Overnight Crème Brûlée French Toast

1 loaf of French bread, sliced into 1-inch thick pieces

5 large eggs

1 cup half-and-half

1 cup whole milk

1 teaspoon vanilla extract

2/3 cup granulated sugar, plus extra for the topping

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter

Maple syrup, for serving

Directions:

Generously butter a 9x13-inch baking dish. Arrange slices of French bread in a single layer in the dish, slightly overlapping if necessary.

In a large bowl, combine eggs, half-and-half, milk, vanilla extract, 2/3 cup of sugar, cinnamon, and nutmeg. Whisk until everything is beautifully blended together.

Pour the egg mixture over the bread slices, making sure all the bread is soaked.

Cover the dish with plastic wrap and refrigerate overnight.

The next morning, preheat your oven to 350°F (175°C). Remove the plastic wrap.

Dot the top of the bread with small pieces of the butter and sprinkle with a little sugar.

Bake for 35-40 minutes, until the toast is puffed up and golden.

Remove from the oven and allow it to cool for a couple of minutes. Sprinkle the top with additional sugar and briefly broil until the sugar caramelizes.

Serve with a side of maple syrup and any suggested sides.

Shared by FB recipes

Pumpkin Quiche Gone Savory

• Bake a pastry crust in a large pie plate and set aside (ok to use gluten free)
• Preheat oven to 350 degrees for the quiche

Quiche:

• 6-8 slices bacon
• brown bacon, strain and set aside
• 1 medium yellow (white, yellow or sweet) chopped
• brown in the bacon grease or 2 T of butter or EVVO until caramelized - 12-15 minutes
• 6 sage leaves-chop finely 
• add bacon and sage to the caramelized onions, sprinkle salt and pepper, heat on low
• 8 eggs
• 3/4/c pumpkin puree
• 1/2 c heavy cream or coconut cream
• option:  pinch of cayenne pepper  (I love a little kick)
• Whisk eggs, pumpkin and cream in a large bowl
• Add onion mixture and whisk together
• Pour into prepared crust
• Bake 30-40 minutes, remove from oven and cool 10 minutes before slicing

Salad for Quiche Topping:

• 4 cups of arugula or fave greens
• Salt and pepper to taste
• 1 lemon juiced over greens
• 1 T fave white vinegar (Chardonnay is special) over greens
• 2 T EVVO over greens
• Toss and place on top of the quiche

Enjoy!!

Tip:  I learned from Geoffrey to apply acid on salad greens before oil to avoid an "oily" salad.  If the oil is applied first, the acid flavorings bounce off of the greens.

created by Geoffrey Zakarian and loved by Char

Breakfast Sausage Gravy

1 lb of country style breakfast pork sausage (option to use ground turkey or chicken and add:  1/2-1 tsp  garlic powder, 1/2 tsp onion powder, 1/2 tsp sage, 1 tsp thyme, 3/4 tsp smoked paprika, 1/4-1/2 tsp crushed red pepper flakes, 1/4 tsp fennel, 1/2 tsp salt and 1/4 tsp pepper)

Brown the meat in a skillet, drain any unwanted grease.

Sprinkle 1/4 c of flour (ok to use gluten free) on meat

Add slowly on medium heat 2 1/2- 3 cups of whole milk (to desired thickness)

Salt and pepper to taste

Optional: pinch to 1/4 tsp crushed red pepper flakes

Serve however you like piping hot!

TIPS:

Great to make a day ahead.  Thin gravy with additional milk.  

Ok to make with vegan meat alternative.

shared by Char

Buttermilk Biscuits Never Better

Preheat oven to 400 degrees

Seasoned Cast Iron Skillet ready to go

Measure in a large bowl or food processor:

• 2 1/2 c all-purpose flour (plus extra for hands and work area
• 2 T baking powder (aluminum free is best)
• 1 tsp salt

Mix or pulse.

Add 1/2 c butter cubed and VERY COLD-mix into dry ingredients with a pastry cutter, large fork or pulse if in a food processor until crumbles form.  

Add 1 c and 2 T COLD buttermilk, 2 tsp honey or maple syrup-fold or pulse everything together without overworking.

Pour dough onto floured surface and flatten into a 3/4" rectangle.  Using a biscuit cutter, cut out biscuits and place in a seasoned cast iron skillet.

Bake 15-20 minutes, butter tops when golden brown.

Enjoy with sausage gravy or homemade jam!!

created by sallysbakingaddiction and Char

quiche crustless

Preheat oven to 350 degrees.  Prepare quiche dish with a thin layer of avocado or coconut oil on bottom and sides.  (I used a rectangular oven-safe glass dish).

Saute 6 bacon strips cut in thin strips or 2 portobello mushrooms coarsely chopped (if no bacon, add 1 T of avocado or coconut oil) with 1/3 c red onion chopped for 4-5 minutes.  Layer on the bottom of glass dish reserving any remaining oil/grease.

Place a layer of favorite grass fed cheese or dairy free alternative or crumbled tofu over the "meat"/onion layer.

Add 2-3 heaping cups of fresh spinach or kale coarsely chopped to the reserved oil with high heat.  Lightly saute spinach allowing any liquid to evaporate with high heat.  Spread over "cheese" layer.

Coarsely chop 2-3 T sun-dried tomatoes or 1 freshly chopped roma tomato (seeded with any juice).  Spread over spinach layer.

In a bowl, whisk 6 free range eggs, 2/3 c lactose free cottage cheese, 1/4 c fresh cilantro or fave fresh herb, 1 tsp dried mustard or squirt of fave mustard or splash of hot sauce, 1 tsp salt and pepper to taste.  Pour over layers to finish off your layered quiche.

Bake .... depending on the thickness of your quiche will determine baking time. 20-40 minutes...until nicely golden and a butter knife comes out clean in the center of your quiche.  Rest 5-10 minutes and enjoy.  Nice accompaniments are fresh avocado, fresh fruit and or a piece of sprouted or sourdough toast!

Bon Appetit!!!

created by Char

breakfast cookies

• 1 c unsweetened applesauce or pureed mango or papaya
• 1/2 c monkfruit or coconut sugar
• 2 servings of chia egg replacer (see below) or 2 eggs
• 3 c grated carrots
• 1/4 c finely chopped pineapple
• 1 c garbanzo flour
• 1 1/2 c steel cut oats or regular oats (steel cut has more crunch)
• 1/4 c flaxseed meal or 1/4 cup chia seeds w 2 T water (I used chia for more protein)
• 1/2 tsp kosher salt
• 1 tsp cinnamon
• 1 tsp pumpkin spice or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves
• 1 tsp baking powder
• 1 1/2 tsp. baking soda

Chia Egg Replacer:  1 serving=1T chia seeds & 3 T water...let sit 15 m

Blend or mix applesauce/puree and sugar.  Add chia mix or eggs and mix.

Mix in a separate bowl flour through baking soda.  Slowly add to puree mixture and blend or mix thoroughly. 

Fold in carrots.  (Option to add 1/4 c chopped nut of choice)

Refrigerate dough while the oven is preheating to 375 degrees.  Prepare a cookie sheet by lining it with parchment paper. Scoop with a small dipper or T onto the cookie sheet.  Use a fork to slightly flatten the dough and tuck any straggling pieces of carrot.  Refrigerate the dough between batches.

Bake for 15 mins and cool on a rack.  Makes about 3 dozen.

Enjoy with a cup of java or hot tea!

created by Andrea Drugay & tweaked a bit by Char

banana bread blender style

Preheat oven at 375 degrees.

In a blender, place:

2 c oats
2 large ripe bananas
2 large eggs
1 c whole milk (grass-fed ideally) yogurt
2-3 T local honey
1 1/2 tsp aluminum free baking powder
1/2 tsp baking soda
1/2 tsp pure vanilla extract
pinch of kosher salt

Blend 2-3 minutes.

Stir in any combo of 1/2 c of dark choc chips, blueberries, raspberries, dried raisins, nut of choice.

In a greased square pan or pie pan or bread pan, place the banana mixture.  Depending on the depth of the pan will determine how long it will take to bake.  Check after 15 minutes and every 5 after until a toothpick comes out clean!!

Enjoy with a cup of hot herbal tea!

created by Char & a googled recipe

breakfast oats

Kickstart your day with a nutritious bowl of oats & such.....

For 1 serving:
1 c oat milk or fave alternative OR water

Bring to a boil & then slowly add:
1/2 c Organic Old Fashioned Oats (6 g protein)
1 TB Organic Chia Seeds (optional) (3 g protein)
few organic golden raisins (optional)
1 TB shredded unsweetened coconut (optional)

Stir, cover & simmer for 3-5 mins.  Cook until oats are tender but not mushy.

Add:
1/4 fresh organic blueberries or any berries or fruit of choice
1/2 banana sliced
garnish with shredded coconut
local honey drizzled if desired for sweetener
Optional: small slab or organic butter, drizzle of extra liquid, soft boiled or poached egg (added protein-skip fruit if going this route) & whatever else your heart desires

I believe in feeding myself with organic ingredients whenever available!  If you feel you do not want or can purchase with this mindset, be sure to thoroughly clean your fresh ingredients....actually organic & non-organic warrant a good washing!!

Enjoy & Bon Appetit!!

NEVER SKIP BREAKFAST!

created by Char

cake gone bananas

preheat oven 350 degrees, spray or grease a cake pan

1 1/4 c boiling water poured over 1 c rolled oats---let sit a few minutes

4 ripe bananas mashed
1/2 c melted or very soft butter
3/4 c packed brown sugar or increase agave or honey
1/3 c agave sweetener or honey
2 eggs
mix well with a blender

add oat mixture and mix well

add....
2 c gluten free flour
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp baking soda or 3 tsp baking powder
1 tsp vanilla

1/2 c coconut flakes
3/4 chopped walnuts or fave nut

optional:  1 c chocolate chips, dried fruit or better yet dark chocolate chips

bake 30-45 mins...forgot to time it....until toothpick comes out clean

serve warm with ice cream or simply sprinkle confectioner sugar and enjoy!!!


shared by me and thoroughly enjoyed by all at a brunch today....next time...chips are going in!!

poached egg healthy style

2 english muffin halves (gluten free is my preference)
2 green onions, chopped
3-4 shiitake mushrooms or desired variety
2 large handfuls of arugula or spinach
1 T coconut oil plus 1 tsp
2 eggs
1/4 c favorite tomatoes coarsely chopped
1/2 avocado or 1 small
salt and pepper

place a med pot of water on the stove and bring to a low boil

put muffin halves in a toaster

in a med skillet, place 1 T oil, add green onions, mushrooms and saute for 2-3 minutes
add arugula and toss

place a muffin half on a plate after spreading  1/2 t of coconut oil on it, place half of the skillet mixture on top of the muffin

add one egg at a time.....only takes about 2-3 minutes, capture each egg one at a time with a slotted spoon and place on the muffin pile

place 1/2 of tomatoes and avocado slices on each plate

salt and pepper entire feast to taste

this recipe requires juggling a little but it's delish and the flavors are amazing!!

creation by char