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Mixed Berry Flatbreads

A sweet marmalade base covered in berries and mint!

Course Breakfast

Ingredients

• 6 4-inch flatbreads
• 4 teaspoons corn starch
• ⅛ teaspoon salt
• ½ cup water
• ½ cup raspberries divided
• ½ cup blackberries divided
• ½ cup blueberries divided
• ½ cup strawberries chopped & divided
• ¼ cup sugar
• 1 teaspoon butter
• ¼ teaspoon cinnamon
• 2 teaspoons sugar
• 2 tablespoons butter melted
• 8 ounces Miceli's Ricotta Cheese
• 4 tablespoons orange marmalade
• ½ teaspoon vanilla
• ⅓ cup mint leaves

Instructions

• Preheat your grill to 400°F.
• Add the flatbreads, and then let them cook for about 1 minute.
• Turn them over, and then let them cook for about another minute.
• Add the starch, salt, water, ¼ cup of the raspberries, ¼ cup of the blackberries, ¼ cup of the blueberries, ¼ cup of the strawberries, and the ¼ cup of sugar to a pan over medium heat, and then let the mixture cook for about 5 minutes.
• Remove it from the heat, and then add the butter, remaining raspberries, remaining blackberries, remaining, blueberries, and remaining strawberries.
• Combine the cinnamon and remaining sugar, divide the melted butter between the flatbreads, and then add the cinnamon mixture.
• Combine the ricotta, marmalade, and vanilla, add the mixture to the flatbreads, and then add the raspberry mixture and mint.

Notes

A grill pan over medium-high heat can be used to cook them indoors! You can also slice 3 larger flatbreads to make some breakfast pizzas.

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Sheet Pan Brunch

Show Mom you care with a sheet pan of food!

Course Breakfast

Ingredients

• 10 ounces frozen cherries thawed
• ¼ cup orange peel sliced
• 2 tablespoons brown sugar
• ¾ & ⅛ teaspoons nutmeg divided
• 1 pound maple sausage
• ½ cup Miceli's Pizza Blend Cheese shredded
• 6 eggs beaten
• 2 cups half and half
• 2 teaspoons vanilla
• ½ teaspoon kosher salt divided
• ⅓ cup brown sugar
• 4 tablespoons butter melted & divided
• 8 slices Texas toast
• 15 ounces Miceli's Ricotta Cheese
• 2 tablespoons maple syrup
• 1 cup honey oat granola
• 1 tablespoon dried cranberries

Instructions

• Preheat your oven to 350℉.
• Combine the cherries, peel, the 2 tablespoons of sugar, and ¼ teaspoon of the nutmeg, and then add the mixture to a baking dish.
• Let it bake for about 20 minutes.
• Combine the sausage and cheese, and then roll the mixture into discs.
• Add them to a foil-lined baking sheet, and then let them bake for about 20 minutes.
• Whisk together the eggs, half and half, vanilla, ¼ teaspoon of the salt, ½ teaspoon of the nutmeg, and the remaining sugar, and then dip the toast in the mixture.
• Add 2 tablespoons of the butter to a foil-lined baking sheet, and then add the toast.
• Brush the remaining butter over it, and then let it bake for about 20 minutes.
• Set your broiler to high, and then let it broil for about 1 minute & 30 seconds.
• Turn it, let it broil for about 1 more minute & 30 seconds, and then add the ricotta, syrup, and remaining nutmeg.
• Combine the granola and cranberries, and then add everything to a tray.

Notes

We baked everything on the bottom rack. You can prepare multiple portions of this meal simultaneously or pick and choose which ones to make!

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Blueberry Bread Pudding

A breakfast bake to cure your morning cravings!

Course Breakfast

Ingredients

• 1 teaspoon butter
• 22 ounces French bread dough
• 6 eggs
• 2½ cups milk
• ⅔ cup maple syrup
• ⅓ cup cream
• ¾ teaspoon cinnamon
• ½ teaspoon orange zest
• 2½ cups blueberries
• ¼ cup Miceli's Ricotta Cheese

Instructions

• Preheat your oven to 350℉, and grease a 9 x 13 inch baking dish with the butter.
• Add the dough to a foil-lined baking sheet, let it bake for about 26 minutes, and then chop it.
• Whisk together the eggs, milk, syrup, cream, cinnamon, and zest, add the blueberries and bread, and then add the mixture to the dish.
• Add the ricotta, and then let it bake for about 50 minutes.

Notes

The bread can be baked the night before so it’s ready to add in the morning! You can also include other berries for a fun variation.

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Coconut Crepes

Count us in when there's a sweet treat for breakfast!

Course Breakfast

Ingredients

• 8 teaspoons coconut oil divided
• 4 eggs
• 1 cup coconut milk
• ¼ cup coconut flour
• 1 tablespoon corn starch
• 1 pinch salt
• 3 cups strawberries stems removed
• 1 teaspoon vanilla
• 2 tablespoons water
• ⅓ cup maple syrup
• 3 cups Miceli's Ricotta Cheese
• 4 tablespoons maple syrup
• 1 tablespoon mint leaves

Instructions

• Add 1 teaspoon of the oil to a skillet over medium heat.
• Whisk together the eggs, milk, flour, starch, and salt, add ¼ cup of the mixture to the skillet, and then let it cook for about 1 minute.
• Turn the crepe over, and then let it cook for about 1 more minute.
• Repeat this process 7 more times.
• Add the strawberries, vanilla, water, and the ⅓ cup of syrup to a pan over medium-low heat, and then let them cook for about 5 minutes.
• Combine the ricotta and remaining syrup, divide the mixture between the crepes, and then add the mint and strawberry mixture.

Notes

The crepes should slide right out of the skillet! They can be reheated if needed before they’re stuffed with the ricotta.

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Tiramisu French Toast

You can't go wrong with tiramisu for breakfast!

Course Breakfast

Ingredients

• 8 eggs
• ¼ cup cream
• 1 teaspoon vanilla
• ½ tablespoon sugar
• ½ teaspoon cinnamon
• 1½ tablespoons instant coffee divided
• 4 tablespoons butter divided
• 8 slices brioche divided
• 15 ounces Miceli's Ricotta Cheese
• 2 tablespoons honey
• ½ tablespoon cocoa powder
• ½ cup maple syrup

Instructions

• Whisk together the eggs, cream, vanilla, sugar, cinnamon, and the ½ tablespoon of coffee.
• Add 1 tablespoon of the butter to a skillet over medium heat.
• Coat 2 slices of the brioche in the egg mixture, add them to the skillet, and then let them cook for about 2 minutes.
• Turn them over, and then let them cook for about 2 more minutes.
• Repeat this process 3 more times.
• Combine the ricotta, honey, and remaining coffee, divide the mixture between the slices, and then add the cocoa powder and syrup.

Notes

This is a great way to use a full container of Miceli’s ricotta cheese! Remove the skillet from the heat between batches to avoid overheating. 

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Salmon Frittata

A healthy, Hanukkah brunch item you can enjoy all year long!

Course Breakfast

Ingredients

• 12 eggs
• ¼ cup Miceli's Parmesan Cheese grated
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• ¼ cup chives chopped
• ¼ cup dill leaves
• 1 cup sour cream divided
• 2 tablespoons butter chopped & divided
• 3 ounces smoked salmon halved & sliced
• 1 teaspoon everything bagel seasoning
• ⅓ cup red onion sliced
• ¼ cup cherry tomatoes halved
• 1 tablespoon capers drained
• 1 tablespoon dill leaves

Instructions

• Preheat your oven 350℉.
• Whisk together the eggs, parmesan, salt, pepper, chives, the ¼ cup of dill, and ½ cup of the sour cream.
• Add 1 tablespoon of the butter to a 12-inch skillet over medium heat, add the egg mixture, and then let it cook for about 5 minutes.
• Add the remaining butter, transfer the skillet to the oven, and then let it bake for about 10 minutes.
• Add the salmon, seasoning, onion, tomatoes, capers, remaining dill, and remaining sour cream.

Notes

Be sure to use a nonstick skillet, and sprinkle the chopped butter evenly over the egg mixture. You can quarter or halve the frittata for a light snack!

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