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Category: Breakfasts

Pumpkin Breakfast Muffins

Pumpkin Breakfast Muffins

Pumpkin Breakfast Muffins

Makes 12 muffins (1 per serving)

 

Prep time: 15 minutes

Cooking time: 25 minutes

1/2 cup coconut flour

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon sea salt

6 large eggs, lightly beaten

1/3 cup raw honey

1/4 cup coconut oil or ghee, melted

1 teaspoon pure vanilla extract

1 teaspoon apple cider vinegar

2/3 cup canned pure pumpkin puree

Unsweetened coconut flakes, for garnish

 

Preheat the oven to 35O°F. Line a 12-cup muffin tin with silicone or parchment paper baking cups. In a medium bowl, combine the coconut flour, baking soda, cinnamon, nutmeg, and salt. In a large bowl, lightly whisk the eggs, honey, coconut oil, vanilla, and vinegar. Slowly add the dry ingredients to the wet ingredients and mix until there are no lumps. Fold in the canned pumpkin. Scoop the batter evenly into the prepared muffin tin, filling each liner about three-quarters full. Sprinkle the coconut flakes on top, pressing them down gently into the batter to make them stick. Bake for 25 to 30 minutes, until the edges are lightly golden brown. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.   Noelle’s tip: To make blending the batter easier, pulse the dry ingredients in a food processor until relatively smooth, then add the wet ingredients and pulse until blended, scraping down the sides of the bowl as needed to make sure everything’s incorporated.  Change it up: Top the muffins with raw pumpkin seeds, pecans, or walnuts.

Huckleberry Pancakes

Huckleberry Pancakes

PNW Huckleberry Pancakes

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

2 eggs

2 tablespoons oil

1 cup milk

4 ounces huckleberries, fresh or frozen, plus extra, for serving

Whipped butter and maple syrup, as an accompaniment

 

Mix the flour, baking powder, salt, and sugar in a bowl. Then, stir in eggs, oil, and milk until mixed. Do not beat the mixture. Pour 2 to 6 ounce ladles of batter on a lightly oiled griddle. Then, add 1 ounce of huckleberries to each pancake. Cook for 2 to 3 minutes on each side. Place the pancakes on a large plate. Then garnish with huckleberries, whipped butter, and hot maple syrup.

Kale & Bacon Breakfast Skillet

Kale & Bacon Breakfast Skillet

Kale & Bacon Breakfast Skillet

1 1/2 teaspoons coconut oil or ghee

6 bacon slices, chopped into small pieces

1/2 medium onion, diced

1 garlic clove, minced

1 cup chopped white mushrooms

5 large kale leaves, stemmed and chopped

Pinch of sea salt

Pinch of freshly ground black pepper

 

In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until just crisp, 4 to 5 minutes. Add the onion and garlic and cook until just soft, 3 to 4 minutes. Add the mushrooms and cook, stirring, for 2 minutes more. Add the kale, salt, and pepper and cook until the kale wilts and turns dark green, 2 to 3 minutes. Serve warm.  Change it up: Use another hearty green such as Swiss chard instead of kale.

Breakfast Smoothie Trio

Breakfast Smoothie Trio

Breakfast Smoothie Trio

Strawberry-Banana Smoothie

1 cup frozen strawberries

1 banana, sliced

1 cup canned full-fat coconut milk

1 tablespoon almond butter

1/2 teaspoon pure vanilla extract

 

Apple Pie Smoothie

1 banana, peeled, frozen, and sliced

1 cup sliced apples

1 cup canned full-fat coconut milk

1 tablespoon almond butter

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon raw honey or pure maple syrup

 

Cherry-Spinach Smoothie

1 banana, peeled, frozen, and sliced

1 cup frozen pitted cherries

1 cup canned full-fat coconut milk

Large handful of spinach

 

Place all the ingredients in a blender and blend until smooth.  Noelle’s tip: Using some frozen fruit makes the smoothies slightly thick and creamy bat still easy to blend. If you’d like to thin out the smoothie, simply add a little more coconut milk or coconut water.  Change it up: Add 1 scoop grass-fed collagen peptides to each smoothie to give it gut-healing properties.

Blue Lemon Pancakes

Blue Lemon Pancakes

Blue Lemon Pancakes

1 1/2 C. all-purpose flour

3 T. granulated sugar

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 1/4 C. buttermilk

1/4 C. butter — melted

2 large eggs — separated

1 C. blueberries — washed and sorted

Lemon wedges and confectioners’ sugar — optional

 

Heat oven to 200 degrees. In a large bowl, mix together flour, granulated sugar, baking powder, baking soda & salt. In a separate bowl, whisk buttermilk, melted butter & egg yolks. Pour buttermilk mix into flour mix & stir until combined. In a medium bowl, beat egg whites until stiff peaks form. Fold into batter. Gently fold in blueberries. Heat a large nonstick griddle to medium-low heat. When griddle is hot, grease with butter or spray with cooking spray. Using 1/3 C. dry measure for each pancake, spoon batter on griddle. Cook until top of each pancake is speckled with bubbles & edges begin to look dry, 3-4 min. Turn pancakes with spatula & cook until the underside is lightly browned, 2-3 min. more. Serve immediately with extra butter; sprinkle with lemon juice & confectioners’ sugar. Repeat process with rest of batter.

Blueberry Low-Carb Muffins

Blueberry Low-Carb Muffins

Blueberry Low-Carb Muffins

4 eggs

1/2 C. Greek yogurt

1 tsp. vanilla

3 C. almond flour

2/3 C. Swerve sweetener

1 tbsp baking powder

1 C. blueberries

 

Preheat the oven to 375F. Line a 12-C. muffin tin with paper baking C.. Whisk the eggs in the bowl, then add yogurt, vanilla and Swerve and mix until combined. Add almond flour and baking powder and mix until combined. Add the blueberries and carefully stir them in. Divide the batter between 12 muffin C.. Put the muffin tin in the oven and bake for 25 minutes, or until the muffins are golden-brown and firm to touch.

Wheat Germ Pancakes with Berry Syrup

Wheat Germ Pancakes with Berry Syrup

Wheat Germ Pancakes with Berry Syrup

 

1 C. flour

1/2 C. wheat germ

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 C. skim milk

1/4 C. egg substitute

2 tablespoons canola oil

1/2 C. pancake syrup

2 C. fresh blueberries, blackberries or raspberries

Chopped Walnuts for Garnish, optional

 

In large bowl, combine first five ingredients. In separate bowl combine milk, egg substitute and oil. Add to dry ingredients and mix until moistened. Cook on non-stick griddle coated with cooking spray until golden brown. In small saucepan combine syrup and fruit. Bring to a boil. Serve over pancakes.

Lemon Curd Marbled Muffins

Lemon Curd Marbled Muffins

Lemon Curd Marbled Muffins

1 1⁄2 cups all-purpose flour

2 teaspoons baking powder

1⁄4 teaspoon sea salt

1⁄2 cup sugar

1 egg

1⁄2 cup plain yogurt

1⁄2 cup whole milk

5 tablespoons unsalted butter, melted and slightly cooled

1 cup lemon curd, divided

Preheat the oven to 350°F Line 12 muffin cups with cupcake liners. Put the flour, baking powder, salt, and sugar in a large bowl and whisk lightly to aerate and combine. Mix the egg, yogurt, milk, and melted butter together in a pitcher. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it’s essential not to overmix or you’ll get dense, cakey muffins. Add 2/3 of the lemon curd in 6 or 7 dollops and quickly “marble” it lightly through the mixture (a couple of light stirs is really all that is needed). If your lemon curd is a bit stiff, just add it in little blobs. Spoon the mixture into the muffin cups, to three-quarters fill them. Bake for about 30 minutes, until golden brown. Transfer to a wire rack to cool. Eat on the day you bake them, ideally while still slightly warm, topped with another dollop of lemon curd.

Baked Breakfast Cheesecake

Baked Breakfast Cheesecake

Baked Breakfast Cheesecake

21 ounces Ricotta cheese or cream cheese, or soft, very mild goat’s cheese (preferably unsalted)

5T. unsalted butter, melted and cooled slightly

3 T. fine or medium oatmeal, semolina or whole meal flour

A good pinch of sea salt

½ C. Superfine sugar

2 medium eggs, lightly beaten

Finely grated zest of 2 small oranges, plus 1 T. juice

3 T. raisins (optional)

 

Fresh fruit or fruit compote

Yoghurt or soured cream (optional)

 

Preheat the oven to 325°F. Generously butter a 9-inch springform cake pan. Beat the cheese with a wooden spoon until smooth, then add the melted butter, oatmeal, semolina, or flour, salt, sugar, eggs, and orange zest and juice, and mix well (feel free to whiz the ingredients in a food processor). Fold in the raisins, if using. Spoon the mixture into the prepared pan and bake for about 25 minutes, until just set, with a slight wobble in the center. Serve hot, warm, or at room temperature with some fresh fruit or fruit compote, and, if you like, yogurt or sour cream.

ATK Spanish Tortilla with Garlic Mayonnaise

ATK Spanish Tortilla with Garlic Mayonnaise

ATK Spanish Tortilla with Garlic Mayonnaise

2 large egg yolks

2 tsp. Dijon mustard

2 tsp. lemon juice

1 garlic clove, minced

¾ C. vegetable oil

1 T. water

½ tsp. salt

1/4 tsp. pepper

1.4 C. extra-virgin olive oil

 

1 ½ pounds Yukon Gold potatoes, peeled, quartered lengthwise, and sliced  crosswise 1/8 inch thick

1 small onion, halved and sliced thin

6 T. plus 1 tsp. extra-virgin olive oil

Salt and pepper

8 large eggs

1/2 C. jarred roasted red peppers, rinsed, patted dry, and cut into 1/2-inch 2 pieces

1/2 C. frozen peas, thawed

 

FOR THE GARLIC MAYONNAISE: Process egg yolks, mustard, lemon juice, and garlic in food processor until combined, about 10 seconds. With processor running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and whisk in water, salt, and pepper. Whisking constantly, slowly drizzle in olive oil. (Mayonnaise can be refrigerated for up to 4 days. Makes 1 1/4 cups.) FOR THE TORTILLA: Toss potatoes, onion, 1/4 C. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in large bowl. Heat 2 T. oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add potato mixture and reduce heat to medium-low. Cover and cook, stirring occasionally, until potatoes are tender, 22 to 28 minutes. In now-empty bowl, whisk eggs with 1/2 tsp. salt. Fold in hot potatoes, roasted red peppers, and peas. Heat remaining 1 tsp. oil in now-empty7 skillet over medium-high heat until just smoking. Add egg-potato mixture and cook, shaking pan and folding mixture constantly, for 15 seconds. Smooth top of mixture and reduce heat to medium. Cover and cook, gently shaking pan every 30 seconds, until bottom is golden brown, and top is lightly set, about 2 minutes. Using rubber spatula, loosen tortilla from pan. Shake pan gently until tortilla slides around freely, then slide tortilla onto large plate. Invert tortilla onto second large plate, then slide back into skillet, browned side up. Tuck in tortilla edges and continue to cook over medium heat, gently shaking often, until second side is golden brown, about 2 minutes. Slide tortilla onto cutting board and let cool for 15 minutes. (Tortilla can be held at room temperature for up to 4 hours.) Cut into wedges or squares and serve warm or at room temperature.

Baked Eggs on Mushrooms

Baked Eggs on Mushrooms

Baked Eggs on Mushrooms

2 T. Butter

1 clove Garlic, minced

2 C. sliced Button or Cremini Mushrooms

¾ tsp. Fresh Thyme

½ C. grated Fontina or Mozzarella Cheese

2 Eggs

Pinch each Salt & Pepper

 

Preheat oven to 400. In a smallish oven-safe skillet, melt the butter over medium heat. Add the garlic, mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften, about 3 minutes. Sprinkle the grated cheese evenly over the mushrooms. Now crack the eggs on top, side by side. Slide the pan into the oven and bake for about 10 minutes, which gives firm whites and slightly runny yolks. Adjust the time based on your egg preference. Sprinkle with salt and pepper before serving.

Oregon Hazelnut Pancakes

Oregon Hazelnut Pancakes

Oregon Hazelnut Pancakes

3 cups buttermilk pancake mix

1/4 lb. Oregon hazelnuts, chopped

1/4 teaspoon nutmeg

1/4 teaspoon almond extract

1 teaspoon vanilla

water as needed

 

In a food processor or blender, grind hazelnuts into a meal (some small chunks are fine). Mix nuts with 1 cup water and seasonings. Add to mix with more water (approximately 1-1/2 cups) to proper consistency. Cook on griddle.

Baked Eggs with Lemon, Cream and Poppyseeds

Baked Eggs with Lemon, Cream and Poppyseeds

Baked Eggs with Lemon, Cream and Poppyseeds

This simple dish deserves the best, freshest eggs you can find. serve it with a crusty baguette, split down the middle and lightly toasted, for scooping and dipping. Add a small green salad and you have the makings of an elegant lunch or brunch. Note that you’ll need to use 4½- to 5-inch ramekins for individual servings.

 

6 teaspoons Lemon-Infused Olive Oil, extra-virgin olive oil, or melted butter, divided

1 medium shallot, finely minced, divided

2 tablespoons finely grated lemon zest, divided

1 ounce Parmesan cheese, finely grated (about ½ cup), divided

¾ cup heavy cream, divided

Kosher salt

8 eggs, at room temperature

2 teaspoons poppy seeds, divided

4 teaspoons finely chopped fresh chives, divided

 

Preheat the oven to 350 degrees F. Thoroughly coat the bottom and sides of 4 ovenproof ramekins or baking dishes, using 1½ teaspoons of the oil for each. Put the ramekins on a baking sheet with sides (to make moving them in and out of the oven easier). Divide the shallot among the ramekins, adding no more than 2 teaspoons per dish. Add 1½ teaspoons of the zest and 1 tablespoon of the cheese to each ramekin, cover with 1 tablespoon of the cream, and season with a pinch of salt. Carefully crack 2 eggs into each dish, starting with a new one if the yolk breaks. Pour 2 tablespoons of the remaining cream over each yolk and sprinkle it with 1 tablespoon of the remaining cheese, ½ teaspoon poppy seeds, and a pinch of salt. Bake for 10 to 12 minutes, or until the eggs are just slightly set. Garnish each egg with 1 teaspoon of the chives and serve immediately.

Rosemary-Garlic Breakfast Potatoes

Rosemary-Garlic Breakfast Potatoes

Rosemary-Garlic Breakfast Potatoes

3 1/2 C. diced red potatoes (or a mix of red and small white potatoes)

1 T. finely chopped fresh rosemary

1/2 tsp. fine sea salt, plus more if needed

2 garlic cloves

Large pinch of freshly ground black pepper

3 T. olive oil

Preheat the oven to 35O°F. Line a baking sheet with foil. Put all the ingredients on the prepared baking sheet and toss to combine. Bake for about 1 hour, tossing the potatoes every 15 minutes; be careful, as they may stick to the foil. Once the potatoes are a nice golden brown and crispy on the edges, they are ready. Taste and add more salt, if desired, then serve.

One Pan Breakfast

One Pan Breakfast

One Pan Breakfast

4 oz. diced pancetta

4 oz. mushrooms, sliced

1 small leek—trimmed, halved and sliced

4 T. butter

4 eggs

chopped fresh parsley

4 slices toast

 

In skillet, cook pancetta over medium-high until crispy, 3 minutes. Add mushrooms, leek and 2 T. butter. Cook, stirring often, until softened, about 5 minutes; transfer to bowl. Cook eggs in remaining 2 T. butter over medium-low until whites set. Spoon pancetta mixture around eggs; top with parsley. Season. Serve with toast

Lemony Zucchini on Toast

Lemony Zucchini on Toast

Lemony Zucchini on Toast

 

3 to 4 zucchini, about 1 pound in total

2 tablespoons canola or olive oil

Sea salt and freshly ground black pepper

1 small garlic clove, crushed

1/4 teaspoon fresh thyme leaves

Grated zest of ¥2 lemon and i¥2 tablespoons juice

2 thick slices of bread

10 fresh basil leaves, cut into thin strips

Extra-virgin olive or more canola oil, to finish

 

Slice the zucchini into thin disks. Heat the oil in a large flying pan, add the zucchini with a large pinch of salt, and sauté over medium-high heat for about 5 minutes, until their moisture evaporates and they are just beginning to brown a little. Stir in the garlic and thyme and cook for another minute or so, until the zucchini are a little softer and a little more colored. Stir in the lemon zest and juice. Season with a few grinds of pepper and some more salt. Toast the bread. Remove the zucchini from the heat and add the basil. Tip the zucchini mixture with all its juices over the toast, drizzle on a little olive or canola oil, and dive in.

Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies

 

1 C. oats

¾ C. whole wheat flour

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

1 egg

½ C. maple syrup

2 tablespoons coconut oil or butter, melted

1 teaspoon vanilla

¾ C. grated carrots (about 2 medium carrots)

 

Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, stir together the oats, flour, baking powder, cinnamon and salt. In a separate bowl, whisk together the egg, maple syrup, coconut oil and vanilla. Add the dry ingredients to the wet ones and stir just until combined. Now stir in your carrots. If you have time, chill the dough for about 30 minutes. This will stop the cookies from spreading out too much in the oven. If you don’t have time, not to worry. You’ll have thinner but still delicious cookies. Drop tablespoon-size balls of dough onto the prepared baking sheets, leaving 1 to 2 inches between each. Bake on the middle rack until the cookies are brown at the edges and just set on top, 12 to 15 minutes. Remove from oven. Let cool a few minutes before transferring to a rack to cool completely. Cookies will keep in an airtight container for up to 5 days or freeze for up to a month. Serve with some yogurt and fruit for a wholesome breakfast.

Ginger Pancake Roll-Ups

Ginger Pancake Roll-Ups

Ginger Pancake Roll-Ups

 

2 C. Bisquick Biscuit Mix

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon ginger

1 egg

1 1/2 C. milk

Vegetable oil for brushing pan

 

1/2 C. butter, melted

1 egg, well beaten

1 C. sugar

Zest of 1 lemon

1/4 C. water

3 tablespoons lemon juice

2 8-ounce packages cream cheese

 

In separate bowls, mix the dry ingredients and the wet ingredients. Slowly add the wet ingredients to the dry ingredients, mixing well until you have a smooth batter. Heat a pancake griddle or non-stick pan, brush with vegetable oil, and add ½-cup batter, swirling to make thin. Cook on one side until bubbles are visible on the top, then flip and cook on the other side until golden. Cut each cream cheese package into 6 pieces. While the pancakes are cooking, make the lemon sauce in a medium saucepan. Starting with the butter, gradually add ingredients, one at a time, beating well over medium heat. Continue stirring constantly until mixture thickens. When the pancakes are ready, roll around cream cheese while pancake is hot. Serve roll up with warm lemon sauce.

Prosciutto & Poached Egg Tartine

Prosciutto & Poached Egg Tartine

Prosciutto & Poached Egg Tartine

Kosher salt and freshly ground pepper

2 eggs

2 T. purchased or homemade pesto

2 slices country-style bread, lightly toasted

1/2 cup (1/2 oz./15 g) arugula

2 oz. (60 g) thinly sliced prosciutto

 

Pour water into a large sauté pan to a depth of 3 inches (7.5 cm), add a pinch of salt and bring to a simmer over medium heat. One at a time, break an egg into a small ramekin and carefully slip the egg into the water, then adjust the heat so the water barely simmers. Poach until the eggs are cooked to your desired doneness, about 3 minutes for runny yolks or up to 5 minutes for firmer yolks. Using a slotted spoon, transfer the eggs to a paper towel–lined plate. Spread the pesto evenly over the toasts. Layer the arugula and prosciutto on the pesto and top each sandwich with a poached egg. Season the eggs with salt and pepper and serve immediately. Serves 2.

Instant Pot Egg Bites

Instant Pot Egg Bites

Instant Pot Egg Bites

6 eggs

1 c cheese shredded

1 shallot diced or 2 T. diced onion

1/3 c spinach fresh, diced

1/2 c bell pepper diced, any colors

1/4 tsp salt

1/4 tsp oregano

 

On the stovetop in a pan, med. heat, add shallot/onion, diced fresh spinach, and diced bell pepper, cook for about 2 minutes just until moisture is cooked out. Scramble 6 eggs in a bowl, add vegetables you cooked briefly on the stovetop. Add cup of shredded cheese, any hard cheese works, we use swiss.

Add salt and oregano if desired, whisk all ingredients together with a fork. Spoon or put mixture into a measuring cup and pour egg into egg bite mold. Will fill all 8 spots evenly, just below rim. Cover egg mold with foil. Add 1 1/2 c water into your pressure cooker. Put egg mold on to a trivet with handles and lower down into pot. Close lid and steam valve and set on pressure high for 8 minutes. Allow to naturally release steam for 4 minutes, let out rest of steam and lift trivet with egg mold out. Remove foil and pop egg bites out of mold and on to a plate. Serve and eat immediately for best taste!

Instant Pot Cheesy Egg Bake

Instant Pot Cheesy Egg Bake

Instant Pot Cheesy Egg Bake

6 slices bacon, chopped

2 cups frozen hash browns

6 eggs

¼ cup milk

½ cup shredded cheddar cheese

1 teaspoon kosher salt

½ teaspoon pepper

**optional add-ins: onion, red pepper, spinach, mushrooms, green onions

Chop up bacon into small pieces then sauté in pressure cooker until crispy. Add in any extra veggies that you would like and sauté until tender, about 3 minutes. Add in frozen hash browns and stir until slightly thawed, about two minutes. Grease a heat proof container that will fit into your Pressure Cooker. I used a round metal bowl. Whisk together eggs, milk, shredded cheese, and salt and pepper in a separate bowl and then add bacon and veggie mixture to the eggs. Pour the egg mixture into your greased, heat proof container. Pour 1 ½ cups of water into your pressure cooker and set trivet inside. Place heat proof bowl with egg mixture on top of trivet. Lock lid and set to high pressure for 20 minutes with a quick release at the end. Loosen edges then dump out onto large plate. Serve with green onions and extra shredded cheese!

Pumpkin Seed and Apricot Muesli

Pumpkin Seed and Apricot Muesli

Pumpkin Seed and Apricot Muesli

 

2/3 C. Jumbo Rolled oats

1 T. Raisins

1 T. Pumpkin or Sunflower Seeds

1 T. chopped Almonds

3 T. chopped dried Apricots

2 T. Apple or Orange Juice

2 small apples, peeled and grated

3 T. skim milk

 

Mix all ingredients except apples and milk.  Add apples and toss to combine.  Serve with milk.

Triple Berry Smoothie

Triple Berry Smoothie

Triple Berry Smoothie

½ cup (120 ml) water

½ cup (75 g) red grapes

½ cup (120 ml) plain low fat yogurt, or non-dairy alternative

½ cup (75 g) frozen strawberries

½ cup (80 g) frozen blueberries

½ cup (70 g) frozen raspberries

 

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 1 minute or until desired consistency is reached, using the tamper to press the ingredients toward the blades. Notes: You may substitute out any liquid for the yogurt, maybe try soy milk or cashew milk. For best results, allow frozen fruit to thaw at room temperature 10 minutes before blending. Note, all past recipes may have not used red grape

Vegetable Frittata

Vegetable Frittata

Vegetable Frittata

 

2 red bell peppers

Olive oil

3 scallions, chopped

2 garlic cloves, crushed

7 ounces canned chickpeas, drained and rinsed

1 tsp. smoked paprika

31/2 ounces baby spinach

4 eggs, beaten

Salt and black pepper

 

Stem the bell peppers and remove the seeds and ribs. Cut the peppers into halves or quarters. Brash lightly with oil, then place skin side up on a baking sheet and broil until the skin blackens and blisters. Place the peppers in a paper bag and seal tightly; let cool. When cooled, peel the charred skin from the peppers and coarsely chop the flesh. Heat a drizzle of oil in a large ovenproof skillet over medium heat and sauté the scallions and garlic until soft. Add the bell peppers to the pan with the chickpeas and paprika. Sauté for about 5 minutes. Add the spinach and keep stirring until it wilts. Add the eggs, season with salt and black pepper, and stir gently to incorporate the eggs into the whole mixture. Cook until set, about 2 minutes. Slide the pan under a preheated broiler until the top of the frittata is light golden and puffed, about 1 minute.

 

Yield: 2 servings

Calories: 320

Mango, Raspberry, and Lime Smoothie

Mango, Raspberry, and Lime Smoothie

Mango, Raspberry, and Lime Smoothie

 

1/2 mango, peeled, seeded, and chopped

2 ounces raspberries

2 handfuls baby spinach

1 tsp. chia seeds

Juice of 1 lime

7 ounces coconut water

 

Place all the ingredients in a blender and whizz together.

 

Yield: 1 serving

Calories: 150

Johhny Cakes with Rhubard and Cherries

Johhny Cakes with Rhubard and Cherries

Johhny Cakes with Rhubard and Cherries

2 thick stalks ruby red rhubarb, sliced on the bias (about 2 cups/200 g)

7 cup (60 ml) pure maple syrup, plus more for serving One 24-oz (680-g) jar pitted sour cherries, in syrup or juices

 

1 cup (140 g) fine to medium cornmeal

1 cup (140 g) all-purpose flour or (155 g) gluten-free flour

1 Tbsp sugar

1 tsp baking soda

1/4 tsp fine sea salt

1 large egg, lightly beaten

1 1/3 cups (320 ml) buttermilk

4 Tbsp (1/2 stick) unsalted butter, melted, plus more for cooking

Plain yogurt, for serving

 

Combine the rhubarb and maple syrup in a medium pot with a tight-fitting lid. Cook over medium-low heat until the syrup bubbles just slightly and the rhubarb is steaming, but not breaking down, 1 to 2 minutes. Remove from the heat, cover, and let the rhubarb sit in the syrup until it softens but is still holding its shape and bright red in color. Toss with the cherries and just enough of the cherry juices to turn the syrup red, but still leave it thick enough to drizzle with a spoon (1/2 to 3/4 cup of the cherry syrup); set aside.

 

Whisk together the cornmeal, flour, sugar, baking soda, and salt in a bowl. In a separate bowl, whisk together the egg, buttermilk, and melted butter. Add to the dry ingredients and mix together until the batter resembles a loose muffin batter, being careful not to overmix; you want to keep these pancakes light and airy. Preheat a cast-iron griddle or skillet over medium heat until evenly warm. Add a knob (about 2 Tbsp) of butter to coat the surface. (Cooking in butter makes golden, gorgeous pancakes.) When the butter sizzles, drop batter in 1/3 cupfuls (80 ml) onto the skillet, leaving 2 inches (5 cm) between them, and cook until just starting to bubble around the edges. Flip (it should release easily from the griddle) and cook until just done, usually 1 to 2 minutes. You don’t want these to cook fully through, which can make them taste dry. Pull them a second before you think they are ready; the batter will continue to steam and set inside on their way to the plate. Repeat until all the batter is used. Serve the pancakes warm, topped with yogurt and the rhubarb and cherries, and drizzled with any extra juices.

Eggs with Green Herb Sauce

Eggs with Green Herb Sauce

Eggs with Green Herb Sauce

 

6 Eggs

1 C. fresh herbs (Chervil, Parsley, Chives, Tarragon, Watercress), blanched in boiling water 1 minute

6 capers

1 oil-packed flat anchovy fillet, rinsed, patted dry

1 1/4 C. Basic White Sauce, warm

6 slices Bread, fried in butter

 

Lb. the herbs in a mortar with capers and anchovy. Press through sieve and stir into white sauce.

Poach Eggs in simmering water. Arrange egg on sliced bread and top with sauce. Sprinkle with additional herbs if desired.

Eggs with Peppers and Tomato Cream Toast

Eggs with Peppers and Tomato Cream Toast

Eggs with Peppers and Tomato Cream Toast

 

8 slices Italian bread

1/3 cup olive oil, about

1 medium onion, finely diced

1 medium each, finely diced: red and yellow bell pepper

1 small clove garlic, minced

2 1/2 tsp. balsamic vinegar

Salt, freshly ground pepper to taste

2 T. minced fresh basil

1 1/2 cups prepared marinara sauce

1/2 cup whipping cream

8 poached eggs

1/3 cup grated Parmesan cheese

 

Heat 1 T. of the oil in a medium skillet, preferably non-stick. Add onion; cook over medium heat until it begins to soften, 3 to 4 minutes. Add bell peppers and garlic; cook 2 minutes. Add vinegar, salt and pepper. Reduce to low heat and cook until vegetables are soft, 4 to 5 minutes. Remove from heat and add basil. Can be cooked a day ahead; heat gently on the stove or in the microwave oven before using. Meanwhile, brush the bread with remaining olive oil. Arrange on a baking sheet and bake in a 400-degree oven until lightly browned, 4 to 5 minutes; set aside. Combine marinara sauce and cream in a small saucepan or in a microwave-safe dish; cook until heated through. To serve, divide vegetable mixture over toasted bread slices. Top each with an egg and marinara sauce. Sprinkle cheese over and serve at once.

Breakfast Casserole

Breakfast Casserole

Breakfast Casserole

 

24 oz. pkg. frozen hash browns, thawed

5 eggs

2 chopped green onions

1/2 c. cottage cheese

½ C. grated Cheese

1/4 t. pepper

1/2 t. garlic powder

1 t. Tabasco sauce (or other pepper sauce)

8 slices cooked and crumbled bacon

 

In mixing bowl combine hash browns, eggs, cottage cheese, cheese and spices and mix very well. Pour into large casserole dish. Cover and refrigerate overnight. Add bacon and cook at 350 degrees for 30 minutes.

Donut Muffins

Donut Muffins

Donut Muffins

1/2 cup white sugar

1/4 cup margarine, melted

3/4 teaspoon ground nutmeg

1/2 cup milk

1 teaspoon baking powder

1 cup all-purpose flour

1/4 cup margarine, melted

1/2 cup white sugar

1 teaspoon ground cinnamon

 

Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Instant Pot Sausage and Green Onion Strata

Instant Pot Sausage and Green Onion Strata

Instant Pot Sausage and Green Onion Strata

 

4 large eggs

1   cup low-sodium chicken broth

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 green onions, white and green parts, sliced

4 cups cubed ciabatta

8 ounces fully cooked chicken sausage (2 or 3 links), halved lengthwise, then sliced crosswise 1/4 inch thick

2  tablespoons chopped fresh flat-leaf parsley, for garnish

 

Lightly coat a 1 1/2-quart souffle dish or a 7-cup round heatproof glass container with olive oil or nonstick cooking spray. In a bowl, whisk together the eggs, broth, salt, and pepper. Stir in the green onions, bread, and sausage, making sure all of the bread is coated with the egg mixture. Pour the mixture into the prepared dish, cover tightly with aluminum foil, and refrigerate overnight.  The next morning, fold a 2O-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the still covered souffle dish to act as a sling for lifting the dish in and out of the Instant Pot. Pour 1 1/2 cups water into the pot and add the trivet. Holding the ends of the foil sling, lift the dish and lower it into the pot. Fold over the ends of the sling so they fit inside the pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 25 minutes at high pressure. Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and wearing heat-resistant mitts, grasp the ends of the foil sling and lift the dish out of the pot. Uncover the dish, taking care to avoid getting burned from the steam. Let the strata rest for 10 minutes before serving. Sprinkle the strata with the parsley, then slice and serve warm.

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

4 Sausage Patties, cooked & halved

4 large rolls, such as ciabatta, Italian or brioche

2 tbsp. butter, melted

1 small bunch rapini (broccoli rabe), stems trimmed as needed

1/4 cup sliced mushrooms (button, crimini or shiitake)

8 grape or cherry tomatoes, halved

4 eggs, brought to room temperature for 30 minutes

Fresh thyme leaves (optional)

Salt & freshly ground black pepper, to taste

 

Preheat oven to 375Fill medium saucepot with lightly salted water & bring to a boil over medium-high heat. Blanch rapini for 30 seconds & drain well. Cut rapini into smaller pieces when cool. 2. With small knife, cut off tops off rolls & remove some of the interior making a nice “bowl” for your ingredients. Lightly brush rolls, including interior, with butter & bake on rimmed baking pan for 5-6 minutes or until interior of rolls are lightly toasted. 3. Equally divide & arrange sausage, rapini, mushrooms & tomatoes in rolls, leaving centers open for eggs. Top each with cracked egg, seasoning with salt & pepper & sprinkling with thyme leaves if desired. Return to oven & bake for 10-12 minutes or until rolls are a toasty golden brown & the egg whites have just set. Enjoy while still warm from the oven for best flavor & texture.

Chef’s Tip: Can’t find rapini? Try using baby kale greens, chard or spinach. In a pinch for time? Use Smithfield Fully Cooked Sausage Patties to make this easy recipe even quicker!

Homemade Berry Syrup

Homemade Berry Syrup

Homemade Berry Syrup

 

1 cup berries, fresh or frozen

Sugar

Grated lime peel

 

In a small saucepan, heat berries and a few spoonfuls of sugar, along with a splash of water, over low heat until berry juices start to release. Pull the berry-sugar mixture from the heat and let cool for a moment. Divide the mixture and reserve half. Purée the other half in a blender until smooth. Pour it through a strainer to remove the skins and seeds (you can compost these). Put the strained syrup back in the saucepan and heat over low heat. Grate in a bit of lime peel and cook until just heated through. Add the remaining whole berries and heat until about to burst, 4 to 6 minutes. Remove from heat and serve immediately.  NOTE: Follow the same instructions with just about any berry. Try varying the citrus as well. Strawberries love orange, and raspberries love lemon. This berry syrup will keep refrigerated for two weeks, or frozen in an airtight container for four to six weeks.

Apple Puff Omelet

Apple Puff Omelet

Apple Puff Omelet

2 large apples (Cortland, Jonathan, Ida Red)

4 tablespoons butter

¼ cup brown sugar

1 teaspoon ground cinnamon

4 eggs

¼ cup granulated sugar

¼ teaspoon cream of tartar

1 tablespoon confectioners’ sugar

 

Preheat oven to 450°F. Peel, core, and thinly slice the apples.  Heat the butter in a medium-sized skillet, and sauté the apples for 5 minutes over low heat. Mix the brown sugar and cinnamon. Sprinkle over the apples. Toss, and continue to sauté the apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy.  Spoon the mixture into an 8-inch-square baking dish, and keep hot in the oven.  Separate the eggs. Whisk the yolks and the granulated sugar in a small bowl until fairly thick.  In a large bowl beat the egg whites with the cream of tartar until stiff and shiny. Fold into the yolk mixture, a third at a time.  Pour the egg mixture over the apples, and bake for 8 to 10 minutes. The omelet will be puffed and golden. Remove from the oven, and sprinkle with the confectioners’ sugar. Serve immediately.

Instant Pot Brown Butter Steel Cut Oatmeal

Instant Pot Brown Butter Steel Cut Oatmeal

Instant Pot Brown Butter Steel Cut Oatmeal

 

2 tablespoons unsalted butter

1 1/2 cups steel-cut oats

4 1/2 cups water

1/2 teaspoon kosher salt

Brown sugar, for serving

Heavy cream, for serving

 

Select Sauté on the Instant Pot and melt the butter. Add the oats and sauté, stirring often, for about 5 minutes, until aromatic and lightly toasted. Add the water and salt and stir to combine, making sure all of the oats are submerged in the liquid. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Porridge setting and set the cooking time for 12 minutes at high pressure. Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the oatmeal to incorporate any extra liquid. Ladle the oatmeal into bowls and serve with brown sugar and cream.

 

VARIATIONS

Apple cinnamon: Stir in 1 apple, chopped, and 1/2 teaspoon cinnamon with the water.

Pumpkin spice: Stir in 1 cup pumpkin puree, 1/4 cup maple syrup, and 3/4 teaspoon pumpkin pie spice with the water.

Peanut butter-banana: Stir 1/4 cup creamy peanut butter into the finished oatmeal. Top each serving with banana slices.

Blueberry almond/pecan: Top each serving with a handful of fresh blueberries, a scattering of toasted sliced almonds or pecans, and a drizzle of honey.

Savory sesame soy: Omit the salt. Stir in 2 tablespoons soy sauce and add 1/2 teaspoon toasted sesame oil with the water. Serve topped with a fried egg.

Cinnamon Vanilla N’Oatmeal

Cinnamon Vanilla N’Oatmeal

Cinnamon Vanilla N’Oatmeal

1/2 cup unsweetened coconut flakes

1/4 cup raw pecans

1/4 cup raw walnuts

1/4 cup raw almonds

1/4 cup raw pumpkin seeds

1 cup canned full-fat coconut milk

2 teaspoons raw honey

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

Toppings (optional)

Fresh fruit

Dried fruit, such as raisins or unsweetened dried cherries

Canned full-fat coconut milk

 

Place the coconut flakes, pecans, walnuts, almonds, and pumpkin seeds in a food processor and pulse until coarsely ground, stopping before the mixture breaks down into a powder. Place a medium saucepan over medium heat and add the nut mixture. Slowly pour the coconut milk into the pan and stir. Cook, continuing to regularly stir as the mixture begins to bubble, until it starts to thicken, 4 to 5 minutes. When the mixture has reached your desired consistency, add the honey, vanilla, and cinnamon and stir. Remove the pan from the heat. Transfer the n’oatmeal to a bowl and serve warm with your toppings of choice.  Prep ahead: Make the ground nut mixture in bulk ahead of time and store it in an airtight container in the refrigerator.

Bacon Wrapped Eggs

Bacon Wrapped Eggs

Bacon Wrapped Eggs

1 tablespoon coconut oil or ghee, plus more to grease the pan

12 bacon slices

2 1/2 cups baby spinach

2/3 cup chopped white mushrooms

1/8 teaspoon garlic powder

12 large eggs

1 teaspoon minced fresh chives

Pinch of sea salt

Pinch of freshly ground black pepper

 

Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin with coconut oil. In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until the fat has just rendered but the bacon is still soft and pliable, 3 to 4 minutes on each side. Set the bacon aside on a paper towel. Pour out all but 1 tablespoon of the rendered bacon fat from the skillet. Return the skillet to the heat, add the spinach, mushrooms, and garlic powder, and stir. Cook until the spinach becomes soft, 1 to 2 minutes. Transfer the mixture to a bowl and set aside. Place 1 piece of bacon inside each well of the prepared muffin tin, wrapping it around the sides. Spoon about 2 teaspoons of the vegetable mixture into each well inside the bacon. Crack 1 egg into each well on top of the vegetables. Sprinkle evenly with the chives, salt, and pepper. Bake for 12 to 15 minutes, until the eggs are cooked to your desired doneness. Watch closely to prevent overcooking. Gently run a spatula or small butter knife around the edge of each bacon wrapped egg to release it from the pan. Serve warm.

Instant Pot Baked Eggs & Tomato Cheese Grits

Instant Pot Baked Eggs & Tomato Cheese Grits

Instant Pot Baked Eggs & Tomato Cheese Grits

 

3 T. unsalted butter

1 T. extra-virgin olive oil

1 C. old-fashioned or stone-ground grits

114.5-ounce can diced tomatoes

1 1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 C. half-and-half or whole milk, or more to taste

1 1/2 C. shredded cheddar cheese (6 ounces) Tabasco or other hot sauce

4 large eggs

Sliced scallions, for serving

 

Using the sauté function, melt 1 T. of the butter and the oil in the pressure cooker pot. Add the grits and cook, stirring occasionally, until toasted, about 3 minutes. Stir in 1 1/4 C. water, the tomatoes, salt, and pepper. Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Using the sauté function (set to low, if possible), stir the milk, cheddar, and remaining 2 T. butter into the grits. Add Tabasco sauce to taste. Adjust the seasonings if necessary. Immediately, while the grits are still steaming hot. make 4 divots in them, then crack in the eggs. (If the grits have cooled down, turn on the sauté function and reheat them, stirring, before adding the eggs.) Cover the pot (but do not lock on the lid) and let the eggs cook in the residual heat of the pot until they are set to taste, 3 minutes for very runny eggs, 4 to 5 minutes for firmer eggs. Serve immediately, with more hot sauce and scallions sprinkled on top.

Ham, Egg & Cheese Roll-ups

Ham, Egg & Cheese Roll-ups

Ham, Egg & Cheese Roll-ups

10 eggs

2 tsp. garlic powder

kosher salt

Freshly ground black pepper

2 T. butter

1 1/2 c. shredded Cheddar

1 c. baby spinach

1 c. chopped tomatoes

20 slices ham

 

Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder and season with salt and pepper. In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined. On a cutting board, place two slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs. Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes.

Pumpkin French Bread Sticks

Pumpkin French Bread Sticks

Pumpkin French Bread Sticks

1 loaf French bread or brioche cut into 1″ thick slices, then into thirds

4 large eggs

2/3 C. milk

1/2 C. pumpkin puree

1 1/2 tsp. vanilla extract

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1/4 C. granulated sugar

1 1/2 tsp. ground cinnamon

 

Set a large non-stick skillet set over medium heat, add a small amount of butter and melt. In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side. Meanwhile, in a small rectangular baking dish, combine the sugar and cinnamon, set aside. Remove the fully cooked French toast sticks from the skillet and immediately roll in the cinnamon sugar mixture. Serve hot with maple syrup or buttered pecan syrup.