breakfast burritos

I’m always looking for a break from the usual breakfast. I tend to get into a pattern—scrambled eggs, wheat toast with peanut butter, cereal, back to scrambled eggs! These breakfast burritos take just minutes to put together, especially if you make the yummy avocado salsa the night before. Use some in your morning burrito, and save the rest to serve with chips for an afternoon snack. This tasty meal always gets my day going right! MAKES 4 BURRITOS

4 large whole wheat tortillas

1 (10-ounce) package fully cooked breakfast sausage links (I like Jimmy Dean’s turkey sausage)

2 tablespoons olive oil

6 large eggs (or substitute 6 large egg whites)

¼ cup chives, finely chopped

3 tablespoons whole milk or heavy cream

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons salted butter

4 ounces sharp Cheddar cheese, grated

½ cup Avocado Pineapple Salsa

4 lime wedges

Hot sauce, optional

Preheat the oven to 250°F.

Place the tortillas on a baking sheet and heat in the oven until warmed through and softened, about 5 minutes.

Meanwhile, using kitchen shears, cut the sausage links into ¼-inch pieces. Heat the oil in a small skillet over medium-low heat until shimmering, about 2 minutes, then add the sausage and heat, stirring frequently, until warmed through, about 4 minutes. In a medium bowl, whisk the eggs. Add the chives, milk, salt, and pepper.

In a medium nonstick skillet over medium heat, melt the butter, then add the egg mixture, and using a rubber spatula, push the eggs toward the center of the pan until the mixture is no longer runny. Add the cheese and gently toss until cooked to desired consistency.

Divide the eggs evenly among the tortillas. Top with sausage and 2 tablespoons of the prepared Avocado Pineapple Salsa. Squeeze a lime wedge over the salsa, and add a dash of hot sauce, if desired.

Starting from one end, roll the tortilla once, then fold in the sides and continue rolling until fully enclosed.

trisha tip

The Avocado Pineapple Salsa recipe makes 2 cups. Serve extra on the side with bagel chips, or store in an airtight container in the refrigerator for up to a week.

Cinnamon Orange Rolls

cinnamon orange rolls

Weekends are big breakfast time for us. I have to confess that during the busy week, I usually grab some peanut butter toast and a banana for my morning meal, but weekends are different. They’re for sleeping in and waking up to cook for everybody. We make the usual—eggs, biscuits, bacon, you name it—but I like to include something sweet, too. Cinnamon rolls are always a big hit at my house. The addition of orange juice in the dough and in the glaze makes them extra special. MAKES 12 ROLLS

3 tablespoons freshly squeezed orange juice

In a small bowl, combine the yeast, 1 teaspoon of the sugar, and the hot water, whisking to mix. Set aside for 10 minutes, allowing the yeast to dissolve and fully activate. It should bubble around the edges and almost double in size. Meanwhile, in a medium bowl, whisk together the remaining sugar, oil, orange zest, orange juice, and milk, and set aside.

Using an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the yeast mixture and the orange juice mixture, and beat until the dough forms a ball, 2 to 3 minutes. Switch out the paddle for the dough hook, and knead the dough until fairly smooth, 4 to 5 minutes. If the dough is too sticky, add more flour, one tablespoon at a time.

Lightly coat a large bowl with vegetable oil and add the dough. Cover the bowl with plastic wrap, and then allow the dough to rise until it doubles in size, about 1 hour at room temperature.

Preheat the oven to 350°F and spray a 9 × 13-inch baking dish with cooking spray. Set aside.

On a lightly floured surface, roll the dough into a large rectangle, about ¼ inch thick. Be sure the rectangle is slightly bigger than the pan you’re going to bake in. Spread the butter over the dough, leaving a ¼-inch border on all sides. Sprinkle the dough with the brown sugar, then the cinnamon. Starting with one longer edge, roll the dough into a cylinder and pinch the ends together to seal completely. Cut into 12 rolls and place in the prepared baking dish. Cover the dish with plastic wrap and allow the rolls to rise until they double in size, about 30 minutes at room temperature.

After the rolls have doubled in size, remove the plastic wrap and bake uncovered until lightly brown, 25 to 30 minutes.

Meanwhile, in a medium bowl, whisk together the confectioners’ sugar and orange juice until smooth. While the rolls are still warm, drizzle them with glaze and serve.

My niece Ashley, helping her granddaddy make biscuits (1995).

granola parfaits

Here’s the thing about granola. I never ate it growing up, and even when all my health-conscious friends told me how awesome it was, I was still skeptical. One day, between flights in an airport, I was hungry and looking for a snack. I went through the sundries shop and didn’t see anything that looked appetizing except this beautifully swirled granola parfait. My time had come! It was good. Really good. I liked the sweet granola with the tart yogurt. My friend Mel took granola to a whole new level by showing me how to make my own. Life changed! It takes twenty minutes and is easily stored in plastic bags to throw in my purse for take-along snacks. If I’m on the road, all I have to do is buy a tub of Greek yogurt and mix in this yummy homemade granola, and I have my own “road parfait.” If you’re a granola skeptic as I used to be, welcome to paradise. You’re gonna love this! MAKES 4 PARFAITS

2¼ cups old-fashioned rolled oats (not quick-cooking)

1 cup sweetened shredded coconut

1 cup slivered almonds

¼ cup vegetable oil

¼ cup honey, plus more for drizzling

¾ cup dried cranberries

¾ cup golden raisins

⅓ cup shelled and salted sunflower seeds

2 cups low-fat plain Greek yogurt

Fresh berries, optional

Preheat the oven to 350°F. In a large bowl, toss together the oats, coconut, and ¾ cup of the almonds. In a small bowl, whisk together the oil and honey, then stir into the oats mixture. Spread the mixture in an even layer on a rimmed baking sheet. Bake until golden brown, 17 to 20 minutes, stirring occasionally. Remove from the oven and allow to cool completely, about 20 minutes.

Transfer the mixture to a large bowl and add the cranberries, raisins, and sunflower seeds. Line up parfait, wine, or tall glasses. Carefully spoon a large dollop of the yogurt into each and top with a large spoonful of granola. Add a few berries, if using, then drizzle with honey. Repeat the layers once more in each glass. Top the parfaits with the remaining slivered almonds for garnish.

Cran-Apple Crisp

cran-apple crisp

It’s a shame that most folks only think of eating cranberry sauce during the holidays, and even then, some people put it on their plates just to be nice. Can you believe that? I can personally eat an entire bowl of cranberry sauce in one sitting, and it’s seriously good spread on turkey sandwiches—not just on Thanksgiving and Christmas. If you’re on the cranberry fence, a bowl of this warm, crunchy goodness (maybe even topped with a little vanilla ice cream) will cause you to reevaluate! SERVES 8 TO 10

FILLING

1 tablespoon salted butter, softened

1 (14-ounce) can whole-berry cranberry sauce

¾ cup granulated sugar

2 tablespoons all-purpose flour

5 medium Granny Smith apples, peeled, cored, and sliced into ¼-inch slices

TOPPING

¼ cup chopped pecans

1 cup quick-cooking oats

⅓ cup firmly packed light brown sugar

⅓ cup all-purpose flour

1 teaspoon ground cinnamon

¼ cup (½ stick) salted butter, melted

Preheat the oven to 375°F. Coat a 9 × 9-inch baking dish with softened butter. Set aside.

In a large mixing bowl, stir together the cranberry sauce, granulated sugar, and the 2 tablespoons of flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared baking dish.

To make the crumb topping, in the same mixing bowl, stir together the pecans, oats, brown sugar, ⅓ cup flour, cinnamon, and melted butter. Sprinkle the mixture over the apples in the dish and bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature.

holiday french toast

French toast is special-occasion breakfast at my house. The cinnamon and pumpkin pie spice in this recipe make it smell and taste like Christmas to me, so I named it Holiday French Toast. Of course, it doesn’t have to be a special holiday to have this awesomeness for breakfast any day of the week—or any time of year! MAKES 6 TO 8 PIECES

3 medium ripe bananas

3 tablespoons half and half

2 large eggs

1½ teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

6 to 8 thick-cut slices bread of your choice (I like honey wheat)

6 to 8 tablespoons salted butter, for pan frying

Confectioners’ sugar, for sprinkling

Maple syrup, for serving

In a large bowl, mash the bananas, then whisk them together with the half and half, eggs, cinnamon, pumpkin pie spice, and vanilla until fully combined. Pour the mixture onto a large plate with edges, such as a pie plate. Dip the bread slices into the mixture, being sure to coat both sides evenly.

Melt 2 tablespoons of the butter in a medium skillet over medium heat, and pan-fry two slices at a time until golden brown, about 2 minutes per side. Remove from the skillet, add more butter, 2 tablespoons at a time, and the remaining pieces of battered bread, 2 at a time, to the skillet and cook.

Stack on a plate, sprinkle with confectioners’ sugar, and serve with maple syrup.

hummingbird pancakes

Hummingbird cake has been popular in the South since the mid-nineteenth century. It has always included some combination of bananas, pineapple, and pecans, but I have no idea how it got its name. Maybe it has something to do with being drawn to the sweetness the way hummingbirds are drawn to nectar! To be on the safe side, don’t eat them outside … you might have to share with those tiny birds! These pancakes are so good, you don’t even need syrup. Just top them with your favorite fruit, and dig in! SERVES 4

1½ cups baking mix (I like Bisquick)

½ teaspoon ground cinnamon

1½ cups half and half

1 cup mashed bananas (about 2 large)

½ cup crushed pineapple, drained

¼ cup sugar

1 large egg

3 tablespoons salted butter, melted

½ cup pecans, finely chopped

Sliced bananas and strawberries, for serving

Heat a nonstick griddle. In a large bowl, combine the baking mix and the cinnamon. In a separate bowl, whisk together the half and half, bananas, pineapple, sugar, egg, and butter until smooth. Add the wet mixture to the dry, and stir just until the dry ingredients are moistened, taking care not to overmix. Fold in the pecans.

Using a ¼-cup measure, pour the batter onto the griddle and cook for 2 to 4 minutes, watching for the tops of the pancakes to start bubbling. Flip and cook for 2 to 4 more minutes. Repeat the process with the remaining batter. Serve with sliced bananas and strawberries.

trisha tip

If you don’t have an electric griddle, use a nonstick skillet over medium heat.

Isabelle’s Crepes

isabelle’s crepes

My friend Lisa sells merchandise on the road for artists, including me, so I call her the T-shirt goddess. She’s great with people and always has a smile for everyone—she’s one of the hardest-working gals I know! Lisa’s true talent is art. She can draw anything, and, as a matter of fact, has designed many of the T-shirts, hats, and sweatshirts that you may have seen of mine over the years on tour. But I think Lisa shines most when she paints. She transforms a canvas into something magical. She loves to travel, and especially loves Europe. On one of her visits to France, she got this recipe for crepes from her friend Isabelle, who got it from her sister Françoise. Imagine you’re having these with a nice espresso on the Riviera when you make them! Bon appetit! SERVES 4

1 cup all-purpose flour

¼ cup sugar

5 large eggs

¼ cup (½ stick) salted butter, melted

½ teaspoon freshly grated lemon zest

2 cups whole milk

Fruit and confectioners’ sugar, for serving

Lightly grease a crepe pan or a shallow sauté pan with oil or butter. Set aside.

In a medium bowl, whisk together the flour, sugar, eggs, butter, and lemon zest. Slowly add the milk while continuing to whisk. The batter should have the consistency of cream.

Heat the greased pan over medium heat for about 1 minute. Using a ⅓-cup measure, pour the mixture into the pan. Tilt the pan to be sure the batter spreads out evenly over the bottom in a thin layer. Cook for 2 minutes, or until the crepe is light brown on the underside (check using a spatula to gently lift up one edge of the crepe), then flip to cook the other side for 30 seconds more. Repeat with the remaining batter. Serve topped with the fruit of your choice, or as I prefer, just a sprinkle of confectioners’ sugar.

trisha tip

If your crepes are falling apart when you flip them, you are turning them too soon. Loosen them from the pan with a spatula and cook for 10 more seconds before flipping.

Mel’s Banana Muffins

mel’s banana muffins

My friend Melissa turned me on to these power muffins. The combination of whole wheat flour with all-purpose flour gives you all the benefits of whole wheat, but with a lighter texture. Wheat germ is good stuff because it’s the most vitamin- and mineral-rich part of the wheat kernel, but you don’t taste it in the muffin—your kids will love these for breakfast and never know you’re sneaking in extra nutrients! I love the taste of bananas mixed with blueberries, but I encourage you to try mixing it up by using different fruits. Add a half cup semisweet chocolate chips to this batter for an extra sweet surprise. MAKES 12 MUFFINS

1 cup whole wheat flour

¾ cup all-purpose flour

¼ cup wheat germ

1 teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, softened (see Trisha Tip)

⅓ cup granulated sugar

⅓ cup firmly packed light brown sugar

2 large eggs, at room temperature

¾ cup mashed bananas (about 2 medium)

⅓ cup 2% milk

1 teaspoon vanilla extract

1 cup blueberries

Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners and set aside.

In a medium bowl, whisk together the flours, wheat germ, baking soda, and salt. Using an electric mixer, beat the butter and sugars together until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, mash the bananas with a fork. Stir in the milk and vanilla. With the mixer on low, alternately add ⅓ of the flour mixture and ½ of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the blueberries.

Divide the batter among the muffin cups. Bake for 20 to 24 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

trisha tip

If a recipe calls for unsalted butter and you have only salted butter on hand, cut the amount of salt in the recipe ingredients by half. Salt is a preservative, so remember that salted butter will last for up to 3 months in your fridge, while unsalted butter will last about a month.