BACON POTATO AND CHEESE FRITTAFFLE

1 tablespoon canola oil

1 large red bell pepper (7oz), diced ¼”
2 cups roasted potatoes (homemade or store bought), diced 1/3”
2 cups arugula
8 pieces cooked bacon, crumbled
8 large eggs, whisked and combined
1 teaspoon kosher salt
¼ teaspoon black pepper
1/2 cup parmesan, grated
1 cup mozzarella, shredded
1. Preheat oven to 375°F.
2. Add canola oil into a 9 in. non-stick, oven proof pan and heat over medium
heat. Stir in red peppers and cook until soft. Add in potatoes and stir until
warmed through. Add-in arugula and bacon and stir to combine with the
other ingredients.
3. In a bowl, whisk together eggs, salt, pepper, parmesan, and ¾ cup
mozzarella. Pour mixture into pan and evenly distribute it throughout.
Sprinkle the remaining 1/4 cup mozzarella on top. Cook over medium heat
for another 1-2 minutes or until starting to set around the edges.
4. Transfer pan to oven and bake at 375° F for 8- 10 minutes or until set all
over.
5. Remove from oven and slide out of pan to cool on a wire rack. Transfer to
refrigerator and let chill for at least two hours or place in the freezer for 30-45
minutes until firm. Remove and place on a cutting board. Use a round 5” ring
to stamp out rounds. (You can use smaller rounds if desired)
6. Heat waffle iron and spray with cooking oil. Place an egg round in the center
of the waffle iron and heat until warmed through and golden brown. Makes 4
large frittaffles. Source: adapted from realfoodbydad.com

Culinary U of the Triad

www.culinaryutriad.com
 Mini Bacon, Cheese & Spinach Breakfast Galettes

1 sheet frozen puff pastry, thawed and rolled out

6-8 pieces cooked bacon, chopped
3/4 cup ricotta cheese
1/2 cup grated mozzarella, plus more for topping
2 tablespoons milk
1/4 teaspoon nutmeg
salt and pepper to taste
1 tablespoon olive oil
1 large shallot, minced
1 clove garlic, minced
4 cups baby spinach
1 egg, beaten

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or
silicone baking sheet.
2. Combine the bacon, ricotta, mozzarella, milk, nutmeg, salt and pepper in a medium
bowl. Set aside.
3. Place the olive oil in a small skillet over medium heat.
4. Once hot, add the shallots and garlic and saute until fragrant, about 1 minute. Add
the spinach and cook until wilted. Remove from heat and transfer to the bowl with
the ricotta mixture.
5. Stir together until well combined.
6. Cut the puff pastry sheet into 4 squares, place on the baking sheet and spoon the
filling into the center of each.
7. Gently fold up the sides of each square, covering about an inch of the filling, in a
circular pattern pinching the creases together as you go.
8. Brush each puff pastry with beaten egg and sprinkle top with extra mozzarella.
9. Bake in the oven for about 15-20 minutes until golden brown around the edges.
10. Remove from oven & cool a few minutes. Serves 4.Source: runtothekitcheng.com

Culinary U of the Triad

www.culinaryutriad.com
 Granola, Yogurt & Berry Breakfast Tarts

3 cups whole grain granola


1 cup peanut butter

1 tsp. cinnamon

1 1/2 cups plain or vanilla Greek yogurt

1/3 cup chopped almonds

Toppings of your choice: blackberries, blueberries, raspberries, flaxseed, dried
cranberries, chopped almonds, pistachios, dark chocolate chips

1- In a large bowl, mix the granola, chopped almonds, cinnamon, and peanut butter
until combined.
2- Press the granola mixture into a 9-inch pizza pan lined with parchment paper.
3- Freeze for an hour to let it set.
4- Remove from pan, then top with yogurt. Add your favorite fruit and toppings.
Note: you can make mini tarts using muffin tins and liners. Serves 8.
Source: izzycooking.com

ACAI BOWLS
Acai (pronounced ah-sigh-EE) is a small deep-purple grape-like fruit harvested from
the acai palm tree. It is native to the Brazilian rainforests of Central and South
America and is packed with antioxidants. Acai bowls are very popular in Hawaii.

1 acai frozen packet

1 ½ cups frozen mixed berries (strawberries, blueberries, blackberries, raspberries)
1/2 ripe banana, frozen
1 scoop chocolate protein powder or tablespoon of Nutella
Almond, coconut or cow’s milk (enough to achieve desired consistency)

-Combine all in a blender until smooth and scoop into bowls. Add desired toppings.

Toppings: sliced bananas, fresh berries, cocoa nibs, granola, coconut, chia seeds,
peanut butter powder. Makes one large or two medium servings.
Source: Renea Myers

Culinary U of the Triad

www.culinaryutriad.com
 COOKIES AND CREAM PANCAKES
1 1/3 cups all-purpose flour
1 ¼ teaspoons baking powder
4 tablespoons granulated sugar
2 tablespoons cocoa powder
2 large eggs
3/4 cup plus 4 tablespoons buttermilk
4 tablespoons melted butter
1 teaspoon pure vanilla extract
1/4 cup Oreo cookies and cream chopped
Sweetened Whipped Cream
Chocolate Syrup
Additional Oreos for Garnish

1. In a large bowl, whisk together flour, baking powder, sugar and cocoa powder.
2. In a separate bowl, combine eggs, milk, melted butter, vanilla extract.
3. Stir the wet ingredients into the dry and then fold in the chopped Oreos.
4. Heat a griddle or non-stick skillet over medium heat.
5. For each pancake, pour 1/4 cup of batter onto the griddle. Cook until bubbles form
and the bottom is golden. Flip and cook the other side.
6. Serve on a plate with whipped cream between each pancake in the stack and top
with additional whipped cream and crushed cookies. Makes 6 servings.
Source: Adapted from Grandbaby-Cakes.com

Culinary U of the Triad

www.culinaryutriad.com