Epic Breakfast Spreads

Epic Breakfast Spreads

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We’re thrilled to partner with renowned Chef Billy Parisi to create Epic Breakfast Spread Recipes using the new Braun Household Collection. Check out the full link here  


For the Creamer:

  • 1 cup of half and half
  • ½ cup of condensed sweetened milk
  • 1 teaspoon of vanilla

For the Eggs:

  • 6 eggs
  • ½ cup of heavy whipping cream
  • 2 slices of prosciutto ham, thinly sliced
  • 1 cup of roasted cherry tomatoes
  • ½ cup of sliced reconstituted porcini mushrooms
  • 1 cup of baby spinach
  • 1 cup of shredded cheddar cheese
  • ½ cup of boursin cream cheese
  • 2 tablespoons of chiffonade fresh basil
  • Kosher salt and fresh cracked pepper to taste

For the Smoothie:

  • 1 cup of full fat Greek yogurt
  • ½ cu of whole milk
  • 1 tablespoon of honey
  • ½ cup of oats1 cup of assorted strawberries, blueberries, raspberries and blackberries

  1. Creamer: Combine all ingredients together in a bowl and whisk. Keep Cool
  2. Eggs: Preheat the oven to 400°.
  3. In a bowl whisk together the eggs, whipping cream and salt and pepper until light and fluffy. About 3 to 4 minutes.
  4. Next, fold in the sliced prosciutto, tomatoes, mushrooms, spinach, and cheddar cheese and pour them evenly into ramekins that have been sprayed with non-stick spray. Top off with the boursin cream cheese.
  5. Bake them at 400° for 20 to 25 minutes or until they are cooked through and lightly browned on top.
  6. Garnish with fresh chiffonade basil and serve immediately.
  7. Smoothie: Place all ingredients into a blender and blend on high speed until smooth.

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