In an attempt to make less messy breakfasts for my 13-month-old son, I came up with a tasty pancake recipe that’s healthy and delicious. I’ll never understand why my mom always had pancake mix in the cupboard because homemade pancakes still only take minutes to make. And if you have leftover pancakes, bag them and freeze them for another day when you don’t have as much time. Just pop them in the microwave to reheat.
Ingredients:
2/3 cup whole wheat flour
3/4 cup all-purpose flour
1.5 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1 Tbs. sugar or agave nectar
1 egg
1 Tbs. cooking oil or melted butter
1.5 cups milk
1/4 cup canned pumpin purée
Directions:
Mix together the dry ingredients. Measure the milk in a large liquid measuring cup and add the rest of the wet ingredients. Whisk gently to combine. Add the wet ingredients to the dry and stir till just combined. It’s ok if there are lumps.
Heat a large skillet over medium flame. Coat with cooking spray. Ladle batter into pan, forming three flapjacks at a time. Turn when edges are cooked and bubbles form in middle. Cook on other other side till brown. Repeat with rest of batter. Serve with butter and syrup or honey.
My husband and I just spend the holidays in Pittsburgh with his mother and my sisters. I love visiting new cities because there is usually so much good food. Pittsburgh was no exception. Our first morning there, we ate at a greasy spoon called Eggs ‘R’ Us with unsurpassable homefries and perfect over-medium fried eggs.
On our last day in the city we tried to eat at Franktuary, a hot-dog place inside a church, but they were closed. My little sister instead took us to a kitschy place in Garfield called Quiet Storm. Their menu was full of unique vegan and vegetarian diner fare.
This morning I whipped up a breakfast sandwich inspired by their Apple Panini. I added some of my homemade breakfast sausage. The sweetness of the apple and jam blend perfectly with the salty sausage and tangy cheddar. The cream cheese brings it all together.
Ingredients: 1 thin bagel, or thin bread of your choice 1 breakfast sausage patty 2 slices of granny smith apples cream cheese strawberry jam 2 slices of sharp cheddar
Directions: Heat the sausage patty over medium high until browned on both sides. Lightly toast the bagel and spread the jam on one slice and the cream cheese on the other. Place one piece of apple on each bagel slice and top with cheddar cheese. Place under the broiler till cheddar is melted. Add the sausage patty and enjoy!
My boss and I share an office and yesterday morning he started describing an egg sandwich that sounded delectable. Something about Dave’s Killer Bread, pepper jack cheese and avocado. He mentioned how it was everything you needed in a meal: grain, veggie, calcium and protein.
He had me thinking about it all day. So I texted him yesterday evening to ask how he made it. I made just a couple of adjustments, but boy, this was a yummy breakfast. I’m sorry the photo doesn’t do it justice.
Ingredients:
One slice of Dave’s Killer Bread (or any sort of whole grain bread)
1/4 avocado, thinly sliced
cream cheese
some sort of mild melty cheese (I used Raclette Chevre)
one egg
Cholula hot sauce
Directions:
Lightly toast your bread. Spread the cream cheese on the toast and add the avocado. Top with the cheese. Place in the toaster oven on the broiler setting to get everything all melty. Meanwhile, fry an egg till it’s over medium. Place the egg on top of the cheesy melty toast and douse in Cholula sauce. Best eaten with a knife and fork.
My husband left today on a two-week road trip through Canada. He knows it makes me sad to see him go, so he made us breakfast this morning. This is a rare occurrence since he claims he can’t cook. How wrong he was! After devouring two of his ham and cheese egg cups, I am convinced that I’m not the only one making dinner from here on out!
He got the recipe from Cook’s Country Magazine. It was a laborious preparation — he said — but the results were pretty tasty. The bread had the texture of puff pastry and all of the ingredients blended well.
Here’s how to make it.
Makes 5 servings
Ingredients: 5 eggs 5 slices white sandwich bread with the crusts cut off 2 Tbs. unsalted butter, melted 5 thin slices of cheddar 3 thin slices of black forest ham, halved crosswise salt and pepper
Directions: Preheat oven to 375 degrees F. Place eggs in a large bowl of hot water for 10 minutes. Using a rolling pin, roll the pieces of bread till they are thin. Pinch the sides of the bread and fit each one into little ramekins or a muffin tin. Brush each piece with butter and bake until golden brown, about 5-7 minutes. Top each cheese slice with a ham slice. Make a cut from center to one side of each stack. Shape it into a cone and press into the toasted bread. Crack an egg into each ramekin/muffin tin and season with salt and pepper. Bake about 15 minutes. Remove from oven, cover with foil and let sit about 5 minutes.
This is supposed to be a weekend breakfast skillet, but it’s so dang tasty and easy I’ve started making it during the week.
Serves 2 Ingredients: 4 eggs 6 Tbs. milk 2 slices of bread, cut into cubes 2 green onions, chopped 2-3 slices of bacon, cut into small pieces 4 baby portobello or crimini mushrooms, sliced 1/3 cup shredded sharp cheddar 1 Tbs. butter salt and pepper
Directions: Preheat oven to 475 degrees F. In a small frying pan melt the butter over medium high heat. Add the mushrooms and saute till they are lightly browned on all sides. Set mushrooms aside. In an oven-proof medium skillet, cook the bacon over medium-high heat till crispy. Set aside the bacon and reserve about a tablespoon of bacon grease in the pan. Add bread cubes from only one slice of bread and brown on all sides. Set aside with the untoasted bread cubes. Meanwhile, whisk the eggs and milk in a mixing bowl. Add the salt, pepper, green onions, bacon, mushrooms and cheese. Add the egg mixture to the now empty pan and stir around for about a minute, till eggs are just starting to set. Fold in all the bread cubes and pat everything down with a spatula. Place in oven and cook for 7 minutes.
Eggs eggs egggggggggs! That’s the central part of our morning diets on this South Beach Thing. Here’s what I came up with this morning:
Serves 2 Ingredients: 3-4 eggs, lightly beaten with 1 Tbs water 2 Tbs olive oil 1/4 bell pepper, color of your choice, diced 1/4 onion, diced 1 clove garlic, smashed 4 crimini mushrooms, diced 1/2 cup chopped frozen spinach 1/4 cup feta cheese salt and pepper
Directions: Heat the olive oil in a medium non-stick skillet. Meanwhile, place spinach in a bowl, add about 1 Tbs water, cover with plastic wrap, and microwave for 2 minutes. Drain out the water as best you can. When oil is hot, add the pepper, onion and mushroom and cook till onions are soft. Add salt and pepper to taste. Add the garlic and cook for about 30 more seconds. Remove garlic if you don’t like to chomp down on it while eating your eggs. Turn the heat to med-low and add the eggs. Don’t stir for about 20 seconds, then mix it up. Add the spinach and mix it up again. When eggs have just become firm, turn off the heat, transfer to plates and top with feta. Don’t forget the Cholula!
Makes about 8 pancakes. Folding in beaten egg whites makes these pancakes nice and fluffy.
Ingredients:
1 cup whole wheat flour
1 cup white flour
2 Tbs sugar
2 tsp baking powder
some freshly grated nutmeg (optional)
1/2 tsp salt
4 eggs, separated
2 Tbs melted butter
2 cups milk (I used soy milk for my lactose intolerant friend and it turned out great)
Directions:
Combine all the dry ingredients. Beat the yolks in a small bowl. In a medium bowl, beat the whites with an electric mixer till stiff. Add the yolks, butter and milk to the dry ingredients and stir till combined (there will be lumps). Fold in the whites.
Heat up a large skillet and make some flapjacks, ya hear!
Ingredients: Olive Oil 1 Tbs butter 4 strips of center cut bacon 1 anaheim pepper, seeded and chopped 2 green onions, chopped 5 crimini mushrooms, chopped 4 eggs, whisked thoroughly 2 slices rustic bread, cut into 9 cubes each salt and pepper
Preheat oven to 375 degrees. Cook the bacon to how to like it and set aside, reserving the bacon grease. When bacon is cool, break up into pieces. In a small saute pan, heat up a little olive oil over medium high heat. Add the mushrooms, green onions and pepper and cook till mushrooms are soft. Turn off heat and set aside. In a medium oven-safe saute pan, add some of the bacon fat and heat up about 2 Tbs of olive oil. When hot, add the bread cubes and toast on all sides. Add the butter. When melted, add the eggs and stir just a little bit. Let sit for about 30 seconds or so and add all the other ingredients and stir a few times. Let sit for a minute and then put the pan in the oven for 5 minutes. Serve with sour cream.
Alaska Knit Nat 