Breakfast is the most important meal of the day, right? What’s better than savouring the goodness of a long lazy Summer weekend morning? With these simple weekend breakfast recipes, you can treat the family to some quality moments over some yummy meals.

From a Chakalaka breakfast fry-up with baked beans, to crunchy top muffins, Mexican style tomato breakfast wraps, an orange & coconut smoothie, bacon & eggs, muffins, or toast with jam the Rhodes Quality range of delicious tasting canned fruit, beans and veg, jams, and 100% fruit juices has something for everyone to enjoy.

Make any of these breakfast ideas even better by pairing with new Rhodes Quality Breakfast Medley 100% fruit juice, a delicious blend of orange, guava and tangy granadilla that will make you want to savour Rhodes Quality Breakfast Medley with every meal, not just breakfast! 

6 juicy weekend breakfast recipes:

Orange & Coconut Smoothie

A chilled breakfast smoothie, for fresh and fruity start.

INGREDIENTS (Serves 2)

• • 2 Bananas
  • 375 ml (1½ cups) Rhodes Quality Orange 100% Fruit Juice
  • 125 ml (½ cup) Coconut milk
  • 15-30 ml (1-2 Tbsp.) Honey
  • Optional: Coconut flakes for garnish

METHOD

1. 1. Add the bananas, Rhodes Quality Orange Fruit Juice and the coconut milk to a blender.
   2. Blend until smooth.
   3. Add the honey to taste. Serve immediately.

Chakalaka breakfast fry-up

Bring a camping-style fry-up home with this hearty but simple Shakshuka style pan breakfast. Serve with a chilled glass of Rhodes Quality Mango & Orange 100% fruit juice.

INGREDIENTS

• • 200 g (1 packet) Bacon, chopped
  • 250 g Pork chipolata sausages
  • 1 x 410 g can Rhodes Quality Chakalaka Mild & Spicy with Beans
  • 4 Large eggs
  • To serve:
  • Buttered toast

METHOD

1. 1. Heat a heavy bottomed frying pan.
   2. Add the bacon in batches and fry until crispy. Remove from the pan and set aside.
   3. Add the sausages to the pan and fry until cooked. Remove from the pan and set aside.
   4. Add the Rhodes Quality Chakalaka Mild & Spicy with Beans to the pan and heat.
   5. Spoon spaces in the Chakalaka and break the eggs carefully into the holes. Cook for a few minutes until the eggs begin to firm.
   6. Serve immediately with the hot bacon, sausages and toast. 

Crunchy top breakfast muffins

Easy to prepare muffins for a lazy Sunday breakfast or perfect for a lunch box treat.

Serve with a chilled glass of Rhodes Quality’s new Breakfast Medley 100% juice.

INGREDIENTS

Topping

• • 50 g butter
  • 30 ml honey
  • 250 ml (1 C) muesli

Muffins

• • 500 ml (2 C) self-raising flour
  • 5 ml (1 t) ground ginger
  • 190 ml (¾ C) caster sugar
  • 1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained and chopped
  • 80 g butter, melted
  • 250 ml (1 C) buttermilk
  • 2 eggs

METHOD

1. 1. In a small saucepan melt together the butter and the honey. Add the muesli and stir well to mix. Set aside.
   2. Sift the flour into a large mixing bowl.
   3. Add the ground ginger and the caster sugar.
   4. Add the chopped Rhodes Quality Pear Halves and mix lightly.
   5. In a separate bowl, whisk the melted butter, buttermilk and eggs together.
   6. Stir the egg mixture into the pear mixture until just combined. Do not overmix.
   7. Spoon the mixture into the holes of a muffin pan that has been lined with paper muffin cups.
   8. Sprinkle the muesli topping over the tops of the muffins.
   9. Bake the muffins in an oven that has been preheated to 180˚C for 20 minutes or until the muffins are well risen and golden.
   10. Transfer the muffins from the tray to a wire rack and leave to cool.

Breakfast Burritos

Spice up your morning and put a zing in your day with these delicious burritos. Serve with a chilled glass of Rhodes Quality Pineapple 100% juice.

INGREDIENTS

• • 6 soft flour tortillas or wraps
  • 12 eggs
  • 45 ml (3 T) milk
  • salt and pepper to taste
  • 30 ml (2 T) butter
  • 250 g streaky bacon, grilled
  • 250 ml (1 C) grated cheddar cheese
  • 1 x 410 g can Rhodes Quality Tomato Mexican Style
  • 45 ml (3 T) coriander leaves, chopped

METHOD

1. 1. Heat the tortillas or wraps according to the instructions on the pack and keep warm.
   2. Whisk the eggs, milk and salt and pepper together.
   3. Scramble the mixture in the butter then fill each tortilla or wrap with a portion of scrambled egg, bacon and cheese.
   4. Top with a portion of Rhodes Quality Tomato Mexican Style, add a sprinkle of coriander and then roll up and serve. 

Bacon & egg muffins

These easy-to-make bacon and egg muffins will keep in the fridge for a few days, so bake them on a Sunday and you can have healthy breakfasts taken care of for the week. Serve with a glass of Rhodes Quality Orange Juice over ice.

INGREDIENTS (Serves 12)

• • 15 ml (1 T) olive oil
  • ½ green pepper, seeded and chopped
  • 1 x 225 g streaky bacon
  • ½ x 410 g can Rhodes Quality Chopped & Peeled Tomato with Mixed Herbs
  • 250 ml (1 C) grated cheddar cheese
  • 8 large eggs
  • salt and freshly ground black pepper

METHOD 

1. 1. Heat the oil in a frying pan and fry the green pepper for a few minutes until it begins to soften.
   2. Set aside.
   3. Line the bottom and sides of 12 muffin pan cavities (that have been sprayed with non-stick spray) with bacon.
   4. Spoon 5 ml (1 t) of Rhodes Quality Chopped & Peeled Tomato with Mixed Herbs into each cavity.
   5. Add the green pepper on top of the tomato base.
   6. Top each muffin with grated cheese.
   7. Crack the eggs into a large jug and whisk together.
   8. Season the eggs with the salt and pepper.
   9. Pour the egg over the cheese, filling each muffin cavity almost to the brim.
   10. Bake the egg muffins in an oven that has been preheated to 180˚C for 25 minutes or until a wooden pick inserted into the middle of a muffin comes out clean.
   11. Remove from the oven and leave to settle in the muffin pan for a few minutes before turning out.
   12. Serve hot

Corn fritters with tomato jam

Corn fritters are great for a weekend breakfast or brunch. Serve them with crispy bacon and tomato jam. Serve with a cool glass of Rhodes Quality Litchi 100% juice.

INGREDIENTS (Serves 4)

Fritters

• • 185 ml (¾ C) cake flour
  • 5 ml (1 t) baking powder
  • 5 ml (1 t) salt
  • 2 eggs
  • 125 ml (½ C) milk
  • 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
  • 250 ml (1 C) grated cheddar cheese
  • 2 spring onions, chopped
  • Sunflower oil for frying

Tomato Jam

• • 30 ml (2 T) olive oil
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 1 small piece fresh ginger root, peeled and grated
  • 1 x 410 g can Rhodes Quality Tomato Italian Style
  • 65 ml (¼ C) maple syrup
  • 5 ml (1 t) salt
  • to serve: crispy bacon

METHOD

1. 1. For the fritters, sieve the flour, baking powder and salt together.
   2. Whisk the eggs and milk together.
   3. Whisk the milk mixture into the dry ingredients to make a smooth batter.
   4. Stir in the Rhodes Quality Whole Kernel Corn, cheese and spring onions.
   5. Heat a thin layer of oil in a non-stick frying pan.
   6. Over medium heat add heaped spoonful of batter to the pan.
   7. Use a spatula to turn the fritters over once they are golden at the bottom and continue to fry on the other side until firm to the touch cooked through.
   8. For the tomato jam, heat the olive oil in a saucepan and sauté the onion, garlic, ginger for 2 minutes.
   9. Add the Rhodes Quality Tomato Italian Style, maple syrup and salt.
   10. Reduce heat to low and simmer for 30 minutes or until the jam thickens.
   11. Cool.

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