9 Easy & Affordable Breakfast Recipes | Schnucks
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The Savory Oven Pancake, also known as a Dutch Baby, has its roots in German cuisine, where it was traditionally served sweet. In the U.S., it has evolved into a versatile dish that can be enjoyed with both sweet and savory toppings. This pancake is often a weekend brunch favorite, celebrated for its puffed, airy texture and the ability to incorporate a variety of ingredients. Today, variations abound, with many opting for savory additions like vegetables and cheese, making it a delightful meal for any occasion.
Ingredients
- ●eggs
- ●milk
- ●flour
- ●butter
- ●salt
- ●pepper
- ●cheese
- ●herbs
- ●onion
- ●bell pepper
- ●spinach
- ●mushrooms
- ●bacon
- ●tomatoes
- ●garlic
- ●nutmeg
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large mixing bowl, whisk together eggs and milk until well combined.
- 3Add flour, salt, and pepper to the mixture and whisk until smooth.
- 4Melt butter in a cast-iron skillet in the oven until bubbling, about 5 minutes.
- 5Pour the batter into the hot skillet and return to the oven.
- 6Bake for 20-25 minutes until the pancake is puffed and golden brown.
- 7Meanwhile, sauté onions, bell peppers, and mushrooms in a separate pan until soft, about 5-7 minutes.
- 8Add spinach and garlic to the vegetables and cook until wilted, about 2 minutes.
- 9Remove the pancake from the oven and top with sautéed vegetables, cheese, and herbs.
- 10Return to the oven for an additional 5 minutes until the cheese is melted.
- 11Slice and serve warm, garnished with fresh herbs.
Ingredient Alternatives
milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories while maintaining moisture.
cheese
Healthier: nutritional yeast
Cheaper: cream cheese
Nutritional yeast adds flavor with fewer calories.
bacon
Healthier: turkey bacon
Cheaper: pancetta
Turkey bacon is lower in fat.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier for cooking.
Techniques
mixingsautéingbaking
Equipment
mixing bowlwhiskcast-iron skilletsauté pan
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
Dutch BabyGerman Pancake
Ingredients
- ●2 large eggs
- ●2 tbsp milk
- ●1/4 cup shredded cheese (cheddar or your choice)
- ●1/4 cup diced bell peppers
- ●1/4 cup diced onions
- ●1/4 cup diced tomatoes
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika (optional)
Instructions
- 1In a microwave-safe mug, crack the eggs and add the milk. Whisk together until well combined.
- 2Stir in the diced bell peppers, onions, and tomatoes.
- 3Add the shredded cheese, salt, black pepper, and paprika (if using). Mix well.
- 4Microwave the mug on high for 1 minute.
- 5After 1 minute, stir the mixture and microwave for an additional 30 seconds to 1 minute, or until the eggs are fully cooked.
- 6Let the mug sit for a minute to cool slightly before eating.
- 7Enjoy your mug omelet directly from the mug or transfer it to a plate.
Equipment
microwave-safe mugwhiskmeasuring cupsmeasuring spoons
Ingredients
- ●2 cups rolled oats
- ●1 cup peanut butter
- ●1/2 cup honey
- ●1/2 cup milk (dairy or non-dairy)
- ●1/2 tsp salt
- ●1/2 tsp cinnamon
- ●1/2 cup chocolate chips (optional)
- ●1/4 cup chopped nuts (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the rolled oats, salt, and cinnamon.
- 3In a separate bowl, mix together the peanut butter, honey, and milk until smooth.
- 4Pour the peanut butter mixture into the dry ingredients and stir until well combined.
- 5If using, fold in the chocolate chips and chopped nuts.
- 6Grease a baking dish (approximately 9x9 inches) or line it with parchment paper.
- 7Spread the mixture evenly in the prepared baking dish.
- 8Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown.
- 9Remove from the oven and let it cool in the pan for about 10 minutes before cutting into bars.
- 10Store in an airtight container for up to a week.
Equipment
mixing bowlbaking dishspatulameasuring cupsmeasuring spoons
Ingredients
- ●1 cup all-purpose flour
- ●2 large eggs
- ●1 1/2 cups milk
- ●2 tbsp melted butter
- ●1 tbsp sugar
- ●1/4 tsp salt
- ●1 cup mixed berries (strawberries, blueberries, raspberries)
- ●1/4 cup powdered sugar (for dusting)
- ●1 tsp vanilla extract
- ●whipped cream (optional)
Instructions
- 1In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, and salt until smooth. Let the batter rest for 30 minutes.
- 2Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- 3Pour about 1/4 cup of the batter into the skillet, tilting the pan to spread the batter evenly into a thin layer.
- 4Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 1-2 minutes on the other side.
- 5Remove the crepe from the skillet and place it on a plate. Repeat with the remaining batter, stacking the crepes on top of each other.
- 6In a separate bowl, mix the berries with vanilla extract and a little sugar if desired.
- 7To serve, place a few spoonfuls of the berry mixture in the center of each crepe, fold or roll them up, and dust with powdered sugar.
- 8Optionally, top with whipped cream before serving.
Equipment
mixing bowlwhisknon-stick skilletspatulameasuring cupsmeasuring spoons
Ingredients
- ●4 slices whole grain bread
- ●4 large eggs
- ●1/2 cup shredded cheddar cheese
- ●4 slices cooked bacon or turkey bacon
- ●1/2 avocado, sliced
- ●Salt and pepper to taste
- ●Butter or oil for cooking
Instructions
- 1Heat a skillet over medium heat and add a little butter or oil.
- 2Crack the eggs into the skillet and cook to your desired doneness (sunny-side up, scrambled, etc.). Season with salt and pepper.
- 3While the eggs are cooking, toast the slices of whole grain bread until golden brown.
- 4Once the eggs are cooked, place a slice of cheese on top of each egg to melt slightly.
- 5On two slices of toasted bread, layer the cooked bacon, the egg with melted cheese, and avocado slices.
- 6Top with the remaining slices of toasted bread to form a sandwich.
- 7Cut the sandwiches in half for easier handling if desired.
- 8Wrap each sandwich in foil or parchment paper for easy grab-and-go.
- 9Serve immediately or refrigerate for up to 2 days.
Equipment
skillettoasterspatulaknifecutting board
vegetariangluten-freenut-freesoy-free
Ingredients
- ●2 medium sweet potatoes, peeled and diced
- ●1 tablespoon olive oil
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●1 red bell pepper, diced
- ●1 teaspoon ground cumin
- ●1 teaspoon smoked paprika
- ●1/2 teaspoon cayenne pepper
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●4 large eggs
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
- 3Add diced onion and red bell pepper to the skillet, cooking for another 5 minutes until the vegetables are tender.
- 4Stir in minced garlic, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until fragrant.
- 5Push the vegetable mixture to one side of the skillet and crack the eggs into the empty side.
- 6Scramble the eggs gently, mixing them with the vegetables as they cook until fully set.
- 7Remove from heat and garnish with fresh cilantro before serving.
- 8Serve warm as a hearty breakfast or brunch option.
Equipment
large skilletspatulaknifecutting board
🌶️🌶️🌶️Medium
Ingredients
- ●4 large flour tortillas
- ●1 cup cooked and crumbled breakfast sausage
- ●1 cup scrambled eggs
- ●1/2 cup shredded cheddar cheese
- ●1/2 cup diced tomatoes
- ●1/4 cup chopped green onions
- ●1/4 cup barbecue sauce
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a skillet over medium heat, cook the breakfast sausage until browned and crumbled.
- 2In a separate bowl, whisk the eggs and season with salt and pepper. Scramble the eggs in the skillet until fully cooked.
- 3Warm the flour tortillas in a dry skillet or microwave until pliable.
- 4Lay a tortilla flat and layer with crumbled sausage, scrambled eggs, shredded cheese, diced tomatoes, and green onions.
- 5Drizzle barbecue sauce over the filling.
- 6Fold in the sides of the tortilla and roll it up tightly from the bottom to the top to form a burrito.
- 7Repeat with the remaining tortillas and filling ingredients.
- 8Optional: Place the burritos seam-side down in a skillet and cook over medium heat for 2-3 minutes on each side until golden brown and crispy.
- 9Serve warm with extra barbecue sauce on the side.
Equipment
skilletmixing bowlspatulameasuring cupsmeasuring spoons
Ingredients
- ●2 cups rolled oats
- ●1/2 cup almond butter
- ●1/2 cup honey or maple syrup
- ●1 cup blueberries (fresh or frozen)
- ●1/4 cup almond milk
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 tsp cinnamon (optional)
Instructions
- 1Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2In a large mixing bowl, combine the rolled oats, almond butter, honey (or maple syrup), almond milk, vanilla extract, salt, and cinnamon. Mix until well combined.
- 3Gently fold in the blueberries, being careful not to crush them.
- 4Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- 5Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- 6Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- 7Once cooled, enjoy your Blueberry & Almond Butter Flapjack Cups as a healthy snack or breakfast option.
Equipment
muffin tinmixing bowlspatulameasuring cupsmeasuring spoons
Smoothie bowls are a popular breakfast option that originated in health-conscious communities, often featuring a variety of toppings for added texture and nutrition.
Ingredients
- ●1 banana, frozen
- ●1 cup spinach, fresh
- ●1/2 cup almond milk
- ●1/2 cup Greek yogurt
- ●1/2 cup mixed berries (strawberries, blueberries, raspberries)
- ●1 tbsp honey (optional)
- ●1/4 cup granola
- ●1 tbsp chia seeds
- ●1 tbsp coconut flakes
Instructions
- 1In a blender, combine the frozen banana, fresh spinach, almond milk, Greek yogurt, mixed berries, and honey (if using).
- 2Blend on high until smooth and creamy, adding more almond milk if needed to reach desired consistency.
- 3Pour the smoothie mixture into a bowl.
- 4Top the smoothie with granola, chia seeds, and coconut flakes.
- 5Add additional fresh berries or banana slices on top for garnish if desired.
- 6Serve immediately with a spoon.
Equipment
blenderbowlspoon
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