Category: Breakfast

Peanut Butter Jar Pumpkin Spice Overnight Oats Video

Peanut Butter Jar Pumpkin Spice Overnight Oats

Fight food waste with this easy recipe for using up the last few bits of peanut butter in a jar. This PB & pumpkin spice overnight oatmeal is quick to make, filling & comes with food storage tips. Americans waste 40% of food produced here. Let’s stop it!

Ingredients

½ cup rolled oats
1 cup almond milk
½ banana, thinly sliced
1 teaspoon pumpkin spice
¼ teaspoon cinnamon
½ teaspoon vanilla extract
2 tablespoons peanut butter
2 tablespoons chopped walnuts

Directions

Scraping those last bits of peanut butter out of the jar is a pain, but getting them out is an easy way to fight food waste. We waste 40% of the food produced in this country. You can easily use up these last bits of peanut butter by pouring hot oatmeal into the jar or hot chocolate. Using it to make salad dressing is another way.

You should ideally have about 2 tablespoons worth of peanut butter in the jar. More or less is fine, but this recipe is intended for “empty” jars of peanut butter.

Add the oats, almond milk, sliced banana, pumpkin spice, cinnamon, and vanilla extract to the jar of peanut butter.

Always buy pure vanilla extract. It has an indefinite shelf life, unlike the imitation kind.

Storing peanut butter is easy. The lid should be tight to prevent rancidification of the nut’s oils. This is caused by exposure to oxygen. Unopened peanut butter will keep for a year past the Best By date. Opened jars will last 6 months past the Best By.

Stir the ingredients well.

BTW, oats (rolled, steel-cut, etc.) have a shelf life of 2 years when stored properly in a cool, dark place, in an airtight container. Once cooked, just 7 days in the fridge or up to 6 months in the freezer.

Place the jar in the fridge for at least 6 hours or overnight.

When ready to eat, mix thoroughly and top with chopped walnuts.

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Cheddar Cornbread Waffles with Bourbon Maple Syrup Video

Cheddar Cornbread Waffles with Bourbon Maple Syrup

A delicious mix of savory and sweet, this cornbread waffle has melted cheddar cheese and is topped off with a salted honey whipped cream and buttered bourbon maple syrup. An indulgent breakfast recipe for your next brunch.

Ingredients

Cheddar Cornbread Waffles
1 ½ cups all-purpose flour
1 cup coarsely ground cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups milk
2 large eggs
6 tablespoons unsalted butter, melted
8 ounces sharp cheddar cheese, grated
Salted Honey Whipped Cream
1 cup whipping cream
2 tablespoons honey
Pinch of sea salt
1 teaspoon vanilla extract
Buttered Bourbon Maple Syrup
1 cup pure maple syrup
2 tablespoons bourbon
½ teaspoon vanilla extract
1 tablespoon butter

Directions

Cheddar Cornbread Waffles

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together the milk and eggs. You can whisk the eggs before adding or whatever. It also helps if these ingredients are room temperature for the next steps.

Add the wet ingredients to the dry, stirring until just combined. Stir in the melted butter until it’s all incorporated. Fold in the grated cheese. Let the batter sit for 10 minutes.


For any leftover flour and cornmeal, store them in a cool, dry place, away from heat. Best in an airtight container. Both will last in the pantry up to a year past the best by date this way. If you store them in the freezer, they can last more than 2 years past the best by date.

If you are ever wondering if your baking powder or baking soda are still fresh and ready to use, here are a few simple tests you can do. For baking powder, add a teaspoon of it to a cup of hot water. If it bubbles, it is still active. For baking soda, add 1 teaspoon of vinegar to 1 tablespoon of baking soda. If it bubbles, it is still active.

Eggs should last for a few months in the fridge, but you can easily test to see if they are good. Fill a tall glass with water, and carefully add the egg to the glass. If it stands on end or float, it is good as long as it is below the halfway mark of the glass. If it floats past that, toss it.

Heat your waffle iron to a medium-high setting.

When the waffle iron is ready, spray the iron with cooking spray, then pour about ¾ cup of batter at the center of the iron. This may vary depending on the size of your iron. Cook until crispy.

Salted Honey Whipped Cream

A pro tip on making whipped cream, put the bowl and beaters in the fridge for an hour before making it. It’s the fat in whipping cream that traps the air bubbles that make it light and fluffy. If it’s too warm, the fat melts and the air escapes.

Add the whipping cream to the chilled bowl and beat on low with a hand mixer. Increase the speed to medium as the cream begins to fluff up.

When the cream has some body to it but is still a sludge, add in the salt, vanilla extract, and honey. Continue whipping on medium to medium-high.

Beat until medium peaks form. A medium peak will appear perky and then soften a bit.

Whipped cream will last a few days in the fridge, in an airtight container, so you can make this ahead of time.

As always, I recommend using pure vanilla extract. Stored in a cool dark place, it will last indefinitely, compared to the imitation stuff. Same for real honey, even if it crystalizes, it isn’t spoiled by any means.

Buttered Bourbon Maple Syrup

Add the maple syrup to a small saucepan over a medium heat. Bring to a simmer.

Add in the bourbon, vanilla extract, and butter. Return to a simmer and cook for 1 minute.

You can make this ahead of time too. A layer of butter will form on the top when cooled but easily mix in when warmed back up.

Once opened, maple syrup will last about a year in the fridge. So lots of reasons to make these waffles! Butter lasts about 4 months in the fridge but up to a year when frozen.

Serve the waffles and drizzle the Buttered Bourbon Maple Syrup over the top.

Enjoy!

Cheddar Cornbread Waffles with Bourbon Maple Syrup Main

Easy Sheet Pan Fried Eggs Main

Easy Sheet Pan Fried Eggs

These sheet pan eggs are an easy way to prepare breakfast for a group or to do meal prep. Either way, you will have tasty, perfectly cooked sunny side up eggs in just minutes.

Ingredients

3 tablespoons olive oil
12 large eggs
¼ teaspoon sea salt
teaspoon black pepper

Directions

Preheat oven to 425 degrees F.

Generously coat a quarter-sized baking sheet (13 X 9.5 inches) with oil and place it in the oven for 15 minutes.

Remove the baking sheet and, working quickly, crack the eggs onto the pan. This will start frying the eggs a bit, so they move around a little less, making it easier to distribute them across the pan.

Salt and pepper the eggs and then carefully return the pan to the oven.

Bake for 5 minutes to just set the whites and leave the yolks runny, or until the desired doneness. Keep in mind, the whites will set a bit more after the pan has been removed from the oven.

If you are not using the eggs immediately, they can be stored in the refrigerator in an airtight container for up to 4 days.

Enjoy!

Easy Sheet Pan Fried Eggs Main

Hard Scrambled Eggs Main

Hard Scrambled Eggs

Hard scrambled eggs, when done right, are creamy, firm, and yet fluffy. They are a masterpiece of simplicity. A hard scramble is the kind of eggs found in American diners.

Ingredients

4 large eggs
¼ teaspoon sea salt
teaspoon black pepper
1 tablespoon unsalted butter

Directions

Crack eggs into a medium bowl and whisk together until the mixture is pale yellow; about 30 seconds.

Melt butter in an 8-inch non-stick skillet over medium-low heat. When butter begins to foam, about 30 seconds, add eggs.

Cook the eggs, stirring and pulling the mixture across the pan with inverted turns, forming large soft curds. Continue pulling, lifting, and folding the eggs until no visible liquid remains. About 5 minutes.

Season the eggs with salt and pepper. You can also do this when whisking them.

Enjoy!

Hard Scrambled Eggs Main

Easy Sheet Pan Sweet Potato Hash & Eggs Main

Easy Sheet Pan Sweet Potato Hash & Eggs

Breakfast is served! This easy one pan potato hash with baked eggs is your next brunch. It’s made with sweet potatoes, red peppers, and scallions.

Ingredients

3 lbs sweet potatoes, cubed
1 red bell pepper, diced
6 large eggs
2 tablespoons olive oil
1 teaspoon sea salt
¼ teaspoon black pepper
2 green onions, chopped

Directions

Preheat oven to 425 degrees F.

Add the cubed sweet potatoes and the diced bell pepper to a half sheet pan quarter-sized baking sheet (13 X 9.5 inches)

Drizzle olive oil over the vegetable mix. Using a spatula, mix, and flip the mixture until evenly coated.

Salt the mixture.

Place the baking sheet in the oven on the middle rack, and bake for 25 minutes, until the sweet potatoes can be pierced with a fork.

Take the baking sheet out of the oven and crack the eggs into the vegetable mixture so they are evenly dispersed. Return the baking sheet to the oven and bake for 10-12 minutes, or until the eggs set as desired

Remove from the oven, top with black pepper and green onions, and serve.

Enjoy!

Easy Sheet Pan Sweet Potato Hash & Eggs Main

Baked Egg Avocado Toast Main

Baked Egg Avocado Toast

Easily make egg in the hole avocado toast for a group using this sheet pan recipe. Or do you call it egg in a basket? Either way, here is a healthy breakfast or brunch recipe for any time of day.

Ingredients

4 thick cut slices of French bread
2 avocados, ripe but firm
1 tablespoon butter, softened
Salt and pepper to taste
Red pepper flakes to taste

Directions

Preheat oven to 425 degrees F and prepare a quarter-sized baking sheet (9 inches by 13 inches) by coating it with cooking spray.

Using a biscuit cutter, make a hole in the center of each slice of French bread.

Divide the butter between the slices of bread, spreading it around the edges of the remaining bread.

Cut the avocados lengthwise, pit them, and then peel off the skin, such that you have four avocado halves. This works best with avocados that are ripe but firm. If they are under-ripe, they will be hard to peel. If they are too ripe, the skin will remove easily, yet the fruit is difficult to work with.

Place an avocado half into each bread hole.
NOTE: Depending on the size of your avocados, the cup that held the pit might be too small to cradle an egg. No worries. Take a butter knife and cut the avocado in half lengthwise down the middle, and gently break the halves apart. This will make enough room for the egg.

Crack an egg into each avocado carefully. They will spill over to the bread, and that is a-okay.

Carefully place the baking sheet in the oven and bake it for 10 minutes, or until the eggs have set as you desire.
NOTE: Egg whites will continue to set once removed from the oven, so pulling them a little on the early side may result in the perfect baked egg.

Salt and pepper to taste and top with some red pepper flakes.

Baked Egg Avocado Toast Main

Simple Sheet Pan Shakshuka Main

Simple Sheet Pan Shakshuka

Shakshuka is a great Mediterranean dish for breakfast or any time of day. This sheet pan recipe is simple and easy to make, but still, jam-packed with veggies.

Ingredients

1 zucchini, diced
½ yellow onion, chopped
1 orange bell pepper, diced
2 tablespoons olive oil
1 (25 ounce) jar of The Jersey Tomato Co Marinara Sauce
6 eggs
Salt and pepper to taste

Directions

Preheat oven to 400 degrees F.

Add the zucchini, onion, and bell pepper to a rimmed half sheet pan . Drizzle the olive oil over the veggies and season them with salt and pepper to taste. Use a spatula to toss the veggies until fully coated.

Roast the veggies for 30 minutes.

Add the Jersey Tomato Co. Marinara to the sheet pan and bake for another 10 minutes.

Remove the baking sheet from the oven. Make room for the eggs by making 6 wells into the veggie mixture using the back of a spoon.

Crack the eggs into the indentations and season them to taste. Carefully place the sheet pan back in the oven and bake for 8-12 minutes, or until the eggs set as desired.

Remove from the oven and serve. This recipe intends to be simple but if you have cilantro or feta on hand, top the shakshuka with that.

Enjoy!

Simple Sheet Pan Shakshuka Main

Soft Scrambled Eggs Main

Soft Scrambled Eggs

Are you ready for the best scrambled eggs you’ve ever had? Soft scrambled eggs (aka wet scrambled eggs) are like the poached eggs of scrambles, but a lot easier to make. They are elegant, velvety, and soft like butter.

Ingredients

4 large eggs
¼ teaspoon sea salt
teaspoon black pepper
1 tablespoon unsalted butter

Directions

Crack eggs into a medium bowl and whisk together until the mixture is homogeneous and pale yellow; about 30 seconds.

Melt butter in an 8-inch non-stick skillet over medium-low heat. When butter begins to foam, about 30 seconds, add eggs.

Cook undisturbed until a thin layer of cooked egg appears around the edges of the skillet.

Using a rubber spatula and broad strokes, push the eggs around to create large soft curds. Do not flip them over. Continue this process but pause intermittently, allowing the eggs to cook, gently pushing and folding the liquid eggs to form curds.

Careful to not overcook the eggs. They will appear runny on top but will set. Cooking them this way should take about 3 minutes.

Season the eggs with salt and pepper. You can also do this when whisking them.

Soft Scrambled Eggs Main

These eggs are great on their own but excellent over toast, sauteed spinach, sliced avocado, or just about anything you can imagine.

Soft Scrambled Eggs with Spinach Mushroom Quinoa Main 1

Berry Yogurt Muffin Tin Granola Cups Main 1

Berry & Yogurt Muffin Tin Granola Cups

Eating a healthy breakfast is a lot easier with these granola cups made from rolled oats and nuts. Fill ’em up with fruit and yogurt or whatever you like. They take snacking on homemade granola to the next level.

Ingredients

1 large ripe banana
cup honey
1 teaspoon vanilla extract
½ teaspoon sea salt
1 teaspoon ground cinnamon
2 cups rolled oats
¼ cup chopped walnuts
2 cups berries
1 cup yogurt

Directions

In a large mixing bowl mash one ripe banana using a potato masher or fork. Then mix together the mashed banana, honey, vanilla, salt, and cinnamon.

Add in the oats and walnuts and mix until well combined.

Prepare a 12-cup muffin tin by spraying the cavities evenly with cooking spray.

Evenly divide the oatmeal mixture across the tin. Using your fingers, press the mixture to form cups.

Place the tin in the refrigerator for 1 hour and then bake them for 30 minutes at 350 degrees F. Allow cups to cool before removing them.

Top the cups with fresh berries and yogurt when serving.

Enjoy!

Berry Yogurt Muffin Tin Granola Cups 1

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