Post-Baby Breakfast Burritos

We have seen a number of requests for “post baby” frozen meals from our soon-to-be mama friends looking to get ahead in the kitchen before baby. When Tate’s human brother was born, these frozen breakfast burritos were a savior after sleepless nights. We make them in big batches and keep them in the freezer. All it takes is a quick pop in the oven and we have breakfast ready in no time.

Post-Baby Breakfast Burritos
Makes: 16 burritos
Prep Time: 1 hour 30 minutes Total Time: 1 hour 30 minutes Ingredients:

  • 16 burrito-sized tortillas
  • 24 eggs
  • 2 tbs butter
  • 2 medium sweet potatoes
  • 2 tbs olive oil
  • 1 package bacon
  • 1 package breakfast sausage
  • 1- 8 oz bag of shredded Mexican blend cheese
  • 1 jar green salsa
  • salt and pepper to taste

Other Ingredients:

  • 1 roll of aluminum foil
  • 1 roll of parchment paper

Directions:

  1. Preheat the oven to 400 degrees.
  2. Wash and grate the sweet potatoes and place them on a large cookie sheet. Drizzle with the olive oil and season well with salt and pepper. Lay the sweet potatoes in an even layer on the cookie sheet and bake in the oven until lightly crispy, about 15 minutes.
  3. Place the bacon and sausage onto two additional small cookie sheets. Bake in the oven until the bacon is crispy and the sausage is cooked through- about 10 minutes for the sausage and 15 minutes + on the bacon. Remove the sweet potatoes, sausage, and bacon from the oven when they are finished and set on a countertop and cool. Chop each into small bite-sized pieces.
  4. While the ingredients are in the oven, cook the eggs. Crack the eggs into a large mixing bowl and whisk well to blend. Season with salt and pepper. Heat a large skillet over medium heat. Add the butter to the pan and melt; add the eggs. Slowly scramble the eggs until they are just cooked; remove from the heat immediately and cool.
  5. Create an assembly line for the burritos by laying 16 pieces of foil (about 8-10 inch squares) on a large counter space. Follow the foil with a similar size piece of parchment paper. Top each parchment paper with a tortilla.
  6. Assemble the tortillas by layering the following on the center of each tortilla: 1/2 cup of scrambled eggs, 1/4 cup potatoes, 1 heaping tablespoon shredded cheese, and 1 tbs green salsa. Distribute the chopped bacon and sausage to eight tortillas each. Roll the burritos, wrap in parchment paper, and then wrap in foil. Label each burrito as either bacon or sausage and place into gallon sized freezer bags. Freeze the burritos.
  7. To heat the burritos from frozen, cook in the oven at 400 degrees for 30 – 40 minutes, or heat in the microwave (foil removed!!) for 5-6 minutes.

Jewish Deli Brunch Board

We aren’t sure if our Yom Kippur “break-the-fast” dinner is one of our favorite meals because it is breakfast-for-dinner on steroids, or if it’s one of our favorite dinners because we have spent the previous 24 hours abstaining from food. In normal (non-Covid) years, our mom hosts a huge Break-The-Fast with a bunch of our family friends. Everyone contributes to the menu and we usually have everything from Baked French Toast, to our Green Chili Egg Bake, to coffeecake and cookies. The star of the show, however, is the giant buffet of Jewish deli bagels and accompaniments. Today we are giving you a quick rundown of our favorite must-haves, and how to present them to wow your starving Yom Kippur guests or anyone coming over for a fun weekend brunch. As with any of our board recipes, you can make as much of the board ingredients as you like from scratch, but can easily cut back on time and effort by purchasing the items pre-made.

Break-The-Fast Jewish Deli Board

Makes: 8 servings

Prep Time: 30 minutes if you buy everything pre-made

Ingredients:

  • 8 assorted bagels, sliced
  • 16 oz whipped cream cheese
  • 16 oz smoked white fish
  • 16 oz egg salad
  • 1 lb lox (smoked salmon)
  • 2 heirloom tomatoes, sliced
  • 8 oz cherry tomatoes, halved if they are large
  • 1 cucumber, sliced on a bias
  • 2 avocados, sliced
  • 1/2 red onion, thinly sliced
  • 4 boiled eggs, cut in half
  • 8 oz mixed olives (we used kalamata and castelvetrano)
  • Mixed herbs (dill, parsley, chives) for garnish, optional

Directions:

  1. Put the dips (cream cheese, white fish and egg salad) into small ramekins for serving on the board. Top each with appropriate garnishes and place on the board. We like to top the white fish with dill sprigs, the egg salad with chives, and the cream cheese with Everything Bagel Seasoning. Place each of the ramekins on the board, along with the smoked salmon.
  2. Add to the board with slices of tomato, cucumber, red onion, and avocado in various places, alternating with different vegetables in different spaces to distribute colors and ingredients to all sides of the board.
  3. Fill in the board with cherry tomatoes, hard boiled eggs, and mixed olives. Serve with sliced bagels and utensils for each of the spreads.

Almond Butter & Berry Smoothie

We are still on the smoothie train and love having a little something sweet to look forward to in the morning when it’s time for breakfast. This Almond Butter & Berry Smoothie is one of our favorites. We blend a mix of chia seeds and flax seeds into the smoothie which makes it thick and gives it the smoothie a great texture. It is packed with antioxidants, protein, and fiber- the perfect way to start the morning!

Almond Butter Berry Smoothie 
Makes: 1 serving
Prep Time: 5 minutes    Total Time: 5 minutes 

Ingredients:

  • 3/4 cup frozen mixed berries 
  • 1 tbs flax seeds
  • 1 tbs chia seeds  
  • 1 heaping tbs almond butter (peanut butter is fine too) 
  • 1 scoop vanilla protein powder 
  • 1 cup almond milk (or milk of choice) 
  • granola, for topping (optional) 

Directions: 

  1. Place all of the smoothie ingredients (frozen berries – almond milk) in a blender and blend until smooth. Top with a few spoonfuls of granola, if you wish, for serving. Enjoy immediately. 

Morning Mocha Smoothie

On mornings that the weather is unbearably hot, we love a cold coffee to shake the sleep off and get us going for the day. Lately we have been having coffee and breakfast as a two-for-one combo by adding cold brew to our morning smoothie. The combination of the coffee, almond milk, and chocolate protein powder tastes like we are having dessert for breakfast with none of the guilt! 

Morning Mocha Smoothie
Makes: 1 serving
Prep Time: 5 minutes   Total Time: 5 minutes 

Ingredients: 

  • 4 oz cold brew coffee concentrate**
  • 8 oz almond milk or milk of choice 
  • 1/2 frozen banana
  • 1 scoop chocolate protein powder 
  • a few ice cubes, optional 

Directions:

  1. Place all of the smoothie ingredients together in a blender. Blend until smooth. If you prefer the smoothie a little thicker, add the ice cubes and blend. Serve immediately. 

** We like about 12 oz of liquid total in the smoothie. If we have leftover, refrigerated coffee, we will use 8 oz of coffee and 4 oz of almond milk as the coffee from home is not a concentrate.  


Fancy Fig & Labneh Toast

We love going out to brunch and very much love the trend of fancy toast. What we can’t get over, however, is paying $13 for a piece of toast that costs just a few dollars to make at home. We love to have a fancy toast to mix up our breakfast routine or even in a pinch as a lazy dinner. This sweet and slightly spicy version uses some unusual ingredients and isn’t your average avocado toast. A thick slice of crunchy toast is the perfect vessel for rich and creamy labneh, sliced figs, and a drizzle of honey. We top the toast with a pinch of red pepper flakes and sea salt to add some heat to the sweet, and think the result is pretty dreamy. 

Fancy Toast: Fig Edition 
Makes: 4 servings 
Prep Time: 15 minutes   Total Time: 15 minutes 

Ingredients: 

  • 4 thick slices of toast- sourdough, seeded, whatever you like! 
  • 2 tbs butter, room temperature 
  • 1 container (about 10 oz) labneh
  • 8 figs, sliced and stem removed 
  • 2 tbs honey + more for drizzling on top 
  • sea salt 
  • red pepper flakes, optional 

Directions: 

  1. Preheat the oven to 400 degrees. 
  2. Place the slices of toast onto a cookie sheet. Spread the butter evenly on each of the slices- this is to make sure the toast gets nice and crispy before you top them. Bake the slices of toast for 7-10 minutes, or until the toast is crunch but still has some give in the center (we don’t want croutons!). 
  3. While the toast is in the oven, use a fork or small whisk to whisk the honey and just a tiny pinch of red pepper flakes into the labneh. 
  4. When the toast has finished in the oven, top each slice with a generous dollop of the labneh. Top each with the slices of two figs, a drizzle of honey, a pinch of sea salt, and a tiny pinch of red chili flakes. Serve immediately. 

Peaches & Cream Overnight Oats

It’s been a while since we have been on the overnight oats train, but we we are back at it with this fresh peach variation just in time for summer! Living in Colorado, peaches from the Palisades are something we look forward to every summer. We’ve taken peaches and chopped them into overnight oats for the ultimate breakfast treat. We’ve used a similar base to our Strawberry Coconut Overnight Oats but added protein powder to this variation to make it extra filling. We love having these oats as a grab-and-go option in the fridge for mornings we are running out the door!

Peaches & Cream Overnight Oats

Makes: 4 servings

Prep Time: 15 minutes Total Time: 24 hours

Ingredients:

  • 1 1/2 cups oats
  • 1/2 cup vanilla protein powder – we love Vega but choose any kind you like
  • 2 tbs flax seeds
  • 2 tbs chia seeds
  • 4 tbs maple syrup
  • 2 1/2 cups vanilla oat milk
  • 1 peach, chopped into small bite-sized pieces
  • 4- 8 oz mason jars or food containers

Directions:

  1. Whisk the ingredients, oats – peach, in a large mixing bowl. Whisk until everything is well combined.
  2. Divide the oats among each of the four mason jars.
  3. Cover with a lid and refrigerate overnight. The oats will last up to 5 days in the refrigerator.


Green Shakshuka

Here at Tuck & Tate we love a good weekend brunch. Now that Tate has a human brother, brunch gatherings sometimes feel easier to pull off than dinners. When preparing a good brunch we always try to plan a menu of both sweet and savory dishes so that there is a little something for everyone. Shakshuka is one of our go-to dishes for the savory portion of brunch and one of our favorite ways to cook eggs. Shakshuka is traditionally made with a tomato base and is served eggy and cheesy. We took what we loved about this dish and swapped the tomatoes for mixed greens. The result is a healthy, creamy and delicious start to the morning and a must-add to your next brunch menu! 

Green Shakshuka 
Makes: 4 entree servings
Prep Time: 15 minutes    Total Time: 40 minutes 

Ingredients: 

  • 3 tbs olive oil
  • 4 garlic cloves, diced 
  • 1 white onion 
  • 3 large bunches of Swiss chard, stems removed and roughly chopped 
  • 16 oz spinach leaves 
  • 1 bunch parsley, roughly chopped 
  • 1 bunch cilantro, roughly chopped 
  • 1 tbs garlic power
  • 1 tbs cumin
  • 2 tsp salt
  • 1 tsp pepper
  • 4 cups chicken stock 
  • 1 cup heavy cream
  • 8 eggs
  • 1/2 cup feta cheese 
  • red pepper flakes

Directions: 

  1. Prepare the ingredients by chopping the onion, Swiss chard, spinach, parsley and cilantro. The chopping does not need to be fine or exact – all of these ingredients will wilt and be blended during the cooking process.
  2. In a deep pan (at least 1.5 inch), saute the onion and garlic in the olive oil for 5 minutes over medium heat. Add the Swiss chard and spinach and saute until the greens are completely wilted, about 10 minutes. You may need to do this in batches if the raw greens overflow out of the pan. 
  3. Add the parsley, cilantro, garlic powder, cumin, salt and pepper and stir until the ingredients are thoroughly mixed together. 
  4. Stir in the chicken broth and bring the entire mixture to a boil. Lower the heat to a simmer. Using an immersion blender, blend roughly 70% of the greens together. You want to leave some of the greens whole for texture, but blending a majority of the greens provides a nice base for the eggs and gives the shakshuka a thicker texture.
  5. Keeping the heat on the stove, use a spoon to create little “wells” for the eggs. Crack an egg into each well and continue to cook for 10-15 minutes until the egg whites are cooked through. 
  6. Sprinkle the feta cheese and red chili flakes on top and serve hot! 

Carrot Cake Baked Oatmeal

Cooking 21 meals a week for four adults and baby has its challenges. To avoid “the rotation,” we are constantly trying to look online and bookmark recipes that seem new and exciting to make throughout the week. This happened a few weeks ago, when one of the bloggers we follow, Rachel Kuhn, posted about making baked oatmeal for her husband and two boys to have throughout the week. A genius way to have breakfast ready in the fridge and just a quick microwave away from being on the table and ready to eat. We created our version as a carrot cake inspired oatmeal, with lots of fresh grated carrots, walnuts, raisins, and warm spices like ginger, cinnamon, and nutmeg. Please note that this recipe is meant to be healthy and a Monday-Friday sort of dish. If we were to serve it for brunch on a weekend we would double the maple syrup to give it a richer flavor. On days we are looking for a little more protein we plop some Greek yogurt on top, and if we are trying to make it baby approved we serve it with a few fresh raspberries.

baked oatmeal, carrot cake oatmeal, healthy recipes, breakfast recipes

Carrot Cake Baked Oatmeal

Makes: 8-10 servings

Prep Time: 10 minutes Total Time: 55 minutes

Ingredients:

  • 2 cups milk of choice (we used almond)
  • 1/3 cup maple syrup or honey
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 tbs melted butter
  • 2 carrots, grated
  • 2/3 cup walnuts
  • 2/3 cup raisins
  • 2 cups oats
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Directions:

  1. Preheat the oven to 375 degrees. Spray an 8×12 or a 9×9 square baking dish with cooking spray.
  2. In a large mixing bowl, combine the milk, maple syrup, eggs, vanilla, and melted butter with a whisk. Fold in the carrots, raisins, and walnuts with a spatula.
  3. Add the remaining ingredients (oats – salt) and fold until well combined. The mixture will seem wet and that is fine- the oats and raisins will soak up all the liquid while it bakes.
  4. Bake the oatmeal for 40-45 minutes, or until the liquid has completely absorbed and the top of the oatmeal is golden brown.
  5. Serve warm with yogurt and berries, if desired. Refrigerate and reheat sections in the microwave for up to 5 days after baking.

Strawberry Buttermilk Cake with Brown Sugar Glaze

We have been seeing versions of this cake online now for weeks, and finally Tuck’s mom caved and had to make it on a Saturday morning. We based our recipe off of King Arthur Flour’s recipe for Farmhouse Buttermilk Cake and tweaked it to add fresh strawberries and a little lemon zest to give it a brighter taste. We added a brown sugar glaze to the cake which brought it to a whole new level of decadence. We aren’t sorry about it. This cake is the perfect addition to a weekend brunch menu; it’s perfectly sweet and seasonal for spring. 

Strawberry Buttermilk Cake with Brown Sugar Glaze 
Makes: 1- 8 inch round cake (6-8 servings)
Prep Time: 30 minutes Baking Time: 30 minutes Total Time: 1 hour

Ingredients for the Cake: 

  • 1/4 cup butter, room temperature 
  • 1 cup light brown sugar 
  • 1 egg, room temperature 
  • 1 tsp vanilla extract
  • zest of 1 lemon 
  • 1 cup buttermilk, room temperature 
  • 1 tsp baking soda 
  • 1/2 tsp salt 
  • 1 1/2 cups all purpose flour 
  • 12 large strawberries, stemmed and hulled (plus more for garnish if desired) 

Ingredients for the Glaze: 

  • 1/4 cup butter 
  • 1/2 cup brown sugar 
  • 1/4 cup buttermilk 
  • 1/4 tsp baking soda 
  • 1/2 tsp vanilla extract
  • a tiny pinch of salt 

Directions: 

  1. Preheat the oven to 350 degrees. Grease an 8 inch cake pan with extra butter or a good layer of cooking spray; set aside. 
  2. Stem and hull the strawberries. Slice 6 of the strawberries vertically; these will go on the bottom of the cake pan. Chop the other 6 strawberries, which will be folded into the batter. 
  3. Beat the butter and brown sugar in a large bowl with a stand mixer or hand mixer. Add the egg, vanilla extract, and lemon zest and fully combine.
  4. Add the baking soda, salt, and 1 cup of the flour to the bowl. Mix until just combined, scraping the bowl with a spatula as necessary to get everything out from the bottom. 
  5. Add the buttermilk to the bowl and mix until just combined, again scraping the bowl as necessary. Add the remaining flour and chopped strawberries to the bowl.
  6. Arrange a layer of strawberries in the design of your choice on the bottom of the cake pan. If you have extra slices, fold those into the cake batter before pouring the batter in to the cake pan. Use a spatula to gently even out the batter before placing in the oven. 
  7. Bake the cake for 30 – 35 minutes, or until a skewer comes out clean from the center of the pan. 
  8. While the cake is baking in the oven, make the glaze. 
  9. Combine the brown sugar and butter in a small pot on the stove over medium heat. Whisk the ingredients to combine and add the buttermilk. Add the baking soda- the mixture will start to bubble- continue whisking until the mix thickens up. This can take a good 5 minutes on the stove, but mix until the glaze is the texture you desire. Add the vanilla and salt and remove from the heat. Whisk again to combine and set aside.
  10. When the cake has finished baking, give it at least 15 minutes to rest before removing it from the pan. Serve with a generous pour of brown sugar glaze and additional strawberries, if desired. 

Soft Scrambled Breakfast Quesadillas with Avocado Crema

Happy Cinco de Mayo everyone! We know this year isn’t the margarita bar crawl that we thought it would be, but that doesn’t mean we can’t do a little to celebrate and have some fun in quarantine. We love a good breakfast situation and thought that breakfast quesadillas are a great, low key way to celebrate this year. We have given our favorite breakfast ingredients the essential Mexican twist for a special celebratory morning. Insert a paloma or tequila sunrise and you’ll have yourself one heck of a quarantined Cinco de Mayo morning.

Soft Scrambled Breakfast Quesadillas with Avocado Crema

Makes: 2 large quesadillas; 2- 4 servings

Prep Time: 25 minutes Total Time: 40 minutes

Ingredients:

  • 4 flour tortillas (approx. 8 inch)
  • 8 eggs
  • 2 slices bacon (optional)
  • 1 bell pepper, sliced
  • 1/4 red onion, thinly sliced
  • 1 1/2 cups grated Mexican blend cheese
  • 2 tbs butter
  • salt and pepper to taste
  • hot sauce for the quesadillas, if desired

Ingredients for Avocado Crema:

  • 1 avocado
  • juice of 1 lime
  • 1 jalapeno, seeds and stem removed
  • 3 tbs sour cream
  • 2+ tbs water
  • salt and pepper to taste

Directions:

  1. Start by making the avocado crema. Combine the crema ingredients (avocado – sour cream) in a small food processor. Pulse to start combining the ingredients. Add enough water so that the crema is a dippable consistency; we added about 3 tbs of water to achieve this texture. Season the crema with salt and pepper and set aside.
  2. If you are making the quesadillas with bacon, heat a skillet over medium-high heat. Cook the bacon in the skillet until crispy. Remove the bacon from the pan and reserve the fat, leaving enough to coat the bottom of the pan. Slice the bacon into small, bite-sized pieces.
  3. Leaving the heat on, add the peppers and onions to the pan. Sauté until the peppers and onions start to brown and soften, about 5 minutes. Remove the peppers and onions from the pan into a bowl and set aside. Reduce the heat of the skillet to low.
  4. Crack the eggs into a small mixing bowl and whisk well. Add another tbs of bacon fat if you have it, or butter, to the pan. When it has melted add the eggs. Slowly stir the eggs constantly, seasoning with salt and pepper about halfway through. When the eggs are barely cooked, even just slightly undercooked, remove them from the heat and into the bowl with the peppers and onions. Clean the skillet well for making the quesadillas.
  5. Assemble the quesadillas by layers an even amount of cheese, bacon, egg, and peppers to each of two quesadillas, starting with the cheese so that the quesadilla sticks together. We prefer to put cheese on both the top and the bottom of the quesadilla, so divide the cheese into four parts when assembling.
  6. Heat the cleaned skillet back over medium heat, along with a second skillet if you have it. Add about 2 tsp butter to each of the two pans. Add one quesadilla to each pan and cook for about 5 minutes, or until the bottom cheese is nice and melted and the tortilla is crispy. Carefully flip the quesadillas and repeat for another 4-5 minutes. It is better to err on the side of cooking the quesadilla on too low of a heat than scorching the bottom trying to cook it quickly. When the quesadillas have finished cooking, remove them from the pans, let them rest for a minute, and slice into 8 slices.
  7. Serve the quesadillas hot with avocado crema and hot sauce on the side.