Mother’s Day is just around the corner so I gathered some of my favorite breakfast and brunch recipe ideas and made this tasty roundup. I hope you guys find it helpful and perhaps make something from my list. If you do make it, please tag […]
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Do you like Bread Puddings? What flavor combination is your absolute favorite? Bread pudding, which I typically call sweet breakfast casserole, is the best creation. Whoever invented this is an absolute genius. My family genuinely loves it so much. I cannot even begin telling you how this entire pan was gone in less than 10 minutes. Ahh! Le Sigh! This was the time when I still ate carbs and sweets. I precisely remember waking up […]
The wonderful world of casseroles. They are not only tasty, beautiful, nor easy to make, they are so versatile as well.
This golden deliciousness, Breakfast Strata was so simple to make and we all enjoy it very much. I make this often over the weekend.
Sometimes it’s without any bread which makes it more like crustless quiche or frittata, and sometimes I add leftover biscuits from dinner before.
My son, who doesn’t care much for asparagus made his own version, which we all loved. He will go to the University next year, so I have been more persistence regarding him learning things around the house, in particular how to cook more complexed meals.
Don’t get me wrong, he knows how to cook basic meals, clean the house, wash and survive as a young adult, but I feel like he can always learn more.
I know many moms would agree, but I feel like crap just thinking about him leaving the nest… even now, a year away, it feels like part of me will be missing when he goes on his new journey. Goodness! I am getting emotional again.
I need “kids’ going to college support group” soon haha… Seriously, how do you survive it?
Anyhow, I am watching “Eat, Pray, Love” with Julia Roberts, eating cheese crackers, drinking my rooibos hot tea and trying so hard to write something in this post other than “This dish is so delicious” but literally nothing interesting coming in my mind.
So, with that being said, I will just post this recipe and call it a night, haha!
One more thing, This makes an amazing and healthy meal prep for a week. It is fantastic to just mix different ingredients.
You can keep it in the fridge for about 5 days. Make sure to keep it in the safe dish preferably glass or at least BPA FREE.
Hey, if you try this recipe or any other recipe from my blog please share with me on Instagram.
Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Bakeware by XTREMA Cookware… VISIT THEIR WEBSITE HERE
Easy Breakfast Strata
- 10 slices Italian Bread the best of it’s a bit stale, two to three days old
- 8 Large Eggs mixed
- 1/2 cup Heavy Whipped Cream or Half and Half
- 2 tbsp. Olive Oil
- 10 Asparagus younger, if possible, sliced
- 1/2-3/4 cup Diced Country Ham you can sub with bacon, Canadian bacon, or boar’s head smoked ham
- 1/2 Green Pepper diced
- 1 cup of Shredded Cheese or 6 slices deli cheese (I used smoked gruyere cheese)
- Preheat oven to 375F
- In a large pan saute together asparagus, country ham, and green peppers. Add about 1 tbsp of olive oil. Cook for 5 minutes at medium-high heat. Stir to saute everything equally.
Mix eggs together, then to the eggs add 1/8 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dry parsley and a pinch of baking soda. Baking soda acts to make eggs puffy and perfect so do not be afraid to add just a pinch. If you don’t have it, that’s fine too. No need to panic. Strata will come out delicious regardless.
To the egg mixture add 1/2 cup heavy whipped cream, or half and half; Mix it again.
- Oil the baking dish with a drizzle of olive oil, you can use butter if you wish.
Line bread in the baking dish and drizzle with a bit of olive oil.
Top bread with the veggie and ham mixture. Spread equally. Then pour over mixed eggs and cream mixture.
- Press the bread with the fork or spatula. You can keep it in the fridge overnight, or you can bake it right away.
Add cheese and bake for 30-35 minutes in the preheated oven. You may use any cheese that you prefer. I made this with the Mexican blend, cheddar, and mozzarella, so whatever cheese you use it will be fine.
- You can garnish it with chopped parsley or green onions.
I made this one using two smaller baking pans but the measurements are for one family size Strata, about 8 servings. This makes an amazing meal for a week. You can mix and match vegetables and meat. You can make it vegetarian or for meat lovers.
Sodium: Country ham is already packed with sodium, as well as cheese so you really do not need much.
What better to start Holiday brunch than with breakfast egg casserole?! I made this beauty with different types of bread and meat and it is always a bit different, but extremely comforting and delicious. When the cold weather knocks on our door, breakfast casserole warms […]
I had this recipe for breakfast eggs and beef wrap brewing in my head for a while now. However, it something else happens and I forgot to blog about it, Life, I guess! Sometimes we plan one thing but end up doing something completely different. […]
Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather.
Ah, don’t you just love the smell of cooler weather approaching, beautiful Autumn scenery and comfort food?
Alright, perhaps we look forward to comforting holiday food more than anything else, but fall weather and scenery is up there, too?!
I just love going to mountains this time of year and breathing fresh air, enjoying gorgeous nature and looking at trees that look like man-made color placements.
To be honest, there is nothing more relaxing than enjoying a quiet time in nature. I worked so hard this year that I need one more short weekend getaway, preferably with my hubby only. Just two of us!
Well, to be honest, I’d miss my kids and kitties way too much. Needless to say, the weekend getaway does sound like a dream right now.
Let’s talk more about this tasty and sweet pumpkin porridge. It is a simply delightful comfort with every spoon you take.
I understand that it is not everyone’s cup of tea, nevertheless, it is so delicious and above all fulfilling as well as healthy.
Since it is Pumpkin season I wanted to share pumpkin recipes and some of its health benefits.
- Pumpkins/squashes are not only delicious but like I said healthy; they relieve stress, they’re good for weight loss, good for eyes and skin, it boosts the immune system and helps the digestive system and yes, they could reduce risk of cancer. I believe it is in the category of super-foods!
When I was growing up, rice porridge was usually offered to the kids. Which is not as flavorful.
However, it was mostly eaten when we felt sick and needed something light just to keep us going, and through the days of illness.
Any porridge is good for the digestive system because it’s light and texture is easy to digest.
I made a twist, a huge one on Korean traditional pumpkin porridge called Hobaak Jook (juk). I am not saying that Korean pumpkin porridge is not delicious, on the contrary, it is very comforting, especially if you like pumpkin.
First, instead of boiling, I roasted pumpkin. The best one for porridge or even soups is winter squash such as Butternut, Lakota, Kabocha, Buttercup squashes/pumpkins. My favorite is Kabocha, which I found in Trader Joe’s.
Pumpkin is naturally sweet, but the winter squash that I wrote above is just a little sweeter. I like to mix different pumpkins as it gives better and different levels of flavor.
Also instead of sugar, I used organic honey, and spices such as ground ginger, cinnamon and pumpkin spice which made a huge difference. With all the changes and twists you are increasing the flavor as well as health benefits.
Comparing rice that you granulate yourself vs. sweet rice flour in pumpkin porridge, I like granulated rice because even though that coarse rice is cooked it still gives you little nuttiness.
You might also like:
If you make my Sweet Pumpkin Porridge, please tag me on Instagram. @sandraseasycooking with hashtags #sandraseasycooking. I would love to share your creations with everyone. Thank you so much in advance!
Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather
- 3 lb pumpkin or winter squash (Salt, ground ginger, cinnamon, brown sugar - Few pinches on each slice)
- 1 cup Sweet Mochi Rice/Glutinous Rice (or Flour)/Water, enough to cover over the rice for soaking
- 1-1.5 cup water, for cooking
- 1/2 tsp. Salt
- 2 tsp. Pumpkin Spice
- Organic Honey, to taste /or other sweeteners
- Pumpkin seeds for garnish, or any nuts
- Wash the rice 3-4 times and soak in a big bowl for about an hour.
- When the rice is soaked at least 1 hour (although, it's the best if you soak it for a couple of hours) place rice into a food processor with a bit of water and puree until it gets completely granulated. READ NOTES
- Preheat oven on 400 degrees Fahrenheit.
- Pumpkin Prep: Slice the pumpkin into thicker slices (be careful), take out the seeds and reserve for later; Season pumpkin with few pinches of salt, ground ginger, cinnamon, and brown sugar to taste. Rub all over and place in baking pan. Roast until the pumpkin slices are tender, about 30-40 minutes. Once done, separate skin from the pumpkin flesh (be careful it could be still hot) and Puree in a food processor, and add a little bit of water so it's easier to puree. I ended up with little more than 2 cups of pumpkin puree.
- In a large pot add 1 cup of water and pumpkin puree. Stir until it bubbles, then start adding the rice puree, keep stirring and add pumpkin spice, salt, and honey.
- Stirring is very important because it can stick to the bottom of the pot very fast. Lower the heat on simmer, and slowly just stir for 5 minutes. Add more water when porridge becomes too thick, and cook for 20 more minutes on simmer. It's done when rice becomes smoother and cooked. Taste the porridge and add more sweetener to your taste preference.
- Garnish with roasted and peeled pumpkin seeds OR chopped nuts. Serve on room temperature.
- You can skip the part of soaking the rice and instead use sweet Glutinous rice flour ..just make sure to mix it into a smooth texture (with water). You can find videos regarding this type of porridge. When you are using flour, it will be more smooth. I like the texture of granulated rice in porridge. You can also make it thick or thinner just by adjusting it with water. When you taste that rice is cooked take it off the stove and cover. It's all in the taste senses, so use them!
- For pumpkin seeds, I wash them, dry with kitchen paper towels and then toss on the newspaper then outside to air dry completely. Preheat oven on 400F then put sea salt, I used actually sriracha salt and it was fantastic. Bake until they are toasted. However, if you going to garnish porridge with pumpkin seeds, of curse peel them.
- For baby food, I would definitely either make rice cooked with adding more water or use flour because it gives you a smooth texture. If the baby is not at least year and a half please do not use honey, and add some other natural sweetener. Of course, you got to keep it a notch down because babies can't handle sweet like adults.
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This is a sponsored post written by me on behalf of Holiday Baking at Publix. All opinions are entirely my own. French Toast Casserole is most definitely a staple food to bake during the joyous holiday season at my house. We use so many amazingly appetizing […]
If you are following a low carb lifestyle, then you probably heard of or made these yummy keto-approved waffles. What are Chaffles-Low Carb Keto Waffles? I know, by the name you would never tell what it is. I have no idea who gave the name. […]
This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own.
These PB2 Gluten-free Chocolate Waffles are an absolute delight. I genuinely love having a protein-packed breakfast or brunch almost every single day, and I must say, these were not disappointing at all.
I heartily enjoyed a plateful of these with my regular coffee after a long, peaceful, and chilled morning walk. Almost instantly these hit the spot. What a satisfying treat?!
With that being said, I partnered with PB2 Foods – Organic Peanut Butter Powder to create a delicious recipe that everyone could enjoy.
I carefully put some thought to create the most enchanting waffles packed with amazing ingredients to make your belly happy and your irresistible cravings for sweets at bay.
The pleasant taste will delightfully surprise you completely. You wouldn’t believe how amazingly delicious these waffles are, so please, you must attempt them as soon as possible.
These are fantastic to make for your loved ones over holidays, maybe for Valentine’s Day, or perhaps to surprise that special person in your life for his or her birthday. I know you will want to graciously thank me later.
However, you can just enjoy them each and every morning, or afternoon especially after a workout.
As we are all aware, organic peanut butter, a classic and much-adored treat, has been satisfying so many of us for years. It has been incorporated into a variety of different indulgent sweet treats that are beyond well known.
Such an original and unique flavor has entered a new realm, powder form. PB2 organic powdered peanut butter is a phenomenal spin on the authentic, mouth-watering indulgence.
The process of properly making this product typically includes pressing out most of the natural oils from roasted peanuts and then grinding the nuts into a fine powder.
The result of this is a powdered peanut product packed with flavor.
I am most definitely one of those people that hail PB2 as a low-calorie and low carb solution for all peanut butter lovers out there.
Please check the PB2 website for more details about the product and grab their tasty recipes.
If you make PB2 Gluten-Free Chocolate Waffles, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you in advance!
The pleasant taste will delightfully surprise you completely. You wouldn't believe how amazingly delicious these waffles are, so please, you must attempt them as soon as possible
- 1 1/2 GF flour, 7 oz/187g
- 1/8 cup organic raw cocoa powder, 1oz/17g
- 4 tbsp. PB2 Foods Organic Powder, 26g
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 4 tbsp. Truvía cane sugar, 50g
- 1/8 tsp. salt
- 1/4 cup plain Greek yogurt, 60 ml
- 2 large eggs, 4oz/100g
- 1/4 cup oil, 60ml
- 6 oz/200ml Filtered water
- 1 tsp. vanilla extract
- Maple Syrup
- Fresh Fruit
- Dark Chocolate Chips
- Measure and mix dry ingredients first, then measure and mix
- Heat waffle iron to medium heat if possible.
- Combine dry and wet mixtures and mix until the batter is
- Following instructions of your waffle maker, add about 1/4 cup of batter for each waffle.
- Continue making waffles until all the batter is used up.
- Serve them hot with maple syrup, fresh fruit, and dark
You can make these waffles with regular flour. Some small adjustments in addition to liquid might have to be adjusted.
For Low carb option, you may use Almond Flour. They are a bit different but nonetheless fantastic. I have tested using almond flour.
If you are sensitive to gluten just make sure to use ingredients with Gluten-Free labels.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
School is in a full session for over two months now, so these delicious and Fluffy Cream Cheese Blueberry Pancakes make an appearance on our table quite often. We are almost at the Fall break, but temperatures are not getting any better. We are still […]