Summer Breakfast Ideas
A twist on French Toast, the BEST biscuits ever and some other delights!
As you read this, think of me, exhausted on a 6am flight back to Milwaukee with the family. Trust me, there was NO other option. A 6am flight is just so uncivilized - don’t you agree? Our 10 days at the beach went so quickly. This tradition has become one of my favorites of the summer - to get away right when school gets out and immerse ourselves in true summer heat and beachy vibes.
I don’t know about you, but I love the slow mornings of summer. It makes me want to take a little time, especially on the weekends, for a special breakfast. In the warm weather, I always try to force family breakfast on the front porch. When the kids were smaller, I didn’t have to “force” it but now that they are older, there is definitely some push back.
If you are a weekly reader, you will remember that I did a post a couple of months ago about my Best Weekend Breakfasts and those absolutely still stand, but I’m a breakfast girl :) And I wanted to share some that I’m looking forward to making this summer.
#1 Buttermilk Sugar Biscuits / NY Times
Let me preface by saying I’ve never made scratch biscuits in my life, but about a month ago I googled breakfast ideas with buttermilk (had some left in the fridge but don’t even remember why!) and this recipe caught my eye. I’ve never grated butter either, but there was just something intriguing about this recipe that I had to try. I definitely recommend watching the quick video in the recipe before making them - it will put you at ease especially with how crumbly the dough is initially. Watching the video also took away any worry that making biscuits was some precious undertaking. Also, be sure to follow the recipe exactly. I made the mistake of trying to substitute a milk/lemon juice mixture (buttermilk hack) for the buttermilk once and it didn’t not turn out. BUT let me state for the record - these biscuits are SO WORTH IT. My very discerning husband told me they were the best biscuits he had ever had! A ringing endorsement if I’ve ever heard one :) And a friend also made them after seeing me post about them and had the same feedback.
#2 Yogurt, Fruit and Granola
When I am at the beach this is my go to breakfast. It’s hot outside so this feels like a perfect breakfast choice - not too heavy but yet still nutritious. I usually use a plain greek yogurt and any fresh fruit that is in season - my favorite is cherries. For the granola, I usually prefer to make my own. I have the BEST and easiest recipe. But if you are more of a store bought girl, I love the Purely Elizabeth brand - women owned, Bcorp, no artificial flavors, and gluten-free. My current favorite is the Coconut Cashew.
#3 Trader Joe’s Chocolate Croissants
If you read my emails weekly, you will recognize these as a repeat. But they are just that good and that easy. I swear, there is nothing as delicious as a freshly baked croissant - especially if it’s chocolate. These stay in the freezer until the night before you want to bake them and then you leave them out overnight to proof. Pop them in the oven the next morning and you will have some happy campers. They do NOT taste like frozen croissants.
#4 Dutch Baby or German Pancake / Love and Lemons
Don’t ask me why they call these pancakes Dutch Baby, but essentially they are oven baked pancakes that are a cross between a crepe, a pancake and a popover. They have a custardy interior and crispy brown exterior. The batter rises in the oven in a manner that is so fun, I recommend making sure your breakfast companions see you bring it out of the oven, because then it slowly deflates as it cools. I make the entire batter in my Vitamix - I love a quick and easy prep! I usually skip the nutmeg, but whatever floats your boat. You can top with fresh fruit, powdered sugar and/or syrup :)
#5 Challah French Toast Waffles
I’ve been making these for YEARS. They are so easy and they elevate the average waffle. Plus, I don’t love standing over a stove top cooking pancakes or French toast. I feel like I never get the temperature right and they never turn out - so this is perfect for me. I don’t use a recipe, but shared this one for your reference. The most important thing is to slice the challah thick (1-2 inches) because it’s going to be pressed down in the waffle maker. Just whisk your egg and milk and soak your bread on both sides, pop in the waffle maker and voila! I love the way they look when you pull them out of the waffle maker, so unique. Top with your favorite toppings!
That’s it for this week! As always if you want to follow me on @alischwebel I would love it :) And feel free to drop me a note via DM or in the comments below.
I know we are all busy, so the fact that you took the time to read this post means so much. I am truly so glad you are here. And if you like what you are reading, consider sharing “me” with your friends!