Appetizer Bites + Dips

Whether your serve an appetizer upon your Mother’s day brunch guests’ arrival or include it as a part of your brunch spread, these brunch appetizer recipes are a must-make!

5-Ingredient Baked Goat Cheese with Apricot Jam

You only need 5 ingredients to make this Baked Goat Cheese with Apricot Jam. It's a quick and easy appetizer you can make any time of year.

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The Best Blackberry Baked Brie with Walnuts & Honey

This blackberry baked brie is a 5-ingredient appetizer you need to make! Delicious & easy to make and serve to guests anytime of year.

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Easy Ham and Cheese Puff Pastry Bundles Appetizer

These Ham and Cheese Puff Pastry Bundles are an easy appetizer to make anytime of year! Make them for brunch, cocktail hour or a light dinner

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Roasted Strawberry Crostini Appetizer

This Roasted Strawberry Appetizer is made with just 5 ingredients! It's sweet, savoury and the perfect Spring-Summer bite for entertaining!

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Easy Apricot Jam & Gruyere Cheese Puff Pastry Bites

For a quick and impressive appetizer make these Apricot Jam & Gruyere Cheese Puff Pastry Bites! All you need is 6 ingredients & 30 minutes!

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Egg Brunch Recipes

Quiche recipes are by far my favourite savory brunch item! They’re so easy to prepare and then serve with biscuits or bread and a big salad (see more inspo below).

Bacon Mushroom Spinach Quiche with Gruyere Cheese

One of my favourite brunch dishes of all time, my Mom’s recipe for Bacon, Mushroom & Spinach Quiche is the savoury dish you need this weekend!

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Shakshuka (Poached Eggs in Tomato Sauce)

This easy one pot Shakshuka is a delicious dish. Eggs are poached in a simmering tomato sauce which is perfect to share for breakfast, brunch or dinner!

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Healthy Crustless Veggie Breakfast Quiche

This Healthy Crustless Veggie Breakfast Quiche recipe is packed with veggies! It's perfect for meal prep & for brunch on the weekend!

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Spring Frittata Recipe with Arugula and Fresh Herbs

An easy & flavourful frittata made with crisp arugula and fresh herbs! Made with just 10 ingredients, it's perfect for any Spring meal.

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Savoury Turkey Breakfast Sausage Egg Muffins

These Savoury Turkey Breakfast Sausage Egg Muffins are a delicious and easy recipe that will do just the trick for weekdays or brunch on the weekend! Filled with sweet potato, sage and spinach, plus turkey breakfast sausage, this is a dish you’re sure to come back for.

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Easy Egg Breakfast Quesadillas with Pinto Beans

These Egg Breakfast Quesadillas with Pinto Beans are packed with over 30g of protein! Easy to make & meal prep for the week ahead too.

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French Toast Bakes + Pancake Recipes for Mother’s Day Brunch

A french toast breakfast bake that can be prepared ahead of time is a go-to recipe for brunch! Alternatively, you can whip up a batch of pancakes and then keep warm in the oven.

Easy French Toast Blueberry Breakfast Bake Recipe

This French Toast Blueberry Breakfast Bake Recipe is an easy make-ahead breakfast the whole family will love! Delicious for brunch too!

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Carrot Cake Oatmeal Pancakes

Delicious, healthy & easy to make, these Carrot Cake Oatmeal Pancakes have all the flavour of carrot cake, for breakfast or brunch!

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Spiced Pear Baked French Toast

This deliciously spiced french toast is packed with pears and is the perfect cozy meal to share for brunch.

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Easy & Healthy Blueberry Oatmeal Pancakes Recipe

This fluffy and Healthy Blueberry Oatmeal Pancakes Recipe is the best way to start the day or enjoy for weekend brunch!

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Croissant French Toast Bake with Raspberry Jam

This breakfast bake is perfect for a crowd. With buttery croissants and tart raspberry jam, you will enjoy every bite.

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Muffins + Biscuits

Muffin’s and biscuits are a great addition to any brunch table because they can be made ahead of time! You’ll find fruity muffins and savory biscuit recipes that are made for a brunch menu.

Strawberry Rhubarb Muffins with Streusel Topping

Packed with strawberries & rhubarb and topped with a buttery streusel, this Strawberry Rhubarb Muffin recipe is a must-make!

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Easy Herb Drop Biscuits

Tender, fluffy Herb Drop Biscuits speckled with fresh herbs and made in just one bowl for ease. A delicious combination of flavours to enjoy anytime of day.

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The Best Bakery Style Blueberry Muffins

Fluffy, packed with blueberries and topped with a buttery streusel topping, look no further than this recipe to make your own Bakery Style Blueberry Muffins at home!

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Sweet Potato and Cheddar Drop Biscuits

These fluffy, tender Sweet Potato and Cheddar Drop Biscuits take just 30 minutes & bring all of the delicious flavours for anytime of day!

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Healthy and Easy Apple Cinnamon Oatmeal Muffins

Apple Cinnamon Oatmeal Muffins made with wholesome ingredients like oats and apples, and naturally sweetened with maple syrup. Plus, a little protein boost from greek yogurt.

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Cheddar-Thyme Biscuits

How about a cheesy, flavourful, flaky biscuit? I’d say these Cheddar-Thyme Biscuits would indeed hit the spot!

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Big Salads

A big salad recipe is the perfect addition to any brunch! Most ingredients can be prepped ahead of time and then all you need to do is drizzle the dressing over the salad, toss and serve.

Blueberry Basil Summer Green Salad with Goat Cheese

This Blueberry Basil Summer Salad is made with just 6 ingredients! A delicious summer green salad as a side dish for a bbq or make it a meal!

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Easy Green Summer Chopped Salad (with meal prep tips)

This fresh green summer chopped salad comes together in just 10 minutes! Easy to make and perfect to meal prep too.

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Easy Summer Tortellini Pasta Salad

Easy summer tortellini pasta salad with fresh herbs, arugula, peas, parmesan and a divine lemon oregano dressing. A simple dinner or take on a picnic!

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The Best Strawberry Summer Salad Recipe with Feta

A quick and delicious Strawberry Summer Salad made with fresh berries, feta, almonds, basil, lettuce and a simple lemon dressing!

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Roasted Tomato, Arugula and Halloumi Salad with Pesto

Made with tomatoes, pesto and arugula, this Roasted Tomato, Arugula and Halloumi Salad with Pesto is sure to become a summer favourite. Perfect for sharing!

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Quick and Refreshing Summer Green Salad Recipe

This Summer Green Salad is quick and easy to make. Packed with delicious, seasonal veggies, it will be your go-to summer salad!

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The Best Italian Chopped Summer Pasta Salad Recipe

This Italian Chopped Summer Pasta Salad is perfect to make-ahead for picnics, potlucks, barbecues or meal-prep. Easily made in 30 minutes!

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Market Spring Vegetable Salad

Taste spring in every bite of this Market Spring Vegetable Salad; a perfect lunch or accompaniment to any dinner.

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Cake Recipes

If you want to finish brunch with something sweet, try one of these easy one-bowl cake recipes.

Simple Coconut Carrot Cake with Cream Cheese Frosting

A delicious one layer Simple Coconut Carrot Cake made with sweetened coconut and carrots. Topped with a delectable cream cheese frosting!

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Apple Cinnamon Crumble Cake

This Apple Cinnamon Crumble Cake is a perfect, simple but mouth-watering treat where apples take centre stage! Topped with a delicious crumb topping, it's a lovely Fall dessert!

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Easy Rhubarb Coffee Cake Recipe With Crumb Topping

Filled with rhubarb and topped with brown sugar & cinnamon, this Rhubarb Cake is easy to make and made for sharing! Spring or Summer, this cake is a hit!

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Cocktails + Sangria Recipes for Mother’s Day Brunch

It’s not brunch without a drink to cheers with! These are my favourite cocktails and sangria recipes for brunch and many can be made non-alcoholic by swapping for your favourite non-alcoholic spirits or wines if desired.

The Best Lavender French 75 Cocktail Recipe

A French 75 cocktail, elevated by the violet-hued Empress 1908 Gin and a few dashes of lavender bitters. A perfect cocktail for Spring and Summer!

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Minty Cucumber Lime Sangria

Kick off the summer with a fresh twist with this Minty Cucumber Lime Sangria, full of fresh flavours and easy to make for summer entertaining!

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The Best Rhubarb French 75 Cocktail

This Rhubarb French 75 Cocktail is elevated by the gorgeous pink-hued rhubarb syrup! Add gin, lemon & champagne for a sparkly cocktail.

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Summer Berry Rhubarb Kombucha Sangria (with rosé)

This Berry Rhubarb Kombucha Sangria is a bright and cheerful sip for the summer! With berries, rhubarb, kombucha & rosé, it's summer in a cup!

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Strawberry Lemonade Rosé Punch: A Refreshing Summer Cocktail

Sip into summer with this vibrant Strawberry Lemonade Rosé Punch, a perfectly sweet and tangy cocktail that’s as refreshing as a sunny day.

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Campari Rosé Spritz

Made with just 3 ingredients, this Campari Rosé Spritz is a beautiful, vibrant cocktail made for the summer season.

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Brunch Board

For a smaller, casual gathering, this Brunch Board has sweet and savoury ingredients to suit every taste. Plus, the Plum Tarts are the perfect dessert bite to top off a spectacular brunch!

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Brunch Board

Course brunch

Cuisine American

Keyword brunch, cheese board

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 6 -8 people

Author Jess

Ingredients

For the plum tarts

• 1 sheet defrosted puff pastry
• 2-3 large plums sliced thin mix of red and dark purple plums
• 3 tbsp sugar I like to use cane sugar
• 1-2 tbsp butter melted

For the brunch board

• 1 recipe for Plum Tarts
• 200 g gruyere cheese cut into slices
• 8-10 slices prosciutto
• 1-2 cups multigrain crackers
• 1-2 cups granola
• 2 cups strawberries
• 4-5 apricots sliced
• 1 small pint mixed cherry tomatoes cut into quarters
• 1 small baguette sliced
• 1-2 cups coconut yogurt
• 1/2 cup goat cheese softened
• 1 tbsp olive oil
• 1/4 cup honey or honeycomb
• 2-3 basil leaves for garnishing the goat cheese
• thyme sprigs for garnish
• toasted and shredded coconut for garnishing the coconut yogurt

Instructions

For the plum tarts

• **Important: thaw puff pastry according to package directions**
• Pre-heat oven to 400F and line a baking sheet with parchment paper.
• Cut puff pastry sheet into 16 squares and place onto baking sheet, spaced a part.
• Using a fork, make dots throughout the middle of each puff pastry square, leaving about a half-inch border around the square.
• Place 3 plum slices on the middle of each square, approximately covering the space that’s been dotted with the fork.
• Brush the borders of each puff pastry square with melted butter and then sprinkle each square generously with sugar.
• Bake for 15-18 minutes until golden around the edges.
• Remove from the oven and let cool about 5 minutes on the pan. Then they are ready to be served!  Note: You can absolutely make these ahead of time and then sprinkle with a bit more sugar just before serving on your brunch board – they do not need to be served warm.

To assemble the brunch board

• Prepare the plum tarts and let cool.
• Find a serving board and 3-4 small serving bowls plus a couple of knives and spoons for serving.
• Slice and measure out all the remaining ingredients.
• Scoop the goat cheese into a small bowl, drizzle with olive oil and garnish with basil.
• Scoop the coconut yogurt into a small bowl and mixed cherry tomatoes in their own small bowl.
• To create the brunch board, start by placing the three main bowls (goat cheese, tomatoes and yogurt) on the board. Then start to fill in with crackers, baguette and plum tarts. Continue to fill in spaces with fresh fruit, prosciutto and garnish with thyme sprigs.
• Use the Brunch Board photos to help guide your design or go with your own creative presentation! Don’t worry about fitting everything on the board to start with; you can always refill when needed.

Find even more brunch ideas in my Summer Brunch Recipes Round-Up!

The post 40 Best Mother’s Day Brunch Ideas appeared first on Cooking in my Genes.

With the flavours of carrot cake you know and love, they’re packed with wholesome ingredients that make mornings both nutritious and tasty.

These carrot cookies are perfect the perfect start to the day with 5 grams of protein and 4 grams of fiber per cookie! Enjoy for a grab and go breakfast or add these healthy carrot cake cookies to your breakfast plate.

Just like my zucchini oatmeal breakfast cookies, these carrot cake oatmeal cookies are made ever so easily with whole foods ingredients. They make a great grab-n-go breakfast or addition to your breakfast plate. Enjoy these cookies plain or add the yogurt drizzle for more of a carrot cake vibe during carrot cake season!

If you enjoy healthier baked good, try my peanut butter banana oatmeal muffin cups too!

Why choose carrot cake oatmeal breakfast cookies

• Easy: You only need 10 minutes of prep time to make these breakfast cookies.
• Nutritious ingredients: These cookies are absolutely packed with load of nutritious, good for you ingredients.
• Quick: Make these healthy breakfast cookies in just 30 minutes!

Key ingredients and their health benefits

Oats: a combination of rolled oats (or old-fashioned oats) and oat flour provide a good amount of soluble fiber

Carrots: carrots are highly nutritious, packed with beta-carotene (vitamin A), fiber and antioxidants; you’ll use shredded carrots for this recipe

Medjool dates: medjool dates provide a natural energy source and are high in fiber; chop the dates into smaller pieces before using

Ground flaxseed: with both soluble and insoluble fiber, flaxseed is great for your digestive health

Seasonings: ground cinnamon, ground nutmeg and ground all spice are perfect for all of that carrot cake flavour

Walnuts:  walnuts are high in ALA which is a plant-based omega 3 so they’re great for your heart health and brain function

Pumpkin seeds: pumpkin seeds, also known as pepitas, are nutrient-dense and packed with magnesium, zinc, antioxidants, and healthy fats

Almond butter: almond butter provides healthy fats to these cookies

Maple syrup: pure maple syrup is a natural sweetener and is lower on the glycemic index; make sure to use ‘pure’ maple syrup or you can substitute with honey

Step by step recipe for carrot cake oatmeal breakfast cookies

1. Preheat the oven to 375F. Line a large baking sheet with parchment paper. 
2. In a small bowl mix together the rolled oats, oat flour, ground flaxseed, baking soda, ground cinnamon, ground nutmeg, ground all spice, shredded coconut, chopped walnuts and pumpkin seeds. Set aside.
3. In a large mixing bowl whisk together the egg, maple syrup, almond butter, melted coconut oil, vanilla extract and shredded carrot until combined.
4. Add the dry ingredients to the wet ingredients and stir until combined. Add the chopped dates and mix until combined.
5. Use an ice cream scoop to scoop out cookie dough and place each cookie on the prepared baking sheet. Then, use the palm of your hand to gently flatten each cookie to about a 1/2 inch. 
6. Bake for 12-15 minutes or until dry to the touch and starting to turn golden brown on the bottom. Cool on the cookie sheet for 5 minutes and then move the cookies to a wire rack. 
7. Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months. 
8. Optional: If you’d like to add a yogurt glaze to these cookies, make the glaze by whisking together 2 tablespoons plain Greek yogurt and 3 tbsp powdered sugar. If the mixture needs to be a bit thinner to drizzle, add 1 tsp milk to the glaze and whisk together.

Tips for baking perfect carrot cake cookies every time

• Let the cookies cool on the baking sheet: Make sure to let the cookies cool on the baking sheet for 5 minutes before removing them to the baking rack. This helps to set the cookies so they don’t fall apart.
• Cool the cookies completely before glazing: If using the yogurt glaze, make sure the breakfast cookies are fully cooled or the glaze will not stay on the cookies.

Variations and add-ins to customize your cookies

• Dried fruits: Raisins or dried cranberries are a great substitute for dates.
• Nuts: If walnuts aren’t for you, omit and replace with more oats or use another type of nut like pecans, hazelnuts or cashews.
• Yogurt glaze: You don’t need to use the yogurt glaze on these cookies; they’re super taste without the glaze too!
• Avocado oil: A good substitute for melted coconut oil 
• Nut butter: You can substitute with cashew butter or sunflower seed butter.

Common questions

How to store, freeze and enjoy your cookies

To freeze these cookies, let the baked cookies cool completely. Then, place them in an airtight container or zipped-top bag and freeze for up to 2 months. Thaw before serving, or microwave for a few seconds. 

More healthy breakfast recipes to love from the blog

• Healthy Crustless Veggie Breakfast Quiche Recipe
• Savoury Turkey Breakfast Sausage Egg Muffins
• Healthy and Easy Apple Cinnamon Oatmeal Muffins

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Healthy and Delicious Carrot Cake Oatmeal Breakfast Cookies

Start your day with these healthy carrot cake oatmeal breakfast cookies. Packed with wholesome ingredients that make mornings both nutritious and tasty.

Course Breakfast, Snack

Cuisine american-inspired

Keyword breakfast cookie, carrot cake

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 -14 cookies

Calories 254kcal

Author Jess

Ingredients

• 1 cup rolled oats old fashioned oats or large flake oats
• 3/4 cup oat flour
• 2 tbsp ground flax seed
• 1 tsp baking powder
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• ¼ tsp ground all spice
• 1/2 cup unsweetened shredded coconut
• 1/3 cup walnuts pieces
• 1/3 cup pumpkin seeds
• 1 egg
• ¼ cup maple syrup
• ¼ cup almond butter
• 1/3 cup melted and slightly cooled coconut oil or sub avocado oil
• 2 tsp vanilla extract
• 1 cup finely grated carrot
• 4 large medjool dates pitted and diced

Optional: Greek Yogurt Glaze

• 2 tbsp Greek yogurt
• 3 tbsp powdered sugar
• 1-2 tsp milk if needed

Instructions

• Preheat the oven to 375F. Line a large baking sheet with parchment paper.
• In a small bowl mix together the rolled oats, oat flour, ground flaxseed, baking soda, ground cinnamon, ground nutmeg, ground all spice, shredded coconut, chopped walnuts and pumpkin seeds. Set aside.
• In a large bowl whisk together the egg, maple syrup, almond butter, coconut (or avocado) oil, vanilla extract and shredded carrot until combined.
• Add the dry ingredients to the wet ingredients and stir until combined. Add the chopped dates and mix until combined.
• Use an ice cream scoop to scoop out cookie dough and place each cookie on the parchment paper lined baking sheet. Then, use the palm of your hand to gently flatten each cookie to about a 1/2 inch.
• Bake for 12-15 minutes or until dry to the touch and starting to turn golden brown on the bottom. Cool on the baking sheet for 5 minutes and then move the cookies to a cooling rack.
• Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months.
• Optional: If you’d like to add a yogurt glaze to these cookies, make the glaze by whisking together 2 tablespoons plain Greek yogurt and 3 tbsp powdered sugar. If the mixture needs to be a bit thinner to drizzle, add 1 tsp milk to the glaze and whisk together.

Notes

• To make this carrot cake breakfast cookie recipe gluten-free, make sure to use certified gluten-free oats and oat flour. And, make sure all of the other ingredients are certified gluten-free as well.
• If you don’t have dates (or they’re not your favourite), you can sub dates with ⅓ cup raisins.

Nutrition

Serving: 1cookie (without yogurt drizzle) | Calories: 254kcal | Carbohydrates: 24g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 53mg | Potassium: 263mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1816IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

Photography by: Kaeleigh Pugliese

The post Healthy and Delicious Carrot Cake Oatmeal Breakfast Cookies appeared first on Cooking in my Genes.

With buttery croissants; almonds for crunch and the raspberry jam, it’s a sweet delight at every bite. 

This easy breakfast recipe is perfect for a crowd. Whether you’re hosting brunch or have guests staying over, it’s easy to make ahead of time.

This croissant french toast bake is one of my go-to recipes on the weekend. Just like my Blueberry French Toast Bake and this breakfast casserole recipe, it’s easy to prep and the flavors hit the spot every single time.

Why you’ll love this baked croissant french toast 

• Easy: This is the perfect french toast recipe to serve a crowd for any special occasion.
• Delicious: A combination of buttery croissants baked with raspberry jam is hard to resist.
• Make-ahead: This is the perfect breakfast to make ahead of time. Prep at night and then bake the next morning.

Ingredients needed

Croissants: make sure to buy large croissants for this overnight breakfast casserole

Almonds: almonds add a nice crunch and texture to this croissant french toast

Eggs: eggs are a must to help bind this french toast bake together

Milk: milk is a key part of the egg mixture; I like to use whole milk but you can use 2%

Raspberry Jam: raspberry jam is key to adding sweetness; if you prefer a less-sweet breakfast, use a low sugar jam

Seasonings: adding flavour to the egg mixture you’ll need maple syrup, ground cinnamon, orange zest, vanilla extract

Toppings: top with butter, maple syrup, icing sugar and/or fresh raspberries

How to make a croissant french toast bake

1. Preheat the oven to 350F and grease a 9×13 inch baking dish with softened butter.
2. In a large bowl whisk together the eggs, milk, maple syrup, orange zest, cinnamon, vanilla, orange zest and salt until fully combined.
3. In the greased baking dish, spread out half of the croissant cubes. Then dollop 1/2 cup of the raspberry jam onto the croissant cubes followed by sprinkling 1/4 cup of the sliced almonds over the croissant cubes.
4. Next, spread out the rest of the croissant cubes and dollop with the rest of the raspberry jam, then sprinkle the other 1/4 cup of almond slices.
5. Pour the egg mixture over the croissant cubes to cover everything evenly. Let sit for 10-15 minutes on the counter.
6. Cover with foil and let stand at room temperature for 30-45 minutes before baking. Or, cover tightly with foil and refrigerate overnight (about 12 hours). 
7. If the dish has been refrigerated, remove from the refrigerator, remove the foil and let it stand at room temperature for 30 minutes before preheating the oven to 350F and baking.
8. Remove the layer of aluminum foil before baking! Bake for 45-50 minutes, until puffed, golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil. The top will be puffy when its fully baked and then as it rests will deflate slightly but thats ok!
9. Let stand at room temperature for 10 minutes before serving. When you’re ready to serve top with butter, drizzle of maple syrup, fresh raspberries and/or a dusting of icing sugar.

Tips & Tricks

• Serve with fresh fruit like fresh strawberries, raspberries and/or blueberries.
• If the croissants are not day-old, you can toast them first before following the rest of the steps. Toast at 350F on a baking sheet for about 5-8 minutes until just starting to crisp.

Variations

• Blueberry croissant french toast bake: Substitute the raspberry jam for blueberry jam and swap the orange zest for lemon zest for a different take on this french toast casserole.
• Cream cheese: Add 4-6 ounces of brick cream cheese, cut into cubes, in the first layer with the jam for an even more luxurious french toast. 

Common questions

How to store and reheat

Leftovers of the croissant french toast bake can be covered and stored in the refrigerator for up to 4 days in the pan it was baked. Alternatively, you can store pieces of the french toast bake in an airtight container in the fridge. Pieces can be reheated in the microwave or in the oven, covered with foil in a baking dish at 325F until warmed through.

More make-ahead breakfast recipes from the blog

• Savoury Turkey Breakfast Sausage Egg Muffins
• Spiced Pear Baked French Toast
• Bacon Mushroom Spinach Quiche with Gruyere Cheese

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Croissant French Toast Bake with Raspberry Jam

This Croissant French Toast Bake with almonds and raspberry jam is a wonderfully decadent breakfast or brunch. Easy to make-ahead too!

Course Breakfast, brunch

Cuisine american-inspired

Keyword casserole, croissant, french toast

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 10 -12 pieces

Author Jess

Ingredients

• softened butter for the baking dish
• 8 day-old large croissants, cut or torn into cubes
• 1/2 cup sliced almonds, divided
• 6 eggs
• 2 cups whole milk
• 1/4 cup maple syrup
• 1 small navel orange, zested
• 1/2 tsp ground cinnamon
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1 cup raspberry jam (low sugar if desired)

For serving

• maple syrup
• butter
• icing sugar
• fresh raspberries

Instructions

• Preheat the oven to 350F and grease a 9×13 inch baking dish with softened butter.
• In a large bowl whisk together the eggs, milk, maple syrup, orange zest, cinnamon, vanilla, orange zest and salt until fully combined.
• In the greased baking dish, spread out half of the croissant cubes. Then dollop 1/2 cup of the raspberry jam onto the croissant cubes followed by sprinkling 1/4 cup of the sliced almonds over the croissant cubes.
• Next, spread out the rest of the croissant cubes and dollop with the rest of the raspberry jam, then sprinkle the other 1/4 cup of almond slices.
• Pour the milk mixture over the croissant cubes to cover everything evenly. Let sit for 10-15 minutes on the counter.
• Cover with foil and let stand at room temperature for 30-45 minutes before baking. Or, cover tightly with foil and refrigerate overnight (about 12 hours). 
• If the dish has been refrigerated, remove from the refrigerator, remove the foil and let it stand at room temperature for 30 minutes before preheating the oven to 350F and baking.
• Remove the layer of aluminum foil before baking!

  Bake for 45-50 minutes, until puffed, golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil.

  The top will be puffy when its fully baked and then as it rests will deflate slightly but thats ok!
• Let stand at room temperature for 10 minutes before serving. When you're ready to serve top with butter, drizzle of maple syrup, fresh raspberries and/or a dusting of icing sugar.

The post Croissant French Toast Bake with Raspberry Jam appeared first on Cooking in my Genes.

With warming spices like cinnamon and nutmeg and traditional carrot cake ingredients like carrots, you get the taste of cake but in a breakfast.

You can make this easy breakfast ahead of time and enjoy it all week long.

I love this High Protein Peach Baked Oatmeal, but wanted to create a high protein version that can be enjoyed in the Spring and cooler months. That’s where this carrot cake baked oatmeal comes in!

The secret to make this carrot cake baked oatmeal high protein?! Split red lentils! They are my easy hack for adding protein to oatmeal breakfasts without having to use protein powder. They blend right in with the oat texture when the oatmeal is baked.

Why you’ll love this carrot cake baked oatmeal

• It’s easy to make in just one bowl and one baking dish!
• Easy to make gluten-free by using certified gluten-free oats.
• Top with 1/2 cup Greek yogurt for over 20g protein per serving!
• You don’t need protein powder to make this high protein.
• Packed with nutrients! Tons of fibre from the lentils and oats, plus a dose of Vitamin A from the carrots.

Ingredients needed to make this baked oatmeal

Milk: use any type of milk in this recipe – regular milk or a dairy-free milk like almond milk and oat milk should all work

Rolled oats: old fashioned rolled oats are the best choice for this recipe! Use gluten-free oats to make this oatmeal gluten free.

Carrots: grate fresh carrots to add to the oatmeal mixture – they’re a key ingredient to this carrot cake oatmeal; I don’t recommend pre-shredded carrots

Split red lentils: dry red lentils are the protein power house of this recipe; you don’t need to soak them ahead of time but I do recommend rinsing the lentils before adding to the oatmeal mixture

Butter: use melted unsalted butter to add some buttery goodness to these oats; as a substitute you can use melted coconut oil

Nuts: chopped walnuts or pecans are a great addition of crunchy texture to the baked oats

Maple syrup: I like to use organic 100% maple syrup in this carrot cake baked oatmeal recipe but you can use whatever maple syrup you have on hand

Eggs: eggs are a must to help bind the ingredients in this oatmeal together

Seasonings: vanilla extract, ground cinnamon, ground nutmeg, ground ginger

Maple cream cheese glaze: this is optional but you can add a glaze made out of cream cheese, plain Greek yogurt, vanilla extract and maple syrup for a fun touch to the oats

Toppings: Greek yogurt, maple syrup, chopped pecans or walnuts, pumpkin seeds or sunflower seeds, extra ground cinnamon or a nut butter of choice makes great toppings

How to make this carrot cake baked oatmeal

Step 1: Preheat the oven to 375F. Prepare a 9 inch baking dish by spraying with cooking spray.

Step 2: To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, ground cinnamon, ground nutmeg, ground ginger, melted butter and salt. Whisk the wet ingredients until the eggs are combined.

Step 3: Then, add the dry ingredients to the wet ingredient – baking powder, oats and lentils. Use a wooden spoon and stir to combine fully.

Step 4: Finally, stir in the grated carrots and half of the chopped walnuts or chopped pecans.

Step 5: Pour the entire oat mixture into the greased baking dish and top with the rest of the chopped walnuts or chopped pecans. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown. Let sit for 5 minutes before serving topped with vanilla or plain Greek yogurt, maple syrup and/or another sprinkle of cinnamon. Top with 1/2 cup Greek yogurt for over 20g protein per serving!

Step 6: Optional – Make the maple cream cheese glaze to serve with the bake oatmeal by stirring together the softened cream cheese, plain Greek yogurt, maple syrup and vanilla extract. You can simply blend using a mixing spoon in a bowl or blend with a hand blender or hand mixer.

Expert tips

• To meal prep this baked oatmeal, let the oatmeal fully cool and then cut into 6 individual servings.  Store in airtight containers in the fridge for up to 3 days. Reheat in the oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds. Then top with yogurt and maple syrup if desired.
• Stick to rolled oats for this baked oatmeal; quick oats will not work.
• Do not use pre-shredded carrots in this recipe; they don’t have as much moisture as carrots you shred yourself and could affect the taste and texture of the baked oatmeal.

Common questions

Can I use steel-cut oats or quick oats instead of regular oats?
I don’t recommend using steel-cut oats as they take much longer to cook and have not been tested in this recipe. Quick oats have also not been tested in this recipe.

Can I use a flax egg in this recipe?
This recipe hasn’t been tested with a flax egg, only regular eggs but if you try it please do let me know!

How to store baked oatmeal

• Make sure to let the oatmeal fully cool before storing. Store in the fridge in an airtight container for up to 3 days.
• Reheating options: In the oven or toaster oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds.

More high protein breakfasts to love from the blog

High Protein Peach Baked Oatmeal (with fresh peaches)

Healthy Crustless Veggie Breakfast Quiche Recipe

Easy Egg Breakfast Quesadillas with Pinto Beans

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High Protein Carrot Cake Baked Oatmeal Breakfast

Make this Carrot Cake Baked Oatmeal for a high protein breakfast any day of the week! Easy to meal prep for breakfast or serve for brunch!

Servings 6

Calories 343kcal

Author Jess

Ingredients

• 2 cups milk of choice
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• 2 eggs
• 2 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted and slightly cooled
• 2 1/4 cups old fashioned rolled oats
• 1/2 cup dry split red lentils
• 1 tsp baking powder
• 1 cup freshly grated carrots
• 1/4 cup finely chopped pecans or walnuts
• Greek yogurt, maple syrup, nut butter and/or pecans or walnuts for serving

Optional: maple cream cheese glaze

• 1/4 cup softened plain cream cheese
• 14 cup plain Greek yogurt
• 2 tsp maple syrup
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 375F. Prepare a 9 inch baking dish by spraying with cooking spray. 
• To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, ground cinnamon, ground nutmeg, ground ginger, melted butter and salt. Whisk the wet ingredients until the eggs are combined. 
• Then, add the dry ingredients to the wet ingredient - baking powder, oats and lentils. Use a wooden spoon and stir to combine fully.
• Finally, stir in the grated carrots and half of the chopped walnuts or chopped pecans.
• Pour the entire oat mixture into the greased baking dish and top with the rest of the chopped walnuts or chopped pecans. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown. Let sit for 5 minutes before serving topped with vanilla or plain Greek yogurt, maple syrup and/or another sprinkle of cinnamon. Top with 1/2 cup Greek yogurt for over 20g protein per serving!
• Optional - Make the maple cream cheese glaze to serve with the bake oatmeal by stirring together the softened cream cheese, plain Greek yogurt, maple syrup and vanilla extract. You can simply blend using a mixing spoon in a bowl or blend with a hand blender or hand mixer.

Notes

• To meal prep this baked oatmeal, let the oatmeal fully cool and then cut into 6 individual servings.  Store in airtight containers in the fridge for up to 3 days. Reheat in the oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds. Then top with yogurt and maple syrup if desired.
• Stick to rolled oats for this baked oatmeal; quick oats will not work.
• Do not use pre-shredded carrots in this recipe; they don't have as much moisture as carrots you shred yourself and could affect the taste and texture of the baked oatmeal.

Nutrition

Serving: 1serving without glaze | Calories: 343kcal | Carbohydrates: 46g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 245mg | Potassium: 508mg | Fiber: 9g | Sugar: 14g | Vitamin A: 3851IU | Vitamin C: 2mg | Calcium: 201mg | Iron: 3mg

The post High Protein Carrot Cake Baked Oatmeal Breakfast appeared first on Cooking in my Genes.

Strawberries, apricots and plums make amazingly delicious jam; as they cook down their fruity flavor shines through!

With the addition of only just a few ingredients and cooked on the stove-top, these summer jams are easy to make and freeze to enjoy in the future too.

You may have already tried my Easy Apricot Jam so the easy strawberry jam and plum jam recipes follow a very similar method. Right now strawberries, apricots and plums are all in season so it’s the perfect time to make some quick jam!

I love making these small batches of jam so that I can have a variety of flavours to enjoy. While many traditional and store-bought jams are made with the addition of pectin to help with thickening, these quick summer jam recipes don’t need it at all.  These refrigerator jam recipes are a bit more ‘loose’ than traditional jam but this quick method still results in delicious jam you’ll want to eat by the spoonful.

They’re truly my favorite jam recipes to make!

Why you’ll love these easy summer jam recipes

• Each recipe requires 5 simple ingredients or less!
• A perfect way to enjoy stone fruits like apricots and plums when they’re in season
• They’re a delicious way to enjoy summer fruits!
• There is no canning method, jam thermometer or jam sugar required.
• Easily adaptable for other summer fruits

Ingredients needed for these homemade summer jams

Easy Strawberry Jam (recipe at the end of this post)

Fresh fruit: use fresh, sweet summer strawberries for this recipe; in a pinch you could use frozen strawberries

Sweetener:  I like to use honey as a sweetener but you can also use maple syrup if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Lemon juice: the strawberry jam requires just a splash of fresh lemon juice

Easy Apricot Jam

Fresh fruit: use fresh apricots for this recipe; if they’re a bit on the tart side, use a bit more honey to your tastes

Sweetener:  I like to use honey as a sweetener but you can also use maple syrup if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Seasonings: apricot jam requires just a pinch of salt

Easy Plum Jam

Fresh fruit: use ripe, red plums for this recipe for that beautiful red-hued jam

Sweetener:  I like to use maple syrup as a sweetener but you can also use honey if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Lemon juice:  just a splash of fresh lemon juice is needed

Seasonings: ground cardamom goes lovely with the plum jam; if you don’t have ground cardamom, ground cinnamon would work

How to make quick summer jam recipes

Step 1: Put all ingredients for the specific jam into a medium pot.

Step 2: Using a fork or potato masher, crush the strawberries into smaller pieces. The apricot and plum jams don’t need crushing, they just cook down

Step 3: With the lid off, bring to a boil over medium heat.

Step 4: Once boiling, turn to medium-low heat and let the jam simmer for 20 minutes, stirring occasionally until it reaches a slightly thicker, jammy consistency.

Step 5: Take the pot off the heat and let the jam cool completely. Keep the jam in the fridge for up to 1.5 weeks or freeze for up to 2 months.

Expert tips

• Make sure to use fresh fruit that tastes good to make these homemade jam recipes! Because these delicious homemade summer jams use in-season fruit, you want to make sure they have good flavour since the jams only use a few ingredients.
• These quick summer jams are easily adaptable – wap the strawberries for fresh raspberries or fresh blackberries to make a raspberry jam or blackberry jam respectively.
• The Easy Plum Jam take a little more time because the skins of the plums are a bit thicker and take a bit more time to break down when cooking. But, the result is SO worth it!
• This is a great way to use up summer fruit if you feel like you can’t finish it during the week.

Common Questions

Can I use different fruits in these quick summer jam recipes?
You can use the base strawberry jam recipe and swap the strawberries for fresh raspberries or fresh blackberries to make a raspberry jam or blackberry jam respectively.

How do I know when the jam is ready?
The jam will start to be a thicker, jammy-like consistency when it’s ready. And remember, the jam will thicken a bit more as it cools too.

Can I use frozen fruit?
For the strawberry jam you can definitely try making this recipe using frozen fruit; it will however take a bit longer to cook down / break down the strawberries into a jam texture.

How to enjoy these quick summer jam recipes

• on toast with butter, cream cheese, goat cheese or ricotta
• with yogurt and granola
• make a simple ‘cheesecake’ by layering crushed graham crackers with mascarpone cheese and one of your favourite jams just like my recipe
• serve them on a cheeseboard or charcuterie board
• add as a topper to a vanilla summer cake
• top your favourite pancakes or waffles with these jams

How to store these quick summer jams

Store in an airtight container, mason jar or other jam jar in the fridge for up to 1 1/2 weeks. Alternatively, freeze in an airtight container for up to 2 months. Defrost the jam in the fridge before enjoying.

Quick Summer Jam Recipes to make from the blog:

Easy Strawberry Jam (recipe below)

Easy Apricot Jam

Easy Plum Jam

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Easy Strawberry Jam

Use fresh, bright strawberries to create this Easy Strawberry Jam in just 20 minutes! This jam is made with just strawberries, honey and lemon juice for a delicious, seasonal jam perfect for toast and granola.

Course Breakfast

Cuisine American

Keyword easy jam, easy strawberry jam, strawberry jam, summer jam

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 3 cups fresh strawberries, halved
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp water

Instructions

• Put all ingredients into a medium pot.
• Using a fork or potato-masher, crush the strawberries into smaller pieces.
• With the lid off, bring to a boil over medium heat.
• Once boiling, turn to medium-low heat and let the jam simmer for 20 minutes, stirring occasionally until it reaches a slightly thicker, jammy consistency.
• Take the pot off the heat and let cool completely. Keep in the fridge for up to 1.5 weeks or freeze for up to 2 months.

The post 3 Easy & Quick Homemade Summer Jam Recipes (no pectin) appeared first on Cooking in my Genes.

Ripe, fresh peaches bake up beautifully with the oats for an irresistible healthy breakfast the whole family will love.

Plus, you can meal prep this baked oatmeal ahead of time and warm it up for quick meals during the week.

While I love my apple baked oatmeal for the cooler months, I wanted a higher protein option for the warmer months.  So I added Canadian-grown split red lentils to this baked peach oatmeal for a protein boost!

Split red lentils are high in iron, fiber and protein so they’re perfect for this well-balanced breakfast recipe. When the split red lentils are baked with the oats they take on an oat-like texture so everything tastes like delicious oats in every bite. It’s a healthy way to start the day!

Why you’ll love this baked oatmeal

• It’s an easy make-ahead breakfast for any time of the week.
• A great meal prep recipe OR a good recipe to share with family on the weekend!
• Top with 1/2 cup Greek yogurt for over 20g protein per serving!
• Easily made gluten-free by using gluten-free oats.
• It’s a creative way to enjoy peaches during peach season!
• Make this baked oatmeal seasonally by switching up the fruit.

Ingredients needed to make this baked oatmeal recipe

Split red lentils: dry red lentils are the protein power house of this recipe; you don’t need to soak them ahead of time but I do recommend rinsing the lentils before adding to the oatmeal mixture

Peaches: ripe, sweet peaches are the best for this recipe; if the peaches are a bit firm they will still work ok!

Milk: use your milk of choice for this recipe – regular milk, almond milk, soy milk or oat milk should all work

Rolled oats: old fashioned rolled oats are the best choice for this recipe! Use gluten-free oats to make this oatmeal gluten free.

Maple syrup: pure maple syrup adds a little sweetness and pairs well with the oats and peaches

Vanilla extract: vanilla extract adds an extra little flavour to this oatmeal

Eggs: eggs help to bind this baked oatmeal together

Cinnamon: cinnamon adds a nice spice kick with all the other flavours

Butter: just a little bit of melted butter is needed to add moisture to the oats

Baking powder: helps lift the oatmeal to bake up properly

How to make the peach oatmeal

Step 1: Preheat the oven to 375F. Prepare a square baking dish by spraying with cooking spray. (8×8 or 9×9 baking dish will work)

Step 2: Prepare the peaches – measure out 1 cup chopped peaches and 1/2 cup sliced peaches. Set aside.

Step 3: To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, cinnamon, melted butter and salt. Whisk the wet ingredients until the eggs are combined. Then, add in the dry ingredients – baking powder, oats and lentils and 1 cup chopped ripe peaches and stir to combine.

Step 4: Pour the entire mixture into the greased baking dish and top with the fresh peach slices. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown. Let sit for 5 minutes before serving topped with vanilla or plain Greek yogurt, maple syrup and/or another sprinkle of cinnamon. Top with 1/2 cup Greek yogurt for over 20g protein per serving!

Expert tips for making this easy breakfast

• Swap the regular oats for gluten free rolled oats to make this recipe gluten-free.
• Fresh fruit (peaches) are the best for this recipe; frozen peaches hold too much water and will make the oatmeal mushy.
• If desired, swap the melted butter for melted coconut oil.
• You can use whole milk, regular milk or any non-dairy milk that works for you.
• Stick to rolled oats for this baked oatmeal; quick oats will not work.
• Swap out the peaches for other seasonal fruits like blueberries, nectarines or mixed berries.
• Make this peach baked oatmeal as a meal prep breakfast. Let the oatmeal fully cool and then cut into portions. Store in airtight containers in the fridge for up to 3 days. Reheat in the oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds. Then top with yogurt and maple syrup if desired.

Common questions

Can I use steel-cut oats or quick oats instead of regular oats?
I don’t recommend using steel-cut oats as they take much longer to cook and have not been tested in this recipe. Quick oats have also not been tested in this recipe.

What is a good substitute for butter in this recipe?
If you’d like to replace the butter in this recipe, use 2 tbsp melted coconut oil instead.

Can I use a flax egg in this recipe?
This recipe hasn’t been tested with a flax egg, only regular eggs but if you try it please do let me know!

Storage

• Make sure to let the oatmeal fully cool before storing. Store in the fridge in an airtight container for up to 3 days.
• Reheating options: In the oven or toaster oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds.

More delicious breakfast recipes from the blog

Blueberry Oatmeal Pancakes

Zucchini Oatmeal Breakfast Cookies

4 Easy & Creative Breakfast Toast Recipes

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High Protein Peach Baked Oatmeal (with fresh peaches)

Make this Peach Baked Oatmeal with fresh peaches for a high protein breakfast any day of the week! Easy to meal prep or serve for brunch!

Course Breakfast

Cuisine Canadian

Keyword baked oatmeal

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 321kcal

Author Jess

Ingredients

• 2 cups milk of choice
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• 2 eggs
• 2 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted and slightly cooled
• 2 1/4 cups old fashioned rolled oats
• 1/2 cup dry split red lentils
• 1 tsp baking powder
• 1 cup chopped peaches
• 1/2 cup sliced peaches
• toppings: chopped peaches, maple syrup, yogurt, cinnamon

Instructions

• Preheat the oven to 375F. Prepare a square baking dish by spraying with cooking spray. (8x8 or 9x9 baking dish will work)
• Prepare the peaches - measure out 1 cup chopped peaches and 1/2 cup sliced peaches. Set aside.
• To a large mixing bowl add milk, maple syrup, vanilla extract, eggs, cinnamon, melted butter and salt. Whisk the wet ingredients until the eggs are combined. Then, add in the dry ingredients - baking powder, oats and lentils and 1 cup chopped ripe peaches and stir to combine.
• Pour the entire mixture into the greased baking dish and top with the fresh peach slices. Bake for 35-45 minutes or until the oats have set and are starting to turn golden brown.

  Let sit for 5-10 minutes before serving topped with vanilla or plain Greek yogurt, maple syrup and/or another sprinkle of cinnamon. Top with 1/2 cup Greek yogurt for over 20g protein per serving!

Notes

• Top with 1/2 cup plain Greek yogurt to make this 20g protein per serving.
• Make sure to let the oatmeal fully cool before storing. Store in the fridge in an airtight container for up to 3 days. 
• Reheating options: In the oven or toaster oven at 350F for 5-10 minutes until warmed through OR in the microwave for about 30-60 seconds.
• I don't recommend using steel-cut oats as they take much longer to cook and have not been tested in this recipe. Quick oats have also not been tested in this recipe.
• If you'd like to replace the butter in this recipe, use 2 tbsp melted coconut oil instead.

Nutrition

Calories: 321kcal | Carbohydrates: 47g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 235mg | Potassium: 468mg | Fiber: 9g | Sugar: 16g | Vitamin A: 410IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 3mg

Disclaimer: Thank you to Alberta Pulse Growers for sponsoring this recipe. Thank you for supporting the brands that I support. All opinions are my own.

The post High Protein Peach Baked Oatmeal (with fresh peaches) appeared first on Cooking in my Genes.

Packed with tons of fresh veggies, this crustless breakfast quiche is ready in an hour.

This is a great way to enjoy a ton of vegetables for breakfast; plus this recipe is gluten-free too!

I love making a quiche for breakfast and brunch, and this crustless veggie breakfast quiche is now in my rotation! This easy breakfast recipe is filled with nourishing and good-for-you vegetables, and I love that I can easily mix and match with what I’ve got in the fridge.  It’s a delicious quiche recipe for a weekday or even a weekend get-together; the whole family will love it!

Why you’ll love this healthy quiche recipe

• With just 15 minutes of prep and simple ingredients, this healthy quiche is ready in just 1 hour!
• It’s packed with healthy ingredients like zucchini, mushrooms and spinach, but you can easily swap out the vegetables for what you have on hand.
• You can store it in the fridge for up to 3 days and cut it into individual slices so it’s a great option for meal prep
• No crust means not having to handle fussy pastry or blind bake a homemade crust!

What’s the difference between a crustless quiche and frittata?

• A quiche generally has a higher milk to egg ratio versus a frittata which uses generally less milk.
• A frittata is generally cooked in a large skillet on the stove-top first and then finished in the oven, like my frittata recipe.
• For this easy quiche recipe, everything is cooked together in one pie dish for a longer amount of time in the oven (compared to a frittata).
• A classic quiche uses gruyere cheese but for this recipe I shake things up with feta cheese; however, there are a lot of cheese substitution ideas below too.

Ingredients Needed for this easy breakfast quiche recipe

Feta: I love feta cheese paired with the vegetables in this recipe. Not a fan of feta? Swap it out for cheddar, gruyere cheese or pepper jack cheese!

Greek Yogurt: the yogurt will add a lot of richness (and protein!) to this crustless quiche.

Milk:  I like to use whole milk to ensure this quiche gets the custardy egg filling that you crave.

Eggs: it wouldn’t be a quiche without whole eggs!

Zucchini: zucchini is delicious in this recipe plus it brings an extra dose of fiber!

Mushrooms: I love mushrooms in a quiche recipe; they have a lovely texture and add the best savoury note especially when paired with the feta cheese

Tomatoes: baby or cherry tomatoes will work for this recipe but you can swap these out for your favorite veggies like red bell peppers if you’d prefer.

Seasonings:  garlic powder, salt and pepper are use in the recipe to up the flavour profile

Fresh basil: fresh basil goes beautifully with all of the other vegetable flavours in this quiche

Step by Step Process to make this healthy breakfast recipe

Step 1: Preheat your oven to 375°Fahrenheit. Place a medium nonstick skillet on the stovetop.

Step 2: Grease a 9-inch pie dish / plate or baking dish with cooking spray or butter and set aside.

Step 3: Add the olive oil to the skillet over medium heat. Once the pan is hot, add the diced onion and saute for 2 minutes. Add the sliced zucchini and mushrooms along with a pinch of salt and pepper. Saute for 6-10 minutes, until the zucchini and mushrooms have softened and released most of their water and they start to brown. Add the tomatoes, garlic powder and spinach. Saute for 3-4 minutes so the spinach wilts. Remove from the heat and set aside.

Step 4: In a medium bowl, whisk together the eggs, milk, Greek yogurt, crumbled feta, chopped basil and salt and pepper. Set aside this egg mixture.

Step 5: Add the cooked vegetables mixture to the greased pie dish and spread it out evenly. Pour the quiche filling (egg mixture) on top of this.

Step 6: Bake in the preheated oven for 40-55 minutes or until the center of the quiche is firm to the touch and is beginning to turn golden brown around the edges. Remove the dish from the oven and let cool on a wire rack for 10-15 minutes before slicing and serving.

Expert Tips for making this crustless quiche recipe

• Serve this crustless quiche with a green salad, hash browns, sliced baguette, roasted potatoes, bacon or fresh fruit!
• Since this quiche doesn’t have a crust, make sure you grease the pie plate or baking dish generously so the baked quiche doesn’t stick.
• Don’t skip out on sautéing the vegetables! They need to be sauteed so they release water, otherwise your quiche will end up watery.
  • Make sure to cook the zucchini and sliced mushrooms really well to get rid of any excess water.
• This is a great dish to make for brunch as you can make it ahead of time and it can be served at room temperature. Pair with my Easy Green Summer Chopped Salad and a sangria for the perfect brunch menu!

Common questions

Can I use different vegetables?
Sure thing! For example, you can swap out the small zucchini with 1-1 ½ cups of other chopped fresh veggies like broccoli or red peppers. Another swap you could make is a diced red bell pepper instead of the tomatoes.

What if I don’t have fresh basil?
If you don’t have fresh basil you can substitute with 2 tsp dried basil.

Can I make this as a regular quiche?
If you want to make a quiche with a regular pie shell / crust, I recommend making my bacon and spinach quiche recipe! It uses a frozen pie crust to make the traditional quiche recipe even easier.

How to store this veggie quiche

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°Fahrenheit for about 10-15 minutes or in the microwave for 1-2 minutes until heated through to your desired temperature.

To freeze, make sure to fully cool the pieces and then wrap each slice in aluminum foil and then place it in an airtight container or freezer bag in the freezer. To reheat from frozen, microwave in 30-second increments for 1-2 minutes, making sure to check for doneness after every 30 seconds.

More healthy breakfast recipes to make from the blog

Blueberry Oatmeal Pancakes

Easy Egg Breakfast Quesadillas with Pinto Beans

Peanut Butter Banana Baked Oatmeal Cups

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Healthy Crustless Veggie Breakfast Quiche Recipe

This Healthy Crustless Veggie Breakfast Quiche recipe is packed with veggies! It's perfect for meal prep & for brunch on the weekend!

Course Breakfast

Cuisine American

Keyword quiche

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Jess

Ingredients

• 1 tbsp olive oil
• 1/2 yellow onion, diced
• 1 small zucchini, 1/4 inch slices
• 1 cup sliced mushrooms
• 3/4 cup halved baby tomatoes
• 1/2 tsp garlic powder
• 3 cups loosely packed spinach
• 3/4 cup milk
• 6 eggs
• 1/4 cup Greek yogurt
• 1 cup crumbled feta cheese
• 2 tbsp chopped fresh basil
• 3/4 tsp salt
• 1/2 tsp ground pepper

Instructions

• Preheat your oven to 375°F. Place a nonstick skillet on the stovetop.
• Grease a 9-inch pie dish / plate or baking dish with cooking spray or butter and set aside.
• Add the olive oil to the skillet over medium heat. Once warm, add the diced onion and saute for 2 minutes. Add the sliced zucchini and mushrooms along with a pinch of salt and pepper. Saute for 6-10 minutes, until the zucchini and mushrooms have softened and released most of their water and they start to brown. Add the tomatoes, garlic powder and spinach. Saute for 3-4 minutes so the spinach wilts. Set aside.
• In a medium bowl, whisk together the eggs, milk, Greek yogurt, crumbled feta, chopped basil and salt and pepper. Set aside this egg mixture.
• Add the cooked vegetables to the greased pie dish and spread it out evenly. Pour the quiche filling (egg mixture) on top of this.
• Bake in the preheated oven for 40-55 minutes or until the center of the quiche is firm to the touch and is beginning to turn golden brown around the edges. Remove the dish from the oven and let cool on a wire rack for 10-15 minutes before slicing and serving. 

The post Healthy Crustless Veggie Breakfast Quiche Recipe appeared first on Cooking in my Genes.

Packed with oats, cinnamon and apples, you get the taste of an apple pie but in a soft muffin-like cookie.

They are perfect to meal-prep for the week ahead!

My zucchini oatmeal breakfast cookie recipe is such a hit that I knew I had to make an apple version for the cooler months!

These apple pie breakfast cookies are like a mashup between a cozy bowl of oatmeal and a classic apple pie.  Chewy oats, diced fresh juicy apples and cozy spices make for the most delightful bite! The whole family will love them.

Why you’ll love these apple oatmeal cookies

• They’re easy to make and have the classic apple pie flavor!
• You can make them gluten-free as well!
• These wholesome breakfast cookies are a delightful healthy snack to make for the week ahead.
• They’re wonderful as a quick, portable breakfast with a hot cup of coffee on the side.
• They make for a delicious treat for dessert too!

Ingredients needed

Fresh Apples: I like to use a more sweet apple like a Gala Apple but if you prefer a little less sweetness, try a green apple like Granny Smith apples.

Rolled Oats: make sure to use rolled oats or old-fashioned oats (not quick oats) in this recipe; for a gluten-free option, simply use gluten-free oats.

Flour: all purpose flour helps make the base of these breakfast cookies; for a gluten-free cookie, use a 1:1 baking flour

Spices: Cinnamon and nutmeg are quintessential fall spices and go perfectly with the apples and oats

Butter: melted butter is the best to use in this recipe but you could also try coconut oil if desired.

Egg: holds this batter together.

Maple Syrup: For sweetness we use pure maple syrup which goes lovely with the warming spices in these soft cookies.

Step by step process to make these apple pie oatmeal breakfast cookies

Step 1: Preheat oven to 375F. Line a large baking sheet with parchment paper.

Step 2: Mix together melted butter, egg, maple syrup and vanilla extract in a large bowl and set aside. Mix the dry ingredients into the wet ingredients and using a wooden spoon or rubber spatula, stir to combine. Stir in the diced apple. You’ll get a thick dough.

Step 3: Scoop out about a 1/4 cup per cookie (or you could use a large cookie scoop) onto the parchment-lined baking sheet and then gently flatten each cookie to about a 3/4 inch on the cookie sheet. Makes 10 cookies.

Step 4: Bake 14-16 minutes until set and golden brown on the bottom / just around the edges of the cookie. Cool on the pan for 5 minutes and then remove to a cooling rack.

Step 5: Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months.

Expert tips

• If you want to add-in any additional ingredients, I’d suggest adding in 1/2 cup of another favourite ingredient like chopped pecans or toasted walnuts; sunflower or pumpkin seeds; or you could add raisins if that’s something you like.
• When taking a cookie out of the freezer, defrost first before enjoying. I’ve packed them in a lunch bag in the morning and by lunch they’re usually the perfect temperature.
• Make a double batch of this recipe and freeze a batch so you can grab a breakfast cookie whenever you’d like!

FAQ

Can I make these apple breakfast cookies gluten-free?
YES! I’ve tested this recipe using 1:1 baking flour to replace regular flour and certified gluten-free oats instead of regular oats. Just substitute the same amounts and you’re all set.

What other kind of apples can I use?
I like to use a more sweet apple like a Gala or Ambrosia apple but you can use green apples too like Granny Smith if you prefer.

Can I grate the apples instead of dicing them?
I haven’t tested the recipe with grated apples but you can definitely try replacing the diced apple with the same amount of grated apple.

Storage

Store these apple cinnamon breakfast cookies as follows:

• Store in an airtight container on the counter for up to 2 days.
• Store in the fridge for up to 5 days.
• Freeze for up to 2 months.

More delicious apple recipe ideas to love from the blog:

Apple Pie Blondies

Apple Cinnamon Baked Oatmeal

Scrumptious Apple Cinnamon Oatmeal Muffins

Apple Cinnamon Crumble Cake

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Apple Pie Breakfast Cookies (Gluten Free Option!)

Packed with apples, oats and apple pie spices, these apple pie breakfast cookies are perfect for a quick breakfast, snack or healthy dessert!

Course Breakfast

Cuisine American

Keyword apple crumb cake, breakfast cookie

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 cookies

Calories 183kcal

Author Jess

Ingredients

• 3 tbsp melted butter (or sub melted coconut oil)
• 1 egg
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 tsp baking powder
• 1 cup all-purpose flour (or sub 1:1 gluten-free baking flour)
• 1 1/2 cups rolled oats or large flake oats (or sub certified gluten-free rolled oats)
• 1 1/2 cups diced apple (about 1 large Gala apple)

Instructions

• Preheat oven to 375F. Line a large baking sheet with parchment paper. 
• Whisk together the melted butter, egg, maple syrup and vanilla extract in a large bowl and set aside. Whisk in the ground cinnamon, ground nutmeg and baking powder. Switch to a wooden spoon or rubber spatula, and stir in the flour and oats until combined. Stir in the diced apple. You’ll get a thick dough. 
• Scoop out about a 1/4 cup per cookie onto the parchment-lined baking sheet and then gently flatten each cookie to about a 3/4 inch on the cookie sheet. Makes 10 cookies.
• Bake 14-16 minutes until set and golden brown on the bottom / just around the edges of the cookie. Cool on the pan for 5 minutes and then remove to a cooling rack.
• Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months.

Notes

• How to make these cookies gluten free: I've tested this recipe using 1:1 baking flour to replace regular flour and certified gluten-free oats instead of regular oats. Just substitute the same amounts and you're all set.
• I like to use a more sweet apple like a Gala or Ambrosia apple but you can use green apples too like Granny Smith if you prefer.
• If you want to add-in any additional ingredients, I'd suggest adding in 1/2 cup of another favourite ingredient like chopped pecans or toasted walnuts; sunflower or pumpkin seeds; or you could add raisins if that's something you like.

Nutrition

Calories: 183kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 100mg | Potassium: 122mg | Fiber: 2g | Sugar: 12g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

The post Apple Pie Breakfast Cookies (Gluten Free Option!) appeared first on Cooking in my Genes.

This is the perfect winter smoothie to get rid of the post holiday blues, plus it only takes 5 minutes to make.

A creamy, refreshing and nourishing citrus smoothie is exactly what I need right now.

This tropical smoothie is made with 3 different fruits and packed with so much flavor and nutrients.

Did you know that blood oranges are packed with vitamin C and antioxidants? If you’re looking for even more of a nutrient boost, you can add hemp seeds, chia seeds or flaxseeds to your smoothie.

If you can’t get enough of that tropical flavor, check out my green tropical smoothie!

Why you’ll love this tropical blood orange smoothie

• It only takes 5 minutes to make this easy smoothie, so it is perfect for weekday breakfasts.
• You only need 5 ingredients to make this blood orange smoothie!
• You get all the tropical flavors thanks to the addition of coconut milk.
• If you’re looking to spice up your brunch spread, serve this smoothie with a splash of prosecco, ginger soda or sparkling water!
• This creamy smoothie is packed with good for you ingredients, but I have ideas on how you can add even more nutrients.

Ingredients Needed to make this blood orange smoothie

• Blood Oranges: blood orange season is short, so be sure to stock up on blood oranges while you can! You can peel and freeze them so you can enjoy blood orange smoothies all year round.
• Frozen Fruit: adding frozen raspberries and mango brings the tropical flavours to this smoothie!
• Coconut Milk: you can use coconut milk that comes from a can or a carton. If you don’t have coconut milk on hand or don’t like coconut milk, feel free to use any other milk.
• Protein Powder: this is totally optional but I love adding a scoop of protein powder to my smoothies to keep me feeling full until lunch.
• Maple Syrup or Honey: I’m adding just a little bit of sweetener to this smoothie, be sure to use maple syrup if you’re vegan.

Step by Step Process to make this smoothie

Step 1: Add all of the ingredients to your blender.

Step 2: Blend until smooth and enjoy!

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Tropical Blood Orange Smoothie

A bright and beautiful Tropical Blood Orange Smoothie with a blend of tangy citrus, sweet raspberries and mango and creamy coconut milk!

Course Breakfast

Cuisine American

Keyword healthy smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 smoothie

Author Jess

Ingredients

• 1 blood orange, peeled
• 1 cup coconut milk (from a can or carton)
• 1/2 cup frozen raspberries
• 1/2 cup frozen mango
• 1 tsp maple syrup or honey
• 2 ice cubes
• 1 scoop protein powder of choice (optional)

Instructions

• Pour all of your ingredients into your blender.
• Blend until all of the ingredients come together in a beautiful bright-hued smoothie!

FAQ

How can I add extra nutrients?
Add up to a tablespoon of chia seeds, ground flaxseeds or hemp seeds to the smoothie before blending to get an extra burst of fiber and omega-3s!

What if I don’t like or have coconut milk?
Feel free to use any other milk if you don’t like or have coconut milk on hand.

Why is my smoothie too thick (or too thin)?
Using frozen fruits can make the consistency of the smoothie very thick. If after blending it is too thick for you, add an extra splash of coconut milk and blend again until it is your preferred consistency. Alternatively, if you find the smoothie is too thin, add in a bit more frozen fruit to reach your desired consistency.

Do I have to add protein powder?
This is optional but adding protein powder is going to help keep you fuller for longer! My favorite protein powder is from Botanica Health!

Expert Tips

• If using frozen blood oranges or if your smoothie is too thick, add a splash more coconut milk to get the right consistency.
• Because the blood orange season is so short, I recommend stocking up on them while you can. Peel and store the blood oranges in the freezer until ready to use!
• If you want to serve this smoothie for brunch, you can make a blood orange mimosa! Just add in prosecco or for a non-alcoholic version, add non-alcoholic sparkling wine, sparkling water, or ginger soda. If you’re looking for a blood orange cocktail, check out my citrus vodka crush!

Storage

This blood orange smoothie is best enjoyed right after making!

More smoothie recipes to love from the blog

Mojito Smoothie

Oatmeal Cookie Smoothie

Tropical Smoothie

Until the next cooking adventure,
Jess

The post Tropical Blood Orange Smoothie appeared first on Cooking in my Genes.

A combination of warming spices, ripe pears and toasted bread come together in one baking dish for a divine breakfast or brunch.

This easy french toast recipe will have you coming back for a second serving!

Are you a fan of brunch like me?

I absolutely love the weekend tradition of brunch and french toast is a favourite of mine.

So, I combined all of the flavours of the season like sliced pears and ground cinnamon into this baked french toast. And can I just say the spiced pears which are spread throughout this dish are just DIVINE.

The prep time for this recipe is fairly short and you can definitely make this ahead of time so it’s easy to bake in the morning.

What ingredients make a delicious baked french toast

Pears: Make sure to use ripe pears when preparing this recipe as they will bake more consistently within the french toast. Ripe Anjou pears are my favourite to use but Bosc or Bartlett pears would work too.

Bread: A day-old (or longer) french bread works perfectly in this recipe but you could also try brioche or a baguette. If the bread is fresh, cut into cubes and then toast in the oven (see instructions in the recipe notes below).

Spices: Ground cinnamon and nutmeg are the perfect warming spices to complement the pears.

Almonds: Toasting the almonds just lightly at first adds some seriously toasty flavour throughout the baked french toast and pairs lovely with the pears.

Milk & Egg Mixture: This custard-type mixture is whisked together with vanilla extract and maple syrup. Then, pour it over the bread mixture so it can be baked together.

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Spiced Pear Baked French Toast

Looking for fall recipes? This delicious spiced pear baked french toast recipe will be a hit at fall and winter brunches.

Course Breakfast, brunch

Cuisine American

Keyword french toast

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Author Jess

Equipment

• 9x13 baking dish

Ingredients

• 1 loaf day-old bread cut into cubes (about 10 packed cups of bread) french bread or brioche or a baguette
• 1/2 cup chopped almonds, toasted
• 2 ripe pears, sliced
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 tbsp brown sugar
• 2 tbsp butter, melted 
• 7 large eggs
• 2 ½ cups milk
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1½ tsp cinnamon
• Pinch salt
• butter for the dish and serving, maple syrup for serving

Instructions

• Turn your oven to low broil, place 1/2 cup sliced almonds on a baking sheet and toast 3-4 minutes until golden. Set aside.
• Generously grease a 9x13 baking dish with butter and turn your oven to 350F.
• In a bowl whisk the eggs, milk, maple syrup, cinnamon, vanilla extract and salt. Set aside.
• To make the spiced pears, melt the butter in a bowl and mix in the pears, cinnamon, nutmeg and brown sugar.
• In your baking dish, spread about half of the bread cubes on the bottom and then spread half of the spiced pears, half of the almonds.
• Next, spread out the rest of the bread cubes to make your final layer. Then, top with the rest of the pears and almonds
• Pour the milk mixture evenly over the bread cubes to cover everything evenly. Use a spatula to gently press down on the bread to make sure the milk mixture gets in all the crevices.
• Let sit for 10 minutes before baking OR overnight in the fridge.

• Bake the french toast covered with foil for 30 minutes. Then, uncover and bake for the remaining 15-20 minutes until golden on top. It should be firm and puffed up when it's fully baked and there should be no liquid left. (If you've let this sit overnight, take out of the fridge while the oven is pre-heating and it might require 10-15 more minutes baking time).
• Let the french toast stand for 5 minutes before serving. When you’re ready to serve top with butter and drizzle with maple syrup.


Notes

If the bread is fresh, cut into cubes and then toast in the oven at 200F for about 10 minutes to dry it out.

This is honestly how I want to enjoy every Sunday morning. Just give me a cup of coffee, a good book and this divine french toast!

What is the secret to this recipe?

• Make sure the bread is at least one day old. Bread that is more dried out works best as it holds up to the egg batter.
• Crunchy topping: Almonds add crunch to this french toast and help to create a golden brown topping. But, you could also try walnuts or pecans.
• Maple Syrup & Butter: Butter makes everything better so make sure to top this french toast with a dollop of butter and of course some maple syrup.

I hope this is one of those breakfast recipes that you’ll make once and then have in your back pocket to make again and again.

And if you love brunch like me, try my Brunch Board where you can substitute all your favourite seasonal ingredients. Or try my classic quiche recipe.

Until the next cooking adventure,
Jess

The post Spiced Pear Baked French Toast appeared first on Cooking in my Genes.