As we gear up for Thanksgiving, we have the turkeys prepped and the menu planned. If you’re like me, breakfast is the last thing on my mind. Breakfast shouldn’t be too complicated, because from the moment the coffee is brewing, I am busy.
To help make the morning more enjoyable and less stressful, here are several recipes that are quick, easy and delicious. Some of these recipes you can make the night before and reheat that morning. They can even become a new yearly tradition.
Crustless Zucchini and Basil Mini-Quiches
Makes 4 Dozen
- ¼ cup cornstarch
- 1 ¼ cup whole milk
- 2 large eggs
- 2 large egg yolks
- 1 cup heavy cream
- ¾ teaspoon kosher salt
- 1/8 teaspoon nutmeg
- 1 tablespoon olive oil for pan
- 4 cloves garlic, minced
- 2 small zucchini, grated
- ¼ cup grated Gruyere or Parmesan cheese
- Fresh basil, finely chopped
Heat oven to 450°F.
Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in a 1/2 cup of milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, the salt, and the nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.
Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini and stir until just softened, another 3-4 minutes. Remove from heat.
Oil mini muffin tins well. Put a pinch of grated cheese, a teaspoon of zucchini mixture, and a pinch of chopped fresh basil, into each muffin cup. Pour 1 tablespoon of batter into each muffin cup.
Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.
Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400° oven for about 5-10 minutes.
Spiced Crock-Pot Porridge
Makes about eight 1-cup servings; recipe can be doubled.
- 2 cups steel-cut oats
- 8 cups water
- ½ cup dried cranberries
- ½ cup chopped apricots
- ½ cup chopped dates
- ½ cup chopped figs or raisins
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- ¼ cup brown sugar
- ½ vanilla bean, split, or 1 teaspoon vanilla extract
- ½ teaspoon salt
- Zest of 1 orange
Toppings: Chopped roasted nuts, jam, fresh fruit, more dried fruit, milk, yogurt, leftover eggnog
Combine everything except the orange zest and toppings in the bowl of a 3-quart or larger slow cooker. Set the cooker on its lowest cook setting (“LOW” or 8-10 hours), and leave overnight.
If you happen to get up during the night, give the porridge a stir as you pass by. If not, no worries.
In the morning, break up the thin film that forms over the top of the porridge and stir it in. Scrape the sides and bottom. Stir in the orange zest.
Serve with toppings. Leftover porridge will keep refrigerated for at least a week. Reheat with a little milk or water to make creamy again.
Preheat oven 425° F
Mix flour, sugar, baking powder, and pinch of salt in a bowl.
Add butter and mix in a processor on “pulse,” or rub together with your fingertips until it looks like a crumble or bread crumbs.
Break an egg in to a measuring cup and add milk up to the 3/4 cup mark, and lightly beat with a fork.
Add the egg/milk mixture to dry ingredients and mix just until well combined. (Do not overmix).
Feel free to add extras at this step, such as lemon zest, cranberries, blueberries, chocolate chips, raisins, pieces of apple, or currants. There are unlimited possibilities!
Place spoonfuls of the mixture on a baking sheet and bake for approximately 15 minutes.
Tip: Keep on eye on them, because depending on the size you make, they may cook more quickly. Also, leave some space in between the scones because they grow. Serve plain or with butter or jam.
Eat up and enjoy!