Sunday, June 4, 2023

Breakfasts for the new year!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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The best French toast

The original recipe is sourced from

  • 2 1/2 cups milk
  • 7 large eggs
  • 1/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 16 thick slices Challah, Brioche, or Texas Toast
  1. Whisk milk and eggs together in a large mixing bowl.
  2. Add in brown sugar, flour, cinnamon, vanilla, and salt. Whisk until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium-high heat.
  4. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown.
  5. Serve with your favorite toppings. Suggestions include berries, whipped cream, maple syrup, and our famous Liquid Cinnamon Roll Syrup.
Expert tips
  1. To Freeze: cool french toast completely on a wire rack and then transfer the bread to a parchment paper-lined baking sheet. French toast can be stacked with a sheet of parchment paper in between each layer. Freeze until solid, then transfer to a resealable plastic freezer bag for long term storage.
  2. To Reheat: Microwave on high for about 1 minute per slice until warmed through OR toast in a toaster until heated through for a crispy exterior.

Peach Aebleskiver

The original recipe is sourced from

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 large eggs, separated, room temperature
  • 2 cups buttermilk
  • 2 medium peaches, peeled and chopped
  • Confectioners’ sugar
  1. In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt, and cinnamon. Stir into egg mixture just until moistened. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into the batter. Fold in remaining egg whites.
  2. Place a greased aebleskiver pan over medium heat. In batches, pour 1 tablespoon batter into each cup. Top with a peach piece and another 1 tablespoon batter. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve warm with confectioners’ sugar. Freeze option: Freeze cooked pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Test Kitchen Tips
  1. You can substitute nutmeg and apple slices for the cinnamon and peach slices.
  2. You can fill the Aebleskivers with small pieces of cheese, cooked vegetables, or cooked meat for a tasty and unique appetizer. Use basil, garlic, onion powder, or your favorite savory spice.

My newest breakfast recipe for 2021


Eggs a la Mama

Recipe created by yours truly!

  • 3 eggs (I prefer brown but white will work, as well)
  • 3 pieces of 100% whole wheat bread (or bread of your choice)
  • 3 tbsp mayonnaise
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded sharp cheddar cheese
  • Salt and pepper to taste
  • I added my grandma’s sweet chili sauce to the top for that extra special boost of flavor. Unfortunately, that recipe is top secret, for now!
Breakfasts for the new year
  1. Use cooking spray to grease a frying pan
  2. Crack the three eggs into the pan, careful not to break the yolks.
  3. Place the three pieces of bread into your toaster, do not yet start the toasting process
  4. Sprinkle the eggs with the desired amount of salt and pepper.
  5. Add Parmesan cheese and sharp cheddar cheese, evenly to the top of the eggs.
  6. Using a pan lid, cover the eggs and allow the whites to cook and the cheeses to melt together.
  7. Start the toasting of the bread.
  8. Once the bread pops, spread mayonnaise evenly on one side of the toast.
  9. Once the eggs are done, divide them into three sections, each with a yolk, cooked egg whites, and cheeses. Carefully use a spatial to place each egg section on top of the mayonnaise side of the toast.
  10. You may add hot sauce, ketchup, or your favorite egg sauce (as I used my grandma’s secret chili sauce) as an additional level of flavor.
  • Bacon, crumbled
  • Jalapeno slices
  • Paprika
  • Garlic powder
  • Chopped peppers
  • And much more!

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