Breakfast Archives | Page 3 of 3

Avocado Toast with Bacon and Sriracha

January 31, 2017 By Lane 24 Comments

I just experienced Avocado Toast for the first time. And definitely not the last time. In fact it is a new favorite!

So goodness knows this blog isn’t political-after all everyone needs to eat no matter what your political leaning. And we love all of our friends and viewers regardless. But that’s not to say that Holly and I don’t have very strong views and opinions (and luckily we agree). The last few months have made it very clear that much needs to be done to bring us together as a country and to heal us as a nation. The big disagreement seems to be in exactly how to do this. We need to find common ground and we may need to start small. Truly though, I think we can all agree that anything that limits our access to avocados is a bad plan. A bad plan indeed. This Avocado Toast with Bacon and Sriracha will show you just how bad of a plan……

Bacon and Egg Breakfast Pizza

January 20, 2017 By Lane 33 Comments

Another trip to the cabin this weekend introduced me to my new favorite food. Although I must admit I was skeptical at first, this Bacon and Egg Breakfast Pizza quickly won me over. And now I’m introducing this pizza to you. You. Are. Welcome. …

Apple French Toast Bake

November 28, 2016 By Lane 23 Comments

We just celebrated my very favorite holiday of the year, Thanksgiving. I don’t know about you, but for me it wasn’t just the Thanksgiving dinner, but also all of the other meals that made the weekend so special. I hosted the Thanksgiving holiday at my cabin, and that meant that I also needed breakfast for a crowd. Apple French Toast Bake is one I’ve been making for a few years, and is both adult and kid approved. And the very best thing about it? Not only is it foolproof, but you make it ahead of time!…

Fancy Carrot Cake Muffins

October 31, 2016 By Lane 17 Comments

I’ve been craving something sweet lately. Something to fit with the spice of the fall season. Something simple that my whole family would enjoy. And then I remembered these Fancy Carrot Cake Muffins. And who doesn’t love great tasting baked goods full of healthy veggies?…

Sausage and Roasted Red Pepper Egg Bake

August 18, 2016 By Lane 20 Comments

You know how sometimes you make those mistakes that you look back on and say “I didn’t mean to do that, but I am sure glad I did!”? Those mistakes that occur because you’re on warp speed, and you just need to slow down a notch or two? Well this Sausage and Roasted Red Pepper Egg Bake was born out of one of those mistakes. And a glorious mistake it was… (WARNING: This egg bake is not for the sausage averse…)…

Healthy Egg White Breakfast Muffins

April 11, 2016 By Holly 11 Comments

Let’s just get this out of the way: I am not a morning person. While having a toddler has certainly forced me to be an early riser, mornings are still not my most productive time. I much prefer a slow wake up, a lazy cup of coffee, and a leisurely breakfast. Unfortunately for me, being a full time working mama doesn’t mean that I can indulge in mornings MY way very often. So, I try and keep some healthy breakfast options on hand to ease the way. These Healthy Egg White Breakfast Muffins are a staple around here. They take less than 10 minutes to put together and freeze beautifully, all while being full of fresh veggies and tangy cheese. Paired with a lovely breakfast sausage or a glass of vegetable juice and it’s a filling, easy way to start the day.

The best thing about these egg muffins really is how versatile they are. I love to make mine with egg whites (to allow more calories for cheese!), bell peppers, and spinach. They are amazing with bacon, goat cheese and sundried tomatoes, too. Frequently, they are filled with whatever needs to be used up from the vegetable drawer….

Lemon Blueberry Ricotta Waffles

February 8, 2016 By Lane 2 Comments

These Lemon Blueberry Ricotta Waffles have been a huge hit with my family. Brunch, is my favorite meal, and if you haven’t noticed don’t worry, there will be many more brunch posts coming!. So many different things you can eat for brunch-sweet, savory, sweet AND savory! My kids, however, lean towards the sweet, every time. So when I was rifling through my many cookbooks (Shhh…I might have a little cookbook addiction) and food magazines, I found this beauty. We happened to be up at the cabin for the weekend, and when I decided to make these waffles for breakfast on our last day up there, there were three very enthusiastic supporters.

Waffles are a “all hands in” food in our house. My daughter measures ingredients, my son cracks the eggs, who ever is the most awake stirs the mixture, and my husband mans the waffle iron. We can churn out a very respectable stack of waffles in a very short amount of time, which is good when my clan is hungry. Luckily, these waffles are pretty quick, even if you’re making them on your own-hopefully while enjoying some alone time in the kitchen with a strong cup of coffee.

These waffles were perfect. Not overly sweet, just right. Tangy due to the addition of the lemon zest. Best of all, these Lemon Blueberry Ricotta Waffles allowed me to use up that last bit of ricotta left over in my refrigerator, and I do like to use up leftovers! Speaking of leftovers, if you run out of blueberry syrup before you run out of the waffles, you could try topping the waffles with a little bit of lime curd (from our last post)-I bet it would be fabulous!

What are some of your favorite brunch foods?

5 from 1 vote

Lemon Blueberry Ricotta Waffles

This is a delightful waffle recipe that will please your pickiest eaters! My kids love leftovers, so I always double this recipe. These waffles are easy to reheat in a toaster or toaster oven the next day.

Course Breakfast

Servings 6 waffles-4 inch (although the final yield will be dependent on the size of your waffle maker.)

Author Adapted from Cooking Light

Ingredients

1 3/4 cups of all-purpose flour
4 Tablespoons sugar divided
2 teaspoons baking powder
1/4 teaspoon salt
1 cup skim milk
1/2 cup ricotta cheese
2 Tablespoons melted butter + extra for coating waffle iron
2 Tablespoons canola oil
1 Tablespoon lemon zest + extra for garnish
1 Tablespoon + 1 teaspoon fresh lemon juice divided
1 large egg
1 Cup blueberries + extra for garnish
2 Tablespoons sugar

Instructions

Preheat oven to 200ºF.
Mix dry ingredients (flour, 2 Tablespoons sugar, baking powder, and salt) in a large bowl.
Combine wet ingredients (milk, ricotta cheese, melted butter, canola oil, 1 Tablespoon lemon juice, lemon zest and egg) in a medium sized bowl.
Make a well in the dry ingredients, add wet ingredients to the well, and combine until moistened.
Coat waffle iron with melted butter or cooking spray, to create a nonstick surface.
Spoon waffle batter onto waffle iron (use amount suggested by your waffle iron manufacturer). How much you need to use per waffle will impact how many waffles you get...
Cook until golden (my waffle iron has a timer, if yours does not, the cook time will be anywhere between 3-5 minutes).
Place waffles on a plate in the 200ºF oven to keep warm.
Repeat until batter has been used up and you have a plate of golden waffles
In a small saucepan, combine blueberries, 2 Tablespoons of sugar and 1 teaspoon of lemon juice.
Bring blueberry mixture to a boil.
Use a spatula, fork or wooden spoon (be careful here, your wooden spoon could get stained!) to mash the blueberries.
Simmer for 3-5 minutes or until mixture thickens slightly.
Serve waffles with syrup, garnish with additional blueberries and lemon zest!

Lime Curd with A Hint of Vanilla

February 5, 2016 By Holly 4 Comments

The winter months are not known for their abundance of fresh fruits and vegetables. After the heavy meals of the holiday season, the arrival of the mid-winter citrus crop is always a welcome addition to my kitchen. A few weeks ago I bought a giant bag of fresh limes at Costco, and while a few wound up in gin and tonics, I was left with pounds of limes and a little inspiration. Enter: Lime Curd with a Hint of Vanilla. It’s an easy, creamy, bright and versatile treat that can be added to baked goods like tarts, cupcakes or scones, or simply eaten with a spoon (my preferred method!).

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A Make It Your Own Breakfast Bake

January 25, 2016 By Holly 2 Comments

As much as I love to bake sweet treats, my own particular eating preferences lean heavily toward the savory. Give me a plate of salty carbohydrates any day over pastries and pies. This sentiment is most true at breakfast time. I can easily pass up the donuts and pancakes, but put a plate of bacon, eggs, and potato in front of me and I don’t stand a chance. Enter: the egg bake. The nemesis of my skinny jeans and my favorite breakfast indulgence. It’s a make ahead, one pan wonder with salty and cheesy carbs. When I got married, my mother and mother-in-law gave me a handwritten book filled with treasured family recipes. Included in that wonderful book is her basic egg bake, which I have made a thousand times and love, for it’s simple goodness and ease of adaptability to all tastes.

The specific recipe below is her classic combination, a tried and true standby, with only a minor decrease in the amount of butter used in the hash brown crust. It requires minimal chopping and mixing, though I do recommend shredding your own cheese if you have the time. The dish can be made ahead (fully baked) and gently reheated in a 200 degree oven in the morning, but truthfully it comes together so quickly that it’s not much of a chore to toss it together while sipping on some coffee in the quiet moments before your hungry crowd gathers. Try it as written, or mix it up with chicken sausage and sliced jalapeño, bacon and roasted red peppers with melty gobs of goat cheese mixed in, or leave out the meat and add in some onions, broccoli, and peppers for a vegetarian options. The possibilities really are endless.

Serve it with some good coffee and fresh fruit and you have a hearty breakfast that will feed a crowd!

More Breakfast Egg Bake Inspiration from around the web:

A leek, ham, and cheese bake from Smitten Kitchen.

Naturally Ella‘s herb and grain filled version.

Giada gives us an Italian twist on the breakfast staple.

And for the more adventurous, Saveur’s Persian Herbed Frittatas.

What family breakfast traditions do you have? Leave us a comment on Instagram, Facebook, or Twitter and let us know!

Basic Breakfast Egg Bake

A classic egg bake with cheese, hash browns, and diced ham.

Course Breakfast

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Author With Two Spoons (adapted from a family recipe!)

Ingredients

16 ounces frozen hash browns
1/4 cup of butter melted
2 cups diced ham
2 cups shredded cheddar cheese
1 cup shredded pepper jack or swiss cheese
5 Eggs beaten with a pinch of salt
1 Cup milk
Salt and pepper to taste

Instructions

Preheat your oven to 425 degrees. Place the frozen hash browns in a 9x13 pan and pour the melted butter over the potatoes.
Bake until lightly browned.
Decrease the oven heat to 350 degrees.
Sprinkle the ham and cheese over the has browns.
In a medium bowl, gently whisk together the eggs and milk until just combined.
Pour the egg mixture over the cheese and hash browns.
Bake at 350 degrees for 25-30 minutes. (Note: I like a crispy, slightly burned cheese layer so tend to bake mine on the longer side of 30 minutes.)

Chocolate Hazelnut Scones

December 17, 2015 By Holly 1 Comment

In the midst of the busy holiday season, I count on recipes that can be made ahead in a quiet morning or two, and pulled out of the freezer for a fresh baked treat on (what seems like) a moment’s notice. This year, in particular, I have been searching for sweet treats and found a great option in these Chocolate Hazelnut Scones from Zoe Nathan and the Huckleberry Bakery & Cafe in Santa Monica. The brilliance of the scones lies in the fact that the recipe requires the unbaked dough to be frozen and then baked, so you don’t even feel like you’re cheating by making it ahead. I made a batch last week and another this morning, froze them, and then wrapped each scone in plastic wrap. On Christmas morning, they’ll need a quick 30 minutes in a 350 degree oven and that’s it. Serve them with a generous amount of whipped cream (which I prefer sweetened with a small amount of powdered sugar and a tiny bit of vanilla bean paste).

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