Tag: Breakfast

Homemade breakfast pizza.

homemade breakfast pizza

This easy, homemade breakfast pizza is made with bacon, eggs, tomatoes, spinach and cheese, made completely from scratch and ready in less than 30 minutes start to finish!
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Ingredients
  

  • 1 cup 5 oz all purpose or white whole wheat flour*
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup non-fat Greek yogurt not regular, drained if there’s any liquid
  • handful baby spinach
  • 2 ounces 1/2 cup shredded mozzarella cheese
  • 8 cherry tomatoes sliced
  • 4 large eggs
  • 2 strips cooked center cut bacon chopped

Instructions
 

  • Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
  • In a medium bowl combine the flour, baking powder and salt and whisk well.
  • Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  • Divide into 4 equal balls about 3-3/8 oz each.
  • Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
  • Top with spinach, mozzarella and tomatoes, leaving the center open for the egg. Gently break an egg the center of each dough and finish with bacon.
  • Bake 10 to 12 minutes, until the crust is golden and the egg is set. Season with salt and pepper.

Notes

*For gluten free I suggest Cup 4 Cup flour.
Serving: 1pizza, Calories: 271kcal, Carbohydrates: 27g, Protein: 20.5g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 198.5mg, Sodium: 568mg, Fiber: 1.5g, Sugar: 2.5g

Croissant Breakfast Sandwich.

Croissant Breakfast Sandwich

Little details make the difference between a soggy breakfast sandwich from a bodega and this flaky croissant breakfast sandwich with lox and cucumbers
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Ingredients
  

  • 2 croissants
  • 2 eggs
  • 2 oz smoked salmon
  • 1 sliced avocado
  • 1 Persian cucumber sliced

Instructions
 

  • Put your croissant in a 350 degree F oven and toast until the outside is crispy (be careful not to burn it!).
  • Make the scrambled eggs how you like them. I usually add a bit of cream, salt and pepper and whisk, then pour it into a well buttered pan over medium low heat. I like big fluffy curds that are still slightly soft, so I’ll let it cook undistrubed until the bottom starts turning opaque, then I give a quick stir, and let the bottom set again before giving a it a final stir and plating. You want the egg a little softer than how you want to eat it as the residual heat will continue cooking the egg after it’s been plated. If you want to add something like cheese, or truffles, add it in between the first and second stir.
  • Slice your toasted croissant in half, then top with the egg. I like serving this with a layer of smoked salmon, avocado, bacon, sausage or ham work well too. I also topped this with some sliced cucumber for a bit of crunch, but you could omit, or use other greens.

Notes

Other things I love adding to this sandwich are tomatoes and/or creamy goat cheese.

Quinoa with Fried Egg and Spinach

Quinoa with Fried Egg and Spinach

An energy packed meal for high intensity days, add an extra egg of veggies to suit your days energy needs.
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Ingredients
  

  • 1 cups cooked quinoa ½ cup dry
  • 2 cup baby spinach
  • 1-2 eggs
  • Cooking spray
  • Vietnamese chilli sauce to taste. soy sauce, sesame oil, Sriracha sauce

Instructions
 

  • Measure ½ cup (or more) of quinoa. Add 1 cup water and simmer for 15 min. Take lid off and fluff with fork. If you use more quinoa the ratio of quinoa to water is 1:2.
  • Frying pan: add ½ cup of water and spinach. Cover with a lid to lightly steam spinach. If you have a steamer you can also use that as well. Even quicker toss spinach it in the microwave with a little bit of water, covered with lid slightly open (~ 1 – 2 min.)
  • Small flying pan: Spray cooking oil. Break egg(s) onto hot pan and lightly fry, flipping once.
  • Layer quinoa and egg on top of spinach and flavor with soy, sesame oil and Sriracha’s to taste.

Notes

NUTRITION FACTS
Servings: 1
Serving Size: 1 recipe
Total Calories 415
Carbohydrate 51 g
Total Fat 16 g
Protein 19 g
Fiber 5 g
Prep Time: 5
Cook Time: 20
Tips and Hints:
 You can any vegetable to this quick meal. Red peppers, tomatoes,
zucchini or broccoli steam quickly and taste great.
 For high energy needs use butter for the eggs and increase
portions.
 To boost up protein add 1-2 egg white in addition to the egg(s).

Quick Crepes

Quick Crepes

These crapes a a flavourful way to start your day. And with so many variations as listed below, you’re sure to please a wide array of tastes. Flavour boosters to add into batter: Zesty peel: Grated lemon, orange or grapefruit peel Sweetener: agave, sugar, honey or similar Spices & flavors: cinnamon, ginger or vanilla extract Fillings: Cottage cheese and apple butter or sauce Plain yogurt and berries Maple syrup Nut butter and banana Nut butter and honey Yogurt and sliced banana Chopped apple, ricotta cheese, cinnamon and honey Pumpkin puree, honey, cinnamon, vanilla yogurt
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Ingredients
  

  • 1 cup whole wheat flour can also use buckwheat or spelt flour but may need to adjust liquid a little
  • 2 eggs
  • 1 cup nonfat milk
  • ½ tsp salt
  • 2 tbsp butter melted
  • Nonstick cooking spray

Instructions
 

  • Place flour in a large mixing bowl.
  • Add your milk and egg whites. Add the vanilla. Mix well.
  • Pour the batter onto a hot non-stick pan over medium heat. Gently turn pan in a circular motion to spread out batter into crepe form.
  • When cooked, put crepe on a plate. Add any of the following Roll so sides overlap holding the crepe together and enjoy.

Notes

Servings: 4
Serving Size: 4 5” crepes
Total Calories 218
Carbohydrate 26 g
Total Fat 9 g
Protein 10 g
Fiber 4 g
Prep Time: 10
Cook Time: 10
Tips and Hints:
• A really fast way to make these is toss all ingredients in a blender
Pour batter directly from blender onto pan.
• More filling ideas:
o Tex Mex breakfast crepe: scrambled egg whites and/or
eggs, avocado, diced tomato, onion , salsa
o Sweet breakfast or dessert crepe: Peanut butter, 1 banana
thinly sliced, honey
o Dinner crepe: 3 oz. ground lean meat, cheese, marinara
sauce
• These also freeze very well if you layer with wax paper between
and wrap in plastic wrap or place in zip-lock.
• Note: nutrition information does not include toppings or filling.

Veggie Omelette with goat cheese.

Veggie Omelette with goat cheese.

Who doesn’t love a good omelette! Although this recipe is delightful on it’s own, you can always make it suit your taste by adding any veggies you like, switch out the cheese or even add a little shredded chicken.
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Ingredients
  

  • 1 tsp olive oil
  • 1 small yam ~1/2 cup sliced into thin wedges, then coarsely chopped
  • 1/4 cup sliced cremini or any type mushrooms
  • 4 large eggs 2 yolk and 4 whites, separate 2 of the 4 yolks and discard (or feed to the dog)
  • 2 cups baby spinach leaves finely chopped
  • 2 tbsp crumbled goat cheese feta or cheddar work great too
  • Salt and pepper to taste

Instructions
 

  • Pan: Heat pan or skillet over medium-high heat. Add oil, heat then add yams Sauté 10 min. Stirring occasionally.
  • Stir in mushrooms and sauté 8 min. or until yams are tender, stirring occasionally. Remove from pan and set aside.
  • Pan: Wipe pan clean with paper towels. Spray with cooking oil if needed and heat to medium high heat.
  • Bowl: Combine eggs, a couple of shakes of salt and pepper in a bowl and whisk until eggs are frothy.
  • Pour mixture into pan, and stir briskly with a heatproof spatula or wooden spoon until egg starts to thicken (~ 20 sec.).
  • Arrange half of yam mixture, 1 cup spinach, and 2 tbsp cheese over omelet.
  • Run spatula around edges and under omelet to loosen it from pan. Fold omelet in half and continue heating until all egg is cooked. Slide omelet onto a plate. Cut in half crosswise and enjoy.

Notes

NUTRITION FACTS
Servings: 1
Serving Size: 1 omelet
Total Calories 344
Carbohydrate 31 g
Total Fat 14 g
Protein 29 g
Fiber 4 g
Prep Time: 20
Cook Time: 20
Tips and Hints:
• While cooking omelet carefully loosen set edges of omelet with
spatula, tipping the pan to pour uncooked egg to the sides.
Continue this procedure for about 10 to 15 seconds or until almost
no runny egg remains.
• To boost up an already very high protein breakfast you can add
more egg whites.
• To increase carbohydrate you can add any or the following; whole
wheat or spelt bread or bagel, fruit such as banana orange, 100%
fruit juice.
• Has 27 mg of iron.

Coconut Flour Pancakes

Coconut Flour Pancakes

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Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Course Breakfast
Cuisine American

Ingredients
  

  • 4 Lg Eggs organic, free range
  • 1 Cup Unsweetened Coconut Milk
  • 2 tsp Vanilla Extract
  • 1 tbsp Honey Raw
  • 1/2 Cup Coconut Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • Coconut Oil/Grass Fed Butter For Frying

Instructions
 

  • Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.
  • In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  • Grease pan with butter or coconut oil. Pour 2-3 tablespoons of batter into pan for each pancake. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the batter starts to bubble. Flip and cook an additional 2-3 minutes.
  • Serve hot with butter, coconut oil, honey, syrup, or fruit.
Keyword Breakfast, Pancakes

Eggs with Avocado & Salsa

Eggs With Avocado And Salsa

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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Course Breakfast
Servings 2

Ingredients
  

  • 4 Eggs Free Range
  • 1 tsp Olive Oil
  • ½ Avocado sliced
  • ½ cup Raw Almonds Sliced or Slivered
  • 4 tbsp Salsa Garden Fresh
  • Salt and Pepper To Taste

Instructions
 

  • Heat non-stick skillet over medium-high heat with olive oil
  • Beat eggs in a small bowl, and pour into skillet
  • Cook for 1 minute and turn heat to medium-low and add seasonings. Finish cooking (about 2-4 minutes longer).
  • Top with almonds, avocado and salsa
Keyword avacado eggs, eggs, southwestern cuisine

Tex-Mex Breakfast Scamble

Tex-Mex Breakfast Scramble

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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Course Breakfast
Servings 2

Ingredients
  

  • 1 tsp Coconut Oil
  • 4 Eggs
  • ½ tsp Cumin
  • ½ tsp Chili Powder Sub: Ground Chipotle
  • ¼ tsp Sea Salt
  • 1 tbsp Water
  • ¼ Red Onion Diced
  • 1 Green Bell Pepper Diced
  • 1 Jalapeno Diced (Optional)
  • 12 oz Chicken Breasts Cooked
  • 1 Medium Tomato Diced
  • ¼ cup Fresh Cilantro Chopped

Instructions
 

  • Heat coconut oil in a medium skillet over medium-high heat.
  • Scramble eggs in a bowl. Add cumin, chili powder, sea salt, and water.
  • Add onions, bell peppers, and jalapeno to the hot skillet. Sautee 3-5 minutes, or until slightly softened.
  • Add eggs and chicken, and cook while continuously stirring until eggs are light and fluffy.
  • Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.
Keyword eggs, southwestern cuisine

Breakfast Stir-Fry

Breakfast Stir-Fry

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Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course Breakfast
Servings 2

Ingredients
  

  • 8 Bacon Slices Diced
  • 1 tbsp Coconut Oil
  • ½ Yellow Onion Diced
  • 1 Medium Sweet Potato Diced
  • 1 Medium Zucchini Diced
  • 7-8 Green Beans
  • 2 Handfuls Spinach
  • 1 Avocado Sliced
  • Freshly Ground Black Pepper To Taste

Instructions
 

  • Cook chopped bacon in a medium skillet over medium-low heat. Drain fat when done
  • Meanwhile, heat a large sauté pan over medium-high heat. Add coconut oil and when hot add sweet potato stirring often for about 10-15 minutes
  • Once potatoes are softened add in onions and sauté until they turn translucent
  • Add zucchini and green beans to the sweet potato mixture and cook just until they turn bright green
  • Combine bacon and vegetables and spinach. Season with freshly ground black pepper, and top with avocado to serve

Notes

Optional – Add a poached egg to your dish for added protein and texture!
Keyword breakfast hash, breakfast stir-fry, southwestern cuisine

Fruit Salad with Salmon

Fruit Salad With Cinnamon

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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Breakfast, Dessert, Snack
Servings 2

Ingredients
  

  • 1 cup Mixed Berries
  • 1 Apple Diced
  • ½ cup Pecans or Walnuts Chopped (optional)
  • ½ tsp Cinnamon

Instructions
 

  • Place the fruit evenly into two bowls
  • Sprinkle with chopped nuts (optional) and cinnamon
Keyword fruit salad, quick meal