Bacon Double A Muffin (GF/DF)

Breakfast, Recipes

Looking for a Gluten Free and Dairy Free breakfast? Try this Bacon Double A Muffin. For the muffin I prefer to use Katz or Canyon Gluten Free Muffins.

INGREDIENTS

1 English Muffin, Toasted
2 Slices Bacon, Cooked
1 Egg
½ Avocado
Arugula
1 Slice Red Onion
2-3 Cherry Tomatoes, sliced
1 Tbsp Balsamic Glaze
Salt & Pepper to Taste

INSTRUCTIONS

Prepare toppings by cutting avocado in half, pitting and slicing half of the avocado into slices and thinly slicing onion. Slice cherry tomatoes into small pieces and rinse/dry arugula. Cook Bacon if not cooked already.
Put english muffin in toaster, while toasting, fry egg to preferred style (over medium or over easy is best for this sandwich)
Once egg and muffin are done, place half the english muffin on a plate, top with avocado, arugula, bacon, onion, egg, cheery tomatoes and then drizzle with balsamic glaze. Enjoy!

Bacon Double A Muffin

1 English Muffin, Toasted
2 Slices Bacon, Cooked
1 Egg
½ Avocado
Arugula
1 Slice Red Onion
2-3 Cherry Tomatoes, sliced
1 Tbsp Balsamic Glaze
Salt & Pepper to Taste

Prepare toppings by cutting avocado in half, pitting and slicing half of the avocado into slices and thinly slicing onion.
Slice cherry tomatoes into small pieces and rinse/dry arugula.
Cook Bacon if not cooked already.
Put english muffin in toaster, while toasting, fry egg to preferred style (over medium or over easy is best for this sandwich)
Once egg and muffin are done, place half the english muffin on a plate, top with avocado, arugula, bacon, onion, egg, cheery tomatoes and then drizzle with balsamic glaze. Enjoy!

Breakfast

Banana Nut Protein Baked Oats (Gluten Free & Dairy Free)

Breakfast, Dessert, Recipes

INGREDIENTS

1 Scoop Vanilla Protein (Plant Based)
¼-½ Cup Oats
1 Banana (Small-Medium)
½ Tsp Baking Powder
¼ Cup Egg Whites
¼ Cup Almond Milk (Vanilla Unsweetened)
2 Tbsp Chocolate Chips
2 Tbsp Walnuts Optional

INSTRUCTIONS

Preheat oven to 350°F.
Mix all ingredients, except the chocolate chips, in a small oven safe bowl or dish. Once mixed, clean edges of the bowl to prevent any small pieces of batter from burning.
Top with chocolate chips and bake for 20-25 minutes. The top should be lightly browned but center should be soft. Avoid overcooking because it will dry out the dish. You want it to be a mushy consistency.

NOTES

485 Cal, 56.6 Carbs, 16.3 Fat, 32.5 Protein

You can reduce the sugar/carbs by using sugarfree chocolate chips.

Banana Nut Protein Baked Oats (Gluten Free & Dairy Free)

Gluten free and Dairy free baked protein oats, perfect for a post workout meal or a guilt free dessert. No added sugar.

1 Scoop Vanilla Protein (Plant Based)
¼-½ Cup Oats
1 Banana (Small-Medium)
½ Tsp Baking Powder
¼ Cup Egg Whites
¼ Cup Almond Milk (Vanilla Unsweetened)
2 Tbsp Chocolate Chips
2 Tbsp Walnuts (Optional)

Preheat oven to 350°F.
Mix all ingredients, except the chocolate chips, in a small oven safe bowl or dish. Once mixed, clean edges of the bowl to prevent any small pieces of batter from burning.
Top with chocolate chips and bake for 20-25 minutes. The top should be lightly browned but center should be soft. Avoid overcooking because it will dry out the dish. You want it to be a mushy consistency.

485 Cal, 56.6 Carbs, 16.3 Fat, 32.5 Protein

You can reduce the sugar/carbs by using sugarfree chocolate chips.

Breakfast, Dessert

Blueberry Protein Pancakes

Breakfast, Recipes

Looking for a good post-workout breakfast? Or a high protein breakfast that doesnt include eggs? Try these Blueberry Protein Pancakes made of simple ingredients.

In a processor or blender, add all dry ingredients and pulse until oats are ground into a fine powder. For protein, I like to use Nature’s Best Vanilla Vegan Protein.
Transfer mix to a medium bowl and add vanilla and water. Mix until well combined and then add blueberries.
Heat a non-stick pan over medium heat and spray or grease pan.
Divide batter into 4 pancakes and cook until edges turn brown (2-3 minutes). This will depend on your stove and pan. I recommend lifting an edge up and ensuring that the pancake does not fall apart before flipping.
Flip and cook other side until brown.
Serve warm and top with maple syrup or Walden Farms syrup for a low calorie option.

INGREDIENTS

½ cup Oats
1 scoop Vanilla Protein
½ tsp Vanilla Extract
½ tsp Cinnamon
½ cup Blueberries
⅔-¾ cup Water
½ tsp Baking Powder

INSTRUCTIONS

In a processor or blender, add all dry ingredients and pulse until oats are ground into a fine powder.
Transfer mix to a medium bowl and add vanilla and water. Mix until well combined and then add blueberries.
Heat a non-stick pan over medium heat and spray or grease pan.
Divide batter into 4 pancakes and cook until edges turn brown (2-3 minutes). This will depend on your stove and pan. I recommend lifting an edge up and ensuring that the pancake does not fall apart before flipping.
Flip and cook other side until brown.
Serve warm and top with maple syrup or Walden farms syrup for a low calorie option.

Blueberry Protein Pancakes

½ cup Oats
1 scoop Vanilla Protein
½ tsp Vanilla Extract
½ tsp Cinnamon
½ cup Blueberries
⅔-¾ cup Water
½ tsp Baking Powder

In a processor or blender, add all dry ingredients and pulse until oats are ground into a fine powder.
Transfer mix to a medium bowl and add vanilla and water. Mix until well combined and then add blueberries.
Heat a non-stick pan over medium heat and spray or grease pan.
Divide batter into 4 pancakes and cook until edges turn brown (2-3 minutes). This will depend on your stove and pan. I recommend lifting an edge up and ensuring that the pancake does not fall apart before flipping.
Flip and cook other side until brown.
Serve warm and top with maple syrup or Walden farms syrup for a low calorie option.

Breakfast

Apple Pie Protein Oats

Breakfast, Recipes

If you are on a cinnamon kick like I have been then you have to try this snack. You can make this as a breakfast, a snack or a dessert. I personally like to have this as my post workout meal because when I train at MADabolics in Jupiter, I typically burn 300-400 calories and need to fuel my body with a meal that is macro friendly and has a lot of protein.

Lets talk ingredients!

1 Apple, diced – I prefer to use Pink Lady Apples because they are crisp and don’t get soggy or brown when sitting overnight. You can used any apple you prefer though.
½ Cup Old Fashioned Oats – Any brand will work.
1 tbsp Chia Seeds – I used Organic Chia seeds from Navitas. You can buy them at your grocery store or on amazon.
1 tbsp Almond Butter – In this recipe I think the creamy version is better but you can use crunchy as well.
1½ tsp Cinnamon Powder – – Any brand will work.
2 scoops Vanilla Protein – This can make or break the recipe. Choose a protein that you like the taste of. I find that Nature’s Best Vegan Protein by Isopure does the best in the recipes that I make. I like it because it doesn’t have any milk in it and the consistency is good when sitting overnight.
1 cup Unsweetened Vanilla Almond Milk
Water – Depending on the protein you use, you may need some additional water to make sure that the oats are not too dry. Just use a splash or two.

INSTRUCTIONS

Take out two small containers, bowls or cups.
Dice apple and put ¼ of apple pieces in each container.
In a separate bowl, combine oats, almond milk, chia seeds and protein and mix well. If it is too thick, add a few tbsp. of water. You want it to be a mush consistency but not too thick. If it is on the watery side this is okay because the oats and chia seeds will soak up some of the liquid.
Divide the mixture between the two containers.
Add ½ tsp cinnamon to each and top with remaining apples.
Add a sprinkle of cinnamon on top of the apples and 1tbsp of Almond Butter.
Set in refrigerator for 6-8 hours and enjoy! Note: You can keep in the fridge for up to 3 days.

INGREDIENTS

1 Apple, diced
½ cup Old Fashioned Oats
1 tbsp Chia Seeds
1 tbsp Almond Butter
1½ tsp Cinnamon Powder
2 scoops Vanilla Protein (I used Natures Best Vegan Protein by Isopure)
1 cup Unsweetened Vanilla Almond Milk
additional water depending on protein

INSTRUCTIONS

Take out two small containers, bowls or cups.
Dice apple and put ¼ of apple pieces in each container.
In a separate bowl, combine oats, almond milk, chia seeds and protein and mix well. If it is too thick, add a few tbsp. of water. You want it to be a mush consistency but not too thick. If it is on the watery side this is okay because the oats and chia seeds will soak up some of the liquid.
Divide the mixture between the two containers.
Add ½ tsp cinnamon to each and top with remaining apples.
Add a sprinkle of cinnamon on top of the apples and 1tbsp of Almond Butter.
Set in refrigerator for 6-8 hours and enjoy! Note: You can keep in the fridge for up to 3 days.

Apple Pie Protein Overnight Oats

1 Apple, diced
½ cup Old Fashioned Oats
1 tbsp Chia Seeds
1 tbsp Almond Butter
1½ tsp Cinnamon Powder
2 scoops Vanilla Protein ((I used Natures Best Vegan Protein by Isopure))
1 cup Unsweetened Vanilla Almond Milk
additional water depending on protein

Take out two small containers, bowls or cups.
Dice apple and put ¼ of apple pieces in each container.
In a separate bowl, combine oats, almond milk, chia seeds and protein and mix well. If it is too thick, add a few tbsp. of water. You want it to be a mush consistency but not too thick. If it is on the watery side this is okay because the oats and chia seeds will soak up some of the liquid.
Divide the mixture between the two containers.
Add ½ tsp cinnamon to each and top with remaining apples.
Add a sprinkle of cinnamon on top of the apples and 1tbsp of Almond Butter.
Set in refrigerator for 6-8 hours and enjoy! Note: You can keep in the fridge for up to 3 days.

349 Calories

39.6g Carbs

9.7g Fat

30.7g Protein

These macros are based on the following:

1/4 cup Old Fashioned Oats

1 tbsp Chia Seeds

1tsp Cinnamon

1/2 Cup Vanilla Unsweetened Almond Milk

1/2 Medium Apple

25 grams of protein from a Vanilla Protein Powder. (about 1 scoop)

Breakfast

Raspberry Peach Galette

Breakfast, Dessert, Recipes

Make Pie Crust (Skip if you have premade crust)

Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly & Cooking

Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
Place galettes (on parchment paper) and on a baking sheet and bake at 375°F or 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

INGREDIENTS

Filling

1 Peach
¼ cup Raspberries
2 tbsp Sugar
1 tsp Cornstarch
1 tbsp Honey

Pie Crust (If using pre-made, skip these)

2½ cup All-purpose flour
1 tsp Salt
6 tbsp Unsalted butter, chilled and cubed
¾ cup Vegetable oil, chilled
½ cup Ice Water
1 tsp Sugar

Egg Wash

1 Egg
1 tbsp Water

INSTRUCTIONS

Preheat oven to 375°F.

Make Pie Crust (Skip if you have premade crust)

Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly

Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
Place galettes (on parchment paper) and on a baking sheet and bake for 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

Raspberry Peach Galette

Filling

1 Peach
¼ cup Raspberries
2 tbsp Sugar
1 tsp Cornstarch
1 tbsp Honey

Pie Crust (If using pre-made, skip these)

2½ cup All-purpose flour
1 tsp Salt
6 tbsp Unsalted butter, chilled and cubed
¾ cup Vegetable oil, chilled
½ cup Ice Water
1 tsp Sugar

Egg Wash

1 Egg
1 tbsp Water

Preheat oven to 375°F.

Make Pie Crust (Skip if you have premade crust)

Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly

Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
Place galettes (on parchment paper) and on a baking sheet and bake for 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

Strawberry Banana Baked Protein Oats

Breakfast, Recipes

Looking to switch up your overnight oats? Try this easy-to-make Strawberry Banana Baked Protein Oats. This dish is very satisfying and keeps you full for a long time. I like this dish because it isn’t overly sweet and you can eat it as breakfast or top with some vanilla ice cream for a protein packed dessert.

INGREDIENTS

1 cup Old Fashion Oats
¾ cup Vanilla Almond Milk
1 scoop Vanilla Protein
½ Banana sliced
2-3 Large Strawberries sliced
1 tbsp Chia Seeds
Honey optional

INSTRUCTIONS

Preheat oven at 350°F
Mix 1 cup oats with your almond milk and protein powder of choice.
Stir in 1 tbsp. chia seeds and let it sit for a few minutes.
Lightly grease a small 4×6 baking dish or bowl and pour mixture in it.
Slice the ½ of your Banana and slice 2-3 large strawberries.
Stir in about half of the bananas and strawberries into the oat mix, top with the rest of the bananas and strawberries.
Bake at 350°F for 20 minutes.

Strawberry Banana Baked Protein Oats

1 cup Old Fashion Oats
¾ cup Vanilla Almond Milk
1 scoop Vanilla Protein
½ Banana (sliced)
2-3 Large Strawberries (sliced)
1 tbsp Chia Seeds
Honey (optional)

Preheat oven at 350°F
Mix 1 cup oats with your almond milk and protein powder of choice.
Stir in 1 tbsp. chia seeds and let it sit for a few minutes.
Lightly grease a small 4×6 baking dish or bowl and pour mixture in it.
Slice the ½ of your Banana and slice 2-3 large strawberries.
Stir in about half of the bananas and strawberries into the oat mix, top with the rest of the bananas and strawberries.
Bake at 350°F for 20 minutes.

Breakfast

Breakfast Stuffed Baby Bells

Breakfast, Recipes

INGREDIENTS

Baby Bell Peppers
Shredded Cheese
Red Onion
Paprika, Salt and Pepper to taste
Egg (one per pepper)

INSTRUCTIONS

Preheat oven to 400°F.
Cut tops off bell pepper and remove core.
Sprinkle about a tbsp of shredded cheese in each pepper, crack on egg in pepper, top with onions, salt, pepper and paprika to taste, top with cheese.
Cook on medium rack for 30 minutes. NOTE: using a muffin tin works much better than a baking or cookie sheet. It will keep the peppers from tipping over

Breakfast Stuffed Baby Bell

Baby Bell Peppers Stuffed with Cheese, Onion and a Cracked Egg.

Baby Bell Peppers
Shredded Cheese
Red Onion
Paprika, Salt and Pepper (to taste)
Egg (one per pepper)

Preheat oven to 400°F.
Cut tops off bell pepper and remove core.
Sprinkle about a tbsp of shredded cheese in each pepper, crack on egg in pepper, top with onions, salt, pepper and paprika to taste, top with cheese.
Cook on medium rack for 30 minutes. NOTE: using a muffin tin works much better than a baking or cookie sheet. It will keep the peppers from tipping over

Breakfast

stuffed peppers

The BEST Chocolate Banana Bread

Breakfast, Dessert, Recipes

Tips & Tricks

Banana: You will want to make sure your banana’s are ripe, almost black on the outside. This will give the bread a really rich flavor. This usually takes about 5-7 days from when you buy them if they look yellow/greenish at the store. You can speed up the process by either freezing the bananas or cooking them at 250 degrees for 10-15 minutes.
Keeping it Moist: The key to this bread is the buttermilk and allowing the batter to sit for at least an hour. If you don’t let it sit, the bread loses some flavor and won’t stay as moist after cooking. No one like dry banana bread so don’t skip this step. Your bread will stay moist for up to a few days.
Storing: You can store the bread in a container, either in the fridge or on the counter, for up to 3 days. I have had it 5 days later and didn’t die (obviously) but it wasn’t as good. I would recommend eating it within 3 days.
Nuts: You can choose whatever nuts you want in this bread. However, I recommend either pecans or walnuts. You want them to be chopped well though because if they are too big they will fall to the bottom of the pan.
Pans: Mini loafs seem to bake better. They don’t overcook on the edges and consistently come out perfect. You can buy a mini loaf pan at your grocery store on here on amazon.

INGREDIENTS

1⅔ cup Banana (About 5 medium Bananas) ripe
2 tsp Baking Soda
2 cup Flour
2 cup White Sugar
1 cup Nuts (Optional)
½ cup Chopped Chocolate Chips
7 tbsp Buttermilk
1 cup Soft Butter salted
5 Eggs

INSTRUCTIONS

Mix all ingredients except chocolate together very very well. If using an electric mixer, I advise mixing for at least 5 minutes. Cover and let sit for 1-2 hours in room temperature.
Once it has sat for at least an hour, chop chocolate chips into small pieces and fold in half the chocolate chips.
Preheat the oven to 350°F
Pour into greased loaf pans about 3/4 way full and sprinkle the remaining chopped chocolate chips on top. Note: You have to chop the chocolate chips or they will be too heavy and fall to the bottom of the pan and burn.
MINI LOAFS (2×4): If using mini loafs as pictured, you will want to cook at 350°F for 25 minutes until golden brown. Take out and let cool for about 5 min in the pan and then remove and finish cooling on the rack to prevent edges from overcooking.
LARGE LOAFS (9×5): Cook at 350°F for 50-60 minutes until golden brown on top. Edges may look dark due to cooking longer, this is okay, it doesn’t change the taste.

The BEST Chocolate Banana Bread

The best banana bread you will ever make. Super moist with a touch of chocolate.

1⅔ cup Banana (About 5 medium Bananas) (ripe)
2 tsp Baking Soda
2 cup Flour
2 cup White Sugar
1 cup Nuts (Optional)
½ cup Chopped Chocolate Chips
7 tbsp Buttermilk
1 cup Soft Butter (salted)
5 Eggs

Mix all ingredients except chocolate together very very well. If using an electric mixer, I advise mixing for at least 5 minutes. Cover and let sit for 1-2 hours in room temperature.
Once it has sat for at least an hour, chop chocolate chips into small pieces and fold in half the chocolate chips.
Preheat the oven to 350°F
Pour into greased loaf pans about 3/4 way full and sprinkle the remaining chopped chocolate chips on top. Note: You have to chop the chocolate chips or they will be too heavy and fall to the bottom of the pan and burn.
MINI LOAFS (2×4): If using mini loafs as pictured, you will want to cook at 350°F for 25 minutes until golden brown. Take out and let cool for about 5 min in the pan and then remove and finish cooling on the rack to prevent edges from overcooking.
LARGE LOAFS (9×5): Cook at 350°F for 50-60 minutes until golden brown on top. Edges may look dark due to cooking longer, this is okay, it doesn't change the taste.

Breakfast, Dessert

Pico Avocado Toast

Breakfast, Recipes

This is a super simple and refreshing breakfast that will leave you feeling full, longer. Avocado toast with fresh pico, topped with a poached egg. The poached egg is a little unconventional though since it is made in a ladle. I struggle making a true poached egg and a few weeks ago I saw someone post on their Instagram how they use a ladle to make a perfectly round poached egg, so I had to give it a try. It’s practically fail proof! View the video below to see how you can make a perfect poached egg for breakfast.

INGREDIENTS

1-2 tbsp Red Onions, diced
¼ Lime, juiced
4-5 Cherry Tomatoes, diced
1 tbsp Cilantro
1 egg
½ Avocado
1 Whole Grain Toast
Salt, Pepper, Cayenne and Paprika. Optional

INSTRUCTIONS

Heat a small pot of water over high heat and bring to a boil.
While water is heating up, dice red onion, tomatoes and cilantro and combine in small bowl. Squeeze ¼ lime juice over the mixture, stir and set aside.
Put bread in toaster. Once toast is done, transfer to a plate, cut avocado in half and take half of the avocado and smash it on the toast.
Once water is boiling, take out a mettle ladle and either put olive oil on it or spray it with non-stick spray. Crack one egg in the ladle and place in water but do not submerge completely. Once the edges of the egg are white, you will submerge the ladle in the hot water so that it cooks the top of the egg.
Wait about 2 minutes until slightly jiggly but top is white and carefully drain water from ladle. Be careful not to drop the egg.
Top toast with pico.
Carefully place the egg on top of the pico and then season with the following, which are optional: Salt, Pepper, Cayenne and Paprika.

Pico Avocado Toast

Fresh pico over avocado toast, topped with a poached egg.

1-2 tbsp Red Onions, diced
¼ Lime, juiced
4-5 Cherry Tomatoes, diced
1 tbsp Cilantro
1 egg
½ Avocado
1 Whole Grain Toast
Salt, Pepper, Cayenne and Paprika. (Optional)

Heat a small pot of water over high heat and bring to a boil.
While water is heating up, dice red onion, tomatoes and cilantro and combine in small bowl. Squeeze ¼ lime juice over the mixture, stir and set aside.
Put bread in toaster. Once toast is done, transfer to a plate, cut avocado in half and take half of the avocado and smash it on the toast.
Once water is boiling, take out a mettle ladle and either put olive oil on it or spray it with non-stick spray. Crack one egg in the ladle and place in water but do not submerge completely. Once the edges of the egg are white, you will submerge the ladle in the hot water so that it cooks the top of the egg.
Wait about 2 minutes until slightly jiggly but top is white and carefully drain water from ladle. Be careful not to drop the egg.
Top toast with pico.
Carefully place the egg on top of the pico and then season with the following, which are optional: Salt, Pepper, Cayenne and Paprika.

Breakfast

View more breakfast ideas here.

Feta Egg Puff Pastry

Breakfast, Recipes

Puff pastry is something that I always have in the freezer now. You can make so many things with it, from a savory breakfast to a sweet dessert. I typically love a mushroom, tomatoes and feta omelet but I wanted to change it up this morning, so I decided to use a quarter of the puff pastry sheet and top it with mushrooms, cherry tomatoes, an egg and some garlic herb feta. This is a simple and easy breakfast that is easy to make in large quantities if you are hosting a brunch.

Tips & Tricks

Preparation: It is easier to prepare this on a baking sheet so that you don’t spill the egg while transporting it.
Egg: If you want a medium egg, you can cook pastry for 7-8 minutes and then crack the egg on top and cook for an additional 12 minutes until cooked medium. Edges of pastry should be lightly browned and flakey.
Veggies: If you want to add more veggies you absolute can. However, you don’t want the egg to overflow. When adding additional veggies, add them to the edge so that it creates a cup-like look or use a larger puff pastry.
Puff Pastry: I typically use Frozen Sheets from Pepperidge Farms. However, if you are looking to make the pastry from scratch there is a great recipe on Baking A Moment.

INGREDIENTS

1 Egg
¼ Puff Pastry Sheet
2 Mushroom Caps
2 Cherry Tomato
2 tbsp Feta
Salt & Pepper to taste

INSTRUCTIONS

Preheat oven to 400°F
Line a baking sheet with parchment paper.
Cut puff pastry so that you have 1/4 of the pastry shaped like a square. The easiest way to do this is to cut into quarters. Lay puff pastry on baking sheet.
Fold edges of the puff pastry slightly so that it forms a lip. You only want to fold in about 1/8th of an inch.
Slice mushrooms and cherry tomatoes into thin sliced. For tomatoes, you can cut into quarters or slice 3-4 times.
Top puff pastry with veggies and then crack one egg in the middle. The egg should not overflow because of the pastry edge having a lip to contain it.
Top with feta, salt and pepper and place in oven on middle rack for 20 minutes.
Enjoy warm.

NOTES

It is easier to prepare this on a baking sheet so that you don’t spill the egg while transporting it.
If you want a medium egg, you can cook pastry for 7-8 minutes and then crack the egg on top and cook for an additional 12 minutes until cooked medium. Edges of pastry should be lightly browned and flakey.

Feta Egg Puff Pastry

Puff pastry topped with cherry tomatoes, mushrooms, an egg and feta. Baked to perfection.

1 Egg
¼ Puff Pastry Sheet
2 Mushroom Caps
2 Cherry Tomato
2 tbsp Feta
Salt & Pepper (to taste)

Preheat oven to 400°F
Line a baking sheet with parchment paper.
Cut puff pastry so that you have 1/4 of the pastry shaped like a square. The easiest way to do this is to cut into quarters. Lay puff pastry on baking sheet.
Fold edges of the puff pastry slightly so that it forms a lip. You only want to fold in about 1/8th of an inch.
Slice mushrooms and cherry tomatoes into thin sliced. For tomatoes, you can cut into quarters or slice 3-4 times.
Top puff pastry with veggies and then crack one egg in the middle. The egg should not overflow because of the pastry edge having a lip to contain it.
Top with feta, salt and pepper and place in oven on middle rack for 20 minutes.
Enjoy warm.

It is easier to prepare this on a baking sheet so that you don’t spill the egg while transporting it.
If you want a medium egg, you can cook pastry for 7-8 minutes and then crack the egg on top and cook for an additional 12 minutes until cooked medium. Edges of pastry should be lightly browned and flakey.

Breakfast