of the butter to coat the bottom. Scoop a spoonful of the thick batter into the pan. Repeat, making sure not to crowd the pan. When some bubbles in the surface of the griddlecakes pop, flip them over and cook the other side until golden, about 4 minutes. Keep warm in a folded napkin. Serve warm. (They freeze well, just reheat in a hot oven or in a toast oven.)

Avo Breakfast Bowl with Poached Eggs and Hollandaise

Avo Breakfast Bowl with Poached Eggs and Hollandaise

Avo Breakfast Bowl with Poached Eggs and Hollandaise

 

1/4 cup plus 2 T. cream cheese, at room temperature

1/4 cup plus 2 T. warm water

2 T. canola oil

1/2 tsp. ground turmeric

1/2 tsp. salt

 

2 slices smoked ham

1/4 cup mashed avocado

1 T. Lime Citronette dressing

1 avocado, halved, pitted. thinly sliced, and shaped into a rose

2 large eggs, poached

1/2 tsp. sweet smoked paprika

 

MAKE THE HOLLANDAISE: In a small bowl, mix together the cream cheese, warm water, canola oil, turmeric, and salt until combined; transfer to a squeeze bottle and keep warm in a heatproof bowl of water set over a saucepan of simmering water.

 

MAKE THE BREAKFAST BOWL: Place the ham on a microwave-safe plate and microwave on high until crispy, about 2 minutes; break into small pieces. Mix the mashed avocado and the dressing and divide between two small bowls. Top each with an avocado rose and a poached egg. Place the crispy ham alongside each rose, drizzle with hollandaise sauce, and sprinkle with the paprika.

 

 

lime citronette

 

It’s true that the ratio for salad dressing is typically 3 parts oil to 1 part acid, but we tweak ours closer to 4 parts oil to 1 part acid for a less acidic, more balanced flavor. Adding xanthan gum—a natural food additive that can be found in the baking section of most grocery stores or online—helps stabilize the emulsion of olive oil and lime juice, giving the dressing its light, velvety texture (but it’s optional if you don’t have it on hand).

 

1/4 cup fresh lime juice (from about 10 limes)

1 T. salt

1/8 tsp. xanthan gum (optional)

1 cup olive oil

 

In a blender, combine the lime juice, salt, xanthan gum (if using), and W cup water and blend on high speed until combined, about 20 seconds. With the motor running, stream in the olive oil until combined, about 20 seconds. Store the dressing in resealable containers in the refrigerator for up to 1 week.

Rhubarb Bacon Jam & Ricotta Toast

Rhubarb Bacon Jam & Ricotta Toast

Rhubarb Bacon Jam

 

3 – 5 slices bacon

2 cup finely chopped red onion

2 cup chopped fresh rhubarb

⅓ cup pure maple syrup

3 T. apple cider vinegar

1 lemon (1 tsp. zest; 1 T. juice)

Crusty bread

Whole milk ricotta cheese

 

Heat a large skillet over medium. Add bacon; cook about 8 minutes or until brown and crisp. Remove, reserving 2 T. drippings; drain bacon on paper towels. Add onion to skillet, stirring to scrape up any browned bits. Reduce heat to medium-low; cook 8 to 10 minutes or until onion is soft and slightly caramelized, stirring occasionally. Meanwhile, chop cooked bacon. Return to skillet. Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft, stirring occasionally. Stir in lemon zest and juice. Use a potato masher to slightly mash the mixture. Serve warm with bread and ricotta. Makes 14 servings.

Strawberry & Brie French Toast Sandwich for Two

Strawberry & Brie French Toast Sandwich for Two

Strawberry & Brie French Toast Sandwich for Two

 

2 oz. Brie Cheese, sliced

4 slices Sandwich or Challah bread

¼ C. Strawberry Preserves or Strawberry Jam

2 large Eggs, beaten

2 tsp. Milk

Nonstick Cooking Spray

 

Divide the Brie slices between two of the slices of bread. Top with the strawberry preserves, then place the remaining bread slices on top. In a wide, shallow bowl, whisk together the eggs and milk. Spray a large nonstick skillet with cooking spray and heat over medium heat. Dunk the sandwiches into the egg mixture, coating both sides well. Cook the sandwiches in the skillet for 2 to 3 minutes per side, until golden brown. Serve hot.   Optional Finishing Touch: Sprinkle powdered sugar over the sandwiches before serving.

“Que Rico’’ Breakfast Tostada

“Que Rico’’ Breakfast Tostada

“Que Rico’’ Breakfast Tostada

 

8 large egg whites

Kosher salt

Freshly cracked black pepper

3 T. chopped scallions

Cooking spray or oil mister

1 cup fat-free refried beans

1 tsp. ground cumin

4 corn tostadas

1 cup reduced-fat Mexican cheese blend

1 fresh jalapeno pepper, thinly sliced, optional

1/4 cup pico de gallo, homemade or store-bought

1/2 medium (2 ounces) Hass avocado, cut into 1/2-inch chunks

4 sprigs of fresh cilantro, for garnish (optional)

 

Preheat the oven to 3 50°F. In a medium bowl, beat together the egg whites, TA tsp. salt, and a pinch of black pepper. Add the scallions and mix well. Heat a medium nonstick skillet over medium heat. When hot, lightly spray the pan with oil and add the eggs. Cook, stirring occasionally, until set, about 3 minutes. Remove the pan from the heat. In a medium bowl, combine the refried beans, cumin, and Vs tsp. salt. Arrange the tostadas on a baking sheet and spread *A cup of the bean mixture over each tostada. Top each with 1/3 cup of the scrambled egg whites, *A cup of the cheese, and a few slices of jalapeno. Bake the tostadas until the cheese melts, 4 to 5 minutes. Transfer the tostadas to serving plates. Top with pico de gallo and avocado, and garnish with cilantro, if desired.

Brie and Apricot Toast

Brie and Apricot Toast

Brie and Apricot Toast

 

1 baguette

⅓ C. (100 grams) apricot preserves, divided

4 T. (56 grams) butter, divided

½ C. (80 grams) dried apricots

4 ounces (113 grams) thinly sliced prosciutto

4 ounces (113 grams) brie

A few sprigs fresh thyme

 

Preheat oven to 350°F with a rack in the center. Cut the baguette into six sections and halve each section lengthwise. Or, for appetizers, slice the baguette on the bias. Line a sheet pan with parchment paper. Place sections, cut sides up, in a closely spaced single layer on the pan, leaving some room for the apricots. In a small bowl, melt one T. of the butter in the microwave. Stir it together with two T. of the apricot preserves. Add the dried apricots and stir to coat evenly. Place apricots in a single layer in the remaining space on the sheet pan. Bake for about 10 minutes, until bread is very lightly toasted and apricots are a bit sticky and jammy. Spread each baguette piece with some of the remaining butter and apricot preserves. Drape with a slice of prosciutto and top with a slice or two of brie and a couple of jammy apricots. Garnish with thyme and serve.

 

Notes: You can use any kind of good crusty bread that you like, but a simple baguette is just right. You can choose whether to cut it into larger segments for a more substantial presentation or thinly slice it on the bias for three-bite hors d’oeuvres. You can substitute a different cheese if you like. Good options include camembert, manchego, gorgonzola dolce, a good extra-sharp cheddar, or fresh goat cheese. For a vegetarian version or if you’re just not into prosciutto, it’s okay to simply leave it out. The other flavors will still make a fantastic combo. We prefer to make these toasts right before serving, especially since they only take about 20 minutes from start to finish. If you need to, you can toast the bread and warm up the apricots in advance, then assemble right before serving.

Crispy Fried Eggs with Spinach and Pine Nuts

Crispy Fried Eggs with Spinach and Pine Nuts

Crispy Fried Eggs with Spinach and Pine Nuts

 

3 T. extra virgin olive oil

200g baby spinach

Sea salt

A squeeze of lemon juice

2 large eggs

1 heaped tsp. finely sliced medium-hot red chilli

1 heaped tsp. finely grated fresh ginger

20g pine nuts

2 warm flatbreads, to serve

 

Heat a couple of tsp. of oil in a large nonstick frying pan over a medium heat and stir-fry the spinach until it wilts, adding it half at a time, and lightly seasoning with salt at the end. Spread this over the base of two warm dinner plates and squeeze over a little lemon. Heat another T. of oil in the pan, break in the eggs and fry for about 3 minutes until the edges are lacy and crisp, separating the whites if they touch and basting the yolk with the oil until it turns opaque (I confess to wearing rubber gloves for this to avoid any spitting fat). Slip these out of the pan on top of the spinach using a spatula, leaving the oil behind. Turn down the heat a little, stir the chilli and ginger into the oil and briefly fry before adding the pine nuts, then stir-fry until they are golden and the ginger crisp. Spoon this mixture over the egg and spinach. Serve accompanied by the flatbreads.

Raspberries & Blackberries Sweet Rolls

Raspberries & Blackberries Sweet Rolls

Raspberries & Blackberries Sweet Rolls Recipe

 

Dough

3 – 3 ½ C. all-purpose flour, divided

1/2 C. granulated sugar

1 T. instant yeast

1 tsp. salt

1 C. milk, warmed to about 75°F

1/3 C. vegetable oil

 

Filling

1 Package (6 ounces) Raspberries

1 Package (6 ounces) Blackberries

1 tsp. cornstarch

Zest of 1/2 large lemon (about 1 tsp.)

1/4 C. (1/2 stick) unsalted butter, softened

1/2 C. granulated sugar or light brown sugar

 

Glaze

1 ½ C. confectioners’ sugar

3 T. unsalted butter, melted

1/2 tsp. vanilla extract

2 – 3 T. whole milk, divided

 

Butter or spray lightly with oil a 9-inch x 13-inch baking dish and set aside. Dough: Place 2 C. all-purpose flour into a large mixing bowl or the bowl of a stand mixer. Add 1/2 C. granulated sugar and Add 1 T. instant yeast and Add 1 tsp. salt. Add 1 C. warm milk and Add 1/3 C. vegetable oil. STIR ingredients until smooth. Add and stir in up to 1 ½ C. additional all-purpose flour until a soft dough forms. Mix dough using dough hook or knead by hand 5 – 7 minutes until smooth. Cover dough and let rest 10 minutes. Filling: Place 1 package (6 ounces) raspberries into a medium bowl. Add 1 package (6 ounces) blackberries and cut any very large blackberries into smaller pieces. Add 1 tsp. cornstarch. Add 1 tsp. lemon zest. Stir to combine and set aside berry mixture. Dust a work surface lightly with flour. Transfer dough to work surface. Roll out dough to a 12-inch x 18-inch rectangle. SPREAD 1/4 C. softened butter evenly over dough. SPRINKLE 1/2 C. granulated sugar evenly over dough. SPOON berry mixture over dough and SPREAD evenly and LEAVE a 1-inch border around edges. BEGIN with long end of dough and ROLL into a tight log. CUT into 12 even slices. TRANSFER pieces to prepared baking dish and LEAVE about 1 ½ inches between pieces. COVER baking dish with plastic wrap and PLACE in a warm location until dough is almost doubled in size (25 – 90 minutes). PREHEAT oven to 350°F. REMOVE plastic wrap and BAKE 25 – 30 minutes until edges are golden brown. Glaze: PLACE 1 ½ C. confectioners’ sugar into a small bowl. ADD 3 T. melted butter and ADD 1/2 tsp. vanilla extract. ADD 2 T. whole milk and STIR to combine. ADD up to 1 additional T. whole milk and STIR until glaze is a thick pourable consistency. DRIZZLE glaze over sweet rolls and SERVE warm.

Mixed Berry Crêpes with Ginger and Mascarpone

Mixed Berry Crêpes with Ginger and Mascarpone

Mixed Berry Crêpes with Ginger and Mascarpone

 

1 lb. strawberries, hulled and cut up

2 1/2 C. blackberries

2 C. blueberries

1/4 C. demerara sugar

1/4 C. minced crystallized ginger

4 oz. mascarpone cheese

 

Put all the berries, the demerara sugar, and ginger in a large bowl and toss gently with a rubber spatula until the sugar has disappeared and the berries are beginning to release their juices. Let the berries macerate for 30 minutes, and up to an hour. Transfer a third of the berries to a small bowl and set aside for the garnish. Using a potato masher, coarsely mash the remaining berries. In a small bowl, stir the mascarpone cheese vigorously with about 1 T of the juices from the berries. Lay the crepes presentation-side down on a clean work surface Divide the mascarpone equally among the crêpes, spreading it in a thick horizontal line across the center of each one. Drain the mashed berries (reserving the juices for drizzling) and divide among the crêpes, spreading them on top of the mascarpone. Roll each crêpe into a tight cylinder and arrange it on a dessert plate, seam-side down. Sprinkle the rolled crêpes with the reserved berry mixture and drizzle with the juices from the bottom of the bowls before serving.

Confetti Waffles

Confetti Waffles

Confetti Waffles

 

2 C. Flour

½ C. Sugar

2 tsp. Baking Powder

½ tsp. Salt

2 Eggs

1 C. Milk

1/3 C. Canola Oil

2 tsp. Vanilla Extract

½ C. Rainbow Sprinkles

 

Spray grids of waffle iron with nonstick spray and preheat. In a large bowl, use wire whisk to combine dry ingredients (not sprinkles). In a second bowl, mix wet ingredients. Pour egg mixture into the dry ingredients and stir just to combine; batter will be slightly lumpy. Stir in sprinkles gently. Use a ladle to scoop and pour batter into grids, but do not overfill. Cover and cook 4-5 minutes. Repeat with remaining batter. Serve with fun toppings.

Honey Ricotta Toast with Roasted Blackberries

Honey Ricotta Toast with Roasted Blackberries

Honey Ricotta Toast with Roasted Blackberries

 

4 slices bread of choice I used a whole wheat sourdough, but use what you like!

1 cup ricotta, room temp I used lowfat, but use whatever type you like.

3 cups blackberries fresh

4-6 leaves fresh mint

½ cup honey maybe more for drizzling

microgreens if using for topping

 

Preheat oven to 400 degrees. Spread blackberries over baking sheet and drizzle with about ¼ cup honey. I used parchment paper for easy cleanup. Place in oven and roast for about 5-10 minutes. The berries will start to soften and the juices will run out. While they are roasting, toast your toast. I used an electric griddle and toasted it with a touch of butter. This isn’t necessary, but I like it this way. Thinly slice your mint too while it is toasting. Once the blackberries are done and toast toasted, start assembling.

Spread each piece of bread with about ¼ cup ricotta. Top with ¼ of the roasted blackberries, sliced mint, and microgreens if using. Finish them off with a light drizzle of honey.

Breakfast Tostadas

Breakfast Tostadas

Breakfast Tostadas

 

4 (6-inch) corn tortillas, (I use Mission Extra Thin Yellow Corn Tortillas)

2 large eggs

salt and pepper, to taste

1 cup fat free refried beans

1/8 tsp. chili powder

1/8 tsp. garlic powder

1/8 tsp. cumin

2 oz peeled and sliced avocado

4-6 cherry tomatoes, sliced or chopped

4 T. salsa

4 lime wedges

2 tsp. chopped cilantro

 

Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and place the tortillas on it in a single layer. Mist the tortillas with cooking spray and then flip each tortilla over and mist the other side. Place the tortillas in the preheated oven for 5 minutes*. When the 5 minutes is up, flip each tortilla over and put them back in for another 5 minutes until firm and crispy. *During the first 5 minutes the tortillas are cooking, I like to use the time to slice up my avocado, cherry tomatoes and cilantro so that the topping are ready to go. Once the tortillas are flipped and go back in the oven for the second five minutes, I prep the eggs and refried beans as follows. Crack the eggs into a bowl and add a splash of water (I turn on my faucet and run the bowl under real quick). Add a sprinkle of salt and pepper as desired and then beat the eggs with a whisk. Mist a small skillet with cooking spray and bring over medium heat on the stovetop. Once hot, add the eggs and cook, pushing them around with a spatula, for a minute or two until fully cooked/scrambled. Place the refried beans into a microwavable bowl and microwave on high for about a minute until hot. Add the chili powder, garlic powder and cumin and stir to combine. When the tortillas come out of the oven, spread ¼ cup of the warm refried beans over the surface of each tortilla. Top the beans on each tostada with ¼ of the scrambled eggs and ½ ounce of the sliced avocado. Add the tomatoes and a T. of salsa and then squeeze a lime wedge over the top. Sprinkle with cilantro if using and serve warm.

Sheet Pan Breakfast Sandwich

Sheet Pan Breakfast Sandwich

Sheet Pan Breakfast Sandwich

 

for 24 sandwiches

 

6 cups pancake mix

6 eggs

3 cups milk

 

3 lb breakfast sausage

 

12 eggs

½ cup milk

salt, to taste

pepper, to taste

1 cup shredded mexican cheese blend

 

Preheat oven to 425˚F (220˚C). In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix. Divide batter evenly onto two parchment paper-lined 17×11 inch baking sheets. Spread evenly and bake for 15 minutes. In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17×11 inch baking sheet. Spread evenly and bake for 15-17 minutes. Line another 18×13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes. Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature. On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month. Enjoy!

 

Variation for fillings

 

Canadian Bacon, Spinach, Hollandaise

 

6 slices canadian bacon

fresh spinach, to taste

hollandaise sauce, to taste

 

Chicken Sausage & Cheese

 

6 small chicken sausage breakfast patties

3 slices american cheese, halved

 

Bacon

 

6 bacon, cooked