First Breakfast Potluck JUNE 10!

Let's introduce ourselves, support one another and share favorite recipes in a relaxed environment!
There is no denying the fact that a potluck is a good time. What’s not to love about sharing recipes, yummy food, good conversation, and community spirit?
On Friday, June 10th, we will be hosting our very first potluck. Please Join us!

Don't Feel like cooking?

Abby’s Millstone Baking Company

Abby's Millstone is a baking company located in Agoura Hills. 

Check out their Website: http://www.abbysmillstone.com/online-bakery

You can even order Online! Cool!



Business Hours: 

Monday-Friday : 6am-8:00pm
Saturday: 7am-6:00pm
Sunday: 7am-4:00pm

Not a morning person? Try these easy breakfast ideas you can prepare in advance.

Whole-Grain Blueberry Muffins

INGREDIENTS

1 1/4cups whole-wheat flour, spooned and leveled*

1cup old-fashioned rolled oats

1/4cup flaxseed meal (available at natural-food stores)

1/4cup pecans

1teaspoon baking powder

1teaspoon baking soda

1/2teaspoon kosher salt

1cup plain low-fat yogurt

1/2cup packed light brown sugar

3tablespoons unsalted butter, melted

1tablespoon grated orange zest, plus 1/4 cup orange juice

1 large egg

1 teaspoon pure vanilla extract

2 cups fresh blueberries or one 8-ounce bag frozen blueberries

DIRECTIONS

1. Heat oven to 375° F. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
2. In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries.
3. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
   
   *Measure the flour by spooning it into a dry measuring cup, then sweep off the excess with a knife.
4. See: Original Recipe

Sausage and Potato Pockets

INGREDIENTS

1/2pound mushrooms, thinly sliced

1/2pound new potatoes, thinly sliced

6ounces fully cooked chicken sausage links, thinly sliced

2tablespoons olive oil

kosher salt and black pepper

110-ounce package frozen chopped spinach, thawed and squeezed dry

4ounces Gruyère or Cheddar, grated (1 cup)

1pound whole-grain or whole-wheat pizza dough, at room temperature
flour, for the work surface

DIRECTIONS

1. Heat oven to 400° F. On a rimmed baking sheet, toss the mushrooms, potatoes, and sausage with the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until the potatoes are tender, 20 to 25 minutes. Let cool, transfer to a bowl, and fold in the spinach and Gruyère.
2. Divide the dough into 6 pieces and, on a lightly floured surface, pull and roll each into a 6-inch round. Dividing evenly, spoon the spinach mixture onto one side of each round (about ⅔ cup per round), leaving a ½-inch border. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal; crimp, if desired.
3. Place the pockets on a parchment-lined baking sheet, cut several slits in each, and bake until golden brown, 20 to 25 minutes.

Rolled Omelet with Spinach and Chedda

You don't have to stand over the stove and make individual omelets with this recipe. Round out the meal with bread and a simple cherry-tomato salad.

Preparation time: 30 minutes 

Ingredients

• Olive oil, for pan
• 1 cup milk

  1/3 cup all-purpose flour (spooned and leveled)

• 8 large eggs
• 1 tablespoon Dijon mustard
• Coarse salt and ground pepper
• 2 packages frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups shredded cheddar (6 ounces)

DIRECTIONS

1. Preheat oven to 350 degrees. Brush a 10-by-15-inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.
2. In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
3. Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve.

See: original recipe

Tomatoes and Bacon Egg Muffin

Easy Idea for the breakfast club members!  All we have to do is warm them up and enjoy this delicious Egg Muffin. 

10 minutes of prep time and 20 cooking. Total time: 30 minutes!

Ingredients:

cooking spray

6 slices bacon

8 large egg

1 cup cherry tomatoes, halved

2 tablespoons chopped green onion, or more to taste

1 pinch ground black pepper

Directions 

1. Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until halfway cooked, about 5 minutes. Blot bacon slices with paper towels and cut into small pieces.
3. Mix bacon, eggs, tomatoes, green onion, and black pepper together in a bowl. Pour mixture into the prepared muffin cups.
4. Bake in the preheated oven until each muffin is set in the middle, 15 to 20 minutes.

See  : Original Recipe