Mouth-Watering Recipes and Starbucks K-Cup Packs for a Great Weekend Brunch
Many of us drink Starbucks® coffee on our way to work, between appointments on a busy day, and as we rush to pick kids up from school. On the weekends, when we have a chance to relax, it’s nice to sip a favorite Starbucks drink and enjoy easy-to-prepare foods that pair perfectly with Starbucks K-Cup® Packs.
We asked three food bloggers to create recipes inspired by Starbucks K-Cup® Packs – Pike Place® Roast, Caramel and Vanilla.
Maple Nut Baked Oatmeal
“There’s nothing better than a good breakfast with a steaming mug of coffee,” said Jenna Baeugh, owner of the Eat, Live, Run blog who designed a recipe for the Pike Place® Roast K-Cup® Packs. “This baked oatmeal is also great because you can make it the night before and just re-heat in the morning. It’s easy to cut into perfectly portioned squares and reheat in the microwave. The combination of the brown sugar, maple syrup and nuts is just perfect here without making the oatmeal too sweet.”
2 1/4 cups old fashioned oats
2 eggs, lightly beaten
2 1/2 cups milk
4 tbsp. melted butter
1/2 cup brown sugar, packed
1/4 cup pure maple syrup
1/2 cup roughly chopped walnuts
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
Preheat oven to 350 degrees. Spray a 9” x 13" pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the oats, salt, baking powder, cinnamon, walnuts and brown sugar. In another bowl, beat together the milk, eggs and maple syrup. Pour wet ingredients into dry ingredients and mix well.
Pour oatmeal into prepared dish and drizzle melted butter over top. Stir gently and place in oven for 45-55 minutes until golden brown and fluffy.
Panettone French Toast
“I like brunch because there’s not as much pressure as there would be say hosting a dinner party. Plus there’s coffee, lots and lots of coffee. Something everyone who knows me knows I’m very passionate about,” said Paula Jones, creator of a blog about authentic Italian cuisine called bell’alimento.
Jones invited friends and family to a brunch with a DIY Coffee Bar complete with a Keurig® Special Edition Brewing System and Starbucks® Vanilla and Caramel K-Cup® Packs. Those coffee choices complement her baked Panettone French Toast recipe. Panettone is a type of sweet bread loaf originally from Milan.
1 - 32 ounce Panettone
1 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
Preheat oven to 375 degrees. Spray a rimmed baking sheet with non-stick cooking spray. Set aside.
Remove paper from Panettone. Slice Panettone in half vertically. Place cut side down. Cut into 5 equal portions (for a total of 10 slices).
Into a large shallow dish add: eggs, milk, vanilla, cinnamon and salt. Whisk to combine.
Dip Panettone slices into egg mixture. Tap off excess and transfer to baking sheet.
Bake for approximately 20-25 minutes until egg mixture has set.
Mini Egg Muffins with Zucchini and Chorizo
Although her blog is called Always Order Dessert, chef Alejandra Ramos created a brunch recipe to accompany Starbucks K-Cup® Packs.
“These adorable little portable egg muffins take mere minutes to throw together and will last you through the week. Make a dozen or more of them and wrap individually. In the mornings, you can grab one or two as you head out the door,” Ramos said. “Think of the recipe below as just a formula and feel free to improvise. Replace the chorizo with diced ham or leftover cooked chicken or turkey. Replace the vegetables with whatever is in season or on sale; add onions, garlic, chives, or scallions for more flavors.”
10 large eggs
1/2 cup whole milk
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 tablespoon ground turmeric
1 tablespoon olive oil
1/2 onion, diced
1/2 cup diced fully cooked chorizo sausage
2 cups raw zucchini, diced into 1/2" pieces
1/2 cup parsley, roughly chopped
1/2 cup grated Parmigiano Reggiano
Preheat the oven to 350 degrees. Generously grease a muffin tin with olive oil or spray well with oil spray. Set aside.
Whisk together the eggs, milk, salt, black pepper, and turmeric until well combined and light and frothy (about 1 minute). Set aside.
Heat the oil in a medium skillet over medium high heat. Add the diced onion and sauté just until soft, about 2 minutes. Add the chorizo and zucchini and sauté for 3 minutes. Remove from heat and stir in the parsley. Let the vegetable mixture cool for 1 minute before adding to the eggs. Stir to distribute and add the grated cheese.
Use a ladle to scoop the egg mixture into the muffin cups until each reaches almost to the top. Place in the oven and bake for about 12-15 minutes or until the muffins puff up high and are fully set in the center. Remove from the oven and run a butter knife around each muffin then remove and let cool completely on a plate. Serve immediately or if using later, wrap in plastic wrap and store in the refrigerator for up to one week. (These can also be frozen for longer storage.)
Another suggestion from Ramos will set the perfect mood for a Sunday morning brunch with Starbucks® coffee beans.
“I think one of the best aromas is the smell of brewing coffee, and I wanted to enhance the great scents coming out of the kitchen by creating my own DIY Coffee Potpourri,” she said.
It’s simple to make by filling a small decorative container with coffee beans and nestle in a small votive.
The warmth from the candle will spread the scent of coffee throughout your home, giving it that cozy, Starbucks coffee store feel.
K-Cup® packs for use in Keurig® K-Cup® brewing systems. Keurig, the Cup and Star Design, Keurig Brewed, K-Cup and the Keurig brewer trade dress are trademarks of Keurig, Incorporated, used with permission.