On normal days (no special occasion happening) I like breakfast to be something with some protein, but also quick to prepare. One of my new favorite morning meals is Avocado Toast with a sweet twist.
The sweetness comes from a drizzle of honey over all the layers! That little bit of sweetness is the perfect touch! Of course I also sprinkle on Everything But the Bagel Seasoning. I like to make my own. It’s so much cheaper and I can control the ingredients. Let me tell you how I make my Avocado Toast and then I’ll share the Everything Bagel Seasoning.
Make the avocado mixture by mashing up one ripe avocado with about 1/4 cup of light mayo. Add salt to taste.
Fry an egg in a small saucepan sprayed with cooking spray. I like mine over easy.
Toast the bread.
Spread avocado mixture over toast.
Top with egg.
Sprinkle with Everything bu the Bagel Seasoning.
Drizzle with honey.
Everything But the Bagel Seasoning
4 Tablespoons White Sesame Seeds
1 1/2 Tablespoons Poppy Seeds
2 Tablespoons Dried Minced Garlic
2 Tablespoons Dried Diced Onion
1 teaspoon coarse sea salt
Mix in a bowl, then store in an airtight jar.
Have you tried Avocado toast? It seems a little strange at first, but one bite is all it takes to convince most that this is a breakfast that will change up the breakfast routine in a super-delicious (and sweet) way!
How easy it is to get into a breakfast rut! I’m not a huge fan of the typical breakfast foods, so an option with a crunchy granola sprinkled over Greek yogurt and fresh fruit makes my morning happy!
I enjoy trying different granola recipes, and while I love my old standby recipe, my new find from Skinny Ms is a delicious addition to my granola choices! This one has no dried fruits in order to keep it lower in sugar, but I didn’t miss them! I did add walnuts, though it’s not in the original recipe.
This has a nice toasty flavor and a good soft crunch! We love it!
While visiting my parents recently, I wanted to make a muffin for breakfast that wouldn’t require any “special” ingredients. I thought for a minute, then these beauties came to my mind…French Breakfast Puffs. They require the basics – flour, butter, eggs, milk and spices. The muffin is so fluffy and delicious and it is encased in a crunchy, buttery, cinnamon/sugar coating. These have been a favorite in our family for years! Here’s the simple recipe:
French Breakfast Puffs
1 1/2 C flour 3/4 C sugar 2 tsp baking powder 1/4 tsp salt 1/4 tsp nutmeg 1/2 C milk 1 egg, beaten 1/3 C butter, melted
Topping 1 tsp cinnamon 1/2 C sugar 1/3 C butter, melted
Mix flour, sugar, baking powder, salt, and nutmeg. Add milk, beaten egg, and 1/3 cup melted butter. Mix well. Fill greased muffin tins 2/3 full and bake at 400 degrees for 20 minutes. While the puffs are baking, mix the cinnamon, sugar in a shallow dish. Place the melted butter in another shallow dish. Remove the muffins from the pan while still hot; dip in melted butter, then mixture of sugar and cinnamon. Makes 1 dozen
These are heaven! What a delicious way to start the day!
Do you have a “go-to” muffin you make? If not, these are a great choice!
Sour Dough English Muffins make getting up in the morning a delight! When you have a yummy breakfast item waiting for your first meal, you’ll be glad that you went to the trouble to bake these the day before! These don’t take any more patience than sugar cookies would, and they are truly worth the effort. I hadn’t made these in a while, so I decided to bake up a batch and get them in the freezer to keep on hand. Yummo! These are just delicious!
I got 25 muffins for just pennies. As I intimated earlier, these freeze great, so we’ll be able to enjoy them for a long while! I like to mix up the dough and let it set overnight. In the morning, here was my “happy little loaf”(I Love Lucy fans will recognize that phrase!)
The dough is rolled into 1/2″ thickness and cut in 3″ circles and left to rise for an hour.
Then the muffins are transferred to a skillet where they are cooked on medium heat until browned. They are then placed in the oven for a few minutes to finish baking the insides.
Fresh from the oven…
Here’s the recipe for the Sour Dough muffins from King Arthur Flour: 2 tablespoons (7/8 ounces) granulated sugar 2 cups (16 ounces) warm water, 105° to 110°F 1 tablespoon active dry yeast 1 cup sourdough starter 7 to 8 cups (1 pound, 13 3/4 ounces to 2 pounds 2 ounces) King Arthur Unbleached All-Purpose Flour 1/2 cup (1 1/2 ounces) non-fat dry milk 1/4 cup (1/2 stick, 2 ounces) butter, at room temperature 1 tablespoon salt 1/4 teaspoon sour salt (citric acid), optional approximately 2 tablespoons cornmeal or semolina In a large mixing bowl, dissolve the sugar in the warm water. Stir in and dissolve the yeast, and then mix in the sourdough starter and 1 cup of flour. Let this sit for a few minutes, until the mixture begins to bubble.
Add the dry milk, butter, salt, sour salt (if you’re using it; it’s a nice flavor-booster) and a second cup of flour, and beat well. Add 5 to 6 cups of flour, one cup at a time, to form a dough that holds together and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead it until it’s smooth and springy, but slightly on the slack side, about 8 minutes. Add flour only as necessary to prevent sticking. Clean out and grease your bowl and place the dough in the greased bowl, turning it so that a thin film of oil coats all sides. If you want muffins with just a hint of sourness, cover the dough with plastic wrap or a damp towel, let it stand until it has doubled in size, 1 to 1 1/2 hours, and proceed from * below. If you want muffins with a more pronounced sour flavor, be sure to add the sour salt to the dough for extra tang; then cover the finished dough with plastic wrap or a damp towel and let it sit overnight, or up to 24 hours, in a cool place.
* When the dough has risen your chosen length of time, punch it down, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes (to relax the gluten). Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness. Cut the dough into 3-inch rounds; re-roll and cut any remaining scraps. Place the rounds, evenly spaced, onto cornmeal- or semolina-sprinkled baking sheets (12 or 13 rounds per sheet), sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise until light and puffy, about 1 hour.
Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350°F, or to an ungreased frying pan that has been preheated over medium heat. Cook them for about 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F. Remove them from the griddle and cool on a rack. Note: If you find you’re having trouble getting the muffins to cook all the way through on a griddle, cook on both sides as directed, then finish in a 350°F oven.
Yield: twenty-five 3-inch English muffins.
You can make a wonderful breakfast sandwich with these, adding scrambled eggs, Canadian bacon and a tomato slice. They’re also great as little pizzas for lunch! If you don’t want to go to the fuss of these muffins, try English Muffin Toasting Bread.
“The desire accomplished is sweet to the soul.” Proverbs 13:19 The extra effort is definitely worth it!
Refresh breakfast (or lunch) with a homemade English muffin!
When morning rolls around I’m not ready for food. Just hand over a nice cup of coffee with flavored cream and I’m good for a couple of hours. But I know I need to eat, so I eventually do. But what to eat? Scrambled eggs…not my favorite. French Toast? Only once a month…too fattening. Pancakes? I like them but it’s too much trouble and not enough protein. However, I’ve recently been making an egg dish once a week that my husband and I both really enjoy. I call it Hash Brown Egg Skillet. It’s so delicious and is done in about 15 minutes.
You could tweak this recipe to add what you like, but for our tastes I use onions, shredded hash browns, Canadian Bacon and eggs. As the recipe name says, it’s all done in a skillet on the stove. One pan – one great recipe! Here’s how you make it:
Hash Brown Egg Skillet
1 -2 Tbl. Olive oil
1 1/2 Cups Frozen Hash Browns
2 Tbl. chopped onion
3 slices Canadian Bacon
2 or 3 Eggs
Salt and Pepper
Place Olive oil in a skillet. Add chopped onion and frozen hash browns. Season with salt and pepper. Over medium high heat, brown potatoes on one side, then flip over and brown other side. This is when I add my Canadian bacon, just to warm it up. Before they get completely brown, make small wells in the potatoes. Crack egg and pour into the wells. Lower heat to low temp and cover with a lid. Let eggs cook until they are they way you like them. I go for sunny side up because we love the yolk runny. I check to be sure the yolk still jiggles after the white is cooked. Using a spatula, divide the portion for each plate and serve!
I served it with sour dough toast and fresh fruit sprinkled with Chocolate-raspberry granola. (The granola is Love Crunch) Yum!
This is a great Sunday breakfast when dinner usually comes later than normal. It’s also a healthy meal and fits into my WW menu plan nicely! I hope you’ll try this! It’s so good…even for non-breakfast lovers!
Are you a breakfast lover or do you eat just because you have to?