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Family-friendly recipes from a frugal gal that likes to eat

Archive for the category “Breakfast”

Caprese Bread

One of my favorite things about summer in Minnesota is the Farmer’s Market. The smells, the people, the colors, the (cheap) prices – I love it all. Some of the best deals can be found on herbs. I bought a GIANT bundle of basil for $1! The friend who was with me instinctively asked, “Are you going to make pesto?” And sure, pesto is a delicious and obvious choice for a bunch of basil (and let’s be honest, I did also make pesto!), but I had an even grander plan for this bunch. Savory caprese bread! This quick bread is loaded with fresh basil, sun dried tomatoes and mozzarella, and it’s a breeze to make!


Caprese Bread
(Printable Recipe)


(Recipe from Will Cook for Smiles)

    1¼ cup of all purpose flour
    1 cup of bread flour
    2 teaspoon baking powder
    ½ teaspoon baking soda
    1 teaspoon of salt
    3½ to 4 oz of cubed, fresh mozzarella cheese
    2 tablespoons of chopped fresh basil
    ⅓ cup of chopped sun-dried-tomatoes (not packed)
    2 eggs
    2½ tablespoons extra virgin olive oil
    1¼ cups buttermilk
  1. Preheat the oven to 350 and grease an 8×4 inch bread pan.
  2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Mix well.
  3. Add the basil, mozzarella and sun-dried tomatoes to the flour and mix until incorporated.
  4. In a separate bowl, whisk together the eggs, oil and buttermilk.
  5. Pour the liquids into the flour mixture. Mix with a wooden spoon until all the ingredients are well combined. (The dough will be sticky.)
  6. Transfer the dough into the bread pan and spread it evenly.
  7. Bake for 40-45 minutes (until the toothpick inserted in the center comes out clean.)

PicMonkey Collage


Cheese and Tomato Strata

Is there anyone out there that doesn’t enjoy breakfast for dinner? I loved those nights growing up when my mom would make pancakes and bacon for dinner. It was such a treat! When paging through the Weight Watchers cookbook, I came across a cheese and tomato strata that sounded so easy and really good, so I added it to my weekly meal plan. Breakfast for dinner! I also noticed that this recipe made six servings in a 13×9 pan, which is HUGE. I really appreciate that with WW recipes.


Cheese and Tomato Strata
From Weight Watches Simply the Best cookbook
Makes 6 servings, 6 Points Plus/serving


12 slices reduced-calorie whole-wheat bread
2 cups shredded nonfat sharp cheddar cheese
2 tomatoes, sliced
1 tsp oil
2 onions, chopped
2 cups skim milk
1 cup fat-free egg substitute
1 Tbs Dijon mustard
1/4 tsp black pepper
1/2 tsp salt
3 slices crisp-cooked bacon, crumbled


  1. Spray a 13×9 baking dish with nonstick cooking spray. Arrange 6 slices of bread in the baking dish. Sprinkle evenly with one-third of the cheese and one-half of the tomatoes. Repeat layers. Top with the remaining one-third of the cheese.
  2. In a small nonstick skillet, heat the oil. Add the onions and cook, stirring as needed, until softened, about 5 minutes.
  3. In a medium bowl, combine the onions, milk, egg substitute, mustard, salt and pepper; pour over the bread mixture. Refrigerate, covered, at least 1 hour or overnight.
  4. Preheat the oven to 350 degrees F. Bake the strata until puffed and golden, about 1 hour. Sprinkle with bacon; serve.


  • Be careful which low-calorie bread you buy. I used Sara Lee 45 calorie bread, and it was sweet. This bread made the whole casserole taste overly sweet, which is not appealing in this dish. I had to add a lot of salt and pepper on top to balance it out. Not good.
  • I didn’t have time to refrigerate this for an hour before I baked it, so I only did about 20 minutes, and it still turned out great!
  • I used four slices of turkey bacon (instead of 3) because this is what I had left in my fridge. I would recommend using even MORE bacon!
  • The leftovers made a perfect breakfast!

Movie Reviews and a Skillet Breakfast

Sunday nights are so depressing, aren’t they? Just a few more hours until the work week commences. Sigh. Oh well, let’s move on to the good stuff!

My weekend was filled with lots of good food (per usual), family and three Blu-Rays from the Redbox! Scott and I rarely just stay in and watch movies, but after being so busy lately, we just needed to chill. out. Here’s a little rundown of what we watched:

50/50 is the story of a 27-year old man whose life gets rocked when he finds out he has a very rare form of cancer. After researching the cancer on WedMD (always trouble), he finds out he has a 50% chance of survival. The movie chronicles his treatment and how his personal life is affected by his illness. Seth Rogan provides (much-needed) comic relief, and Joseph Gordon Levitt is convincing and moving. The movie was decent, but moved a little slow.

Charlize Theron plays a thirtysomething divorced author of Young Adult books who decides (on a whim) that she wants to reconnect with her high school boyfriend, who’s now married with a baby. Charlize’s character, Mavis Gary, turns out to be an alcoholic with an obvious mental illness. This movie was written by Diablo Cody, and I loved that the movie takes place in Minnesota (there are some great shots of Minneapolis), but that’s really the only positive. The movie is slow, and the plot is thin. I’d pass on this one unless you are a diehard Charlize or Diablo fan.

Oh sweet master of the Redbox, thank you for finally having this movie in stock! Scott and I went on a scavenger hunt to find this, and thanks to the Redbox app we finally got our hands on it. This movie is fantastic! It’s a bit long (2 hours and 38 min), but it moves fast, and the story is riveting. Neither Scott nor I have read the book, and we felt that we had to guess our way through some of the plot lines, but overall it wasn’t tough to follow. There are some graphic, hard-to-watch scenes, but it’s worth getting through those to see how this movie ends. It’s really exciting and intense. I definitely recommend it!

Sometimes it’s nice to just hunker down at home and curl up with some good movies. And movie-watching needs good fuel, right? I whipped up an awesome skillet breakfast/brunch for us on Saturday, and I just have to share it!

Skillet Breakfast

Start by browning shredded potatoes and a chopped onion in an oven-safe skillet.

When the potatoes are brown and crispy, sprinkle cheese on top. Dig four craters and crack eggs into them.

Place skillet into the oven and bake at 425 degrees until the eggs are set.

Do this a bunch.

Once the eggs are set to your liking, remove skillet from oven, season with salt and pepper and serve.


Skillet Breakfast
Found on


3 Yukon Gold potatoes, grated
1 small onion, chopped
4 Tbs butter
Shredded cheese (I used about a 1/2 cup, but use however much you like)
4 eggs


  1. Preheat over to 425 degrees
  2. Melt butter in an oven-safe skillet
  3. Fry potatoes and onion on medium high until crisp. This can take a while, so be patient.
  4. Sprinkle cheese on top and dig four small craters for your eggs
  5. Crack eggs into craters
  6. Place skillet and bake until eggs are set. Timing depends on how you like your eggs. For a softer yolk, cook 7-8 minutes. 10 minutes or longer for a hard yolk.
  7. Sprinkle with salt and pepper (or salsa) and serve


Enjoy your week!

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