another breakfast bake – caramelized onion and spinach strata

caramelized onion and spinach breakfast strata

picture of strata with caramelized onions and spinach

we’re all about the breakfast bakes right now apparently. mostly because i’ve been looking for more recipes that i can bake up at the beginning of the week and we can heat it up for multiple days. breakfast is one of the hardest meals for me, and it makes things so much easier when you have two toddlers to cook for in the morning, especially since ryan just left on a month long training. #militarylife. i love this caramelized onion and spinach strata because it’s easily customizable, you can add whatever you have on hand… next time ryan suggested i add potatoes and i’m definitely going to try that. eggs have so much nutrition, and it’s a fun way to get veggies in at the morning meal, as well as helping me use up yesterdays stale sourdough, which i always feel like gets wasted. homemade bread goes stale so fast because there are no preservatives, and casseroles are an amazing way to use that up. you can use whatever bread you have laying around! i find a crusty leftover loaf of bread works really well with this recipe though, because it stands up to the egg mixture and retains some chewiness rather than becoming all soggy in the casserole. hope you enjoy this yummy strata as much as we did! 🙂

ingredients

9 large eggs
1 1/2 cups milk
1/4-1/2 cup heavy cream
1 yellow onion, thinly sliced
1-2 cloves of garlic, minced
2 cups fresh baby spinach, chopped or just ripped into pieces
half a loaf of crusty bread, cut into 1 inch cubes (about 2-2 1/2 cups)
1 cup shredded cheese of choice
1/2 teaspoon salt
freshly ground black pepper to taste (about 1/2 teaspoon, but adjust based on your preferences)
1/2 teaspoon smoked paprika
1 tablespoon butter
1 tablespoon olive oil
cooking spray or extra butter to coat baking dish

instructions

preheat your oven to 350 degrees. slice the onion thinly, add the butter and olive oil to a non-stick skillet over medium-low heat. sauté the onions until they start to caramelize and brown, about 7-10 minutes. add the minced garlic and cook for one more minute, then take off the heat to cool slightly. honestly, you could caramelize these fully and it would add a more complex flavor, but i was being lazy and just got a little dark brown color on them knowing they would cook all the way through in the oven. while the onions are cooling, slice up your bread into 1 inch cubes, and set aside. whisk together the eggs, milk, heavy cream, shredded cheese, salt, pepper, smoked paprika and cheese. fold in the spinach and onion/garlic mixture and the bread cubes. spread evenly into a 9×13 baking dish that’s been sprayed with cooking spray or lined with butter. bake for 45-50 minutes, or until the bread is a golden brown, and it’s completely set in the middle. then enjoy for breakfast, brunch, lunch, or dinner!

make-ahead [or day of] breakfast – baked oatmeal

easy mixed-berry baked oatmeal for breakfast

picture of mixed berry baked oatmeal with whipped cream
9x13 dish with mixed berry baked oatmeal

this easy baked oatmeal honestly turned out way better than i expected it to and my kids were both big fans. meals like this are great for breakfast or brunch with little ones because it’s quick to throw together and then we can have it for a few days in a row. especially delicious with a dollop of homemade whipped cream (or out of a can), it’s sure to be a crowd pleaser. this oatmeal can be made ahead and thrown in the oven the next morning, but honestly it’s super quick to whip up in the morning and takes only 35 minutes in the oven. i know a lot of people are in the camp of sugar is sugar, but i also love that this recipe uses coconut sugar, it makes me feel like i’m using a little bit of a more natural/less processed sugar option. i love the fresh burst of sweetness from the berries, but you could totally make it without them or substitute another fruit like peaches, apples, etc. it’s a great option for an easy breakfast or brunch, and it’s great warm or room temp. let me know what you think!

ingredients

3 cups old fashioned oats
1/2-3/4 cup of coconut sugar or brown sugar (depending on how sweet you like it)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 cup frozen mixed berries
1 1/2 cups milk
2 eggs
1/2 cup melted unsalted butter
2 teaspoons vanilla extract

instructions

preheat your oven to 350 degrees and prep a 9×13 baking dish by spraying it with cooking spray, or coating with butter on the inside. whisk together the oats, coconut sugar, baking soda, cinnamon, nutmeg, and salt. add in the mixed berries and combine. in a separate bowl whisk together the milk, eggs, melted butter and vanilla. add in the wet ingredients to the oat mixture and mix until fully combined. pour the whole mixture into the 9×13 baking dish and bake for 35 minutes, or until fully set. serve warm or room temperature. enjoy!

restaurant-style at home – bbq beef flatbread

bbq beef flatbread with pickled onions and guacamole

Picture of bbq beef flatbread with pickled onions and guacamole

i’ve been dreaming about something similar to this ever since i got a pulled pork pizza with guacamole at a restaurant we visited in tampa when i was pregnant with emmett. it was so good that i finished all the leftovers when we got home that night… this bbq beef flatbread recipe is easy in that you just throw the beef in the instant pot and let it do its work. there are a few steps, and you can always skip the pickled onions and DEFINITELY use store bought guacamole if that’s your thing. i would recommend not skipping the onions though because to me, they make it 🙂 you can check out my reels on instagram for my method! i always use this recipe for quick pickled red onions from cookie + kate, and i love them. you can use them on burgers, tacos, flatbreads, quesadillas, etc. and they always add that little extra something. the barbecue sauce recipe is a modified version of this one from south your mouth, and this is the recipe and method i use every time i make barbecue chicken. always a hit with the family. and no need to fire up the grill. you will see i have modified a few of the ingredients to get a more barbecue flavor and leave out the spice since i have littles eating it. josie refuses to eat meat, but emmett loved this beef and equally likes the barbecue chicken. hope you enjoy this as much as we did!

ingredients

2-3 lb chuck roast, cut into 4 equal pieces
half a beer – any kind, i used sapporo because that’s what i had in the fridge
your favorite homemade or storebought guacamole recipe
storebought flatbread or naan
storebought bbq sauce
shredded cheese, any kind
bbq sauce
1/3 cup honey
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon minced garlic
1 tablespoon worcestershire
1 tablespoon yellow mustard
pickled onions
1 red onion, thinly sliced
1/2 cup water
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 1/2 tablespoons honey
1 1/2 teaspoons sea salt or kosher salt
1/4 teaspoon red pepper flakes

instructions

mix up the barbecue sauce by whisking together the honey, ketchup, soy sauce, apple cider vinegar, garlic, worcestershire, and mustard. cut the chuck roast into four equal pieces, then heat a non stick pan to high heat, and sear the meat on all sides until brown and crusty, about 3-4 minutes per side. you could also do this on the sauté setting on your instant pot, but i find it doesn’t work as well or as fast as just doing it on the stovetop. place the meat into the instant pot along with the barbecue sauce and half the beer, just to add more cooking liquid. set on manual setting for 50 minutes. meanwhile, slice up your red onions and place them in a glass bowl or large jar. heat the water, vinegars, honey, salt, and red pepper flakes in a small pot over medium heat until everything is dissolved and the liquid is simmering. pour over the red onions and let it cool at room temp for at least 30 minutes. also if you are making your own guacamole, do this now! preheat your oven to 425. when the meat is finished, let the pressure release naturally for at least ten minutes, then you can manually release it. using two forks, shred the meat, and remove the larger chunks of fat. i usually don’t remove it beforehand because i’m lazy… put together your flatbread by spreading some of the storebought bbq sauce on your flatbread, arrange the beef and top with shredded cheese. place right on the oven rack until the cheese is melted and the bottom of the flatbread is a little crusty, about 7-10 minutes. keep your eye on it! then, remove it onto a pan using a fork and top with the pickled onions and guacamole. cut into pieces and enjoy as an app, game day snack, or meal!