We've turned many of your lunchtime favorites into breakfast sammies!

Breakfast Sammies

Muffins

Rich, sweet yeast dough filled with chocolate.

Chocolate Babka

Special order at least one day in advance.

Chocolate Babka Rolls

Spinach Pesto Rolls

Cinnamon Rolls

Breakfast Pastries

Scones

Fresh House-made Nosh Bread toasted with your choice of toppings.

Nosh Breakfast Toasts

House-made Bread Loaves

Biscotti

Three fluffy scrambled eggs served up with some of your favorite sandwich toppings.

Scrambled Egg Bowls

Gather all ingredients and preheat a skillet over medium heat.

Prepare Ingredients

In a bowl, whisk the eggs with salt and pepper. Melt 1 tablespoon of butter in the skillet, then pour in the eggs. Scramble the eggs until fully cooked, about 3-4 minutes.

Cook the Eggs

While the eggs are cooking, split the English muffins in half and toast them until golden brown.

Toast the Muffins

On each toasted muffin half, layer spinach leaves, scrambled eggs, 2 slices of bacon, sliced avocado, and sprinkle with cheddar cheese. Top with the other half of the muffin.

Assemble the Sammies

Add the remaining butter to the skillet. Place the assembled sammies in the skillet and cook for 2-3 minutes on each side until the cheese is melted and the muffins are golden brown.

Finish Cooking

Remove from the skillet, slice in half if desired, and serve warm.

Serve

English muffins

eggs

cheddar cheese

cooked bacon

avocado

spinach leaves

butter

salt

black pepper

Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Mix Dry Ingredients

In another bowl, combine the milk, vegetable oil, egg, and vanilla extract.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Fold in any optional mix-ins like blueberries or chocolate chips.

Add Mix-ins

Line a muffin tin with paper liners and pour the batter into each cup, filling them about 2/3 full.

Fill Muffin Tins

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Vegetable oil

Vanilla extract

Optional mix-ins (e.g., blueberries, chocolate chips, nuts)

In a small saucepan, heat the milk until warm but not boiling. Remove from heat and stir in the sugar and yeast. Let it sit for about 5-10 minutes until frothy.

Make the Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, eggs, melted butter, and vanilla extract. Mix until a dough forms.

Combine Ingredients

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.

Knead the Dough

While the dough is rising, melt the chocolate and butter together in a double boiler or microwave. Stir in the sugar and cocoa powder until smooth.

Prepare the Filling

Once the dough has risen, roll it out into a rectangle. Spread the chocolate filling evenly over the dough, then roll it up tightly from the long side. Cut the roll in half lengthwise and twist the two halves together.

Assemble the Babka

Place the twisted dough into a greased loaf pan. Cover and let rise for another 30-45 minutes.

Final Rise

Preheat the oven to 350°F (175°C). Bake the babka for 30-35 minutes, or until golden brown. Let cool before slicing.

semisweet chocolate

unsalted butter

granulated sugar

cocoa powder

In a mixing bowl, combine warm milk, sugar, and yeast. Let it stand for about 5-10 minutes until foamy. In another bowl, whisk together flour and salt. Add melted butter and eggs to the yeast mixture, then gradually mix in the flour until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours or until doubled in size.

In a small bowl, mix together chopped chocolate, softened butter, cocoa powder, and sugar until well combined.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about ¼ inch thick.

Roll Out the Dough

Spread the chocolate filling evenly over the rolled dough. Starting from one long side, roll the dough tightly into a log.

Add the Filling

Cut the rolled dough into equal pieces (about 1.5 inches thick). Place each piece cut side up in a greased baking dish. Cover and let rise for another 30-45 minutes.

Cut and Shape Rolls

Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.

Bake the Rolls

Let the rolls cool for a few minutes before serving. Enjoy your delicious chocolate babka rolls!

Semi-sweet chocolate, chopped

Unsalted butter, softened

Cocoa powder

While the food processor is running, slowly add the olive oil until the mixture is smooth and creamy. Adjust seasoning to taste.

Make the Spinach Pesto

Preheat your oven to 375°F (190°C). Roll out a sheet of puff pastry on a floured surface.

Prepare the Rolls

Spread a generous layer of spinach pesto over the pastry, leaving a small border around the edges. Roll the pastry tightly into a log and slice into 1-inch pieces.

Assemble the Rolls

Place the rolls on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.

Allow the rolls to cool for a few minutes before serving. Enjoy your Spinach Pesto Rolls warm!

Fresh spinach leaves

Fresh basil leaves

Pine nuts

Garlic cloves

Parmesan cheese, grated

Olive oil

Black pepper

In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a small saucepan, heat the milk and butter until warm (not hot). Stir the warm milk mixture into the dry ingredients. Add the eggs and mix until a dough forms.

On a floured surface, knead the dough for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

In a medium bowl, mix together the brown sugar and cinnamon. Melt the butter and set aside.

Once the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick. Brush the melted butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.

Roll the Dough

Starting from one long side, roll the dough tightly into a log. Slice the log into 12 equal pieces and place them in a greased baking dish.

Shape the Rolls

Cover the rolls and let them rise for another 30 minutes.

Second Rise

Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until golden brown.

Let the rolls cool for a few minutes before serving. Optional: Drizzle with icing or serve with cream cheese frosting.

all-purpose flour

instant yeast

milk

In a mixing bowl, combine warm milk and sugar. Sprinkle the yeast on top and let sit for 5-10 minutes until frothy.

In a large bowl, mix flour and salt. Create a well in the center, then add the yeast mixture, melted butter, eggs, and vanilla extract. Stir until a dough forms.

Mix Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

First Rise

Once risen, punch down the dough and roll it out on a floured surface. Cut into desired shapes (e.g., squares, triangles) and fill with fruit preserves, chocolate, or cheese.

Shape the Pastries

Place shaped pastries on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.

Preheat the oven to 375°F (190°C). Bake pastries for 15-20 minutes or until golden brown.

Allow pastries to cool slightly before serving. Enjoy fresh!

Active dry yeast

Warm milk

Unsalted butter

Eggs

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Cut in Butter

In a separate bowl, whisk together the buttermilk, vanilla extract, and egg until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. If using, fold in the dried fruit or chocolate chips.

Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter for round scones.

Shape the Scones

Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown on top.

Remove from the oven and let cool on a wire rack for a few minutes before serving warm.

baking powder

baking soda

buttermilk

vanilla extract

dried fruit or chocolate chips (optional)

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for 10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

Mix until a dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth.

Knead Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for 30 minutes.

Shape and Second Rise

Preheat the oven to 375°F (190°C). Bake for 25-30 minutes until golden brown. Let it cool before slicing.

Sugar

Warm water

In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, whisk together the flour and salt.

Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Stir until a dough forms.

Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.

Punch down the risen dough, divide it into two pieces, and shape each into a loaf. Place in greased loaf pans.

Shape the Loaves

Cover the loaf pans with a damp cloth and let them rise again for about 30-45 minutes until doubled.

Preheat Oven

Bake the loaves in the preheated oven for 25-30 minutes, or until golden brown and sound hollow when tapped.

Remove the loaves from the pans and let them cool on a wire rack before slicing.

Cool

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs and mix in the vanilla extract. Pour the egg mixture into the dry ingredients and mix until combined. Fold in the almonds and chocolate chips if using.

Preheat the oven to 350°F (175°C). Divide the dough into two equal portions and shape each into a log about 12 inches long and 2 inches wide. Place the logs on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until lightly golden.

Shape and Bake

Remove the logs from the oven and let them cool for about 10 minutes. Using a serrated knife, slice each log diagonally into 1/2 inch thick pieces. Arrange the slices cut-side down on the baking sheet and return to the oven for an additional 15-20 minutes until crisp.

Slice and Second Bake

Remove the biscotti from the oven and let them cool on a wire rack. Store in an airtight container and enjoy with coffee or tea!

almonds (or other nuts)

chocolate chips (optional)

In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Prepare the Eggs

In a non-stick skillet, melt the butter over medium heat. Pour the egg mixture into the skillet. Allow the eggs to cook undisturbed for a few seconds, then gently stir with a spatula, pushing the eggs from the edges to the center.

Continue to cook, stirring occasionally, until the eggs are softly set and fluffy. This should take about 3 to 4 minutes. Remove from heat and stir in the cheddar cheese until melted.

Scramble the Eggs

Divide the scrambled eggs into bowls and top with chopped green onions, diced tomatoes, sliced avocado, and hot sauce as desired.