Category: Breakfast

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
⅓ 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!

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