Each Easter, I buy and bake a big ham. We eat part of it during our Holiday Meal, but the part I get excited about is all the leftovers. The ham bones is of course reserved to make a big pot of pinto beans down the road, but it doesn’t end there. You can add bits of chopped ham into all sorts of dishes. This morning I got a little creative and came up with a new twist on Ham pie or quiche. I added some sliced leaks which gave it a wonderful flavor. I also added a bit of mayonaise for extra richness (and because I didn’t have any sour cream on hand). Add some eggs and cheese and you have a delicious and filling breakfast dish that’s pretty enough for company.
- 1 unbaked pie crust
- 1 tbsp butter (or margarine)
- 2 leeks
- ½ a cup of chopped ham
- 3 eggs
- 2 tbsp mayonnaise
- ½ cup of grated cheese
- salt and pepper to taste
- Preheat your oven to 350 F.
- In a medium sized pan, melt the butter over medium high heat.
- Slice and wash the leeks, using only the white and light green parts. Add them to the melted butter and saute.
- Chop the ham. Feel free to use up to 1 cup of chopped ham, but ½ a cup will do nicely to flavor the pie. Add the chopped ham to the leeks and continue cooking until the veggies are tender (about 5 minutes). Reduce the heat if it starts to brown or cooks too quickly.
- Pour the mixture into your pie crust.
- Crack the eggs into a bowl. Add the mayonnaise along with salt and pepper. Whisk everything really well and pour the mixture over the ham and leeks.
- Top with cheese.
- Bake for 30 minutes or until the crust is golden, the cheese melted and browned and the eggs set.
I use grated cheddar cheese for this recipe, but any mixture of cheese would work. Use what you have on hand. Please note that if you use my pie crust recipe, you’ll only need have the dough. Make an extra quiche for the freezer or use the other pie crust for dessert.
Scrambled eggs are a staple at my house, but every once in a while I’m ready to mix things up, particularly when I have vegan friends staying over. Tofu is a great alternative and makes for a yummy scramble.
My favorite part is that this dish is so versatile. You can serve it on toasted bread, a bagel, a tortilla or even some toasted french bread. Vary the spices, top it with some fresh herbs or cook it along with your favorite veggies (onions and mushrooms would be yummy). Add a few tomatoes for color and you have a breakfast dish that’s sure to impress and fill you up.
- 5 oz firm tofu
- Pinch of turmeric
- 2 tbsp vegetable oil
- Salt and pepper
- Drain the tofu and mash it with a fork until smooth. In a frying pan, heat the vegetable oil and add the tofu. Season with salt, pepper and turmeric and – stirring constantly – fry until hot and lightly brown.
- Serve immediately on toast together with fried tomatoes.
This is one of my favorite french toast recipes. I love how the blueberries and the cream cheese give this version a totally different take on your traditional french toast.
It goes together quickly and can be ready for breakfast in under an hour. If that sounds like too much work early in the morning, make everything head of time the night before, cover and store in the fridge. Then just preheat your oven and bake it up in the morning.
- 2 cups frozen blueberries (or mixed frozen berries)
- 1 cup cream cheese, cubed
- 1 ½ cups milk
- ¼ cup margarine, melted
- ¼ cup maple syrup
- 1 loaf white bread, cubed
- 8 eggs, lightly beaten
- ¼ tsp cinnamon
- Preheat oven to 350° Fahrenheit. Lightly grease a 9 inch square baking dish.
- Arrange half of the bread cubes in the baking dish, then add the cubed cream cheese and half of the blueberries. Top with another layer of bread and the remaining blueberries.
- In a bowl, whisk together the eggs, maple syrup and milk and melted margarine. Add the cinnamon and stir well. Pour the egg mixture over the bread and blueberries and place into the oven. Bake for about 50 minutes or until cooked through.
I love a nice muffin in the morning. They can be made head and will be waiting for you to be enjoyed with your first cup of coffee. Muffins make a great portable breakfast and are also fun additions to any lunch box.
This particular muffin recipe is full of ingredients that are good for you including whole grain cereal, skim milk, fat-free yogurt and of course some delicious raspberries. You can use either fresh or frozen berries for this recipe.
- ¼ cup fat-free egg product
- 1½ cups all-purpose flour
- 1 cup whole grain cereal, slightly crushed
- ¼ cup skim milk
- ¼ cup canola oil
- 1 tablespoon grated lemon peel
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 container (6 oz) lemon fat-free yogurt
- ½ cup fresh or frozen (partially thawed) raspberries
- In mixing bowl beat egg product, flour, cereal, milk, oil, lemon peel, baking powder, baking soda and yogurt until all dry ingredients are moistened. Gently fold in raspberries. Preheat oven to 400 degrees. Line muffin tin with baking cups. Fill cups ⅔ full of batter. Bake 15 to 18 minutes or until light brown.
Ready for more delicious muffin recipes?
Starting the morning off with piping hot muffins straight from the oven can make your family very happy.
These are great alternatives to cereals or pop tarts on a busy schedule. You can also pack the more savory muffins in brown bag lunches in place of a sandwich for a yummy surprise.
Get your copy at:
If you’re looking for some filling pancakes with a little more bite to them than the regular flap jacks you make on Sunday mornings, this is the recipe for you. It’s also a great way to use up a leftover ripe banana.
The batter is quick and easy to make. You won’t go back to a mix once you realize it only takes a minute or two to measure out the ingredients yourself and the flavor is just so much better. Top the finished pancakes with more banana (sliced) , a bit of yogurt and of course some syrup.
- ½ cup quick-cooking oats, uncooked
- 2 eggs, lightly beaten
- 1 ½ cups low-fat milk
- 2 tbsp vegetable oil
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- 1 ripe banana, mashed
- ¼ tsp salt
- non-stick spray
- In a mixing bowl, combine oats and milk and set aside for about 10 minutes.
- Then add the eggs, vegetable oil and mashed banana to milk mixture and beat well. In a separate large bowl, mix together the flour, baking powder and salt. Add the oat/milk mixture and stir until well combined.
- Use 2 tablespoons of batter for each pancake. Coat a skillet with vegetable spray and drop the batter into the hot pan. Cook and turn each pancake until both sides are nicely brown.
- Serve with maple syrup and vanilla yogurt.
Who doesn’t love a nice slice of french toast with a bit of maple syrup.
Try my twist on this breakfast favorite with cinnamon and apple sauce. Serve it with syrup, or a side of stewed apples.
Or how about some apple syrup on top. It’s quick and easy to make and tastes wonderful.
- 2 eggs, beaten
- 6 fl oz low fat milk
- 1 tsp cinnamon
- 2 tbsp white sugar
- 4 tbsp apple sauce
- 6 slices bread
- Mix together the eggs, milk, cinnamon, sugar and apple sauce in a large bowl. Soak each slice of bread until thoroughly saturated. Then fry the slices of bread in a greased frying pan on both sides until starting to turn brown.
- Serve immediately with maple syrup and enjoy!
I grew up eating my fair share of Muesli in Germany. When I first came to the US, it was hard to find it here. I started making my own and while there are plenty of different kinds of Muesli available now, I still prefer to make my own. It only takes a few minutes to mix together and I can tweak it just the way I like it.
By making your own breakfast blend of oats, fruits, nuts and seeds, you can get a mixture you love, know exactly what’s in it and save a few pennies as well. Give it a try. Muesli is great with milk, almond milk or yogurt.
- 3 cups mixed nuts and seeds of your choice (i.e. sunflower seeds, cashews, almonds, pecans)
- 8 cups rolled oats
- 2 tsp cinnamon
- 2 cups coconut
- 2 cups bran
- 1 cup honey
- 1 cup grape seed oil
- 2 tsp vanilla extract
- 2 cups mixed chopped dried fruit of your choice (i.e. cranberry, apricot, pineapple)
- Preheat oven to 325ºF.
- In a large mixing bowl, combine nuts and seeds, oats, bran, coconut and cinnamon and mix well.
- Heat honey in a small saucepan, until very runny. Add oil and vanilla. Pour into the dry ingredient mixture and combine well.
- Spread the mixture into 2 large roasting dishes and bake in the oven for about 45 minutes. Stir occasionally. The mixture should be golden brown and crisp. Allow mixture to cool, then add dried fruit and combine.
Ready for something a little different than eggs? Tofu makes a wonderful egg substitute in this filling Sunday Morning breakfast that’s not only tasty but good for you. This makes a great vegan alternative to egg scramble.
Mix up the tofu with some of your favorite vegetables. I like onions, tomatoes and peppers, but even leftovers from the night before work well. Come up with your own favorite combination and dig in. The turmeric not only gives this dish a nice color and flavor, it’s also a natural anti-inflammatory and antioxidant.
- 1 lb firm tofu, mashed
- 1 cup of vegetables of your choice (mushrooms, onions, tomatoes, broccoli etc), sliced and diced
- 1 tsp onion powder
- ⅛ tsp turmeric
- ½ tsp salt
- Heat oil in a skillet and stir-fry the tofu for a few minutes. Add the remaining ingredients and stir well. Cook for a further 6 – 7 minutes until the vegetables are tender.
A hardy breakfast that keeps you full until lunch doesn’t have to be bad for you. I love the combination of roasted tomatoes and egg in this dish. Best of all, it only uses one pan.
You can easily change things up by adding a little chopped ham or turkey to the scrambled eggs. I cook the meat while I’m cooking the tomatoes.
- 1 teaspoon olive oil
- ½ cup diced tomatoes
- 4 large eggs
- ⅛ teaspoon pepper
- 2 tablespoons chopped dill
- Spray a skillet with a non stick cooking spray. Place the skillet over medium heat. Spread the tomatoes in the bottom of the skillet. Cook 2 minutes stirring once or twice. Drain the tomatoes on a piece of paper towel. Clean and spray the skillet again. Place the eggs in a mixing bowl. Add the pepper and whisk to incorporate the pepper and fluff the eggs. Add the tomatoes and stir to combine. Pour the egg mixture into the prepared skillet. Place the skillet over low heat. Stir the eggs continuously. As the eggs begin to firm, sprinkle the dill over the top. Continue to stir until the eggs are as done as you like. Consume immediately.
Are you a fan of granola? My daughter loves it. Granola and yogurt is one of her favorite breakfasts and snacks. I love the fact that with this simple overnight granola recipe I control the ingredients and know exactly what goes in it.
I serve this either with milk or yogurt and a side of fresh fruit. It makes a nice filling breakfast. This s also very customizable. If you don’t like dried apricots, or don’t have any on hand, try replacing them with dried apples. Dried cranberries instead of raisins are great as well. I’ve also made this with walnuts instead of almonds and sometimes I sprinkle some dried pumpkin seeds in as well. Pick and choose and experiment a bit for a granola that’s just right for you.
- 9 oz rolled oats
- 4 oz dried apricots, roughly chopped
- 4 oz raisins
- 2 oz almonds, roughly chopped
- ½ cup of pure apple juice
- Mix together the oats, raisins, apricots and almonds. Stir in the apple juice. Cover and refrigerate overnight.
- Next morning, arrange the cereal in separate bowls and serve with natural yogurt, fresh fruit and a drizzle of honey.
My mom used to call this a farmer’s skillet, which makes sense since everything you need to make this hardy breakfast dish come from the farm, including the bacon, eggs, potatoes, veggies and cheese.
Serve this for breakfast or pair it with a nice salad and call it dinner. Either way it’s hard to find someone who doesn’t love this skillet dish.
- ½ lb sliced bacon
- 1 red bell pepper, diced
- 4 cups potatoes, peeled and cubed
- ½ onion, chopped
- 6 eggs, beaten
- 1 cup Monterey Jack cheese, shredded
- In a large skillet, cook the bacon until crisp and nicely browned.
- Remove the bacon from the skillet and set aside.
- Add the potatoes, red bell pepper and onion to the skillet and cook in the bacon fat until the potatoes are soft. This should take about 10 – 15 minutes.
- Cut the bacon into small pieces and stir into the potato mixture.
- Add the eggs, cover and cook until the eggs are set.
- Top with the cheese and serve immediately with fresh tomato slices.
Ready for a little change in your french toast? How about making it with a bagel instead? Since bagels are already nice and chewy, it makes an awesome slice of french toast.
Sere them with a drizzle of maple sirup, topped with fresh fruit, or a bit of jam or jelly. This makes for a great filling weekend breakfast.
- 2 plain bagels, sliced into thirds horizontally
- ¼ cup milk
- 2 large eggs
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp butter
- In a shallow dish, beat the eggs, spices and milk. Place the bagel slices into the mixture to soak for about ½ hour. Turn the bagels once to cover both sides.
- Melt the butter in a large skillet. Fry the bagel slices on both sides until golden.
This couldn’t be much simpler, but the combination of crunchy peanut butter, banana and honey is a favorite around here. You can serve this for breakfast or stick it in the lunch box. It also makes a great snack any time of the day. Try it on different types of breads and different wraps.
Since the bananas are mixed with a bit of lemon juice, they don’t brown, making this a perfect portable meal or snack.
- 2 medium bananas, sliced
- 2 tbsp lemon juice
- 2 tortillas or 4 slices of bread
- ⅓ cup crunchy peanut butter
- 1 tbsp honey
- Place the banana slices in a bowl and add the lemon juice. Gentle toss until the banana slices are well coated with the juice.
- Spread one side of each tortilla or slice of bread with the crunchy peanut butter and layer with the banana slices.
- Drizzle with the honey and roll/ top with the other slice of bread.
These delicious orange flavored waffles made with orange juice and oil are sure to impress your brunch guests. At the same time the recipe is easy enough to serve your family anytime. I make these in big batches and freeze them for delicious breakfasts throughout the week.
Once you start making your own waffles, you won’t go back to the frozen stuff from the grocery store. The key is to invest in a good waffle iron. I started out with a $9 one from a local super store and couldn’t figure out why no matter what I did my waffles didn’t turn out crispy. It finally dawned on me that the waffle maker was to blame. I know have this Belgian Waffle Baker and have crispy golden waffles every time. Well worth spending $30 on.
- 1 tablespoon active dry yeast
- 1 cup freshly squeezed orange juice, warmed (about 120°F)
- ½ cup lowfat soy milk, at room temperature
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- ⅛ teaspoon orange oil
- 2-1/4 cups whole wheat pastry flour
- 1 teaspoon baking powder
- In a large bowl combine yeast in the warm orange juice and allow to set for about 15 minutes.
- Place soy milk, canola oil, vanilla, orange oil, flour and baking powder in the bowl with the yeast.
- Cover bowl and place in a warm spot for about 30 minutes.
- Heat waffle iron. Pour batter into heated waffle iron and cook until brown.
If you’re in the mood for a big breakfast that doesn’t include any grain, breakfast hash with a side of eggs is hard to beat. I like to make up a big batch of the potato, onion and meat mixture and keep it in the fridge to use throughout the week. Just heat up and top with an egg and breakfast is read.
This hardy breakfast dish will keep you full until lunch time and you can easily modify it depending on what meats you have in the fridge, I’ve made it with ham, turkey, breakfast sausage, leftover chicken and of course Corned Beef leftover from St. Paddy’s Day.
This also makes a wonderful frugal dinner. Just add some leftover veggies or serve it with a side salad.
- 1 medium onion, chopped
- ½ cup chopped green pepper
- ½ cup chopped sweet red pepper
- 2 tablespoons unsalted butter
- 6 cups diced cooked potatoes
- 2 cups cubed cooked turkey or ham
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground nutmeg
- In large skillet over medium heat melt butter.
- Add onion, green pepper and red pepper. Cook until fork tender.
- Add potatoes, turkey, cayenne pepper and nutmeg.
- Reduce heat to low, stirring occasionally, for 25 minutes or until heated through.