I have to tell you right away that I strongly believe that breakfast is the most important meal of the day. Having that said – these recipes are a bit stronger. They’re not your muesli or fruit salad, but still give them a try every now and then.
1. Bagels and Cream Cheese
This is my all time favorite breakfast. What’s not to love about fresh warm bagel and cream cheese really? Especially if the bagels are homemade. Don’t fuss about it right away – the recipe is really very simple.
For 8 bagels you’ll need: 650gr of flour, 30gr of fresh yeast, 1 tablespoon of sugar, 1 tablespoon of salt, 2dl of water, 1 tablespoon of oil and some sesame seeds. Put the yeast and ½ a tablespoon of sugar in lukewarm water, and leave for 10 minutes. In a separate bowl mix flour, salt and sugar. Add the yeast and the oil and knead dough. Make 8 balls; cover them with kitchen cloth or plastic foil and leave to rise for 15 minutes.
Roll each boll in a big worm and roll it around your hand to form a bagel. Leave them to rise for another 15 minutes. Put 1l of water to boil. Cook each bagel for 1 minute on each side. Spread the cooked bagels on a baking sheet, coat them with whisked egg and sprinkle with sesame seeds. Bake in the oven on 220C for 20 minutes.
These bagels are great because you can freeze them after cooking. They can stay in your freezer for months. When you feel like having a bagel for breakfast, just unfreeze and bake them.
2. Mushroom and Cheese Omelette
Moving on to my second favorite vegetarian breakfast – mushroom and cheese omellete. It takes 10 minutes to make it, and it’s delicious.
Whisk two eggs in a bowl and add ground cheese into them. Chop some mushrooms of your choice. Heat 1 tablespoon of oil in a pan. Fry the mushrooms for a couple of minutes and add eggs with the cheese. Season to taste. Cook until done and eat right away.
3. French Toast
Don’t throw away your stale bread – make French toast with it. You’ll only need a couple of slices of stale bread, 1 egg, some milk, salt and oil.
Whisk the egg and mix it with ¼ a cup of milk. Heat the pan with some oil. Dip each slice of bread in egg-milk mixture and fry on oil until golden brown. Serve warm with fresh yogurt.
4. Bread Pudding
Here’s another way to use the leftovers of the bread – make bread pudding for breakfast. My favorite is chocolate cranberry bread pudding and here’s how to make it.
You’ll need: 400gr of bread, 5 eggs, 4 tablespoons of brown sugar, ¼ pack of butter, 2dl of whipped cream, 50gr of dried cranberries and 50gr of chocolate. Grease the pan you’ll be making your pudding in. Slice the bread and smear a thin layer of butter across each slice. Arrange the slices in the pan.
Melt the sugar and 2 tablespoons of water on the stove. Add butter and whipped cream and cook for 2 minutes. Add whisked eggs and cook until it starts to thicken. Pour over the bread and bake your bread pudding for 30 minutes on 180C. Serve decorated with cranberries and melted chocolate.
Check out this video below with charismatic guy who makes great bread pudding.
5. Vegetarian Quiche
I absolutely adore quiche. The first time I made this one I completely fell in love with it and I’ve been making it ever since. Try Spinach and cheese quiche.
You’ll need: 1 quiche crust, 500gr of spinach, 300gr of cheese, 3 eggs and 2 cups of sour cream. I love to make this one with goat’s cheese, but you can use really any cheese you like.
Cut the spinach and fry it for just a couple of minutes on some olive oil. For extra taste add 1 clove of chopped garlic. Season to taste. Smear a thin layer of olive oil over your quiche crust. Mix together spinach and cheese and fill the crust. Whisk eggs with sour cream and pour over. Bake on 200C until golden brown and serve warm.
6. Cheese Souffle
You got the idea that I like cheese didn’t you? Here’s another cheesy delicious vegetarian breakfast idea – try making cheese soufflé. Don’t be scared right away. Yes, soufflé is a bit difficult to make, but it’s totally worth the effort.
You’ll need: 5 eggs, 60gr of butter, 40gr of flour, 1 tablespoon of corn starch, 2.5dl of milk, 130gr of cheddar cheese, 20gr of parmesan, 1 teaspoon of mustard and a pinch of oregano. Melt the butter on the stove. Add flour, mix well and add milk and corn starch. Season with mustard and add ground cheddar and oregano.
Whisk the egg yolks and add ground parmesan. Add to the previous mixture on the stove and cook on low fire. Beat the egg whites and slowly add them into the mixture. Pour into ceramic molds and bake in the oven on 190C for 20 minutes. DO NOT open the oven to see if the soufflé is done, because you’ll ruin it. Serve warm.
So, do you like them? I’m on my way to making the cheese soufflé right now…
Check out the video below, for another great way to make cheese soufflé.
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