Category: Breakfast


I’ve been craving egg salad and I’ve been meaning to try no knead peasant bread.  Today was the day.

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I boiled eggs and activated the yeast  simultaneously.

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As you can see, some were super easy to peel, others not so much!  They were all cooked using the same method and peeled using the same method, so I got to wondering why some were easy and others not.  Apparently, the fresher the egg, the harder to peel.  Who knew?  They say to use eggs you’ve had in the fridge for a week or more and to store them on their sides if you are going to hard boil them.  The most recommended method is:  Bring water to a boil.  Turn off heat and cover and let sit 11 minutes.  After boiling, pour off the hot water, shake pan back and forth to crack the shells. Cover eggs in cold water and let set for a couple of minutes. Leave water and eggs in pan and peel, using water to rinse away excess shells.

Peasant Bread was according to a recipe on a website called alexandracooks.com

https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

Follow the link to a great video and printable recipe.  I wasn’t intimidated because her instructions are so specific.  I made one loaf in a larger bowl than she uses.  You could easily use gluten free flour blends for this!  Everyone loved it.   This is a picture of my dough after the first proof.

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This is how it looked when done.

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I like a simple egg salad, similar in flavor to deviled eggs.  You can certainly add celery or onion in yours, but I love it like this:

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I made a huge batch using 18 eggs.  I’ve scaled the recipe down for a smaller batch.

6 eggs, hardboiled

1 heaping Tbsp. mayonnaise or salad dressing

1 Tbsp. yellow mustard

1/8 tsp. lemon juice

2 Tbsp. pickle relish

Salt and pepper to taste.  I used seasoned salt and a pepper blend.

The brunch was such a success, I will do this again and soon.  So easy and inexpensive!

 

 

 

In an attempt to make a breakfast with items on hand, I came across a recipe from Crazy for Crust.  I adapted it for dietary restrictions.

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10 eggs

1/4 C gluten free flour

16 oz.  Lactose Free cottage cheese

1/2 C melted butter

1 tsp. Baking powder

1 lb. Sausage, cooked and crumbled.

1 tsp. Seasoned salt

1 tsp. Garlic powder

1 package vegan cheddar like shredds

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Combine cottage cheese, eggs, butter, flour, and baking soda.  Mix in sausage and shredds.

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Pour into greased/sprayed 13 x 9 baking dish.  Bake at 400 F for 35 minutes.

Today is my oldest son, Austin’s 30th birthday.  We will be celebrating all day, starting with quiche and berries!

 

I made four different quiches – three vegetarian and one with chicken apple sausage.

I set up an assembly line and made them all at once.  The following is the basic recipe for one quiche.

1 pie crust

5 eggs

1/4 large sweet onion

1/2 c. carrot matchsticks

1/2 tsp. seasoned salt or salt mix

1/2 tsp. herbs of choice (I used rosemary and thyme)

2 Tbsp. olive oil

1/4 c. sour cream (I used tofutti for my son, Donovan, who can’t have dairy)

1/4 c. milk (I used almond unsweetened)

1/4 c. cream cheese (again, I used tofutti)

1/2 package veggie shredds or shredded cheese of choice

1 package frozen vegetable of choice, cooked and drained – I used broccoli rabe, broccoli, and asparagus.

8 oz. cooked meat instead of or in addition to veggies – optional – I used apple chicken breakfast sausage.

Cook onion and carrot in olive oil, seasoned with salt and herbs, until softened and slightly browned.  If you’re making more than one, cook enough for all of them and save the pan for cooking the meat separately if you’re trying to keep any of them meat free!  Meanwhile:

Get pie crust ready.  I used 2 refrigerated and 2 frozen, since I only have two pie plates!Crust immaculate

Set out bowl to place cooked, drained veggies in.  Top with onion/carrot mixture, sour cream, cream cheese, shredded cheese, 5 eggs (per quiche) and blend.

Pour blended fillings into pie crusts.

Bake at 325 for 40-45 minutes or until knife in center comes out clean.

Many quiche recipes call for baking the crust first.  Totally not necessary!  These were a huge hit!

 

 

 

 

Leftover roasted potatoes are the star of this quiche. The bacon and onions don’t hurt either!

 

2 Immaculate pie crusts

1/2 pound bacon

3/4 cup chopped onion

2 to 4 cups leftover roasted potatoes cut into small cubes

10 eggs

One package mozzarella shirts vegan cheese

One half cup tofutti sour cream

Cook onion and bacon until bacon is crispy. Place in pie crust in pie pans sprayed with coconut oil. Combine remaining ingredients and pour into pie shells. Bake at 320F for 45 minutes.

 

 

Every 4th of July, there is a parade that passes my house.  This year for the first time, my grandsons got to see their Uncle Elliot take part!  Elliot’s dream.

The brunch was cheesy apple grits and apple crescent casserole, two family faves!

July 4 brunch

Top photo:  Apple Crescent Casserole

2 tubes crescent dough

2 apples, cut into 8 pieces each

4 eggs

1 c. almond milk

1 Tbsp. vanilla

1/2 c. sugar or agave

Core and cut apples into 16 wedges.

Wrap each piece of apple into a wedge of crescent dough and place into 13 x 9 casserole dish sprayed with coconut oil.

Bake at 375 for 15 minutes.  Meanwhile mix  eggs, mil, vanilla, and sugar or agave.

Crescent dough should be golden at this point.  Pour egg mixture over crescents and return to oven for another 15-20 minutes.

Serve with vanilla yogurt as a topping.  Yummy!

Cheesy Apple Grits:

4 c. water

1/4 c. sugar or agave

1/2 tsp. salt

1 c. quick cooking grits

4 eggs

2 c. shredded cheese (I used Veggie Cheese)

1/2 c. almond milk

1 apple, thinly sliced

Heat water with sugar or agave and salt.  Once at a rolling boil, add grits gradually and cook until thickened.  Add in shredded cheese and stir until melted.  Temper with milk and add in eggs.  Once blended, pour into a prepared 13 x 9 baking dish and top with apple slices.  Bake at 375 for 40-50 minutes.

Ideally, this goes into the oven prior to the first phase of the crescent casserole, so they can finish up together.

This is also delish with vanilla yogurt as a topping.

Our 4th was fun!   My grandsons got to see their Uncle Elliot in the parade with the local fire department, and had fun collecting and eating the candy!

 

 

Super easy and addictive!

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Butter bottom and sides of a 4 at. Crock pot.

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Pour 2 cans pie filling into crockpot  and spread evenly.

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Combine 1 box cake mix and one stick of butter melted. I used butter pecan cake mix. Yum!

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Spread over pie filling and cook on low 2 hours.  Top with vanilla yogurt!

 

I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

Pumpkin Bread Pudding

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

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Combine puree, milk and eggs

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Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

My sister, who has been eating gluten free for five years, was here for a visit.  What better reason to try out a gluten free banana bread mix I’ve been eyeing at Lucky’s?

King Arthur Gluten Free Banana Bread mix is amazing!  Below is how I modified the directions on the box to make it my own.  We enjoyed warm, delicious banana bread that we couldn’t believe was gluten free!

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1 box King Arthur gluten free banana bread mix

3 eggs

1 c. milk

1/2 c. melted butter

2 mashed bananas

1/2 c. chopped cashews

Mix eggs, milk and melted butter and add into mix until well blended.  Add in mashed bananas and nuts.

Bake at 350F for 50-55 minutes until toothpick comes out clean.

This breakfast/brunch casserole is one of the kids’ favorites.  I had some apple butter on hand, had a coupon for Swirl bread, and decided to give this a try using Tofutti cream cheese substitute.  No one could tell that it wasn’t real cream cheese.  I reduced the amount of sweetener, and it was still sweet enough from the apple butter to forego putting syrup or powdered sugar on it.

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2 loaves Swirl bread (I used whole wheat cinnamon raisin, but there are some great varieties now including  a new oatmeal bread – pumpkin spice, brown sugar, etc.!)

2 containers Tofutti

1/2 c. agave (or use sugar, honey, maple syrup or natural sweeteners)

12 eggs

2 C. milk (I used unsweetened coconut/almond blend)

1/2 c. apple butter

Coconut oil spray

WARNING!  This recipe makes 10 large portions.  Leftovers are fought over!

Soften “cream cheese” and combine with sweetener.

Spray two 13 x 9 baking dishes with coconut oil and lay out bread to fit into dishes.  I cut some pieces in half to make it work.

Lay top slices of bread to the side, and spread top of bottom pieces and bottom of top pieces with “cream cheese” mixture.

Top with apple butter.

Close up “sandwiches”.

Mix eggs and milk (I use the bowl I mixed the “cream cheese” in to keep clean up to a minimum.  Pour over “sandwiches”.

Bake at 350F for 30 minutes until golden brown.

YUMMY!

If you’ve never visited Chungah Rhee’s website Damndelicious.net, I highly recommend that you do!  She is creative and features photos that make you want to try each and every recipe.  With it being pumpkin season and all –  and considering everyone’s love of donuts – this one caught my eye and I had to share!

Baked-Pumpkin-Donuts-with-Maple-Glaze

Baked Pumpkin Donuts with Maple Glaze
Yield: 12 donuts Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes
These are the best Fall pumpkin donuts ever. So soft, so crumbly and so perfectly smothered in a warm maple glaze!
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
2 large eggs
1 cup canned pumpkin puree
2 teaspoons vanilla extract
For the maple glaze
3/4 cup maple syrup
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup confectioners’ sugar
Directions:
Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
Scoop the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
To make the glaze, heat maple syrup in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Whisk in butter, vanilla and salt until the butter has melted. Whisk in confectioners’ sugar until smooth.
When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving.
Serve warm or at room temperature.

 

This delicious recipe brought to you by Damn Delicious
http://damndelicious.net/2017/10/06/baked-pumpkin-donuts-with-maple-glaze/

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