Archive for Breakfast

Vegetable Strata

This is a fabulous group breakfast or brunch item and the best part is you make it the night before! My family made it during my brothers graduation last year when we had tons of family staying over and everyone loved it. It has the bread the veggies and the cheese so it hits all the needed components of a savory breakfast dish.


5 Cup Cubed Whole Wheat Baguette

4 Tsp Olive Oil

1 Cup Chopped Onion

1 Cup Chopped Bell Pepper

1 1/2 Tsp Minced Garlic

4 Cups Diced Cremini Mushrooms

3 Cups Fresh Spinach Leaves

1 Cup Shredded Mozzarella

1/3 Cup Shredded Parmesan

8 Eggs

8 Egg Whites

1 3/4 Cup 1% Milk

1 Tbs Dijon Mustard

1/2 Tsp Salt

1/2 Tsp Pepper

This recipe has to refrigerate overnight!

To start coat a 9X13 baking dish with nonstick spray. Then cube the bread and spread half of it over the bottom of the dish.


Then in a hot large skillet heat 2 tsp of your oil and cook the pepper, onion, and garlic together. Cook over medium heat for 8-10 minutes or until the onions are translucent and the peppers are tender. Make sure to stir. Be careful if the heat is to hot them the garlic will start to burn and you don’t want that.


Once those are tender add in the mushrooms. The mushrooms will release water and you want to cook the majority of the water out before adding in the spinach. Cook until the spinach is wilted then take off the heat and set aside to cool.

In a small bowl combine the two cheeses. Reserve 1/3 cup for later.


Spread the vegetable mix over the bread cubes and top with the rest of the cheese and bread cubes.

In a large bowl combine the mustard, salt, pepper, egg whites, eggs, and milk. Whisk vigorously until all the ingredients are combined.


Once the egg mix is combined carefully and slowly pour this over the bread and veggies making sure to cover them evenly. You want to pour carefully so that you don’t get empty pockets of just egg mix in the strata. Cover this and let it sit in the fridge overnight.


The next morning the bread will have soaked up a lot of flavorful goodness. Let it come to room temp while the oven heat to 325 °F (163 °C). Bake uncovered for 45 minutes. Sprinkle with the reserved cheese and bake for another 5-10 minutes or until the top is nice and golden brown and a knife can be inserted and pulled out cleanly.

    Dish up with any other breakfast, brunch, or even dinner items that you like. I quite like hot sauce on mine. 

Serves 8

Honey Peach Pancakes

I love peaches, like really love them. There’s nothing better than that first ripe peach from late spring into early summer. This is a great way to have them for breakfast. I also have this great lemon honey that pairs amazingly well with the peaches, but plain honey (local if you can get it) works just as well.


1/3 Cup Pancake mix

1 Tbs Honey

1/3 Peach Diced

  • I diced the remains of the peach and sauteed it after cooking my pancakes and drizzled it with some extra honey for the top/side of my pancakes.


Start the traditional way by combining the pancake mix with just under 1/3 cup of water and the honey. Stir until just combined.

Pour half of the batter into a heated skillet over medium low heat and let cook until the edges start to turn brown and there are air bubbles all over the top. Sprinkle in some of the diced peach and let cook for another 30 seconds before flipping.

Allow the pancake to cook for another minute to a minute and a half. Repeat with the remaining batter and enjoy pipping hot with your choice of syrup, or just some more honey.

Makes 2 Pancakes

Serves 1

Brown Sugar Pecan Pancakes

Now that I can actually make pancakes I love to find new flavors to enjoy in the morning. Plus easy single serve pancake mixes are so easy. I love pecans and brown sugar is a great flavor to go with it.


1/3 Cup Pancake mix

1 Tablespoon Brown Sugar

6 Pecan Halves Chopped


Combine the pancake mix with slightly less than 1/3 cup of water. Add in the brown sugar and mix until just combined. Be careful not to over mix, pancakes don’t like lots of mixing.

Heat a skillet over medium low on the stove. Spray with cooking spray once warm. Pour in half of your pancake mix and leave it alone.

When the edges start to turn brown and there are air bubbles all over the top of the pancake sprinkle with half of your chopped pecans. Allow this to cook for 15-30 seconds before flipping.

Once flipped let the pancake to cook for another minute to minute and a half. Serve up with your favorite breakfast sausage and syrup.

Makes 2 pancakes.

Cranberry Swirl Bread

So I grew up loving that raisin, cinnamon swirl bread that you could get, toasted with peanut butter it was just the best. This is just a grown up version that you can make at home. Cranberries instead of raisins and the swirl is a blend of cinnamon and cardamom. It’s new flavors mixed with old memories and it tantalizes the tongue.


6 ½ – 7 ½ Cups Flour

4 ½ Tsp Active Dry Yeast

2 Cups Milk

¼ Cup Sugar

¼ Cup Butter

2 Tsp Salt

3 Eggs

2 Cups Dried Cranberries

½ Cup Sugar

2 Tsp Ground Cinnamon

1 Tsp Ground Cardamom

First you have to prepare the cranberries. Place the cranberries in a pot and cover with water. Bring that to a boil and then let simmer for 10-15 minutes. Once done drain and let cool.


In a large mixing bowl combine 3 cups of flour and the yeast. Stir so that they are completely combined.

In a very small pot on the stove combine the milk, sugar, butter, and salt. Over low heat bring to 120 ⁰F (49 °C) stirring constantly until everything is melted together and combined. Don’t heat the liquid to hot because the heat could kill the yeast later.

Add the melted butter mix to the flour and yeast. Mix until the flour and liquid have combined, make sure to scrap the bottom of the bowl along the way.  Add in 1 cup of flour and stir again.

Add the eggs in and mix completely. After mixing in the eggs stir in the remaining flour in one cup at a time. Before adding the last cup of flour, mix in the prepared cranberries. I have a dough hook on my machine but if you don’t have one turn the dough out on a large counter and kneed the last cup of flour in by hand. Knead the dough until it is firm and elastic, it’ll take about 10 minutes.

Spray a large bowl with cooking spray, roll the dough into a ball and place that in the bottom of the bowl. Cover and place in a dark warm place to rise for 1 ¼ hours. The dough should at least double in size.

After allowing the dough to rise punch down and divide in two. Allow that to rise for another 10 minutes covered.  During the second rise prepare the sugar spread. In a small bowl combine the sugar, cinnamon, and ground cardamom.

Once the sugar mix is done and the dough has risen for a second time take one ball and roll that out into a 7X15 inch rectangle. Lightly wet down the top of the dough with water edge to edge and then sprinkle ½ of the sugar mix over the top. Now this is the hardest part, the rolling. You want to roll towards yourself. You want to roll the dough so you’re rolling up the 15 inch side not the 7 inch side. Start rolling from the ends toward the middle on the first roll then roll from the center out for the remaining dough. When you get to end lightly pinch the dough into the rest of the loaf so it sticks to itself.

Lay it seam side down in greased 9 inch loaf pan. Repeat with the second ball of dough. Let the two loaves rise for a third time, this time covered for 45 minutes. It’s always a waiting game with bread, especially yeast bread but I find the wait worth it.

After the third rise it’s now time to bake the bread. Bake at 375 °F (190 °C) for 35-40 minutes, Cover with foil for the last 10-15 minutes so that the tops don’t become too brown. Once done remove from the pans and allow to cool.

Once done slice that puppy, stick it in the toaster, and slather it with butter.

Makes 2 Loaves

15 Slices/Loaf

Serving 1 Slice

Calories 177

Fat 2.2 g

Sat Fat 1.2 g

Cholest. 23.6 mg

Sodium 191.9 mg

Carbs 34.7 g

Fiber 1.7 g

Sugar 12.1 g

Protein 4.8 g

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