Category Archives: Breakfast ideas

Bacon and Cheddar Popovers

Bacon and Cheddar Popovers!

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One of my husband’s favorite meats is bacon or anything pork related. For Christmas he even received a shirt that  has a pig on it and the T-Shirt says “I like PIG butts and I cannot lie”. Hilarious ! These popovers can be very versatile. If you don’t like the bacon & cheddar cheese combo, you can use your favorite breakfast topping like ham or sausage or even pepperoni and mozzarella cheese. Or if you want to make them vegetarian (like me) you could use feta cheese and sun dried tomatoes.

This recipe yields 8 popovers

Predirections:

  • Preheat oven to 450 degrees.
  • Generously cooking spray the popover pan
  • Fill 4 of the tins with water about 3/4s full

Gadgets:

  • Popover pan or muffin tin
  • Oven
  • Measuring cup with spout

 

Ingredients:

1 cup of whole wheat pastry flour

2 large eggs (whisked lightly)

1/4 tsp of Ruth Ann’s Muskego Ave Chicken & Fish Seasoning (Penzey’s Spices) (optional)

1/4 tsp kosher salt

1 cup of skim milk

3 slices of bacon (already cooked & diced)

8 tsp of shredded 2% cheddar cheese ( you can find this at Aldi’s)

 

Directions: 

  1. Mix together in a medium to large bowl the flour, salt, and Ruth Ann’s seasoning.
  2. Add in the milk and whisked eggs, whisk the batter to incorporate ingredients together fully.
  3. Pull the batter in 8 of the 12 vessels using a measuring cup with a spout filling the tins about 2/3s full.
  4. Top each popover with 1 TB of diced bacon and 1 tsp of cheddar.
  5. Place the popovers in the preheated oven at 450 degrees for 15 minute ( no peaking). Peaking with allow steam to remove and that is what create the beautiful popover shape.
  6. Once time has elapsed decrease temperature to 350 degrees and place the timer on for an additional 15 minutes or until popovers are a deep golden brown. Please make sure not to under bake the popovers.
  7. Place the popover pan on a wire rack to cool slightly prior to taking the popovers out of tins.
  8. Enjoy!

 

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Buttermilk Cranberry Honey Scones

  
Cranberries are tart and have an unique flavor. They are loaded with antioxidants and are considered a superfood. They are rich in vitamin c and fiber. These magic berries are not just for the holidays, they are very versatile because you can add them to your salads, cereal (hot or cold), baked goods like muffins and quick breads. They also pair nicely with turkey, chicken, and pork. One of my husbands favorite chicken salad recipes contains cranberries and almomds. So they are definitely not just for your Thanksgiving dinner. 

These scones are egg free! And if you wish to make them vegan use almond milk instead of buttermilk and maple syrup instead of honey.

This recipe yields 14 mini scones

Pre-directions: preheat oven to 375 degrees. Cooking spray your scone pan and set aside.

Ingredients:

2 cups of whole wheat pastry flour

1/2  teaspoon of ground Vietnamese cinnamon

4 tablespoons of honey

2/3 cup of low-fat buttermilk

1 teaspoon of pure vanilla

1/2 cup of coconut oil

2 teaspoons of baking powder

1 1/2 teaspoons of baking soda

A generous 1/2 cup of dried cranberries

The zest of one Clementine (about 3/4 tsp)

Raw sugar optional for sprinkling 

Directions:

1. In a measuring cup add buttermilk, honey, vanilla, and orange zest. Allow ingredients to marry well working on the pastry dough.

 In a medium bowl mix flour, soda, cinnamon, and baking powder. 

2. Add in the coconut oil and cut into pastry flour with pastry cutter or your own hands. I prefer the ladder method. The end result will be the sam, you want the mixture to resemble wet sand.

3. Add in wet ingredients. Use a wooden spoon to mix together scones. The batter will be wet.

4. Use a size scoop 24 to place batter into prepared scone pan. Sprinkle with raw sugar. Bake for 18-20 minutes at 375 degrees.

5. Remove from the pan after cooling for 5 minutes in the pan. Allow the scones to cool for the remainder of time on a wire rack.

These scones have a beautiful golden brown hue to them due to the honey and whole wheat pastry flour. 


Pumpkin Pie Spice French Toast made with Homemade Italian Bread

 

Yesterday we worked on making homemade bread for a few hours. One of the many benefits of making fresh homemade bread is using the leftovers. Today I made one of my husband’s favorites French Toast Recipes.

My sister also loves French Toast as well. Growing up that is all she would eat for breakfast when we would have sleepovers at my grandma and grandpas. So I deocate this recipe to my sister Jenna Lynn and my husband Josh.
This recipe yields 5 slices of toast.  

Ingredients: 

2 tb puréed pumpkin 

1/4 cup egg substitute 

1 tsp pumpkin pie spice

1/2 cup skim milk or unsweetened vanilla almond milk

1 Tablespoon of raw sugar 

1 tsp pure vanilla extract 

5 slices of freshly made day old bread

1/2 tablespoon unsalted butter or cooking spray

Optional ingredients powdered sugar & pure maple syrup (as pictured) 

Directions:

1. In a medium deep bowl mix first six ingredients and whisk them together well.

2. Place nonstick sauté pan on stove on medium heat. Add pad of butter Or cooking spray. 

3. Soak slice of bread on both sides in the wet ingredient mixture. Place on sauté pan and cook for 2 minutes then flip and cook for an additional 2-4 minutes or until browned on both sides. Repeat with additional slices. 

4. Enjoy with either pure local maple syrup or powdered sugar. Or if you are feeling really  advantageous you could use both like my husband. 

Spice Chocolate Doughnut Holes

  

I was able to go through my grandmothers cookbooks and I came across this lovely gem that was published in the 1970s. 

This cookbook made me laugh because it calls for chocolate bars that cost $.10. Sorting through the cookbook I stumbled across this doughnut recipe which inspired me to create these doughnut holes.

I made some modifications to bring it up-to-date. I prepared it this past weekend for my husband for breakfast.

This recipe yields 16 doughnut holes

 Pre-heat oil to 370 degrees.
 Ingredients:

1 cups of whole wheat pastry flour

 1/4 cup of dutched processed cocoa

1 1/4 teaspoons of baking powder

1/4 teaspoon of baking soda

1/8 teaspoon of  kosher salt

1/8 teaspoon  of ground mace

1/8 of ground Vietnamese cinnamon

1 1/2 teaspoons of canola oil

One egg

1/4 cup of skim milk

1/4 and 1/8 cup of granulated sugar

1 teaspoon of pure vanilla

Directions;

In a medium bowl  sift together cocoa, baking powder, salt, flour, baking soda, and spices. Set aside.

In a small bowl mix together sugar and oil. Add egg, milk, vanilla and mix to incorporate.

Pour wet ingredients into dry ingredients and mix thoroughly.

Using a size 60 scoop, portion out the doughnuts into the hot oil frying for a total of four minutes but flipping every minute or so. Place greased doughnuts on a plate lined with a papertowel. Once slightly cooled sprinkle with powdered sugar.

Old Fashioned Apple Strudel

 

We bought an abundance of apples from our local farmer’s market a few weeks ago. Two weeks ago my husband and I made applebutter for the holiday. We like to pass it out as gifts in addition to our baklava. 

It is very popular and one of our most requested canned goods. We are actually making two batches. 
  

With all the pre of the apples I decided to also through this dish together. 

Ingredients:
1 cup whole wheat pastry flour 

1 tsp baking powder

1 /2 tsp baking soda

1/4 tsp kosher salt

1 1/2 tsp ground cinnamon 

1 tsp ground apple spice

1 tsp lemon juice

3 cups of sliced apples (not peeled)

1/2 cup honey 

3/4 cup raw sugar

1 tb hemp seeds 

1 tb canola oil

Directions:

Preheat oven to 350 degrees

1. Arrange apples in greased with Pam Spray baking dish. 

2. Drizzle honey over apples and sprinkle with apple pie spice, cinnamon & lemon.

3. In a separate large bowl sift flour, sugar, baking powder, baking soda, salt. 

4. Add egg to the dry ingredients and mix with hands until dry course texture. Spoon mixture over the apples evenly. Sprinkle with hempseeds.

5. Bake for 30-40 minutes on 350 degrees or until crust is golden brown. 

Apple Buttermilk Bread

 

My grandpa just gave me a large buchel of apples at Christmas I couldn’t wait to use them. Honestly fruit is the best gift you can give a dietitian at Christmas! Or anyone.. Really! I remember my grandpa telling me he would always get fresh oranges at Christmas. 

 Also a few weeks ago my mom, sister, and I went through some of my grandma’s cookbooks and stumbled across this apple cookbook. Every single recipe has apples in it from sweet to savory. This is actually the second recipe I have made with my extra special tweeks. Looking forward to trying them all.

BTW my sister and her family got me the adorable recipe holder (pictured above) for Christmas! It is a cookbook miracle tool. No more splatters or losing your page. 

This makes 4 mini loaves

Ingredients:

1 1/2 all purpose flour

1 cup whole wheat pastry flour

4 tb canola oil 

2 tsp Apple pie spice

1/2 cup sugar

1 cup of chopped walnuts 

3/4 cups shredded Apple 

1 cup buttermilk 

1 egg 

1 tsp vanilla extract

1/4 cup Apple cider

1 1/2 tsp baking soda 

1/2 tsp salt

Predirections:

Preheat oven to 350 degrees. Spray with cooking spray bread tins. 

Directions: 

1. Mix oil and sugar together in large bowl. Add in egg and vanilla whisk to incorporate. 

2. In a medium sized bowl whisk together both flours, baking soda, salt and apple spice blend. 

3. Add dry ingredients into the egg and oil batter. 

4. Now add buttermilk, apple cider, and shredded apple. Whisk to incorporate all the ingredients. 

5. Lastly add the walnuts and fold to blend throughout. 

6. Pour batter evenly into greased pans. 

7. Bake for 30 minutes or until toothpick comes out clean. 

8. Remove the bread from the pan right away. Allow to cool slightly and serve warm with applebutter. 

Whole Wheat Buttermilk and Honey Biscuits

  
Homemade biscuits are very quick and easy! These are super special because the honey used in them was harvested by my husband’s good friends parents. They go perfectly with applebutter or pumpkin butter and also biscuits and gravy. 

Biscuits and gravy are one of my family’s favorite breakfasts so that is what we had them with today. 

This recipe yields 15 biscuits

Ingredients 

2 cups whole wheat pastry flour, sifted 

1 tablespoon honey

1/2 cup vegetable shortening or coconut oil

1/2 tsp kosher salt

4 tsp baking powder

1 egg

2/3 cup buttermilk 

Directions:

1. Preheat oven to 425 degrees and line a half sheet pan with parchment paper. 

2. In a large bowl sift flour, salt, and baking powder. Add shortening. Cut the shortening in to flour with pastry cutter or two knives. 

3. In a small vessel mix honey, buttermilk and egg. 

4. Pour liquid minute into the dry ingredients. This will be a very sticky dough.

5. Place dough on well floured pastry mat (this just makes for way clean up). Roll out to 3/4 inch thick. I made mine thinner to yield more biscuits. 

6. Cut biscuits with either a glass drinking cup or I found a beautiful gem of a biscuit cutter at an antique store (as pictured). 

7. Place biscuits spread evenly on a loner half sheet pan. Bake for 8 to 10 minutes. 

8. Remove from oven and place on a wire rack to cool. Or slightly cool before adding your favorite topping…. Applebutter, jam, honey or biscuits and gravy. 


Pumpkin Banana Bread

  

My sister loves hempseeds! So this one’s for you Jenna Lynn. I like that it gives the bread a bit of a nutty texture without the nuts.

Yields 4 mini loaves
Ingredients:

2 cups whole wheat pastry flour

2 tb wheat germ

2 tb hemp seeds

2 tb Canola oil

2 tb buttermilk

1/2 cup egg substitute 

1 tsp pumpkin spice

1 cup puréed bananas (2 med banana)

1/2 cup puréed roasted pumpkin

1 cup raw sugar

1 vanilla extract 
Directions:

1. Preheat the oven to 325. Cooking spray for mini loaf tins. Set aside. 

2. In a medium to large bowl place whisk together what ingredients. Set aside.

3. In a large bowl whisk together dry ingredients. Slowly incorporate the drying ingredients into the wet. Mix by hand until no dry residue remains. 

4. Pour 1 cup of the batter into each greased mini loaf pan. Bake for 30 to 35 minutes. Or until toothpick comes out with crumbles. 

5. Wow loves to cool in pan for five minutes then remove and allow to cool on wire racks for the remainder.

Enjoy with a homemade pumpkin spice latte!

Bacon, Egg & Pepper Tart

 
Breakfast is the most important meal of the day! As I always say! This one is quick and so simple. And will satisfy any savory tooth! 

Predirections:

Preheat oven to 425 degrees. Line a half sheet pan with parchment paper. Set aside.
Ingredients:

3 oz of soft reduced fat (1/3)cream cheese

1 tsp pasta sprinkle or Italian seasoning

1 tsp chopper freeze dried chives 

1/2 tsp freeze dried chopped garlic 

Salt and pepper to taste

1/2 small green pepper cut into strips

3 eggs

2 slices of bacon (precooked) cut in half lengthwise and then cut into thirds 

1 sheet of puff pastry (thawed)

Directions:

1. Preheat oven to 425 degrees. 

2. Place rolled out puff pastry onto parchment paper. Roll up sides slightly and crimp the corners to prevent egg from running. Bake puff pastry for 14 minutes. 

3. Meanwhile in a small bowl mix cream cheese with pasta sprinkle, garlic, salt, and pepper. Spread the cream mixture on the warm puff pastry. 

4. Strategically place the cut pepper randomly on the tart. Crack eggs and place ontop of the cheese in or around the corners. Add another egg if you want one in each corner. 

5. Now place bacon strips around the pepper strips and eggs. 

6. Sprinkle with chives and additional salt and pepper if you wish. 

7.Bake for 7-10 minutes or until egg is opaque. 

Enjoy!
 

rosemary horseradish ham bites 

 
I love using my grandfathers homemade horseradish in dishes. This one is unique since it calls for rosemary which adds a bit of flare. I love making these on the weekend. I often share them with my neighbors since there are only two of us or they freeze nicely. 

Ingredients:

3 1/2 cups of heart smart bisquick mix
1/2 cup chopped green pepper 

1 c skim milk
1.5 cups of egg substitute or 6 eggs

1 teaspoon of kosher salt

2/3 cup of shredded 2% cheddar cheese

2/3 cup of lean ham or Canadian bacon chopped

1/2 tsp freshly ground pepper

2 TB of fresh pureed horseradish

1/2 TB of chopped fresh rosemary

Directions:

1. Preheat oven to 375 and cooking spray line 12 standard size muffin tins and set aside.

2. In a small bowl mix the horseradish, salt, pepper, and eggs or egg substitute. Set aside.

3. In a large bowl mix biscuit mix, and milk to form sticky dough. Pour out dough onto a lightly floured clean countertop surface and use a rolling pin to evenly spread dough out into about 1/4 inch thick dough. Use a biscuit cutter or a glass about 3.5 inches to form biscuits.

4. Place the cut biscuit into the prepared muffin dish and press evenly up the side and into the tin. Add half the cheese evenly onto the biscuits (about a tsp or so in each). Also add 3-4 slices of the ham onto of the cheese (about half the ham). Add a few pieces of chopped peppers.

5. Divide the egg mixture into the cups evenly about 1/4 cup into each tin. Finish off the cups by adding evenly the remaining ham, pepper, & cheese.

6. Lastly dust with rosemary.

7. Bake the bites for 25 minutes or until the eggs are set. Keep the bites in the tins for 5 minutes on wire rack. Yield: serves 12