Breakfast And Brunch
You will be singing "Oh What A Beautiful Morning" with these dishes
Recipe Index
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Breakfast or Brunch Fruit Recipes
Broiled Grapefruit
Roasted Mango With Vanilla Yogurt
Breakfast or Brunch Entree Recipes
Breakfast Strudel
Cornmeal Pancakes With Maple-Cranberry Butter
Double Cinnamon French Toast With Maple Cinnamon Apples
French Toast With Grand Marnier And Warm Berry Compote
Spinach Frittata (National Award Winner in
the Colavita Olive Oil Contest)
Breakfast or Brunch Baked Goods Recipes
Cherry Orange Sour Cream Muffins
Lemon Lavender Muffins 
BROILED GRAPEFRUIT
Makes 6 Servings
3 ruby grapefruit, halved
6 tablespoons brown sugar or honey
6 teaspoons sweetened flaked coconut
Preheat broiler to high. Coat a baking sheet with nonstick spray. Top each grapefruit half with 1 tablespoon brown sugar or honey and 1 teaspoon coconut; place on prepared baking sheet. Broil 3 minutes, or until coconut is toasted. Watch carefully to prevent the coconut from burning.
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ROASTED MANGO WITH VANILLA YOGURT
Makes 2 Servings
Also great for an appetizer
1 mango
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons vanilla yogurt
1-1/2 tablespoons mint, chiffonade cut (fine strips)
Preheat oven to BROIL. Slice wide sides of unpeeled mango away from pit. Score flesh with knife in 1/2-inch cubes, gently invert to separate cubes. Place scored mango halves, skin-side-down, in shallow casserole or on cookie sheet. Drizzle with olive oil; sprinkle with brown sugar. Add pepper to taste. Roast on upper rack of oven 3-5 min or until lightly brown. Top with yogurt; garnish with mint.
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TOM'S SPINACH FRITTATA (National Colavita Olive Oil Contest Winner)
1/2 cup diced onions 1/2 cup diced red peppers 4 tablespoons Colivita Extra Virgin Olive Oil 1 10 ounce package frozen spinach thawed 1 cup pitted Italian olives 1 tablespoon prepared horseradish 8 large eggs Salt and pepper to taste Italian bread olive oil toast
For frittata: In a large 12 inch frying pan cook the onions and peppers in 1 tablespoon olive oil over medium heat until soft 5 minutes. Squeeze as much of liquid as you can out out of the spinach and add to pan. Cook slowly 4 minutes over low heat. Add olives and horseradish cook 2 more minutes. In a small bowl whisk together the eggs, 2 tablespoons olive oil and salt and pepper to taste. Add to pan and cook until eggs are set 5 minutes For toast: Toast thin slices of Italian bread and while still warm brush with remaining 1 tablespoon of olive oil and season with freshly ground black pepper.
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YOGURT WITH GRANOLA, TROPICAL FRUIT AND CRYSTALLIZED GINGER
3 cups diced peeled tropical fruit (such as pineapple,
mango, and kiwi)
1/3 cup honey
1/3 cup finely chopped crystallized ginger plus additional for garnish
2 1/2 cups plain nonfat or reduced-fat (2%) Greek-style yogurt,* divided
2 cups purchased granola (with nuts and dried fruits, if desired)
**Greek yogurt, which is actually drained yogurt, has a luxurious texture similar to that of sour cream. Look for it at Greek markets, Trader Joe's, and Whole Foods. Or simply spoon 1 quart plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let the yogurt drain in the refrigerator overnight.
Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
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Makes 6 to 8 Servings
You can also include warm maple syrup on the side.
For the compote:
1 cup fresh orange juice
1 cup sugar
1/2 cup spiced rum or dark rum
2 tablespoons cornstarch
2 tablespoons water
6 cups mixed fresh or thawed frozen berries (such as blueberries,
blackberries, raspberries and quartered strawberries)
For the French toast:
8 large eggs
1 cup whole milk
2 tablespoons of Grand Marnier or other orange liqueur
1 1/2 teaspoons vanilla extract
1 cup fresh orange juice
8 1-inch-thick slices brioche, challah, or other egg bread (cut from center of
1 1/2 pound loaf)
Melted butter
Powdered sugar
Make the compote:
Bring orange juice, sugar and rum to boil in heavy large saucepan,
stirring to dissolve sugar. Stir cornstarch and 2 tablespoons water in small
bowl to dissolve.
Add cornstarch mixture to orange juice mixture; boil until thickened slightly,
stirring constantly, about 1 minute. Add berries. Reduce heat to medium and
stir until berries soften and are heated through, about 3 minutes. Make Ahead: Can be made 4 hours ahead. Let stand at room temperature.
Rewarm slightly before serving.
Make the French toast:
Preheat oven to 250F. Whisk first 4 ingredients in large bowl to blend,
then whisk in orange juice. Transfer to 15x10x2-inch glass baking dish. Add
bread slices to egg mixture; turn to coat. Let stand until bread absorbs most
of egg mixture, at least 5 minutes and up to 15 minutes, turning bread
occasionally. Heat griddle or 2 heavy large skillets over medium heat. Brush
griddle with melted butter. Working in batches, cook French toast until
browned and cooked through (firm to touch in center), about 3 minutes per
side. Place on rimmed baking sheet and transfer to oven to keep warm. Divide
French toast among plates. Spoon berry compote over and dust with powdered
sugar.
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Makes 6 Servings
This make-ahead cinnamon French toast gets its custard-like texture from soaking the bread overnight. Sautéed apple slices glazed with maple syrup make a delicious complement.
For the French Toast:
12 slices cinnamon bread (1/2 to 3/4 inch)
2 cups half-and-half
3/4 cup sugar
3 eggs
3 egg yolks
1 1/2 teaspoons vanilla extract
2 1/4 teaspoons ground cinnamon
For the maple cinnamon Apples
3 tablespoons unsalted butter
4 medium sweet apples (like Fugi, Honeycrisp, Braeburn) (about 2 lb.),
peeled, sliced (1/8 inch)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup pure maple syrup
Make the French toast:
Spray rimmed baking sheet or 15x10-inch baking
dish with cooking spray. Cut bread slices in half diagonally; arrange in
single layer in pan. Whisk all remaining ingredients except apples in large
bowl; pour over bread, lifting slices to make sure mixture coats bottom.
Cover; refrigerate 1 hour or overnight, basting several times to completely
soak bread. Heat oven to 350F. Bake French toast, uncovered, 30 to 35 minutes
or until slightly puffed and starting to brown. Serve with warm Maple-Cinnamon
Apples.
Make the apples:
Melt butter in large skillet over medium heat. Cook apples 10 minutes or
until softened, stirring occasionally. Combine sugar and cinnamon. Sprinkle
over apples; stir until well-coated. Add syrup. Reduce heat to low; simmer 5
minutes.
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Makes 4 Servings
1 stick softened unsalted butter plus 3 tablespoons butter, melted, and
more for brushing
1/4 cup fresh cranberries
3 tablespoons pure maple syrup
1 1/2 teaspoons kosher salt
2/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 cup whole milk
1 large egg
In a mini food processor, pulse the stick of softened butter with the cranberries, maple syrup and 1/2 teaspoon of the salt until combined; scrape into a bowl. In a bowl, whisk the flour with the cornmeal, sugar, baking powder and the remaining 1 teaspoon of salt. Whisk in the milk, egg and the 3 tablespoons of melted butter. Heat a skillet or griddle over moderate heat and brush with butter. Ladle in 2 tablespoons of batter for each pancake; cook until just beginning to set. Flip the pancakes and cook until just cooked through. Transfer the pancakes to plates, spread with the cranberry butter and serve.
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Makes 2 Strudels
The ingredients in this can be altered in anyway -- you can use Italian or breakfast sausage instead of ham, or mozzarella or fontina cheese. You could do all kinds of different combinations.
2 sheets frozen puff pastry, thawed at room temperature
2 tablespoons butter
1 cup frozen cubed hash brown potatoes
1 cup green or red bell pepper
1/2 cup onion, diced
1 cup ham
11 eggs
2 tablespoons minced fresh chives
4 ounces cream cheese, softened
2 tablespoons orange juice
1 egg
1 tablespoon water
2 tablespoons Parmesan cheese, shredded
Preheat oven to 400F. Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and sauté 5 minutes. Stir in bell pepper and onion; sauté 3 minutes then add diced ham. Whisk eggs and chives together. Add them to the pan and scramble until just set. Season with salt and pepper to taste. Off heat stir in cream cheese and orange juice until well blended Refrigerate eggs while working with puff pastry. Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps. Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle. Fold up the flaps at both ends, then braid the strips across the filling. Repeat with second strudel. Lift parchment and strudels onto baking sheets. Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden. Let cool 5 minutes before slicing.
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Makes 12 Muffins
1 cup sour cream
1 1/2 teaspoons freshly grated orange peel
1/4 cup fresh orange juice
1 large egg
1/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 1/2 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups (about 6 ounces) dried red tart cherries
Preheat oven t 400F. In a small bowl whisk together the sour cream, the peel, the orange juice, the egg, the sugars, and the butter until the mixture is combined well. In a bowl whisk together the flour, the baking powder, the baking soda, the salt, and the cinnamon, add the sour cream mixture, and stir the mixture until it is just combined. Stir in the cherries, divide the batter among 12 well buttered (or use the paper muffin cups) l/2-cup muffin tins, and bake the muffins in the middle of a preheated 400F oven for 15 to 20 minutes, or until they are golden and a tester comes out clean. Let the muffins cool in the tins on a rack for 2 minutes and turn them out onto the rack to cool completely.
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Makes 12 Muffins
When buying lavender, select the dried, purple powers, not the leaves. They can be found in the spice section of the grocery store. The lavender flavor is very subtle; if you want it more pronounced, pulse it longer in the food processor
For the muffins:
2/3 cup sugar
2 tablespoons dried lavender
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup whole milk
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1 egg
6 tablespoons unsalted butter, melted, cooled
For the topping:
1/2 cup sugar teaspoon grated lemon peel
1/4 cup unsalted butter, melted
Make the muffins:
Preheat oven to 400F. Grease the bottoms of 12 muffin cups or
line with paper baking cups. Place 2/3 cup sugar and lavender in
food processor; pulse 30 to 60 seconds (pulse longer for a more
intense lavender flavor). Sift through strainer into medium bowl
to remove any large pieces of lavender. Whisk in hour, baking
powder, baking soda and salt until well-blended. In small bowl,
whisk together milk, lemon juice and 2 teaspoons lemon peel. (Milk
will curdle and thicken slightly.) In another medium bowl, lightly
beat egg; whisk in 6 tablespoons melted butter and milk mixture.
Make well in center of flour mixture; pour in egg mixture. Stir
just until blended. Divide evenly among muffin cups. Bake 20 to 25
minutes or until browned and toothpick inserted in center comes
out clean. Cool on wire rack 10 minutes. Remove from pan.
Make the topping:
In another small bowl, stir together 1/2 cup sugar and 1
teaspoon lemon peel. Dip tops of muffins in 1/4 cup melted butter;
dip in lemon sugar mixture. Serve warm or at room temperature.
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Give your day a "jump start" with these dishes!
Created
March 8, 2009