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Snacks and Breakfast Recipes for Passover


Zucchini pizzas, Sangrias, spinach shakshuka and more.

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. 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!

Ingredients:

  • Olive oil spray
  • 8 eggs
  • 1/2 cup scallions chopped
  • 1 chili pepper chopped, seeds removed for less heat
  • 1/2 cup sundried tomatoes chopped
  • 1 1/2 tablespoons garlic powder
  • 2 teaspoons salt

Directions:

  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.

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
  • 1/2 cup fresh basil chopped
  • 6 eggs

Directions:

  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.

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
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt pink Himalayan

Directions:

  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

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

Directions:

  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
  • 1/2 teaspoon salt pink Himalayan
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red chili flakes
  • 1 cup Gouda cheese shredded
  • 1 tablespoon honey

Directions:

  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 ounce filet salmon skin removed
  • 1 cup sugar
  • 1/2 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

Directions:

  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 2-4 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
  • 1/4 teaspoon salt pink Himalayan
  • 1 cup fresh basil chopped
  • 1 cup fresh cilantro chopped (optional)
  • 2 cups spinach chopped
  • 6 eggs
  • 1/2 teaspoon freshly ground black pepper

Directions:

  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

Directions:

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

About the Author:

Chef Zissie runs numerous exclusive and special events and classes for her clients, specializing in flavor. She cooks and teaches in a unique way of using fresh ingredients to create flavor fusions that will wow you. If you don’t have the opportunity to have Chef Zissie as your own private chef, don’t fret! She has a website www.chefzissierecipes.com that was created to plan out your daily dinner menus for you, down to the shopping list. Her recipes are all unique, yet relatable. They are easy, yet impressive. they are extremely healthy, yet bursting in flavor. Chef Zissie has created a name for herself that stands out in the kosher world of cooking, by studying the cuisines of the world and using them as inspiration to help people understand food and flavor in the most non-intimidating and exciting way yet!

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