Milk toast is an old fashioned breakfast dish that is so easy to make! I love having bread soaked in milk. This recipe uses toasted cinnamon sugar brioche bread.
What is milk toast recipe?
Did you ever eat bread soaked in milk growing up? I don’t know if this is a thing, or if it was just our family.
But as kids, when we wanted a quick breakfast or snack, we simply tore up sandwich bread ate them soaked with milk. Often times, I’d top my bowl of milk toast with a spoonful of sugar on top too.
It was a very simple (and cheap) dish I learned to make when I was very little. But I loved how the soggy bread melted with every bite, and the little crunch of sugar that came at the end.
Then, I’d gulp down every last bit of the sweet milk.
Classic bread and milk from my childhood: Tear up a slice of white wonder bread and toss the pieces into a bowl. Pour on enough milk to cover it all. Sprinkle on a spoonful of granulated white sugar.
Is that something you’ve had before? I’ve asked my friends, but non have the same memories.
For this recipe, I took that old simple idea of bread and milk, and jazzed it up a little.
If you love old fashioned breakfast recipes like this one, The Breakfast Book is one of my absolute favorite cookbooks. It’s filled with an array of comforting breakfast recipes that you’ll want to make over and over again.
How to make (fancy) bread and milk
Don’t get me wrong. I love the classic bread and milk from my childhood. But I wanted to turn it into a milk toast recipe that is just a bit fancier and brunch table ready.
To do that, I experimented with:
The type of bread to use
Toasting or grilling the bread
Adding cinnamon sugar on top
Best bread for milk toast
I tried a number of different breads for this classic recipe. Here are my thoughts:
White sandwich bread: Good, soggy. This will always be a classic when untoasted.
Wheat sandwich bread: Not recommended.
Sourdough bread: Not recommended. The crust never softened enough, the bread broke apart instead of getting pillowy and soft, and I didn’t like the taste.
Challah: Soaked up just the right amount of milk. This is my second choice.
Brioche: Soft, sweet and almost custard like when it soaked in the milk. Perfect!
The best bread for milk toast: Brioche bread.
Grill the bread in a bit of butter
While the classic recipe from my childhood just requires soaking plain sandwich bread in milk, I find that grilling the bread in a bit of butter gives it a delicious richness.
To do so, I melt a bit of butter in a frying pan, then simply grill and toast the bread in it until the slices are slightly golden on both sides.
I toast the bread slices whole (instead of cutting it into cubes then toasting), because once toasted and cut into cubes, having 2 sides of each bread cube toasted gives this milk toast just enough texture.
Add cinnamon sugar on top
While the bread is still hot, I sprinkle on a mixture of cinnamon sugar. The sweet smell of toasted bread with cinnamon sugar is so comforting!
But if you don’t like cinnamon, you can keep it plain with just granulated sugar. Or a touch of nutmeg is also good.
Once the cinnamon sugar is sprinkled on top, then cut the bread slices into cubes.
Warm or cold milk?
I prefer my milk toast with cold milk. I think the warm pieces of the brioche bread takes off just enough of the cold edge from the milk.
How to serve bread and milk
The way I serve bread and milk in these pictures is to pile all the toasted bread cubes into a bowl, then pour on cold milk.
Another way to enjoy this breakfast is to dip the warm bread in warm milk piece by piece as you eat it.
Personally, I like to soak the bread in the milk so it softens and pillows. If you find that too soggy, then by all means, enjoy this breakfast as bread dipped in milk.
Either way, I think you’ll love this comforting milk toast recipe. It’s such a simple breakfast that is oh so comforting.
Make this milk toast recipe for a quick breakfast
I hope you think of this milk toast recipe anytime you are looking for a quick breakfast. It shouldn’t take more than 5 minutes to throw this recipe together so it’s great for weekday mornings.
If you ever find yourself wondering how to use up milk or leftover bread, I hope this recipe comes to mind too.
P.S. If you love the idea of cinnamon toast in milk, don’t miss this Cinnamon Toast in Cereal Milk, which is a twist and homemade version of a cinnamon toast crunch cereal.
In a large skillet on medium-high heat, melt the butter. Add in the brioche slices and toast until the bottom is golden brown, about 2 minutes. Flip, and toast the other side until golden brown, about 2 minutes.
Sprinkle on the granulated sugar and cinnamon. Cut each toast into 9 cubes.
Add the toast cubes into a 2 bowls and serve with milk.
If you love cinnamon (like me!) this is a great article on the benefits of Ceylon Cinnamon vs. Cassia Cinnamon.
I always and only use ceylon cinnamon (true cinnamon) because I think it taste better, and more importantly, because cassia cinnamon is more risky to the liver.
Unfortunately cassia cinnamon makes up about 90% of commercial cinnamon sold. I urge you to use organic Ceylon cinnamon if you plan on consuming cinnamon regularly. We easily buy it on Amazon.
For the recipe, please note this is developed using Ceylon cinnamon, which is milder and sweeter in flavor.
This Ham and Cheese Breakfast Casserole is tasty, filling and so easy to make. This breakfast casserole uses tater tots, and is loaded with ham, cheese and eggs. I love serving this for large groups and families.
Ham and Cheese Breakfast Casserole is a favorite weekend brunch
This ham and cheese casserole is the perfect weekend brunch because it is:
loaded with flavor
very easy to make
hearty and filling
gluten free and made without bread
perfect to feed a crowd
Ingredients in this Ham and Cheese Casserole
The ingredient list is simple, and you can get everything easily at the grocery store.
The main ingredients are: ham, cheese, tater tots, eggs, and milk.
I also add some vegetables: garlic, onion, and green bell pepper.
Lastly, for seasoning, I use: thyme, black pepper and salt.
I call this a Ham and Cheese Breakfast Casserole, but looking at the ingredients, it can equally be called a Ham, Egg and Cheese Casserole or a Tater Tot Breakfast Casserole, or even an Easy Loaded Breakfast Casserole
This is a breakfast casserole without bread
Breakfast casseroles come in all sorts of shapes and sizes. But often you may notice that breakfast casseroles contain some sort of bread. Not this recipe!
This breakfast recipe uses tater tots as a filling. And that means that this breakfast casserole is made without any bread. As such, it’s gluten-free.
I love a good breakfast casserole so I’ve got plenty on this site. In case you want to plan for your next brunch, here are some other breakfast casseroles on The Worktop, with other fillings:
How to make this Ham and Cheese Breakfast Casserole
The full recipe is below with more details, but to give you a quick overview, you can make this ham, egg and cheese casserole in 3 easy steps.
Step 1: In a medium skillet, sauté the onion, peppers and garlic together. This is to soften the vegetables and to remove some of the water content.
Step 2: In a large bowl, beat the eggs, milk and spices together. Mix in the ham and cheese and the sautéd vegetables.
Step 3: Pour everything into a prepared pan and top with some additional ham and cheese. Bake for about 45 minutes, until cooked through.
Tips for making this breakfast casserole
Use regular tater tots
Sometimes I get overwhelmed when I stare at amount of choice in the frozen food aisle! You might see tater tot choices for extra crispy, mini, microwaveable, onion flavored, loaded, and various odd shapes.
For this recipe I just grab the bag for the regular tater tots. I imagine the onion tater tots might be tasty to use too, but I have great success just using regular classic tater tots.
Use a thick cut ham
As many choices you get with tater tots, there might seem even more choices with ham!
I like to use a thick cut plain cooked ham (boiled or baked) for this brunch. Smoked ham is also delicious. However, I do stay away from honey ham, maple ham, or deli thin sliced.
Ham and Cheese Breakfast Casserole with Tater Tots
This Ham and Cheese Breakfast Casserole is tasty, filling and so easy to make. This breakfast casserole uses tater tots, and is loaded with ham, cheese and eggs. I love serving this for large groups and families.
Course Breakfast, Brunch
Keyword Ham and Cheese Breakfast Casserole, Tater Tot Breakfast Casserole
In a medium skillet, heat a bit of oil. Once hot, add in the bell pepper, onion and garlic. Sauté for about 3 minutes, until softened and fragrant. Remove from heat and set aside.
In a large bowl, beat the eggs together. Beat in the milk, salt, thyme and black pepper. Mix in the ham and cheese, reserving a bit of both to sprinkle on the top. Mix in the sautéd vegetables.
Lightly grease a 9-inch x 13-inch pan with some cooking spray or oil. Add in the tater tots. Gently pour on the egg mixture. Using your hands or a fork, gently arrange it so all the ingredients are evenly distributed. Top with the reserved ham and cheese.
Bake in the oven for 45 minutes, until the top is golden brown and the eggs are cooked through.
Delicious turkey breakfast sausage patties that the entire family will love! This recipe is easy to make, healthy, and perfect for a low carb breakfast.
Turkey Breakfast Sausage Patties are delicious and easy to make
Hungry mornings call for a delicious breakfast sausage! We love this turkey breakfast sausage for three simple reasons:
easy to make, and
We eat a lot of breakfast sausages at home, but I’ve stopped buying them from the store long ago. Why? For one simple reason.
Breakfast sausages are so easy to make at home! And I’ll show you how in this post.
This is my family’s favorite recipe for turkey breakfast sausage patties. I made ground turkey sausages over and over again, tweaking it each time, until I finally settled on this recipe.
Each time I make this recipe, it’s polished off by my partner and my son in no time. And it’s become such a family favorite that I always try to keep a stash of frozen homemade turkey sausage in the freezer at all times.
This is a healthy homemade turkey sausage recipe
If you are wondering, is turkey sausage healthy? The answer is yes – this recipe surely is!
While store-bought turkey sausage patties often contains sulphites, starches, and other processed ingredients, you can leave all that out when you make homemade turkey breakfast sausages.
Homemade turkey sausages are lower in fat than pork sausages
Ground turkey sausage is also a healthy alternative to regular breakfast sausages because turkey has less fat than pork sausages.
I use turkey thigh to make this turkey breakfast sausage recipe because it makes the patties juicier and richer in flavor. However, if you want to make this breakfast healthier, you can swap out half of the turkey thigh for turkey breast.
Just a warning though: if you use 100% turkey breast in this recipe, the patties may end up a bit on the dry side. I do it sometimes when I want to be extra healthy, but it definitely doesn’t have the taste and texture of using turkey thigh.
How much protein is in a turkey sausage patty?
Each patty uses approximately 83 grams of uncooked turkey, providing you about 20 grams of protein in each cooked patty.
How much fat is in each turkey sausage patty?
Each of these turkey sausage patties has 2 grams of fat.
How many carbs are in each turkey sausage patty?
When made according to the recipe below, each homemade turkey sausage has 3 grams of carbs.
And now, here’s the juicy bit of the post (pun intended!). How do you make turkey breakfast sausages? Easy!
Mix all the ingredients together in a big bowl.
Use a big cookie scoop (like this) to portion out 12 balls.
Flatten and shape each ball with your hands until you have 12 sausage patties.
Cook each patty on the stovetop, flipping to get both sides browned.
Tips for making the best turkey breakfast sausage patties
Here are a few quick tips I’ll leave you. Any other questions, just email me and I’ll try to help you out.
To properly mix the turkey together with the spices, I tend to use my hands so I can make sure everything is well seasoned. And because I’m a little icky about touching raw meats, I use food prep gloves.
When forming the ground turkey sausages, use a big cookie scoop to get even size sausage patties.
Lightly press the sausage meat into the scoop. Then release the meat and flatten into patties. That way, you’ll get even sized sausage patties that are sturdy.
When the turkey breakfast sausages cook, the patties will shrink a bit in diameter and get fatter. The turkey meat pulls together a bit, though not as noticeable as when you cook a beef burger or pork sausage patty.
So keeping that in mind, I often shape my patties a bit flatter.
When you are cooking, do not press down on the sausages. If you do so, that will cause the juices to run out. All the flattening of the sausage patties should be done when you are shaping it.
I cook each turkey breakfast sausage patty for about 6 minutes total, flipping to brown both sides. For my stovetop, I use medium to medium-high heat. I fluctuated my heat setting between 6 and 7, out of 9 (highest setting).
How to store this breakfast sausage
This recipe makes 12-15 turkey sausage patties, but you may have noticed that you only see 5 cooked sausages in the photos. That’s because I normally make a batch of the recipe, cook some straight away and store the rest.
Here’s how I typically do it:
Cook 5 turkey breakfast sausages to eat straightaway (2 per adult, 1 per kid)
Freeze 5 patties for later
Save the rest as simply ground sausage meat to use in a quick pasta sauce during the weekday.
Voila! That’s 3 meals you can get out of this one recipe.
To freeze these homemade turkey sausages, place parchment paper between each patty, so you can easily separate them when you are ready to cook the sausages.
You can cook the turkey breakfast sausages from frozen, but just cook each patty a bit longer.
To freeze as sausage meat, just store it in a freezer bag.
Enjoy these turkey sausage patties!
These turkey breakfast sausages pair beautifully next to some pancakes or other simple breakfast recipe.
In a large bowl, mix everything together. The best way is to use your hands and really mix it all together (I wear food prep gloves for this step) You can also use your stand mixer with the paddle attachment.
Shape the sausage patties
There are a few different ways you can do this. I like to use a large cookie scoop / ice cream scoop. I lightly pack the meat into the scoop, release the scoop, then flatten it with my palm. Alternatively, you can just divide the meat into 12 rough balls, and shape each ball into a sausage patty. Lastly, you can also roll out the meat between parchment paper, then cut the sausages with a round cookie cutter / lip of a cup.
Make 12 equal sized turkey sausages. I make them about 1/2-inch thick if I am going to cook them straight away, but you can make according to your preference.
If you are going to freeze half the batch, make the ones you are going to freeze no thicker than 1/2-inch, if you plan on cooking from frozen. Otherwise, you will need to defrost the sausage patties before cooking.
Cook the turkey sausage patties
Heat some oil in a non-stick skillet over medium-high heat. Add the patties (you might need to do it in batches) and cook the first side for about 3-4 minutes, or until browned. Flip then cook the other side until browned and the sausage is cooked through.The most reliable way to to check if a turkey sausage patty is cooked through is to use an instant read thermometer. The internal temperature of each sausage patty should be 165°F / 74°C.
If you are cooking from frozen, follow the same instructions, but you will need to slightly increase the cooking time. If the sausages are browned but not cooked through, turn the heat down and finish cooking.
This recipe is adapted from my Homemade Breakfast Sausage Patties.
If you are going to freeze the turkey sausages, the best way is to place each patty on a parchment paper and freeze on a tray. You can stack the turkey patties into a freezer bag once the meat is slightly frozen (about 30 minutes).
You can also stack the turkey sausages with a sheet of parchment paper between them and freeze as a stack. But you run the risk that some of the sausage patties might stick together. If you are cooking them as a batch again, then it shouldn’t be a problem because they will unstick after a few minutes out of the freezer. But if you plan on cooking only one sausage patty at a time, then it’s best to lightly freeze on a tray before stacking the turkey sausages.
I love this easy crepe recipe because it’s so basic and it’s simple. But most importantly, this recipe makes the best crepes.
There are so many things I love about this breakfast recipe:
This is an easy crepe recipe.
This recipe will give you a simple breakfast crepe you’ll love.
This basic crepe recipe can be adapted for either sweet or savory crepes.
Personally, I think simple and basic is best when you are trying to make a classic French crepe recipe. I love this basic mixture because it’s so straightforward and easy.
To put this is in trendier terms, I’ve Konmari’ed crepe recipes until you are left with the most basic crepe. And the good news is that once you strip away all the complications from crepe making, the result is a delicious and perfect crepe.
Ingredients you need to make this basic crepe recipe
This recipe uses 5 basic crepe ingredients:
Five ingredients and that’s it! Like I’ve said, this breakfast crepe recipe is so easy to make. And if I were to take a guess, I’d think that you already have all these ingredients in your kitchen.
How to make these easy crepes?
To make these easy crepes in its most basic form: add all the ingredients in the blender, blitz, then cook the crepes individually.
Cooking the perfect basic crepes
First things first. Preheat, preheat, preheat. Make sure your pan is evenly nice and hot before you start cooking these breakfast crepes. If the pan isn’t hot enough, the recipe won’t work.
Add on a bit of butter, and quickly brush it around the pan. Then pour on the crepe batter and quickly smooth it out using a crepe spreader.
Because French crepes are so thin, they cook for about 30-45 seconds on each side. Also, they are delicate. So once the first side is done, gently give the pan a shake to release the pancake, and carefully flip it.
TIP: If you accidentally make a small rip in your crepe while flipping (usually caused by the edge of your spatula), you can quickly dab on a bit of crepe batter with a spoon to seal the rip, and allow the batter to cook.
What tools do you need to make this easy crepe recipe?
If you have the right tools, making crepes is so easy. You wouldn’t think about making waffles without a waffle maker, right?
So for making basic crepes, you’ll need:
a good crepe pan,
a crepe batter spreader
In addition, if you have the following tools, making crepes will be so much easier for you:
a blender (so you don’t have a lumpy batter)
a silicone brush (to evenly spread butter on the crepe pan)
a crepe spatula (for ease of flipping the crepes)
pourable measuring cups (to consistently add the batter to the pan)
Otherwise here’s a great crepe pan with over 3,000 reviews on Amazon, and at a good price. If you can get yourself a crepe pan, it will make flipping your crepe so much easier. The edges are lower and shaped in a way that you can easily shift your crepe around to get your spatula underneath the crepe to flip.
Personally I think it’s romantic cooking with a cast iron crepe pan, and I love knowing that the pan will last ages. But it’s easier and less finicky to use a non-stick crepe pan.
Tips and tricks for making the best easy crepes
Do I really need a crepe spreader?
Yes! To easily make the best crepes, a crepe spreader is an indispensable tool.
Ok, I know you might think that you can just swirl this easy crepe batter around the pan. While you can do that, a crepe spreader will help you achieve perfect basic crepes.
I made all these easy crepes below with the help of a crepe spreader. That’s the only way I ever get the best crepes.
Because the pan is buttered and hot when you pour on the batter, without a crepe spreader, you really only have a few seconds to swirl the batter around.
Once this easy crepe batter hits the pan, it immediately will start to thicken and cook. It’s hard to get the crepe batter to move as you want it to be, without a crepe spreader.
A silicone brush will best spread the butter on the crepe pan
Before you add on the crepe batter, you’ll need to add a bit of butter to the pan.
You swirl melted butter around the pan, but to make sure butter reaches every surface of the pan, I always use a silicone brush. Though people will wipe melted butter around with a paper towel, I find that tricky to do on a hot pan.
Common questions when making basic crepes
Why are my crepes sticking to the pan?
If you are using a cast iron crepe pan, it’s likely that the pan is not hot enough. To make the perfect crepe, I preheat my crepe pan for at least 10 minutes before the first crepe.
You may also need to check your technique for spreading the butter on the pan. Using a silicone pastry brush is my preferred method.
Can you leave crepe batter overnight?
Yes, definitely. To get the best crepes, I always rest the batter. 5 minutes is sufficient if you would like crepes that morning, but you can always leave the crepe batter overnight.
Simply cover the batter with a wrap and set it in the refrigerator. Give the batter a mix before cooking the basic crepes the next morning.
Why do you rest crepe batter?
Resting crepe batter allows the bubbles to settle, the flour to absorb the liquid, and the gluten to relax. When I don’t have patience, I let it sit 5 minutes. If I can wait a bit in the morning, I’ll let it sit 30 minutes to an hour.
On days I plan ahead, I’ll make the crepe batter the night before, and refrigerate it to make these basic crepes in the morning.
How do you get lumps out of crepe batter?
I hate lumpy crepe batter! The surest way to get out the lumps is to use a blender or food processor. For these easy crepes, I simply whizz all the ingredients together in the blender.
Voila! You end up with the perfect crepe batter recipe, and it’s easy to make.
How to serve this breakfast crepe recipe
Personally, I think simple and basic is a splendid way to enjoy this classic French crepe recipe. Just like how these crepes are so easy and straightforward to make, likewise, I keep the toppings very simple with this breakfast crepe.
My favorite? A squeeze of lemon and a dusting of powdered sugar.
Using a blender or immersion blender, whiz together the 4 eggs, 1 3/4 cups of whole milk and salt until everything has blended, about 10 seconds. Add in the flour and whiz until the batter is smooth, about 20 seconds. Pour in the unsalted butter and whiz until combined, about 10 seconds.
Transfer the batter into a large bowl, with an opening sized so that you can easily use a 1/4 cup measuring cup to scoop up the batter. Allow the batter to sit for at least 5 minutes, but up to 24 hours. If resting the batter longer than 30 minutes, cover and transfer the easy crepe batter to the refrigerator.
When you are ready to make these easy basic crepes, remove the batter from the refrigerator and allow to sit for at least 10 minutes. Check the consistency of the batter. It should be the consistency of heavy cream. If the crepe batter feels too thick, whisk in additional milk by the tablespoon, up to 1/2 cup more.
Preheat a 10 or 12-inch skillet or crepe pan on medium to medium-high heat (I fluctuate between 6/9 and 7/9 on my stove setting). In a small bowl, melt about 2 tablespoons of butter. When the pan is hot, using a small silicone brush, brush on a thin layer of butter. Alternatively, melt and swirl the butter around the pan.
Scoop on 1/4 of the basic crepe batter in the center of the pan. Quickly, using a crepe spreader, evenly spread the batter in a circular motion until the crepe is thin and the batter has reached the edge of the pan. You can also quickly swirl the pan around so the crepe batter spreads into a thin layer, but I don't always have success getting perfectly round crepes this way.
Cook the crepe until the edges begin to dry and lift from the sides of the pan, and the bottom is golden brown, about 1 minute. Gently flip the crepe over using a spatula and smooth out any folds. Cook for an additional 20-30 seconds. Slide the crepe off the pan onto a plate to serve, or to a cooling rack if you are making more. You can stack on the crepes as they finish cooking.
Repeat with remaining crepes, brushing butter on the pan each time before you pour on the crepe batter.
These basic crepes are delicious served straight off the pan. However, if you plan to store the crepes, you can refrigerate them in as a stack and slowly peel off each crepe as you want to eat it. You can also freeze them with a layer of parchment paper in between, so they do not stick together frozen. Gently heat the crepes on a pan before serving.
The amount of milk varies because of the exact size of your egg and the exact amount of flour you use.
To store: If you plan to store these easy basic crepes, you can refrigerate them in as a stack and slowly peel off each crepe as you want to eat it. You can also freeze them with a layer of parchment paper in between, so they do not stick together frozen. Gently heat the crepes on a pan before serving.
Here are 7 perfect Mother’s Day brunch ideas that mom will love. You can’t go wrong with one of these delicious brunch recipes on Mother’s Day.
7 Perfect Mother’s Day Brunch Ideas
These are perfect brunch ideas to make for Mother’s Day!
The best way to start off Mother’s Day is with a delicious brunch recipe that will leave mom feeling full. Here are 7 ideas that she is sure to enjoy for breakfast.
1. Lacy Thin Pancakes
We love this Lacy Thin Pancake that is as delicious as it looks. This is a crepe-like pancake that’s European style.
My favorite toppings is just a squeeze of fresh lemon and a dash of powdered sugar. This makes a beautiful Mother’s Day brunch idea because it’s simple and classic, and ultimately delicious.
Learn how to make the perfect thin pancakes. Easy to do tips and tricks to get delicious and lacy pancakes. Bring a sense of nostalgia to your breakfast table with this quick and simple recipe to make thin pancakes from scratch.
Show your love with food by making heart-shaped waffles. Thin heart waffles are simple and incredibly satisfying.
I love Norwegian style heart waffles because they are deliciously eggy, with a hint sweetness and vanilla flavor. You don’t need much to dress it up, but I love a drizzle of honey, a dollop of Greek yogurt and a few slices of oranges.
Perfect Norwegian waffles made with an easy recipe. These heart shaped waffles are deliciously eggy, with a hint sweetness and vanilla flavor. Softer than traditional waffles, so don’t expect crispy waffles.
When I want a hearty and quick breakfast, I turn to this easy Breakfast Skillet all the time. It’s loaded with filling ingredients, and it will leave everyone at your Mother’s Day brunch with a happy belly!
You might call this a country breakfast skillet or a farmers breakfast skillet. Whatever you term it, know this:
The great part about making this easy breakfast skillet recipe is that everything can be done in one pan. Just start cooking everything on the stove top, and then finish it off as a baked breakfast skillet.
Easy Breakfast Skillet – Loaded and Hearty
Make this easy breakfast skillet for your next brunch. Your guests will love this loaded breakfast skillet that’s packed with sausage, potatoes, and eggs. This recipe starts on the stovetop, but finishes with a quick bake in the oven.
I developed this Puff Pastry Breakfast Tart recipe for Fourth of July (hence the red, white and blue colors), but it’s a beautiful brunch that would make everyone happy on Mother’s Day.
This recipe is so easy to make that you’ll have a stress-free Mother’s Day morning. To make this breakfast recipe, simply follow 3 steps:
Bake the puff pastry tart,
spread on the whipped Greek yogurt topping, and lastly,
top with berries and powdered sugar
Red, White and Blue Breakfast – Puff Pastry Breakfast Tart
If you have been looking for July Fourth Breakfast Ideas, don’t miss this delicious Puff Pastry Breakfast Tart with Whipped Greek Yogurt and Berries. This easy red, white and blue breakfast recipe is a festive 4th of July breakfast. It is fun to make and an easy Fourth of July recipe for kids.
The secret ingredient in this recipe is Crescent rolls, which is the perfect base for the cinnamon sugar topping. It also means that you can get this in the oven quickly and easily for breakfast.
Mom will love this recipe for brunch, and it’s so easy to make that all the kids can help.
Cinnamon Sugar Pull Apart Bread with Crescent Rolls
This Cinnamon Sugar Pull Apart Bread is made with crescent rolls, meaning you can get this in the oven in just 10 minutes or less! A quick and easy breakfast recipe if you love cinnamon and crescent rolls.
What does this keto cottage cheese breakfast taste like?
Even though the ingredients are simple and short, this is a delicious and flavor packed breakfast. You get:
creaminess from the cottage cheese
crunch from the walnuts
texture from the chia seeds
tart and sweet from the mixed berries
savory from the flaxseed oil
Keep in mind that this is a breakfast recipe without refined sugars
Though the berries give this cottage cheese breakfast a bit of sweetness, this isn’t intended to be a sweet breakfast bowl. In fact, I find it a bit savory with the flaxseed oil and the salt that comes in cottage cheese.
You can use a sweetener on top if you prefer though. Maple syrup or honey work well.
TIP: If you are you looking to make this sweet though, and without the carbs or sugar, I think you’ll love this all-natural monk fruit sweetener (sugar-free, 1 net carb, low glycemic).
Is this breakfast suitable for keto, low-carb and diabetic diets?
My hope is that this breakfast works for you and that you love it, no matter what diet you are following. My mom is diabetic and enjoys this breakfast daily.
There are no added sugars in this breakfast, and the only sweetness comes from the berries. I use a mix of berries – in the photos you’ll see raspberries, blackberries, blackcurrants and blueberries.
But if you are counting sugars, raspberries, blackberries and strawberries are great choices.
I don’t usually include full nutrition labels because I find that different brands of ingredients tend to vary in nutrition value. So they are not fully accurate. But I’ll leave this label here for you in case it’s helpful.
I love this Healthy Almond Milk smoothie because it is loaded with nutrient-packed ingredients that I want to start the day eating.
Healthy ingredient 1: almond butter
Almond butter: I use almond butter in this smoothie because it adds a whole list of nutrients and minerals. Just to name a few, you get:
Get an extra boost with this Superfood Almond Butter. It has added organic goji, organic chia, and organic hemp seeds, and it comes in easy to use pouches!
Healthy ingredient 2: chia seeds
Chia seeds: On the health side, chia seeds are packed with nutrients including iron, potassium, calcium, as well as vitamins C, E, B1, B2, and B3. Plus, they help keep you full since they expand a bit.
I use ground chia seeds in this recipe because it’s easy to add a scoop of it in without presoaking. If you have whole chia seeds, soak them for 10 minutes before blending.
Blueberries: These little superfoods are a great source of antioxidants, vitamins C and K, manganese, and fiber.
Particularly, blueberries are my favorite fruit to add to smoothies because you can easily buy them in frozen packs. The small size of blueberries makes them easy for blenders to power through quickly.
Healthy ingredient 4: oats
Oats: This whole-grain power food is good for getting fiber, vitamins, minerals and antioxidants. These days, I rarely make smoothies without adding oats because it is such an easy way to get a health boost.
Oats contain large amounts of beta-glucan, which helps reduce LDL and total cholesterol levels. They also help make this smoothie filling.
I use quick cook oats in this recipe because they blend the easiest. By the time I get to drinking the smoothie, the oats have softened.
You can use old fashioned oats too. But, you might want to let the smoothie sit a bit after blending before drinking.
Enjoy this fruit smoothie with almond milk for a quick breakfast
I really hope you enjoy this almond milk smoothie as a quick and healthy breakfast. We have it on weekday mornings as we rush out the door.
Blend everything together until smooth. Enjoy immediately.
The banana is best if it is sliced and frozen at least 15 minutes beforehand.
TIP: I often keep a ziplock bag of frozen sliced bananas in my freezer for adding to smoothies. Slice and freeze bananas on a plate, then transfer to a bag once frozen solid.
Imagine taking a bite of this fluffy enchilada filled all your favorite breakfast ingredients. And the best part? You can actually make this overnight breakfast enchilada bake at any time – night before or morning of.
Delicious breakfast enchiladas to feed a crowd. This easy breakfast enchilada casserole uses leftover rotisserie chicken. And you can prepare this overnight breakfast enchilada bake straight after dinner, saving you clean up time.
A savory oatmeal that is filling and hearty. My favorite is to make this savory oatmeal with homemade bone broth or chicken broth, but it also works with vegetable broth. Try to use the best broth that you can find.
To make this recipe, steam chicken, sticky rice, shiitake mushrooms and sweet sausages (lap cheong) together in a bamboo steamer. While this is a typical breakfast recipe, you can also eat it for lunch or dinner.
9. Coronation Chicken
This Coronation Chicken recipe comes from The Petite Cook. The recipe for couldn’t be easier, requiring just 10 minutes to make and a few simple ingredients.
This might not be the typical breakfast recipe. But Coronation Chicken is delicious served on toast, so you can have this as a quick morning meal.
If you have leftover rotisserie chicken, make this breakfast quesadilla for an easy breakfast. It’s healthy with lots of veggies and protein too.
Healthy breakfast quesadilla recipe
This breakfast quesadilla is a hearty and healthy breakfast recipe. It’s great for the entire family. On weekdays, it keeps me going until lunch break. On weekends, we gather around to have this at brunch.
What makes this quesadilla healthy:
whole wheat tortillas for protein and fiber
chicken for protein
black beans for protein and fiber
cheese for protein
tomatoes for veggies
How to make a breakfast quesadilla
Making a breakfast quesadilla is easy, but it does takes two steps and two pans.
First: you have to cook the filling in a frying pan.
Second: then you can put the filling in the quesadilla and cook it on a big skillet.
That being said, you do save some time with this recipe by using leftover rotisserie chicken.
Make the leftover chicken and egg filling
I use 5-ingredients in this healthy breakfast quesadilla:
leftover rotisserie chicken
The full recipe is below, but here’s a quick run down.
First, sauté the green peppers until soft.
Next, add in the leftover rotisserie chicken, black beans and eggs. Sauté until the eggs are just about cooked through.
Remove the pan from the heat and stir in the cheese. The residual heat will help it melt slightly and hold the filling together.
TIP: Definitely don’t worry about the presentation of the filling.
Tips for making the breakfast quesadilla
I make these quesadillas by using two tortillas and the placing the filling in the middle. You can also make this breakfast quesadilla as a folded quesadilla.
Either way works, but I prefer the two tortilla method because I can feed more people at once. Cut it up like a pizza, throw on some toppings, and everyone digs in.
TIP: While it’s tempting to make a fully stuffed quesadilla, try not to overfill it. It will make it harder to flip.
This is a hearty breakfast with leftover rotisserie chicken
This is a favorite weekday breakfast because it’s relatively quick. I started making it because it solved my problem of what to do with leftover rotisserie chicken.
But now, I actually plan to make this breakfast quesadilla when we have rotisserie chicken. On those nights, I’ll set some chicken aside before dinner is even served, so we can have a hearty breakfast the next day.
It works for our family because everyone likes to eat the dark meat for dinner. Then the rotisserie chicken breast gets used in this breakfast quesadilla.
Heat some oil in a medium skillet, and add in the green peppers. Sauté until softened. Mix in the chicken and black beans. Pour in the beaten eggs. Scramble everything together until cooked, about 2 minutes.
Remove the pan from heat and stir in the shredded cheese.
Heat a large skillet on medium-high heat. Place on a tortilla. Evenly pour on the scrambled egg filling. Cover with a second tortilla and gently press down with a spatula. Cook for about 3 minutes, until the tortilla is golden brown on the bottom.
Quickly check the inside of the quesadilla. The cheese should have melted enough that it is holding the ingredients together. Quickly and carefully, flip the quesadilla over. If some of the ingredients fall out, place it back into the quesadilla. Cook until the other side is golden brown, about 3 minutes.
Transfer to a cutting board and cut into wedges to serve. Top with your favorite toppings and a squeeze of lime.
You may also add a bit of oil to the bottom of the skillet when you cook the quesadilla. I prefer not to because I don’t like the quesadilla greasy/oily.
The BEST Brioche French toast! This easy recipe makes a delicious breakfast or brunch that the whole family will love.
Brioche French Toast is a delicious weekend brunch that’s easy to make
It used to be that if brioche French toast is listed on a brunch menu, I picked that dish. Maybe I have a slight obsession, but sometimes I even dream about it.
Then one day, as I was about to spend £15 for 2 slices of this dreamy custardy dish, I realized that it is one of the easiest brunch recipes to make. And I really should just make it for myself at home.
And since there’s no reason to keep the recipe to myself, here it is for you.
My easy brioche French toast recipe, with tips and tricks to help you make the best stack of fluffy custardy French toast.
What is brioche french toast?
If you’ve never tried it before, you might be wondering what all the fuss is about. But let me tell you.
Brioche French Toast is a dreamy, buttery and decadent sweet brunch.
French toasts can vary so wildly from homey and simple to lavish and grandeur. I think of this variety as the weekend special. It’s perfect for when you want to slow down and throw all dieting rules out the window.
What is the difference between using brioche and regular French toast?
Simply said, brioche French toast is regular French toast that has received a major upgrade!
The basic concept of dipping bread in eggs and pan frying it is the same. But you take brunch to a whole new level when you make French toast with brioche bread.
Be on the lookout for an especially a good quality brioche loaf made with: real butter, eggs, milk or cream, and sugar. This is a breakfast recipe where you’ll want to grab the best bread you can.
And it’s my opinion that you need to serve this classic French toast with a pat of melted butter and pure maple syrup.
In a medium bowl, beat the eggs together well. Beat in the milk, sugar and vanilla.
Layer the brioche bread in a single layer across a large baking dish (I use my 9-inch x 13-inch baking pan). Gently pour the egg mixture over the bread slices. Allow to soak for 2 minutes. Gently flip using a spatula. Allow to soak an additional 2 minutes. Tip the pan around if needed to help the bread absorb the egg mixture. The bread should soak up all of the egg mixture.
Heat a large skillet on medium to medium-high heat. Melt a knob of butter on it. Gently transfer all 4 brioche french toast to the pan. Cook until the bottom is golden brown, about 3 minutes. Flip and cook until the other side is also golden brown, about 3 minutes. If you feel like your french toast is browning too quickly, turn the heat down.
Serve immediately. Top with butter, maple syrup and fresh berries, or use your favorite toppings.