Breakfast

Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes  |  Lemon & Mocha

I wanted to make Matt a special breakfast treat during his birthday week so I dug into my Brunch at Bobby’s cookbook to get the recipe for these Pineapple Upside Down Pancakes. Ironically, after I had already scheduled these in my Lemon & Mocha calendar, Matt picked this cookbook and this recipe as what we should make in March for our monthly new cookbook challenge.

Pineapple Upside Down Pancakes  |  Lemon & Mocha

I guess I was spot on when I thought he would like the recipe! I’ve actually already cooked from Brunch at Bobby’s though (check out these Cast Iron Home Fries with Creamy Garlic Dressing!), so I had Matt pick another cookbook anyways.

Pineapple Upside Down Pancakes  |  Lemon & Mocha

These are fluffy pancakes that have little chunks of caramelized pineapple inside and get topped with a warm pineapple maple butter syrup. Yum! When you pour the pancake batter onto your frying pan or skillet you then add a couple pieces of pineapple and a sprinkling of sugar so that when the pancake gets flipped, the sugar caramelizes right on the exposed pineapple chunk.

Pineapple Upside Down Pancakes  |  Lemon & Mocha

I did have to adapt this recipe from Bobby Flay’s cookbook version because his pancake batter recipe let me down. The batter was too thin and as soon as I put it in my frying pan I knew it wouldn’t make the big fluffy pancakes that I wanted. So instead, I used the sour cream pancake base from my The Pioneer Woman Cooks cookbook, which have the perfect pancake texture and taste. Don’t worry – they don’t taste like sour cream! It just helps to keep the pancakes moist and light.

Pineapple Upside Down Pancakes  |  Lemon & Mocha

The best part of the whole recipe, though, was the simple pineapple maple butter syrup. Butter, maple syrup and pineapple chunks get cooked together to make a velvety sauce that you will want to drizzle over all your pancakes. And your waffles. And even your french toast. Maybe even on an actual pineapple upside down cake! Which I’ve never made before, but after having these Pineapple Upside Down Pancakes taste so good it’s on my list to try soon! Enjoy!

Pineapple Upside Down Pancakes  |  Lemon & Mocha

Pineapple Upside Down Pancakes
 
Yield: 4 servings
Ingredients
  • ¾ cup pure maple syrup
  • 4 tablespoons butter, diced and chilled in the freezer
  • 2½ cups finely diced fresh pineapple, divided
  • 1 cup sour cream
  • 7 tablespoons all-purpose flour
  • 3 tablespoon granulated sugar, divided
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • Butter, for cooking the pancakes (alternatively you could use cooking spray)
  • Fresh cherries and mint for serving, optional
Directions
  1. Heat the maple syrup in a small saucepan over low heat. Once simmering, add the cold butter, one piece at a time, and whisk until the butter has melted and the syrup has thickened slightly. Remove from the heat. Add ½ cup of the diced pineapple, stir to combine, then cover and keep warm.
  2. Put the sour cream in a medium mixing bowl. Sift in the flour, 1 tablespoon of the sugar, baking soda and salt. Stir together until just combined. The batter will be lumpy.
  3. In a separate small mixing bowl, whisk together the eggs with the vanilla. Pour the egg mixture into the flour mixture. Stir until just combined.
  4. Place a frying pan or griddle over medium-low heat. Once the pan is hot melt just enough butter to lightly coat the pan or griddle and wait for it to bubble. Pour a scant ¼ cup of batter for each pancake. Try not to overcrowd your pan; the amount of pancakes you can fit will depend on your pan's size. Leave some space between the pancakes as they will expand when you add the pineapple. Once the pancakes start to bubble, about 2 minutes, add some chopped pineapple over top then sprinkle the pineapple with sugar. Flip the pancakes and cook until set, about another 1-2 minutes.
  5. Add some more butter and repeat with the remaining batter until you have cooked all your pancakes. Keep pancakes warm in a single layer on a baking sheet in a warm oven. Serve the pancakes, caramelized pineapple side up, with the pineapple maple butter sauce and garnished with fresh cherries and mint, if using.

Pancake recipe adapted from The Pioneer Woman Cooks.
Syrup recipe from and pancake recipe adapted from Brunch at Bobbys.
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!

Goat Cheese Spinach Pesto Egg Sandwiches

Goat Cheese Spinach Pesto Egg Sandwiches  |  Lemon & Mocha

Friends, we have another epic sandwich on our hands and I’m having trouble containing myself yet again. This little breakfast sandwich is savory, creamy, tangy and a whole lot of deliciousness.

Goat Cheese Spinach Pesto Egg Sandwiches  |  Lemon & Mocha

My inspiration for this sandwich came from a little weekday date Matt and I had. There is a cafe near Matt’s office and a couple months ago we had lunch there together. I got this crazy delicious egg sandwich with spinach, pesto, goat cheese and pickled red onions on a buttery roll. I’ve been craving it ever since so I decided to re-create my own.

Goat Cheese Spinach Pesto Egg Sandwiches  |  Lemon & Mocha

Instead of keeping all the components separate I made the pesto with spinach and goat cheese. I’ve made spinach pesto before, but I’ve never used goat cheese in my pesto. Oh my goat cheese heavens! It made the pesto so creamy and gave it the consistency of almost a pesto spread. Which could not be more perfect since it gets spread right onto these toasted kaiser rolls. These are the same rolls from the Barbecue Meatloaf Sandwiches with Caramelized Onions and I used the same egg wash method with everything but the bagel seasoning since I’m channeling breakfast. You really could eat this sandwich for any meal, but I wanted to include some of those breakfast flavors since we’re working with eggs.

Goat Cheese Spinach Pesto Egg Sandwiches  |  Lemon & Mocha

Next, we have the scrambled egg patty. You could scramble your eggs in a pan, but if you cook the egg in a ramekin in the microwave then it will be the perfect shape for egg sandwiches. Finally, after being slathered with goat cheese spinach pesto, it gets topped with some tangy Quick Pickled Red Onions and some additional creamy goat cheese. Yum!

Goat Cheese Spinach Pesto Egg Sandwiches  |  Lemon & Mocha

Okay, back to the goat cheese spinach pesto because I’m still not done talking about it. The recipe below makes more pesto than you will need for the sandwiches, which is amazing because then you can either a) make even more sandwiches with it or b) use it on everything for the next few days. I had the pesto on chicken, mixed in with rice, on turkey sandwiches and stirred into pasta with shrimp. I couldn’t get enough of it and was very sad when we used it all up. I guess that just means I have to make it again soon!

Goat Cheese Spinach Pesto Egg Sandwiches  |  Lemon & Mocha

Goat Cheese Spinach Pesto Egg Sandwiches
 
Yield: 2 sandwiches
Ingredients
  • 4 cups spinach leaves
  • ⅓ cup nuts, see note
  • 1 clove garlic
  • ½ teaspoon salt
  • ½ cup olive oil
  • 1 ounce goat cheese, plus more for topping
  • 2 kaiser rolls
  • 3 eggs
  • Everything but the bagel seasoning
  • Pickled red onions, for topping
  • Cooking spray
Directions
  1. Puree the spinach, nuts, garlic and salt in a food processor. Add the olive oil and continue to pulse until smooth. Add the goat cheese and pulse until smooth. Set aside.
  2. Beat 1 of the eggs in a small bowl then add 1 tablespoon water. Brush the tops of the buns then top with everything but the bagel seasoning. Toast in your toaster oven or oven.
  3. Spray 2 small ramekins or microwave-safe bowls with cooking spray. Beat each of the remaining 2 eggs in their own ramekin and season with salt and pepper. I usually add a splash of milk. Lightly cover and microwave for 1 minute.
  4. To make the sandwiches, spread the bottom of each bun with some of the goat cheese spinach pesto. Carefully remove the egg from the ramekin and place on top along with the pickled red onions and additional goat cheese, if desired.
Notes
You can use whichever type of nut you prefer in pesto; I would recommend toasted pine nuts, almonds or walnuts. Alternatively, you could use 3 tablespoons of pumpkin seed butter instead as that is what I used for this recipe.

 

Breakfast Bulgur with Warm Berries

Breakfast Bulgur with Warm Berries  |  Lemon & Mocha

Happy Friday, everyone! I don’t know about you, but this has been a long week. Both Matt and I were sick and all the snow, ice and cold didn’t help. Having lived in New England my whole life I’m never surprised when we get bad winter weather, but that doesn’t mean we can’t complain about it, right?! This healthy breakfast dish is perfect for those cold winter mornings because it’s warm and full of bright berry flavors.

Breakfast Bulgur with Warm Berries  |  Lemon & Mocha

I’m always on the hunt for warm breakfast ideas since I am allergic to oats so oatmeal is out. A while back I stumbled across a recipe in Giada’s Feel Good Food cookbook for a breakfast bulgur. Bulgur wheat is a whole grain that is a smaller grain than rolled oats, but it has a similar chewy texture. I cook it up with some vanilla and cinnamon then pour berries that have been cooked down with maple syrup over top.

Breakfast Bulgur with Warm Berries  |  Lemon & Mocha

As with most of the recipes on Lemon & Mocha, this breakfast bulgur is ideal as a make-ahead meal. Usually I make a big batch of the bulgur and the berries then divide it all between eight small reusable containers. That way Matt and I can each just microwave our little container for one minute for a quick and healthy breakfast without having to guess at the serving size.

Breakfast Bulgur with Warm Berries  |  Lemon & Mocha

I’ve also frozen the little containers once when we were going to be away and they still tasted good when we defrosted and ate them the next week. If you didn’t want to make quite so much you could easily halve the recipe. I’ve been wanting to try other variations of bulgur wheat for breakfast, but I’m so hooked on this original berry version that in the few years I’ve been making it I have yet to try it any other way. Do you ever have bulgur for breakfast? What’s your favorite way to eat it?

Breakfast Bulgur with Warm Berries  |  Lemon & Mocha

Also, in case you are new to bulgur and are looking for a visual for when you’re at the grocery store, I buy this Bob’s Red Mill version. Whole Foods also sells it in the bulk bins if you wanted to try it first; that’s what I did when I first made it before I graduated to buying the Bob’s Red Mill bags in bulk from Amazon!

Breakfast Bulgur with Warm Berries  |  Lemon & Mocha

Breakfast Bulgur with Warm Berries
 
Yield: 8 servings
Ingredients
for the bulgur
  • 2 cups golden bulgur wheat
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
for the berries
  • 10 ounces frozen strawberries
  • 16 ounces frozen mixed berries
  • 6 ounces fresh blackberries
  • 2 tablespoons maple syrup
  • ¼ teaspoon ground cinnamon
Directions
for the bulgur
  1. Add 4 cups of water, the bulgur, vanilla, cinnamon and salt to a medium saucepan. Bring to a boil then cover, reduce heat to low and simmer for 12 minutes. Stir together; the water should be absorbed.
for the berries
  1. Heat all the frozen berries over medium heat in a medium saucepan. Let cook for 8 minutes, or until the berries are almost thawed. All the fresh berries, maple syrup and the cinnamon. Bring to a boil then reduce heat to low and let simmer for 8 to 10 minutes, stirring occasionally and lightly smashing the strawberries as you stir. Remove from the heat and eat over the bulgur.

Recipe slightly adapted from Giada’s Feel Good Food.
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!

Healthy Spinach, Goat Cheese and Quinoa Egg Muffins

Healthy Spinach, Goat Cheese and Quinoa Egg Muffins  |  Lemon & Mocha

Welcome to another healthy breakfast Friday! You may have noticed that a lot of the meals this month can either be partially or completely made ahead. Well, I’ve been posting some of our favorite go-to meals and in addition to liking healthy dishes, we’re also big fans of meals that can be made ahead. When hunger suddenly strikes we have no patience so make-ahead is key! Does anyone else have this issue?!

Healthy Spinach, Goat Cheese and Quinoa Egg Muffins  |  Lemon & Mocha

One of my favorite make-ahead breakfasts is egg muffins or mini quiches. My Mini Broccoli, Ham and Cheddar Quiches are the best breakfast for busy weekdays or mornings with house guests, but I wanted to make a lightened up version.

Healthy Spinach, Goat Cheese and Quinoa Egg Muffins  |  Lemon & Mocha

The original mini quiches use flour and are loaded with cheese and ham so instead we’re keeping them vegetarian and using cooked quinoa, a small amount of goat cheese and plenty of spinach. Between the eggs, quinoa and goat cheese, there’s plenty of protein in these little muffins to keep you full.

Healthy Spinach, Goat Cheese and Quinoa Egg Muffins  |  Lemon & Mocha

My favorite part about these egg muffins is that just like the mini quiches, all you have to do is bake them in a muffin pan sprayed with nonstick cooking spray. When they’re warm out of the oven, the goat cheese is gooey and the quinoa provides a great texture throughout the egg muffin.

Healthy Spinach, Goat Cheese and Quinoa Egg Muffins  |  Lemon & Mocha

Matt and I have to get going early tomorrow morning and these Healthy Spinach, Goat Cheese and Quinoa Egg Muffins are the perfect quick breakfast. We’re headed to New York City with Matt’s family to see Wicked and celebrate my mother-in-law’s, Theresa’s, birthday! I hope you all have a fabulous weekend!

Healthy Spinach, Goat Cheese and Quinoa Egg Muffins  |  Lemon & Mocha

Healthy Spinach, Goat Cheese and Quinoa Egg Muffins
 
Yield: 6 servings
Ingredients
  • 6 eggs
  • ½ cup nonfat milk
  • 10 ounces spinach, steamed, strained and water squeezed out
  • 3 ounces goat cheese
  • 1 cup cooked quinoa
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Cooking spray
Directions
  1. Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
  2. In a large mixing bowl, whisk together the eggs and milk until frothy. Add all the remaining ingredients and stir to combine. Divide the egg mixture between the 12 muffin cups. There might be a little leftover - do not overfill. Then bake for 24-27 minutes, or until a toothpick comes out clean and the eggs are cooked through.

 

Sweet and Savory Breakfast Sweet Potato Toasts

Sweet and Savory Breakfast Sweet Potato Toasts  |  Lemon & Mocha

It’s our second healthy breakfast Friday! Last Friday’s breakfast was all sweet, but today we’re all about the sweet and savory combo breakfast. Do you have a preference of sweet breakfasts or savory breakfasts? I can never decide since I love them both so I love doing these combos, especially with toast. I’m not sure if you’ve seen them on Instagram over the last year, but there’s a new toast in town: sweet potato toast!

Sweet and Savory Breakfast Sweet Potato Toasts  |  Lemon & Mocha

Slice a sweet potato into 1/3-inch thick slices before baking them until cooked and crispy. Then you’re ready to top them with whatever you want! One of the reasons these toasts are so great is that you can make a bunch of them ahead of time and then when you’re ready to eat them for breakfast you just reheat the sweet potato toasts in your toaster oven or toaster like regular toast. Genius!

Sweet and Savory Breakfast Sweet Potato Toasts  |  Lemon & Mocha

I already knew I liked sweet potatoes for breakfast, but I love having them as toasts because it’s way more fun and there’s so much room for toppings. The savory sweet potato toast is topped with some spinach, a soft boiled egg and Trader Joe’s Everything but the Bagel seasoning. The yolk in the soft boiled egg is the perfect jammy texture and the seasoning adds just the right amount of salt and flavor.

Sweet and Savory Breakfast Sweet Potato Toasts  |  Lemon & Mocha

I had never made soft boiled eggs before starting to make them for sweet potato toasts and now I’m hooked! If you’ve never made them before they’re actually very easy and similar to hard boiled eggs. You bring a pot of water to a boil then add the eggs in their shell for six and a half minutes. Carefully place them into an ice water bath for two minutes then peel and eat. Even better, you can make them up to three days ahead of time and just reheat them before eating; more details are in the notes section of the recipe.

Sweet and Savory Breakfast Sweet Potato Toasts  |  Lemon & Mocha

Okay, on to the sweet toast! Have you ever had almond butter or peanut butter with sweet potato? If not, you are seriously missing out! Spread on some nut butter then top with strawberries, or your berry of choice. Yum! You can eat these toasts with a fork, but mine were crispy enough to pick them up, toppings and all, and eat them like a regular piece of toast. Enjoy and happy Friday, everyone!

Sweet and Savory Breakfast Sweet Potato Toasts  |  Lemon & Mocha

Sweet and Savory Breakfast Sweet Potato Toasts
 
Yield: 1 serving
Ingredients
  • 1 sweet potato
  • 1 egg
  • Everything but the bagel seasoning, for topping
  • ⅓ cup spinach or greens
  • 1 tablespoon almond butter
  • 3 strawberries, stems removed and cut in half
Directions
  1. Preheat the oven to 425 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
  2. Cut off the ends of the sweet potato so that you can stand it up steadily. Carefully cut the sweet potato into ⅓-inch thick slices, which should get you roughly 6 “toasts.” Place on the baking sheet and bake for 30 minutes, flipping them halfway through.
  3. To make the soft boiled egg, bring a small saucepan with enough water to cover an egg to a boil. Once boiling, add the egg in its shell and cook for 6 minutes and 30 seconds. While the egg is boiling, fill a medium bowl with ice and cold water. When the time is up on the egg, carefully remove it from the saucepan and place in the ice water for 2 minutes. After the 2 minutes, remove from the ice water, dry, gently peel and carefully cut in half. Sprinkle everything but the bagel seasoning over top.
  4. When the toasts are out of the oven, place 4 of them on a plate. Save the other 2 for later (or eat all 6 now if you’re extra hungry!). Top 2 of them with the spinach and then place 1 half of the soft boiled egg on each spinach toast. For the other 2, divide the peanut butter between them and spread on top. Top with the halved strawberries.
Notes
Sweet potato toasts can be made ahead and then reheated in the toaster or toaster oven.
Soft boiled eggs will keep unpeeled in the fridge for 3 days. When ready to eat, reheat in boiling water for 1 minute then peel or peel then microwave for 15-20 seconds.