Archive | Breakfast RSS feed for this section

Eggy Cups

With lots of spring celebrations right around the corner, your thoughts might be turning to what to cook for any guests you might be having over. Of course, you don’t need a holiday to have brunch!

Quiche is a staple at my house, but having people over calls for a little extra flair in the presentation. Instead of one large pie crust, I used sheets of phyllo dough to create muffin-size shells for individual quiche cups.

Feel free to play with the ingredients in this recipe. One of the beauties of quiche is that you can throw practically anything in it and come up with a delicious dish.

 

 Eggy Cups

Makes approximately 1 dozen

  • 4 large eggs
  • 1/2 cup milk, half and half, or heavy cream
  • Melted butter or oil spray
  • 1 medium tomato
  • 2 cups chopped greens
  • Approximately 5 sheets phyllo dough, thawed
  • 1 tablespoon chopped chives
  • Salt, pepper
  • Shredded cheese

Preheat oven to 350.

Beat together eggs and milk and set aside. Add a small amount of butter or oil spray to a large frying pan and add tomato and greens. (You can also leave the tomato raw if you like.) Saute until greens are bright green and wilted. Remove from heat and let cool.

Grease muffin tin cups. Unroll phyllo dough and cut into approximate squares. Lay one sheet in each cup, carefully pressing to the inside of the cup. Spray dough cups with oil/butter and repeat layering until you have built up at least four layers. If you tear some dough while working, don’t worry, just put it back in place and add another layer.

Add tomato, greens, and chives to egg mixture and mix well. Add a pinch of salt and pepper. Divide mixture among phyllo cups. Top each cup with a sprinkle of shredded cheese.

Bake for approximately 20 minutes, until cups are golden brown and egg is firm.

 

Note: If you have leftovers, reheat in the oven to regain crispness of the phyllo.

Comments { 1 }

Vegan French Toast with Grapefruit Syrup

French toast is the ultimate cold weather comfort food. It’s warm and cozy and sweet, perfect for winter evenings when I don’t feel like putting a lot of effort in for dinner. This recipe for vegan French toast tastes a little sweeter than your typical egg-based dish, and it’s a cinch to prepare. To make it fancy, I serve it with a homemade citrus syrup, made with whatever local citrus I happen to have on hand.

 

 

Vegan French Toast with Homemade Grapefruit Syrup (serves 4)

Syrup:
1 cups fresh orange juice
2 cups fresh grapefruit juice
1/2 cup granulated organic sugar
1 tablespoon grated grapefruit peel
2 tablespoons unsalted butter
1/2 teaspoon almond extract
French toast:
1 cup vanilla soy milk or almond milk
2 tablespoons flour
1 tablespoon granulated organic sugar
1 tablespoon nutritional yeast
4-6 slices day-old vegan bread
Powdered sugar, to garnish

First, prepare the syrup: Combine the juice, sugar, and grapefruit peel in a medium saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to a low boil and cook to a thick syrup, and reduced by half, about 15 minutes. Add the butter and almond extract and whisk to combine. Remove syrup from heat and set aside.

Stir together milk, flour, sugar and nutritional yeast in a shallow bowl. Heat a nonstick skillet over medium. Dip a slice of bread in the milk mixture and cook in the heated skillet until it is golden brown, 2-3 minutes on each side. Repeat with remaining slices of bread. Slice fFrench toast into triangles and arrange on plates. Sift powdered sugar over the top of the French toast and serve with warm citrus syrup on the side.

Comments { 0 }

Five Ingredient Breakfast Casserole

 

Happy New Year! It’s the second Meatless Monday of 2012, and we’re continuing our series of super-easy vegetarian recipes for January.

My family loves “breakfast for dinner” once in a while, and this quick and easy breakfast casserole is on heavy rotation at my house.  Leafy greens, local eggs,  and fresh potatoes make this casserole much healthier than your typical cheese-laden hashbrown supper, and it’s very quick to put together.  It makes a ton of leftovers, too– perfect for breakfasts later in the week!

One thing that really helps with all the chopping in this (and most any) vegetarian supper is a food processor. I used both attachments that came with my machine to prepare this dinner, and the whole thing came together in about 10 minutes of hands-on time.

If you don’t have a food processor, plan to add about 10 minutes to the prep time for chopping, whisking, and slicing.

Five Ingredient Breakfast Casserole (serves 18-24)

1 yellow onion
1.5 pounds Yukon gold potatoes (about 5 medium potatoes)
1 bunch tender greens, stems removed
18 eggs
2 cups milk or plain soymilk

Preheat oven to 350 degrees. Lightly oil a 9×13 casserole dish.

Wash the potatoes and tender greens and pat dry. Peel the onion and chop it into quarters. Chop the potatoes into quarters. Slice the potatoes and onion very thinly by feeding them through a food processor fitted with the slicing disk. Heat a few tablespoons of oil in a large skillet over medium-high heat. Once oil is hot, add potatoes and onion to the skillet and cook for 6-8 minutes, stirring occasionally.

While potatoes and onions are cooking, fit the food processor with the chopping blade and finely chop the greens. In a large bowl, whisk together the eggs with the milk. (The chopping blade of the food processor is perfect for this, too, if you have a large enough machine. Watch out, though– overfilling the bowl of the food processor makes a big, egg-y mess.)

Once potatoes and onions are softened, place them in an even layer in the prepared casserole dish. Top with the chopped greens. Pour the egg mixture over the top of the casserole. Bake for 40 minutes, until the middle of the casserole is set and the edges are golden brown. Serve warm or at room temperature.

Comments { 1 }

Apple Cinnamon Swirl Bread

Although the temperatures keep creeping up into the 80s, I’m finding it’s the perfect time to be getting back into the swing of baking bread. For whatever reason, one bread I always have success with is cinnamon swirl. Thanks to the apples we’ve been getting in our Local Box, I was inspired to add some fruit to this classic breakfast bread.

 

While bread does take some time, most of it is hands-off. When I worked outside the home full time, I found it worked perfectly to mix up the dough when I got home and let it rise while dinner cooked. After we ate it was time to punch down and shape the dough, and after the dishes and cleanup it was time to bake, ensuring a fresh loaf for breakfast and sandwiches the next day. And trust me, the little bit of trouble is worth it!

Apple Cinnamon Swirl Bread

2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons yeast
1 tablespoon honey
2 tablespoons grapeseed oil
1 1/3 cup whole milk
2 tablespoons butter, softened slightly
3/4 cup chopped apple (equals about 1 medium apple)
1/3 cup sugar
1 1/2 teaspoons cinnamon

Mix together flours, yeast, and salt in a large bowl, stand mixer, or food processor. Stir in the honey, oil, and milk, mixing until the dough comes together and forms a ball. If the dough is too sticky add a small amount of all-purpose flour; if too dry, add a small amount of milk.
Turn dough out onto a floured surface and knead for a couple of minutes, until the dough is smooth. Let rise in a covered bowl until doubled in bulk, about two hours.
Punch down dough and put onto floured surface. Roll out into a rectangle with its short side approximately 9 inches (to fit a loaf pan). If the dough resists rolling out, let it rest 10 minutes and continue.
Spread butter on dough. Scatter apple pieces across, similar to topping a pizza. Mix together sugar and cinnamon and sprinkle over the entire surface.
Roll up dough and pinch ends closed. Place in a greased loaf pan, and press down dough to fit into the pan, making sure to reach the corners. This will help ensure an even second rise and properly shaped loaf. Let rise approximately 1 hour.
Bake at 350 degrees for 45 minutes. Let cool completely before slicing. After the first day, store in the fridge.

Comments { 0 }

Cactus Scramble

Nopales are the pads from prickly pear cactii. I had never had them before, but when we received them in our Local Box this week, eggs felt like the perfect fit. We always source our eggs locally, and pairing them with local veggies is a great karma-enriching way to start out the day.

Nopales have a bit of slime to them, much like okra, and I found that adding a bit of baking soda while boiling the pieces helps cut down on the goo. Be careful, though, because the baking soda will cause the water to boil quite high, and if you aren’t careful you’ll soon be cleaning up a big mess on the stove.

While there is a bit of prep work involved, this breakfast comes together easily and makes for a nice change in morning routine. You want to make sure you trim the nopales all the way around, and then carefully cut out the thorn nodes without losing too much of the meat. And of course, make sure you wash them well before slicing.

 

Cactus Scramble

Serves 2

2 cactus pads, trimmed and sliced into 1-inch chunks
1 tsp baking soda
Olive oil
1 Hatch or poblano pepper, diced
1 small onion, diced
1 palm-sized tomato, diced
4 eggs
Salt and pepper
Hot sauce

Heat a deep saucepan of water to boiling. Add the cactus and baking soda, and boil gently for about 10 minutes. Watch carefully to make sure pot doesn’t boil over. Drain and rinse with cold water.
In a saute pan, heat a swirl of olive oil over medium. Add the pepper and onion and cook for about 5 minutes, then add tomatoes and cactus and cook for 2 minutes.
Beat eggs with a fork and add to the vegetables. Cook until eggs are desired consistency, stirring every so often.
Sprinkle with salt and pepper and serve with hot sauce.

Comments { 0 }