Category: breakfast

Tomato Basil Yogurt Breakfast Tart

This breakfast tart can be made with or without a crust, and is pretty simple to whip up.

What you need:

3/4 cup plain yogurt

6 eggs

1/4 to 1/2 cup vegan or regular parmesan (I use L’Ancentre lactose free)

1/2 cup basil

1/2 teaspoon salt

1 /2 teaspoon freshly ground pepper

4-6 roma tomatoes

optional: small chunks of prosciutto

What you do:

1.  Beat eggs with a fork, then mix in yogurt, parmesan, chopped basil, salt and pepper.

2.  Cut tomatoes in half and remove the seeds and liquid.  This is a step you don’t want to miss, because of you do your tart will be watery.   I used grape tomatoes, which taste great but take a long time to deseed.

3.  Pour the egg mixture into a greased pie plate, frittata pan or partially baked pie crust.  Place the tomatoes on top, then top with a little more parmesan.

4.  Bake at 375 F for 25-30 minutes, or until the middle has set.

5.  Cool for 10 minutes before serving.

I have used this mushroom crust recipe when I didn’t want a typical pastry crust, and it’s delish!

Mushroom Crust:

1/2 lb mushrooms

2 Tablespoons butter

1/2 cup breadcrumbs

1.  Chop the mushrooms and saute in butter for 10 minutes.  Mix in breadcrumbs, then pat into a greased pie plate.

2.  Bake 10-15 minutes at 375F.

3.  Fill with egg mixture and continue baking.

My Best Bran Muffins

These taste great, and they’ve got lots of fibre-rich bran.  I usually add raisins and pecans, but this time I substituted pumpkin seeds.  Dried cranberries are a great alternative to the raisins.

I mixed the dry ingredients the night before, so when I got up I just had to turn the oven on, add the liquids, and place the mix in muffin tins.  Fresh hot muffins in 20 minutes!

Makes one dozen, and freezes well.

You need:

1 cup flour

1/2 cup brown sugar

1/4 teaspoon salt

1 & 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 & 1/2 cups bran

1/2 cup raisins

1/2 cup chopped pecans

2 eggs

1 cup milk (soy is good too)

2 Tablespoons molasses

1/4 cup butter

What you do:

1.  Preheat the oven to 400F.

2.  Stir dry ingredients (flour to pecans) in a large bowl.  (If you are making it ahead for tomorrow, this is all you need to do for now.)

3.  Melt butter, then mix in the milk slowly, so the butter doesn’t harden when you add cold milk.  Add molasses.  Pour the liquids, along with the slightly beaten eggs, into the dry ingredients.  Mix only until the ingredients are combined; if you mix more you’ll get tough little muffins.

4.  Place mixture in muffin tins lined with paper baking cups.

5.  Bake at 400F for 20 minutes.  Take muffins out of tins and cool on a rack for a few minutes before eating.

6.  If you freeze them, make sure they’re completely cool.

Enjoying a muffin in the mountains!