Breakfast Dishes

Gluten Free Breakfast Strata Made with Dehydrated Potatoes

1 cup milk to 1 cup beaten eggs (that’s 4 large ones!) to 1 cup grated cheese to 1 cup BD Provisions dehydrated potatoes. Combine, season with salt and pepper, add in anything else you like from sausage to chopped veggies and herbs. place it in a baking dish, cover, and refrigerate overnight. When you wake up, heat the oven to 375F, bake uncovered for 35-40 minutes, or until puffed, golden, and no runny liquid. Remove from the oven, allow it to cool for 5 minutes at least to settle, then slice and serve!

Natural Swiss-Style Muesli

1/2 cup Muesli

1/4 cup boiling water

To serve Hot: Mix muesli into boiling water; cover and let stand 10 minutes.

For topping on sweet bread or cake: Mix 1/2 cup muesli to 1/4 cup boiling water and let stand 30 minutes.

1)Traditionally served cold w/ freshly chopped or ground apples.

2)Excellent w/milk, cream or fresh yogurt.

3)Can be sweetened w/honey, molasses or the sugar of your choice.

Very Berry Antioxidant Muesli- Bin 1110

1/2 cup Muesli (Bin 1110)

1/4 cup boiling water

To serve hot: Mix muesli into boiling water; cover and let stand 10 minutes.

For topping on sweet bread or cake: Mix 1/2 cup muesli to 1/4 cup boiling water; cover and let stand 30 minutes.

1.)Traditionally served cold with freshly chopped or ground apples.

2.) Excellent with milk, cream or fresh yogurt.

3.) Can be sweetened with honey, molasses, or the sugar of your choice, but is quite good with no sweetener added.

Blueberry Muffin Mix- Bin 1003

Ingredients

2 cups of Blueberry Muffin Mix (Bin 1003)

1/2 cup cool water

optional- blueberries (fresh or canned/drained)

Blend the mix and water for 30 seconds on low speed* with paddle. Scrape bowl and paddle.

Continue mixing on low for 1 minute.

Fold in blueberries.

Portion batter into well greased or paper lined muffin cups. Fill cups approximately 2/3 full.

Bake at 400 degrees F in full conventional oven or 350 degrees F in a convection ovens, 15-20 minutes.

Almond Butter & Chia Jam Freekeh Bowl

Almond Butter And Chia Jam Freekeh Breakfast Bowl

By Tara DiPippa

BIN #’S1620

Breakfast Dishes, Grain Dishes, Recipes

  • 2 cups Freekah

  • 2 1/2 milk of your choice + an additional milk to pour on top of oatmeal (optional)

  • 1/2 teaspoon vanilla

  • 1/8 teaspoon sea salt

  • 1/2 teaspoon fresh ground cardamom or 1/4 teaspoon ground cardamom.

  • 1 tablespoon BD Provisions maple syrup

  • 1/2 cup sliced almonds (optional)

TOPPINGS:

  • 1/4 cup milk

  • BD Provisions almond butter

  • Jam or chia jam

DIRECTIONS:

  1. In a medium sauce pan, add 1 package of original cracked freekeh.

  2. Combine milk, maple syrup and cardamom and sea salt. Optional add sliced almonds and bring to a boil reduce heat to low, cover and simmer, stir occasionally. Cook for about 20-25 minutes, until milk is absorbed.

  3. Turn off the heat, stir together cool and refrigerate in an airtight container or divide freekeh between 4 bowls.

  4. Optional pour 1/4 cup milk over each serving.

  5. Top with nut butter and chia fruit spread or your choice of toppings.

MEAL PREP:

  • Prepare the freekeh the night before for a quick and delicious breakfast.

  • Refrigerate cooked freekeh for up to 3 days in an airtight container label and dated.

Baked Freekeh with Sunny Side Up Eggs

INGREDIENTS

  • 2 ½ cups water

  • 1 cup freekeh

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 1 garlic clove, minced

  • 8 ounces mushrooms, sliced

  • 1 cup diced cherry or grape tomatoes

  • ½ teaspoon sea salt

  • ½ teaspoon pepper

  • 1 teaspoon basil

  • 1 tablespoon fresh parsley, chopped

  • 3 tablespoons Parmesan cheese

  • 6 large eggs

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.

  2. Boil water and add 1 cup of freekeh. Lower heat to medium-low and cover pot with a lid.

  3. Let the freekeh simmer for about 20 minutes or until water is absorbed. Remove from stove and set aside.

  4. In a large saute pan, add 1 tablespoon + 2 teaspoons olive oil over medium heat. Add onions and garlic, and sauté until lightly brown.

  5. Add the mushrooms and sauté for 3-5 minutes until mushrooms are soft and lightly browned. Add tomatoes, salt, pepper, basil, parsley, and Parmesan cheese, and stir well.

  6. Remove from the stove and combine with cooked Freekeh. 7. Lightly grease a baking dish with 1 teaspoon olive oil, and transfer the Freekeh mixture into the baking dish. 8. Make six indentations where you would crack the eggs. Crack an egg into each indentation then place in the oven for 20-35 minutes until the egg whites are set but the yolks are still yellow. Serve warm. NOTES Serve this with hot sauce or Sriracha sauce For a creamier casserole, add 1 cup of milk to the freekeh vegetable mixture