Breakfast really is the most important meal of the day, especially when you’re a cheese lover and starting your day off right by eating it for breakfast! There’s nothing better than waking up for a long day at work or school with a delicious plate of cheddar or Parmesan molded into our favorite breakfast dishes.
Not only is cheese delicious, but it is a good source of protein which is essential to start the day off right with, especially for growing children and adolescents. It is known that a lot of studies show that eating breakfast improves concentration, memory, problem-solving and your mood (for those who struggle to wake up!) So, that might solve your morning blues, some toasted bread with melted Gruyère to see you through to lunch.
Here are some quick and easy ways to incorporate cheese into your breakfast:
Toast And Bagels
Chicken And Brie Bagels
Divide the bagels and layer one half with the chicken and a slice of Brie. Then add a spoonful of cranberry sauce and place the two halves together again. Cook the bagels for 10 minutes at 350 degrees F.
Banana And Cheese Bagels
This one is relatively simple, it involves toasting the bagels and topping with a spoonful of cream cheese, banana and a sprinkle of cinnamon.
Stilton and Apricots On Toast
Begin by lightly toasting a bread of your choice and spreading one side with butter. Then place a slice of Stilton and canned apricot halves on top of the toasted bread and sprinkle it with a bit of sugar and grill it until the cheese melts.
Other Cheese Toppings On Toast
There are so many variations and options you could go with for this breakfast idea, here are some more unique combinations you could try on toast:
– Cherries, Pecans, Brie and sugar
– Blue cheese and fig spread
– Sharp Cheddar with a marmalade spread
– Parmesan and butter (yum!)
Breakfast burritos are a classic in America, originating from Hispanic cuisine. Place scrambled eggs on top of a flour tortilla with a bit of salsa and grated Cheddar.
Greek cuisine is very big on cheese so a Greek omelet is perfect for this breakfast guide. Chopping up a mixture of spinach leaves, garlic, red onions, and tomatoes for them to be sautéd in a skillet over medium heat until tender. You then beat the eggs with just a drop of water and pour it over the spinach mixture. The eggs will then begin to set, so use a spatula to lift the omelet and let the uncooked portion flow to be cooked. Then, once the omelet is close to being set, crumble some Feta cheese and then cook until it is set.
Southern Style Breakfast Pizza
This unusual, but a delicious style of breakfast can be achieved by scrambling some eggs with a drop of milk and some diced green onion. You then prepare a pizza crust and place it on a baking sheet and spread it with salsa like you would a regular pizza. Then top it with scrambled eggs, cooked bacon and shredded Mexican Queso or Monterey Jack cheese. Bake at 400 degrees F for 10 minutes and enjoy.
This simple breakfast consists of scrambling a few egg whites and shredded Cheddar with chopped onions mushrooms, and peppers. You then stuff the food into toasted halves of pita bread and wrap it in foil so you can go about your travels if you need to.
Dips And Spreads
Cinnamon Cheese Spread
In a food processor or a with a blender, blend cream cheese while adding sprinkles of cinnamon, sugar and a handful of raisins or dried fruit of your choice. You can then chill it in the refrigerator and serve on pancakes or toast.
Ricotta Fruit Dip
This delicious dip is a blend of ricotta cheese with sugar, orange zest, and orange juice. You can dip it with your breakfast fruits such as melon and strawberries.
Cream Cheese Dip
Make your mouth water with cream cheese and chocolate spread mixed together to spread on toast and enjoy!
When you think cinnamon, you think sweet, you might think of a spice, you might think of bread, pancakes, coffee or even cereal. But the quintessential creation involving cinnamon is none other than the Cinnamon Roll. The ooey, gooey, warm taste of a cinnamon roll on a cold, winter day with a cup of hot cocoa or coffee simply cannot be beat. Cinnamon, sugar and butter, on their own, are relatively mundane ingredients. When they come together, though, is when the fireworks shoot off and we can clearly see the marriage of these ingredients present in every cinnamon roll made on this planet, albeit, different variations of this sweet treat exist.
Cinnamon Rolls, while not having been around since the beginning of time, although sometimes its seems very hard to fathom our world every having lived without them, the ingredients used in making cinnamon rolls have been around for millenniums… literally. Bread, cinnamon, sugar and butter have all been around since before the time of Christ. Yeast bread dates back to around the year 1,000 BC and was first discovered in ancient Egypt. Cinnamon is nearly double in age as it dates back to around the time of the birth of Christ, circa 2,000 BC. Cinnamon was often imported from Egypt to China and was very highly regarded to where it was actually passed off as a gift for monarchs of the day. Butter, similarly, dates back to a similar period as cinnamon. Around the middle of the 19th century, machines began taking place of manual labor often done by farmers’ wives when it came to making mass quantities of butter. Finally, sugarcane was first discovered in a region, now called New Guinea. First cultivated in the US sometime in the 1700s, the first sugarcane refinery was built in the late 17th century in New York.
The Birth of the Cinnamon Roll
The very first cinnamon roll was created in Sweden. Cinnamon rolls are so well-acclaimed that it has its own national day, October 4th, National Cinnamon Bun Day. In Sweden, cinnamon rolls are not nearly as sweet and heavy as they are in the US. In Swedish practice, cinnamon rolls are made from dough that contains a hint of cardamom, a ginger-based spice. The cinnamon rolls are baked into muffin wrappers to make a more enjoyable and not so-messy treat.
Behind the Name
In Swedish lingua, “kanelbulle” is the coined term for cinnamon rolls, which literally means, no surprise, “cinnamon bun”. Other names that cinnamon rolls have adapted over its rich history is “sticky rolls” and “sticky buns”. However, with these various names comes various renditions of the original cinnamon roll. Some of these may not even contain cinnamon, but either more of a sugar-based glaze or a honey-based glaze.
Cinnamon Rolls hit the US
They say cinnamon rolls are a very popular commodity for breakfast in the US, but I say they’re great any time of the day. They don’t have to be restricted for breakfast only. One type of cinnamon rolls dating back to the 18th century called the Philadelphia-style cinnamon rolls, containing honey, sugar, cinnamon and raisins. Since the rise of the Philadelphia version, a number of renditions of the famed cinnamon treat have taken the nation by storm in the centuries since.
Apple butter is essentially a thicker and spicier version of applesauce, traditionally made by slow-cooking sliced or pureed apples in copper kettles for up to 12 hours or more. The apples are constantly stirred with long paddles. The heat causes the fruit’s natural sugars to caramelize, thus giving apple butter its distinctive deep brown color.
The spicy flavor of this spread comes from the addition of traditional apple pie spices such as nutmeg, cloves and especially cinnamon. Commercially produced apple butter is generally available in grocery stores, but the traditional homemade variety is usually canned in jars for personal consumption or sold at local farmers’ markets, craft shows and festivals.
Apple butter does not contain any dairy products, but derives its name from the buttery texture of the finished apple preserves. In fact, some people use it as a condiment or spread for sandwiches, in the same way others might use mayonnaise or mustard. The preserves are said to be especially good on ham or pork sandwiches, since many traditional Pennsylvania Dutch or German recipes combine apples and pork-based meats. Even if it is not used specifically as a sandwich spread, it is also popular as a topping for pancakes, biscuits and buttered toast.
The tradition of apple butter is thought to have been brought to the United States by Germans who settled in Pennsylvania. The so-called “Pennsylvania Dutch”, a corruption of Deutsch, or German, were very pragmatic by nature, and realized they needed a way to preserve their food during the winter months. Since apples were plentiful during the fall season, they first began preserving the fruit as apple jam or applesauce. The canned applesauce did not have the shelf life they had hoped for, however, so a slow-cooking process was developed. The extra cooking time turned the applesauce into a more stable product, and the added spices also aided in the preservation process.
Duplicating the traditional apple butter making process today has proven to be a challenge, however. Some historical societies and other traditionalists still hold sessions where it is made, using volunteers to stir the pots in shifts and also maintain the fires to provide the heat. Decent apple preserves can also be made in an electric slow cooker at home. Applesauce blended to a very fine consistency can be placed in a slow cooker along with the traditional cinnamon, nutmeg, all spice and cloves. This mixture should be allowed to reduce for at least 12 hours, with a slight gap in the lid to allow steam to escape. Specific recipes for converting applesauce into butter are available in a number of cookbooks and cooking websites.
5 Reasons To Eat Cheese For Breakfast
A common trend among dieters is to cut out cheese from their diet the minute they embark upon a weight loss mission. What they fail to realize is the immense nutritional and purported weight loss benefits that they are missing. Cheese is arguably one of the most underrated health food today. It provides ample amounts of proteins, calcium, vitamins, and minerals – everything that a person needs for a healthy start to his day. Still not convinced? Read on to know about the health benefits of eating cheese right in the morning, the best forms of cheese to include, and the healthy cheese dishes.Benefits of eating Cheese for breakfast
1. Complete Food
Cheese is one of the healthiest sources of high biological value proteins. Each serving of cheese can provide close to 30 gms of protein, which is almost 50% of the RDA for protein. Unlike other protein rich foods, cheese also contains all 3 proximate principles including carbohydrates. Apart from the energy providing nutrients, it also provides a trove of minerals, vitamins, and phytonutrients essential for maintaining a fit body and mind.
2. Promotes and maintains bone health
Cheese is arguably the richest source of calcium. Each serving of cheese can provide anything between 700 mg to over 1000 mg of calcium, which covers more than 70% of daily-recommended dose for an adult woman. Importance of calcium in bone health and prevention of osteoporosis is well-known. Apart from calcium, cheese is also rich in 15 other essential nutrients including phosphorus and small quantities of Vitamin C, which help in calcium absorption.
3. Protects teeth from cavities
Several studies have shown that eating cheese after a starchy meal (the key culprit to cavities) helps prevent development of cavities. This is attributed to several factors, including the high calcium content, which is believed to help maintain healthy teeth enamel. Cheese promotes salivation, which too might be the reason behind the anti-cavity property. Whatever be the reason, it is a good idea to have a piece of cheese after a starch filled breakfast.
4. A chock-a-block of vitamins and minerals
Cheese contains over 50 vitamins, minerals, and trace nutrients. It is a B vitamins in cheese help maintain healthy glowing skin, while fat-soluble vitamins contribute to long lustrous hair. Other elements like zinc, phosphorus, Vitamin B12, and Vitamin A boost immune system.
5. Slows aging and prevents cancer
The high amounts of antioxidant nutrients in cheese helps prevent free radical damage and cell mutations, thus helping retard ageing process of the cells. Several studies have also shown that Conjugated Linoleic acid, a compound found in cheese may help prevent formation of tumor cells and metastasis of cancer cells.
Best cheese to have for breakfast
Even though, cheese is a great health food with several nutritional benefits, not all varieties of cheese can be recommended for a person trying to lose weight or control their fat intake. That said; one can find several cheese types that are naturally low in fat and/or salt. These offer the same nutrients as the full fat ones. Some of the varieties best suited for a weight watcher include:
- Skim milk mozzarella
- Skim milk cottage cheese
- String cheese
- Farmer’s cheese
As a thumb rule, goat milk cheese contains least amount of fat followed by cow’s milk, and buffalo milk cheese. So, the trick is to choose the right kind of cheese to eat for breakfast rather than cut out all cheese from your menu.
Best ways of eating Cheese for breakfast
- Fruits and cheese: This is a classic combination and easiest to fix up on a busy morning. Farmer’s cheese is the best choice for this combination and you can include a variety of seasonal fruits. The fruits add much need fiber to your breakfast, while the benefits of cheese are already discussed.
- Sandwich: Cheese sandwich is probably the most popular and easy to prepare breakfast and snack item. You can use a variety of cheese, but low-fat cheddar seems to be the healthiest best. Do not forget to use whole wheat bread and add some veggie slices for added nutrients.
- Feta with eggs: Cheese and eggs makes a lethal nutrient combo for sure. Feta with slices of eggs, olives, whole meal bread, and a mug of coffee – a perfect Greek breakfast.
A breakfast without cheese is like peanut butter without jelly. Include cheese in your breakfast for the immense health benefits and of course the scrumptious taste. Stop by Shisler’s Cheese House and let us help you enjoy the most important meal of the day by adding cheese to your breakfast!
Bacon Cooking Tips
If the packaged sliced bacon is refrigerator-cold, slowly slide the dull edge of a butter knife along the length between the strips, gently rocking to separate slices. Plan ahead and take the bacon out of the refrigerator thirty minutes before cooking. The slices should separate easily.
When frying bacon, it’s important to keep a close eye on it and turn it often. It can burn in the blink of an eye. Older bacon will cook and burn almost twice as quickly as fresh bacon.
If you prefer very crispy bacon, choose thinner slices to fry up. Pour or baste off the fat as it accumulates in the pan. Use medium to medium-low heat. Cook slowly, turning often, to render out the most fat and help reduce shrinkage.
Pricking with a fork will help alleviate any curling problems. Drain breakfast bacon on paper towels.
The fat rendered from the cooked bacon is highly-prized as cooking oil for its flavor. After cooking the bacon, cool the rendered oil to room temperature and then pour through a fine sieve into a glass container. Cover and store in the refrigerator or freezer for future use. If you do not need the rendered fat, let it cool to room temperature, pour it into a disposable metal or glass container, seal, tie it up in a plastic bag, and toss it into the trash. It’s not wise to pour it down the drain, because it will coagulate and clog up the drain.
There are fancy microwave bacon cookers on the market which work well, but they are not necessary. Place a microwave-safe paper towel in a micro dish large enough to fit a single layer of bacon slices (4 to 6 slices). Cover with another paper towel. Six slices should take about 4 to 5 minutes on high, depending on the wattage of your microwave and the thickness of the bacon. Start checking after the first two minutes, and continue cooking at one minute intervals until you can judge the cooking time for the way you like it.
Consult your microwave manual for more specific times. A rotating base in the microwave is highly recommended for even cooking, and most come with one built-in these days. Remember that foods continue to cook even after the timer goes off in a microwave, so let it rest a few minutes before you dive in to let it crisp up and avoid burns. Curly bacon never bothers me, but this method reduces curling of the bacon.
Bacon can also be easily baked in the oven, resulting in amazingly flat slices. Preheat oven to 400 degrees F. Place a rack inside a baking sheet. Lay out slices and bake for 10 to 15 minutes, depending on desired doneness level. Voila! Crispy bacon with no curls. You can also use your broiler, but I don’t recommend it. First of all, the splatters not only make a royal mess, but also cause flares. Secondly, it requires much more attention. Stick with frying, microwaving or baking.
How can you reduce splattering problems? Part of the problem arises from today’s quick salt-brining method (known as pickle-curing) used by producers. The liquid naturally soaks into the meat, and you know what happens when liquid hits hot oil — snap, crackle, pop! Be sure the bacon slices are cold from the refrigerator and start with a cold pan. Use medium to medium-low heat and take your time cooking the slices, turning often. It’s preferable to thaw frozen bacon in the refrigerator to reduce moisture, but even then some of the moisture may naturally seep out. Towel off the slices before cooking to avoid excess splattering.
If you must watch your fat intake, lean smoked ham or prosciutto can be substituted in many recipes where the rendered bacon fat is not needed. Turkey, chicken and vegetarian bacon products are also available.
Most slab bacon is sold with the rind attached. Remove the rind before using. Render the fat from the rind by frying and you have cracklings, a favorite Southern snack.