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Queen Frostine Cinnamon Rolls

18 Jul

  wait for iiiiiiiiiiiiiiit..  

I remember the sweet, sweet smells of cinnamon rolls baking in the oven when I was younger. The intoxicating smell would drift up from the kitchen to my room. My mom would make cinnamon rolls on special occasions like birthdays, anniversaries, and sometimes the random Sunday (“family day”). Over the years, once she started Weight Watchers to be exact, she started to change the recipe every so slightly and every time it was a bit healthier. Now each roll is around 3 points (I’m not a WW but I know that’s good for a cinnamon roll!) but they are still so soft and perfectly sweet! Sometimes cinnamon rolls are too icky sweet for me… yes, they are amazing, but after one bite I can’t take it any more!

I’ve made these for friends and family the past few years and always had good reactions. Although one time after my first 1/2 marathon my boyfriend was in charge of putting them in the oven and for some reason he thought I said 450 instead of 350 for the oven temperature… but even then they were damn delicious! I’ve been toying with the idea of making a cream cheese frosting next time or maybe making pumpkin cinnamon rolls (AND cream cheese frosting!).

I use a bread machine to make the dough, but you can make it by hand… it’ll be a pain in the ass, but if you like doing it that way then go for it! Here is a site that I love that may be able to help They have different recipes for cinnamon rolls, but you can use the process and my recipe or use their recipe MY RECIPE ONLY! Hehe

Time: More than you would like, BUT you can make the rolls the night before, refrigerate them, take them out 1 hour before putting them in the oven and not have to deal with making it all in one morning!

Servings: 12 kickass rolls



1 ½ C milk

1 egg

2 T butter

3 C white flour

1 C whole wheat flour

1/3 C sugar

¾ t salt

2 ¼ t active dry yeast

What’s inside:

2 Tbl melted butter (or a bit more)

¼ C sugar (try using both granulated and brown)

2 t cinnamon (less or more depending on your taste)


Powdered sugar + vanilla extract + milk (and cream cheese if you want!)

Add the dough ingredients into your bread machine in the order listed or in the order the company prefers. Turn it to the dough cycle and relax for an hour and a half/do something else. You can also do this by hand using the site I included above. Once it’s done, take it out, knead the dough so there aren’t a bunch of air bubbles and let it rest for around 10 minutes.

Roll the dough out to a 15×10 rectangle (or just a big ass rectangle… it’s what I do, screw measurements right!). With a pastry brush (or your clean fingers I guess) spread the melted butter in the dough. Sprinkle with the sugar and cinnamon. Roll it up so you have a long log and cut 12 rolls from it (start with making 2 longs, then 4, etc…). Put them into a greased 13×9 baking pan and cover with a towel for 30 minutes or until they get nice and fluffy. OR you can refrigerate them overnight, take them out 1 hour before putting them in the oven so they can rise. Preheat the oven to 350 and bake for 20-25 minutes. Top with a glaze, no measurements needed, but don’t add too much!

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Since this is an occasional treat don’t sweat the calories, they’re 3 WW points each if you don’t make a shit ton of glaze so enjoy!


Egg Stuffed Tomatoes Wrapped with Bacon

17 May

This is a great breakfast to serve for brunch or in a more upscale setting (it’s a little too much to ask for during your busy week). I found this in a New Zealand magazine that had not only recipes, but a section for wine, travel, and events. I honestly can’t remember the name of the magazine, but it was similar to Food & Wine magazine here in the states.

I made this for my man one morning and we loved it! It’s great to switch it up sometimes… something different from toast, oatmeal, or cereal (all of which I love!). This is an example of how some of the simplest flavors create the most delicious food. Not only is it simple, but it looks elegant and sophisticated.

Makes 2 (you can easily make this for however many people you want)


2 vine tomatoes, must be round

2 eggs

2 strips of bacon, turkey or Canadian… or regular if you want

2 tbsp basil finely chopped, and more for garnish

1 tsp olive oil

1 small garlic clove, minced (or to taste)

Salt and pepper to taste

Parmesan cheese for garnish


Preheat the oven to 400°.

Hollow out the tomatoes with a spoon, cutting the top off carefully with a knife first. Combine basil, oil, garlic and salt. With your fingers, spread the basil mixture on the inside of the tomatoes. Crack one egg into each tomato and top with salt and pepper. Bake for 15-20 minutes until the egg is cooked. Top with parmesan cheese and more basil!

I’m not sure of the nutritional information, but it all depends on how much cheese you use, but overall it’s a healthy breakfast:) Enjoy!

Spinach, Bacon, and Tomato Egg Bake

13 Jun

This recipe originated from one I found on for “Broccoli-Cheese Pie”. One day I wanted to make it, but didn’t have broccoli. I decided to change up the greens. After a while this recipe evolved and it is delicious! It is really easy to throw together and forget in the oven for 45 minutes.

 I especially love this dish because it’s not as calorie-ridden as quiche because it doesn’t have a crust, it has bread IN it instead. However, I adore quiche (especially the crust haha). My mom made a mexican one for the morning after my birthday (my 21st birthday to be exact :S) that I will be making soon and hopefully posting on here.. if I approve it.

This can be eaten for breakfast or dinner… I personally LOVE it for dinner; it’s light and fresh, and who doesn’t like breakfast for dinner? Hey, even if you don’t.. I think you’ll still like this recipe, I mean come on… it has bacon in it and it’s still healthy.  It’s best with fresh basil on top and kosher salt.


2 cups whole-wheat bread cubed (or whatever bread you have on hand)

1 1/4 cups skim milk

4 large eggs, lightly beaten

1 medium onion, chopped

2 1/2 oz bacon cut into cubes, you can opt for turkey bacon too

1 cup mozzarella cheese, shredded

2 medium tomatoes, de-seeded, chopped

10 oz spinach, washed, and roughly chopped (about six cups)

1/4 tsp salt (more kosher salt for garnish)

1/2 tsp dried basil

1/4 tsp dried oregano

freshly cracked pepper


Preheat your oven to 350 degrees.

Combine the milk, spices, eggs, onion, cheese, and bacon (if you want you can cook the bacon first, but make sure to keep the bacon fat. Use this to grease your baking pan:) ) Whisk to combine. Now add the tomatoes and spinach. It will look like it won’t cook right, but the spinach will wilt a lot!


Now put it all into your greased pan:

 *I was only making this for myself so I cut the recipe in half to make 3 servings and baked it in a bread pan!

You can use a 9 x 9 square or round pan, whatever you want. Bake at 350 for 45-50 minutes, until golden. Let it cool for a few minutes and then dig in! This yields 6 servings.


Calories: 263   Fat: 14g (saturated 5g)   Fiber: 3g   Protein: 16g   Sodium: 483mg

*This dish gives you 101% of your daily recommended Vitamin A! It also provides ~293% of Vitamin K (wow), 34% Vitamin C,  32% folate, and more (good source of manganese, selenium, phosphorus, calcium, and protein!). If you don’t know what these vitamins and minerals are or what they do feel free to leave a comment for more information. Or you can always find some answers on the web.

Whole Wheat Pancakes

23 May

I’ve been getting bored with the old toast and oatmeal routine lately so I decided to cook up some pancakes to mix things up. And to my surprise I found an amazing pancake recipe! It is a KEEPER! I’ve only made it once, but I don’t think I’ll use another pancake recipe… for a long time. It’s really easy to prepare and you can definitely do your own add-ins when you cook them on the skillet. Here it is…

Whole Wheat Pancakes

Serves 5 (2 pancakes each)

Total Time: ~20 min


1 cup whole wheat flour

1 tbsp flaxmeal, or wheat bran, or quick oats (I used quick oats this time)

1 tsp baking soda

1/4 tsp salt

1 egg (lightly beaten)

1 1/4 cup buttermilk (or skim milk with 1 tbsp vinegar or lemon juice)

1 tbsp vegetable oil

1 tbsp applesauce or yogurt

vanilla (to taste)


Combine flour, flaxmeal (or whatever you are using), baking soda, and salt. In a separate bowl mix egg, milk, oil, applesauce/yogurt, and vanilla.

Add the wet ingredients to the dry and whisk until just combined.

Heat a pan up on the stove and spray with cooking spray (or add some oil or butter to the pan). Using a 1/4 cup measuring cup poor the batter onto the pan. This is when you can use your add-ins. Sprinkle blueberries, dried fruit, nuts, chocolate chips, etc onto the pancakes at this stage. Once the tops have bubbles in them flip the pancakes and let them cook a little longer. Take them off the skillet and ENJOY!

This recipe makes 10 pancakes. If you can’t eat them all at once, wrap them in aluminum foil and refrigerate. The next morning pop them into the toaster and you have pancakes for breakfast again!

Serve them with maple syrup, fruit, yogurt, applesauce, ice cream :), etc.


Calories: 144   Fat: 4.2g (1g saturated)   Fiber: 3g   Protein: 7g   Sodium: 404mg

Bran Muffins

19 May

I like to make muffins and eat them as snacks rather than for breakfast, but they are a quick thing to grab when you are running out the door in the morning. I’ve adapted this recipe from 101 Cookbooks – Healthy Recipe Journal.


2 cups white whole wheat flour
1 1/2 cups wheat bran
3/4 teaspoon  salt
1 1/4 teaspoons baking soda
2 tablespoons brown sugar
2 cups applesauce (or fat-free yogurt, or a mixture of both)
1 egg, lightly beaten
1/2 cup honey (or maple syrup)
2 tablespoons melted butter
1 cup of add-ins of your choice – raisins, chopped dried fruit, nuts, grated carrot, etc.

Preheat the oven to 425 degrees F.

In a medium bowl combine flour, wheat bran, salt, baking soda, and sugar.

In a separate bowl whisk applesauce, egg, honey, and butter together. Gradually add your wet ingredients to the flour mixture. Once the batter is almost combined add you add-ins (I used carrot). Do not over mix.

With cooking spray (or oil) grease 15 muffin tins or use muffin papers. Using either a spoon or an ice cream scoop (best if it has a way to release the batter) fill cups 3/4 full.

Bake for 20-25 minutes. Enjoy warm or let cool.

*This recipe makes 15 muffins… if this if too much for you then you can easily put leftovers in a plastic bag and freeze them for a few months; they freeze well.

–> I like to eat these with a little drizzle of honey or maple syrup:)


Calories: 174   Fat: 2g (1g saturated)   Fiber: 6g   Protein: 5g   Sodium: 274

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