Category Archives: Breakfast

Stuffed French Toast


Servings 4 servings


  • 8 slices brioche bread
  • strawberries
  • bananas
  • 8 oz whipped cream cheese
  • 2 tbsp butter
  • 1/2 cip milk
  • 3 eggs
  • 2 tsp organic ground cinnamon
  • 1 tsp organic ground cardamom
  • 1 tsp organic nutmeg, ground
  • maple syrup
  • confectioners' sugar (optional)


  1. In a medium bowl, whisk together eggs, milk, cinnamon, cardamom, and nutmeg.

  2. Spread desired amount of the cream cheese on 4 of the bread slices. Top each slice with a layer of strawberries and bananas.

  3. Spread a thin layer of cream cheese on the remaining 4 slices. Place these bread slices on top of the fruit-loaded slices to form a sandwich. Press around the edges to seal.

  4. Melt butter in a nonstick sauté pan (or flat griddle top) over medium-low heat. 

  5. Dip sandwiches in egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan.

  6. Cook until golden brown, 3 to 4 minutes per side.

  7. Slice in half and plate. Top with a dusting of confectioners' sugar. Drizzle with the maple syrup.

  8. Give a big thank you to Caitlin for this decadent breakfast recipe!

Zucchini Tomato Quiche


Zucchini Tomato Quiche

Course Breakfast
Cuisine French
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8


  • 1 Pie Crust see The Perfect Pie Crust recipe
  • 3 cups onion thinly sliced
  • 2 tbsp butter
  • 1 tsp organic thyme dried
  • 1/2 cup zucchini 1/4 inch sliced
  • 1/8 tsp fine sea salt
  • 2 Tomatoes 1/4 inch sliced
  • 1/8 tsp fine sea salt
  • 6 eggs at room temperature
  • 1 cup cream heated just until warm
  • 1 cup milk heated just until warm
  • basil fresh
  • 4 oz goat cheese


  1. Preheat the oven to 425° F.
  2. Prick the crust with a fork. Line it with tin foil and place a pie weight in the center. Bake 12 minutes. Remove from the oven and remove the weight and foil; turn the oven to 325° F.
  3. Toss zucchini with sea salt in a colander and let stand until they release at least 1 teaspoon of liquid, about 45 minutes.
  4. Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with sea salt, let stand 30 minutes.
  5. Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
  6. Once the zucchini is done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
  7. Sauté the onions in butter and salt and pepper over medium heat until the onions are soft, approx. 20 minutes. Add thyme and remove from heat.
  8. Beat the eggs with the milk and cream. Stir in the onions and zucchini.
  9. Pour mixture into the crust and top with the tomatoes. Bake 30 to 40 minutes. The center should be slightly loose when done. After the quiche has cooled slightly, sprinkle with fresh basil and dollops of goat cheese.

Easter Egg Recipes


Recipes that use hard boiled eggs?
or perhaps you’d like some inspiration for your family brunch?
We’ve collected some of our favorite egg recipes… all in one basket just for you!

Recipes with hard boiled eggs:

(Devil’s in the Details) Deviled Eggs

Chicken Pate with Apples and Brandy

Egg recipes for your holiday brunch:

Blueberry Pancakes

Cheese Kugel

Curried Eggs

Cheese Strata

Market Muffins (with Chia Seeds)

Sinfully Delicious French Toast

Festive Egg & Cheese Strata

The red and green peppers give this egg casserole a nice Christmas flair. Because you can make it ahead, it is great for Christmas brunch. Just pop it in the oven, turn on Nat King Cole and enjoy it with those you love.

Festive Egg & Cheese Strata

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 9 hours 10 minutes
Servings 8


  • 3 tbsp butter
  • 10 slices white sandwich bread
  • 2 cups shredded cheddar cheese
  • 8 eggs
  • 3 cups milk
  • 1 onion grated
  • 1 tsp fine sea salt
  • 1/2 tsp organic ground black pepper
  • 1 tsp organic ground yellow mustard
  • 1/2 tsp Cholula sauce
  • 1/2 medium red pepper minced
  • 1/2 medium green pepper minced
  • 1/2 tsp organic ground paprika
  • chopped fresh parley for garnish


  1. Butter sides and bottom of a 9x12 oblong pan.
  2. Beat eggs, add milk, onions, salt, pepper, mustard, and Cholula sauce, set aside.
  3. Spread butter on bread slices, cut into bite size chunks.
  4. Sprinkle 1/2 of the bread into pan and top with 1/2 of the cheese, repeat.
  5. Pour egg mixture over bread and cheese. Cover and refrigerate overnight (or at least 6 hours).
  6. Sprinkle minced peppers (save some for final garnish) and paprika on the top and bake at 350°F for 1 hour.
  7. Sprinkle with chopped fresh parsley, minced red pepper, and minced green pepper and serve warm from the oven.

Waffles that Wow!

…also known as Mitch’s Famous Waffles. Waffles are a standard on Christmas morning when we host the neighbors still clad in their pajamas. Mitch is the cook! All I can say is these are really good waffles. Straight up, these waffles are great—although big, they are light and airy. (Only those with the heartiest of appetites will eat many more than one at a time.) But the beauty of this recipe is that you can vary it in so many ways with different add-ins. We typically have banana slices and blueberries on-hand to add to the batter, and sliced strawberries on the table. (Adding shredded apple to the batter is also an option.) A sprinkle of powdered sugar before serving… always a hit with the kids!

Waffles that Wow!

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes


  • 3 eggs
  • 1 cup milk
  • 1/2 cup butter melted
  • 1 tbsp vanilla optional
  • 1/2 tsp organic ground cinnamon
  • 2 cups flour
  • 1/2 tsp fine sea salt
  • 1 tbsp baking powder
  • 2 teaspoons sugar


  1. Preheat your waffle iron (we use a Belgian waffler).
  2. Whisk eggs in bowl until thick.
  3. Beat in milk, melted butter and vanilla
  4. Combine dry ingredients in a second bowl. Sift into egg mixture and beat well, but do not over-mix.
  5. Once the indicator light on your waffler has gone off, pour batter evenly into the bottom grid, but not all the way to the edges.
  6. Bake until golden brown (about 90 seconds). Remove waffles with fork. Serve. Enjoy.