I am a sucker for Bagel Melts. I deeply love them for breakfast or even for lunch and a Bagel Melt is just incredibly easy, so easy that you take a toasted bagel topped with cream cheese, avocados, tomatoes and provolone cheese then sprinkled with garlic pepper and then broiled to a melty goodness. And prep and cooking is usually ready in under 10 minutes.
So my kids thought I was making chocolate pancakes and got all excited, LOL. I had to explain that I was making Buckwheat Pancakes not chocolate. Surprising they weren’t sad about not getting chocolate ones as they hoped.
Buckwheat gives these pancakes an incredible flavor. This buckwheat pancake recipe makes very delicious, yet thick pancakes. If you want something lighter, I suggest adding more milk to thin the batter out. Otherwise this batter comes out thick like cake batter.
Today the kids didn’t have school and everyone wanted dippy eggs with waffles and of course I was low on syrup. Which isn’t a big deal since I can whip up a batch in 10 minutes or less. But I wanted to try something different and not use corn syrup. I decided to substitute the corn syrup with honey and go from there.
The honey has a strong flavor so I added more maple flavoring to compensate. Needless to say — the syrup came out very tasty!
When I know I will have a very busy morning I tend to pullout the crockpot and do an overnight Oatmeal so breakfast is ready as soon as everyone is up.
It tends to make my morning go by easier. This oatmeal is healthier than the microwaveable oatmeal packets and, well, tastes WAY better, too!
So if you are looking for something fairly easy to put together I suggest you try this wonderful oatmeal recipe.
My kids love Eggs in a Basket. They actually call them dippy eggs. Normally I make them with toast, but I like to mix it up and use frozen waffles now and then.
This time around I used Gluten Free Cinnamon Eggo Frozen Waffles. Now I have to say the new Gluten Free Eggo Waffles are really tasty especially with the hint of Cinnamon. Almost tastes like you are eating french toast!
Anyhow, Gluten Free Eggs in a Basket Waffle style are a huge hit in my house and there is never a person that has left the table hungry!
Most days I have an over abundance of eggs in my fridge that ALWAYS need to be eaten. And since I had leftover Kale as well, I decided to make an omelette of melted cheese, chopped kale and sautéed onions.
I chopped the onions up then placed them in a sauté pan with a little olive oil until they were translucent. Next I took kale leaves off their stem and chopped them up with the onions and a 1/4 cup of shredded cheese in food processor and then added the eggs and set the food processor on low for 30 seconds.
When the omelette mixture was ready, I sprayed the waffle iron with cooking spray and added about a cup of egg mixture to the iron, closed the lid and let the omelette process to begin.
One weekend I was making pancakes for everyone then I realized I didn’t have enough pancake syrup for all of us to share, so I decided to make my own syrup.
After cooking a batch, the syrup was watery but very flavorful. However, it will totally thicken up once it cools down. And after you make a batch of syrup, you won’t want to buy syrup from the grocery store again!
And don’t try to double this recipe, because the recipe won’t work… the ‘chemical magic’ unfortunately will be against you. So one batch at a time, only.
I can’t believe May is here already. The months are flying by faster and faster each year it seems. Nevertheless, I finally went grocery shopping and ended up picking up a package of Plain Udi’s Bagels. This morning the kids had a 1/2 of bagel slathered in cream cheese and topped with raspberry jam. I am more of a everything kinda girl with more taste buds for textures and flavors that I decided to raid the fridge to see what I could top my bagel with.
I found leftover bacon and avocado and a package of swiss cheese and knew exactly how I was going to top my bagel!
I wanted to make something easy for breakfast and a breakfast burrito is as easy as it gets!
I had sliced Italian sausage in the freezer and decided that would make for a yummy burrito.
My parents had given me a bag of gluten free tortillas by Mission. I had never seen them before and was more than happy to try them out. And I have to say it was like eating a gluten filled tortilla. It was really soft and very tasty! Now if only my stores here in Nevada carried them!
Years ago when I lived in Tahoe I worked across the street from a bagel shop and would frequent there quite often. One of my favorites from the shop was an everything bagel smothered with garlic cream cheese then topped with slices of tomato and avocado covered with melted havarti cheese and sprinkled with Garlic Pepper. This was my go to breakfast in the morning.
However, it was pricy eating out everyday. SOOOOOOO, I decided I could make it myself — and boy how easy it was.
Now fast forward 10+ years and throw in being gluten intolerant… and you have gluten free bread instead of an everything bagel. I tend to use what I have on hand at home to make my broiled breakfast than go out of my way to get every ingredient.
I always seem to have provolone cheese on hand and there was leftover diced tomatoes from tacos the other night in the refrigerator so that is what I used but by all means go ahead and use freshly sliced tomatoes or whatever cheese you prefer.
