Rise and Shine

 

 

 

 

Good Morning!

Rise and Shine!

Is Everybody Hungry?  Juice?  Coffee? 

Oh, I know, how about our:

Whole Wheat Heaven and Heat Breakfast Muffins?

Don’t they smell absolutely delicious?

If you’d like the recipe scroll down the post.

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Our Rise and Shine Kayaker’s Breakfast

We also have this breakfast treat for any morning occasion.  We just happened to have made these one morning before a kayaking expedition to Weeki Wachee Springs in Florida.

Quick, Easy, and Delicious!

(See Recipe Down Below)

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Also try our:

Sausage and Quiche Egglet’s

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(Recipe Down Below)

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First Up:

Whole Wheat Heaven and Heat Breakfast Muffins

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(We did double this recipe because we wanted to freeze several of them for future breakfast’s.  We do have a single batch listed here in the ingredients.)

The Ingredients:

2 3/4 Cups Whole Wheat Flour (You can use White All Purpose Flour.)

2 Tbsp. Baking Soda

1 tsp. ground Cayenne Pepper

1 tsp. ground Sweet Paprika

1 tsp. Homemade Hungarian Paprika (optional)

1 tsp. Fine Ground Himalayan Pink Salt

1 tsp. Fresh Ground Black Pepper

1 Tbsp. Ground Turmeric

3/4 Cup Whole Milk

1/2 Cup Vegetable Oil

3 Eggs

2 Tbsp. Olive Oil

1/2 Cup Medium Red Onion – Diced

3/4 Bell Peppers – Red, Orange, Green – Diced

3/4 Cup Feta Cheese

2 Cups Spinach – Chopped

Pancetta, Italian Bacon – Medium Sliced

Preheat your oven to 375′ F. 

Again, we doubled the recipe, which is why some of the portions look larger than they should be.

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In a large bowl, combine your dry ingredients.

Add your flour…

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….then your baking soda, cayenne pepper, and Himalayan Pink Salt.

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Then add your Turmeric

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In another bowl, combine your wet ingredients starting with the milk.

Now add your vegetable oil.

And now your eggs.

(I hope we don’t confuse you but we did end up adding an additional egg to the batter later on in the recipe.  Keep reading down below and we will show you where.  But for now just use 2 eggs here for a single batch of this recipe.  OR, you could just go ahead and add all 3 eggs NOW.)

This was an experimental recipe for us which is why we decided to add more later on instead of now.

Whisk the wet ingredients together well and set aside.

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Time for the Vegetables

Slice your red onion.

 

Also your bell peppers into small dice sized pieces.

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Nice picture Julie!

(Thank you Gordon!)

Using a large saute pan, add your olive oil and turn to med. heat.

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Here is a great picture of all the colorful vegetables we will use.

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I vacuum sealed the pancetta shortly after I bought it.

When your olive oil is heated, add your red onions and bell peppers to the saute pan.

Toss the ingredients in the oil.

Add your salt and pepper to taste.

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Use a spatula to turn the cooking vegetables when needed.  The picture on the bottom right is the finished product as they still retain much of their color.  Set aside to cool.

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Use a whisk to evenly distribute the dry ingredients.  I am adding sweet paprika I received from my Hungarian friend… amazing home-made ingredient.  This was an after thought to the original recipe.

Stir all the dry ingredients well.

Stir the wet ingredients one more time before pouring them into the dry ingredients.

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Now, add your sauteed vegetable into the dry ingredient bowl.

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Mix all the ingredients well using a spatula, being careful not to over mix the dough.

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(HERE is where the extra EGGS come in to play.)

As the batter looks dry, we decided to add more eggs.  Remember, we doubled the recipe which is why you see two in the bowl below.  All these extra ingredients have been correctly added to the original ingredients at the top of this recipe.  We are simply depicting our thought process as we were making the recipe.

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The dough looks great with the small bits of color.

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Now, add your feta cheese

Just crumble it in.

Now fold in your chopped spinach to the dough batter.

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Place one slice of pancetta into each muffin slot as shown.

(Gordon came up with this idea.)

Now, add a heaping spoonful of the dough into each muffin slot.

Bake the muffins in your preheated 375’F oven for 20-25 min.

Depicted below, are the extra muffins we made as we did double the recipe.

But we only used the pancetta in 12 of them.

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In order to crisp up the pancetta, Gordon flipped them over and placed them back into the muffin tin.

We could have pre-baked the pancetta slices for about 5 min. or so in the muffin tin before we added the batter.  Perhaps we’ll try that next time.

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Time to turn the oven on broil and place the pancetta side up back into the oven.

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Here is a great shot of them broiling…

They really turned out great!

This crisps the pancetta up so nicely!

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 They make a great portable breakfast for those on the go, without having to stop on the way to work.  This lessens your human contact in these times of the Coronavirus.

The pancetta here is like biting through butter.  There was no toughness to it whatsoever.  And we added just the right amount of heat  that gave you that great after taste.

Yummy!

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Rise and Shine Kayaker’s Breakfast

We needed a good breakfast before our day of kayaking Weeki Wachee Springs one day.

It is a 6 mile trip by kayak and we wanted to start our day off with something easy, healthy, and tasty.

Start by slicing green, red, and yellow bell peppers into rings.

Add some olive oil to a sauce pan on a medium-high heat and then place a few of the rings to soften.

Once they have softened a little bit, crack an egg into each ring.

Place a lid onto the pan for just a few minutes so that the steam cooks the eggs and they don’t run when you try and flip them.

Gordon Flipping Our Bell Pepper Eggs

Just Top With Some Salt and Pepper  🙂

Great Grab and Go Breakfast!

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Sausage and Quiche Egglets

This recipe idea was born out of a worry that eggs would be scarce in the beginning of this Covid 19 Pandemic, March 2020.  We started shopping online and grocery stores were limiting the amount of eggs that we could purchase.  Seeing how this was early on in the pandemic, none of us knew what to expect or where it would lead us?  So, I thought that if we at least got breakfast situated that it would be one less meal to worry about daily.  Having these delicious little quiche’s in the freezer would make things a bit easier on us just in case there did become an egg shortage.

At this writing, July 2020, eggs were never a problem and we have always been able to purchase as many as we need.  But, it’s still nice to plan ahead and have a freezer full.  Just in case.

This Recipe Will Make 24 Combined Quiche Egglets, and Sausage Egglets

The Ingredients:

2 tsp. ground Sweet Paprika

2 tsp. Fine Ground Himalayan Pink Salt

1 tsp. Fresh Ground Black Pepper

3/4 Cups Whole Milk

12 Eggs

2 Tbsp. Olive Oil

3/4 Cup Onion – Diced

1/4 Cup Green Bell Pepper, Diced

4 Mini Sweet Peppers – Red, Orange, Yellow, Green – Diced

3/4 Cups Feta Cheese, Crumbled

2 Cups Spinach – Chopped

Pancetta, Italian Bacon – Medium Sliced

A Few Salami Slices (We turned to Salami when we ran out of Pancetta.)

1 Package Turkey Sausage Links

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It’s always a good idea to read a recipe through before you start to make it.

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Pre-Heat Oven to 350F

The first thing we did was to place some Pancetta into our muffin pan.  When we didn’t have enough to fill all of the spaces, Gordon got some Salami out of the refrigerator to fill the remaining holes.

This is a non-stick muffin pan. 

There was no need to add any cooking oil spray because the Pancetta and Salami would produce enough grease preventing them from sticking.

The Salami turned out to be a very nice alternative and made cute little cups to hold our quiche’s. 

You will see further on down the post.

Time to place into a 350F oven for about 15 minutes to crisp the Pancetta and the Salami.

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Chopping the Onions

Gordon Chopped About 3/4 Cup

Here He Added About 2 Tablespoons of Olive Oil

..to a saute pan and softened the onions for about 7 minutes on a medium-high heat.

So, while the onion is sauteing It’s time to chop the Green Bell Pepper.

Gordon Chopped About 1/4 Cup

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Meanwhile, our Pancetta and Salami is ready to remove from the oven.

It looks like our Onions have softened.  See photo left top.

Now it’s time to remove our crispy Pancetta and Salami from the muffin pan and place onto paper towels for the oil to drain.

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Here Gordon is chopping the rest of our peppers into diced sized pieces. 

Approximately 1 cup total.

Time to add them to the onions and continue to saute until they become a bit soft. 

About 5 minutes on medium-high heat.

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Now it’s time to add 1 teaspoon Salt, and 1 teaspoon Paprika.

(NOTE:  I have listed in the ingredients above that this recipe calls for 2 teaspoons of both Salt and Paprika.  But here is where you only add 1 teaspoon each.  The rest is added later on to the eggs in the recipe below.)

We do love this very fine Himalayan salt as it adds a nice flavor.

Now it’s time to place back into our muffin pan, the crispy Pancetta and Salami cups.

But before you do, make sure that you have drained the grease out of it.

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Now it’s time to make our egg mixture.

In a medium bowl crack about 12 eggs.

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Add your milk, about 3/4 cup.

Whisk Together

Now it’s time to add the remaining 1 teaspoon of Paprika.

Also, time to add the remaining 1 teaspoon of Salt and now add about a teaspoon of Freshly Ground Black Pepper.

Whisk Together

Now It’s Time To Chop Your Fresh Spinach

Add Your Chopped Spinach to the Egg Mixture

Here Gordon is adding the sauteed Onions and Colorful Peppers to the egg mixture.

Now crumble in your Feta Cheese’s. 

Stir Together

Preheat Your Oven to 350F

Use a ladle to scoop some of the egg mixture into each muffin cup over the crispy Pancetta and Salami.

Now it’s time to bake in the oven for about 25 minutes. 

Each oven is different so keep and eye on them.  You want them to cook thoroughly but not burn.

When done remove from the oven and allow to cool on a rack while still in the pan.

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Now It’s Time for our Sausage Egglets

I’ve got this great pan with the spikes that I am going to use to hold the Turkey Sausage Links.

We wanted to brown these in a sauce pan first.  These are Turkey Sausages.

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This was my idea (Julie), to place these sausages on these spikes and then have a quiche around them. 

So, here Gordon is placing them on the spikes.

Now It’s time to add the leftover egg mixture. 

If you find you may need more then add a few more eggs, salt, pepper, paprika, cheese……

Again, use a ladle to pour the egg mixture over the sausages and into each muffin cup.

Now it’s time to place them into a 350F oven for about 25 minutes. 

Again, your oven may cook faster, or slower, so keep an eye on them.

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When done remove from the oven and place onto a cooling rack until cool.

Delicious!  They freeze well. 

We placed about 1 or 2 into plastic freezer bags and then placed into the freezer for future breakfast eating.

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The Leftover Mixture…

Gordon did not want to waste the last of this mixture so he added a few more eggs to it….

Placed some Olive Oil into the saute pan and added some Turmeric, and then poured the remaining mixture over top. 

He then cooked the egg mixture in a small oven proof saute pan over medium high heat on the stove top for a few minutes.

Now, turn the oven to 350’F and place the pan in it for 20 to 25 minutes or until the eggs are firm and reach an internal temperature of 165’F. 

Hey, you just made a Quiche! 

And REAL MEN DO Eat Quiche  🙂

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Muffins to Freeze

When the Covid 19 Pandemic hit I also set out buying several packages of muffin mixes of various flavors and using the eggs that I already had in my refrigerator, I made muffins all day to freeze for a later date.

So, whether we are in a pandemic or not, it’s still a good idea to make ahead some easy breakfast muffins that are ready made and waiting for you in the freezer.  There is something reassuring in these uncertain times where planning ahead gives us a little bit of peace of mind.

Have a nice day!

Julie and Gordon