All Happiness Depends on a Leisurely Breakfast: A Hot Breakfast for a Cold Morning

Do you make the time in the morning to have breakfast? Sometimes, it’s hard to get the day going especially if I skip breakfast. I knew that had to stop, so I found a few options for make-ahead breakfasts. That’s right, these recipes here at Kathey Jo’s Kitchen can be reheated if you’re on the go. Nobody expects you to sit down and have a full-on English breakfast, but you owe it to your health to put something in your stomach before you go about your day. What’s your favorite, non-drive thru, breakfast food? Share it in the comments with the rest of Kathey Jo’s Kitchen.

 

Butternut Squash, Sage, and Parmesan Pasties

Ingredients

Dough

  • 1 1/3 cups all-purpose flour
  • Pinch of salt
  • 2/3 cup chilled butter, cut into small pieces
  • 6-8 tablespoons ice water

Filling

  • 8 ounces butternut squash, peeled and cut into 1 cm cubes
  • 1 medium red onion, diced
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped sage
  • 1 tablespoon finely chopped parsley
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons pine nuts, toasted
  • Sea salt
  • Freshly ground pepper
  • 1 egg, beaten

Directions

To make dough:

  1. Sift flour and salt into a large bowl. Using a pastry blender or knife, cut butter into flour until the mixture resembles fine breadcrumbs. Add 1 tablespoon of ice water at a time, gently tossing between additions, until the dough holds together. Shape dough into a ball and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before rolling out.
  2. Before rolling out the dough, let it soften slightly so that it is malleable but still cold. On a lightly floured surface, roll it out to 1/8-inch thick. Cut out two circles using a plate or bowl as a guide.

To make pasties:

  1. Preheat oven to 375°F.
  2. In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.
  3. Spoon mixture over half of each dough round, leaving a 1-inch border around the edge. Sprinkle well with salt and pepper.
  4. Moisten the edges of the dough with beaten egg. With cool hands, fold the pastry over and crimp the edges. Cut a small slit in the top of each pasty. Brush all over with beaten egg.
  5. Bake until golden and cooked through, about 40 minutes. Serve hot or warm.

 

French-Style Zucchini and Olive Breakfast Cake

Ingredients

  • 1/3 cup olive oil, plus more for greasing the pan and drizzling
  • ½ pound zucchini
  • 1 teaspoon salt
  • 1 large clove garlic, minced
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon black pepper
  • 3 large eggs
  • 1/3 cup milk
  • 2 ounces goat cheese, crumbled
  • ½ cup Kalamata olives, pitted and sliced
  • Kosher salt

Directions

  1. Heat the oven to 350°F. Lightly grease a 9×5 inch loaf pan with olive oil. Grate the zucchini on the coarsest side of a box grater. Place the zucchini in a colander in the sink, and toss with 1 teaspoon of salt. Let drain while preparing the rest of the recipe.
  2. In a large bowl, whisk the minced garlic with the flour, baking powder, salt and pepper. In a separate, medium bowl, lightly whisk the eggs, then whisk in the milk and olive oil. Use a rubber spatula to fold the wet ingredients into the dry until barely mixed. Fold in the crumbled goat cheese and the sliced olives.
  3. Press firmly on the zucchini in the colander, pressing out as much water as possible. Quickly fold the zucchini into the batter.
  4. Spread the batter in the prepared loaf pan, and drizzle lightly with olive oil. Sprinkle the top with kosher salt. Bake loaf for about 45 minutes, or until golden and a knife inserted in center comes out with a few crumbs attached.
  5. Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters.