Breakfasts

Breakfast is like charging your phone before a busy day. It’s the first meal of the day and gives your body the energy it needs to wake up, focus, and keep going. Eating something in the morning helps you stay sharp, feel good, and avoid that mid-morning energy crash.

Easy French Toast Casserole

Serving Size: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: Approximately 400 per serving

Ingredients:

  • ½ cup unsalted butter (1 stick)
  • 1 cup packed brown sugar
  • 1 loaf (16 ounces) French bread, cut into 1-inch cubes
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup chopped pecans (optional)
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 1 ½ cups whole milk
  • Powdered sugar, for garnish (optional)
  • Maple syrup, for serving

Directions:

  1. Prepare Baking Dish: Grease a 9×13-inch baking dish.

  2. Make Brown Sugar Mixture: In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until dissolved. Pour this mixture into the prepared baking dish, spreading it evenly to coat the bottom.

  3. Assemble Casserole: Place the bread cubes over the brown sugar mixture in an even layer. In a medium bowl, whisk together the cinnamon, nutmeg, vanilla extract, eggs, and milk until well combined. Pour this egg mixture over the bread cubes, ensuring all pieces are saturated. If using pecans, sprinkle them evenly on top.

  4. Refrigerate: Cover the baking dish and refrigerate for at least 4 hours or overnight to allow the bread to absorb the custard.

  5. Bake: Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats. Bake, uncovered, for 45 minutes or until the top is golden brown and the center is set.

  6. Serve: Let the casserole cool for a few minutes before serving. Dust with powdered sugar if desired and serve with warm maple syrup.

“Easy French Toast Casserole.” Allrecipes, https://www.allrecipes.com/recipe/240502/easy-french-toast-casserole/.

Avacado Toast

Serving Size: 2 servings
Prep Time: 5 minutes
Total Time: 5 minutes
Calories: Approximately 200 per serving

Ingredients:

  • 2 slices of whole-grain bread
  • 1 ripe Hass avocado
  • Salt, to taste
  • Optional toppings:
    • A light rub of peeled raw garlic clove over the toast
    • Chopped fresh herbs (basil, cilantro, dill, or parsley)
    • Fried or poached egg
    • Tomato slices or cherry tomatoes
    • Balsamic drizzle

Directions:

  1. Toast the Bread: Toast the slices of bread until they are golden and firm.
  2. Prepare the Avocado: While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until it reaches your desired consistency.
  3. Season the Avocado: Add a pinch of salt to the mashed avocado and mix well.
  4. Assemble the Toast: Spread the mashed avocado evenly onto each slice of toasted bread.
  5. Add Optional Toppings: Customize your avocado toast with any additional toppings you prefer.
  6. Serve Immediately: Enjoy your avocado toast while the bread is still warm and crispy.

Taylor, Kathryne. “Avocado Toast (Plus Tips & Variations).” Cookie and Kate, 29 Aug. 2024, https://cookieandkate.com/avocado-toast-recipe/.

Bacon and Egg Biscuit Cups

Serving Size: 12 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Calories: Approximately 181 per serving

Ingredients:

  • 1 (16.3-ounce) can refrigerated biscuit dough
  • 6 slices bacon
  • 6 large eggs
  • ½ cup shredded Cheddar-Monterey Jack cheese blend
  • Salt and ground black pepper to taste

Directions:

  1. Preheat Oven: Preheat the oven to 350°F (175°C).

  2. Cook Bacon: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.

  3. Prepare Biscuit Cups: Separate biscuit dough into individual biscuits; cut each biscuit into quarters. Place 3 biscuit pieces into each cup of a 12-cup muffin tin, pressing down to flatten and cover the bottom.

  4. Add Fillings: Whisk eggs in a bowl; season with salt and pepper. Sprinkle crumbled bacon over each biscuit base, followed by a tablespoon of shredded cheese. Pour beaten egg over the bacon and cheese, filling each cup about 3/4 full.

  5. Bake: Bake in the preheated oven until eggs are set and biscuit dough is golden brown, about 12 minutes.

  6. Serve: Let cool for a few minutes before removing from the muffin tin. Serve warm.

“Bacon & Egg Biscuit Cups.” Allrecipes, https://www.allrecipes.com/recipe/255903/bacon-egg-biscuit-cups/.

Sheet Pan Pancakes

Serving Size: 4 servings (2 pancakes each)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 350 per serving

Ingredients:

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1½ cups milk
  • 2 large eggs
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Cooking spray

Optional Toppings:

  • Fresh strawberries, sliced
  • Blueberries
  • Chocolate chips
  • Peanut butter and fruit jam

Directions:

  1. Preheat Oven: Preheat the oven to 425°F (218°C).
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add Wet Ingredients: To the dry mixture, add the milk, eggs, melted butter, and vanilla extract. Whisk until just combined; avoid overmixing.
  4. Prepare Baking Sheet: Generously coat an 11×17-inch rimmed baking sheet with cooking spray. If your baking sheet is older or slightly worn, consider lining it with parchment paper to prevent sticking.
  5. Pour Batter: Pour the pancake batter onto the prepared baking sheet, spreading it evenly to the edges.
  6. Add Toppings: Distribute your chosen toppings evenly over the batter.
  7. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the pancakes are lightly golden and a toothpick inserted into the center comes out clean.
  8. Serve: Remove from the oven, let cool slightly, and cut into squares. Serve warm with your favorite syrups or additional toppings.

McDougal, Marsha. “Sheet Pan Pancakes.” Budget Bytes, 11 May 2024, https://www.budgetbytes.com/sheet-pan-pancakes/.

Breakfast Burritos

Serving Size: 8 burritos
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: Approximately 400 per burrito

Ingredients:

  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 cup mushrooms, diced
  • 1 pound breakfast sausage
  • 8 large eggs
  • Salt, to taste
  • 1 tablespoon butter
  • 8 large burrito-size tortillas
  • 1 cup shredded sharp cheddar cheese

Directions:

  1. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add diced bell pepper, red onion, and mushrooms. Cook, stirring frequently, until vegetables are softened. Transfer to a bowl.

  2. Cook Sausage: In the same skillet, add breakfast sausage. Cook, breaking it up into crumbles, until fully cooked. Drain excess fat if necessary. Combine with the sautéed vegetables.

  3. Scramble Eggs: Whisk eggs with a pinch of salt. In a separate pan, melt butter over medium heat. Pour in the eggs and cook, stirring gently, until just set. Remove from heat.

  4. Assemble Burritos: Lay out tortillas. Evenly distribute the sausage and vegetable mixture, scrambled eggs, and shredded cheese onto each tortilla. Fold in the sides and roll up tightly to form burritos.

  5. Serve or Freeze: Serve immediately, or wrap each burrito in foil and freeze for up to 1 month. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 10 minutes, or until heated through.

“Breakfast Burritos.” Kristine’s Kitchen, https://kristineskitchenblog.com/breakfast-burritos/.

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