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10 sweet & savory breakfast ideas! - #breakfastseries


In case you missed, I have these #breakfastseries posts on my blog for quite some time whereby I post recipes perfect for brekkie or light brunch. :)

As always, after weeks of creating recipes, snapping & editing photos, and drafting this blog post, I now have 10 really nice recipes for sweet and savory breakfast ideas. I hope you will like them as much as I do. Some are great for kids with hearty appetite. :)



Banana "Split" with Yogurt & Maple Syrup

Ingredients:
(Serves 1)

1 medium banana
1/4 cup Greek yogurt
1 teaspoon pure maple syrup
A handful fresh blueberries
Some sunflower seeds

How to:

Peel and split the banana lengthwise. Lay the two halves on a plate. Scoop the yogurt and put it between the banana halves. Drizzle the maple syrup over the bananas and yogurt. Top with blueberries and sprinkle with sunflower seeds.



Steel-cut Oatmeal with Fruits & Seeds

Ingredients:
(Serves 1) 


1/2 cup steel-cut oats
1 cup water
1 tablespoon molasses sugar (optional)
1/2 cup fresh milk
1 small banana, cut into 1/2-inch slices
1/2 ripe Packham pear, cut into 1/2-inch cubes
A handful fresh blueberries
Some sunflower seeds
Some flax seeds

How to:

Cook the oats with water and sugar (if using) for 12 minutes over the stove. Once done, remove from the heat and pour into a bowl. Scatter the fruits over the top and sprinkle with sunflower seeds and flax seeds.



Braised Pear in Caramel Sauce

Ingredients:
(Serves 2) 


4 medium ripe Packham pears
1/4 cup demerara sugar
1/2 cup heavy cream
2 tablespoons sunflower seeds

How to:

Preheat oven to 220°C. Split the pears lengthwise and remove the core. Arrange them (flat side down) in an oven-safe round baking dish. Sprinkle sugar on top of the pears. Bake for 35 minutes or until sugar caramelizes. Add heavy cream and bake for about 15 minutes longer. Let cool so that the sauce thickens. Serve at room temperature, topped with sunflower seeds.



Yogurt Smoothie Bowl with Fruits & Seeds

Ingredients:
(Serves 1)
 

1/2 cup rolled oats
1 cup Greek yogurt
1 cup fresh milk
A handful fresh blueberries
Some sunflower seeds
Some flax seeds (brown & golden)

How to:

Soak the rolled oats in warm water overnight. The next morning, drain the oats and discard the water. Pour oats into a bowl, stir in Greek yogurt and milk until combined. Scatter blueberries over the top and sprinkle with sunflower seeds and flax seeds.



Breakfast Smoothie Bowl

Ingredients:
(Serves 1)
 

2 tablespoons chia seeds
 1/2 cup rolled oats
1 cup Greek yogurt
1/2 ripe Packham pear, cut into 1/2-inch cubes
1 teaspoon pure maple syrup

How to:

Soak the chia seeds in 1/4 cup water overnight. Soak the rolled oats in warm water overnight. The next morning, drain the oats and discard the water. Scoop Greek yogurt into a bowl. Pour oats onto the yogurt. Pour the chia seeds gel onto the oats. Top with pear and drizzle with pure maple syrup.



Breakfast Ideas with Blueberries Chia Jam

Blueberries Chia Jam
Yogurt Buttermilk Pikelets (served with Blueberries Chia Jam)
Pancakes with Yogurt & Chia Jam
Chia Jam-filled Breakfast Crepes


Get these recipes here.



Whole Wheat Blueberry Banana Bread




Breakfast Egg Muffins

Ingredients:
(Makes 8)

6 eggs, room temperature

2 tablespoons fresh milk
1 cup fresh shiitake mushroom, chopped
1 cup frozen mixed vegetables, don't thaw
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 cup fresh homemade elbow pasta
Salt & ground black pepper, to taste 
1/2 cup shredded Cheddar cheese
 
How to:

Preheat oven to 200°C. Brush 8 muffin cups with vegetable oil generously. Beat the eggs with fresh milk until combined. Add in all other ingredients except cheese. Mix until combined. Spoon the mixture into the prepared muffin cups. Top with shredded cheese.

Bake for 30-35 minutes. Leave to cool for 10-15 minutes before removing. Use a sharp knife to go around the muffins to loosen them before removing gently.



Sausage & Cheese Bread Pudding

Ingredients:
(Serves 4) 


3 tablespoons unsalted butter
4 pork sausages, casings removed, cut into round slices
1 medium red onion, chopped
1 long French baguette, cut into 1-inch cubes
2 cups grated Cheddar cheese
6 large eggs
1 cup cooking cream
1 cup fresh milk
Salt & ground black pepper, to taste
3 thyme sprigs

How to:

Grease an 8"x8" baking dish with butter. Set aside. Melt butter in a frying pan over medium-high heat. Add sausages and cook until browned. Remove the sausages and place them in a large bowl.

Turn down the heat to medium, add onions and cook until caramelized. Then, add the onions to the sausages. Add in bread cubes and grated Cheddar. Toss well and scoop this mixture into the prepared baking dish.

In another bowl, whisk together eggs, cooking cream, milk, salt, and pepper. Pour this egg mixture evenly over the bread mixture. Add the thyme sprigs. Cover tightly with a transparent wrap and keep refrigerated overnight or at least 3 hours.

The next morning, take the baking dish out from the fridge and let it warm up to almost room temperature. Preheat the oven to 180°C. Bake for about 45 minutes, until the top is golden brown. Serve immediately.



Homemade Pizza

Ingredients:
(Serves 2)


3 multi-grain wraps
1/2 cup Mozzarella cheese, shaved
1 tablespoon salted butter
1 tablespoon all-purpose flour
1/2 cup milk
2 breakfast ham, cut into strips 
2 smoked streaky bacon, cut into strips
1 small yellow bell pepper, cut into strips
6 small fresh shiitake mushroom, cut into strips
1 cup Mozzarella cheese, shredded
1/2 cup Monterey Jack cheese, crumbled
Salt & ground black pepper, to taste

How to:

To make the pizza base: Spread the shaved Mozzarella cheese between the three multi-grain wraps. Set aside. At this point, preheat the oven to 200°C.

To make the basic white sauce: Melt butter over medium heat in a small saucepan. Add flour and stir until well combined. Pour in milk, stirring constantly as it thickens.

To assemble: Spread the white sauce on the topmost layer of the wrap. Top with with the rest of the ingredients.

To cook: Bake in preheated oven for about 15-20 minutes or until the cheeses have melted. Serve immediately.


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