Category: Breakfast and Brunch

Cinnamon Sugar French Toast

Breakfast and Brunch, Leftovers/ Freezer Meals

Hey guys! This morning I made 2 batches of my cinnamon sugar french toast, one from the challah bread  and one from the actual cinnamon sugar bread; both from Great Harvest Bread Co., an amazing store that has bread, treats, sandwiches, etc. They also have a booth at my local farmers’ market, so I usually get a loaf or two and some goodies from there each week.

Becca helped me this morning- 5 eggs, a touch of heavy cream, a sprinkle of cinnamon sugar (only for the challah bread batch), and a splash of vanilla. DELICIOUS! Plenty to freeze. All they have to do is pop them in the toaster oven! No syrup required, but I wouldn’t judge you if you used it 😉

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Eggs Anytime!

Breakfast and Brunch, Eggs, Pantry Raid

Evening friends! It has been a few days since I have updated on the blog. Not too much going on here. Just enjoying summer! Sleeping in, lots of trips to the pool, movie time, workout classes I don’t normally get a chance to go to, catching up on Netflix shows, etc…

The other day after yoga, I came home starving. I really needed some protein, but I wanted something on the lighter side.  I noticed some wilting spinach, so I made up this scramble of spinach, mushrooms,  and topped it with a over easy egg. Perfection!img_1788

Tonight I came home to an empty house after Barre class, so I decided to make a dish that only I would eat, or as my family and friends call it, an Amy Meal (above is one as well).  I chopped up an onion, mushrooms, an ear of corn, and a yellow squash and sauteed them.  I started the onions and mushrooms for the first 6 minutes, then added in the squash, then corn. I mixed them well and cooked them another 6 minutes or so. Salt and pepper to taste as you go.img_1802-1

Then I added in the scrambled eggs (6-8) and mixed them around a bit. I cooked them until the edges were set up, then added mozzarella and feta to the top.  I popped it in a 350 oven for about 15 minutes. If I had some fresh herbs, I would have sprinkled a bit on top. It is really yummy, and now I have a fast go-to in the fridge for a fast snack or meal!

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Leftover Loving- Omelettes

Breakfast and Brunch, Eggs

Yesterday I made a big breakfast with scrambled eggs, sausage links, and hash browns. There were only a few leftovers; a spoonful of eggs (went to Brutus), 4 sausage links, and a couple spoonfuls of potatoes. This morning I decided to make omelettes with the leftovers.

I diced up a small onion and cooked it in a bit of Worcestershire (my favorite ingredient) for about 4 minutes. I added the potatoes and cut up sausage and crisped up everything together with a bit of salt and pepper. I scrambled 3 eggs per omelette with a couple pats of butter in the pan.   Then I moved the pan around just a bit until the eggs started to set. I added half of the mixture to each omelette (enough for 2). Of course I added tons of cheese 😉 Then I folded one side to the middle then gently folded it on to the plate.

Look at these pretty eggs…

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Mother’s Day Brunch

Breads and Muffins, Breakfast and Brunch, Vegetarian

Happy Monday! I hope everyone had a great Mother’s Day weekend! I know I did! I got to hang out with my family all weekend, eat yummy food, take a nap, and spend a lazy day at the pool! I made this yummy brunch dish and my mom made her devil eggs and brought lots of fruit! A great day!

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Challah French Toast Casserole

1-pound loaf challah
6 large eggs
2 cups whole milk
1 cup heavy cream
1/3 cup light brown sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 tablespoons granulated sugar and 1 teaspoon more ground cinnamon (basically a cinnamon sugar)
3 tablespoons unsalted butter, melted

Lightly grease a 9×13 casserole dish and lay in the challah pieces.

In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt.

Pour the egg mixture over the bread, cover the baking dish with plastic wrap, and let rest in the fridge for at least 2 hours, or up to 1 day. I did it overnight.

Preheat the oven to  375. In a small ramekin, stir together the sugar with the remaining 1 teaspoon cinnamon, making the cinnamon sugar).  Pour the melted butter evenly over the top of the dish. Bake until puffed and deep golden brown, about 40 minutes. Let it set for about 10-15 minutes before serving.