A selection of hearty breakfast dishes served all day.

Breakfast Brunch

Tasty early dinner choices for a satisfying meal.

Early Dinners

In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sautéing for about 3-4 minutes until tender. Add fresh spinach and cook until wilted, about 2 minutes. Season with salt and black pepper. Remove from heat.

Prepare the Vegetables

In a large bowl, whisk together eggs and milk until fully combined. Stir in the sautéed vegetables and crumbled bacon. Mix in grated cheddar cheese.

Whisk the Eggs

Preheat the oven to 350°F (175°C). Grease a baking dish and pour the egg mixture into it. Bake for 25-30 minutes, or until the eggs are set and the top is slightly golden.

Cook the Egg Mixture

While the egg mixture is baking, toast the whole grain bread slices until golden brown.

Prepare the Toast

Once the egg dish is done, let it cool for a few minutes, then cut into squares. Serve with toasted bread and sliced avocado on the side.

Serve

Eggs

Milk

Cheddar cheese, grated

Spinach, fresh

Bell pepper, diced

Onion, diced

Olive oil

Salt

Black pepper

Bacon, cooked and crumbled

Whole grain bread

Avocado, sliced

In a small bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper.

Prepare the Marinade

Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat the Oven

On a baking sheet, toss the asparagus and cherry tomatoes with a drizzle of olive oil and a pinch of salt and pepper.

Remove the chicken from the marinade and place it on the baking sheet with the vegetables. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Bake the Chicken and Vegetables

Remove from the oven, sprinkle grated Parmesan cheese over the chicken and vegetables. Let it rest for a few minutes before serving.