Her Modern Kitchen

Eating & Living in Austin, Texas

breakfast

Everything But the Bagel Breakfast Bake

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An easy, flavorful make-ahead breakfast bake stuffed with everything bagels, NestFresh eggs, veggies, and chunks of cream cheese.

I love everything bagels.  They’ve always been my go-to choice when I eat bagels so I’m not sure why it took someone so long to bottle up the spice mixture but I’m sure glad they did! So, let’s all lend a giant thank you to Trader Joe’s for bottling it and marketing the heck out of their Everything But the Bagel seasoning because now we can find it everywhere and most stores have their own version of it which inspired this breakfast bake.

Everything Bagel Breakfast Bake

Everything Bagels Everywhere

My breakfast bake stars my favorite Everything But the Bagel spice that’s not only added as a key seasoning to the dish but also makes an appearance in the form of actual everything bagels.  Traditional breakfast bakes use day-old bread as a base so swapping in bagels is an easy substitution that lends major flavor. If you don’t have day-old bagels, then cut your fresh bagels in half and let them ‘dry-out’ in the oven for 10-15 minutes at 350°F making them crusty and ready to use in the breakfast bake.

Eggs and bagels before baking

I chose Dave’s Killer Bread Epic Everything Bagels as my base for this bake because I love the quality organic ingredients (plus there’s no high-fructose corn syrup!), the extra boost of protein in the bagels due to the variety of grains (13 grams compared to the average 7-8 grams), and Dave’s everything bagel topping which includes both flax and chia seeds. And, because you can’t have a bagel without cream cheese, I also incorporated dollops of cream cheese on the top of the bake that extends the everything bagel flavor.

Egg-cellent Eggs

The bagels get cozy in the casserole NestFresh eggs and milk, spices and veggies that form a rich, thick, eggy custard.  I choose NestFresh eggs due to their certified humane status for producing cage-free and free-range eggs.  This means I can feel good about the breakfast I’m eating knowing the eggs came from chickens who were raised in a natural environment with the ability to ‘stretch their legs’ and have access to proper food and water.  If you aren’t familiar with egg production practices, visit the NestFresh site to get egg-ducated.

Everything Bagel Breakfast Bake before baking

Get Creative with the Ingredients

I filled my Everything Bagel Breakfast Bake with my favorite veggies using onions, tomatoes, roasted red peppers, and green onions.  I also added crumbled, lean turkey sausage for a protein boost but the best part about the bake is you can really get creative and make it your own.  Here’s a few easy variations on my bake:

  • Add a cup of cooked, chopped spinach for extra greens
  • Use both red and green bell peppers for added crunch
  • Throw in some herbs like basil or dill for a punch of fresh flavor
  • Grate some smoked gouda or spicy jalapeno cheddar cheese for a simple smoke or spice

Everything Bagel bake being served

Prep the Night Before

While you can make this bake the morning-of, you can also prep this Everything Bagel Breakfast Bake the day before (bagels, eggs, veggies and all!). Just cover it and let it sit in the fridge overnight which makes this a perfect breakfast for Christmas or New Year’s morning or as a meal prep breakfast to eat all week long. I actually prefer the overnight method since it lets the flavors develop a bit more and it makes breakfast quick in the morning with minimal cleanup.  To bake it the morning-of, just let the bake sit out for about 30-minutes before placing it in the oven to bake.

Plated breakfast baek

More Favorite Breakfast Recipes

While this post was not sponsored, I did receive products from NestFresh with no obligation to post about it.  All photos and opinions are my own.

Everything Bagel Breakfast Bake Pin

The Everything Bagel Breakfast Bake
 
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Serves: 12
Ingredients
  • 4 day-old everything bagels, cut into bite-sized pieces (about 6-7 cups)
  • 9 eggs
  • ½ teaspoon olive oil
  • ½ cup white onion, diced
  • 1½ cups whole milk
  • 1½ teaspoons ground mustard
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup shredded Monterey jack cheese
  • 1 cup cherry tomatoes, halved
  • ½ cup roasted red peppers, sliced
  • ¼ cup green onion, green parts only
  • 1 cup cooked crumbled breakfast sausage of choice
  • 4 ounces cream cheese, cut into ¼ inch cubes
  • 2 teaspoons everything bagel seasoning
Instructions
  1. Preheat the oven to 350°F and lightly grease a 9x13 inch pan using a bit of butter or olive oil. Place the torn bagel pieces into the prepared baking dish and set aside.
  2. In a small skillet, add ½ teaspoon of olive oil and heat over medium-high. Once hot, add in the white onions and cook, stirring occasionally until lightly browned. Remove from heat and allow to cool while prepping the remaining ingredients.
  3. In a large bowl, whisk together the eggs, milk, ground mustard, salt, and pepper.
  4. Fold in the cooked white onion, cheese, tomatoes, roasted red peppers, green onions, and breakfast sausage.
  5. Pour the egg mixture over the bagel pieces then dollop the cream cheese cubes on top. Sprinkle the Everything Bagel seasoning on top.*
  6. Bake for 30-minutes. After 30-minutes, place a sheet of foil over the pan to keep the top from burning and cook another 20 minutes until the eggs are set.
  7. Remove from oven and allow the bake to cool for 10-minutes prior to serving.
Notes
* If prepping the day before, cover the bake and place it in the fridge. In the morning, remove the bake from the fridge and allow it to sit out for 30-minutes prior to baking. The bake may require an additional 10-15 minutes in the oven (for a total of 60-65 minutes) due to the temperature difference.

 

Autumn Morning Maple Frosted Chai Pumpkin Donuts

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Maple Frosted Chai Pumpkin Donuts wrap all your favorite fall flavors into a breakfast appropriate treat perfect for cozy autumn mornings.

Maple Frosted Chai Pumpkin Donuts frosted

Sometimes my baking adventures are inspired by something I eat.  Other times, they’re inspired by a tool or a new piece of bakeware. And in the case of these baked chai pumpkin donuts with maple glaze, it was a little bit of both.

These donuts were inspired by a recent cake from Half Baked Harvest that I made for dinner with friends.  Eating the cake, all I could think about was how tasty the flavor combination would be as a breakfast treat.

Maple Frosted Chai Pumpkin Donuts baked

I was obsessively thinking about the spicey chai and fall pumpkin flavors being dipped into a steamy, creamy cup of coffee when I happened across the most precious donut pan while wandering around Target.  In this serendipitous moment, I made the impulse purchase and went straight home to whip up these cute little chai pumpkin donuts.  Along with the impulse donut pan purchase, I also scooped up this #squashgoals spatula for a little orange flair in my kitchen.

Squash Goals Spatula

While this donut recipe was 100% inspired by Half Baked Harvest, I revised the spice flavorings some and modified the structure of the batter to make the donuts a little sturdier and less cake-like by swapping full eggs for egg whites.  After all, these donuts need to withstand the necessary coffee dunk! 

Maple Frosted Chai Pumpkin Donuts Detailed view

Maple Frosted Chai Pumpkin Donuts mid-frosting

While I was 100% delighted with the end result of the chai pumpkin donuts I was slightly disappointed with my donut mold.  The donuts released cleanly from the mold after cooling a bit on the counter.  However, the mold has intricate details that were lost during the baking process and further covered by the maple frosting.

Maple Frosted Chai Pumpkin Donuts close up

Enjoy these donuts! They’d make a great fall breakfast or brunch treat. And if you’re looking for other pumpkin treats, check out my salted caramel apple pavlova or pumpkin spice scones.

Maple Frosted Chai Pumpkin Donuts
 
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Author:
Serves: 18 donuts
Ingredients
  • For the donuts:
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ginger
  • 1 teaspoon cardamom
  • ¼ teaspoon ground black pepper
  • ½ cup coconut oil
  • ¾ cup brown sugar, packed
  • 1½ teaspoons vanilla extract
  • 3 egg whites
  • 1 cup 100% pure pumpkin puree

  • For the frosting:
  • 2 cups powdered sugar
  • 2-3 tablespoons half & half
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • pinch of salt
  • ½ teaspoon maple extract, optional (but it adds extra maple flavor)
Instructions
  1. Preheat your oven to 350F and lightly grease your donut mold with a baking spray then set aside.
  2. In a medium bowl whisk together the flour, baking powder, soda, salt, and spices.
  3. In a separate bowl whisk together the coconut oil, brown sugar, vanilla extract, eggs and pumpkin puree. Pour the wet ingredients into the dry and stir together until fully combined.
  4. Place the mixture into a large piping bag and use it to fill the donut molds to about two-thirds full.
  5. Bake the donuts for 15-17 minutes, until a cake pin inserted into the donut comes out clean.
  6. Allow the donuts to cool for 5-10 minutes then remove them from the pan, placing them in a wire cooling rack.
  7. Repeat the process, filling the mold again with the remaining batter (don't forget to clean & grease your mold in between bakes).
  8. While the donuts are baking, make the maple glaze, you're looking for it to be the consistency of hair gel, which makes it the perfect thickness for dipping.
  9. While the donuts are slightly warm, dip the top of them into the glaze and place them back onto the rack. Wait a 2-3 minutes and dip them a second time for an extra-thick glaze.
  10. Donuts can be stored in the fridge for up to 3 days.

 

California Breakfast Toast: a wine country inspired meal

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In March 2015, Mayank and I took a trip to wine country which inspired this California Breakfast Toast recipe with a 6-minute egg and lemon ricotta. Here’s a recap of our trip and the California Breakfast Toast recipe we’re still making today.

This post was originally published in April 2015 and updated in July 2019 with new California Breakfast Toast photos and recipe modifications.

Mayank and I both love wine and thought a trip to Sonoma County and Napa Valley would be a great, long weekend getaway where we could relax, enjoy some delicious California reds, and refine our wine pallets.

Our Trip Recap

California

We started our trip off with a tour of Lagunitas Brewery in Petaluma. This was, by far, the BEST brewery tour either of us had ever been on. The guide was engaging, the beer (and oh, there was a lot of beer) was delicious, and learning about the history of the brewery was fascinating. I highly suggest a visit to Lagunitas if you make your way to California. It’s quickly become our favorite brewery.

We also visited many wineries, including Buena Vista Winery, the oldest winery in California, Robert Mondavi (home to Mondavi’s high-end wines, not the cheap-mass produced bottles you find at your local wine shop), Failla Wines, which cellars its wines in caves within the mountains of Napa Valley, and a few other select wineries. All were wonderful. We split tasting at most wineries, which kept us even-keeled throughout the whole trip.

Mondavi

Over the weekend we enjoyed ourselves, indulged in some delicious red and white wines, relaxed and bought 5 bottles to ship home to Texas.

What surprised us during our trip though, is that most of the other winery visitors were at least twice our age — making us the youngest patrons at all of the wineries! We always knew we were old souls but we were surprised by this fact.

Evenings during our trip were a bit slow. We found that most of the attractions and shops within Sonoma (where we stayed) closed by 6pm. Restaurants, of course, remained open but after sipping wine all day our appetites were small.

We weren’t sure if shops were closed because most people had gone home after wine tasting all day (and passed out) or if the town just didn’t offer many evening activities.

failla

During our trip, we indulged in some delicious, wine country food. The Girl & the Fig in Sonoma. We split a memorable goat’s milk cheese plate there one night for dinner and came back again the next evening to enjoy a true meal. I even came home with a fig spread to enjoy with our own cheese plates!

cupcake

And of course, I couldn’t go on vacation without trying a local cupcakery. Healdsburg’s Craft Cupcakes was recommended to us but we were sadly disappointed with our choice of cupcake – the Cherry Almond – which tasted like nothing more than a vanilla cupcake.

California Breakfast Toast

Although many meals throughout our trip were wonderful, fresh and delicious, my Avocado & Egg Toast I had for breakfast at Sunflower Caffe in Sonoma stood out as a favorite — something I knew upon the first bite that I had to make at home.

California-Breakfast-Toast-3

The breakfast is simple, light and refreshing with an added twist of lemon-y ricotta smeared beneath a layer of avocado on a piece of crusty multi-grain bread. The lemon added a brightness to the dish while the creamy, cool ricotta gave it a contrasting texture when compared to the chewiness of the bread.

6-minute egg

Arriving back home in Austin, I immediately recreated this dish, of course, healthifying it some with skim-milk ricotta so it could be enjoyed on a daily basis rather than as an indulgent vacation breakfast.

Here’s my version of Sunflower Caffe’s Avocado & Egg Toast (with Texas Hill Country’s White Lemon Balsamic) – though I call mine, the California Breakfast Toast. It isn’t as grand of a meal as Sunflower Caffe’s but I am definitely willing to bet on the flavor and the ease of which it comes together during a weekday morning rush!

California-Breakfast-Toast-Pin

5.0 from 2 reviews
California Breakfast Toast
 
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A deliciously light breakfast with creamy avocado, bright lemon ricotta and a soft-boiled egg
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1 slice whole grain bread, toasted
  • ¼ cup ricotta cheese
  • 1 tsp lemon zest
  • 2 tsp fresh squeezed lemon juice
  • ¼ of a small avocado, sliced (about 1 ounce)
  • 2 slices turkey bacon, cooked and slightly warmed
  • 1 6-minute egg, instructions here
  • coarse sea salt
  • fresh black pepper
  • White Lemon Balsamic Vinegar, optional
  • Harissa Olive Oil, optional
Instructions
  1. In a small bowl stir together the ricotta, lemon zest, lemon juice, and a pinch of salt.
  2. To assemble, spread your toast with the ricotta, top with avocado slices, followed by the bacon and 6-minute egg. Sprinkle with coarse salt & fresh pepper to taste
  3. Drizzle with balsamic and harissa oil if desired.

Homemade Berry Chia Jam Pop-Tarts

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Start your morning off with a flakey homemade pop-tart filled with a healthy mixed berry chia jam.

Berry Chia Jam Pop Tarts

Honestly, I only made these Berry Chia Jam Pop-Tarts for two reasons. (And neither reason is because I love Pop-Tarts.)  I mean, I like them in a nostalgic sense but they really aren’t my jam (pun intended!).

These pastries came about because

  1. I had a bunch of berries that were on the edge of going bad and I hate throwing away expensive organic berries.
  2. I really love the look of bright sprinkles on white frosting. Here’s a link to my favorite sprinkle shop!

What can I say, I’m an honest blogger and sometimes I make things just because it’s what I have on hand, not always because I love the food.

Now, these pop-tarts are really made to be customizable.  I’m going to give you a base recipe to work with and you can mix and match for what works for you when it comes to creating the chia jam to stuff inside.

Berry Chia Jam Pop Tarts with Jam

Chia Jam

Chia jam is really easy to make.  I enjoy it because it’s pretty much foolproof, it’s packed with good for you omega-3s from all the chia seeds, and you can do it with whatever fruit you have on hand.

The ratio is quite simple

  • 2 cups fruit
  • 2 tablespoon chia seeds
  • 1 tablespoon maple syrup (or agave or honey)
  • 1 teaspoon lemon juice

You simply heat the fruit and mash them slightly over medium heat.  Once they look a bit jammy, stir in the sweetener, chia seeds, and the lemon juice.   Put it all the in the fridge and when you come back in about 60 minutes the chia seeds will have done their magic.

Voila! You have jam.

Berry Chia Jam Pop Tarts ready to bake

Pastry prior to baking.

Berry Chia Jam Pop Tarts baking

Pop-tarts baking in the oven.

Berry Chia Jam Pop Tarts cooling

Golden, flakey pop-tarts cooling before frosting.

The Pastry

You can make your own pastry for these pop-tarts, but if you want the easy way out, grab yourself a pack of store-bought pie crust and go to town cutting out 4×3 inch rectangles to form your pop-tart shells.  There is NO shame in that. In fact, if it’s already in your fridge you should just use it because we all know that the doughboy makes some dang good pie crust.

But, if you really want to impress the family, you can choose to make your own pastry dough. Like the chia seed jam, it’s a handful of ingredients and difficult to mess up.

  • 1 1/2 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons shortening (preferably Crisco butter flavored)
  • 1/2 teaspoon salt
  • 1/4 cup ice water

Whisk together the flour and salt, cut in the shortening then add in the water. Knead just a tad, then let it rest in the fridge for 20-minutes and roll it out. Voila! You have better than store-bought pastry dough ready to cut into 3×4 inch rectangles and your family will be uber impressed. (Side note: that’s my grandma’s pie crust recipe and it’s delicious!)

Berry Chia Jam Pop Tarts Frosted

Next up, make the pop-tarts.

Simply put a few teaspoons of jam into the center, dab the edges with an egg wash and layer on a matching top. Before baking you crimp the edges with a fork to seal in the jam, poke a couple of holes in the top to release the steam when they bake then after a quick rest in the fridge you pop those babies in the oven until they’re golden.

Frost & Decorate

After the pastries have cooled slightly, spread on a simple glaze of confectioner’s sugar & milk and top with a few fancy sprinkles for a little bit of glam.

Devour immediately.

Berry Chia Jam Pop Tarts with Jam

Berry Chia Jam Pop Tarts pin

Homemade Berry Chia Jam Pop-Tarts
 
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Homemade Berry Chia Jam Pop-Tarts Author: Alyssa Prep time: 60 mins Cook time: 30 mins Total time: 1 hour 30 mins Serves: 9
Author:
Serves: 9
Ingredients
  • Chia Jam

  • 1 cup strawberries, finely diced
  • ½ cup blueberries
  • ½ cup raspberries
  • 1 tablespoon maple syrup (or agave, or honey)
  • pinch of salt
  • 2 tablespoons chia seeds
  • 1 teaspoon lemon juice

  • For the Pastry Dough
  • 1½ cups all-purpose flour
  • ½ cup plus 2 tablespoons shortening (Crisco butter flavored, preferred)
  • ½ teaspoon salt
  • ¼ cup ice water

  • For the Glaze
  • ¾ cup confectioner's sugar
  • 1 tablespoon milk
  • ¼ teaspoon vanilla extract
Instructions
  1. To make the chia jam, place the berries into a medium-sized saucepan over medium heat. While heating, stir and mash the berries constantly until a jammy sauce consistency is formed, slight berry bits/chunks are fine. Add in the maple syrup and a pinch of salt and stir. Add in the chia seeds and lemon juice. Stir until combined. Remove from heat and place the mixture into a glass or heat-proof container. Place the container in the fridge and let sit for 60-minutes or overnight until chia seeds have matured creating a jam consistency with the berries.
  2. For the pastry dough, whisk together the flour and salt. Cut in the shortening until pea-sized pebbles form. Fold in the ice water, 1 tablespoon at a time until the dough comes together. Turn the dough out on to a lightly floured surface and using your hands, gently press the dough together until it forms a ball. Gently cut the ball in half and pat each half into discs, about 6 to 8 inches in diameter. Wrap each disc in plastic wrap and place it in the fridge to rest for 15-20 minutes.
  3. When you're ready to bake the pop-tarts, line two baking sheets with parchment paper or silicon baking mats and set aside.
  4. Remove the discs from the fridge and allow it to rest at room temperature for 10 minutes. Roll one disc out into a rectangle slightly larger than 9 inches by 12 inches, trimming as needed. The dough should be about ⅛th inch thick if rolled correctly. Using a ruler cut out 4x3 inch rectangles, baking 9 in total. Place the rectangles on to the prepared baking sheets leaving 1-2 inches between each on the baking sheet. These are the bottom of your pop-tarts
  5. Repeat the rolling and cutting process with the second set of dough, creating 9 more rectangles that are 4x3 inches, these are the top of your pop-tarts.
  6. Prepare the egg wash by whisking together 1 egg and 1 teaspoon of milk.
  7. To assemble the pop-tarts, place 1½ - 2 teaspoons of chia jam into the center of the pop-tart bottom, spreading it out evenly, leaving about ¼ inch of clean dough around the edge. On the clean edges, lightly brush the egg wash. Top each jam filled bottom with the top of a pop-tart and gently press the edges together.
  8. Using the tines of a fork, crimp around the edges of the pop-tarts, sealing the jam inside. With a toothpick, gently poke 8-10 holes into the top of each pop-tart to allow any steam to escape, this will keep your pop-tarts from bubbling up while baking.
  9. Place your assembled pop-tarts into the fridge for 15-20 minutes to rest. While resting, preheat the oven to 350°F.
  10. Remove the pop-tarts from the fridge and bake in the oven for 25-27 minutes. At the 20 minute mark, check the pop-tarts to see if the edges are browning. If they are getting a little dark, place a sheet of foil over the pop-tarts for the remaining 5-minutes to keep the edges from burning. Remove the pop-tarts from the oven and allow to cool for 5-minutes on the sheet pan before transferring to a cooling rack.
  11. While the pastries are cooling, make the glaze by whisking together the confectioner's sugar, milk and vanilla extract until it forms a spreadable consistency. If too thick, add a ½ teaspoon more of milk as needed. If too thin, add an additional 1 tablespoon of confectioner's sugar as needed.
  12. Once the pastries have cooled but are still slightly warm, use a spatula to frost them with 1-2 teaspoons of the frosting. Serve immediately or keep in a cool, dry place for up to 3 days.

 

The Cinnamon Rolls Project: Mastering a Breakfast Staple

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In hopes of mastering cinnamon rolls, I set out to remake cinnamon rolls until I perfected the technique. Read on to hear my tips and find my no-fail cinnamon rolls recipe.

Cinnamon Rolls Bite

Yeast breads have never been my strong suit. I really only ever use yeast when making cinnamon rolls which is often why I choose to make no-rise cinnamon rolls — simply to avoid the fuss of yeast.

Baking shouldn’t be stressful.

When I do make yeast cinnamon rolls, I find the first 20 minutes of the endeavor to be beyond stressful.  I ponder whether or not my yeast is still active, or if I killed it with too hot of milk, or worry that I didn’t add enough sugar to help it activate.  It’s all like a crazy scient experiment — just to make cinnamon rolls!

Cinnamon Rolls Rolled Out

The stress continues as I work the ingredients into a dough and pray that the dough rises.  And when I do have success with yeast when making my cinnamon rolls, I always find the rolls themselves after baking never turn out quite right.

Cinnamon Rolls Baked

Sometimes, when I pull the final product out of the oven, the result is a dense cinnamon roll. Or, other times, the texture is visibly rough after baking.  Other attempts leave me with cinnamon roll swirls that look more like a whirling tornado than a beautiful, pristine pinwheel.

Cinnamon Rolls Plated

So, in an attempt to perfect my cinnamon roll making, I decided to make cinnamon rolls for a few weeks in a row until I perfected the process. After a few attempts, I landed on a recipe and mastered the technique that results in cinnamon roll perfection.  My preferred dough is made in a stand mixer and it rolls out beautifully.  It’s not sticky whatsoever, and when you press your fingers into it, it springs back into place.

Cinnamon Rolls Bite

I also learned to seal my cinnamon rolls before slicing with a bit of egg wash which helps the rolls hold their shape and ensures the pretty swirly pinwheels stay in place.  Lastly, using the string slicing method, something I’ve always done and my Mom taught me as a child, helps preserve the swirls before placing the rolls into the pan.

After my cinnamon rolls experiment, here’s what I learned and how I perfected my technique:

  • When proofing the yeast, ensure the milk temperature is between 105°F and 110°F
  • To help the yeast proof, sprinkle a teaspoon or two of granulated sugar into the milk
  • Don’t be afraid to knead the dough! Once proofed, the yeast is relatively stable and can withstand 2-3 minutes of kneading in a stand mixer. And this, the kneading part, is key to smooth, supple, beautiful cinnamon roll dough
  • Before rolling the dough into a long log, dab one long side of the dough with a whisked egg yolk to help seal everything together
  • Trim the ends from the log so you start with a clean, beautiful swirl. Do this using a thin sewing string, crossing the two ends to cleanly cut the cinnamon rolls
  • Always, always, always, slather cream cheese frosting on warm cinnamon rolls so it seeps into the crevices

Use the tips above and my recipe below for no-fail, cinnamon roll perfection.

The Cinnamon Rolls Project
 
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Serves: 18 rolls
Ingredients
  • Dough:
  • ¾ cup warm milk (2% or whole milk, 105°F to 110°F)
  • .25 ounce dry active yeast (1 pack)
  • 2 teaspoons sugar
  • ⅓ cup unsalted butter, melted and slightly cooled
  • ⅓ cup granulated sugar
  • ¼ cup yogurt (Greek, 2% or whole milk)
  • 1 large egg, beaten
  • ¼ cup milk (2% or whole milk)
  • 4 cups all-purpose flour, divided
  • 1 teaspoon salt

  • Filling:
  • ¾ cup packed light brown sugar
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, softened
  • 1 large egg, lightly beaten

  • Frosting:
  • 4 ounces cream cheese, softened
  • 1½ tablespoons softened unsalted butter
  • 1½ cups confectioners’ sugar
  • 1-2 tablespoon whole milk
Instructions
  1. In a medium bowl, combine ¾ cup warm milk, 2 teaspoons sugar and yeast, stirring gently. Let stand until mixture is foamy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix together butter, sugar, yogurt, beaten egg, and ¼ cup milk.
  3. In a large bowl, sift 3½ cups flour and salt. Stir half of the flour mixture into butter mixture. With the mixer on low, add the yeast mixture until just until combined. Mix in the remaining flour mixture.
  4. Remove the paddle attachment and replace with the dough hook. Add remaining ½ cup flour. Knead with the dough hook at medium speed until smooth and elastic, about 2 minutes.
  5. Spray a large bowl with non-stick baking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm (or in your oven using the proof setting) until doubled in size, about 1 hour.
  6. Grease two 10-inch round cake pans with butter and set aside.
  7. In a small bowl, combine brown sugar and cinnamon.
  8. Lightly punch down dough then turn out dough onto a lightly floured surface, and roll into an 18x12 inch rectangle.
  9. Spread 4 tablespoons of butter onto the rolled dough, and sprinkle with sugar mixture, leaving a ½-inch border on one long side. Brush egg over the dough border without filling (to help seal the dough).
  10. Starting with the long side without the egg, tightly roll dough into a log, pinching the seam to seal (the egg helps the seal). Using a piece of thread, trim the ends of the log to create an even spiraled, starting point. Mark the log into 1-inch sections then, using the thread, slice the roll into 1-inch rolls. Place the rolls in the prepared pans. Let rise in a warm place (or the oven on the proof setting) until puffed and rolls are touching, about 30-45 minutes.
  11. Preheat oven to 350°F. Bake the rolls until a baking pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan.
  12. For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter at medium speed until creamy, 1-2 minutes. With the stand mixer at low speed, gradually add confectioners’ sugar, beating until fluffy. Stir in milk until combined. Spread onto warm rolls.

 

Harvest Hash with Sweet Potatoes & Sprouts: A Breakfast Inspired by Picnik Austin

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This Harvest Hash is inspired by the hash served at Picnik in Austin. It’s a meal full of cozy Autumn flavors and seasonal produce like apples, maple, sweet potatoes and sprouts! It’s perfect for a hearty breakfast.

Harvest Hash 4

Are you ready for Fall yet? Because I sure am! I’m not quite tired of the heat just yet l but I am ready for cozier clothes, the slower season of life, pumpkins, and all the seasonal Fall food.  To kick-start the Fall foodie season, I recreated the Harvest Hash from Picnik that’s full of cozy Autumn flavors and seasonal produce like apples, maple, sweet potatoes and Brussel sprouts!

I first enjoyed Picnik’s Harvest Hash a few weeks ago when dining with my friend Vanessa. She actually ordered the hash (because I’m obsessed with Picnik’s cassava flour blueberry pancakes and make that my go-to order).  Vanessa raved about the hash and while eating it, asked if I thought it would be difficult to recreate it at home. 

I instantly took this as a challenge and told her, ‘I’ll figure it out for you and send you the recipe!’

Harvest Hash Close Up

I took a couple bites of her hash to decompose the flavors and texture then glanced at Picnik’s menu to assess the Harvest Hash description.  That weekend I set about recreating the Harvest Hash at home.

My objective was to recreate the flavors of the hash but make it something a little leaner that could be consumed regularly without it feeling as indulgent. 

I wanted my hash to be everyday-accessible and a dish that could be made in large portions to reheat over the course of the week.

  • Picnik’s Harvest Hash was on the sweeter side and a bit saucy.  I knew that for my Harvest Hash, I wanted it to have some sauce but would like the flavors to have more of a heat to it with a subtle note of sweetness.  To achieve this, I made a sauce with pure maple syrup and balsamic vinegar as its base and added a heavy pinch of red pepper flakes and dijon mustard to thicken it and add spice.
  • The sprouts in Picnik’s hash were blackened and had crispy leaves which led me to believe that they may have been pan-fried or at least cooked with more oil than I’d prefer.  To counter this, I tossed my sprouts in a light drizzle of olive oil and cooked them over low heat in a cast-iron pan to achieve the blackened flavor with a bit less fat.
  • Lastly, Picnik’s Harvest Hash used beef breakfast sausage which I chose to replace with a lean turkey breakfast sausage.  Since the breakfast sausage was pre-seasoned, I also left out the sage which was listed on Picnik’s ingredient list.

Harvest Hash 3

Harvest Hash 1

So how’d it turn out? DELICIOUS!

The Harvest Hash sauce had the perfect balance of sweet and spice.  I chose to pour it over the hash right before serving that way the hash was more personalized to my liking and would coat the veggies without soaking in too much. I also served mine with a runny egg which helped add a ‘sauce’ to the hash without a lot of sweetness.

The flavors are definitely fall-centric with apples, maple, and pecans. I’m also positive sweet potatoes and Brussel sprouts are destined to be best friends because their combined flavor is pure gold.  I also loved how hearty the hash turned out.  <3M and I chose to eat this for dinner one night and we had leftovers for a few more breakfasts later in the week.

If you try my Harevest Hash recipe, I’d love to know your thoughts and how it compares to the hash at Picnik (if you’ve had it!). Leave your thoughts in the comments.

What flavors do you associate with Fall? Do you have a cozy Fall breakfast you’re looking forward to?

Harvest Hash Picnik Pinterest

Harvest Hash: A Breakfast Inspired by Picnik Austin
 
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Serves: 4-5
Ingredients
  • For the Hash:
  • 2 small sweet potatoes
  • 1 small yellow onion
  • 12 ounces (1 bag) Brussel sprouts, washed & thoroughly dried
  • 1 fuji apple
  • 8 ounces lean breakfast sausage (turkey, pork or beef)
  • 2 cloves garlic
  • 4 teaspoons olive oil, separated
  • ¼ cup roughly chopped pecans
  • ¼ cup currants, optional
  • salt & pepper to taste
  • olive oil spray
  • 4 eggs, cooked to your liking

  • For the Sauce:
  • 3 tablespoons real maple syrup
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons spicy brown or dijon mustard
  • ½-1 teaspoon crushed red pepper flakes
Instructions
  1. First prep all your ingredients: peel the sweet potatoes and cut into ½ inch cubes, cut the yellow onion into quarter inch slices, mince the garlic cloves, peel the apple and cut into ¼ inch dice, remove the stem of the Brussel sprouts and cut into quarters, if you have small sprouts simply cut in half. Be sure to keep the spare leaves that fall off of the sprouts when cutting.
  2. Prepare the dressing by whisking together the maple syrup, vinegar, mustard and as mush red pepper flake as you desire in a small bowl and set aside.
  3. Preheat the oven to 375*F. In a medium sized bowl, toss the sweet potatoes with 2 teaspoons of olive oil plus a pinch of salt and pepper. Spread the potatoes evenly onto a large baking sheet and roast for 30-35 minutes until just tender.
  4. While the potatoes are cooking, prepare the rest of the dish. Spray a large skillet with olive oil and cook the breakfast sausage breaking it up into tiny pieces. Cook until lightly browned. Remove the breakfast sausage from the skillet and set a side. Do not clean the skillet.
  5. Spray the same skillet used to cook the breakfast sausage with olive oil and add in the onions and minced garlic. Sprinkle with salt and pepper. Cook over medium-high heat stirring constantly for 3-4 minutes. While the onions are cooking, toss the Brussel sprouts with the remaining 2 teaspoons of olive oil.
  6. Once the onions have softened add the sprouts to the skillet and cook over medium for 7-10 minutes, stirring occasionally until sprouts are tender but not fully cooked through. Add in the diced apple and cook 3-4 minutes more until apples are soft and sprouts are cooked through. Turn the heat to low and add the breakfast sausage back to the skillet and stir to combine. Pour a ¼ cup of the dressing over the mixture and toss to combine. Remove from heat.
  7. When the sweet potatoes are done, add them to the skillet along with the chopped pecans, currants and stir. Season with salt and pepper or additional dressing, if desired. Serve immediately with a cooked egg on top and remaining dressing on the side if you’d like more of a sauce on the hash.

 

Monday Morning Frittata with Zucchini, Basil & Burst Tomatoes

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Breeze through Monday morning breakfast with this healthy & delicious Monday Morning Frittata starring zucchini, basil, burst tomatoes, and Italian sausage.

I don’t know why it never occurred to make to make a frittata as part of my weekly meal prep but I made one a couple of weeks ago and then reheated it every day for breakfast throughout the week. It revolutionized my morning.  Since then I’ve continued to make a frittata and love how it’s streamlined my morning routine.

Monday Morning Frittata

Making the frittata ahead of time means no more crazy morning dishes or scrambling eggs or chopping veggies.  It has saved me so much time and it’s filling, healthy, and delicious!

Fritatta’s are awesome because they’re totally customizable.  You stick to a base recipe then just add in whatever you like! But, if you’re the type who needs a specific recipe then give my Monday Morning Frittata a try.

For this recipe and to simplify the prep, I use Cece’s zucchini spirals but you can totally make your own if you want (~1 zucchini).  The key to using zucchini spirals in the frittata is ensuring you get all of the excess water out of the zucchini before baking the frittata. To do this, simply toss the zucchini noodles in a clean kitchen towel and squeeze the heck out of them.  Whatever you do, do not skip this step. You don’t want a watery frittata.

Monday Morning Frittata

Also starring in my Monday Morning Frittata are burst cherry tomatoes.  I sauteé them quickly with onions, garlic, salt, and pepper until they gently burst. I mix all of this into a base of eggs, milk and a little parmesan cheese and fresh basil.  For added protein, I throw in some kind of cooked meat — some days it’s chopped Italian sausage while other days it’s as simple as ground turkey. Whatever you have on hand.

Bake it all up in the oven for about 50 minutes and you’re breakfast is served!  For me, this makes 6 large slices and lasts all week. I simply warm a slice in the microwave each morning for about 2 minutes and dig in.

How do you simply breakfast during the work week?  Are you a meal prepper or a breakfast skipper? 

Monday Morning Frittata Pin

Monday Morning Frittata with Zucchini & Burst Tomatoes
 
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Serves: 6
Ingredients
  • 1 package Cece's Zucchini Noodles
  • 1 teaspoon olive oil
  • 1 small yellow onion, cut into ½ inch slices
  • 2-3 cloves garlic
  • 1 cup cherry tomatoes, halved
  • 7 eggs
  • ½ cup milk
  • 2 tablespoons all-purpose flour
  • ⅓ cup grated parmesan cheese
  • ¼ cup roughly chopped basil
  • 1 cup cooked ground turkey or chopped Italian sausage
  • salt and pepper to taste
  • olive oil spray
Instructions
  1. Preheat the oven to 375*F and spray a 9-inch springform pan with olive oil. Line the outside of the pan with foil and set the springform pan on a large baking sheet then set aside.
  2. Remove excess water from the zucchini noodles by placing the noodles in a clean kitchen towel and squeeze the noodles until no additional water is released. Set aside.
  3. Heat the olive oil in a medium skillet for medium-high heat.
  4. Add in the onions and garlic, season with salt & pepper and cook until onions soften, 2-3 minutes stirring occasionally. Add in the tomatoes and cook another 3-4 minutes until tomatoes soften and onions begin to caramelize then remove move from heat and let cool slightly.
  5. In a medium-sized bowl whisk together the milk, flour, and cheese. Add in the eggs and whisk well.
  6. Fold in the onion-tomato mixture, zucchini noodles, basil, and meat (if using). Season with additional salt and pepper if desired.
  7. Pour the mixture into the prepared pan and cook for 50-55 minutes until the center is set.
  8. Remove from oven and let cool completely.
  9. Release the frittata from the pan and cut into 6 pieces.
  10. Once fully cooled, cover and refrigerate for up to 5 days.

My Favorite Summertime Breakfast: Turkish Eggs with Yogurt

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Turkish Eggs with Yogurt pairs a 6-minute egg with creamy lemon-garlic yogurt for a refreshing, protein-rich summertime breakfast.

Turkish Egg

I love eggs for breakfast and I’m always looking for different ways go enjoy them.  Turkish Eggs with Yogurt is a great summertime alternative to traditional poached eggs & toast.  It’s a savory breakfast that’s refreshing in the summertime heat while being filled with good for you protein and fat.

My Turkish Eggs dish whips up in about 15-minutes and is something I can easily make on a week day before rushing off to work.  You can even shorten the process some by making a big batch of the lemon-garlic yogurt ahead of time if you meal prep on the weekends.

Turkish Eggs Not Broken

Ever since my trip to Greece, where I enjoyed thick, creamy yogurt, I’ve swapped my standard 0% yogurt purchase for 2% Greek Yogurt (I know, it’s Turkish Eggs but I’m using Greek yogurt…relax). This swap has made a world of difference when it comes to taste and the bit of extra fat from the yogurt helps with the meal’s satiety.  I highly recommend using Fage 2% Greek yogurt for this recipe (and always).

Turkish Eggs Forked

As for the Turkish Eggs, I chose to use a 6-minute egg instead of a standard poached egg. I like 6-minute eggs as they result is a runny yolk and solid white, similar to a poached egg, but they’re easier to make and in my opinion, you don’t lose half the whites in the water.

The key to making a 6-minute egg is to immediately plunge it into a ice bath once your 6-minute timer expires to stop the cooking process.  This results in a deliciously, runny yolk.  After cooling the egg, gently crack and remove the shell, handling the egg like a delicate glass slipper so it doesn’t break before you lay it upon its bed of yogurt.

If you aren’t a fan of runny egg yolks, you can still use a similar technique but instead, cook the eggs for 7-8 minutes for a more solid center.  Also, I love Vital Farm eggs because of their farming ethics.  The yolks are so golden in color and packed with nutrients when compared to traditional farmed eggs. 

Turkish Eggs Close-Up

I like to drizzle a spicy olive oil (harissa olive oil from Con’ Olio is my choice!) on top of my Turkish Eggs and add a sprinkle of chopped walnuts for crunch.  To mop up the yolk and yogurt, I also toast up a slice of seedy bread (try Powerseed from Dave’s Killer Bread) but this is totally optional.

However you choose to enjoy this dish, I hope you make it a summertime breakfast staple!

Turkish Eggs with Yogurt Pin

5.0 from 5 reviews
My Favorite Summertime Breakfast: Turkish Eggs with Yogurt
 
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Serves: 1
Ingredients
  • 2 Vital Farm eggs
  • ½ cup plain 2% Fage Greek yogurt
  • ¼ tsp grated garlic
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 slice multi-grain bread, like Powerseed from Dave's Killer Bread, toasted
  • ½ teaspoon harissa olive oil
  • 2 teaspoons chopped walnuts
  • salt and pepper to taste
Instructions
  1. Prepare an ice bath by adding 1 cup water and a cup of ice to a small mixing bowl. Set side.
  2. Bring 2-cups of water to boil in a medium-sized sauce pan over high heat.
  3. Once boiling, gently slide the eggs into the water using a slotted spoon and boil on medium-high heat for 6-minutes.
  4. After 6-minutes, use a slotted spoon to remove the eggs from the boiling water and gently place it into the prepared ice bath for 1 minute.
  5. Remove the eggs from ice bath and gently crack to remove the shell. Be sure to remove all shell pieces from the eggs before plating.
  6. While the egg is boiling, place the Greek yogurt in a small bowl and whisk in the garlic, lemon juice, zest, and season with salt and pepper to taste.
  7. Spread the yogurt onto a plate.
  8. Place the cooked egg in the center of the yogurt.
  9. Drizzle with olive oil, chopped walnuts, and serve with multi-grain bread on the side.

 

Peanut Butter White Chocolate Scones

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If you’re looking for a sweet start to your day then try my Peanut Butter White Chocolate Scones. Crumbly, buttery scones filled with peanut butter and white chocolate chips with a vanilla glaze and PB-drizzle on top. It’s basically a cookie for breakfast. You’re welcome.

I really love peanut butter. Like, really love peanut butter.

peanut butter white chocolate scones featured

In fact, I have 4 jars of peanut butter open in my pantry right now. I also have containers ready for travel at a moment’s notice, and have packets of organic peanut butter hidden in my purse and work bag. Just in case a peanut butter emergency strikes.

I kid you not.

peanut butter white chocolate scones drizzling

peanut butter white chocolate scones not frosted

So, it’s only natural that I found another way to incorporate peanut butter into breakfast by making peanut butter white chocolate scones, they’re prettyyyy much like a crumbly cookie. That you can eat for breakfast. No complaints here.

peanut butter white chocolate scones drizzled all

peanut butter white chocolate scones drizzled

I never used to like making scones but eventually, I learned that if I was willing to get a little messy, scones are super easy to pull together in the morning.

For my peanut butter white chocolate scones, I suggest waking, putting your butter in the freezer to chill for 30-minutes while you sip your first cup of coffee then jump into scone-making.

By the time these scones bake and you dress them in the vanilla glaze & peanut butter drizzle, it will be just about time for brunch and your second cup of coffee. Which obviously, pairs perfectly with my peanut butter white chocolate scones’ sweet, buttery, crumbly texture.

Put your feet up, dig in, and enjoy your ‘cookie’ for breakfast.

Peanut Butter White Chocolate Scones

5.0 from 5 reviews
Peanut Butter White Chocolate Scones
 
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Serves: 16
Ingredients
  • For the Scones
  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and diced
  • ½ cup half & half
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup peanut butter chips
  • ½ cup white chocolate chips

  • For the Vanilla Icing
  • 2 cup confectioner's sugar
  • 3-4 tablespoons half and half
  • 1½ teaspoon clear vanilla extract

  • For the Peanut Butter Drizzle
  • 3 tablespoons creamy peanut butter
Instructions
  1. Preheat oven to 400*F and line a large baking sheet with parchment paper or a silicone baking mat, set aside
  2. In a medium-sized bowl whisk together the flour, baking powder, sugar, and salt.
  3. Using a pastry blender cut in the chilled butter until its the consistency of small pebbles.
  4. In a small bowl, whisk together the half and half, egg, and extracts.
  5. Pour the wet ingredients into the dry ingredients and gently combine.
  6. Fold in the peanut butter and white chocolate chip, careful to not over mix.*
  7. Once mixed, form the dough into a large ball on a lightly floured surface.
  8. Cut the dough ball in half and set one aside.
  9. Working with one half of the dough, gently roll the ball into a round circle, roughly 6 inches in diameter and ½ inch thick.
  10. Using a floured pastry cutter or floured knife, cut the circle across 4 times to form 8 equal-sized triangles.
  11. Gently transfer the cut scones on to the prepared baking sheet, leaving a 1-inch space between each.
  12. Repeat the rolling and cutting process with the remaining dough piece.
  13. Bake the scones for 15-18 minutes until light golden in color.
  14. Remove from oven and let cool on a wire rack.
  15. While baking, make the icing.
  16. For the Vanilla Icing, mix everything together in a medium-sized bowl and set aside until the scones have cooled and you are ready to ice them.
  17. Once completely cooled, dip the top side of the scone into the prepared vanilla icing, letting any excess drip off before returning to the wire rack to dry. (I like to dip mine twice for an extra thick glaze!)
  18. For the Peanut Butter Drizzle, in a small microwave-safe bowl and heat for 30 seconds. Stir to distribute the heat until the peanut butter is fully melted. Pour the melted peanut butter into a prepared piping bag and snip a ¼ inch off the tip. When iced scones have set, drizzle the glaze over top and serve immediately.

Cinnamon Sugar Crumb Coffee Cake

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The secret to this Cinnamon Sugar Crumb Coffee Cake is pancake mix — creating a moist, chewy cake with a crunchy cinnamon-sweet topping. Whipped up in minutes, this coffee cake is weekend perfection!

Cinnamon Sugar Crumb Coffee Cake 4

Some weekends just call for coffee cake. Except if you’re like me, when I get a weekend coffee cake craving, I want it NOW. Well, this Cinnamon Sugar Crumb Coffee Cake recipe is the perfect weekend recipe for when that coffee cake craving comes-a-callin’ and you just can’t wait.

This recipe starts with pancake mix as a base and requires a few staples that you likely already have on hand in your kitchen. It takes less than 15 minutes to mix up and bakes to perfection in just 22 minutes. Less than 45 minutes from start to finsih? Now thats #CoffeeCakeWinning!

Cinnamon Sugar Crumb Coffee Cake

The part I love most about this Cinnamon Sugar Crumb Coffee Cake is how the crumb topping forms a crunchy, sweet coating atop the cake when it bakes. I swear this crunchy coating helps seal in all the moisture in the cake itself! Besides being quick and cinnamony delicious, I also favor this coffee cake because it’s just the right amount of light and fluffy while also being slightly chewy and moist.  It’s not overly sweet and has a heartiness to it from the pancake mix. It’s perfect to pair with a cup of creamy hot coffee!

Cinnamon Sugar Crumb Coffee Cake 3

For this recipe, I used a local Austin favorite, Kerbey Lane Vanilla Pancake Mix, but you can use pretty much whatever you have on hand — whether it be a multi-grain pancake & waffle mix or an old stand by like Bisquick. If I’m feeling extra fancy on the weekend or plan on bringing the cake to a friend’s brunch, I  make a quick icing to drizzle on top of the coffee cake to make it a bit more special!

If you’re looking for other easy weekend coffee cakes, check out my Raspberry Coffee Cake recipe. It’s a family favorite, and like this Cinnamon Sugar Crumb Coffee Cake, it’s quick to make and always a crowd pleaser.

Cinnamon Sugar Crumb Coffee Cake

5.0 from 1 reviews
Cinnamon Sugar Crumb Coffee Cake
 
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Cinnamon Sugar Crumb Coffee Cake's secret ingredient is pancake mix creating a moist, chewy cake with a crunchy cinnamon-sweet topping. Whipped up in minutes this coffee cake is weekend perfection!
Serves: 8 pieces
Ingredients
  • 2 cups Kerbey Lane Vanilla Pancake Mix*
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅔ cup milk of choice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup Kerbey Lane Vanilla Pancake Mix
  • ⅓ cup brown sugar, packed
  • 2 tablespoons unsalted butter, chilled
  • ½ teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 400*F
  2. Lightly grease a round 9 inch round pan with baking spray or butter and set aside
  3. In a medium sized mixing bowl, whisk together the 2 cups of pancake mix, granulated sugar, and 1 teaspoon of ground cinnamon
  4. Add in the milk, egg, and vanilla extract
  5. Whisk together until all lumps are removed
  6. Pour the batter into the prepared baking pan and set aside
  7. To make the crumb topping, combine the remaining ⅓ cup pancake mix, brown sugar, and cinnamon in a small mixing bowl
  8. Using a fork, knife or pastry blender, cut in the chilled butter
  9. Sprinkle the crumb mixture on top of the coffee cake batter and bake for 22-25 minutes
  10. Let cool 5-10 minutes and serve*
Notes
* I used Kerbey Lane Vanilla Pancake Mix but any pancake/waffle mix you have on hand will work. Bisquick is also a great option.
* If you choose to drizzle the cake with icing, whisk together 1 cup confectioners sugar, ½ teaspoon vanilla extract and 1-2 tablespoons of milk until the desired consistency is reached. Drizzle atop cooled coffee cake and serve.

 

Cinnamon Sugar Crumb Coffee Cake Pin