Lovin' From the Oven

A Bonne Maman Breakfast

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This is my second “official” Mother’s Day and there’s only one thing that I could wish for… a good breakfast! This one’s a savory one with the help of Bonne Maman‘s Raspberry Preserves. It’s easy enough that dad (or even the kids!) can put together for mom for Mother’s Day. 

If you’ve never heard of Bonne Maman, you’re missing out. It’s the only brand that my DH adamantly requests and complains about when we run out. I’ve learned to always keep extra jars on hand so we’re always prepared for the last scoop of preserves. We eat it pretty much every morning on our toast.

Bonne Maman preserves are made from the same time-honored traditional French recipes used to create the brand, their preserves and jellies are made with natural ingredients and feature the finest quality fruit. They are Non-GMO Project Verified, have no high fructose corn syrup, no artificial coloring or no preservatives added.

What does Bonne Maman, even mean, anyway? That’s my favorite part! It actually means “Grandmother” or “Granny,” which is why it’s perfect for all of your Mother’s Day breakfast dishes.

Another thing I love about Bonne Maman is that you don’t have to go out of your way to find the brand. I buy my stash from Target, but they also have it at Ralph’s, Whole Foods, etc. There are no extra grocery stops for me in order to pick a jar. 

As for the recipe itself, I’m a sucker for a grilled panini. Any time I’m out of ideas or too tired to cook, I’ll bust out the trusty panini maker and put the ingredients together. The raspberry preserves balance out the brie while the bacon gives it a crunch. It’s all of your breakfast needs in one. 

The jars are simple and unique. It looks as though you made the preserves at home from items in your pantry (you probably could, too!). There’s nothing foreign in this jar– just good, wholesome, and natural ingredients.

For more information and ideas on what you could do with these preserves, be sure to check out their website, Instagram, and Pinterest.

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A Bonne Maman Breakfast

Ingredients

  • 2 pieces of bread (the thicker, the better)
  • sliced brie cheese
  • 2 slices of bacon, cooked
  • 1 tablespoon of Bonne Maman Raspberry Preserves
  • butter

Directions

  1. While you're letting your panini grill warm up, butter one side of each slice of bread.
  2. Place the butter side down on the grill and layer with cheese and bacon.
  3. Spread the raspberry preserves on the last slice of bread and place it on top of the bacon.
  4. Close panini grill and cook according to the machine's directions (I took mine out when the light turned off).
  5. Slice in half and serve warm!
https://lovintheoven.com/bonne-maman-breakfast/

Bonne Maman is currently holding a sweepstakes to win a 12 set piece from Le Creuset. You can check it out and enter here.



Krusteaz: Cinnamon Swirl Crumb Cake

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Did you know that February is National Hot Breakfast Month? I didn’t, either, but Krusteaz reached out to me with a challenge of making breakfast for dinner once a week. Challenge accepted! Breakfast is definitely the fastest meal to make, yet it can be so versatile at the same time.

I whipped up their Cinnamon Swirl Crumb Cake for dessert the other day and never looked back. Crumb cake is one of my favorite things to eat and I’ll gladly have it after a meal. Warm out of the oven with some vanilla bean ice cream on top? Done.

Krusteaz truly makes it so easy to make breakfast. All I needed were water and eggs. Everything else was already included in the box!

What’s your favorite breakfast to make for dinner?

Recipe from Krusteaz.

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Krusteaz: Cinnamon Swirl Crumb Cake

Ingredients

  • 1 box Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
  • 2/3 Cup Water
  • 1 Egg

Directions

  1. Heat oven to 350°F. Lightly grease 8x8x2-inch baking pan.
  2. Stir together water, egg and cake mix until moistened. (Batter will be slightly lumpy.) Spoon half of batter into pan and spread evenly. Sprinkle half of the cinnamon topping over batter.
  3. Drop remaining batter in small spoonfuls over topping layer and spread to pan edge. Sprinkle remaining topping evenly over batter.
  4. Bake 40-45 minutes or until toothpick inserted in center comes out clean. For glass pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12 servings.
https://lovintheoven.com/krusteaz-cinnamon-swirl-crumb-cake/

This is a sponsored post, but the opinions expressed are my own.

Bacon Breakfast Bake with Eggs

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I’m working on a lot of holiday goodies coming up, but for now, I’m going to leave a quick post while Ellie is still napping. This bacon breakfast bake with eggs is everything that I’ve ever dreamed of. It’s all of your staple breakfast items baked into one.

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I made this quite a while ago when we had house guests over. I prepared it the night before and then threw it in the oven the next morning. It was such an ease to make and very fulfilling. It fed a ton of guys, too!

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I’ll have to make it again soon. Maybe for Christmas morning?! Recipe from Food and Wine

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Bacon Breakfast Bake with Eggs

Ingredients

  • 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
  • 1/4 cup extra-virgin olive oil
  • 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
  • 1 large onion, halved and thinly sliced
  • One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
  • 1/2 teaspoon crushed red pepper
  • 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
  • 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
  • 2 tablespoons snipped chives
  • 1 3/4 cups low-sodium chicken broth
  • Salt
  • 8 large eggs
  • Hot sauce, for serving

Directions

  1. Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
  2. Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
  3. Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
  4. Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
  5. Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.
  6. MAKE AHEAD The recipe can be prepared through Step 4 and refrigerated overnight.
https://lovintheoven.com/bacon-breakfast-bake-eggs/

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