Breakfast

4 Servings
20 Minutes

Spicy Shakshuka Egg Skillet

This Recipe Uses

  • 4 slices of oroweat Buttermilk bread, toasted
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  • 1 tablespoon olive oil
  • ¼ cup onion, chopped
  • ½ –1 cup tomato sauce
  • ½ teaspoon minced garlic
  • ⅛ teaspoon red pepper flakes (optional)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons fresh parsley, chopped and divided
  • 2 eggs
  • ⅛ cup Parmesan cheese, grated
  • 4 slices of oroweat Buttermilk bread, toasted
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  • 1 tablespoon olive oil
  • ¼ cup onion, chopped
  • ½ –1 cup tomato sauce
  • ½ teaspoon minced garlic
  • ⅛ teaspoon red pepper flakes (optional)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons fresh parsley, chopped and divided
  • 2 eggs
  • ⅛ cup Parmesan cheese, grated
6 Servings
45 Minutes

Blueberry Lemon French Toast

This Recipe Uses

  • French Toast:
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  • 6 slices of oroweat 100% Whole Wheat bread
  • 2 eggs
  • ½ cup milk
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter
  • Blueberry lemon syrup (recipe follows)
  • Blueberry Lemon Syrup:
  • 2 cups blueberries
  • ⅓ cup + 2 tablespoons water, divided
  • ¼ cup sugar
  • 2 tablespoons lemon juice
  • 1½ tablespoons cornstarch
  • French Toast:
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  • 6 slices of oroweat 100% Whole Wheat bread
  • 2 eggs
  • ½ cup milk
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter
  • Blueberry lemon syrup (recipe follows)
  • Blueberry Lemon Syrup:
  • 2 cups blueberries
  • ⅓ cup + 2 tablespoons water, divided
  • ¼ cup sugar
  • 2 tablespoons lemon juice
  • 1½ tablespoons cornstarch
4 Servings
10 Minutes

Berry Fine Toasts

This Recipe Uses

  • 4 slices of oroweat White bread, toasted
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  • 1 tablespoon cream cheese, softened
  • 2 strawberries, sliced
  • 2 teaspoons fresh basil, minced and divided
  • 1 tablespoon Goat cheese, softened
  • 4 blackberries, halved
  • 1 tablespoon Brie, softened
  • ¼ cup raspberries
  • 2 teaspoons walnut pieces
  • 1 teaspoon fresh rosemary, minced
  • 1 tablespoon Ricotta
  • ¼ cup blueberries
  • 2 teaspoons slivered almonds
  • 4 slices of oroweat White bread, toasted
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  • 1 tablespoon cream cheese, softened
  • 2 strawberries, sliced
  • 2 teaspoons fresh basil, minced and divided
  • 1 tablespoon Goat cheese, softened
  • 4 blackberries, halved
  • 1 tablespoon Brie, softened
  • ¼ cup raspberries
  • 2 teaspoons walnut pieces
  • 1 teaspoon fresh rosemary, minced
  • 1 tablespoon Ricotta
  • ¼ cup blueberries
  • 2 teaspoons slivered almonds
2 Servings
15 Minutes

Sultry Fig and Berry Toast

This Recipe Uses

  • 2 slices of oroweat Healthy Multi-grain bread
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  • 1 cup plain low-fat Greek Yogurt
  • 1 package of Blackberries
  • 1 jar of Fig Jam
  • 1 package of fresh or dried figs
  • 1 tsp of raw honey
  • 2 slices of oroweat Healthy Multi-grain bread
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  • 1 cup plain low-fat Greek Yogurt
  • 1 package of Blackberries
  • 1 jar of Fig Jam
  • 1 package of fresh or dried figs
  • 1 tsp of raw honey
2 Servings
20 Minutes

Over Easy Egg Sandwich with Radish Yogurt

This Recipe Uses

  • 4 slices of oroweat Organic 22 Grains & Seeds bread
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  • 5 medium radishes, very thinly sliced
  • Pinch of table salt
  • ⅓ cup nonfat plain Greek yogurt
  • 2 tablespoons crumbled blue cheese
  • ¾ teaspoon fresh lemon juice
  • ½ teaspoon grated lemon zest
  • 2 to 3 grinds coarse sea salt from hand held grinder (divided use)
  • 1 to 2 grinds black peppercorns from hand held grinder (divided use)
  • ½ tablespoon olive oil
  • 2 large eggs
  • 2 teaspoons roasted unsalted sunflower kernels
  • 2 paper thin slices prosciutto, torn into ½-inch-wide strips
  • 1 small handful microgreens
  • 4 slices of oroweat Organic 22 Grains & Seeds bread
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  • 5 medium radishes, very thinly sliced
  • Pinch of table salt
  • ⅓ cup nonfat plain Greek yogurt
  • 2 tablespoons crumbled blue cheese
  • ¾ teaspoon fresh lemon juice
  • ½ teaspoon grated lemon zest
  • 2 to 3 grinds coarse sea salt from hand held grinder (divided use)
  • 1 to 2 grinds black peppercorns from hand held grinder (divided use)
  • ½ tablespoon olive oil
  • 2 large eggs
  • 2 teaspoons roasted unsalted sunflower kernels
  • 2 paper thin slices prosciutto, torn into ½-inch-wide strips
  • 1 small handful microgreens
1 Servings
20 Minutes

Lox Your Sox Off

This Recipe Uses

  • 1 oroweat Multigrain Sandwich Thins roll (split in ½)
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  • 3 oz. plain Greek yogurt
  • 1 tsp. fresh squeezed Lemon Juice
  • 1 tsp. fresh Dill (chopped)
  • Pinch of Himalayan or Sea Salt
  • Pinch of fresh Ground Black Pepper
  • 3 ounces of sliced Gravlax (Lox)
  • 1 large cucumber ribbon- (To make cucumber ribbons: use a knife to trim the ends from the cucumber. Use a vegetable peeler to carefully slice the cucumber lengthways into long, thin ribbons with skin on.)
  • 1 large slice Red Onion Ring
  • 1 slice of large ripe Red Tomato
  • 1 slice of Avacado
  • 1 large sprig of fresh Dill
  • 1 oroweat Multigrain Sandwich Thins roll (split in ½)
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  • 3 oz. plain Greek yogurt
  • 1 tsp. fresh squeezed Lemon Juice
  • 1 tsp. fresh Dill (chopped)
  • Pinch of Himalayan or Sea Salt
  • Pinch of fresh Ground Black Pepper
  • 3 ounces of sliced Gravlax (Lox)
  • 1 large cucumber ribbon- (To make cucumber ribbons: use a knife to trim the ends from the cucumber. Use a vegetable peeler to carefully slice the cucumber lengthways into long, thin ribbons with skin on.)
  • 1 large slice Red Onion Ring
  • 1 slice of large ripe Red Tomato
  • 1 slice of Avacado
  • 1 large sprig of fresh Dill
2 Servings
25 Minutes

Escape to Costa Rica Breakfast Sandwich

This Recipe Uses

  • 4 slices of oroweat 100% Whole Wheat bread
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  • 1 ripe plantain
  • 1 tbsp. + ½ tsp coconut oil
  • ⅛ tsp. salt
  • 4 eggs
  • ¼ c. almond milk
  • ¼ c. black beans, rinsed
  • 1 large handful fresh spinach
  • ½ tsp. garlic powder
  • ¼ tsp. cumin
  • ⅛ tsp. pepper
  • ½ large avocado, sliced
  • ¼ cup crumbled queso fresco
  • 4 slices of oroweat 100% Whole Wheat bread
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  • 1 ripe plantain
  • 1 tbsp. + ½ tsp coconut oil
  • ⅛ tsp. salt
  • 4 eggs
  • ¼ c. almond milk
  • ¼ c. black beans, rinsed
  • 1 large handful fresh spinach
  • ½ tsp. garlic powder
  • ¼ tsp. cumin
  • ⅛ tsp. pepper
  • ½ large avocado, sliced
  • ¼ cup crumbled queso fresco
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