"Easy and Delicious Breakfast Recipes For Any Special Day."
Breakfast is an important part of our day, it helps give us energy for the day ahead. However there are some days that a special breakfast is required. In this article I will be sharing with you three of my favourite recipes for breakfast. I will highly recommend for you to make this on any special holiday or occasion, such as Easter, Christmas, Anniversaries, Birthdays, Mother's Day or even Father's Day.
Recipe #1 Cheesecake Baked French Toast
A french toast is one of my favourite breakfast recipes however If it was my birthday I would definitely want this for breakfast. It's creamy and delicious and not to mention makes the one you made it for feel special.
For this recipe you would need.
For the French Toast base:
- 1 Loaf of Challah Bread, cut into cubes ( or any type of bread of your choice)
- 2 cups of Whole Milk
- 3/4 cups of Heavy Cream
- 6 Eggs
- 3/4 cup of Brown Sugar
- Splash of Vanilla Extract
- 1 cup of Blueberries (or any berries of your choice)
- 2 Tbsp of Granulated Sugar
For the filling:
- 8 oz of cream cheese
- 2 tbsp of heavy cream
- 1/4 cup of sugar
- ½ tsp Lemon zest (optional)
- 2 tsp of Vanilla Extract
For the syrup:
- ½ cup of maple syrup
- 1 ½ cups of Blueberries ( or any berries of your choice)
- 1 tsp of vanilla
- 2 tsp of Lemon juice
1) Start by making the “cheesecake filling” by creaming together the cream cheese, heavy cream, sugar, lemon zest and vanilla extract with a handheld electric whisk until smooth. (or a stand mix if desire, but keep an eye on it)
2) Make sandwiches out of the filling and bread and lay them in a buttered casserole dish, set aside.
3) In the same bowl you made your filling in, add the milk, cream, eggs, brown sugar and vanilla, whisk until well combined then pour over the bread in the casserole, press the bread into the custard with a spatula to help it soak some of the custard.
4) Scatter the berries over the bread and custard, sprinkle a tiny bit of granulated sugar over everything, then cover with some aluminum foil and pop it in the fridge for a minimum of 4 hours or overnight.
5) Preheat your oven to 350 degrees, bake the french toast casserole covered with foil for 30 minutes, then remove the foil and continue to bake for 45 minutes.
6) To make the syrup, in a saucepan add the maple syrup, 1 cup of blueberries, lemon juice and vanilla extract, bring to a boil over medium heat until the blueberries burst, then remove from the heat and add the remaining fresh blueberries.
7) Allow the syrup to cool slightly then drizzle over the french toast.
Recipe #2 Vegetable Quiche
This was my very first breakfast dish that I learnt. It is very easy and delicious.
You Will Need:
- 1⁄2 cup onion, diced
- 1 green bell pepper, diced
- 2 cups cheddar cheese, shredded
- 2 tbsp flour
- 4 large mushrooms
- 4 eggs
- 1 1⁄2 cups milk
- 1⁄2 tsp salt
- 1 dash cayenne (optional)
- A pinch of black pepper
- 1 tbsp butter or margarine
- Start preheating oven to 375. While that is happening --
- Saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes.
- While vegetables are cooking, toss cheese and flour together.
- Combine eggs, milk and seasoning and mix together.
- Add cheese and vegetables to egg mixture and mix well.
- Pour into greased pie dish and bake at 375 degrees for 45 minutes.
- Let stand 30-45 minutes before serving.
- Serve with orange slices and toast.
Recipe #3:- Berries and Cream Crepes
For the Crepes:
- 2 Cups of All Purpose Flour
- 2 Tbsp of Sugar
- 4 Eggs
- 2 Cups of Whole Milk
- 4 Tbsp of Melted Butter
For the Filling:
- 1 cup of Heavy Cream, whipped to stiff peaks
- 4 of Cream Cheese, softened at room temperature
- 2 tsp of Vanilla Extract
- 1/2 cup of Confectioners’ Sugar
- Zest and Juice of 1/2 of a Lemon
For the Topping:
- 2 cups of Frozen Mixed Berries ( you can also use fresh berries)
- 1/2 cup of Granulated Sugar
- Zest and Juice of ½ of an orange
- 2 tsp of Cornstarch mixed with 1 tbsp of water
1) In a blender, add all of the ingredients for the crepe batter, blend until really smooth, pour into a bowl and set aside for about 15 minutes.
2) Using a 9 inch non-stick pan, take a 1/4 cup measuring cup, scoop the batter, add it to the hot skillet and immediately swirl the pan to coat the bottom with the batter, cook for about 30 seconds on each side and then set it aside and continue with the rest of the batter. Watch the video to see how I make the crepes because it explains in better detail.
3) To make the berry sauce, in a saucepan, add the frozen berries, sugar, orange zest and juice and cook on medium heat until the berries thaw, and juices are bubbly, then add the cornstarch slurry and cook for one more minute, set aside to cool.
4) To make the filling, using a hand held electric whisk, cream together the softened cream cheese with the sugar, lemon zest and juice and vanilla, fold in the whipped cream and set that aside as well until you’re ready to assemble.
5) To serve, add a spoonful of the filling in each crepe, roll like a cigar, top with some of the berry sauce and a sprig of mint and dig in!
NOTE: The crepe batter will make a lot of crepes and the filling and topping is for only half of the amount of crepe batter so if you are planning to make the full batter worth of crepes, double the filling and topping ingredients!
Thank you for reading my article if you enjoyed it, comment down below what should I write about next. Bye :)