Breakfast Ideas

Classic Cinnamon French Toast

Ingredients:

• 4 slices thick bread (like brioche, challah, or Texas toast)

• 2 large eggs

• 1/2 cup milk (or half & half for richness)

• 1 tsp ground cinnamon

• 1 tsp vanilla extract

• 1 tbsp sugar (optional, for sweetness)

• Pinch of salt

• Butter or oil for the pan

Instructions:

1. Whisk the batter: In a shallow bowl, whisk together the eggs, milk, cinnamon, vanilla, sugar (if using), and a pinch of salt.

2. Dip the bread: Submerge each slice in the egg mixture for about 5–10 seconds per side, making sure it's fully coated but not soggy.

3. Cook: Heat a nonstick skillet or griddle over medium heat and melt a little butter. Cook each slice for 2–3 minutes per side, or until golden brown and cooked through.

4. Serve: Stack and top with maple syrup, powdered sugar, fresh berries, or a pat of butter.

Perfect Fluffy Pancake Stack

Ingredients:

• 1 ½ cups all-purpose flour

• 3 ½ tsp baking powder

• 1 tbsp sugar

• ½ tsp salt

• 1 ¼ cups milk

• 1 egg

• 3 tbsp melted butter (plus more for cooking)

Instructions:

1. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.

2. Whisk the wet ingredients: In a separate bowl, combine the milk, egg, and melted butter.

3. Combine: Pour the wet ingredients into the dry and stir just until combined. A few lumps are okay — don’t overmix!

4. Let it rest (optional but ideal): Let the batter sit for 5–10 minutes to activate the baking powder for extra fluffiness.

5. Cook: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup of batter per pancake onto the pan.

6. Flip when bubbles form on top and the edges look set, about 2–3 minutes. Cook for another 1–2 minutes on the other side until golden and fluffy.

7. Stack and serve: Layer those pancakes high and top with maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.

Berry Bliss Bagel

Ingredients:

• 1 cinnamon raisin bagel, sliced and toasted

• 2–3 tbsp cream cheese (plain or whipped)

• 3–4 fresh strawberries, sliced

• 2 tbsp pomegranate arils

• Optional: drizzle of honey or sprinkle of cinnamon

Instructions:

1. Toast the bagel until warm and golden.

2. Spread cream cheese evenly over each half.

3. Layer on strawberries, placing the slices neatly over the cream cheese.

4. Sprinkle pomegranate arils over the top for a pop of color and juicy crunch.

5. Optional: Drizzle with honey or lightly dust with cinnamon for extra sweetness.

6. Serve immediately and enjoy!

Melt-in-Your-Mouth Blueberry Muffins

Ingredients:

• 1 ½ cups all-purpose flour

• ¾ cup sugar

• ½ tsp salt

• 2 tsp baking powder

• 1/3 cup vegetable oil

• 1 large egg

• ½ cup milk (or buttermilk for extra moisture)

• 1 tsp vanilla extract

• 1 to 1 ½ cups fresh or frozen blueberries

• Optional: 2 tbsp coarse sugar for topping

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.

2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.

3. Combine wet ingredients: In a separate bowl, whisk the oil, egg, milk, and vanilla until well combined.

4. Combine: Pour the wet ingredients into the dry and stir gently until just combined — do not overmix. The batter will be thick.

5. Fold in blueberries: Gently stir in the blueberries with a spatula.

6. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle coarse sugar on top if using.

7. Bake for 20–25 minutes, or until tops are golden and a toothpick comes out clean.

8. Cool slightly before serving — they’re amazing warm!

Fluffy Mini Cinnamon Pancake Stacks

Ingredients:

• 1 cup all-purpose flour

• 2 tbsp sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp ground cinnamon

• Pinch of salt

• ¾ cup milk

• 1 large egg

• 2 tbsp melted butter or oil

• 1 tsp vanilla extract

• Extra butter/oil for cooking

Instructions:

1. Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.

2. Whisk wet ingredients: In a separate bowl, mix milk, egg, melted butter, and vanilla.

3. Combine: Pour the wet mixture into the dry ingredients and stir just until combined — don’t overmix (lumps are okay!).

4. Cook mini pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it. Drop 1–2 tablespoons of batter for each mini pancake. Cook for 1–2 minutes per side, flipping when bubbles appear.

5. Stack and serve: Pile 3–5 minis into a cute stack. Top with maple syrup, a pat of butter, fresh fruit, or a sprinkle of cinnamon sugar.

Ham, Spinach & Cheese Egg Muffins

Ingredients:

• 8 large eggs

• 1/2 cup diced cooked ham

• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)

• 1 cup fresh spinach, chopped

• Salt and pepper, to taste

• Optional: 1/4 cup milk for a fluffier texture

• Nonstick spray or olive oil (for greasing muffin tin)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick spray or olive oil.

2. Whisk eggs in a large bowl. Add a pinch of salt and pepper (and milk if using).

3. Stir in the chopped ham, spinach, and cheese until evenly combined.

4. Pour the mixture into the muffin cups, filling each about 3/4 full.

5. Bake for 18–22 minutes, or until the egg muffins are set and lightly golden on top.

6. Cool slightly before removing from the tin. Serve warm or store in the fridge for up to 4 days.

These are freezer-friendly too! Just reheat in the microwave for 30–60 seconds.

Bacon & Cream Cheese Egg Sandwich

Ingredients:

• 1 bagel, English muffin, or croissant (toasted)

• 2 slices bacon

• 1 egg

• 2 tbsp cream cheese (plain or flavored)

• Salt and pepper, to taste

• Optional: sliced tomato, avocado, or a few spinach leaves

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.

2. Fry the egg in the same pan, seasoning with a little salt and pepper. Cook to your preferred doneness (fried, over-easy, or scrambled).

3. Toast your bread of choice until golden and warm.

4. Spread cream cheese on one or both sides of the toasted bread.

5. Assemble the sandwich: layer on the egg, bacon, and any optional extras like tomato or spinach.

6. Serve hot and enjoy right away!

Pancake Scramble

Ingredients:

• 1 cup pancake mix (or homemade pancake batter)

• 3/4 cup water (or milk for richer pancakes)

• 1 tbsp butter or oil for cooking

• Powdered sugar (for dusting)

• Maple syrup

• Fresh strawberries (or other fruit of choice), cut up

Instructions:

1. Make Pancake Batter: Follow the instructions on your pancake mix (or use your favorite homemade pancake recipe). Typically, you’ll need to mix the pancake mix with water (or milk) until smooth.

2. Heat the Pan: Place a non-stick skillet or frying pan on medium heat and melt a small amount of butter or heat oil.

3. Cook the Pancake Scramble: Pour the pancake batter into the pan as you would for a normal pancake. Let it cook for a minute or so, then use a spatula to scramble the pancake batter, just like you would with scrambled eggs. Keep stirring gently until the pancake batter is cooked through and golden on all sides. It will cook faster than a full pancake, so watch closely!

4. Plate It: Once cooked, transfer the pancake scramble to a plate.

5. Top It Off: Dust with powdered sugar, drizzle with maple syrup, and top with freshly cut strawberries (or your choice of fruit).

6. Serve: Enjoy your delicious, fluffy Pancake Scramble for breakfast or brunch!