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National Breakfast Month: Top 5 Californian Breakfasts You Should Not Miss

Posted by:

Cara Pahoyo | September 11, 2017 | 0

National Breakfast Month: Top 5 Californian Breakfasts You Should Not Miss

California grows nearly half of U.S. vegetables, fruits, and nuts.  Almonds, apples, avocados, carrots, grapes, lettuce, oranges, strawberries, and tomatoes are particularly abundant. In celebration of National Breakfast Month, try some mouth-watering breakfasts packed with bright, healthy fruits and vegetables.

1. California Breakfast Skillet

From Delish

5-6 servings

You’ve heard of the “California” scramble, omelet, burrito, and whatever else. The key ingredients are tomatoes and avocados. Why not throw everything together in a skillet?


2 tbsp. extra-virgin olive oil

3 russet potatoes, peeled and chopped into small cubes

1/3 c. water

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

10 large eggs

1/4 c. whole milk

1/4 c. red onion, finely chopped

1 c. Shredded Monterey Jack

1 c. chopped cherry tomatoes

2 tbsp. finely chopped chives (plus more for garnish)

1 avocado, chopped

Corn tortillas, warmed, for serving


In a large skillet over medium heat, heat olive oil, then add potatoes in single layer. Add water then cover the skillet with a tight-fitting lid. Cook until potatoes are tender, 15 to 20 minutes, stirring occasionally.

Meanwhile, whisk together eggs and milk. When potatoes are tender, remove the lid and push potatoes to one side of the pan. Add the egg mixture and red onions to the skillet and let set for about 1 minute, until the edges of the eggs start to set.

Using a spatula, drag the eggs to create curds. When the scrambled eggs are almost set, toss them with the potatoes.

Add cheese, cherry tomatoes, and chives, then season with salt and pepper. Toss until cheese has melted, then remove from heat and top with avocado and more chives. Serve immediately with warm tortillas to make tacos.

2. Zucchini and Parmesan Frittata

From Real Simple

4 servings

Gotta have a frittata on the list. Californians are all about yummy, healthy veggies. This recipe could be a base for you to add other fresh ingredients you like.


1 tablespoon olive oil

1 cup ½ medium yellow onion, thinly sliced

3 cups 1 large zucchini, chopped

2 ounces Parmesan cheese, grated (about ½ cup), divided

8 large eggs

¾ teaspoon kosher salt

½ teaspoon black pepper

⅛ teaspoon paprika

3 tablespoons chopped flat-leaf parsley


Step 1: Preheat oven to 400°F. Heat oil in a 9-inch cast-iron or ovenproof skillet over medium-high. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add zucchini, and cook, stirring often, until zucchini is tender and brown in spots, 8 to 10 minutes.

Step 2: Reserve 2 tablespoons cheese and set aside. Whisk together remaining cheese, eggs, salt, pepper, and paprika. Pour over vegetables in skillet, and cook, stirring gently, until eggs just begin to set, about 1 minute. Transfer skillet to preheated oven, and bake until edges are set but center is still slightly loose, 5 to 6 minutes.

Step 3: Increase oven temperature to broil, and broil until center is set and top is lightly browned, about 2 minutes. Serve topped with reserved Parmesan and parsley.

3. Carrot-Tahini Breakfast Muffins

From Smitten Kitchen

12 to 14 muffins

Why not try some fancy carrot muffins? These little guys are rumored to be insanely delicious.



1/4 cup (60 ml) olive oil

1/4 cup (30 grams) well-stirred tahini

1/2 cup (80 grams) firmly packed light brown sugar

2 large eggs

3/4 cup (175 ml) buttermilk, almond milk or (nonalcoholic) apple cider

1 teaspoon (5 ml) vanilla extract

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

2 cups (260 grams) all-purpose flour (see Note)

2 cup packed coarsely grated carrots (from about 9 ounces or 5 slim carrots)

Glaze (optional)

1/2 cup (60 grams) powdered sugar

3 tablespoons (25 grams) tahini

2 tablespoons (30 ml) water

Toasted sesame seeds for garnish


Heat oven to 425 degrees F. Whisk olive oil, tahini and brown sugar together in the bottom of a large bowl. Whisk in eggs, then buttermilk and vanilla. Whisk in baking powder, baking soda and salt, then switch to a spoon or flexible spatula and stir in flour, then carrots, mixing just until combined.

Either line a 12-cup standard muffin pan with paper liners or coat them with a nonstick spray. Fill each about 3/4 of the way with batter. You’ll probably have enough for 2 more after this, so you can hold some back if needed. Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free. Muffins should be domed and lightly golden on top. Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.

If you’d like to glaze your muffins, whisk powdered sugar, tahini and water together in a medium dish. Either drizzle this over the cooled muffins or dunk them into the puddle. Sprinkle with sesame seeds, if desired.4. California Avocado Toasts

From California Avocados

California grows some awesome avocados; that’s why they’re the star of the quintessential California scramble. Here are three ways to make this quick, yummy breakfast treat. Or do them all!


1 slice of crusty artisan bread

1/2 ripe, Fresh California Avocado, peeled, seeded and mashed

1 egg – Optional

2 slices heirloom or beefsteak tomato – Optional

2 slices cooked bacon (maple bacon, peppercorn bacon, turkey bacon or veggie bacon) – Optional

As needed Fresh cracked pepper – Optional

As needed Sea salt to taste – Optional


With Fried Egg

  1. Toast 1 slice bread
  2. Spread with 1/2 ripe, Fresh California Avocado (mashed or sliced).
  3. Spray a small nonstick skillet with cooking spray and fry one egg as desired.
  4. Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.

With Heirloom Tomatoes

  1. Toast 1 slice bread
  2. Spread with 1/2 ripe, Fresh California Avocado (mashed or sliced)
  3. Add 2 slices heirloom or beefsteak tomato.
  4. Top with fresh cracked pepper and sea salt to taste.

With Bacon

  1. Toast 1 slice bread.
  2. Spread with 1/2 ripe, Fresh California Avocado (mashed or sliced).
  3. Top with 2 slices cooked bacon

5. California Fruit Salad

From My Recipes

8 to 10 servings

Balance out those heavy, rich breakfast dishes with this sweet, fresh fruit salad.


3 tablespoons slivered almonds

4 oranges (1/2 lb. each)

2 ruby or pink grapefruit (3/4 lb. each)

2 firm-ripe avocados (1 lb. total)

Large butter, green-, or red-leaf lettuce leaves, rinsed and crisped

1 firm-ripe papaya (1 lb.), peeled, seeded, and sliced

2 cups red or black grapes, rinsed

Poppy seed dressing

Salt and pepper


  1. In a 6- to 8-inch frying pan over medium heat, stir or shake nuts until golden, 3 to 5 minutes. Pour from pan and let cool.
  2. Cut peel and white membrane from oranges and grapefruit. Over a bowl, cut between membranes to release fruit segments; put in bowl.
  3. Peel, pit, and slice the avocados; coat slices with some of the citrus juice from the bowl.
  4. Line a large platter with lettuce leaves. Arrange oranges, grapefruit, avocados, papaya, and grapes on leaves. Sprinkle with nuts. Moisten with a little of the poppy seed dressing, then spoon portions of salad onto plates and add more dressing and salt and pepper to taste.

Final Words

 If you plan to have this recipes as part of a restaurant menu, make sure that food preparation is done in the safest way. It would be best to have restaurant employees undergo Food Handler and Food Safety training from reliable training providers. Learn2serve offers Food Handler training in California as an ANSI Accredited Food Handler training provider.

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