Source: cookingformysoul
1. Stuffed French Toast
This unique stuffed French toast recipe is perfect for a special brunch. Made with fluffy brioche bread, creamy vanilla-scented filling, and fresh mixed berries, it’s a delightful treat for any occasion.
Ingredients
Produce
- 1 cup mixed berries (blueberries, raspberries, strawberries)
- 1/2 cup diced strawberries
Refrigerated
- 4 large eggs
Condiments
- 1/4 cup honey
- Maple syrup (for serving)
Baking & Spices
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 1/2 tsp vanilla extract
Bread & Baked Goods
- 1 large loaf brioche bread (thick slices)
Dairy
- 2 tbsp unsalted butter (for cooking)
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup whole milk
Instructions
- Prepare the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, honey, 1 tsp vanilla extract, and diced strawberries. Mix until smooth and creamy. Set aside.
- Make the Custard: In a large bowl, whisk together the eggs, heavy cream, whole milk, remaining vanilla extract, cinnamon, and salt until well combined.
- Assemble the Stuffed French Toast: Slice the brioche loaf into thick slices (about 1.5 inches). Cut a small slit in the middle of each slice to create a pocket, being careful not to cut all the way through. Stuff each pocket with the cream cheese mixture.
- Cook the French Toast: Heat a large skillet over medium heat and melt 1 tbsp of butter. Dip each stuffed slice into the custard, allowing it to soak for a few seconds on each side. Cook the French toast in the skillet, flipping once, until golden brown on both sides (about 3-4 minutes per side). Repeat with the remaining slices, adding more butter as needed.
- Serve: Top the stuffed French toast with fresh mixed berries, a drizzle of maple syrup, and an extra sprinkle of cinnamon if desired.
Source: The Feedfeed
2. Cilantro Lime Avocado Toast
This fresh and vibrant avocado toast recipe is a quick and delicious option for breakfast or a light snack. The creamy avocado combined with tangy lime, crisp veggies, and a touch of honey brings out a delightful balance of flavors, while the queso fresco adds a savory finish.
Ingredients
Produce
- 1 large ripe avocado
- 3 cherry tomatoes, diced
- 3 sprigs fresh cilantro, chopped
- 1/4 red onion, finely diced
Condiments
- 1/2 tbsp fresh lime juice
- Drizzle of honey
Baking & Spices
- Cracked black pepper (to taste)
- Salt (to taste)
Oils & Vinegars
- Drizzle of extra virgin olive oil
Bread & Baked Goods
- 2 slices whole wheat bread, toasted
Dairy
- 1 tbsp queso fresco, crumbled
Instructions
- Prepare the Avocado Mixture: In a bowl, mash the avocado until smooth but slightly chunky. Add the lime juice, salt, and black pepper. Mix well.
- Add the Veggies: Gently fold in the cherry tomatoes, red onion, and cilantro for a burst of freshness and texture.
- Toast the Bread: Toast the whole wheat bread slices until they are golden and crisp.
- Assemble the Toast: Spread the avocado mixture generously on each slice of toasted bread. Drizzle a small amount of honey and olive oil on top for a hint of sweetness and richness.
- Top with Queso Fresco: Sprinkle the crumbled queso fresco over the avocado toast for a savory, creamy finish.
- Garnish and Serve: Add a few extra cilantro leaves for garnish and a final squeeze of lime juice if desired. Serve immediately and enjoy the vibrant flavors!
Source: cookingwithayeh
3. Crispy Feta Fried Eggs
This crispy feta fried egg recipe offers a deliciously savory twist for breakfast or brunch. Combining the tangy flavor of feta with creamy avocado and a hint of spice, this dish is perfect for anyone who loves bold flavors.
Ingredients
Produce
- 1/4 ripe avocado, sliced
- 1 pinch dried oregano
Refrigerated
- 1 large egg
Condiments
- A squeeze of fresh lemon juice
Baking & Spices
- Pickled onions and chili oil (for garnish)
- Red pepper flakes (to taste)
Oils & Vinegars
- Cooking oil spray or olive oil spray
Bread & Baked Goods
- 1 small tortilla
Dairy
- 20 g feta cheese, crumbled
Instructions
- Prep the Tortilla: Lightly toast the small tortilla in a dry pan until crisp and golden. Set aside.
- Cook the Egg: Heat a non-stick pan over medium heat and spray with cooking oil or olive oil. Once hot, add the crumbled feta cheese directly to the pan in a small circle, leaving space in the center for the egg. Crack the egg into the center of the feta.
- Crisp and Flavor: Let the egg cook until the whites are set and the edges are crispy, with the feta forming a golden crust around the egg. Sprinkle with a pinch of dried oregano and red pepper flakes for extra flavor.
- Assemble the Dish: Place the crispy feta fried egg onto the toasted tortilla. Add avocado slices on top and drizzle with fresh lemon juice.
- Garnish: Finish with a drizzle of chili oil and a scattering of pickled onions for a tangy, spicy kick.
- Serve: Serve immediately, enjoying the mix of textures from the crispy feta, creamy avocado, and crunchy tortilla.
Source: thecreativebite
4. Sriracha Bacon Bleu Cheese Breakfast Toasts
This breakfast toast packs a punch with crispy bacon, creamy bleu cheese, sautéed spinach, and a spicy sriracha kick. Perfect for those who love a bold, savory breakfast, this recipe balances rich flavors with a bit of heat, making it an unforgettable morning treat.
Ingredients
Meat
- 3 slices thin bacon, cooked until crispy
Produce
- 1 cup baby spinach
- 1 clove garlic, minced
Refrigerated
- 6 eggs
Baking & Spices
- Salt and pepper (to taste)
Bread & Baked Goods
- 3 slices whole grain bread, toasted
Dairy
- 1/4 cup bleu cheese crumbles
- 1/4 cup skim milk
Other
- 2 tbsp sriracha
Instructions
- Cook the Bacon: Cook the bacon in a skillet over medium heat until crispy. Remove and set aside on a paper towel to drain excess grease.
- Sauté the Spinach and Garlic: In the same skillet, add the minced garlic and sauté until fragrant. Toss in the baby spinach and cook until wilted. Season with salt and pepper. Set aside.
- Make the Creamy Bleu Cheese Eggs: In a bowl, whisk together the eggs, skim milk, and a pinch of salt and pepper. Pour the egg mixture into the skillet over medium heat. Stir frequently to scramble, and just before the eggs are fully set, fold in the bleu cheese crumbles until melted and creamy.
- Prepare the Toast: Toast the whole grain bread slices until golden and crispy. Spread a thin layer of sriracha on each slice for a base layer of heat.
- Assemble the Breakfast Toast: Layer each toast with sautéed spinach, creamy bleu cheese scrambled eggs, and top with crumbled crispy bacon.
- Finish with Extra Sriracha: Drizzle a bit more sriracha over the top for extra spice if desired.
- Serve: Serve immediately while warm and enjoy the combination of savory, creamy, and spicy flavors.
Source: whatmollymade
5. Steak Egg Potato Hash
This hearty Steak, Egg, and Potato Hash is a perfect way to start your day or refuel after a busy morning. Tender top sirloin steak combined with crispy potatoes, smoky paprika, and a touch of red wine vinegar brings bold flavors to this all-in-one breakfast skillet.
Ingredients
Meat
- 1 lb top sirloin steak, cubed
Produce
- 1 lb gold potatoes, diced
- 1/2 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
Refrigerated
- 4 eggs
Baking & Spices
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Extra salt and pepper, to taste
Oils & Vinegars
- 1/4 cup avocado oil or olive oil
- 1-2 tbsp avocado oil or coconut oil for cooking
- 2 tbsp red wine vinegar
Instructions
- Prepare the Steak: Season the cubed steak with kosher salt, black pepper, smoked paprika, and garlic powder. Heat a large skillet over medium-high heat with 1 tbsp of avocado or coconut oil. Sear the steak cubes until they develop a golden crust but are still medium-rare inside (about 2-3 minutes per side). Remove from the skillet and set aside.
- Cook the Potatoes: In the same skillet, add the remaining cooking oil and toss in the diced gold potatoes. Cook the potatoes, stirring occasionally, until they are golden brown and crispy on the outside but tender on the inside (about 10-12 minutes). Season with a pinch of salt and pepper.
- Sauté the Vegetables: Add the diced onion, red bell pepper, and minced garlic to the skillet with the potatoes. Cook until the onion is translucent and the vegetables are tender (about 5 minutes). Deglaze the pan with the red wine vinegar, stirring to lift up any flavorful bits from the bottom of the skillet.
- Combine the Steak and Potatoes: Return the seared steak to the skillet with the potato and vegetable mixture. Toss everything together until evenly combined. Reduce the heat to low to keep warm.
- Fry the Eggs: In a separate non-stick pan, heat a small amount of oil and fry the eggs to your preferred doneness (sunny-side up, over-easy, etc.). Season with a pinch of salt and pepper.
- Assemble the Hash: Divide the steak and potato hash among plates. Top each serving with a fried egg and a generous sprinkle of fresh parsley.
- Serve: Enjoy this hearty and flavorful breakfast while it’s hot. The creamy yolk, tender steak, and crispy potatoes create the perfect combination of textures and flavors!