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

Get this recipe here. 

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.

2

Baked Broccoli, Cauliflower & Rice Egg Cups

Baked Broccoli, Cauliflower & Rice Egg Cups

I love my muffin pan/tin/tray. My first one is the normal non-stick 6-hole pan that I got from here. My second one is a non-stick pan with 6 bear-shaped cups that I got from here.

Note: The links above are NOT affiliate links.

Muffin pan is perfect for baking muffins and egg cups. For these latest egg cups that I bake, I add broccoli, cauliflower, and rice. They taste just as great!

Ingredients:
(Yields 10-12 egg cups) 

1 cup cooked white rice
3/4 cup cauliflower, chopped
3/4 cup broccoli, chopped
3 slices cheddar cheese, tore into small pieces
2 chicken frankfurters, cut into small pieces
3 small eggs, lightly beaten
1 tablespoon olive oil, extra for greasing
Salt to taste


How to:

1. Preheat oven to 190°C for at least 10 minutes.

2. In a large bowl, mix together rice, cauliflower, broccoli, cheese, chicken frankfurters, and olive oil until combined.

3. Scoop rice mixture into 10-12 greased muffin cups.

4. Spoon beaten egg into each cup until rice mixture is wet.

5. Bake for 25 minutes or until tops become light golden brown.

Getting ready to go into the oven!

Freshly baked and ready to be served after 25 minutes!

I adore these bear-shaped rice cups.

Cute, right?

See that red patch in the bear's middle? It's a piece of chicken frankfurter, disguising as the bear's tummy. :D

8

Baked Buttery & Cheesy Egg Cups

Baked Buttery & Cheesy Egg Cups

Ingredients:
(Serves 4)

4 slices bread
2 slices streaky bacon, lightly fried and set aside
2 slices chicken roll, cut into small pieces
3 slices Cheddar cheese, cut into small pieces
2 eggs, lightly beaten with a fork
10 cherry tomatoes, cut into halves
Butter, prepare 4 little cubes, room temperature
Extra butter for greasing

Note: If you want to increase serving sizes, you can modify the amount of the ingredients.


How to:

1. Preheat oven to 200°C.

2. Cut off all crusts and flatten the bread slices with a rolling pin or a mug. Lightly butter one side.

3. Grease muffin pan with butter. Stuff the flattened bread slices (butter side up) in the muffin pan to form cups. 

4. Place a little cube of butter into each cup. Sprinkle bacon, chicken roll, cheese, and cherry tomato halves into each cup.

5. Spoon beaten egg into each cup and top with more cheese.

6. Bake the egg cups for 15-18 minutes. Serve hot with a cup of your favorite beverage. :)

  

This post is linked to the event, Little Thumbs Up organized by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Jozelyn from Spice Up My Kitchen at this post (June 2014: Butter).

6

Croque Madame Muffins

Croque Madame Muffins

(recipe from Kimberlycun.com)

According to this link, Croque Madame is a Croque Monsieur (toasted ham and cheese sandwich) with the addition of a fried egg. For a more decadent and gorgeous presentation, Rachel Khoo's Croque Madame is done in muffin tin/pan.

Ingredients (3 servings):

For bechamel sauce:

1 tablespoon butter
1 tablespoon all-purpose flour

100ml milk
1 tablespoon Dijon mustard (I use Heinz's yellow mustard)
Salt to taste

For muffins:

3 eggs
3 slices white bread (I use Gardenia's bran and wheatgerm bread)
3 slices ham/bacon (I use chicken roll)
Some grated Gruyere cheese (I use grated Cheddar cheese)
Some butter

Mixed herbs and pepper to taste

Note: If you want to increase serving sizes, you can modify the amount of the ingredients.

How to make bechamel sauce:

1. Melt butter in a saucepan.

2. Add one tablespoon of flour and stir with a wooden spatula.

3. When all are combined, slowly pour milk in while whisking.

4. Add mustard after the mixture is smooth sauce.

5. Season with a pinch of salt.

6. Whisk till combined, switch off heat, and let it cool. Set aside.

Note: If you use Dijon mustard, your bechamel sauce will be creamy white. My bechamel sauce becomes yellow because I use Heinz's yellow mustard (yellow).

How to prepare the muffins:

1. Cut off all the crusts and flatten the bread slices with a rolling pin (I use a mug to do so because I don't have a rolling pin).

2. Grease muffin pan with butter. Stuff the flattened bread slices in the muffin pan to form cups.

3. Then, put a slice of chicken roll into each bread cup.

4. Crack an egg into each cup.

5. Spoon a heaped tablespoon of bechamel sauce into each cup.

6. Sprinkle grated cheese and a dash of mixed herbs and pepper on top of each cup.

7. Stick the muffin pan into a preheated oven at 180°C for 20 minutes.

Kimberly's tip: 13 minutes for runny yolks, 15 minutes for soft yolks, 20 minutes for firm yolks.

Enjoy!

4

Bacon, egg and cheese cups

Bacon, egg and cheese cups

Ingredients:

6 slices streaky bacon

6 small eggs

6 tablespoons grated Cheddar or Parmesan cheese

Some butter or vegetable oil

Salt and pepper to taste

Mixed herbs (optional)

How to:

1. Preheat oven to 200°C.

2. Fry the bacon slices for 2-3 minutes. Set aside.

3. Grease a metal muffin pan (6 holes) with butter / vegetable oil.

4. Take a slice of bacon and wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon.

5. Put some grated cheese in the middle of the ring.

6. Crack one egg into each bacon lined cup and top with more grated cheese.

7. Sprinkle each cup with salt, pepper, and mixed herbs.

8. Bake the egg cups for 15-20 minutes.

Tada!

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