make-ahead [or day of] breakfast

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. 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 also really good 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!

savory breakfast pie

egg and potato pie

i made this for the first time last christmas… josie was a newborn and it was our first christmas as a family of four. i prepped it the night before, added the eggs the next morning and popped it in the oven. it’s super easy to put together and store in the fridge overnight until ready to use or even just prep the morning of. great for breakfast or brunch, and usually a hit with the whole family (except my children who decided today they don’t eat potatoes or eggs).

ingredients

3-4 large yukon gold potatoes
1/2 yellow onion
6 large eggs
1/2 cup half and half
shredded cheese of choice, about 3/4 cup
1 tsp kosher salt, plus 1/4 tsp separated
1/4 tsp black pepper
1/4 tsp ground mustard
1/8 tsp smoked paprika
1 tbsp olive oil
butter or cooking spray to oil pan

instructions

preheat your oven to 350. wash and slice the potatoes thinly. a mandolin would make this step much easier but i don’t have one so i just sliced them by hand. thinly slice the onions, or dice them, whichever you prefer, and saute them over medium heat with the tablespoon of olive oil and 1/4 tsp salt until they soften and begin to turn golden brown, about 5-7 minutes then set aside. spray a pie pan with cooking spray, or butter and layer the sliced potatoes, onions, and cheese, making sure to end with potatoes then cheese on top. in a medium sized bowl whisk together the eggs, half and half, salt, pepper, ground mustard, and smoked paprika. pour the egg mixture evenly over the layered potatoes, cover with foil and bake at 350 for 1 hour. then increase the heat to 375, remove the foil and bake for 15 more minutes. the top should start to turn golden brown, and check the potatoes in the middle with a fork to make sure the potatoes are soft. if they are still crunchy, check after another 10 minutes.

easy overnight breakfast

overnight oatmeal bowls with roasted strawberries

honestly… my kids didn’t go for the roasted strawberries and ended up having theirs with golden raisins. more for me 🙂 i am not an oatmeal person and every time i try to make myself eat it i end up hating it even more. however, i can do overnight oats if i eat them cold like cereal, and have yummy fresh toppings. the kids like theirs warm, so i just popped their serving in the microwave for a few seconds. this bowl is topped with juicy roasted strawberries mixed with a little strawberry jam, creamy peanut butter and some crushed up cheerios for a nice crunch. i would have done granola, but it’s what we had on hand. turned out amazing and super filling!

ingredients

overnight oats
2 cups old fashioned oats
2 cups milk of choice
1/4 teaspoon cinnamon
pinch of kosher salt
honey to taste (i used about 1.5 tablespoons)

roasted strawberries
1 lb of strawberries, all green parts removed and sliced in half
1 1/2 tablespoons coconut sugar (or regular granulated sugar)
1 teaspoon olive oil
pinch of salt
squeeze of lemon juice (about half a lemon)

instructions

mix together the oats, milk, cinnamon, salt and honey in a medium sized bowl the night before, cover tightly and put in the fridge. so easy! i also roasted my strawberries the night before so they would have time to cool in the fridge. mix together the strawberries, olive oil, coconut sugar, salt and lemon juice, and spread over a sheet pan covered in parchment or foil. roast them at 375 for about 15-20 minutes and store in an airtight container. in the morning enjoy the oats cold, or heated up with whatever toppings you like!

christmas quiche

caramelized onion and mushroom quiche

quiche is one of my favorite foods for breakfast, lunch, or dinner. it’s the perfect food in my opinion; eggs for protein, usually a veggie or two, the creamy cheese and flaky crust just compliment each other so well. my family does not agree. emmett (2 year old) won’t touch an egg, and ryan (husband) says “he’s not a quiche guy.” they had frozen pizza for dinner. whatever, more for me. traditionally my mom makes quiche and creamed chipped beef for breakfast on christmas morning. we’ll leave the chipped beef for another time, but coming up on christmas i had to get my quiche fix since we won’t be spending it in maryland. this is my mom’s recipe with my fillings. hope you enjoy, let me know in the comments! 🙂

ingredients
crust

1 cup all purpose flour
1 stick of cold unsalted butter
4 oz cold cream cheese

filling

1 medium sized sweet onion
8 oz white button or baby bella mushrooms
5 large eggs
2 tbsp butter (separated)
2 tbsp olive oil (separated)
1/2 cup milk – 2 percent or whole
1/2 cup mayonnaise
4-6 oz grated cheese of choice – i used a shredded blend i already had but this would be amazing with fontina or gruyere as well
1 teaspoon fresh thyme leaves
1 pinch of salt
1/4 tsp black pepper
1/2 tsp ground mustard

instructions

the crust is the easiest part and can be made ahead of time and even frozen if needed. cut up one stick of cold, unsalted butter into small pieces and add to a medium sized bowl along with the flour and cold cream cheese. the cream cheese should also be cut into pieces. work the mixture together with your hands until everything is completely combined and comes together into a ball of dough. form it into a disc, wrap in plastic wrap, and refrigerate until cold. i ended up sticking mine in the freezer for a few minutes because i didn’t make it far enough in advance, and that’s fine too.

the oven will need to be preheated to 375 degrees, but you can do this at any point since the onions and mushrooms will take a little while, and can be made in advance. i did my onions in the morning, and then had to do naptime with kiddos before finishing the rest :). the first step of the filling is caramelizing the onions, which can take around 20-25 minutes. peel and thinly slice the onion, then heat a skillet or dutch oven to low heat, and add one tablespoon of the butter and one tablespoon of olive oil. cook the onions over low heat, stirring frequently for about 20-25 minutes until they are a deep golden brown and almost falling apart. as the onions are cooking you can go ahead and slice up the mushrooms. set the onions aside and add the second tablespoon of butter and olive oil to the pan and sauté the mushrooms over medium heat until they have released most of their liquid, about 7-8 minutes. add the thyme to the mushrooms and cook for about 2 more minutes.

whisk together the eggs, milk, mayonnaise, pinch of salt, pepper, and ground mustard. then fold in the onions, mushrooms and cheese.

lightly flour a clean surface and roll out the pie crust, then place it into a pie plate or oven safe pan. do whatever your heart desires with the edges of the crust. i’m obviously not talented with pie crusts as you can tell by my rustic style… this crust is really forgiving and if it rips you can just mush it back together. then pour the quiche mixture into the crust, cover with foil and bake for 45 minutes. remove the foil and bake for 15-20 more minutes, until it is just set. let the quiche cool for at least10 minutes, then slice and serve!