Category Archives: Breakfast

Breakfast Bake

I first made this breakfast bake on Thanksgiving morning last year. My brother and sister do not eat meat, so we made some adjustments. When I went to make it a second time, I added regular bacon, which I had on hand. I made it the night before to save myself some time since I was anticipating morning laziness. I encourage you to try this dish and use things you have on hand to be creative, and help clean out the fridge.


  • 3 tablespoons unsalted butter
  • 6 ounces Canadian bacon, cut into 1/2-inch pieces
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 pound baby spinach (10 cups)
  • Coarse salt and ground pepper
  • 9 large eggs
  • 3 cups whole milk
  • 1/2 teaspoon ground nutmeg
  • 8 cups 1 1/2-to-2-inch cubes Italian bread (from a 1-pound loaf)
  • 6 ounces Gruyere cheese, grated (about 1 1/2 cups)

Butter a 3-quart baking dish with 1 tablespoon butter. In a large skillet, melt 2 tablespoons butter over medium-high. Add bacon, onion, and garlic and cook until onion is softened, about 2 minutes. Gradually add spinach to skillet and cook, stirring occasionally, until just wilted, about 2 minutes. Season with salt and pepper.

In a medium bowl, whisk together eggs, milk, and nutmeg. Season with salt and pepper. Scatter half the bread in dish and top with half the spinach mixture and half the cheese. Top with remaining bread, spinach mixture, and cheese. Pour egg mixture into dish and gently press bread to submerge. Cover and refrigerate at least 2 hours (or up to overnight).

Preheat oven to 400 degrees. Uncover dish and bake until bread is golden brown and custard is just set, 45 to 50 minutes (cover with foil if browning too quickly). Let cool 5 minutes before serving.

Source: Everyday Food Magazine

Banana, Chocolate, and Peanut Butter Granola

Yes, this is as good as it looks. And no, you will not be able to stop eating it. I made this granola a while ago and it was gone in about a day and a half, so I had to make it again. It is a great snack, and is so irresistible. I made my own applesauce for this recipe, which you can choose to do or not. I got so used to making it for Gwenny to eat, that I can’t really see myself buying it in a jar knowing how easy it is. The original recipe says that the chocolate is optional, but…come on.


  • 3 1/2 cups rolled oat
  • 2 1/2 cups puffed rice cereal
  • 2 tbsp. honey
  • 1/2 cup applesauce
  • 1 banana, mashed
  • 1/2 cup creamy peanut butter, warmed slightly
  • 3/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/3 cup brown sugar
  • 1 1/2 cups dried banana chips
  • 1/2 cup honey roasted peanuts
  • 4 oz. bittersweet chocolate, coarsely chopped

To make your own applesauce:

Preheat the oven to 400. Peel and core 2 apples, or more if you’d like extra. Cut the apples into large chunks and place in a casserole dish. Sprinkle with cinnamon and a pinch of salt. Bake for 25-30 minutes, until apples are very tender. Transfer apples and any juices into a food processor and blend until smooth.

For the granola:

Preheat the oven to 325.

Line a baking sheet with parchment paper.

In a large bowl, combine the rolled oats and puffed rice cereal.  In a medium bowl, whisk together the honey, applesauce, mashed banana, peanut butter, salt, cinnamon and brown sugar until smooth.  Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until the oat mixture is evenly coated. Spread onto the prepared baking sheet in a thick even layer.

Bake for 15 minutes, then pull out of the oven and carefully turn the granola over in segments.  Bake for an additional 15 minutes.  Depending on the size of your baking sheet, the center may not be fully dried.  If necessary, remove the edges of cooked granola and bake the remaining granola for 10-15 minutes more or until done, being careful not to over-bake. Cool on a wire rack.

Once the granola has cooled slightly, crumble it into a large bowl.  Add in the dried banana chips, honey roasted peanuts and bittersweet chocolate. Mix well to combine.  Store in an airtight container.

Source: Annie’s Eats

Crispy Breakfast Pita

If you asked me to eat runny eggs about a year ago I would have sooner eaten my right shoe. But recently I have become fond of them. In fact, when I saw this month’s issue of Food Network Magazine cover adorned with a bacon and egg breakfast tart with a runny egg I couldn’t help but buy it. When I read through the magazine I found this crispy breakfast pita recipe as well and I couldn’t resist. It was part of a feature on Giada’s Weeknights with Giada book.*

Sure this recipe would be great for breakfast or lunch but I’m always on the lookout for yummy and quick food to make on weeknights for dinner. Who doesn’t love breakfast for dinner, right?! This was perfect. It didn’t take too much time, was delicious, and not too heavy. I think my husbands words after eating this meal were “this is definitely a recipe to make again!”

Crispy Breakfast Pita


6 6-inch pita breads
Extra-virgin olive oil
6 large eggs
3/4 cup (6 ounces) mascarpone cheese
Grated zest of 1/2 large lemon
Kosher salt and freshly ground black pepper
3 tablespoons fresh lemon juice
3 packed cups (3 ounces) arugula or baby spinach
8 ounces thinly sliced prosciutto


Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes.

Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.

In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated.

Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.

*Also featured was her Breakfast Tart which I make regularly for girls brunches or as a make ahead for breakfast for overnight guests. I’ll definitely post it next time I make it. It’s a favorite and I love to play with the fillings.

Source: Weeknights with Giada via Food Network Magazine 
Photography by Chris Davis

Herb Baked Eggs

Oh the joy of a runny egg yolk. There are few things that I love more in life than sopping up the ooey gooey yellowy goodness of a perfectly cooked egg with a piece of toast or crusty bread. Even though I could eat a fried egg every morning for breakfast, and be perfectly content, finding a new method to prepare my favorite breakfast meal is always very exciting. I will warn you that baking an egg and achieving a runny yolk can be tricky and can go wrong very quickly, so I encourage you to pay very close attention to your little friends while they are in the oven.


  • 1/4 teaspoon minced fresh garlic
  • 1/4 teaspoon minced fresh thyme leaves
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon freshly grated Parmesan
  • 4 extra-large eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper

Preheat the broiler for 5 minutes on low.

Toss together the chopped garlic, herbs and grated cheese and set aside.

Crack your eggs into a separate bowl to allow for easy transition to the gratin dish when it is time.

Split the heavy cream and butter between two individual sized gratin dishes and place them on a baking sheet under the broiler for 3-5 minutes until bubbling. Remove from the oven and carefully add two eggs to each dish and cover with the herb mixture. Return to the oven and broil until the white part of the egg is mostly set but the yolk remains runny. Once you remove the eggs from the oven, they will continue to cook slightly. Serve with bread or toast.


Source: Ina Garten