Join me in my kitchen this week as I show you a week’s worth of simple scratch made springtime breakfast dishes. I hope I provide you with some inspiration for your menu list in the coming weeks with recipes for baked blueberry oatmeal, frittata, strawberry lemon sourdough Dutch babies, bacon bagel sandwiches, and chocolate sourdough zucchini chocolate chip muffins. Don’t forget to subscribe to my channel for more recipes, day in the life and more content just like this.
Baked Oatmeal Recipe
The night before soak 2 cups of oats in 2 cups of kefir or plain yogurt. The following morning combine 1 cups of chopped nuts, 1 tsp of baking powder, 1/4 melted coconut oil, 2 tsp of vanilla, 2 1/2 cups of frozen fruit, 1 tsp of salt, 2 tsps of cinnamon, the soaked oats and 2 eggs in a bowl. Pour into a greased 9x13 pan, add 1/2 cup of blueberries to the top and 2 tbsp of sugar. Bake at 375 for 45 minutes.
Frittata Recipe
Cook bacon in cast iron skillet (depending on how much you want). Dice an onion and fry in the bacon fat. Add 2 cups of vegetables of your choice, cook until tender. In a large bowl, mix 12 eggs with 1 cup of heavy cream, salt and pepper to taste. Add 1/2 cup of grated cheese, cooked vegetables and crumbled bacon to eggs. Preheat your cast iron skillet for 10 minutes. Pour egg mixture directly in skillet and bake at 400 for 25-30 minutes.
Strawberry Lemon Sourdough Dutch Baby Recipe
Grate the zest of one lemon into a bowl. Add 4 cups of sourdough discard, 12 eggs, 1 tsp of vanilla, 1/3 of a cup of milk, 2 tbsps of maple syrup, 1/2 tsp of salt and combine with immersion blender. In a cast iron skillet melt butter and cook 2 cups of fresh or frozen strawberries until tender. Place in preheated oven for 5 minutes and then pour the batter over the top of the berries. Bake at 425 for 30 minutes.
Sourdough Bagel Recipe
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