Hot Breakfasts for Cool Mornings

September 16, 2010

While breakfast is the most important meal of the day, many people throughout Chicago go without breakfast and often miss other meals too, the baker points out. In these tough times, local agencies have been reporting up to an 85 percent increase in food pantry visits. So Chef John and the rest of Panera's bakers are recruiting Chicagoans to join in on the fight against hunger.

They're asking you to stop by a local Panera bakery-cafe and donate a box of cereal during the 3rd Annual "Cereal Drive to Help Fight Hunger." Their mission is to collect 10,000 boxes during this weekend to benefit the Greater Chicago Food Depository, Northern Illinois Food Bank and Northwest Indiana Food Bank. You'll receive a coupon for a complimentary grilled breakfast sandwich in exchange for one donation of one or more boxes of cereal. Boxes should be 12 ounces or more, sealed and packaged. The coupon is worth up to $3.89 and only one coupon will be given with each donation, no matter how many boxes are donated.

Cereal donations will be accepted Friday through Sunday from 6 am to 9 pm at any of the more than 80 Chicago area Panera Bread bakery-cafes. For locations, visit .For more information about the 3rd Annual Cereal Drive to Fight Hunger event, visit Panera's Facebook page:!/event.php?eid=104920329563078&index=1.

Friday though Sunday
6 am to 9 pm

For locations, visit


Asiago Bagel Breakfast Sandwich

Courtesy of Panera Baker John Magana


  • 1 Panera Bread Signature Asiago Cheese Bagel (sliced)
  • 2 slices Applewood-smoked bacon
  • 1 freshly cracked egg (prepared to liking)
  • 1 slice Vermont white cheddar cheese
  • Directions:
  • Heat Panini press according to manufacturer's directions.
  • Cook 2 slices of Applewood-smoked bacon according to directions and liking.
  • Cook egg to your liking (scrambled, over-easy)
  • Layer bacon, egg and cheese evenly on one side of the bagel. Cover with remaining side.
  • Grill sandwiches in Panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.
  • Spinach & Artichoke Egg Soufflé*

  • 2 tablespoons unsalted butter, plus more for pan
  • 2 tablespoons all-purpose flour
  • 1 cup hot milk
  • 1/4 teaspoon of nutmeg
  • Kosher salt and freshly ground black pepper
  • 4 extra-large egg yolks, at room-temperature
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1 package frozen chopped spinach, defrosted and squeezed dry
  • 1 7-ounce jar artichoke hearts, rinsed, drained and finely chopped
  • 5 extra-large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • Directions:
    1. Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup soufflé dish (or six small ramekin dishes) and set aside. If using ramekins, position them on a jelly roll pan or baking sheet.

    2. Make a roux: melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

    3. Remove from heat and before mixture cools, whisk in the egg yolks, one at a time. Stir in the mozzarella, 1/4 cup of Parmesan, artichokes and spinach and transfer to a large mixing bowl.

    4. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

    5. Whisk one quarter of the egg whites into the cheese sauce. Once blended, fold in the rest. Pour into the soufflé dish, then smooth the top. Draw a large circle on top with the spatula to help the soufflé rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes until puffed and brown.

    *NOTE: Recipe created on behalf of Panera Bread by Maris Callahan, InGoodTaste. This is similar to Panera's Spinach & Artichoke Egg Soufflé.

    Cinnamon-Streusel Coffee Cake*


  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 1/3 cups all-purpose flour
  • Cake
  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup crème fraiche
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries (optional)
  • Confectioners' sugar for sprinkling
  • Directions:
    1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

    2. For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

    3. For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and crème fraiche.

    4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

    Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely before serving.

    *NOTE: Recipe created on behalf of Panera Bread by Maris Callahan, InGoodTaste. This is similar to Panera's Cinnamon Crumb Coffee Cake.

    Pumpkin Apple Harvest Muffins*
    Makes 12 large muffins.


  • 1 1/2 cups canned pumpkin puree
  • 3/4 cup light brown sugar
  • 1 cup white sugar
  • 1 cup peeled and diced apples
  • 2/3 cup olive oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1 teaspoon all spice
  • 1 teaspoon salt
  • 1/2 cup golden raisins
  • 1/3 cup chopped walnuts
  • Directions:
    1. Preheat your oven to 350 degrees F. Grease your muffin tin with PAM or another baking spray.

    2. In a large bowl combine the pumpkin, sugars, olive oil and eggs, whisking until thoroughly combined. Fold in the diced apples. Set aside.

    3. In a medium bowl combine the flours, baking soda, baking powder, salt and spices, mixing well.

    4. Add half the dry ingredients to the wet ingredients, mixing to combine. Add the remaining half of the dry ingredients and combine. Fold in golden raisins and chopped walnuts.

    5. Divide the batter evenly among your muffin cups. Bake regular sized muffins for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Bake jumbo muffins for 30-35 minutes or until a toothpick inserted in the center comes out clean.

    6. Allow muffins to cool in the pan for 10 minutes. Then remove to a cooling rack.

    *NOTE: Recipe created on behalf of Panera Bread by Maris Callahan, InGoodTaste. This is similar to Panera's Pumpkin Muffin.

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