Category Archives: Breakfast

Strawberry Banana Crepes

.
I have always thought crepes were hard to make, so never tried it. But when my little sister took French and crepes became a common breakfast at my house, I saw that they were just as easy as pancakes, if not easier. You don’t even need a fancy crepe making machine, a regular frying pan will do.

So when I was searching breakfast recipes and found one for a smaller batch of crepes, I decided to try it. Not sure where I got the recipe from though, sorry. But it made 4 crepes, which is perfect for 2 breakfasts.

They also freeze well I hear, so if you wanted you could make a larger batch and freeze some. I had some left over strawberries and a banana that was turning brown, so strawberry banana filling was the best choice.

Crepe batter:
1/2 c flour
1 egg
3/4 c milk
1/8 tsp salt
1 tbsp butter

Filling:
4 Strawberries
1 tbsp strawberry jam
4 marshmallows
2 tbsp butter
4 tbsp cream cheese
1 banana, sliced

Step 1: Mix all the batter ingredients together. Mixing it in a large measuring cup is a good idea to make pouring easier. Then melt 1 tbsp butter in a frying pan, and pour 1/4 cup of the batter into the frying pan.

Step 2: Cook for about 5 minutes, the batter will start to bubble, and the bottom turns golden brown. To flip, use a spatula or get fancy and use your wrist to flip the crepe in the pan. Cook the other side until golden brown as well.

Step 3: For the filling, melt the butter in a smaller pan. Add the cut whole strawberries and cook a few minutes until soft. Add the cream cheese, strawberry jam, and marshmallows. Cook until everything is melted together.

Step 4: Take one crepe, fill it with the strawberry filling and banana slices. Wrap it up on both sides, and top with strawberry and banana slices. I drizzled chocolate syrup and maple syrup on top!

You can fill crepes with just about anything. I think of it as a breakfast food, but there are recipes that stuff it with veggies, meats, salads, all kinds of things. It can be used in lunch, dinner, or snacks. Just get creative!

Mini quiches

.
These were made for my thesis defense because it was at 10:30 in the morning and these are breakfast-like, plus I had all the ingredients already on hand. And they turned out amazing!!! The best part is, the dough is super easy and cheap, and you can fill them with just about anything.
Dough (makes about 4 dozen):
3 1/3 cup Bisquick
2/3 cup butter or margarine
6 tbsp boiling water
Fillling (fills about 4 dozen):
Crab
1 can crab meat
1/2 block cream cheese
Lemon pepper seasoning
Vegetarian filling:
4 cups shredded zucchini and squash
1 bag shredded mixed cheese
Nature’s seasoning
Custard (makes ~8 dozen):
3 eggs
1 1/2 cup milk or half and half
sprinkle of nutmeg
Step 1: Mix the Bisquick and butter together. Add the boiling water and mix well. Roll 1 tsp. dough into a ball and place in a mini cupcake pan. Even out the bottom using a wooden tamper or a shot glass.

Step 2:  Mix whatever fillings you are going to use. Add about 1 tsp to the dough.

Step 3: Mix the custard well. Then add 1 tsp of the custard on top. If it covers the top of the dough, it’s fine. But be sure to use a VERY tiny amount, because if you put too much dough or custard in, they will explode.

Step 4: Add cheese and/or seasonings on top, bake for 20 minutes at 375 degrees.

Step 5: Let them cool before popping them out of the muffin pans with a butter knife. Then enjoy! They are good to warm up the next day, or even at room temperature. These flew off the trays! I will absolutely be using this recipe again, and getting creative with the fillings in the future.

Hearty Fruit & Nut Toast

 

Breakfast is reportedly the most important meal of the day. I know I function best with a full stomach right off the bat. But we rarely have time to cook a well-rounded, 30 minute breakfast, enjoy it and clean up, and still get to work on time, right? So I came up with some better alternatives. You only need a few minutes to throw these together, and they are even portable (as long as you bring a napkin as well and maybe don’t mind peanut butter on your car seat…)

#1: Strawberry almond delight
Toast a piece of wheat/whole grain bread to your liking. Spread with 1 tbsp strawberry jam. Sprinkle a handful of slivered almonds on top.

#2: Elvis toast
Toast 1 piece of bread. Spread with 1 tbsp peanut butter. Top with sliced banana. (This one’s my favorite!)

#3: Mediterranean breakfast on-the-go
Toast 1 piece bread. Spread with 1 tbsp Greek yogurt. Top with thin slices of pear or grapes. Drizzle a little honey on top.

#4: Sweet treat
Toast a slice of bread. Spread with 1 tbsp Nutella. Top with sliced pear or other fruit.

These are just the ones I’ve tried, of course the possibilities are endless. Try blueberries and crushed walnuts with almond butter, or applesauce and raisins with some flax sprinkled on top.

The point is to try to use spreads which are low in fat and pair with at least 1 fruit and 1 type of nut if you can. Start every day this way and I’ll bet your mood and productivity increase, and your weight will likely decrease because you will be less hungry later on in the day!

Simple peanut-butter-banana breakfast muffin

This is one of my favorite 2-minute breakfasts. It has grains, fruit, protein and great flavor. Plus I think it’s only 350 calories.
Ingredients:
1 Whole grain English muffin
1/2 banana, sliced
1 tbsp. Jif peanut butter
Step 1:Toast the muffin (you don’t have to) and slice up the banana.
Step 2: Put 1/2 tbsp. of peanut butter on each half. Then arrange the banana on top. Enjoy with your breakfast beverage of choice.

My favorite home cooked breakfast

While I am all in favor of cold cereal or granola bars, when one has enough time and energy to get up and make a ‘real’ breakfast I would recommend it. Not only because a healthy breakfast is the most important meal of the day, but also because it is nice to start your day with a filling and delicious meal.
My all-time favorite is potatoes and red peppers with scrambled eggs. Simple, cheap ingredients and it takes under 30 minutes to cook and enjoy. Of course, there is ample opportunity for experimentation with ingredients.
You will need:
1-2 medium potatoes, diced
1 red pepper, diced
2-4 medium eggs
Salt
Pepper
(I also add paprika, and cheese to the eggs)
To make it quicker, microwave the potatoes for 5-8 minutes until soft. Put about 2 tbsp. oil in a pan and heat it. Add the potatoes to the pan, season and cook for about 5 minutes.
Once the potatoes start to turn brown and crispy, add the red peppers. Toss or stir the potatoes and peppers and cook for another 5 minutes. In a separate bowl, whisk the eggs.
Add cheddar cheese if you like. Once the potatoes are brown, and the red peppers are soft and beginning to brown, pour in the eggs. Mix the whole conglomeration until the eggs are cooked and to your desired fluffiness. Dump it all onto a plate and try to wait long enough for it to cool so you don’t burn your tongue on the first bite!