Monday Munchies: Breakfast!

On a weekday when I’m running to school, I usually have something quick and easy, and it’s usually something I can take in the car. I’ve done green smoothies for the past few months, and recently I’ve gone back to good ol’ oatmeal. Growing up, I was never one for a large breakfast. If it was brunch, larger plates of eggs, bacon, and toast were completely acceptable. I guess it was just something about waking up early and not wanting a full meal?

This is one of the ways in which Brandon and I differ. The man can cook himself a plate of eggs and toast almost every morning. He loves his breakfast, and loves opportunities in which we can eat breakfast together.

All this to say that Saturday we had the most glorious breakfast ever. And Brandon said it was the best thing I’ve ever cooked. So of course I have to share this with you!

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What are these, might you ask? They are JALEPENO CHEDDAR BISCUITS! And what could be better than that, you say??

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JALEPENO CHEDDAR BISCUITS WITH EGG, SALSA, AND AVOCADO!!!

….I’m sorry, I don’t mean to shout. It was just an incredibly brilliant creation from Annie’s Eats, and you should follow the link to check it out here.

The one thing I noticed that I would go back and change was that the recipe calls for black pepper but was left out of the instructions. So just mix it in when you’re mixing together the flour, baking powder, and salt. I could definitely tell that it was missing in my batch, and would have loved the addition.

The biscuits aren’t spicy, but the jalapeΓ±o adds a wonderful flavor, and of course you can’t go wrong with cheddar cheese in your biscuits! These biscuits can even be frozen before cooking, which I did with half the batch so that we didn’t devour all of them in one sitting. (However, we did wipe them out on Sunday afternoon!) Major Kudos to Annie for this phenomenal recipe!

I wanted to leave you with a few other breakfast recipes I’ve been eyeing but haven’t yet had a chance to try. If you beat me to it, feel free to comment and let me know how it tastes!

– These strawberry jam toaster pastries look wonderful! Brandon and I were just talking the other day about pulling out my toaster pastry press and making some strawberry ones soon!

– A Cozy Kitchen’s black pepper strawberry butter sounds like a fun adventurous try for topping bagels! And it’s so pretty! She also posted about this lovely toasted almond french toast that I’ve been dying to try. Now that we drink almond milk, it would be exciting to try this out.

– These baked clementine vanilla bean doughnuts look awesome. I would have never thought to use clementines because I’m much more prone to just peeling them and eating the cute little segments as quickly as possible!

– These blueberry yogurt crumb muffins.

– And these broken yolk sandwiches with garlicky kale, especially now that I know I love kale!

Like I said, if you cook it before me, let me know how it goes! And feel free to comment if you have other favorite breakfast recipes you’d love to share!

Scrambled Breakfast Sandwiches

It’s another one of those unconventional Mondays. Fun fact: we moved this weekend! Not so fun fact: we spent the week eating frozen dinners in order to pack up a lot of our stuff. Nevertheless an exciting fact: I have a delicious new recipe for you! Enjoy!

Oh the joys of Netflix! The Mr. and I decided that we would just get an internet plan last year and hold off on cable. And through our bountiful and ever-growing collection of movies and a sweet and simple Netflix subscription, we have been set. The internet is a beautiful thing.

Recently, we started watching Kitchen Nightmares with Chef Gordon Ramsay on Netflix. To simplify things, we quickly mutually developed a chef crush. The man is a genius! And our infatuation with his finesse and culinary excellence brought us to find more things we could watch by him. Brandon found a few clips online of Chef Ramsay demonstrating how to cook basic dishes or items. One particularly revolutionary video for us involved him explaining how to make the perfect scrambled eggs.

Life. Changing.

You see, the idea of brinner, or breakfast for dinner, brings a great amount of joy to my husband. In other words, last time I asked him how he felt about me making brinner, he told me I never had to ask that question again. Get the picture? It’s a place of reverence.

But back to Chef Ramsay’s eggs.

First of all, I had always used a skillet rather than a saucepan. Even more profoundly, I had never heard of taking the eggs on and off the heat as you constantly whisk them with a rubber spatula. And he explains over and over how steps such as beating the eggs or seasoning them before cooking can break down the egg and not give you the best tastes and textures. So of course when I saw how delightfully fluffy his final product was, I was dying to try it. If you have not yet clicked on the link to this video, do it now! It is worth your time . . . in gold!

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It also worked out nicely that a cherry tomato plant I had been working hard on this summer was starting to produce some ripe and juicy little treasures. So with my new and fresh understandings of the proper way to scramble eggs and my miniature sized harvest, this beautiful brinner emerged. Enjoy!

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Scrambled Breakfast Sandwiches

Serves 4

Ingredients:
1 tablespoon olive oil
3/4 cup diced onion
3/4 cup diced bell peppers (I used red and orange)
2 tablespoons unsalted butter
6 large eggs
salt and pepper, to taste
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
8 cherry tomatoes, sliced in half
4 English muffins

Instructions:
In a skillet, heat olive oil over medium heat. Add diced onion and peppers, stirring occasionally. Cook until onions begin to appear translucent, about 10-15 minutes.

In the meantime, place a small saucepan on the stove over medium heat. Add eggs and butter and begin stirring in large strokes with a rubber spatula. As the egg mixture begins to thicken, remove the saucepan from the heat and continue to stir the eggs with the spatula. After about 15-20 seconds, bring the eggs back to the heat, continuing to stir. Repeat this process 2-3 times or until the eggs are almost fully cooked and still moist, and take them off of heat completely. (At this point, Chef Ramsay adds a tablespoon of creme fraiche in order to keep the eggs from overcooking. I didn’t have any available, so follow your heart . . . or your stomach!) Add salt and pepper and stir in onions, peppers, and both cheeses.

In a toaster or toaster oven, toast the English muffins to desired crispness. On each opened English muffin, place a fourth of the scrambled eggs and top with the cherry tomatoes. Place the top of the English muffin on for a breakfast sandwich!