Three Easy Make-Ahead Breakfast Recipes

make ahead breakfast overnight oats

Skipping breakfast is a recipe for disaster. Being hungry has never made any decision easier, no matter how small. Still, sometimes busy mornings make it hard to commit to frying up a fresh plate of eggs and bacon. That’s why we rely on make-ahead breakfast recipes.

When it comes to breakfast, a little meal prep can go a long way. These three easy recipes will make mornings less painful for sweet and savory breakfast lovers.

Overnight Oats

Serves 2:

Prep: 5 minutes

  • 3/4 cup milk*
  • 1 cup old fashioned rolled oats
  • 1 5.3-oz container vanilla yogurt (regular, greek, or skyr)

Suggested Stir-Ins: fresh or dried fruit, nut, nut butter, granola, coconut chips, jam or jelly, cinnamon, honey, maple syrup

In a small bowl, mix together the milk, oats and yogurt. Cover and refrigerate at least 6 hours or overnight. In the morning, add your desired stir-ins. If desired, add a little more milk if you’d like the oatmeal thinner. Enjoy!

*Note: Any milk of your choice will work here, including alt milks like almond milk, oat milk or soy milk. 

feta egg muffin breakfast

Spinach & Feta Egg Muffins

Makes 12 muffins

Cook Time: 30 to 35 minutes 

  • ½ lb turkey breakfast sausage
  • 2.5 oz baby spinach
  • 8 eggs
  • ½ cup crumbled feta cheese
  • 2 to 3 Tablespoons kalamata olives, roughly chopped, optional

Preheat the oven to 400°F. Lightly grease the 12 cups of a muffin pan. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breakfast sausage and cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until browned. Add the spinach and cook, stirring frequently, 1 to 2 minutes, or until wilted and the turkey is cooked through. Turn off the heat and set aside to cool. 

Meanwhile, evenly divide the feta and, if using, olives among the 12 prepared muffin cups. In a medium mixing bowl, beat the eggs. Once the sausage & spinach mixture is cool enough to handle, evenly divide among the 12 muffin cups. Lastly, evenly distribute the beaten eggs among the 12 muffin cups. 

Bake 15 to 20 minutes, or until the eggs are set and lightly browned around the edges. Set aside to cool. Transfer to an airtight container and either refrigerate or freeze. If refrigerated, rewarm in the microwave 1 to 2 minutes. If frozen, reheat in the microwave 2 to 3 minutes, or until heated through. 

make ahead granola bars

Soft & Chewy No-Bake Granola Bars

Makes 8 bars

  • 1 cup creamy nut butter
  • ½ cup honey or maple syrup
  • 2 cups old fashioned rolled oats
  • ½ chopped nuts (pecans, peanuts, almonds, pistachios, cashews, etc)
  • ½ cup dried fruit (raisins, cranberries, cherries, chopped apricot)
  • 1 teaspoon ground cinnamon (optional)

Line an 8×8 or 9×9 inch baking pan with parchment paper. In a large mixing bowl, combine the nut butter and honey. Stir to combine. (If it’s helpful to get the mixture to come together, microwave for 15 second intervals until it’s able to mix.) Add the oats, chopped nuts, dried fruit, and if using, cinnamon. Stir to combine. Transfer to the prepared pan. Use the bottom of a flat glass or a measuring cup to flatten into an even layer. Chill for 30 minutes to 1 hour, or until set. Cut into bars. Wrap each bar in plastic wrap. Eat within 2 to 3 days or freeze. If frozen, thaw before eating. Enjoy!

Breakfast might be important, but it’s not the only meal of the day. Try a Blue Apron Meal Prep kit for lunch and dinner meal prep made easy.

How To Make Restaurant-Style Crispy Hash Browns at Home

Lori Yates, from Foxes Love Lemons has worked with some of the country’s best chefs. Her tips will help make you a faster, better, and more confident cook. Her post today is all about mastering the process of making crispy hash browns at home–exactly the type you’d get in a diner. Pair them with one of our homemade breakfast recipes.

grated potatoes for hash browns
Grated russet potatoes

Before I went to culinary school, I was just terrible at making breakfast. I could cook a perfect steak, make salad dressings from scratch, and bake a homemade chocolate cake. But ask me to cook breakfast, and you’d get a comically, ridiculously bad meal. Eggs were overcooked. Toast was burnt. And the biggest offense: hash browns were soggy. I now know that my problem was stirring. You shouldn’t stir if you want crispy hash browns.

My school must have realized that lots of cooks struggle with the first meal of the day, as the second class in my curriculum was “Breakfast & Pantry.” The “pantry” portion was a quick week of making salads and sandwiches, but breakfast cookery was the main event.

The hash brown station came with a handout that said “HASH BROWNS: Daily Required Objectives.” In the interest of saving breakfast nationwide, let’s walk through them so you, too, can make restaurant-quality breakfast spuds at home.

Steps to Make Crispy Hash Browns

Pre-Cook the Potatoes

Your first task is to pre-cook the potatoes. Allow for one large Russet potato for every two people you need to serve. Leave the skin on, wash them, poke a few holes with a fork, and either bake them in the oven or zap them in the microwave until they are just tender. This step can be done a few days in advance. When they’re tender, just throw them in the fridge, uncovered.

Prepare Potatoes for Frying

When you’re ready to get your hash browns on, peel the cooled potatoes (or leave the skin on if your prefer) and grate them on the largest opening of a box grater. Grab a nonstick skillet and coat it with a little bit of olive oil or butter.

crispy hash brown ingredients
Grated potatoes, ready to fry

How to Cook the Hash Browns

Heat the skillet to medium-high heat, then sprinkle in your grated potatoes in one even layer. You want to make a layer that is no more than 1-inch thick, so work in batches (or multiple skillets) if necessary.

As soon as your potatoes are in the skillet, sprinkle them with salt and pepper, and reduce the heat to medium-low. Do not disturb them until they are dark golden brown on the bottom. NO STIRRING. You can gently lift up one edge of the potatoes to check on them occasionally.

Using a large plate that covers the skillet, flip the potato cake and return it to the pan.

flipping hash browns

Increase the heat to medium-high again. Sprinkle with salt and pepper, cook 2 minutes, then reduce the heat to medium-low. Continue cooking until this side is dark golden brown, and you’re done!

crispy hash browns

Transfer to a serving plate (or use the plate you utilized for the flip). Garnish with parsley if you desire, but I’m usually way too lazy on Sunday morning for that. Cut into wedges and serve your guests restaurant-quality crispy hash browns.

Healthy Breakfast Ideas

The journey to eating healthy can seem confusing and overwhelming at the beginning. A great way to start eating healthier is to not only try new healthy recipes, but to also find ways to make recipes that you know and love healthier. Here are some healthy breakfast ideas for all the decadent brunch enthusiasts out there. 

Smoked Salmon on Multigrain Toast

Salmon is an amazing source of omega 3 fatty acids, and pairing it with whole or multigrain toast and extra virgin olive oil creates a Mediterranean Diet-friendly combination that will give you a boost of energy to start your day. This won’t replace the need for bagels and lox, but it is a delicious option for lighter days.

healthy salmon on multigrain toast for breakfast

How to:

Start with your favorite smoked salmon and a few pieces of multigrain toast. Just pile the salmon high, season with salt, pepper, and spices of your choice. Top with a drizzle of olive oil and serve with slices of raw (or sauteed) bell pepper on the side.

Turkey Bacon Egg and Cheese

Turkey Bacon Egg and Cheese healthy breakfast sandwich

The bacon egg and cheese on a roll is a favorite New York City breakfast. You can find this oozing sandwich in bodegas across the city. To make it a little healthier, try using lean turkey bacon and cooking your eggs in olive oil. Once they’re all cooked up, place these in between two slices of multigrain or whole wheat toast, and then serve with a side of veggies for your choice for a balanced meal.

How to:

Bake or fry the lean turkey bacon. Fry an egg in olive oil and season with salt and pepper. Thinly slice the cheese of choice, and pile it all between 2 pieces of toasted multigrain bread. In the same frying pan you used for the egg, cook a handful of spinach and a few halved grape tomatoes in the fond & season with salt and pepper. Serve on the side.

Whole Grain Pancakes

Whole Grain Pancakes

Who doesn’t love pancakes? This breakfast staple is the perfect way to set a cheery mood for the day. If you’re looking for healthy breakfast ideas, try making your favorite pancake recipe with whole wheat pastry flour instead of all purpose flour. Bonus: throw flaxseeds or flaxmeal into the mix for some omega 3 fatty acids and extra fiber. Then top these pancakes with some nut butter, sliced fresh fruit, and a drizzle of maple syrup.

How to:

To put a healthy twist on this breakfast favorite, start with a recipe that you know you love. Replace between 50-100% of the flour with whole wheat pastry flour, and then go wild with the healthful toppings. Nuts, seeds, and nut butters are all delicious and good for you. 

This Year, Make New Year’s Brunch at Home

new year's brunch spread

The best way to welcome a new year is with a good meal. That’s what makes New Year’s brunch so essential. This year, make a delicious meal at home with this Pull Apart French Toast recipe. If you’re feeling ambitious, we’ve also included a recipe for winter citrus salad and spiced maple yogurt to round out the meal with flavors of the season. Whether you’re feeding a full house or just feeding yourself, this meal is sure to start the year off right.

Pull-Apart French Toast With Maple Yogurt and Minted Citrus Salad

1 long French loaf (or Braided Challah!)
3/4 cup milk
1/2 cup sugar
4 eggs
2 tsps cinnamon
4 Tbsps butter, melted
2 Tbsps coarse sugar like Demerara or Turbinado


Pull-Apart French Toast:

Preheat oven to 350ºF. Line a sheet pan with 2 long pieces of aluminum foil in an X pattern. Using a bread knife, slice through the loaf at ½ inch intervals, without cutting all the way through. Place onto the foil-lined pan.

In a large measuring cup or medium bowl, whisk together the milk, sugar, vanilla, cinnamon and eggs until well-combined. Carefully and evenly pour the mixture into the bread loaf (some may spill out). Wrap the foil up and around the loaf and bake for 25 minutes, or until the bread is nicely spongy. Remove from the oven, uncover the top, and brush the melted butter all over the loaf. Sprinkle the coarse sugar evenly over the top and bake for another 5 to 10 minutes, or until the center is no longer soggy and the top is nicely browned.

french toast for new year's brunch
A New Year’s Brunch to remember

Maple Yogurt:

Stir together a tub of greek yogurt (35oz) along with ½ cup maple syrup and 1 teaspoon cinnamon.

Citrus Salad:

Peel and segment a dozen different citrus fruits (grapefruit, navel orange, blood orange, clementine). If this is a task for the kids, just have them separate the sections as they would a clementine. Those with more knife skills can supreme the citrus – here’s how. Toss these pieces together with ¼ cup of pomegranate seeds and the leaves from a bunch of mint.

Happy New Year, chefs!

How to Make Homemade Pear Butter

homemade pear butter on toast
this + a cup of coffee = the perfect fall breakfast

Need something new to spread on your toast on a crisp fall morning? We did—so we developed this luxurious, ultra-delicious homemade pear butter recipe.

Fruit “butters,” like nut butters, are named for their smooth, spreadable consistency. Make this spiced pear butter ahead for about a week’s worth of breakfasts. It’s delicious on toast, but we also like it on oatmeal: stir chopped dark chocolate and toasted hazelnuts into a bowl of plain oats, then top it off with pear butter and more chocolate.

Homemade Spiced Pear Butter

Makes: 1 1/2 cups
Time: 80-90 minutes

1 Tbsp unsalted butter
3 lbs ripe pears (about 5-6 large pears), peeled, cored, and medium diced
1/4 cup apple (or pear) cider
1 Tbsp freshly squeezed lemon juice
1/4 cup (packed) light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp kosher salt

Cook the pears:

In a large, heavy-bottomed pot, heat the butter on medium until melted. Add the pears, cider, and lemon juice. Cook, stirring occasionally, 10 to 12 minutes, or until the pears begin to break down. Cover and reduce the heat to medium-low. Cook, stirring occasionally, 60 to 65 minutes, or until softened and broken down.

pear butter ingredients
Prepared pear cubes

Make the pear puree:

Transfer the cooked pears to a blender. Blend on high until smooth. If you prefer a more rustic texture, you can skip this step and add the spices next.

Cook the pear puree:

Return the pear purée to the same pot. Add the sugar, cinnamon, nutmeg, allspice, and salt. Place on the stover over medium heat. Cook, stirring occasionally and scraping the bottom of the pot to prevent scorching, 6 to 8 minutes, or until thickened.

homemade pear butter
Cook down for a perfect creamy consistency

The Sourdough Pancake That’s Keeping Gage & Tollner’s Starter Alive

Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate an additional $5 to Feeding America, up to $50,000. Thanks to Caroline Schiff and the team at Gage & Tollner for sharing their savory sourdough pancake recipe. 

a sourdough pancake
Golden and crispy

Do you ever crave old-world elegance? You’re not alone. That’s exactly what the team at Gage & Tollner was hoping to revive when they set about re-opening this century-old Brooklyn establishment. 

The original Gage & Tollner was a cornerstone of dining in Brooklyn. It served meat and seafood to celebrities and locals for over a hundred years. It officially closed in 2004, and the building saw a series of short term tenants before lying dormant. Finally, a team of established New York City restaurant veterans stepped in to breathe life into this historic space. 

Gage & Tollner’s triumphant reopening was set for Spring 2020. When the team realized that the COVID-19 pandemic would force them to delay, it wasn’t long before their thoughts turned to their sourdough starter, Edna Lewis. If they left her alone, she’d perish. Pastry Chef Caroline Schiff took it upon herself to keep the starter alive, and she’s been creating quite a few projects in the meantime. 

This is Caroline’s recipe for a savory pancake made with sourdough discard. She encourages you to get creative here. You can swap the scallions for a quarter cup of chopped kimchi, grated carrots, or herbs. A handful of cheddar cheese with some sliced jalapeños is also delicious. As long as it’s about a quarter to a third cup of stuff, you’re good to go. 

Sourdough Pancake by Caroline Schiff

Makes one 8” pancake


  • 3 Tbs neutral oil like canola or grapeseed, butter and ghee will also yield delicious results
  • 1 cup active but unfed sourdough discard *this works best with same day discard at room temp, but older stuff is ok too! Just let it come to room temp and give it a stir
  • Pinch of kosher salt
  • 2 tsp white sesame seeds
  • 1/4 cup sliced scallions


1. Heat the oil in an 8″ nonstick or cast-iron skillet over medium-high heat.

2. Season the discard with a good pinch of salt and add it to the hot pan. Swirl the pan to spread the oil out in an even layer. 

3. Top with the sesame seeds and scallions in an even layer.

4. When the edges start to set, and you see bubbles forming  (about 3 minutes), carefully flip the pancake using a large spatula or tongs. You can peek at the bottom as it cooks; if it seems like it’s getting a little too dark, just reduce the heat a bit.

5. Gently flip and fry on the other side until crisp, another 2 to 3 minutes or so.

6. When the pancake is golden and crispy on both sides, remove from the pan, slice into wedges and enjoy hot, maybe dipped in some soy sauce or sriracha depending on your fillings.

Celebrate Mother’s Day with Rosemary Currant Scones

rosemary currant scones
Butter me up

What’s your first food memory? This past week at Blue Apron, we’ve been thinking a lot about our moms. For so many of us, mothers and grandmothers played a pivotal role in shaping our relationships with food. We helped them cook, begged them for snacks, and if we were good, we got to pick out a treat at the grocery store. 

This Mother’s Day feels a little different. Some of us are isolated away from our family and wish we could be closer. Some of us are with our family, and could probably benefit from a little personal space. All of us are craving some of our childhood classics. Chef Annabel Epstein is missing her mom’s classic stuffed peppers. Chef Alex Saggiomo loves his mom’s banana bread so much that he’s shared the recipe with the entire test kitchen. For Chef Jessica Halper, teatime with mom is a sacred ritual.

This year Jessica is recreating the tradition with these flaky rosemary and currant scones. They make a perfect addition to any brunch table, but they’re also an excellent snack all on their own. 

Rosemary Currant Scones

Adapted from Ovenly bakery in New York City, makes 8 larges scones


  • 8 tablespoons (4 ounces) chilled, unsalted butter cut into ½-inch cubes
  • 3 cups all-purpose flour
  • 1/4 cup plus 1 tablespoon sugar
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 cup dried currants
  • 1 teaspoon orange zest
  • 2 tablespoons finely chopped rosemary
  • 1 1/2 cups chilled heavy cream plus more for brushing
  • 2 tablespoons turbinado sugar for garnish


  1. Preheat the oven to 425° F. Place the cubed butter and heavy cream in the freezer 10 minutes before using.
  2. Whisk together the flour, sugar, baking powder and salt in a large bowl.
  3. Using a pastry cutter or your fingertips, work quickly to cut or blend the cold butter into the dry mixture until it resembles small pebbles. Add the orange zest, currants and chopped rosemary to the flour-butter mixture. Carefully mix until just combined.
  4. Slowly stir the chilled cream into the flour-butter mixture with a large wooden spoon until the dough begins to come together. The flour should not be fully incorporated at this point. Do not overmix the dough.
  5. Transfer the dough and any loose floury bits to a floured countertop and quickly knead the dough until it comes fully together. Using a rolling pin or the palm of your hand, flatten the dough into a 3/4 inch-thick mound. The shape does not matter at this point. 
  6. Fold the dough in half, give it a quarter turn and then flatten it again using the palm of your hand or a rolling pin. Repeat this process 3 more times. This helps to build the flaky layers in the scone.
  7. Flour your surface once more, and then shape the dough into a 3/4 inch-thick round. Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles. Place the triangles on an ungreased rimmed sheet pan.
  8. Place the sheet pan in the freezer for 10 minutes. Brush with cream and top with turbinado sugar just before baking.
  9. Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Cool the scones on a wire rack. Serve warm with butter and jam and a cup of tea.

The Perfect Pancake Recipe For Any Brunch

Do you have a favorite pancake recipe? When it comes to the perfect short stack, there’s plenty of room for taste. Some people live for a tall stack of simple fluffy cakes, while others aren’t happy unless their pancakes have the perfect buttery crunch. No matter what mood you’re in, there’s a pancake for you. Use our guide below to find the perfect pancake recipe for any occasion. 

pancake recipe for brunch
Pass the syrup, please

A sky-high and fluffy pancake recipe

If your ideal pancake is as airy and light as a down pillow, this is the trick for you: whip your egg whites. When you’re making the batter, separate the eggs. Incorporate the egg yolks with the wet ingredients, and reserve the egg whites. After the rest of the batter has come together, whip the egg whites until they reach the stiff  peak stage. Then, gently incorporate them into your pancake batter. The result will be a cake with a super bubbly and airy texture. Check out this pancake recipe from Serious Eats for a step-by-step guide. 

If you like it extra crispy 

A crispy pancake is born in the pan. If you’re craving a cake with a delicate and shattery edge, you can’t be shy with the butter. That’s the lesson that Jake Lieber, the chef de cuisine at Brooklyn brunch hotspot Chez ma Tante, learned when he was developing their beloved pancakes. Fortunately for brunch lovers nationwide, The New York Times documented his cooking technique for all to try. Try Chez ma Tante’s crispy, custardy cakes here

A candied pancake recipe for caramel lovers 

Craving something sweet? These caramelized pancakes blur the line between breakfast and dessert, and for that, we are grateful. The technique here is pure genius. It originally comes from Lukas Volger’s Start Simple, and is summarized neatly over at Epicurious. Here, the magic starts after the pancake is finished cooking. Simply take your finished cake and return it to the pan. Add the amount of maple syrup you would normally pour on a finished pancake, and wait. The heat will caramelize the syrup, forming a thin candy shell around the pancake. Not only does this treatment add a sweet crunch to the finished cake, it prevents the pancakes from soaking up the syrup and getting soggy. Try this method with your favorite pancake recipe. 

Pancakes for the add-in lover 

If you like your pancakes choc full of everything, you can pretty much use any of these recipes as a base. When it comes time to add-ins, don’t be afraid to get creative (blueberries! chocolate chips! m&ms!). As long as you stick to a few basic guidelines, your breakfast will be delicious. Most importantly, you don’t want to overmix your batter. To avoid this, add your goodies after the cake is already in the pan. Just ladle in your batter, sprinkle the add-ins over the top, and proceed as planned. If you’re using frozen berries, it’s a good idea to let them thaw first, or they might stop your pancake from cooking all the way through. King Arthur Flour has a classic blueberry pancake recipe that’s sure to please the masses.

Breakfast for A Full House: Melon Parfait

yogurt parfait lead

What time is it? Summertime! And it certainly feels like it on Fourth of July weekend. Relax, sit back, and enjoy time with friends and family. If you’re hosting this weekend, we’d guess that you’ve at least started to think about picnics, bbqs, or dinner. Maybe you’re planning to fire up the grill? Now, raise your hand if you’ve even thought about breakfast?  We didn’t think so – but fear not! You’re not alone.

With all the planning required for al fresco feasts, we decided we need to find a simple solution for breakfast. Where to start? Well, when you’re on “summertime” (and you’ve got a full house), there’s only one requirement: no cooking required.

We started with matcha greek yogurt – it’s filling, and the green tea matcha (quite a trendy ingredient these days) gives you an extra boost to kick off the day. From there, we added refreshing, tropical melon flavors to brighten up the recipe.  Ultimately, the combo is light, energizing, and delicious – and we love it for weekday breakfasts, as well!

yogurt in bowls

Melon Parfait


1 Small Watermelon
1 Cantaloupe
3 Cups Greek Yogurt
1 Tablespoon Matcha Green Tea Powder (you can order this online or find it at some specialty market)
3 Tablespoons Honey
1 Lime
1 ½ Cups Sweetened Coconut Flakes
2 Cups Granola


Parfait or Trifle Bowl (or large glass bowl)

yogurt parfait ingredients

Cut the watermelon into cubes. Cut the cantaloupe in half, scrape out and discard the seeds. Using a melon baller, scoop out the melon to yield about 4 cups. (Alternatively, you can cut the cantaloupe in the same manner as the watermelon). Zest and quarter the lime. Toss the watermelon with the juice of all 4 lime wedges. In a medium bowl, combine the yogurt, honey and matcha powder.

In a large trifle bowl, evenly spread of the matcha Greek yogurt, then top with of the shredded coconut and ⅓ of each of the watermelon and cantaloupe. Continue layering the yogurt, granola, coconut flakes and fruit. Garnish with the lime zest and any remaining coconut flakes.

Have a great weekend, chefs!

Eggs on Clouds

What you’re about to see might resemble the ingredients in any old breakfast. There’s bacon, there’s eggs, there’s cheese, and there’s a bunch of chives.EggsonClouds

But this is not any old breakfast. This is a breakfast that makes use of a magnificent quality of the egg: the capacity of the egg white to turn into a pillowy cloud. This is the same quality that gives rise to soufflés and angel food cake. When beaten into a fluffy bowlful, egg whites can act as a leavening agent for baked goods. Here, we borrow that idea from the pastry kitchen and apply it to breakfast. These egg whites will support a yolk, some bacon, and some cheese.


First, you separate the egg whites from the yolks, making sure no yolks mix with the whites at all. You can do this by pouring the yolk back and forth between the two “bowls” of your cracked egg shell, letting the whites drip into a little bowl. You can also use this miraculous suction method: crack an egg  into a shallow bowl. Take an empty plastic bottle and squeeze the sides in. Turn it upside down, placing the opening right above the yolk. Release your squeeze to create suction. The yolk will leap up right into the bottle, holding its shape all the while. Release the yolk into its own little bowl by squeezing the bottle once again. Cool, right?


Then you whip up the egg whites. Here are three tips for success in this endeavor: Have your whites at room temperature for speedy whipping. Don’t let any yolk at all into the whites. Make sure the bowl and the mixer are clean and dry before you start. If you do all three of these things, whipping will be really easy!


To preserve the bounce of the egg whites, fold in the bacon, cheese, and chives very gently. Then mound the “batter” into little clouds on your baking sheet. Baking time, part one, commences, then egg yolks get added, and then you return the yolk-topped clouds to the oven for baking time part two. And then you have this breakfast, which is perhaps the fancy, out-of-the-ordinary way to eat breakfast you were looking for this Saturday–Valentine’s Day.EggsonClouds5

Keep reading for the recipe!
Continue reading “Eggs on Clouds”

Make-Ahead Breakfast Strata for New Year’s Day Breakfast

What’s better than staying in on New Year’s Day? With a little forethought on the afternoon of New Year’s Eve, you can arrange to have a homemade breakfast come sizzling out of the oven on January 1st (2015!) while you avoid the kitchen, lounging instead on the sofa while you contemplate your resolutions.

How? This genius breakfast strata.

A day or two before the near year, plan to shop for ingredients. You’ll need eggs, half and half, cauliflower, onion, butter, cream cheese, Swiss cheese, and some spices. If you have leftover bread or rolls around, use them. If not, buy those too.

Breakfast Casserole | Blue Apron
Breakfast Casserole | Blue Apron

Then, before you go out on New Year’s Eve, tear up the bread or rolls–roughly, no need to be precise about this step. 

Dollop the cream cheese on top of the bread. That might seem like a surprising move, but the dollops will melt into creamy centers when the strata cooks. You won’t know they’re there, exactly, you’ll just find every bite rich and delightful. To finish up the strata, we’ve got some vegetables, namely cauliflower and onion, to round out the richness.

An omelet-like mixture of eggs, milk, seasonings, and cheese goes over all this, seeping into every morsel of the bread while the whole casserole dish is stored in the fridge and you’re out celebrating the year that was and welcoming the upcoming one.

Next morning, all you have to do is pop the strata in the oven.

Breakfast Casserole | Blue Apron

The cheese melts.

Breakfast Casserole | Blue Apron

The vegetables grow sweet and even more caramelized. The bread, like a pudding, puffs up, then sinks again.

Cut wedges, garnish with scallions, and serve to any friends who ended up sleeping in your living room.

Keep reading for the recipe!

Continue reading “Make-Ahead Breakfast Strata for New Year’s Day Breakfast”