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Breakfast Karista's Kitchen Kid Friendly Pork

Bacon Apple Cheddar Quiche


bacon apple cheddar quiche

Bacon, Apple, Cheddar Quiche


Bacon Apple Cheddar Quiche… sound delicious?  I’m guest posting this boldly flavorful and savory tart over at my good friend’s blog, Pink Patisserie.  Read a sample of the post below and click on the link to snag the recipe.  While you’re there, stay a while and poke around.  Maria creates some of the most lush and beautiful recipes that will tantalize your taste buds and keep you coming back for more.

Delicious Wishes and Loads of Love!


quiche collage

Winter greetings Pink Patisserie readers!  I’m Karista and I publish the recipe website Karista’s Kitchen.   Big love and thanks to Maria (Pink Patisserie) for asking me to guest post today! I’ve known Maria for many years now and I feel so blessed to call her friend.   A gracious, beautiful and talented lady who has an artistic eye for the naturally beautiful art of food and baking.  I love how Maria embraces the flavors of sweet and savory in her recipes.  Which is why I’ve chosen to guest post this tasty and satisfying Bacon, Apple, Cheddar Quiche.



Breakfast Karista's Kitchen Kid Friendly vegetarian

Frittata Florentine

Frittata prepared with fresh spinach and pomodor sauce

Frittata Florentine

~By choosing to click and read this blog post, you confirm you are of legal drinking age in the country where this site is accessed~

Every morning in Vinci, Italy  I was greeted with lush beauty for the eyes, tranquility for the soul and exquisite food for the taste buds.   Food lovingly prepared by our Chef Ana.

In the sweet quiet of the early morning,  I would hear Chef Ana arrive, softly making her way through the villa to the well stocked kitchen – to begin preparing our morning meal.

My eyes would snap open and I’d lounge in my cozy bed unable to sleep; thinking about all the deliciousness I’d find on the breakfast table.

After meandering around my 14th century room with modern amenities, peeking out the windows, snapping pictures of my breathtaking views, splattering my enthusiasm all over social media, I eventually found my way downstairs.  Following the heavenly scents to a delicious assortment of eggs prepared poached or over easy, frittatas laced with fresh baby zucchini and decadent pomodoro, pastry, cured meats and cheese.  And of course, perfectly brewed fresh coffee served with milk Chef Ana had taken the time to warm.

Casale Leonardo da Vinci in Vinci Italy

Chef Ana and Franco/Morning at the Villa

This lovely Frittata Florentine is an adaption of the delicious frittatas Chef Ana served each morning.  And although this is quite an enticing version, nothing can compare to a frittata Chef Ana creates.

Find this recipe as well as my other seven recipes inspired by this glorious adventure to Tuscany on the DaVinci Wine Facebook Page. You will be able to save and print a copy from their page.  Buon Appetito!

Delicious Wishes and Loads of Love,


Frittata Florentine

Serves 4-6


6-8 large eggs (for a 10-12 inch non-stick oven proof skillet)

1 tablespoon water

Extra Virgin Olive Oil

Two or three handfuls of fresh baby spinach or chopped spinach from your garden

2-3 tablespoon tomato sauce (I used my leftover Vinci sauce)

½ cup shredded or thinly shaved Pecorino

Pinch or two of dried Oregano, crushed with fingers

Pinch of crushed red pepper flakes

1 teaspoon salt

½ teaspoon black pepper

Optional add ins: torn prosciutto, pancetta or coppa, diced bacon and fresh basil leaves


Pre-heat the oven to 375F.

Whisk together the eggs and water.  Heat a tablespoon or two of extra virgin olive oil in the bottom of the skillet over medium heat.

When the oil is hot but not smoking, add the eggs and sprinkle with the salt, pepper, crushed oregano and crushed red pepper.  Allow the eggs to slightly set.

Once you see a crust forming on the bottom of the eggs, top the eggs with as much baby spinach as you like.  Then dot with tomato sauce and top with the cheese.

Place the skillet in the pre-heated oven and let it finish cooking for another 5-10 minutes or until the eggs are just set and cooked through.  I like my eggs “wet” so I tend to pull the skillet out a little before the full 10 minutes.

Let the frittata cool slightly then slide it onto a platter, slice and serve.






Breakfast Karista's Kitchen Sweets

Apple Pie Baked Oatmeal

baked oatmeal with apples and spices

Apple Pie Baked Oatmeal

Tractors humming in the distance, the scent of coffee in the air, the word “mom” can be heard chiming down the hallway and then I see Tank’s little furry face and big brown eyes peaking over the side of my bed.

I’m home.

I admit, it feels good to be home.  Although the last two weeks have been more magical than I ever imagined.

By choosing to click and read this blog post, you confirm you are of legal drinking age in the country where this site is accessed.  Thank you.


Cantine Leonardo DaVinci Chef Ana

Me and Chef Ana

I have many beautiful stories to share, mouthwatering recipes to unveil, and delightful new friends to introduce.

In the beginning, I felt so lucky to be chosen the 2013 DaVinci Wine Culinary Arts Storyteller.  Now, I feel blessed.

DaVinci Wine

An enchanting week of food, wine and friends.

More to come.  Until then, here’s a new recipe to start your Autumn morning, or maybe, end your Autumn day.

Loads of Love and Delicious Wishes,


Apple Pie Baked Oatmeal

Serves 4-6

4-6 small ramekins or one 8-inch baking dish, buttered


About 2 cups chopped apple (1-2 apples depending on size) I used our local honeycrisp apple but you can use whatever you have on hand.

2 cups organic rolled oats (if you choose to use steel cut oats be sure to soak them overnight before preparing)

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon (and a little more for dusting apples)

½ teaspoon ground ginger

¼ teaspoon fresh grated nutmeg

½ cup dark brown sugar (or ¾ cup coconut palm sugar)

2 eggs, slightly whisked

1 cup milk

¼ cup California Olive Ranch extra virgin olive oil (I used Everyday Fresh)


Pre-heat the oven to 375F.

Whisk together the oats, baking powder, salt, cinnamon, ginger, nutmeg and brown sugar.  In a separate bowl, whisk together the eggs, milk and olive oil.

Dust the apples with a little cinnamon.  Cinnamon is a excellent spice for lowering blood sugar.

Combine the oat mixture with the egg mixture and then fold in the apples.

Ladle into buttered ramekins or baking dish.  Add a small pat of butter on top of each filled ramekin or a few pats of butter on top of the oatmeal in the baking dish.  Bake for about 25-30 minutes or until the baked oatmeal is mostly firm to the touch.

Serve warm… and if you like, drizzle a little maple syrup over the top.

Happy Harvest!

Breakfast Karista's Kitchen Sassy Side dishes Sweets vegetarian

Lavender Biscuits

Lavender Biscuits

I remember the first day of my ninth grade Home Economics Class.  A class filled to the brim with giggling, and not so serious, ninth grade girls. Half listening to our Teacher talk about the foundation of Southern cuisine. The biscuit.

Bet you thought I was going to say Fried Catfish or Grits.  Which can be quite delicious, especially if my Mother-in-law is preparing the dish.

However, on that first day of ninth grade Home Economics, the Southern biscuit ruled.  It was the very first pastry I learned to bake on my own.

I ended that class with huge pride for my biscuit baking talent.  I baked biscuits for my family, for my friends, for my extended family and for my Grandparents when I went to stay with them for the summer.  Even the “not so soft” biscuits were consumed by my darling Grandfather.  He said they were good for his teeth.   I had become a biscuit baking machine.

And that… is the extent of my baking career.

I really do love a good pastry.  When I have time, it’s fun to hang out in the kitchen testing a new scone recipe or test my not so evident baking skills with a homemade cake or pie.  But if I had to choose something to bake, it will always be a biscuit.

I love rising early in the morning while the rest of the family sleeps.  Tank with his sleepy eyes half watching me cut in the cold butter and then roll out the dough, hoping something will fall to the floor so he can be helpful and “clean it up”.  Yes, this is why Tank is sometimes affectionately known as Pork Chop.  My sweeper of crumbs.  My little piglet.

And when my nose is greeted with the cheerful aroma of baking biscuits that permeates the house, my soul feels comforted.  Pulling out the perfectly golden medallions from the oven and serving them in a linen lined basket with homemade preserves and fresh salted butter; makes me feel like every weekend morning was made for biscuits.

Lavender Biscuits

These little lovelies are filled with the essence of lavender.  You can add most anything to your biscuits, but living here in the Pacific Northwest where lavender grows abundantly, it seemed the perfect aromatic herb to include in my cherished biscuits.

If you live in the Pacific Northwest, one of our largest Lavender Festivals happens every July in Sequim, Washington.  We used to fly over to Sequim every year to sample all the lavender wares and of course eat our fill of culinary treats filled with lavender.

Makes about 8-12 small biscuits


2 cups all-purpose flour

1 tablespoon coconut palm sugar or regular sugar

1 tablespoon dried culinary lavender buds

1 tablespoon baking powder

1 teaspoon salt

8 tablespoons butter, cubed

3/4 cup whole milk, or more if needed


Pre-heat the oven to 400F.

In a small spice grinder, coffee mill or food processor combine the sugar and dried lavender.  Grind until the lavender is fine and nicely dispersed in the sugar.  Just enough so someone doesn’t’ get a woody piece of lavender in their biscuit.  You can also do this in a sturdy mortar and pestle.

In a large bowl combine flour, lavender sugar, baking powder and salt together. Cut butter into mixture until it begins to look like course cornmeal.  Make sure you leave pea sized pieces in your flour mixture for light and fluffy biscuits.  There is an entire science behind this explained to me by my friend and Pastry Chef, Laurie Pfalzer.  Check out her incredible baking blog at

Make a well in the flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with a small biscuit cutter.

Line a cookie sheet with parchment. Place biscuits on the parchment and then sprinkle with additional sugar or brush with heavy cream.  Bake for 12 minutes or until golden brown.

Serve with homemade preserves, Devonshire cream or make breakfast ham and egg sandwiches with Gruyere cheese. Delicious!

I also make this biscuit dough to top my blueberry cobbler.  Making it a Blueberry Cobbler with Lavender Biscuits.  🙂  I’ll post the entire recipe someday soon!

Breakfast Karista's Kitchen Kid Friendly vegetarian

Eggs in Purgatory with Spring Greens

baked eggs in tomato sauce

My chicken gals are rolling out the eggs these days.  I’ve been passing them out to my lovely neighbors who put up with an occasional cranky hen.  One that decides to exercise her vocal chords at 6am or during the dinner hour.   I adore my plump and well fed chicken gals, but they are a chatty bunch.

It’s not a difficult task finding ways to use my chicken eggs.  The Bennett Crew loves a tasty egg dish and welcomes most any egg central recipe.

Lightly fried in coconut oil over sautéed baby peppers, green onion and a splash of Tabasco. Poached in one of my favorite spring Italian soups, Aqua Cotta; Quiche, egg salad, and of course baked eggs.

eggs in purgatory, baked eggs in tomato sauce

One of our favorite baked egg dishes is Eggs in Purgatory.  Cracked me up when I first came across the title of this recipe.  I’ve eaten the egg dish in the past but never knew it was called “eggs in purgatory”.

After doing a little research on the name of the recipe, I believe it was Nigella who said it best.  You must read her article in The Daily Beast regarding this tasty and somewhat appropriately named dish.  You’ll have a good laugh.

I’ve chosen to prepare my eggs in purgatory a bit differently.  But either way, it’s a delicious dish to be savored, especially on a Sunday morning. 😉

Eggs in Purgatory with Spring Greens


4 individual two egg ramekins, or 8 one egg ramekins, or one large baking dish 9×13 (truly you can make as many or as little as you like.  I’ve written the recipe for  4 – 6 people)

8-10  1-2 inch slices day old artisan bread (baguette, ciabatta, rosemary loaf, whatever you have on hand)

8 eggs

1-2 cups homemade or store-bought organic tomato/pasta sauce

1 cup wilted and squeezed spring spinach, or spring greens from the garden

Pinch of red pepper flakes

1 tablespoon chopped fresh Italian parsley

½ -1 cup grated parmesan cheese

Salt and pepper to taste

Butter to grease the baking dishes


Pre-heat the oven to 450F.

Butter the bottom and sides of baking dish or dishes.  Place one or two slices bread in the bottom of the two egg ramekin, one slice in a one egg ramekin and 8-10 slices in a 9×13 baking dish.

Next, scatter the wilted greens over the bread and season with salt and pepper and a pinch of red pepper flakes.  Make a little well, scooting the greens around, so that when you drop the egg on top it won’t slide all over.

Then ladle tomato sauce over the bread and greens, again, making sure there is still a well over each slice of bread.  Crack an egg and drop it over each well.  8 eggs for a 9×13, 1 egg for small 1 egg ramekin and 2 eggs for a 2 egg ramekin.

Season the egg with salt and pepper and then sprinkle with grated parmesan cheese.

Place the baking dish and/or ramekins in the oven.  If using small ramekins, place them on a baking sheet and place them in the oven.

Bake for about 5-10 minutes or until the egg yolk is set and the egg white is opaque.  The cheese on top will be slightly golden brown and sides should be bubbly.

Remove from the oven and let the eggs rest for just a few minutes.  Garnish with chopped fresh Italian parsley and serve.

Adapted from multiple sources  

Appetizers Breakfast Karista's Kitchen Kid Friendly

Crab and Egg White Muffins

crab and egg white muffins, gluten free

Crab and Egg White Muffins

There’s a whole lot of egg love goin’ on at The Bennett Camp.  Orange Cinnamon Raisin Baked French Toast and now these tasty little Crab and Egg White Muffins.

It’s possible I’m a tiny bit over joyed with my chicken gals.

They’ve been laying at least two eggs a day for a while now.  It’s feels like Christmas!   And while I was so elated with one egg,  you can only imagine my excitement when I started finding two.

Egg related dishes have been pouring out of my kitchen and this tasty little Crab and Egg White Muffin is the latest.  Although, I’ve been making these for several years now, I realized yesterday, I have not shared.

So I’m sharing today. 🙂

crab and egg white muffins, brunch

Crab and Egg White Muffins make the perfect Brunch!

I love this egg muffin for everything that it is, and is not.  It’s not terribly heavy or over stuffed, it is enticingly simple.  Purest of flavors that mingle together like a soft breeze, light, fluffy and perfectly adaptable to my ingredient whims.

Now, I completely adore the entire egg.  So you might be wondering why I’ve only used egg whites.

Originally, I crafted this recipe for a client and the egg whites were included to maintain my clients nutrition and dietary guidelines.  However, the egg whites keep this muffin light, airy and less dense than using the whole egg.  Which suits the crab and herbs beautifully.  So save those egg yolks for a custard or lemon curd.  Which would make a lovely dessert following these muffins.

Delicious Wishes and Loads of Love!


Crab and Egg White Muffins

Makes 4-5 large muffins.  This recipe can be doubled.  I’ve also prepared these in the smaller 12 cup tin.  Just be very careful not to over fill.


12-14 ounces crab meat (about 2/3 to 3/4 lbs)

1 cup cottage cheese or 1/4 cup heavy cream

8 ounces egg whites, I use a liquid measure for this or if I want to save my eggs, I purchase organic egg whites at my market

2 rounded tablespoons chopped fresh chive (I’ve also subbed with finely chopped green onion)

1 rounded tablespoon chopped fresh basil

½ teaspoon salt

¼ teaspoon pepper

Dash of Tabasco if desired

1 tablespoon flour or arrowroot powder (arrowroot powder is used as a gluten-free substitute for flour when flour is used as a thickener. I purchase it at PCC in the bulk section, or it can be found at whole foods or most natural markets)

1/2 cup shredded cheese (optional) The Bennett Crew likes a creamy Swiss in these muffins.


Heat the oven to 375F.

Whip the egg whites until slightly foamy, they don’t need to be stiff.  Add in the arrowroot powder or flour if using.

Fold in the crab meat, cottage cheese or heavy cream, herbs, salt and pepper, dash of tabasco if using.

Spray a large six *muffin tin with spray oil, only 4 or 5 of the cups.  Then gently ladle the egg mixture evenly into 4 or 5 of the muffin cups.  About 2/3 full.  It will make about 5 slightly large muffins.  Then top with shredded cheese if using.

Place the muffin tin on a cookie sheet as sometimes the mixture overflows and can drip onto the bottom of the oven.  Bake for about 20 minutes or until the muffins bounce back when touched.  They will be slightly golden brown on top.

Cool for several minutes before gently removing them from the muffin tin.

*A student recommended the use of silicone muffin pans as the muffin tins can be challenging to clean after baking these muffins.   If using a regular muffin tin, be sure to coat the muffin tin liberally with oil.  I use a spray coconut oil and it works beautifully.

Ingredient options:  cooked ground turkey or chicken sausage, fresh herbs from your garden,  or a handful of wilted cooked spinach or greens, but be careful to squeeze all the excess water from the greens.

For a lovely brunch, serve these muffins with a salad of spring greens, fresh fruit and lavender shortbread 🙂

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Breakfast Sweets vegetarian

Orange Cinnamon Raisin Baked French Toast

orange, cinnamon, raisin baked french toast

With sleepy eyes and mussed hair my youngest gal saunters into the kitchen for breakfast.  On the weekends my sassy gal of 14 is the last one to rise.

I know she can smell whatever I’m cooking.  The lingering scent of food travels right to her bedroom.  It’s the best method for waking a teenage girl.

The scent of sweet orange and warm cinnamon drifts through the house and it doesn’t take long before I have three hungry Bennett’s sitting at the counter.

Plates set, napkins passed and cutlery ready.  Someone inevitably forgets to set out the syrup.  And the butter.  But everyone is sporting a smile.  Almost giddy.

This makes my heart sing.  Hearing the happy morning chatter over Baked French Toast with fresh juice and hot coffee.  Laughter, conversation, smiles.

Food Love.

Orange Cinnamon Raisin Baked French Toast

Serves 6-8


1 loaf cinnamon raisin bread

4 tablespoons butter, room temperature

8 eggs

Zest of one orange

¼ cup maple syrup

¼ cup Grand Marnier

1 ½ cups half and half or heavy cream

1 cup raisins


With 1-2 tablespoons butter, grease the bottom of a 9×11 or 9×13 baking dish.  Lightly butter several slices of cinnamon raisin bread and then lay them on the bottom of the baking dish.

Scatter some of the raisins on top and then layer with more buttered slices of bread.  Scatter more raisins and then topping with a final layer of buttered cinnamon raisin bread.

Whisk together the eggs, half and half, orange zest, Grand Marnier and Maple syrup.  Pour the mixture over the bread and let it sit for about 10-15 minutes while pre-heating the oven.  Or, cover the baking dish and let it sit overnight.

Pre-heat the oven to 350F and bake for about 30-40 minutes or until the Baked French Toast golden brown on top and feels done to the touch.

Let the Baked French Toast cool slightly before serving.  Serve with maple syrup and fresh fruit.  (I love it served with banana slices)

Breakfast Karista's Kitchen Kid Friendly Sweets vegetarian

Run To The Bus Breakfast

banana maple oatcakes

My kitchen was tea and jelly stained Saturday morning.  Trying desperately to get the “perfect” picture of these delicious little lovelies, I must have been leaning over to far and my darling little red step stool went flying out from under me.

You can only guess what happened then.  Yep. Tea, jelly, oatcakes, linens and dishes went flying as I slammed into them on my way down to the hardwood floor.  It was quite the scene.

A few minutes later, Suzie Q walked into the kitchen and announced I was making way too much noise.  I had woken Sleeping Beauty.

Sleeping Beauty couldn’t be irritated for long because I had a delicious stack of Banana Maple Oatcakes on the counter for breakfast.  These were the oatcakes that managed to avoid the crash.

Banana Maple Oatcakes

Banana Maple Oatcakes

I’m constantly encouraging (most likely nagging) my family to sit at the counter and slowly enjoy breakfast.  However, a few of my family members (make that one in particular) would rather sleep until the last-minute and then eat breakfast walking out the door.  She calls these moist and tasty oatcakes “run to the bus breakfast”.  This is because many mornings she can be seen racing to the bus with a few oatcakes in hand.

Banana Maple Oatcakes look like a cookie but feel more like a pancake met a muffin.  They are perfect for breakfast, as a snack, with coffee or tea and with a little homemade jam smeared on top.

And as Tank, our feisty Cairn Terrier and general kitchen floor sweeper, would tell you if he could talk… they’re tasty eaten right off the hardwood floor.

Banana Maple Oatcakes


1 ½ cups flour (I used Jovial Einkorn Whole Grain Flour)

1 cup quick oats

1 teaspoon baking soda

½ teaspoon salt

1/3 – ½ cup real maple syrup

2 eggs

¼ cup oil

¼ cup milk

1 large very ripe banana, smashed


Mix together the flour, oats, baking soda and salt.

Then whisk together the maple syrup, eggs, oil, milk and mashed banana.

Heat a griddle or large non-stick pan you use for pancakes on medium to medium low and lightly butter or oil the pan.

Ladle rounds of about ¼ cup each onto the hot pan and brown each side just like making pancakes.

Transfer to a platter and serve warm with jelly, almond butter, fresh fruit and Devonshire cream or anything else that tickles your fancy.

I love to make extra and keep them in a bag in the frig for a quick “on the go” breakfast.  Re-heat for just a few seconds in the microwave.

Add Ins:  Sometimes I add raisins, chopped nuts, chopped dried fruit and spices like cinnamon and fresh grated nutmeg.

Related Posts:

Breakfast Karista's Kitchen Kid Friendly Sweets

Raspberry Jam Muffins

jam filled muffins prepared with Einkorn wheat flour

Raspberry Jam Muffins

I’ve always felt dinner was the easy meal.  You know me, I’m all over dinner.  It’s been my life’s work for the last 13 years and I’d like to believe I’ve gotten it down to a science.  Well… most days anyway.

But breakfast?  Ugh.  It’s the meal that remains a thorn in my side.  Although, I have plenty of great ideas,  my darling Bennett Crew remains resistant to my delicious weekday morning breakfast ideas.

jam filled muffins prepared with Einkorn whole wheat flour

Jam Muffins

I’ve prepared and frozen homemade breakfast burritos, breakfast pizza, waffle sandwiches, breakfast sandwich roll-ups, fruit and protein smoothies, and currently, I’m working on the perfectly balanced breakfast cookie.  Which will take a bit more recipe testing as the last batch had to go into the compost.  Even Tank wouldn’t eat them and he eats everything.

So I make muffins.  Everyone loves muffins.  Or at least the Bennett Crew loves muffins.  I sneak all sorts of things into my muffins.  Zucchini, pineapple, carrots, winter squash, sweet potato, apples, pears, spices, berries, oatmeal, ground almonds and anything else I can think of that’s nutritious and filling.

Today however, I added jam to the muffins.  Just for fun.  A sweet little surprise just waiting to be tasted.  A great way to use homemade jam from summer berries and fruit.

Hooray for the jam muffins.  Suzie Q said they were a huge success and she should know.  She’s my muffin critic.

I think these muffins made my Bennett Crew very happy.  I love happy.  🙂

Raspberry Jam Muffins

Makes 12

2 cups Einkorn Ancient Grain Whole Wheat Flour ( I love, love, love this flour.  It’s silky texture translates to the most delicious and perfectly soft crumb as well as beautifully sweet.  It contains the antioxident lutein and Jovial einkorn flour is high-extraction flour at 80%, which means most of the germ and bran have been removed for lighter flour that stays fresh for longer.  You can find this at most Whole Foods, PCC Natural Market or your local natural market.  Or you can order online. If you don’t have access to this flour use 1 cup all-purpose and 1 cup whole wheat pastry flour) This recipe can also be prepared gluten free using your fave gluten free baking blend. 

1 tablespoon baking powder

1/2 teaspoon salt

1 cup whole milk

1/3 cup coconut oil or room temp butter

1/3 cup coconut sugar (or dark brown sugar)

1 large egg

2 teaspoons vanilla

1/2 cup of jam or preserves  (I used seedless raspberry jam but you can use anything.  I’ve even used apple and pumpkin butter.  Delish!)


Pre-heat the oven to 350F.

Line a 12 cup muffin tin with baking cups.  In a medium bowl combine the flour, baking powder and salt.  In a kitchen aid mixer or large bowl add the coconut oil or butter and sugar.  Whisk until nicely combined and then whisk in the egg until the mixture is creamy.  Whisk in the milk and vanilla.

Gently combine the dry ingredients with the wet ingredients and then lightly fold in the jam but don’t over mix.  You want to see the jam in the batter.

Fill the muffin tin and bake for 20-30 minutes or until the muffins are done and golden brown on top.

For a little variation:  fill each muffin tin half way with batter.  Then dollop jam in the center of the batter in each muffin tin and then top with remaining batter.

More Breakfast Muffin Recipes!

GF Morning Glory Muffins

Good Morning Muffins

Must Make Muffins

Buckwheat Breakfast Muffins

Pear and Cardamom Muffins

Breakfast Karista's Kitchen Kid Friendly

Baked Eggs in a Basket

Soft baked eggs and cheese in Canadian bacon

My twin sister will cringe when she reads this blog post.  Sunshine was my nickname in high school which made me think of these delicious Baked Eggs in a Basket.  Yep, I was quite the perky gal.  Too perky probably.  Annoyingly positive.

I’m not sure why.  Life certainly wasn’t always sunshine and roses.  But for me, survival was optimism.

Perky is nice, but I would have rather been sassy.  Like my two sassy gals and these Baked Eggs in a Basket.  I love sassy.

Soft Baked Eggs in Canadian Bacon

Baked Eggs in a Basket with Chive and Havarti

I’ve had several comments on this blog about the word “sassy”.  Thankfully, they found the word as endearing as I do.  Although, many have verbally pondered the meaning of sassy.

So I thought I’d share my definition of sassy.  According to the dictionary, sassy has several meanings, naughty and nice. (this makes me giggle)

However, for my two sassy gals it simply means lively, bold, confident, a little cheeky and very clever.  Emphasis on the clever.

Baked Eggs and Havarti

Soft Baked Eggs with Canadian Bacon, Fresh Herbs and Havarti

I call these little lovelies “Baked eggs in a Basket”. They remind me of sunshine.  Which reminded me of my nickname years ago.  Which I hadn’t thought of for years.  My sister will call me.  She will cringe over the phone.  I love my sister.  She keeps me grounded.  But if truth be told, my sassy gals got some of that sass from their Auntie.  😉

This dish is perfect for breakfast weekdays or weekends. Only a few minutes to assemble and a few minutes to bake.  My youngest gal loves this dish with eggs that are scrambled, but I love them soft baked with a little chive and Havarti.  I probably don’t make these the same way twice.  I use what I have on hand, assorted fresh chopped herbs, Gruyere cheese and sometimes I sneak in a little Brie.  Maybe I should have called this dish “Heavenly Breakfast in a Basket”.

Baked Eggs in a Basket

These Baked Eggs in a Basket were inspired by the fabulous Chef David Rocco. This is basically a guideline rather than recipe so make as many as you like. I usually make 6-8, and always wishing I made more.


  • Canadian bacon
  • Fresh eggs
  • Grated fresh Havarti, Cheddar, Jalapeno Jack, or whatever you might have in the frig
  • Fresh chopped chive or other fresh herbs you may have on hand
  • Salt and Pepper
  • Veggie or coconut oil
  • Muffin tin


  • Directions
  • Pre-heat the oven to at least 450F.
  • Brush oil in each muffin cup. Don’t skip this part even with a non-stick pan. This will help remove the baked eggs in a basket easily.
  • Place a slice of Canadian bacon in each muffin cup. Then drop in one egg. Sprinkle with a bit of salt and pepper and fresh chopped chive.
  • Top with grated cheese and pop in the pre-heated oven for about 5-10 minutes, depending how soft or hard you like your eggs.
  • Let the eggs cool for a minute and then remove with a small spatula. Serve immediately. Or, you can make these ahead with scrambled eggs and re-heat when needing breakfast or a little snack.
  • Recipe Management Powered by Zip Recipes Plugin


    Breakfast Flying Sweets

    Blackberry Breakfast Cake with Streudel Topping… and a flight to Ranger Creek

    My idea of flying with Ranger Craig is a trip over to the islands, to visit one of the fabulous Farmer’s Markets.  As I’ve mentioned before, I’m a fair weather flyer.  A fair weather flyer that likes to land on a nice black top runway.  A runway with lots of space.

    Our Beautiful Mountain

    But Ranger Craig had a new idea this past weekend.  Yep, he talked me into another one of his adventure flights.  I’m always in for some fun, but testing the strength of my heart is not something I want to do on a regular basis.

    Once again… we’re landing where?

    If you’ll notice, there is only one picture of the landing strip into Ranger Creek.  That’s because I dropped my camera into my lap and my hands hung onto the sides of my seat.  I was silent.  Silently praying that is.  Large looming mountains… and one itsy bitsy little runway.

    Of course all was good, the landing smooth and I could’ve kissed the ground when I got out of the plane.

    Tank lacks balance, so he gets a lift across the tree bridge

    We grabbed Tank, our little flying buddy, backpacks and water and off we went to explore Ranger Creek.  The beauty was abundant.  And I suppose, worth the eyeball popping landing.

    Tank’s determined to get in, but the water’s just to fast and to cold. (even for a terrier)

    I don’t know who had more fun hiking, me or Tank.

    Ranger Craig doesn’t call these little jaunts in the woods a hike.  Nope.  My tough guy calls these little jaunts a nice walk in the woods.  Well, we can’t all be Rangers.  Right?

    So how did I get the idea for a Blackberry Breakfast Cake out of a flight to Ranger Creek?   I went blackberry picking.

    You’d think after that adventurous day trip I’d be flat-out exhausted.  But no, the blackberries up the road were calling me.  And Blackberry Cake sounded like a little piece of heaven for a Sunday morning breakfast.

    Blackberry Breakfast Cake

    Blackberry Breakfast Cake with Streusel Topping

    Serves 8-10


    1 cup butter (2 sticks/8 ounces), softened

    1 ½ cups sugar

    4 large eggs

    2 teaspoons vanilla

    1 cup sour cream

    3 cups flour (for best results use 1 cup cake flour and 2 cups all-purpose)

    2 teaspoons baking powder

    ½ teaspoon salt

    ¼ teaspoon baking soda

    1 teaspoon ground cardamom

    4-5 cups fresh blackberries or frozen blackberries thawed and drained

    Streusel Topping

    1 cup brown sugar

    1 ¼ all purpose flour

    1 teaspoon ground cinnamon

    8 tablespoons (4 ounces/ 1 stick) melted butter


    Pre-heat the oven 350F.  Butter a 9×13 baking pan.

    In a large bowl whisk together the flour, baking powder, baking soda, salt and cardamom.

    In a kitchen aid mixer or with a hand-held electric mixer, cream together the butter and sugar until light and fluffy.  Beat in the eggs until combined. Slowly mix in the sour cream and vanilla.

    With the mixer on slow, add the flour mixture a cup at a time until fully incorporated and smooth.

    Pour the batter into the prepared pan and then top with the fresh berries.

    In a medium bowl mix together the brown sugar, flour, cinnamon and melted butter.  Mix with a fork until crumbly.  Sprinkle the crumbs evenly over the blackberries.

    Bake for about 40-50 minutes or until cake is done in the center.  Cool completely before serving.

    OPTIONS:  Substitute with fresh blueberries and raspberries.  Or serve as a light dessert with fresh whipped cream.

    Recipe adapted from multiple sources