Start your day with a good and healthy breakfast. Here are some recipes to try out.
Breakfast Pizza
Total: 55 min
Prep: 20 min
Cook: 35 min
Yield: 8-10 servings
Level: Easy
Ingredients
For the salsa:
1 14-ounce can whole tomatoes
1 10-ounce can diced tomatoes and green chiles
1/4 cup fresh cilantro (or more to taste)
2 tablespoons chopped onion
1 small clove garlic, minced
1/2 jalapeno pepper, thinly sliced
1/4 teaspoon sugar
1/4 teaspoon ground cumin
Kosher salt
Juice of 1/2 lime
For the pizza:
1 pound thick-cut peppered bacon
2 tablespoons vegetable oil, plus more for the baking sheet
2 cups frozen hash browns
1 red bell pepper, chopped
1 green bell pepper, chopped
1 pound store-bought pizza dough, thawed if frozen
12 ounces fresh mozzarella, sliced
8 large eggs
Kosher salt and freshly ground pepper
Directions
Make the salsa: Combine the whole tomatoes with their juices, diced tomatoes, cilantro, onion, garlic, jalapeno, sugar, cumin, 1/4 teaspoon salt and the lime juice in a food processor or blender. Pulse several times until it reaches the consistency you like. Set aside.
Prepare the pizza: Place the oven rack in the lowest position and preheat to 475 degrees F. Fry the bacon in a large skillet over medium heat, turning occasionally, until chewy, about 8 minutes; drain on paper towels. Chop into bite-size pieces.
Meanwhile, heat 1 tablespoon vegetable oil in a separate large skillet over medium-high heat; add the frozen hash browns and cook, stirring occasionally, until they just start turning golden brown, about 7 minutes. Remove from the pan and set aside. In the same skillet, fry the red and green peppers in the remaining 1 tablespoon vegetable oil over medium-high heat until they’re nice and brown, about 5 minutes. Set aside.
Roll out the pizza dough on a lightly oiled baking sheet. Spread 1/2 cup salsa over the dough, then evenly distribute the sliced mozzarella over the salsa. Sprinkle with the hash browns, bell peppers and bacon.
Next comes the fun part! Make 8 little wells in the filling here and there all over the surface of the pizza; crack the eggs into the wells. Sprinkle with salt and pepper to taste. Bake until the crust is golden brown and the eggs are set but still slightly soft, about 15 minutes. Cut into large pieces and serve with the remaining salsa.
Complete Breakfast Smoothie
Total: 5 min
Active: 5 min
Yield: 2 servings
Ingredients
1 cup milk
1/4 cup chilled very strong coffee
2 tablespoons peanut butter
1 tablespoon coconut oil
1 teaspoon honey
1/2 teaspoon vanilla extract
2 frozen peeled ripe bananas, cut into 1-inch chunks
Directions
Add the milk, coffee, peanut butter, coconut oil, honey, vanilla and bananas to a blender and puree until smooth. Serve immediately.
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French Breakfast Puffs
Total: 45 min
Active: 20 min
Yield: 12 puffs
Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup whole milk
Coating:
1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 teaspoons ground cinnamon
Directions
Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.
In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.
To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
Dip the warm muffins in the butter, coating thoroughly.
Then roll in the cinnamon-sugar mixture.
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