Breakfast on the weekend can be a real mess. Sometimes I’m wanting to sleep in, sometimes I’m rushing to the farmer’s market. Other times, I’m working. Besides being easy to put together, it’s a great way to clean out your fridge of any veggies that need to get used up, or you have too small a quantity to use elsewhere. Either way, I like eggs. I’ll also say that even though I do love cooking – I don’t always like to buy ingredients for one dish. If you are missing something, use something else!
8 large eggs
1/3 cup milk
1/4 teaspoon paprika
salt and pepper, to taste
pinch of cayenne pepper
1/4 cup diced ham
1 cup spinach, chopped
1/2 cup broccoli, diced
1/4 cup red pepper, chopped
1 cup shredded cheddar
Preheat the oven to 375F. Mix together the eggs, milk and spices, and pour into a baking pan, or pie pan. Pour the eggs in, then add all the cut vegetables and meat. Top with cheese and a bit more pepper. Bake for about 30-35 minutes. Serve hot, makes 4 servings.
When I was on Facebook the other day I saw a video in my feed from the Food Network. They were showing how to cook your hard boiled eggs in the oven. I cook my bacon in the oven (less mess, no splatter), so I figured I’d give this a try. I rarely post anything that isn’t a recipe, but I found this interesting.
I make hard boiled eggs a couple times a month. I have days where I am in such a rush that I don’t have time for much of a breakfast, or I want them for a salad. They’re fairly portable, and then I won’t have a growling tummy or the cravings for junk food.
So what did I think about baking the eggs? Well you cook them at 350F for 30 minutes in a cupcake pan, instead of the 12-ish minutes in boiling water. If you’re my mom, you let the water boil over. I put the oven timer, placed the muffin tin in, and went about my business while they did theirs. They tasted the same, as I had to test one with a bit of pepper right away. I thought it worked out well. Have you ever tried it?
This makes a for a delicious and healthy snack or breakfast.It’s so easy, and I can put it together in a few minutes. My favorite is to top it off with a handful of fresh blueberries, but any other fresh fruit or even a handful of nuts tastes great on top. That also makes this very flexible and makes it a perfect breakfast on the go, something I can make the day before and tuck into my bag with me for work.
3/4 cup milk (almond/dairy/any type is fine)
3 1/2 – 4 tablespoons chia seeds
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
additional fruit or nut toppings
In a glass jar or other container that seals place the milk, chia, vanilla extract, and maple syrup. (I like mine a little thinner so I use about 3 1/2 tablespoons, for thicker use 4.) Place the lid on tight, give a good shake, and place into the fridge overnight for for 6-8 hours. Top with fruit or nuts in the morning and enjoy!. Makes 1 serving.
Happy New Years to everyone! I know with the new year that a lot of us are trying to make some changes in our lives, and often eating healthier is one of them. I wanted to share this recipe for a hearty and healthy breakfast that will fill your belly and tastes delicious. It takes about 5 minutes to put together the night before, I’ll prepare one of these sometimes while I have dinner in the oven when I have an early day at work the following day and I won’t have time to make a decent breakfast. I’ve taken them to work with me even to eat on my break.
1/4 cup old fashioned gluten free oats, uncooked
1/4 cup Greek yogurt
1/3 cup milk
1/4 cup diced apple (I used gala, any variety works)
1/2 teaspoon ground cinnamon
1/2 teaspoon chia seeds
Combine ingredients together in a container with a tight lid. Place in the fridge and allow to sit overnight – or about 8 hours. Open and enjoy for a quick and healthy breakfast! You can also change the fruit (I also like bananas with a bit of cocoa, mango, or blueberry!)
I wish all of you a safe and healthy 2015.
I made this for a breakfast over the weekend, and it was a hit. What a great meal to start the day with, full of healthy vegetables, delicious sausage, and eggs. I topped it off with just a bit of mozzarella cheese as well. It doesn’t take much prep work, then in the oven for about 35 minutes.
1 large sweet potato, or 2 smaller ones, sliced
8 large eggs
2 cups fresh broccoli, chopped and steamed
1 large red bell pepper, sliced
8 oz chicken breakfast sausage
1/2 cup shredded mozzarella cheese
salt and pepper, to taste
Preheat the oven to 375F. Steam the broccoli just enough to soften it up a bit. Slice the sweet potato and place the pieces into a ring on the bottom of a 9″ pie pan. In a large bowl, whisk the eggs together, then add the sliced peppers, broccoli, and sausage. Pour the egg mixture over top the sweet potatoes, then add the salt, pepper, and cheese. Bake for about 35 minutes.
*I often place my sweet potatoes in the microwave for just a minute before cutting to make them a little easier to cut. Be careful handling them if you choose to warm them up a bit before cutting.
I’ve been waiting for all the fall flavors for weeks now. I’ve missed pumpkin, squash, pomegranates, persimmons… the list is big and I’m excited to have them back in my kitchen. So here are some delicious muffins to welcome fall. The recipe will make a dozen larger muffins, and I only use a half cup of dark chocolate chocolate chips – if you’re a chocolate lover, you’ll want to add a bit more.
2 1/4 cups gluten free flour blend *
1/4 cup sugar
2/3 cup packed dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons ground flax
1/2 cup butter at room temperature
2 large eggs
3/4 cup pumpkin puree
1/3 cup buttermilk
1/2 cup chocolate chips
For the flour blend: you can use a store bought flour blend. If it doesn’t have xanthan gum, add a teaspoon to the mix. If so follow the recipe as is.
Preheat the oven to 400F. In a small bowl combine the flour, sugars, baking soda, salt, cinnamon, nutmeg, cloves and flax. In a large bowl mix together the eggs, butter, buttermilk, and pumpkin puree until combined. Then add the dry ingredients into the wet, and mix well. Stir in the chocolate chips and scoop into a prepared muffin pan.
Bake for 17-20 minutes, until a toothpick comes out from the middle of a muffin clean. Makes 12 muffins. Enjoy!
Cooking eggs under the broiler is a really great way ensure they’ll be cooked evenly – and they cook really fast. I made this to serve two (a larger brunch) – however this can easily be doubled or tripled to feed a hungry family or group of people. I also like my eggs slightly over easy, and as a kid I was so picky I wouldn’t eat the egg whites – only the runny yolks. Broiling the eggs I’ve found cooks the egg whites more consistently – and cook within minutes.
4-5 large eggs
4 pieces bacon, cooked
1 large sweet potato, peeled
1/2 cup diced green pepper
1 ounce goat’s cheese, crumbled
salt and pepper, to taste
Peel the sweet potato and place it in a microwave and cook for 5 minutes. For the bacon, if it’s not precooked I like to bake mine at 350F for about 8-10 minutes, this eliminates the splatter and mess that it tends to make on the stove.
Preheat the broiler on your oven to high.
Allow the sweet potato to cool a bit till you’re able to safely handle it, then slice it into about 1/8″ pieces and lay them across the bottom of a cast iron or large skillet. Crack your eggs and place them around the sweet potatoes, then top with the peppers, cheese, salt, pepper, and bacon.
Place the skillet in the oven under the broiler and cook for about 4 minutes. Check after 4 minutes and if the eggs are done to your liking, remove. If you want the eggs to be more done, cook for another minute or 2. Enjoy!
I made these creamy smoothies for breakfast, and the secret if you want them to be really creamy is frozen bananas. It makes them more like a thicker milk shake, which I do crave that texture at times and is a nice change from the normal. Freezing the bananas are easy – just peel them and place them in the freezer in a plastic bag for a couple hours. I did that before I went out on a walk and came back and blended up this as a well deserved breakfast treat.
1 medium banana, frozen
1 large ripe peach, pitted and sliced
1 cup strawberries, sliced and stems removed
1 cup unsweetened almond milk
In a blender place all the ingredients and blend until smooth. Makes 2 servings. Serve immediately. Enjoy!
These muffins are great both as a breakfast or as a snack, and they’re really quite filling. I made a dozen large muffins with the recipe and was sampling them as soon as they came out of the oven. Plus, I love the smell of the house after I’ve been baking. These won’t be a really sweet muffin – I’ve kept out the refined sugars, but the agave and blueberries do sweeten it enough for my tastes. I personally don’t like really sweet foods, but something like this is perfect for me, and blueberries always make me smile.
2 3/4 cups oat flour or old fashioned oats*
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon sea salt
2 tablespoons ground flax seed
1 tablespoon cinnamon
2 medium ripe bananas
2 large eggs
1 cup plain Greek yogurt
1/2 cup agave
1 teaspoon vanilla extract
1 cup fresh blueberries
*Note – You can easily substitute old fashioned oats for oat flour by grinding your oats in either a food processor or a coffee bean grinder until blended down to a finer flour like consistency (which is what I’ve done for this recipe.)
Preheat the oven to 350F. Grind your oats down to a flour consistency if going that route – then mix together all your dry ingredients in a medium sized bowl. In another medium sized bowl combine together the eggs, yogurt, agave and vanilla. Slice or break up the banana a bit, then using a mixer, blend until smooth. Combine with the dry ingredients and mix well. Add the blueberries last and carefully stir them in.
Use either some paper cupcake liners or lightly grease the sides of your muffin baking pan and carefully pour to the tops. This will make enough for a dozen. Bake for 25-30 minutes – until a toothpick comes out clean from the middle. Allow them to cool just a little before eating. Enjoy!
Repurposing leftovers is a great way to make sure they get eaten and not tossed away into the trash. I can serve these with with any meal, or even a snack (I had them today with eggs again!) Since I do add garlic to my base mashed potato recipe – I don’t add it to this. So add a clove of minced garlic to this if you don’t already have it in your leftovers.
2 – 2 1/2 cups cold pre-made mashed potatoes
1 large egg
1 tablespoon brown rice flour
1/2 teaspoon paprika
salt and pepper, to taste
*garlic if not already in the base mashed potatoes
1 tablespoon fresh chives, chopped
1/4 cup cheddar cheese
grapeseed oil, for frying
Mix together all the ingredients in a bowl besides the grapeseed oil. Heat a skillet over medium high heat and add a tablespoon of grapeseed oil. Allow the pan to heat for a few minutes and scoop the potato mixture from the bowl and make smaller pancake sized pieces and place them into the pan. They aren’t going to spread or thicken – so the size you make them is the size you’ll get. Allow them to cook for 2-3 minutes before flipping. You’ll feel the bottom easily pull away from the pan when it’s ready to flip. Add more oil as needed. Makes enough for 3-4. Enjoy!