Pesach Snack and Breakfast Recipes

Do you want to know my secret to cooking and eating on Pesach and not feeling like I am eating Pesach food and never feeling hungry? (Without using gebrokts!) The secret is fresh ingredients! Stop trying to recreate pasta and bread and your Pesach will become a (holy) culinary experience.  Here are some Pesach breakfast and snack recipes that will not only hold you over but make you feel energized and amazing!

Want more recipes like this and your entire Pesach menu planned out for you down to the shopping list? Go to www.chefzissierecipes.com

Scallion Egg Cups

This is a great recipe to play around with. If you add other vegetables like peppers, onions, tomatoes, mushrooms or fresh herbs, it will taste better if you saute them first and then add them to the egg mixture. I like using little dessert cups because I don’t have to clean a muffin tin after, if you use them, bake them about ten minutes longer because they are taller and bigger than muffin tins. Don’t worry when you see the egg muffin collapse a little after coming out of the oven, it is supposed to do that and will taste delicious! This is great for kids school lunches, breakfast, lunch or dinner! Use them to dip in soup instead of bread!

Ingredients:

• Olive oil spray
• 8 eggs
• ½ cup scallions chopped
• 1 chili pepper chopped, seeds removed for less heat
• ½ cup sundried tomatoes chopped
• 1½ Tablespoons garlic powder,
• 2 teaspoons salt pink Himalayan

Instructions:

1. Preheat oven to 375°F. Prepare a muffin tin with muffin cups and spray them evenly with olive oil.
2. Whisk all ingredients together in a measuring cup and pour evenly into the muffin tins.
3. Bake for 30 minutes or until fully cooked

Sweet Potato Tuna Burgers

I crave these tuna patties. They have such flavor and you can make them a day in advance, they reheat so perfectly!

Ingredients:

• 1 serving size plain yogurt
• 3 sweet potatoes peeled
• 4 cans tuna, strained
• 1 cup cooked quinoa
• 6 eggs beaten
• 1 cup fresh basil stems removed, chopped
• 1 cup scallions chopped
• 1 chili pepper chopped
• 1 Tablespoon salt pink Himalayan
• ½ Tablespoon garlic powder
• 1 teaspoon curry powder
• ½ cup extra virgin olive oil

Instructions:

1. Cook quinoa according to package directions, try to overcook it a bit to make it mushier!
2. In a small jar or bowl add the yogurt, ½ the chili pepper and ¼ cup of fresh basil. Mix well and set aside.
3. Grate the sweet potatoes, use hands to strain liquid and place in large bowl and mix well. Add the rest of the ingredients except the olive oil and mix well.
4. Prepare a large skillet on high heat. Add a ¼ cup of olive oil and get hot. Use your hands to make burgers, squeezing out excess liquid right before you place it in the pan. Fry for 4 minutes per side.
5. Use a wooden spoon AND a spatula to turn them over. When each batch is done, use a paper towel (be careful not to burn yourself) to wipe out the pan and use fresh oil and start again. I promise this step is worth it and doesn’t take much longer!

Notes & Tips:

If you make them in advance, reheat them in the oven uncovered. They last up to 6 days in the fridge and are even delicious room temperature!

Crustless Roasted Pepper Quiches

These really take under 10 minutes to make and if you have pretty little cupcake papers, use them! I love these little muffin tins because there is no clean up and they look divine! If you would rather make a large quiche, use the standard round pan or tin and this recipe might even make 2 of them!

Ingredients:

• 3 Tablespoons extra virgin olive oil
• 2 red bell peppers sliced
• 1 chili pepper chopped, seeds removed for less heat
• 2 purple onions sliced
• 2 cups milk
• 2 cups Gouda cheese grated
• 1 cup Parmesan cheese grated
• 1 teaspoon salt pink Himalayan
• ½ cup fresh basil chopped
• 6 eggs

Instructions:

1. Preheat the oven to 325°F.
2. Prepare a saute pan on high heat. Add the olive oil and get hot. Add the peppers and onions and saute for 5 minutes, mixing periodically.
3. Place in large bowl with the rest of the ingredients and mix well.
4. Place muffin cups on a sheet pan with parchment paper. Drizzle oil or spray the muffin cups. Using a large spoon, put the mixture evenly into the cups.
5. Bake for 30-35 minutes.

Notes & Tips:

You can of course add this recipe into a quiche crust if you wish as well. Feel free to mix and match your favorite cheeses!

Kale chips

Remember when kale chips were the biggest thing? Well I made them this week and they lasted about 6 minutes. Here is a simple yet full proof recipe!

Ingredients:

• 1 box kale
• ¼ cup extra virgin olive oil
• 1 teaspoon salt pink Himalayan

Instructions:

1. Preheat the oven to 350°F. Prepare a sheet pan with parchment paper.
2. Remove kale leaves from the stems and rip into chip sized pieces. Place on sheet pan and drizzle with olive oil and salt. Mix with your hands until evenly covered.
3. Toss the leaves with your hands to make sure that all the leaves are covered with oil evenly. Place in oven for 10 minutes.
4. Remove kale chips from the oven and let cool

Cheese Plate

Whipping up a cheese plate is one of the greatest secrets in last minute hosting, or just the desire to do something special on a whim.

Ingredients:

• 1 role goat cheese
• 2 Tablespoons honey
• 1 Tablespoon craisons
• 1 Tablespoon Fresh thyme
• 1 Tablespoon sundried tomato chopped

Instructions:

1. Slice cheese carefully and place on wooden board or cheese plate.
2. Drizzle honey over each piece.
3. Place toppings on top.
4. Serve with crackers, apples or just as is. You can add any toppings you wish just don’t forget to add the honey first!

Notes & Tips:

I used goat cheese but if you don’t like goat cheese, use fresh Mozzarella, brie or even feta cheese.

Strawberry Milkshake

This is a dairy-free and basically fat free recipe. It tastes so good and so unhealthy.

Ingredients:

• 5 dates pitted
• 2 Tablespoons Almond butter
• 5 cups water
• 1 cup strawberries stems removed

Instructions:

1. Place all ingredients in a blender. Blend all ingredients well and serve cold.

Notes & Tips:

Feel free to add in blueberries, raspberries and bananas.

Sangria

Who doesn’t love sangria?! Wine+fruit=yes please!! This is a great recipe if you have leftover wine, or are having lots of guests and want to save on price of wine. You can use a much cheaper wine for this and everyone will still love it!

Ingredients:

• 1 bottle red wine
• 2 cups club soda
• 1 cup Granny Smith apples chopped into cubes
• 1 cup oranges peeled and chopped into cubes

Instructions:

1. Mix well and serve. Good in fridge for up to three days.

Notes & Tips:

You can change the red wine to white wine, you can make it sweeter with sweet dessert wine! Depending on the season you can change the fruit to your favorites; some of my favorites for red wine sangria are; apples, oranges, persimmons, or frozen grapes. For white wine sangria, i love using all berries, fresh mint, fresh figs….the options are endless! And sometimes you just need to drop everything and have some sangria:)

Zucchini Pizzas

Honey brings out the flavor in cheese. I love these mini pizzas because they are so easy and SO delicious.

Ingredients:

• 2 zucchinis sliced
• 2 Tablespoons extra virgin olive oil
• ½ teaspoon salt pink Himalayan
• ½ teaspoon paprika
• ½ teaspoon red chili flakes
• 1 cup Gouda cheese shredded
• 1 Tablespoon honey

Instructions:

1. Preheat the oven to 450°F.
2. Prepare a sheet pan with parchment paper. Add zucchini slices, olive oil, salt, paprika and chili flakes and mix well. Place the zucchinis next to each other but be sure they are not overlapping.
3. Bake for 20 minutes.
4. Add cheese and bake 5 more minutes. Remove and drizzle with honey.

Notes & Tips:

Feel free to use any shredded cheese of your liking.  Dip them in soup and your life will be complete.

Homemade Lox (Gravlox)

Gravlox is a way to make lox in your home and you won’t believe how easy it is!!! It comes out worlds better than store bought and is so exciting to have for breakfast as a side to eggs, in a sandwich in a pasta or even just plain as a snack!

Ingredients:

• 12 oz. filet salmon skin removed
• 1 cup suga
• ½ cup salt pink Himalayan
• 1 bunch fresh parsley or cilantro, or dill or a combination)
• 1 lemon zested and squeezed
• 2 Tablespoons black peppercorns whole

Instructions:

1. Add half of the sugar and salt to the bottom of a baking dish (or any glass or ceramic dish) Place fish on top and the other half of the salt and sugar and the rest of the ingredients on top of the fish.
2. Place plastic wrap on top and something very heavy on top that will press the fish down (a large brick is ideal but you can use a pot with water inside) Let sit in fridge for 2 to 4 days.
3. Rinse off fish and thinly slice.

Notes & Tips:

This method of cooking is called curing, where the salt and sugar ‘cooks’ the fish over time. Homemade lox (gravlox) Be sure to have a really fresh piece of salmon, not frozen!

Spinach Shakshuka

Shakshuka is a great breakfast, lunch or dinner that originated in Africa and is very popular in Israel. The traditional Shakshuka is with tomatoes but I love this twist on it. It tastes like a spinach quiche.

Ingredients:

• 3 Tablespoons extra virgin olive oil
• 1 onion chopped
• 1 spicy green pepper use only a quarter, seeds removed and chopped
• 4 cloves garlic chopped
• ½ teaspoon curry powder
• ¼ teaspoon salt pink Himalayan
• 1 cup fresh basil chopped
• 1 cup fresh cilantro chopped (optional)
• 2 cups spinach chopped
• 6 eggs
• ½ teaspoon freshly ground black pepper

Instructions:

1. Prepare a large skillet on high heat. Add 2 Tablespoons of olive oil and get hot. Add onions and cook, mixing, for 3 minutes. Add spicy pepper,garlic, salt and curry powder and 4 Tablespoons of water and mix.
2. Turn down heat to medium and add 1 Tablespoon olive oil. Let cook for 5 minutes, mixing occasionally. Add fresh herbs and spinach and mix well.
3. With a spoon, make 6 small holes in the mixture for the six eggs. Crack them and add them to the holes. Cover and let cook for 3-4 minutes, depending on how runny you like your eggs. Add more salt to taste and serve with warm whole wheat pita!

Notes & Tips:

Feel free to add your favorite cheese to the mix right after you add the eggs.

Mango Popsicle

Use remaining mango mixture as a smoothie! Add 1 cup of milk and blend. These are so delicious and healthy!

Ingredients:

• 4 mangoes pit removed
• 4 dates pitted
• 1 serving plain yogurt

Instructions:

1. Place in blender and blend until smooth. Fill into popsicle molds and freeze.

Shakshuka

Shakshuka is my favorite breakfast but sometimes I crave it for dinner! It is one of Israel’s most popular dishes and was inspired and brought over from North Africa. There are so many ways to make shakshuka, with all different kinds of fresh herbs, greens, cheeses…But here is my version of shakshuka and feel free to add feta, goat cheese or fresh mozzarella to the recipe when you add the eggs.

Ingredients:

• 2 Tablespoons extra virgin olive oil
• 1 teaspoon salt pink Himalayan
• 1 onion (large) finely chopped
• 6 cloves garlic sliced
• ½ spicy red pepper seeds removed for less spice
• 5 tomatoes, very juicy finely chopped
• 2 limes juiced (optional)
• 1 teaspoon garam masala spice blend
• 1 cup baby spinach
• 4 eggs
• 1 cup fresh basil chopped

Instructions:

1. Prepare a saute pan on high heat. Add olive oil.
2. Add onions and mix periodically for 3 minutes.
3. Add the garlic, hot pepper and tomatoes with all its juices, garam masala, lime juice, baby spinach and ½ a teaspoon of salt. Mix well.
4. Turn heat down to medium, let cook for 10 more minutes, mixing periodically.
5. Crack eggs and add into sauce like you would a sunny side up egg into a pan. Sprinkle with remaining ½ teaspoon of salt.
6. Cover with lid or tinfoil and let cook for 4 minutes. Uncover and sprinkle with basil.
7. Serve with a side of spelt bread! Prepare a grill pan on high heat. Add spelt bread for 4 minutes per side. Let grill pan cool and just wipe it down with a towel!

Notes & Tips:

You can serve with a side of any bread or crackers, just be sure to have something that will soak up the runny egg and all its surrounding deliciousness!

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.