breakfast – FoodWatcher

Apple Turnovers

Apple Turnovers are easy to make with puff pastry and a flavorful apple filling. Bake them immediately or freeze them to bake whenever you get the craving for a warm, flaky apple breakfast or dessert! As soon as it’s fall, I typically go all in with loads of pumpkin desserts, but this year, I’ve decided …

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Apple Turnovers are easy to make with puff pastry and a flavorful apple filling. Bake them immediately or freeze them to bake whenever you get the craving for a warm, flaky apple breakfast or dessert!

Baked apple turnovers on a piece of parchment paper

As soon as it’s fall, I typically go all in with loads of pumpkin desserts, but this year, I’ve decided to momentarily put pumpkin on pause and share some delicious apple recipes first.

My little one has been learning all about Johnny Appleseed at school, so we’ve been taste testing different apple varieties and researching ways to keep sliced apples from browning in her lunch box.

So far, we’re loving the brining method from the Kitchn where you simply dissolve 1/2 teaspoon of Kosher salt into 1 cup of cold water and let the sliced apples soak in the salty water for 10 minutes. Then I give them a rinse, bag them up and toss them into her lunch box.

You’re probably wondering if they’re salty, right? Nope, a quick rinse removes any hint of salt and this little trick definitely prevents browning.

Since we’ve had a lot of apples on hand this week, I decided to whip up this recipe for easy Apple Turnovers. They’re simple, delicious and the perfect breakfast for fall.

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Pumpkin Pie Overnight Oats

Friends, you won’t believe how much these creamy overnight oats taste like actual pumpkin pie. It’s nuts! Oh, and there are actual nuts — candied pecans on top, which add a crunch that simulates crust. Swoon! And in place of whipped cream? Yogurt, natu…

Friends, you won’t believe how much these creamy overnight oats taste like actual pumpkin pie. It’s nuts! Oh, and there are actual nuts — candied pecans on top, which add a crunch that simulates crust. Swoon! And in place of whipped cream? Yogurt, naturally. Plus, these vibrant oats are naturally sweetened, subtly spiced, and incredibly satisfying. Let us show you how it’s done!

How to Make Pumpkin Pie Overnight Oats

These dreamy, plant-based beauties start with mixing almond milk with pumpkin purée, pumpkin pie spice, and vanilla for classic pie flavors.

Pumpkin Pie Overnight Oats from Minimalist Baker →

Blueberry Pancakes

Tell me, is there anything better than starting your day with a stack of homemade blueberry pancakes? After eating them almost every morning this week (I made a big batch last weekend and froze the extras!!), I’d have to say no. These blueberry pancakes are soft, fluffy, and bursting with juicy berries. They’re easy to make with pantry ingredients, and, if you don’t dwell too much on the big pour of syrup you’re putting on top, they’re fairly good for you, too. I’ve really been savoring them this week because blueberry season is coming to an end here. Soon, my […]

Apple Cinnamon Baked Oatmeal.

This apple cinnamon baked oatmeal is so satisfying and comforting! Make ahead and serve with honey, cream and cinnamon. Delicious and perfect for apple season. I’ve got the most perfect breakfast for your September weekend! Apple cinnamon oatmeal is a classic in this house and one that I will never get sick of. I mean, […]

The post Apple Cinnamon Baked Oatmeal. appeared first on How Sweet Eats.

This apple cinnamon baked oatmeal is so satisfying and comforting! Make ahead and serve with honey, cream and cinnamon. Delicious and perfect for apple season.

I’ve got the most perfect breakfast for your September weekend!

apple cinnamon baked oatmeal

Apple cinnamon oatmeal is a classic in this house and one that I will never get sick of. I mean, is there anything more comforting?!

diced apples

I’ve never been shy about my quaker instant oatmeal obsession as a kid. It was my MOST FAVORITE EVER. I ate it for breakfast for years! And years and years.

My go-to flavors were strawberries and cream, then peaches and cream. Next though? Apples and cinnamon. Such a classic, comforting flavor and the texture was always so good.

prepping apple cinnamon baked oatmeal

I’ve made many versions of this best ever baked oatmeal before, and now we have apple cinnamon! Perfect for apple picking season! Really wonderful for, well, all the things.

These oatmeal baked apples are another huge favorite, but they are a little more high maintenance. And I have this apple cinnamon steel cut oats recipe, which is more like the traditional version. Oh – and my apple cinnamon oatmeal latte!

apple cinnamon baked oatmeal

The baked will always be my favorite!

Here’s the thing about this oatmeal. And I say this EVERY TIME. it’s pretty much like oatmeal cake. This is not your morning oatmeal bowl full of health. This is the baked oatmeal that you make on the weekend or even for a special brunch. It’s the one that slices like a bar or cake, is dense yet flavorful and incredible when covered with a drizzle of cream.

This baked oatmeal uses quick oats, not old fashioned rolled oats, and the quick oats make all the difference.

Trust me.

sliced apples with cinnamon

The quick oats make the oatmeal turn out super chewy in the best way possible. The tiny quick oats provide the best texture – so much better than the larger rolled oats. Even though, yes, if I was to make myself a bowl of oatmeal this morning, I’d used old fashioned rolled oats.

But this isn’t that and this is basically the best darn oatmeal cake you will ever have!

apple cinnamon baked oatmeal

To bring my nostalgic flavor to life, I added a ton of chopped apples and cinnamon. Of course. I also replaced some of the oil with applesauce for extra apple flavor. It turned out PERFECTLY.

Just to give you an idea of how much we love this… Emilia calls it “apple cinnamon roll.” She’s like “mama, can I have a bowl of apple cinnamon roll?”

It really does taste like an apple cinnamon roll! The tiny bits of apple give the best texture ever. (more…)

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Honey Butter

Where has honey butter been all my life?! It’s light and fluffy, smooth and creamy, and filled with sweet, rich flavor. And it’s not just delicious – it’s easy to make, too! You only need 3 ingredients, 5 minutes, and some basic kitchen equipment to whip up this recipe. What are you waiting for? How to Make Honey Butter This recipe is SO darn simple to make. It starts with 3 basic ingredients: unsalted butter, honey, and sea salt. Let the butter come to room temperature before proceeding with the recipe. Many honey butter recipes ask you to use a […]

Classic Zucchini Bread

This Classic Zucchini Bread is a staple for the late summer and early fall! Packed with zucchini and chopped pecans, this easy quick bread is especially good with a bit of butter and a drizzle of honey. We started pulling out the fall decor bins from our storage area in the basement, which just seemed …

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Two loaves of classic zucchini bread on a cutting board, with several slices cut from one of the loaves

We started pulling out the fall decor bins from our storage area in the basement, which just seemed like the right thing to do because it’s already mid-September.

However, there’s just something that seems a little off about peppering our house with ceramic pumpkins and faux fall leaves when it is freaking 88 degrees outside. Your girl was sweating while she was tying up cornstalks and switching out our porch pillows.

I can’t believe I’m about to say this, but guys – I’m ready for summer to be over. I’m ready for cozy sweaters, hot coffee and all the pumpkin recipes.

But before I move to full on fall mode over here, I had to share another zucchini recipe with you. This Classic Zucchini Bread is so simple to make and it might just be my new favorite breakfast bread. Lightly toast it up and top it with a little butter for the perfect quick morning breakfast with a cup of coffee.

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Easy Breakfast Burrito

This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got two layers of eggs…

A Couple Cooks – Recipes worth repeating.

This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got two layers of eggs for massive savory flavor.

Need ideas to start your morning? Or love breakfast for dinner? Try this genius Breakfast Burrito Recipe! In just 15 minutes, you’ve got a burrito that’s bursting with zesty flavor. Many breakfast burrito recipes call for rice or cooked meat or potatoes: and who has time for that in the morning? (Not us.) You’ll need just 5 minutes to cook two layers of eggs here: one chorizo-spiced and one cheesy. Take a bite and it’s irresistibly savory and delicious, with all the right cozy textures. We even make this Tex Mex classic for a quick dinner, it’s so darn good.

Ingredients in a quick breakfast burrito recipe

It’s hard to plan ahead for mornings, and it’s hard to meal prep. So here’s a breakfast burrito recipe that you can whip up in a flash! This recipe makes 2 burritos, and you can freeze one for later too. Here are the quick and simple components: no meat browning or potato cooking required!

Eggs
Spices: chili powder, garlic powder and cumin
Salt and butter
Shredded cheddar cheese
Avocado
Pico de gallo
Large 10″ tortillas

The trick: two layers of eggs

Here’s the cool thing about this breakfast burrito recipe: you need no meat, because the spiced eggs stand in for meat! Here’s a break down of how this trick works, with a total of 2 eggs per serving:

Spiced eggs: Adding chili powder, garlic and cumin to scrambled eggs makes them taste like a combination between taco meat and chorizo. Really! We made up this concept for our Amazing Egg Tacos and have been riffing on it ever since.
Cheesy eggs: Of course, any breakfast burrito needs a layer of cheesy eggs! Combining these two layers makes a satisfying bite where you don’t miss the meat.

How to roll a breakfast burrito

The hardest part about a breakfast burrito? Rolling the burrito! This is notoriously challenging, so here are a few of our top tips:

Tortilla size: Breakfast burritos need large tortillas, at least 10″ (or up to 12″).
Tortilla type: We have the best luck with flour tortillas. Some gluten free or grain free tortillas work, but it depends on the brand.
Warm it: It’s helpful to bring the tortilla to room temp or lightly warm it in the microwave before rolling. This helps to reduce breakage.
Rolling tips: Fold the tortilla in half over the filling, then tuck it around and underneath the filling, forming a tight roll. Fold in each side of the burrito, then roll it up. Keep it as tight as possible while rolling.

One last step: toast it!

This is totally optional, but who doesn’t love a breakfast burrito that’s toasted on the outside? They get those lovely golden marks on the outside, which makes it look (and smell) absolutely irresistible! All you have to do is heat a little butter in a skillet, then cook on medium high heat for about 1 minute per side. It works like a charm!

Leftover storage: how to freeze it

This breakfast burrito recipe makes 2 servings. It’s also an easy recipe to multiply: you can make a double or triple batch if you like! If you happen to have leftovers, you can freeze the burrito for later. This is preferable to refrigerating the burrito, as it can become very soggy. There are still concerns with a breakfast burrito becoming soggy after freezing it, so here are a few small tips to keep in mind:

When you assemble, add a small handful of shredded cheese on the tortilla first. This can help to form a moisture barrier.
Let the egg filling come to room temp before rolling. This prevents extra moisture as well.
Freeze wrapped in foil. Store up to 1 month.
To reheat, place it in foil in a 350 degree oven and bake until warmed through, about 15 minutes.

And that’s it! It results in the tastiest, easiest breakfast burrito around. And remember: you don’t have to wait for breakfast for this one! Try it as an easy dinner.

More savory breakfast recipes

Savory breakfast is where it’s at! Here are a few more breakfast recipes that make mornings more delicious:

Epic Breakfast Tacos

Hearty Breakfast Skillet

Hearty Hashbrown Breakfast Casserole

Quick Breakfast Quesadilla

This breakfast burrito recipe is…

Vegetarian. For gluten free, use gluten free tortillas (just be careful of the brand, as some gluten free tortillas can be more brittle).

Easy Breakfast Burrito

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 burritos
Diet: Vegetarian

Print Recipe

Description

This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got two layers of eggs for massive savory flavor.

Ingredients

4 eggs
1 teaspoon each chili powder, garlic powder, and cumin
¼ teaspoon kosher salt, divided
1 tablespoon butter, divided
½ cup shredded cheddar cheese
1 mashed avocado, divided
¼ cup purchased pico de gallo, drained and divided
2 10-inch large tortillas (burrito size)

Instructions

In one medium bowl, whisk together 2 eggs with the chili powder, garlic powder, cumin, and ⅛ teaspoon of the salt. In another medium bowl, whisk 2 eggs with ⅛ teaspoon of the salt, then add the shredded cheese.
In a skillet, heat ½ tablespoon butter. Add the first bowl of eggs and cook over medium low heat, scraping as the eggs solidify, about 1 to 2 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Remove the cooked eggs to a plate. Then add ½ tablespoon butter to the pan and do the same thing to cook the second bowl of cheesy eggs.
Bring the tortillas to room temperature or lightly warm them in the microwave: this helps them to not break when wrapping the burritos.
Place the tortilla on a cutting board. Place the toppings in the center of the tortilla: a sprinkle of cheese (optional but can help reduce sogginess of the tortilla), the spiced eggs and the cheesy eggs, 2 tablespoons of the drained pico de gallo, and the ½ mashed avocado. Fold the tortilla in half over the filling, then tuck it around and underneath the filling, forming a tight roll. Fold in each side of the burrito, then roll it up. Repeat with the other burrito. Cut in half and serve. (You can freeze the leftover burrito if you like. Let the egg filling come to room temperature first. Place a foil wrapper under the tortilla before you roll it. Roll it up and freeze for up to 1 month. Reheat in the foil in a 350 degree oven until warmed through, about 15 minutes or so.)
Toast the burrito (optional): Add a bit of butter to a skillet, and add the wrapped burrito. Cook on medium high heat for about 1 minute until golden, then flip and toast the other side for another minute.

Category: Breakfast
Method: Burrito
Cuisine: Mexican inspired

Keywords: Breakfast burrito, Breakfast burrito recipe

A Couple Cooks - Recipes worth repeating.

The BEST Gluten-Free Bread (No-Knead!)

We aren’t kidding when we say this is the BEST gluten-free bread — it really is! It’s crusty on the outside, soft on the inside, fluffy, flavorful, and amazingly versatile. Not only that, but it’s also vegan and there’s no kneading required! Whoa! Isn’…

We aren’t kidding when we say this is the BEST gluten-free bread — it really is! It’s crusty on the outside, soft on the inside, fluffy, flavorful, and amazingly versatile. Not only that, but it’s also vegan and there’s no kneading required! Whoa! Isn’t that the BEST!?

We (of course) encourage you to make all your sandwich dreams come true with this bread, but you can also toast it up for breakfast or use it to make French toast, garlic bread, bread pudding, croutons, and beyond!

The BEST Gluten-Free Bread (No-Knead!) from Minimalist Baker →

Our Favorite Pies to Eat for Breakfast

In a season when there’s too much good produce for our arms to carry, when our refrigerators and counters and all available places in our kitchens are overflowing with plums and cherries and peaches and berries, why does pie—pie, with its endless…

In a season when there's too much good produce for our arms to carry, when our refrigerators and counters and all available places in our kitchens are overflowing with plums and cherries and peaches and berries, why does pie—pie, with its endless variations, its willingness to be filled with anything delicious—need to be relegated to dessert? Here are 13 reasons to have pie for breakfast. (Not like you really needed any.)

Streusel Coffee Cake

In just a few days, my 3rd cookbook, Baking for the Holidays, will be available to purchase! This book is a collection of 50+ holiday-inspired sweets and treats, including recipes for morning pastries and buns (my cinnamon rolls are there with lots of variations, plus many more yeasted treats), holiday desserts, recipes that make great gifts, and a whole chapter on “Beyond Christmas,” for those long, cold months of the New Year (always winter, never Christmas). And even though it is only a few days into September, I can’t wait for you to bake from this one and start making traditions of your own. My hope for all who use this book is that the recipes and notes contained among the pages bring comfort and cheer to your own festivities and families, however they are shaped and chosen. Writing a Cookbook During a Pandemic This book was written, photographed, and edited in my home from May 2019 – March 2021. I started the book with my usual book-writing schedule in mind, but of course, March 2020 had other plans, and I found my husband and children home with me for the next year and half, working and schooling alongside me […]

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