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Kickin’ It with Kenny: Back to School Breakfast

Kickin’ It with Kenny: Back to School Breakfast

The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Banana & Chocolate Overnight Oats

Ingredients

  • 1/2 cup Heinen’s Old Fashioned Rolled Oats
  • 1/2 Tbsp. cocoa powder
  • 1/8 tsp. cinnamon
  • 1 tsp. chia seeds
  • 1/4 tsp. pure vanilla extract
  • 1/2 cup Heinen’s Unsweetened Coconut Milk
  • 1/2 banana, peeled and chopped
  • 1-2 tsp. of Heinen’s Maple Syrup

Instructions

  1. In a pint-size mason jar, combine rolled oats, cocoa powder, cinnamon and chia seeds.
  2. Stir in pure vanilla extract, coconut milk and banana.
  3. Put the lid on the jar and place in the refrigerator overnight.
  4. In the morning, give the oats a stir. Add pure maple syrup, if needed, for additional sweetness.
  5. Add a little more coconut milk, if needed, to loosen it up and until you get the consistency you want.

Note: These jars can be made up to three days ahead of time.

Blueberries & Cream Overnight Oats

Ingredients

  • 1/4 cup fresh blueberries, smashed with fork
  • 1 5 oz. container Heinen’s Blueberry Greek Yogurt
  • 1 Tbsp. chia seeds
  • 1-1/4 cups Heinen’s Almond Milk
  • 1 cup Heinen’s Old Fashioned Rolled Oats
  • Additional fresh blueberries
  • Sliced almonds
Blueberries & Cream Overnight Oats

Instructions

  1. In a bowl, mix together smashed blueberries, blueberry yogurt, chia seeds, almond milk and rolled oats.
  2. Put lid on the bowl and place in refrigerator overnight.
  3. In the morning, give the oats a stir. Divide into 2 pint-size mason jars. Top with fresh blueberries and sliced almonds.

Note: These jars can be made up to three days ahead of time.

Sheet Pan Egg-in-a-Whole

Ingredients

  • 12 slices Heinen’s Bacon
  • 6 slices bread, sliced 1/2-inch thick
  • 3 Tbsp. Heinen’s Unsalted Butter, at room temperature
  • 6 Heinen’s Large Eggs
  • 6 Tbsp. freshly grated Parmesan
  • 1 1/2 tsp. fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Tbsp. fresh chives, chopped

Instructions

  1. Preheat oven to 400°F.
  2. Place bacon in a single layer on a baking sheet. Place into oven and bake until par-cooked, about for 5-7 minutes. Transfer to a paper towel-lined plate.
  3. Lightly oil a baking sheet or coat with nonstick spray.
  4. Using a 3-inch biscuit cutter, make a hole in the center of each slice of bread.
  5. Butter one side of the bread slices. Place the bread onto the prepared baking sheet, buttered-side-down.
  6. Add bacon slices and eggs, gently cracking the eggs into each hole keeping the yolk intact.
  7. Use a pastry brush to add a little butter to the edges of the top side of the bread, if desired.
  8. Sprinkle with Parmesan and thyme and season with salt and pepper, to taste.
  9. Place into oven and bake until the egg whites have set, about 12-15 minutes.
  10. Serve immediately and garnish with chives, if desired.
Sheet Pan Egg-in-a-Hole
Image provided by Sally Roeckell of Table and Dish

Mason Jar Omelets

Ingredients

  • Nonstick cooking spray
  • 1 red bell pepper, chopped
  • 1/2 onion, finely chopped
  • 1/2 cup Heinen’s Ham, diced
  • 2/3 cup Heinen’s Shredded Cheddar Cheese
  • 4 Heinen’s Large Eggs
  • Salt and pepper

Instructions

  1. Grease two 8 oz. mason jars with nonstick cooking spray.
  2. Into each jar, place bell pepper, onion, ham and shredded cheddar.
  3. Crack two eggs into each jar and season with salt and pepper.
  4. Place lids on jars and shake until eggs are scrambled and ingredients are combined.
  5. Remove lids and place in the microwave. Microwave on low for 4 minutes, checking every 30 seconds.

Baked Oatmeal Cups

Ingredients

  • 2 1/4 cups Heinen’s Quick Cooking Oats
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • Pinch of ground cinnamon
  • 2 Heinen’s Large Eggs
  • 1 cup Heinen’s Milk
  • 1/4 cup + 1 Tbsp. Heinen’s Canola Oil
  • 1 tsp. vanilla extract
  • 1/3 cup chocolate chips
  • 3 Tbsp. sliced almonds
  • 3 Tbsp. shredded sweetened coconut

Instructions

  1. Preheat oven to 350°F. Spray a regular-sized muffin tin with nonstick cooking spray.
  2. In a large bowl, whisk the oats, brown sugar, baking powder, salt and cinnamon.
  3. In a medium bowl, whisk the eggs, milk, oil and vanilla. Pour the wet ingredients into the dry ingredients. Stir until everything is combined.
  4. Divide the mixture evenly amongst the muffin tins, filling them about 3/4 full. Sprinkle the chocolate chips on top.
  5. Bake for 20-25 minutes or until set and golden on top.
  6. Remove from oven and allow to cool in the pan for 3 minutes, then turn out on a wire rack to cool.
  7. Once transferred to the wire rack, top each oatmeal cup with the sliced almonds and coconut.
  8. Store in an airtight container in the fridge.
Baked Oatmeal Cups
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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