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Breakfast & Brunch

Vegetarian Breakfast Nachos with Sunny Side Up Eggs, Faux Chorizo, Fresh Avocado & Much More

The perfect dish for breakfast, brunch or dinner.
Filed Under > Breakfast & Brunch

Vegetarian breakfast nachos recipe by @waitingonmarthaVegetarian breakfast nachos by @waitingonmartha

It takes about two seconds to see that I’m on the nacho train.  After my recent sweet potato nachos were such a hit (seriously you need this recipe), I was inspired to get even more creative with my nacho creations.  I’m all about the art of the layers, and today’s vegetarian breakfast nachos simply nail it again. 

Now I know what you’re thinking; breakfast is not the time for nachos.  But friends, I beg to differ.  Chilaquiles are my all-time favorite breakfast food, and these nachos are what I like to call the easier version of them.  And of course, if you’re in one of those breakfast-for-dinner kind of moods, this dish is right up your alley. 

You’ll find that these vegetarian breakfast nachos are similar to my other nacho recipes in that the layering is absolutely essential to their success.  I always take a few extra minutes to fully layer the pan (always, always on parchment paper), never going above two layers of chips, and only ever using the biggest, best chips (I even buy extra bags of chips to pick out the best to use!).  This way, every chip will be sure to have everything included with each bite.  It’s very important, especially when layering so heavily!

Another trick to getting these just right:  make your sunny-side-up eggs (or scrambled, or however you prefer them, really)  as your cheese is melting on your nachos.  I like to use my griddle (under $50) to make all of the eggs at the same time.  Think of this recipe as a little test in time management, and make sure you have all of your toppings and everything else prepped and ready to go beforehand.  One more tip, if the cheese isn’t melted on the nachos by the time the eggs are done, simply keep the nachos in the oven (with it turned off) until ready.  This way your cheese won’t get hard or rubbery…there’s nothing worse than rubbery cheese.  

The rest of the recipe is simple; layer ’em with black beans, cooked chorizo, diced jalapenos and cheese, and then top with all of your favorite cold toppings (green onions, halved cherry tomatoes, cilantro and avocados) and enjoy!  Truly, MKR

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Vegetarian Breakfast Nachos
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Ingredients
  1. 2-3 bags tortilla chips
  2. 1 package vegan chorizo (or regular if you don't want them vegetarian!)
  3. 2 cans black beans
  4. 1 block cheddar cheese, shredded
  5. 1 block Monterrey Jack cheese, shredded
  6. 5-6 eggs, sunny side up or however you like them
  7. green onions, chopped, to garnish
  8. cilantro, chopped, to garnish
  9. cherry tomatoes, halved, to garnish
  10. 1-2 avocados, sliced, to garnish
  11. Salt & pepper
Instructions
  1. Preheat oven to 325 degrees.
  2. Start by cooking the vegan chorizo (even a carnivore will NEVER be able to taste the difference between vegan and regular!). It's in sausage form like kielbasa, but it crumbles like ground beef. Cook it in your pan (don't put oil in it, its natural oils will grease the pan) for 5 minutes, or until cooked throughout.
  3. Layer a double layer of chips onto your sheet pan. Be sure to spread out evenly and only use the biggest, best chips.
  4. Next, layer in this order: black beans, the cooked chorizo, finely diced jalapenos.
  5. Sprinkle the shredded cheeses on top.
  6. Place the nachos in the oven, and cook until the cheese is melted (about 10 minutes).
  7. In the meantime, make your sunny-side-up eggs.
  8. When the eggs are cooked, and the nachos are melted, add your cold toppings (green onions, cilantro, half cherry tomatoes, avocados).
  9. Lastly, place your cooked eggs on top, and season with salt and pepper.
Notes
  1. I like to add diced jalapenos in the black bean and chorizo layer because the beans calm down the heat a bit. More jalapenos to garnish is of course a great idea!
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

Skillet Caramel Pecan Cinnamon Rolls & Coffee with Dunkin Donuts

A Caramel Pecan Glaze Creates an Irresistible Base for Ooey Gooey Cinnamon Rolls
In Partnership with Dunkin' At Home
Filed Under > Breakfast & Brunch

Skillet pecan cinnamon rolls via @waitingonmartha @dunkinathome #spon #recipewomblogs10_5_16_rusticwhite_005 blog-pecancinnamonrolls Dunkin' At Home bakery series coffee is SO good. @waitingonmartha @dunkindonuts #spon #coffee Skillet pecan cinnamon rolls recipe via @waitingonmartha @dunkindonuts #spon #cinnamonrolls #coffee

Life is pretty insane right now.  But in all of the hustle and bustle, in all of the “busy”, in all of the late nights, there’s one thing that always keeps me going: my quiet “me time” mornings.  Now those mornings don’t often mean more than 20 minutes, but that’s 20 minutes of time that is all mine.  It’s 20 minutes where I don’t question where my phone is, whose email I need to respond to, what shop customer I need to help, or what time I need to meet my photographer.  It’s 20 minutes where the only concern I have is if the coffee has begun brewing, and what chapter I left off on the morning before.  And it’s 20 minutes I’ve come to depend on to get me through the day ahead.  In short, it’s my ritual.

If I’m being completely truthful, a huge part of that ritual is the coffee itself.  Each morning I stumble downstairs, half asleep, and make a bee line to my coffee maker.  Like clockwork, I flip the switch (my kind, kind husbands preps the coffee the night before), grab a mug and sit there with anticipation while the coffee percolates down into the glass pot.  The aroma fills the air, and waves of heat billow out of my mug, and for a moment all is right with the world…I have coffee, lots and lots of coffee.

And with the colder weather finally here, lately I’ve been getting up a bit earlier to steal a few more of those “me time” minutes.  Starting my day, of course, with a cup of ‘jo and recently a little homemade treat that makes the coffee just a bit more cozy.  So it was pretty perfect timing when Dunkin’ At Home invited me to try their Bakery Series® coffee.

With flavors like Cinnamon Coffee Roll, Chocolate Glazed Donut and Caramel Coffee Cake I didn’t think twice before saying yes.  Especially since I’ve been a fan of Dunkin’ Donuts® coffee for years (DD got me through many a long night in college and law school).  It’s been a little over a week since I’ve added the Bakery Series® to my morning line-up, and I’ve got to say perfect and cozy doesn’t even begin to sum up my love for these new coffees.  I love them so much in fact, my latest morning obsession was inspired by them: Skillet Caramel Pecan Cinnamon Rolls.  And friends, let me tell you these pecan cinnamon rolls will be reason enough to get up on those crisp, chilly mornings this fall.  The rolls pair perfectly, of course, with DD’s Cinnamon Coffee Roll coffee plus they only take about 15 minutes of prep time, which is perfect for me because I don’t remember a time when I’ve had enough time to make cinnamon rolls from scratch on a weekdaymorning!  Ha!  Find the full recipe below, and tell me, do you have a morning ritual?  Truly, MKR

P.S. Keep your eye out for Dunkin’ At Home’s Bakery Series® coffee on your next grocery run.  I’d love to hear which flavor you plan to pick up!  xo

Skillet Pecan Cinnamon Rolls with Homemade Caramel Sauce
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Prep Time
15 min
Cook Time
30 min
Total Time
16 min
Prep Time
15 min
Cook Time
30 min
Total Time
16 min
Ingredients
  1. Whole pecans, enough to layer bottom of your skillet (varies by size of skillet)
  2. caramel sauce*
  3. cinnamon rolls***
For the caramel sauce
  1. 4 sticks unsalted butter, room temperature
  2. 2 cups brown sugar
  3. 1 cup light corn syrup (I always use Karo brand)
  4. 1 teaspoon salt
  5. 1 teaspoon baking soda
  6. 2 teaspoons pure vanilla extract
Instructions
  1. Preheat your oven to 350 degrees.
  2. Layer the bottom of your cast iron with pecans.
  3. Make the homemade caramel sauce: Add brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat. Boil 2 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
  4. Pour the caramel sauce over the pecans in the skillet to create a gooey base.
  5. Arrange cinnamon rolls** on top of the caramel pecan base.
  6. Bake the cinnamon rolls uncovered in skillet for 30 minutes, or until golden brown.
  7. Let cool for up to 30 minutes.
  8. Ice the cinnamon rolls with your icing.
  9. When serving, scoop each cinnamon roll with the gooey base of caramel pecans. Enjoy!
Notes
  1. *You can substitute the homemade caramel sauce for store-bought if you prefer.
  2. ***When I'm strapped for time, I skip the homemade cinnamon rolls and use the big organic kind that's pre-made from Whole Foods.
  3. If you do have enough time and opt for homemade cinnamon rolls, here's a good recipe I like to use from AllRecipes.com: http://allrecipes.com/recipe/241917/quick-cinnamon-rolls/.
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha  |  This post is in collaboration with Dunkin’ At Home, a brand we love and adore.  All opinions are 100% our own. 

A Lesson in Biscuits With Callie’s Hot Little Biscuit

How The Waiting on Martha Team Spent The Best Day
Filed Under > Breakfast & Brunch

Homemade biscuits with Waiting on MarthaCallie's Hot Little Biscuit in AtlantaMaking homemade biscuits, Waiting on MarthaHomemade baking, Waiting on MarthaWaiting on Martha team makes homemade biscuits at Callie's Hot Little Biscuit in AtlantaHomemade biscuitsHow to make homemade biscuits, Waiting on MarthaHomemade biscuits with Waiting on MarthaCallie's Hot Little Biscuit in AtlantaBaking homemade biscuitsHomemade biscuits with the Waiting on Martha teamHomemade biscuitsMaking homemade biscuits How to make homemade biscuits The WOM team at Callie's Hot Little Biscuit ATLHow to make homemade biscuits Callie's Hot Little Biscuit in Atlanta

You know those days that are just the. best. days? The ones when you stop to slow down and ones you know you’ll always cherish?  That was our recent afternoon spent with Carrie Morey, founder of Callie’s Hot Little Biscuit here in Atlanta and Callie’s Charleston Biscuits.  The team was lucky enough to get an insider’s peek into the magic that is Carrie’s homemade, hot little biscuits (and believe me, they were soooo good).  We were welcomed into the Callie’s Hot Little Biscuit kitchen to learn the secrets behind the tender, buttery, made-by-hand biscuits by Carrie’s mother, Callie, that have received press from Saveur, Food & Wine, Southern Living, The New York Times and Oprah (just to name a few). 

The team arrived ready to learn (and get their hands dirty), donned in our gorgeous new Waiting on Martha team aprons by Oatmeal Lace. We learned that baking the best homemade biscuits is really all about a few good, simple ingredients (apparently you shouldn’t even dream of making biscuits with any type of flour but White Lily), and of course patience for the steps that can only be taught by a loving hand. 

As we waited for our buttermilk and shortcake biscuits to bake, we chatted with Carrie and could see how biscuits, truly an iconic Southern staple, can be done SO many different ways. We happily taste-tested several unique (and irresistible) combinations from Callie’s Hot Little Biscuit menu, from warm grits in a sharp cheddar biscuit bowl to sweet shortcake biscuits with warm cinnamon butter and a homemade chocolate pecan poptart. We kept joking that she’d have to roll us out of there! Everything we tasted was just so good. 

A big thank you to Carrie and team for welcoming us into their kitchen for a little biscuit bootcamp and quality team bonding.  I know we’ll be talking about this bake sesh for years to come!  Truly, MKR

P.S. If you’re craving biscuits now, but can’t make it to Atlanta or Charleston anytime soon, don’t fret; Callie’s Hot Little Biscuits can be found at all of these retailers across the country AND they ship nationwide! xo

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Photography, Kathryn McCrary for Waiting on Martha

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