Veggie Omelette

If you love zucchini and you haven't tried it with eggs yet - this recipe is for you.  If you love vegetables, this recipe is for you.  If most breakfasts leave you hungry in a few hours, this is for you.  If most breakfast foods can also double as a dinner meal, this can easily be doubled or tripled if you wanted more than a single serving.  Use a larger skillet and slice it up pizza style.

Veggie Omelette

1 small zucchini

2 eggs

1/4-1/2 c. greens of choice (I love arugula or spinach)

2 Tbsp. sausage crumbles (or meat of choice)

2 Tbsp. green onions

1/4 c. bell pepper, chopped

1/4 c. diced tomatoes

Slice zucchini evenly in rounds.  Spray a small skillet with cooking spray and line zucchini in pan.  Cook on medium heat until brown spots are visible, about 5-10 minutes.  Flip each piece and season with salt and pepper.

Whisk eggs and and pour evenly over zucchini.  Top with greens, sausage and onions.  Reduce heat to medium-low, put a lid on the skillet and cook until egg is no longer runny in the middle, around 5-10 minutes.

Remove from skillet and top with peppers and tomatoes.

Coconut Crusted French Toast

Take your every day french toast to the next level and dip each egg slathered slice in shredded coconut.  Trust me, your taste buds will thank you...

You can serve this with any array of toppings you'd like; we opted for fresh berries, toasted almonds and extra coconut.  I'm pretty sure some whipped topping made it on there as well.  Divine.

Coconut Crusted French Toast

3 eggs

splash milk

6 slices bread of choice

2 c. coconut

In a shallow dish, whisk together eggs and milk.

Pour coconut onto a plate and spread out evenly.

Dip each slice of bread into egg mixture and coat both sides.

Remove and let excess drip off.

Lay one side of the egg dipped bread into the coconut and press to adhere.

Place on greased skillet or grill, and cook over medium low heat until both sides are cooked and coconut is toasted.

Serve with desired toppings.

Oatmeal Smoothie

**The 2016 Discounted Group Food Storage Order can be found here.

This is hands down one of my favorite go to recipes for a filling breakfast, lunch or even a mid day snack.  I practically lived on this and refrigerator oatmeal when I worked early in the mornings and needed something to grab and go.  The oats keep you feeling full all morning long, and it has great texture and flavor.  

I've also loved this as a recovery drink after a particularly long or hard workout.  It works great to make ahead and have in the fridge if you are in a rush - just don't let it sit for longer than 1 day as the oats will continue to absorb the liquid.

You can play around with the flavors here.  My husband hates peanut butter, so we omit this for him.  And you can really use any fruit combination you have on hand as well, if you aren't particularly fond of strawberry banana.  This really is fool proof!

Oatmeal Smoothie

Recipe from Comfort Spring Station

1 c. milk of choice (even chocolate... just sayin')

1/2 c. oats

1/2 c. peanut butter

1 banana

1 c. strawberries

handful ice cubes

Blend and serve.

Makes 1 serving.

Churro Waffles

This is not so much a recipe, as a method of making everyday waffles even more spectacular!  This will work with any favorite waffle recipe you have.  We love ours topped with fresh fruit and whipped cream!

Churro Waffles

Baked waffles of choice

1/4 c. butter

1/2 c. cinnamon sugar

Melt butter on a large dinner plate, and swirl around to distribute in an even layer.

On another dinner plate, sprinkle cinnamon sugar.

Make and bake waffles according to package directions.

When waffle is done baking, remove from iron and dip each side into the melted butter (you don't want it to soak, just enough to get the cinnamon sugar to stick).

Dip each buttered side into the cinnamon sugar mixture.

Enjoy!

Coconut Cream Berry Polenta

Step aside oatmeal, there's a new hot breakfast in town.  Polenta.
It may sound sketchy at first, but trust me, this delicious berry breakfast is packed full of flavor.
I've long since discovered the magical happenings of cooking any hot breakfast in milk rather than water, and this one takes it one step further.  Coconut milk provides sweetness and texture, which pairs perfectly with berries of any kind.  Sprinkle some toasted coconut over the top and you are good to go.

Coconut Cream Berry Polenta

Recipe modified from Edible Perspective

1 c. polenta (I use this)

1 1/2 c. water

1 1/2 c. coconut milk

1 Tbsp. coconut oil

1 Tbsp. honey

1/2 tsp. salt

3/4 c. toasted flaked coconut

berries of choice

In a medium sized pan, bring water and coconut milk to a simmer over medium high heat.

Whisk in polenta.

Reduce heat to low, cover, and cook for 5 minutes.

After cooking, whisk in the coconut oil, honey, and salt.

Ladle into bowls and top with berries, toasted coconut, and extra coconut milk.

Broccoli, Ham and Egg Bake

This easy throw together meal is perfect for a hearty breakfast, but I almost always serve it as a main dish for dinner.  I never measure anything but the eggs - just layer everything in a casserole dish, pour the eggs over the top and bake.  You can mix up the ratio of everything else, depending on how much meat, cheese or vegetable you want.

Broccoli, Ham and Egg Bake

Recipe modified from Focuseat

4-6 c. small broccoli flowerettes

1-2 c. diced ham

1 c. mozzarella cheese

1 can diced green chilies

salt and pepper to taste

10 eggs, well beaten

In a 9x13" casserole dish, layer broccoli on the bottom.

Top with diced ham.

Sprinkle mozzarella on top, as well as green chilies.

Season lightly with salt and pepper.

Mix eggs, and pour over everything.

Move things around slightly with a fork, so ensure the egg mixture seeps to the bottom and is coating everything.

Bake at 375 degrees for 45 minutes, or until middle is firm and the eggs have set.

Cranberry Bars

This tasty torte comes from Lottie + Doof, and is a perfect solution for breakfast or an afternoon snack.  I ended up cutting out half of the sugar called for in the original recipe, and even still, find this pleasantly sweet.
 

Cranberry Bars

Recipe modified from Lottie+Doof

1 c. flour

1 tsp. baking powder

generous pinch of salt

1/2 c. butter, room temperature

1/2 c. sugar, plus 1 Tbsp. for topping

2 large eggs, room temperature

2 drops almond extract

1 heaping c. fresh or frozen cranberries

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour baking powder and salt.

In a separate bowl, cream together the butter and sugar until fluffy.

Add eggs, one at a time, and then add the almond extract.

Add the flour mixture and beat on medium speed until just combined.

Spread batter into greased 9x9" dish, or a 9" springform pan.

Arrange the cranberries on top of the batter in a single layer, and sprinkle with remaining Tbsp. of sugar.

Bake at 350 degrees for 40-45 minutes, or until toothpick inserted comes out clean and top is golden brown.

Stores up to 4 days at room temperature.

Omelet Rollups

This is a great alternative to individual omelets when you have a group or family to feed.  Just throw it all into a casserole dish and bake it in the oven.  This makes a limited number of eggs go a long way when it comes to feeding multiple people, and is a fun mix up from the regular breakfast.  Toppings can be swapped out for whatever you like or have on hand, so feel free to go crazy here.  If you're like us, this works great for dinner just as much as breakfast.  It goes perfectly served with a side of fresh fruit and muffins.
Most often I just leave this as an omelet casserole, but by all means, if your going for impressions, roll it up!

Omelet Rollups

Recipe from Favorite Family Recipes

1/2 c. milk

1/4 c. flour

6 eggs

salt and pepper, to taste

1 c. shredded cheese of choice

Toppings of choice:

bacon, ham, sausage

tomatoes

green onions

bell peppers

spinach

avocado

sour cream, salsa

Whisk together milk and flour.

Add eggs, salt and pepper and beat until well combined.

Pour into greased 9x13" casserole dish.

Bake at 450 degrees for 6-7 minutes, or until there are no more runny spots.

Top with cheese and toppings.

Return to oven for 1 minute to allow cheese to melt.

Serve if using as a casserole omelet.

For Rollups:

Use a rubber spatula to loosen up the sides.

Roll from the long end for short rolls, or the short end for long rolls.

Once rolled slice into individual servings.

Top with salsa and sour cream if desired.

Sausage and Egg Stuffing Breakfast Cups

Use those extra stuffing boxes from Thanksgiving to make these quick and tasty hot breakfast cups!  If you're looking for meatless, go ahead and omit the sausage (or carnivores can easily switch it out for bacon or ham).
These work great baked in muffin cups and are perfect to grab and go, but if you'd like a little bigger portion size try a large ramekin, as pictured.  You may need to increase the cooking time based on the depth of your ramekins, so keep that in mind.

Sausage and Egg Stuffing Breakfast Cups

Recipe from The Baker Upstairs

6 eggs

2 c. milk

1/2 tsp. salt

1 c. grated cheese of choice

8 oz. sausage, cooked and crumbled (or meat of choice, or omit completely)

1/2 bell pepper, diced

1 6oz. box dry stuffing mix (Stove Top)

In a medium bowl, whisk together eggs, milk and salt until well blended.

Stir in the cheese, sausage, pepper and stuffing mix until incorporated.

Scoop into greased muffin tins (18) or ramekins, filling nearly full.

Bake at 350 degrees for 20-25 minutes, or until the middle is set and doesn't jiggle when you shake it.

Bagged Boiled Omelets (Backpackers Breakfast)

The idea of boiled omelets in a bag has been around for a while.  This recipe takes it a step further and uses powdered eggs and freeze dried meats and vegetables to make the entire meal shelf stable (no refrigeration required) - making it the perfect go to for backpacking.  Everything is contained inside of the bag as well, making clean up basically non-existent.  No pans, plates, or even utensils are necessary for this dish, making it the perfect go to for backpackers everywhere!

And if you don't want to go the dry food route, or you're just hitting the hills for a quick over nighter, this same idea can certainly be made using fresh eggs and vegetables.  Just toss it all together in a bag and keep it refrigerated or in a cooler until ready to cook.

The finished product can be eaten directly from the bag, or you can dress it up like I did with a tortilla, some cheese, and salsa (try ketchup packets if you're backpacking).  Regardless, this is a fun and easy way to enjoy breakfast in the great outdoors.

There are several brands of powdered eggs available on the market.  Follow the instructions on the label for how many eggs you want, and to determine how much water is needed to reconstitute.  The remaining ingredients can be switched around as well, but this may alter the amount of additional water you add.  When in doubt, add more water than not enough.  After boiling, the extra water will easily drain from the bag once the omelet has cooked.

Bagged Omelets

(Backpackers Breakfast)

Menu Managed Original

whole egg powder (enough for 2-3 eggs, per package directions)

1 Tbsp. freeze dried green onions
1 Tbsp. freeze dried green chilies
2 Tbsp. freeze dried bell peppers
1/4 c. freeze dried sausage crumbles
salt and pepper to taste
water to reconstitute eggs (per package directions), plus 2.5 Tbsp.

Add dry ingredients to FREEZER quart ziplock bag.
When ready to cook, bring a pot of water to a boil.
Add 2.5 Tbsp., plus water for egg reconstitution to the bag and seal.
Squish around in your fingers to reconstitute the ingredients.

Once water is boiling, drop bag into boiling water and let cook for 4 minutes.
Eat directly out of thh bag, or put in a wrap and serve with salsa, cheese, etc.

Best Biscuits

I love biscuits.  I love these biscuits.  They are the go to recipe at our house since we started venturing away from shortening.

These work great with olive oil.

These work great with butter.

I'm sure they work great with shortening.

I'm sure they'd work with coconut oil or shortening or whatever other oil suits your fancy.

They are terrific, you wont be disappointed.

We personally like the outcome best when using all-purpose flour, but they work well with whole wheat or a mix of half and half.

Best Biscuits

4 c. flour

2 Tbsp. baking powder

2 tsp. salt

2 tsp. sugar

2/3 c. olive oil OR butter

up to 2 c. milk

Combine dry ingredients.

Cut in softened butter (or pour in oil) and mix until crumbly.

Add milk until desired consistency is reached.

Roll out and cut into large rounds.

Bake at 425 for 13-15 minutes.

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

Recipe from Kitchen Confit

2/3 c. sugar

juice and zest from 1 lemon

2 c. flour

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

3/4 c. sour cream

2 eggs

1 tsp. vanilla extract

1/2 c. melted butter

2 Tbsp. poppy seeds

1/2 c. confectioners sugar, sifted

1-2 Tbsp. lemon juice

Add flour, baking powder, baking soda and salt to a bowl and mix to combine.

In a seperate bowl, combine sour cream, eggs, vanilla and butter, and whisk to combine.

Make a well in dry ingredients and add wet ingredients.

Mix until just blended.

Stir in poppy seeds.

Divide among muffin cups.

Bake at 375 degrees for 18-20 minutes, or until tops are golden.

When cool enough to handle, transfer muffins to wire rack.

Whisk confectioners sugar and lemon juice to make the glaze.

Drizzle over muffins.

Kale and Pepper Frittata

Kale and Pepper Frittata

Recipe modified from Pioneer Woman

12 eggs

salt and pepper to taste

3/4 c. shredded cheddar cheese

1/2 c. shredded pepperjack cheese

2 Tbsp. butter

1/2 medium onion, chopped

1 large baked potato, diced

2 c. chopped kale leaves (or other green)

2 whole jarred roasted red bell peppers, chopped

1/4 c. green chilies, chopped

1/4 c. pepperoncini peppers, chopped

Preheat oven to 375 degrees.

Beat eggs until just mixed, and add salt and pepper.

Stir in cheeses and set aside.

In a large non-stick skillet, melt butter.

Add onions and cook until golden brown.

Add diced potato and season with salt and pepper.

Once heated through, add kale leaves, stir and cook for 1 minute.

Add peppers and stir to evenly distribute.

Pour egg mixture over veggies in skillet so that it evenly coats everything.

Let it sit on the burner for 30-45 seconds to set the edges, then move skillet to the oven.

Cook for 10-12 minutes, checking frequently - eggs should be set but not browned on top.

Slide frittata out of skillet and cut into wedges.

Breakfast Stuffed Squash

A few posts back I shared this recipe.  It has quickly become a favorite of mine, and with all of the garden produce coming in I've moved on to this. 

You can use any summer squash, but I particularly love the presentation of the patty pan.

Breakfast Stuffed Squash

6 medium patty pan squash

1/2 lb. sausage

1/2 red onion, diced

1 clove garlic, minced

1 bell pepper, chopped

2 c. cooked cubed potatoes

1 1/2 c. swiss chard, chopped

1/2 c. shredded cheddar cheese

2 Tbsp. montreal steak seasoning

6 eggs

Hollow out squash and discard seeds and pulp.

Lay in a large baking dish and sprinkle with 1 Tbsp. steak seasoning.

Place in 400 degree oven while you prepare remaining ingredients.

Brown sausage and onion in a large skillet and cook thoroughly.

Add garlic, bell pepper, potatoes, chard, and additional 1 Tbsp. steak seasoning.

Remove squash bowls from oven and divide mixture among them.

Top each with cheddar cheese.

Crack an egg into each cavity.

Lightly season with salt and pepper.

Bake in 400 degree oven for 20 minutes, or until egg whites have set.

Breakfast Stuffed Peppers

Breakfast for dinner is one of my favorites, and these colorful stuffed peppers are no exception.

I modified this recipe; adding potatoes, onions and cheese, and subbing swiss chard for spinach.  Feel free to switch around ingredients to suit your tastes.

Breakfast Stuffed Peppers

Recipe modified from Stupid Easy Paleo

6 bell peppers

1 large baking potato

1/2 onion, chopped

1/2 lb. hot italian sausage links

2 c. chopped swiss chard (or kale)

salt and pepper to taste

1/2 c. chopped cheddar cheese

6 eggs

Cube potato and place in frying pan with 1/4 c. water.

Bring to a boil, cover, reduce heat to medium and cook while prepping other ingredients.

Slice tops off peppers.

Remove stems, and chop remaining top portions into pieces.

Place peppers in a casserole dish and put in oven while it preheats to 400 degrees.

Remove lid from pan and add sausage, onions and pepper pieces.

When sausage is cooked, add in swiss chard, salt and pepper, and heat through.

Remove peppers from oven, and stuff evenly with sausage mixture.

Top with cheese, and crack and egg into each pepper.

Return to the oven for 20 minutes, or until eggs are set.

Breakfast Banana Boats

I love breakfast.  I wish I had an hour everyday to make something wonderful before we were off to work or play or school.  But I love sleep a little more than breakfast, because I am always scrambling to put things together when I'm in charge in the morning.

These wonderfully delicious banana boats were just what I needed to cure myself of the breakfast blues.  So fast.  So easy.  Delicious.  And total eye candy, if you ask me.  Just by looking at it, I was most excited for the yogurt and berries version, but I actually preferred the peanut butter and apples.  I topped both with a sprinkling of granola, but really, whatever you have lying about is going to be great.  This also doubles as a wonderful mid afternoon snack.  Or late night... or mid morning... or whatever you're into.

No real recipe here - just grab some stuff and pile it on!

Breakfast Banana Boats

Idea from Prevention

Bananas

vanilla yogurt

berries or fruit of choice

granola

or 

Bananas

peanut butter (or nutella, or any nut butter)

apples

granola

Halve bananas, and then cut in half lengthwise.

Spread flat side with yogurt or nut butter

Top with fruit or berries of choice.

Top with granola.

Peanut Butter Chocolate Banana Smoothie

As a lover of anything with peanut butter I am happy to say that I am glad I found a breakfast and snack that I can actually feel good about eating.  This could even suffice as a dessert.  It is filling and delicious!  The peanut butter can be substituted with any nut butter you prefer.

Peanut Butter Chocolate Banana Smoothie

Recipe modified from My Whole Food Life

2 bananas

3/4 c. almond milk

2 Tbsp. peanut or almond butter

1 heaping Tbsp. cocoa

1 Tbsp. chia or flax seeds

1 tsp. honey

1 c. ice

Combine all items in blender and puree until smooth.

Serve immediately.

Makes 1 large serving.

Waffle Iron Hashbrowns

This is not necessarily a recipe, but if you think crispy crunchy hashbrowns are a must, and you hate waiting for them to get that way standing over a skillet then this is for you!

These can be made in either the traditional or belgian waffle makers.

Waffle Iron Hashbrowns

Idea from Nature's Nurture

Spray waffle iron with cooking spray.

Layer shredded potatoes on iron, about 1/4" thick.

Season with salt, pepper, and any other seasoning that suites you.

Close the lid and cook for 15 minutes.

Cranberry Orange Almond Muffins

These muffins were amazing... Are amazing.  I was really worried about the tartness of the cranberries, but the orange and almond flavor mellowed it out nicely and the honey gave it just the right amount of sweetness.  These were great plain, which I prefer, but would be fantastic with butter or a drizzle of extra honey if you want something sweeter.

Cranberry Orange Almond Muffins

Recipe modified from Chef in You

1 1/2 c. whole wheat flour

1 c. all purpose flour

1 Tbsp. baking powder

1/2 tsp. salt

Zest from 1 orange

3/4 c. honey

1/2 tsp. almond extract

2/3 c. orange juice

2 eggs

1/4 c. applesauce

2 Tbsp. olive oil

1 1/2 c. fresh or frozen cranberries

1/2 c. slivered almonds

Combine flours, baking powder, salt and orange zest in a bowl and mix to combine.

In a separate bowl, combine honey, orange juice, extract, eggs, applesauce and olive oil.

Whisk wet ingredients until thoroughly mixed.

Make a well in dry ingredients and add in the honey mixture.

Gently fold into each other, careful not to over mix.

Fold in cranberries and almonds.

Divide among 12 muffins.

Bake at 350 for 20 minutes.

5 Grain Cereal

I grew up on oatmeal and germade.  Surprisingly, I also grew up hating both of them.  As a mother, I understand completely why my own served it to me regularly.  Cheap, filling and so much better for you than the alternative cold "sugar" cereal.

I have been experimenting with different hot cereal variations to try and find something that I personally like.  This is my favorite option so far, which completely came as a shock to me since it has the same texture/consistency as germade.  But the flavor is SO much better!  I also like the fact that it uses grains that I typically don't consume very often.

5 Grain Cereal

Recipe from Blendec

1 c. oat groats

1/2 c. millet

1/2 c. barley

1/2 c. brown rice

1/2 c. cornmeal

Add all ingredients to blender in order listed.

Press "speed up" to Speed 4, let run for 10-12 seconds, and press "pulse" to stop.

**If you don't have a blendtec, just blend it up until it is cornmeal consistency

To prepare hot cereal:

Whisk 1 c. water per 1/3 c. cereal in a saucepan.

Reduce heat, ans simmer for 3-5 minutes until thickened.

I like mine with a drizzle of honey, fresh fruit and milk.

Store unused cereal in the freezer to maximize shelf life and nutrient level.