breakfast

Egg Tortilla Cups

Brunch, lunch, breakfast, snack none of it matters, the only thing that matters now are these Egg Tortilla Cups. The future of breakfast has just been served.

Egg Tortilla Cups

Ingredients:

3 Baby Bell Peppers
3 Eggs
1/4 c. Almond Milk
1/4 of an Onion
Salt
Pepper
Garlic Powder
Sriracha
6 Small Corn Tortilla
Olive Oil

*makes six cups

*You will need a muffin tin for this recipe.

Begin by heating up olive oil in a small frying pan and warming up one tortilla in the pan at a time.

After warming up the tortillas push them down into the muffin tins, allowing the tortillas to take the form of the cups and set them aside for later.

Sauté the diced bell peppers and onions until the onions become translucent.

Once the peppers and onions are cooked, place them in a mixing bowl and set them aside. Allow them to cool off before adding the eggs.

Now that the mixture is cooled, add three large eggs and 1/4 cup of almond milk. Beat the eggs and mix all together. Season with salt, pepper, and garlic powder. If you’re are felling spicy add 1/4 tsp. Sriracha.

Spoon the egg mixture among the 6 tortilla cups.

Bake at 350 degrees for 15-18 minutes.

The tortilla bowls will crisp up, be careful not to burn the edges. Top with avocado, salsa, or Sriracha.

Chia Pudding Parfait

Have you ever had a Chia Pet? I personally have a Chia Hillary Clinton. Those little seeds are amazing, not only in growing hair on my sweet Hillary Clinton, but they are also filled with nutrients, and antioxidants. Join the Chia seed revolution that is happening right now and make some parfaits. Everyone is doing it.

Chia pudding parfait

Ingredients:

Blueberry Chia Pudding:
1 c. Coconut/ Almond Milk
1 c. Blueberries
1 tsp. Vanilla
2 tsp. Honey
1/4 c. Chia Seeds
Pinch of Salt

Banana Chia Pudding:
1 c. Coconut/ Almond Milk
1 Banana
1 tsp. Honey
1/4 c. Chia Seeds
Pinch of Salt

Extra blueberries and banana slices for layers

Place all the ingredients, except chia seeds, in a Magic Bullet or blender. Blend until everything is thoroughly mixed. Whisk in the chia seeds and continue to whisk until the mixture thickens. Do this individually for each pudding mixture and refrigerate both for at least 3 hours.

Using mason jars, spoon one layer of banana pudding and top with blueberries. Next, spoon a layer of blueberry pudding and top with bananas.

Chia pudding is super easy to make and really nutritious. Have some fun in the kitchen try out some new flavors for yourself!

Breakfast Bake

We all have holiday traditions, some go out for chinese food, other gather around the tree and share stores, but for my family it involves food. Every year my family gathers together for brunch on christmas morning. All the brunch staples are there, but the crown jewel of the fest is something we call Breakfast Bake. It’s warm, cheesy and delicious. Brunch will never be the same after you have this Breakfast bake.

Ingredients:

3 oz Goat Cheese
4 Strips of Bacon (cooked and crumbled)
2 Breakfast Sausage (cooked and chopped)
2 Eggs
1/2 c. Almond Milk
6 Slices of Bread
Salt and Pepper

Remove the crust from the bread and cut the remaining bread into squares. In a small baking dish, place a layer of bread slices. Crumble goat cheese, bacon, and sprinkle chopped sausage on top of the bread. Make two more layers of bread, bacon, sausage, and goat cheese in the baking dish.

In a small bowl, mix together 2 eggs, and 1/2 a cup of milk. Season with a pinch of salt and pepper. Pour the liquid on top of the bread layers and allow the dish to sit in the refrigerator over night.

The next day, heat the oven to 350 degrees. Cover the baking dish with tin foil and bake or a half hour.

Almond Butter Granola

Bob Ross always said, “to make your mistakes into birds.” Well I say, ” make your mistakes into granola.” Sometimes when a mistake occurs it’s one of the best things that ever happened, and almond butter granola is no exception. Hot or cold, in milk or yogurt. This is going to be your go-to granola.

2 c. Oats
1/4 c. Coconut oil
1/3 c. Honey
1/4 tsp. Salt
1 tsp. Vanilla
Assorted nuts
1/2 c. Almond butter

Preheat the oven to 350 degrees.
Melt the coconut oil and honey in a small bowl.
In a separate bowl, place all the oats, salt, and chopped up nuts. Pour the honey mixture over the dry ingredients and mix.
On a baking sheet, spread the granola mixture. Bake for 12 minutes, then remove from the oven and turn the granola over and bake for another 12 minutes.
Once the granola is evenly baked, remove from the oven. Allow the mixture to cool slightly and place in a mixing bowl. Add a half of cup of almond butter to the granola and thoroughly coat the mixture.
Place the granola bake on the baking sheet and refrigerate until it’s cool.

Morning Fig Muffins

Breakfast can be such a bore, so try spicing up tomorrow’s breakfast with some Fall flavors! Two words for you, Fig Muffins. Once those cool fall mornings start to roll in, there is nothing you’ll want more. Grab your coffee because it’s time for breakfast!

Ingredients:

2 c. Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/2 c. Honey
1/4 c. Coconut Oil
2 Eggs
9 oz. Figs
1/2 c. Water
1/4 c. Powdered Sugar
1/2 tsp. Nutmeg
1 tsp. Vanilla
1/2 tsp. Clove
1/2 tsp. Cinnamon

Preheat the oven to 350 degrees.

In a food processor, blend together 9 oz. of figs and 1/2 cup of water. Once the mixture becomes smooth, add 1/4 cup of powdered sugar, mix and set aside.

In a separate bowl, whisk together the honey and coconut oil, until it becomes light in color. Next, add the eggs, vanilla, and figs. Make sure to mix thoroughly until there are no lumps.

In a large bowl, whisk together all the dry ingredients (flour, baking powder, baking soda, nutmeg, clove, cinnamon, and salt). Pour the fig mixture into the flour and stir. Once the batter comes together, spoon the batter into muffin liners and bake for 15 to 20 minutes.

*Half the batter I made plain and for the other half, I spooned about a 1/2 teaspoon of cream cheese in the middle of the muffins right before they baked.

Sweet Potato Crepes

Fall is in the air, everywhere I look around! The weather is starting to get cooler, and all the pumpkin recipes are being pulled out of storage. But wait-there’s a new kid in town…Sweet Potato Crepes! Just when you thought fall couldn’t get any better.

Sweet Potato Crepes

Ingredients:
1 Sweet Potato
1 c. Almond Milk
3 Eggs
1/4 c. Brown Sugar
2 tb. Flour
2 tb. Coconut Oil (melted)
1/2 tsp. Cinnamon
1/4 tsp. Salt

Preheat the oven to 400 degrees. Bake a sweet potato for about an hour, or until it is completely soft.

Once the sweet potato has completely cooled, place in a large mixing bowl and add almond milk, eggs, and coconut oil. Thoroughly mix the ingredients together until the mixture is completely smooth.

Whisk in brown sugar, cinnamon, salt, and flour. Once all the ingredients have been added, and the batter is smooth, place the bowl in the refrigerator for about 15 minutes.

In a medium skillet heat up some coconut oil. When the pan is hot, pour a ladle full of batter onto the pan. Once the edges of the crepes begin to brown, it’s time to turn the crepe over. Allow the other side of the crepe to cook and then remove it from the heat.

Top the crepes with fruit, sugar, or syrup. If you’re feeling really sassy, try Nutella, you won’t regret it.

Blueberry Lemon Pop Tarts

The top three childhood foods have to be Mac and Cheese, Fruit Loops and of course, Pop Tarts. Honestly, these foods still make frequent guest star appearances in my life. Pop Tarts are just a tried and true staple that is there for you in times of need. Its that best friend you can count on in any situation. Did I just call Pop Tarts my best friend? I guess I did and you know what? I am not ashamed. A girl could do worse. And in that case, I’m giving my best friend a little make over. Blueberry Lemon Pop Tarts anyone?

Crust:
2 c. Flour
1 Egg
1/3 c. Sugar
1 Stick and 2 tbl. Butter
1 1/2 tsp. Salt

Filling:
1 1/2 c. Blueberries
1/4 c. Water
1/3 c. Sugar
1 1/2 tbl. Flour
1/2 tbl. lemon Zest
Pinch of Salt

Begin by making the crust. Mix all the dry ingredients in a large bowl. Blend in butter until the mixture forms small crumbles, then add the egg. Once the dough is formed, place in the refrigerator and chill.

Next step is to make the filling. Place blueberries, water, sugar, lemon zest, and salt in a small sauce pan, simmer on medium heat. When the blueberries begin to break down, and soften add the flour to thicken the mixture. Once the filling has thickened and the blueberries have completely softened, take it off the heat and refrigerate.

Once the blueberry filling has cooled, remove the filling and crust from the fridge. Roll out the dough and cut it into eighteen, 4×3 rectangles. Place half of the rectangles on a parchment lined baking sheet and spoon blueberry filling in the middle of each rectangle. Place another dough rectangle on top and crimp closed.

Bake at 350 degrees for fifteen minutes or until the edges start to turn golden brown. Allow the Pop Tarts to cool completely until adding the icing. Combine confectioners sugar, water and food dye together and pour on top of the Pop Tarts. And don’t forget the sprinkles!

Egg and Polenta

Stop yoking around! This recipe is egg-straordinary. I wasn’t at the wall when Humpty Dumpty fell but I heard his last words were “Put me in some boiling water and place me on a bed of polenta.” I may be paraphrasing…. but who are you to go against a dying egg’s wish?! Not I, thats for sure. Humpty Dumpty you were one good egg. Now, we don’t know why you were on the wall that fateful day but we all do wish you hadn’t fallen….I’m sure you made one delicious breakfast for someone though. RIP Humpty.

Makes enough for 4

avocado cream:
1/4 c. greek yogurt
1/2 an avocado
1/2 tsp. lime juice
1/8 tsp pepper
1/4 tsp. garlic
pinch of salt

4 eggs
4 pieces of bacon

Spinach:
1 bag of spinach
1/2 onion
2 cloves of garlic
1/8 tsp. pepper
Olive oil

Polenta:
1 c. polenta (corn grits)
3 c. water
1/2 tsp. salt

Start by making the polenta. Put 3 cups of water and 1/2 teaspoon of salt in a saucepan and bring to a boil. Once the water begins to boil, stir in the cup of polenta. Remember to stir the polenta frequently otherwise it will stick to the bottom of the pan, cook until it is very thick (about 20 minutes). Add two tablespoons of butter to the polenta and stir. Now, put the thick polenta onto some plastic wrap and roll it up like you would with sugar cookie dough. Put the log of polenta in the fridge to firm up (10-15 minutes).

Meanwhile, place 1/4 cup greek yogurt and half an avocado in a bowl. Add the lime juice, salt, pepper, and garlic. Using a hand blender whip up the avocado mixture until its smooth. Place a piece of plastic wrap on the surface of the avocado so that it doesn’t turn brown while in the fridge. Keep the avocado cream in the fridge until you are ready to use it.

Heat up olive oil in a frying pan, when the oil is hot place the bacon in the pan and fry them up. Once the bacon is crisp, remove it from the pan and keep aside till later. Add the onion and garlic to the pan. Just before they are finished cooking add the spinach (For four people I used almost a whole bag of spinach). When the spinach, garlic, and onion is fully cooked put the mixture in a bowl. Crumble three of the bacon strips into the spinach mixture and set aside.

Get the polenta out of the fridge and unwrap the log. Make slices about 3/4 of an inch thick. In the same pan the bacon and spinach was cooked, place the polenta (you’ll want to add a little more olive oil at this point). Begin frying the polenta. Once it is slightly brown on one side flip it over and do the other side.

Once the polenta is finished browning remove from heat and begin boiling your water for the eggs. While you are waiting on the water to boil you can assemble the plates. First, place the spinach mixture and then the polenta on top.

When the water begins to boil place the egg in the water and then lower the heat (poached eggs take about 3 minutes). Using a slotted spoon, take the eggs out of the water one at a time. Place the poached egg on top of the polenta and top with avocado cream. For decoration break the remaining bacon strip into four parts and place them on top of the avocado cream.

*The polenta recipe will make more than four plates.