I’m really really bad about making myself breakfast. Even when I’m home on the weekend. Suddenly it’s 1pm and I’m starving and… argh. I need to get better at this. One thing that’s really helped is overnight oats! It’s just one cup of oatmeal, one cup of your choice of milk, any mix-ins you want, time, and voilà!
I’ve tried and seen a million great options. Here’s a roundup of a few of my favorites:
The first one I tried: Coconut with Coconut Milk (simple and perfect)
Peanut Butter & Banana
Flax and Blueberry Vanilla
And my own personal favorite:
Maple & Brown Sugar Overnight Oats
1 cup whole grain oats
1 cup almond milk
1 tablespoon brown sugar
1 tablespoon maple syrup
Mix well. Put into an airtight container (mason jars work well!). In the morning, stir and eat!
(sometimes if it’s a chilly morning, I’ll pop it in the microwave for 30 seconds or so).
This was a lovely brunch this weekend! Packed with veggies and super hearty, SO MUCH better than my usual boring scramble. A little messy the first go around, but once I figured out to set the top before flipping, it turned out magnificient.
Spanish Tortilla with Roasted Red Peppers and Asparagus
adapted from whole foods
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1 3/4 pound red or yukon gold potatoes, unpeeled, cut into 1/2-inch cubes
1/2 teaspoon kosher or sea salt, to taste
1/2 teaspoon fresh ground black pepper
1 cup asparagus, chopped into 1/2 in pieces
1 cup thinly sliced roasted red peppers, drained well
8 eggs, lightly beaten
Heat 2 tablespoons of the oil in a large nonstick pan over medium-high heat. Add garlic and onion, and cook about 2 minutes. Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just about tender, about 15 minutes. Add the asparagus and cook 3-5 minutes more, until it’s just al dente. Transfer to a large bowl and let cool about 10 minutes. Stir peppers and eggs into potato mixture, once it’s cooled. Wipe the skillet clean.
Heat another 1 1/2 teaspoons of the oil over medium heat. Transfer potato mixture to the skillet and cook, running a spatula around the edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is golden brown, 12 to 14 minutes. Place a lid or large plate over the top for the last 4-5 minutes of cooking to set the top. Carefully invert onto a large plate. Heat remaining oil in the skillet and slide tortilla back in, cooked side up. Cook about 5 minutes or until golden brown. Transfer tortilla back to the plate and let cool at least 10 minutes. Slice into wedges and serve.
This weekend we celebrated my lovely mother’s birthday with a little family brunch. I broke out my savory french toast recipe and revamped the crustless quiche with new flavors. I think it’s my favorite version yet. The sausage made it a super hearty version, while the bell peppers added just the right sweetness to balance the salty bite. Happy brunching!
Crustless Quiche Part 2, Italian Style
via mrs. harding cooks
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 lb. shredded cheese (I used white cheddar this time)
1 lb. cottage cheese
1 cube (1/2 cup) butter, melted and slightly cooled
3 green onions, chopped
1 lb sweet italian sausage
2 cups chopped fresh spinach
1 large red bell pepper, diced
1 clove garlic, minced
1/4 small onion, finely diced
Preheat the oven to 400 degrees and grease a 9×13 pan. In a large bowl, beat eggs lightly. Whisk in flour, baking powder, and salt until well combined and no lumps remain. With a wooden spoon, stir in cottage cheese, 3/4 of the shredded cheese, melted butter, and green onions.
In a large skillet over medium heat, brown the sausage and break into small crumbles. Remove to a paper towel and let cool slightly before adding to egg mixture. Leave the grease in the pan over heat, add bell pepper and onion, and saute a few minutes until soft and tender. Add the garlic and saute a minute or so more. Add chopped spinach and cook a few minutes, until wilted. Add cooked vegetable and spinach to egg mixture and stir to combine.
Pour into a 9×13 pan, bake at 400 degrees for 15 minutes. Lower the heat to 350 degrees and bake an additional 20-25 minutes, or until browned around the edges and lightly browned in the middle. Serve hot! Or not – this reheats well.
There are two things I crave for breakfast, salt and eggs. While most days I’m terrible about making time for it, the weekends are made for brunching. Here are a few of my favorites and some I’m dying to try: salty and cheesy, herb-y and peppery, creamy, egg-filled savory goodness. Yum!
Sharp Cheddar & Mustardy Greens Breakfast Sandwich / Oatmeal With Fried Egg and Avocado
Breakfast Salad / Savory French Toast
Veggie Quinoa Breakfast Bowl / Crustless Quiche
We did a lovely brunch at my mother-in-law’s this weekend, and I wanted to bring something easy but a little different. My sister-in-law makes an amazing souffle, but I’m no good at baking. My first thought was a side of roasted potatoes and some greens, but we were crunched for time and I had this lovely savory french toast recipe saved. So perfect! We whipped it up with a fresh arugula salad in mere minutes. Actually, my dear husband ended up doing all the work since I made myself carsick reading on the way over (I was finishing Tina Fey’s Bossypants and couldn’t put it down).
Food someone else makes always tastes a little better any way!
Savory French Toast
3 tablespoons half & half
1 teaspoon salt
2 teaspoons black pepper
1 1/2 tablespoon green onions, finely chopped
1 1/2 tablespoon cilantro, finely chopped
2-3 tablespoons vegetable oil
1-2 tablespoons butter
8 slices of bread (preferably day old – it holds up a little better)
In a bowl or baking dish, beat together eggs with half & half, salt, pepper, green onions, and cilantro. Heat a large skillet over medium-high heat. Cover the bottom of the skillet with vegetable oil and add a tablespoon or two of butter for taste.
Dip the bread triangles into the egg batter, drain off any excess, and place straight into the hot pan. Fry for 2 to 3 minutes on each side – you want to develop a golden-brown color and the texture should be crispier than traditional French toast. Place cooked toasts on a paper towel-lined plate or rack to drain. Serve hot!