Tag Archives: breakfast

Sourdough Waffles

Recipes, ,

Since almost the beginning of the COVID lockdowns last year, I had started maintaining a sourdough starter as yeast was not to be found in the grocery stores. Needed a way to use the starter discard as it was starting to take up too much space in our refrigerator, and waffles were the answer!

I use a Cuisinart Griddler – to which I added a set of Cuisinart Griddler Waffle Plates.

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Overnight Sourdough Discard Waffles

Course Breakfast
Servings 3 large waffles

Ingredients

  • 240 g sourdough starter discard
  • 136 g flour
  • 1 tbsp sugar
  • 1 cup milk
  • 1 tbsp apple cider vinegar

Next morning

  • 1/4 cup butter melted and cooled
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder

Instructions

Night before

  1. In a large bowl, mix sourdough starter, flour, sugar, milk and vinegar together.

  2. Set aside, covered loosely with plastic wrap

Next morning

  1. Preheat waffle iron

  2. In a small bowl, mix beat egg, butter and vanilla together

  3. Pour mixture into large bowl of starter batter, and mix well

  4. Sprinkle baking soda and baking powder over batter and mix well

  5. Add batter to waffle iron – I use a ladle that holds approx. 1/3 cup.  One ladle scoop for ½ the waffle ironplate.  Close lid and set a timer for 5minutes and 30 seconds. (That’s what I use, and find it’s perfect for my waffle iron – adjust time or waffle iron temp to suit your own preferences)

Egg Bites

Food, Recipes, ,

These are the egg bite recipes that came with an Instant Pot accessory package I purchased from Amazon.  Just wanted to put them somewhere, as the recipe leaflet is damaged.

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Starbucks Sous-Vide Egg Bites in your Instant Pot

Course Breakfast
Keyword Instant Pot, Keto
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 7

Ingredients

  • 4 ea. eggs large
  • 4 strips bacon
  • 1 1/2 cups cheese use your favorite cheddar, or gouda, etc.
  • 1/2 cup cottage cheese
  • 1/4 cup heavy cream
  • 1/2 tsp salt

Instructions

  1. Add 1 cup of water to bottom of instant pot, followed by the trivet that came with the pot.

  2. Cut bacon up into small strips and fry.

  3. divide bacon bits amongst the mold cups.

  4. Add eggs, cheese, cottage cheese, cream and salt to blender, and blend until smooth (about 15 seconds).

  5. Pour egg mixture into molds.

  6. Cover egg bite mold with tin foil and gently place into Instant Pot.

  7. Put cover onto Instant Pot, select Steam, and 8 minutes.

  8. Natural pressure release for 10 minutes after cooking is completed, then quick release.

  9. Carefully remove the egg bites from Instant Pot, and let cool down for a few minutes.

Recipe Notes

Can keep these in the fridge for up to a week.  You can also freeze them, and reheat by popping into a microwave for 30 seconds at full power.

egg-bites
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Spinach, Egg and Cheese Breakfast Bites

Course Breakfast
Keyword Instant Pot
Servings 7

Ingredients

  • 3 ea. eggs large
  • 1/4 tsp salt
  • 1/4 cup milk
  • 1 cup cheddar cheese grated
  • 1 cup spinach roughly chopped
  • 3/4 cup parmesan cheese

Instructions

  1. Put 1 cup of water into Instant Pot, followed by the trivet that came with your pot.

  2. Add all ingredients to blender, and blend until smooth (about 15 seconds)

  3. Divvy egg mixture evenly into the 7 pods.

  4. Cover with tin foil, then place gently into Instant Pot.

  5. Close lid, select “Steam” setting, for 8 minutes.

  6. Let pressure release naturally for 10 minutes after cooking has completed, then quick release.

  7. Carefully remove egg bites from Instant Pot, and let cool for a couple minutes before eating.

Recipe Notes

Can keep egg bites refrigerated for up to 1 week.  You can also freeze them.  To reheat, just pop into a microwave for 30 seconds at full power.

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Special Spinach, Onion and Cheese Breakfast Bites

Course Breakfast
Servings 7

Ingredients

  • 10 oz. fresh baby spinach cooked
  • 1 ea roma tomato diced
  • 4 ea eggs large
  • 4 ea egg whites
  • 1 ea medium Vidalia onion diced
  • 2 tbsp fresh parsley finely chopped
  • 2 tbsp chia seeds
  • 1/4 tsp salt
  • 1/4 tsp white pepper finely ground

Instructions

  1. Place 1 cup water into Instant Pot, followed by the trivet that came with your pot.

  2. Add all ingredients to blender, and blend until smooth (about 15 seconds)

  3. Divide mixture evenly into the 7 pods of the mold

  4. Cover with foil, then place gently into Instant Pot

  5. Select “Steam” and set time to 8 minutes.

  6. After steam cycle has completed, let pressure release naturally for 10 minutes, then quick release.

  7. Carefully remove from Instant Pot and let cool for a couple minutes before eating.

Recipe Notes

Egg bites can be stored in the refrigerator for up to 1 week.  They can also be stored in the freezer to keep longer.  To reheat from frozen, pop an egg bite into a microwave for 30 seconds at full power.