I’ve been enjoying bread-baking on weekends lately.
This weekend I wanted to try something new and decided on pretzel buns.
I was a bit nervous, but the process was quite straight-forward, and they turned out great!
It didn’t take time to make them, because you don’t have to wait too long for the dough to rise.
It went very fast from start to finish.
I loved the beautiful color and the contrast, not to mention the look and the taste.
It has the unique pretzel flavor as well as slight sweetness.
There are a few items that we instantly associate with breakfast.
Eggs and sausage.
So to win the breakfast game, you need to have a wide variety of ideas where you still serve eggs and sausage but in different ways.
This plant-based “egg and sausage” breakfast crepe plate was a hit at our house.
It really checks all the box for us: lots of veggies; not much carbs, something fatty and cheesy; lots of colors; “egg and sausage” (of course).
I always have some type of plant-based cheese in my fridge.
This cheddar is great as it’s so versatile.
I usually make it “solid” and use slices for sandwiches or make it into sauce like this one.
