Category: Breakfast

Egg-Free Pancakes

There’s a new egg allergy in my extended family which put me on the hunt for an egg-free pancake recipe.  I considered using an egg replacer like flax or chia, but in the end I decided to adapt this recipe for Vegan Pancakes.  Because I added milk, this recipe is no longer vegan, but you can use soy milk if you’d prefer.

These pancakes are quite thin, almost like a crepe.  They aren’t very sweet, but the cinnamon really boosts the flavor and the blueberry compote was a nice addition as well.  I admit, I like these Sour Cream Banana Pancakes a lot more, but these still made a nice breakfast which everyone could enjoy.

 

 

Egg-Free Pancake Recipe

2 c. whole wheat flour
1 1/3 c. all-purpose flour
1/3 c. sugar
2 T baking powder
1 t cinnamon
2 c. 2% milk
1 1/3 c. water
3 T canola oil
1 t vanilla

Mix flours, sugar, baking powder, and cinnamon in a large bowl.  In another bowl, mix milk, water, oil, and vanilla.  Create a well in the bowl of dry ingredients, and pour the wet ingredients into the well.  Mix just until moistened; batter will be lumpy.

Pour batter on a hot griddle and cook until bubbles appear.  Flip the pancakes and cook on the other side until lightly brown.

-Recipe adapted from All Recipes

Roasted Corn and Parmesan Omelet

Can you believe that even after making this large batch of Corn and Zucchini Chowder, there was still a ton of corn left?  My Dad roasted a batch in the oven, and I took some of that home with me, along with a tomato from their garden.  I’ve been pretty busy lately, but I am so happy I took the time the other day to prepare myself this beautiful lunch.

 

 

I was inspired by this recipe for Scrambled Eggs with Fresh Corn, Goat Cheese, and Tomatoes.  Really, you should take a look at the link, the picture is gorgeous.  There’s no real recipe here, but I made a 2-egg omelet using about 1/4 c. of roasted corn, and a large tablespoon of freshly grated Parmesan.  At the same time, I sliced the fresh tomato onto a baking sheet and drizzled the slices with olive oil, salt, and pepper.  I baked them at 400F for 10-12 minutes.

In less than 20 minutes, lunch was served.  This was so much better than my other option, yet another peanut butter and banana sandwich. 🙂

 

Spinach and Tomato Strata

My two nephews came to visit for Easter, and I wanted to make sure I spent time with them, instead of the kitchen!  So I put together this Spinach and Tomato Strata early in the morning, and popped it in the refrigerator.  We went to the park and played, and then came home.  I put the dish in the oven, and we played some more.

A short while later, brunch was served.  The strata was accompanied by chicken sausage, fruit salad, and Hot Cross Biscuits.  The consensus was that the strata was good, but could be even better.  My sister suggested adding Parmesan cheese to the spinach/tomato mixture, and adding more salt and pepper.  I also think it would be better if the bread was torn into smaller pieces.  But it was certainly nice to have almost the whole meal prepared in advance.  We’ll have plenty of opportunities this summer to try out those changes and I’ll keep you posted.

 

 

 

 

Spinach and Tomato Strata

1 (28 oz.) can petite diced tomatoes, drained well
1 loaf sturdy whole wheat bread
1 (10 oz.) package frozen spinach, thawed and drained
1 T Garlic Gold toasted garlic bits
5 eggs
2 1/2 c. skim milk
Salt & Pepper
1 c. reduced fat shredded cheddar cheese

Spread half of tomatoes in a 13″x9″ dish coated with cooking spray.  Place one layer of bread slices in the dish, tearing the pieces to fit around the edges.  Mix remaining tomatoes with spinach and garlic.  Scoop evenly onto bread.  Add another layer of bread slices.

Mix eggs, milk, salt and pepper  in a large bowl and pour over everything.  Top with shredded cheddar.  Cover and refrigerate for at least 2-3 hours.  Remove from refrigerator and bake uncovered at 375F for 45-50 minutes, until set.

-Adapted from Cooking Light

French Toast Muffins

This muffin recipe promised to deliver ‘the best part of French toast rolled up in a muffin’.  With a promise like that, I got out my mixing bowl!  Of course, the recipe calls for Bisquick which I never keep in the house, so I used the trusty Bisquick substitute of 1 c. flour, 1 1/2 t baking powder, and 1/2 t salt.  The batter came together quickly, but the muffins took a bit longer in the oven than the recipe indicated.

When they came out of the oven, I brushed them with melted margarine and dusted them with cinnamon and sugar.  After all that, you’d think they’d be amazing, right?  Ehhh, I was disappointed.  None of them will go to waste, but they weren’t as good as I expected.  I think they need more cinnamon and sugar on the inside.  Don’t worry, I have another recipe on my list which I think will fix this problem!

 

 

 

Sweet Potato Hash

You know the other good thing about make-ahead brunch recipes?  You know in advance if the recipe is a flop!  My first attempt at sweet potato hash was a total mess – the crumbled sausage completely dried out and the chunks of sweet potatoes were mushy.  So I tried again the next morning with this recipe from Martha Stewart as a guide.  I didn’t have any more sausage in the house, so this ended up a vegetarian dish.

My second try at sweet potato hash was better, but the recipe is fairly time intensive and not make-ahead at all.  It didn’t have a lot of flavor, so I added the smoked paprika at the end which helped quite a bit.  So I am still on the market for a great sweet potato hash recipe, but in the meantime I’ve got plenty of leftovers to enjoy.

 

 

 

Sweet Potato Hash

4 sweet potatoes, peeled and diced into 1″ pieces
3 T canola oil, divided
1 Vidalia onion, chopped
Smoked paprika, salt, and pepper

Boil sweet potatoes for 5-8 minutes, until just tender.  Drain and place in refrigerator for at least 1 hour to cool.

Heat 1 T oil in a large pan, and saute onions for 15-20 minutes until soft and lightly brown.  Remove from pan.  Add remaining 2 T oil to pan.  Saute potatoes for 10-15 minutes, until browned on all sides.  Return onions to pan and heat through.  Season with salt, pepper, and smoked paprika.

-Adapted lightly from Martha Stewart

Spinach Crustless Quiche

I posted a version of this recipe a long time ago, but over the years I’ve made some updates.  This is one of my favorite brunch recipes because you can prepare it in advance and then just pop it in the oven in the morning.  It’s become a Christmas morning tradition in my family, but it’s good anytime of year.

Even if you don’t normally eat cottage cheese, you’ll like it here because it makes the quiche rich and creamy.  You can vary the vegetables according to what’s in season, and make it colorful.  I served the quiche with salsa on the side, which was a hit.  I hope it becomes part of your brunch tradition.

 

 

Spinach Crustless Quiche

1 T olive oil
2 Vidalia onions, chopped
1 (16 oz.) package sliced mushrooms
1 (1o oz.) package frozen spinach, thawed and drained
1 (16 oz.) container fat free cottage cheese
6 eggs, beaten
1 c. reduced fat shredded cheddar cheese

Heat oil in a frying pan.  Saute onions for 10-15 minutes, until softened and just starting to turn brown.  Add mushrooms, and continue to cook until mushrooms are soft and most of the liquid has evaporated.  Stir in spinach.  Allow vegetable mixture to cool.

In a large bowl, mix cottage cheese, eggs, and shredded cheddar.  Season with salt and pepper.  Stir in vegetables.  Pour into a 13″x9″ dish coated with cooking spray.  Bake at 350F for 40-45 minutes, or until eggs are set.

Banana Peanut Butter Muffins

Let me say that I don’t like the idea of eating breakfast in the car.  I really don’t want to make it a habit.   I also don’t like the idea of being hungry in the morning, and I am fairly grouchy when I’m hungry so you wouldn’t like it either.  So on some days, I’ll be eating breakfast in the car.

These muffins aren’t nearly as healthy as the Pumpkin Oatmeal Muffins I made last week, but they are really good.  The recipe is easy to follow, and you might even be able to find overripe bananas at a discount in your grocery store.  The bananas make the muffins moist and sweet.  The peanut butter flavor is subtle, but I used chunky peanut butter so you can still see some of the nuts.  In the original recipe, the muffins are garnished with a smear of peanut butter and a slice of banana which is very cute if you are going to enjoy these at home.  But for me, they’re perfect just as they are.