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Archive for the ‘Breakfast’ Category


Individual Bread Puddings - Meatballs&Milkshakes

Bread pudding is the perfect way to use up leftovers, whether it’s vegetables from last night’s dinner, bacon from yesterday’s breakfast (who has leftover bacon?!), or bits of cheese after that party. The important thing is to have some flavorings like onions, garlic, and herbs along with cheese and eggs to soak into day old bread and bake up into a lovely custardy breakfast. I like to make them in single servings or in cupcake pans so that I can take them with me on busy mornings. They also freeze well and you can heat straight from the freezer in single servings.

Individual Bread Puddings

5 eggs

1 cup milk

2 cups day old bread, cubed (small if making individual servings, they have to fit in the muffin cups)

1/2 cup grated cheddar

1/2 cup grated asiago

1/2 onion, minced (or leftover)

1 garlic clove, minced

1 cup spinach, chopped (or leftover)

1 cup mushrooms, sliced (or leftover)

1 cup white wine

2 tablespoons sage, minced

Parmesan cheese for grating

Saute the onion, garlic,sage,  and mushrooms in a couple tablespoons olive oil until softened, about 5 minutes. Season with salt and pepper. Add the spinach and allow to wilt. Add the white wine and allow the alcohol to cook off, about 2 minutes. Transfer to a bowl to cool.

Meanwhile, in another bowl, whisk together the eggs and milk. Season with salt and pepper, and add in the cheddar and asiago. Add in the bread along with the vegetable mixture. Make sure the bread soaks up a lot of the liquid before cooking. Pour into lined muffin pans, individual ramekins, or a large baking dish. Top with grated parmesan and bake at 375 degrees for 15 minutes if using muffin pans and up to 45 minutes if using a baking dish. Make sure they have started to brown and puff up, to know they are done.

Individual Bread Puddings - Meatballs&Milkshakes

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This is a pretty traditional way to use up leftover pasta, and it’s scalable to however much you have leftover. It’s best when you can make a nice thin layer and get the whole thing really crispy, although this time I tried it with an extra egg to make it more frittata-like (I prefer it a little thinner). You can use any kind of leftover pasta, but it works best with long pasta rather than something like penne. I’ve made this several times since starting the blog, but it always seems to disappear before I can take pictures!

Spaghetti Frittata

Leftover spaghetti

Enough eggs to coat the spaghetti but not soupy

2 tablespoons sage (or another herb), chopped

2 tablespoons olive oil

salt and pepper

Scramble a couple eggs and pour over the spaghetti in a bowl. Stir it around, and if it doesn’t coat all the pasta, add another egg one at a time until it does. Add any herbs you like and season with salt and pepper. Pour into a frying pan with the olive oil, and press it until it goes all the way to the edges and is evenly distributed.

As it cooks, continue to occasionally press down to make it crisp. It will start to brown around the edges, and you can flip it over (with or without a plate on top to help). Let it brown and crisp on the second side and then remove to a cutting board. Slice into wedges and you can even add a side of some marinara sauce if you have it lying around.

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I found a recipe for avocado toast in a Bon Appetit cleanse a while ago, and it quickly became my favorite snack, breakfast, or lunch. I adjusted the recipe a little to balance the tartness of the lemon with some honey. Make sure to allow your avocados to ripen, they should be just a little pliable when you give them a squeeze.

Avocado Toast

1/2 avocado, mashed

1/2 lemon juiced

2 tablespoons extra virgin olive oil

1 tasblespoon honey

1 pinch red pepper flakes

1 slice of bread, toasted

Combine the avocado, lemon, olive oil, honey and red pepper flakes. Add salt and pepper to taste. Spoon on the toast and enjoy!

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This is another updated post, I thought it was time to give one of my favorite breakfast treats some better pictures. I love zucchini bread, and it’s always my go-to breakfast to bring on the road. We are off to the beach for a week and I’m bringing this loaf to munch on for breakfast.

Zucchini Bread

1 cup flour

2 cups whole wheat flour

1.5 tablespoons cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 eggs

1 cup vegetable oil (or 1/2 cup vegetable oil and 1/2 cup apple sauce)

1.5 cups dark brown sugar

2 cups grated zucchini

1 tablespoon vanilla extract

Preheat oven to 350 degrees. Butter and flour two loaf pans.

Combine the dry ingredients (first 7 ingredients) in a bowl and whisk to combine. In a separate bowl, whisk the eggs.

Whisk in oil and sugar and then add the zucchini and the vanilla extract. Add in the dry ingredients in two parts, and just stir to combine.

Divide the batter into the two loaf pans and bake for about 60 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before removing.

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This is another recipe that I thought needed some new pictures. Crepes aren’t much more effort than pancakes, but I like them so much more. You can fill them with whatever you like; my favorite is nutella and strawberries.

I thought we needed something special for breakfast over the weekend, and crepes immediately came to mind. I’ve never made them before, but I’ve definitely made a lot of pancakes. I pulled out my copy of “Mastering the Art of French Cooking” and I took Julia’s basic dessert crepe recipe.

Crepes inspired from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle, and Simone Beck

1 cup milk

1/2 cup water

3 egg yolks

1 tablespoon sugar

3 tablespoons Triple Sec or Grand Marnier

1 1/2 cups flour

5 tablespoons butter, melted

Place all the ingredients in a blender and blend until combined making sure to scrape down the sides as needed. Let it rest in the fridge for 2 hours if possible, up to a day.

Using a little butter or vegetable oil, just enough to very lightly coat the pan, pour a 1/4 cup of the mixture into the pan and swirl it into one even layer. This must be done quickly before the batter sets, and you need to have the heat down pretty low. I pick the pan up off the heat when I do it so that I can tilt to swirl. Once it starts to bubble up and become slightly browned on the bottom, it’s ready for a flip. 1 minute on the other side and it’s done. Fill with anything, we used nutella, peanut butter, nutella with strawberries and bananas, and lemon curd. And we even tried 2 with cheddar and pecorino and they were fantastic!

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The last ramps of the season were sitting in my fridge, and what better way to use them up but with some eggs and bacon. I also had some leftover homegrown swiss chard that was given to me, so I threw those in with the ramps. A healthy way to start the day! Of course, there had to be a little bacon jam added but who doesn’t like bacon?

Eggs with Ramps and Bacon Jam

2 eggs

6-8 ramps, sliced in half

1 cup swiss chard (or other leafy green)

2 tablespoons olive oil

2 tablespoons bacon jam

Saute the ramps and swiss chard in the olive oil until they have wilted and caramelized a bit. Remove to a plate. Add the eggs carefully so as not to break the yolks and fry to desired cooking (I like the yolks runny so I leave them sunny side up). Season with salt and pepper and serve on top of the greens with a spoonful of bacon jam. If the jam is straight from the fridge, you can warm it up in the pan.

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I’ve never been all that excited by biscuits. I think it’s because most of the time, they turn out dry and somewhat tasteless if you get them at diners or restaurants. And don’t even get me started on the fast food version. But, now that I know how good these are, I’ll be stocking my freezer with loads of them. They bake up straight from the freezer and they are so light and flaky that they’re actually best all on their own. But that didn’t stop me from trying a fried egg sandwich with pancetta and cheddar.

Oh, and I should mention that once again this recipe came from the Flour Bakery cookbook. Still working my way through it and enjoying everything.

Sage Biscuits

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

1 stick cold butter, cut into pieces

1/2 cup cold buttermilk

1/2 cup cold heavy cream

1 cold egg

1 tablespoon chopped sage

1 tablespoon chopped scallions

Combine the flour, baking powder, baking soda, and salt in a large bowl. Scatter the butter pieces in and squeeze between your fingers so that they come together with the dry ingredients. Don’t over mix, you don’t want it to warm up either. The butter should still be in pea-sized pieces.

In another bowl or measuring cup, combine the buttermilk, cream, egg, sage, and scallion together. Pour the wet ingredients into the dry ingredients while  mixing with a handmixer, just until it comes together.

Gather the dough together and roll around in the bowl to pick up any loose flour. Pour out onto a floured surface and pat into a 1″ thickness. Cut out with a 3″ round cutter. Bring together the scraps until you’ve used all the dough. This should make 8 biscuits. If you want to freeze them, wrap them individually in plastic wrap now.

Bake at 350 degrees for 40 minutes or 45 minutes if they were frozen.

I love a fried egg sandwich with pancetta, but you can definitely substitute your favorite bacon. I also am partial to cheddar or asiago, but use whatever cheese you like best as well.

Fried Egg Sandwich

1 biscuit

1 egg

2 pieces pancetta or bacon

handful of arugula

2 basil leaves

a couple slices of cheese or some grated cheese to taste

Fry up the bacon or pancetta in a frying pan until crispy. Remove to a paper towel. Cook the egg in the rendered bacon fat and season with salt and pepper. I don’t usually flip my eggs because I like them runny, but I do baste them with the extra oil/fat in the pan. Layer the cheese, pancetta, and arugula on the bottom and place the egg on top of the cheese so it starts to melt. Top with a couple basil leaves and the top of your biscuit and dig in!

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