Category Archives: Breakfast

Apple Pie French Toast

Apple Pie French Toast

  • Servings: 2
  • Difficulty: easy
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Apple Pie French Toast
When Jill was away I made some meatballs for the week to use in various recipes. I happened to also buy a loaf of Italian bread. So I sliced it up and let it get rock hard and dried out. Jill likes for me to make French Toast on the weekends when she wakes up at 3pm.

My wiring wont allow me to just stick with one recipe and let it ride. I am perpetually tricking it up or trying to make it different. On my last trip to Penzey’s, their monthly free spice was “Apple Pie” seasoning.

By the way, it’s been a while since I have talked about Penzey’s Spices. You can buy from them on line or you might be fortunate to have one in your city. I keep a rolling list of needed spices and pop in their once a month or so to replenish my spices and pick up my monthly freebie. They have packs you can buy that are great for showers or gifts. I love turning people on to superior products that are not priced that way.

Penzey’s Apple Pie spice
3 one inch cut italian bread (stale)
5 eggs
1/2 cup of whole milk or cream or a combo
Splash of Orange Juice
Vanilla extract (Penzey’s)

1. Whisk your eggs and pour in the rest of the ingredients to that same bowl. Mix it up well. Place your bread in the mixture and let it soak up the egg/milk mixture.

2. On a buttered medium heated flat top pan, cook your toast until golden (or dark) brown. Top with butter, powdered sugar, maple syrup or whatever else floats your boat. Would be fun to chop some green apples with butter and brown sugar and caramelize them and use as a topping.

Enjoy with a paper and a cup of coffee

Asparagus Spinach Feta Quiche

Asparagus Spinach Feta Quiche

  • Servings: 6-10
  • Difficulty: easy
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Asparagus Spinach Feta Quiche
For Easter morning I wanted to make a quiche. I figured it would be a two meal day and the quiche would satisfy us for several hours. Also because I am making a ham I have several ham dishes lined up so I wanted to go more veggie with this quiche.

You can really use any veggies or fruits you like but just try to control the moisture content. Asparagus and Spinach were my choice. I also like using Feta or Goat cheese in my quiche. Feta holds up nicely where goat cheese will most likely melt more.

What happens is that the egg will sink to the bottom the veggies will be the middle layer and the Feta will rise to the top. So each bite will change unless you get all three layers. Some will be more salty, others more pie crusty, eggy, vegtabley. (not words, I know)

This recipe was adapted by Two Peas & Their Pod.
Pie crust (used store bought 9″)
5 Eggs
1/2 cup of diced Asparagus
1/2-3/4 cup of spinach
5 green onions (diced)
3/4 cup of Feta cheese
1/4 cup of Mozzarella
1 cup of milk

1. If you are using a store bought pie crust follow the instructions. You know prick with a fork and bake it for 12 minutes until golden brown. Set aside.
2. In a skillet first cook your spinach alone. Let it wilt completely. Remove and put into a towel or paper towels. Squeeze out all the moisture you can. Now to that skillet add the white and light green parts of the green onion with asparagus and the cooked spinach. Dice that spinach before putting it back into the skillet.
3. Whisk your eggs in a large bowl with the milk. Salt and Pepper (be careful because the feta is salty) Combine in the cheeses. IMG_9801

4. To assemble you take the baked pie crust and add the veggies along with the green onion parts now. Pour the egg, milk and cheese mixture atop the veggies. Place into a 375 degree oven uncovered. If you prefer non browned you can use foil the first 20 minutes and then remove. You want some of the moisture to dissipate.
It will be puffy looking when you remove it from the oven. Let it rest for 10 minutes and it should settle.

Perfect Morning: Bacon, Eggs and Potato Hash

Perfect Morning: Bacon, Eggs and Potato Hash

Growing up my Mom made us breakfast every morning before school. Not sure why but my Dad always called it a “sawmill breakfast” Breakfast meat, eggs, potato and some toast. A perfect way to nourish your chubby little spawn:) I do like making breakfast on Saturday’s and Sunday’s. Nothing fussy but more substantial than your average morning rise.

We started cooking bacon like this a few years ago. If you are a crispy bacon person this is your technique. First off you must go low and slow to render that fat out over time. It also lays down perfectly flat. I use a 300 degree oven and arrange them on a wire wrack atop a sheet pan. Today I topped it with a touch of brown sugar and cayenne.
So divine and you can keep some for use later in the week. IMG_9624

I also had three small potatoes left over so I thought I would make a potato hash thing. Frankly it sucked. I grated the potato and about half an onion and even crumbled in a touch of bacon. The potato itself wasn’t made for this and I didn’t like how it turned out.

And finally the cheddar eggs with a touch of sour cream for some tang. Really there is no recipe to share other than the bacon above. I wouldn’t pass along the potato trash I created.

Blueberry Lemon Buttermilk Pancakes

Blueberry Lemon Buttermilk Pancakes

  • Servings: 4
  • Difficulty: easy
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Blueberry Lemon Buttermilk Pancakes
When I see “best” on any recipe, I am torn between “yeah right” and intrigue. I mean what if it really is the best ever? What if I miss out? So I was on Yummly trolling for some recipe ideas the other day and spotted the “best buttermilk pancakes” posted by the Smitten Kitchen. While I wasn’t looking for pancakes I did know I was going to make some for Jill on the weekend so decided to give it a try.

For some reason pancakes recipes all are very similar but yet these special differences make people peacock over “their” recipe. These are good pancakes no doubt. They are somewhat fluffy vs chewy or dense. I added some blueberries and a little lemon zest and the flavor was bright. Like Spring in your mouth. Solid pancake base recipe.
2 cups of AP flour
2 tsps baking powder
1 tsp of baking soda
Pinch of Kosher salt
3 tbs of sugar
2 eggs
3 cups of buttermilk
2 tbs of melted butter
splash of vanilla extract

Fresh blueberries
Zest of 1/2 a lemon
maple syrup
1. Pour your dry ingredients into a mixing bowl and mix well. Sift if you must.

2. Add your wet ingredients and mix well. Set aside for 20 minutes or to let the baking soda and powder do their thing.

3. Right before putting them on the griddle fold in your fresh blueberries and lemon zest.

4. Using a large (sprayed) cookie scoop place each cake on the griddle that is medium low heat blessed with butter.
Depending upon the heat watch for bubbles and the edges to turn light brown before the flip. Flip with confidence…one fluid motion. IMG_9506

Enjoy with coffee, tea, OJ, milk or a protein.
Caution: If you are serving these to kiddos, please be aware that the blueberries get really hot on the inside. I would let them sit for a few minutes. I know we all like “hot” cakes but those blueberries might burn some little hungry mouths.


Cinnamon French Toast

Cinnamon French Toast

  • Servings: 2-6
  • Difficulty: easy
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Cinnamon French Toast

Growing up my Mom always gave us a proper send of breakfast. Four kids can run through a lot of food. It seemed liked toast always made the plate in three forms: butter, cheese or cinnamon. I can picture the pan of 8 slices of toast in her oven.

It was a toss up for me cheese toast with the american cheese that just started to turn black with that big bubble housing the gooey cheese. The other winner was her cinnamon toast. Slathered in too much butter with a cinnamon sugar mixture. When the ratios worked out you would get this crunchy cinnamon sugar shell with the buttery under tones. I loved the stuff.

I’ve been traveling a ton and just returned from a ridiculously long trip. It snowed in Dallas and I could tell Jill’s treads were a little worn so we prepared for a weekend inside. Jill loves breakfasts and in particular french toast, pancakes, muffins etc.. As I was leaving she was getting sick and stocked up on a few items. She had purchased a sourdough round but didn’t eat much of it and I noticed it was hard a brick which is perfect for French Toast. I was thinking of trying a cinnamon toast french toast. Crunchy on the outside and creamy and soft on the inside. See that crusty exterior? IMG_9499

Jill said it was the best French Toast she has ever had. It was pretty darn good. Every time I make something I immediately think how to tweak it for next time. This one needed no tweaks. Set aside some extra treadmill time in the afternoon.
Four thick slices of old Sourdough
5 eggs
1 cup cream
1 cup whole milk
1/2 cup of Orange juice
Splash of Vanilla
Pinch of salt


1. Take a glass dish and crack the eggs in it (saves you from washing a bowl). Tilt it to one side and whisk the eggs well. Pour in your milk, cream, orange juice, vanilla, and salt. IMG_9473

2. Lay your toast in the mixture and turn it over. Cover the top with plastic wrap and put it in the fridge. You can let it soak over night if you wanted. Turn it when you walk by it to make sure it’s coated well on both sides.

3. Right before you are ready to cook it. Mix together a sugar and cinnamon mixture. I used probably 2 tbs of sugar and about 1.5 tbs of cinnamon. Mine is good when it looks like the picture below. IMG_9475

4. Remove the plastic wrap and sprinkle the sugar cinnamon mixture on top. In medium heated nonstick pan or griddle melt a pat of butter and put the cinnamon sugar side down. IMG_9478

5. While that side is cooking sprinkle the naked sides with the cinnamon sugar. When you get a nice crust of caramelized sugar and cinnamon, flip to the other side.

Serve with powdered sugar and/or a little maple syrup.

Protein Power Pancakes

Protein Power Pancakes

  • Servings: 1-2
  • Difficulty: easy
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Protein Power Pancakes
Lately my breakfast menu is a lot of granola, fruit, eggs, oatmeal etc… On Foodnetwork’s ‘The Kitchen” I saw Katie Lee make a really interesting pancake of sorts. When I saw it I thought it was genius because you pack cottage cheese, oatmeal and eggs into a pancake of sorts.

Now if you are a really big pancake fanatic this isn’t a fluffy buttery pancake. In fact the flavor is average but it’s the vehicle that makes it. Katie folded in some sweet potato but I went as is.

1 cup cottage cheese
1 cup oatmeal
2 eggs
1 tbs of sour cream
vanilla extract
smidge of cinnamon

Maple Syrup

1. Pour the ingredients in a blender until smooth. If you need to loosen it up you can add a little milk. As mentioned, you can add pureed pumpkin, sweet potato or anything else you want.

2. In a heated skillet with butter or coconut oil pour the batter and cook until browned. These are sturdier pancakes so can take a little more heat and time than your typical cake. I thought they turned out well and best of all it was a total change up for breakfast and a great way to get protein and fiber.


Powdered Peanut Butter and Honey Granola

Peanut Butter and Honey Granola
I found an ingredient in my store for “powdered peanut butter”. It’s basically peanut butter in powdered form as the name states. Wow this can unlock so many options where the consistency of the ordinary peanut butter omitted it from recipes. So I thought I would give it a try on Granola.

Now ordinarily I use Maple Syrup and Honey but only use traditional peanut butter if I am making a granola bar but not run of the mill granola. This stuff changes that for granola.

The other discovery I made during my 21day body makeover was Coconut Oil and MCT. If you every used coconut oil in the jar it behaves like chap stick. Melts easily but comes in solid form. MCT is liquid form with whatever made it a solid is removed. So it’s super easy to work with and you can use it like a typical oil.
4 cups GF Oats (Red Mill)
1/4 cup Maple Syrup
1/4 cup local honey
1/4 cup MCT oil or melted coconut oil
1/4 Powdered Peanut Butter
2 pinched of Kosher Salt
Macadamia Nuts
Dried Cranberries
Dried Figs diced
Whatever else you like in your granola

Super easy and almost not worth describing but I do have a tip for you.
1. Preheat your oven to 200 degrees. In a baking sheet that is sprayed or lined with parchment paper take your oats, oil, honey, syrup and peanut butter powder and mix well. Cook for 1 hour.

2. In a bowl add the rest of your “add-ins” and coat them with a little of honey, syrup, PB powder and oil and coat so that it mirrors the oats.

3. After the oats roast/bake for an hour add the other ingredients and cook for 90 minutes or until the granola is to your liking. I found that keeping the nuts out for that hour saves them from getting burned. Especially if you like crunchy or hard granola. Serve over, milk, yogurt or even plain.