Tag Archives: breakfast

a breakfast sandwich with armstrong cheese on a yellow plate

This Cheesy Peameal Breakfast Sandwich Will Make You Excited to Wake Up in the Morning

Skip the drive-through and start your day off right with this hearty homemade breakfast sandwich. Layered with a perfectly runny fried egg, thick peameal bacon, tangy chipotle mayo, delicate avocado and blanketed in melty Armstrong Marble Cheddar Cheese Slices, you’ll have an extra good reason to hop out of bed in the morning.

a breakfast sandwich with armstrong cheese on a yellow plate

Cheesy Peameal Breakfast Sandwich

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4

Ingredients
4 hamburger buns, split
4 Tbsp unsalted butter
4 slices peameal bacon
4 Tbsp store-bought chipotle mayonnaise
1 avocado, thinly sliced
1 tsp vegetable oil
4 eggs
Kosher salt and freshly ground black peppercorns, to taste
4 Armstrong Marble Cheddar Cheese Slices

Directions
1. Heat a large pan over medium heat. Butter each half of the buns on both sides.

2. Toast buttered buns in the hot pan, cut side down, pressing slightly until golden brown, about 2 minutes. Set aside on a tray.

3. In the same pan, cook peameal bacon until lightly golden and cooked through, about 3-5 minutes.

4. Meanwhile, generously spread chipotle mayonnaise on both inner sides of the buns. Top the bottom bun with sliced avocado and peameal bacon.

5. Heat oil in a small non-stick pan over medium heat. Add eggs and season with salt and pepper. Cook for 2 minutes and then flip over using a heatproof rubber spatula. Continue to cook eggs until mostly set but still slightly runny on top, about 2 more minutes.

6. Top eggs with slices of Armstrong Marble Cheddar Cheese. Allow the cheese to melt on the eggs, about 1 minute.

7. Place eggs on peameal bacon, top with the bun lids and enjoy immediately.

Looking for more breakfast inspiration? See our guide to cooking eggs perfectly, every time.

Apple oatmeal cookies on a cooling rack

These Healthy Apple Oatmeal Cookies Are the Perfect Breakfast Sweet Treat

If you’re anything like me and have a weakness for cookies, the thought of a healthier option is exciting, but it can also make you wonder: Will they taste good? Will my friends like them? Will they actually taste like cookies? Enter these Baking Therapy healthy apple oatmeal cookies. They’re soft, chewy and loaded with goodies like cranberries, coconut and chocolate. Sweetened with date sugar and maple syrup, they also boast a hint of caramel flavour. Trust me: they’re the perfect healthy breakfast treat!

apple oatmeal cookies on cooling rack

Healthy Apple Oatmeal Cookies

Prep Time: 10 minutes
Rest Time: 15-20 minutes
Bake Time: 15-17 minutes
Total Time: 40-47 minutes
Servings: 16 cookies

Ingredients:
½ cup date sugar
½ cup maple syrup, room temperature
½ cup coconut oil, softened
½ cup unsweetened apple butter
2 eggs, room temperature
1 tsp vanilla
2 cups spelt flour (or whole wheat)
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
1 ½ cups large flake oats
1 cup (about 1 medium apple) finely diced apples
½ cup dried cranberries
⅓ cup dark chocolate chunks or chips
¼ cup shredded coconut

apple oatmeal cookie ingredients on white counter

Directions:

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.

2. In the bowl of a stand mixer with the paddle attachment, cream together the date sugar, maple syrup, coconut oil and apple butter. Add in the eggs, one at a time, mixing well after each addition. Add the vanilla extract.

Related: Anna Olson’s Lighter Dessert Recipes to Satisfy Your Sweet Tooth

3. In another bowl, whisk together the spelt flour, baking powder, cinnamon, ginger and salt. Add to the stand mixer and mix until just combined. Fold in the oats, apples, cranberries, chocolate and coconut.

apple oatmeal cookie dough in stand mixer bowl

4. Scoop the cookie dough into 2-inch balls and place them 2 inches apart on the cookie sheets. Freeze for 15-20 minutes, slightly flatten each cookie before placing them into the oven. Bake for 15-17 minutes until golden on the edges. Transfer cookies to a wire rack to cool completely.

apple oatmeal cookie dough in balls on baking sheet

Like Sabrina’s baking? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

ace bakery pumpkin spiced french toast with chocolate ganache

Cozy Fall Mornings Call for Pumpkin Spice French Toast With Warm Chocolate Ganache

Kick your classic French toast up a notch with this autumn-inspired take on your favourite comfort food breakfast. Soft, buttery ACE Bakery® Brioche provides the perfect base for making French toast, and the one-two flavour punch of pumpkin spice coating and  warm chocolate ganache will have you helping yourself to seconds (and maybe even thirds!). This is sure to be the best French toast recipe you’ll try this fall.

ace bakery pumpkin spiced french toast with chocolate ganache

Pumpkin Spice French Toast With Warm Chocolate Ganache

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:
Warm Chocolate Ganache:
1 cup heavy whipping cream
8 oz semi-sweet chocolate, chopped

Pumpkin Spice French Toast:
½ cup granulated sugar
1 Tbsp pumpkin spice blend
4 eggs
1 cup whole milk
1 tsp vanilla extract
2 Tbsp butter
8 slices ACE Bakery® Brioche Sliced Loaf

Directions:
1. For the Warm Chocolate Ganache, warm the cream over medium heat in a small saucepan until it begins to steam and bubbles are just breaking the surface, about 3 minutes. Place the chopped chocolate in a heat-safe bowl and pour the hot cream over top. Stir until the chocolate is completely melted and the mixture is smooth. Set aside.

2. For the Pumpkin Spice French Toast, whisk together the sugar and pumpkin spice blend in a large shallow bowl until they are well combined. Set aside.

3. Cut each slice of ACE Bakery® Brioche into 4 strips.

Related: Elevated Spring Lemon and Smashed Pea Toast

4. In another large shallow bowl, whisk together the eggs, milk, and vanilla extract.

5. In a large skillet over medium-high heat, melt ½ tablespoon of butter.

6. Working in batches, dip the bread into the egg mixture and then remove it, allowing the excess to drip away. Arrange it in the skillet and cook until it is golden brown, about 3 minutes. Flip and cook for an additional 2 minutes.

Related: Rise and Shine With This Scrumptious Prosciutto-Wrapped Egg-in-a-Hole Breakfast Recipe

7. Remove the French toast from the skillet and use tongs to roll each piece in the pumpkin spice mixture, coating it completely. Transfer it to a cooling rack and repeat steps 5-7 until all of the French toast is cooked.

8. Serve French toast immediately with the Warm Chocolate Ganache on the side for dipping.

Watch the how-to video here:


Fried Bacon (selective focus) on an old vintage wooden table

All the Ways to Cook Bacon For That Perfect Crisp

Fried Bacon (selective focus) on an old vintage wooden table

Few aromas compare to the smell of bacon cooking on a Sunday morning nor are there many meals not made better with bacon. Better still, the popular breakfast staple also comes in pork alternatives (and even vegan options), and can be cooked in a variety of ways to optimize that perfect crisp. Whether you tend to reach for thick-cut, regular or peameal bacon, here is a roundup of all the best ways to get your bacon fix. 

Whatever your chosen method, be sure to let your bacon temper to room temperature by taking it out of the fridge about 15-20 minutes prior to cooking to get the best results. 

Air Fryer

This trending way to cook your bacon is just one more food you can prepare in your air fryer. While it may not be immediately intuitive to cook your bacon in a countertop appliance, and while it may require a bit more maintenance, the results may just be worth it for you. The bacon is crispier when it doesn’t cook in its own fat, and depending on the size of your air fryer, it’s a good option for those looking to prep only a few pieces. The trick? You may need to shake your basket to allow all the drippings to drip down and away from your bacon. 

– Take out bacon from the fridge about 15-20 minutes prior to cooking
– For this method you need to preheat your air fryer to 400°F
– Lay out each strip with no overlap
– Shake the basket as needed
– Air fry until the bacon is your desired crunch (about 8 to 12 minutes)

Raw bacon strips

Pan Seared: Non-stick or Cast Iron

With this method you really only need your non-stick or cast-iron pan and your choice of bacon. The key is to not preheat your skillet. 

– When your bacon has tempered, lay out the strips on the cold skillet without overlapping the pieces so the fat renders slowly and consistently
– Cook over medium heat until you’ve reached your desired crispness and flip, as needed
– Cook for about 8 to 12 minutes
– Lay over a paper towel to absorb excess fat and serve

Just remember to dispose of that cooking grease in a responsible way

Close-Up Of Bacon Slices In Barbecue Grill

Baked: Grill or Parchment

This method requires a longer cooking time than the other methods, but it is a set-it-and-forget-it method in that it doesn’t require a lot of maintenance, once you’ve placed it in the oven. It leads to a meaty bacon, with minimal shrinkage and the aluminum foil helps keep the drippings in place for easier clean-up. Pro-tip for extra flavour: Brush maple syrup on top of the strips prior to baking for a caramelized, crispy maple crunch to your bacon.

– Preheat the oven to 400°F (or even up to 425°F, if you prefer bacon crispier)
– Line a rimmed baking sheet with aluminum foil to catch the drippings, making sure to fold up the foil along the edges
– Lay a wire rack on top of the foil
– Arrange slices of bacon on top of the rack so there is no overlap
– Bake for 25 to 30 minutes, depending on how thick and done you prefer your bacon

You can also bake your bacon on parchment paper without the rack (bake for about 18-24 minutes) but the results will basically resemble fried bacon, as the bacon bakes in its own fat. Place the strips on paper towel to soak up any excess fat prior to serving.

Microwave

While this may be the least sophisticated method, it is the quickest. It also allows you to prep only a few slices without committing to a full batch, and the cleanup is the easiest with the microwave. In this method you simply lay the bacon between sheets of paper towel and microwave on high until done. However, this method is also quickest to send your bacon from underdone to overdone, so it may require a few tries until you’ve perfected the timing. It may also require check-ins to remove any slices that are done from the ones that still require microwaving. 

– Layer two paper towels on a microwave-safe plate
– Lay bacon on top and cover with another two sheets of paper towel, without overlaying any slices
– Microwave for 4 to 6 minutes depending on thickness of your cut
– Check in and remove any slices that are done
– Continue microwaving the remaining slices in short bursts, 10 to 15 seconds, until all slices are done

Related: These Budget-Friendly Microwave Recipes Are Total Time-Savers

Sous vide cooker. In field of view are control panel which is backlit touch controlled temperature and time settings with chrome finish, ergonomic non-slip soft touch body, scroll wheel for adjusting time and clamp. Power cable. Clip system attached to pot of water. High point of view. Shallow depth of field.

Sous Vide

While this method is arguably the most elaborate and requiring the most planning (up to 24 hours ahead of your desired eating time), it may be worth the effort if you’re looking to truly wow. It taps into sous vide’s immersion circulator technology to render bacon that’s consistent, crispy on the outside, tender on the inside, and with least shrinkage compared to the other methods. Worth noting is that this only really works with thick cut bacon, so if you plan to try this one out, don’t waste your time on regular-cut. 

– Put the entire unopened package of bacon into a large pot or container
– Fill with enough water to cover the entire package
– Cook with the circulator at 147°F for 8 to 24 hours
– After the cooking process finishes, remove the strips from the package, separating each slice
– Quickly sear each side in a skillet so the bacon doesn’t look raw and serve

Related: The History of Peameal Bacon — Plus Our Favourite Recipes

three rolled hotdog omelettes on parchment paper

Hot Dogs for Breakfast? Yes Please! You Need to Try This Japanese-Inspired Rolled Hot Dog Omelette

Inspired by both Japanese rolled egg omelettes (tamagoyaki) and trendy Korean rice dogs, this Hot Dog Rolled Omelette recipe is a fun, reimagined version of a classic breakfast omelette . My daughters say this recipe is like wrapping a hot dog in three cozy layers of eggy blanket, which is pretty accurate. Be sure to serve with a squiggle of your favourite sauce(s) such as Japanese mayo, ketchup, mustard, hot sauce or tonkatsu sauce for the full effect.

A square or rectangular omelette pan is normally used for rolled omelettes, and can be purchased online or at Japanese kitchenware stores. However, a small round egg pan can be made to work as well. You can also create a similar look by folding in the two side flaps of each egg layer to form straight edges first, before proceeding to roll. Online how-to videos are a great resource for visual guidance.three rolled hotdog omelettes on parchment paper

Rolled Hot Dog Omelettes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

For the omelettes
8 large eggs
2 Tbsp water
¼ tsp salt
1 scallion, chopped
½ red bell pepper, diced
¼ cup corn kernels
4 small hot dogs
Neutral oil, for frying

Optional sauces for serving:
Japanese mayonnaise
Ketchup
Mustard
Hot sauce
Tonkatsu sauce

mise en place for rolled hotdog omelettes

Directions:

1. Whisk eggs, water and salt together. Stir in scallions, bell peppers and corn kernels.

Related: Here’s How to Cook Eggs Perfectly Every Time

eggs, scallions and peppers being mixed together in a ceramic bowl

2. Heat pan over medium heat. Set out a small dish of oil and fold a half-piece of paper towel into a 2” x 1” rectangle to be used for oiling the pan.

3. Using tongs or chopsticks, dip folded paper towel into oil and brush it onto the pan to very lightly grease. Pan fry hot dogs until warmed through and slightly browned. Set aside. Reduce heat to medium-low and let pan cool off a little.

scrambled eggs, peppers and scallions in an oiled square pan

4. Brush pan again with oil. Pour a thin layer of egg mixture into the pan, swirling to coat evenly. In my 6” x 7” pan, I use 3-4 Tbsp of egg mixture per layer. When the top is still slightly runny but the bottom is cooked enough to roll, place a hot dog about an inch from the far end of the pan and. Using two utensils (e.g. spatulas, tongs, chopsticks) start rolling the egg over and around the hotdog towards you.

A hotdog placed over omelette mixture in a square pan, ready to be rolled

5. Once the hot dog is fully rolled, push it back to the far end. Brush oil onto the pan and pour a second thin layer of egg mixture in. Swirl to cover the entire area of the pan not occupied by the rolled up hot dog. Adjust heat between low and medium as needed so the egg doesn’t cook too quickly. Again, cook the egg mixture to the point that it still looks runny on the top but the bottom has cooked enough to allow rolling. Roll hot dog towards you again, pulling the second egg layer over and around as you roll.

Related: Your Kiddos Will Not Stop Asking You to Cook This Hot Dog Fried Rice Recipe

a rolled hotdog omelette in a pan

6. Repeat step 5 one more time with a third egg layer. Once rolled, cook the finished hot dog omelette about five seconds more to ensure it is cooked through.

7. Optional step: roll the warm omelette inside a parchment and/or bamboo mat and very gently shape with hands into a uniformly-rounded tube. Allow it to cool a few minutes before unwrapping.

a hotdog omelette being rolled up in parchment paper and a bamboo mat

8. Serve hot dog rolled omelettes with your choice of sauces.

Like Sonia’s hot dog rolled omelette recipe? Try her Japanese fruit sandos next!

Karaage chicken and waffles on white plate

This Epic Karaage Chicken and Green Onion Waffles Recipe is Sweet, Spicy and Savoury

Inspired by Tokyo Hot Fried Chicken in Toronto, our Dining In spicy karaage chicken and green onion waffles features a quick and easy sesame-soy maple syrup and spicy mayo using a togarashi, a Japanese seven-spice blend you can find at most Asian supermarkets (if unavailable, you can substitute with a mixture of salt, chili powder and sesame seeds). Every bite is sweet, spicy and savoury, making for an exciting dish that can be eaten for brunch, lunch or dinner — and it’ll certainly impress anyone who tries it.

Karaage chicken and waffles on white plate

Spicy Karaage Chicken and Green Onion Waffles

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 waffles

Ingredients:

8 boneless, skinless chicken thighs
¼ cup + 1 Tbsp soy sauce, divided
2 Tbsp sake
1 large clove garlic, minced
1 tsp grated ginger
¼ cup maple syrup
1 tsp + 1 Tbsp sesame oil, divided
½ cup mayonnaise
2 Tbsp togarashi + more for seasoning
1 ½ cups all-purpose flour
1 Tbsp baking powder
¼ tsp salt
2 eggs
1 cup milk
4 green onions, thinly sliced + more for garnish
½ cup potato starch
½ cup cooking oil
4 tsp pickled ginger

Karaage chicken and waffles ingredients on countertop

Directions:

1. Pound chicken thighs to a ¼ -inch thickness using a meat mallet or bottom of a metal sauce pan. Place them in a medium bowl and add ¼ cup soy sauce, sake, garlic and ginger. Mix to combine and marinate chicken for 20 to 40 minutes.

2. Meanwhile, make the sesame-soy maple syrup by combining maple syrup, remaining soy sauce and 1 tsp sesame oil in a small bowl. Set aside until serving.

Related: Fantastic Fried Chicken Recipes

3. Make spicy mayo by whisking together the mayonnaise and togarashi seasoning in a small bowl. Set aside until serving.

4. In a small bowl, combine flour, baking powder and salt. In a medium bowl, whisk together eggs, milk and remaining sesame oil. Add the dry ingredients to the wet and whisk until smooth. Stir in sliced green onions and set aside.

5. Once chicken is done marinating, add potato starch to a large bowl. Using tongs, transfer chicken to potato starch, shaking any excess marinade off the chicken. Toss until chicken is evenly coated in the starch.

Related: These Waffle Recipes Will Make You Jump Right out of Bed

6. Heat cooking oil in a large skillet on medium-high. Once the oil is hot, carefully lay chicken thighs, one at a time, in the oil and fry for 3 minutes per side or until golden and cooked through. Cook in 2 to 3 batches, ensuring not to crowd the pan. When finished, rest the chicken on a cooling rack and season with togarashi.

Fried chicken on cooling rack

7. Cook waffles in a waffle maker until golden brown.

8. To assemble, lay a waffle on a medium plate. Arrange two chicken thighs overtop and drizzle generously in sesame soy maple syrup. Use a squeeze bottle (if available) to drizzle chicken with the spicy mayonnaise. Finish with pickled ginger and a sprinkling of green onions.

Karaage chicken and waffles being plated on white plate

Like Philip and Mystique’s chicken and waffles recipe? Try their Mexican-inspired taco burgers or their West Indian egg curry.

Watch the how-to video here:


Eggs pesto in carrot hash cups by Molly Yeh

Try Molly Yeh’s Healthy Twist on TikTok’s Latest Pesto and Eggs Breakfast Hack

Dubbed TikTok’s easiest breakfast hack, the pesto and eggs trend has swept the globe and has home cooks everywhere swapping in cooking oil with flavourful pesto instead. Registered dietitian Amy Wilichowski shows how to prep a breakfast toast with ricotta, smashed avocado, along with a pesto-infused sunny-side up egg, complete with salt, red pepper flakes and a little drizzle of honey.

@amywilichowski##eggs ##pestoeggs ##homecook♬ cooking video – cooking

But if you’re looking to keep that distinct fragrant pesto flavour while ditching the dough, look no further than Molly Yeh’s super easy, yet delicious carrot hash with eggs and pesto. While Molly’s breakfast recipe includes a homemade nut-free pesto, you can swap in a pre-made one as well to speed up the process. If you’re making your own, be sure to keep those leafy carrot tops to add to your pesto (not only does this minimize food waste, it adds flavour to the Genoa, Italy-originating sauce). You can also skip the skillet and bake the hash in the oven instead to make it even healthier (Molly recommends a cast-iron biscuit pan but you can use a muffin pan as well).Watch the how-to video here:

 

Molly’s recipe serves 8, so it’s also a great long weekend brunch idea that’s easy to make and share with your loved ones.

Molly Yeh's carrot hash with eggs and pesto on a plate

Carrot Hash With Eggs and Pesto

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 65 minutes
Servings: 8

Ingredients:

1 bunch carrots with tops (about 1 lb)
1 large russet potato (about 12.5 oz), peeled
3 scallions, white parts minced and green parts reserved
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
¼ cup golden raisins
3 Tbsp harissa
1 Tbsp light brown sugar
½ tsp ground cumin
½ tsp ground sumac
5 large eggs
1 ¾ cups plus 1 tbsp olive oil
20 fresh basil leaves
⅓ cup salted sunflower seeds
1 Tbsp white wine vinegar
1 clove garlic

Directions:

1. Preheat the oven to 450°F.

2. Grate the carrots (set the tops aside — you will use them later) and potato in a food processor fitted with the shredding attachment. Transfer to a colander set over a large bowl and add the scallion whites and ½ tsp salt. Use your hands or a clean dish towel to squeeze as much moisture out as possible. Discard the liquid in the bowl, then add the carrot mixture to that bowl. Stir in the panko, raisins, harissa, brown sugar, cumin, sumac, 2 eggs, 1 ½ tsp salt and a bunch of grinds of black pepper (I did 20) until well combined.

Related: Our Most Popular Dinner Recipes in 2021 So Far (Feta Pasta Included!)

3. Heat ¼ cup of the oil in a 10-inch skillet over medium-high heat (see Cook’s Note). Drop a small amount of the carrot mixture into the skillet. When it starts to sizzle, your oil is ready. Add the rest of the carrot mixture to the skillet and press down using the back of a spatula. Let cook, untouched, until the edges of the carrots turn a very deep golden brown, 4 to 5 minutes. Create 3 small divots in the top of the carrot mixture using the bottom of a measuring cup. Brush 1 Tbsp oil on top and transfer the skillet to the oven. Bake until the carrots are set and the top is a deep golden brown, about 20 minutes.

4. Carefully crack the remaining 3 eggs into the divots and bake until the egg whites are set and the yolks are still runny, about 8 minutes. (Cracking the eggs into a small bowl and pouring them into the divots makes this part a little easier and less messy). Use a spatula to help slide the hash out of the skillet onto a serving platter.

Related: Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

5. Meanwhile, make the pesto. Roughly chop the carrot tops and scallion greens and add to the bowl of a food processor along with the basil, sunflower seeds, vinegar, garlic, 1 tsp salt and a few grinds of pepper. Pulse until everything is very finely chopped. Slowly drizzle in the remaining 1 ½ cups oil and ¼ cup water until smooth and drizzly. Drizzle the pesto over the top of the hash and slice into wedges. Serve with the remaining pesto on the side.

Cook’s Note:
You can also cook the hash using a 7-cavity cast-iron biscuit pan. Preheat it in the oven for 15 minutes, then carefully press the carrot mixture equally into each of the molds, making a large well in the center of each. Brush with 1 Tbsp oil on top and bake until the carrots are set on top and deep golden brown, about 20 minutes. Then carefully crack an egg into each divot and bake until the egg whites are set and the yolks are still runny, about 8 minutes. Serve them from the pan!

The Easy Make-Ahead Chorizo Tempeh Breakfast Wraps You’ll Love

These oh-so delicious breakfast wraps are hearty and super filling. The tempeh is seasoned with chili powder, cumin and garlic to give it a spicy, smoky flavour similar to chorizo sausage. And for my on-the-go breakfast crew, the wraps are super easy to make ahead of time.

tempeh breakfast wraps on blue countertop

Chorizo Tempeh Breakfast Wraps

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 wraps

Ingredients:

1 ½ cups peeled and cubed sweet potato (about 1 small)
½ onion, sliced
2 Tbsp vegetable oil, divided
½ tsp salt
12 oz tempeh, roughly chopped
1 red bell pepper, sliced
1 Tbsp nutritional yeast
1 tsp chili powder
1 tsp ground cumin
¼ tsp garlic powder
2 cups coarsely chopped kale, ribs removed
4 flour tortillas
½ cup tomato salsa

Directions:

1. Preheat the oven to 400°F.

2. Place the sweet potato, onion, 1 Tbsp of oil and salt in a large bowl; toss to coat. Spread onto the prepared baking sheet in an even layer (reserve the bowl) and bake in the preheated oven for 10 minutes or until the onion is starting to brown.

3. Meanwhile, add the tempeh, bell pepper, remaining oil, nutritional yeast, chili powder, cumin and garlic powder to the reserved bowl; toss to coat. Add to the baking sheet and stir gently to combine. Bake for about 15 minutes, until the sweet potato is fork-tender and the tempeh is golden. Remove from the oven, add the kale and bake for 2 more minutes, until the kale is slightly wilted.

Related: Satisfying Vegan Breakfast Recipes You’ll Want Every Morning

4. Remove from the oven. Divide the mixture among the tortillas and top evenly with salsa. Roll each tortilla up from the bottom, like a burrito. Serve.

To freeze: let the filling cool completely. Assemble through step 4, but do not add salsa. Wrap tightly in plastic wrap and store in the freezer for up to 3 months. To reheat from frozen in the microwave: remove plastic, then wrap tortilla in a damp paper towel. Place on a plate and microwave on high for 2 to 3 minutes, until heated through. To reheat from frozen in the oven: preheat the oven to 375°F. Remove plastic and place tortilla on a baking sheet. Bake in the oven for 20 minutes or until heated through.

Cover of the cookbook 'Liv B's Easy Everyday'Courtesy of Liv B’s Easy Everyday by Olivia Biermann © 2021 www.robertrose.ca. Reprinted with permission. Available where books are sold. Image credit: Ashley Lima. Image credit for author picture: Greg Bellefontaine.

 

Liv B’s Easy Everyday, Amazon, $30.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Heuvos rancheros on white serving platter

Make Breakfast at Home With This Hearty Huevos Rancheros Recipe

So much of my inspiration in the kitchen comes from when my daughters and I lived in Mexico City. When it comes to breakfast, huevos rancheros were a big part of our weekend brunch. We would go out to our favourite neighbourhood restaurant, where the aroma of freshly made corn tortillas filled the air and start our Saturday in the best way possible. Bathed in a fiery tomato sauce and topped with dollops of refried black beans, these huevos rancheros are the ones I make at home when the craving for a hearty Mexican breakfast strikes.

Heuvos rancheros on white serving platter

Huevos Rancheros

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients:

1 can (540 mL) black beans, drained and rinsed
1 cup tightly packed chopped fresh cilantro leaves, divided
5 Tbsp extra-virgin olive oil, divided
1 tsp chipotle peppers in adobo sauce
⅓ cup water
¼ tsp sea salt
2 cloves garlic, minced
1 can (398 mL) fire-roasted tomatoes
½ tsp ancho chili powder
4 eggs
4 corn tortillas
¾ cup crumbled cotija or feta cheese
1 avocado, pitted, peeled and sliced

Directions:

1. In a blender, combine the black beans, ½ cup of cilantro, 1 Tbsp of olive oil, chipotle, water and salt. Blend until smooth, about 1 minute.

2. In a small saucepan, heat 1 Tbsp of the olive oil over medium heat. Add the garlic and cook, stirring often, until golden, about 1 minute. Pour in the tomatoes, sprinkle the mixture with chili powder and cook, stirring often, for 3 minutes. Remove from the heat and set aside, keeping warm.

Related: Start Your Day the Molly Yeh Way With These Breakfast Recipes

3. In a medium frying pan, heat 1 Tbsp of olive oil over medium heat. Add the black bean mixture and cook, stirring constantly, for 2 minutes. Transfer to a plate and cover with foil to keep warm. Wipe the pan clean.

4. In the same pan, heat the remaining 2 Tbsp of olive oil over medium-high heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes or until the whites are cooked and no longer translucent and the yolks are still runny. Transfer to a plate. Cover loosely with foil to keep warm. Wipe the pan clean.

Related: Tasty Taco Recipes You’ll Crave Every Day of the Week

5. In the same pan over medium-high heat, toast the tortillas, about 2 minutes per side. A few charred spots are OK.

6. To serve, top each tortilla with refried beans, a fried egg, tomato sauce, cheese and avocado and sprinkle with the remaining cilantro.

Cover of Diala's Kitchen cookbookExcerpted from Diala’s Kitchen by Diala Canelo. Copyright © 2020 by Diala Canelo. Cover and interior photography by Diala Canelo. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Diala’s Kitchen, Amazon, $30.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Golden gooey monte cristo cut into half

This Clever TikTok Breakfast Hack Now Has Us Craving Monte Cristo Omelette Sandwiches

If you’ve seen the TikTok tortilla fold hack, then the breakfast challenge TikTok sandwich should come as no surprise. Where the wrap hack has @cookingwithayeh showing users how to divvy up a tortilla into quadrants for the ultimate fold, @foodqood‘s breakfast challenge sandwich similarly shows how to make an egg-and-cheese-based sandwich in the pan, with a few clever flips.

While that’s certainly one way to make a decadent, cheesy breakfast sandwich, it isn’t the only way. Known as the more savoury cousin to French toast and little brother to the béchamel-and-Gruyere-based croque monsieur, the Monte Cristo similarly offers delicious crisp on the outside and gooey-melty cheese on the inside. While this recipe includes both confectioners sugar and sliced ham, feel free to forgo or substitute either ingredient. It’s quick to make and easy enough for novice home cooks and pro chefs, alike.

A golden gooey monte cristo sandwich split in half

Related: Molly Yeh’s Bright, Spinach-Packed Spin on Eggs Benedict is Your New Brunch-Time Fave

Monte Cristo Omelette Sandwich

Prep Time: 15 minutes
Servings: 1 sandwich

Ingredients:

3 large eggs
Kosher salt
2 slices Swiss cheese
½ tsp Dijon mustard
½ Tbsp confectioners’ sugar
1 Tbsp unsalted butter
2 slices sourdough or white bread
2 large slices ham

Directions:

1. Add the eggs, 1 Tbsp water and ¼ tsp salt to a small bowl and whisk to combine. Spread each cheese slice with ¼ tsp of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners’ sugar in a small fine-mesh sieve set over a plate.

2. Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.

Related: Mother’s Day Breakfast in Bed Recipes You Can Drop Off to Mom

3. Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.

Related: Kitchen Skills Parents Should Teach Their Kids By Age 10

4. Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.

5. Set the sandwich on a plate and dust with the confectioners’ sugar.

Watch the how-to video here:

crustless quiche in white serving dish

Savour Spring Veggies With This Crustless Quiche Recipe

Quiche for breakfast? You bet! A great way to utilize your spring veggies is to use them in a quiche. I’ve used spinach, onion and zucchini here, but you can easily use whatever spring veggies you have on hand: asparagus, fiddleheads, kale, etc. You’ll love this crustless, low-carb flavourful quiche with smoky hints of paprika, the tartness of Dijon and the creamy texture of sharp Cheddar.

crustless quiche in white serving dish

Crustless Veggie Quiche

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8

Ingredients:

2 tsp olive oil
1 medium zucchini, chopped
⅔ cups frozen spinach, defrosted
1 small onion, sliced
3 strips chicken bacon, chopped
6 large eggs
1 cup half and half
½ tsp sea salt
½ tsp ground black pepper
¼ tsp paprika
1 tsp Dijon mustard
⅔ cup sharp Cheddar cheese, grated
Chopped parsley, for garnish

crustless quiche ingredients on countertop

Directions:

1. Preheat the oven to 350°F and lightly grease a round 9-inch baking dish.

2. Place a skillet over medium-high heat and add olive oil. Saute the zucchini, spinach, onion and chicken bacon in the skillet for about 2 minutes, until cooked. Remove from heat and transfer the ingredients to the prepared baking dish.

crustless quiche ingredients cooking in pan

3. In a separate bowl, whisk eggs, half and half, salt, pepper, paprika and mustard. Add in half of the cheddar cheese and whisk until incorporated. Pour the egg mixture into the prepared baking dish on top of the sauteed ingredients. Top with the remaining cheese.

Related: Quick and Easy Low-Carb Recipes From The Pioneer Woman

4. Bake for 35 minutes. Top with parsley and serve.

Like Valerie’s crustless quiche recipe? Try her healthy Sriracha-honey oven-fried chicken or her spicy vegan cassoulet.

Egg-in-a-hole breakfast with orange slices on white plate

Rise and Shine With This Scrumptious Prosciutto-Wrapped Egg-in-a-Hole Breakfast Recipe

Combine your egg and toast together as one with this prosciutto-wrapped egg-in-a-hole recipe. A delicious runny yolk wrapped in bacon-like prosciutto and baked in the center of a cheesy piece of toast is the best way to treat yourself in the morning. It’s simple, fun and something that everyone will enjoy!

Egg-in-a-hole breakfast with orange slices on white plate

Prosciutto-Wrapped Egg-in-a-Hole

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients:

¼ cup softened, salted butter
6 slices of prosciutto
6 medium eggs
Pinch of sea salt and ground black pepper
1 Tbsp fresh chives, finely chopped,
1 ACE Bakery® Three Cheese Oval

Directions:

1. Preheat the oven to 375°F.

2. Cut the bread loaf into six 1 ½-inch thick slices, discarding ends. Using a 2-inch round cookie cutter, cut out the bread from the centre of each slice and discard bread cut-outs (or set aside for extra dipping). Spread both sides of each cut-out slice of bread with a light coating of butter.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

3. Place bread slices onto a lined baking sheet. Next, fold and layer in a slice of prosciutto so it cups the well like a cupcake liner. You’ll want the sides to stick out like a flower because it’s going to cradle the egg and the edges will crisp up in the oven.

4. Crack an egg into each of the wells and sprinkle with sea salt, black pepper and chives. Transfer to the oven and bake for 15 minutes or until the egg whites are set, but the yolk is still soft like a poached egg. Serve warm and enjoy right away.

Watch the how-to video here:


Chickpea pancakes with fruit and maple syrup

You Won’t Believe These Fluffy Chickpea Pancakes Are Totally Gluten-Free

Can you think of a better way to start the day than with a stack of fluffy pancakes? These Baking Therapy chickpea pancakes are gluten-free and come together in no time. Bananas are mashed and folded into the batter to give the pancakes a touch of sweetness and the buttermilk helps give it height and a slight tang. Whip up a batch this weekend, you won’t regret it!

Chickpea pancakes with fruit and maple syrup

Banana Chickpea Pancakes

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12-14 pancakes

Ingredients:

1 banana
2 large eggs
2 Tbsp maple syrup
1 cup buttermilk
2 Tbsp butter + more for frying
1 ¼ cup chickpea flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Chickpea pancakes ingredients on countertop

Directions:

1. In a large bowl, mash the banana. Whisk in the eggs, maple syrup, buttermilk and butter. Sift in the chickpea flour, baking powder, baking soda and salt. Mix until the batter comes together.

Chickpea pancakes batter

2. Heat a non-stick pan over medium-low to medium heat. Melt about ½ Tbsp butter in the pan, scoop in about ¼ cup of pancake batter, cook for 2-3 minutes until the edges begin to set and the tops are bubbly. Flip and cook for another 1 minute. (To keep pancakes warm while cooking, place on a baking sheet in a 250°F oven).

Related: Unique and Tasty Ways to Eat Chickpeas

3. Top with berries and a drizzle of maple syrup!

Chickpea pancakes with fruit and maple syrup

Like Sabrina’s chickpea pancakes? Try her lemon poppy seed coconut buns or her rhubarb and sour cream streusel muffins.

Lemon poppy seed buns on countertop

Brighten Your Day With These Easy Lemon Poppy Seed Coconut Buns

Baking bread (or buns) may seem a little intimidating with kneading and proofing, but it doesn’t have to be! These Baking Therapy lemon poppy seed buns come together really easily — in less than two hours. They’re soft, fluffy and filled with a sweet coconut filling. Similar to making cinnamon rolls, but the dough is knotted, so you get lemon, poppy seed and coconut in every single bite. Yum yum!

Lemon poppy seed buns on countertop

Lemon Poppy Seed Coconut Buns

Prep Time: 15 minutes
Rest Time: 1 hour, 15 minutes
Bake Time: 20-25 minutes
Total Time: 1 hour, 55 minutes
Servings: 8 buns

Ingredients:

Lemon Poppy Seed Buns
3 cups all-purpose flour
3 Tbsp sugar
1 Tbsp instant yeast
¼ tsp salt
3 tsp poppy seeds
2 tsp lemon zest
1 cup milk, warm
4 Tbsp butter, melted
1 egg, beaten

Coconut Filling
½ cup shredded coconut
¼ cup cornstarch
¼ cup sugar
Pinch salt
1 Tbsp lemon juice
1 egg yolk
1 tsp vanilla extract

Egg Wash
1 egg

Lemon Glaze
2 cups icing sugar
4-5 Tbsp lemon juice
½ tsp vanilla extract
2 tsp lemon zest

Lemon poppy seed bun ingredients on countertop

Directions:

1. In the bowl of a stand mixer, add the flour, sugar, instant yeast, salt, poppy seeds and lemon zest. Whisk to combine. Add the warm milk, butter, egg and give it a quick mix with a fork to get the dough going. Attach the dough hook and mix for about 5 minutes until the dough is smooth and elastic. Transfer to a clean, large bowl, cover with plastic wrap and set aside to proof for 35-45 minutes, until doubled in size.

Lemon poppy seed bun dough on countertop

2. Prepare the filling: in a bowl, mix together the coconut, cornstarch, sugar, salt, lemon juice, egg yolk and vanilla. Mix to combine and set aside.

3. Line two baking sheets with parchment paper.

Related: Healthy Baking Recipes for When You’re Bored at Home

4. Transfer the dough to a lightly floured surface. Roll the dough into a rectangle, about 16 x 14 inches. Spread the filling evenly over top. Fold the dough over onto itself, you should have roughly 8 x 14-inch rectangle. With the folded edge closest to you, cut the dough into 8 equal portions, using a knife, pizza or pastry cutter. Grab one strip of dough, hold the ends and twist them in opposite directions and tie into a knot. Place the knotted buns 2-inches apart on baking sheets.

Lemon poppy seed bun dough on countertop

Lemon poppy seed buns being formed by hand

5. Cover with plastic and let rise for 20-30 minutes until doubled in size. Preheat oven to 350°F.

6. Whisk 1 egg and brush the tops of the buns. Bake for 20-25 minutes until golden brown. Remove from the oven and transfer to a wire rack to cool.

7. Prepare the glaze: whisk together the icing sugar, lemon juice, vanilla and lemon zest. Drizzle over top and enjoy!

Lemon poppy seed buns on countertop

Like Sabrina’s lemon poppy seed coconut buns? Try her key lime pie cupcakes or her rhubarb and sour cream streusel muffins.

Spring pea toast with ACE Bakery loaf of bread

Celebrate Sunnier Days With This Elevated Spring Lemon and Smashed Pea Toast

If you’re ready to dive into spring with a fresh new recipe, you’re going to love this smashed pea spring toast. The combination of seasonal veggies like peas, radishes and fresh herbs is a match made in food heaven. It’s light and refreshing — making it the perfect bite to welcome in the warmer months!

Spring pea toast with ACE Bakery loaf of bread

Spring Lemon and Smashed Pea Toast

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3

Ingredients:

2 cups fresh or frozen peas
2 cups fresh arugula
Juice of 1 lemon, divided
1 Tbsp extra-virgin olive oil, divided
¼ tsp of sea salt and ground black pepper, divided
2 Tbsp plain yogurt
1 small garlic clove, chopped
1 tsp fresh chives, finely chopped
2 leaves fresh mint, thinly sliced
2 leaves fresh basil, thinly sliced
Zest of 1 lemon
2 radishes, thinly sliced
3 Tbsp, crumbled feta
2 slices of ACE Bakery® Sliced Sourdough Miche

Directions:

1. Bring a medium saucepan of water to boil. Once water has reached a boil, add peas and cook for 3-5 minutes or until soft with a slight crunch, but still vibrant in colour.

2. While peas are cooking: in a medium mixing bowl, toss arugula with a squeeze of lemon, 1 tsp of olive oil and a pinch of sea salt and black pepper. Set aside.

Related: The Tastiest Things You Can Put on Toast (That Isn’t Avocado)

3. Drain peas and add to a food processor, along with yogurt, remaining lemon juice, garlic, chives, mint, basil, lemon zest, as well as a pinch of sea salt and black pepper. Pulse for 10-15 seconds or until slightly smooth with some texture from the peas. Set aside.

4. Place 2 slices of the ACE Bakery® Sliced Sourdough Miche on a lined baking sheet and drizzle with remaining olive oil. Transfer to the oven to broil on high for 6-8 minutes or until lightly golden and toasted. To assemble, spread on ½ cup of the mashed peas, layer on a handful of dressed arugula, as well as some sliced radishes and crumbled feta.

Watch the how-to video here:


Molly Yeh’s Bright, Spinach-Packed Spin on Eggs Benedict is Your New Brunch-Time Fave

Nothing says “brunch” better than a rich, runny egg-topped eggs benedict — but, as Molly Yeh shows us time and time again on Girl Meets Farm, you can always make a classic dish even yummier with a little creativity. Enter: Molly’s creamy, bright, veggie-packed twist on eggs benedict.

Starting with warm, crisp homemade pita bread as the base, Molly layers on plenty of flavour with sunny poached eggs, garlicky sauteed spinach and a rich, cheesy feta cream sauce. The mouth-watering sauce, which Molly calls “hollandaise’s sassy younger sister” gets a touch of sweet-meets-smoky kick from a dash of Aleppo pepper.

Related: Molly Yeh’s Bagel Salad Recipe is an Instant Brunch Classic

Pita and Greens Benedict With Feta Cream

Total Time: 4 hours 15 minutes (includes rising time)
Active Time: 1 hour 15 minutes

Yields: 4 servings (Note: pitas yield 24 pitas)

Ingredients:

Benedict:
2 oz feta, crumbled
1/2 cup (113 g) whole milk Greek yogurt
1/2 tsp Aleppo pepper or paprika, plus more for sprinkling
Kosher salt and freshly ground black pepper
3 Tbsp olive oil, plus more for drizzling
2 cloves garlic, sliced
6 oz spinach
Juice of 1/2 lemon
4 large eggs
2 Pitas, halved, recipe follows

Pitas:
1 1/2 cups warm water
2 1/4 tsp active dry yeast
1 1/2 Tbsp sugar
1 1/2 tsp kosher salt
3 Tbsp olive oil, plus more for the bowl
3 3/4 cups bread flour, plus more for dusting (you may sub out 1 3/4 cups bread flour for 1 3/4 cups whole-wheat flour)
Nonstick cooking spray for the bowl, optional

Special Equipment: a high-speed blender

Related: Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

Directions:

Benedict
1. Combine the feta, yogurt, Aleppo or paprika, a few turns of pepper and 2 tablespoons olive oil in a high-speed blender and blend until very smooth. Taste and adjust the seasonings. Cover and refrigerate until ready to use (this can be made a day or two in advance).

2. Heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for a minute. Add the spinach, a few pinches of salt and 2 tablespoons water and cook, stirring occasionally, until softened and wilted, about 4 minutes. (You may need to add the spinach in batches if it’s too much to fit in all at once.) Season with pepper and squeeze in the lemon juice. Turn the heat down to low just to keep this warm while you poach the eggs.

3. Bring a large pot of water to a boil. Crack the eggs one at a time into a small bowl, then carefully lower the eggs into the boiling water. Cook until the whites are firm but the yolks are still runny, 2 to 3 minutes. Use a slotted spoon to remove to a paper towel or clean kitchen towel to dry off any excess moisture.

4. Toast or grill the pitas. Drizzle with a little olive oil and top with the spinach and eggs. Spoon on the feta cream and sprinkle with fresh black pepper and a pinch of Aleppo or paprika. Enjoy!

Pitas
1. Mix together the warm water, yeast and sugar in a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes. With the mixer running on low speed, add the salt and oil, then gradually add the flour. Increase the speed to medium-high and mix, adding just enough additional flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Do not add too much flour.) Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.

2. Turn the dough onto a clean work surface and divide it into 24 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, then cover them with plastic wrap and let them rise for 30 minutes.

Molly Yeh making her pita and greens benedict

3. Preheat the oven to 500ºF and line 2 baking sheets with parchment paper.

4. With a rolling pin, roll out the balls of dough into 3-inch circles, dusting with flour as needed. Place them on the lined baking sheets and bake until they’re puffy and just starting to brown, about 5 minutes.

Cook’s Note: Leftovers are tasty and can be frozen and reheated in the toaster.

For more ideas on how to start your morning in the most delicious way, check out these breakfast recipes from Molly Yeh.

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

The Breakfast, Lunch and Dinner Menu With 5 Ingredients Per Meal

Have you ever looked at a gorgeous recipe photo and thought: “I’m definitely making that!” only to become way less enthused when the instructions call for 20 ingredients or more? We’ve been there. So, we’re giving you the opposite: a day’s worth of 5-ingredient meals. From breakfast to lunch to easy dinner recipes, they’re all easy to make — and the lunch dish is particularly quick (because We Know You Have 10 Minutes!). One rule: oil, salt and pepper don’t count toward the five ingredients. Okay, that’s it. It’s time to get cooking!

Breakfast: Maple Quinoa Breakfast Bowl

Prep Time: 2 minutes
Cook Time: 12-15 minutes
Total Time: 17 minutes
Servings: 1

Maple quinoa bowl


Ingredients:

¼ cup quinoa
¾ cup non-dairy milk
¼ – ⅓ cup toasted walnuts or almonds, roughly chopped
¼ cup blueberries (or your favourite fruit of choice)
Splash of maple syrup, to taste

Directions:

1. Place the quinoa and non-dairy milk in a saucepan, bring to a boil and simmer for 12-15 minutes until fluffy and all the milk is absorbed.

2. Pour the quinoa into a bowl, top with walnuts or almonds, blueberries and a hearty drizzle of maple syrup. Feel free to add more non-dairy milk.

Note: You can replace the quinoa with brown rice or oats. If you already have these grains pre-cooked, simply toss them in the saucepan with just a bit of non-dairy milk to heat up.

Lunch: Quickie Grains, Greens & Beans Bowl

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1

Ingredients:

½ cup cooked brown rice or cauliflower rice
½ cup chickpeas
1 cup baby kale, mesclun greens or baby spinach
½ green apple or avocado, sliced
2 Tbsp creamy tahini
2 tsp extra-virgin olive oil
Pinch of salt and pepper

Directions:

1. If you’re using brown rice and it’s not cooked yet, do so according to package instructions. For a grain-free option,  use cauliflower rice.

2. Place the rice or cauliflower on the bottom of a wide bowl or reusable to-go container if you’re taking this lunch with you.

Related: Healthy 5-Ingredient Lunch Ideas You Can Make Quickly

3. Pile the chickpeas together in one area of the bowl. Place the greens in another area of the bowl. Then add the apple or avocado on top.

4. Drizzle tahini, olive oil, salt and pepper, then mix. If you’re taking this lunch to-go, you can dress it beforehand or place the dressing components in a container on the side.

Watch the how-to video here:


Dinner: Sheet Pan Miso Salmon

Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Servings: 2


Ingredients:

1 bunch broccoli, chopped in florets
2 Tbsp extra-virgin olive oil
Pinch of sea salt and pepper
2 ½ oz pieces of salmon
2 Tbsp white miso
3 tsp maple syrup
1 Tbsp sesame oil

Directions:

1. Preheat the oven to 375°F.

2. Place the broccoli florets on a baking sheet lined with parchment paper. Toss with extra-virgin olive oil, salt and pepper.

3. Push some florets to the side and place the salmon in the middle of the baking sheet, so the flesh is facing up. Season the salmon with salt and pepper. Place in the oven to roast for 15 minutes.

4. While the broccoli and salmon are baking, prepare the miso marinade by whisking miso, maple syrup and sesame oil.

5. Take the salmon out of the oven when it’s done (you know it’s done when a fork gently flakes it apart) and immediately brush or spoon the miso marinade over top.

Like Tamara and Sarah’s 5-ingredient meals? Try their spicy sauteed cauliflower and chickpeas or their blackened trout with green beans.

Published January 8, 2020, Updated March 11, 2021

cardamom teff muffins on green plate

These Cardamom Teff Apple Muffins Will Be Your New Go-To Breakfast Recipe

These cardamom-spiced teff muffins make for a delicious fall breakfast or midday snack. Baking with teff flour, a nutrient-rich, gluten-free Ethiopian grain can be tricky as gluten-free grains can be drying. However, the addition of fresh apples and applesauce make for a delicious and moist muffin. Teff should be combined with other flours when baking — and for this recipe, I’ve added oat and all-purpose flour. The oat teff crumble on top adds a tasty crunch and touch of sweetness. The addition of cardamom, cinnamon and pecans pair perfectly with teff’s nutty flavour. Serve this up with sliced apples and a spicy Ethiopian chai tea for a delicious start to your day.

Cardamom teff apple muffins on plate

Cardamom Teff Apple Muffins

Prep Time: 15 minutes
Bake Time: 20 to 25 minutes
Total Time: 35 to 40 minutes
Servings: 12 muffins

Ingredients:

Muffins
1 cup flour
½ cup teff flour (teff grains are incredibly small and can easily be mistaken for teff flour when shopping — be sure to buy teff flour and not the whole grains for this recipe)
½ cup oat flour
½ tsp salt
1 Tbsp baking powder
1 tsp cardamom
½ tsp cinnamon
2 large eggs
½ cup brown sugar
1 cup milk
¼ cup vegetable oil
1 Tbsp vanilla extract
2 Tbsp applesauce
1 Granny Smith apple diced

Crumble
¼ cup butter softened
¼ cup pecans
¼ cup oats
⅓ cup brown sugar
¼ cup flour
2 Tbsp teff flour
Dash of cinnamon
Dash of cardamom

Ingredients for Cardamom teff apple muffins

Directions:

1. Preheat oven to 375°F. In a large bowl, whisk together flour, teff flour, oat flour, salt, baking powder, cardamom and cinnamon.

2. In a separate bowl, whisk together eggs, brown sugar, milk, oil, vanilla and applesauce.

Related:  Our Best Healthy Muffin Recipes for Busy On-The-Go Mornings

3. Dice the apple into small pieces and set aside.

4. Combine the wet ingredients with the dry ingredients without over mixing. Then fold in the apple pieces.

Cardamom teff apple muffins batter

5. In a separate bowl, combine the ingredients for the crumble topping with your hands until you achieve several small clumps.

Cardamom teff apple muffins crumble topping

6. Fill a muffin tin with muffin liners or grease the muffin tin. Fill with batter and top each with crumble topping. Bake for 20-25 minutes.

Cardamom teff apple muffins in tray

Love Eden’s muffins? Try your hand at her hearty teff breakfast bowl or comforting sweet potato blondies.

These Chinese Coconut Buns Come Together With Ingredients You Already Have on Hand

Coconut buns are a Chinese bakery classic for a reason. They’re buttery, soft and fluffy — and loaded with a delicious coconut filling. These Chinese sweet buns are easy to make, come together with just a few pantry ingredients and are every bit as delicious as they look. Enjoy them for breakfast, dessert or an afternoon treat!

Chinese Coconut Buns

Prep Time: 30 minutes
Rest Time: 2 hours
Bake Time: 15-17 minutes
Total Time: 2 hours, 45 minutes
Servings: 10 buns

Ingredients:

Buns
3 ½ cups all-purpose flour
2 tsp instant yeast
¼ cup granulated sugar
3 Tbsp whole milk powder
½ tsp salt
1 large egg
200ml warm water
¼ cup (½ stick) unsalted butter, room temperature

Filling
1 ¼ cup sweetened shredded coconut
3 tsp cornstarch
3 tsp whole milk powder
3 Tbsp granulated sugar
Pinch salt
3 Tbsp unsalted butter, melted
1 egg yolk
1 tsp vanilla extract

Egg Wash
1 egg
1 Tbsp milk

Directions:

1. In the bowl of a stand mixer, with the hook attachment, add the flour, yeast, sugar, milk powder, salt, egg and warm water. Work the mixture on medium for about 5 minutes until the dough comes together. Turn the mixer to medium-low, add the softened butter one Tbsp at a time, until the butter is fully incorporated. Knead for another 5-8 minutes until the dough is soft and elastic.

2. Form the dough into a smooth round ball, cover with a damp tea towel and let proof for 1 hour.

Related: 20 Fall Desserts That Can Totally Double as Breakfast

3. For the coconut filling, mix together the shredded coconut, cornstarch, milk powder, sugar, salt, melted butter, egg yolk and vanilla. Set aside.

4. Divide the dough into 10 equal portions (about 85 grams each) and roll into a smooth ball. Cover and rest for 15 minutes.

5. Grab one ball (keep the rest of the dough covered to prevent drying out) and roll out the ball into a 4-inch oval with a rolling pin. Place about 1 Tbsp of the coconut filling in the centre, grab the ends and pinch them together to close the seams.

6. Place the seam side down, and roll out to form a long oval. With a knife, score the surface with 4-5 long strokes, twist the ends in opposite directions and pinch the ends together. Alternatively, once the dough is filled with coconut, pinch to close the seams and roll it into a round ball.

7. Place on parchment-lined cookie sheets and cover with a damp towel. Let proof for 45 minutes to 1 hour.

8. Preheat oven to 325°F. Whisk together the egg and milk for the egg wash. Brush the tops of buns with the egg wash.

9. Bake for 15-17 minutes until lightly golden brown, rotating the trays half way. Remove from the oven and transfer to a wire rack to cool.

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, cheesecake pastry pockets or white chocolate funfetti cookies.

Celebrate Canada Day With These Mini Bagels (and Epic BLT Bagel Board!)

When you think of Canadian cuisine, you likely think of poutine, maple syrup, smoked salmon, bannock — and Montreal-style bagels. And with Canada Day quickly approaching, I wanted to share a fun way to get the family involved to create these delicious mini bagels and an epic BLT bagel board. These Baking Therapy mini bagels are covered in white and black sesame seeds and perfectly chewy on the inside. Once you try your hand at homemade bagels, you’ll be making them every single weekend!

Mini Bagels

Prep Time: 40 minutes
Rest Time: 10 hours (or overnight) plus 10 minutes
Bake Time: 13-15 minutes
Total Time: 11 hours
Servings: 15 mini bagels

Ingredients:

Dough
250ml warm water
2 tsp honey
2 tsp active dry yeast
3 cups bread flour
1 Tbsp neutral oil
1 ½ tsp salt
¼ cup white sesame seeds (optional)
¼ cup black sesame seeds (optional)

Boil
1 Tbsp baking soda
2 Tbsp honey

Directions:
1. In a small bowl, mix together the water, honey and yeast. Let sit for 5-10 minutes until foamy.

2. Pour into the bowl of a stand mixer. Add the bread flour, oil and salt. Mix on medium-low for 10 minutes until dough is soft, smooth and elastic. Form the dough into a ball, cover with a bowl and rest for 10 minutes.

Related: 12 Canadian First Nations Recipes to Make for National Indigenous Peoples Month

3. Portion the dough into equal portions (15 x 45-50 gram balls). Roll each piece of dough against a non-floured surface to create smooth, round dough balls. Place the dough balls on a parchment lined cookie sheet, cover with plastic and chill in fridge for at least 10 hours or overnight.

4. Remove the tray from the fridge and let come to room temperature, about 30 minutes.

5. Preheat oven to 400°F. Bring a pot of water to a boil, add the baking soda and honey.

Related: Snack Plates Are the Easy Dinner Option You Need This Week

6. To shape the bagels, grab a piece of dough, slightly flatten. Grab the edge furthest from you and fold the dough over itself and continue to roll the dough over into a log. Roll to about 6 inches long, wrap around your finger as though tying a knot. Pinch the seams together to seal. Give it one last roll to smooth everything out. Place on a parchment-lined sheet.

7. Turn the heat down to medium and keep at a rolling boil. Drop the bagels in (5-6 at a time), boil for 1 minute per side. Transfer to a cooling rack and while the bagels are still hot and sticky, press them into the sesame seeds. Place the bagels back on the parchment lined sheet and bake in the oven for 13-15 minutes until lightly golden brown.

8. Enjoy as a breakfast sandwich, as part of a BLT bagel board or simply with a little cream cheese. Bagel board suggestions include: crispy bacon, boiled eggs, tomatoes, iceberg lettuce, avocado, cucumbers, red onion, cream cheese and dijon mustard.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.