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:
- 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.
- 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:
- Preheat oven to 375°F.
- In a large bowl, combine butternut squash, onion, garlic, sage, parsley, Parmesan cheese, and pine nuts.
- Spoon mixture over half of each dough round, leaving a 1-inch border around the edge. Sprinkle well with salt and pepper.
- 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.
- 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
- 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.
- 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.
- Press firmly on the zucchini in the colander, pressing out as much water as possible. Quickly fold the zucchini into the batter.
- 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.
- 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.
