Breakfast Or Brunch?

This one comes together fast and easy with all the ingredients you’d use for a regular breakfast plate, just better because it’s a pizza!

Ingredients:

• 8 bacon slices, cut into 1 1/2 inch pieces

• 1 1/2 tbsps cornmeal

• 1 (13.8-ounce can) refrigerated classic pizza crust

• 1 1/2 tbsps olive oil

• 2 cloves garlic, minced

• 1 (8-ounce) package Mozzarella cheese thinly sliced

• 3 green onions, thinly sliced

• 3 large eggs

• Kosher salt and freshly ground black pepper

• 2 tablespoons chopped fresh parsley leaves

• 1/4 teaspoon crushed red pepper flakes

Method:

1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil

2. Heat a large skillet over medium-high heat. Add bacon and cook until just golden but not yet crispy, about 3-4 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate

3. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to a prepared baking sheet or pizza pan.

4. Brush dough with olive oil and garlic. Top with mozzarella, bacon, and green onions, leaving 3 (3-inch rounds) for the eggs.

5. Place into oven and bake until the edges begin to brown, about 10-12 minutes.

6. Remove from oven. Add eggs, gently cracking the eggs throughout and keeping the yolk intact.

7. Place into oven and bake until the egg whites have set and crust is golden brown, an additional 8-10 minutes.

8. Serve immediately, garnished with parsley and red pepper flakes, if desired

Overnight Oats are easy with tiny prep the night before. They are the perfect grab-and-go protein-packed start to the day.

Ingredients:

• 1 cup gluten-free old-fashioned oats

• 1 tbsp chia seeds

• ¼ tsp cinnamon

• ½ cup plain Greek yogurt

• 1 cup unsweetened almond milk

• 1 tsp vanilla extract

• 1 tbsp maple syrup or honey

• 2 tbsp peanut butter

• ¼ teaspoon salt

Optional Toppings:

• Extra almond milk or Greek yogurt

• Sliced banana, strawberries, raspberries, or blueberries

• Nuts, coconut, seeds, granola, extra nut butter

Method:

1. Add all of the ingredients to a large wide-mouthed glass container with a lid and stir until everything is well combined.

2. Cover the container and place it in the fridge for at least 2 hours or up to overnight.

3. After oats have chilled, remove them from the fridge and stir them. Feel free to add an extra splash of milk if you want to thin the oats out a bit. Add your toppings, serve, and enjoy!

• 4 links chorizo sausage

• 1 tbsp extra-virgin olive oil

• 1 tbsp unsalted butter

• 4 eggs

• Salt and freshly ground black pepper

• Fresh Waffles

• 4 tsp chopped fresh chives

Method:

1. Make the sausage: Remove the casings from the sausages and form each link into a 4- to 5-inch patty.

2. Heat the olive oil in a medium sauté pan over medium heat. Add the sausage patties to the pan and cook until well browned, 3 to 4 minutes per side. Remove the patties from the pan and set them aside.

3. Add the butter to the pan and melt it over medium heat. Crack the eggs into the pan and reduce the heat to medium-low. Cover the pan and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Season with salt and pepper.

4. Build the sandwiches: If desired, trim round waffles into squares to resemble slices of bread. Place one waffle on a plate and top with a sausage patty and a fried egg. Garnish the egg with 1 teaspoon chives and top with a second waffle.

5. Repeat with the remaining waffles, sausages, eggs, and chives. Serve immediately.

Breakfast soup?? Yes you heard right and is a really healthy start to the day. This hearty, warming egg drop soup is easy to makes and tastes delicious topped with fresh spinach and crumbled bacon and served with toast.

Ingredients:

• 2 tbsp dried wakame seaweed

• 1 1/2 cups vegetarian dashi or use vegetable broth or chicken broth

• 1/3 cup cooked brown rice

• 1/2 cup napa cabbage spinach or other leafy green, thinly sliced

• 1/2 cup tofu cut into 1/2″ cubes

• 2 tbsp julienned carrots

• 1 tbsp red miso

• 1 egg lightly beaten

• minced scallions for garnish

Method:

1. Soak wakame seaweed in water for 10 minutes. It will rehydrate to about 5x the original amount. Measure out 1/4 cup; reserve the rest for another batch.

2. Bring dashi to a boil. Remove a few spoonfuls and mix with miso to dissolve it. Add rice, napa cabbage, tofu, carrots, and rehydrated wakame to dashi; cook 2-3 minutes until vegetables are just tender. Stir in miso mixture.

3. Slowly drizzle in beaten egg (You can also use a poached egg, or quartered hard-boiled egg instead of the beaten egg), stirring as you go along.

4. Ladle soup into a serving bowl. 

Ingredients:

For the Salsa Verde

• 1 1/2 pounds of tomatillo roasted or boiled.

• 1 Poblano pepper deseeded and without the skin.

• 1/2 white onion

• 2 cloves of garlic

• 1 cup of chicken stock

• 1/2 bunch of cilantro

• 1 jalapeño, optional

• 1/4 teaspoon of ground cumin

• Salt and pepper to taste

For the Chilaquiles

• 20 corn tortillas cut into triangles baked (preferred) or fried.

• 2 eggs over easy or over hard

• 1 tbsp Mexican Crema

• 1 tbsp queso fresco or cotija

• 1 avocado chopped, optional

Method:

1. Add all of the salsa verde ingredients to a good blender and blend until everything is broken down, but not too smooth.

2. Add the blended salsa to a hot frying pan with a teaspoon of olive oil and cook for 5 minutes, adding additional chicken stock if desired.

3. Pour the salsa verde over the baked (or fried) tortillas if you want a crispier texture, or add the tortilla chips to the salsa itself for a softer texture.

4. Top with queso fresco, egg, avocado, and Mexican crema.

• 50g cream cheese

• 2 bagels, halved and lightly toasted

• 100g smoked salmon, cut into slices

• 1 avocado, sliced

• ½ lemon, cut into wedges

• 1 tbsp olive oil

• 2 eggs

• pinch of cayenne pepper

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• STEP 1

  Spread the cream cheese over both halves of the toasted bagels. Add the salmon to the bottom halves, then top with the avocado. Squeeze over a little lemon juice and season well.

• STEP 2

  Heat the oil in a non-stick frying pan. When hot, crack in the eggs, season and cook for 2-3 mins until the white is set and starting to crisp up around the edges. Sit the eggs on top of each bagel base and sprinkle cayenne on each yolk. Top with the other half of the bagel and serve with lemon wedges on the side, for squeezing over.

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