November 10, 2019
Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole
November 10, 2019
Recipe: Raspberry Brioche Bread Pudding
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Creamy Spaghetti Carbonara
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Family Favorite Frittata
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Huevos Rancheros
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Avgolemono Soup (Greek Egg, Lemon & Chicken Soup)
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Baked Peach Steel Cut Oatmeal
This oatmeal can be prepared ahead of time, it’s great for busy morning and brunch. Keep it in the fridge, grab and go as needed. Can be re-heated in the microwave.
Ingredients
1 cup steel cut oats
1/2 cup chopped pecans
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 cups unsweetened almond milk
1/4 cup maple syrup
1 egg
2 ripe peaches, pitted, and cut into small pieces
cooking spray
Top with
more chopped pecans
sliced fresh peaches
Directions
Pre heat oven to 375 degrees. Grease a pie dish or 8X8 inch casserole dish with cooking spray.
Combine the dry ingredients in a large bowl. Whisk together the wet ingredients in another bowl.
Layer the peaches on the bottom of the pie dish. Combine the wet and dry ingredients. Pour over the peaches.
Bake for 50-55 minutes until the top is golden brown and the oatmeal is mostly set. It will continue to firm up as it cools.
~ Marla Meridith
November 10, 2019
Recipe: Salmon Niçoise with Warm Shallot Caper Vinaigrette
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Baked Egg {Toad in the Hole} French Toast
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Bacon, Egg & Cheese French Toast
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Breakfast Cookie French Toast – Gluten Free
Ingredients
Directions
~ Marla Meridith
May 7, 2019
Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole
