Life Happens in a Flurry
I had a little extra time this week, so dinner had a little more prep than normal. I have to say, everything we made this week was a big hit for my husband and me, but also for the Little! Which is not something I can say very often, honestly.
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This week we’re doing a Meatless Monday (and Tuesday), and a roast chicken for the rest of the week because that’s what was in the freezer and I need the bones to make bone broth!
Monday/Tuesday: Breakfast Tacos for Dinner with Salad
Wednesday/Thursday:
Friday:
I’m always looking for new ways to make breakfast, especially eggs. I love the sous vide egg bites from Starbucks, and there’s a local coffee shop with egg muffins. I wanted something I could make at home but something that wasn’t as dry as most egg muffins or egg muffins you find….
Guys, this is a special recipe! It is 1) quick and easy to make, 2) is healthy, and 3) tastes amazing! Silky, just-set eggs nestled in a savory tomato sauce (with a little spice, if you like), with some wilted greens and Parmesan melted and just beginning to brown on top—it’s heaven! And you can also have these savory baked eggs for breakfast, lunch, and dinner!
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I am really excited about this recipe for breakfast baked apples with granola crumble. I was excited when I came up with it, I was super excited to test it out (and eat it, of course), and now I’m excited to tell you about it. This is a recipe for breakfast that has everything—a little bit of sweet, a little bit of crunch, a little bit of spice, and a creamy element. Put it all together and you have something that is warm, comforting and completely satisfying for those chilly early fall breakfasts or brunches: breakfast baked apples with granola crumble!
Think about it like this—mix apple pie filling with an apple crumble topping and then mix in cool, creamy ice cream. Then make it a little healthier with granola for the crumble and yogurt instead of ice cream, take out some of the sugar, and serve it for breakfast—that what you’re getting! It’s not exactly a quick breakfast, but it is simple and most of the time is spent cooking in the oven, so it doesn’t require much work on your part, especially if you use store-bought granola. Plus, it makes your kitchen smell like apple cider, which is always a plus.
This also makes a perfect brunch recipe for a crowd—you can make the apples the night before and then just heat them up in the morning with the yogurt and granola. There you have a fall brunch for a crowd and you can spend more time drinking mimosas and talking with guests than you can when you make pancakes.
Note: If you’re looking for allergy- and sensitivity-friendly swaps for ingredients, you’ll find them after the recipe!
Swaps:
So, there you have a delicious fall breakfast or brunch, and the apples in the stores right now are so good and perfect for this recipe—nothing mushy or tasteless.
‘Till next time!
If you follow me on the Flurries of Flour Pinterest, you may have noticed that I love breakfast. I may even have mentioned it before, possibly in my baked oatmeal recipe, but I can have breakfast for breakfast, lunch, dinner, and in-between. I’m always up for pancakes, waffles, egg-and-cheese muffins, toast, scrambled eggs, potatoes and peppers, pastries—it’s all good to me.
When I married my husband, he introduced me to a whole new variety of breakfasts: New Mexican! Not that I didn’t love my breakfast burritos, but even though I mostly grew up in New Mexico, coming from an East Coast family, I didn’t really have much experience in the way of New Mexican breakfasts.
Thankfully, I don’t have that problem anymore, and I love these breakfast tacos. They’re full of soft, fluffy eggs, crispy bits of chorizo (or bacon), potatoes topped with melting cheeses, a creamy, slightly sweet and cooling avocado cream sauce (my addition), and, of course, green chile! We use Hatch green chile that we roast in August and keep in the freezer (you can also find it in the frozen section of Trader Joe’s, I believe, as well as in cans), but you can use other types of chile like Anaheim. The Hatch green chile is really what makes it New Mexican, though, and gives it that authentic taste.
If you see this in photos, by the way:
this is a comal. It’s a flat griddle used to cook and heat tortillas (and maybe some toast every once in a while…). It was given to us by my husband’s mom and I’m not sure how old it is.
Also, while you can make potatoes just for this recipe, my husband usually makes his perfect brunch potatoes that I featured on the blog last week!
This breakfast is completely delicious, completely satisfying, and comes with a little New Mexican kick to get your morning going!
Enjoy, and ‘till next time!
As a child, my grandfather would sometimes take me to the country club where he and my grandmother played golf and we would share a special brunch. They had the shiny hotel pans filled with steaming eggs, bacon, pancakes, and waffles along with plates piled high with fruit, pastries, and desserts. But the one thing I would make sure to put on my plate every time were those savory breakfast potatoes with peppers and onions. For some reason, though, and even though they’re ubiquitous at hotels and brunch places almost everywhere, I never learned to make them myself.
Fast-forward twenty or so years and, thankfully, my husband makes perfect country club/hotel brunch potatoes, and that’s the recipe I’m sharing today (that he is so graciously allowing me to post—thanks, love!).
Savory little red potatoes are sautéed with spices, sweet red and green bell peppers, and onions. As with most recipes on this blog, it’s simple and quick to make and it’s perfect for breakfast and brunch. They also pair perfectly with next week’s recipe: New Mexican Breakfast Tacos!
Check back next week for a companion, and very New Mexican, recipe, those breakfast tacos I talked about above!
‘Till next time!
I’ve found that there are two types of people in the world: sweet breakfast people and savory breakfast people. I am definitely one of the former (have you seen the Flurries of Flour breakfast board on Pinterest?) while my husband is usually one of the latter. One thing we can always agree on is oatmeal, especially this apples-and-cinnamon crisp oatmeal.
This apples-and-cinnamon crisp oatmeal is sweet, but not too sweet, but not too sweet, easy to make, and is actually pretty good for you as far as sweet breakfast foods go (I’m looking at you, coffee cake!). It’s a perfect way to celebrate special days (say, for instance, the end of the week…). Plus, apples+cinnamon=always good in my book! This recipe is also gluten-free and egg-free!
You won’t need anything special for this recipe, but we still look forward to having the sweet, crispy crust and creamy oatmeal for breakfast.
Also, I’ve made this a gluten-free recipe, but you can substitute the almond flour for any flour you’d like, gluten-free or otherwise, including oat flour, a gluten-free flour mix, or AP flour. The ratio should remain the same for most flour substitutions.
I also increased the amount of liquid used for the oatmeal to ensure it doesn’t dry out in the oven, so yes, it will seem like a lot of liquid at first.
‘Till next time!
I always forget how much I like Valentine’s Day until we get to February. I have to admit that I enjoy it a lot more now that I actually have a valentine, but I’ve always liked it (plus all the corny movies that come along with it…). What can I say? I’m a huge romantic.
This breakfast Valentine’s Smoothie is sweet, chocolaty, and a beautiful way to treat either your Valentine or yourself on Valentine’s Day morning. Plus, it’s actually decently healthy, especially if you choose to add greens to it!
The Smoothie
A few notes about the ingredients for this breakfast smoothie. The greens: I usually use spinach because it’s the mildest green and full of great stuff (I know, very descriptive). I also use frozen strawberries and frozen raspberries because it helps keep the drink frosty like a smoothie is supposed to be. Also, cacao vs. cocoa powder—either is completely fine. The only difference is that cacao adds additional benefits, which you can read about in the homemade hot chocolate blog. And, if you haven’t had it before, kefir is a Middle Eastern yogurt drink. It comes in many flavors and you can find it at most stores, now.
Do you have any Valentine’s traditions? What’s your favorite way to spend Valentine’s Day? Let me know in the comments below!
‘Till next time!
I love cereal of some sort in the morning. Lately, my husband and I have been eating oatmeal in the morning and one of our favorite things to add to the oatmeal is granola. We just sprinkle it on top to get an extra boost of flavor, sweetness, and crunch. And the best part is, it’s homemade granola!
Despite the long name of the blog, this recipe is simple and results in a sweet, crunchy, an oh-so-satisfying morning (or afternoon, or evening) treat! It’s so perfect by itself as a quick snack or with milk, mixed with yogurt, or even sprinkled over ice cream!
This recipe is the very basic building blocks of granola. From here, you can add almost anything you want to change up the flavor! You can choose how sweet your granola is, how toasted it gets, etc. More on that below.
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