Spring is my favorite time of year! There are so many things that I love about this season. Sundresses, birds chirping, bright green grass, and of course asparagus. Asparagus that can be made into a tasty asparagus frittata! So delicious! Did you know that May is National Asparagus Month? Go grab a bunch and get cooking!
I actually hated asparagus as a kid. That’s probably because It is abundant at my parents’ house and we ate it all the time growing up. Like every night. Dinner was usually something on the grill, asparagus and spinach salad. I also detested spinach salad for many years. It really wasn’t until about five or six years ago that I started to love vegetables as much as I do. I would turn my nose up at tomatoes or raw mushrooms and now I basically eat them by the pint! That has been a really beneficial part of growing up, especially as a vegetarian, because it was difficult to eat the right way when I was so picky! I’m glad that stage is behind me, but I still gag if I get a mouthful of mustard and can not stomach a green olive. Ick.
This asparagus fritatta is a wonderful breakfast or brunch meal, but I’d be lying if I said I don’t make it for dinner too! Light and fluffy eggs, a touch of salty parmesan and wonderfully tender asparagus. I used a feta asparagus frittata recipe from Taste of Home as a starting point. I used parmesan instead of feta and decreased the eggs so it would more easily feed two. I served it with a fruit salad and we still had some leftovers! If you add some chopped ham, or serve with a breakfast meat, I really think you could make this serve up to four!
- 5 eggs
- 11-12 asparagus spears
- 2 Tbsp onion, minced or finely chopped
- 1 T olive oil
- 2 Tbsp cream
- 1/4 cup shredded parmesan
- 2 T grated parmesan
- pinch of salt and pepper
- Preheat oven to 350. Cut the woody ends from asparagus spears and discard.
- In a bowl, whisk eggs, cream, salt and pepper, grated parmesan, and all but a handful of shredded parmesan and set aside.
- Add asparagus and a small amount of water to a large skillet a cook over over medium heat until crisp-tender.
- Drain water from pan and remove stalks. Cut each spear to half the length of the pan you intend to bake the fritatta in. Leave the end with the tip whole, but finely dice the ends.
- Add diced asparagus, onions, and oil to skillet. Cook over medium heat for several minutes, until onions are fragrant.
- Add egg mixture and and cook 3-5 minutes, until nearly set. Arrange remaining stalks on top of eggs and sprinkle with remaining parmesan cheese.
- Bake for 7-8 minutes, until completely set.
Eggs in a Basket are pretty high on my list of favorite breakfast foods. And I Really love breakfast, so that’s saying something. To add a festive twist to this otherwise very ordinary breakfast, I used a heart cookie cutter to cut the center of the bread out. My heart isn’t as noticeable when cooked because the bread slid a little bit when I flipped it, but I promise it was there, see?
This really is so simple to make, just butter a pan and turn it to medium heat. Cut a hole in a slice of bread with a cookie cutter, glass, jar, or even tear it. You can cook it sunny side up if you’d like, just brown the bread on one side for a couple minutes, then flip it, and crack an egg into it. Cover and let cook until it is done. I prefer cracking the egg into the bread right away, cooking it on one side for a couple minutes, flipping it, and cooking the other side.
We’ve all had pizza for breakfast. Like cold leftover pizza – I’m not the only one, right? It’s not a great breakfast, but it’s a quick solution when you oversleep and have thirty seconds to grab a slice and walk out the door. Don’t be deceived by the title, though, this is not that kind of breakfast. This is on a separate, much more appropriate ‘pizza for breakfast’ level! Sometimes traditional breakfast food gets repetitive, but with a recipe like this (or cinnamon roll pancakes!) to excite your tastebuds, you’ll never get bored!
Breakfast Pizza (serves 2)
- 12-inch size pizza dough (recipe follows)
- 1 tsp pesto
- 2 Tbsp chopped green onions
- 1/4 cup diced tomato
- 1/4 cup shredded mozzerella cheese
- 2 Tbsp shredded parmesan cheese
- 2 eggs (you could do 3, too)
- I made the dough the night before. I divided it into 4 portions, and froze 3 of them. I put the remaining 12-inch portion in the refrigerator overnight. In the morning, take dough from fridge and let it set on the counter for at least 10 minutes. Preheat the oven to 425.
- Shape with your hands or roll out the dough to desired shape and place on a baking sheet. (We like thicker crust, so we rolled it to ~10 inches) Build up the crust and poke the bottom several times with a fork.
- Bake at 425 for 5 minutes.
- Remove dough and spread pesto over the top. Sprinkle the cheeses, then green onions and tomatoes. Crack the eggs over the top. If you don’t like runny egg yolks, you could whisk the eggs first and then pour them over the top.
- Bake for an additional 11-13 minutes, until crust is golden and eggs start to firm.
Basic Pizza Dough (from food.com) (makes 4 12-in crusts)
- 3 cups flour
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1 cup warm water
- 2 Tbsp oil
- Whisk together 1 3/4 cup flour, salt and yeast. Add warm water and oil and wisk for 3 minutes.
- Add 1 1/4 cup more flour and mix with a wooden spoon.
- Place dough on floured surface and knead an additional 1/4-1/2 cup flour into the dough, until it is lump free.
- At this point, divide the dough and wrap what you won’t be using in saran wrap and freeze (each quarter of the dough is a 12-inch circle). When ready to use, thaw dough in the refrigerator.
- Preheat oven to 425 and let thawed dough set at room temp for 10 minutes before shaping. Then roll dough out to desired size.
- Place on baking sheet, build up the crust a bit and poke the bottom with a fork several times. As long as there is flour over the bottom, it shouldn’t stick to the pan.
- Bake for 8 minutes at 425, add toppings, and bake an additional 8 minutes.
If I open a menu and read “Breakfast served all day,” I don’t need to keep looking; I already know I will be having French toast. I think I can safely say that it is my favorite food. This baked French toast was very cinnamon-y and delicious, crispy on the outside and moist on the inside. It was so easy to throw it together the night before – I’ll definitely be making this again!
Baked French Toast (serves 4-5)
- 8 slices of bread, torn or cut into cubes
- 4 eggs, lightly beaten
- 1 1/4 cup milk at room temperature
- 2 Tbsp melted butter
- 1 Tbsp vanilla
- 1/2 tsp cinnamon
- pinch of nutmeg
- Butter or grease a 9×9 baking dish. Place bread pieces in the pan.
- Combine eggs, milk, and melted butter with a whisk. Add vanilla, cinnamon and nutmeg.
- Pour the egg mixture over the bread, making sure most of the bread pieces got covered.
- Refrigerate overnight.
- In the morning, cover with streusel topping and bake at 350 for about 40 minutes. You can adjust the baking time depending on how mushy you want it. I baked mine for 40 minutes and the top was crispy but the inside had a texture similar to bread pudding.
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 stick butter, cut into pieces
- Combine flour, brown sugar, cinnamon, and salt with a whisk.
- Using a pastry cutter or fork, cut in the butter until most of the flour mixture has been incorporated and it looks like crumbles.
Note: You can make the streusel topping the morning of or the night before, just keep it in the refrigerator overnight.
If you have never had an “egg in a basket,” you are missing out. It allows for the perfect breakfast experience: toasted bread on the outside, an egg-soaked, almost french toast like middle, and a slightly runny yolk to dip the crust in!
It is as simple as cutting a circle out of a piece of bread and then cooking an egg in it! I usually use a small jam jar or wine glass, but you could even just tear the bread. Make sure you butter the pan because it can get messy! When the first side is starting to cook, flip the bread, cover the pan, and continue to cook for several minutes. There ya go!
look at that little cutie spying on my breakfast!
What a simple and delicious breakfast.
Cook an egg with rosemary (1/2 – 1 tsp), salt, and pepper. When the eggs are almost done, sprinkle some shredded parmesan cheese over the top. Turn the burner off and cover. The cheese will melt and the eggs will continue to cook without burning.
Avocados go with almost anything. This combination was very simple and delicious and it took less than 10 minutes to prepare.
I prefer my eggs scrambled, but you could just as well cook it over easy or however you prefer. And you really only need one egg per sandwich. Set your oven to broil and cook your egg. While the egg is cooking, place two slices of bread on a baking pan, top with slices of cheese. Broil until the cheese begins to melt. Place avocado slices on top of cheese, add the eggs, and assemble your sandwich. Easy as that! I used whole grain bread and colby jack cheese, and it was very tasty!