Breakfast Recipes

Bacon, Gorgonzola and Scallion Belgian Waffles

Ready to gourmet-up your waffle? Love eating waffles for dinner? If so, you will love this Bacon, Gorgonzola, and Scallion Belgian Waffle! This sweet and savory treat is super easy to prepare and will leave you satisfied and full.

Not only is this bacon and cheese waffle a great meal, it is also a great appetizer. Rather than serve it whole, cut into 8 slices and serve with warm maple syrup and confectioner's sugar. It's amazing!

While I prefer homemade waffle mix, you can substitute with boxed mix. One of my favs is Krusteaz brand. You can also change up this recipe by using different types of bacon and cheese. 



Servings: 2
Prep Time: 10 minutes
Cook Time: 4-5 minutes


4 slices Cherrywood or Applewood Bacon, cooked and crumbled
4 Scallions, thinly sliced. Reserve 2 Tablespoons for garnish
1/2 cup Gorgonzola Cheese, grated
2 cups all-purpose Flour
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
1-1/2 teaspoons Sea Salt
2 Tablespoons Sugar
3 Eggs
2 cups Buttermilk
2 Tablespoons Butter, melted
1 Tablespoon Bacon grease


1. Heat a large skillet over medium-high heat for 3 minutes. Add bacon slices and cook each side for 4-5 minutes; until crisp. Transfer bacon slices to a plate lined with paper towels to absorb excess grease. Reserve 1 Tablespoon of bacon grease. When cool, chop bacon into small bits.
2. Slice scallions thinly and set aside.
3. Grate cheese and set aside.
4. In a large mixing bowl, combine flour, baking soda, baking powder, salt, and sugar. Whisk ingredients until well combined.
5. In a small mixing bowl, combine eggs, buttermilk, melted butter and bacon grease.
6. Pour wet ingredients into dry ingredients and mix until just combined. Batter will be somewhat lumpy.
7. Fold in bacon bits, cheese, and scallions.
8. Preheat a Belgian waffle iron according to manufacturer's instructions.
9. Lightly spray waffle iron with non-stick spray.
10. Add about 1 cup of batter per waffle. Close waffle iron and cook until light turns green.
11. Transfer waffles to serving plate and top with maple syrup and scallions.

Outrageous Bacon Buttermilk Belgian Waffle

Bacon buttermilk belgian waffleIf you crave dessert for breakfast, you'll love this Outrageous Bacon Buttermilk Belgian Waffle recipe. The past few weeks I've been experimenting with bacon recipes to submit in the Denny's/Foodbuzz BACONALIA challenge. Regardless of whether I win or not, I've had a blast playing with bacon. My kitchen has become so aromatic that my neighbors are calling wanting to sample my creations.

The following Outrageous Bacon Buttermilk Belgian Waffle recipe is made from a homemade batter that is slathered in organic creamy peanut butter and topped with brown sugar glazed bananas and homemade maple syrup whipped cream. Are you drooling yet?

I'm certain you could make this recipe using a boxed waffle or pancake mix. If so, I'd recommend using less water because the batter needs to be rather thick to accommodate the bacon slices. Before we get to the recipe, please note that this recipe is being submitted for competition to win prizes in the Denny's Foodbuzz BACONALIA challenge.

This recipe requires a bit of multi-tasking. Prepare the maple syrup whipped cream first and place in the fridge for about 20 minutes. Next, prepare the bacon and drain excess grease before preparing the waffle batter. While the waffles are cooking, prepare the glazed bananas.


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Yield: 1 cup
Prep Time: 5 minutes
Chill Time: 15 to 20 minutes

1 cup Heavy Cream
1/4 cup Maple Syrup
1 teaspoon Vanilla Extract
1/2 teaspoon ground Nutmeg

1. Chill a medium size metal bowl in freezer for 5 to 10 minutes.
2. Remove bowl from freezer and add heavy cream.
3. Using a handheld mixer, beat cream on medium setting until it begins to thicken.
4. Add vanilla extract and nutmeg to maple syrup and gradually drizzle into cream while beating at medium-high speed until whipped cream is thick. Place in refrigerator until ready for use.

Yield: 4 servings
Prep Time: 10 to 15 minutes

12 slices thick Smoked Maple Bacon

1. Heat griddle or large skillet over medium-heat.
2. Place bacon slices on griddle and cook 5 to 7 minutes per side, or until golden brown and crispy.
3. Transfer bacon to paper towel lined plate to drain excess grease. Set aside.

Yield: 4 waffles
Prep Time: 15 minutes
Cook Time: 3 to 4 minutes per waffle

1 cup Cake Flour (can substitute with all-purpose or whole wheat, if desired)
1 Tbsp. granulated Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1 cup Buttermilk (shake well)
3 Tbsp. unsalted Butter, melted and cooled to room temperature
1 large Egg
1 Tbsp. vegetable oil for waffle iron


1. Lightly brush waffle iron with vegetable oil, then preheat to desired temperature. I prefer the high setting for golden brown, crispy waffles.
2. In a small mixing bowl, combine cake flour, sugar, baking powder, baking soda, and salt. Gently whisk ingredients until well incorporated.
3. In a medium mixing bowl, combine buttermilk, melted butter, and egg. Whisk until ingredients are incorporated.
4. Slowly add flour mixture to liquid ingredients and gently stir until combined. The batter will be lumpy and thick.
5. Pour 3/4- to 1-cup waffle mixture to hot griddle. Using a wooden spoon, spread mixture to edges.
6. Place 3 slices of bacon on top of mixture.

7. Gently close waffle maker top to prevent bacon breakage.
8. While waffles are cooking, start preparing brown sugar glazed bananas.
9. Remove waffles and transfer to serving plate. Cover with foil or place in warm oven until ready to eat.

Yield: 4 servings
Prep Time: 5 minutes

2 medium ripe Bananas
1 Tbsp. unsalted Butter
1/4 cup Dark Brown Sugar


1. Preheat a small skillet over medium heat.

2. Add butter and heat until melted.

3. Slice bananas into 1/2-inch diagonal slices.

4. Add to melted butter and cook until medium golden brown.

5. Add brown sugar and gently stir until bananas are coated.

6. Cook for 2 to 3 minutes, until brown sugar begins to bubble. Remove from heat.



1. Place Belgian waffle on serving plate.

2. Slather with 1 Tbsp. peanut butter (smooth or crunchy).

3. Top with 2 Tbsp. maple syrup whipped cream.

4. Top with 1/4 cup brown sugar glazed bananas.

5. Serve with a glass of cold milk or freshly squeezed orange juice.

If you love bacon you might also enjoy my recipe for Spicy Hot Chocolate Covered Bacon.

Perfect Pumpkin Pancakes Recipe

Pumpkin pancakes are a great way to start your day. Pumpkin is rich in vitamins, minerals and nutrients that can carry you through the day. These low-calorie pancakes are so flavorful that there is no need to add butter and syrup. They can be made in batches and frozen for later use. Simply prepare the following recipe, allow pancakes to cool, then store in an airtight container or wrap pancakes in plastic wrap and foil and place in the freezer for up to three months.

Perfect Pumpkin Pancakes

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Serves 2

Preparation time: 15 minutes
Cooking time: 5 minutes
Ready in: 20 minutes


3 Eggs, whites only
1/2 cup Pumpkin purée
1 tablespoon Coconut oil
1/2 teaspoon pure Vanilla extract
2 tablespoons Coconut milk
1/3 cup Flaxseed meal
1 packet Truvia Natural Sweetener
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves, ground
1/4 teaspoon Baking powder
1/4 teaspoon Baking soda


1. In a medium bowl, lightly beat one egg white.
2. Blend in pumpkin, coconut oil, vanilla and coconut milk.
3. In a separate bowl, sift together all dry ingredients.
4. Combine wet and dry ingredients; mix well.
5. On a lightly greased skillet or fry pan, pour out about 1/3 cup of batter to make each pancake.
6. Cook for 2-3 minutes, until golden brown, then flip. Continue cooking for an additional 1-2 minutes.
7. Transfer to plates and serve immediately.

Bone Building Strawberry Sorbet

Strawberries are an excellent source of Boron; a micronutrient that protects bone density. By using frozen strawberries, this sorbet is ready to eat without freezing. It's at its peak flavor when it comes directly out of the food processor.

Bone Building Strawberry Sorbet
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Serves 4
Prep Time: 5 minutes



1 pound frozen unsweetened Strawberries
19 ounces Silken Tofu
1/2 cup all-fruit Strawberry Jam
1 teaspoon Vanilla extract
1 teaspoon Lemon extract
12 fresh Mint leaves, optional


Place all ingredients in workbowl of food processor or blender.
Process until thick and creamy.
Taste and add more vanilla or lemon extract, if desired.
Transfer to serving bowls, top with 3-4 fresh mint leaves.
Serve immediately.

French Toast Bread Pudding

Earlier today, I discovered French Toast Bread Pudding at Windy City Restaurant Hopper;a fabulous blog with amazing recipes! This blog has archives dating back to September 2006 and categories include appetizers, chicken, lobster, seafood, shrimp, wine pairings and more.

I think the thing I enjoy most about blogging is connecting with other passionate foodies who are eager and willing to share their secrets. I left a message at Windy City Restaurant Hopper and asked if I could post her French Toast Bread Pudding recipe. Robyn, the founder of the blog, contacted me within a few hours, granting me permission. Let's all give Robyn a round of applause and a great big THANK YOU! 

French Toast Bread Pudding

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Serves 6
Prep Time: 15-20 minutes
Bake Time: 40 minutes
*Requires overnight refrigeration before baking

French_toast_bread_pudding_4 Ingredients:
1 loaf French bread (13 to 16 ounces)
8 large Eggs
2 cups Half-and-Half
1 cup Milk
2 tablespoons granulated Sugar
1 teaspoon Vanilla extract
1/4 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup, if desired


  • Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs).
  • Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
  • In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
  • Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.
  • Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees Fahrenheit.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup, if desired.

Praline Topping:

1/2 pound (2 sticks) Butter
1 cup packed light Brown Sugar
1 cup chopped Pecans
2 tablespoons light Corn Syrup
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg

Oatmeal Pancakes Recipe


Oatmeal-pancakesOatmeal pancakes are one of my favorite breakfast foods. I love this recipe because it includes buttermilk and coconut oil which produces a fabulous fluffy pancake.

Serve with a side of fresh fruit, a few slices of bacon or breakfast sausage and a cold glass of freshly squeezed orange juice.

Yield: 8 medium pancakes
Prep Time: 10 minutes
Cook Time: 5 minutes


1 cup Buttermilk
1 large Egg
1 Tablespoon organic Coconut Oil
2 Tablespoons Maple Syrup (plus additional for pouring over cooked pancakes)
1/2 cup organic Whole Wheat Flour (can substitute with all purpose unbleached flour)
3/4 cup Steel Cut Oats
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Himalayan Salt


  1. In a medium bowl, mix together buttermilk, egg, oil, and maple syrup.
  2. Add dry ingredients to buttermilk mixture and gently stir until combined. Let batter stand for 2-3 minutes.
  3. Preheat griddle or skillet to 350 degrees Fahrenheit.
  4. Pour 1/4 to 1/3 cup of batter onto griddle and cook until it becomes bubbly around edges.
  5. Using a spatula, flip pancakes and cook 2-3 minutes or until golden brown.
  6. Top with unsalted butter and/or maple syrup, if desired. Serve immediately.

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Blueberry Buttermilk Coffee Cake Recipe

Below is my all-time favorite Blueberry Buttermilk Coffee Cake Recipe. This recipe was developed by me when I worked as a prep chef at a health food store. Trust me when I say this is a really yummy coffee cake and healthy as well!

Blueberry-buttermilk-coffee-cake-the-cheap-gourmetBlueberry Buttermilk Coffee Cake Recipe
Serves 12
Prep Time: 20 minutes
Bake Time: 50 minutes

1 cup whole wheat flour
1 cup unbleached white flour
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 cups fresh or frozen blueberries, rinsed and drained
3/4 cup honey or maple syrup
1 egg plus 3 egg whites
1/4 cup sunflower oil
1/3 cup pureed pitted prunes
3/4 cup buttermilk or soy milk
1/2 cup mashed banana
2 Tablespoons chopped walnuts
1/3 cup Turbinado sugar (or use brown sugar)


  • Preheat oven to 350 degrees Fahrenheit. Lightly oil a 13x9-inch baking dish or spray with nonstick cooking spray.
  • In a large bowl, sift together the flours, baking powder, baking soda and salt. Fold in the blueberries.
  • In another bowl, whisk together the honey or maple syrup, egg and egg whites, oil, prunes, buttermilk or soy milk, and banana.
  • Combine the contents of both bowls, mixing briefly, than pour the batter into the baking dish. Smooth the top of the batter with a spatula. Sprinkle with walnuts and brown sugar.
  • Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the coffeecake comes out clean.
  • Let cool and serve.


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