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Recipes for Breakfast
Add to ❤ Favorites These protein-packed buckwheat pancakes are filled with juicy blueberries and hearty whole grains. Ingredients for 4 servings 2 cups Bob’s Red Mill buckwheat pancake mix 2 cups milk or more to thin batter 2 large eggs 2 tablespoons canola oil 1 cup blueberries fresh or thawed from frozen 1 teaspoon cinnamon maple syrup to serve Read the Instructions here
Add to ❤ Favorites Serve it with a side of fruit, and something sweet (muffines, scones, crossoints, muffins), and maybe sip on a Bellini cocktail (a mixture of Prosecco sparkling wine and peach purée or nectar) or a Virgin Mimosa. Ingredients for 4 servings 6 large eggs 3/4 half and half (or whole milk) 2 cups shredd Gruyere cheese 1/2 tsp. salt 1/2 tsp. crushed red pepper flakes 1 Tbsp. dried basil 8 slices bacon, cooked and crumbled 1/4 cup sliced green onions 2 cloves garlic, minced Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings Butter for the vessels ¾ lb. fiddleheads 1 Tbsp. olive oil 1 – 2 cloves garlic, crushed 8 strips prosciutto, crisped up 8 eggs Kosher salt & cracked black pepper, to taste Sriracha Mayo 3 Tbsp. good mayonnaise plus 1 Tbsp. Sriracha sauce, combined Read the Instructions here
Add to ❤ Favorites However you like your eggs, no one can argue about starting the day with these deliciously simple Cheesy Baked Egg Cups! Ingredients for 6 servings Nonstick cooking spray 6 ounces diced Blarney Castle Cheese, divided 12 tablespoons canned diced seasoned tomatoes, well-drained and divided (I used diced tomatoes with sweet onion, but you can use whatever flavor you prefer) 12 eggs salt and pepper 3 teaspoons cream or half and half, divided Read the Instructions here
Add to ❤ Favorites Pancakes aren’t exactly what most people envision as a nutritious meal, but these blueberry teff pancakes pack a powerful nutritional punch – the perfect breakfast or brunch for refueling and enjoying a good meal after your weekend run. Ingredients for 2 servings 1 egg 1 tablespoon coconut oil, melted (plus more for greasing the pan) 1 tablespoon pure maple syrup ¾ cup (6 ounces) milk of choice ½ cup (2 ounces) teff flour ½ cup + 1 tablespoon (2.2 ounces) whole wheat flour ½ teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1/2 teaspoon cinnamon 1 tablespoon of water ~1 cup blueberries, fresh or frozen Read the Instructions here
Add to ❤ Favorites There’s a new culinary trend making waves and it can be summed up in two simple words: cloud eggs. Impossibly light, ever-so-fluffy, ethereally soft cloud eggs. Ingredients for 1 serving 2 large eggs 1/2 teaspoon chopped fresh chives 2 slices bread Read the Instructions here
Add to ❤ Favorites Caprese baked eggs only require 4 ingredients and a little salt and pepper. This easy recipe is going to become your go-to quick recipe for breakfast or brunch! Ingredients for 6 servings 12 large eggs 18 cherry tomatoes 30 mini fresh mozzarella balls 6 basil leaves salt and pepper Read the Instructions here
Add to ❤ Favorites Ingredients for 12 servings French Toast 1 loaf 2 day-old French bread cut into 1 1/2” cubes* 6 eggs 1 13.4 oz. can dulce de leche 1 1/2 cups half and half 2 tablespoons brown sugar 1 tablespoons vanilla extract 1 tablespoon ground cinnamon 1/4 teaspoon salt Brown Sugar Pecan Topping 1 1/2 cups pecans, chopped 1 teaspoon vanilla extract 1/2 cup unsalted butter, cubed (1 stick) 1 cup packed light brown sugar 1/3 cup flour 1/2 teaspoon ground cinnamon dash of salt Garnish Fresh berries syrup Powdered sugar Read the Instructions here
Add to ❤ Favorites These light and fluffy Blueberry Sour Cream Waffles with a sweet maple glaze are perfect for breakfast or brunch. The waffles freeze well, so make a double batch! Ingredients for 4-6 servings FOR THE WAFFLES: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons granulated sugar 1/3 cup unsalted butter, melted 2 large eggs 2 teaspoons pure vanilla extract 1 cup sour cream 1/4 cup whole milk 1 heaping cup fresh blueberries, plus more for serving FOR THE MAPLE GLAZE: 2 cups confectioners’ sugar 2 tablespoons unsalted butter, melted 3 tablespoons pure maple syrup 2 tablespoons whole milk Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings 1 cup unsweetened Almond Milk 2 eggs, beaten 3 TBSP ground cinnamon 2 TBSP Almond Extract 2 cans buttermilk biscuits 1 stick unsalted butter, melted 1 cup brown sugar Read the Instructions here
Add to ❤ Favorites This tender banana bread is full of natural sweet, fruity flavor, thanks to both the bananas and juicy strawberries! It’s perfect for quick breakfasts and snacks. Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap. Ingredients for 1 loaf 2 cups (240g) whole wheat or gluten-free* flour (measured like this) 1 tsp baking powder ½ tsp baking soda ¼ tsp salt ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly 2 large egg whites, room temperature 1 ½ tsp vanilla extract ¼ cup (60g) plain nonfat Greek yogurt ¾ cup (200g) mashed banana (about 2 medium) 2 tbsp (30mL) pure maple syrup ¼ cup (60mL) nonfat milk 1 cup (140g) whole fresh strawberries, finely diced 3 tbsp (21g) finely diced pecans Read the Instructions here
Add to ❤ Favorites Fresh spinach, mushrooms and reduced fat white cheddar cheese combined with eggs and egg whites make for a delicious breakfast or brunch frittata! A great way to add vegetables into a meal! Ingredients for 4 servings 2 cups fresh spinach 1 cup diced mushrooms 4 eggs 4 egg whites 1/2 cup reduced fat shredded cheddar cheese I used 2% fat cheese 1 tsp dried parsley salt and pepper to taste Read the Instructions here