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Homemade Yogurt in the Oven
Breakfast American

Homemade Yogurt in the Oven

4.8

Prep
5 min
Cook
15 min
Total
430 min

Instructions

  1. 1 Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.
  2. 2 Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).
  3. 3 Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.
  4. 4 Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

By Melanie Tayler

Easy Homemade Yogurt
Breakfast American

Easy Homemade Yogurt

4.7

Prep
Cook
15 min
Total
405 min

Instructions

  1. 1 Pour milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce the heat and simmer for about 10 minutes; do not let it boil over.
  2. 2 Remove from the heat and let sit until you can leave your finger dipped into the milk for 10 to 15 seconds without it burning, 30 to 60 minutes. Pour in yogurt; there's no need to stir.
  3. 3 Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Then transfer to the refrigerator to allow the yogurt to continue to thicken.

By ParsiCook

Homemade Vanilla Yogurt
Breakfast American

Homemade Vanilla Yogurt

3.0

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 Heat up the oven by turning on for 3 to 4 minutes; turn the oven off.
  2. 2 Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool.
  3. 3 Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.

By reemlarki

Homemade Maple Yogurt Recipe
Breakfast American

Homemade Maple Yogurt Recipe

5.0

Prep
10 min
Cook
485 min
Total
705 min

Instructions

  1. 1 Heat milk in a medium saucepan over medium heat until it comes to a lively simmer; stir in powdered milk and sugar until dissolved. Cool until an instant-read thermometer reads 110 degrees F (43 degrees C), about 30 minutes.
  2. 2 Place plain yogurt in a bowl; whisk in a small amount of milk mixture until combined. Whisk yogurt mixture back into milk mixture in the saucepan in a thin stream, whisking constantly, until well combined. Whisk in heavy cream and maple extract to combine.
  3. 3 Pour yogurt mixture into 7 individual serving jars. Process in a yogurt maker according to manufacturer's instructions, for 8 hours. Chill at least 3 hours before serving.

By hautegourmet

Breakfast Granola Cups
Breakfast American

Breakfast Granola Cups

3.8

Prep
20 min
Cook
10 min
Total
110 min

Instructions

  1. 1 Spray six muffin cups with cooking spray.
  2. 2 Stir banana, honey, and almond extract together in a bowl until smooth.
  3. 3 Stir oats, cinnamon, and salt together in another bowl; add to banana mixture and stir until well combined. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Remove muffin cups from the refrigerator. Press oat mixture firmly into the base and sides of each cup again.
  6. 6 Bake in the preheated oven until set and fragrant, 10 to 12 minutes.
  7. 7 Remove from the oven; use a spoon to press the sides of granola into the muffin cups again. Let cool for 20 minutes, then remove from the muffin cups.
  8. 8 Spoon yogurt into each cup.

By The Gruntled Gourmand

Suzanne's Spinach Quiche
Breakfast American

Suzanne's Spinach Quiche

4.3

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Prick pie crust all over with a fork.
  2. 2 Bake in the preheated oven for 5 minutes.
  3. 3 Place spinach in a microwave-safe bowl; microwave until thawed. Drain as much liquid as possible; then dry spinach with paper towels until as dry as possible.
  4. 4 Beat yogurt, eggs, flour, and black pepper together in a bowl until combined; stir in spinach. Layer sliced mushrooms, Cheddar cheese, and chopped scallions, in that order, into pie crust; top with spinach mixture.
  5. 5 Bake in the preheated oven for 15 minutes. Decrease oven temperature to 350 degrees F (175 degrees C); continue baking 30 minutes more. Cool before serving.

By SUZYL

Sourdough Discard Waffles
Breakfast American

Sourdough Discard Waffles

5.0

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Combine sourdough starter and yogurt in a bowl; stir in flour and brown sugar, stirring continuously until well combined. Cover batter; rest in the refrigerator, 8 hours to overnight.
  2. 2 Preheat a waffle iron according to manufacturer's instructions.
  3. 3 Beat egg in a large bowl; add melted butter and vanilla extract. Stir in baking soda and salt. Add sourdough mixture; stir until batter is well combined.
  4. 4 Pour batter into waffle iron and cook until golden brown, about 3 minutes per waffle.

By Diana71

Sour Cream Waffles
Breakfast American

Sour Cream Waffles

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a bowl, mix together water, sour cream, yogurt, and vinegar.
  2. 2 Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt.
  3. 3 Add sour cream mixture and eggs to flour mixture; blend until smooth.
  4. 4 Cook on a lightly greased waffle iron until golden brown; lift off with a fork.

By holly george

Healthy Coconut Oatmeal
Breakfast American

Healthy Coconut Oatmeal

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired.

By BMaryGreen

Eggs Benedict with Salmon
Breakfast American

Eggs Benedict with Salmon

4.6

Prep
30 min
Cook
20 min
Total
60 min

Instructions

  1. 1 To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper, and hot sauce. Cook over simmering water, stirring constantly, 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
  2. 2 In a large stock pot, heat 2 quarts of salted water to a boil. Carefully break eggs one at a time into boiling water. When all eggs have been added, reduce the heat to medium. When eggs float to the top, remove them with a slotted spoon and let drain briefly.
  3. 3 To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

By dakota kelly

Blueberry Almond Pancakes
Breakfast American

Blueberry Almond Pancakes

4.9

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place 3 tablespoons butter in a microwave-safe bowl; heat in microwave until melted, 20 to 30 seconds. Set aside.
  2. 2 Whisk together flour, sugar, baking powder, and salt in a medium bowl; set aside.
  3. 3 Beat together yogurt and eggs in a large bowl until smooth. Add melted butter and almond extract; beat well. Fold flour mixture into yogurt mixture until well combined. Add water, 1 tablespoon at a time, until batter reaches a pourable consistency.
  4. 4 Melt remaining 2 tablespoons butter in a large skillet or griddle over medium-low heat. Pour 1/4 cup batter into the skillet and place 6 to 10 blueberries onto batter; cook until batter starts to bubble, 1 to 2 minutes. Flip and cook until bottom is lightly browned, about 30 seconds. Repeat with remaining batter and blueberries.

By ChefNYC

Cobb Breakfast Casserole
Breakfast American

Cobb Breakfast Casserole

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  2. 2 Toss tomatoes and parsley in vinaigrette. Drain and set aside.
  3. 3 Beat eggs in a bowl; whisk in yogurt and milk. Pour egg mixture into prepared baking dish. Evenly distribute the tomatoes, bacon, chicken, avocados, and blue cheese on the egg mixture. Sprinkle with chives. Season with salt and pepper.
  4. 4 Bake 25 minutes in the preheated oven, until eggs are cooked through, puffy, and beginning to brown.

By Aliza Finley

Kedgeree
Breakfast American

Kedgeree

4.1

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
  2. 2 Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
  3. 3 Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

By Helen

Peanut Butter Chocolate Chip Banana Bread
Breakfast American

Peanut Butter Chocolate Chip Banana Bread

4.8

Prep
15 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
  2. 2 Whisk whole wheat flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  3. 3 Combine mashed bananas, brown sugar, peanut butter, yogurt, egg, and canola oil in a separate bowl; stir into flour mixture until thoroughly combined. Fold in chocolate chips.
  4. 4 Spoon batter into the prepared loaf pan.
  5. 5 Bake in the preheated oven until lightly browned at edges, and a toothpick inserted into center comes out clean, 40 to 50 minutes.
  6. 6 Cool bread in the pan on a wire rack for 15 minutes before removing from the pan to finish cooling on the rack.

By QueenCook

Carrot Cake Oatmeal
Breakfast American

Carrot Cake Oatmeal

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Bring water to a boil in a large, heavy saucepan; stir in oats. Reduce heat to a simmer; cook oats until they begin to thicken, about 10 minutes. Stir in apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt; simmer until tender, about 20 minutes more.
  2. 2 Meanwhile, melt butter in a skillet over medium-low heat. Stir in pecans; cook until fragrant and lightly browned, 2 to 5 minutes. Sprinkle with brown sugar; stir until sugar has melted and coats pecans.
  3. 3 Top oatmeal servings with about 2 tablespoons pecan mixture and a dollop of yogurt.

By monsterclowngirl

Bacon and Egg Breakfast Salad with Avocado Dressing
Breakfast American

Bacon and Egg Breakfast Salad with Avocado Dressing

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
  2. 2 Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
  3. 3 Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
  4. 4 Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

By Kim

Banana, Date and Walnut Muffins
Breakfast American

Banana, Date and Walnut Muffins

5.0

Prep
25 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
  2. 2 Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
  3. 3 Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
  4. 4 Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
  5. 5 Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.

By Becel

Apple Oatmeal Breakfast Cups
Breakfast American

Apple Oatmeal Breakfast Cups

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease muffin cups or line with paper liners.
  2. 2 Combine oats, oat flour, cinnamon, allspice, baking soda, and salt in a large bowl. Add apples, yogurt, eggs, brown sugar, butter, and vanilla extract to oat mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

By Cheryl Belanger

Multigrain Pancakes
Breakfast American

Multigrain Pancakes

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk both flours, oats, cornmeal, sweetener, baking powder, salt, baking soda, and cinnamon together in a medium bowl.
  2. 2 Whisk egg whites, yogurt, milk, and water together in a separate bowl. Pour into the flour mixture and mix until just moistened.
  3. 3 Spray a skillet with cooking spray and heat over medium heat. Working in batches if necessary, pour about 1/3 cup batter per pancake onto the skillet. Cook until bubbles begin to form in the center, 2 to 4 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes.

By 9KATIE9

Easy Mulberry Muffins
Breakfast American

Easy Mulberry Muffins

4.0

Prep
15 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
  2. 2 Mix flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, and salt together in a bowl.
  3. 3 Stir yogurt, milk, applesauce, egg, and vanilla extract together in another bowl. Gradually add flour mixture and stir until well combined.
  4. 4 Chop mulberries (if large) and add to batter; stir gently until incorporated. Spoon batter into the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely, about 20 minutes.

By Beth

Cherry-Chocolate Loaf
Breakfast American

Cherry-Chocolate Loaf

4.2

Prep
15 min
Cook
60 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
  2. 2 Whisk flour, salt, baking powder, and baking soda together in a bowl.
  3. 3 Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
  4. 4 Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
  5. 5 Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
  6. 6 Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
  7. 7 While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
  8. 8 Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.

By John Mitzewich

Zucchini Yogurt Multigrain Muffins
Breakfast American

Zucchini Yogurt Multigrain Muffins

4.6

Prep
15 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
  2. 2 Sift all-purpose flour, whole wheat flour, oat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in a bowl. Beat yogurt, sugar, honey, eggs, vegetable oil, applesauce, and vanilla extract together in a separate bowl; stir in flour mixture then fold in zucchini, carrots, pecans, and raisins. Scoop batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 20 minutes. Cool 10 minutes before transferring to wire racks to cool completely.

By CARINAB