#BeautifulBreakfast, Go Eat!

For the past several months I've been concentrating on breakfast. The reason being, it truly is the most important meal of the day. It jump starts your metabolism and it's where you get your first energy blast. It's pretty well known that fresh, colorful foods carry all the goodies you need and honestly, who doesn't like beautiful food?


I've also been making a great effort to incorporate better grain choices into my diet. I limit my bread intake, I choose brown, red or black rice, bulgar, barley and quinoa. I eat more sweet potatoes and yams instead of white potatoes. I haven't removed grains completely as I have no desire to take good carbohydrates from my diet. I like balance. I also choose smarter oils and fats. I use more yogurt, kesam and skyr instead of sour cream. I've also added more movement to my daily routine. I'm pretty sedentary and that's not working for me anymore!! I'm in the 45-55 age range now. Gotta keep thing working properly. Yoga and trying to add 10,000 steps daily has been my new regimen. Flexible fatty, baby!!!! You don't have to be skinny to be fit.

Make smart choices when you eat. Eat clean, colorful, beautiful, fresh foods and move ya body! It makes your brain and belly hole so much happier. Now, look at these #beautifulbreakfasts and GO EAT!! and move.

Omelette Muffins!

These muffins are AWESOMENESS!!! Okay, that being said, they are delicious and simple. They're great for breakfast, brunch or a snack. If you don't want to make homemade biscuit mix it is perfectly okay to use ready made biscuit mix like Bisquick or Pioneer. If you do use ready made, spike it up by adding 1/2 teaspoon of each, baking soda and baking powder. I also think adding an oil to the mix is necessary for moist, fluffy biscuits. Shortening or vegetable oil is my preference.

Making your own biscuit mix is super easy! Here's the recipe for the mix. I like drop biscuits, I never make rolled out biscuits. Just not my thing. I like it rustic looking!

Homemade Biscuit Mix

1 cup all-purpose flour

1/2 tablespoon baking powder

1 teaspoon white sugar

2 teaspoons baking soda

1/4 teaspoon salt

1/4 cup vegetable oil or shortening

1/2 cup milk

Mix dry ingredients into a bowl first. I use a silicon coated whisk and spatula. Add the wet ingredients and mix well. Set aside and heat the oven to 185C

I use a 6 cup, deep, maxi muffin pan. You can use a basic sized muffin pan but you'll have to use half the amount of biscuit mix in each cup.

Lightly oil the muffin cups or use a nonstick spray. In the maxi muffin cups, place about 1 tablespoon of the biscuit mix into each bottom. I bang the pan a couple of times to get the mix settled but not smashed down into the bottom. It's okay if some of the mix is up the side of the cups. It's all going to bake together.

In a seperate bowl crack 4 large eggs and lightly whisk. Add spices to your taste. I like a bit of Creole seasoning and a bit of hot sauce.

Now, for what goes into your omelette, that's where you can do what you feel. I like chopped red onion, bell pepper, green onion or chives, any kind of meat you like or no meat at all, it's up to you. I use chopped ham or bacon. If you use bacon, cook it first, let it cool and then crumble it. Also any type of cheese you like. I used Gouda. Mix your chopped veggies and meat into whisked eggs.

Spoon the egg mixture, equally over the biscuit mix. Don't fill to the very top of each cup or you'll have a mess! Carefully move the muffin pan to your heated oven and bake for 20 minutes or until the muffins are firm to touch.

Remove and let it rest for 5 minutes. Use a butter knife and go around each muffin to release the edges. Turn over and the muffins should pop right out of the pan.

The wonderful part about these muffins, the biscuit bakes and fluffs throughout the omelette, so you get bites of both in every munch!

These can easily be reheated or eaten cooled.

 Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

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Spinach and Feta Breakfast Casserole

Egg casseroles are fantastic! You can use a wide variety of ingredients to make one so the options are endless. When doing this particular style casserole for brunch you can have Greek side dishes. For example, instead of regular toast you can have oven toasted pita and a Greek Salad. Be adventurous! Food can be an adventure.

This casserole has to be chilled at least 8 hours before baking, so it's perfect to prepare the night before and then pop it into the oven the following day. This recipe is great for a special breakfast or a brunch. The serving size is for 8-10 people but you can, of course, cut it in half.

Spinach and Feta Breakfast Casserole
Servings: 8 – 10

1 box of Caesar croutons
¼ cup butter
2 cloves garlic, minced
1 medium onion, chopped
2 10-ounce packages frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese
1 cup crumbled feta cheese
10 large eggs
1 cup heavy cream
1 cup whole milk
¾ teaspoons Greek seasoning blend (recipe follows)

Greek Seasoning Blend

2 teaspoons dried oregano
2 teaspoons salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon black pepper
1 teaspoon dried parsley flakes
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon thyme

Mix all of the herbs and spices together and store in an airtight container. It makes about 1/4 cup.


Lightly grease a 13-inch baking dish. Sprinkle croutons evenly over the bottom of the dish.

In a medium skillet, melt butter over medium heat. Add garlic and onion and cook for about 5 minutes or until tender. Add spinach and cook stirring constantly for 2 minutes. Remove from heat and spread evenly over croutons. Sprinkle mozzarella and feta evenly over spinach.

In a medium bowl, gently beat eggs. Don't over beat the eggs, there's more mixing to follow. Add cream and milk, whisking to combine. Pour over casserole. There should be no need to add extra salt. The cheeses are salty so you don't want to over do it. Sprinkle evenly with Greek seasoning blend, cover and chill at least 8 hours.

Preheat oven to 350F degrees. Bake 45 to 55 minutes or until top is puffed and golden brown. Let stand for 10 minutes before serving. Cut into generous squares to serve.

Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

Posted with Blogsy