Easy Blueberry Sauce

Easy Blueberry Sauce

This quick and simple blueberry sauce is the perfect accompaniment to ice cream, cheesecake, pancakes, waffles and so much more.

Serving Size: 6

Ingredients:

  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 3 cups frozen blueberries (can use fresh)
  • 1 teaspoon vanilla

Directions:

1.In a medium saucepan, whisk together the sugar, cornstarch and salt. Stir in water, lemon juice and blueberries.
2.Bring to a boil over medium-high heat, stirring frequently, until mixture begins to thicken. Cook and stir for 2-3 minutes more. Remove from heat and stir in vanilla.
3.May be served warm over waffles, pancakes etc. Cool completely before using on cakes, cheesecakes, yogurt, etc. Store in an airtight container in the refrigerator for up to one week.

Recipe and Photo credit: letsdishrecipe.com

Breakfast Banana Split with Yogurt and Jam

A banana split for breakfast? Oh, yes! This quick, easy breakfast takes a dessert classic and lightens it up for the morning with ultra-creamy Greek yogurt and a warm drizzle of jam.

This is such a simple idea, it hardly needs a recipe, but here’s one just so you can see what the geniuses at thekitchen.com did.

Breakfast banana split yogart jam

Serves 1

Ingredients

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Make-Ahead “Ham & Cheese” Breakfast Casserole

This is one of thekitchn.com’s most popular recipes ever, published several years ago for a breakfast bake with bread, pancetta, Gruyere, and eggs. It’s rich, eggy, and unbelievably, incredibly delicious.

And for an added appeal: You throw everything in the dish the night before, allow the bread to soak up the egg-and-milk mixture overnight, and bake it in the morning. But while the make-ahead aspect of this dish is very convenient, you don’t have to make it ahead. You can also throw it together and bake it immediately.

Casserole ham cheese

Serves: 6 to 8

Ingredients

Continue reading Make-Ahead “Ham & Cheese” Breakfast Casserole

Mini Blueberry Lemon Muffins

Everyone needs a basic blueberry muffin recipe, especially since it’s surprisingly hard to get a good one in the average cafe. They’re often too cakey or sweet. These are light and fluffy, and just sweet enough to be a muffin – not a cupcake.

muffins lemon blueberry

about 3 dozen mini muffins

Ingredients

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Double Chocolate Butterscotch Breakfast Muffins

These muffins freeze ridiculously well and keep for up to a week (if they don’t get devoured before then) in an airtight container.  They are heaven when paired with a tall glass of cold milk.

If you’re not big on butterscotch you could plump some dried cranberries and toss them in, or add extra chocolate chips or just omit them completely.

muffin double choco butterscotch

12 muffins

Ingredients

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Quick and Homey Oatmeal Raisin Muffins

This recipe is adapted from the classic cookbook, More-With-Less, which was a standard reference book and cookbook. These are homey and comforting; they last well, and they take about 5 minutes to mix up.

muffins oatmeal raisin

Adapted from More-With-Less. Makes 12 muffins

Ingredients

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Quickie Eggs Benedict

The most time-consuming part of this meal may surprise you. It’s not making the poached eggs, which take just two minutes in the microwave, but toasting the English muffin.

breakfast quickie eggs benedict

Serves 1

Read More: How To Poach an Egg in the Microwave

While the English muffin is toasting, prepare two poached eggs in the microwave. Top each toasted English muffin half with a slice of deli ham and a poached egg. Spoon hollandaise or lemony Djionaise over each egg and garnish with chopped chives.

recipe and photo credit: thekitchn.com

Shakshuka with White Beans and Rosemary

Ease into your day with a cozy shakshuka that will not only warm your stomach, but will also make your kitchen smell amazing. This version combines marinara (homemade or store-bought) with white beans and a pinch of fresh rosemary.

breakfast shakshuka white bean rosemary

Serves 1

Coat a ramekin with cooking spray. Add 3 tablespoons of marinara sauce, 3 tablespoons drained and rinsed white beans, and 1 teaspoon chopped fresh rosemary. Season with salt and pepper, then stir to combine. The ramekin should be about three-quarters of the way full. Make a well in the center of the sauce, and crack an egg into the ramekin. Microwave at 80 percent power for 1 minute, then continue cooking in 20-second bursts at 80 percent power until the yolk and white are set. Remove the ramekin from the microwave, garnish with additional rosemary, and serve immediately.

recipe and photo credit: thekitchn.com

Scrambled Egg Breakfast Tostada

Plain scrambled eggs are okay, but the start of your day deserves something with a little more pizzazz. And yes, this breakfast is totally doable — even on a weekday morning. You’ll be ready to dig into this protein-packed tortilla in less than five minutes.

breakfast scrambled egg tostada

Serves: 1

Coat the inside of a microwave-safe bowl or mug with cooking spray. Crack 2 eggs into a mug or small bowl and whisk until completely combined. Stir in 2 tablespoons of milk and season with salt and pepper. Microwave, uncovered, on high power for 45 seconds. Remove from the microwave and stir the eggs. Microwave again on high power for another 30 to 45 seconds, until the eggs are set. Remove from the microwave and stir to break up the curds.

Spoon salsa over a corn tortilla and top with the scrambled eggs. Garnish with drained and rinsed black beans, shredded cheddar, more salsa, and sliced avocado.

recipe and photo credit: thekitchn.com