We are in the kitchen again this upcoming Saturday and this time it’s all about Breakfast. And not just any ordinary breakfast, we are making it “grab and go” breakfast! These healthy and delicious breakfast offerings will be just what you need to keep your mornings calm and somewhat under control when your people are running in all directions. This menu lineup has a little something for every taste whether a bit sweet or savory.
On the menu this week we have a savory muffin filled with ham and cheese that will remind you of a fancy Croque Monsieur! We will also be making a healthy, vegan, and gluten-free breakfast cookie bursting with dried fruit and nuts. And to round out the menu a versatile chia seed pudding that will sure to win over everyone in your family.
Check out the recipes below and make sure to have your ingredients ready for this Saturday morning. Then just join us via Instagram LIVE HERE on Saturday morning at 9:00 am and cook along with Giselle and Shannon. You won’t want to miss the fun!
Croque Monsieur Muffins
Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 large eggs
- 1 cup buttermilk or plain yogurt
- 4 tbsp butter, melted
- 1 tsp dijon mustard
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, tightly packed
- 1/2 cup swiss cheese, grated (fontina, jack, cheddar, or other semi-hard cheese works well too)
- 1/4 cup fresh parsley, chopped
- 3 tbsp fresh chives, minced
- 8 oz. ham, diced (cooked and crumbled bacon or sausage works well too)
- freshly ground black pepper
Instructions
- Heat oven to 400 degrees F, and generously butter and flour a muffin tin, or alternatively line with muffin papers.In a large bowl whisk the flour, baking powder, and salt.In a medium bowl whisk eggs, buttermilk, melted butter, dijon, ricotta, swiss cheese, herbs, ham, and all but 2 tablespoons of the parmesan. Add the egg/cheese mixture to the flour mixture and use a spatula to gently combine. You don't want to overmix, but you do want to make sure that there are no pockets of flour. If the batter feels too dry, you can add an additional 1-3 tablespoons of buttermilk, but as the batter sits, the flour will hydrate and look wetter.Spoon the muffin batter into the tin and sprinkle with parmesan. Bake for 16-20 minutes, or until a toothpick comes out clean. If the muffins look too pale, you can pass them under the broiler for just a few minutes to golden up the parmesan.
Breakfast Cookie
Ingredients
- 2 cups old-fashioned whole oats
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 3/4 cup almond butter, peanut butter, or sunflower seed butter
- 1/4 cup tahini
- 1/4 cup maple syrup
- 1 large banana, mashed
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup sunflower seeds
Optional ingredients
- 1/4 cup dried apple, chopped fine
- 1/4 cup dates, chopped fine
- 1/4 cup ground flax
Instructions
- Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or silicone baking mat. Set aside. Combine all of the ingredients into a large bowl and mix with a wooden spoon until combined. Using a 1/4 cup measuring cup, portion 1/4 cup rounds of the cookie dough onto the prepared baking sheet. Using the back of a spoon or the palm of your hand flatten out each cookie slightly as they do not spread in the oven. Bake for 15-17 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days or freeze for up to 3 months.
Chia Seed Pudding
Ingredients
- 1 1/2 cups dairy-free milk (such as coconut, almond, oat)
- 1/2 cup chia seeds
- 1 tsp vanilla
- 1-2 tbsp maple syrup
Optional toppings
- 1-2 tbsp nut butter
- 1/4 cup fresh berries (such as blueberries, raspberries, strawberries)
- 1 tbsp slivered almonds (even granola works great)
- 1/4 tsp cinnamon
- 1/4 tsp cocoa powder
- 1 tsp agave syrup (or honey)
Instructions
- To a mixing bowl add dairy-free milk, chia seeds, maple syrup (to taste), and vanilla. Whisk to combine.Cover and refrigerate overnight (or at least 6 hours). The chia pudding should be thick and creamy. If not, add more chia seeds, stir, and refrigerate for another hour or so.Enjoy as-is, or layer with your favorite ingredients! Will keep covered in the refrigerator for up to 5 days
