Salted Caramel Cider French Toast

I’m fully embracing all the fall flavors despite already having a bit of snow! I added apple cider to a salted caramel sauce and it was a hit! The apples were lightly cooked for extra flavor while maintaining a good crunch. This will be a great breakfast if you have family around for Thanksgiving- make the sauce in advance and cook the french toast “to order” as folks make their way out of bed!
The Three Bite Rule - Salted Caramel Cider French Toast
We make tons of waffles at our house, the occasional pancakes, but rarely french toast. Challah bread turned that ratio around! It is quite sweet but the salted caramel sauce has great flavor. I was wishing I had thought about a side of bacon.

Salted Caramel Cider French Toast (for 4)

Ingredients:

1/4 cup apple cider
1/2 cup salted caramel sauce
1-2 apples
1/2 loaf Challah bread (or 4 thick slices of bread)
3 eggs
1/2 cup milk
1/2 teaspoon nutmeg

Directions:

Slice the bread and chop the apple.
The Three Bite Rule - Salted Caramel Cider French Toast
Add cider and 1/4 cup of the caramel sauce to a small pan over medium heat. Bring it to a low boil for ~15 minutes to reduce slightly. Then reduce the heat to low and add in the remaining caramel sauce and chopped apple. Cook for about 5 minutes more.
The Three Bite Rule - Salted Caramel Cider French Toast
Heat a pan or griddle to middle heat.
Whisk together the eggs, milk, and nutmeg.
Dredge each slice of bread into the egg mixture on each side. Pan fry them ~3 minutes on each side. Reserve in the oven to keep warm if cooking in batches.
The Three Bite Rule - Salted Caramel Cider French Toast
Serve with sauce. Enjoy!

We all liked this one. I tested it out as bfast for myself and then immediately made more sauce so we could all have it over the weekend! The sauce was great made ahead of time! It would be a great topping on baked french toast as a whole pan if taking it somewhere!
The Three Bite Rule - Salted Caramel Cider French Toast
Happy Thanksgiving! I hope you have lots to eat as you think about what makes you thankful.

Breakfast Deviled Eggs

The deviled egg variations are endless! I whipped these up for a staff coffee social at work. I put a cream cheese & everything bagel twist on traditional deviled eggs and they were great! My trick to prep ahead, without them too far pre-prepped, was doing it in stages. I hard boiled the eggs, then another time I mixed up the filling and left in a closed zip-top bag, then piped the filling and added the topping just before serving.
The Three Bite Rule - Breakfast Deviled Eggs

Breakfast Deviled Eggs

Ingredients:

1 dozen eggs
2 tablespoons mayo
1 tablespoons cream cheese
1 teaspoon mustard
2 teaspoons minced chives (optional)
1 tablespoon Everything Bagel Seasoning

Directions:

Hard boil the eggs and then let them cool in ice water.
Peal the eggs, slice in half, and pop the yolks out into a bowl. Add in the mayo, cream cheese, mustard, chives, salt, and pepper.
The Three Bite Rule - Breakfast Deviled Eggs
beat the filling or mash with a pastry blender.
Spoon the filling into a zip-top bag into a bottom corner. (I open the bag over a tall glass to hold it up.)
Snip the corner with scissors and pipe the filling into the egg halves. (I fill each just to the top of the egg, then go back to top them off.)
Sprinkle them with everything bagel seasoning.
The Three Bite Rule - Breakfast Deviled EggsEnjoy!

I loved these! They were a good mix amongst fruit, coffee cakes, biscotti, quiche, and bagels. These are a great bite with everything else everyone will nibble on. The crunch on top was so perfect. I wanted to add a little bacon on there but wasn’t sure about how many vegetarians might be in the mix and I didn’t want these to be too much.
The Three Bite Rule - Breakfast Deviled Eggs
Here are my other Deviled Egg Variations:
French Onion Deviled Eggs
Caesar Deviled Eggs
Greek Deviled Eggs
Taco Spiced Deviled Eggs
Bacon Ranch Deviled Eggs
Sour Cream & Onion Deviled Eggs

Next week I have Mr. J’s 8th annual birthday burger to share and let me tell you, it was a gooood one!

Breakfast Pizza with Sausage Gravy and Eggs

Breakfast and pizza- the best of both worlds! The sausage gravy serves as the sauce on English muffins and then it gets topped with white cheddar, tomato slices, and scrambled eggs. So good.

The Three Bite Rule - Breakfast Pizza

Breakfast Pizza with Sausage Gravy and Scrambled Eggs (for 2)

Ingredients:

2 breakfast sausage links
1 tablespoon butter
1 tablespoon flour
1/4 cup + 3 tablespoons milk
2 tablespoons brewed coffee
2 English muffins
1/4 cup white cheddar
2 eggs
salt & pepper

Directions:

Remove the sausage from the casing and pan fry the sausage until cooked through, about 5 minutes, breaking the sausage into very small pieces. Remove the sausage and leave the drippings in the pan. Add in the butter to melt over low heat. Sprinkle in the flour and cook for 1-2 minutes. Add in the 1/4 cup milk and coffee. Whisk until smooth. Sprinkle in salt and pepper then return the sausage into the pan.
The Three Bite Rule - Breakfast Pizza
Toast the English muffins and spoon the gravy over the English muffins. Top with cheese and return to the toaster oven or oven to melt the cheese.
The Three Bite Rule - Breakfast Pizza
While the cheese is melting, scramble and cook the eggs just until cooked and remove from the heat. Season with salt & pepper.
Slice the tomato and add on top of the cheese, then spoon the eggs onto the top.
The Three Bite Rule - Breakfast Pizza
Enjoy!

I loved the sausage gravy on these breakfast pizzas. It amps them up big time and takes so little to do so! The bigger chunks of sausage were trickier to layer on but the gravy only uses 2 sausage links, for 2 people! For a vegetarian version, mushroom gravy would be delicious! Use good quality white cheddar here, it is so worth it. I found the tomato freshness and acidity necessary.

Uses for all the Hard Boiled Eggs from Easter

If you have a whole bunch of dyed eggs around, here are my fav uses for any hard boiled eggs! I eat them plain as a snack, or egg salad, but that may only take you so far. I’ve actually dyed un-boiled eggs when I wanted to play with the color but not have a dozen hard boiled eggs around. That was without a toddler!

1) Use hard boiled eggs for all the deviled eggs!
They are such a hit at a party…often vegetarian (I made my bacon ones obvious by topping them with bacon so there weren’t surprises), often dairy-free, often gluten free…depending on the variety! They’re a small bite without silverware and don’t require reheating! Make just a few and serve them with dinner or lunch at home. You don’t even have to wait for a party! Are you surprised I have more variation ideas I just haven’t made yet??
Sour Cream & Onion Deviled Eggs
Bacon Ranch Deviled Eggs
Taco Spiced Deviled Eggs
Greek Deviled Eggs
Caesar Deviled Eggs
French Onion Deviled Eggs

The Three Bite Rule - Greek Deviled Egg


2) Use hard boiled eggs for the to-go option where you might have another egg!

Breakfast Risotto I made had white cheddar, bacon, everything bagel seasoning and was served with an egg for the runny yolk. When I packed leftovers for work, I heated the risotto and chopped a cold hard boiled egg to go on top just before eating (with extra everything bagel seasoning).
The Three Bite Rule - Bfast Risotto
Avo & Egg Toast with Everything Bagel Seasoning would speed up immensely if the egg was a chopped hard boiled one!


3) Use hard boiled eggs to amp up the protein on a veggie side dish!

Caesar Asparagus was a springy feeling side that was just so easy: roasted asparagus, MYO caesar dressing, and top with some hard boiled eggs and plenty of salt & pepper!
The Three Bite Rule - Caesar Asparagus

4) Use hard boiled eggs for Cobb Salad themed anything! 
I made a cobb salad inspired burger. I’ve made a Cobb Salad Dip! Make a cobb salad chicken sandwich! Make it a regular cobb salad! Make it a cobb salad crostini appetizer! Bacon, chicken/turkey, eggs, lettuce/cucumbers/tomato, and blue cheese is always a welcome combo!
The Three Bite Rule - Cobb Salad Burger

5) Use hard boiled eggs for topping on a breakfast pizza!
This breakfast pizza from back in the day had cream cheese with chives spread onto the crust then topped with shredded cheddar, breakfast sausage, hard boiled eggs, and everything bagel seasoning. This is the foolproof way to do eggs on breakfast pizza if you are cooking for a crowd and don’t want to test the baking time needed for an egg cracked onto a pizza!
The Three Bite Rule - Breakfast Flatbread

Everything Bagel Seasoning

I looooove everything bagels and am so glad Everything Bagel Seasoning is having a moment. I make it myself so I can have some for a few servings, or make a bunch to have around. It is so easy and customizable – go heavier on the flavors you like best! I use it on eggs, rice, toast, and anything breakfast! Just the other day I made a breakfast sandwich on an croissant with eggs, cheese, tomato, and sprinkled some everything bagel seasoning. SO good.

The Three Bite Rule - Everything Bagel Seasoning

Everything Bagel Seasoning

Ingredients (for ~2 tablespoons of seasoning):

1 teaspoon poppy seeds
1 teaspoon sesame seeds
1 teaspoon dried minced onion
1 teaspoon dried fennel seeds (optional)
1/2 teaspoon cracked black pepper
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder

Directions:

Add everything into a small dry skillet over medium-low heat.
The Three Bite Rule - Everything Bagel Seasoning
Cook for 2-4 minutes, stirring regularly to ensure nothing burns.
Let cool and enjoy!

I like a mostly even ratio for the poppy/sesame/onion/fennel and half ratio for the salt/pepper/garlic powder. The toasty flavor is 100% necessary. The crunch it adds is also unparalleled.

Everything Bagel Seasoning is so breakfast, but is an ideal combo for anything. I’d totally top popcorn with it too! The dried minced onion & sesame seeds are what I keep an eye on in the pan to ensure nothing burns.

The Three Bite Rule - Everything Bagel Seasoning
This seasoning MADE this breakfast-inspired risotto and it took avocado toast with a poached egg to a whole other level.

Farro Breakfast Bowl with Egg, Bacon & Everything Bagel Seasoning

My grocery store’s grain offerings are scant and uber expensive so amazon prime came to the rescue! I love texture and nuttiness of different grains and had leftover farro from a lunch I packed. The beauty of this breakfast bowl is the base could be any leftover grain.

The Three Bite Rule - Farro Breakfast Bowl

Here’s by bowl formula:

grain: farro; cracked wheat; brown rice; lentils; bulgar, wheat berries, quinoa, cauliflower rice
greens: baby spinach; kale; chard
meat: bacon; sausage; ham
topper: fried egg; soft boiled egg; avocado; sauteed mushrooms; cheese

So much of this can be prepped in advance, which is perfect for breakfast, or dinner! I used leftover farro and made some everything bagel seasoning in advance. My spice drawer does not need one more jarred spice so I make my own seasoning, but I’ve seen this for sale.

Farro Breakfast Bowl with Egg, Bacon & Everything Bagel Seasoning

Ingredients:

~1 cup prepared farro (or other grain)
1 teaspoon minced onion
1/2 teaspoon poppy seeds
1/2 teaspoon sesame seeds
dash kosher salt & cracked pepper
3 strips of bacon
2 cups fresh baby spinach
1 egg

Directions:

Cook the grain or use leftovers.
Add minced onion, poppy seeds, sesame seeds, salt & pepper to a small dry pan to medium heat for 2-5 minutes. Then remove from the pan immediately (that minced onion goes from toasted to burnt quickly!)
Then pan fry the bacon until crisp and remove to drain on paper towel.
Drain the bacon grease from the pan and saute the greens for 3-5 minutes with a tiny bit remaining in the pan.

The Three Bite Rule - Farro Breakfast Bowl
Assemble the bowl with the farro, greens, half of the bacon, and a teaspoon of the everything bagel seasoning all mixed together.
Fry or soft boil the egg and add on top, with a last sprinkle of everything bagel seasoning and remaining bacon.
Enjoy!
The Three Bite Rule - Farro Breakfast Bowl
I looooved this. It has some of my thinking of a bacon, egg and seasoning breakfast grain bowl, but was sooo much better because of the greens and the runny yolk. You are winning your day if you eat something green before 9am.

I’ll totally want to get a sausage, egg, and cheese with everything bagel seasoning variation going because that’s my go-to bfast sandwich choice.

Maple Sausage & Apple Fall Breakfast Sandwich

My palate for fall is endless. Apples, maple, cheddar, and a hint of mustard made this the best breakfast sandwich ever. Ever. I could liiiive on breakfast sandwiches and definitely have my favorites. The apple provides the crunch and freshness with a little kick from the mustard in the sauce.
The Three Bite Rule - Maple Sausage & Apple Breakfast Sandwich

Maple Sausage, Egg, Cheddar, and Apple Breakfast Sandwich

Ingredients: (serves 1)

1 everything bagel
3 maple sausage links, casing removed and formed into a patty
1 egg
1 slice white cheddar
1/2 macintosh apple, sliced thin
1 teaspoon mayo
1/2 teaspoon dijon mustard
1/2 teaspoon maple

Directions:

Pan fry the sausage patty until cooked through.
Toast the bagel.
Mix together the mayo, mustard, and maple spread.
The Three Bite Rule - Maple Sausage & Apple Breakfast Sandwich
Fry the egg in the pan from the sausage. Flip and add the cheese. Cover to melt the cheese.
Assemble the bagel with some mayo/mustard/maple spread, then apple slices, then sausage, then egg and cheese.
The Three Bite Rule - Maple Sausage & Apple Breakfast Sandwich
Enjoy!

This was a treat for a day off. I really loved the sweetness of the sausage, and the sharp white cheddar. The sauce was subtle and a nice touch. Everything bagels from my town bagel place are even better when they’re day-old and less than half off!
The Three Bite Rule - Maple Sausage & Apple Breakfast Sandwich

Pumpkin Cinnamon Rolls with Salted Caramel

October means it is time for all the pumpkin foods! These were so good and easy since I used frozen puff pastry sheets and jarred salted caramel topping. My baking in-experience would not have me making my own puff pastry dough! They are great for a breakfast treat or as an afternoon coffee break. Make them bigger as a turnover and voila! Dessert!

The Three Bite Rule - Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls with Salted Caramel

Ingredients:

1 sheet frozen puff pastry, defrosted to room temperature
3 tablespoons butter
1/2 can pure pumpkin
2 tablespoons pumpkin pie spice
1 tablespoon sugar
2 tablespoons maple syrup
2 tablespoons salted caramel ice cream topping
1 teaspoon kosher salt

Directions:

Sprinkle some flour onto your surface and roll out the puff pastry to 1/8 of an inch thick – a little more thin than the sheets come. Spread the butter onto the puff pastry and sprinkle on a mixture of sugar and half the pumpkin pie spice.
The Three Bite Rule - Pumpkin Cinnamon Rolls
Mix together the pumpkin, remaining pumpkin pie spice, and maple syrup.
The Three Bite Rule - Pumpkin Cinnamon Rolls
Spoon dollops of the pumpkin mixture onto the puff pastry on top of the cinnamon sugar. Then spread it out using a spatula or spoon – getting it all the way to the edges.
The Three Bite Rule - Pumpkin Cinnamon Rolls
Roll it into a big roll, wrap in plastic, and refrigerate for 15-minutes or until ready to serve these.
Preheat the oven to 375-degrees.
The Three Bite Rule - Pumpkin Cinnamon Rolls
Slice into 1 inch wide cuts and place onto a baking sheet lined with parchment, on the sides.
The Three Bite Rule - Pumpkin Cinnamon Rolls
Bake 18 minutes, (checking at 15 minutes and watch it cooks through, but doesn’t burn). Ensure the middle puff pastry cooks through.
Spoon the salted caramel over the top and sprinkle some kosher salt onto the top. Enjoy! The Three Bite Rule - Pumpkin Cinnamon Rolls
The big roll would be fine hanging out in the fridge for a day or over night.

Peach Cornmeal Pancakes

These pancakes are what summer Sunday mornings are made of. Mr. J and the little one went to a bike path nearby and I had some time to myself! With my four legged sous-chefs, of course. These pancakes are fluffy and have a cornmeal texture and flavor with juicy peach. I made a whole batch, despite eating breakfast by myself. I popped some into the fridge for later this week and the rest went into the freezer.
The Three Bite Rule - Peach Cornmeal Pancakes

Peach Cornmeal Pancakes

Ingredients:

1 1/4 cups cornmeal
1 1/4 cups flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups milk
1/4 cup half & half or whole milk
2 eggs
1 tablespoon vanilla
4 tablespoons melted butter
1 peach or nectarine
2 tablespoons sugar
2 tablespoons maple syrup

Directions:

Mix together the dry ingredients: cornmeal; flour; sugar; baking powder; and salt. Mix together the wet: milk; cream; eggs; and vanilla.
The Three Bite Rule - Peach Cornmeal Pancakes
Then mix together the wet and dry – gently, and add in the melted butter and stir.
Chop the peach/nectarine into thin slices then diced. Half goes into a small pot with water, sugar, and syrup to boil and thicken for about 5 minutes.
The Three Bite Rule - Peach Cornmeal Pancakes
Heat a large pan or griddle to medium heat and spray generously with non-stick spray.
Ladle small scoops onto the hot griddle. Let cook for a minute or two and add in a few pieces of peach onto each pancake. Wait patiently for the pancake to bubble, puff, and get golden brown before flipping.
The Three Bite Rule - Peach Cornmeal Pancakes
Serve with peach topping and extra syrup.
The Three Bite Rule - Peach Cornmeal Pancakes

Enjoy!

My first two were crumbly messes. I didn’t let them cook long enough. Be patient. Do a yoga position and some breathing before trying to flip. They get delightfully golden and crispy…if allowed to cook enough. If regular pancakes take 2 minutes, these take 5.

What I Ate: German Chocolate Cake Topped Waffles

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

The little one is obsessed with waffles. Seriously, he wants a waffle every. day. I saw Belgian waffles in the freezer section and was totally intrigued. I wanted to start with the frozen waffle but go with really fun toppings.
The Three Bite Rule - German Chocolate Cake Waffles

German Chocolate Cake Inspired Waffles (for 2)

Ingredients:

Belgian waffles
1 cup heavy cream
1 tablespoon confectioners sugar
1 teaspoon vanilla
1 teaspoon chocolate sauce
3 tablespoons nuts
2 tablespoons coconut flakes

Directions:

Toast the waffle until crisp and keep warm until serving.
Whip the heavy cream, sugar, and vanilla. While it is whipping, add in the chocolate sauce. Chill until serving.
In a dry pan, toast the nuts.
Then, use the pan to toast the coconut.
Top the waffles with coconut and nuts.
The Three Bite Rule - German Chocolate Cake Waffles
Add the chocolate whipped cream to a plastic bag and cut a corner and add to the top.
The Three Bite Rule - German Chocolate Cake Waffles
Enjoy!

I loved this 5 minute fun breakfast for a weekend morning. Swap out the walnuts for almonds and poof, you have an almond joy waffle I guess!