Blueberry & Almond Yogurt Parfait

The local grocery stores have had great sales on fresh blueberries for the past few weeks.  Really, really good sales on deliciously perfect blueberries.  Eating them fresh and by the handful is always an option, but sometimes it’s nice to come up with different ways to use them.

This yogurt parfait is incredibly simple, easy to make ahead of time for a quick weekday breakfast, and it’s delicious.

Blueberry & Almond Yogurt Parfait:

1 cup vanilla yogurt
½ cup washed blueberries, divided
1 Tbsp sliced almonds, toasted*

Spread 1/4 cup of the blueberries in the bottom of a bowl.  Layer the yogurt on top.  Top with remaining 1/4 cup blueberries.  Sprinkle with almonds.  Enjoy!

If you’re making this the night before, just don’t add the almonds so they don’t get soggy.  Cover and refrigerate after the final layer of blueberries.

*To toast the almonds:
Preheat a small non-stick skillet over medium heat.  Add almonds, stirring constantly, for 2 - 4 minutes, just until they barely begin to darken.  It takes about two seconds for the almonds to go from not quite toasted to burnt to a crisp.  You don’t want to step, or look, away from them.

Garlic & Herb Cream Cheese

This has become a favorite at our house.  Bagels are a breakfast staple for weekday mornings, and this garlic and herb cream cheese makes them a little more interesting than just butter or plain cream cheese, but doesn't take any more time in the mornings if I mix a batch up on Sunday night.

Garlic & Herb Cream Cheese

8 oz cream cheese, softened

½ tsp Italian Seasoning

½ tsp parsley

1 garlic clove, pressed or chopped

¼ tsp basil

¼ tsp onion powder

Combine all ingredients and mix well.  Enjoy on bagels or toast.  Store in a sealed container in the refrigerator.  

Mini Oven Omelets

These baked omelets are quick and easy to make.  They’re a great make ahead breakfast and work well for eating on the go.  The basic recipe is a delicious cheese omelet, but you can easily add sausage, bacon, vegetables, etc. to individual omelets.

Basic Recipe:

8 eggs

¼ cup milk

1/8 tsp dry mustard

1/8 tsp pepper

¼ tsp salt

1 cup shredded cheese

12 paper muffin liners (you will want to use paper, not foil, so you can re-heat them easily).

Beat eggs and milk together, stir in cheese and spices.  Pour into 12 paper-lined muffin cups, about half full.*  

Bake at 350 ° for 23 minutes, or until a toothpick inserted into omelets comes out clean.

Add-Ins:

Cooked ground sausage

Chopped bell peppers

Chopped onions

Chopped and seeded tomatoes

Crumbled cooked bacon

Add about a tablespoon of desired add-ins per muffin cup and gently stir.

*The omelets will rise quite a bit during baking.