Breakfast & Brunch
Bacon Cheddar Baked Grits Casserole
Creamy Early Morning Harvest Organic Corn Grits, crispy bacon and melted cheddar come together in this comforting casserole.
It's easy enough for a family breakfast and special enough for a holiday table.
Ingredients
1 cup Early Morning Harvest Organic Corn Grits
4 cups chicken broth
1 cup milk
3 tablespoons butter
1½ cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
2 large eggs
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 green onions, sliced
Directions
Preheat oven to 375°F.
Grease a 9x13-inch baking dish.
Cook the grits in chicken broth and milk according to package directions.
Remove from heat and stir in butter, 1 cup of cheddar cheese, garlic powder, salt and pepper.
Allow the mixture to cool slightly.
Whisk eggs in a separate bowl.
Slowly stir a little of the warm grits into the eggs to temper them.
Stir the egg mixture back into the grits.
Fold in most of the bacon and green onions.
Pour into the prepared baking dish.
Top with remaining cheddar and bacon.
Bake for 25–30 minutes, until hot and bubbly.
Let rest for 5–10 minutes before serving.
Garnish with green onions.
This is the kind of side dish that mysteriously disappears before dinner is over. 😉
Creamy Cheddar Garlic Grits
Creamy, cheesy and full of comforting corn flavor, these Early Morning Harvest Organic Corn Grits make the perfect breakfast, side dish or base for your favorite savory toppings.
Ingredients
1 cup Early Morning Harvest Organic Corn Grits
4 cups chicken or vegetable broth
1 cup milk
2 tablespoons butter
1 cup shredded sharp cheddar cheese
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
Directions
Bring broth and milk to a gentle boil in a medium saucepan.
Slowly whisk in the corn grits to prevent lumps.
Reduce heat to low.
Cook according to the grits package directions, stirring frequently.
Stir in garlic, butter, salt and pepper.
Continue cooking until the grits are thick and creamy.
Remove from heat and stir in cheddar cheese until melted.
Taste and adjust salt and pepper as needed.
Topping Ideas
Try topping your grits with:
Crispy bacon
Fried eggs
Sausage
Sautéed mushrooms
Green onions
Roasted vegetables
Pulled pork
EMH Tip: Keep the heat low and stir often. Slow and steady is the secret to beautifully creamy grits!
Rhubarb Honey Muffins
Prep time: 10 min | Bake: 20 min | Makes: 12 muffins These lightly sweet muffins spotlight Early Morning Harvest rhubarb and clover honey with their soft pastry flour for a tender crumb.
Ingredients:
2 cups Early Morning Harvest organic stone-ground pastry flour
½ cup Early Morning Harvest clover honey
1½ cups chopped rhubarb
2 Early Morning Harvest pasture-raised eggs
½ cup milk (or plant milk)
⅓ cup neutral oil
2 tsp baking powder
½ tsp salt
Optional: zest of 1 lemon
Instructions:
Preheat oven to 375°F. Line a muffin tin.
Whisk honey, eggs, milk, oil, and lemon zest.
Stir in flour, baking powder, and salt until just combined. Fold in rhubarb.
Divide into tins and bake 18–22 minutes until golden. Cool slightly.
Tip: Drizzle extra EMH honey on warm muffins. Stores 3 days or freeze for quick breakfasts.
Stone-Ground Cornmeal Pancakes with Honey Drizzle
Prep time: 10 min | Cook: 15 min | Serves: 4 (about 12 pancakes) Crisp-edged and tender, these use Early Morning Harvest stone-ground cornmeal for that fresh-milled corn flavor you can only get from our farm.
Ingredients:
1 cup Early Morning Harvest stone-ground cornmeal
1 cup Early Morning Harvest stone-ground pastry or general-purpose flour
2 Early Morning Harvest pasture-raised eggs
1½ cups milk
2 tbsp Early Morning Harvest clover or buckwheat honey (plus more for serving)
2 tsp baking powder
1 tsp cinnamon
Pinch of salt
Butter or oil for cooking
Instructions:
Whisk eggs, milk, and honey together. Stir in cornmeal, flour, baking powder, cinnamon, and salt until smooth (a few lumps are fine).
Heat a skillet over medium; lightly grease with butter or oil.
Scoop ¼-cup batter per pancake. Cook 2–3 minutes per side until bubbles form on top and edges are golden.
Stack and serve warm with extra Early Morning Harvest clover honey drizzled over the top.
Tip: Fold in a handful of chopped Early Morning Harvest rhubarb for a bright spring twist, or serve alongside sautéed asparagus for a savory version. Leftovers reheat beautifully in a toaster or skillet.
Buckwheat Cinnamon Pancakes
Pancakes have always been an easy and delicious staple of many breakfast tables around the world! We at Early Morning Harvest have found a healthy version of the recipe from CookingLight.com. We have taste-tested it ourselves and deem it FANTASTIC!
We would like to share this recipe with you so you can enjoy it with your friends and families! And don’t forget to stop out to Early Morning Harvest Farms to pick up your buckwheat flour, organic honey and many other organic, locally-grown products!
Ingredients:
1/2 cup Early Morning Harvest general-purpose flour
1/2 cup Early Morning Harvest buckwheat flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup skim milk
1 tablespoon vegetable oil
1 large egg
Directions:
Combine first 6 ingredients in a large bowl; stir well. In a separate bowl, combine milk, oil, and egg; stir well. Add to flour mixture, stirring until smooth.
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when the tops are covered with bubbles and the edges look cooked.
Image courtesy of allnaturalfoodzone.blogspot.com
Banana Pancakes
This is a fun and delicious recipe for kids of all ages!
Ingredients:
1 banana
2 eggs
1/4 cup Early Morning Harvest Wheat Cereal
1/8 teaspoon cinnamon
Directions:
In a medium bowl smash banana really well. Add eggs and stir to combine. Add cereal and cinnamon. Stir.
Let sit for 5 minutes
Heat a pan on low to medium heat and add a little bit of oil or butter, add pancake mixture to pan in 3”-4” circles.
Let cook until bottom is starting to brown, around 3 minutes. Flip and cook the other side for a minute or so, until browned.
*Can enjoy without syrup as an on-the-go snack.
**Can make these in large batches and freeze for a quick after-school snack.
Banana Muffins
Preheat oven to 350 degrees
In a large microwave safe dish:
Melt 5 tablespoons butter
Add and mix thoroughly:
1/2 cup sugar
1 large egg
3 mashed bananas
Sift into wet ingredients and stir to combine:
1 cup EMH General Purpose flour
1/2 cup EMH Wheat Cereal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Add 1-2 handfuls of mini chocolate chips. Stir.
Distribute evenly to make 12 muffins.
Bake at 350 degrees for 20 minutes or until done.
*For extra protein replace half the flour with protein powder. This may increase baking time 5-10 minutes.