Classic Weekend Breakfast Feast
Indulge in a versatile weekend breakfast spread featuring fluffy buttermilk pancakes, savory breakfast burritos, refreshing berry chia seed pudding, and elegant baked eggs in avocado. This feast offers a delightful blend of sweet and savory to satisfy all tastes.
Equipment
- large bowl
- medium bowl
- whisk
- griddle or non-stick pan
- large skillet
- jar or container
- baking sheet
Ingredients
Fluffy Buttermilk Pancakes
- 1.5 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1.25 cups buttermilk
- 1 large egg
- 2 tbsp melted unsalted butter , plus extra for the griddle
Savory Breakfast Burritos
- 6 large eggs
- 0.25 cup milk
- 1 tbsp olive oil
- 0.5 diced small onion
- 0.5 diced red bell pepper
- 1 cup cooked sausage or bacon, crumbled (optional)
- 0.5 cup shredded cheddar cheese
- 4 large flour tortillas
- Salsa, avocado, and sour cream for serving
Berry Chia Seed Pudding
- 2 tbsp chia seeds
- 1 cup milk (dairy or non-dairy like almond or coconut)
- 1-2 tsp maple syrup or honey (to taste)
- 0.5 tsp vanilla extract
- 0.5 cup mixed berries (fresh or frozen)
- Optional toppings granola, nuts, extra fruit
Baked Eggs in Avocado
- 2 ripe avocados
- 4 large eggs
- Salt and black pepper to taste
- chives Optional:
- red pepper flakes, crumbled feta cheese for garnish
Instructions
Fluffy Buttermilk Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a spoon until just combined; do not overmix, as some lumps are acceptable.
- Heat a lightly buttered griddle over medium heat, then pour ¼ cup of batter per pancake and cook for 2-3 minutes per side until golden brown and cooked through; serve immediately.
Savory Breakfast Burritos
- Heat olive oil in a large skillet over medium heat, then add diced onion and bell pepper and cook until softened, about 5-7 minutes.
- In a bowl, whisk eggs and milk with salt and pepper, then pour into the skillet with the vegetables and scramble until cooked to your desired consistency; stir in cooked sausage or bacon if using.
- Warm tortillas briefly, spoon the egg mixture into the center of each, top with shredded cheese, and roll up tightly.
- Serve warm with salsa, sliced avocado, and a dollop of sour cream.
Berry Chia Seed Pudding
- In a jar or container, combine chia seeds, milk, maple syrup (or honey), and vanilla extract, then stir well to prevent clumps.
- Cover and refrigerate for at least 4 hours or overnight until thickened to a pudding-like consistency.
- In a serving glass or bowl, alternate layers of chia seed pudding and mixed berries; top with optional granola or nuts before serving.
Baked Eggs in Avocado
- Preheat your oven to 400°F (200°C).
- Halve avocados lengthwise, remove pits, and scoop out 1-2 tablespoons of flesh from each center to create a larger well for the egg.
- Place avocado halves on a baking sheet, then crack one egg into the hollow of each half.
- Season with salt and pepper, then bake for 15-20 minutes until egg whites are set and yolks are cooked to your liking (less time for runnier yolks, more for firmer).
- Garnish with chives, red pepper flakes, or crumbled feta if desired, and serve immediately.
Notes
For the pancakes, avoid overmixing the batter for a lighter texture. For the burritos, feel free to customize with your favorite hot sauce. The chia pudding is a great make-ahead option for busy mornings. Adjust baking time for the avocado eggs based on desired yolk consistency.