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Gourmet Breakfast Toast Recipes with Poached Eggs

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One of the most difficult meals to prepare in my household is breakfast.  It seems as if there are so few options.  Cereal, oatmeal or eggs, what would you like?  Don’t get me wrong, I don’t have any issues with any of those things, but man can it get boring when it becomes routine.  It also seems as if breakfast is carb heavy in order to give us energy early in the morning, but truth be told we should be looking to protein and vegetables to help in that department.  Again, I’m not knocking carbs after all I’m Italian and was born with a slice of bread in my hands, but protein and veggies are much more sustaining and better for you in the long run.

When it comes to making breakfast, you’ve got to be able to prepare it in 15 minutes or less, which is why I came up with an assortment of recipes for these Gourmet Breakfast Toast Recipes with Poached Eggs.  There is no hour to get things prepped for feeding your family, unless of course you are in a nice restaurant preparing for guests.  Nope, my family is hungry in the morning and they want food NOW!  Regardless of any meal that I prepare, I always take a stroll down the dairy aisle where I almost always pick up a something new to try out.  Whether it be whipped cream cheese, almond milk or brown eggs like these GMO-free Nature Fed Eggs, there is always something I can get to help enhance my recipes.  We are a mostly organic natural food family which means we want to know how our food was cultivated or created, so we have an idea of what we are putting into our bodies.  Nature Fed Eggs give me a lot of reassurance that their eggs are from chickens who are free range and eat what nature provides making it taste and look great.  I hope I get a chance to tour their barn some day!

 

As I said earlier, it’s important to get breakfast on the table quick, and these 5 Gourmet Breakfast Toast Recipes with Poached Eggs are all really easy to do and can be done in under 15 minutes total.  While I recommend doing just 1 or 2 to serve up, you should definitely give all of them a try because they are really tasty.  The first part of the toast recipes is of course, the toast.  I used a variation of breads which include ciabatta, rye and sourdough, HOWEVER, this recipe can totally be changed up so please feel free to use whatever kind of artisan bread you’d like.  In fact, even a homemade bread recipe would be fantastic with this!  Simply slice and toast the bread in a toaster or in an oven on a broiler setting and then load it up with your desired toppings.

Poaching eggs can be a little tricky because more often than not it turns into this crazy spider web of egg whites that go all over the place.  The trick to making it a smaller, more full egg is by stirring the water in a circular motion using a spoon and then putting the egg in it and letting the white wrap around the yolk.  Be sure to only simmer the water over low heat as well as seasoning it with salt.

The first toast I created was by spreading on a bit of ricotta to the toast and then adding on slices of avocado and topping off with some chia and sesame seeds.  You can absolutely add more seeds such as poppy seeds, hemp heart seeds, etc.  Last but not least top with the egg and serve!

The second toast was a combo of cream cheese, smoked salmon, radishes, a poached egg and micro greens.  Always remember to season with salt and pepper.

The third toast was an Italian delight with roasted cherry tomatoes, burrata, a poached egg and fresh chopped basil.  Yup, you guessed it, this one was my favorite.

The fourth toast had sliced roasted beets, goat cheese, a poached egg and thyme.  Super simple and absolutely loaded with flavor.

The last toast was roasted mushrooms, a poached egg, parmesan cheese and a little truffle oil.  This one was a really close second favorite!

Get your breakfast going!!

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Gourmet Breakfast Toast Recipes with Poached Eggs
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Our family is so busy in the morning time that often times it is so hard to get something delicious on the table that I know is good for everyone, so I came up with these tasty Gourmet Breakfast Toast Recipes with Poached Eggs that definitely satisfied everyone at that table!
Ingredients
  • 5 slices of toasted bread, rye, sourdough or ciabatta
  • 5 poached eggs
  • Optional Toppings Include: roasted shiitake mushrooms, parsley, parmesan cheese, truffle oil, roasted sliced red beets, goat cheese, thyme leaves, burrata cheese, roasted cherry tomatoes, fresh chopped basil, whipped cream cheese, smoked salmon slices, sliced radishes, micro greens, ricotta cheese, sliced avocados, chia seeds, sesame seeds
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Mushroom Toast: Place the roasted mushrooms on the toast and top with a poached egg, chopped parsley, grated parmesan cheese, truffle oil, salt and pepper. Serve!
  2. Beet Toast: Place the sliced roasted beets on the toast and fan them out. Top off with a poached egg, thyme leaves, goat cheese and salt and pepper. Serve!
  3. Tomato Toast: Place the roasted tomatoes and burrata next to each other on the toast and top off with a poached egg, chopped basil, and salt and pepper. Serve!
  4. Smoked Salmon Toast: Spread the cream cheese on the toast and top with smoked salmon slices, sliced radishes, poached egg, micro greens, and salt and pepper. Serve!
  5. Avocado Toast: Spread the ricotta cheese onto the toast and fan the avocado slices over top. Place the poached egg over the avocado slices and sprinkle on the chia seeds, sesame seeds, salt and pepper. Serve!

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Pumpkin Steel Cut Oats Recipe with Homemade Granola

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Pumpkin Steel Cut Oats Recipe with Homemade Granola

Ever since I read an article with one of my favorite actors, Ryan Reynolds, I absolutely LOVE steel cut oats!  I’d actually never had them before reading the article but once I had them I was hooked.  Steel cut oats are meaty, chewy beyond delicious, and you better believe my friends over at Bob’s Red Mill make the very best.  Don’t believe me?  Just ask Bob himself who will let you know that Bob’s Red Mill steel cut oats is award winning and considered some of the best oatmeal in the world.  Steel cut oats are slightly different than regular rolled oats so cooking them is a bit different.

If you’re from the south, then you absolutely understand the love and passion that goes into making grits, well the same thing applies to steel cut oats.  They take about 30 minutes or so to cook from start to finish and if you want them to cook a bit faster then I recommend you soak them at night.  That’s what I did when making this Pumpkin Steel Cut Oats Recipe with Coconut Milk and Homemade Granola.  I cover the oats until there is about 2 inches of water over the top and simply let it sit at room temperature overnight.  Come morning time I drain them and rinse them and then begin the cooking process.

When it comes to cooking oatmeal it’s wise to constantly stir throughout the process so nothing sticks to the pot, and if my old culinary instructor were around you would have to use a wooden spoon and stir in the same direction.  Now I’m not that strict but one thing I notice when stirring over a stove is that I have one hand on my hip and the other is stirring.  If you’re laughing it is 100% guaranteed that you do the same thing, you just don’t realize it.  Next time you are stirring something while standing over the stove check yourself to see if you are :-).

Since it’s October and pumpkin just about goes into everything, I figured I would fold a bit of it into these cooked steel cut oats.  I heated up some canned organic pumpkin with a hint of nutmeg and cinnamon to help add some nice flavor into it.  I love just about everything pumpkin so I used an entire can when making this Pumpkin Steel Cut Oats Recipe with Coconut Milk and Homemade Granola.  I also made quite a bit of cooked steel cut oatmeal so it by no means was overpowering.  While I love pumpkin, I’m also not one of those maniacs who sits outside their favorite coffee shops in July waiting for pumpkin lattes.

I wanted to make this recipe vegan so instead of finishing off the cooked steel cut oats with butter or cream, I folded in some coconut milk and oh boy did it make it super creamy and delicious.  After that is when I put in the pumpkin, and adjusted the flavor with some maple syrup, honey and cinnamon to get to that perfect balance.  I mean dude honestly I felt like I was eating pumpkin pie it’s seriously that good, except there was no whip cream or sugar!

I thought it would be really cool to make some homemade granola and sprinkle it on top to give it a nice crunch.  I’ve actually only made homemade granola a handful of times and every single time that I do I always wonder why I don’t make it more often.  I used a combo of Bob’s Red Mill rolled oats and coconut flakes along with some pepitas, pecans, dried cherries, coconut oil, vanilla, maple syrup and honey.  You just combine all of those things, spread it out on a sheet tray and bake it for 15 minutes and you’re done.  If you’ve never made homemade granola you should honestly do it, it’s really fun and incredibly rewarding when you find out just how good it is.

One last secret for you… Pumpkin goes RIDICULOUSLY WELL with amaretti cookies!  So in light of that I crumbled some up and added some to the top of the pumpkin steel cut oats along with some orange zest.  Oranges go great with pumpkin as well.


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Pumpkin Steel Cut Oats Recipe with Homemade Granola
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Soak your oats over night to make this extremely tasty Pumpkin Steel Cut Oats Recipe with Homemade Granola and Coconut Milk!
Ingredients
For the Oatmeal:
  • 3 cups of Bob’s Red Mill Steel Cut Oats + 6 cups of water for soaking
  • 4 cups of water
  • 1 can of coconut milk
  • 1 can of pumpkin
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
  • 2 tablespoons of honey
  • 2 tablespoons of maple syrup
For the Granola:
  • ½ cup of chopped dried cherries
  • 2 cups of Bob’s Red Mill rolled oats
  • ½ cup of Bob’s Red Mill coconut flakes
  • ⅓ cup of pepitas
  • ⅓ cup of chopped pecans
  • 2 ½ tablespoons of melted coconut oil
  • 2 tablespoons each of maple syrup and honey
  • ½ teaspoon of vanilla
For the Toppings:
  • crushed amaretti cookies
  • orange zest
Instructions
  1. Oatmeal: Add the oats and water to a pot and soak over night.
  2. Drain the oats and rinse and then add to a medium size pot along with the 4 cups of water.
  3. Stir over low heat until the oats crack and are chewy and tender. Finish with coconut milk, pumpkin, cinnamon, nutmeg, honey and maple syrup. Keep warm.
  4. Granola: Preheat the oven to 275°.
  5. In a large bowl combine all of the ingredients and lay flat on a sheet tray lined with parchment paper and bake for 12 to 15 minutes or until lightly toasted. Let cool to room temperature before breaking apart.
  6. Top the oatmeal off with some granola, crushed amaratti cookies and orange zest. Serve hot!

 

Lemon Blueberry Muffin Recipe with Chia Seeds

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Lemon Blueberry Muffin Recipe with Chia Seeds

It’s that time of year again where the kiddos are heading back to school and the laziness of those long summer days subsides.  One of the things that’s always been a challenge is just getting our daughter to eat something for breakfast.  It’s one of those meals that offers like 3 things: eggs, oatmeal or cereal, and as you can imagine those options can get pretty old within about a month’s times.  To keep things interesting I try to change it up dramatically by making things like shakshuka or scaling it back for a guaranteed winner with things like this Lemon Blueberry Muffin Recipe with Chia Seeds.  Again, it’s sometimes just getting some food into our little girl in the morning that isn’t something overly processed.

Making muffins is super easy and no matter if I’m baking bread or making a cake hands down my go to flour is always Bob’s Red Mill All-Purpose Flour.  It’s incredibly versatile and has enough protein to make just about anything.  The batter is to this blueberry muffin recipe is really pretty standard except for I added in some lemon juice, lemon zest, poppy seeds and chia seeds.  No matter if you’ve baked at home or gotten a sweet treat somewhere then you’ve certainly noticed a lemon poppy seed something or other, so sticking with that pairing I decided to add them into this Lemon Blueberry Muffin Recipe with Chia Seeds.

I remember the first time I worked with a chia seed, outside of having a chia pet as a kid.  I was thinking to myself, what on earth am I going to do with this thing?  It’s not flavorful, it’s not good eaten raw and dang is it gelatinous when adding liquid to it.  Then I discovered chia seed pudding and my life changed haha.  The first pudding recipe I made was a Chia Seed Pudding Recipe with Apples and Cherries and dang the whole family liked it, even my then 2 year old daughter.  Since then I have tried to incorporate chia seeds in to my breakfast every day, mostly with this Pea Protein Powder Shake with Coconut Milk, Berries and Chia Seeds.  Chia seeds have amazing health benefits including it being loaded with fiber and helping to promote stamina and energy.  I never thought a few years ago that I’d be drinking a protein shake loaded with pea protein powder, chia seeds and hemp hearts, but such is life and dang do I feel better every day because of it.

When it comes to any muffin recipe I have to admit that I’m not much for regular sized muffin tins, I like the big ol’ Texas size tins that make 6 gigantic muffins.  I think since they are so big they just tend to be more moist, that’s my theory anyways.  Once your batter is completed, it is vital to fold in the blueberries so they don’t burst.  It’s ok if they pop while in the oven but you want to avoid it while mixing it in or else you’re going to have purple batter, which let’s be honest here we aren’t making barney muffins.  Once they are folded in simply transfer them to a tin sprayed down with non-stick spray and bake away.

Once the blueberry muffins are done baking remove them from the oven and let them sit for 10 minutes or so, just until they cool down a touch.  In the mean time you want to make a simple lemon sugar glaze so whisk together some powdered sugar and lemon juice and glaze the top of the blueberry muffins.  This glaze adds a little clean acid, lemon, and a little more sweetness to the muffin making it really tasty.

I hope this Lemon Blueberry Muffin Recipe with Chia Seeds helps to give you an option this school year when your kids are absolutely over eating their routine breakfast.  Sometimes you just need to get food in their belly and this seems to be a winner every single time that I make it. That’s all I’ve got for now, I hope this is an amazing school year for everyone and happy baking!!

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Lemon Blueberry Muffin Recipe with Chia Seeds
Author: 
Recipe type: Breakfast
 
Start off your morning with this amazingly delicious and easy to make Lemon Blueberry Muffin Recipe with Chia Seeds!
Ingredients
  • 2 ½ cups of Bob’s Red Mill All Purpose Flour
  • 1 cup of sugar
  • 1 tablespoon of poppy seeds
  • 2 tablespoons of chia seeds
  • 1 tablespoon of baking powder
  • 1 teaspoon of baking soda
  • ¾ cup of whole milk
  • 1 stick of melted unsalted butter
  • 3 eggs
  • juice and zest of 1 lemon + juice of ½ lemon
  • ½ cup of greek yogurt
  • 2 cups of fresh blueberries
  • ¾ cup of powdered sugar
Instructions
  1. Preheat the oven to 350°.
  2. In a large bowl whisk together the flour, sugar, poppy seeds, chia seeds, baking powder and baking soda. set aside.
  3. In a separate medium size bowl whisk together the milk, butter, eggs, juice and zest of 1 lemon and yogurt until combined.
  4. Pour the wet ingredients into the dry ingredients and whisk until combined.
  5. Fold in the blueberries and transfer the batter to a large 6 muffin tin.
  6. Bake in the oven at 350° for 35 to 40 minutes or until lightly browned on top and firm in the center. Cool for 10 minutes.
  7. In a small bowl whisk together the juice from ½ lemon and powdered sugar and glaze the muffins.
  8. Serve!

 

Pea Protein Powder Shake with Coconut Milk, Berries and Chia Seeds

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Pea Protein Powder Shake with Coconut Milk, Berries and Chia Seeds

I have been on absolute protein shake binge that last few weeks, and it’s all thanks to Bob’s Red Mill Pea Protein Powder.  I’ve had a little more motivation that usually since I’ve been more persistent about getting to the gym at least 4 days a week, so with going to the gym comes being more conscious of what I’m putting in my body.  When I can start off the morning with a delicious Pea Protein Powder Shake with Coconut Milk and Berries, I immediately feed energized and full, which is perfect for giving my what I need to endure a busy work day, find time to go to the gym and hang out with my family.

Bob’s Red Mill Pea Protein Powder is loaded with nutritional benefits from 21 grams of protein to having 0, yes that’s right, ZERO grams of sugar in it.  It has a really mild pea flavor, but once you mix it in with the fresh berries and coconut milk, you don’t taste anything other than pure deliciousness.

One of my absolute favorite things about drinking a protein shake in the morning time is that I can change it up every single time, especially since the pea protein powder is so natural in flavor.  It could be a peanut butter and banana day, or a vanilla and frozen berries kind of day, no matter what it is I usually poke around the house to see what we have and use it.

Protein Shakes are meant to be quick, easy and delicious so if you plan on drinking them on a daily or weekly basis don’t go overboard on gathering all of the ingredients so that you’re making some 20 ingredients $35 dollar shake every morning.  Keep the recipes simple and low in count so that you can spend more time on things that matter, like family, or the gym :-).

In addition to this Pea Protein Powder Shake with Coconut Milk and Berries being part of my daily morning routine, I’ve also used it as a meal replacement or a snack during the afternoon.  Sometimes I’m just busy as all get out and don’t get time to make a meal or even a quick snack, so I just toss everything in the blender and boom I’m done in under a minute with a protein packed tasty treat.  I’ve also subscribed to the fact that these are phenomenal replacements for those sweet tooth cravings that you may have later at night.  I remember reading a Men’s Health® with Ryan Reynolds in it, yes he’s my man crush, and it was right after he did Blade 3 and the dude was JACKED!!  I remember reading in the article that he said if you are hungry after 8 o’clock to avoid any carbs or sugars and go straight to a protein shake.  It will fill you up with no regrets, and you know what he’s absolutely correct.  I’ve been doing it a lot these past few weeks and I’m loving how I feel when I wake up.  I know if I eat garbage the night before that I am so sluggish the next day.

In addition to making blended protein shakes with pea protein powder you could also get creative by incorporating it into muffins, baked breads or even cookies.  Yes, you should avoid all of the sugar you put into things like that and find more natural replacements like honey, agave or even coconut sugar.  The whole idea is to get creative and make things that work for you and your family, and of course your lifestyle.

I’ve been drinking these Pea Protein Powder Shake with Coconut Milk and Berries for 3 weeks and I’ll do my best to post my progress on how I’m feeling as well as hopefully my physique slimming down a little bit.  When I turned 30, something definitely changed with my body and I immediately noticed I couldn’t just eat whatever I wanted and expect for it to fall away by doing next to nothing.  The body is a temple and we need to be taking care of it and feeding it properly. Just like the old saying goes, garbage in – garbage out!

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Pea Protein Powder Shake with Coconut Milk, Berries and Chia Seeds
Author: 
Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 1
 
Start your morning off right with this tasty Pea Protein Powder Shake with Coconut Milk, Berries and Chia Seeds recipe.
Ingredients
  • 2 cups of unsweetened coconut milk
  • ¼ cup each of frozen raspberries, blackberries, blueberries and strawberries
  • 1 teaspoon of Bob’s Red Mill Chia Seeds
  • 1 teaspoon of Bob’s Red Mill Hemp Heart Seeds
  • 1 scoop of Bob’s Red Mill Pea Protein Powder
  • 2 teaspoons of Coconut Sugar
  • Optional Garnishes: toasted coconut flakes, assorted frozen berries, fresh cherries
Instructions
  1. Combine everything in a blender except for the garnishes and puree until smooth.
  2. Serve in a glass with optional garnishes.

 

Banana Peanut Butter and Oats Smoothie Recipe

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Life is busy, so when I can make a quick breakfast that’s loaded with protein and flavor, I chalk that up as a big win in my house.  I’m a chef so I don’t mind cooking in the morning, but I’d much prefer to toss some delicious ingredients into a blender to make a tasty smoothie every morning.  It’s less stressful, it’s quick, and it always tastes great.

I’m also always looking to make new flavor combinations when making smoothies because let me tell you, those kale smoothies I make can get old after a few weeks.  Lately, I’ve been making this Banana Peanut Butter and Oats Smoothie which is so good and really easy to make.  Not only is it packed with protein, it’s also loaded with fiber, probiotics, and potassium, which gets me going at the crack of dawn every morning.  I’ve always read that a protein rich breakfast certainly helps with focus throughout the day, and I for one have to agree.  When I eat cereal or something along those lines, I definitely feel sluggish until lunch time. And being a chef, I need as much energy as possible in the early hours of the day.

The best part about this Banana Peanut Butter and Oats Smoothie is that it’s totally customizable.  You don’t even have to use my exact recipe, although it’s dang tasty!  You can do away with the honey, or the yogurt, or add in things like vanilla, almond butter, or coconut milk. Seriously—the possibilities are endless and totally up to you.  The base of this recipe is only the Atkins Peanut Butter Granola Bar, which has just 1 gram of sugar and 15 grams of protein.  From there you can get as creative as you’d like.

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Since I like to think that I have a well-developed palette, I know that peanut butter goes great with things like oats, honey, almond and bananas. So it was a no brainer when making this Banana Peanut Butter and Oats Smoothie that I would simply put all of those ingredients in there.  Well that’s all I got for now, happy smoothing making!

 

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Banana Peanut Butter and Oats Smoothie Recipe
Author: 
Recipe type: Breakfast
 
Start your morning off right with this amazing protein packed Banana Peanut Butter and Oats Smoothie Recipe!
Ingredients
  • 2 Atkins Peanut Butter Granola bars + 1 chopped up
  • 3 cups of almond milk
  • 1 cup of Greek yogurt
  • 2 bananas
  • 1 tablespoon of honey
  • ¼ cup of rolled oats
  • 2 cups of ice
Instructions
  1. Place all of the ingredients minus the 1 chopped up Atkins bar into a blender and process on high speed until smooth.
  2. Garnish the top of the smoothie with the chopped Atkins bar.
  3. To purchase the base for this recipe, as well as a variety of other bars, shakes, and meal kits, visit the Atkins website!

 

How to Make Chilaquiles for Breakfast with Chicken and Eggs

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How to Make Chilaquiles for Breakfast with Chicken and Eggs

I know what you’re thinking… You scrolled to the bottom of this page to check out the recipe and was like, “DANG that’s a lot of ingredients.”  I know, I know already but if you really want to know How to Make Chilaquiles for Breakfast with Chicken and Eggs and do it correctly then this is where it’s at.  To be honest I’ve only had Chilaquiles once and dang was it spicy.  I mean come on bro I’m not trying to shoot out fire from any of my orifices, but this one that I had awhile back put me up for a few days.  I always say that you are going to make something with a little kick to it, then it needs to be comfortably spicy.  Nothing worse then eating something spicy and the only thing you can taste is that your mouth is on fire and that’s it.  You should be able to taste other components of the recipe, not just heat.  Ok anyways, back on how to make chilaquiles for breakfast.

Chilaquiles are traditionally a Mexican dish with a few adaptations like adding beef, or eggs or guacamole, or heck all of them.  Well I sort of wanted to take that approach with the protein aspect so I did chicken and eggs in mine.  Also keeping up with traditional classics you would really pour mole, or salsa verde or plain salsa over top of the chips.  Now, you know me and you know I wouldn’t trip Debo so I for sure had to take this thing to the next level with seared chicken in a roasted slow cooked salsa verde.  Yeah I said it! Lastly, my version of How to Make Chilaquiles for Breakfast with Chicken and Eggs is much more of a central Mexican recipe as I am serving mine up with crunch corn tortillas instead of soft tortilla shells.  Honestly you could do either in this recipe and be completely fine.  Let’s get into making this fella shall we?

First and fore most don’t be overwhelmed by all of the ingredients.  They are simple and a lot of them go into making the salsa.  So start by roasting up all of those vegetables in the oven until they get a light char.  You could probably put them right under the broiler on low heat and get there faster, but it’s up to you.  You can also play with how tomatoey (is that a word?) you want the salsa to be.  I only used 2 tomatoes, but if you are much more of a traditional salsa guy or gal then knock yourselves out.  Once it’s charred then add all of those tasty ingredients along with some spices to a blender and beat it up, and then clean it up J.  This will become the homemade salsa goodness that we will slow cook our chicken in.  THIS is why my chilaquiles recipe is so bomb!

Once you’ve seasoned up the chicken breasts on both sides with salt and pepper you then want to brown them up and cook them through in a medium size sauce pot.  Yes, I said pot because we want to leave all that goodness in there instead of trying to transfer it from a sauté pan.  Once they are cooked add in the homemade salsa along with some chicken stock, salt and pepper.  Make sure the liquid is seasoned well because this will become the liquid that will infuse all of the flavor into the chicken.  Simply slow cook these beauties until they can easily be shredded apart with a couple of forks, which will take about 2 to 3 hours.  Even if they shred before that you can still leave it cooking on low heat to keep on flavor infusing.

When the chicken is done slow cooking and is all shredded up it actually goes pretty quick.  What you want to do is coat the chips in the tortilla chips and transfer it to a couple of cast iron skillets or a sheet tray and then smother it with Chihuahua and cotija cheese.   Place all this deliciousness under a broiler until the cheese is completely melted and lightly browned.  Lastly top off with some fried or poached eggs and sprinkle on any remaining cheese, fresh herbs and an avocado.  Boom!!  You can’t tell this how to make chilaquiles recipe doesn’t sound good, because it is bomb!  Good luck 🙂


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How to Make Chilaquiles for Breakfast with Chicken and Eggs
Author: 
Recipe type: Breakfast
 
Start off your morning with a loaded breakfast by learning How to Make Chilaquiles for Breakfast with Chicken and Eggs!
Ingredients
For the Chicken:
  • 8 tomatillos
  • 2 roma tomatoes
  • 1 peeled yellow onion sliced into wedges
  • 8 garlic cloves
  • 2 jalapeños sliced in half, seeds removed
  • 3 tablespoons of olive oil
  • 1½ teaspoons of cumin
  • 1 teaspoon of dry oregano
  • 3 boneless skinless chicken breasts
  • 4 cups of chicken stock
  • Kosher salt and fresh cracked pepper to taste
For the Breakfast Chilaquiles:
  • 11 ounce bag of corn tortilla chips
  • 1 15-ounce can of heated refried pinto beans
  • 2 cups of shredded Chihuahua cheese
  • 1 cup of crumbled cotija cheese
  • 6 fried eggs to desired doneness
  • 1 peeled and pitted sliced avocado
  • ¼ cup of chopped cilantro
  • ¼ cup of sliced green onions
  • 1 sliced red pepper for garnish
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Preheat the oven to 375°
  2. Chicken: Coat the tomatillos, tomatoes, onions, garlic, and jalapenos in 2 tablespoons of olive oil and spread them out on a sheet tray lined with parchment paper and roast in the oven for 35 to 40 minutes or until there is a light char on the vegetables.
  3. Remove the ingredients and transfer them to a blender along with the cumin, oregano, salt and pepper, and puree until smooth. Set aside.
  4. Next, season the chicken breasts on both sides with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large dutch oven pot until it begins to lightly smoke and add in the chicken breasts and brown on both sides.
  5. Pour the blended tomatillo mixture over top of the chicken along with the chicken stock, salt and pepper and cook over low heat for 2 to 3 hours. Shred the chicken once it becomes easy to pull apart and keep warm.
  6. To Make: Place the tortilla chips on a large sheet tray or divide it between 2 cast iron skillets and mix in the slow cooked shredded chicken until the tortilla chips are coated.

 

Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin

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Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin

I’m not going to lie, this Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin has been 6 years in the making.  Once upon a time not too long ago I was potentially pursuing opening up a restaurant in Chicago that served breakfast and lunch with a full spread of fresh baked breads and pastries every morning.  Well that quickly came to a halt when I staged at my friend’s restaurant for 1 day reminding me just how grueling the restaurant industry is.  Even though my breakfast/lunch spot never came to life I still had created a menu of what I would have likely made.  My Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin is sort of a rendition of the one I had on the menu which was more geared towards summer with stacks of heirloom tomatoes and fresh herbs.  Well it’s winter and I was able to keep the whole wheat English muffin and the tomatoes.  Yes, I know they aren’t in peak season, but wait until you see what I did with them :-).

This was my first time in over 17 years that I had made homemade English muffins, and guess what they’re whole lot easier than you might have thought.  Just like any leavened bread it starts by feeding the yeast in some warm milk and sugar.  I like to get my milk to 120° before adding it to that cold metal mixing bowl which always immediately drops to those optimal temps of 110° to 115°.  Once a foamy raft of yeast is formed on the top of the milk you simply pour in the melted butter, yogurt and salt and mix until smooth.  For the flours I used a combo of Bob’s Red Mill Whole Wheat Flour and Bob’s Red Mill All-Purpose Flour.  It’s literally the perfect 1-2 combo when used to make bread.  They are loaded with protein and honestly are the only choices for me when it comes to making bread.  I always find that my baked good are tender and moist when I’m using Bob’s Red Mill flours.  Lately I’ve been sifting my flours no matter what type of baking I’m doing.   I mean after all why would incorporating air and removing any flour lumps be bad for something?!  It wouldn’t, plus my daughter likes to do it J.  Pour the flours into the liquid and mix just until smooth and cover and sit for 1 to 2 hours or until it’s doubled in size.

To make the Whole Wheat English muffins you’re going to need a sauté pan or griddle to get them toasty brown before adding them to the oven.  I have a griddle so it was easiest for me to just use that.  You simply scoop out a bit of dough, about 1/3 cup and then you place it right in the pan or on the griddle and push it down with the back end of the scoop so that it’s about 3 ½” to 4” in diameter.  Just a little note, don’t worry if they aren’t perfectly circular or about the bottoms being perfectly flat like the ones you see in the store.  You don’t have a machine that will plop these out making them the perfect size and perfectly flat.  Once they are lightly browned transfer them to an oven on a sheet tray that is dusted with cornmeal.  Simple as that, and honestly you can chill the dough after it rises and make them the next morning for breakfast.  You’re welcome :-).

Now for all of the other craziness that makes up this Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin.  Bear with me because there’s a lot going on this recipe but my promise to you that the final product is mind blowing.  I served it to 7 people and they were absolutely blown away!  On top of the homemade whole wheat English muffin are sweet potato hash browns, Canadian bacon, sautéed kale, oven roasted tomatoes, sliced avocado and soft boiled egg.

The sauces are a homemade chimichurri, hollandaise and a mild harissa crema which is then topped off with shredded Mexican quesadilla cheese.  Yes, I know I get it, that’s a lot so feel free to pick and choose what you want to add in to your eggs benedict.  Remember though I was going to serve this up in my restaurant so of course I wanted to deliver a WOW to my guests.  If you have any questions whatsoever feel free to reach out on any of my social media channels and ask away.  Once you see the ingredients for this Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin below I think you’ll be shocked at how easy some of the things are to make.


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Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin
Author: 
Recipe type: Breakfast
 
If you want to wow your guests for breakfast then look no further than this Ultimate Eggs Benedict Recipe with Whole Wheat English Muffin.
Ingredients
For the English Muffins:
  • 2 packets of active dry yeast
  • 1 ¼ tablespoons of sugar
  • 1 ¼ cups of whole milk at 110° to 115°
  • 10 tablespoons of melted butter
  • 1 ¼ cup of Greek yogurt
  • 2 teaspoons of salt
  • 2 ½ cups of Bob’s Red Mill Whole Wheat Flour
  • 2 ½ cups of Bob’s Red Mill All Purpose Flour
For the Toppings:
  • 3 tablespoons of unsalted butter
  • 2 shredded sweet potatoes
  • 12 slices of warmed Canadian bacon
  • 1 tomato confit recipe from my BLT
  • 1 head of trimmed kale
  • 2 peeled, cored and thinly sliced avocados
  • 12 soft boiled eggs
  • 3 cups of shredded Mexican quesadilla cheese
For the Sauces:
  • 1 chimichurri recipe from my tacos recipe
  • 1 cup of Mexican crema
  • 2 tablespoons of mild harissa
  • 2 egg yolks
  • 3 tablespoons of chardonnay
  • juice of ½ lemon
  • 8 tablespoons of melted unsalted butter
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. English Muffins: Preheat the oven to 350°.
  2. Whisk together the yeast, sugar and milk in a standing mixer bowl and let sit for 5 to 7 minutes or until it becomes very foamy.
  3. Whisk in the butter, yogurt and salt until combined and then attach it to the standing mixer with the hook attachment on low speed and slowly add in both flours until just combined.
  4. Cover with a towel and let sit for 1 to 2 hours or until it’s doubled in size.
  5. Scoop a ⅓ cup of the dough and sear it in a saute pan with a small amount of butter over medium heat just until it’s lightly brown and then flip it over and brown the other side. Repeat the process 12 more times.
  6. Transfer the muffins to a sheet tray dusted with cornmeal and cook for 10 minutes. Let sit before slicing and serving.
  7. Sweet Potatoes: add 2 tablespoons of butter to a large griddle or frying pan over medium-high heat cook the shredded sweet potatoes to make hash browns, about 10 to 12 minutes or until browned and cooked. Season with salt and pepper and keep Warm.
  8. Kale: Add the 1 tablespoon of butter to a sauté pan over medium-high heat and saute the kale until lightly cooked but not wilted. Season with salt and pepper and keep warm.
  9. Harissa Cream: In a medium size bowl whisk together the Mexican crema, harissa and salt and pepper. Chill before serving.
  10. Hollandaise: In a metal bowl over low heat whisk the egg yolks, white wine and lemon juice until it becomes frothy and thick. Remove from the heat and slowly drizzle in the melted butter while continuing to whisk. Season with salt and pepper and keep warm.
  11. To Serve: Layer as followed: English muffin, sweet potato hash browns, Canadian bacon, kale, oven roasted tomatoes, avocado, soft boiled egg, chimichurri sauce, Harissa crema, hollandaise and shredded cheese

 

Avocado Toast Recipe and Different Gourmet Toast Recipes

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Avocado Toast Recipe and Different Gourmet Toast Recipes

For the last few years there has been an explosion of different gourmet toast recipes.  However, it seems like at least 50% of them revolve around an Avocado Toast Recipe and from there is expanded into a multitude of different types of toasts.  The latest craze has been sweet potato toasts where the toast is actually a slice of fresh sweet potato, not a dough made with mashed sweet potatoes.  Crazy I know, but we now live in a world of mash-ups where anything goes.  While I think this has drawn a lot of attention to the creative food world, I also believe in many cases that there is no balance of flavor in a lot of these dishes and they simply become pretty pictures.  I make a lot of food every week and whether or not we eat something, give it away, or unfortunately throw it away, my rule has always been that it must taste good.  Heck if we only take a taste and eat nothing, it still better taste good.  That means every step of the way things are seasoned and what comes out of my oven is exactly what will come out of your oven if you follow my directions!!  Ok, food rant over and avocado toast recipe time has begin.

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As you can see from the pictures I created 8 different toasts, but don’t tell anyone 2 of them are pretty much the same just different colors.  Can you guess which ones those are?  For all of the recipes though I used two different types of breads which I picked up from Whole Foods.  You can 100% make fresh bread or buy and loaf of bread that you like, it’s all about what you want to do for this portion of the recipe.  The two types of bread I used were ciabatta and a 12-grain whole wheat, which honestly was fantastic!

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The first recipe is of course an Avocado Toast Recipe on toasted ciabatta bread.  My advice to you is to find a nice ripe avocado, not a hard one or it will taste like you know what, and mash it with a fork along with some lemon juice, a dash of cumin, salt and pepper.  The acid from the lemon will not only help keep the color of the green avocado but also will enhance the flavor.  After we spread the mashed avocado on the toast we topped off with cotija cheese and pomegranate seeds for a nice Latin touch.  Super delicious and incredibly easy!

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Since I teased you before with the “two recipes being the same,” thing let’s get into that one.  If you guessed both have beets but one uses golden beets while the other uses red beets, then you were right!  Beets are so easy to cook and are just so good eaten by themselves, with maybe a touch of salt and pepper.  I peeled them, sliced them thin and placed them on a spread of lemon whipped ricotta.  So simple and so good.

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Let’s move on to another really easy toast, besides the avocado toast recipe, which has thinly sliced Bartlett pears over softened crème fraiche with honey, chopped pecans and crumbled blue cheese.  If you are looking for an oral explosion of flavor and deliciousness, then look no further than this one.  It would be wonderful for an appetizer or dessert, does not matter.  This guy was one of my favorites to say the least.

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Since we are in the winter months I wanted to use all seasonal ingredients.  If you’re familiar with gourmet toasts, then you have inevitably seen berries on toast with some sort of cheese.  Sorry, it’s November and fresh berries are long out of season.  However all of the things I used are in season and since sweet potatoes are hot I decided to bake some up, then peel and mash and spread it all over toast with crème fraiche and rosemary.  This thing was so tasty and honestly was only 5 ingredients. BOMB!!

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I’m going to wrap up the last 3 in the last paragraph because they are pretty dang easy, but don’t let that fool you because they are dang good.  One is a traditional smoked salmon with whipped cream cheese, sliced cucumber and radish.  That’s it, no hassle no nothin’.  Next is sautéed spinach with crispy prosciutto bacon and a hard-boiled egg.  If you want a killer breakfast every morning, then this fella is for you.  Lastly a simple lemon whipped goat cheese with fresh arugula.  Tasty and simple.

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All of these different gourmet toast recipes and avocado toast recipe are just so good and so easy.  The possibilities are endless with gourmet toast recipes and I challenge you to get creative with them!  Let me know if you make some will ya? Happy cooking!  For more great avocado recipes be sure to check out, Taco Salad Recipe with Chicken and Avocado Lime Dressing as well as this Avocado Yogurt with Muesli Cereal and Fresh Berries.

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Avocado Toast Recipe and Different Gourmet Toast Recipes
Author: 
Recipe type: Appetizer, Breakfast
 
Spice up your morning routine with this Avocado Toast Recipe and Different Gourmet Toast Recipes that are packed with delicious flavor!
Ingredients
For the Avocado Toast:
  • 1 peeled, seeded and mashed avocado
  • juice of ½ lemon
  • 2 tablespoons of pomegranate seeds
  • 1 tablespoon of crumbled cotija cheese
  • Kosher salt and fresh cracked pepper to taste
  • 2 toasted slices of gourmet bread
For the Beet Toast:
  • 2 golden beets
  • 2 red beets
  • 1 cup of whole milk ricotta
  • zest of 1 lemon
  • Kosher salt and fresh cracked pepper to taste
  • 2 toasted slices of gourmet bread
For the Pear Toast:
  • ½ cup of crème fraiche
  • 1 thinly sliced Bartlett pear
  • 2 tablespoons of chopped pecans
  • 2 tablespoons of crumbled blue cheese
  • 1 tablespoon on honey
  • 2 toasted slices of gourmet bread
For the Salmon Toast:
  • ½ cup of whipped cream cheese
  • 2 ounces of smoked salmon slices
  • 10 thin cucumber slices
  • 10 thin radish slices
  • Kosher salt and fresh cracked pepper to taste
  • 2 toasted slices of gourmet bread
For the Sweet Potato Toast:
  • 1 large sweet potato
  • ¼ cup of crème fraiche
  • 10 rosemary leaves
  • Kosher salt and fresh cracked pepper to taste
  • 2 toasted slices of gourmet bread
For the Egg Toast:
  • ½ teaspoon of olive oil
  • 1 packed cup of baby spinach
  • 2 crisp cooked prosciutto slices
  • 2 hardboiled eggs
  • Kosher salt and fresh cracked pepper to taste
  • 2 toasted slices of gourmet bread
For the Goat Cheese Toast:
  • ½ cup of goat cheese
  • 1 tablespoons of heavy cream
  • 1 teaspoon of lemon juice
  • ½ cup of arugula leaves
  • Kosher salt and fresh cracked pepper to taste
  • 2 toasted slices of gourmet bread
For the Garnishes:
  • micro greens
  • lemon zest
  • orange zest
  • sliced chives
  • crushed red pepper flakes
  • Kosher salt
  • fresh cracked pepper
Instructions
  1. Avocado Toast: combine the avocado, lemon juice and salt and pepper and mix. Spread on the toast and top off with pomegranate seeds, cotija cheese and micro greens.
  2. Beet Toast: Cut the ends off of the beets and place them in a pan with ½ cup of water and cover in foil. Bake at 375° for 40 to 45 minutes or until tender. Remove the beets and peel, and slice thin.
  3. Whip the ricotta with the lemon zest, salt and pepper and spread on toast and top off with the sliced beets. Garnish with lemon and orange zest.
  4. Pear Toast: Spread the crème fraiche on the toast and top off with sliced pears, honey, blue cheese and pecans.
  5. Salmon Toast: Spread the cream cheese on toast and add on smoked salmon slice with sliced cucumbers, radishes and chives.
  6. Sweet Potato Toast: Bake the potato at 375° for 60-70 minutes or until soft. Remove the peel and mash with salt and pepper. Spread the mashed sweet potato on toast and add on crème fraiche and rosemary leaves.
  7. Egg Toast: In a sauté pan over medium-high heat with olive oil add the spinach and sauté until it is slightly wilted. Season with salt and pepper and add it to toast with crisp cooked prosciutto slices and a hard-boiled egg cut in half. Garnish with salt, pepper and crushed red pepper flakes.
  8. Goat Cheese Toast: Whip the goat cheese with lemon juice, and salt and pepper in a standing mixer with the whisk attachment until light and fluffy. Spread on toast and top off with arugula leaves and lemon zest.

 

Southwest Bacon and Egg Cups Recipe

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Are you an early tailgater?  Try this tempting Southwest Bacon and Egg Cups Recipe that is loaded with tomatoes, jalapeños, cheese and green onions!

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First you have to par-cook the bacon for a few minutes so that it molds to the inside of a muffin tin.  Be sure to spray with PAM No-Stick Cooking Spray to!

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They bake really quickly will definitely be the talk of your tailgate.

Southwest Bacon and Egg Cups Recipe

I like serving this Southwest Bacon and Egg Cups Recipe in baskets so you can walk around and serve them up to guests.

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Southwest Bacon and Egg Cups Recipe
Author: 
 
Wow your guests for breakfast with this tempting Southwest Bacon and Egg Cups Recipe that is topped of with cheese and chives.
Ingredients
  • 12 strips of uncooked bacon cut in half
  • 9 large eggs
  • ½ cup of whole milk
  • 1 10-ounce can of RO*TEL, drained
  • 1 cup of shredded cheddar cheese
  • 1 teaspoon of Kosher salt
  • 1 teaspoon of ground black pepper
  • 1 tablespoon of chopped chives
Instructions
  1. Preheat the oven to 375°.
  2. Spray the inside of a muffin tin with PAM No-Stick Cooking Spray. Next mold 2 half slices of bacon the outside of a muffin cup to form an outside ring.
  3. Next, in a large bowl whisk together the eggs and milk until completely combined and fold in the RO*TEL, cheese, salt and pepper and evenly pour into the 12 bacon lined muffin cups.
  4. Bake in the oven at 375° for 35 to 40 minutes or until the top of the eggs are brown and the bacon is cooked throughout.
  5. Serve hot and garnish with chopped chives.

 

Healthy Breakfast Bowl Recipe with Toasted Hemp Hearts

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Healthy Breakfast Bowl Recipe with Toasted Hemp Hearts

One of my favorite things to do as a chef is to feel inspired and to create, and I felt it all in this Healthy Breakfast Bowl Recipe with Toasted Hemp Hearts.  If I owned a restaurant, and I still may one day, this will certainly be on the menu in some capacity.  Talk about delicious flavor combinations!!  From the hash browns to the turmeric mashed chickpeas to the whipped ricotta and poached eggs, DANG is this such a tasty treat.  I’d be happy as a clam if I woke up to this beaut every morning I can tell you that.

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There are obviously quite a few things going on in this dish, but I promise each one is so ridiculously easy to do that even the basic home cook can pull this off no problem!  Also another note would be that if you want to remove some of the things like the chickpeas or chili oil, no problem you just do you and get rid of anything in this recipe that you may not like.  If you keep it all, you will be blown away at the flavor combo.

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I struggled to figure out what would be the base to this Healthy Breakfast Bowl Recipe with Toasted Hemp Hearts.  Would it be hash browns?  Would it be pita?  So I decided to go with hash browns and to make the pita an accompaniment to it so you can rip a piece off and dip it into this Healthy Breakfast Bowl Recipe with Toasted Hemp Hearts.  I was fortunate enough to go to a local organic farm and the lady was so nice to give us these gorgeous fresh organic eggs that let me tell you did not disappoint.   They were so creamy I could have put 10 away no problem.

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For the hash browns I simply grate some fresh Yukon potatoes, peelings on, and fried them up on my griddle.  I know most folks probably won’t have a built in griddle on their stove but a griddle pan or a frying pan will work just the same.  Cook them in a bit of olive oil and season with salt and pepper.  Oh yeah, don’t forget to squeeze as much moisture out of them as possible before cooking.  You’ll thank me later :-).

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I knew before making this dish that I would have avocado in it, but I wanted a bit more green in the dish so I went with prosciutto wrapped and roasted asparagus.  Bacon and eggs, get it :-).  They had some pretty thin asparagus stalks so I wrapped prosciutto around 5 of them and they roasted up in only 10 minutes!

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Now it’s time to mash up the chickpeas and make the chili oil.  I know both sound crazy and even look crazy using the mortar and pestle, but I promise you it’s nothing.  YOU GOT THIS!!  If you wanted to cheat, throw it all in a blender.  For the whipped ricotta, be sure to use whole milk ricotta and whip it with a whisk in a bowl or on high speed with the whisk attachment in a standing mixer with some lemon zest and a tad bit of honey!

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Lastly to finish off this dish, simply toast up some Bob’s Red Mill Hemp Seed Hearts.  They are beautiful, versatile and have the most delicious nutty flavor to them, especially after toasting them up.  They are loaded with protein and the perfect ingredients to add to oatmeal, shakes, you name it!!  To toast, simply put them in a sauté pan and cook them over low heat while stirring until they begin to turn a light brown.

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Now, poach your eggs and put it all together!  I layered it everything up, but you can certainly put everything side by side.  Don’t forget to follow my good friends over at Bob’s Red Mill at their social links below:

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4.0 from 2 reviews
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Healthy Breakfast Bowl Recipe with Toasted Hemp Hearts
Author: 
Recipe type: Breakfast
 
Start off your morning with the most amazing Healthy Breakfast Bowl Recipe with Toasted Hemp Hearts that is loaded with flavor and nutrients.
Ingredients
  • 14 tablespoons of olive oil
  • 3 pounds of shredded Yukon gold potatoes
  • 1 bunch of trimmed asparagus
  • 10 slices of prosciutto ham
  • 2 15-ounce cans of strained chickpeas
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of ground cumin
  • 16 ounces of whole milk ricotta
  • zest of ½ lemon
  • 1 teaspoon of honey
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of crushed red pepper flakes
  • ½ cup of Bob’s Red Mill Hemp Seed Hearts, toasted
  • Garnish with fresh dill leaves, sliced avocado and Kalamata olives
  • 8 poached eggs
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. In a large sauté pan or griddle on high heat with 3 tablespoons of olive oil sear the potatoes until golden brown and cooked through out. Season with salt and pepper and keep warm.
  2. Next, divide the asparagus into 10 stacks and wrap each of them in prosciutto ham. Coat them in 2 tablespoons of olive oil, salt and pepper and place them on a sheet tray lined with parchment paper and roast them in the oven at 400° for 120 to 12 minutes. Remove and keep warm.
  3. Using a large mortar and pestle mash the chickpeas, 2 tablespoons of olive oil, turmeric, salt and pepper until smooth and slightly chunky. Set aside.
  4. Using a standing mixer with the whisk attachment, whip the ricotta, lemon zest, honey and salt and pepper on high speed until light and fluffy, about 2 to 3 minutes. Keep cool.
  5. Using a small mortar and pestle mash the paprika, red pepper flakes and 6 tablespoons of olive oil until it is bright red. Set aside.
  6. To plate: Layer with hash browns, mashed turmeric chickpeas, whipped ricotta, chili oil and poached eggs. Season the eggs with salt and pepper. Serve alongside roasted prosciutto asparagus bundles, sliced avocado, Kalamata olives and fresh dill leaves. Sprinkle the toasted hemp hearts over top.

 

Turkey Sausage Hash with Fried Eggs and Milk Gravy

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You can even ask my wife, every time we go for breakfast I almost always get hash and eggs. There is just something so succulent and delicious with the combo of hash, meat and eggs, it’s like a man’s dream come true! This Turkey Sausage Hash with Fried Eggs and Milk Gravy is loaded with potatoes, sweet potatoes, peppers, onions, garlic and Butterball Dinner Sausage. This is the perfect weekend breakfast recipe that brings everything you love about diners into your very own kitchen!

The traditional flavored dinner sausage by Butterball is the perfect meat for this hash. It’s big so I can slice it into large pieces that go in perfectly with the rest of the hash. I hate when there is crumbled sausage running through hash and you can’t tell if it’s burn onion or meat, the slices really stand out! The turkey sausage is so tasty, it reminds of my dad grilling up kielbasas when I was a kid and couldn’t wait to bite into that juicy sausage. Now I get all of that nostalgic love in this hash.

You’ll notice in the video I cooked the hash in segments by what takes the longest to cook through. Obviously potatoes can take a few extra minutes so be sure to add those in first to a smoking hot cast iron skillet. Once they’re brown, add in the peppers, onions and garlic and give them a good caramelization. Since the turkey sausage is already smoked and cooked all you really need to do is slice it and head it up in the hash by simply folding it in.

The gravy is incredibly easy to make and is a nice little added touch to this hash. All you do is caramelize some onions and garlic in butter, stir in some flour to make a roux and then add the milk and bring to a boil. Boom, thick delicious gravy! Oh, and don’t forget to season it with salt and pepper.

Lastly cook your eggs to your desired style and doneness. You can do poached, hard boiled, scrambled, whatever your heart desires. Please notice my fried egg flipping skills in the video :-). Years of practice! Once everything is done, layer it up on top of the hash and garnish with some fresh chopped chives. Enjoy!

Turkey Sausage Hash with Fried Eggs and Milk Gravy

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Turkey Sausage Hash with Fried Eggs and Milk Gravy
Author: 
Recipe type: Breakfast
 
Start your morning off right by making this tasty easy to make Turkey Sausage Hash with Fried Eggs and Milk Gravy!
Ingredients
For the Hash:
  • 2 tablespoons of olive oil
  • 4 sliced russet potatoes
  • 1 sliced sweet potato
  • ½ chopped red bell pepper
  • ½ chopped green bell pepper
  • ½ chopped yellow bell pepper
  • ½ chopped red onion
  • 3 chopped cloves of garlic
  • 2 sliced links of Butterball Every Day Smoked Turkey Dinner Sausage
  • Kosher salt and fresh cracked pepper to taste
For the Gravy:
  • 2 tablespoons of butter
  • ½ small diced yellow onion
  • 3 finely minced cloves of garlic
  • 2 heaping tablespoons of flour
  • 2 cups of whole milk
  • Kosher salt and fresh cracked pepper to taste
For the Eggs:
  • 2 tablespoons of butter
  • 4 eggs
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. In a large cast iron skillet on high heat with olive oil add in the potatoes and cook until browned and softened, about 15 minutes.
  2. Next, add in the peppers, onions and garlic and cook for a further 5 minutes.
  3. Finish by adding in the sliced sausage and salt and pepper and cook for 2 more minutes. Keep warm.
  4. Next, add 2 tablespoons of butter to a small pot over medium high heat and add in the onions and garlic to brown, about 5 to 6 minutes.
  5. Stir in flour until completely combined to form a roux.
  6. Pour in the milk and bring to a boil while constantly whisking. Once thick, season with salt and pepper and set aside and keep warm.
  7. Add 2 tablespoons of butter to a non-stick frying pan and cook 4 eggs to your desired style and doneness. Season with salt and pepper.
  8. To Plate: Place the eggs on top of the hash and pour the gravy over top. Garnish with sliced chives.

Avocado Yogurt with Muesli Cereal and Fresh Berries

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Avocado Yogurt with Muesli Cereal and Fresh Berries

As humbly as possible this Avocado Yogurt with Muesli Cereal and Fresh Berries is the best photography I’ve taken to date… Oh and it tastes INSANE too!!  I only put avocado in the title of the recipe but truth be told there are actually two yogurts, the other is a roasted peach and honey yogurt which compliments the cereal and the avocado yogurt like something from heaven, seriously!

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To make the peach yogurt simply pit the peaches and brush them with some melted butter.  Next roast them in the oven on a sheet pan lined with parchment paper on 400° for20 minutes or until softened and lightly browned.  Once they are done cooking you need to cool them or else you are going to have one watery yogurt.  Once they are cool simply blend them with some full fat Greek yogurt and honey, boom you’re done.

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For the avocado yogurt simply blend together a fresh peeled and pitted avocado, some full fat Greek yogurt, whole milk, light agave and lemon juice until it’s pureed.  Literally so simple and you will not believe how amazing it tastes.  Also be sure to keep this cool before serving it.

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To make this a little more of a complete breakfast I layered it up with Bob’s Red Mill Muesli cereal.  I can’t even begin to tell you how much I love this cereal.  I seriously eat it every day with just milk and a sliced banana and it’s absolutely delicious.  It’s loaded with grains, oats, seeds, and raisins giving it superb flavor.  The muesli compliments both of these yogurts so well, but we’re not done yet…

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To finish off this epic breakfast I stacked it high with fruit.  I used sliced bananas, strawberries, raspberries, golden raspberries, blackberries, blueberries, kiwi and edible flowers for one insanely beautiful and delicious breakfast.

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Of course you don’t have to get all fancy faced liked I did, feel free to use only 1 yogurt or only a few berries, but my promise to you is that you will be obsessed with how tasty this is!!  Make it up!!

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5.0 from 1 reviews
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Avocado Yogurt with Muesli Cereal and Fresh Berries
Author: 
Recipe type: breakfast
 
Start your morning off with a bang by making this healthy all natural Avocado Yogurt with Muesli Cereal and Fresh Berries.
Ingredients
For the Yogurts:
  • 2 pitted peaches
  • 2 tablespoons of melted butter
  • 2 tablespoons of honey
  • 2 cups of full fat Greek yogurt
  • ½ avocado, peeled and cored
  • 1 teaspoon of fresh lemon juice
  • 2 tablespoons of light agave
For the Cereal and Toppings:
  • 2 cups of Bob’s Red Mill Muesli Cereal
  • Optional Toppings include: sliced banana, strawberries, raspberries, golden raspberries, blackberries, blueberries, kiwi and edible flowers
Instructions
  1. Preheat the oven to 400°.
  2. Place the pitted peaches skin side down on a sheet pan lined with parchment paper and brush the tops with melted butter and roast in the oven for 20 minutes or until they are softened and lightly browned. Chill Completely.
  3. Once they are chilled blend them in a blender with honey and 1 cup of yogurt until pureed and keep cool.
  4. Next, add the remaining 1 cup of yogurt, ½ avocado, lemon juice and agave to a blender and blend until pureed. Keep cool.
  5. To Plate: Layer the muesli cereal with both yogurts and top off with sliced bananas, strawberries, raspberries, golden raspberries, blackberries, blueberries, kiwi and edible flowers.

 

Epic Breakfast Spread Recipes

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Epic Breakfast Spread Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We are huge breakfast fans in this family but so often find it hard to make time to put a delicious meal together, but that’s what weekends are for. However, if you prep correctly you can make all of these Epic Breakfast Spread Recipes even on a busy Tuesday morning. I like providing a combination of flavor and health to every breakfast because it really is so important. My daughter is seriously 2 different people when she does and does not eat breakfast. If she eats it, she is coherent, funny and listens so well. If nothing is consumed, she is a beast of epic proportions, or as we call her, “Melt Down Molly.” So yeah, breakfast is super important in our house :-).

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Breakfast get-togethers can often be really boring saturated with egg casseroles and coffee, so when the opportunity comes to twist up classics or enhance the mundane, I’m all for it. However, when making this breakfast spread I wanted to make it fancy enough for guests and simple enough for every day, but to make anything great you’ve got to start with the right equipment. Braun’s new line of small appliances were the perfect match for ease of use and versatility.

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For me breakfast must always begin with coffee, because like my daughter with no food I’m the same way with no coffee. Lately I’ve been spending more on coffee because the simple fact that if I’m going to drop $5.00 for a large coffee in a store, why would I not buy a 1lb bag of good coffee that costs $15? Nothing better than a good cup of joe. Try buying whole beans and then grinding them yourself for a bold flavor that is hard to beat, it’s beats the already ground I promise. I’ve been on a bit of a natural foods kick lately and after ready the back of some of these creamer labels I decided to take matters into my own hands.

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My wife cannot drink coffee without creamer, but I don’t want her drinking toxins. You wouldn’t believe how easy it is to make homemade creamer. It’s 3 ingredients, that’s right I said 3. T-H-R-E-E! Half and Half, sweetened condensed milk and vanilla. It’s delicious, easy, and natural and can be expanded to other flavors by adding in natural syrups. I brewed the coffee on bold in my Braun brewsense drip coffee maker for intense flavor that was piping hot! There, now I can start cooking my epic breakfast recipes!

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What would breakfast be without eggs? Of course they can come in the simplest of forms but you know I have to change things up. I added in tons of delicious savory and sweet flavors, from the porcini mushrooms to the roasted sweet cherry tomatoes. I love eggs that are loaded with veggies and cheese, especially boursin cream cheese. It’s loaded with herbs and garlic and is the perfect complement to any egg dish, seriously ANY! To ensure your eggs are light and fluffy, it is essential to whip them really well to incorporate a ton of air into them. Braun makes the most amazing hand blender that is stacked with cool connections, from a sharp hand blender, to a whisk, and finally to a robot coupe.

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Seriously the coolest kitchen tool I have seen in a long time, I can’t put it down! Once your eggs and cream are fluffy, simply fold in the ingredients and pour them into individual ramekins that have been sprayed with non-stick spray. I like the single servings because it’s different than a big ol’casserole dish and it helps people pace themselves. Once they are filled up, finish them with the boursin cream cheese. Once they are done baking, be sure to garnish them with fresh chopped basil!

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To finish off my epic breakfast I wanted to have something that incorporated fresh berries since they are in season and overflowing at the grocery stores. I’m not lying when I say that my wife and daughter at the very least drink a shake every single day of the week. Sometimes it has protein in and sometimes not, but it is hands down the go to every single morning. They are simple to make, require few ingredients and always pack a punch in the flavor department.

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I always start my smoothies off with yogurt. It’s such a great source of protein and is literally considered a super food. From there it’s completely up to you as it relates to ingredients. I usually do a bit of whole milk, honey, berries and either granola or oats. You can either blend with oats or finish with granola. Don’t blend the granola in with the smoothie, it turns into some gritty porridge thing that quite frankly is not good.

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The braun blender is amazing with its sleek design that looks great on our open shelves and power. It handled the frozen berries with no problem in pursuit to making a perfectly smooth shake.

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I was extremely happy with how my epic breakfast spread recipes turned out. They were easy to make, loaded with flavor and the family and guests loved them. Be sure to check out all of Braun’s new line of small appliances and let me know how these recipes turned out for you!

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Ok, a few more because I can’t help myself!  Don’t forget to pin all of these pics!!

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Epic Breakfast Spread Recipes
Author: 
Recipe type: Breakfast
 
Looking for food ideas for the morning time? Check out these Epic Breakfast Spread Recipes that are sure to be a hit!
Ingredients
For the Creamer:
  • 1 cup of half and half
  • ½ cup of condensed sweetened milk
  • 1 teaspoon of vanilla
For the Eggs:
  • 6 eggs
  • ½ cup of heavy whipping cream
  • 2 slices of prosciutto ham, thinly sliced
  • 1 cup of roasted cherry tomatoes
  • ½ cup of sliced reconstituted porcini mushrooms
  • 1 cup of baby spinach
  • 1 cup of shredded cheddar cheese
  • ½ cup of boursin cream cheese
  • 2 tablespoons of chiffonade fresh basil
  • Kosher salt and frech cracked pepper to taste
For the Smoothie:
  • 1 cup of full fat Greek yogurt
  • ½ cu of whole milk
  • 1 tablespoon of honey
  • ½ cup of oats1 cup of assorted strawberries, blueberries, raspberries and blackberries
Instructions
  1. Creamer: Combine all ingredients together in a bowl and whisk. Keep Cool
  2. Eggs: Preheat the oven to 400°.
  3. In a bowl whisk together the eggs, whipping cream and salt and pepper until light and fluffy. About 3 to 4 minutes.
  4. Next, fold in the sliced prosciutto, tomatoes, mushrooms, spinach, and cheddar cheese and pour them evenly into ramekins that have been sprayed with non-stick spray. Top off with the boursin cream cheese.
  5. Bake them at 400° for 20 to 25 minutes or until they are cooked through and lightly browned on top.
  6. Garnish with fresh chiffonade basil and serve immediately.
  7. Smoothie: Place all ingredients into a blender and blend on high speed until smooth.

 

This is a sponsored conversation written by me on behalf of Braun. The opinions and text are all mine.

Berry Acai Bowl Recipe with Coconut, Bananas and Hemp Seeds

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If you haven’t noticed the craze out there for acai bowls then you’ve clearly been under a rock because these things are everywhere.  I decided to stick my toe in the water and my own Berry Acai Bowl Recipe with Coconut Bananas and Hemp Seeds that is so delicious I’ve been eating for breakfast every morning since last week.  It’s incredibly easy to make and is so versatile depending on what fresh fruits are in season and on sale.

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To make the acai bowl, it starts with acai powder.  Don’t worry if you’ve never heard of it, because honestly I haven’t either, but after doing some research I discovered that it considered a “miracle fruit” from the Amazon jungle and is loaded with vitamins and nutrients.  I have no clue if the indigenous folks eat this fruit in it’s raw state but it’s mostly consumed here in the states by way of powder.  Simply dump some acai powder into a blender along with some almond milk and some of your favorite frozen berries and blend.  Now because I like a little sweetness I add a touch of honey to it, but it doesn’t stop there because you can go crazy during this part.  You can add yogurt, or agave or fresh fruit, really it’s totally up to you!

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The other part of the recipe gives you full creativity as well.  I had so much stuff I planned on putting the acai bowl recipe that clearly never made it simply because I ran out of room, oh well!  I knew I wanted to use some fresh berries, bananas and coconuts and some sort of protein.  While you can add some protein powder during the blending process I wanted something a bit more natural and went with Bob’s Red Mill Hulled Hemp Seed Hearts.  With it’s nutty flavor they are absolutely delicious eaten raw and are even better when served up with this Acai Bowl.  Hemp seeds are loaded with protein, provide all of the essential amino acids and are packed with omega 3 and omega 6 acids, literally jam packed.

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When it comes to serving up this Berry Acai Bowl Recipe with Coconut Bananas and Hemp Seeds there is no need to fan everything out like I did because let’s be honest all of this is going to the same place.  You can however simply pile it high with all of these delicious toppings and eat away.  One morning I actually folded everything in after I blended it, put it in a cup and was out the door. Perfect!

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Get creative with this recipe and only use it as a guideline.  Feel free to add in or take out whatever you like or don’t like but be sure to pack this thing full of protein, vitamins and nutrients!

5.0 from 1 reviews
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Berry Acai Bowl Recipe with Coconut, Bananas and Hemp Seeds
Author: 
Recipe type: Breakfast
 
Start your morning off right with this delicious Berry Acai Bowl Recipe with Coconut, Bananas and Hemp Seeds Recipe!
Ingredients
  • 2 cups of vanilla almond milk
  • ½ cup of frozen raspberries
  • ½ cup of frozen blueberries
  • 1 ½ teaspoons of acai powder
  • 1 tablespoon of honey
  • 1 sliced banana
  • ½ cup of fresh blueberries
  • ½ cup of sweetened shredded coconut
  • 2 sliced strawberries
  • 3 tablespoons of Bob’s Red Mill Hulled Hemp Seed Hearts
  • ¼ cup of Bob’s Red Mill Plan Granola
  • 6 to 8 fresh raspberries.
Instructions
  1. In a blender, puree together the almond milk, frozen raspberries, frozen blue berries, acai powder and honey until smooth.
  2. Transfer the thick acai smoothie to a bowl and evenly layer on the sliced banana, fresh blueberries, shredded coconut, sliced strawberries, hemp seeds, granola and fresh raspberries.
  3. Serve cold!

 

Whole Wheat Blueberry Pancakes Recipe

1 · · 9 Comments

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I can’t even begin to tell you how happy these Blueberry Wheat Pancakes make me.  I feel like I am a pancake connoisseur always on the hunt for the best pancakes out there and these may just take the cake.  They are light, they are fluffy and they are absolutely delicious!!  To me there are certain criteria that make up good pancakes.  How much do they rise, do they fall apart (not good), are they fluffy, and do they taste good.  If they can hit all of those then you will be in for a treat.

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Great pancakes always start with the flour and I changed it up with no regrets when using Bob’s Red Mill Whole Wheat Pastry Flour.  It makes the most tender pancakes and is packed with nutrients.  Bob’s Red Mill Whole Wheat Pastry Flour is 100% stone—ground, whole grain flour made from U.S.-grown soft white wheat. The whole wheat berries are milled with the nutritious bran, germ and endosperm all intact. Many people ask how whole wheat pastry flour is different from whole wheat flour. The answer is simple: whole wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat.

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Once you’ve landed on a high quality Bob’s Red Mill flour then its simply about adding in the rest of your ingredients and mixing until combined.  Since I am making blueberry pancakes now is the time where you can gently fold in the blueberries or simply place them onto the pancake once it is cooking in the pan, it’s up to you.  That’s probably one of the coolest things about pancakes is that you can literally add whatever you want in it or on it to make it unique.  I’ve always thought simplicity is elegant so I chose to simply add on blueberries and fresh whipped cream to the top!

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To ensure your pancakes brown up nicely you have to cook them in butter.  I suppose you could do oil but I tend to think it saturates the pan cakes to much, but that’s just me.  It is also ok to use a simple frying pan to cook the pancakes if you don’t have a griddle, I promise they will turn out the exact same.  After each pancake is cooked simply add in a bit more butter, no one’s looking I promise :-).

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Lastly I used whipped cream, fresh blueberries and maple syrup to top off.  I really like butter on my pancakes but the fluffy whipped cream just adds another layer of creaminess that is just so good.  Get creative with these pancakes with whatever fruit you like, maybe it’s bananas, or strawberries or black berries, but start with this batter and have a blast!

5.0 from 3 reviews
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Whole Wheat Blueberry Pancakes Recipe
Author: 
Recipe type: Breakfast
 
Pancakes Recipe topped off with fresh whipped cream!
Ingredients
For the Pancakes:
  • 3 cups of Bob’s Red Mill Whole Wheat Pastry Flour
  • 3 tablespoons of sugar
  • 1 tablespoon of baking powder
  • 1½ teaspoons of baking soda
  • pinch of salt
  • 1 ½ cups of milk
  • 1 cup of Greek yogurt
  • ¼ cup of melted unsalted butter
  • 3 eggs
  • 2 teaspoons of vanilla
For the Toppings:
  • 4 tablespoons of unsalted butter
  • 2 cups of fresh blue berries
  • 1 cup of heavy whipping cream
  • 2 tablespoons of sugar
  • maple syrup for serving
Instructions
  1. For the pancakes: In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, milk, yogurt, melted butter, eggs and vanilla until completely combined.
  2. Next, add a small amount of butter to a griddle or large frying pan over medium heat and add in 4 to 6 ounces of batter into the pan.
  3. Next add 12 – 15 blueberries right on top of the batter in the pan.
  4. Cook the pan cakes for 2 to 3 minutes or until it begins to bubble and is lightly browned on the other side and flip.
  5. Cook for a further 2 to 3 minutes and then set aside. Repeat the process until the batter is gone.
  6. For the toppings: Whisk the whipped cream and sugar in a bowl until medium peaks are formed.
  7. To serve: Top off the pancakes with whipped cream, remaining fresh blueberries and maple syrup.

 

Kentucky Hot Brown Sandwich Recipe

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If you’re family is anything like ours then you most likely have about 9 million slices of ham leftover from Easter.  Don’t get me wrong this isn’t a bad thing, but there is only so much ham & bean soup and ham sandwiches with mayonnaise that one person can take.  So if you are looking to use up all that delicious ham in the tastiest way possible then this Kentucky Hot Brown Sandwich Recipe is exactly what should be on your menu.  It’s not only a great way to use up ham, it’s also a fantastic post Easter brunch recipe that will leave your family and guests begging for more, literally!

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The Kentucky Hot Brown is a staple food at the Kentucky Derby every year, and while there are different variations out there, I think mine takes the cake.  I add a few more ingredients and procedures to the traditional to help spruce it up a bit to give it a little more flavor.  It all starts with the tasty cheese sauce that you pour all over the top of the sandwich at the end.  First make a roux, which consists of equal weights butter and flour.  A roux is used to thicken sauces, so when I make a roux I usually make a little more than I’m supposed to because it refrigerates well and can always be used down the road a few weeks.

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A significant element to the flavor of the sauce is the cheese, this is where you get creative.  Traditionally A Kentucky Hot Brown Recipe uses Parmesan, but I feel like I eat Parmesan like 5 nights a week because I’m Italian.  If you want to you Parmesan too, fine, but I chose to use a combo of Crystal Farms shredded mozzarella and cheddar.  They have the texture and taste of being shredded right off the block, which to me screams quality.  I also appreciate the bigger shreds of cheese because it holds up better under the broiler and is less likely to burn.  Similar to the roux I usually make a little extra of this sauce because it goes amazing on vegetables, which my family also loves.

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Because we are right before getting into season for tomatoes I feel it wise to help concentrate the flavor in fresh tomatoes by slow oven roasting them to ensure they are loaded with flavor.  Simply line up some quartered Roma tomatoes skin side down on a sheet tray lined with parchment paper, season with salt and pepper, drizzle on a little olive oil and throw them in the oven on 275° and forget about’em for 3 hours.  This process is also known as tomato confit and honestly you should to them with peak season tomatoes as well if you love intense flavors.

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To further change this recipe up I am using up all that leftover Easter ham along with a fried egg on top.  Seriously whenever in doubt on what to finish off a dish with, add on either bacon or an egg because as I always say fat equals flavor.  I’m telling you once you get to the center of this Kentucky Hot Brown and the yolk breaks and oozes out all that deliciousness all over the sandwich, you will know exactly why I added it on there.

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To finish it off, toast up some Texas Toast, or perhaps another favorite bread, and then add on some sliced turkey, some leftover ham slices, crispy bacon, fried egg, a few tomato confit and a few tablespoons of the cheese sauce, followed up by sprinkling on a bit more cheese.  Bake it under the broiler until the cheese begins to turn lightly brown and crispy, about 3 to 4 minutes on low.  Do not waste any time, eat it immediately!

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This sandwich is incredibly rich so I caution not to make too many because most likely everyone will only be able to eat just one.

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The last thing I’ll say about this recipe is feel free to get creative.  If you want to add on some roasted vegetables so be it, if you want to use fresh in stead of roasted tomatoes fine, you are only limited by your own creativity, so have fun doing it!

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Be sure to check out all of Crystal Farms cheeses on their website at CrystalFarmsCheese.com and on all of their social channels below.

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Kentucky Hot Brown Sandwich Recipe
Author: 
Recipe type: lunch
 
Leftover ham from the holidays? No Problem, make this amazingly delicious Kentucky Hot Brown Sandwich Recipe!
Ingredients
  • 6 Roma tomatoes cut into quarters
  • 2 tablespoons of olive oil
  • 4 tablespoons of unsalted butter
  • 6 tablespoons of flour
  • 3 cups of whole milk
  • 2 cups of Crystal Farms Shredded Mozzarella
  • 2 cups of Crystal Farms Shredded Cheddar
  • pinch of ground nutmeg
  • 8 slices of toasted Texas toast
  • 1 pound of leftover sliced spiral ham
  • 1 pound of sliced turkey
  • 16 slices of cooked crisp bacon
  • 8 fried eggs
  • chopped parsley for garnish
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Preheat the oven to 275°.
  2. Place the tomatoes skin side down on a sheet pan lined with parchment paper and drizzle on olive oil and season with salt and pepper. Bake in the oven for 3 hours.
  3. In a medium sauce pot over medium heat, melt the butter and whisk in the flour until combined to form a roux.
  4. Reserve ½ of the roux in the refrigerator.
  5. Whisk the milk into the leftover roux in the pot and bring to a boil to thicken, think alfredo sauce. Turn the heat to low to keep warm.
  6. Next, whisk in 1 ½ cups each of the shredded mozzarella and cheddar until completely combined.
  7. Finish the sauce with nutmeg, salt and pepper and keep warm.
  8. Turn the broiler on to low heat.
  9. Place the slices of toasted Texas toast on a sheet tray lined with parchment paper and evenly layer on the ham, turkey, crispy bacon, fried egg, oven roasted tomatoes and a few tablespoons of cheese sauce, followed up by adding on some of the leftover shredded cheeses.
  10. Broil on low for 3 to 4 minutes or until the cheese turns light brown.
  11. Serve hot!

 

This is a sponsored conversation written by me on behalf of Crystal Farms. The opinions and text are all mine.

Currant and Honey Cinnamon Rolls Recipe

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I have to start this by saying man did I have fun making this Currant and Honey Cinnamon Rolls Recipe.

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I thought it was going to be a challenge because I used some Bob’s Red Mill Almond Meal, but I’m not even lying when I say that these are the best cinnamon rolls I’ve ever had.  They were ooey, they were gooey and man was it hard to just eat one!

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Now I want you to have some patience when making these because these are not an hour or less cinnamon rolls, these take about 3 hours total with cooking but I promise you it is worth every minute of waiting for these.  You start by letting the sugar eat on some yeast and then adding in the flour and almond meal.  I used Bob’s Red Mill for both because of the consistency and how finely ground the almond meal is, it’s a perfect combo.  Once the dough is made you let it sit wrapped up in plastic for about an hour until it doubles in size.

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Once you’ve caught up on the latest episode of your favorite show, it’s now time to roll out the dough!  Make sure to dust a clean surface with flour and then roll away.  I literally rolled mine to the size of my cutting board, which is 18”x”24.  From there I sprinkled on some brown sugar, ground cinnamon, drizzled on some honey, and finished up by adding in some currants and chopped walnuts.  Now you gotta roll this sucker up and slice about 2 inches thick.  Nothing worse than a flat cinnamon roll so make sure to cut these guys thick.

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Next, I greased up a large cast iron skillet because I can and I gently placed in the cinnamon rolls, wrapped’em up again in plastic and let them sit for another hour.

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You should notice that they gain in size by about 50% and then it’s time to bake!  I cooked them at 400° for 23 minutes on the dot.  I live in Chicago so any of you cooking at different altitudes may have to play with this a little.

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The icing was incredibly easy to make.  Whip up some softened butter and cream cheese with powdered sugar, a little vanilla and whole milk.

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Just as soon as the cinnamon rolls get out of the oven smother them in the icing, that’s an order!!!

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That’s all I got for now, but I’m telling you MAKE THESE!!!

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If you are looking for another great cinnamon rolls recipe then this Cranberry Walnut Cinnamon Rolls Recipe is a must!

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Currant and Honey Cinnamon Rolls Recipe
Author: 
Recipe type: Breakfast
 
Try this tasty Currant and Honey Cinnamon Rolls Recipe that uses ½ almond meal and ½ flour and loaded with cinnamon and walnuts!
Ingredients
For the Cinnamon Rolls:
  • ⅓ cup of sugar
  • 1 cup of warm whole milk (115°)
  • 1 tablespoon of yeast
  • 3 cups of Bob’s Red Mill All Purpose Flour
  • 1 cup of Bob’s Red Mill Almond Meal
  • 2 eggs
  • ¼ cup of melted unsalted butter
  • 4 tablespoons of light brown sugar
  • 1 tablespoon of ground cinnamon
  • 3 tablespoons of honey
  • ½ cup of chopped walnuts
  • ½ cup of currants
For the Icing:
  • ½ cup of softened unsalted butter
  • ½ cup of softened cream cheese
  • 2 cups of powdered sugar
  • ½ teaspoon of vanilla
  • 2 tablespoons of whole milk
Instructions
  1. Preheat the oven to 400°.
  2. Cinnamon Rolls: Place 1 tablespoon of the sugar, warm milk and yeast in a standing mixer bowl and let sit for 5 to 7 minutes or until it begins to foam.
  3. Next connect the bowl to the mixer with the hook attachment and add in the rest of the sugar, flour and almond meal and mix until combined on medium speed.
  4. While on high speed add in 1 egg at a time until combined and then add in the butter and mix on high for 3 to 4 minutes.
  5. Place the dough in a bowl and cover with plastic wrap and let sit for 1 hour.
  6. Next, roll out the dough on a clean surface dusted with flour until the dough is 18”x24” in size and then evenly sprinkle on the brown sugar, cinnamon, honey, walnuts and currants covering all of the surface area.
  7. Roll the dough up and slice 2” slices and place them in a large, 15”, buttered cast iron skillet, wrap in plastic and let it sit for another hour.
  8. Bake the cinnamon rolls for 22 to 25 minutes or until they are browned on the top and cooked in the center.
  9. Icing: While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla and whole milk until it is light and fluffy.
  10. Once the cinnamon rolls are done pour the icing all over the top and serve warm!

 

Loaded Fruit Diet Oatmeal Recipe

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this Loaded Fruit Diet Oatmeal Recipe immediately reminded me of diet crazes I used to hear about back in the 80’s and 90’s.  Only 1 grapefruit for breakfast, or just 1 kiwi and orange for lunch and that’s it lol.  Well I’ve added all those things, in oatmeal!

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You could add some almonds to this mix if you wanted as well!

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Loaded Fruit Diet Oatmeal Recipe
Author: 
Recipe type: Breakfast
 
This Loaded Fruit Diet Oatmeal Recipe will remind you of old diet habits from the 80's!
Ingredients
  • ½ cup of Steel Cut Oats
  • 1 ½ cups of water
  • Kosher salt to taste
  • 1 tablespoon of unsalted butter
  • 1 orange cut into supremes
  • 1 grapefruit cut into supremes
  • 1 peeled kiwi sliced into wedges
  • 3 tablespoons of pomegranate seeds
Instructions
  1. Bring the water to a boil in a medium size pot and mix in the steel cut oats. Turn the heat to low and occasionally stir for 20 to 25 minutes or until the oats are al dente and the water is absorbed.
  2. Next, stir in the salt and butter until mixed in.
  3. Top off with orange supremes, grapefruit supremes, kiwi wedges and pomegranate seeds.

 

Apple and Raisin Cinnamon Oatmeal Recipe

0 · · 1 Comment

This Apple and Raisin Cinnamon Oatmeal Recipe is probably the most classic of recipes that I’ve created for oatmeal, but it’s just so dang good!

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You could change this Apple and Raisin Cinnamon Oatmeal Recipe a bit by adding on different apples and dried fruits!

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Apple and Raisin Cinnamon Oatmeal Recipe
Author: 
Recipe type: Breakfast
 
Try this classic Apple and Raisin Cinnamon Oatmeal Recipe that is the perfect way to start off your day!
Ingredients
  • ½ cup of Bob's Red Mill Steel Cut Oats
  • 1 ½ cups of water
  • Kosher salt to taste
  • 1 tablespoon of unsalted butter
  • 2 teaspoons of cinnamon
  • 1 small diced apple, honey crisp or golden delicious
  • 2 tablespoons of raisins
Instructions
  1. Bring the water to a boil in a medium size pot and mix in the steel cut oats. Turn the heat to low and occasionally stir for 20 to 25 minutes or until the oats are al dente and the water is absorbed.
  2. Next, stir in the salt and butter until mixed in.
  3. Top off with cinnamon, apples and raisins.

 

 

Walnut and Pumpkin Oatmeal Recipe

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This Walnut and Pumpkin Oatmeal Recipe encompasses just about everything delicious that goes into a pumpkin pie but is now in steel cut oats!  Yummy!

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I added in some pepitas and walnuts for a little more protein in the morning!

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Walnut and Pumpkin Oatmeal Recipe
Author: 
Recipe type: Breakfast
 
change up your simple oatmeal recipes with this delicious and easy to make Walnut and Pumpkin Oatmeal Recipe!
Ingredients
  • ½ cup of Bob's Red Mill Steel Cut Oats
  • 1 ½ cups of water
  • Kosher salt to taste
  • 1 tablespoon of unsalted butter
  • 3 tablespoons of canned pumpkin
  • 2 tablespoons of brown sugar
  • 2 tablespoons of Bob's Red Mill pepitas
  • 2 tablespoons of walnuts
Instructions
  1. Bring the water to a boil in a medium size pot and mix in the steel cut oats. Turn the heat to low and occasionally stir for 20 to 25 minutes or until the oats are al dente and the water is absorbed.
  2. Next, stir in the salt and butter until mixed in.
  3. Mix in the pumpkin once it’s done and top off with brown sugar, pepitas and walnuts.

 

Poached Eggs and Greens Oatmeal

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Start your morning of right with this delicious Poached Eggs and Greens Oatmeal.  It’s easy to make and incredibly delicious!

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The yolk makes the oatmeal even creamier, it’s amazing!

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Poached Eggs and Greens Oatmeal
Author: 
Recipe type: Breakfast
 
Start your morning of right with this delicious Poached Eggs and Greens Oatmeal.
Ingredients
  • ½ cup of Steel Cut Oats
  • 1 ½ cups of water
  • Kosher salt to taste
  • 1 tablespoon of unsalted butter
  • 4 leaves of swiss chard
  • 1 teaspoon of olive oil
  • 3 poached eggs to desired amount of doneness
  • grated parmesan cheese
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Bring the water to a boil in a medium size pot and mix in the steel cut oats. Turn the heat to low and occasionally stir for 20 to 25 minutes or until the oats are al dente and the water is absorbed.
  2. Next, stir in the salt and butter until mixed in.
  3. In a hot saute pan with olive oil, wilt the swiss chard and season with salt and pepper and keep warm.
  4. Top the oatmeal off with wilted swiss chard, parmesan cheese and a poached egg seasoned with salt and pepper.

 

Coffee with Cream and Sugar Oatmeal

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If you love coffee flavored anything then this Coffee with Cream and Sugar Oatmeal is for you!

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If you wanted to take it a step further you could always cook the oats in a bit of coffee as welll!

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Coffee with Cream and Sugar Oatmeal
Author: 
Recipe type: Breakfast
 
Change up your breakfast with this tasty Coffee with Cream and Sugar Oatmeal
Ingredients
  • ½ cup of Steel Cut Oats
  • 1 ½ cups of water
  • Kosher salt to taste
  • 1 tablespoon of unsalted butter
  • ½ teaspoon of fine espresso grounds
  • 4 tablespoons of heavy whipping cream
  • 2 tablespoons of sugar in the raw
Instructions
  1. Bring the water to a boil in a medium size pot and mix in the steel cut oats. Turn the heat to low and occasionally stir for 20 to 25 minutes or until the oats are al dente and the water is absorbed.
  2. Next, stir in the salt and butter until mixed in.
  3. Mix in the coffee once it’s done and top off with cream and sugar.

 

Greek Yogurt and Orange Chia Seed Oatmeal

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Make your breakfast a little healthier this morning with this delicious Greek Yogurt and Orange Chia Seed Oatmeal recipe!  After you make the oats, simple stir in some Greek yogurt, orange zest and chia seeds for an amazingly tasty breakfast!

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You could also add flax or hemp seeds as well to this Greek Yogurt and Orange Chia Seed Oatmeal!

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Greek Yogurt and Orange Chia Seed Oatmeal
Author: 
Recipe type: Breakfast
 
Try this delicious Greek Yogurt and Orange Chia Seed Oatmeal recipe for your next breakfast!
Ingredients
  • ½ cup of Steel Cut Oats
  • 1 ½ cups of water
  • Kosher salt to taste
  • 1 tablespoon of unsalted butter
  • 4 tablespoon of Greek yogurt
  • 1 tablespoon of chia seeds
  • 2 tablespoons of honey
  • zest of 1 orange
Instructions
  1. Bring the water to a boil in a medium size pot and mix in the steel cut oats. Turn the heat to low and occasionally stir for 20 to 25 minutes or until the oats are al dente and the water is absorbed.
  2. Next, stir in the salt and butter until mixed in.
  3. Top off with yogurt, chia seeds, honey and orange

 

Maple Bacon Oatmeal

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This Maple Bacon Oatmeal is nothing short of glorious encompassing the perfect blend of sweet and salty.  The steel cuts are the only way to go when it comes to eating oatmeal, and I promise once you try them you will never go back!

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I packed it up in a jar with a lid so I could take it with me and it was perfect.

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Maple Bacon Oatmeal
Author: 
Recipe type: Breakfast
 
Looking for an amazing oatmeal recipe? Make this Maple Bacon Oatmeal that is sure to satisfy!
Ingredients
  • ½ cup of Bob’s Red Mill Steel Cut Oats
  • 1 ½ cups of water
  • Kosher salt to taste
  • 1 tablespoon of unsalted butter
  • 4 chopped slices of cooked crisp bacon
  • 2 tablespoons of maple syrup
Instructions
  1. Bring the water to a boil in a medium size pot and mix in the steel cut oats. Turn the heat to low and occasionally stir for 20 to 25 minutes or until the oats are al dente and the water is absorbed.
  2. Next, stir in the salt and butter until mixed in.
  3. Top off with chopped bacon and maple syrup