Spinach Strata

This spinach strata has a shortcut to pack a flavor punch – creamed spinach gives this so much a salty creaminess and keeps the ingredient list quite short. I made it as I would a bread pudding so while strata means layers, mine didn’t have to soak as long and came together so quickly. 

The Three Bite Rule - Spinach Strata

It poofs up like a souffle and then settles a bit. It is less eggy than a lot of breakfasts which was nice for variety. I loved it reheated too. I intended it to be a ready-made, savory breakfast but I needed a handheld one for en route to the bus stop. This became lunch and I was not mad about it. I microwaved on low (try a defrost or reheat setting) and thank me later. 

Spinach Strata
Ingredients: (for ~6 servings)

1 loaf bread (Italian or focaccia or sourdough)
1 package creamed spinach
3-4 eggs
1/2 cup milk
2 tablespoons dijon mustard
salt & pepper
1-2 cups fresh greens (I used baby arugula)
1/2-3/4 cup shredded cheese
3 tablespoons parmesan 

Directions: 
Slice and cube the bread – let it sit out for a few hours to get stale. 
Warm the creamed spinach according to the package. Then stir and cool. 

The Three Bite Rule - Spinach Strata

Mix up the eggs, milk, mustard, salt and pepper – go gentle on the salt since the creamed spinach will likely provide enough salt. 
Preheat the oven to 325 degrees and spray a 9×9 baking dish. 
Gently mix together the bread cubes, creamed spinach, egg mixture, and fresh greens. Ensure it is all evenly coated. 

The Three Bite Rule - Spinach Strata

Spoon half into the baking dish, add a sprinkle of each cheese, top with remaining bread mix and finish with the remaining cheeses. 

The Three Bite Rule - Spinach Strata

Bake ~40 minutes. 
Enjoy!

The Three Bite Rule - Spinach Strata

Let me declare my love for creamed spinach as an ingredient as we never eat it as a side- I love it mixed into pasta to be a sauce, or in a calzone for some cheesiness, or into the ricotta mixture for stuffed shells or lasagna. Also, since it lives in the freezer, that makes it very handy. The salt content is up there, but that is usually based on 2-3 servings and I often use it as ~6 servings. 

Baked Apple Oatmeal

‘Tis the season for all the apple foods! We apple picked and are eating them in lots of forms. I usually head towards savory breakfasts but this baked oatmeal was an exception and loved the crunch of some slightly cooked apples.

Baked Apple Oatmeal - The Three Bite Rule

I warmed it to eat it a few different mornings and froze a portion for another time.

Baked Apple Oatmeal
Ingredients:

2 cups old fashioned oats
1/3 cup brown sugar
1 teaspoon baking powder
dash of salt
1 teaspoon cinnamon
1 1/2 cups milk
1 egg
1/2 cup applesauce
1 teaspoon vanilla extract
2 tablespoons melted butter
2-3 apples

Directions:
In a large bowl, mix together the oats, sugar, baking powder, salt, and cinnamon.
In another bowl, mix the milk, egg, applesauce, vanilla extract, and butter.

Baked Apple Oatmeal - The Three Bite Rule

Preheat the oven to 350-degrees.
Chop the apples and mix together the dry, the wet, with half of the apples.

Baked Apple Oatmeal - The Three Bite Rule

Add the remaining apples and put into a 9×9 baking dish sprayed with non-stick spray. Then pour the mixture into it.
Bake for 30-40 minutes.

Baked Apple Oatmeal - The Three Bite Rule

Enjoy! Or drizzle with caramel sauce or maple syrup. Warm individual servings with a splash of milk.

Baked Apple Oatmeal - The Three Bite Rule

I like the texture old fashioned oats have – especially when baked. I’m not always into the softness of instant or quick cooking oats but some warm, cooked apples with cinnamon would be a great alternative to a whole batch of baked apple oatmeal too!

Loaded Savory Waffle

These waffles have everything: sausage, eggs, cheese, hash browns, and everything bagel seasoning- all wafflized! They’re fluffy and filling with a nice crunch.

The Three Bite Rule - Savory Waffle

I wake up first wanting coffee, then ready for a savory breakfast. I don’t usually want pastries or anything sweet. I loaded up these waffles with the savory elements I love and made them a handheld form for an on-the-go breakfast that eggs and hash browns don’t usually lend to.

Loaded Savory Waffles
Ingredients: (makes 3 waffles, 6 servings)
waffle mix
4 sausage links
2 eggs
2 hash brown patties (or ~1 1/2 cups tots)
~4 slices of cheese (I used half American, half white Cheddar)
everything bagel seasoning

Directions:
Preheat waffle iron and mix up waffle batter according to package. Cook the hash browns, eggs, and sausages and chop everything.

The Three Bite Rule - Savory Waffle

Spray the waffle iron and sprinkle in everything bagel seasoning, then ladle just enough waffle batter to fill the wells halfway. Working quickly, top with 1/3 of the sausage pieces, 1/3 of the hash brown pieces, 1/3 of the eggs, and 1/3 of the cheese.
Spoon on another ladle of batter just to cover the fillings. Sprinkle with everything bagel seasoning and close and flip to cook. Mine takes 4 minutes to cook.

The Three Bite Rule - Savory Waffle

Slice in half and enjoy!

These are so good. They freeze well and are perfect to pop in the toaster for a weekday breakfast!

Savory waffles are fluffy with great bites of hash browns and juicy sausage bits and melty cheese. There’s a slight saltiness and I loved every bite. These are nicely filling but not over the top – 2 eggs, 2 hash browns, 4 sausages, 4 slices of cheese becomes 6 servings.

The Three Bite Rule - Savory Waffle

Mocha Cinnamon Rolls

Breakfast upgrade with very minimal effort. I don’t mess with dough – especially first thing in the morning and a few touches made for a fun breakfast.

The Three Bite Rule - Mocha Cinnamon Rolls

Mocha Cinnamon Rolls:
Ingredients:

1 roll cinnamon rolls (with frosting)
1/4 cup chocolate chips
1 espresso shot (or 1-2 oz very strong instant coffee) cooled

Directions:
Separate out the cinnamon rolls into a baking pan sprayed with non-stick spray. Push the chocolate chips into the cinnamon coiled parts.

The Three Bite Rule - Mocha Cinnamon Rolls

Bake according to the package.
While the rolls are baking, Mix the espresso into the frosting.
Spread the frosting onto the baked rolls.

The Three Bite Rule - Mocha Cinnamon Rolls

Enjoy!

These were fun. I mixed up a double-y strong few tablespoons of instant coffee. It worked so well. Also, next time I’d go for full frosting- instead of the glaze that comes with it. That would be even better!

Nutella Chia Pudding with Strawberries

While I’d be most likely to head savory for breakfast – this idea stuck with me for ease of prepping in advance, and I love love nutella.

The Three Bite Rule - Chocolate Chia Pudding

I’m also into this because it wasn’t so so so sweet – and was something I could feel good about.

Nutella Chia Pudding with Strawberries
Ingredients: (serves 2)

1/3 cup cocoa powder
1 tablespoon Nutella
1/2 teaspoon vanilla extract
3/4 cup milk
1/4 cup chia seeds
~1-2 cups strawberries (mine were frozen, defrosted, sliced)
Sprinkle of sugar & sprinkle of water
whipped cream

Directions:
Mix together the cocoa powder, nutella, vanilla extract, and a splash of milk to mix into a paste. Then add more milk until completely mixed.
Add in the chia seeds and stir well.

The Three Bite Rule - Chocolate Chia Pudding

Refrigerate overnight, or at least 3+ hours (give an additional stir after the first 30-minutes).
Slice the strawberries & add a sprinkle of sugar and water (can be done ahead).
Serve with strawberries & whipped cream.

The Three Bite Rule - Chocolate Chia Pudding

Enjoy!

The nutella provides the flavor and sweetness and the cocoa powder adds to the chocolate flavor without being sugary.

Let’s talk about the texture – it is slippery and cool. It wouldn’t be for everyone. I need some variety in texture – the strawberries help that for me. This would be good topped with something crunchy like granola, nuts, cereal, etc. Frozen dark cherries would be delightful too!

Two servings is ideal so you aren’t committed to eating this all week. It is so much easier than baked oatmeal or anything that requires any cooking!