Cloud bread is a great substitute for bread on the ketogenic diet. The term "cloud" comes from the fact that its quite light and fluffy tasting, which comes from the egg whites being mixed and folded into the rest of the recipe.Read More
This savoury Southern casserole contains all the fixings for a classic breakfast of eggs, sausage, and hash browns in a single dish, which makes it great for feeding a crowd. Serve it with fresh tomato salsa for extra bright colour and flavour..Read More
This yummy brunch casserole can be put together the night before and placed in the oven a few minutes before your guests arrive. Adding a bit of tomato paste to a classic hollandaise sauce gives it a lovely rosy hue and a nice tangy flavour.Read More
This dish tastes exactly like mushroom topped pizza…except it’s way lighter. At first glance it may look like an indulgent dish but the egg makes it feel much more on the lighter side, which you’re going to appreciate in the mornings. Who doesn't want pizza for breakfast?Read More
Who would have ever thought you could have mashed potatoes for breakfast? I haven't had mashed potatoes since high school. I ate them a lot after getting my braces tightened so I've grown to despise mashed potatoes. I'm not kidding. I HATE mashed potatoes! But after seeing this recipe on PureWow, I felt totally inspired to try it. I'm always looking for something new to try for breakfast so I figured this would be just the right recipe.
It was super quick and easy (one of those set it and forget it kind of recipes) and it was actually delicious! It's a filling breakfast, loaded with nutrition! You have got to try it!
Baked Eggs and Potatoes
- 4 servings
- 4 cups mashed potatoes
- 6 strips cooked bacon, crumbled
- 2 tablespoons unsalted butter, melted
- 4 eggs
- ¼ cup grated Parmesan cheese
- Salt and freshly ground black pepper
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper (or use lightly greased individual baking dishes).
2. In a medium bowl, add the bacon to the potatoes and mix to combine.
3. Scoop 4 even portions of mashed potatoes onto the prepared baking sheet. Brush each potato mound with melted butter.
4. Use a spoon to create a well in the center of each potato mound, then crack an egg into each one. Top each egg with 1 tablespoon Parmesan cheese, and season with salt and pepper.
5. Bake until the potatoes are golden brown and the eggs are set but still slightly jiggly in the center, 12 to 15 minutes.
6. Serve immediately while warm.
- 539 calories
- 36g fat
- 37g carbs
- 18g protein
- 2g sugars
Is there anything better than waking up to the smell of pancakes?
When I was in London I was so happy to find Lemon Curd in a Windsor gift shop, but up until this recipe, I had never used it. I knew I would need it for something when I bought it, just didn't know what exactly. Then a light bulb went off in my head! I found this recipe by Bobby Flay and just had to make it! These are the lightest, fluffiest pancakes ever! I really think it's because of the cream cheese in them. The original recipe called for ricotta, but I had cream cheese in the fridge and subbed that to save money. Feel free to try this recipe with ricotta or cream cheese. It'll be delicious regardless because of that lemon zing!
Lemon Cheesecake Pancakes with Lemon Curd and Fresh Blueberries
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 cup cream cheese
- 2 eggs
- 2/3 cup milk
- 1 lemon, zested and juiced
- Butter, for griddle
- 1 (11-ounce) jar prepared lemon curd
- Fresh blueberries, for garnish
- Confectioners' sugar, for garnish
- Preheat a nonstick griddle or skillet.
- Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter or nonstick spray. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
- Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh blueberries, and sprinkle with confectioners' sugar.
Did you know that this year National Pancake Day is on February 13, 2018? I never really share pancake recipes here. I'll admit I've become very fond of waffles lately, but this weekend I was particularly inspired to make pancakes. I didn't want plain pancakes of course. So I grabbed a banana and got busy! And what better way to celebrate than with banana nut pancakes? These pancakes are the perfect way to use up those lingering bananas on your counter, and with pumpkin flax granola, they are incredibly healthy, light and moist in every bite. If only we could have this for breakfast every single morning!
Banana Nut Pancakes
- 1 cup all purpose flour (or vegan alternative)
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 heaping handful pumpkin flax granola
- 1/2 cup lactose free milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 large ripe banana, mashed
- Combine all ingredients starting with the dry ingredients then add the wet ingredients one at a time.
- Heat a skillet on medium low heat and coat with a non-stick spray.
- Pour or scoop the batter onto the skillet, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.
- Serve with fresh banana slices, powdered sugar or even vanilla frosting for added sweetness!
When I think of the holidays, gingerbread is always the first thing that comes to mind. I can just close my eyes and smell the sweet aromas of spices and ginger swirling in my kitchen right now. Mmm…The first year I tried to do Christmas by myself, I bought one of those DIY Gingerbread house kits. I thought, this will be easy and fun! (Narrator: It was not easy and fun). It was a DISASTER! I couldn't figure any of it out and worst off, I couldn't even eat it (it just didn't taste right; probably because of my anguish). I vowed never again to make anything involving gingerbread.
I know that sounds totally dramatic but in the moment I was really upset! Since then I have made a gingerbread latte, which was absolutely delicious! How did I get to make these waffles? I woke up one morning craving something sweet. I didn't have any ginger (had to throw it out because it was too old) so I had to figure out how to make the gingerbread flavour. I used a little pumpkin spice and creamer and found that when I combine them with cocoa powder, it gives the wonderful flavour of ginger! I got a little crazy when making this and actually added marshmallows to the batter so there are marshmallows INSIDE of the waffles! So today I'm happy to share this super easy breakfast item that will be perfect to serve on Christmas morning.
These gingerbread waffles have a nice sweetness. They’re great with just a sprinkling of powdered sugar over top. Of course, if you want a more decadent holiday breakfast, feel free to pile on the chocolate chips, extra marshmallows and whipped cream!
For extra-crispy waffles, make sure to use butter in the batter — don’t be tempted to substitute it with oil. The waffles won’t be crispy when you first remove them out of the waffle iron but will crisp up as they cool.
Grab a cup of tea or coffee and let’s enjoy some gingerbread waffles together!
- 1 1/2 cups all purpose flour
- 1 tablespoon applesauce or 3 tablespoons melted butter
- 3 tablespoons dark brown sugar
- 1/8 cup molasses or syrup
- 1/4 cup marshmallows
- 3/4 cup milk
- 1/4 cup pumpkin spice coffee creamer
- 1 teaspoon pumpkin spice
- 1 teaspoon ginger
- 1 teaspoon double acting baking powder
- 1/2 teaspoon salt
Heat the waffle iron while you mix ingredients.
In a large bowl, whisk together the milk, creamer, apple sauce or melted butter, molasses or syrup, and brown sugar, until everything is well incorporated. In a separate bowl, mix the flour, ginger, pumpkin spice, baking powder and salt together.
Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.
Coat waffle iron with cooking spray then scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.
Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup. Serve with a side of turkey bacon, eggs, sausage, whatever you want! (I cooked my turkey bacon in Cajun seasoning and maple syrup for a sweet and spicy combo).
GAH! I'm so excited for Christmas! I just bought my Christmas gift to myself so it should be here soon (I won't spoil the surprise for you guys) and I'm planning gifts for all of my closest friends and family. In fact, I'm so excited it's hard to narrow down my recipes to share with you guys. About a week ago I took plain white cake mix, added my own sprinkles and Pumpkin Pie Coffee Creamer. IT WAS DELICIOUS! I even baked it in my Christmas baking pans and whipped out my Santa cookie jar!
Today's breakfast comes from She Well. I like oatmeal but I'm not IN LOVE with it. I get full really quickly and end up wasting most it so I don't eat it very often, but today I couldn't resist this Christmas twist on the classic! I didn't have any white chocolate to melt over mine and my vanilla frosting apparently expired in July. So I simply topped mine with maple syrup and granola clusters. Feel free to enjoy it any way you choose!
Spiced Gingerbread Oatmeal
Time: 5 minutes
- 1/4 cup of old fashioned oats
- 3/4 cup unsweetened almond milk or water
- 1 tablespoon chia seeds
- 1 tablespoon almond butter
- 1 tablespoon molasses
- 1/8 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1 tablespoon white chocolate chips
- 1 teaspoon coconut oil
- Place all of the ingredients into a small pot on medium heat.
- Allow the oats to cook, stirring occasionally with a wooden spoon until they bubble. Lower heat and allow to cook until thick. Remove from heat and allow to cool.
- *For the white chocolate drizzle: Place 1 tablespoon white chocolate chips and 1 teaspoon coconut oil in a small ramekin. Microwave for 30-45 seconds until the chocolate has fully melted. Avoid over cooking to avoid the chocolate from hardening. Use a fork to drizzle over oatmeal.
Nutrition Facts (per 1 serving without toppings)
315 calories, 15g fat, 37g carbs, 16g sugar, 9g fiber, 9g protein