Recipe Course: Breakfast

Pesto Breakfast Casserole

  1. Preheat oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Layer ingredients: Spread the bread cubes evenly in the baking dish. Sprinkle spinach, tomatoes, cooked sausage or ham (if using), and mozzarella cheese over the bread.
  3. Mix the egg base: In a bowl, whisk together the eggs, milk, pesto, salt, and pepper. Ensure the pesto is well incorporated.
  4. Pour over layers: Pour the egg mixture evenly over the bread and toppings, pressing down slightly to ensure the bread absorbs the liquid.
  5. Top with Parmesan: Sprinkle grated Parmesan on top for an extra cheesy finish.
  6. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes or until the top is golden brown and the center is set.
  7. Serve: Let the casserole cool for 5-10 minutes before slicing. Serve warm with a drizzle of extra pesto or a sprinkle of fresh herbs, if desired.

Ube Donuts

  • Donuts: Preheat oven to 375°F. Grease 12-cup donut baking pan.
  • In large bowl, whisk together flour, sugar, baking powder and salt until combined. In separate bowl, whisk together almond milk, olive oil, egg and ube extract; stir into flour mixture just until blended.
  • Spoon 2 tbsp batter into each prepared donut mold. Bake for 10 to 15 minutes or until tester inserted in center of donut comes out clean. Transfer to rack; let cool in pan for 10 minutes. (Reinforce donut holes with handle of wooden spoon if necessary.) Let cool completely.
  • Ube Glaze: Meanwhile, in bowl, whisk together icing sugar, almond milk, olive oil and ube extract until blended.
  • Dip donuts in glaze, letting excess drip back into bowl. Let stand until glaze is set.

Tip: Garnish with sprinkles if desired.

Filippo Berio Banana Bread

  • Preheat the oven to 325 degrees Fahrenheit.
  • In a large mixing bowl, whisk the olive oil and honey. Next, add the eggs and whisk again to combine. Then, add the bananas, yogurt, milk, baking soda, vanilla extract, cinnamon, and nutmeg. Whisk again.
  • Using a spatula, stir in the flour; then add the dates (or raisins) and walnuts and stir the batter again until everything is well combined.
  • Lightly oil a non-stick a 9 x 5 loaf pan. Pour the batter into the loaf pan and shake very gently so that the batter is even in the pan.
  • Place in the oven for about 50-55 minutes, check with a toothpick after that amount of time to make sure no batter comes out from the center.
  • If it passes the toothpick test, remove from the oven and let the bread cool for 30 minutes, on a wire rack if available.

 

Inspired by The Mediterranean Dish.

Autumn Breakfast Frittata

  • Preheat oven to broil.
  • Place butternut squash on a greased baking sheet and broil for about 10 minutes until just softened, not browned.
  • While the butternut squash is in the oven, place extra virgin olive oil in a 10 inch oven-safe skillet over medium-high heat.
  • Add shallots and sauté for 2 minutes until softened.
  • Add the mushrooms to the skillet, toss with the shallots and cook for 5-7 minutes until softened and water has cooked off.
  • Add the butternut squash from the baking sheet to the skillet.
  • Season with salt and pepper to taste.
  • Add the thyme and rosemary and toss to combine.
  • Whisk the eggs, egg whites and almond milk together in a medium bowl.
  • Pour the egg mixture into the skillet and let cook for about 5 minutes on the stove top until the edges are set.
  • Transfer the skillet to the oven and broil for 5 minutes until middle is set and edges are starting to turn golden.
  • Remove from oven, let cool a few minutes before slicing.
  • Serve with cranberry sauce if desired.

 

Inspired by Running to the Kitchen

Easter Frittata

  • Preheat oven to 350˚F. Thinly slice artichoke; place in small bowl. Add 1 cup water and vinegar (to prevent artichoke from browning.)
  • Heat 2 tbsp olive oil in large skillet set over medium heat; cook shallots and garlic for 1 to 2 minutes or until slightly softened. Drain artichoke slices well; add to pan along with asparagus, half of the salt and pepper, and chili flakes. Cook for 3 to 5 minutes or until vegetables are tender-crisp. Stir in spinach, mint, parsley and basil until well coated. Remove from heat.
  • Beat together eggs, milk, Parmesan and remaining salt and pepper; stir in vegetable mixture.
  • Heat remaining oil in 10-inch ovenproof, nonstick skillet set over medium heat. Pour egg mixture into skillet; cook for 3 to 5 minutes or until eggs start to set around edges.
  • Transfer to oven; bake for 10 to 15 minutes or until eggs are set. Turn out onto cutting board and cut into wedges.

 

Tip: Sauté 1/4 cup diced pancetta, ham or salami along with veggies if desired.

Carrot Cake with Mascarpone Frosting

Cake:

  • Preheat oven to 350°F. Grease metal 13- x 9-inch cake pan with 1/2 tsp oil and dust with flour. Set aside.
  • In small bowl, stir carrots with buttermilk; set aside. In separate bowl, whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, allspice and cloves. Using electric mixer on high speed, beat together eggs, granulated sugar, brown sugar and vanilla for 3 to 5 minutes or until pale and thickened.
  • Reduce speed to medium-low; slowly pour in remaining oil in steady stream. Alternately add flour mixture in 3 additions and carrot mixture in 2 additions, starting and ending with flour mixture, until smooth. Fold in walnuts, and raisins (if using). Scrape into prepared pan and smooth top.
  • Bake for 45 to 50 minutes or until tester inserted in center of cake comes out clean. Let cool in pan for 10 minutes; turn out onto rack. Let cool completely.

 

Frosting:

  • In large bowl, stir together mascarpone, icing sugar, vanilla, orange zest and salt until smooth and well combined. Using electric mixer on high speed, beat cream until stiff peaks form when beaters are lifted. Fold gently into mascarpone mixture; spread over cake. Serve immediately or cover tightly and refrigerate for up to 3 days.

Tip: Mascarpone is an Italian cream cheese that is much richer than traditional cream cheese; it’s less tart with a creamier texture. If desired, substitute brick-style cream cheese for the mascarpone and increase icing sugar to 1/2 cup.

Olive Oil and Cornmeal Stone Fruit Cobbler

  • Preheat oven to 375°F. Grease 8-inch square baking dish with 1/2 tsp of the oil. In bowl, toss together fruit, sugar, cornstarch, orange zest, vanilla and cinnamon until evenly coated; spoon into baking dish in even layer.
  • In separate bowl, stir together flour, cornmeal, granulated sugar, baking powder, salt and baking soda. Drizzle remaining oil and milk over top; stir until mixture forms sticky dough. Drop spoonfuls over fruit. Sprinkle with coarse sugar.
  • Bake for 50 to 60 minutes or until fruit is bubbling, and topping is golden brown and no longer doughy when lifted in center of dish. Let stand for 1 hour. Serve with dollops of whipped cream.

Tips:

  • Substitute mixed berries, apples or pears for the stone fruit if desired.
  • Add 1 tbsp additional cornstarch if using frozen fruit.

Zucchini, Cheddar and Bacon Cornbread Muffins

  • Preheat oven to 375°F. Line 12-cup muffin tin with large paper liners and coat with small amount of cooking spray. Set aside.
  • In large bowl, whisk together olive oil, buttermilk and eggs. In separate bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda; mix into olive oil mixture just until moistened. Stir in cheese, zucchini and bacon. Divide batter evenly among muffin cups.
  • Bake for about 30 minutes or until toothpick comes out clean when inserted into center of muffin. Let cool in pan for 5 minutes; transfer to rack. Let cool completely.

Tip: Add 2 jalapeño peppers, seeded and finely chopped for a touch of heat.

Balsamic Berry Crumble

  • Filling: Preheat oven to 375°F. Grease 9-inch square baking dish with olive oil. Stir together balsamic glaze, berries, granulated sugar, brown sugar, cornstarch and lemon juice. Spread in prepared dish in even layer.
  • Topping: Toss together oats, almonds, flour, brown sugar, pecans, cinnamon and salt. Drizzle olive oil over mixture; toss until evenly moistened. Sprinkle over berries.
  • Bake for 45 to 50 minutes or until topping is golden brown and crisp, and filling is bubbling. Let cool for at least 1 hour.
  • Drizzle with glaze just before serving.

 

Tip: Substitute peeled, chopped ripe pears or sliced peaches for the berries if desired.

Apple-Pear Crisp

  • Heat the oven to 350°F.
  • To make the filling: In a 9-inch pie pan that’s 2 inches deep (or a similar baking pan), toss the apples and pears with the sugar (to taste), cinnamon, and flour.
  • To make the topping: In a medium bowl, mix together all the topping ingredients. Sprinkle the entire mixture over the apples. Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minutes. Cool slightly before serving.

 

Tip: This homey, autumn dessert will be welcome on the dessert table. Top with a drizzle of heavy cream, if you’d like.