Breakfast board recipes

Mini Quiches

8 ounces pizza dough, divided

2 cups shredded zucchini, squeezed dry

4 tablespoons jarred pimento

4 eggs

4 tablespoons unsweetened cashew milk (or milk of choice)

Pinch of salt and pepper

2 teaspoons dried parsley

1 ounce cheddar cheese

Heat oven to 400 degrees. Each quiche should get 2 ounces of dough. Just spread the dough into the tart pan with your fingers, pushing the dough up the sides. Divide the zucchini and pimento between the tart pans. Mix the eggs, milk, salt, pepper and parsley and divide the mixture between the tart pans. Top with cheese and bake for 30 minutes.

Makes 4

Biz Velatini

Mini Blueberry Waffles

1.75 cups self-rising flour (or all-purpose)

2 teaspoons baking powder

½ teaspoon salt

½ cup Splenda (or no-calorie sweetener of choice)

1 cup unsweetened almond milk

2 eggs

1 cup blueberries (fresh or frozen)

Zest from one lemon

Mix the flour, baking powder, salt and Splenda together. Add the milk and eggs and mix until combined. Stir in the blueberries and lemon zest. Let the batter sit for 15 minutes to let the baking powder do its magic.

Using a ¼ cup measure, spray a mini Dash waffle maker with avocado oil spray, add batter and cook 2-3 minutes per waffle. Let cool. Lay out on a baking sheet and freeze for 30 minutes. Store in a zip-lock bag. That way they won't stick together and you can grab as many as you want. Simply go from freezer to toaster like you would store-bought frozen waffles.

Makes 15 mini waffles (using a Dash waffle maker)

Biz Velatini

French Vanilla Parfaits

2 cups nonfat Greek yogurt

1 package French vanilla pudding mix (1.34 ounces)

1 cup mixed fruit of choice

4 tablespoons granola

Mix the Greek yogurt and pudding mix together. (This can be done the day before). When ready to serve, divide the yogurt between 4 glass cups, top with fruit and granola.

Makes 4

Biz Velatini

Mini Zucchini Loaves

1 cup shredded zucchini (squeezed dry)

½ cup oats

½ cup flour

2 teaspoons baking powder

1 teaspoon cinnamon

¼ cup sugar

¼ cup Splenda

Pinch of salt

1 egg

¼ cup cashew milk (or milk of choice)

1 teaspoon decorative sugar (optional)

Heat oven to 375. Combine the above ingredients, except for the decorative sugar, in a large bowl, mixing just until combined.

Mix and divide into 4 mini loaf pans. Sprinkle ¼ teaspoon sugar on top. Bake at 375 for 15 minutes. Let cool for 10 minutes before removing. Enjoy!

Makes 4 (I used 4x2-inch mini-loaf pans)

Biz Velatini