breakfast · Fast meal

Egg White Spinach Bowl

My husband and I try to eat breakfast together on Sunday mornings before we dash out the door to church. Doing so helps to set the tone for the day. It makes it quiet, restful, and expectant. As we prepare our hearts for church, sitting down to eat breakfast together before we go helps to slow the morning down.

I try to get everything prepared the night before so I’m not pushing the clock and making us late for our pre-service prayer meeting. I also like to have a breakfast with a little protein to keep my sugar from dropping before it’s time for lunch, but who has time to scramble eggs or flip an omelet?

I found a recipe recently for an egg dish that reminds me of something I’ve enjoyed at Panera. – an Egg White Spinach Bowl. It’s basically an egg white omelet baked in a dish. You can tweak the recipe for your tastes. I love that you make individual servings. This makes it so convenient!

I baked these up on Saturday then warmed them in the microwave Sunday morning. These are perfect to keep me satisfied until our noon-ish meal! You could add a piece of toast or some fruit as well to round these out perfectly!

This would make a great breakfast any day you need something filling in a hurry! Here’s my tweaked version of an egg white bowl ~

Egg White Spinach Bowl

  • 4 large egg whites 
  • 1 whole egg
  • 1/2 cup baby spinach torn or chopped into small pieces
  • 1/4 cup diced Cherry tomatoes
  • 1/8 cup low-fat Cheddar cheese 
  • 1/4 teaspoon black pepper
  • kosher or sea salt to taste

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together all ingredients in a medium mixing bowl. Lightly spray 2 (1/2 cup) ramekins with nonstick cooking spray and evenly divide egg mixture into bowls.
  • Place ramekins on a baking sheet and bake 20 minutes, or until eggs puff and are almost set in the center.

    I baked mine the day before and reheated them in the microwave in the morning. You could even mix the ingredients and pour into the ramekins, then bake them in the morning, if you have time to do so! Oh, and those egg yolks are going to be used for a dessert I’m making – Lemon Meringue PIe.. I’ll top it with Whipped topping, rather than meringue.

This recipe is a good way to start any day! Okay, now for full disclosure, I have to tell you that though I had this yummy egg dish all ready, my alarm didn’t go off yesterday, which meant I was running LATE! However, having this in the fridge allowed me to warm it, and eat it on our way to church. So, my best plan got changed for a good plan. It all worked out and I was glad I had taken the time to prepare something ahead of time!

Do you typically sit down for breakfast as a family on Sunday morning?

Bread · breakfast

Cinnamon Swirl Bread

I love Cinnamon Bread and have made it often using my sour dough starter. It’s good, but recently I was flipping through an old bread cookbook of mine, and found a recipe for Cinnamon Swirl Bread that is out of this world! It’s a little different than any recipe I’ve made or eaten. Each short side is rolled up toward the middle, making the cutest slices!

The filling has brown sugar, cinnamon and walnuts in it. When I put a piece of this in the toaster, buttered it a little and sprinkled cinnamon and sugar over the slice, it was heaven! It made a wonderful breakfast, alongside my scrambled eggs. It’s kind of like having a cinnamon roll, only it’s not nearly as fattening!

Continue reading “Cinnamon Swirl Bread”
breakfast · Cooking · Food Prep · Meal planning

Food Inspiration From Great Restaurants

We have been on vacation this past week and we ate breakfast and lunch in our condo, then enjoyed eating our main meal out each day. I love trying new food options – things I don’t normally make at home. New food and flavor combinations stretch my taste buds and my culinary skills, so I’m always looking out for something a little different on the menu.

Because we were on the coast, we had seafood every day! We also had some other fare that was just delicious! I”ll share a few of the new flavor combinations I loved.

Continue reading “Food Inspiration From Great Restaurants”
breakfast · snack

Chocolate-Strawberry Granola

I hope your weekend was a blessing! Let’s start your week off with a great granola for breakfast or snacking!

I love the chocolate granola I buy in the grocery store, but it is very expensive. I was happy to find a recipe and then tweak it a little bit to come up with a recipe that I like even better than the grocery store version!

Sprinkled over Greek yogurt and fresh fruit, this is a favorite breakfast!

Chocolate Strawberry Granola

½ cup coconut oil
¼ cup honey
¼ cup brown sugar
3 Tablespoons cocoa powder
3 cups oats
1 cup chopped walnuts
1 teaspoon vanilla
¼ teaspoon salt
1 cup of freeze dried strawberries, crushed
3 Tablespoons chocolate chips

DIRECTIONS:

1. In a small saucepan, heat sugar, oil and honey until sugar dissolves and mixture starts to bubble. Turn off stove and remove from heat.
2. In a separate bowl add oats, walnuts, cocoa powder and salt. Add sugar and oil mixture and vanilla.
3. Stir to coat and pour onto a baking sheet sprayed with cooking spray. Bake at 275°F for 40-45 minutes, stirring every 10-15 minutes.

4. Set tray on the counter and sprinkle with chocolate chips and stir to melt into the granola. Allow to cool and add strawberries.

Sweet, slightly crunchy, and chocolate-y, this is so good any time of the day! Also, I have occasionally found the freeze dried strawberries at The Dollar Tree!

I store the granola in a large glass jar when it has cooled completely.

I’m working on some glitches with my blog media, but if you want to see a picture of this granola, go to my Instagram account and you’ll find it there! Look for the camera/Instagram icon on this page. Click it and you’ll find the granola picture there!

Have you ever tried Chocolate Granola? I hope you’ll make this simple recipe. My traditional recipe is here and a healthier version is here.

baking · breakfast · Gifts

Peach Cream Cheese Danish

Breakfast perfection!

For quite a few years I have been baking these Cream Cheese Danishes because after making them the first time, I was hooked! I usually make them for gifts at Christmas time, but save one for our family’s holiday breakfast!

It’s hard to believe these are light, but they are, but they taste every bit as good as any danish you could purchase at a lovely bakery! I made this recipe up last week and have been enjoying a little sliver with my coffee, fruit, yogurt and granola each morning. It’s made this a much anticipated meal! It’s soooo good!

These do take a little time, but I usually make the dough in the evening, stick it in the fridge, and then finish making them the next day. They are so worth the effort! You get four large danishes out of this recipe. Whoever you choose to share this with, will be your humble servant for life! (!) Okay, maybe not life, but they’ll love you for your kindness!

I like to set them on a piece of thin cardboard, covered with foil, then slide them into one of my large bread bags and tie with a ribbon. The cardboard will keep the delicate danish from breaking. You could top these with almonds, if you wish!

Here’s the lightened up recipe from Cooking Light ~

Peach Cream Cheese Danishes

  • ½ cup granulated sugar
  • ⅓ cup butter
  • ½ teaspoon salt
  • 1 (8-ounce) carton light sour cream
  • 2 packages dry yeast (about 4 1/2 teaspoons)
  • ½ cup warm water (100° to 110°)
  • 2 large eggs, lightly beaten 
  • 4 cups all-purpose flour 
  • Filling:
  • ⅔ cup Peach preserves – Or your favorite flavor!
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • 1 large egg, lightly beaten
  • Cooking spray 
  • Glaze:
  • 1 ½ cups sifted powdered sugar
  • 2 tablespoons fat-free milk
  • 1 teaspoon vanilla extract

Directions

  • Step 1 To prepare dough, combine first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight (my preference).
  • Step 2 To prepare filling, combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.
  • Step 3 Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12 x 8-inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2-inch border. Starting at a long side, carefully roll up each portion jelly roll fashion; pinch seam and ends to seal.
  • Step 4 Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-inch-deep) “X”s in top of each loaf with scissors. Cover and let rise in a warm place (85°), free from drafts, 25 minutes or until doubled in size.
  • Step 5 Preheat oven to 375°.
  • Step 6 Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375° for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.
  • Step 7 To prepare glaze, combine powdered sugar, milk, and 1 teaspoon vanilla, stirring with a whisk. Drizzle warm loaves with glaze.

These are amazingly easy…really! I hope you’ll try them! You’ll keep making them, like I do. I’m sure!

Could you enjoy a little danish with coffee in the morning? It makes morning even sweeter in my book!