Breakfast

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Root Cellars Rock Recipes

Butternut pancakes

Eggnog French toast

Partridgeberries on hot cereal

Poached eggs with arugula, basil and oregano

Other Recipe Links

Baked apples (Simply Recipes)

Baked blueberry oatmeal (Sprouted Kitchen)

Beet and sweet potato hash with poached eggs (Sprout and Pea)

Blender crepes (Culinate)

Blueberry bagels (Food Coma)

Blueberry breakfast quinoa (Pastry Affair)

Blueberry lemon breakfast cornbread (Fête)

Blueberry muffins (Bonnie the Baker)

Blueberry pancakes (Our Kitchen)

Breakfast bread pudding, sweet & savoury, or Breakfast bread pudding, savoury (A Little Zaftig)

Breakfast muffins with herbs, cheddar and apples (Herb Companion)

Broccoli frittata (Girl Cooks World)

Carrot cake breakfast cookies (Cookie Madness)

Clafoutis; make with whatever local fruit is available (Minnesota Monthly)

Couscous with fresh fruit (Veggie num num)

Crustless mini-quiches, zucchini and basil (the kitchn)

Dill quinoa cakes with avocado, smoked salmon poached eggs (Tastespotting)

Egg and pesto stuffed tomatoes (Paleo Diet Lifestyle)

Eggs benedict with kale and roasted tomatoes (oui, chef)

Fruit bars (EatingWell)

Garlicky kale with shallots and a fried egg (The Gouda Life)

Herbed scrambled eggs with milk gravy (geez Louise)

Huevos rancheros (urbane fruits)

Indian shakshuka- poached eggs in curry sauce (the jew and the carrot)

Indian spiced vegetable fritters (Smitten Kitchen)

Kale and ricotta frittata (Jane Spice)

Morning glory muffins (All Recipes)

Mushroom, kale and potato hash with a poached egg on top (Tastespotting)

Oat porridge with fresh berries (Anja’s Food 4 Thought)

Oats poha with vegetables, curry and nuts (Hobby and More)

Onions with oven baked eggs (Navy Blue Kitchen)

Oven-puffed pancakes with berries (two tarts)

Pan-crisped greens with eggs and sweet potato (Healthy green Kitchen)

Partridgeberry muffins (Downhome)

Partridgeberry porridge, whipped; Lingonberry is another name for partridgeberry; Farina is cream of wheat (My Blue and White Kitchen)

Pesto and potato eggs (Notions and Notations of a Novice Cook)

Poached egg over polenta with crispy mushrooms and herbs (Happy Hearted Kitchen)

Popovers (Bourbonnatrix Bakes)

Potato hash with greens and cheese (Spoonful)

Pumpkin muffins (Erin Cooks) or Pumpkin muffins, gluten free (Specialty Cake Creations)

Pumpkin oatmeal (Kiran-Tarun)

Pumpkin pancakes (Dishing the Divine)

Raspberry and rhubarb breaksfast muffins (Kitsch in the Kitchen)

Roasted tomatoes with herb parmesan egg (Al Dente Gourmet)

Scallion and black pepper crepes with heirloom tomatoes (Pamela Lanier’s B & B Inns)

Scrambled egg nests, grate local raw potatoes instead (Spoonful)

Spinach quinoa muffins (dandysugar)

Squash and spinach frittata (Canadian Living)

Strawberry, rhubarb and mascarpone crepes (sweetsugarbean)

Whole wheat biscuits drizzled with local honey (tarte du jour)

Zucchini frittata with chives (healthy seasonal recipes)

 

The opinions and information expressed in the above recipe links do not necessarily reflect the views of the Food Security Network NL or the Root Cellars Rock project and may not include the most up-to-date health and food safety best practices. Recipe links are chosen because they feature ingredients that can be sourced locally in Newfoundland and Labrador and are prepared easily in home kitchens. For more information on health and nutrition in Newfoundland and Labrador refer to the Department of Health and Community Services. For more information on food safety refer to Health Canada Food Safety. For health and safety guidelines to follow when canning and preserving food refer to Health Canada’s Food Safety for Home Canning and the National Center for Home Food Preservation. If you have any questions, comments or concerns about any of the recipes, email info@rootcellarsrock.ca or call (709) 237-4026.