4 Amazing Breakfast For a Boozy Night In


4 Amazing Breakfast For a Boozy Night In


1. Berry Chocolate Mug Cake

Berry Chocolate Mug Cake

Ingredients: for 4 servings

3 tablespoons all-purpose flour
2 tablespoons cocoa powder
3 tablespoons sugar
¼ teaspoon baking powder
3 tablespoons vegetable oil, or canola oil
¼ cup milk
3 tablespoons chocolate chip
whipped cream, to serve
blueberry, to serve
raspberry, to serve
fresh mint, to serve


Spray the inside of a microwave-safe ceramic mug. Add in flour, cocoa powder, sugar, and baking powder. Mix to combine.

Add the vegetable oil, milk, and stir until smooth. Stir in the chocolate chips.

Microwave on high for 1 minute 30 seconds. Let cool completely.

Top with whipped cream, sprinkle on fresh blueberries, raspberries, and mint.


2. Rainbow Veggie Pinwheels

Rainbow Veggie Pinwheels

Ingredients: for 4 servings

2 cups chickpea, drained and rinsed
1 ½ teaspoons salt
½ teaspoon pepper
½ teaspoon cumin
¼ cup tahini paste
2 tablespoons lemon juice
2 tablespoons olive oil
1 package whole wheat tortilla
1 red bell pepper, sliced
2 carrot, sliced
1 yellow bell pepper, sliced
1 cucumber, sliced
¼ shredded purple cabbage


In the bowl of a food processor, add the drained chickpeas, salt, pepper, cumin, tahini paste, lemon juice, and olive oil and pureé until smooth.

On a whole wheat tortilla, spoon on some hummus and add slices of red pepper, carrot, yellow pepper, cucumber, and purple cabbage.

Wrap up the tortilla, and cut into slices to make the pinwheels. Repeat with remaining ingredients.

Slice and serve.


3. Potato Chip Chicken Tenders

Potato Chip Chicken Tenders

Ingredients: for 4 servings

4 boneless, skinless chicken breast, sliced
1 cup flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
4 egg, beaten
2 cups potato chip, of preference, crushed


Preheat oven to 425°F (220°C).

In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.

In a wide dish, beat the eggs

In a separate ziploc bag, crush your favorite type of potato chip.

To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.

Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.

Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.

Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.

Serve with your favorite dipping sauce.


4. Sheet-pan Bruschetta

Sheet-pan Bruschetta

Ingredients: for 4 servings

1 package pizza dough
1 tablespoon olive oil
2 cups tomato, chopped
¼ cup fresh basil
¼ cup fresh parsley, chopped
3 cloves garlic, minced
salt, to taste
pepper, to taste
½ lb fresh mozzarella, sliced
balsamic glaze, to serve


Preheat oven to 425°F (220°C).

Onto a greased and parchment paper-lined sheet tray, place the pizza dough and spread into the corners of the tray.

Sprinkle the dough with olive oil, salt, and pepper.

Bake in the oven for 20 minutes or until the crust is golden brown. Remove from the oven and let cool.

In a mixing bowl, add the tomatoes, garlic, basil, parsley, olive oil, salt, and pepper and stir to combine.

Pour the tomato mixture over the cooked pizza dough and spread to the corners.

Add the sliced mozzarella cheese and drizzle with balsamic glaze.



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