English Breakfast Toad-In-the-Hole

This is as British as you can get in the morning! English breakfast made regular features for me growing up, especially on Sundays before church service. Toad in the hole? Not so much, or ever! I certainly wish it had. Like a Dutch baby on the outside, you whip up some batter, add meat and/or vegetables in the middle and bake until a puffed batter forms, also known as Yorkshire pudding. If you are looking for some other brunch ideas for the spring (although this dish can be eaten any time of the year), check out these six recipes, including some blueberry and lemon curd French toast, quiche, Easter egg scones, and shakshuka. 

Most renditions of the toad-in-the-hole use sausage, although leftover meat, kidneys, and rump steak were used back in the day. The Yorkshire pudding - a mixture of eggs, flour, and milk - was often served as a side with gravy, created when cooks used the drippings from roasting to make the crispy pastry. To make this an ultimate brunch version, I took the concept of the English breakfast - which also has several versions across the UK - and applied it, sans the black pudding, bacon and baked beans! The great thing is this recipe is customizable. The portobello mushrooms, tomato and sausage do the job. 

Which sausages should you use for Toad-in-the-Hole?

I used Spicy Jalapeno Chicken Sausage from Alfresco, and the heat added some extra flavour and flair, although hot Italian sausage would be another great option. Chorizo would be tasty, and give it a Spanish spin. Pork, vegan, and turkey sausages would work as well. You'll want to make sure you cook the sausage to the appropriate internal temperature. This will also allow you to crispen the skin before popping the 'toads' into the oven!

Why is it called 'Toad-in-the-Hole?

That's always a great question! Many British have interesting names, like Bangers and Mash and Bubble and Squeak. The origins aren't specific, but it's obvious someone was inspired by toads playing a peek-a-boo game, given the appearance. Interestingly enough, however, some people found the dish to be a little vulgar! Whatever the perceptions and origin, this is a fun dish you can surprise your family and guests at the morning feast.

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English Breakfast Toad-In-the-Hole

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What happens when you bring two classic British dishes? A phenomenal dish is born! If you are a fan of English Breakfast and have never tried a toad-in-a-hole, this is a quick and easy experiment.

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 3-4 chicken sausages, precooked
• 1/2 cup flour
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon all-purpose seasoning
• 1/3 cup milk
• 3-4 Portobello mushrooms
• 4 tablespoons broth
• 1 small bunch of tomatoes on a vine
• 1/4 cup spring onions or chives
• 1/2 cup onion gravy
• Salt and pepper

Instructions Fahrenheit Celsius

1. In a large bowl sift the flour. Make a well then add the eggs beaten in a separate bowl first. Whisk while gradually adding the milk until smooth, add the seasoning and teaspoon of salt. Rest covered in the fridge to keep cool.
2. Turn oven on to 400F.
3. In a large nonstick pan, saute the mushroom, sausage, and tomatoes in olive oil for 3-4 minutes. Season with salt and pepper. Flip the sausages over until the outside is crisp, and remove the tomatoes as soon as they have a light char. Leave the mushrooms in the pan until they begin to soften, add the broth and close the lid for 2-3 minutes.
4. Spray a baking pan and place the sausage, tomato and mushrooms. Pour the batter around the ingredients, try to avoid pouring on top.
5. Immediately place in the oven and bake for 25 minutes until the batter has puffed. If you want to get the top extra crispy, broil for 1-2 minutes, keeping a close eye.
6. Remove from heat, sprinkle with green onions and serve with a side of gravy.

Nutrition Facts

Calories

453

Fat (grams)

16.3

Carbs (grams)

39

Protein (grams)

40.2

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Mushroom and Heirloom Tomato Quiche

This recipe is part of a six course brunch.

I don't think you can ever go wrong with quiche. It's another recipe that's super customizable and a great addition to the brunch table.

The only thing challenge with quiche is that there is a risk it will end up tasting bland. How do you avoid that? Make sure you season the egg mixture in addition to your filling well; it will make a huge difference!

If you're tired of omelettes, scrambled, or fried eggs, quiche is a great way to add different flavours and textures while getting your dose of protein and egg differently, with the addition of a delicious buttery, flaky pastry, of course. I used puff pastry because I like the extra flakiness, but you can still use regular pie crust. I also used coconut milk as a non-dairy alternative.

Add this recipe to your brunch spread, weekday breakfast repertoire (go crust-free and use a muffin tray), or any time you have folks over for lunch and need a light fare - you can serve it with a light side salad.

Ingredients

1 puff pastry sheet, thawed (10 minutes before baking)

2 tablespoons olive oil

1/2 cup shiitake mushrooms

1/4 cup corn (canned or fresh from the cobb)

2 tablespoons garlic, minced

1/2 green bell pepper, diced

1 tablespoon spice for rice (or your favorite all-purpose seasoning)

2 shallots, diced

1 1/2 teaspoons salt

2 teaspoons black pepper

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon coriander

1 teaspoon fenugreek powder

1 teaspoon dried thyme

1 teaspoon dried basil

1 tablespoon soy sauce

1 large heirloom tomato, thinly sliced

1/4 cup parmesan cheese, grated

4 eggs

1/2 cup coconut milk

Fresh basil leaves

Instructions

In a non-stick pan, heat the olive oil and saute the mushrooms for about 5 minutes. Add 1 teaspoon salt, 1 teaspoon black pepper, spices and herbs; cook for 1-2 minutes to bring the flavours out. Add the fresh garlic, bell pepper, and scallions; cook for another 3-4 minutes to soften the vegetables.

Deglaze the pan with soy sauce, then add the corn. Cook for about 2-3 minutes, then a set aside to cool.

In a separate bowl, whisk the eggs, milk, parmesan cheese, spice for rice, garlic powder, 1/2 teaspoon salt, and 1 teaspoon pepper until well combined.

Place the puff pastry into a 9-inch pie dish. Since the puff pastry is square, you can trim the edges or fold them slightly. Spoon the mushroom mixture onto the pastry, followed by the tomato slices.

Pour the egg mixture on top, garnish with some additional dried and fresh basil if you please, and bake for 30 minutes at 350F or until the eggs are set - they should no longer jiggle if you move the pan around.

Sprinkle a little more parmesan on top, cool for about 10 minutes, and serve warm.

Blueberry and Lemon Curd French Toast

This recipe is part of a six course brunch.

I promise you won't regret this! Best French toast recipe ever, especially if you love blueberries, citrus flavours, and well the both of them combined!

The lemon really does bring out the best in berries and quite literally deepens the colour of the blueberries; that dark rich hue is courtesy of your friendly springtime citrus fruit.

Honestly, when it comes to my favourite brunch items, French toast is pretty high up on the list. You can do so much with it, but at the same time, it offers this classic taste and comforting feeling that I will never get tired of.

The lemon curd enhanced mixture and filling along with the blueberry compote screams spring and will wow you and your guests. The tartness and subtle sweetness from the berries and lemon are mellowed out by the cream and eggs and come together nicely. Enjoy and tag me if you make it to see how it goes!

Ingredients

Blueberry compote:

1/2 cup blueberries

1 teaspoon lemon zest + extra for garnish

1 tablespoon lemon juice

2 tablespoons water

1 tablespoon coconut sugar

French toast mixture:

2 eggs

1/4 cup lemon curd

1 tablespoon coconut sugar

2 tablespoons coconut milk

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 teaspoon vanilla extract

2 tablespoons lemon curd

1/4 cup whipped cream (I used almond-milk based)

Fresh mint (optional)

Instructions

In a long dish, whisk the eggs, milk, lemon curd, vanilla, sugar, salt, cinnamon, cloves, and nutmeg. Melt the butter and cool, then add to the mixture. (If the mixture seems too thick, add a little almond milk to thin it out).

In a small saucepan, bring the blueberries, water, lemon zest, lemon juice, and sugar to a boil. Reduce the temperature and simmer on medium-low heat, stirring frequently. Keep a close eye, as this can burn quickly! Once the berries have started to break down, and the mixture has thickened into a thin jam-like consistency, set aside.

Prepare your toast! Lay the bread slices spaced out in the dish to absorb the egg mixture, about 10 seconds per side, making sure each face is evenly coated. Place the slices into an oil sprayed, non-stick pan on medium heat. Cook until golden on each side, about 3 minutes each, Again, keep a close eye, so you don’t burn anything. Set the prepared toast aside.

In a small bowl, mix the whipped cream and lemon curd.

Now assemble your French toast when ready to serve. On one slice (2 per person), smear a tablespoon (or less) of the whipped mix, followed by the same amount of compote, then place the second slice and repeat. For the top slice, garnish with a bit of extra lemon zest and mint leaves.

Serve and enjoy! This recipe serves two people, so double for four and so on.

Cauliflower Kedgeree with Farro and Raisins

The funny thing about this dish is that I first head about it on the Netflix show The Crown in Season 4 when Margaret Thatcher was making dinner. The British dish is connected to its colonial past, inspired by an Indian/South Asian dish known as khichuri among other names, which is sometimes served with fried fish.

Typically the dish has curried rice, spices, smoked fish, heavy cream, fresh parsley, herbs, and boiled eggs - sometimes with peas and raisins added in.

Kedgeree is considered a brunch dish more than anything, but I ate mine both for lunch and dinner! It also makes for a great side dish for a table full of guests looking for something savoury.

Since khichuri is rice mixed with lentils, I decided to add in another grain - farro. It has plenty of health benefits, including fibre and protein. I also switched out the regular rice with cauliflower rice to make for a lower-calorie dish - but you can use regular rice if you prefer!

The smoked whitefish adds rich flavourful undertones that compliment the rice and are absorbed by the rice, and the butter and cream make it an undeniable comfort food of sorts.

Once you make it, it will likely become a quick and easy staple in your home, enjoy!

Ingredients

16 ounces frozen cauliflower rice

8 ounces uncooked farro

1/4 large yellow onion, diced

1 tablespoon fresh garlic, minced

2 tablespoons fresh parsley (keep half to garnish)

2 tablespoons rice seasoning (I used Roberston’s Spice for Rice - optional)

1 tablespoon Aromat spice (optional)

1 teaspoon salt

1 tablespoon black pepper

1 tablespoon coriander

1 teaspoon cumin

1/4 cup coconut cream or heavy cream

3 chicken broth sachets

2 tablespoons curry powder

1 teaspoon turmeric

1/4 cup raisins

1/2 lb. smoked white fish

3 tablespoons butter

1 tablespoon peanut oil

3 eggs

Instructions

Place the eggs in a medium pot submerged in water for about 10-12 minutes. Removed from heat and set aside with the lid on top. They should be hard-boiled after that, reduce the time for softer yolks.

In another pot, place the farro grains in boiling water with two sachets of broth. Follow the instructions on the box or boil the farro for about 30-35 minutes until softened and cooked through. Drain the water, set aside.

While the farro is cooking, soak the raisins to rehydrate them - they will go from being dry to plump and juicy.

In a large pan, sauté the chopped onion and garlic in the oil and butter until fragrant, and the onion begins to soften - about 2-3 minutes. Add all the spices and one tablespoon of the parsley. Cook for another minute to coax the flavours out - this is called blooming!

Prepare the cauliflower rice according to the package - you can also grate fresh cauliflower and lightly sauté in olive oil with salt and pepper. Close the pot or pan with a lid and allow the cauliflower rice to steam for about 5 minutes then set aside.

In a large bowl, mix the drained cauliflower rice, farro and raisins. Remove the bones from the smoked fish and break the fillet up into small pieces. Mix those in and save a bit for topping. 

Add in the cream, and simmer the kedgeree for about 10 minutes with the lid on top. To prevent burning the bottom of the pot, add a little bit of water or broth. 

Season to taste and transfer to a serving dish. Garnish with the halved or quartered eggs, fresh parsley and extra smoked whitefish. 

Eat immediately, especially if using cauliflower rice - it’s best when used in the following day or two in a sealed container in the fridge, or frozen.

Tip: If reheating the eggs, make sure you cover them in the microwave, in case they explode. 

Spaghetti Squash Shakshuka

This is a great dish for any time of the day - breakfast, lunch or dinner. It also lends itself to utilizing leftovers from all the upcoming holiday dishes.

I used spaghetti squash not only because it can be both a vessel and have its insides used as part of the main dish, but because it can absorb flavours so well.

The vegetable is related to zucchinis, pumpkins and other gourds. Why spaghetti? The texture is similar to spaghetti pasta and ideal for this season.

As for shakshuka, I've always been a fan. A medley of tomatoes, peppers and spices with eggs baked in, it makes for a light and flavorful dish usually served warn, toasted crostinis. It's a pretty ancient dish that has lived on for a reason!

Ingredients

2-3 eggs

1 (14-ounce) can diced tomatoes

1/2 teaspoon salt

1 tablespoon black pepper

2 tablespoons chili powder

2 tablespoons paprika

2 tablespoons stone ground mustard

1 teaspoon coriander

1 tablespoon cumin

1 teaspoon chili flakes

1 teaspoon fenugreek powder

1/3 cup habanero cheese

1/3 cup mirepoix (equal parts diced onion, carrots and celery)

2 tablespoons fresh garlic, minced

2 tablespoons tomato sauce

1 tablespoon fresh thyme

1./2 large orange pepper, diced

2 tablespoons parmesan cheese, grated

2 tablespoons butter

2 tablespoons olive oil + extra to drizzle over squash

1 teaspoon steak seasoning

1 teaspoon dried parsley

1 spaghetti squash

Instructions

Cook your spaghetti squash. Cut it in half and remove the seeds with a spoon. Drizzle with olive oil rub, rub over the flesh, and season with the steak seasoning and dried parsley.

Bake in the oven for 45 minutes at 400F or until you can easily fork the flesh away.

In a saucepan, cook the spices in the olive oil and butter for about a minute. Add the mirepoix, and sauté for another 3 minutes until the mix begins to soften. Add the peppers and continue to sauté for another 2 minutes.

Stir in the mustard, tomatoes, and tomato sauce. Reduce the heat and simmer for about 5 minutes - add a little water or broth if necessary.

Remove the spaghetti squash insides and mix them in a small bowl with the habanero, thyme, and parmesan. Spoon the mixture back into the empty squash, then spoon the tomatoes on top.

Use the back of a spoon to make way for an egg, then crack open into the nest - you can add 1-2. Sprinkle with extra parsley and parmesan cheese to garnish, then bake at 400F for 20 minutes and the eggs are cooked through.

Serve hot with crostini and feta.

Pumpkin, Caramelized Onion, and Feta Galette

Do you need a savoury brunch dish for the fall? I've one for you right here!

Pumpkin isn’t something I grew up eating a lot of, even though it’s an important vegetable in Zimbabwe. Of course, in the US, it's the symbol of fall, and over the past decade, I’ve come to embrace it.

I like other members of the gourd family such as butternut and acorn squash, but pumpkin has a subtly you can dress up nicely with a combination of herbs and spices. This lends itself well to a not-so-overpowering savoury galette! I recommend using a sugar pumpkin for this recipe, which is sweeter and less fibrous than some other types making them ideal for cooking.

The feta, sun-dried tomatoes and caramelized onion all add a different dimension to pack a flavourful punch. The onions add some sweetness and acidity - as do the tomatoes. The feta adds a tang and some creaminess, and the sage an earthy flavour with a hint of mint.

If you want to add meat, sauté some finely chopped bacon and mix it with the caramelized onion.

Ingredients

1 small sugar pumpkin

1 sprig fresh sage, chopped

2 tablespoons dried sage

1 tablespoon salt

2 tablespoons black pepper

1/2 yellow onion

1 tablespoon sun-dried tomatoes

1/4 cup feta cheese

1 pie crust, room temperature

1 tablespoon garlic, minced

2 tablespoons + 1/4 cup olive oil

1 teaspoon cinnamon

1/2 teaspoon pumpkin spice

1 teaspoon brown sugar

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 tablespoon cooking wine

1 tablespoon tamari soy sauce

1 tablespoon fenugreek powder

1 egg beaten + 1 teaspoon water (egg wash)

Instructions

Caramelize the onions. Place the sliced onions in a pan with the 1/4 cup of olive oil on medium heat for about 5 minutes. Season with fenugreek and the remaining salt and pepper, and reduce the temperature to low. Mix occasionally to prevent burning! As the onions soften and brown, after about 20 minutes, deglaze the pan with the tamari and cooking wine to add sugar aid with the caramelization. Add the garlic and sauté for another 5-10 minutes. Set aside. (These onions won't be perfectly caramelized as that can take up to an hour, but they will serve their purpose for the galette).

Roast the pumpkin. Slice it in half and remove the seeds and fibres, then slice into 1/2 inch pieces.

In a small container, mix 2 tablespoons olive oil, 1 teaspoon salt, 1 tablespoon black pepper, chilli, dried sage, cumin, cinnamon, and pumpkin spice. Brush the mix on both sides of the pumpkin slices. Bake at 425F on a parchment-lined baking sheet for about 25 minutes. When halfway done, spray the pumpkin with cooking spray, then flip each piece over. Sprinkle with fresh sage and bake for the remaining time.

Roll out the pastry. Leave about 1- inches to fold over, then lay half of the tomatoes, feta and caramelized onions in the centre of the pastry. Mash the roasted pumpkin in a small container, season to taste with additional salt and pepper if necessary, then press on top with a fork. Add the rest of the cheese and onions on top.

Fold the sides of the pastry then brush with egg wash. Sprinkle some spices and dried sage over the crust if you wish, then bake at 400F for 25 minutes and until the crust is a golden tone.

Garnish with the rest of the sun-dried tomatoes and fresh sage. Serve immediately!

Tomato, Thyme and Cheese Galette

Do you need a delicious summertime pie for brunch or dinner? If you are a lover of fresh tomatoes and thyme, this galette is for you! It's an amazing combination of sweet and savoury and perfect on a hot day. The cheese base provides the fat, which the acidity and the tartness from the tomatoes cut through. Then you have the pie crust which offers a crunchy, buttery, flakey texture.

I love this galette pie and hope you will try it! You can serve it as it is or with a small scoop of sour cream.

The sweet potato nectar in the marinade adds a subtle sweetness as well as a concentrated, depth of flavour that mingles well with the tomatoes.

The great thing about this free from crust pie is that it doesn't have to be perfect, so have fun with it!

Ingredients

1 large beefsteak tomato

1/4 cup cherry tomatoes

1 tablespoon fresh thyme

1 tablespoon dried thyme

1/4 cup sweet potato nectar (I used D’Vash but you can use another plant-based sweetener)

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon coarsely ground steak seasoning

1 teaspoon chili flakes

1 heaped teaspoon garlic, minced

1 tablespoon Worchester sauce

1 tablespoon olive oil

1 tablespoon smoked paprika

1 teaspoon dried parsley

1 pie crust

1 egg, beaten

Cheese base:

1/8 cup heavy cream

1/3 cup cheddar cheese, grated

1 tablespoon queso fresco, crumbled

1/2 teaspoon fresh thyme

1/2 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

1/2 teaspoon salt

1 teaspoon black pepper

1 tablespoon sour cream

Instructions

Prepare your tomatoes. Thinly slice the beefsteak tomato and slice the cherry tomatoes in half. 

Make the marinade. Whisk together the olive oil, garlic, paprika, salt, pepper, Worchester, sweet potato nectar, chilli flakes, and thyme in a bowl. Place the tomatoes in the bowl and gently mix until all are coated evenly. Set aside.

Make the cheese base. Mix the cheddar cheese, queso cheese, seasoning, fresh thyme, heavy cream, and sour cream. Taste and make sure you like the flavour. Spread the cheese mix over the centre of the pie crust, leaving a few inches to fold over. 

Lay the marinaded tomatoes on top, then fold the edges of the pie crust to encase the filling (leave the remaining liquid out).

Brush the sides of the pie with the egg wash, then sprinkle with the steak seasoning for texture and taste.

Bake in a 425F oven for 25-30 minutes. Watch so the crust and tomatoes on top don't burn.

Remove the galette from the oven and garnish with fresh thyme, chili flakes, queso, and a drizzle of olive oil.

Pistachio and Orange Pancakes

I had some pistachios and had been reading up on North African cooking, plus, it was breakfast time! I was instantly inspired by baghrirs, which, with the addition of yeast, are enjoyed in the North African region, often served with a mix of honey and butter. They are also known as Moroccan pancakes. The spongy appearance and texture come from the yeast and semolina flour, but I used regular whole wheat flour, they came out great!

Raisins are a common addition, but I decided to add pistachios to the mix as a topping to add crunch and compliment the citrus element. Pistachios are also no stranger to Maghreb kitchens! Cooking with citrus is underrated, but commonly paired with pistachio so I grated in some orange. I have made orange glaze for babka which I sprinkled pistachios over, and that was delicious proof! It also helps that orange mixed with honey is a glorious combination.

The holes allow the pancakes to soak up your sauce.

These pancakes serve as a fabulous breakfast, brunch or tea time addition, definitely try them out! I will be making these more often.

Ingredients

1 cup all-purpose flour

1 cup whole-wheat or semolina flour

2 teaspoons baking powder

1/4 cup pistachios, crushed

1/2 teaspoon fast acting dry yeast

1 cup warm water

1 teaspoon salt

1/2 teaspoon white sugar

1/8 + 1/8 teaspoon almond extract

1/4 teaspoon vanilla

1 cup milk

2 eggs

1 teaspoon orange zest

1 teaspoon orange juice

1/2 orange herbal tea bag

1/2 cup honey

4 tablespoons butter

Instructions

In a blender (or bowl where you'll use a hand mixer), add the sugar, water, and yeast. Sit until the yeast activates and foams, in about 5-10 minutes.

Add the flours, milk, baking powder, salt, vanilla, 1/8 teaspoon almond extract, and eggs. Beat the mixture until smooth and the flour is all incorporated with no lumps. Sit the batter for 35 minutes.

Scoop a 1/4 cup on a non-stick pan and cook until bubbles show and burst, don't turn over! Just remove from heat once the pancake has browned underneath.

Heat the butter, orange zest, orange juice, 1/8 teaspoon almond extract, and honey in the microwave until the butter melts, stir well. Mix in the tea bag contents.

Pour the hot honey orange butter sauce over your pancakes, sprinkle with pistachios and serve! Makes 12-16 pancakes.

Tip: as you cook your pancakes, occasionally blend your batter for a few seconds to revive the fluffy factor.

Pina Colada Pancakes

Who doesn't like a good Pina Colada? The coconut milk and pineapple juice cocktail is laced with rum to give it a nice tropical punch. Why not transfer this to the breakfast classic pancakes? The drink is said to have originated in Puerto Rico.

No alcohol required of course! (Unless brunch cocktails are involved).

All you need to do is substitute the milk and add the pineapple for some added moisture.

Make it a fun pancake board while you're at it and bring out the cherries and coconut flakes! If you can get those fancy cocktail umbrellas, all the better.

These pancakes are quite moist, ladle them on the thinner side to make sure they are cooked through.

Ingredients

1/2 cup pineapple, finely chopped

2 cups of coconut milk

1/2 teaspoon rum extract

1 tablespoon coconut oil

2 bananas

1/4 cup coconut flour

1 1/2 cups all-purpose flour

1/4 cup water (optional)

1 teaspoon granulated or coconut sugar

Cooking spray or vegan butter

Instructions

Mash the bananas, then mix in the finely chopped pineapple.

Add the rum extract and coconut oil, mix well, then add the coconut milk.

Add the sugar, coconut, and all-purpose flours and mix until the batter is evenly incorporated and wet, try not to overmix.

Ladle about 1/4 cup of batter onto a griddle or greased non-stick pan. When you start to see bubbles and the edges start to come off the pan, flip.

Cook for 2-3 minutes on the other side until they are done.

Makes about 10-12 pancakes. Serve with cherries, pineapple, coconut flakes, and syrup.

Easy Shrimp and Grits

This is easily one of my favourite brunch options but I can eat it any time. It is certainly a crowd pleaser and the ultimate comfort food, one of many out of southern states like Louisiana and Georgia. Some of the best shrimp and grits I ever had was in New Orleans, you can read about it here. This dish has a lot of interesting history, borrowing from different cultures and cuisines. However, the bottom line is it’s delicious, and you can make a simple version in your kitchen!

One thing I will note is there are tomatoes in this dish, along with Cajun seasoning. Why is that worth mentioning? Well because technically that is one of the ways you tell the difference between Creole and Cajun dishes that come out of Louisiana - Creole dishes are the ones that typically use tomato. In this instance, you can ignore it unless you truly want to align with the essence of what is Cajun!

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Shrimp and grits, Soul food, Comfort food

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Easy Shrimp and Grits

This southern classic will go down in time as one of the most comforting soul food dishes, and you can make it in your kitchen no problem! The combination of the mildly sweet creamy grits with the mildly spicy but well-seasoned shrimp is just irresistible. You'll want this in your cooking arsenal.

Prep time: 10 MCook time: 35 MTotal time: 45 M

Ingredients:

• 1/2 lb. raw large or medium shrimp (they may shrink/curl up when cooking so you may want them on the bigger side. You can also add a bit more if necessary)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 1/2 tablespoons lemon juice
• 1/2 cup tomato, diced
• 1/2 cup peppers, chopped
• 1/2 cup onion, chopped
• 1 tablespoon Worchester sauce
• 1 bouillon cube
• 1/2 - 1 cup water (add after bouillon cube)
• 1 cup broth
• 1 cup coarsely ground cornmeal
• 1 cup vegetable broth
• 1 cup milk
• 1 cup water
• 1/2 cup sharp cheddar
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• Some cream or milk (optional)

Instructions:

1. In a pan heat the butter and olive oil, add the garlic and seasoning for the shrimp and cook for about 1 minute.
2. Add the onions and sweat them out for about 2 minutes. Then add the tomato and peppers and cook for another 2 minutes. 
3. Add the broth, Worchester sauce, bouillon cube, and water. Simmer for 5 minutes on medium-low heat.
4. Add the lemon juice to the shrimp then add the shrimp to the pan. Cook for about 4 minutes, stirring sometimes. Turn over the shrimp if necessary to cook through, they are done when pink and no longer translucent.
5. Prepare the grits. Boil the water, broth, and milk.
6. Whisk a well in the middle of the pot and gradually pour in the cornmeal. Bring to a boil again but careful not to get hot cornmeal on you!
7. Close the pot with a lid and simmer the cornmeal for about 20 minutes, periodically stirring and adding more water when necessary.
8. Once the grits are done, whisk in the butter, cheese, and pepper. You can add some cream or milk to get them to your desired consistency.
9. Serve hot with the shrimp on top! Garnish with parsley.

Calories

574

Fat (grams)

28.02

Carbs (grams)

55.08

Protein (grams)

27.81

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/5/20/shrimp-and-grits

Please credit dontmissmyplate.

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Biscuits and Gravy Skillet

Looking for an easy breakfast or brunch solution? This skillet is the answer! It's so satisfying, super easy and guaranteed to please. You don't need to make the biscuits from scratch the beauty of this dish is the fact that you can customize it to your liking and use what you have available.

Ingredients

3 pork sausage patties, finely chopped

4 Pillsbury biscuits

1 teaspoon minced garlic

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon chili flakes

1/2 teaspoon salt

1 teaspoon black pepper

2 tablespoons vegetable broth

1 cup almond milk

1 tablespoon butter

1 teaspoon parsley

1 teaspoon rosemary

1 tablespoon flour

1 tablespoon Worcester sauce

Instructions:

Step 1

Bake the biscuits according to the package instructions, set aside.

Step 2

Brown the sausage, spices, and garlic in butter, cook for about 4 minutes.

Step 3

Mix in the flour, then gradually add the milk. Simmer for about 2 minutes. Add the broth and extra milk if necessary as the sausage cooks and thickens, stir regularly.

Step 4

Stir in the Worcester sauce, taste and add seasoning if necessary.

Step 5

Place the biscuits on top, scoop some of the gravy on top, then garnish with parsley.

Serve hot, enough for 2-3 people.

Whole-wheat Cornmeal Cereal Pancakes with Jalapeno and Honey

I love corn and cornmeal and grew up eating it in various forms, but never pancakes! Combining whole wheat flour and cornmeal not only adds a gritty dimension to your pancakes but gives you extra benefits like added fiber and vitamins. Adding jalapenos and honey gives them an extra kick and some natural sweetness and both ingredients are known to compliment cornmeal based baked goods such as muffins and bread. Enjoy these mini pancakes in cereal form, inspired by the Tik Tok and Instagram craze.

Ingredients

1 egg

1 cup almond milk

1/2 teaspoon vanilla

2 tablespoons honey

3/4 cups cornmeal

3/4 cups whole wheat flour

Pinch of salt

1/2 teaspoon cinnamon

1 teaspoon baking powder

2 tablespoons jalapenos, minced

2 tablespoons butter

Instructions

Step  1

Whisk the egg, vanilla, and milk in a medium-sized bowl. 

Step 2

Whisk in the honey, then add the cornmeal and whole wheat flour, whisk until there are no lumps. Mix in the baking powder and cinnamon.

Step 3

Heat and grease a non-stick pan, and move your batter to a piping bag (you can also use a plastic or zip lock bag and make a small incision in one of the corner tips.

Step 4

Pipe the batter at your desired size into the pan and while one side is cooking sprinkle the minced jalapeno on top, then turn over when you start to see bubbles do not burn! Set aside and cook your mini pancakes in batches.

Step 5

Once they are all done, toss the pancakes in the melted butter to crisp them up a bit and add some buttery flavor.

Serve hot in a bowl with butter, warm milk, and honey!

Hot Cross Bun Pancakes

Easter has different meanings to different people, but typically family and good food are involved particularly on Sunday mid-morning. Why not kick it off with some pancakes, not just any old pancakes, but spiced and littered with raisins in the same way hot cross buns are. These buns have been associated with the Christian holiday for years and offer a unique taste, you can enjoy these via the almighty pancake and enjoy them with Easter eggs and other festive treats.

Ingredients

1 egg

3/4 cup half and half

1/4 cup vegetable oil

1 1/4 (whole wheat) flour

2 tablespoons brown sugar

1/4 cup raisins

1 teaspoon nutmeg

1 teaspoon cinnamon

Butter

1/2 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

Instructions

Step  1

Whisk the flour, sugar spices, salt, baking soda - dry ingredients - together and make a well.

Step 2

Whisk the egg, half and half, vanilla and oil - wet ingredients - and whisk them into the well.

Step 3

On a medium griddle or non-stick pan (with or without a little grease) cook on one side until bubbles show then flip over.

Enjoy with syrup and butter, garnish with Easter eggs!

Pumpkin Waffles

The other day I made some no-bake pumpkin energy bites using a lone can of pumpkin in the pantry, and it still left me with some unused pumpkin. If you have some leftover for whatever reason, consider whipping together some breakfast waffles! The smell will scent your kitchen and should fill you up until lunchtime.

Ingredients

1/3 cup pumpkin puree

1/2 cup milk (I used soy)

1 1/2 teaspoons pumpkin spice (or 1/2 teaspoon of cinnamon, ginger, and nutmeg each)

3/4 cup (whole wheat) flour

1/8 cup brown sugar

1 egg

1/4 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 tablespoons melted butter

Instructions

Mix the flour, spices, salt, and baking powder until well combined, make a well in the center.

Whisk the milk, egg, pumpkin, vanilla and sugar, and combine with the dry ingredients until just combined, do not overmix! If too thick, thin slightly with extra milk.

Prepare your waffle maker and pour half the batter for the first waffle.

Serve hot with butter and syrup!

Serves 2, double the recipe if you need to.

Baked Bean and Mushroom Shakshuka

Shakshuka! I've made it several times and it's worth trying if you have not. Originally from North Africa and the Middle East, it is a mix of tomatoes, eggs, and seasoning often served with fresh bread. It can be served at breakfast, brunch, or any other time of the day. To give the tangy, rich, tomato sauce and egg dish an English breakfast spin, add baked beans, bacon, and mushrooms. The combination is savory, sweet, and delicious!

What you need 🛒🛒🛒:

2 - 5 eggs

1 cup tomato ragu

1 1/2 cups cremini mushrooms

1 tablespoon dried thyme

1 teaspoon dried parsley

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon butter

5 cherry tomatoes, sliced in half

1 small can baked beans (I used one infused with brown sugar and bacon)

What you do 🍳🍳🍳:

Step  1

Sauté the mushrooms and seasoning on medium heat, add the cherry tomatoes and cook for 2 minutes until both have softened slightly.

Step 2

Add the baked beans, mix until well incorporated, then add the butter.

Step 3

Mix in the ragu and cook for 5 minutes, then create partings for the eggs. In a 350F oven, bake the eggs to your preferred doneness.

Serve hot with fresh bread and tea!

Mushroom and Asparagus Mini Quiches

Most people are huge fans of quiche, and in the past, I have made them regular size with crust and coconut cream. However, if you are looking for a quick and easy savory breakfast dish and don’t feel like fried eggs or a plate of omelets, these mini quiches with asparagus and mushroom fit the bill. Quiches are flexible and a great way to make use of straddling vegetables in your fridge.

What you need 🛒🛒🛒:

7 large asparagus spears, stems chopped half way

5 eggs

1/4 cup milk

1/2 cup mushrooms, sliced

1 tablespoon soy sauce

1 teaspoon chill flakes

1 tablespoon garlic, minced

1 tablespoon scallions

2/3 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon onion powder

1 tablespoon butter

1 tablespoon olive oil

1 teaspoon black pepper

What you do 🍳🍳🍳:

Step 1

Chop the asparagus and mushrooms. In a pan, heat butter and olive oil and sauté the garlic, seasonings, and scallions until fragrant. Add the vegetables and soy sauce and cook for 3 minutes on medium-high. Remove from heat when softened.

Step 2

In a separate bowl, beat the eggs, cheese, and milk together. Once the vegetables have cooled, mix with the egg mix.

Step 3

Pour the quiche mix into greased muffin pan and top with more vegetables if you wish. Bake at 350F for 12 minutes, check regularly to ensure they do not burn.

Makes about 10 - 12 mini quiches.

Sweet Potato and Carrot Fritters

Fritters or hash browns are a great savory addition to the morning or early lunch plate, so it’s good to have a quick and easy recipe you can whip up. I love sweet potatoes and more people realize they make a perfect substitute for white potatoes for pretty much everything from fries to au gratin. Mix in some carrots to add freshness and an extra dosage of vitamins and other nutrients, and voila!

What you need 🛒🛒🛒:

2 cups sweet potato, shredded

1 1/2 cups carrots, shredded

2 eggs

2 teaspoons ginger

1 teaspoon paprika

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon chilli powder

1 teaspoon salt 

1 teaspoon black pepper

2/3 cups all-purpose flour

Spicy aioli:

2 teaspoons chili sauce

1/2 cup mayonnaise

1 teaspoon lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

What you do 🍳🍳🍳:

Step 1

Shred the carrots and sweet potato in a bowl. Add the spices and flour.

Step 2

Add the eggs and mash with your hands to ensure even distribution.

Step 3

Cook each fritter for about 3-5 minutes depending on the size and how thick you make them, do not burn!

Serves 3 - 4.

Nutella French Toast

Make your morning sweet with this Nutella French toast. Nothing more delightful than waking up to the smell of buttery, sizzling smell of break soaked in cream. Add some fruit to cut in and add some freshness. This is one of my favorite breakfast and brunch meals, especially since it is quick and easy.

What you need 🛒🛒🛒:

4 slices of ciabatta

3/4 cup half and half

2 eggs

1 teaspoon vanilla

1/2 teaspoon grated orange peel

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 tsp nutmeg

1 1/2 tablespoons Nutella

Strawberries, icing sugar and syrup

What you do 🍳🍳🍳:

Step 1

1Spread the Nutella on one side of two slices, place the other slice on top to create a sandwich.

Step 2

Beat eggs, vanilla, half and half, salt, nutmeg, cinnamon, and orange peel. Soak the sandwiches while you heat butter in a pan on medium low heat.

Step 3

Cook the French toast on all 4 sides for about 2 minutes each, do not burn!

Top with fruit, syrup and icing sugar! Serves two.

St Patrick's Day Brunch 🍀

All things green with this St Patrick’s Day brunch spread! Whether or not you are Irish or have another specific reason to observe St. Paddy’s, you don’t need one to eat a green, hearty breakfast-lunch to jumpstart the day.

Lucky Charms Pancakes

What you need 🛒🛒🛒:

1 1/4 cups flour of choice

2 eggs

3 cups chopped fresh kale

3/4 cup non-alcoholic Bailey’s (Irish cream) half and half

2 tablespoons maple syrup or sugar

1 teaspoon vanilla essence

1/2 teaspoon baking soda

1/2 teaspoon salt

Lucky charms cereal and whipped cream to garnish

Butter

What you do 🍳🍳🍳:

Step 1

In a blender combine all ingredients together until well incorporated.

Step 2

Heat some butter over medium low in a pan or on a griddle, and scoop 1/4 cup per pancake. Flip over when bubbles surface on the side facing up. (Careful not to burn! These are thin and fragile pancakes). Set aside on paper towels.

Step 3

Stack and serve hot, top with butter or whipped cream mixed with a bit of Bailey’s half and half. Drizzle with syrup and sprinkle Lucky Charms.

Serves 2.

4-Leaf Spinach Omelette

What you need 🛒🛒🛒:

2-3 eggs

1 cup spinach

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

1 tablespoon feta cheese

1 teaspoon green onion

What you do 🍳🍳🍳:

Step 1

In a blender combine all ingredients.

Step 2

Heat butter over medium low and cook omelette as desired.

Step 3

Fill omelette with feta and chopped scallions and serve hot.

Serves 1.

St Patrick’s Avocado Soda Bread

What you need 🛒🛒🛒:

1 slice Irish soda bread

1/2 hass avocado

1/4 teaspoon salt

1/4 black pepper

1/4 chili and garlic spice

1/2 teaspoon safflower oil

1 tablespoon pea shoots

Lemon juice

Butter

What you do 🍳🍳🍳:

Step 1

Mash avocado and squeeze some lemon juice to slow oxidation. Mix in salt, pepper, and chili and garlic spice.

Step 2

Butter the bread and lightly toast in a pan.

Step 3

Spread the mashed avocado over the bread and top with the pea shoots, olive oil and a little more chili garlic.

Serves 1.

Stuffed Peanut Butter and Black Berry French Toast

The inspiration for this was both the classic peanut butter and jelly sandwich, and the popularity of both peanut butter and mulberries in Zimbabwe. Since I could not find the berries, black berries were the closest substitute. The combination of sweet and salty comes together seamlessly through the gooey French toast, the perfect treat for brunch!

Frech toast, Stuffed french toast, Peanut butter and jelly

Breakfast, Brunch

Yield: 2

Author: Dontmissmyplate

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Stuffed Peanut Butter and Black Berry French Toast

Peanut butter and jelly - an American favourite - is the inspiration of this French toast. The salty peanut butter and sweet, tart berries come together in this buttery, soft brioche melody. You'll love it.

Prep time: 5 MCook time: 20 MTotal time: 25 M

Ingredients:

• 2 large slice  brioche
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup milk
• 3 eggs
• 1 cup mulberries/black berries
• 4 tablespoons peanut butter
• 1 tablespoon light brown sugar
• 4 tablespoons water
• 1 teaspoon lemon

Instructions:

1. Reduce the berries in the sugar and add the lemon juice. 
2. When the sauce begins to thicken add water to prevent burning. Crush the berries and continue to mix until it appears to be a jam-like consistency.
3. Make an incision in the bread slices (careful not to cut the sides). Stuff each slice with 2 tablespoons of mulberry reduction and 2 tablespoons of peanut butter.
4. In a container or glassware, whisk the vanilla, eggs, milk, nutmeg, cinnamon, and salt then wet brioche slices on each side (do not over soak).
5. In a greased pan, cook each side of the brioche slices for about 5 minutes on medium-low heat - careful not to burn.
6. Slice into halves and serve with icing sugar, fresh berries, and syrup.

Calories

530

Fat (grams)

24.73

Carbs (grams)

52.17

Protein (grams)

23.6

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2020/1/20/peanut-butter-and-black-berry-french-toast

Please credit dontmissmyplate.

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