Sweet Thanksgiving Breakfast

This morning's breakfast met all of my expectations. Tyler and I sat down after he got back from duck hunting with his brother, and we ate pumpkin bread and apple crumb cake. The pumpkin bread came from my Mom's friend's store, Green Acres. The apple crumb cake she made yesterday. It was a perfect start to a great day with family and food.

Hope you all are having a day full of blessing, yummy food, and better fellowship.

Breakfast Phyllo Dough Experiment

Last week, I attended a women's brunch and wasn't really sure what to make. I looked in the freezer to see what we had to work with. I found, what I forgot we had, phyllo dough. Then I had to scour the internet for a good breakfast recipe using phyllo dough.

This Flaky Egg Bake seemed to fit the bill. I had almost everything for the recipe except the peppers and, of course, the meat. The recipe suggests freezing it before, but I wasn't really interested in doing that. However, know the prep time for the bake was more than I wanted to spend at 7 a.m., I made it the night before. Then I kept the bake in the fridge over night and cooked it just before my brunch.

When I went to make the filling, I found my mushrooms had gone bad, which was sad, but it tasted fine without them. I also used the cheese blends I already had, though I did pick up some havarti at Trader Joe's. I did use some basil from my herb garden, which has since died. I neglected to bring it in during our cold nights. I'll restart again.

The Filling

Layering up the phyllo dough with the butter and filling wasn't too difficult. I actually like working with phyllo dough because it's pretty forgiving. Even if the sheets rip in half, they will meld back together while baking. One of the interesting things the recipe suggested was cutting the bake into servings before baking. I hadn't thought of this before, but baked phyllo dough is not as forgiving, meaning it breaks into tiny pieces when cut or pushed on too hard. But, before baking, phyllo dough cuts nicely and looks good.

Flaky Egg Bake minus the mushrooms

This recipe worked out really well. Tyler gladly disposed of the leftovers and was thankful to have gotten some of it. He definitely was hoping for some after seeing me put it together. 

A slice of yum

Breakfast of Champions

One of the new things in my life is a good breakfast. I'm not a breakfast eater. I'd rather just fast breakfast, have a cup of coffee, and eat an early lunch. However, when trying to run six miles in the morning before lunch, breakfast is essential and coffee is bad news.

When my German friend was visiting, (see our fun times here) she introduced me to her typical breakfast. It's a greek yogurt or plain yogurt base with lots of additions, including oats, nuts, and fruits. I was really excited to try something new, though the thought of adding grapes to greek yogurt freaked me out a bit. However it proved to be one of the best, most filling breakfasts I've had in a while. And it's healthy and energy building for training.

Mixed Up Goodness

What you need:
- 1 cup greek yogurt (whatever flavor you like - I usually get vanilla)
- 1 handful of rolled oats
- Sliced fruit (I have tried apples, bananas, grapes, strawberries, blueberries so far)
- A handful of nuts or nut/seed trail mix
- flax seed, cinnamon, raisins or dried fruit, chia seed, peanut butter (optional)

What I love about this recipe is that I can add whatever I feel like eating or whatever we have in the pantry that morning. It's still going to taste great. I've added cinnamon a few times when I had plain yogurt and this morning I added a small spoonful of peanut butter. It was pretty delicious...inspired me to write this post at least.