Tag Archives: breakfast

A Christmas Breakfast While Waiting for Grandma

Written by Nick

Green Bean Frittata with Gouda & Parmesan Cheeses Recipe

After all these years, Christmas morning still comes with great anticipation. Whether you’re a little tyke hoping for a tinker toy, a parent anticipating the smiles of the little ones or like me, a 30 somthin’  who’s just happy to have a day off home with the family. We all have our holiday traditions and mine usually revolve around food.

Growing up we lived near my grandma. It was wonderful to have her for Christmas morning but the tradition was hard for a young kid. She was on a different schedule than the rest of us. Technically I woke up around 5:30 or so, but my brother made me a deal. I could wake him up any time after 4am but we’d have to wait until 6am to wake up our parents (that deal still holds today). So, we would wake up super early, eager to open presents but my grandma was on her own timetable. Our holiday tradition became; wake up early, eat some coffee cake, drink some juice (parents were allowed coffee), and try not to jump out of our skin while waiting for Grandma. This was one of the hardest lessons in patience I’ve had… but to this day I still wake up at 5:30 and wait for Grandma.

So if your morning traditions revolve around going to church, inviting relatives over, waking up in the basement with 10 cousins, or waiting for grandma, breakfast will always be a part of Christmas morning. Here are some Christmas morning meals that can become your family tradition.

Green Bean Frittata with Gouda & Parmesan Cheeses (Pictured Above)

I think I’ll try this recipe this Christmas. Frittatas tend to be a little less labor intensive than omelets and we seem to always have leftover green beans from our Christmas Eve dinner.

Ovaltine Better Bagel Topper Recipe

Ovaltine Better Bagel Topper

For the quick mornings, this Ovaltine Better Bagel Topper is a great way to take an ordinary bagel and make it extraordinary. Perfect for those busy mornings when you’re trying to get out the door and – “Over the river and through the woods, to grandmother’s house we go.”

Ham and Swiss Quiche Recipe

Ham and Swiss Quiche

This Ham and Swiss Quiche is great for feeding friends and family. It’s a hardy meal for any occasion but especially nice on Christmas morning.

Chocolate Brunch Waffles Recipe

Chocolate Brunch Waffles

For those of you that like to indulge on the holidays, these Chocolate Brunch Waffles are the sweet treat you’ve been craving.

Southwestern Scramble Recipe

Southwestern Scramble

And for the large families, nothing feeds an army like an egg scramble. This Southwestern Scramble has tons of southwestern flavor that you can customize to your liking; add hot sauce, more fresh salsa or serve with a side of beans.

More Breakfast Options:

Spring Herb Omelets Recipe Oatmeal Raisinets Pancakes Recipe
Spring Herb Omelets Oatmeal Raisinets Pancakes

Healthier Doughnuts: Baked Pumpkin Doughnut Holes Recipe

Written by Chris

Baked Pumpkin Doughnut Holes recipe

Let’s face it; doughnuts taste great! But I really haven’t met a healthy or healthier doughnut I’ve liked — until these Baked Pumpkin Doughnut Holes. My kids’ love for pumpkin bread helped inspire this recipe.

Last Halloween, I brought Baked Pumpkin Doughnut Holes to their classrooms for their Fall Harvest party. To my surprise (well, not really — it was sweet season after all), there were bakery doughnuts there, too. My immediate thought was that my doughnuts had no chance. I fully expected the container to come home full, or at least half full.

Guess what? Every single doughnut got eaten! Every. Single. One. I was so happy! I’m not one to squash indulgence; it has its place every now and again. But when there is an equally good tasting, healthier alternative, I say go for it.

Baked Pumpkin Doughnut Holes

Ingredients for 36 doughnut holes:

  • Nonstick cooking spray
  • 1 3/4 cups white whole-wheat flour or 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 cup packed light brown sugar
  • 1 cup LIBBY’S® 100% Pure Pumpkin
  • 1 cup Baker’s sugar (ultrafine pure cane sugar)
  • 1 tablespoon ground cinnamon
  • 2 to 4 tablespoons butter (melted (optional)


PREHEAT oven to 425° F. Lightly spray mini muffin tins with nonstick cooking spray.

WHISK flour, baking powder, 1 ½ teaspoons cinnamon and salt in large mixer bowl until combined.

Baked Pumpkin Doughnut Holes recipe

WHISK eggs, oil, brown sugar and pumpkin in medium mixing bowl until well combined. Pour pumpkin mixture into flour mixture; stir until just combined. Fill each mini muffin cup with about 1 rounded tablespoon batter. A small cookie scoop works perfectly for scooping, as shown above!

BAKE for 9 to 10 minutes or until wooden pick inserted in center comes out clean (tops should be golden brown). Cool in pan on wire rack until cool enough to handle.

Baked Pumpkin Doughnut Holes recipe

COMBINE Baker’s sugar and 1 tablespoon cinnamon in a pie plate or shallow bowl (or even a zip-top bag works well!). Brush or dip tops (or all sides) of doughnut holes in melted butter to lightly coat; roll in cinnamon-sugar mixture as shown above. There will be about ½ cup cinnamon-sugar mixture left which can be discarded. (For less fat and calories, skip the butter and just roll in cinnamon-sugar.)

Baked Pumpkin Doughnut Holes recipe

ENJOY warm or at room temperature.

Happy Halloween!


Related recipes:

Chocolate Chip Cookie Frankensteins recipe
Chocolate Chip Cookie Frankensteins
Halloween Dipped Marshmallow Pops recipe
Halloween Dipped Marshmallow Pops

Southern Citrus Twist: Citrus Buttermilk Raisinets Muffins

Written by Liz –

Citrus Buttermilk Raisinets Muffins recipe

As any real Southerner (or Midwesterner) knows, buttermilk is a very important part of any kitchen. It adds creaminess and light texture to biscuits, pancakes, breads, donuts, soups, salad dressings…and the list goes on and on. In fact, many say a biscuit isn’t a real biscuit without buttermilk, whether it’s the traditional left-over milk from churning butter or commercial-grade cultured buttermilk. It’s so important,  there’s even a buttermilk-themed food truck here in Los Angeles!

These muffins, created by Maria of Two Peas and their Pod, incorporate buttermilk to give it that creamy texture, along with orange juice/peel and chocolate Raisinets for a citrus-sweet twist. If you’ve never baked with buttermilk, this recipe is an easy way to start — no dough coaxing skills required.

Citrus Buttermilk Raisinets Muffins

Ingredients for 12 muffins:

  • Nonstick cooking spray or paper baking liners
  • 1/3 cup granulated sugar
  • 2 teaspoons grated orange peel
  • 2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (melted and cooled)
  • 2 large eggs (lightly beaten)
  • 2/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup NESTLÉ RAISINETS Dark or Milk Chocolate-Covered Raisins
  • 2 tablespoons freshly squeezed orange juice
  • 3/4 cup powdered sugar
  • 1/2 teaspoon grated orange peel

PREHEAT oven to 375° F. Spray 12 muffin cups with nonstick cooking spray or line with paper liners.

COMBINE granulated sugar and orange peel in small bowl. Rub together with your fingers until fragrant. Whisk together flour, orange sugar mixture, brown sugar, baking powder and salt in large bowl. Stir together melted butter, eggs, buttermilk and vanilla extract in medium bowl until well blended. Make a well in the center of flour mixture. Pour liquid mixture into the well; gently stir until combined. Fold in Raisinets. Spoon batter into prepared muffin cups.

BAKE for 17 to 20 minutes or until a wooden pick inserted in muffins comes out clean. While the muffins are baking, make the orange glaze. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.

COMBINE orange juice, powdered sugar and orange peel in a small bowl. Whisk together until smooth, adding more juice if necessary until desired consistency.


More muffin recipes:

Blueberry Muffins recipe
Blue Blueberry Muffins
Pumpkin Oat Streusel Muffins recipe
Pumpkin Oat Streusel Muffins

Bachelor in the Kitchen: Blue Blueberry Muffins

Written by Nick

Blueberry Muffins Recipe

There’s nothing quite like waking up on a summer morning for a leisurely breakfast with fresh blueberry muffins, then having some more for a snack, then later for dessert…okay I like blueberry muffins. Growing up, I used to make blueberry muffins with my mom. We didn’t have a homemade family recipe, we usually just got a box from the store. They were always a treat, but I have always wanted to try making blueberry muffins from scratch.

I found this blueberry muffin recipe on meals.com and decided to give it a shot. It seemed fairly simple and uses coffee-mate powder, which I always keep in stock. It also included a sweet topping. Muffin tops are my favorite part of the muffin, so adding a sweet topping just makes so much sense. However, baking muffins from scratch requires you to be a morning person. I am not a morning person. So, I may or may not have probably/slightly/definitely overlooked rinsing and draining the blueberries. As soon as I started folding in the blueberries I realized this was a mistake. The blueberry muffins had a nice toxic hue of blue. Thank goodness this was just an aesthetic mistake. Don’t be alarmed by the picture below, these muffins may be blue, but they are still delicious.

I think I will have to bake these for my mom next time…could be the new “family” recipe.

Blueberry Muffins Recipe

Blueberry Muffins

Ingredients for 12 Muffins:


  • 1/3 cup butter, melted
  • 1/3 cup warm water
  • 1/4 cup Original NESTLÉ COFFEE-MATE Powdered Coffee Creamer
  • 1 large egg
  • 1 large egg yolk
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon or orange peel
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups fresh or frozen, thawed and drained blueberries


  • 3 tablespoons cold butter, cut into pieces
  • 1/3 cup all-purpose flour
  • 1/4 cup granulated sugar


PREHEAT oven to 375° F. Grease or paper-line 12 muffin cups.


COMBINE butter, water, Coffee-mate, egg, egg yolk, vanilla extract and lemon peel in medium bowl; whisk until blended.

COMBINE flour, sugar, baking powder and salt in large bowl; stir in Coffee-mate mixture just until combined. Fold in blueberries.

DIVIDE batter between prepared muffin cups.


COMBINE butter, flour and sugar in medium bowl. Mix with fork or fingers until crumbly. Sprinkle evenly over batter in muffin cups.

BAKE for 23 to 25 minutes or until golden. Cool in pan on wire rack for 10 minutes.


More Muffin Recipes:

Oh-So-Good Pumpkin Granola Muffins Recipe
Oh-So-Good Pumpkin Granola Muffins
Quick Blueberry Muffins Recipe
Quick Blueberry

Creamy Smoothies Perfect for Summer

Written by Liz –

Super Fruit Bliss Green Smoothie recipe

We love smoothies here at Nestlé Kitchens. I don’t know if you’ve noticed, but I’ve been obsessed with mixing up green concoctions for fruit smoothies (or margaritas), and my colleague Chris has been using Natural Bliss to create creamy smoothies as well. They are my favorite thing to drink on a warm summer morning, and also just after a run. It’s a good treat when you want to cut down on ice cream, and using Natural Bliss gives smoothies that creaminess you crave.

Our friend Susan of She’s Becoming Doughmesstic created a bunch of delicious, interesting new smoothies using Natural Bliss, and I just can’t get enough!

Here are a few of them for you to try. You can find the rest on Meals.com.

Super Fruit Bliss Green Smoothie (shown above)

Ingredients for 2 servings:


PLACE acai juice, blueberries, pomegranate juice, spinach, Coffee-mate, sugar and ice in blender; cover. Blend until smooth.

Frozen Avocado Mocha Bliss recipe

Frozen Avocado Mocha Bliss

Ingredients for 2 servings:


PLACE cooled coffee, Coffee-mate, avocado, cocoa, sugar and ice in blender; cover. Blend until smooth.

Mother’s Day Brunch: Whole-Wheat Overnight French Toast with Praline Topping

Written by Chris

Overnight Whole-Wheat French Toast with Praline Topping Recipe

Next to sleeping in and being showered with hugs and kisses, there’s no better way to celebrate Mother’s Day than by making Mom a delicious brunch! We’ve made the prep quick and easy – all you need to do is assemble this casserole the night before. On Mother’s Day morning, add the pecan topping and pop it into the oven.  So simple, and so delicious!

Overnight Whole-Wheat French Toast with Praline Topping

Ingredients needed for 6 to 8 servings:


  • Nonstick cooking spray
  • 1 loaf (1 pound) whole-wheat French bread, sliced into 1-inch pieces (10-12 slices total)
  • 8 large eggs
  • 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped pecans or walnuts
  • Powdered sugar and maple syrup


PREHEAT oven to 350° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

PLACE bread slices on large baking sheet. Bake, flipping bread slices halfway through, for 25 minutes or until dry and just golden. Turn off oven. Cut bread slices in half and layer them in the prepared baking dish.

Overnight Whole-Wheat French Toast with Praline Topping Recipe

WHISK together eggs in large bowl; whisk in evaporated milk, sugar, vanilla extract, cinnamon and nutmeg. Pour over bread, pressing bread to submerge. Spoon some of the mixture between the slices if needed. Cover tightly and refrigerate for at least 8 hours or overnight. The illustration above shows what it should look like at each stage (layered bread, egg mixture just added, chilled overnight, topping added).


PREHEAT oven to 350° F.

COMBINE butter, brown sugar, cinnamon and nutmeg in large bowl; stir until smooth. Stir in pecans until coated. Uncover casserole; sprinkle evenly with pecan topping.

BAKE for 45 to 50 minutes or until puffed and golden brown. Sprinkle with powdered sugar. Serve with maple syrup. Serve to Mom with a big hug and kiss!

Overnight Whole-Wheat French Toast with Praline Topping Recipe

Happy Mother’s Day, friends! And Happy Mother’s Day to my sweet Mom!  XO


Related recipes:

Make-Ahead Breakfast Sausage Casserole Recipe
Make-Ahead Breakfast
Sausage Casserole
Egg, Ham & Cheese Brunch Nests Recipe
Egg, Ham & Cheese
Brunch Nests
%d bloggers like this: