Breakfast

Diann made breakfast? Yes, but served it for dinner. I know you guys do breakfasts all the time so most of this post will be old news to you, but I did come up with a few new twists.

This dinner was Chase’s idea after I made him Breakfast Pie earlier this week. I made a shredded potato and onion crust.



I prebaked the crust to get the potatoes as crispy as possible, then filled it with spicy sausage crumbles and cream cheez, and topped it with a sliced tomato.

Chase really loved it, and then asked me to do a whole breakfast for dinner – tofu scramble, potatoes, biscuits and gravy. My issue with breakfast, besides generally not being a fan, is that the food is not pretty (see above pie!). Sure muffins and pancakes are pretty, but scrambles and hash, not so much. And it’s really difficult to get everything to come out hot. So my plan was to make as much as possible ahead of time that could be easily reheated.

On the menu was Migas Casserole, Chicago Diner Hash, LDV biscuits and VWAV Chickpea Gravy, VWAV Tempeh Bacon, broccoli, homemade black beans, Gingerbread Waffles, and fresh fruit salad. Casserole, beans, gravy, and fruit salad I made ahead.

Migas Casserole turned out so good! Migas are the favorite scramble around these parts. Texmex style migas must include onions, tortilla strips, and peppers. For my casserole, I used LDV’s BLT Brunch Casserole as a go by. I made the cheez sauce from that recipe. I made my migas by scrambling extra firm tofu, onions, tortillas strips, and medium hot salsa. To make the casserole, first I layered tortillas in the bottom of oiled dish.

I topped with half the cheez sauce.

Added all the migas, then some chopped fresh tomato.

Then added the rest of the cheez sauce and finished with chopped green onions.

This is really already cooked so it just needs to be heated in the oven before serving. The cheez sauce was mildly flavored and perfect to hold the casserole together – very yummy.

The chickpea gravy was great over LDV’s giant biscuits, which I opted to bake in muffin tins.

Chase and I made the bacon and the hash while the biscuits baked and the casserole heated. The bacon was okay. The Chicago Diner Hash was outstanding. It’s made with chopped baked potatoes, onions, and green peppers. We left the skins on the potatoes. Not a pretty picture, but really good stuff.

We heated up the gravy and beans, steamed some broccoli, and put everything on the table.

Chase’s plate – he was so happy.

My plate. I had to partake of just a little soy and wheat.

For dessert, waffles of course! I found a Belgian waffle maker in the top of my coat closet. Apparently I had used it before, but I can’t remember doing so. One thing I had to come up with was something besides pancake syrup to top the waffles with because Chase hates it. I figured I would have to do fruit and powdered sugar. I did make a fruit salad with what I had on hand – fresh mango, orange, apple, banana, and canned pineapple.

I thought about Isa’s banana waffles and adding peanut butter to the syrup, but then I ran across a recipe for apple cider sauce – 2 cups of apple cider reduced to 1 cup, a little cornstarch slurry, and a tablespoon of EB. Oh, wow, this is so delicious! I used the VWAV Ginger Pear Waffles recipe, substituting apple for the pear, and using lots of gingerbread spices to make Gingerbread Waffles with Cider Sauce and fresh fruit.

I think my waffles turned out right. They tasted fantastic and the leftovers Chase can pop in the toaster. Breakfast is not so bad after all!