Recipe | Loaded, One Pan Breakfast Scramble

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What you'll need:

1 tbsp extra virgin olive oil

3 red potatoes, diced

1/2 red onion, diced

4 cloves garlic, minced

2 tomatoes, diced

4 eggs, whisked

1/4 cup fresh mozzarella, cubed or shredded

1 avocado, diced

1 tsp smoked paprika

1/2 tsp coriander

1/4 tsp crushed red pepper flakes

1 tsp cumin

1 tsp turmeric 

salt and freshly ground black pepper to taste

Preheat oven to 400° F.

Set a large, oven-safe skillet to medium-high heat. Start sauteing your potatoes in the olive oil until they start browning - about 10 minutes total, flipping occasionally. Next, add the onions, and once they start becoming translucent (after 5 minutes or so) add the garlic. Add some salt and pepper and stir to combine.

Turn the heat down to medium-low and add your whisked eggs, spices, tomatoes, and more salt and pepper. Scramble the egg mixture until they begin to set up. Add the mozzarella to the top of the mixture, and then transfer the pan to the oven. Bake until the eggs are cooked through and the cheese is melted, about 5-7 minutes.

Remove the pan from the oven and top with your fresh avocado. 

Enjoy!

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Recipe | Stuffed French Toast

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Chris came to visit for my birthday last weekend, so we decided to make a breakfast that was different than the typical eggs and veggies or oatmeal or granola that we normally have. I bought this "cookie butter" from Trader Joe's and I had been wanting to put it in between two pieces of french toast to make a sort of stuffed french toast. Well, needless to say, but it came out AWESOME, and it took maybe a total of 15 minutes including cook time to assemble two of these beauties for us to devour for breakfast.

For two servings you'll need:

4 slices of your favorite bread
4 tbsp cookie butter
2 eggs, beaten
2 tbsp ground cinnamon
A non-stick cooking spray

Set a large skillet to medium heat and spray with cooking spray. Whisk your eggs and cinnamon together and pour onto a dish that will allow you to dunk your french toast (like a plate with higher edges so the egg doesn't pour over, or a large shallow bowl). Assemble your cookie butter sandwiches with 2 tbsp of the cookie butter in each. Dunk both sides of the sandwiches in the egg and cinnamon mixture. If your pan is big enough,  you could fit both sandwiches in the pan at the same time. Cook them for about 4-5 minutes on both sides, or until the egg is cooked and the bread is golden brown. Serve with maple syrup and a handful of fresh berries on the side and you're set for a delicious breakfast.

Also, this is really more of a technique than a recipe, so if you can't find cookie butter - nutella, peanut butter, or anything else you can imagine, would taste delicious in this recipe.

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Recipe | Protein Packed Brunch for Two

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Before I went off to college, I used to cook for my mom, sister, and I all the time. My mom's a great cook, but I know she misses my cooking... so it was no surprise that when I mentioned I was going to make some eggs for myself for a little late breakfast, early lunch, she sneakily asked "Oh are you going to make some for me too?"

She couldn't pick up her co-op delivery of fruits and veggies today because of the snowstorm last night, so I just threw whatever was in her fridge that I thought might go well together. I also tried sneaking in a ton of protein to show my mom the amount she really should be getting in each meal. 

Me and my mom finished the whole skillet because it was the only thing we planned on eating for lunch. If you're pairing it with toast, or waffles or pancakes or something else, you could stretch it to be like 3 or four servings.

The whole recipe is 60-65g of protein (I didn't take the time to figure out how much vegetable protein was in it... so this really is just counting the protein from the eggs, soy sausages, and black beans. So me and my mom both had around 30g which is more than enough for one meal. Obviously if you're splitting it up between more people, then you would be consuming less protein, so it's important to make the difference up in other food sources served with this or by doubling the recipe to accommodate more people. 

Here's what you'll need:

1/2 onion, sliced

1/2 bell pepper, sliced

1 tbsp Extra Virgin Olive Oil

1 cup of grape or cherry tomatoes, halved

2 soy sausages, halved lengthwise and then cut into half-moons

1 cup black beans, drained and rinsed

1/4 cup miso ginger vinaigrette

3 eggs, whisked

Salt and Pepper to taste

As always, start off by sauteing the peppers and onions in the olive oil until they begin to brown.

Once they start to get some color (after about 5-7 minutes or so), add the cherry or grape tomato halves to the pan. Start blistering the tomatoes. Don't worry if they start breaking up, that's what you want to happen.

When the tomatoes start to blister and break down (about 5 more minutes or so), add the sausages. Refrain from salting everything until the very end. The vinaigrette that you'll be adding might be enough seasoning for some people and you don't want your dish to be too salty.

Let all the flavors mix together before adding the black beans and miso ginger vinaigrette. I used Wegman's brand of vinaigrette. If you can't find a miso ginger one, a sesame or sesame ginger or even a plain Italian would be a good substitute. If you're in a pinch and you don't have ANY vinaigrette to add, just add the juice of half a lemon and some Italian seasoning... that should be pretty tasty. Or just skip it all together... I'm never gonna find out!

Finally, after you've incorporated the beans and vinaigrette (or just the beans), add in the eggs and scramble to your desired consistency. The ratio is going to look like 5:1 eggs to veg/sausage/beans which, in my opinion, is better than having mostly eggs filling up your plate. Enjoy!

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