Market Musings Blog

Warm breakfast ideas

I had a realization this week. I looked down at my staple summer breakfast -a bowl of fruit, yogurt and granola- and was no longer satisfied. It just wasn’t what I wanted anymore. I wanted something heartier. I wanted something… warm.

Luckily I work here, where everyone is talking about (or eating) food, all the time. Apparently, I wasn’t the only craving something different for breakfast. As I strolled around the office, I noticed that Lauren had unpacked her Oatmeal-in-a-jar and Luke was eating a hot breakfast sandwich at his desk.

Beyond those two stand-bys around here, I was also pointed to these two recipes, both warm & hearty, yet satisfying in different ways.

broccoli sausage egg muffinBroccoli and Italian Sausage Egg Muffins
Easy to make and easy to re-heat

1 pound local, Pastures A Plenty breakfast sausage  (bulk or links)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half and half depending on how  you’re feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed

Preheat oven to 375 F.
Brown sausage in a large saute pan, over medium high heat for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli.

Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.

Lightly spray a 12-muffin pan with oil. Spoon out the sausage and broccoli mixture evenly into each muffin. Ladle the egg mixture over sausage and broccoli. Sprinkle each with Parmesan cheese and bake for 15-20 minutes. Adapted from


apple quinoa cerealCinnamon Apple Quinoa Cereal
A simple & healthy way to start your day!

Ingredients (serves 6)
1 tbsp butter, divided
2 medium apples, chopped
1 cup quinoa, uncooked
1 1/2 cups water
Salt to taste
1 tsp cinnamon
1/2 tsp pumpkin pie spice or apple pie spice
3 tbsp packed brown sugar
1/4 cup milk

Melt 1/2 tablespoon of butter in a large skillet over medium heat and add chopped apples.  Cook 5 -10 minutes, turning occasionally until apples are soft and begin to caramelize.  Set aside.

Rinse and drain quinoa.  Add to medium saucepan with 1 1/2 cups of water and salt, and bring to a bowl over medium-high heat.  Reduce heat to low and cover, simmering for 10 minutes.  When quinoa is cooked, remove from heat and fluff with a fork.  Add remaining butter,
cinnamon, pumpkin pie spice, brown sugar and milk, stirring to combine.  Fold in apples and enjoy! Adapted from and photo courtesy of

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