I was menu planning for this upcoming week and I got way too excited about breakfasts. First, it is my favorite meal to cook. I love the array of food choices, the challenge of quick breakfasts, the ingredients and the way a good breakfast can boost my mood for the day. I.Love. Breakfast.
I’m sharing recipes I have found and tried over the past few years. The main object of each is one of my top five faves but the recipes are indeed not mine. I like changing things up. If I want to make an omelet I like finding different recipes for them. I never get bored with a meal that I change-up regularly. Here’s to keeping breakfast interesting!
Coffee cakes are delicious. I love adding a fruit to mine- blueberries, apples, cherries…I like to change it up. This Blueberry Coffee Cake recipe come from mybakingaddiction.com.
It is just sweet enough- almost muffin like and I like to cook it the night before so breakfast is early enough and easy to serve. I’ve made a few cakes that didn’t have the blueberry count right but this was spot on for my taste. Make it this week. You won’t regret it. Blueberry Coffee Cake
FOR THE STREUSEL:
- 3/4 cup all-purpose flour or gluten-free flour*
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- pinch of salt
- 1/4 cup unsalted butter, cold
FOR THE CAKE BATTER:
- 2 1/4 cups all-purpose flour or gluten-free flour*
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup canola oil (or another neutral-tasting vegetable oil)
- 1 cup + 2 tablespoons granulated sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 1/4 teaspoons lemon extract
- 1/2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 cups fresh blueberries, rinsed and patted dry
Use 2 1/4 cups (320 grams) of this mixture for the cake batter and the remaining 3/4 cup (107 grams) in the streusel. I highly recommend weighing the flours rather than using measuring cups to ensure accuracy!
- Preheat the oven to 340°F and line an 8″x 8″ pan with parchment paper.
- Prepare the streusel. In a medium mixing bowl, stir together the flour, granulated sugar, brown sugar, and salt. Add in the butter using your hands and mix together until coarse crumbs form. Place the bowl in the refrigerator while preparing the cake batter
- In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, stir together the oil, sugar, lemon juice, lemon zest, lemon extract, vanilla extract and eggs. Once well combined, gently fold in the flour mixture. Do not over mix. Carefully fold in the blueberries.
- Pour into the prepared pan and sprinkle the streusel evenly over the top.
- Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. A few moist crumbs are okay but there shouldn’t be wet batter on the toothpick.
- Let cool for 15 minutes and then serve. Cover and store leftovers at room temperature for up to 3 days.
Next on my list of faves is breakfast strata. Here is another time when there are SO many options. I like this overnight strata from thechunkychef.com. I love breakfast sausage and the mix of cheeses (YUM GRUYERE!!)
- 1 lb sage or breakfast sausage
- 8-10 pieces bacon, cooked and crumbled
- 8 large eggs
- 2 2/3 cups whole milk
- 1 1/2 tsp kosher salt
- 1 1/2 tsp ground dry mustard
- 1 tsp dried parsley
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 3/4 loaf Italian bread, cubed into 1/2″ pieces
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Gruyere cheese
- minced fresh parsley, for garnish
- chopped fresh chives, for garnish
- dollop sour cream, for garnish
In a large skillet, brown and crumble sausage until cooked. Drain and set aside.
Use a bread knife to cube Italian bread into 1/2″ pieces, then set aside. Combine shredded cheddar and Gruyere cheeses, then set aside.
To a large mixing bowl, add eggs, milk, salt, dry mustard, dried parsley, black pepper and paprika. Whisk until combined.
Add cubed bread pieces to bottom of 3 quart oven safe pot, or 9×13″ baking pan. Top with crumbled sausage, bacon, and 3/4 of the cheeses. Pour egg custard over the top, using a wooden spoon to gently push any un-soaked bread down into the custard. Sprinkle with remaining shredded cheeses.
Cover pan with foil and refrigerate overnight.
Remove from refrigerator, uncover, and let sit at room temperature while oven preheats to 350 degrees F. Bake, uncovered, for 40-45 minutes, until a toothpick inserted into the center comes out clean.
Serve hot, topped with garnishes if desired.
Here is my number three- Buttermilk Pancakes. Now, I have no idea where I got this recipe from. I have used it for years. The key to fluffy pancakes with FLAVOR is buttermilk. Another tip to try is only grease/butter your skillet if you can trust the nonstick surface to do its job. The texture and appearance of the pancake will do better without it. If you must use butter, use just enough to avoid sticking. Be sure to warm your syrup as well. Trust me, it matters.
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
- Whisk in the buttermilk and eggs just until combined. Some small lumps are okay.
- Let pancake batter rest for 10 minutes.
- Heat a large skillet or griddle over medium-high heat.
- Spray with non-stick cooking spray OR brush with butter or oil.
- Ladle ⅓ – ½ cup batter onto the griddle for each pancake.
- Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
- Serve with butter and syrup.
Since you have some syrup in the fridge for those pancakes lets save some for my number four favorite breakfast- french toast. Now my pancake love is simple- basic buttermilk pancakes are delicious. French toast screams for cinnamon though and this recipe doesn’t disappoint. Bread is the main ingredient and the type of bread makes a difference. I usually go for Challah bread. Check your bakery and local grocery store for this delicious fluffy bread. Be sure to soak the bread well in the egg mixture otherwise the center of the cooked toast is just plain dry bread.
Challah French Toast
- 1 loaf challah bread, sliced into 1 inch thick slices *
- 6 large eggs
- 1 1/2 cups milk
- 1 tbsp. maple syrup
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp cinnamon
- butter & oil
- Heat a heaping teaspoon of butter and one of oil in a skillet over medium low heat.
- Meanwhile, in a large bowl, whisk together the eggs, milk, syrup, vanilla and salt. I then worked in batches to cook it up.
- Dip a piece in the egg/milk mixture, flip once then transfer to the heated pan, adding more until the pan is full. This depends on the size of pan you use. I like to move the pieces around a bit in the beginning to make sure there is no stickage. Flip after 2-3 minutes and cook on the other side for another 2-3 minutes. Continue with the remaining pieces, adding more butter and oil if needed.
- Serve warm with maple syrup and fresh berries.
Finally for my fifth favorite breakfast is Quiche. Once again, this is a breakfast with a lot of options. You can go all veggies, or throw in a great meat like ham or pork and the cheese options are up to you. I like this one from The Pioneer Woman. It is filling and wonderfully pretty. It tastes great too 😉 If you don’t have the baking pan this recipe calls for a pie pan works fine.
- 3/4 pounds Thick Cut, Peppered Bacon
- 1 stick Butter
- 1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
- 2 boxes (5 Oz. Each) White Mushrooms, Washed And Sliced
- 1 can (14 Oz.) Quartered Artichoke Hearts
- 1 whole Pie Crust, Or Half A Recipe Of “Sylvia’s Perfect Pie Crust”
- 7 whole Eggs
- 1-1/2 cup Heavy Cream
- 2 cups Grated Swiss Cheese
- Salt And Pepper, to taste
- Fresh Parsley, Fresh Chives (optional)
In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.
Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.
Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)
With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.
Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.
Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.