Chapter 7: Sunrise Feasts on the Griddle

Ultimate Breakfast Burrito

P.T.: 20 minutes

Ingr.: 4 large tortillas, 8 eggs (scrambled), 1 cup cheddar cheese (shredded), 1 cup cooked black beans, 1 avocado (sliced), 1/2 cup salsa, 1/2 cup sour cream, 1/2 red onion (diced), 1 green bell pepper (diced), 2 tbsp olive oil, salt, and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Heat olive oil on the Blackstone griddle. Sauté onion and bell pepper until softened. Add scrambled eggs and cook until set. Warm tortillas on the griddle. Assemble burritos by dividing eggs, cheese, black beans, avocado slices, salsa, and sour cream among tortillas. Roll tightly. Optional: Grill the outside of the burritos on the griddle for a crispy finish.

N.V.: High in protein, fiber, and essential vitamins.

Blueberry Lemon Pancakes

P.T.: 30 minutes

Ingr.: 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 2 tbsp sugar, 2 eggs, 1 1/2 cups milk, 1/4 cup melted butter, 1 tsp vanilla extract, zest of 1 lemon, 1 cup fresh blueberries.

Servings: 4-6

M. of C.: Griddling

Procedure: Whisk together flour, baking powder, salt, and sugar. In another bowl, beat eggs with milk, melted butter, vanilla, and lemon zest. Combine wet and dry ingredients. Fold in blueberries. Pour batter onto a preheated griddle and cook until bubbles form, then flip. Serve with maple syrup or honey.

N.V.: Source of carbohydrates, vitamin C, and antioxidants.

Griddled Eggs Benedict

P.T.: 35 minutes

Ingr.: 4 English muffins (split and toasted), 8 slices Canadian bacon, 8 eggs (poached), for Hollandaise sauce: 4 egg yolks, 1 tbsp lemon juice, 1/2 cup unsalted butter (melted), pinch of cayenne, salt.

Servings: 4

M. of C.: Griddling and Poaching

Procedure: Griddle Canadian bacon until slightly crisp. For Hollandaise sauce, whisk egg yolks and lemon juice until thick, then slowly add melted butter, whisking continuously. Add cayenne and salt. Assemble by placing bacon on muffin halves, topping with a poached egg, and drizzling with Hollandaise sauce.

N.V.: High in protein, contains omega-3 fatty acids.

Cinnamon French Toast Delight

P.T.: 25 minutes

Ingr.: 8 slices of thick bread, 4 eggs, 1 cup milk, 2 tsp cinnamon, 1 tsp vanilla extract, butter for griddling, maple syrup, and powdered sugar for serving.

Servings: 4

M. of C.: Griddling

Procedure: Whisk together eggs, milk, cinnamon, and vanilla. Dip bread slices in the egg mixture. Heat butter on the griddle and cook bread until golden brown on both sides. Serve with maple syrup and a dusting of powdered sugar.

N.V.: Good source of carbohydrates and protein.

Smoked Salmon and Avocado Toast

P.T.: 15 minutes

Ingr.: 4 slices of sourdough bread, 8 oz smoked salmon, 2 avocados (mashed), 1 tbsp lemon juice, 1/4 red onion (thinly sliced), capers, fresh dill, salt, and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Toast sourdough bread on the griddle until crisp. Mix mashed avocados with lemon juice, salt, and pepper. Spread avocado on toast, top with smoked salmon, red onion, capers, and dill.

N.V.: High in healthy fats, protein, and omega-3 fatty acids.

Savory Breakfast Sausage Patties

P.T.: 30 minutes

Ingr.: 1 lb ground pork, 1 tsp sage, 1 tsp thyme, 1/2 tsp marjoram, 1/2 tsp crushed red pepper flakes, 1/2 tsp ground black pepper, 1/2 tsp salt, 1 tbsp maple syrup.

Servings: 4-6 patties

M. of C.: Griddling

Procedure: In a bowl, mix together ground pork, sage, thyme, marjoram, red pepper flakes, black pepper, salt, and maple syrup. Form into patties. Cook patties on a preheated griddle over medium heat for about 5 minutes per side or until cooked through and browned.

N.V.: Rich in protein and spices with metabolism-boosting properties.

Hash Browns with Peppers and Onions

P.T.: 25 minutes

Ingr.: 3 large potatoes (grated and drained), 1/2 cup diced bell pepper, 1/2 cup diced onion, 2 tbsp olive oil, salt and pepper to taste.

Servings: 4

M. of C.: Griddling

Procedure: Mix grated potatoes with bell peppers and onions. Season with salt and pepper. Heat olive oil on the griddle and spread the potato mixture, pressing down to form a large patty. Cook until golden and crispy, about 6-7 minutes per side. Break into portions to serve.

N.V.: High in vitamin C and carbohydrates.

Recipe 8: Griddle-Baked Granola and Yogurt Parfait

P.T.: 20 minutes

Ingr.: 2 cups rolled oats, 1/2 cup chopped nuts, 1/4 cup honey, 1/4 cup dried fruit, 1 tsp cinnamon, 2 cups Greek yogurt, fresh berries for topping.

Servings: 4

M. of C.: Griddle Baking

Procedure: Mix oats, nuts, honey, dried fruit, and cinnamon. Spread the mixture on a griddle over low heat. Cook, stirring frequently, until toasted, about 10 minutes. Let cool. Layer Greek yogurt, granola, and fresh berries in glasses to serve as parfaits.

N.V.: Good source of dietary fiber, protein, and antioxidants.

Sweet Potato and Spinach Frittata

P.T.: 35 minutes

Ingr.: 1 large sweet potato (diced), 2 cups spinach, 8 eggs, 1/2 cup milk, 1/2 cup shredded cheese, 1/4 tsp nutmeg, salt and pepper, 2 tbsp olive oil.

Servings: 4-6

M. of C.: Griddling

Procedure: Sauté sweet potatoes in olive oil on the griddle until tender. Add spinach and cook until wilted. Whisk together eggs, milk, cheese, nutmeg, salt, and pepper. Pour over the vegetables on the griddle. Cook over low heat until the eggs are set, about 20 minutes. Serve warm.

N.V.: High in vitamins A, C, iron, and calcium.

Bacon-Wrapped Asparagus Spears

P.T.: 20 minutes

Ingr.: 16 asparagus spears (trimmed), 8 slices of bacon, black pepper.

Servings: 4

M. of C.: Griddling

Procedure: Wrap each asparagus spear with half a slice of bacon. Season with black pepper. Grill on the preheated griddle, turning occasionally, until the bacon is crispy and asparagus is tender, about 10-12 minutes.

N.V.: Source of protein, dietary fiber, and vitamins.

Banana Nut Bread Pancakes

P.T.: 25 minutes

Ingr.: 2 ripe bananas (mashed), 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 cup sugar, 1 egg, 1 1/2 cups milk, 1/2 cup chopped walnuts, 1 tsp vanilla extract, butter for griddling.

Servings: 4-6

M. of C.: Griddling

Procedure: Combine flour, baking powder, baking soda, and sugar in a bowl. In another bowl, mix mashed bananas, egg, milk, and vanilla extract. Gradually add dry ingredients to the wet mixture. Fold in chopped walnuts. Cook spoonfuls of batter on a buttered, preheated griddle until bubbles form on top, then flip to cook the other side. Serve warm.

N.V.: Rich in potassium, carbohydrates, and omega-3 fatty acids from walnuts.

Chorizo and Egg Tacos

P.T.: 20 minutes

Ingr.: 8 corn tortillas, 1/2 lb chorizo (crumbled), 6 eggs (beaten), 1/4 cup cheddar cheese (shredded), 1/4 cup salsa, 1/4 cup cilantro (chopped), 2 tbsp olive oil.

Servings: 4

M. of C.: Griddling

Procedure: Cook chorizo in olive oil on the griddle until browned. Add beaten eggs and scramble with the chorizo. Warm tortillas on the griddle. Assemble tacos by placing the chorizo and egg mixture on tortillas, topped with cheese, salsa, and cilantro.

N.V.: High in protein and calcium.

Maple Glazed Bacon Strips

P.T.: 15 minutes

Ingr.: 8 slices of thick-cut bacon, 1/4 cup maple syrup.

Servings: 4

M. of C.: Griddling

Procedure: Lay bacon strips on a cold griddle. Turn on the heat to medium and cook bacon, turning occasionally, until it starts to crisp. Brush bacon with maple syrup on both sides during the last few minutes of cooking. Serve once they reach desired crispiness.

N.V.: High in protein and sodium.

Griddle-Top Biscuits and Gravy

P.T.: 30 minutes

Ingr.: For biscuits: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup butter, 3/4 cup milk. For gravy: 1 lb sausage, 3 tbsp flour, 2 cups milk, salt and pepper to taste.

Servings: 4-6

M. of C.: Baking and Griddling

Procedure: Mix flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Add milk to form a dough. Roll out and cut into rounds. Bake biscuits on the griddle over low heat, flipping once, until golden. For gravy, cook sausage on the griddle, breaking it into pieces. Sprinkle flour over cooked sausage, then gradually add milk, stirring until thickened. Season with salt and pepper. Serve gravy over split biscuits.

N.V.: Rich in carbohydrates and protein.

Breakfast Pizza with Eggs and Cheese

P.T.: 30 minutes

Ingr.: 1 pre-made pizza dough, 4 eggs, 1 cup mozzarella cheese (shredded), 1/2 cup cherry tomatoes (halved), 1/4 cup green onions (chopped), 1/4 cup cooked bacon (crumbled), olive oil, salt and pepper.

Servings: 4-6

M. of C.: Griddling

Procedure: Roll out pizza dough and brush with olive oil. Place on a preheated griddle, cooking one side until golden. Flip the crust, then crack eggs onto the pizza. Top with cheese, tomatoes, green onions, and bacon. Cover and cook until eggs are set and cheese is melted. Season with salt and pepper.

N.V.: High in protein, calcium, and carbohydrates.