Are you familiar with migas? If not, let me introduce you! Migas (pronounced mee-guhz) are cheesy scrambled eggs tossed with crumbled tortilla chips, which lend delicious salty-crunchy-corn notes. You’ll typically find sautéed onions and peppers or tomatoes folded in as well, plus your choice of toppings.

Migas are served in Mexican under various names, but this recipe is modeled after the Tex-Mex migas served in Austin, Texas. It’s a wonderfully satisfying and flavorful meal to enjoy for breakfast, brunch, lunch or even dinner.

The post Tex-Mex Migas appeared first on Cookie and Kate.

This recipe is coming from a longtime crepe enthusiast. I’m so pleased to share my tried-and-true crepe recipe today. You might assume that crepes are difficult to make or require special equipment, but fortunately, it’s not true! In fact, these crepes are a cinch to whip together in a blender. From start to finish, they come together in under 30 minutes.

This recipe is easy to make in a regular skillet. These crepes are a more manageable size to make at home than the large traditional crepes you’ll find at a real creperie. This recipe is quite versatile, too. Use it to make sweet crepes or savory crepes, with regular flour or buckwheat flour. You’ll find all of my tips below, plus a short video that shows the cooking method.

Crepes are similar to pancakes, but thinner and much lighter. You could say that they’re more sophisticated. They are indisputably lower in carbohydrates. And they’re definitely a lovely option for Mother’s Day brunch or any weekend breakfast or lunch.

As an American, my first taste of crepes took place in high school, when Madame Gordy showed us how to make them in French class. During my college semester in France, I sampled crepes across Bordeaux and Paris, with one particularly memorable experience by a fountain in the Latin Quarter.

These days, I satisfy my crepe cravings at one of our favorite local restaurants, French Market, or I make them at home with this recipe! Our toddler loves crepes with Greek yogurt and sliced banana. I hope you enjoy these crepes as much as we do.

Continue to the recipe...

The post Crêpes appeared first on Cookie and Kate.

Let’s hear it for French toast! The best French toast is seared golden on the outside, tender in the middle, lightly sweet and deliciously custard-y. This French toast recipe meets all of those qualifications with flying colors.

This recipe bypasses all of the common French toast downfalls. Perhaps your previous attempts have yielded soggy, falling apart, eggy toast—never again! I’ve studied French toast techniques and this recipe will not let you down.

French toast, known as pain perdu in France, is one of many brilliant uses for stale bread. It’s true that French toast turns out best when made with stale bread. However, you can absolutely make French toast if your bread is still fresh. The trick is to quickly dehydrate sliced bread in the oven so your French bread doesn’t turn out too soggy—I’ll walk you through this step below.

This French toast is perfect for a special brunch at home. Make some for Mom tomorrow? (Here are more Mother’s Day recipes.) The recipe is simple enough to make on a regular weekend as well. Let’s make some!

Continue to the recipe...

The post Foolproof French Toast appeared first on Cookie and Kate.

Sometimes, you need a healthy make-ahead breakfast. Whether you’re serving a crowd or trying to ease busy weekday mornings, this breakfast casserole is just the ticket.

Typically, breakfast casseroles includes sausage and potatoes. I loaded this one up with fresh veggies and greens instead, including red bell pepper, green onion and spinach.

Creamy feta or goat cheese rounds it all out. You don’t need a ton of dairy to achieve a lovely, luxurious texture. This is a lightened-up dish that seems more indulgent than it really is.

This healthy breakfast casserole is the perfect addition to a holiday breakfast spread. Since it offers some protein and vegetables, it’s a great way to help balance those delicious carb-heavy treats, like muffins and pancakes. I’d be thrilled to find this option alongside bagels and cream cheese. Leftovers are good for lunch, too.

To develop this recipe, I followed my foolproof frittata formula. It’s easy to make, colorful and delicious!

Continue to the recipe...

The post Healthy Breakfast Casserole appeared first on Cookie and Kate.

Where have these red chilaquiles been all my life? Chilaquiles (pronounced chee-lah-key-less) are a traditional Mexican breakfast made with tortilla chips simmered in sauce. Typically, they’re made with green salsa (in Spanish, salsa verde, which yields chilaquiles verdes) or red enchilada sauce (chilaquiles rojos).

I love how the chips soak up some of the sauce and become a little tender. Fresh toppings, including cilantro, radish or onion, crumbled cheese and oftentimes, fried eggs, make this chip-based dish more of a complete meal. This simple recipe is not 100 percent authentic, but I believe it’ll satisfy your chilaquiles cravings.

When it comes to chilaquiles, the sauce is everything. I’ve already perfected my chilaquiles verdes recipe with homemade salsa verde. I finally tried making chilaquiles with my favorite homemade enchilada sauce, and holy smokes, I’ve been missing out!

Chilaquiles are a fun weekend breakfast or brunch. They’re also a comforting and quick breakfast-f0r-dinner option, and a great way to use up a bag of leftover tortilla chips. Ready to learn how to make them?

Continue to the recipe...

The post Chilaquiles Rojos appeared first on Cookie and Kate.

These “breakfast” tacos are a quick and satisfying meal any time of day. They’re full of fluffy scrambled eggs and seasoned sautéed vegetables, and topped with whatever you have handy—hot sauce or salsa, maybe some avocado or guacamole if you’ve got it.

My husband makes great breakfast tacos, and he makes them often. I’m a lucky lady. I’ve been studying his technique as I sip my coffee, so I’m sharing his recipe (give or take) with you today.

These egg tacos are a great way to use up your random leftover veggies. Or, if you’re in a hurry to get home and make them, follow his lead and stop at the grocery store’s salad bar for a variety of prepared vegetables and cheese. Why didn’t I think of that?

Make this flexible recipe a couple of times and you’ll have it memorized. Breakfast tacos will save the day.

Continue to the recipe...

The post Favorite Breakfast Tacos appeared first on Cookie and Kate.

Can I tell you a secret? These veggie “breakfast” sandwiches are a nice, simple meal for any time of day. This is a great back-pocket recipe for busy days.

Most breakfast sandwiches are rich and heavy, with lots of butter, cheese and bacon. This meatless breakfast sandwich is on the more healthy side. It features a modest amount of melted cheese and some fresh veggies to balance it out.

This egg cooking technique is so quick, your egg will be ready by the time your muffin pops out of the toaster. Feel free to add any crisp, raw vegetables in your drawer.

I’m a big fan of the onion and hot sauce components, which are bold on their own but balance out the richness of the eggs and cheese. Feta, raw spinach and roasted red pepper would be a nice alternative combo. You also can’t go wrong with goat cheese when eggs are involved.

Continue to the recipe...

The post Veggie Breakfast Sandwich appeared first on Cookie and Kate.

Shakshuka! Ever had it? Shakshuka has more than a few things going for it. It’s fun to say, fun to make and fun to eat. The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.”

Shakshuka features poached eggs in a hearty, spiced tomato and pepper sauce. I top mine with tangy feta cheese and fresh cilantro or parsley.

Sometimes you’ll find artichoke or olives in shakshuka, but I left those out in this version. The spices vary somewhat as well. I settled on a combination of garlic, cumin and smoked paprika.

Shakshuka is a popular Middle Eastern and North African dish that may date back all the way to the Ottoman Empire. You’ll find it in Libya and Tunisia, and it’s become a staple dish in Israel. If you’ve ever had Italian “eggs in purgatory” or Turkish menemen, the dishes are all quite similar.

You can’t go wrong serving shakshuka for breakfast or brunch. It’s also great for lunch and dinner. Shakshuka is a simple one-pan meal that makes a statement, and it’s a great recipe to keep in your back pocket. Want to learn how to make it?

Continue to the recipe...

The post Foolproof Shakshuka appeared first on Cookie and Kate.

I’m jet lagged from my trip to Greece, so I made one of my old favorites to share again! It’s comforting and packed with nutrients, which is just what I need right now.

In fact, I enjoy this recipe so much that it inspired a recipe in my cookbook, the colorful coconut fried rice with edamame on page 182. If you haven’t tried that one yet, you’ve really missed out.

This dish is a relatively quick weeknight meal and a fun alternative to my go-to extra vegetable fried rice. This recipe has some Thai flavors, including sriracha, lime and cilantro.

I added coconut flakes, too. The big, toasted coconut flakes are savory and remind me of bacon. We all know that bacon and eggs belong together, so today, I present to you a healthier, vegetarian option.

For some reason, when I shared this recipe four years ago, I called it a stir-fry. It’s fried rice, not a stir fry! This is a stir fry. Moving on.

Continue to the recipe...

The post Spicy Kale and Coconut Fried Rice appeared first on Cookie and Kate.

Did you see this one coming? This breakfast tostadas recipe is a combination of my recipes for pico de gallo, refried beans and fried eggs (or scrambled, you choose) on top of a crispy baked corn tortilla. Need I say more?

Ok, I’ll go on. I love Mexican cuisine and its endless variations on basic components. These vegetarian breakfast tostadas are such a fun breakfast option for weekends. They look impressive, but each component is quite simple to make.

In fact, if you have leftover pico de gallo and refried beans, these are easy to pull off on a regular weekday. Pile them together, and breakfast is served (or make it dinner).

The idea for this recipe came from a local restaurant called Tavern. It’s right next door to a bicycle shop where I had been looking for a new bike. At that point I had looked at every bike on the internet and available locally, and my patient boyfriend and I got hungry.

We went next door to Tavern and ordered their “breakfast nachos,” which didn’t look like I thought they would. They were made with crisp, flat, mini corn tortillas piled up like you see here—like mini tostadas! They hit the spot and I knew I had to recreate them.

Continue to the recipe...

The post Simple Breakfast Tostadas appeared first on Cookie and Kate.