Category Archives: Breakfast

Egg Breakfast Cups

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Bacon & Kale Cheesy Egg Cups – Part of a Successful Weekly Meal Plan
Yield: 12 individual egg cups Temp: 325° (f) Cooking Time: 25 minutes Prep Time: 15 minutes  

Ingredients – Equipment Needed
undefined 1 head kale, chopped
undefined 5+ strips bacon, cut/crisped (save some bacon grease for cooking the kale)
undefined 12-14 eggs, medium to large
undefined ½ cup combined, shredded Parmesan & mozzarella cheese
undefined Kosher salt/pepper to taste
undefined 12 pan muffin tin
undefined Parchment paper or cupcake liners
undefined Skillet
undefined Canning funnel

Step 1: Preheat oven to 325° (f) and prep the muffin tin with liners. Set aside. My best advice for still intact, non stick egg cups is to use parchment paper by making your own muffin tin liners or purchasing liners that are specifically made from parchment paper. Making your own is super simple and here is a really quick cool video I found on the interwebs by Cooking with Manuela on how to make your own. If making your own is not your thing, I use these from Paperchef all the time and I 100% swear by them *not a paid ad

Step 2: Dice bacon and crisp in a pan. I use a cast iron skillet, but any pan will do. Make sure to drain the fat (but save it!!) while cooking to ensure a good crisp on the bacon. Once crisp, remove from pan and set aside.

Bacon rendering in a cast iron skillet.

Step 3: Wash, dry, and remove kale from stems. Chop and place in skillet with a tablespoon of the reserved bacon fat. You can omit and use olive oil or any oil of your choosing. Kosher salt and pepper to taste. Saute until desired wilt or crispness has been achieved, add back bacon and toss for a few minutes. Remove from heat and set aside.

Step 4: Crack and whisk eggs with kosher salt and pepper. Set aside. Fill each muffin tin with a tablespoon of bacon kale mixture. Sprinkle shredded cheese mixture on top.

Step 5: If you have a canning funnel, I would totally use it because it will help to eliminate any drips or spills, which in turn makes egg cup removal from the muffin tins a bit tedious… the funnel helps keep everything in the cup where it needs to be. If not, use a large spoon or ladle and fill each muffin tin ¾ full.

Step 6: place in a 325° (f) preheated oven for 25 minutes. Serve and enjoy immediately or do as I do and store in airtight containers in the fridge for your meal planning win during the week.

Additional Ingredient Options: Here are some additional examples of breakfast egg cup variations I’ve made this year:
undefined Broccoli, bacon & goat cheese
undefined Kale, sweet peppers, & cheddar cheese
undefined Sweet peppers, zucchini, sausage & Parmesan cheese

A Note About The Ingredients I Use:
The eggs in this recipe and all recipes I create are made from the chickens I raise. They are fed organic feed in addition to all of the organic produce scraps from my kitchen and all that nature has to provide for them in my pasture. All other ingredients I do my very best to source locally if it does not come direct from my homestead (i.e. the produce & meats) as well as organic and non-gmo options. These recipes do not need to be local & organic but this is what I chose to do for my family.

The Story: I’m a fulltime remote employee for a global tech giant, I wrangle two very active boys and husband daily. The dog needs walking & the chickens need food. The land needs tending and there are only so many hours in a day, then you need to eat. This year I’ve decided to reinstate meal planning and meal preparation. Egg cups – the first installment of that plan. I’m typically (when Covid-19 doesn’t have us stuck at home) on the go, tacking on 120+ miles a day in the car in addition to meetings, kids activities, tending to the homestead, trying to stay physically fit and all the things life has to offer. In my back to basics journey I’ve made deep strides to improve the health in my life and I don’t want to hinder the progress by eating crap on the fly. Having good for you, fueling meals ready on the go is key for success in my day to day. This recipe makes 12 egg cups for me for the week. I warm up 2 egg cups a day from Monday through Saturday for my breakfast. Sundays are left for meal planning and meal prepping. I’ll be 100% honest, these are best the moment they come out of the oven and look a little sad on day two, but the taste is still delightful and fills me up on the go. So, here’s to your meal planning success, Egg Cups!

Banana Bread Muffins

According to the interwebs, banana bread was one of the top icons of the recent quarantine. Everyone and their grandmother has been baking like their lives depend on it and banana bread was at the top of the list. This is not your grandmother’s quarantine banana bread. These are fluffy, moist and quite chocolaty. A perfect mobile breakfast for the meal planning guru’s arsenal, easily adjusted to be gluten free using a 1:1 baking flour, and really the only way I’ll enjoy banana anything… muffins!

Chocolate chip or double chocolate with deep rich red dutch cocoa, better than grandma’s. If my grandmother heard me say this… she might agree! This recipe is hers, with a twist.

As it relates to a meal planner’s arsenal, these muffins store well in the fridge or freezer and easily warm up in the oven or microwave oven for a good meal “on the go”. During what I refer to as meal prepping Sundays, I make at least a dozen and this will satisfy breakfast for my little boys for the entire week.

So don’t let those bananas go to waste on your counter top. If anything *pro-tip*, peel, cut in half, freeze on a cookie sheet, and then transfer to a freezer sealed bag to use for future smoothie material. OK, I’ll enjoy banana two ways… but for now… muffins!!

Banana Bread Muffins
350 (f) degrees / 25 – 30 minutes baking time / 10-15 minute prep time
Yield One Dozen (12) Muffins

3 Medium Ripe Bananas
2 Large Eggs
1 Teaspoon Vanilla
1/2 Cup Granulated Sugar
1/3 Cup Brown Sugar, Packed
3/4 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder

1 Teaspoon Spice (combination of cinnamon, ginger, & nutmeg)
1/2 Cup Butter, Melted
2 1/4 Cup All-Purpose Flour
1/3 Cup Chocolate Chips (or as many as you like!)

For Double Chocolate Chip Make the Following Ingredient Adjustments
Add 1/4 Cup Red Dutch Cocoa Powder
Reduce All-Purpose Flour to 2 Cups only


For Gluten Free Make the Following Ingredient Adjustments
Replace All-Purpose Flour with 2 1/4 Cups of 1:1 Bob’s Red Mill Gluten Free Baking Flour

STEP 1:
Pre-heat oven to 350 (f) degrees. Prepare a muffin tin with liners. Set aside.

STEP 2:
In a stand mixer with a whisk attachment mix bananas, vanilla, sugars, spice, baking soda and baking powder. Once fully blended and fluffy, whisk in melted butter. Once incorporated, change the whisk attachment to the mixing attachment to fold in the flour (& cocoa powder if making the double chocolate variation) and chocolate chips.

If no stand mixer is available, start by mashing the bananas and sugar together with a fork or potato masher, then with a hand whisk or handheld mixer whisk in vanilla, spice, baking soda and baking powder. Once fully blended and fluffy, whisk in melted butter. Once incorporated, use a spatula and fold in flour (& cocoa powder if making the double chocolate variation) and chocolate chips.

Your batter should be thick and not able to easily fall from the spoon.

Why add the soda & powder to the wet ingredients & not the dry like every recipe on the interwebs??? I’ve found that by whisking the soda & powder with the wet ingredients, it helps to create a fluffier texture. This is why I recommend folding (do not over mix) your flours into the wet to avoid breaking down the fluff you’ve just created. I’m no scientist but baking is a science and to test & experiment is to find new improved ways to do things!

STEP 3:
Fill each cupcake liner to the brim. Don’t overflow but fill them to the top. Place the filled muffin tin in a preheated 350 (f) degree oven for 25-30 minutes. Test with a toothpick to ensure a clean removal & your muffins are done and ready to consume.

STORAGE:
Stores well in a sealed container in the fridge for up to a week or in a freezer bag for a few months. Heat up on the go in the oven or the microwave for a few minutes. Perfect with your morning beverage to go!

Enjoy!!

Homemade Scones

Homemade Scones

It’s neither a muffin nor a biscuit. Homemade scones are an easy grab and go add for your breakfast or snack on the run. I first tried a scone from one of my office cafeterias several years back. It was an overly sweet, overly dry square of dough. I needed more than one cup of coffee to help get the dry dough down and it usually lasted till lunch time rolled around. All of the scones I’ve tried, the fruit was a reconstituted substance with not much flavor and the dough was dry and chalky. I thought any baked fruit flavored dough must be good – but not these bites. There must be something more to the scone. There had to be because I saw them in almost every breakfast bakery section throughout grocery stores and cafes everywhere. I decided to try my hand at a version of my own. The store bought scone was dry, tasteless and expensive. Not to mention a majority of the ingredients were unknown. I tested several recipes, some with more fat some with more liquid. The following homemade scones recipe is a combination of several recipes found over the interwebs, which has become a “country breakfast” staple at our kitchen table.

Originally known as a “Scottish quick bread” and griddle cooked, the scone became an integrated part of English tea time, served everyday at 4:00pm. Now the scone is more likely to be baked in the oven and typically enjoyed at breakfast or during a very late night snack! The scone can be made sweet or savory; cheese, herb, fruit, vegetables, and even custards… a well made scone is a versatile dough ball of goodness.

Variations
Using the basic dough recipe, you can make several variations of the homemade scones. The following are variations I’ve tried all of which have been successful and tasted great!
* = organic
^ = local

– 2 small carrots, shredded & drained + 1 tsp cinnamon *^
– 1 medium zucchini, shredded & drained + 1 tsp cinnamon *^
– 1 large apple, peeled diced & caramelized in sugar or honey + 1 tsp cinnamon *^
– 1 cup shredded raw cheddar cheese + 1 tsp ground pepper *^
– 1/2 preserved lemon, cleaned & diced + 1 cup fresh or frozen blueberries *^

The variations are endless. For this particular recipe we’re going to utilize fresh local organic strawberries that I’ve frozen and preserved meyer lemons. Have fun with your homemade scones recipe, the options are endless!

Homemade Scones
yeild: 6 to 8 scones depending on size
425 (f) degrees for 20 to 25 minutes

Basic Dough
– 2 cups unbromated all purpose flour *
– 1/2 teaspoon aluminum free baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon kosher salt
– 1 teaspoon chia seeds * (optional ingredient)
– 1 teaspoon flax seeds * (optional ingredient)
– 1 teaspoon vanilla (corn syrup free)
– 1 egg *^
– 6 tablespoons butter * (or any fat of your liking. You can use lard or tallow, both of which I’ve tested and work great!)
– 2/3 cup whole milk *^ (you can also use buttermilk)

Variation – 6 strawberries, diced *^ (frozen or fresh)
– 1/2 a preserved lemon, washed cleaned & diced *^

Step 1: In a food processor, using a dough blade, combine flour, sugar, baking powder, baking soda, seeds (optional), and salt – quick pulse to get the ingredients combined. Next add the egg, vanilla, and cut butter. Process till the mixture has a crumbled texture… kind of like sand. Remove the dough crumble from the food processor and place in a bowl. Set aside. {NOTE: if you do not have a food processor you can use 2 butter knives or a dough knife to cut in the butter.}
homemade scones

Step 2: Next wash and chop the strawberries and preserved lemons. Since a preserved lemon is stored in salt, you will remove the lemon from the salt, remove the pulp and wash. Once cleaned make a small dice of the preserved lemon. You can also use the zest of one fresh lemon in replace of the preserved lemon. You can use fresh or frozen strawberries. If frozen, make sure that the berry is semi defrosted before chopping. Mix in the chopped fruit to the crumbled dough mixture.
homemade scones

homemade scones

Step 3: Next slowly mix in the milk. You may not use all of the milk. You want the ingredients to come together but the dough must be sticky and thick. Thick enough to form a ball of dough. You don’t want to add all of the milk or the dough will turn into a batter and you’ll have pancakes instead of scones!
homemade scones

Step 4: Now with a large spoon, scoop out 6 to 8 balls of dough onto a cookie sheet; depending on the size of your scoop. They don’t need to be perfect but should generally be the same size to allow for equal cooking time. You can use a sheet of parchment paper or grease the tray. I do neither because there is plenty of fat in the mixture to keep it from sticking. Place in a pre-heated 425 (f) degree oven for 20 to 25 minutes. Check at 20 minutes to make sure the scones are not burnt.
homemade scones

Step 5: Once the cooking time is up, remove the scones from the oven and place on a plate to cool for 5 minutes – the inside will be hot and soft and the outside will be golden brown and crisp. Serve with fresh homemade jam or butter and a hot cup of coffee… enjoy!
homemade scones

Apple Cinnamon Scones
homemade scones

Blueberry Lemon Scones
homemade scones

Carrot Cinnamon Scones
homemade scones

Zucchini Pancakes

Zucchini Pancakes

In a big family the first child is kind of like the first pancake. If it’s not perfect, that’s okay, there are a lot more coming along. – Antonin Scalia

Pancakes were a special treat for me as a child; I only enjoyed them during overnight stays at grandma’s house. Sunday morning we’d wake up early and she’d pull out her very old very long griddle and we’d mix up some bisquik pancakes.

It wasn’t until my kiddo was born that I detoured from the typical box mix I remembered from my childhood. I took the time to read the box labels and I had that ‘ah-ha’ moment. I realized… I can make this myself, allowing full control of the ingredients!

I set out, scouring the interwebs to find a solid go to pancake. After testing a few variations, this has become our family’s go-to recipe. You can incorporate any fruit or vegetable… make the basic batter and fold in blueberries, sliced strawberries, apples, shredded carrots, or even zucchini. Yes, zucchini… just think zucchini bread. My three year old who once was the champion eater of our home, eating everything in sight, now only eats specific items; pancakes being one of them. To ensure he’s getting the most out of his pancakes I incorporate zucchini when in season. I hope to find and test a gluten free recipe that is comparable. For now…

Here is your basic pancake recipe with a zucchini variation… zucchini pancakes, enjoy!

zucchini pancakes

Zucchini Pancakes
Makes 12 to 15 zucchini pancakes depending on size
* = organic
^ = local

1.5 cups unbromated all purpose flour *
3 tablespoons cane sugar *
1/2 teaspoon aluminum free baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspoon kosher salt
1 teaspoon chia seeds * (optional)
1 teaspoon flax seeds * (optional)
1 teaspoon vanilla *
1/4 cup melted butter *
2 eggs *^
2/3 cup milk *
2 small zucchini, shredded *^

Step 1: In a large bowl combine all dry ingredients (flour, sugar, salt, baking soda, baking powder, and seeds). Give a good stir to ensure all ingredients are well incorporated.
zucchini pancakes

Step 2: Slowly incorporate one at a time, the melted butter, eggs, vanilla, and milk. You’ll end up with a thick lumpy batter. Here is my kiddo helping to crack the eggs (2nd egg was not a success).
IMG_3304 v2

Step 3: Wash and trim 2 small zucchinis. Fine shred the zucchinis into a clean kitchen towel. Once shredding is complete, twist towel to drain out the extra liquid from the zucchinis. It is important to do this step otherwise your batter will be runny and the final pancake product will have too much moisture. Fold in till well incorporated but don’t over mix.
zucchini pancakes

Step 4: Prepare your cooking surface accordingly. I have a small griddle, which is a flat non stick skillet cooking surface but you can use a frying pan or cast iron skillet if available – prepare accordingly. Do not to over crowd the cooking surface to ensure the heat is maintained at medium to medium high. Bubbles will form at the surface when the pancake is ready to flip – between 3 and 5 minutes but make sure to check mid way to ensure your pancake doesn’t burn.
zucchini pancakes

Time to enjoy… topped with a little organic grassfed butter, or some fresh maple syrup, or our favorite some homemade jam.
zucchini pancakes

zucchini pancakes

zucchini pancakes