Breakfast

Current Breakfast Ideas

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Breakfast has looked a lot different lately over the last several months. Between nursing, doing a 5k in the fall, and then the holidays thrown in there, it has been all over the map. Since staying home with Capri, I’ve really tried to listen when my body is hungry and not feel the need to eat first thing in the morning. I like starting off with healthy fats and some sort of green if I can. But I know your scenario is your own. Whether breakfast is at the crack of dawn or more of, “brunch” of sorts, eat when you feel like your body is ready and I hope some of my favorites can add some variety to your breakfast!

Favorites Lately:

*I have looked high and low to find some of the cleanest brands of different milks and yogurts. These have been some of the cleanest and staples in our fridge lately.*

  • Eggs + roasted veggies, bacon.
  • Smoothies: I have been trying to cut back on the amount of fruit I add in my smoothies (even though they are delicious and such a good place to get your fruits + veggies if you don’t incorporate that throughout the day otherwise). Two of my go-to’s recently are My Blueberry Ginger Smoothie and My Green Smoothie. I have a ton of other smoothie recipes under my “drinks” tab.

Other ideas:

Christmas Brunch Menu

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Brunch has become a favorite…a big favorite. I love all the flavors that pair well with coffee or lattes and between mixing and matching a variety of dishes, the possibilities seem endless. I’ll be making a few things the night before so that Christmas morning we can really soak in all it’s beauty: Jesus, pajamas, and family. Oh, and coffee. I will be sipping on that all morning long. 😉

Take a peek at the menu below!

  1. Egg and Sausage Quiche.
  2. Pepper and Kale Quiche.
  3. Bacon and Spinach Quiche.
  4. Paleo Cinnamon Rolls (via Paleo Running Momma).
  5. Gluten Free Cinnamon Rolls (via Seven Layer Charlotte)
  6. and fruit will be served. 🙂

Breakfast Cookies

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Oh. My. Word. This combination is one I just love! Our freezer has been stocked with these lovelies for the last month because something about the smell when baking them awakens the fall senses. They are perfect paired with a glass of milk or a cup of coffee to start your morning off on the right foot. They can also be a grab-and-go snack or a bedtime goodie. (Almost) as always, the ingredients are clean and pack a punch of nutritional value for you and your family. This recipe is a keeper!

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Breakfast Cookies

Ingredients

  • 3 cups rolled oats
  • 1 cup sliced almonds
  • 1.5 cups crasins
  • 2 mashed bananas
  • 2 eggs
  • 3/4 cup ground flaxseed meal
  • 1/3 cup honey
  • 1/4 cup coconut oil (melted)
  • 1.5 Tbsp cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line two baking sheets with wax paper. In a medium sized bowl, combine all dry ingredients. In a large bowl combine all wet ingredients (except the bananas) and whisk. In a small bowl mash the bananas and add to the wet ingredients. Combine the dry ingredients into the wet ingredients and stir. Scoop about one inch balls of the mixture onto the baking sheet. Use a fork to gently press down the top and then press down again perpendicular to the first fork crease. Bake for 15-20 minutes.
  2. *Makes two dozen cookies.
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The Silpat Baking Mat is amazing! Check it out, if you haven’t yet! Happy Friday!

Friday Favorites: Crustless Quiche Edition

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I’ve talked about quiche recipes on here. But not your regular quiche..crustless quiches! They don’t leave you feeling as heavy, take less time to make, and require less ingredients. I feel like Julia Childs when I throw one together (obviously joking) because there are just so many dang combinations! I’ve posted several quiche recipes (here, here, here and here!) but haven’t mentioned some of my other favorite combinations. Here are three more to add to your list for your Friday! Make sure to pin them or use the print option! Six crustless quiche recipes for your weekend ahead! 

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Friday Favorites: Crustless Quiche Edition

Ingredients

    Simple Crustless Egg Quiche:
  • 10 eggs
  • 1/4 cup milk of your choice
  • S & P
    • Pepper and Bacon Crustless Quiche:
  • 10 eggs
  • 4 pieces of bacon
  • 1 green bell pepper
  • 1 Tbsp whole milk (optional)
  • S and P to taste
    • Spinach and Cheese Crustless Quiche:
  • 10 eggs
  • 1 cup fresh, chopped spinach
  • 1/2 cup of your favorite kind of cheese, shredded (or more if you'd like!)
  • S & P to taste

Instructions

    *All quiches should be cooked at 350 degrees for 25- 30 minutes.
    Simple Crustless Egg Quiche:
  1. Grease a pie pan (I used butter) and set aside. In a separate bowl whisk eggs and continue whisking as you add the milk. Pour egg mixture into pie pan and bake.
  2. This can be a base quiche if you want to serve it with a side of potatoes, bacon, sausage, etc. Plus, you don't have to dirty a pan every morning since it's already made. 🙂
    3. Pepper and Bacon Crustless Quiche:
  3. Cook the bacon until it is done. While it is cooking, chop/dice the bell pepper. When the bacon is done, remove and set aside. Leave about half of the bacon grease in the pan and add the bell pepper to the skillet on medium to medium-high heat. Cook until soft. In the meantime, crumble the bacon into small bite sized pieces. Once the pepper is done, remove from heat.
  4. Grease a pie pan (I used butter) and evenly spread bacon and green pepper onto the bottom. In a separate dish whisk eggs and continue whisking as you add the milk. Pour egg mixture over pepper and bacon. Bake.
    5. Spinach and Cheese Crustless Quiche:
  5. Grease a pie pan (I used butter) and evenly spread spinach onto the bottom. In a separate dish whisk eggs. Pour egg mixture over spinach. Sprinkle cheese on top. Add salt and pepper to taste. Bake.
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*Sorry that the numbers are off and don’t restart with each new quiche. Oops!

Don’t forget, there are only a few days left to enter the Cozy Fall Giveaway, here! 🙂

Three Ways To Toast

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Three Ways To Toast--Recipes at: stephanie-spring.comThree Ways To Toast--Recipes at: stephanie-spring.comThree Ways To Toast--Recipes at: stephanie-spring.comCheers to these three toasts! Not to be confused with cheers-ing with a bubbly drink in hand because obviously that’s off my radar these days. Are you wondering if these toasts are equally as good though? Just about! 😉

Recently, I’ve had a lot of you ask me what I eat for breakfast on a daily basis and these three toasts deserve all the attention. I eat at least two to three of these each week without fail. They are filling and versatile but also paaaaacked with flavor!

The ezekiel bread has clean ingredients (unlike most breads) and is kept in the freezer so you won’t have to consume the entire loaf in only a few days. This is the main bread we keep in the house and Eric and I both love it! I linked my favorite ingredients below so you can toast with me throughout the week! 😉 Three Ways To Toast--Recipes at: stephanie-spring.comThree Ways To Toast--Recipes at: stephanie-spring.com Three Ways To Toast--Recipes at: stephanie-spring.com Three Ways To Toast--Recipes at: stephanie-spring.com

Ingredients and what to do:

Peanut Butter Banana Toast:

After toasting the bread, spread desired amount of peanut butter on toast. Place banana slices onto the peanut butter and top with hemp hearts followed by sprinkling with salt. 

 

Avocado Toast:

After toasting the bread, spread desired amount of vegenaise on toast. Scoop half avocado onto the veganaise and gentle press down with a fork until evenly spread. Top with S & P followed by sprinkling with red pepper flakes.

Tomato Toast:

  • 1 piece Ezekiel Bread (toasted)
  • Vegenaise
  • 1 tomato (sliced)
  • S & P
  • A fried egg on top is deeeeelicious (optional)

After toasting the bread, spread desired amount of vegenaise on toast. Place tomato slices onto veganaise and top with S & P. A fried egg can be placed on top for a more protein-packed breakfast.

                            

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