Breakfast | Eating Out of the Local Box

Archive | Breakfast RSS feed for this section

Breakfast Pizza

By Christy on September 16, 2012 in Appetizers & Snacks, Breakfast, Desserts, Recipes

This is so easy it barely qualifies as a recipe but it was so delicious I had to share! It can be eaten any time of the day but I have found it is a good way to get kiddos (and stubborn adults) to eat fruit for breakfast. I used figs but mix and match with what you have. The rosemary goes especially well with the figs but again feel free to use what you have or what you like.

1 Tortilla

1 Heaping Tablespoon of Greek Yogurt

1-2 Figs, Sliced

Honey, to taste

Pinch of Rosemary

Heat the tortilla on a skillet over medium heat flipping as needed. You want the tortilla to brown slightly and become crisp. When tortilla is cool enough to handle, smear with greek yogurt. Place sliced figs on top and drizzle with honey. Finish with a sprinkle of rosemary.

Comments { 0 }

Butternut Cheddar Frittata

By Megan on September 13, 2012 in Breakfast, Main Dishes, Recipes, Slider

Frittata is an easy way to not only whip up dinner (or breakfast), but to use up any random vegetables you have lurking in your fridge. Just replace the butternut squash in this recipe with peppers, zucchini, tomatoes, greens, or anything, and you’ll have a delicious meal on hand.

If you don’t have an oven-safe skillet, you can also cook frittata in a pie plate or muffin tin. Just increase the cooking time to allow for the eggs to be cooked through.

Butternut Cheddar Frittata

Serves 6

2 cups diced butternut squash
1/2 tablespoon olive oil
Salt and freshly cracked pepper, to taste
8 eggs
1/2 cup milk
1 1/2 teaspoons herbes de Provence
1 tablespoon butter
3/4 cup shredded sharp or smoked cheddar cheese

Preheat oven to 400°F. Toss squash in olive oil, salt, and pepper, and spread onto a rimmed baking sheet. (Note: You can use the same skillet you plan on cooking the frittata in, if you like.) Roast about 25 minutes or until squash is tender and lightly browned, stirring halfway through cooking time. Remove from oven and set aside, and preheat oven to broil.

Whisk together eggs, milk, and herbes de Provence.

Heat a cast-iron or other oven-safe skillet over medium-high heat, and add the butter. Swirl the pan to coat it as the butter melts. Once the butter has melted, add the butternut squash to the skillet, then pour in the egg mixture. Cook on the stove approximately 5 minutes or just until starting to set on top.

Scatter cheese over the top and move skillet to the oven. Cook for approximately 5 more minutes, until cheese is melted and top is set and lightly browned.

Comments { 0 }

Granola

By Christy on June 10, 2012 in Appetizers & Snacks, Breakfast, Recipes

Granola is an extremely adaptable recipe. Have cashews instead of pecans, no problem. Don’t like coconut, leave it out. Want to reduce the oil? Go ahead but be warned it may be little more clumpy. I used this recipe for the garnish on my Blueberry Breakfast Ice Cream and thought I should post it since it was so yummy with the crunchy granola. Enjoy!

3 cups rolled oats

1 cup shelled pecans

1/3 cup pumpkin seeds

1 cup unsweetened coconut chips or flakes

1 teaspoon salt

1/2 cup light brown sugar

1/3 cup extra virgin olive oil

1/3 cup honey

3/4 cup diced dried fruit, such as pineapple, mango, currants, goji berries, cherries, or whatever you prefer

1 teaspoon vanilla

Preheat oven to 300 degrees. Line a baking sheet with parchment paper. In a medium bowl, mix together oats, nuts, seeds, and coconut. In a small saucepan, combine salt, brown sugar, olive oil, and honey. Bring heat to medium, stirring occasionally until sugar has dissolved. Pour over oat mixture and stir to coat evenly. Spread oats over prepared baking sheet. Bake until lightly golden brown, about 40 minutes. Stir mixture in pan about every 15 minutes while baking to break up clumps and cook evenly. Remove from oven and let cool. Place granola in medium bowl, add dried fruit and vanilla, stir to distribute.

Comments { 0 }

Blueberry Breakfast Ice Cream

By Christy on June 5, 2012 in Breakfast, Desserts, Recipes

Ice cream for breakfast? Yes! If you make it with Greek yogurt, creamy coconut milk, and field fresh blueberries. I use a combination of honey and corn syrup to sweeten the dish as the invert sugar helps crystals from forming in the ice cream. If you don’t have an ice cream maker, you can pour the ice cream base in a freezer safe gallon bag. Place the bag in the freezer and squish it around to break up the ice crystals every 30-45 minutes over 4-5 hours. The Amaretto helps the ice cream from freezing too hard but if you are serving it to kiddos or do not want to use alcohol, substitute another 1/4 cup corn syrup and 1/8 teaspoon almond flavoring.

1 cup blueberries (about 1/2 a pint)

1/3 cup honey

2/3 cup corn syrup

1/4 cup water

dash of salt

8 ounces Greek yogurt

1 can coconut milk (NOT Coco Lopez)

1/4 cup Amaretto

1 Tablespoon lime juice (about 1/2 of a lime)

Combine blueberries, honey, corn syrup, water, and salt in small saucepan. Boil over medium heat for 3-4 minutes. Let cool. In large bowl combine yogurt, coconut milk, amaretto, cooled blueberry syrup, and lime juice. Pour mixture into ice cream maker following manufactures directions.

Comments { 4 }

Strawberry Cream Cheese

By Christy on May 13, 2012 in Appetizers & Snacks, Breakfast, Desserts, Gluten-free, Recipes, Spring, Staff Picks

Yummy, luscious, oh-so-sweet local strawberries! I ordered a pound of these beauties and savored a few every morning with breakfast for a week. When I reached the bottom of the container, I had a few mushy berries left. Too scrumptious to just throw away or turn into compost, I used the Full Quiver cream cheese I had in the fridge to make a strawberry cream cheese spread. A touch of cinnamon adds an interesting taste but feel free to omit or substitute vanilla if you prefer. I used brown sugar to sweeten but of course, you can use honey, agave, or plain sugar.

3-4 strawberries

8 ounces cream cheese

1/4 teaspoon cinnamon

1-2 Tablespoons brown sugar

Rough chop berries and sprinkle with 1 Tablespoon sugar. Allow berries to sit for at least 1/2 hour to macerate, which means the sugar will draw moisture and flavor out of the berries. Add berries, cream cheese, and cinnamon to a mixing bowl and mix for 2-3 minutes on high speed. Taste and add more sugar if desired.