Whenever I go out for brunch, I order eggs Benedict. It used to be that it was my “vacation brunch”. You know, something I treat myself to when I’m in the tropics. These days, I live every day like I’m on vacation (for better or for worse – haven’t decided) and that means, eggs Benedict all the time.

For the weekdays, when mounds of butter just don’t seem all that necessary, this recipe calls out to me.

I like to whip up a batch of pesto, a batch of sun-dried tomato cream cheese, get a big loaf of bread, and enjoy this dish at least once a day for a week straight! Big thank you to the Italian that first put garlic, cheese, pine nuts, and basil in a pestle and mortared it. For that matter, big thanks to the other Italian that put tomatoes on their roof so they’d dry out and last longer.

As for the poached eggs, I give you….absolutely no tricks. I don’t spin my water, I don’t use apple cider vinegar, I don’t crack the egg into a cookie cutter type apparatus. Just bring the water up to a simmer, salt it, gentle crack in your egg, and even gently-er lift it out with a slotted spatula a couple minutes later. Then a big ol’ dose of salt and crack black pepper on top again. MMmm poached eggs make my heart melt!

Italian Eggs Benedict with Pesto, Tomatoes and Pancetta

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• Author: Trish Santoro
• Yield: 1 serving

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Ingredients

• 2 eggs
• 2 slices rustic bread
• 1/4 C cream cheese
• 4 sun dried tomatoes (chopped fine)
• 2 slices prosciutto
• 3 TBS pesto
• salt and pepper

For the pesto:

• 1 C basil
• 1 clove garlic
• 2 TBS pine nuts
• 1/4 C parmesan cheese (grated)
• ? C olive oil
• salt and pepper
• ? C olive oil

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Instructions

1. Put a pot of boiling water on medium-high heat and bring to a simmer. Salt water heavily.
2. Toast the sliced bread. Set aside.
3. Mix the cream cheese and sun dried tomatoes together in a bowl. Set aside.
4. Crisp the prosciutto in a pan on both sides. Set aside.
5. Mix the basil, garlic, pine nuts, and cheese in a food processor and pulse while pouring in the olive oil. Season and set aside.
6. Gentle crack each egg in the simmering water and poach until whites are cooked through and yolk is soft – about 2-3 minutes. Season with salt and pepper. Set aside on paper towel to soak up excess liquid.
7. Assemble the dish by spreading cream cheese spread on the toast, top with prosciutto, poached egg, and pesto.

• Category: Breakfast
• Cuisine: Italian, Mediterranean

The post Instant Brunch Classic: Italian Eggs Benedict appeared first on Honest Cooking.

These potato pancakes are not only satisfyingly delicious, but they’re also pretty easy to prepare. With just a handful of simple ingredients, you can transform plain leftover mashed potatoes into an amazing brunch or side-dish. Here we’ve used one of our favorite cheeses of all time – Gruyère – but the beauty of this recipe lies in its flexibility and adaptability, inviting you to put your own spin on it.

Keep in mind that this recipe works best with mashed potatoes that aren’t overly creamy or buttery. If your potatoes are on the richer side, you may need to add a bit more flour to help them hold their shape. Additionally, this recipe is not intended for use with instant mashed potatoes.

Fluffy Mashed Potato and Cheese Pancakes

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• Author: Kalle Bergman
• Total Time: 35 minutes
• Yield: 20 pancakes

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Description

These savory pancakes are a crazy crowd-pleaser, appealing to people of all ages and tastes. With their golden, crispy exterior and cheesy interior, it’s no wonder they’re a hit.

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Ingredients

Units USM

• 4 cups mashed potatoes, not too creamy
• 1 cup (4 oz) shredded mozzarella cheese
• 1 cup (4 oz) shredded gruyere cheese (or other alpine cheese)
• 1 large egg
• 1/4 cup flour (or up to 1/2 cup for creamy potatoes)
• 4 tbsp chives, chopped
• 2/3 cup plain breadcrumbs
• Canola oil for sautéing
• Sour cream for serving

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Instructions

1. Create the pancake mixture: In a large mixing bowl, combine the mashed potatoes, shredded mozzarella cheese, gruyere, egg, flour, and chopped chives. Use a potato masher to mix the ingredients together until well combined. If the mixture is too loose to form a patty, add flour a little at a time.
2. Shape the pancakes: Scoop a heaping tablespoon of the potato mixture and form it into a round, 1/3-inch-thick patty between your palms. Dredge both sides of the pancake in breadcrumbs and place it on a cutting board. Repeat this process with the remaining mixture.
3. Cook the pancakes: Heat a large non-stick skillet over medium heat and add enough oil to lightly coat the bottom of the pan. Once the oil is hot, add the patties in a single layer and sauté them for 3-4 minutes per side or until they are golden brown. Cook the remaining patties, adding more oil as needed. To speed up the process, consider using two skillets at once.

Notes

If you don’t like alpine cheese, you can omit the gruyere and double the amount of mozzarella (but that’d be a mistake).

• Prep Time: 25 mins
• Cook Time: 10 mins
• Category: breakfast, brunch
• Method: sauteeing
• Cuisine: American

Keywords: breakfast, pancakes, brunch, side, potatoes

The post Fluffy Mashed Potato and Cheese Pancakes appeared first on Honest Cooking.

There aren’t many things better than brunch, can we just agree on that? And within the universe of brunch – let’s also agree that one of top dishes are waffles? Great, now that we’ve gotten that out of the way, let’s try something new. While sweet waffles are awesome, there’s something really special about savory waffles – particularly for brunch.

The texture of these waffles is light in the center and crisp on the outside and the combination of chive and Dijon mustard gives them a slight kick (don’t worry, they are by no means spicy). The ham adds to the savory flavor, and the sunny side upp egg on top, well that’s just decadently delicious!

And if you are on a special diet, know that these waffles are Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Legal.

Ham, Egg and Chives Waffles

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• Total Time: 25 minutes
• Yield: 6 servings

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Description

Savory ham-waffles are topped with chives and a sunny side egg to create a decadent and delicious, but healthy, new breakfast or brunch favorite.

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Ingredients

• 6 organic eggs
• 1 tbsp Dijon mustard
• 1 cup almond or oat milk
• 2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp lemon juice
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/2 cup ham, cubed
• 1/3 cup chopped chives (plus 2 tbsp for garnishing)

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Instructions

1. Preheat the waffle iron
2. In a bowl whisk together the eggs, almond (or oat) milk and mustard
3. Add in the almond flour, paprika, baking soda, lime juice, salt and pepper and whisk until well combined
4. Finely chop the chives and add into the batter along with the diced ham
5. Pour the batter into the waffle iron until it covers the bottom portion, close and cook for approximately 2 minutes or until a fork easily lifts them out.
6. Serve topped with a sunny side upp fried egg and a sprinkle of chives

Notes

Dairy Free, Grain/Gluten Free, Paleo, Specific Carbohydrate Diet Legal

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Brunch
• Cuisine: American

Nutrition

• Calories: 285

Keywords: breakfast, brunch, eggs, waffles

The post Ham, Egg and Chive Waffles appeared first on Honest Cooking.

The recipe for these gluten free Italian Dunking Cookies was made specifically for… well, dunking. Let’s be honest, cookies are good plain, but they get even better when they have soaked up the creamy deliciousness of milk and they melt in your mouth!

Italians have really mastered the art of creating the perfect dunking cookies, since – as you might know – dipping cookies in milk, tea or caffe latte is the most popular type of breakfast people eat when they are home.

Dunking cookies means to submerge baked treats into a cup of warm tea, coffee or milk as this process releases more flavor from the cookies (by dissolving the sugars) and it also softens their texture. Dunking cookies is a popular way of enjoying hard cookies or biscuits in many countries, but it’s particularly popular in Italy, where an entire aisle of the supermarkets is dedicated to dunking cookies.

Tradition says you should dunk your cookies in hot milk with honey, but the options are quite many. You can dunk ’em either:

– in caffe latte (or, if you don’t drink coffee, in a dandelion coffee latte)
– in freshly squeezed orange juice
– in a cup of English Breakfast tea with a little squeeze of lemon
– in sweet dessert wine (like Moscato or Von Santo) poured in a grappa glass shot. This option is commonly preferred as a dessert to serve after dinner.

Italian Gluten Free Dipping Cookies

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★★★★★

5 from 2 reviews

• Total Time: 45 minutes
• Yield: 40 cookies

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Description

Pour yourself a cold glass of milk, or make yourself a caffe latte, and dunk these delicious gluten free cookies – it's the Italian way to start your day off right.

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Ingredients

• 3/4 cup rice flour
• 5/8 cup corn starch
• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/3 cup mashed banana
• 3 tbsp sunflower oil
• 1/4 cup raisins
• juice and grated peel of one lemon
• 1 tsp baking powder

For glazing

• 1/2 cup orange or apricot jam

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Instructions

1. Soak the raisins in a cup of lukewarm water for a few minutes and preheat the oven to 350 F.
2. Put mashed banana in a blender together with the oil, coconut sugar, lemon juice and blend until smooth.
3. Combine rice flour, corn starch, almond meal, baking powder, lemon zest and raisins in a bowl, mix well and add in the banana mixture you just prepared.
4. Knead by hand until you have a nice ball of dough.
5. Helping yourself with a rolling pin, roll out the dough on a floured surface (or a sheet of parchment paper) until 1/3 of an inch thick.
6. In a small saucepan, heat up the jam with a teaspoon of water and leave it on the stove for a minute, until it thins out and becomes a bit more liquid.
7. Cut the dipping cookies in rectangles (2” by 1.4”) and, using a kitchen brush, spread a thin layer of jam on top.
8. Bake for 20 to 30 minutes (depending on your oven) until a golden crust forms on top of your cookies.
9. Enjoy!

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Baking, Breakfast, Cookies, Snack
• Cuisine: American-Italian, Italian

Keywords: baking, breakfast, cookies, italian

The post Gluten Free Italian Dunking Cookies appeared first on Honest Cooking.

If you have tried my super easy spinach scrambled eggs then you will love this variation with turmeric.

Eggs feature very regularly on my breakfast menu, especially when I am following a low carb or keto plan as they are perfect for my macro requirements.

They are easy to make and I usually include them when I make breakfast bowls along with avocado, sweet potato, bacon (or salmon) and tomatoes.

I have been adding turmeric powder to my scrambled eggs for some time now to get some extra health benefits.

Turmeric is a spice which is typically grown in Asia and Central America and it has so many health benefits.

Turmeric has anti-inflammatory properties, promotes healthy digestion and it is an anti-oxidant.

You can use it flavour soups (like my red lentil and quinoa soup) and to flavour warm drinks, like my turmeric hot chocolate and turmeric latte.

Turmeric Scrambled Eggs

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• Author: Vanessa Vickery
• Yield: 1 to 2 servings

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Ingredients

• 3 large eggs
• 1.5 cups raw baby spinach
• 1 tablespoon grass-fed butter or ghee
• 1 teaspoon turmeric powder
• Salt & pepper to taste

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Instructions

1. Whisk together the eggs and turmeric in a bowl.
2. Melt butter in a medium sized non-stick frypan over moderate heat.
3. Add the spinach and mix through the butter until the spinach has wilted.
4. Add the turmeric eggs mixture. Using a spatula or wooden spoon, move the eggs to the center of the pan. Keep doing that every 30 seconds or so until the eggs are cooked. It should only take 2-3 minutes for them to cook to a beautiful soft consistency.
5. Remove from the heat and season with salt and pepper.
6. Serve either on it’s own or make up a breakfast bowl using other elements like avocado, baby tomato, sweet potato, mushrooms, bacon or salmon.

Notes

You can also use 1 tablespoon of coconut oil instead of the butter to make it dairy free

• Category: Breakfast

The post Turmeric Scrambled Eggs appeared first on Honest Cooking.

Nutella, in smoothie bowl form! Why didn’t I think of this before?

There is something addictive about hazelnuts plus chocolate with a hint of vanilla and a touch of salt. It is the perfect combination and incredibly decadent.

I basically took these star ingredients from Nutella and combined them with hazelnut milk, ice and riced frozen cauliflower to make it thick and creamy. What did I leave out? I omitted the palm oil, artificial flavors and sugar that are found in Nutella. I naturally sweetened the smoothie with dates and used cacao powder for the chocolate flavor. You are left with all the wonderful Nutella flavor in a frosty, smoothie bowl that you can feel really good about indulging in. I then topped it with all the things that pair well with Nutella flavors: bananas, fresh berries and granola.

This smoothie bowl is filling, full of plant-based protein, healthy fats and dietary fiber and so incredibly satisfying.

In these photos I show two versions (same smoothie base but different toppings). Do whatever makes you happy. You really cannot go wrong with this sweet treat. This smoothie recipe is vegan, soy-free, gluten-free, peanut-free and refined sugar-free.

Click here for the recipe.

The post Chocolate-Hazelnut Smoothie Bowls appeared first on Honest Cooking.

Is there anything better than a BLT for breakfast? Yes, there is, you see, when that BLT is served on a homemade biscuit!

Now before you start rolling your eyes and get all “that’s so complicated, I hate you for even mentioning homemade biscuits” let me tell you how easy they are…

Like I was saying… they are SO easy! No need for kneading (no pun intended) and you don’t even have to let them rise! Oh, and did I mention, they are made entirely in the food processor!? Yep, they are a one bowl kind of biscuit – are you in?

We’ll start by first chopping up the Divine Flavor Tribelli Mini Sweet Peppers. We have them to thank for giving our biscuits that sweet, fresh pepper taste as well as making them a pretty pinky-orange hue! Did you know that Divine Flavor Tribelli Mini Sweet Peppers are sustainably grown in greenhouses so we have the pleasure of enjoying them all year long!? Win-Win-Win!

Once you have chopped the peppers up nice and fine in the food processor you add the flour, baking powder and salt. Mix that all up and then add the butter. It is very important to use cold butter in biscuit making, we don’t want the butter to fully combine with the flour because then it will form more or those flakey layers we are after! So do yourself a favor and freeze the butter for at least 20 minutes prior to adding it into the dough.

After the butter has been pulsed into the dough, add the honey and then slowly pour in the buttermilk. The dough is going to start to form a ball, once it does, stop the food processor and you are ready to roll!

Make sure you flour your hands and the surface you are rolling the dough on to. Roll out the dough so it is 1-inch thick. Using a 2-inch wide circular cookie cutter, cut the biscuits out of the dough and place them on a parchment-lined baking sheet. Bake the biscuits for about 10 minutes at 425°F.

Now that we have the biscuits baking it’s time to prep our BLT ingredients! We’ll need slices of romaine lettuce, slices of tomatoes and we’ll fry up some bacon and eggs! Once your bacon and eggs are cooked to your liking and the biscuits are out of the oven it’s time to assemble! You will have the best results if you use the biscuits fresh out of the oven. Slice them in half and then layer on the lettuce, tomato slices, bacon and an egg! Pop the top on and dive into breakfast heaven!

Sweet Pepper Biscuit Breakfast Sandwich

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• Author: Laura Nockett

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Ingredients

SWEET PEPPER BISCUITS

• 4 Divine Flavor Tribelli Mini Sweet Peppers
• 2 cups white all-purpose flour + more for rolling
• 1 tbsp baking powder
• 1 tsp sea salt
• 4 tbsp unsalted butter (very cold*)
• 1 tbsp honey
• ½ cup buttermilk

BREAKFAST BLT

• 8 sweet pepper biscuits
• 16 slices of thick-cut bacon
• 2 large tomatoes
• Salt
• 8 eggs
• 8 large slices romaine lettuce

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Instructions

SWEET PEPPER BISCUITS

1. Preheat oven to 425°F
2. Line a baking sheet with parchment paper, set aside
3. Slice the tops off the peppers and slice in half vertically, remove seeds
4. Add the peppers to the bowl of your food processor fitted with blade attachment
5. Process on high until the peppers are chopped up into small pieces
6. Add the flour, baking powder and salt, pulse to combine
7. Add the butter 1 tablespoon at a time, pulse
8. Add the honey, pulse
9. Slowly add the buttermilk, dough will begin to form a ball
10. Flour your hands and remove the dough from the food processor, forming into a ball
11. Place on a flat, floured surface
12. Using a rolling pin, roll the dough until it is about 1-inch thick
13. Cut out the biscuits into 2-inch wide circles**
14. Evenly space the biscuits on a lined baking sheet
15. Bake for about 10 minutes or until the tops of the biscuits turn golden brown

BREAKFAST BLT

1. Slice the sweet pepper biscuits in half horizontally
2. Fry the bacon in a skillet until cooked to your liking, set aside
3. Slice the tomatoes horizontally, sprinkle with a pinch of salt
4. Remove some of the bacon grease from the skillet, leave just enough to fry the eggs in
5. Crack the eggs into the skillet 1 at a time and fry until cooked to your liking***
6. Layer the lettuce, tomato slices, bacon slices and a fried egg on the bottom piece of each biscuit
7. Close the sandwich with the top of the biscuit and enjoy immediately.

Notes

*put butter in the freezer for 20 minutes before using

**use a cookie cutter if you have one

***for a runny egg only fry it for 2-3 minutes

• Category: Breakfast

The post Sweet Pepper Biscuit Breakfast Sandwich appeared first on Honest Cooking.

I have a lot of people who can’t eat bananas and want a good vegan smoothie. This is a great alternative. It’s flavorful, green and packed with protein. I hope you enjoy this one as much as I am lately.

No-Banana Smoothie

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• Author: Robin Runner

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Ingredients

• 1 cup of unsweetened vanilla nut based milk
• 1/4 cup of water
• 2–3 cups of organic baby spinach
• 1 tbl of your favorite nut butter
• 1 scoop of your favorite plant-based vanilla protein like Vega Sport
• 1 tbl of chia seeds
• 1 tbl of raw cacao powder
• 1/3 cup of crushed ice

Toppings:

• Cacao nibs
• Chia seeds
• Hemp hearts
• Granola

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Instructions

1. Into your blender add all of the ingredients (minus toppings). Blend until creamy. Pour into a big glass and top if desired. Enjoy! This smoothie often goes to work with me and fills me for about 4 hours.

• Category: Smoothie

The post No-Banana Smoothie appeared first on Honest Cooking.

Well, we have reached the point of the school year where I can feel everything unraveling. We are all tired and a little stressed. No one wants to get up in the morning. And it has become more difficult to make meals interesting and healthy (i.e. a lot of cereal has been happening at breakfast time). So, I’m looking for ways to fit healthy foods into our weekdays without making anything too difficult or overwhelming. Mornings tend to be the most difficult, so instead of fight with my kids about whether of not they can have cereal for breakfast, I’ve started adding smoothies on the side. Granted, only one of my children will actually drink his smoothie, but at least I’m offering healthy, whole foods often. One of these days the 4 year old will actually try his smoothie and he WILL LIKE IT.

Right?

Anyway, this Blueberry Almond Butter Smoothie is a new favorite. It is very simple, has no refined sugar, and packs a punch with antioxidant rich blueberries, protein rich almond butter, and a little flavor twist with some ground cinnamon. The first time I made this and took a sip, I knew it would be a hit!

Side note: is there anything more wonderful than watching your children eat food that you know is super healthy for them? I mean, watching the 7 year old suck down one of these smoothies makes me feel so freaking good. Mostly because 90% of the time I feel like I’m banging my head against a wall trying to get either of my kiddos to eat healthy foods. Ugh.

If you’re feeling stuck in a food rut this time of year, I highly recommend giving this smoothie a try. And feel free to use different berries, add protein powder or collagen peptides, or toss some baby spinach in there. Pro tip: spinach is great because it doesn’t add any flavor but adds tons of nutrients! The only downside is that sometimes you can get a weird color, but if your kids (or you) don’t mind the color, you’ll be just fine.

Almond Butter and Blueberry Smoothie

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• Author: Rachael White
• Yield: 1 large or 2 small smoothies

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Ingredients

• 1 cup frozen blueberries
• 1/2 frozen banana
• 2 tablespoons unsweetened almond or peanut butter
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups unsweetened vanilla almond milk

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Instructions

1. Combine all ingredients in a blender. Blend until smooth, adding a bit more almond milk if needed, and enjoy!

• Category: Smoothie

The post Almond Butter and Blueberry Smoothie appeared first on Honest Cooking.

Mornings in our house tend to be pretty crazy! I’m sure plenty of you can relate. I’m making lunches, serving up breakfast, hoping everyone brushed their teeth (maybe even their hair) and hustling them out the door just in time for the bus.

From there I’m rolling right into my day and there is almost never time for me to cook myself a proper breakfast. That’s where this Summer Berry Smoothie Bowl comes in. I’m a big fan of a protein shake in the morning.

I know that I’m going to get the nutrients I need from this cool, creamy shake. I add in veggies, fruits, almond butter and more! It’s a full meal in a glass. But sometimes I just want to chew something, ya know? Here I took all the same ingredients I would put in my morning shake but thickened it up to be more like frozen yogurt!

More ice, less liquid and viola! I have a frosty fruity breakfast treat ready in the same time it takes me to make my morning shake. I threw blackberries, strawberries and raspberries into this one but your can get creative and put all your own favorite ingredients in. Then I topped it off with some sweet fresh berries and a handful of granola for a nice little crunch.

A quick breakfast I can still eat with a spoon and chew? A big win in my book!

Summer Berry Smoothie Bowl

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• Author: Kate Donahue
• Total Time: 5 minutes
• Yield: 1 serving

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Ingredients

• 1/2 cup ice
• 2 scoops vanilla protein powder
• 1/4 cup raspberries
• 1/4 cup strawberries
• 1/4 cup blackberries
• 1/4–1/2 cup unsweetened vanilla almond milk (to desired consistency)
• additional berries and granola for topping

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Instructions

1. Place all ingredients into a blender and blend until desired thickness.
2. Top with additional fruit and granola.

• Prep Time: 5 minutes
• Category: Smoothie

The post Summer Berry Smoothie Bowl appeared first on Honest Cooking.

I love sunny-side up eggs, but who can eat them every single day of the week? Definitely not me! I love variety. Of course, eggs are an affordable source of protein, but we don’t have to just make the same thing over and over.

There are so many breakfast dishes that we can make with eggs. These Caprese Breakfast Egg Cups are one of them. It doesn’t need to be anything fancy or complicated — only tasty, for sure! And these egg cups deliver both color and flavor with every bite.

The good thing is that, in less than 30 minutes you can have this baked frittata without much ado and still take it with you to work, school, or anywhere. It’s economical and loaded with protein and vitamins.

In addition, these are gluten-free, keto, and vegetarian… as well as Paleo and Whole30 if you skip the cheese.

In fact, all that you need to do is to beat the eggs real quick, season them well, and then pour into a greased muffin tin with spinach, tomatoes, basil, and cheese. Finally, bake at 350 F for about 15-19 minutes. Right before serving, drizzle with balsamic vinegar, if desired, and enjoy.

Really simple, right?

Serve hot with a drizzle of balsamic vinegar, if desired. Enjoy!

CAN BREAKFAST EGG CUPS BE REFRIGERATED OR FROZEN?
Keep Breakfast Egg Cups in an airtight container for up to 5-7 days in the refrigerator. Microwave 30 seconds to reheat.

To freeze, let it cool first and then individually wrap each with plastic wrap and foil. To reheat, microwave them for 30-60 seconds or until hot.

Caprese Egg Cups

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• Author: Denise Browning
• Total Time: 29 minutes
• Yield: 12 cups

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Ingredients

• 3 cups fresh baby spinach
• 1 1/4 cups chopped tomatoes (or 12 sliced grape tomatoes)
• 12 fresh mozzarella balls (mini (skip this for Paleo and Whole30)
• 3–4 TBSP thinly sliced basil
• 12 large eggs (beaten)
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder optional
• 1–2 TBSP grated Parmesan cheese optional
• balsamic vinegar to drizzle optional

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Instructions

1. Preheat the oven to 350?F. Lightly spray a muffin tin with no stick cooking spray.
2. Then divide equally the spinach across 12 cups. Slice the tomatoes, then fill the cups with the tomato, one ball of fresh mozzarella each, and basil.
3. Beat the eggs and and stir in salt, pepper, and garlic powder. If desired, stir in grated Parmesan cheese, Pour into cups of the muffin tin, filling each 3/4 full, and bake for 15-19 minutes, or until the eggs have set.
4. Serve hot with a drizzle of balsamic vinegar, if desired. Enjoy!

Notes

Recipe adapted from Egg White Breakfast Cups from Tasty.
Make sure to run a pairing knife around egg cups and remove them from the pan using a spoon. Otherwise they may stick to the pan once cool.
STORAGE: Keep breakfast egg cups in an airtight container for up to 5-7 days in the refrigerator. Microwave 30 seconds to reheat. To freeze, let cool first and then individually wrap each with plastic wrap and foil. To reheat, microwave them for 30-60 seconds or until hot.

• Prep Time: 12 minutes
• Cook Time: 17 minutes
• Category: Breakfast

The post Caprese Egg Cups appeared first on Honest Cooking.

For the Balanced Breakfast-er: Chocolate Chip Sweet Potato Muffins
With a sprinkle of salt on top, these sweet potato muffins are studded with chocolate chips and are such a delicious way to kick off the day. See the recipe here.

If You Like Your Muffin Filled: Cream Cheese and Pumpkin Streusel Muffins
If you’re a fan of pumpkin, you need these Pumpkin Cream Cheese Streusel Muffins in your life! They’re perfectly moist, topped with crunchy streusel and have a surprise cream cheese filling. See the recipe here.

If Savory is Your Jam: Breakfast Egg Muffins
These easy omelette-like egg muffins are a delicious breakfast meal to prepare for the week ahead and grab as you’re walking out the door in the morning. See the recipe here.

Ultimate Classic: Almond Poppyseed Muffins
These poppyseed muffins are anything but ordinary. Made with almond extract, they’re especially soft and flavorful, but not too sweet, and are topped with a glorious vanilla bean glaze. See the recipe here.

If You’re Gluten Free: Gluten Free Tahini Chocolate Muffins
These Tahini Chocolate Muffins are gluten free, sweetened with maple syrup and perfect if you’re trying to eat Paleo. See the recipe here.

For When You’re Craving a Doughnut: Cinnamon Sugar Doughnut Muffins
These muffins are coated in cinnamon sugar and bake up to be light and fluffy, just like a perfect doughnut, except this time they’re made in the oven. See the recipe here.

If You’re Obsessed with Almond Butter (like we are): Almond Butter Coffee Cake Muffins
Revamp your usual coffee cake and make them softer and more flavorful with almond butter and cappuccino powder. Plus, bake them in muffin tins for easy serving. See the recipe here.

Sweet and Spicy: Blueberry Jalapeño Cornbread Muffins
These blueberry jalapeño cornbread muffins with bacon will wake up your taste buds with their fun combination of sweet, spicy and savory flavors. They’re perfect for brunch! See the recipe here.

A Muffin that is Extra Elegant: Banana Muffins and Butterscotch Whiskey Sauce
While these banana muffins are exquisite, it’s the deep, rich butterscotch whiskey sauce that will really win you over. Besides using it to glaze the soft muffins, drizzle it over ice cream, cakes and more. See the recipe here.

If You Like to Start Your Day with Cheese: Chipotle Cheddar Cornbread Muffins and Honey Butter
Chipotle Cheddar Cornbread Muffins with Honey Butter are a Southern-inspired side with a hit of complex, smoky flavor. See the recipe here.

If You Love Banana Bread: Fragrant Roasted Banana Muffins
Dark-spotted, fragrant bananas are ideal for baking, adding bold flavor to banana muffins, banana bread, and banana cake. See the recipe here.

For the Chocolate Lover: Triple Chocolate Muffins
Moist, dense, rich. You get it. See the recipe here.

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