Breakfast

4 Servings
40 Minutes

Peppermint French Toast Latte

This Recipe Uses

  • 8 slices of oroweat Buttermilk bread
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  • 3 eggs
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • 4 tablespoons butter
  • 1/3 cup chocolate espresso beans
  • ½ cup peppermint candies
  • Whipped cream
  • Fresh mint leaves
  • 8 slices of oroweat Buttermilk bread
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  • 3 eggs
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • 4 tablespoons butter
  • 1/3 cup chocolate espresso beans
  • ½ cup peppermint candies
  • Whipped cream
  • Fresh mint leaves
4 Servings
15 Minutes

Green Reset Sandwich

This Recipe Uses

  • 4 slices of oroweat Organic 22 Grains & Seeds bread
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  • 1 cup ricotta cheese
  • 1 zucchini, thinly sliced and roasted
  • 4 radishes, thinly sliced
  • 1/2 avocado, thinly sliced
  • 1 cup edamame
  • 1/4 cup cooked quinoa
  • 4 slices of oroweat Organic 22 Grains & Seeds bread
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  • 1 cup ricotta cheese
  • 1 zucchini, thinly sliced and roasted
  • 4 radishes, thinly sliced
  • 1/2 avocado, thinly sliced
  • 1 cup edamame
  • 1/4 cup cooked quinoa
1 Serving Servings
20 Minutes

Breakfast Panini

This Recipe Uses

  • 2 slices of oroweat Honey Nut bread
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  • 2-3 eggs
  • 2 tablespoons red bell pepper, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons Mozzarella cheese, shredded
  • 2 tablespoons Goat cheese
  • ¼ cup spinach
  • Special Tools: Panini press
  • 2 slices of oroweat Honey Nut bread
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  • 2-3 eggs
  • 2 tablespoons red bell pepper, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons Mozzarella cheese, shredded
  • 2 tablespoons Goat cheese
  • ¼ cup spinach
  • Special Tools: Panini press
2 Servings
1 Minutes

Apple Caramel French Toast

This Recipe Uses

  • 6 slices of oroweat Oatnut bread
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  • 2 apples, pealed and sliced
  • 3 tablespoons cinnamon
  • 4 eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • 1/3 cup caramel topping
  • 6 slices of oroweat Oatnut bread
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  • 2 apples, pealed and sliced
  • 3 tablespoons cinnamon
  • 4 eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • 1/3 cup caramel topping
2 Servings
30 Minutes

Spinach, Bacon & Tomato Eggs Benedict

This Recipe Uses

  • 2 slices of oroweat Oatnut bread, toasted
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  • 4 eggs
  • 1 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • 1 cup spinach
  • 3 slices bacon, cooked and chopped
  • 1 tomato, sliced
  • Pepper, to taste
  • Hollandaise sauce (recipe follows)
  • Hollandaise Sauce Ingredients:
  • 3 egg yolks
  • 1 teaspoon lemon juice
  • 1 teaspoon cold water
  • ½ teaspoon salt
  • ½ cup butter, melted
  • 2 slices of oroweat Oatnut bread, toasted
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  • 4 eggs
  • 1 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • 1 cup spinach
  • 3 slices bacon, cooked and chopped
  • 1 tomato, sliced
  • Pepper, to taste
  • Hollandaise sauce (recipe follows)
  • Hollandaise Sauce Ingredients:
  • 3 egg yolks
  • 1 teaspoon lemon juice
  • 1 teaspoon cold water
  • ½ teaspoon salt
  • ½ cup butter, melted
1 Servings
15 Minutes

Egg, Fig and Berry Toasted Breakfast Sandwich

This Recipe Uses

  • 2 slices of oroweat Premium Italian bread
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  • 1/4 cup Greek yogurt
  • 1/4 cup honey
  • 1/4 cup smashed fresh raspberries
  • 10 fresh rosemary leaves
  • 1 tbsp. pumpkin seeds
  • 2 fresh figs, quartered
  • 1 large egg, poached
  • 1 kale leaf
  • salt and pepper to taste
  • 2 slices of oroweat Premium Italian bread
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  • 1/4 cup Greek yogurt
  • 1/4 cup honey
  • 1/4 cup smashed fresh raspberries
  • 10 fresh rosemary leaves
  • 1 tbsp. pumpkin seeds
  • 2 fresh figs, quartered
  • 1 large egg, poached
  • 1 kale leaf
  • salt and pepper to taste
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