Breakfast

Sheet Pan Breakfast

Sheet Pan Breakfast  |  Lemon & Mocha

I was on Foodgawker the other month and I came across a recipe concept that blew my mind – a sheet pan breakfast! Basically, you bake the potatoes and eggs in the oven and voila – breakfast! I love breakfast casseroles, but they can get really heavy with all the cheese and dairy. There’s so many different combinations you could come up with for a sheet pan breakfast, but ever since I made those Beet Donuts with a Brown Butter Strawberry Rhubarb Glaze I’ve had beets on my mind. I decided to go with a root vegetable base of roasted Yukon gold potatoes, sweet potatoes and beets. Those get roasted with plenty of seasoning and sliced onion for some additional flavor. When they are almost done, you create little pockets for the eggs, crack them right on the sheet pan then let them bake to their desired done-ness.

Sheet Pan Breakfast  |  Lemon & Mocha

I love runny eggs and I’m slowly getting Matt on the runny egg train as well, but you can cook yours longer if you like the middles firm. I topped it all off with some avocado slices because there’s nothing more satisfying to me in the morning than an avocado smothered in runny yolk – see case in point here. Add in the roasted potatoes and beets and I was in pure breakfast heaven.

Sheet Pan Breakfast  |  Lemon & Mocha

This dish is great for company because you can get everyone eggs without having to stand over the stove, but we saved the other half for ourselves and had it the next day for breakfast. It reheated perfectly in the microwave and the yolks were still runny.

Sheet Pan Breakfast  |  Lemon & Mocha

I think I’ll be making this again really soon, but this time as breakfast for dinner. Have you ever made a sheet pan breakfast? I’m already brainstorming new combinations like potato, cheddar, scallion and bacon or eggplant, mushrooms, tomatoes and prosciutto – yum!

Sheet Pan Breakfast  |  Lemon & Mocha

Sheet Pan Breakfast
 
Yield: 3-4 servings
Ingredients
  • 1 pound yellow thin skin potatoes
  • 2 small sweet potatoes
  • 1 red beet
  • 1-2 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 small onion
  • 6-8 large eggs
  • 1 avocado, sliced
  • Chopped fresh parsley, for topping
Directions
  1. Preheat the oven to 425 degrees F. Line a half sheet baking pan with nonstick aluminum foil or spray with nonstick cooking spray. Set aside.
  2. Scrub and dry the potatoes and sweet potatoes. Leaving the skins on, cube the potatoes. Peel the beets. Cut the beets into a small dice; they take longer to cook than the potatoes so you want them smaller so they will be done at the same time. Toss the cut potatoes and beets with the olive oil, smoked paprika, garlic powder, salt and pepper then place evenly on the prepared baking sheet.
  3. Bake the potatoes and beets for 20 minutes. While the potatoes are baking, halve and slice the onion. After the potatoes and beets have cooked for 20 minutes, toss them then place the onion slices on top then put back in the oven for 15-20 minutes.
  4. Remove the pan from the oven and make room for the eggs. I made a little pocket for each egg. If you are using nonstick cooking spray you might want to spray a little into each pocket before putting in the egg. Carefully crack an egg into each pocket then season the eggs with a little salt and pepper. Bake for 3 minutes, or until the eggs are your desired done-ness. Top with the avocado slices and chopped parsley, serve.

Recipe adapted from The Flavor Bender.

Blueberry Nectarine Muffins

Blueberry Nectarine Muffins  |  Lemon & Mocha

I hope you all had a great 4th of July! I’m not going to waste any time here because your July is about to be off to an amazing start. That is because I am sharing this muffin recipe with you. Now I know I’ve been sharing the Food Network Magazine’s Muffin of the Month recipes in order with you, but I have to skip ahead to the August muffins. Don’t worry, I will share the July ones next month. The August muffins for the Food Network Magazine’s Muffin of the Month are these Blueberry Nectarine Muffins and, damn, they are glorious!

Blueberry Nectarine Muffins  |  Lemon & Mocha

I thought it would be impossible to top the June S’mores Muffins because they were the perfect rendition of s’mores in muffin form complete with gooey chocolate and oozing crispy marshmallow. Now, these didn’t necessarily top the S’mores Muffins because, well, chocolate, but they definitely met the raised muffin standard.

Blueberry Nectarine Muffins  |  Lemon & Mocha

These were the first muffins I’ve made so far from the Food Network Magazine article that came out looking picture perfect in my opinion. But I’m all about taste over here and these muffins had everyone doing a little happy dance. Quickly followed by grabbing a second one. As I mentioned last week, I had some family visiting and the Blueberry Nectarine Muffins were a big hit. So much so that there were dibs being called on the muffins when they started dwindling!

Blueberry Nectarine Muffins  |  Lemon & Mocha

I was happy we had visitors otherwise I would have definitely consumed about 2/3 of these! The muffins have just the right amount of sweetness balanced with the almond taste. The juicy blueberries and crunchy almonds on top really added to the muffin, but the breakout star was the nectarine. Nectarines are in season right now and the chunks in the muffin made it so moist and really took them into the over-the-top-delicious category.

Blueberry Nectarine Muffins  |  Lemon & Mocha

Matt and my goddaughter aren’t big on blueberries and they both requested a nectarine-only muffin next time since it was so good. I love blueberries so I’m partial to the combination of the two, but I would definitely be down for an all nectarine muffin as well. If you want your July to get even better then plan to make these as soon as possible! Especially so you have time to make them again and again while nectarines are still in peak season, which is why I went ahead and shared them early. Enjoy!

Blueberry Nectarine Muffins  |  Lemon & Mocha

Blueberry Nectarine Muffins
 
Yield: 12 muffins
Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup plain Greek yogurt
  • 2 large eggs
  • ¼ teaspoon almond extract
  • 2 small nectarines, pitted and chopped (about 1¾ cups)
  • ½ cup blueberries
  • ¼ cup sliced almonds
  • Coarse sugar, for topping (I just used a light sprinkle of regular sugar)
Directions
  1. Preheat the oven to 400 degrees F then line a 12-cup muffin pan with paper liners and set aside.
  2. In a large bowl, sift together the flour, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together the sugar, vegetable oil, yogurt, eggs and almond extract. Pour into the flour mixture then stir until just combined. Add nectarines and blueberries and stir to incorporate.
  4. Fill the muffin cups with the batter. They should be about ¾ of the way full. Top the muffins with the sliced almonds and a light sprinkle of coarse sugar (or regular sugar if you don’t have any). Bake for about 20 minutes, or until the tops are golden and spring back when lightly pressed. Let cool in the pan for 5 minutes then carefully remove to a wire cooling rack to cool completely.
Notes
I used plain nonfat Greek yogurt. You could substitute sour cream or regular plain yogurt if you would prefer.

To get the blueberries to peek through at the top: Let the muffins cook for 1-2 minutes, then carefully (and quickly) remove the pan from the oven, gently top each muffin with 1-2 extra blueberries and return to the oven for the remainder of the cooking time.

 Recipe slightly adapted from January/February 2018 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

S’mores Muffins

S'mores Muffins  |  Lemon & Mocha

We have made it halfway through the Food Network Magazine’s Muffin of the Month recipes and we are being rewarded with these outrageous, gooey and chocolately S’mores Muffins. Yes! When I first saw all the Muffin of the Month recipes the s’mores one caught my eye. Because s’mores are amazing. Obviously. And so is chocolate. Duh. I looked at them and thought, “I can’t wait for June!”

S'mores Muffins  |  Lemon & Mocha

In addition to thoughts of me stuffing my face with s’mores muffins, the other part of my brain was seriously confused as to how the Food Network could let something called a S’mores Muffin into their magazine without toasted marshmallow. I would understand if the marshmallow was a middle layer or inside the muffin, but a layer of marshmallow right on top sitting completely un-toasted? Unacceptable!

S'mores Muffins  |  Lemon & Mocha

If you’re confused because I’m going on and on about un-toasted marshmallow while the photos on your screen clearly have crispy gooey marshmallow I will let you know that I rectified this horrific oversight. I know I said I wasn’t going to change these Food Network muffin recipes so I could properly review them (other than my food allergy last month), but I couldn’t not toast this marshmallow. Too much was on the line- I’ve been thinking about these muffins since January!

S'mores Muffins  |  Lemon & Mocha

These S’mores Muffins did not disappoint. In fact, they exceeded my expectations of deliciousness. I love how they swapped some of the flour for graham cracker crumbs to give the muffin base a hint of that spiced cookie taste. I did use semisweet chocolate chips instead of milk chocolate chips because that’s what I keep in our house, but I’m kicking myself because they would have tasted even more authentically s’mores if I had stuck with the milk chocolate.

S'mores Muffins  |  Lemon & Mocha

The melted chocolate and roasted marshmallow fluff probably pull these into the dessert category, but I’m going to stick with they are called muffins so I’m allowed to eat them for breakfast. No judgement allowed, just a quiet breakfast table except for the occasional “mmmm” because everyone is busy indulging in these crave-worthy S’mores Muffins.

S'mores Muffins  |  Lemon & Mocha

S'mores Muffins
 
Yield: 12 muffins
Ingredients
  • 1 cup milk chocolate chips
  • 1 cup all-purpose flour
  • 1½ cups graham cracker crumbs, from about 15 full-size crackers
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 stick unsalted butter, melted and cooled slightly
  • ½ cup whole milk
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • ¾ cup marshmallow cream, or 1 tablespoon per muffin
Directions
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a small bowl, combine the chocolate chips with 2 teaspoons of the flour and set aside.
  2. In a large bowl, combine the flour, graham cracker crumbs, baking powder and salt.
  3. In a separate medium bowl, whisk together the melted butter, sugar, milk, vanilla and eggs until smooth. Pour into the flour mixture and stir until just combined. Add the chocolate chip mixture and stir.
  4. Divide the muffin batter among the lined cups. They should fill the liners ¾ full. Lightly tap the bottom of the pan on a hard surface so the top of the batter smooths out slightly. Bake the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Cool the muffins for 5 minutes in the pan then remove to a wire cooling rack. Once completely cool, top each muffin with a tablespoon of the marshmallow cream. To toast your marshmallow cream, use a kitchen torch or place them under a broiler for 5-10 minutes, making sure to watch them carefully.

 Recipe from January/February 2018 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Breakfast Salad Bowls with Grapefruit & Avocado

Breakfast Salad Bowls with Grapefruit & Avocado  |  Lemon & Mocha

I never thought I would see the words breakfast and salad together, unless we were talking about a fruit salad or it was opposite day and breakfast actually meant dinner. However, the day has come and I am not talking about a fruit salad, although there is fruit in this salad, and it is not opposite day, at least the last time I checked. No, today we are legitimately talking about a salad for breakfast. I often find myself stuck in a breakfast rut. Lately it’s been a banana and a Greek yogurt every. single. morning. Anyone else? Then I started seeing breakfast salads popping up all over Instagram. You would think with my salad aversion I would have kept scrolling, but the possibilities for combinations of toppings drew me in. Salads for breakfast are actually awesome and don’t let anyone tell you otherwise!

Breakfast Salad Bowls with Grapefruit & Avocado  |  Lemon & Mocha

Here are three reasons I think salads for breakfast are pretty cool: 1. Salads are quick and easy to make, especially when almost everything is prepped ahead of time. This checks a serious box for weekday breakfast approved.

Breakfast Salad Bowls with Grapefruit & Avocado  |  Lemon & Mocha

2. The topping ideas are endless! If you wake up craving something sweet then you could load it up with some fresh berries. Feeling savory? Throw in some chicken sausage.

Breakfast Salad Bowls with Grapefruit & Avocado  |  Lemon & Mocha

3. This is the most boring reason, but a very important one. I find breakfast to be a hard meal to sneak veggies into and a breakfast salad is a perfect way to get more vegetables into the first meal of the day. For the first Lemon & Mocha breakfast salad bowl I went with a grapefruit and avocado pairing along with a runny egg, of course, because the runny yolk mixed with the dressing takes it to a whole new flavor dimension. The dressing is my favorite quick shallot vinaigrette. It’s flavorful, has the right amount of acid and beautifully complements these breakfast salad bowls.

Breakfast Salad Bowls with Grapefruit & Avocado  |  Lemon & Mocha

Although there are no grains in the photos, when I usually make this dish I add quinoa. I forgot it when I was rushing to take my photos, but it adds some heartiness to the dish and soaks up the yolk really well. Farro or barley would both be good substitutions as well. So, do you think you’re going to try a breakfast salad bowl soon?

Breakfast Salad Bowls with Grapefruit & Avocado  |  Lemon & Mocha

Breakfast Salad Bowls with Grapefruit & Avocado
 
Yield: 4 salads
Ingredients
for the salad
  • 12 cups salad greens
  • 1 grapefruit, segmented and seeds removed
  • 1 avocado, sliced
  • 1 cup cooked quinoa, optional (see note)
  • 4 eggs, poached or fried over-easy
  • 1 teaspoon everything bagel seasoning
for the dressing
  • ¼ cup olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • 1 tablespoon minced shallot
  • Salt and pepper to taste
Directions
for the salad
  1. Place 3 cups of the washed salad greens in 4 shallow bowls. Divide the grapefruit segments, avocado slices and eggs between each bowl. If you are using quinoa add it now. Sprinkle the everything bagel seasoning over the avocado slices. Top with the dressing and enjoy.
for the dressing
  1. Whisk all ingredients together. Salt and pepper according to taste.
Notes
I included the quinoa in the recipe because that was my original vision for this breakfast salad, but I forgot when I made it to take photos - oops! The grains go nicely with the salad, especially to soak up the egg, and make it more filling. If you don’t want to use quinoa, farro or barley would both be good substitutes.

 

Strawberry Rhubarb Crumble Muffins

Strawberry Rhubarb Crumble Muffins  |  Lemon & Mocha

I’m so excited the muffin of the month is back on track with another delicious, seasonal and so-good-I’m-just-going-to-have-one-more muffin. Strawberries and rhubarb are now in season so it makes perfect sense that the May muffins are Strawberry Rhubarb Crumble. I have been diligently making (and eating) the Food Network Magazine’s Muffin of the Month for 2018 and reporting to you all with my feedback and the recipe. Although Matt and I are still having a hard time saying anything can beat the March Irish Cheddar, Bacon and Potato Muffins (yes, they were that incredible!), these Strawberry Rhubarb Crumble Muffins are one of our favorites so far.

Strawberry Rhubarb Crumble Muffins  |  Lemon & Mocha

The muffins are soft and the inside is the texture of a super moist cake, which is caused by the juicy strawberries and rhubarb. What took these muffins into the over-the-top delicious category is the buttery brown sugar crumble topping. Slightly crunchy, the topping adds a second level of flavor that pairs perfectly with the fruit.

Strawberry Rhubarb Crumble Muffins  |  Lemon & Mocha

I have not been making any changes to these muffin recipes from the Food Network Magazine because I want to review them as written, but I did make an exception for the topping on these muffins due to an allergy. The topping calls for 3/4 cup rolled oats and since I am allergic to oats I omitted them so I would be able to enjoy them. The recipe calls for putting the crumble topping on the unbaked muffin batter before putting them in the oven and I already had almost too much crumble without the oats, so I’m sure if you included the oats you would have a fair amount of excess crumble topping. The top of my muffins didn’t look like the Food Network Magazine’s version since my crumble topping seemed to melt and spread. I’m not sure if this was because of the lack of oats or if my butter was too soft, but regardless they tasted so good I’m going to be making them this exact same way the next time I make them.

Strawberry Rhubarb Crumble Muffins  |  Lemon & Mocha

This was my first time cooking with rhubarb and I found it to be a very simple ingredient to use. The recipe only calls for one stalk and it looks like a stalk of celery. I cut off the ends and chopped the rest up into 1/2-inch pieces before tossing in the sugar with the chopped strawberries. The rhubarb gets completely soft like the strawberries in the baked muffins and provides the right amount of tartness. Since the rhubarb was tossed with sugar and then baked, the tart quality of the rhubarb is very subtle and definitely not bitter, which is how people have described rhubarb to me in the past. If baked rhubarb always tastes this good there’s some more rhubarb-infused baked goods in my future while it’s still in season!

Strawberry Rhubarb Crumble Muffins  |  Lemon & Mocha

Strawberry Rhubarb Crumble Muffins
 
Yield: 12 muffins
Ingredients
for the topping
  • ¾ cup rolled oats, optional (I omitted this)
  • ½ cup packed light brown sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into pieces
for the muffins
  • 1 stalk rhubarb, cut into ½-inch pieces (about 1 cup)
  • ⅔ cup chopped strawberries
  • ¾ cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ⅔ cup milk
  • 6 tablespoons unsalted butter, melted an cooled slightly
  • 1 tablespoon lemon juice
  • Powdered sugar, for dusting
Directions
for the topping
  1. In a medium bowl, mix together the oats (if using), brown sugar, flour and salt. Add the butter pieces and use a fork or pastry blender to cut in the butter until it creates small clumps. Set aside.
for the muffins
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside.
  2. In a small bowl, combine the rhubarb, strawberries and 1 tablespoon of the granulated sugar. Set aside.
  3. In a large bowl, sift together the flour, ¾ cup granulated sugar, the baking powder, the baking soda and the salt. Make a well in the center then add the eggs to the well. Whisk to combine then stir in the milk, melted butter and lemon juice until just combined. Stir in the rhubarb mixture, being sure not to over-mix.
  4. Evenly divide the batter among the 12 muffin cups. They will be filled most of the way to the top. Top the muffin batter cups with the topping. There may be some leftover. Bake the muffins for 25-30 minutes or until a toothpick inserted in the center of the muffin comes out clean and the tops of the muffins are lightly browned. Cool the muffins for 5 minutes in the pan then remove to a wire cooling rack. Once completely cool, dust with the powdered sugar.

 Recipe from January/February 2018 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!