Tag: breakfast

Chia Seed Strawberry Jam

Chia Seed Strawberry Jam

It’s summer and that means berries are in season! Berries are my favorite fruit, and I love to experiment with them and make fun recipes. This Chia Seed Strawberry Jam recipe is perfect because you can still taste the freshness of the strawberries, and it 

21 Ways to Enjoy Avocado Toast

21 Ways to Enjoy Avocado Toast

I realize I’m late on the avocado toast train, but I just bought a ticket and I’m loving the ride! I usually avoid bread, so I never tried avocado toast until last year. My co-worker made me a simple but delicious avocado toast with feta, 

Blueberry Cheesecake Pastries

Blueberry Cheesecake Pastries

Blueberry Lemon Cheesecake Hand Pies

Okay, they are really Blueberry Lemon Cheesecake Hand Pies, but I realize that’s a mouthful. You can also call them toaster pastries, and toast them when they are cold. It is April, and we are still going through quarantine and social distancing. Not only have I ditched my keto diet for the time being, but I’m having fun experimenting with anything I can.

We have all experienced the limited amount of food on the shelves lately, so we are all doing what we can. Me, I bought a bunch of Pillsbury Crescent Rolls because they are easy and so versatile. They are also cost effective, and have been in stock my last three grocery store trips (Brad went for me, just to be clear).

I am experimenting with these and having fun. I was craving hot pockets, but all I had was sandwich meat and bacon, so I made do. Check out my Hot Crescent Sandwich recipe here. They are so delicious, and you can have them for lunch, dinner, or even a snack.

Crescent Sandwich
Crescent Sandwich

My trick to the Crescent dough is rolling it out. When you cut it into smaller pieces and roll it out, you get really get more bang for your buck. I got 8 mini hand pies out of one roll! Tip: when rolling, parchment paper will be your best friend. I also use a tad bit of water to help me mend any rips or tears. They are delicate, so be careful!

These cute little tasty pies have a mouthwatering lemon glaze on top of them. This is optional. If you want to toast the pies in the toaster when they are cold, like a toaster strudel, leave the glaze off of a few and keep it handy for glazing when they are hot and toasty.

Blueberry Cheesecake Pastries

Blueberry Cheesecake Pastries

jamtothebeets
Blueberry and lemon shine alongside cheesecake filling in these delicious pastries
Prep Time 30 mins
Cook Time 15 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 pastry

Equipment

  • Oven
  • Hand Mixer

Ingredients
  

  • 1 8 oz Pillsbury Crescent Rolls

Cream Cheese Filling

  • 4 oz cream cheese room temperature
  • 1 tbsp sugar
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tbsp lemon juice

Blueberry Filling

  • 8 oz fresh blueberries
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 3 tbsp cold water divided
  • 1 tbsp corn starch
  • 2 tsp lemon zest

Egg Wash

  • 1 egg white
  • 1 tbsp water

Lemon Glaze

  • 1/4 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp milk
  • 1 tsp lemon zest

Instructions
 

  • Zest and juice 1 whole lemon. Set zest aside.
  • Preheat oven to 350° F.

Blueberry Filling

  • Set a few blueberries aside for garnish. In a small saucepan, add the rest of the blueberries with 1 tbsp sugar, and 1 tbsp lemon juice, and 1 tbsp water. Heat over low until the mixture is simmering, the blueberries burst and their juice is rendered.
    Blueberry Pie Filling
  • In a small bowl, combine 2 tbsp cold water with 1 tbsp cornstarch. Pour into blueberry mixture, stir in quickly, and remove from heat.
    Slurry
  • Let cool, then add 2 tsp lemon zest into blueberry mixture and combine.
    Blueberry Pie Filling

Cream Cheese Filling

  • Using a hand mixer and a mixing bowl, beat cream cheese until it is smooth.
  • Beat in egg yolk, 1 tsp vanilla, 1 tbsp lemon juice, and 1 tbsp sugar until smooth.

Crescent Dough

  • Unroll container of Crescent dough. Divide into 4 rectangles. Seal any open perforations.
  • Cut each rectangle in half, giving you 8 squares.
  • Using parchment paper and a rolling pin, roll out each square into a rectangle. You can also gently pull on them to lengthen. Seal any rips or tears.
    Crescent Dough

Building the Pastries

  • On one half of the rectangle, place 1 tbsp of cream cheese filling, and 1 tbsp of blueberry filling. Be careful not to let any filling get on the edges so you have a clean seal.
    Cheesecake Pastries
  • Make your egg wash mixing 1 egg white and 1 tbsp water. Use your finger to apply the egg wash to all outer edges of the dough. Fold over the dough, and use a fork to seal.
    Pastry Dough
  • Once all 8 pies are built, bake them at 350° for 15 minutes or until golden brown.
    Baked Blueberry Pastries

Lemon Glaze

  • While the hand pies are in the oven, prepare the lemon glaze in a small bowl. Combine 1/4 cup powdered sugar, 1 tbsp lemon juice, 1 tbsp milk, and 1 tsp lemon zest. Whisk until you get a drippy-glaze consistency. If it is too thick, add a tad more milk or water.
  • Wait until the pastries are mostly cooled before applying the glaze.
    Glazed Blueberry Pastries

Notes

If you don’t have lemon zest or lemon juice, you can use 1 tsp of lemon extract instead. 
You can reheat these in the oven or the toaster. If toasting, be sure to leave the glaze off of some of the pies so you can add it afterwards. 
Keyword Blueberry, Blueberry Cheesecake, Cheesecake, Cream Cheese, Hand Pies, Lemon, Mini Pies, Pastry, Toaster Strudel
The Best Breakfast Casserole

The Best Breakfast Casserole

How to make a delicious breakfast casserole with simple ingredients. Quick & Easy Breakfast Casserole I absolutely love breakfast casseroles, frittatas, scrambles, you name it. What could be better than a one-pot breakfast dish with your favorite fillings? It’s easy, usually quick, and uses up 

Make Ahead Freezer Smoothies

Make Ahead Freezer Smoothies

Smoothie Prep That’s right, make ahead smoothies. I LOVE to make these things because I can make them all at one time and enjoy them throughout the week, or month. For years I have been making these make ahead smoothies in mason jars and taking 

Hatch Green Chile & Bacon Breakfast Egg Muffins

Hatch Green Chile & Bacon Breakfast Egg Muffins

Breakfast Egg Muffins

Breakfast Egg Muffins

I have been making these breakfast egg muffins for many years now. The best thing about these portable muffins is that you can get creative and put whatever you want in them. The first breakfast egg muffin recipe I posted was Spinach and Goat Cheese. On that blog post, you can see some different flavor options and more information about cooking them. 

Hatch Green Chile

We collect Hatch green chiles from Hatch, New Mexico when they are in season. I happened to have a bag of frozen green chile in the freezer that I thawed and cooked with everything this week. Ever since I put green chile in our scrambled eggs, Brad won’t eat them plain. He is all about that green chile, which I love!

Something important to note about making these egg muffins is texture. Think about the texture and consistency of the item you are putting in your egg muffins. For instance, when putting bacon in your egg muffins, be sure to cook the bacon until it is crispy. Putting in chewy or par-cooked bacon will result in a chewy texture. When using crispy bacon, it is easier to tell that it is bacon rather than some weird chewy substance.

Equipment

Silicone muffin cups are a life saver for this recipe. If not using these, be sure to coat your muffin tins very well with vegetable oil spray (I use coconut oil spray). If not, you may have a difficult time getting the eggs out cleanly. Another tip is to put your greens, such as spinach or cilantro, at the bottom of the muffin tin and pour the eggs over them. This will help prevent the greens from burning in the oven. You can use the individual silicone muffin cups, or a sheet of them. If you use the sheet, just be sure to keep a baking sheet underneath to get them in and out of the oven easily. 

The egg muffins will rise and puff up in the oven. Don’t worry, they will deflate quickly when you pull them out of the oven. This is why it is important to only fill the muffin tins 3/4 full with your egg mixture. For more information and tips on cooking the perfect breakfast egg muffins, check out my original blog post: Spinach & Goat Cheese Breakfast Egg Muffins.

Egg Bites

Hatch Green Chile & Bacon Breakfast Egg Muffins

Course Breakfast
Servings 6

Equipment

  • Oven

Ingredients
  

  • 1/4 Cup Cilantro
  • 4 Slices Bacon cooked and chopped
  • 10 Eggs
  • 1/2 Cup Hatch Green Chile diced
  • 1/2 Cup Cheddar Cheese shredded
  • Pinch Salt and Pepper

Instructions
 

  • Preheat oven to 375.
  • Whisk eggs, green chile, and salt and pepper in a large bowl.
  • Chop cilantro and divide evenly between 12 muffin tins, or 12 silicone baking cups.
  • With a ladle or liquid measuring cup, fill each muffin tin 3/4 full with the egg mixture.
  • Divide cooked bacon and cheddar cheese evenly between egg cups.
  • Bake at 375 for 20-25 minutes.
Keyword Egg Bites, Eggs, Healthy
Spinach and Goat Cheese Breakfast Egg Muffins

Spinach and Goat Cheese Breakfast Egg Muffins

Breakfast Egg Muffins My Favorite Weekday Breakfast One of my favorite weekday breakfasts is breakfast egg muffins. Egg bites, egg muffins, egg cups, mini frittatas, what ever you want to call them. They are easy to make, you can be as creative as you want, 

Chia Seed Pudding

Chia Seed Pudding

Chia Seed Pudding with Fresh Fruit Chia seed pudding has been a hot trend for a while now. Heck, it might even have gone out of style, but who cares. It’s good, simple and (can be) healthy. I really love tapioca pudding, and this chia