3 Yummy Tummies

Specializing in Brunch, Desserts and Cocktails

Glazed Orange Scones

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These Glazed Orange Scones taste just like my favorite decadent treat from Panera!  I’m in love with their cakey texture with crisp outer edges and that orange GLAZE!  The perfect amount of sweet citrus taste to balance out these addictive confections.

These Glazed Orange Scones taste just like the Panera version!

I can remember seeing orange scones at Panera and thinking what are these biscuit-looking delights with a layer of glazey goodness?  I’d never had the pleasure of sampling a scone and am so glad that I did!  One bite later and I was addicted for life.  I’ve dabbled with other great flavors, but have never found one that I liked as much as these beauties.

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Scrambled Egg Brunch Bread

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This Scrambled Egg Brunch Bread is so easy to throw together with crescent roll dough.  It gets filled with layers of ham, scrambled eggs and cheese for a hearty breakfast treat that is perfect for entertaining.

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My obsession with crescent rolls is evident with all the recipes I’ve been concocting lately.  I just cant get enough of that crispy, flaky outer layer that can be used for the basis of so many different  savory or sweet creations.  I love using the dough for breakfast pastries and now, for this scrumptious brunch bread that I will be making again for Easter brunch.

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Red Velvet Waffles with White Chocolate Glaze

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These Red Velvet Waffles with White Chocolate Glaze are perfect for your sweetheart on Valentine’s Day!  They could be eaten for breakfast or dessert and are perfectly, fluffy with an easy glaze that is made in the microwave.

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My husband is obsessed with red velvet anything, so it was perfectly fitting to make him a batch of Red Velvet Waffles the weekend before Valentine’s Day.  They were thoroughly enjoyed by my daughters as well (maybe too much).   Good luck to me, trying to get them to eat anything for lunch!

These Red Velvet with White Chocolate Glaze are the perfect Valentine's Day breakfast. They are perfectly, fluffy and the glaze is made in the microwave.

These beauties are so delectable that they could even be enjoyed as an after-dinner dessert.  I could easily, see using a cookie cutter to make a heart-shape and topping it with vanilla ice cream and plenty of chocolate sauce.  I need to go save a few pieces while I still can to try this idea out!  Wouldn’t, it also be cute to use a star-shaped cookie cutter for 4th of July and top it with fresh blueberries and whipped cream?  So many options, so little time!

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Waffles or pancakes are mandatory around here every Sunday.  You haven’t lived until you’ve tried Tiramisu Pancakes and can never go wrong with delectable, Buttermilk Blueberry Waffles.  I’m always testing out new recipes and really think I hit the jackpot with these.  A lot of people like cream cheese icing or glaze with their red velvet, but you have to try this easy, white chocolate glaze!  There is no big mess to clean up with beaters and no waiting for cream cheese to soften.  This glaze is made in the microwave with zero fuss!  Feel free to drizzle a bit extra for red velvety greatness. I may have dipped my waffle in the bowl like chips and dip.

 

These Red Velvet with White Chocolate Glaze are the perfect Valentine's Day breakfast. They are perfectly, fluffy and the glaze is made in the microwave.

If you are going to go glam for breakfast, be sure to have a cocktail while you’re at it!  My Pineapple Orange Creamsicle Mimosas are a must.  You could even fancy yourself a Pancake Shot for a lovely digestif.  Visit my Cocktail Page for all of my favorite adult beverages.

These Red Velvet with White Chocolate Glaze are the perfect Valentine's Day breakfast. They are perfectly, fluffy and the glaze is made in the microwave.
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Red Velvet Pancakes with White Chocolate Glaze
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
 
These Red Velvet Waffles with White Chocolate Glaze are perfect for your sweetheart on Valentine's Day! They could be eaten for breakfast or dessert and are perfectly, fluffy with an easy glaze that is made in the microwave.
Course: Breakfast
Cuisine: American
Servings: 6
Author: Holly
Ingredients
  • 2 C. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1 2/3 C. milk
  • 3 tbsp. lemon juice
  • 1/3 C. butter; melted
  • 1/4 C. light brown sugar
  • 1/4 C. sugar
  • 1/3 C. cocoa powder
  • 1 tsp. vanilla
  • red food coloring
White Chocolate Glaze
  • 1 C. white chocolate chips
  • 2 tbsp. butter
  • 3 tbsp. milk or heavy cream
  • 2 tbsp. light corn syrup
Instructions

  1. In a small bowl; whisk together milk and lemon juice; set aside.

      In a large bowl; combine flour, baking soda, baking powder, salt and cocoa powder.

      Create a well in the middle of the dry ingredients and add eggs and vanilla into the middle; lightly whisk eggs.

      Pour melted butter and milk mixture over the top of the eggs and stir until combined. 

      Add several drops of red food coloring until desired color is achieved after stirring.

      Lightly spray a round, hot waffle iron with nonstick cooking spray.

      Scoop around 2/3 of a cup of waffle mixture onto the iron.

      Remove waffle once firm and cooked through.  


White Chocolate Glaze

  1. Add chocolate chips, butter and light corn syrup into a small microwave-safe bowl.  Cook on 50% power for around 1 minute.  Lightly stir and repeat; add milk or whipping cream and cook for an additional 30 seconds on 50% power; stirring until mixture is smooth.  Immediately, drizzle glaze over tops of warm waffles.

Recipe Notes

Use cookie cutters to make heart-shapes after waffles have been cooked.  Place them on top of whole waffles for a decorative touch. 

 

 

Spinach Artichoke Dip Breakfast Sliders

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These Spinach Artichoke Dip Breakfast Sliders are packed with plenty of flavor with a generous layer of my favorite dip, baked eggs, cheese and ham.  Hawaiian rolls add a welcome bit of sweetness for this delight that can be enjoyed anytime during the day.

These Spinach Artichoke Dip Breakfast Sliders have a generous layer of my favorite dip with egg, ham and cheese on a Hawaiian roll.These breakfast sliders are SO flavorful and worth a bit of extra work to make the coveted, spinach artichoke dip.  I really think this dip could be smothered on just about any kind of food for an even greater taste.  Stuff it in your chicken or bake it over your salmon…the possibilities are endless.

These Spinach Artichoke Dip Breakfast Sliders are filled with my favorite dip and topped with ham, egg and cheese on a Hawaiian roll.

I find it easiest to bake the eggs in a casserole dish.  Then, you are able to cut the eggs into perfectly round shapes for each roll.  You could also, just scramble the eggs if preferred.  You might just want to use a fork when you dig into these delights that are just oozing with goodness.

These Spinach Artichoke Dip Breakfast Sliders have a generous layer of my favorite dip with egg, ham and cheese on a Hawaiian roll.

I have a skinny version of this spinach artichoke dip that you could also use to make this recipe a bit healthier.  You could also leave the ham off like I do if you don’t eat pork.  I think, my husband really appreciated getting a little red meat for a change with these babies.  He probably feels like he is about to sprout feathers and grow a beak….winner winner chicken dinner!  Everyone in my family prefers breakfast food, so we are often eating french toast and eggy delights for dinner!  Its a great way to bribe the kids into eating vegetables (they might be dipping them in syrup).  You could also, prepare the spinach dip ahead of time and scramble up some eggs for a quick and easy dinner idea.

BRUNCH FAVORITES

A generous layer of my favorite Spinach Artichoke Dip makes an appearance in these breakfast sliders with egg, ham and cheese.
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Spinach Artichoke Dip Breakfast Sliders
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

These Spinach Artichoke Dip Breakfast Sliders are packed with plenty of flavor with a generous layer of my favorite dip, baked eggs, cheese and ham. Hawaiian rolls add a welcomed bit of sweetness to this delight.

Course: brunch
Servings: 15
Ingredients
  • 12 eggs
  • 1 1/2 C. Milk
  • 7 slices Colby jack cheese
  • 2 tbsp. Butter; melted
  • 2 tsp. poppy seeds (optional)
  • 1/2 tsp. oregano
  • 15 slices honey ham
  • 15 Hawaiian sweet dinner rolls
Artichoke Dip
  • 8 oz. cream cheese; softened
  • 1/2 C. mayonnaise
  • 1/2 C. Parmesan/Romano Grated Cheese
  • 1/2 tsp. oregano
  • 2 tsp. Worcestershire sauce or Dijon mustard
  • 1 pinch red pepper flakes
  • 2 tsp. minced garlic
  • 14 oz. can artichoke hearts; roughly chopped
  • salt and pepper to taste
Instructions

  1. In a large bowl; beat together eggs, milk, salt and pepper to taste.

  2. Add eggs to a greased 13X9 casserole dish.

  3. Bake at 350 degrees for around 25 minutes or until eggs are firm.

  4. In a large bowl; combine all spinach artichoke dip ingredients.  Lightly mix until all ingredients are combined.

  5. Cut an entire package plus 3 Hawaiian rolls in half using a large serrated knife.  

  6. Place the bottom halves in a 13X9 casserole dish.  

  7. Spread a generous layer of artichoke dip over the rolls.

  8. Use a large biscuit or cookie cutter to cut 15 circles out of the baked eggs.

  9. Add the egg slices on top of the spinach dip; followed by ham slices, cheese and the tops of the rolls.  

  10. Add oregano to melted butter, spread over the tops of the rolls and sprinkle with poppy seeds.

  11. Bake for around 20 minutes at 350 degrees.

My Favorite Spinach Artichoke Dip on a Sweet Hawaiian Roll with ham, cheese and egg for the ultimate breakfast sandwich.

Cranberry Orange Bundt Cake

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This Cranberry Orange Bundt Cake with orange glaze and sour cream is so festive for the holidays.  It is perfect for brunch or makes a decadent dessert with sugared cranberries spilling out of the top.  

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I was going to wait until next year to share this recipe, but really couldn’t deny any last minute holiday bakers.  I think this cake is gorgeous for any wintertime party and would be great for New Year’s eve.  I’m so obsessed with it…I love how the cranberry flavor balances out the sweetness of the oranges.

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I made a batch of sugared cranberries by giving them a bath in homemade simple syrup; followed by rolling them around in a bowl of sugar.  The sweetness of the sugar really helps balance out any bitterness from the cranberries.  I made a few extra for a perfectly festive, Christmas Cosmopolitan.  It was SO necessary after dealing with sick kids for over a week now.  My daughter woke me up at least 5 times last night and asked my husband, why it was taking so long for it to be light outside?!

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I really love the look of filling a bundt cake hole with plenty of goodies (no innuendo intended).  It all started with my Chocolate Banana Split Cake.  Nothing like an extra, fruity bonus with any confection.  The healthiness of the fruit balances out the sugar and butter, right?  I think the cranberries retain their antioxidants after taking a sugar bath.  I just love these win/win situations.

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Okay, my mind is complete jello right now after 3 hours of sleep.  It’s time to order take out for Christmas eve and drink several glasses of Moscatao.  I would rather have a Christmas Sangria, but tomorrow brings Christmas with great brunch and Whiskey Sour Slushes (make a great present).

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Please excuse excessive usage of pictures…I really had trouble eliminating any of them!

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FAVORITE HOLIDAY TREATS

 FAVORITE HOLIDAY COCKTAILS

This Cranberry Orange Bundt Cake with orange glaze and sour cream is so festive for the holidays. It is perfect for brunch or makes a decadent dessert with sugared cranberries spilling out of the top.

This festive, Cranberry Orange Bundt Cake is made with sour cream and orange glaze. Sugared cranberries make a beautiful garnishment.
Print
Cranberry Orange Bundt Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

This decadent Orange Cranberry Bundt Cake is made with sour cream and plenty of orange glaze.  

Course: Dessert
Servings: 12
Ingredients
  • 2 1/4 C. Flour
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1 C. Sugar
  • 2/3 C. Sour Cream
  • 1/4 C. Orange Juice
  • 1 Tbsp. Triple Sec (Optional)
  • 1 Tsp. Vanilla
  • 1 C. Cranberries (fresh or frozen)
  • 1/4 Tsp. Salt
  • 1/2 C. Butter; softened
  • 2 Eggs
Glaze:
  • 1 C. Powdered Sugar
  • 1/4 C. Orange Juice
  • 1 Tbsp. Orange Zest
Instructions

  1. Mix together salt, flour, baking soda and baking powder.


  2. In a large mixing bowl; cream together sugar and butter; beat in triple sec, vanilla, orange juice and eggs.

  3. Slowly beat in the flour mixture.

  4. Beat in the sour cream.

  5. Stir in the cranberries.

  6. Add batter to a greased/floured (10") bundt pan.

  7. Bake at 350 degrees for around 50 minutes or until cooked through when poked with a toothpick.  Flip cake over onto a cooking rack and allow to cool before adding the glaze.

Orange Glaze:

  1. Beat together powdered sugar, orange juice and orange zest.

  2. Drizzle over the top of the cake with a teaspoon.  

Pumpkin Cinnamon Roll French Toast Bake

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This Pumpkin Cinnamon Roll French Toast Bake with crumb topping is super easy to make on a busy weekend morning or holiday.  The flavors of refrigerated cinnamon rolls, pumpkin spice, french toast and pumpkin combine with maple syrup for a welcome explosion of scrumptious flavors.  Fall has never tasted SO good!

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 This French Toast Bake is so flavorful and delightfully cakey from the cinnamon rolls.  You can easily eat this without the maple syrup due to all the great flavors already going on.  However, I can’t fathom the idea of not smothering any kind of french toast, pancake or waffle in plenty of syrup.  The flavor of syrup may vary, but it has to give my carbs a good bath until it gets nice and soggy.  You brunch fans know what I’m talking about.

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I don’t usually like things to be overly complicated, so I opted to make a crumb topping that doesn’t involve all the butter cutting and kneading.  I just melted the butter and did a bit of stirring with a bit of flour, brown sugar, pumpkin spice and chopped pecans.  This topping really makes this dish delish.  Who doesn’t love plenty of sweet, crumbly delight on their breakfast?  Especially, on a moist (that word disturbs me), Blueberry Lemon Muffin…winner, winner crumb topping brinner!

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How is brinner not a word?  My family eats brinner on a weekly basis.  My husband has requested french toast and turkey sausage for dinner every Tuesday.  Now, that is something I don’t mind getting on board with.  Let it rain breakfast all day long!  No need to wait until tomorrow morning.

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After weeks (okay months) of procrastination, I finally made my first recipe video.  I realized, that there was definitely a reason that I’ve been putting this project off.  Learning a new video editing program was a huge pain involving hours of bugging my husband and mild (major) use of profanity.  Anyway, check out my first attempt on Facebook with my Slow Cooker Pumpkin Maple Oatmeal.

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Here are a few other options for those planing to consume nothing but pumpkin for the next 2 months.

MORE PUMPKIN

HOW ABOUT A COCKTAIL WITH THAT?

Print
Pumpkin Cinnamon Roll French Toast Bake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
This Pumpkin Cinnamon French Toast Bake is packed with all the great flavors for fall with refrigerated cinnamon rolls.
Servings: 12
Author: Holly- 3 Yummy Tummies
Ingredients
  • 2 Tubes of refrigerated cinnamon rolls reserve icing
  • 6 Eggs
  • 2 C. Milk I use 2%
  • 1 Tsp. Vanilla
  • 1 C. Pumpkin Puree
  • 2 Tsp. Pumpkin Pie Spice
  • 1/4 C. Sugar
  • Crumb Toppig
  • 2/3 C. Flour
  • 1/3 C. Brown Sugar
  • 2 Tsp. Cinnamon
  • 1 Tsp. Pumpkin Pie Spice
  • 4 Tbsp. Butter; melted
  • 1/4 C. Chopped Almonds optional
Instructions
  1. Spray Bottom of 13X9 inch baking pan with nonstick cooking spray or grease with butter.
  2. Cut Cinnamon rolls into fourths and distribute evenly in bottom of baking pan.
  3. In a large bowl; beat together eggs, sugar, pumpkin, milk, vanilla and pumpkin pie spice.
  4. In a seperate bowl add; cinnamon, pumpkin pie spice, brown sugar, chopped almonds and melted butter. Stir together until crumbly.
  5. Sprinkle crumb topping on top of french toast.
  6. Bake at 350 degrees for around 35 minutes or until top is lightly browned.
  7. Top with reserved cinnamon roll icing.
  8. Serve topped with maple syrup.

This easy, Pumpkin Cinnamon Roll French Toast bake has a pumpkin spice crumb topping.

 

 

Apple Crescent Roll Pastry Ring

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This Apple Crescent Roll Pastry Ring is so easy to throw together with ready-made crescent rolls and fresh apples.  A maple and cinnamon glaze top of this delightful confection.  Substitute with your favorite pie fillings for an even quicker preparation.Apple-Crescent-Roll-Pastry-Ring-fYou know it is officially apple and pumpkin recipe season when Panera brings back that Autumn Squash Soup and Pumpkin Lattes  (alcohol additions sometimes necessary) are flowing over at Starbucks…yippy!  Its time to live and breath pumpkin until the grocery store runs out of those cans that have been collecting dust all summer long.

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I went completely manic baker over the weekend and thought it would be a great opportunity to catch up on some recipe testing.   My first go of it was an epic fail (unless muffin wrappers are edible), but things started to look up after this baby came out of the oven.  There is nothing more satisfying than the aroma of baked apples and sales on booties to mark the beginning of fall.

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My Candy Cane Crescent Roll Breakfast Pastry was so wildly popular over the holidays, that I thought an apple version was on point for the fall season.  Fresh, Granny  Smith apples just make everything better after all.  A quick swim in the frying pan with plenty of cinnamon has them ready to meet their doughy friends in the oven.  It just doesn’t get any easier or more gratifying than this.

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I was so exhausted after my first recipe fail (drinks may have ensued), that I completely bypassed taking decent pictures (SO BAD)Apple-Crescent-Roll-Pastry-Ring-bof the crescent rolling process.  Have no fear, it is super easy!  Just overlap the large end of the triangle bases (geometry is not always are friend).  Some finagling may be necessary to make them a nice round shape that actually fits on the cookie sheet like a beautiful sunflower.  Add the apples to the overlapping ends of your sunflower and wrap the short end of the triangle over the top (a good tuck job is in order here).

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All this tucking and folding talk has me thirsty and ready for a good cocktail.  Check out my Cocktail Page for more fall inspiration.  Caramel Apple Sangrias and Spiked Pumpkin Lattes will have you falling for fall all over again.   It is never too early to plan your transition from fall flavors to winter holidays with this Candy Cane Crescent Roll version.

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Apple Crescent Roll Pastry Ring
Fresh apples are stuffed in crescent rolls and topped with a maple cinnamon glaze.
Course: Dessert
Servings: 12
Author: Holly- 3 Yummy Tummies
Ingredients
  • 2 Packages of refrigerated crescent rolls
  • 3 Granny Smith apples; peeled and thinly sliced
  • 1/3 C. Brown Sugar
  • 3 Tbsp. Butter
  • 1/2 Tsp. Cinnamon
  • 1/8 Tsp. Nutmeg
  • Glaze:
  • 1 C. Powdered Sugar
  • 3 Tbsp. Milk
  • 2 Tbsp. Maple Syrup
  • 1/2 Tsp. Cinnamon
Instructions
  1. Melt butter in a large skillet on medium heat.
  2. Add apples and saute until softened for around 6 minutes.
  3. Add brown sugar, nutmeg and cinnamon; allow to boil while stirring constantly for around 2-3 minutes or until thickened. Allow to cool and thicken slightly before adding to crescent rolls.
  4. Arrange crescent rolls in a circular pattern on flat cookie sheet so that large bases of the triangles are overlapping slightly.
  5. Add a small spoonful of the apple mixture over the overlapping triangle bases.
  6. Fold the short end of the crescent triangle over the top of the base and press down to seal.
  7. Bake for 350 degrees for around 20 minutes or until lightly golden brown.
  8. Prepare the glaze:
  9. Beat together powdered sugar, milk, cinnamon and maple syrup until smooth.
  10. Use a teaspoon to spoon over the top of the pastry ring. Don't be afraid to really coat it!
  11. Serve slightly warm!

Crescent Rolls are transformed into a delicious Apple Pastry Ring that is perfect for brunch or dessert!

 

Best Healthy Waffles

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This is the most delectable, Best Healthy Waffles recipe I’ve ever had!  It is SO good, that my family actually prefers it over regular waffle recipes (miracle).  Whole wheat flour, flax seed, honey and applesauce are used in place of more unhealthy ingredients.  A banana and chia seed topping add even more energy and flavor to your morning.

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I thought I was living in an alternate universe when my husband actually told me that this was his favorite waffle recipe and he consumed a banana.  What the heck…this man’s daily fruit allowance is usually a bite of my daughter’s apple.  Needless to say, the surprises continued when both of my picky daughters engulfed their waffles in record time.  I even made a variation of this recipe to make them pancakes for breakfast the next morning.

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I’ve really been struggling to balance everything going on in my world right now.  My oldest daughter started kindergarten last week, which of course was a bit overwhelming.  Where do I park to pick her up?  What color shoes does she have to wear?  Can she wear a pink bow in her hair?  The struggle is real with all of the uniform policies and a thick handbook with 4 different maps of varying parking zones.  I’ve never been so anxious about parking in a parking lot in my life!  We seemed to get through it okay (with a little help from my cocktail friends).

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It felt great to start the weekend off right with a healthier version of waffles followed by a Peach Pie Bellini.  Its all about balance with your diet folks.  Eat a healthier breakfast, so you can balance things out with a couple cocktails.  Am I right?

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I’m all about the upcoming fall season and the arrival of fall flavors (hello pumpkin)!  I’m SO over the humidity in the Midwest, but enjoyed the awesome view of the eclipse this afternoon.  Did anyone else celebrate it with Sun Chips, Moon Pies and a Tequila Sunrise?  Honestly, maybe the Tequila will be on the menu for later anyway.

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Keep up the brunch greatness with a few of my other go-to recipes:  Easy Fruit Pizza, Pineapple Orange Creamsicle Mimosas and Apple French Toast Casserole!

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Best Healthy Waffles
A few easy substitutions make these waffles a lot healthier than the average recipe.
Course: Breakfast
Servings: 6
Author: Holly- 3 Yummy Tummies
Ingredients
  • 2 C. Whole Wheat Flour
  • 1 1/2 C. 2% Milk could also use skim
  • 1/3 C. Unsweetened Applesauce
  • 3 Tbsp. Lemon Juice
  • 3 Tbsp. Honey
  • 2 Eggs
  • 2 Tbsp. Butter; melted could substitute with canola oil
  • 1 Tsp. Vanilla
  • 1/2 Tsp. Almond Extract
  • 3 Tbsp. Flax Seed
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1/4 Tsp. Salt
  • Toppings:
  • Sliced Bananas
  • Chia Seeds
Instructions
  1. In a medium bowl; whisk lemon juice into milk and set aside for several minutes.
  2. In a large bowl; combine flour, flax seed, baking soda, baking powder and salt.
  3. Create a well in the center of the flower mixture to make room for the eggs.
  4. Crack eggs and add into the center of the well; lightly whisk the eggs.
  5. Add the milk mixture, applesauce, honey, vanilla, almond extract and melted butter; mix into the mixture until combined.
  6. Lightly grease waffle iron with nonstick cooking spray.
  7. Once heated; add around 1/2 C. of batter to waffle iron.
  8. Cook until heated through and lightly browned.
  9. Top with fresh banana slices and sprinkle with chia seeds.
  10. Serve topped with pure maple syrup.

A few easy substitutions make these whole wheat waffles healthier without sacrificing taste. These are a family favorite!

 

 

 

Kale and Quinoa Egg White Scramble

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This Kale and Quinoa Egg White Scramble is such a healthy, versatile dish that you can prepare for breakfast or dinner!  An avocado, cherry tomato and feta cheese topping add plenty of great flavors that will have you wanting to eat healthy all the time.

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Okay, so maybe it isn’t always possible to eat healthy.  Especially, when there’s just so many delicious carb-loaded foods just begging to be made!  Hello, Cheesecake Stuffed French Toast and Tiramisu Pancakes.  On this particular occasion, I was strong-willed and enjoyed every last bite of it.  I love a good kale and quinoa dish and decided to make it even healthier by just using the egg whites.

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I’m on a huge avocado kick right now (along with the rest of the world apparently).  I can see why avocado is so popular due to its versatility.  What else can you put in your brownies and your eggs?  I think its also high time that I start adding it to some cocktails.  Be on the lookout for that kind of situation.

I’m having one of those summers where time has definitely gotten away from me.  I can’t believe my daughter starts kindergarten in a few weeks!  Hmmm….maybe I should actually get to the uniform store and buy her school supplies.  Trying to manage my time effectively just seems nearly impossible these days.  Thank god for online shopping, but yikes!  I need to stop following fashion bloggers before I run out of money to even purchase food.Kale-and-Quinoa-Eggwhite-Scramble-or

This heat is becoming unbearable…how many more days of 100+ degree weather are we going to have?  All I can think about is drinking Watermelon Margarita Slushes!  Trust me, you need them in your life.  Visit my Cocktail Page for more ways to stay cool.

Watermelon Margarita Slush Bucket

Quinoa Veggie Burgers

Easy Fruit Pizza

Print
Kale and Quinoa Egg White Scramble
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 
A healthy breakfast scramble with plenty of flavors from avocado, feta cheese and cherry tomatoes.
Course: Breakfast
Servings: 2
Author: Holly-3 Yummy Tummies
Ingredients
  • 1 Avocado; large diced
  • 1/2 C. Cherry tomatoes; thinly sliced
  • 1/2 C. Cooked Quinoa
  • Egg Whites from 6 eggs; lightly whisked
  • 1 C. firmly packed kale; roughly chopped
  • 1/4 C. Reduced Fat Feta Cheese
  • 2 Tsp. Olive Oil
  • 1 Scallion; finely diced
Instructions
  1. Add olive oil to a large skillet on Medium Heat.
  2. Add scallion and saute for around 2 minutes until fragrant.
  3. Add kale and saute for around 3 minutes until it begins to wilt; salt and pepper to taste.
  4. Add egg whites and continuously scrape the pan until opaque in color; salt and pepper to taste.
  5. Add quinoa and feta cheese; stir until combined and warm.
  6. Remove from heat.
  7. Divide between 2 plates; top with avocado, tomatoes and more feta cheese; salt and pepper to taste.

This healthy and easy meal can be thrown together for breakfast or dinner with kale, quinoa, egg whites, avocado and feta cheese!

Cheesecake Stuffed French Toast with Berries

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Cheesecake Stuffed French Toast with Berries is what you dream of having for breakfast every morning.  Brioche bread is dipped in a rich egg custard and seared to golden perfection.  A generous layer of creamy cheesecake filling is layered in the middle and topped off with colorful, fresh berries.

Cheesecake Stuffed French Toast

Cheesecake Stuffed French Toast

I just haven’t met a piece of French toast that I don’t like!  I even enjoy a piece of wheat bread dipped in egg beaters if I’m feeling like doing it healthy.  This recipe is for when you are just ready to lay it all out on the table and undo that pants button.  Its SO worth every less calorie!

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My 5 year old daughter was literally getting her hands on everyone else’s plate for a piece of this confection.  She even tried having it for lunch and dinner in the same day.  I may have bribed her a bit to eat her real food and have this for dessert.  Whatever works, right?

The other danger of making Cheesecake Stuffed French Toast, is trying to not eat an entire loaf of brioche before it even hits the pan.  I’m a sucker for any kind of carb and the sweetness of it is too hard to resist!  Just thinking about it has me wanting to run to the pantry for just a “little” taste.

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If you are entertaining for brunch, I would recommend making the French toast slices and filling ahead of time.  Just heat them up a bit in the oven and piece them together right before serving.  There really is no need to even serve syrup on top of these delights.  The fruit makes a naturally sweet and juicy topping with a bit of agave nectar mixed in.

Cheesecake-Stuffed-French-Toast-with-Berries-5If you are looking for other fruity brunch ideas, be sure to check out one of my French Toast Casserole with Apples or Easy Fruit Pizza.  Of course, no brunch is complete without the perfect cocktail!  A Pineapple Orange Creamsicle Mimosa is on my menu every time.

Recipe links above:

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Cheesecake Stuffed French Toast with Berries
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Brioche bread is seared to perfection with rich egg custard, layered with cheesecake filling and topped with fresh berries.
Course: Breakfast
Servings: 4 -6
Author: Holly- 3 Yummy Tummies
Ingredients
  • 8 slices of brioche bread
  • 4 Eggs
  • 1/2 C. Heavy Whipping Cream
  • 1 Tsp. Vanilla
  • 2 Tbsp. Sugar
  • 2 Tbsp. Butter
  • Fruit Topping
  • 1 lb. of Fresh strawberries
  • 1/2 C. Fresh blueberries
  • 1/4 C. Agave Nectar
  • Cheesecake Filling:
  • 8 Oz. Cream Cheese; softened
  • 3 Tbsp. Lemon juice
  • 1 C. Heavy Whipping Cream
  • 1/4 C. Sugar
  • Topping:
  • 2 whole graham crackers lightly crushed
Instructions
  1. Remove strawberry stems and thinly slice lengthwise.
  2. Place strawberries with blueberries in a medium size bowl.
  3. Add Agave Nectar and lightly stir.
  4. Cover and place in the refrigerator.
  5. Prepare the Cheesecake filling;
  6. In a chilled bowl; beat the heavy whipping cream with 2 tbsp. of sugar on high until thickened.
  7. In a separate bowl; beat the cream cheese with 2 tbsp. of sugar and the lemon juice until smooth.
  8. Fold the whipped cream into the cream cheese mixture.
  9. Refrigerate the mixture.
  10. Prepare the French toast:
  11. In a medium bowl; whisk together the eggs, 2 tbsp. of sugar, vanilla and heavy whipping cream.
  12. Add around 1 Tbsp. of butter to a large skillet on medium heat.
  13. Once butter is melted, dip each side of the brioche bread in the custard mixture until thoroughly coated.
  14. Place on a single layer in the skillet and cook until lightly golden brown; around 2 minutes per side.
  15. Set the prepared French toast slices aside on a plate.
  16. Spread desired amount of the cream cheese mixture between 2 slices of French toast.
  17. Top with desired amount of the fruit mixture and sprinkle with graham cracker crumbs.
  18. Cut into 2 triangles before serving.

Brioche bread French Toast is seared until golden brown, sandwiched in a layer of cheesecake filling and topped with fresh berries.

 

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