Wake and bakes are the best, aren’t they? The only thing that brings them down is when the munchies hit and you realize you have nothing yummy to snack on! Here are 10 easy wake & bake recipes that will blow your mind!
#1: Loaded Avocado Toast
Avo-toast may seem like an overpriced west coast gimmick – and we certainly think it is. Don’t pay the $16 for guac on toast, make it yourself at home and get a little faded in the process. Trust us, it’s a heater!
- 2 slices of sourdough bread (or other hearty, artisan bread of your choice)
- 1 large ripe avocado
- Pinch of pink salt
- Pinch of garlic powder
- Pinch of pepper
- Everything Bagel topping
- Fried eff
- Scrambled egg
- Pico de Gallo
- Smoked salmon
- Sautéed vegetables
- Toast bread
- Cut avocado in half and remove the pit. Use a spoon to scoop the avocado into a small dish and mash until spreadable.
- Spread mashed avocado onto the toast. Sprinkle the salt, pepper, and garlic.
- Add additional desired toppings.
- Serve and enjoy!
This one certainly has a spot on the breakfast of champions. It’s hearty, healthy, and most importantly, it pairs well with your favorite Eighty Six vape cartridge. Check out the collection, find the flavor that speaks to you and see how you feel about making this for breakfast while faded. We think you’ll love it!
#2: Easy Chicken & Waffles with Spicy Honey Butter
Chicken and waffles are a southern classic; but it’s so good, it’s become popular all over the world. Since the dish is such a heavy amount of food, we recommend finding a strain that makes you hungry, such as the PRPL Haze Live Rosin 2G Disposable, available now as part of the all-new OMG Series.
- 1 bag of frozen fried chicken tenders
- 1 tube of Pillsbury Grands flakey layer biscuits
- Vegetable oil spray
- 1/4 cup honey (can substitute with maple syrup)
- 1/4 teaspoon chili powder (can add more to taste)
- 4 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- Place tenders on a baking sheet, spray with oil and season to taste. Prepare according to package directions. Temperature and heating times will vary.
- Spray a waffle maker with cooking oil and preheat.
- Separate the Pillsbury dough into eighty biscuits. Add each biscuit, one at a time, to the heated waffle maker. Close the lid and cook for up to 3 minutes or until golden brown. Remove the finished waffle, then spray the waffle maker again with cooking oil to repeat until all biscuits turn into waffles.
- In a small saucepan, melt butter over medium heat with honey, chili powder, and kosher salt. Whisk until mixture is fully combined.
- To assemble, plate two waffles, then add chicken and drizzle the honey butter over top.
Make sure you’re faded, this is gonna one delicious munchies sesh!
#3: Hash Brown Casserole
Who could possibly say no to hash browns? This cheesy and delicious casserole puts breakfast center stage in this easy and cheesy way to enjoy eating your way to sobriety.
Before we drop the recipe, we recommend getting a little faded first! Some recommendations that come to mind is a light fruit that can complement the otherwise heavy and savory casserole. Check out the Berry Slush Delta-8 THC 2G Disposable featuring everything you love about strawberries!
- 8 frozen hash brown patties (could also use tater tots)
- 1 cup of shredded cheddar cheese
- 1 cup monterey jack cheese
- 1 1/2 cups diced ham (can swap for bacon)
- 2 scallions, diced
- 9 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon dry ground mustard
- 1/4 teaspoon of garlic powder
- Preheat oven to 350° F. Grease a 9×13 baking dish
- Arrange frozen hash browns in the dish into a single layer and sprinkle the cheese, ham/bacon, and scallions evenly over the top
- In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder. Pour evenly over the top of the cheese layer
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes or until the edges are golden and a knife inserted into the comes comes out clean
- Let the dish cool for 5-10 minutes once it’s finished. Cut into portions, serve and enjoy!
#4: Blue Majik Smoothie Bowls
Shoutout to all the health conscious stoners out there! If you’re the type who like to indulge in healthy foods, this decadent and healthy smoothie bowl is calling you name! Perfect for those hot summer wake & bakes that leave you craving something cool.
Our recommendation here is to eat a few Live Rosin Blend Gummies for this. The full cocktail of cannabinoids will almost certainly get you incredibly high. By the time you finish prepping the smoothie, the edible will most likely start easing you in for the ride.
- 1 frozen banana
- 1 cup frozen cauliflower florets or rice cauliflower rice
- 1/2 cup plain Greek yogurt
- 1 scoop vanilla protein powder
- 1 teaspoon blue spirulina powder
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened plain or vanilla almond milk
- Kiwi, sliced
- In a high powered blender, add the almond milk, then add the remaining ingredients. Blend until smooth, stopping to hand mix periodically so all the banana and cauliflower mixes in evenly. (Add more almond milk a little a time until the mixture reaches your desired thickness).
- Scoop into a bowl and top with desired toppings.
#5: Breakfast of Champions Burrito
Every stoner knows the power of a hearty and satisfying breakfast burrito. Think about it, you can very well roll out of bed, blaze up on some top quality ganj, then hastily throw everything in the fridge onto a tortilla and effectively eat yourself sober. It’s a good deal no matter how you look at it. So again, before we jump on into the recipe, find yourself the headiest, dankest, most tasty Eighty Six vape you can find. To be honest, everything is a delicious choice so don’t think about it. Get something from us and let’s enjoy the Breakfast of Champions Burrito.
- 2 cups of tater tots
- 2 tablespoons olive oil
- 8 breakfast sausage links, casing removed
- 8 large eggs
- 1/3 cup half & half
- Pink salt
- Black pepper
- 1 can refried beans (16oz)
- 8-inch flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 2 roma tomatoes, diced
- 1/4 cup fresh cilantro leaves, chopped
- Preheat oven to 400°F. Lightly oil a baking sheet.
- Cook tater tots according to package directions.
- Heat olive oil in a large skillet over medium high heat. Add sausage and cook for 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
- Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper to taste. Continue cooking until thickened and no visible liquid eff remains, about 3-4 minutes; set aside.
- Spread beans down the center of the tortilla; top with tater tots, sausage, egg, cheese, tomatoes, and cilantro.
- Fold in the opposite sides of each tortilla; then roll up burrito style; place seam side down onto the baking sheet.
- Place the baking sheet into the oven and baked until heated through, about 12-15 minutes.
- Serve and enjoy. Makes enough to freeze, for an easy and delicious wake and bake snack you can keep on hand.
#6: Breakfast Tacos
Breakfast burritos get all the attention, but breakfast tacos are an experience all on its own, especially when you’re faded. So grab our Gush Rush HHC 2G Disposable and let’s get back into the kitchen!
- Frozen pancakes
- 8 slices cheddar cheese
- 8 strips of bacon
- 1 tablespoon unsalted butter
- 6 eggs, whisked
- Black Pepper
- 1 cup crumbled feta or cotija cheese
- 4 scallions or chives, thinly sliced
- Hot Sauce or Salsa
- Heat pancakes according to the package, then set aside.
- Preheat oven to 375°F
- Place pancakes on a parchment lined baking sheet. Top with slices of cheddar cheese.
- Place the bacon on a foil lined baking sheet and bake until crisp, about 15-17 minutes.
- Five minutes before the bacon is done, put the cheese covered pancakes in the oven to melt the cheese.
- Meanwhile, heat the butter in a large skillet over medium heat. Add the whisked eggs and scramble for 3 to 4 minutes. Season with salt and pepper.
- Fill each pancake with scoop of scrambled eggs and a piece of bacon (you will need to cut the bacon in half for it to fit). Garnish with feta or cotija cheese, chives, and hot sauce. Serve immediately and enjoy.
#7: Churro French Toast
Mmmm…churros and double mmmm…french toast! This is an easy make and delicious. Up your breakfast game, get faded and get back in the kitchen to impress the homies with this one!
- Cream cheese glaze:
- 4 tablespoons cream cheese, at room temperature
- 1/2 cup powdered sugar
- 4 tablespoons milk
- 1/2 teaspoon vanilla extract
- Cinnamon Sugar:
- 1/2 cup light brown sugar
- 1/2 granulated sugar
- 2 teaspoons ground cinnamon
- French Toast:
- 6 large eggs
- 1 teaspoons grated orange zest
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1 large brioche loaf, sliced into 1/2 inch thick slices
- Unsalted butter
- Vegetable oil
- Preheat oven to 250°F
- To make the glaze: In a medium bowl, use an electric mixer to beat all the glaze ingredients together until smooth. Transfer it in a ziploc bag and set aside.
- In a wide, shallow bowl, combine all the cinnamon sugar ingredients.
- In a large, shallow bowl, whisk together the eggs, milk, orange zest, vanilla, honey, and salt. Soak as many slices in the egg mixture as possible, for 5 minutes, turning once.
- Heat 1 tablespoon of butter and one tablespoon of oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2-3 minutes per side, until well browned.
- Remove french toast from pan and immediately dip into the cinnamon sugar mixture, turning it to coat it completely. Place it on a baking sheet and keep it warm in the oven until ready to serve. Fry the remaining soaked bread slices, adding butter and oil as needed until it’s all cooked.
- Remove the warm french toast slices to a plate, snip a small hole in the corner of the ziploc bag and drizzle the glaze over the french toast. Serve immediately and enjoy.
#8: Breakfast Grilled Cheese
Wake, bake, and scarf down this loaded Breakfast Grilled Cheese Sammie.
- 1/2 pound ground breakfast sausage
- 6 large eggs, beaten
- 8 slices colby jack cheese
- 4 tablespoons butter, softened & divided
- 8 slices sourdough bread
- In a large non-stick skillet, cook and crumble the ground breakfast sausage until no longer pink. Transfer the cooked sausage into a medium paper towel-lined mixing bowl and set aside. Wipe out the pan with a paper towel.
- In the same skillet, melt 2 tablespoons of butter over medium high heat. Pour the eggs into the pan. Once the eggs begin to set, gently stir making scrambled eggs, until the liquid is almost gone. Remove from the heat.
- Remove the paper towel from under the sausage leaving the sausage in the bowl. Add the scrambled eggs to the bowl and stir to combine. Wipe the skillet with a paper towel and heat over medium-high.
- Butter one side of each slice of bread. Place one slice of bread into the skillet, butter side down.
- Top the bread slice with one slice of colby jack cheese. Scoop about 1/2 cup of the sausage and egg mixture over the top of the cheese. Top the sausage-egg layer with another slice of cheese, then put the other slice of bread on top, butter side up.
- Cook the bread until it begins to turn golden brown, about 3-4 minutes. Carefully flip the sandwich over and cook until golden brown on both sides.
- Remove the sandwich to a cutting board and cut in half. Serve immediately.