21 Quick & Easy Breakfast Recipes - Reduced 1

21
Quick & Easy
BREAKFAST
RECIPES
HEAVENLY HOME COOKING

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www.heavenlyhomecooking.com 2
About Me
Before I say anything else, I want to say This is a free e-cookbook that I've created
THANK YOU for trusting me with your from recipes on my website. You can find
email address. I know that your inbox is more comprehensive info for each recipe
probably overflowing, and there are so at my site.
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Thank you for following along and please leave a comment on my site, and I
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share only the good stuff.
If you like what you see, please visit
My name is Sandra, and I am the author of Heavenly Home Cooking for more great
Heavenly Home Cooking, a website breakfast and brunch ideas. And don't
dedicated to sharing recipes for breakfast forget to tell your friends!
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Because time is at a premium, I pulled from Heavenly Home Cooking!
together all of my recipes (so far) that can
be on your table in 30 minutes or less.
From pancakes, waffles and French toast,
to sauces and syrups, egg dishes and
healthier fare, you can find it all here.
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Contents
5
PANCAKES, WAFFLES & FRENCH TOAST
A selection of our griddle (and waffle iron) favorites.
13
EGG DISHES
Looking for something a little more savory? We've
got you covered. All ready in 30 minutes or less!
20
BEVERAGES, SAUCES & SYRUPS
Homemade syrup is easily attainable, we have
several recipes that show you how.
28
HEALTHIER FARE
A selection of quick, easy and healthy breakfast
ideas
34
FINAL WORDS
CHAPTER 1
Pancakes, Waffles
& French Toast
It just wouldn't be breakfast if we didn't include some options for pancakes, waffles
and French toast. Visit our site for more pancake, waffle, and French toast recipes.
CARAMEL APPLE FRENCH TOAST
This caramel apple French toast is likely to be the best French toast you've ever had. It features sliced
apple rings on a bed of French toast flavored with cinnamon and nutmeg and topped with chopped
pecans and a dreamy easy homemade caramel syrup. Heaven on earth!
SERVINGS: 4 PREP TIME: 5 MINUTES COOK TIME: 15 MINUTES
INGREDIENTS DIRECTIONS
FRENCH TOAST FRENCH TOAST
4 slices French bread 1. Add egg, milk, vanilla extract, cinnamon and nutmeg to a blender
2 large eggs and blend for about 1 minute or until mixture is frothy.
⅔ cup milk Alternatively, you can add ingredients to a medium bowl and beat
1 teaspoon vanilla with an electric mixer. Pour mixture into a shallow baking dish
extract and set aside.
½ teaspoon ground 2. Melt 1 tablespoon of butter in a griddle or medium skillet set to
cinnamon medium heat. Dip both sides of bread into egg mixture.
⅛ teaspoon ground 3. Place bread on griddle and cook for about 5 minutes. While
nutmeg bread is cooking, sprinkle one tablespoon of brown sugar on each
2 tablespoons butter slice of bread.
4 tablespoons light 4. Add an apple ring to each slice of bread. Press apple ring into the
brown sugar bread with spatula.
1 large apple (peeled, 5. Turn bread and cook on the other side for about 5 minutes or
cored, and sliced thin until well-browned and brown sugar is melted. Occasionally,
into rings) gently press down on each slice of bread with spatula to help
¼ cup pecans chopped sugar reach the hot surface of the griddle. This will help
caramelize the sugar.
CARAMEL SYRUP 6. Remove to a plate, tent with aluminum foil to keep warm, and set
¼ cup butter aside.
½ cup brown sugar
2 tablespoons agave CARAMEL SYRUP
syrup 1. In a medium saucepan over medium heat, combine butter, brown
sugar, and agave syrup. Stir constantly until boiling. Lower heat
and continue cooking and stirring until thickened, about 3-5
PRO TIP minutes. Be careful to not overcook. It can burn easily.
Fuji, gala or honeycrisp apples 2. Carefully pour the syrup into a glass carafe with a pour spout.
work best in this recipe. Serve while hot.
For the best results, use stale Divide French toast among individual plates. Sprinkle with pecans
bread. If the bread is too fresh, and pour hot caramel syrup over the top.
it will soak up too much of the
egg mixture.
MORE INFO
See Caramel Apple French Toast for nutrition information and step-
by-step instructions with photos.
Caramel Apple French Toast
Orange Pancakes
ORANGE PANCAKES
Delicious, bright and fluffy orange pancakes made healthier with yogurt and a fresh strawberry
topping. All natural orange flavoring makes for better pancakes. There is nothing artificial here. You
will want to make these tasty pancakes again and again!
STRAWBERRY TOPPING STRAWBERRY TOPPING
1 cup strawberries, sliced 1. Sprinkle sugar over strawberries and let stand for 30 minutes to
2 teaspoons sugar make a syrup. Set aside.
ORANGE PANCAKES ORANGE PANCAKES

1 cup all-purpose flour 1. In a large bowl, sift together flour, baking soda, baking powder
1 teaspoon baking soda and salt.
½ teaspoon baking 2. In a separate bowl, combine orange rind, orange juice, ricotta,
powder egg, syrup (or sugar) and melted butter. Beat until creamy and
¼ teaspoon salt bubbles start to form.
1 tablespoon orange zest 3. Pour wet ingredients over dry ingredients and stir until just
¾ cup orange juice combined. Batter will be thick.
1½ teaspoon agave syrup 4. Spray a small skillet or griddle with cooking spray over low-
¾ cup ricotta cheese medium heat. Add 2-3 tablespoons batter, spreading to form 5-6-
1 large egg inch round pancakes. Cook until bubbles form over the top
2 tablespoons butter, (about 3-4 minutes) then quickly flip and cook the other side (3-4
melted and cooled minutes more). Repeat with remaining batter.
5. Serve with a dollop of vanilla yogurt and fresh strawberry
topping. Sprinkle granola over the top if desired.
PRO TIPS MORE INFO

Before adding to dry See Orange Pancakes for nutrition information and step-by-step
ingredients, beat wet mixture instructions with photos.
thoroughly in order to froth egg.
This will give you fluffier
pancakes.
After adding wet ingredients to

dry, stir only until combined.
Lumps are okay. Overmixing
can lead to tough and chewy
pancakes.
CINNAMON SUGAR WAFFLES
Our cinnamon sugar waffles are crunchy on the outside and soft on the inside. The cinnamon sugar
crust keeps your waffles from getting too soggy. Quick and tasty!
CINNAMON SUGAR CINNAMON SUGAR TOPPING
TOPPING 1. In a small bowl, combine granulated sugar and cinnamon. Set
¼ cup granulated sugar aside.
1 tablespoon ground
cinnamon WAFFLES
1. In a medium mixing bowl, sift dry ingredients together.
WAFFLES 2. In a separate bowl with a handheld mixer, beat together the eggs,
1¾ cup all-purpose flour buttermilk, melted butter, and vanilla until frothy, about two
2 tablespoons light minutes on high speed.
brown sugar 3. Pour the wet ingredients into the dry and stir until nearly
2 teaspoons Cream of smooth. Do not overstir - a few small lumps are okay.
Tartar 4. Add 1 to 1½ cup batter to waffle iron and cook according to
1 teaspoon baking soda manufacturer's instructions, about 5 minutes.
1 teaspoon salt 5. While waffle is still hot, sprinkle cinnamon sugar topping on both
2 large eggs sides of waffle. Repeat last two steps until batter is gone.
1¾ cup buttermilk
½ cup butter, melted and
cooled MORE INFO
1 teaspoon vanilla See Cinnamon Sugar Waffles for nutrition information and step-by-
extract step instructions with photos.
PRO TIP
Be sure to dust the waffles with
the cinnamon sugar mixture
while they are still hot. The
sugar will melt over the surface
of the waffle and create a
delicious crust. The crust
prevents the waffles from
soaking up too much syrup.
Cinnamon Sugar Waffles
Cinnamon Oatmeal Pancakes
CINNAMON OATMEAL PANCAKES
These cinnamon oatmeal pancakes are not too sweet and are the perfect canvas for your favorite
breakfast syrup or pancake topping. They taste particularly good with our homemade apple syrup
(recipe on page 22) and homemade butter pecan syrup.
½ cup rolled oats 1. Add oats to a blender or food processor fitted with blade
uncooked attachment and process continuously for one minute or until oats
½ cup all-purpose flour are ground into flour and no particles remain. Over medium
½ cup whole wheat flour mixing bowl sift together ground oats, all-purpose flour, whole
1 teaspoon baking wheat flour, baking powder, baking soda, sugar, cinnamon and
powder, double acting salt.
1 teaspoon baking soda 2. Add buttermilk, melted butter, and eggs. Stir until just combined.
1½ tablespoon sugar Do not overmix. It's okay if a few lumps remain.
2 teaspoons ground 3. Spray a medium non-stick skillet or griddle with cooking spray
cinnamon and preheat over low-medium heat. Once heated, ladle or spoon
½ teaspoon salt about ¼ cup batter onto skillet or griddle, forming batter into a
1½ cup buttermilk circle with the back of your spoon or ladle.
2 large eggs, beaten 4. Cook until bubbles form and pop. Spray a large spatula with
1 tablespoon butter, cooking spray, and quickly flip pancake. Cook until both sides are
melted and cooled golden brown. About 2-3 minutes per side.
5. Continue with remaining batter respraying the pan or griddle
with cooking spray between pancakes. Place finished pancakes
on a plate and tent with aluminum foil to keep them warm. Serve
warm with hot maple syrup or hot homemade apple syrup.
PRO TIPS MORE INFO

Spray your ladle or spoon with See Cinnamon Oatmeal Pancakes for nutrition information and step-
cooking oil before scooping out by-step instructions with photos.
the pancake batter. It will help
to release the batter.
Also, spray your griddle or

skillet between pancakes, and
be sure to use a wide spatula
sprayed with cooking spray to
make your pancakes easier to
flip.
PINEAPPLE FRENCH TOAST
This pineapple French toast is delicious and very similar to pineapple upside down cake. It's like
having dessert for breakfast. It's a guaranteed crowd pleaser and quick and easy to make!
4 slices bread, day old 1. Add egg, milk and vanilla extract to a blender and blend for about
2 large eggs 1 minute. Alternatively, you can add ingredients to a medium
⅔ cup milk bowl and beat with an electric mixer. Pour mixture into a shallow
1 teaspoon vanilla baking dish and set aside.
extract 2. Melt 1 tablespoon in a griddle or medium skillet set to medium
2 tablespoons butter heat.Dip both sides of bread into egg mixture. Place on griddle
4 tablespoons light and cook for about 5 minutes.
brown sugar 3. While bread is cooking, sprinkle one tablespoon of brown sugar
4 pineapple rings on each slice of bread. Add one pineapple ring to each slice of
bread.Turn bread and cook on the other side for about 5 minutes
MORE INFO or until well-browned and brown sugar is melted. Serve
See Pineapple French Toast for immediately.
nutrition info and step-by-step
instructions with photos.
11
CHAPTER 2
Egg Dishes
Eggs are a great source of protein and getting your day started off right. If you love eggs
for breakfast, we have several quick and easy options! Visit our site for more breakfast
recipes with eggs.
BREAKFAST QUESADILLA
Quick and easy breakfast quesadilla featuring scrambled eggs, ham, red bell peppers, Mexican cheese
blend, mozzarella and a delicious roasted tomato salsa. Ready in 30 minutes or less!
ROASTED TOMATO SALSA ROASTED TOMATO SALSA
2 medium tomatoes cut 1. Preheat oven to 350 degrees F.
into wedges 2. Place tomatoes and onion in a shallow baking pan lined with
1 large red onion cut into aluminum foil.
wedges 3. Drizzle with 1 Tbsp. of the oil, sprinkle with salt and toss to coat.
¼ cup olive oil 4. Roast in the oven for 20 to 30 minutes. Allow to cool slightly.
¼ tsp salt 5. Place roasted tomatoes, onion and cilantro in a food processor
½ cup packed cilantro and process until smooth, gradually adding the remaining oil.
leaves
QUESADILLA
QUESADILLA 1. Meanwhile, Heat oil in a large skillet (large enough to
1 tablespoon vegetable accommodate tortilla) over medium heat.
oil 2. Add meat and red bell pepper; stir and cook until slightly
1 large red bell pepper browned and softened, about 4-5 minutes.
diced 3. Add eggs; cook, stirring gently, until scrambled and set, about 4-5
sausage crumbles, minutes. Transfer to bowl.
cooked chorizo, or diced 4. Clean out skillet and place 1 flour tortilla on the bottom of skillet.
ham Spread 1-2 Tbsp. roasted tomato salsa over tortilla. Add Mexican
shredded mozzarella cheese blend and mozzarella cheese over entire tortilla. Add egg
cheese mixture to one side of tortilla and fold tortilla over.
shredded Mexican 5. Cook until golden brown, 1-2 minutes. Flip and continue cooking
cheese blend until second side is golden brown, 1-2 minutes more.
6 large eggs lightly 6. Allow quesadilla to cool about 8-10 minutes, then cut into
beaten wedges. Serve with salsa, sour cream, or whatever your heart
salt and pepper desires.
6 10-inch flour tortillas
roasted tomato salsa
(recipe included) MORE INFO
See Breakfast Quesadilla for nutrition information and tips.
Breakfast Quesadilla
BREAKFAST STREET TACOS
These easy and tasty breakfast street tacos have more flavor than you can ever imagine. The
toasted corn or flour tortillas, chorizo sausage, eggs, cheese, avocado, and salsa combine to
make one really amazing breakfast!
1 lb. chorizo sausage 1. Add 1 tablespoon oil to a large non-stick skillet and heat over
10 corn or flour tortillas, medium-high heat. Add chorizo to skillet, breaking it up with a
street taco size wooden or heat-proof spatula. Stir and cook until no longer pink,
1 tablespoon butter about 8 minutes. Remove chorizo to a plate and wipe skillet with
10 large eggs a paper towel.
1½ cup Mexican cheese 2. Return skillet to stove over low-medium heat. Add tortillas one at
blend, shredded a time to dry skillet and heat until slightly browned and slightly
1 medium avocado sliced toasted. Turn and brown the other side. Once browned, lay them
¼ cup chopped cilantro out side-by-side on a baking sheet. Set aside. This is an optional
¼ cup salsa step. It adds flavor and presentation.
1 tablespoon olive oil 3. Sprinkle cooked chorizo over the top of each tortilla. You can
salt & pepper to taste store any leftover chorizo in an airtight container in the
red onion thinly sliced refrigerator to use as you desire.
(optional) 4. Then, turn heat to low and add butter to skillet. Once butter is
sour cream, optional melted, carefully crack 5 eggs into skillet. See notes below for a
tip to help prevent egg whites from spreading. Cover eggs and
cook until the yolks are set to your liking, about 4 minutes for a
runny yolk and 6-7 minutes for a set yolk. Carefully place one egg
PRO TIPS on top of the chorizo on each tortilla. Repeat with remaining 5
If you can't find Mexican cheese eggs.
blend, you can make your own 5. Sprinkle cheese over the top, dividing evenly among tacos. Add
with Monterey Jack and red onion and avocado slices. Top with salsa, sour cream and
cheddar. cilantro.
If you don't like fried eggs, you

can scramble them instead. See
breakfast street tacos for more
information. MORE INFO
See Breakfast Street Tacos for nutrition information and step-by-
step instructions with photos.
Breakfast Street Tacos
Breakfast Pinwheels
BREAKFAST PINWHEELS
Our breakfast pinwheels are a delicious, fun and unique breakfast recipe idea made with puff pastry,
eggs and bacon. You can substitute your breakfast meat of choice or omit the meat altogether for a
vegetarian version.
½ package puff pastry 1. Thaw one pastry sheet at room temperature for about 30
(one sheet of a 17.3 oz. minutes or until pliable. Preheat oven to 400°F (204°C).
package. One package 2. Preheat a large skillet over medium heat for about 2 minutes.
contains two sheets) Add bacon and cook for about 1-2 minutes on each side. Cook
6 strips bacon just until some of the fat is rendered and bacon is still pliable.
4 large eggs Remove bacon strips to a paper towel-lined plate. Drain the fat
¾ cup shredded and wipe out the skillet. Turn off heat and allow skillet to cool.
Monterey Jack cheese 3. Meanwhile, crack eggs into a medium bowl and whisk vigorously
¼ cup grated Parmesan for 1-2 minutes. The longer you whisk, the fluffier the eggs will
cheese be. Spray the skillet with cooking spray or add a couple of
½ cup pesto teaspoons of butter. Preheat the skillet on low then add eggs.
salt and pepper Cook and drag spatula through eggs until they begin to break up
and solidify. Cook until they are mostly solid, but still slightly
runny. Remove from heat and season eggs with salt and pepper
PRO TIPS to taste.
If substituting uncooked 4. Spread pastry sheet out on a lightly floured surface or on a
sausage for bacon, follow parchment sheet. Spread pesto evenly over the top of the pastry.
package instructions to cook Lay bacon strips side-by-side vertically on top. Spread egg evenly
the sausage. You can also use on top of bacon. Sprinkle cheese on top.
pre-cooked sausage crumbles. 5. Starting at the side closest to you, roll up like a jelly roll. Cut into
6 (1") slices. Lay slices flat on baking sheet. Bake in oven for 18-
If using breakfast ham, carefully 20 minutes until edges of puff pastry begin to brown. Serve
lay the ham slices on top of the warm.
pesto.
MORE INFO
See Breakfast Pinwheels for nutrition information and step-by-step
instructions and tips.
PHYLLO BREAKFAST CUPS
These adorable phyllo breakfast cups are
so tasty and made with six simple ingredients.
They look like little flowers. and will dress up
your breakfast or brunch table, delighting
your guests with both taste and style!
SERVINGS: 4
PREP TIME: 10 MINUTES
BAKE TIME: 45 MINUTES
INGREDIENTS
4 sheets phyllo pastry
2 tablespoons butter melted
4 teaspoons Parmesan cheese grated
4 large eggs
4 teaspoons green onion minced
salt and pepper to taste
DIRECTIONS
1. Preheat oven to 350°F (176° C). Grease 4
(2-½-inch) muffin cups.Brush 1 sheet of
phyllo with butter. Top with another sheet
and brush with butter.
2. Cut stack into 6 (4-inch) squares. Repeat
with remaining 2 sheets.
3. Stack 3 squares together, rotating so
corners do not overlap. Press into
prepared muffin cup. Repeat with
remaining squares.
4. Sprinkle 1 teaspoon Parmesan cheese into
each Phyllo-lined cup.
5. Break 1 egg into each cup.
PRO TIP 6. Sprinkle onion over eggs, then season with
Store your phyllo dough in the freezer. When salt and pepper.
ready to make this recipe, remove it from the 7. Bake 15 to 20 minutes or until pastry is
freezer but keep it rolled up. Wait for it to come to golden and eggs are set.
room temperature before trying to unroll it. If you
try to work with it while frozen, it may tear.
MORE INFO
See Phyllo Breakfast Cups for nutrition
information and step-by-step instructions with
photos.
CHAPTER 3
Beverages, Sauces &

Syrups
Breakfast isn't just about pancakes and eggs. We have a delicious selection of sauces
and syrups to spice up your morning routine. Visit our site for more breakfast sauces,
syrups and spreads.
RASPBERRY SYRUP
This homemade raspberry syrup is so good
and takes literally minutes to make. It's a
great alternative to store bought syrup. Serve
it with your favorite pancakes, waffles, or
French toast.
SERVINGS: 8
COOK TIME: 5 MINUTES
INGREDIENTS
2 cups raspberries fresh or frozen (thaw
first if using frozen)
½ cup unsweetened apple juice
⅓ cup granulated sugar
⅓ cup agave syrup
2 teaspoons lemon juice
DIRECTIONS
1. In a medium saucepan over high heat,
combine raspberries, apple juice, sugar,
agave syrup and lemon juice. Bring mixture
to a boil, stirring continuously.Reduce heat
to medium and continue cooking and
stirring for 5 minutes. The mixture will
remain thin while it's hot.
2. Remove from heat. Place a heat-proof fine
gauge strainer over a medium heat-proof
bowl and pour hot syrup mixture into
strainer. Press mixture through strainer
with a heat proof spatula or spoon to
remove seeds. Discard seeds and any
PRO TIP remaining pulp.
3. Allow syrup to cool for 15-20 minutes. It
You can store any leftover syrup in the freezer. To will thicken as it cools. Serve with your
freeze, allow the syrup to cool then pour it into a favorite pancakes, waffles or French toast.
mason jar and cover with a lid, leaving at least one
inch at the top to allow for expansion during
freezing. It will keep in the freezer for up to a year. MORE INFO
Thaw out in the refrigerator, then keep it See Homemade Raspberry Syrup for nutrition
refrigerated once opened. information and step-by-step instructions with
photos.
APPLE PANCAKE SYRUP
This homemade apple pancake syrup recipe is not only easy but incredible tasty. It pairs perfectly
with our cinnamon oatmeal pancakes (recipe on page 11) and cornbread pancakes. It's ideal for your
fall breakfast table or any time of year. Ready in less than 15 minutes!.
1 cup sugar 1. Combine sugar, flour, cinnamon and nutmeg in a 2-quart
3 tablespoons all- saucepan.
purpose flour 2. Place the pan on your stove top and stir in cider and lemon juice.
¼ teaspoon ground Turn heat on to medium-high. Cook, stirring constantly, until
cinnamon mixture thickens and boils. Boil and stir 1 minute. Remove from
¼ teaspoon ground heat. Stir in butter.
nutmeg
2 cups unsweetened MORE INFO
apple juice
See Apple Pancake Syrup for nutrition information and step-by-step
2 tablespoons lemon
juice
¼ cup butter
ALMOND ROCA MOCHA
Be your own barista. Make your own delicious
almond roca mocha at home. Super easy.
Super delicious!
SERVINGS: 1
COOK TIME: 5 MINUTES
INGREDIENTS
Almond Syrup
1 cup sugar
½ cup water
almond extract
Mocha
2 tbsp chocolate syrup
2 tbsp butterscotch syrup
1 tbsp almond syrup
1-2 shots espresso you can use regular
coffee too - just make it stronger
½ cup steamed milk
whipped cream and chocolate sprinkles or
shavings
DIRECTIONS
Almond Syrup
1. In a medium saucepan, combine sugar and
water. Heat until boiling, stirring
constantly. Remove from heat and allow to
cool for about a minute. Stir in extract to
taste, ½ tsp at a time. Store in a closed
container in the refrigerator for up to a
week.
Mocha
PRO TIP 1. Brew espresso or coffee and set aside.
Steam milk and set aside. Pour chocolate,
If you don't have an espresso machine, you can
butterscotch and almond syrups into a tall
heat up the milk either on the stove or in the
mug. Add espresso and stir well. Add milk
microwave. You won't get that nice foamy effect,
and stir well. Top with whipped cream and
but you can dress up your beverage with a little
chocolate sprinkles or shavings.
whipped cream (or non-dairy whipped topping).
MORE INFO
See Almond Roca Mocha for nutrition
information and tips.
MIXED BERRY SYRUP
This delicious homemade mixed berry syrup is a fabulous topping for pancakes, waffles, French toast,
crepes, or dessert. It's so easy to make and ready in 5 minutes or less!
1 cup blueberries fresh or 1. In a medium saucepan over low heat, heat syrup and butter until
frozen (thaw first if using butter is melted.
frozen) 2. Stir in berries and heat to boiling, stirring continuously. Reduce
1 cup blackberries fresh heat to medium and continue cooking and stirring for 5 minutes.
or frozen (thaw first if The mixture will remain thin while it's hot.
using frozen) 3. Remove from heat. Place a heat-proof fine gauge strainer over a
1 cup raspberries fresh or medium heat-proof bowl and pour hot syrup mixture into
frozen (thaw first if using strainer. Press mixture through strainer with a heat proof spatula
frozen) or spoon to remove seeds. Discard seeds and any remaining pulp.
1 cup agave syrup 4. Allow syrup to cool for 15-20 minutes. It will thicken as it cools.
2 tablespoons butter Serve with your favorite pancakes, waffles or French toast.
MORE INFO
See Mixed Berry Syrup for nutrition information and step-by-step
LIME CURD STRAWBERRY COMPOTE
Homemade lime curd is easier to make than This perfectly sweet and versatile 3-ingredient
you think. It's made from fresh limes and strawberry compote recipe will reside in your
contains no artificial flavoring. In less than 20 recipe collection now and in the years to
minutes you can make a batch of fresh lime come. Quick and easy.
curd that you can enjoy with scones or biscuits.
SERVINGS: 32 TABLESPOONS YIELD: 2 CUPS

PREP TIME: 5 MINUTES PREP TIME: 5 MINUTES
COOK TIME: 15 MINUTES COOK TIME: 10 MINUTES
INGREDIENTS INGREDIENTS
3 medium limes zested and juiced 3 pints fresh strawberries (or frozen
¾ cup unsalted butter cut into ½ inch Strawberries thawed) washed, patted dry
pieces and sliced
1 cup super fine baker's sugar 1 cup sugar
¼ teaspoon salt ½ cup cooking sherry
3 large eggs lightly beaten
DIRECTIONS DIRECTIONS
1. Add about 1 inch of water to the bottom 1. In a non-reactive pan (stainless steel or
pot of a double boiler. Alternatively, you glass), over medium heat, combine the
can add it to a regular medium saucepan. strawberries, sugar and sherry.
Bring the water to a boil over high heat. 2. Bring to a boil, reduce the heat to low and
Reduce heat to a simmer. simmer until the fruit is soft, about 10
2. Meanwhile, put the lime zest, lime juice, minutes. Remove from heat and cool.
butter, sugar and salt in the top pot of the 3. In a food processor, fitted with a metal
double boiler or medium heatproof glass blade, puree the strawberries until smooth.
bowl. Place the pot or bowl over the pot Serve and enjoy.
with the simmering water and stir with a
whisk frequently until the butter melts
completely. MORE INFO
3. Add beaten eggs to the butter mixture and
See Lime Curd and Strawberry Compote for
whisk constantly until incorporated.
nutrition information, detailed instructions and
Continue cooking, stirring occasionally,
tips.
until the mixture thickens, about 15
minutes. Do not allow the mixture to boil
or the eggs will curdle (scramble). You will
know the lime curd is ready when the
whisk leaves visible trails in the mixture.
4. Lay a piece of plastic wrap on the surface of
the lime curd to prevent a skin from
forming and refrigerate until chilled.
Lime Curd
Strawberry Compote
HOMEMADE BLUEBERRY SYRUP
This delicious homemade blueberry syrup is a great topping for pancakes, waffles, French toast,
crepes, ice cream and cake. It's easy to make and ready in 5 minutes or less!

2 cups blueberries fresh 1. In a medium saucepan over high heat, combine blueberries, apple
or frozen (thaw first if juice, sugar, agave syrup and lemon juice. Bring mixture to a boil,
using frozen) stirring continuously. Reduce heat to medium and continue
½ cup unsweetened apple cooking and stirring for 5 minutes. The mixture will remain thin
juice while it's hot.
⅓ cup granulated sugar 2. Allow syrup to cool for 15-20 minutes. It will thicken as it cools.
⅓ cup agave syrup Serve with your favorite pancakes, waffles or French toast.
2 teaspoons lemon juice
MORE INFO
See Homemade Blueberry Syrup for nutrition information and step-
by-step instructions with photos.
CHAPTER 4
Healthier Fare
While we all enjoy a decadent, calorie-laden breakfast from time to time. It's good to
have a selection of delicious, quick and easy breakfast recipes that are also on the
healthier side. Visit our site for more healthy recipes for breakfast and brunch.
TROPICAL SMOOTHIE
BOWLS
Our quick, easy, healthy and delicious tropical smoothie
bowl has everything you need to do breakfast right.
Mango, bananas, pineapple, strawberries and Greek
yogurt come together to create paradise in a bowl!
SERVINGS: 4
INGREDIENTS
2 cups plain Greek yogurt
1 cup frozen chopped mango
3 bananas peeled and sliced
½ fresh mango pitted, peeled and chopped
¾ cup chopped pineapple
6 fresh strawberries sliced
granola, chopped nuts, or shaved coconut
garnish (optional)
honey to sweeten as desired to taste
DIRECTIONS
1. Combine yogurt, frozen mango, two of the
bananas, and honey (if using) in a blender
and blend until smooth.
2. Pour the mixture into four medium shallow
bowls (or two large bowls).
3. Arrange the remaining banana , mango,
pineapple and sliced strawberries on top.
Top with homemade granola, chopped nuts
or coconut shavings if desired.
TIP MORE INFO

If your smoothie bowl is too thin, try adding more See Tropical Smoothie Bowl for nutrition
frozen fruit or a few ice cubes to thicken it. information and step-by-step instructions with
photos.
BREAKFAST COUSCOUS
This healthy, delicious and easy breakfast recipe is a great alternative to oatmeal. It is packed with
nutritious ingredients and hearty enough to keep you satisfied all morning!
2 cups water 1. Toast almonds in a skillet over medium heat, stirring
2 cups dry couscous occasionally, until lightly browned on all sides. Set aside.
1 tablespoon ground 2. In a medium saucepan over high heat, combine the water,
cinnamon cinnamon, nutmeg and honey. Stir and bring mixture to boiling.
1-½ teaspoon ground 3. Once boiling, add couscous, turn off heat, cover and let sit for 5
nutmeg minutes.Remove cover, and fluff couscous with a fork until
2 tablespoon honey granules begin to separate. Stir in the dates, cherries and
⅓ cup chopped dates almonds.
⅓ cup dried cherries or 4. Serve with honey, brown sugar and milk or cream.
cranberries
½ cup slivered almonds MORE INFO
toasted
See Breakfast Couscous for more info and answers to frequently
asked questions about this recipe.
BERRY YOGURT PEANUT BUTTER & JELLY
PARFAITS BREAKFAST BARS
If you're looking for a super easy and healthy These delicious baked peanut butter and jelly
breakfast recipe, our berry yogurt parfaits will breakfast oat bars are incredibly easy to make
fit the bill perfectly. Top with homemade and use pantry ingredients. Simple, quick and
granola and fresh blueberries. only 3 ingredients!
SERVINGS: 4 PARFAITS YIELD: 8 BARS

PREP TIME: 10 MINUTES PREP TIME: 5 MINUTES
BAKE TIME: 25 MINUTES
INGREDIENTS
1 cup chopped strawberries
INGREDIENTS
2 tablespoons honey 2 cups rolled oats uncooked
1 teaspoon vanilla extract ⅓ cup peanut butter creamy or chunky
2 cups plain Greek yogurt ½ cup grape jelly (or your favorite
1 cup granola preserves).
1 cup fresh blueberries
DIRECTIONS
DIRECTIONS 1. Preheat oven to 350°F (176°C). Spray an
1. Add strawberries, honey and vanilla to a 8" square baking pan with cooking spray.
small bowl and mash with the back of a Set aside.In a medium bowl, combine all
fork until strawberries begin to break up ingredients.
and mixture resembles a chunky syrup. 2. Spread the mixture evenly in the prepared
2. Divide the berry mixture evenly among baking pan and bake for 20-25 minutes.
four small mason jars or glasses. Allow to cool.
3. Spoon the yogurt on top, dividing equally. 3. Once cool, cut into 8 bars.
4. Sprinkle granola on top of the yogurt.
5. Top with blueberries. MORE INFO
See Berry Yogurt Parfaits and Peanut Butter &
Jelly Breakfast Bars for nutrition information,
detailed instructions and tips.
Berry Yogurt Parfaits
Peanut Butter & Jelly Breakfast Bars
SMOKED SALMON
TOASTS
If you love lox and bagels with cream cheese for
breakfast, you will love our smoked salmon wholegrain
breakfast toasts! This great lower carb option provides
fewer carbs than traditional bagels, yet it is just as
hearty and satisfying.
SERVINGS: 4
INGREDIENTS
6 oz. cream cheese softened
2 tablespoons chopped fresh dill
1 teaspoon fresh lemon juice
4 slices whole grain sourdough bread
toasted
¼ lb smoked salmon thinly sliced
¼ cup thinly sliced red onion
2 tablespoons capers
1 tablespoon finely chopped fresh chives
salt and pepper to taste
DIRECTIONS
1. Add the cream cheese, dill, and lemon juice
to a small bowl and stir until combined.
2. Season to taste with salt and pepper and
stir again.
3. Spread the cream cheese mixture on the
toasts.
4. Top with the smoked salmon, red onion,
capers, and chives.
MORE INFO
See Smoked Salmon Toasts for step-by-step
instructions with photos, along with nutrition
information.
Final I hope you enjoyed this free cookbook. If you
did, please visit Heavenly Home Cooking to
let us know!
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recipes you would like to see.
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SERVINGS: 4 PREP TIME: 5 MINUTES COOK TIME: 15 MINUTES

SERVINGS: 6 PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES

ORANGE PANCAKES ORANGE PANCAKES

PRO TIPS MORE INFO

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SERVINGS: 4 PREP TIME: 5 MINUTES COOK TIME: 15 MINUTES

SERVINGS: 6 PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES

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Beverages, Sauces &

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SERVINGS: 14 PREP TIME: 2 MINUTES COOK TIME: 5 MINUTES

SERVINGS: 32 TABLESPOONS YIELD: 2 CUPS

SERVINGS: 14 PREP TIME: 2 MINUTES COOK TIME: 5 MINUTES

TIP MORE INFO

SERVINGS: 8 PREP TIME: 5 MINUTES COOK TIME: 5 MINUTES

SERVINGS: 4 PARFAITS YIELD: 8 BARS

Peanut Butter & Jelly Breakfast Bars

Words This is just a small sample of the recipes I

Please feel free to share this free cookbook

Please Share this free cookbook

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21 Quick & Easy Breakfast Recipes - Reduced 1

21 Quick & Easy Breakfast Recipes - Reduced 1