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Cream Cheese Filled Croissants
Breakfast American

Cream Cheese Filled Croissants

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
  2. 2 Combine cream cheese, yogurt, and sugar in a bowl until smooth; fold in strawberries.
  3. 3 Separate crescent roll dough into 8 triangles; arrange on a flat work surface. Spoon cream cheese mixture into middle of each triangle; roll dough around filling, starting at the smallest end. Pinch to seal; place in the prepared baking dish.
  4. 4 Bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

By Tish

Strawberry-Orange Chia Jam
Breakfast American

Strawberry-Orange Chia Jam

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place strawberries in a medium saucepan over medium heat. Add orange juice, sugar, and orange zest. Stir to combine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
  2. 2 Add chia seeds and stir to combine. Simmer until jam starts to thicken, about 5 minutes more. Use a potato masher to break up large pieces for a smoother texture. Cool completely; jam will continue to thicken as it cools. Pour into the jar and refrigerate.

By France Cevallos

Greek Yogurt Breakfast Parfait
Breakfast American

Greek Yogurt Breakfast Parfait

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add blueberries and strawberries to a small bowl. Sprinkle with sugar; stir to coat the berries.
  2. 2 Place 2 tablespoons granola in the bottom of 2 parfait glasses. Spoon 2 tablespoons yogurt on top and sprinkle with 1/2 teaspoon lemon zest. Top with 1/3 of the berries. Repeat layers until the parfait glasses are full.

By Occasional Cooker

Fresh Strawberry Jam
Breakfast American

Fresh Strawberry Jam

4.8

Prep
10 min
Cook
105 min
Total
1585 min

Instructions

  1. 1 Place chopped apples, water, and chopped lemon in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes.
  2. 2 Strain apple mixture through a fine-mesh-sieve into a bowl to separate liquid from pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 ½ cups pectin purée. A bit more or less will work fine.
  3. 3 Place hulled strawberries in the bowl of a food processor; pulse until puréed, about 1 minute. Transfer to a saucepan; attach a candy thermometer to the saucepan. Add pectin purée; stir in 1 cup sugar. Bring to a simmer over medium-high heat; reduce heat to medium and simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 ¼ cups sugar.
  4. 4 Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Off heat, whisk in lemon juice.
  5. 5 Meanwhile, inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  6. 6 Pack into hot, sterilized jars while jam is still hot, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cool to room temperature uncovered. Tops with lids and screw rings on tightly. Refrigerate before serving to allow sugar and pectin to thicken jam, 1 to 2 days.

By John Mitzewich

Sheet Pan Pancakes
Breakfast American

Sheet Pan Pancakes

4.8

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Generously spray a sheet pan with cooking spray.
  2. 2 Mix pancake mix, milk, and eggs together in a large bowl; let sit for 5 minutes.
  3. 3 Pour into the prepared sheet pan. Top with strawberries and blueberries.
  4. 4 Bake in the preheated oven until the center of the pancake is springy to the touch and a toothpick inserted in the middle comes out clean, about 15 minutes.

By Houstonchef

Easy Buttermilk Baking Sheet Pancakes
Breakfast American

Easy Buttermilk Baking Sheet Pancakes

4.7

Prep
15 min
Cook
13 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Cover an 11x17-inch baking pan with aluminum foil; grease with cooking spray.
  2. 2 Stir buttermilk pancake mix and water together in a bowl. Let batter stand, about 10 minutes.
  3. 3 Pour batter into the prepared pan, spreading to the corners. Scatter chocolate chips, bananas, strawberries, and blueberries on top.
  4. 4 Bake in the preheated oven until pale and set, about 12 minutes. Remove from oven.
  5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. 6 Broil pancake until browned, 1 to 2 minutes. Cool for 2 minutes. Slice with a pizza cutter or cookie cutters.

By Matt Wencl

Chia Coconut Pudding with Coconut Milk
Breakfast American

Chia Coconut Pudding with Coconut Milk

4.8

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Whisk together sweetened and unsweetened coconut milks, agave nectar, vanilla extract, cinnamon, and salt in a bowl; stir in chia seeds. Allow mixture to soak until thickened, at least 20 minutes, or cover the bowl with plastic wrap and refrigerate overnight.
  2. 2 Stir pudding and top with strawberries.

By Donna Kim

Florida Strawberry Muffins
Breakfast American

Florida Strawberry Muffins

4.1

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Combine strawberries and ½ cup sugar in a small bowl; set aside for 1 hour. Drain; reserve liquid and berries separately.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  3. 3 Beat butter and remaining ¼ cup sugar in a large bowl with an electric mixer until light and fluffy; beat in eggs, one at a time, beating well after each addition. Stir in vanilla extract. Combine flour, baking soda, salt, and nutmeg in a bowl; stir into egg mixture, alternating with berry juice. Gently stir in berries until evenly distributed. Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops spring back when lightly touched, 18 to 20 minutes. Cool muffins in the tin on a wire rack.

By Mary

Strawberry French Toast Casserole
Breakfast American

Strawberry French Toast Casserole

4.6

Prep
30 min
Cook
75 min
Total
585 min

Instructions

  1. 1 Generously grease a 9x13-inch baking dish.
  2. 2 Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 ½ cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
  3. 3 Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
  4. 4 Remove baking dish from refrigerator 45 minutes before baking.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
  7. 7 Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

By Tamala Henry

Fresh Strawberry Scones
Breakfast American

Fresh Strawberry Scones

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place diced strawberries onto paper towels to absorb liquid. Combine cream and vanilla extract in a small pitcher or measuring cup with a pour spout.
  3. 3 Whisk flour, sugar, baking powder, lemon zest, salt, and nutmeg (if using) together in a mixing bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, gently tossing ingredients.
  4. 4 Make a well in the center of the flour mixture. Pour cream mixture into well and quickly stir just until dough is blended. Allow dough to rest for 2 minutes.
  5. 5 Turn dough out onto a lightly floured surface and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to the prepared baking sheet and pat into an 8-inch round. Cut into eight wedge-shaped pieces using a serrated knife. Separate wedges on the baking sheet, spaced an inch apart.
  6. 6 Bake in the preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack and let cool slightly before serving.

By Annie Y

Whole Wheat Strawberry Muffins
Breakfast American

Whole Wheat Strawberry Muffins

5.0

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  2. 2 Lightly whisk milk, yogurt, and egg substitute together in a small bowl; set aside.
  3. 3 Combine all-purpose and whole wheat flours, sweetener, baking powder, and salt in a large bowl; stir in strawberries until evenly coated. Stir in milk mixture until batter comes together; evenly divide among the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops bounce back when gently pressed or a toothpick inserted into centers comes out clean, about 25 minutes. Cool for 10 minutes in the tin, then transfer muffins to a wire rack to cool completely.

By Jenny Harmon