Category Archives: Breakfast

by Anne | March 24, 2010 · 8:51 am

Bacon & Broccoli Quiche

There is something about a quiche that is so comforting and delicious. It is perfect for breakfast, but can also be eaten for lunch or a light dinner. Quiche are so easy to make and using premade pie crust helps cut the prep time in half.

I make this Bacon & Broccoli Quiche if I am hosting a brunch or for a simple weeknight family dinner and serve it with a side of thinly sliced apples. It is also the only way I can get my husband to eat broccoli!

Broccoli & Bacon Quiche

1 pre-made roll-out pie crust
8 slices cooked and crumbled bacon
1 c. frozen or fresh broccoli, cooked and chopped
1½ c. mozzarella or swiss cheese
6 lg. eggs
1 c. half and half
¾ tsp. salt
⅛ tsp. pepper

Heat oven to 425 degrees. Put uncooked pie crust into a pie pan and crimp the edges. Mix the bacon, cheese and broccoli together and place on top of the pie crust. In a separate bowl, beat eggs slightly with half and half, salt and pepper.

Pour egg mixture over pie. Bake 15 minutes. Reduce heat to 300 degrees and bake 30 minutes longer or until done.

Oatmeal Cherry Bars

Towards the end of my pregnancy, I found myself with quite a sweet tooth. To attempt to curb that sweet tooth and stay (somewhat) healthy in the meantime, I made these oatmeal cherry bars which work great as dessert or even better as a breakfast bar!

Ingredients:

1 1/4 C. old-fashioned rolled oats – finely grounded in a food processor
1/4 C. whole wheat flour
1 1/2 C. old-fashioned rolled oats
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
2 C. light brown sugar
1 1/2 sticks unsalted butter, softened
1 1/2 C. of walnuts
1 C. dried cherries
non-stick cooking spray

Preheat oven at 350 degrees. Stir together ground oats, flour, 1 cup of whole oats, baking powder, salt, cinnamon, and allspice in a large bowl. Set aside.

Beat brown sugar and butter with an electric mixer on medium speed until light and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low and add oat mixture. Mix until combined. Mix in walnuts and cherries.

Spray 9×13 pan with cooking spray. Spread batter evenly across the pan. Scatter remaining oats across the top. Bake until golden, 35-40 minutes. Cool completely before cutting.

You can also substitute dried cherries for dried cranberries, dates or even chocolate chips!

Happy eating!

2 Comments

Filed under Breakfast, Cook, Treats

Tagged as oatmeal breakfast bars, oatmeal cherry bars

by Stef | February 12, 2010 · 8:59 am

Valentine’s Day Breakfast in Bed

This may make me sound like the anti-woman, but Valentine’s Day has never been a big deal to me. I do however, like to try to find some time to do something special to spend extra time with my man.

Tom works extremely long, hard hours all year-round, so for this Valentine’s Day, I decided to treat him to a little breakfast in bed – or perhaps – breakfast on the couch while watching SportsCenter. With a few cheap (and reusable!) touches from Target, I’ve put together a delectable Cinnamon French Toast with Cranberry Orange Chutney.

Ingredients (for 2):

4 thick slices of brioche*
3 eggs
1 cup milk
1 tsp. vanilla
1/2 TBSP cinnamon
non-stick cooking spray
2 C fresh or frozen cranberries
1 cup orange juice
1 TBSP orange zest
1 tsp cinnamon
1/2 tsp nutmeg

For Cranberry Orange Chutney:

In a medium sauce plan, mix cranberries, orange juice, orange zest, 1 tsp cinnamon and nutmeg. Bring to a boil. Boil for 3-4 minutes or until cranberries begin to pop. Set aside and allow to cool to room temperature.

For the Cinnamon French Toast:

Preheat griddle. Whisk eggs and milk together in shallow bowl. Add vanilla and cinnamon. Soak each piece of bread for 15 seconds on each side. Spray griddle (set at medium-high) with non-stick cooking spray. Place the bread on the griddle and cook about 3 minutes on each side or until golden brown (time will vary based on the type and temperature of your griddle).

Place french toast on a plate and top it with a spoonful of chutney. Don’t overdo the chutney, you do not want to take away the flavor of the french toast. Or, if you don’t like the taste of cranberries, simply serve with a dusting of powdered sugar and some warm maple syrup. This dish tastes great with an Orange Strawberry Banana Smoothie or a homemade latte.

*A note on bread: I usually make french toast with whatever bread I have around the house. But if you are looking for the diner taste, go with a loaf of brioche. I picked mine up at Breadsmith. You can also go for challah or a country loaf cut into thick slices. The thicker and denser the bread, the better it soaks up all the good stuff and creates a moist and savory french toast!

Happy Valentine’s Day!