My new favorite breakfast! Jeff is the omelet maker in our house, but that’s only on the weekends, and I get bored with regular scrambled eggs with cheese. Enter a veggie egg scramble. I have made these several mornings this week…I love that I grab a few veggies and make a yummy breakfast!
Just like a stir-fry the cooking time goes quickly, so have everything ready to go. I start with a little bit of minced shallot, garlic or onion. I saute the shallot in a tablespoon of olive oil. Next I add Campari tomatoes that I have seeded, scooped out the insides and roughly chopped. I throw the tomatoes, along with a handful of baby spinach into the skillet. After letting the tomatoes and spinach cook for a few minutes, I add the whisked eggs (I use 2-3 eggs depending on how hungry I am and lighten up the scramble by swapping in an egg white), a sprinkle of cheese (sharp Cheddar is a constant fridge presence in our house) and finish with a twist of sea salt. Reduce the heat to low and scramble the eggs. Enjoy your delicious breakfast! Happy cooking!
When it’s the weekend and time for a lazy morning at home, make these pancakes! It’s really just a tiny amount more work then a box mix and they are sooo delicious! Plus, there’s just something fun about making them from scratch. These recipe makes a lot, so you can freeze the extras for a busy weekday morning.
Think of this as a pancake foundation recipe. Go ahead and add blueberries, cinnamon, whatever your family loves. My crew happens to like them pretty basic. Happy cooking!
3 cups All-purpose flour
6 tbsp Sugar
1½ tsp Salt
1½ tsp Baking powder
¾ tsp Baking soda
2¼ cups Buttermilk
¾ cup Milk (I use skim)
3 Eggs, separated
½ cup Honey
6 tbsp Butter, unsalted
Vegetable spray for cooking (I use canola)
Whisk the flour, sugar, salt, baking powder and baking soda together in a large bowl.
Pour buttermilk and milk into a small bowl.
Melt butter in a Pyrex measuring cup.
Separate the eggs, adding the egg whites to the milk mixture and the egg yolks to the melted butter. (see note)
Whisk egg whites into the milk mixture. Add honey to the butter mixture and whisk to combine.
Add milk and butter mixtures to the dry ingredients and whisk until combined (see note).
Heat a griddle or non-stick skillet over medium heat and spray with canola oil.
When your griddle is hot (you can test by dropping a tiny bit of batter onto the hot surface), pour ¼ cup of batter onto griddle to form 3-inch pancakes. Be careful not to crowd them too closely, it makes in hard to flip them.
Flip when the top surface starts to bubble, 2-3 minutes. Then cook until the other side is browned, 1-2 minutes more.
Spray the griddle before starting the next batch.
Why separate the egg? After doing lots of testing and research, I came to the conclusion that this little extra step really makes a big difference. The pancakes are so much more tender and airy. Only mix your batter until it is just combined. Why? Because overmixing develops the gluten and the result is a tougher pancake.
My kids love these pancakes! When you don't have time to make them from scratch a box mix is a great solution. I hope you get some new ideas and are inspired to "doctor" your own fav mix - vanilla extract, mashed bananas, buttermilk....so many fun options to try. Happy cooking!
4 Eggs, lightly beaten
4 cups Buttermilk (1%) or any milk you have in the fridge (in our house the back up is skim milk)
In a large bowl beat the eggs then add the rest of the wet ingredients, stir to combine
Add the pancake mix and gently mix thoroughly (overmixing can make tough pancakes)
Let stand for 5 minutes (allows the pancakes to thicken)
In the meantime, heat a griddle or non-stick pan over medium heat and spray with canola or vegetable spray, let heat for 5 minutes
Using a spoon (I use a ⅓ cup measure for consistency and out of habit) drop pancake batter on the griddle. I also using turn the heat down to medium low.
Flip when one side is lightly browned (by watching closely the first few times you will develop an instinct for when the pancakes need to be flipped)
Finish cooking the second side and remove pancakes to a plate.
When a baking recipe calls for eggs – beat them first, it saves a bowl from being dirtied. More importantly, after many years of testing recipes it really does seem that when you beat the eggs first the recipe comes out fluffier – think pancakes, muffins, cupcakes – all things from a box – but beating the eggs first makes a big difference.
I always make a lot of pancakes because they keep great for a week in the fridge and freeze beautifully for a few months. Since, I am making a lot I love to use my griddle. I have found the best way to perfectly browned pancakes is – let your griddle warm up on low stovetop heat for 5-10 minutes. Spray canola or vegetable spray before every single round of pancakes. That step makes a huge difference!
It’s really important to me that my children have a good breakfast with protein, and I was feeling bored with scrambled eggs. This recipe makes a dozen, but because I knew it would be a tough sell to get my kids to eat eggs with veggies (they love vegetables just not mixed into anything), I made half just egg and cheese and the other half with mushrooms and spinach for Jeff and me.
It’s really important to me that my children have a good breakfast with protein, and I was feeling bored with scrambled eggs. This recipe makes a dozen, but because I knew it would be a tough sell to get my kids to eat eggs with veggies (they love vegetables just not mixed into anything), I made half just egg and cheese and the other half with mushrooms and spinach for Jeff and me. Happy cooking!
1 dozen eggs
1 teaspoon Kosher salt
1 cup fresh spinach torn into small pieces (I use baby spinach so I leave the stems, if you use regular spinach I would recommend cutting off the tough stems)
1 cup sautéed mushrooms both white buttons or baby bellas would work well (if you don’t like mushrooms substitute another vegetable)
2 cups shredded cheese (I used sharp cheddar but anything your family likes will work in this recipe)
Preheat oven to 350.
Completely spray each muffin tin with canola or vegetable spray.
In a medium size bowl whisk eggs and Kosher salt.
Divide vegetables into each of the muffin cups.
Pour egg mixture over each cup, leaving about ¼ inch unfilled.
Bake for 15-20 minutes, until a toothpick comes out clean.
Let cool in the muffin pan for 3-5 minutes before removing with a rubber spatula.
Enjoy immediately or let cool and refrigerate. These keep in the fridge for up to 5 days or can be frozen for up to a month.
I always sauté mushrooms first before adding them to a recipe. I love to layer flavors when I cook, and I just don’t think raw mushrooms contribute anything – nor do I like their texture, but cooked they are delicious!
If you don’t think your kids will go for the veggies in their eggs then do what I do and make some of the muffins just egg and cheese. That will leave you some extra vegetables – I solve that problem by eating the extra mushrooms straight out of the pan.
Make sure you coat the muffin tins extremely thoroughly! I learned this the hard way the first time I made these – it took days of soaking my pan to get it completely clean!
These will come out puffed like a soufflé but will deflate after a few minutes – you didn’t do anything wrong!