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💗 Jo 

Breakfast Recipes 3

 This is the final set of breakfast recipes (in case you missed them here are recipes page 1 and recipes page 2) and that means this wraps up this series. Like with all my stuff I will be making this available as a download soon so check here. I hope you have enjoyed this series and that it has sparked some new, fun ideas for you.

BREAKFAST CEREAL BARS

3 cups cereal like Cheerios, Rice Krispies, Corn Flakes, or a Granola-Style Cereal

½ cup nut butter like peanut, almond, or sunflower seed butter

⅓ cup honey or maple syrup

¼ cup dried fruit like raisins, cranberries, chopped apricots, etc.

1 teaspoon vanilla extract or flavoring

Pinch of salt

Optional: 1 cup quick oats used for texture and nutrition

Optional: ¼ cup mini chocolate chips or seeds/nuts

To make: in a saucepan over a low heat combine your nut butter and honey or maple syrup. Simply stir until melted and smooth then remove from heat and add your vanilla and salt. In a bowl, mix your cereal, oats (if using), dried fruit and any other optional ingredients you are planning to use. Pour the warmed nut butter mixture over the dry ingredients and mix well until everything is evenly coated. Transfer this mixture to a parchment paper lined 8”x8” baking dish or you could lightly grease the dish. Press the mixture firmly and evenly into the pan. Refrigerate for at least 1 hour or until set. When they are done, you can lift the cereal bars out of the pan and cut into squares.

Note: you can sprinkle in some cinnamon or cocoa powder for additional flavor. Store your bars in an airtight container in the fridge for up to a week.

EGGS BENEDICT

Biscuits:

2 cups flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon sugar

½ cup (1 stick) cold butter or margarine, cubed

¾ cup cold buttermilk (plus more if needed)

To make: whisk together flour, baking powder, baking soda, salt and sugar in a large bowl. Cut your cubed, cold margarine using a pastry cutter or your fingers to work everything together. It will resemble coarse crumbs when done. Then add your buttermilk and stir until dough comes together - if it’s too dry add a splash more buttermilk. Turn your dough onto a floured surface and gently pat into 1” thick rectangle, folding the dough over onto itself 2-3 times for flaky layers, then pat out again to the 1” thickness. Cut the biscuits out using a biscuit cutter or an empty soup can that’s about 2 ½”. Place biscuits on a parchment paper lined baking sheet. Bake your biscuits for 12-15 minutes or until golden brown in a 425 degree preheated oven. 

Note: you can brush the tops of your biscuits with melted butter or margarine before baking if you desire. You can put your biscuits close together to create softer sides or space them apart to get crispier edges. 

Hollandaise Sauce:

3 large egg yolks

1 tablespoon lemon juice

½ cup (1 stick) butter or margarine, melted and warm

Salt, to taste

Optional: Pinch of cayenne pepper or hot sauce

To make hollandaise: whisk together egg yolks and lemon juice until slightly thickened in a heatproof bowl then set your bowl over a saucepan and gently simmer the water (this acts like a double boiler.) Just make sure the bottom of your bowl doesn’t touch the water. Now whisk constantly while slowly drizzling in the melted margarine until your sauce becomes thick and creamy. Remove from the heat when finished and season with your salt, cayenne (if using) and dash hot sauce (again if using.) Keep your hollandaise sauce warm while you make your eggs.

Eggs & Meat:

4 large eggs

4 slices Canadian bacon, ham, or cooked bacon

Optional: chopped chives or parsley (garnish)

To make: fill a saucepan with 2”-3” of water that you will bring to a gentle simmer. You can add a splash of vinegar if you’d like as it will help eggs hold their shape. Crack each egg into a small bowl and gently slide it into the simmering water. You will poach the egg for 3-4 minutes or until the whites are set but the yolks remain runny. Remove your egg using a slotted spoon and drain them on a paper towel.

In a skillet over medium heat cook your Canadian bacon, ham slices, or bacon. You want them to be lightly browned and heated through.

To assemble: split your warm biscuits in half. Top each half with a piece of meat and place a poached egg on top. Spoon a generous amount of warm hollandaise sauce over each stack. Garnish with chopped chives or parsley if you desire.

Note: you can add sauteed spinach or tomato slices under the meat for extra flavor if you desire. Although biscuits can be made and reheated before assembling, don't do so with the hollandaise sauce. Hollandaise sauce is best served fresh. To keep your sauce warm you can put it in a thermos or an insulated container if you have on or if you don’t have either, just put a lid on it to help keep the heat in.

BREAKFAST RICE PORRIDGE SUSHI BALLS (ONIGIRI)

2 cups thick rice porridge

Salt, to taste

Optional: 1–2 teaspoons rice vinegar for a light subtle sushi flavor

Fillings (choose one or more):

Cooked salmon flakes

Scrambled eggs or Japanese omelet (tamago), chopped

Avocado cubes

Pickled vegetables (like takuan or pickled radish), finely chopped

Tuna salad (tuna + mayo)

Cooked chicken, shredded

Nori (seaweed) strips or small sheets, for wrapping

Sesame seeds or furikake, for garnish

To make: first prepare your rice porridge by simmering ½ cup short grain rice in 2-2 ½ cups water. Cook this until it's very soft and thick (about 30-40 minutes) then let it cool slightly. Your rice porridge needs to be thick enough to hold its shape when scooped - if it’s too loose just continue to simmer with the lid removed. Stir in a pinch of salt and the rice vinegar if you desire. Wet your hands with some water and rub a little salt on them (it helps prevent sticking and adds flavor.) Scoop about 2 tablespoons of rice porridge into your hands and flatten gently. Place a small amount of filling in the center and carefully fold the porridge around the filling and gently shape into a ball or a traditional onigiri triangle if you prefer. Wrap the ball with a strip or small square of nori and sprinkle with some sesame seeds or furikake for extra flavor and texture.

Note: if your rice porridge is very sticky you can use plastic wrap to help shape your balls. These are best eaten fresh as the porridge can become sticky if stored for too long. If you want a sweeter breakfast, try filling with fruit preserves and omit the salt and vinegar. If you want firmer onigiri, use less water when cooking your rice so the porridge is thicker. Traditional onigiri is made with plain steamed rice, but using a thick rice porridge will give you a softer, more comforting texture.

RICE PORRIDGE FALAFEL PATTIES

1 cup canned, drained and rinsed chickpeas

1 small clove garlic, minced

2 tablespoons chopped fresh parsley or cilantro

2 tablespoons finely chopped onion or scallion

½ teaspoon ground cumin

¼ teaspoon ground coriander

¼ teaspoon baking powder

2–3 tablespoons flour (as needed to bind)

Salt and pepper, to taste

1 egg (for breakfast-style binding)

Olive oil, for cooking

Optional: 1 tablespoon chopped fresh spinach

Optional: ¼ teaspoon turmeric (for color)

Add-Ins:

Pinch of chili flakes or cayenne for heat

2 tablespoons crumbled feta cheese

Grated carrot or zucchini (squeeze out excess moisture)

To make: mash your chickpeas, in a bowl, using a potato masher or fork until mostly smooth yet still a bit chunky. Add your garlic, herbs, onion, spices, baking powder, salt, pepper, spinach (if using) and flour and mix well. Stir in your egg - if your mixture is too wet, just add a little more flour until you can form patties. With damp hands, shape into small patties about 2” wide then cook the patties in a nonstick skillet over medium heat with a thin layer of olive oil in it. Cook them for 2-3 minutes per side until they are golden brown and cooked through or bake them in a 400 degree oven using a greased baking sheet for 15-20 minutes, flipping halfway through.

Note: serve your patties with greek yogurt, sliced tomatoes, cucumber or tucked into a pita with some greens. Or top it with a poached or a fried egg. You can shape these patties the night before and refrigerate them making it easy to just cook them in the morning.

SWEET BEANS 

1 cup cooked beans (black, navy, pinto, cannellini, chickpeas, or any mild-flavored bean; drained and rinsed if canned)

2–3 tablespoons honey, maple syrup, or sugar (adjust to taste)

Pinch of salt

Optional: ¼ teaspoon cinnamon

Optional: ½ teaspoon vanilla extract or flavoring

Optional: Zest of half an orange or lemon (for brightness)

Optional: Splash of water or milk/coconut milk (for creaminess)

To make: place your cooked beans in a saucepan and add your sweetener, cinnamon, salt, vanilla, zest and a splash of water or milk if you would like a softer texture. Warm this over medium low heat, stirring occasionally, until the beans are heated through and all the sweetener is dissolved - about 3-5 minutes. If you’d like a thicker sauce, let it simmer a bit longer or if you’d like it looser, simply add more liquid. These can be eaten warm or chilled with fresh fruit or nuts. You can spoon the beans over oatmeal, yogurt, pancakes, waffles or toast. 

Note: you can mash some of the beans for a more creamy texture, just be sure to keep most of them whole for a more hearty feel. You can try adding raisins, chopped dates or nuts for additional flavor and nutrition. These can be stored for up to three days in the fridge.

BREAKFAST SWEET BEAN SUSHI

1 cup cooked white or brown rice (sushi rice or short-grain rice works best)

2 tablespoons coconut milk (or regular milk/yogurt for creaminess)

1–2 tablespoons honey or maple syrup

½ teaspoon vanilla extract or flavoring

Pinch of salt

½ cup cooked sweet beans (such as black beans, adzuki beans, or navy beans, drained and rinsed)

1-2 tablespoon sugar (or more to taste)

Fresh fruit slices (banana, kiwi, strawberry, mango, etc.)

Optional: Shredded coconut, chia seeds, or sesame seeds (for garnish)

Optional: Nori sheets (for a sushi look)

Optional: 1-2 tablespoons rice vinegar

To cook the sushi rice - rinse the rice until the water runs clear. Combine the rice and 1 ½ cups water in a pot and bring to a boil. Cover and simmer on low for 15 minutes before removing from the heat and letting it sit covered for 10 minutes. If you plan to use the rice vinegar you can add it to the rice as well as a little sugar and salt. Gently fold it in while the rice is still warm. Then let it cool to room temperature.

To make: in a bowl, mix the cooked rice with coconut milk, honey or maple syrup, vanilla and salt. Stir until well combined and sticky then let it cool to room temperature. Next in a small bowl, toss the beans with sugar (and a splash of water if needed) until coated and slightly glossy. Add more sugar if you like it sweeter. Now you have two options - the nigiri style (hand formed) or maki style (rolled.) - let's start with the nigiri style. Wet your hands and shape small ovals of the sweet rice mixture (using about 1 tablespoon.) Top each oval with a spoonful of the sweet beans (about 1 teaspoon) and add a slice of fruit on top. Sprinkle with coconut, chia or sesame seeds if desired. Now for the maki style - lay a piece of plastic wrap on a flat surface and spread a thin layer of rice into a rectangle about ½” thick. Arrange a line of sweet beans and fruit slices along one edge. Roll up tightly using the plastic wrap and slice into rounds and sprinkle with toppings. Now if you’d like to make these with the Nori (for a classic sushi look) place a small strip of nori around each rice oval before topping with beans and fruit. These can be eaten immediately or chilled for later.

Note: try adding a little lemon or orange zest to the rice or beans for extra flavor. These are best eaten fresh but can be stored in the fridge for up to 24 hours. You could also try other fillings like sweet chestnut paste or mashed sweet potatoes. This is great served with yogurt and fruit on the side.

SWEET BEAN APPLE COMPOTE

1 large apple (any variety you like), peeled, cored, and diced

½ cup cooked sweet beans (such as black, adzuki, navy, pinto or chickpeas; drained and rinsed)

1–2 tablespoons sugar, honey, or maple syrup (to taste)

¼ teaspoon cinnamon

Pinch of salt

2 tablespoons water

Optional: 1 tablespoon lemon juice (brightens flavor)

Optional add-ins: raisins, chopped nuts, vanilla extract or flavoring, or a pinch of nutmeg

To make: start by preparing the sweet beans - toss the cooked beans with 1 tablespoon sugar (or you can use honey or maple syrup) until coated then set them aside. Cook the apples in a small saucepan over medium heat with 1 tablespoon sugar (or more to taste), cinnamon, salt, lemon juice (if using) and water. Stir well. Simmer your apples, stirring occasionally, until the apples are soft and starting to break down, about 5-8 minutes. If it gets too dry just add a splash of more water. Stir in your sweetened beans and cook for another 2-3 minutes, just until heated through and flavors meld. If you want a softer texture, mash some of the beans gently with the back of a spoon. Now remove from the heat and stir in any optional add-ins like raisins, nuts or a dash of vanilla.

Note: you can spoon this over Greek yogurt, oatmeal or cottage cheese. Or use it as a topping for pancakes, waffles or toast. Or eat this as a warm breakfast bowl on its own. For extra flavor, try adding orange zest. This can be stored in the fridge for up to 3 days. 

COTTAGE CHEESE APPLE CINNAMON BOWL

1 cup cottage cheese

1 medium apple, diced (you can peel your apple if you desire)

½ teaspoon cinnamon

1–2 teaspoons honey or maple syrup (adjust to taste)

1 tablespoon chopped nuts like walnuts, pecans or almonds

Pinch of salt

Optional: a few tablespoons granola (for crunch)

Optional: 1 tablespoon raisins or dried cranberries

To make: dice your apple into bite-sized pieces. If you desire a softer apple you can microwave it for 30-60 seconds or saute it briefly in a pan with a splash of water until just tender. In a serving bowl, add your cottage cheese and top with the diced apple. Sprinkle the cinnamon over the apple and cottage cheese. Drizzle with honey or maple syrup. Scatter the nuts and the raisins or dried cranberries on top if using. Finally add granola if you want an extra crunch.

Note: if you want extra flavor try adding a dash of vanilla extract or flavoring; you could also try some nutmeg. Try replacing the apples with pears or berries for a different combination. To make this savory, omit the sweetener and sprinkle with black pepper and/or fresh herbs. If you’d like a warm version of this, simply saute your apple with the cinnamon and honey before adding it to your bowl.

BREAKFAST GRANOLA SUNDAE

1 cup Greek yogurt or any yogurt you desire

½–1 cup granola or 2 granola bars, crumbled

1 cup fresh fruit like berries, banana slices, diced apple, mango or kiwi

Optional: 1–2 tablespoons nut butter or seed butter

Optional: 1–2 teaspoons honey or maple syrup

Optional: 1 tablespoon chopped nuts or seeds

Optional: a sprinkle of cinnamon or cocoa powder

To make: in a glass, bowl or jar start by adding a layer of yogurt (about ⅓ of the total amount, then add a layer of fruit, followed by a layer of granola or crumbled granola bar. Repeat layers until all the ingredients are gone, finishing with a sprinkling of granola on top. Drizzle with nut butter, honey or maple syrup if using. Sprinkle with your chopped nuts, seeds, cinnamon or cocoa powder for extra flavor and crunch, if desired.

Note: if you’d like a dairy free version, use coconut, almond or soy yogurt. Chia seeds or flaxseeds can be added for extra nutrition. Try freezing your fruit for a cool, refreshing twist. If you’d like a dessert-like treat, try adding a few dark chocolate chips or a dollop of whipped cream.

GRANOLA ENERGY BALLS

1 ½ cups granola (or crushed granola bars, about 3–4 bars)

½ cup nut butter (peanut butter, almond butter, or sunflower seed butter)

¼ cup honey or maple syrup

¼ cup dried fruit (raisins, cranberries, chopped dates, etc.)

Pinch of salt (if your granola isn’t salted)

Optional: ⅓ cup mini chocolate chips

Optional: 1 tablespoon chia seeds or flaxseed (for extra nutrition)

To make: start by crushing your granola bars (if using) and measure it out and put it in a bowl. In another microwave safe bowl, gently warm the nut butter and honey or maple syrup together for about 20 seconds to make it easier to mix. Now pour the warmed nut butter over the granola. Add your chocolate chips (if using), dried fruit, chia seeds or flaxseed (if using) and salt (again if using.) Mix well until everything is evenly coated and sticky. Scoop out about a tablespoon of the mixture and roll it in your hands to form balls. If your mixture is too dry, add a little more nut butter, honey or maple syrup; if it’s too wet, add a bit more granola. Place your energy balls on a parchment paper lined tray or place and refrigerate for at least 30 minutes to firm them up.

Note: store these in an airtight container in the fridge for up to one week. You can customize these with coconut flakes, seeds or even protein powder. If you want softer balls, try using chewy granola bars and if you want crunchier balls, try using crunchy granola.

HASHBROWN SCOTCH EGG

5 eggs - 4 large for the scotch egg and 1 for coating

2 cups frozen hash browns, thawed or freshly grated potato, squeezed dry

½ cup shredded cheese (cheddar, mozzarella, or your favorite flavor)

Salt and pepper, to taste

½ cup flour

1 cup breadcrumbs or panko

Oil for frying (vegetable, canola, or avocado oil)

Optional: 2 tablespoons chopped chives or green onions

To make: start by gently lowering 4 of your eggs in a pot of boiling water and simmer for 6-7 minutes for soft boiled eggs or 9-10 minutes for hard boiled eggs. When time is up, transfer eggs to an ice bath to cool. Once cooled, peel your eggs carefully. In a bowl, mix thawed hashbrowns, shredded cheese, chives or green onions (if using), salt and pepper. If your hashbrowns feel too loose, add a tablespoon of flour or an additional egg to help bind. Divide your hashbrown mixture into 4 portions before flattening each into a patty (using your hands or plastic wrap.) Place your peeled egg in the center of your hashbrown patty and gently mold the hashbrown around it, covering completely. Press firmly so it holds together. Now you are going to set up three bowls - one for flour, one for a beaten egg and one for the breadcrumbs or panko. Roll each hashbrown wrapped egg into the flour, dip in egg and then coat in the breadcrumbs. To cook your eggs, heat about 1” of oil in a deep skillet or saucepan over medium high heat. The oil temp should be 350 degrees. Put your egg into the heated oil and fry each egg for 3-4 minutes per side, turning to ensure even browning. When its golden and crisp, remove it from the oil and drain on paper towels. You can also bake your scotch eggs in a 400 degree oven for 20-25 minutes, turning once halfway through. To serve, slice in half and serve warm. Your eggs can be paired with ketchup, hot sauce or even a dollop of sour cream.

Note: add cooked bacon bits or diced ham to your hashbrown mixture for extra flavor. You can add herbs like parsley or dill for freshness.

BREAKFAST HASHBROWN POUTINE

3 cups frozen shredded or cubed hashbrowns, thawed

1 cup cheese curds or substitute with diced mozzarella

2–4 eggs (fried, poached, or scrambled—your choice)

1 tablespoon oil or butter

Salt and pepper, to taste

For a quick Breakfast Gravy:

2 tablespoons butter or margarine

2 tablespoons flour

1 cup milk

½ cup chicken or vegetable broth

Salt and pepper, to taste

Optional: pinch of garlic powder, onion powder, or paprika

To make: heat oil, butter or margarine in a large skillet over medium high heat that you add your hashbrowns to in an even layer once the margarine is melted and warm. Cook your hashbrowns until golden brown and crispy flipping as needed (about 10-12 minutes.) Season with salt and pepper. To make the gravy, melt your margarine over medium heat and then whisk in your flour and cook for 1-2 minutes. Next whisk in your milk and broth gradually. Bring this to a simmer, stirring constantly until it thickens (about 3-5 minutes.) Season with salt, pepper and optional spices. Keep this warm as you move to cooking your eggs. In a nonstick pan with a little oil or margarine fry your eggs (leave yolks runny but whites need to be set,) scramble them with just a splash of milk or poach them in simmering water with a splash of vinegar for 3-4 minutes. To assemble your poutine, place hot hashbrowns on plates, add your cheese curds evenly over top the hashbrowns and pour hot gravy over the top so the cheese starts to melt. Finally top each serving with an egg. Garnish with chopped chives, green onions or parsley if you desire.

Note: you can add cooked bacon, sausage or even sauteed mushroom for extra flavor. For a different twist try using sweet potato hashbrowns instead of white potato hashbrowns. To make this more brunch-like try using a hollandaise sauce instead of the gravy.

OMELET HASHBROWN ROLL

2 cups frozen shredded hash browns (thawed and squeezed dry)

6 large eggs

½ cup milk

1 cup shredded cheese (cheddar, mozzarella, or your favorite)

Salt and pepper, to taste

2 tablespoons oil or melted butter

Optional: ½ cup diced cooked ham, bacon, or sausage

Optional: ¼ cup chopped bell pepper or spinach

Optional: 2 tablespoons chopped green onions or chives

To make: start by lining a rimmed baking sheet (10”x15”) with parchment paper and then brush or spray the parchment with oil. Spread your thawed and squeezed-dried hashbrowns evenly over the parchment. Drizzle the hashbrowns with a little oil or melted butter/margarine and then season with salt and pepper. Bake your hashbrowns in a preheated 400 degree oven for 20-25 minutes until they are golden brown and crisp. While the hashbrowns bake let’s whisk together the eggs, milk, a pinch of salt and pepper. Stir in half the cheese and any optional fillings (like ham, veggies, green onions) you desire. When you remove the hashbrowns from the oven, pour your egg mixture evenly over the hot hashbrowns and return to the oven for 12-15 minutes or until the eggs are just set. Sprinkle remaining cheese on top and bake again for 2-3 minutes or until the cheese is melted. Now allow this to cool for 2-3 minutes, now carefully use the parchment paper to help roll up the omelette starting from one of the short ends, peeling the parchment away as you go. Roll tightly but gently to avoid cracking then let this rest, seam-side down for a minute or two to help hold its shape. Slice into rounds and serve warm. Garnish with extra herbs or a dollop of sour cream if you desire.

Note: for more flavor you can add  sauteed mushrooms, tomatoes, or jalapenos. If you would like a lighter version, use egg whites. You can serve this with salsa, hot sauce or even avocado slices.

APPLE, BACON & CHEDDAR BREAKFAST PIZZA

1 prepared pizza dough - store bought or homemade; can also use naan or flatbread if desired

1–2 tablespoons olive oil

1 medium apple, thinly sliced (Granny Smith or Honeycrisp work well)

4 slices bacon, cooked and crumbled

1½ cups shredded sharp cheddar cheese

Salt and pepper, to taste

Optional: 2–3 eggs but delicious for a breakfast pizza

Optional: 2 tablespoons chopped green onions or chives 

To make: roll out your pizza dough, to fit your baking sheet or pizza stone, on a lightly floured surface. Transfer dough to a parchment lined baking sheet and brush with olive oil. Sprinkle half of cheddar cheese over the dough then the thin apple slices evenly then your crumbled bacon and finally top with your remaining cheese. Season lightly with salt and pepper. If you are using eggs, make 2-3 small wells in the toppings and carefully crack an egg into each well. Now bake this in a 425 degree preheated oven for 12-15 minutes or until the crust is golden, cheese is melted and eggs are just set (if using.) Of course if you prefer firmer eggs you will need to bake a few minutes longer. Remove from your oven and sprinkle with green onions or chives. Slice and serve warm.

Note: You can add a drizzle of maple syrup or hot honey after baking for extra flavor. Try substituting Gouda or fontina for cheddar if desired. Try adding a handful of arugula or baby spinach after baking for freshness. You can use pre-baked flatbread or naan as the base and reduce baking time to 8-10 minutes.

BREAKFAST PASTRY LASAGNA

2 sheets puff pastry (thawed), or 2 cans refrigerated crescent roll dough

8 large eggs

1 cup milk or half-and-half

1½ cups shredded cheese (like cheddar, mozzarella, Swiss, or a blend)

6 slices cooked bacon, crumbled (or ½ lb cooked breakfast sausage)

Salt and pepper, to taste

Butter, oil or nonstick spray, for greasing

Optional: 2 tablespoons chopped chives or green onions

Optional: 1 cup sauteed vegetables (such as spinach, bell peppers, mushrooms)

To make: start by browning your sausage or cooking your bacon and draining the excess fat. Next saute any veggies you’d like to include in the same pan once your meat has been removed. Now in a bowl, whisk together your eggs, milk, salt and pepper. Grease a 9”x13” baking dish and set aside. Roll out one sheet of the puff pastry (or press the crescent dough) to fit the bottom of your baking dish. Trim the edges if needed. Now sprinkle half the cheese, half the bacon or sausage and half the veggies over your pastry. Pour half the egg mixture evenly over the layer and add your second pastry sheet on top. Repeat with remaining cheese, meat, veggies and egg mixture. Bake this in a 375 degree preheated oven for 35-45 minutes, uncovered or until the pastry is golden and the eggs are set. Use a knife inserted into the center - it should come out clean. Let cool for 5-10 minutes before slicing. Garnish with chopped chives or green onions. Slice into squares and serve warm. If the top browns too quickly, cover it loosely with foil for the last 10 minutes.

Note: for extra flavor, try adding a layer of tomato sauce or pesto between the pastry and filling. You can use ham instead of bacon or sausage or make it vegetarian by omitting the meat. Add a layer of ricotta mixed with herbs for a more real ‘lasagna’ feel. This can be assembled the night before, refrigerated and baked in the morning.

BREAKFAST ENGLISH MUFFIN PANZANELLA

3–4 English muffins, split and cut into bite-sized pieces

2 tablespoons olive oil (plus more for toasting)

4 large eggs

1 cup cherry tomatoes, halved

½ cup diced cucumber or bell pepper

¼ cup thinly sliced red onion or green onions

½ cup shredded cheddar, mozzarella, or crumbled feta cheese

2 tablespoons chopped fresh herbs (basil, parsley, chives, or dill)

Salt and pepper, to taste

Optional: 1 avocado, diced

For the Dressing:

2 tablespoons olive oil

1 tablespoon lemon juice or white wine vinegar

1 teaspoon Dijon mustard

½ teaspoon honey or maple syrup

Salt and pepper, to taste

To make: toss the English muffin pieces with a drizzle of olive oil and spread onto a baking sheet. Toast the English muffins in a 375 degree preheated oven for 8-10 minutes, stirring once, until golden and crisp. Let them cool slightly. Now scramble, fry or poach the eggs according to your preference. Season them with salt and pepper, then chop your eggs. In another bowl, whisk together all the ingredients for the dressing. In a large bowl, combine the toasted English muffin pieces, tomatoes, cucumber or bell pepper, onion, cheese, herbs and avocado if using. Add your cooked eggs and drizzle with your dressing. Toss gently to combine then let sit for 5-10 minutes so the flavors meld and the bread absorbs some of the dressing. Garnish with extra herbs or cheese if you desire.

Note: You can add cooked bacon, ham or sausage for extra protein. Use spinach or arugula for added greens if you desire. Try substituting other cheeses like goat cheese or Swiss. You can make this the night before by toasting the muffins and prepping your veggies, then just assemble before serving.

BREAKFAST ENGLISH MUFFIN SHAKSHUKA CUPS

3–4 English muffins, split in half (for 6–8 cups) slightly hollow out the muffins

1 tablespoon olive oil

1 small onion, finely chopped

1 bell pepper, diced

2 cloves garlic, minced

1-14oz can of diced tomatoes (or 2 cups fresh tomatoes, chopped)

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper, to taste

6–8 large eggs

2 tablespoons chopped fresh parsley or cilantro

Optional: ¼ teaspoon chili powder or cayenne (for heat)

Optional: ½ cup crumbled feta cheese

To make: heat the olive oil in a skillet over medium heat. Add onion and bell pepper; saute until softened (about 5 minutes.) Add the garlic and cook for 1 minute then add tomatoes, cumin, paprika, salt, pepper, chili powder or cayenne if using and simmer for 10-15 minutes, stirring occasionally, until it thickens. Taste and adjust seasonings. This is your shakshuka sauce. Now toast your English muffins by arranging them on a baking sheet and toasting them for 5-7 minutes in a 375 degree preheated oven until lightly crisp. Spoon a generous amount of shakshuka sauce onto each toasted muffin half (placed in a muffin tin.) Carefully crack an egg into the well of the muffin or you can beat the eggs and pour the mixture gently into the well if you prefer. Place the baking sheet back into the oven. Bake for 12-15 minutes or until egg whites are set but yolks are still slightly runny - bake longer if you like firmer yolks. Remove them from the oven and sprinkle with your cheese and herbs. Serve warm with extra sauce on the side if you desire.

Note: add spinach, mushrooms, or cooked sausage to the sauce for extra flavor. You can make the sauce in advance and assemble/bake just before serving. You can use marinara sauce with extra spices like cumin and paprika instead of doing the tomatoes, onions, garlic etc. from above.

 

 💗 Jo