Category Archives: Breakfast

“Breakfast at Midnight” Brunch Charcuterie Board for New Year’s Eve

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This post is sponsored by Wildgrain.

My goal for 2023 is to “Eat More Brunch” . . . and I’m starting now with this “Breakfast at Midnight” snacking board. It’s so perfect for our stay-at-home New Year’s Eve celebration. I’m not a fan of going out on this crazy night and would rather stay at home in my PJs and eat my favorite foods – and a breakfast grazing board pretty much covers all the favorite comfort food bases!

With help from Wildgrain Box (more details below), I made this gorgeous grazing board overflowing with beautiful brunch and breakfast trimmings. To balance my board nutritionally, I like to offer an array of nibbles and noshes.

This is a must make for your breakfast and brunch celebration. – or anytime of day!

Ideas for Your Breakfast or Brunch Charcuterie Tray

Eggs: Deviled eggs, sous-vide egg bites, slices of quiche, egg salad, or simple slices of hard-boiled egg.

Meats: Bacon, breakfast sausages, chunks of steak, and traditional charcuterie meats such as salami, prosciutto and summer sausage.

Cheese: Your favorite cheese cut in “cracker stacker” form, along mini wedges of bold cheese like blue cheese, and spreadable cheese and even a ooey-gooey baked brie.

Seasonal Fruit:  All the beautiful fruits you love, avocados and tomatoes too for sandwich building. 

Dried Fruits and Nuts

Butter, Honey, Jams, Spreads

Artisan Breads, Pastries, Crackers: Sourdough sliced for breakfast sandwich making, biscuits, pastries, donut holes, muffins, crackers and more!  I even added homemade cottage fries with this brunch board.

Croissants from Wildgrain are magnifique! For a limited time, new orders get a FREE 4-pack with each shipment for life.


When it comes to artisan breads and pastries, I’ll admit right here and now – I’m NOT a scratch baker (those croissants above would literally take ALL DAY from scratch, but only 18-22 minutes the Wildgrain way)!  Wildgrain Box to sends me other baking championship-worthy items – and no one is the wiser!  Wildgrain is an amazing subscription box that sends artisanal pastas, breads and pastries to my home that are frozen and ready to prepare in no more than 25 minutes!  

I transformed my Cranberry Orange Biscuits from Wildgrain into look-alike baby scones by cutting in half diagonally, giving an egg wash on top, and sprinkling with sugar crystals.

All the labor-intensive work has been done for me thanks to Wildgrain Box. The dough has been hand-prepped, the breads have been proofed, and the pastries given extra TLC. This means I save a ton of time and no extra mess is made at my house, lol!  I also appreciate that Wildgrain use clean, non-GMO ingredients and their fermentation process provides benefits you won’t find at the grocery store. Items are always shipped free in and eco-friendly box and recyclable stay-cold packaging. They also support small bakeries and responsible source products from some of the best bread and pasta makers in existence. With each bite, I can taste the talent and love these yummy delights.

BTW, you can save $10 on your first order with code THEFITFORK. Every month (pause or cancel at any time), I get a frozen shipment of tender pastas, artisan breads and pastries delivered to my door. 

Slow-fermented Olive Oil Ciabatta from Wildgrain is a winner with any meal. I sliced it up to use for breakfast sammies on my brunch board.

For New Year’s Eve . . . and beyond, keep Wildgrain in mind as your secret shortcut. One of my quick and east dinner solutions throughout the year (and to support my carb loading for longs runs, haha) are the artisan pastas from Wildgrain.  These fresh hand-cut pastas taste oh-so “old world,” yet only need to be plopped into boiling water for mere minutes. Add a sauce, some veggies, a protein – and boom-bam, it’s a nutritious meal in under 30 minutes!  

This No Cook Artichoke Fettuccini using Hand Cut Pasta from Wildgrain  is a quick and easy meal to incorporated into your healthy new year!

Whip up a fresh fit meal in minutes with this easy, no-cook pasta sauce that features tomatoes, marinated artichokes, garlic and feta cheese - plus a little EVOO. It's tossed with hot noodles that warms it up! A delicious summer dinner! Used pasta from the Wildgrain subscription box, save $30 with code THEFITFORK at http://bit.ly/Wildgrain
Artisan bread, pastas and pastries in the the Wildgrain subscription box, save $30 with code THEFITFORK at http://bit.ly/Wildgrain

SNEAK PEEK: 

 January 2023 Wildgrain Mixed Box

  • Plain Sourdough Load
  • Cranberry Pecan Sourdough Loaf
  • Spelt Sourdough Loaf
  • Fettuccine Pasta
  • Tonnarelli Pasta
  • Giant Chocolate Chunk Cookes
  • + Free Croissants

 January 2023 Bakery Box: 

  • Plain Sourdough Loaf
  • Cranberry Pecan Sourdough Loaf
  • Spelt Sourdough Loaf
  • English Muffins
  • Slow-Fermented Brioche Rolls (likely but not confirmed)
  • Giant Chocolate Chunk Cookes
  • + Free Croissants

Oh yeah, did I mention that every subscription of a Wildgrain Bread Box started now through January gets a free 4-pack of croissants sent with EVERY box shipment for LIFE. There are no words to describe how good they are! Remember to use my Wildgrain coupon code to save $10 — THEFITFORK

Pumpkin Spice French Toast Casserole with Pecan-Oat Crumble

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Pumpkin Spice French Toast Casserole with Pecan-Oat Crumble topping is a scrumptiously seasonal dish for upcoming holiday breakfasts and brunches.

Treat your holiday crowd this delicious pumpkin spice breakfast bake inspired by French toast! A crusty loaf of sourdough soaks up all the goodness and a pecan-oat streusel like topping adds extra yum and then some! Make it ahead, stick in fridge overnight and bake in the morning for brunch

Throw it together the night before you plan to serve and keep this make-ahead breakfast casserole in the fridge until ready to bake and serve. This takes so much stress out of a busy morning when hosting guests or just otherwise have a lot on your proverbial plate.

Pumpkin spice everything is LIFE this time of year, and using a pumpkin pie spice blend and already pureed pumpkin from a can minimizes the steps and adds convenience to putting together a holiday brunch recipes. A Wildgrain subscription box is another way to simplify and add convenience to your holiday entertaining and recipe plans.

Artisan bread, pastas and pastries in the the Wildgrain subscription box, save $10 with code THEFITFORK at http://bit.ly/Wildgrain

 Wildgrain is a delicious bread subscription box that also delivers artisanal pastas, pastries all kinds of breads (made with clean, nutritious ingredients) to your door that are frozen and ready to prepare in a flash – no more than 25 minutes from freezer door opening to your mouth opening for the first bite! I love to cook, but baking from scratch is a whole ‘nutha skill set and patience level, so I’m happy to let Wildgrain come to my rescue this holiday season when there is already more than enough “to-dos” on my list!

Save $10 on artisan bread, pastas and pastries Use code: THEFITFORK http://bit.ly/Wildgrain

For this pumpkin breakfast casserole, I used the plain sourdough loaf in my box. Wildgrain bakers start with wild yeast to made the sourdough starter which takes days from start to finish and provides nutrients such as fiber-rich bran, proteins, probiotics, and vitamin-rich germ. The exterior of this loaf bakes up fabulously crusty and audibly crunchy while the interior is soft and tender with that old-school sourdough zip. So good! 

When making a French toast casserole, it typically usually turns out best with bread a tad on the stale side so that it better soaks up the milk-egg mixture like a sponge.

With a fresh-baked loaf, the easy work around is to cut up in bite-sized cubes and leave on the counter uncovered for a couple hours.

Check out the No-Cook Tomato Artichoke Pasta made using one of Wildgrain’s hand-cut pastas! This was a quick and simple summer-inspired dish I created but would also be great for the holiday season, to bring to a party or serve at home on one of those busy nights when everything’s happening at once.

Treat your holiday crowd this delicious pumpkin spice breakfast bake inspired by French toast! A crusty loaf of sourdough soaks up all the goodness and a pecan-oat streusel like topping adds extra yum and then some! Make it ahead, stick in fridge overnight and bake in the morning for brunch
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Let me know what you think about this pumpkin spice breakfast casserole and don’t forget to check out Wilgrain. Use code THEFITFORK to save $10 on your first box (AND, if you sign up now, they will treat you to a free 4-pack of croissants with each and every box you have delivered for life – and these croissants ARE AMAZING, we were fighting over the last one at my house!!!)

5 from 3 votes
Treat your holiday crowd this delicious pumpkin spice breakfast bake inspired by French toast! A crusty loaf of sourdough soaks up all the goodness and a pecan-oat streusel like topping adds extra yum and then some! Make it ahead, stick in fridge overnight and bake in the morning for brunch
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Pumpkin Spice French Toast Casserole with Pecan-Oat Crumble Topping
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Treatyour holiday crowd this delicious pumpkin spice breakfast bake inspired byFrench toast! A crusty loaf of sourdough soaks up all the goodness and apecan-oat streusel like topping adds extra yum and then some! Make it ahead,stick in fridge overnight and bake in the morning for brunch

Course: Breakfast, brunch
Keyword: entertaining, fall, holiday, make ahead
Servings: 8 servings
Ingredients
  • 1 16- ounce loaf sourdough bread I used plain sourdough loaf from Wilgrain
  • 6 large eggs
  • 2 1/4 cups whole milk
  • 2 teaspoons pure vanilla
  • 1 cup pumpkin puree from can
  • 3/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
CRUMB TOPPING
  • 1/3 cup packed light brown sugar
  • 1/3 cup rolled oats
  • 1/2 teaspoon pumpkin pie spice
  • 6 tablespoons butter cold
  • 3/4 cup roughly chopped pecans*
  • Optional topping ideas: maple syrup caramel sauce, or powdered sugar drizzle
Instructions
  1. Cut or tear loaf into approximate 1” cubes. Stale bread soaks up the egg mixture better, so if loaf is fresh-baked, let the bread cubes sit on counter uncovered for a few hours.
  2. Spray a 10”-diameter oven-proof skillet or 9”×13” inch baking dish with nonstick cooking spray.
  3. Add bread cubes to skillet or dish.
  4. In large bowl, whisk eggs, milk, vanilla, pumpkin, brown sugar, and pumpkin pie spice together. Pour mixture evenly over bread.
  5. Cover skillet and chill in fridge for 2 hours or more (even overnight) so that bread absorbs as much of the egg-pumpkin mixture as possible.
  6. Prepare topping by tossing brown sugar, oats, and pumpkin pie spice. Cut cold butter in little cubes and, using a fork or pastry cutter, mash around until mixture is coarsely combined and crumbly. Do not add topping until ready to bake (also keep in fridge until ready).
  7. Preheat oven to 350°F.
  8. Sprinkle pecan-oat crumb topping evenly over casserole and bake uncovered for 20 minutes. Then, cover skillet with aluminum foil and bake for an additional 25 minutes or until center appears set. Total bake time is about 45 minutes.
  9. Remove from oven and let cool for 5 minutes. If desired, drizzle with a sauce such as maple syrup, caramel sauce, or a simple powdered sugar-milk drizzle.

No-Crust Tomato Pie – Lower Carb, Gluten-free

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Crustless Tomato Pie is a low-carb spin on one of my favorite southern dishes. Such a yummy way to use up a bumper crop of sweet, ripe tomatoes.

Most southern tomato pies have a pastry crust, but I personally like mine without! Tomatoes tend to get watery and seep all over a crust and make it unpleasantly soggy, especially you have leftovers. But a crustless tomato tart or pie doesn’t have nearly the same issue.

Watch it – 15-second tutorial!

However, one of the most important preparation steps you’ll want to take for this tomato mozzarella pie is to “sweat” the tomatoes. To do this simple task, just sprinkle your slice tomatoes with a little salt and let them rest on a plate for about 30 minutes. Afterward, drain off any liquid released onto the plant and use paper towels to blot up any excess moisture (this also helps remove some of the salt so that it doesn’t overpower). Sweating tomatoes like this helps keep them from making dishes watery and also makes the tomato flavor more intense – win-win!

Sweat the tomatoes with a little sale for 30 minutes - this helps remove excess moisture so recipe doesn't get soggy and also intensify flavor.
Don’t skip the 30-minute tomato “sweat” session!

To assemble the tomato pie, you just layer tomato slices and half of the egg-cheese mixture, and then repeat those layers again, and finish with a final tomato layer – so 3 layers of tomatoes and two layers of filling. The recipe does call for two eggs in it, but only to serve as a binder to help keep everything together – it’s definitely not eggy like a quiche or frittata.  It’s all about the tomatoes!

Ready to pop in the oven for 30 minutes!

Serve a side dish to dinner or light lunch – it’s even delicious as summery breakfast. My husband says it’s a casserole with tomatoes, but I say it’s a low carb tomato pie since it’s in a pie dish – he does agree it’s delicious. My kids say the low carb tomato casserole slash pie tastes like a pizza! Any way you slice it, we gobble it all up.

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However, if you do want to heat leftovers up the next day, you can microwave a slice for about 45 seconds. Or, if you have an air-fryer, I prefer to set my slice in a small dish and air fry at 390F for about 6 minutes – this returns the cheese to more of the original gooey-crispy state.

Makes 6 servings, each with 178 calories, 9g carb, 12g fat, 13g protein

Disclaimer: My post contains affiliate links. I earn a small commission on products purchase, however the price to you remains the same. Thank you!

5 from 6 votes
Crustless Tomato Pie: No crust means the intense flavor of vine-ripe tomatoes shines through in this recipe whether you want to call it a pie, tart or casserole. Simple ingredients, lower carb, gluten-free and sure to delight for breakfast, brunch or as a side dish any night.
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No Crust Tomato Pie – Low Carb and Gluten Free
Prep Time
10 mins
Cook Time
30 mins
“Sweating” tomatoes
30 mins
Total Time
1 hr 10 mins
 

Crustless Tomato Pie: No crust means the intense flavor ofvine-ripe tomatoes shines through in this recipe whether you want to call it apie, tart or casserole. Simple ingredients, lower carb, gluten-free and sure todelight for breakfast, brunch or as a side dish any night.

Course: Appetizer, Breakfast, brunch, lunch, Side Dish
Cuisine: American, Southern
Keyword: brunch, pie, tart, tomato
Servings: 6 servings
Calories: 178 kcal
Ingredients
  • 1 ½ lbs. tomatoes about 5 to 6 medium
  • 1 tsp salt
  • 1 cup chopped sweet onion
  • 1 tablespoon butter
  • 2 eggs
  • ½ tsp black pepper
  • 2 tablespoons fresh chopped basil
  • 2 cups shredded mozzarella reserve 1/3 cup
  • 2 green onions tops and whites chopped
Instructions
  1. Slice tomatoes and sprinkle with salt. Let sit 30 minutes, then pour off juices and blot excess with paper towels.
  2. While tomatoes are “sweating,” saute onion in butter. Let cool of a bit.

  3. Mix together cooled sauteed onions, eggs, pepper, fresh basil, and 1 2/3 cups of the mozzarella.

  4. Layer pie dish with tomatoes, then dollop and spread ½ of the cheese-egg mixture on top.
  5. Sprinkle with green onions. Layer with tomatoes and remaining cheese mixture.
  6. There should be enough tomatoes left for the top. Arrange these and sprinkle with remaining cheese.
  7. Bake at 375F for 30 to 40 minutes, or until cheese bubbling and starting to brown in places.
  8. Let rest for 15 minutes before cutting into 6 wedges.
Recipe Notes

Makes 6 servings, each with 178 calories, 9g carb, 12g fat, 13g protein

Feta Egg Tomato Rings

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Easy summer meals, I love them from my head tomatoes! See what I did there, I’m punny (groan)! When summer brings me a bumper crop of tomatoes, I keep finding ways to use them up.

Any which way you slice it, this quick egg recipe is delicious and tastes like summer with sweet, ripe tomato, herby basil and salty feta cheese. Low-cal, but still lots of protein, a great quick breakfast or lunch idea.

These low-cal Feta Egg Tomato Rings are one of my favorite quick egg recipes of all time and make a healthy and nutritious breakfast, lunch or light dinner.

So easy to make this quick, 4-ingredient meal!

I was inspired by egg recipes that use a slice bell pepper for a ring to contain scrambled or sunny-side up egg. This egg and tomato breakfast hack also reminds me of “egg in a hole” toast where you use a biscuit cutter to remove a circle from the center of your toast, and then crack an egg in the middle.

The entire batch of this low-cal egg recipe has just 136 calories, 8g fat, 7g protein and 10g protein. Honestly, I’d make two for myself!

Pick tomatoes that are about 5 to 6 ounces and “medium ripe” — too ripe and the rings loose shape, too firm and the inside is too hard to smash up for the filling.

I used an approximate 6-ounce tomato (because that’s what I had), and it made 5 slices (discarding the small stem and bottom ends). I wouldn’t use a smaller tomato, but a bigger one would be great too – however, you may need to whisk up a second egg to accommodate the larger openings.

One of the keys to this egg tomato recipe is finding a glass that, when inverted, will “punch out” the center. Lol, I’m using a cordial glass in the video. Of course, you can also trim out the middle with a paring knife.

When you remove the center of the tomato slices, you want to save the tomato “guts” – e.g., the core, the seeds and the locular jelly (that’s the official term). Those are added to the fork-whisked egg and smashed up. If some parts of the core are too tough to mash, just discard that section. Each center took about 1 tablespoon of the whisked egg and tomato filling, which worked out perfectly. If you are using a larger tomato, you will need to whisk up a second egg.

Any which way you slice it, this quick egg recipe is delicious and tastes like summer with sweet, ripe tomato, herby basil and salty feta cheese. Low-cal, but still lots of protein, a great quick breakfast or lunch idea.

Once you spoon your egg mixture into the tomato ring and sprinkle with basil and feta (or your favorite cheese), they are cooked a few minutes until set – you will not be flipping. That’s it, whoo-hoo – you are finished with this easy egg recipe – serve on a salad, on a piece of whole-grain toast, or however moves your taste buds! Enjoy.

Any which way you slice it, this quick egg recipe is delicious and tastes like summer with sweet, ripe tomato, herby basil and salty feta cheese. Low-cal, but still lots of protein, a great quick breakfast or lunch idea. Find more healthy recipe to fuel an active lifestyle at thefitfork.com
5 from 4 votes
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Feta Tomato Egg Rings
Any which way you slice it, this quick egg recipe is delicious and tastes like summer with sweet, ripe tomato, herby basil and salty feta cheese.
Course: Breakfast, brunch, lunch
Keyword: egg, low cal, tomato
Calories: 136 kcal
Ingredients
  • 1 5 to 6 ounce tomato
  • 1 large egg
  • 1 tablespoon crumbled feta
  • Dash salt and pepper
  • 1 teaspoon chopped basil
Instructions
  1. Slice tomato crosswise, in approximate 1/3” slices, discarding small stem and bottom ends.
  2. Use small glass or paring knife to remove the seeds, locular jelly and core (save all of this) from tomato. This creates the delicate rings.
  3. In a small bowl, fork-whisk egg. Add tomato “guts,” tossing away any core pieces that are too hard to smash up with a fork.
  4. Carefully add rings to a non-stick skillet. Fill each ring with approximately 1 tablespoon of the egg-tomato mixture. I had 5 rings and the filling amount worked out perfectly, If you use a bigger tomato, you may need another egg.
  5. Sprinkle egg mixture with crumbled feta cheese and basil.
  6. Cook over medium heat until center set and firm to touch, about 4 to 5 minutes. You will NOT be flipping. Serve with salad, on toast or however desired!
Recipe Notes

Mushroom Swiss Omelet Quesadilla | Easy Breakfast “Omelet-adilla”

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True. I did see this viral egg and quesadilla hack on TikTok. But in reality, I’ve been making and eating egg quesadillas for decades. DECADES!  

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day -- breakfast, lunch or dinner!
This photo isn’t doing justice to how fun and clever this recipe is — watch the video below!

Growing up in the 70s, when it was my dad’s turn to cook a meal, he would usually make us an omelet or quesadilla. This was back in the day before dads really cooked OR people even knew what a quesadilla was. So, I thought he was pretty cool!  

It was only a matter of time before the eggs met up with the cheese and tortilla. Honestly, it’s a match made in heaven. As my taste buds grew up, my love for omelets and quesadillas didn’t wane. Total comfort food to me! I started adding a variety of veggies to jazz it up and make a little more balanced meal – that works for breakfast, lunch OR dinner, by the way!

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day -- breakfast, lunch or dinner!

Spinach and mushroom are a classic veggie combo and one of my favorites. Something about mushrooms just plays so well with eggs – it’s a plant-based umami experience. If preferred, the veggies can be swapped out for others that soften up nice and quick in a sauté pan. Think of onions, leeks, grape tomatoes, bell peppers, shaved Brussels sprouts or cabbage, chopped kale, and such.

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day -- breakfast, lunch or dinner!
I love mushrooms & spinach, but you can swap out for other veggies in this adaptable recipe!

The two eggs, an ounce of cheese and a nine-inch tortilla offer about 22 to 25g protein (even more if you can find a protein tortilla). But, if you want even a bigger protein bump, add a small handful of shredded chicken, beef or diced ham. This quesadilla hack is very adaptable to your custom desires.

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day -- breakfast, lunch or dinner!
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The Mushroom Swiss Omelet Quesadilla is such a great meal for anytime of the day, especially when you are pressed for time or fancy ingredients. Once you start making using this egg tortilla hack, you’ll never go back!   

5 from 3 votes
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Mushroom Swiss Omelet Quesadilla

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day — breakfast, lunch or dinner!

Course: Breakfast, lunch
Keyword: egg, omelet, quesadilla
Servings: 1 serving
Ingredients
  • 2 large eggs
  • 1 tablespoon water
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 teaspoon olive oil
  • ½ cup slice mushrooms
  • ½ cup chopped fresh spinach
  • 1 to 2 oz grated Swiss cheese
  • 1 large 9” to 10” tortilla sized to fit your skillet
  • Garnish: Avocado slices
Instructions
  1. Whisk two eggs, water, salt and pepper in bowl; set aside.
  2. Bring 9 to 10-inch non-stick skillet up to medium heat; add oil.
  3. Add mushrooms to skillet and saute for about 2 to 3 minutes until softened. Add spinach and stir around for another 30 seconds or until wilted a bit. Spread out evenly in bottom of pan.
  4. Pour whisked egg over vegetables, tilting pan and swirling egg a bit to cover entire skillet.
  5. Cook for about 2 minutes (without stirring) until almost set; just very lightly wet still on top.
  6. Top with half the cheese and tortilla.
  7. Carefully shimmy spatula under egg mixture to flip entire thing tortilla side down.
  8. Add remaining cheese to top egg side and cook an additional 1 minute.
  9. Flip tortilla in half (for a half-circle) and cook for another 1 minute on each side until tortilla golden brown.
  10. Cut in three wedges and serve with avocado.