Breakfast Ideas with Honey

We all know that BeeMaid Honey is perfect on a piece of toast or warm scone or stirred into a hot cup of tea. But honey can add so much more to your breakfast table! Here's a few ideas for inspiration.

1. Bacon Avocado Breakfast Sandwich

This breakfast has so many amazing flavours and will keep you full until lunch!

For Honey Chili Dressing:          
1/4 cup BeeMaid Honey      
3 tbsp white wine vinegar
1/4 tsp salt
1/2 tsp chili flakes

For Toast:
1 avocado
8 slices bacon
8 slices whole-grain sandwich bread
4 large eggs

In small bowl, combine the BeeMaid Honey, white wine vinegar and salt and whisk until combined. Add the chili flakes.

Using a knife, cut around the avocado pit, then twist the two sides in opposite directions to separate. Use the center of the knife to dig into the pit and twist in one direction and pull away from the flesh to remove. Use a spoon and scoop the avocado flesh from the skin and set the two sides on a cutting board, face down. Use your knife to cut thin slices of avocado. Brush with the honey chili dressing.

Cut each slice of bacon into 1/4-inch pieces and cook in a skillet on medium heat until the bacon is cooked through and crispy, about 8 minutes.

With a slotted spoon, remove the bacon from the pan and place on top of 2 paper towels which sit on a plate.

Brush the bread on both sides with the remaining bacon fat in the skillet and toast*.  

Fry 4 eggs and set aside.   

Place avocado evenly between 4 pieces of toast. Brush top with some of the honey chili dressing.

Place crispy bacon bits on top of avocado.

Place fried egg on top of bacon. Season with salt and pepper and drizzle the honey chili dressing over top if desired. 

TIP - You can toast the bread in a toaster oven or an oven at 425°F.

2.Honey Breakfast Cake

​Nothing is faster than grabbing a slice of this on your way out the door ready to tackle a busy morning.  

For Cake:                                              
butter, enough for 2 loaf pans
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
1 tbsp cinnamon
2 tsp nutmeg
1 tsp ginger powder
1/2 tsp ground cloves
2 tsp ground allspice
1 1/2 cup granulated sugar
1/2 cup light brown sugar
zest from one orange
3/4 cup equal mixture of slivered almonds and rolled oats
1 cup canola oil
1 cup BeeMaid Honey
3 large eggs at room temperature
1 tsp vanilla extract
1/2 cup fresh orange juice
1 1/2 cup coffee, warm

For Glaze:
1/3 cup granulated sugar
1/3 cup orange juice
1/3 cup BeeMaid Honey
1 tsp ginger powder
zest from one orange

Grease 2 large loaf pans with butter. Set aside. Preheat oven to 350°F.

In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, 1 tsp. ginger powder, ground cloves, allspice, 1 1/2 cups granulated sugar, light brown sugar and the zest from one orange and whisk together.

In a separate, medium bowl, place canola oil, 1 cup BeeMaid Honey, eggs, vanilla extract and 1/2 cup fresh orange juice - measuring the oil before the honey, as that will make it easier for the honey to glide out of the measuring cup - and whisk well.

Combine the two mixtures and stir with a strong whisk. Add warm coffee and whisk until the ingredients are thoroughly combined and smooth.

Pour the batter into the two prepared pans. Finish the cakes with the oat/almond topping. Place in the oven. Bake until the cake can be poked with a knife in the center and it comes back clean, around 50 minutes - 1 hour.

While the cakes are baking, make the cake glaze. Place 1/3 cup granulated sugar, 1/3 cup orange juice, 1/3 cup BeeMaid Honey, 1 tsp. ginger powder and zest from one orange into a sauce pot and bring to a boil, stirring until the liquids are combined.

Remove cakes from the oven and make a number of pokes on the surfaces of the cake with a knife. Pour the glaze on top equally between the two cakes, using a brush if needed to push around the glaze into all parts of the top of the cake.

Set the cakes aside and let cool. Once cooled, remove from the loaf pans and cut. Enjoy immediately after cooled, or place cut pieces in the fridge to last a few days longer and individually wrapped in the freezer to last up to 3 months. 

TIP: Recommend using glass or metal loaf pans around 5.25 x 9 x 2.75" in size.  You can use an electric mixer to combine the wet and dry mixes, but you don't need it.

3. Honey Granola Parfait

You can make these ahead and layer in a mason jar for a quick and healthy breakfast on the go!

1 cup old-fashioned oats
1 cup sliced almonds
1 cup shredded coconut
2 tbsp coconut oil, melted
5 tbsp BeeMaid Honey
1 tsp vanilla extract

1/2 cup Greek yogurt
1/2 cup granola
1/4 cup fruit of your choice
Drizzle of BeeMaid Honey

Preheat oven to 300 degrees.

Add old-fashioned oats and coconut flakes to a large bowl. In a separate bowl, whisk together melted coconut, honey, and vanilla extract. Drizzle the mixture over the oats and fold until the oats are equally coated.

Transfer the oat mixture to a parchment paper-lined baking sheet. Bake for 20-25 minutes, or until the mixture is golden brown, stirring every 10 minutes.

Allow the mixture to cool completely. Store in an airtight container until ready to use. The mixture will stay fresh for 7-10 days.

In a small jar, layer the Greek yogurt, granola, and crushed pineapple. Drizzle with BeeMaid Honey.