Breakfasts during the school year in our house aren't big affairs. Cold cereal, oatmeal, yogurt. Easy and quick so we can get out the door without much fuss. I am not a morning person, so the thought of turning the stove on at 6am is absolutely revolting to me. June Cleaver and I would not be friends.
Now that school is officially out for the summer and I can get a few extra hours of sleep every day, breakfasts can be more of an elaborate affair. Nothing too fancy and not every single day, but it doesn't bother me to put in a little extra effort for the girls to have a home cooked breakfast a few times a week during the summer.
I think part of the reason I like summer breakfasts so much is the abundance of delicious fruits available to us this time of year. Lately, I've been stocking up on tons of blueberries, usually for waffles, but I found an amazing recipe for Breakfast Souffles with Fresh Blueberry Sauce on Golden Blossom Honey recently and couldn't wait to use some of them up on this recipe.
This is such a delicious breakfast, it can almost be mistaken for dessert. Eat it for breakfast, brunch, or make a few extra and snack on them anytime throughout the day.
1 (6 ounce) package fresh blueberries
1/4 cup apple juice
1/4 cup GOLDEN BLOSSOM HONEY
1/2 tablespoon cornstarch
1 tablespoon fresh lemon juice
6 ounces cream cheese, room temperature
3 eggs, separated
1 teaspoon vanilla extract
1/4 cup flour
1 tablespoon cornstarch
pinch cream of tarter
1/4 cup sugar
CLICK HERE FOR FULL RECIPE
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What do you like to eat for your home cooked breakfasts?