These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top.
Chorizo, Egg and Cheese Breakfast Taco
I ate this for breakfast every day for weeks while writing my Taste of Tucson cookbook. The fat from the chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories.
Matzoh Molletes Rancheros
This crispy matzo based breakfast is a cross between molletes and huevos rancheros. I used beans from a can and my homemade chiltepin salsa.
Make Skillet Stuffing Shakshuka With Thanksgiving Leftovers
Recipe for Shakshuka made with leftover Thanksgiving stuffing. Be sure to make extra-extra stuffing for Thanksgiving so that you can make my Skillet Stuffing Shakshuka the next morning with the “leftovers”
Candied Yam Waffles
Waffles made with leftover candied sweet potatoes are a fun Thanksgiving leftovers brunch recipe that is sure to please.
Pumpkin Pie Baked Breakfast Oats
Recipe for pumpkin pie spiced baked oatmeal casserole infused with bits of actual leftover pumpkin pie.
Rainbow Sprinkles Cream Cheese
Rainbow sprinkles for breakfast? Yes! A crunchy and slightly sweet sprinkles cream cheese recipe for everyone who needs more rainbow sprinkles in their lives.
Chocolate, Coffee, Pistachio Biscotti with Sprinkles
Biscotti means “twice baked” in Italian. First you form the crumbly dough into one stiff mass and bake it whole. Then you let it cool, slice it, and bake it again at a lower temperature. That’s what gives biscotti an almost cracker-like quality, which goes especially well with coffee. This triple-chocolate double-baked treat is dipped in a dark chocolate coating with sprinkles on top.
Quinoa, Tepary Bean and Egg Breakfast Bowl
Start your day with this Tucson Sonoran style power breakfast bowl. It’s high in protein, complex carbs and healthy fats.
Baguette Breakfast Casserole
This visually stunning breakfast casserole is elegant, yet quick and easy to prepare. Tuck savory Canadian bacon, eggs, herbs, and cheese inside slices of crusty baguettes. Recipe and food photography by Jackie Alpers
Creamy Wheat Berry and Butternut Hash Breakfast Bowl
Sweet and creamy butternut squash hash, hearty wheat berries and protein rich eggs merge into the perfect breakfast bowl.
Dark Chocolate Chia Pudding With Frozen Berries
This dessert has it all, Omega 3 packed chia seeds, antioxidant rich frozen berries and dark chocolate, and a 5-minute prep time.
Breakfast Taco Cups
Recipe for healthy breakfast taco cups. Low-carb tortillas filled with eggs, bacon, pinto beans, cheese and salsa.
Mini German Pancakes
These healthier German pancakes are topped with fat-free Greek yogurt and fresh fruit, reducing the sugar content. I added a little spreadable fruit and garnished them with confectioners’ sugar so they still taste sweet.
I’m Dreaming of a White Thanksgiving
An unusual amount of butter and the broth from the potatoes help make the spiciest, creamiest mashed potatoes, biscuits and sausage gravy.
Carb-Free Sausage, Egg & Cheese Muffin Cups
Learn the secret to making no-flour sausage, egg and cheese breakfast muffin cups that are still light and fluffy!
Chocolate and Coffee Pudding Pops
Looking to kick start a hot summer day? These chocolate and coffee frozen pudding pops are just the ticket.
Covered in chocolate, whipped cream, and all your favorite toppings, Fudge Puppies are a carnival and state fair food classic. Here’s how to make them at home. I like to make them mini so they fit in cupcake wrappers for a pretty presentation at parties, picnics, and other get-togethers. This recipe is excerpted from my book Sprinkles!: Recipes and ideas for Rainbowlicious Desserts.
Rainbow Sprinkles Compound Butter
Learn how to fold crunchy rainbow sprinkles into lightly sweetened butter, and turn any breakfast into a celebration.
Fried Monster Eggs!
These monsterized pesto-fried eggs are green and frightening looking, but delicious and monstrously easy to make.
Crustless Quiche With Five Kinds of Peppers
A simple and satisfying crustless quiche that has all 5 things to love; peppers (both hot & sweet), onions, Swiss, Gruyere, eggs, and cream.
Northern Style Southern Biscuits
Until recently, the only biscuits I ever made at home came from a Pop n’ Fresh can, so when friends from overseas asked me for a real American biscuit recipe, I scoured every book I could find, starting with the biscuit tome Southern Biscuits by Nathalie Dupree and Cynthia Graubart, and ending with Alton Brown’s always insightful analysis in I’m Just Here for More Food: Food x Mixing + Heat = Baking.
Mexican Shakshuka: Eggs Simmered in Tomato Crema
Similar variations of dishes develop in different parts of the world. Shakshuka is somewhat similar to Sonoran Eggs Diablo.
Scrambled Eggs With Gorgonzola & Salsa
Eggs scrambled with Gorgonzola and Salsa. A salty, spicy twist on a traditional breakfast dish.
Lox and Cream Cheese Frittata With Fresh Tomato and Red Onion
This lox and cream cheese frittata with fresh tomato and red onion is a healthy low-carb breakfast. You won’t even miss the bagel.
Rolled & Baked Breakfast Tacos
Wake, roll and bake for breakfast with these crispy rolled and baked sausage, egg and cheese breakfast tacos.
Healthy Vanilla-Cinnamon French Toast Recipe
4 pieces light whole grain bread
1 cup egg substitute
1/4 cup non-fat milk
1 T. pure vanilla extract
1 tsp. cinnamon
2 T. 100% pure maple syrup
Spray a large skillet with canola cooking spray & heat to medium/low.
Whisk together the egg, milk, cinnamon and vanilla until frothy.
Soak the bread in the mixture for 10 seconds on each side.
Add the soaked bread to the skillet and cook for about 4 minutes on each side, or until golden brown
Remove the skillet from the heat and cover. Let sit for 2 minutes. This makes the french toast fluffier.
Serve with light butter and a tablespoon of pure maple syrup, or dust with confectioners sugar.
Happy, healthy recipes for everyone.
At the urging of my friends and family, I’ve put together a new blog of easy, healthy and hopefully fun recipes that I’ve developed over the years. It’s illustrated with food photos that I took just for this project.