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Kickin’ it with Kenny: Celebrating St. Patrick’s Day at Home: Breakfast

Vanilla Matcha Latte
Kickin’ it with Kenny: Celebrating St. Patrick’s Day at Home: Breakfast
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The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Bourbon Cream Overnight French Toast Bake

Makes 8 Servings


  • 1 loaf Irish soda bread or thick French bread
  • 8 Heinen’s Large Eggs
  • 2 cups Heinen’s Half & Half
  • 1/2 cup Bourbon Cream or Baileys Irish Cream
  • 2 tbsp. brown sugar
  • 2 tsp. vanilla extract
  • 1 tsp. Heinen’s Organic Ground Cinnamon
  • 1/2 cup Heinen’s Pure Maple Syrup
  • Heinen’s Organic Ground Cinnamon
  • Whipped Cream
  • Green Sparkling Sugar


  1. Spray a casserole dish with non-stick cooking spray. Arrange slices of bread in a 9X13 baking dish in 2 rows, overlapping the slices in a casserole dish.
  2. In a large bowl, combine the eggs, half-and-half, bourbon cream, brown sugar, vanilla, cinnamon and maple syrup. Beat together until blended thoroughly. 
  3. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.
  4. The next day, preheat oven to 350°F. Remove from refrigerator, leave the foil on and bake in preheated oven for 40 minutes.
  5. Sprinkle additional cinnamon, top with dollops of whipped cream and add green sparkling sugar. 
  6. Serve with additional maple syrup.
Bourbon Cream French Toast Bake

Shamrock Fried Eggs

Makes 8 Servings


  • 2 green bell peppers
  • 8 eggs
  • 2 tbsp. Heinen’s Butter
  • Heinen’s Salt, to taste
  • Heinen’s Black Pepper, to taste


  1. Slice the bell peppers into rings that are about 3/4″ thick, for a total of 4 rings per bell pepper.
  2. Melt half of the butter in a frying pan over medium-high heat. Place 4 of the bell pepper rings in the pan and turn once, after a minute. Crack an egg inside each bell pepper ring. Season the egg with salt and pepper.
  3. Cover the pan with a lid and cook until the white is set and the yolk reaches your desired doneness. It should take about 3-5 minutes.
  4. Remove the shamrock fried egg from the pan and serve while hot.
  5. Repeat with the remaining tablespoon of butter, 4 bell pepper rings and eggs.
Shamrock Fried Eggs

Green Monster Blender Muffins

Makes 12 Servings


  • 2 cups Heinen’s Old Fashioned Oats
  • 2 Heinen’s Eggs
  • 2 ripe bananas
  • 1/2 cup frozen chopped spinach, defrosted & squeezed dry
  • 1/2 cup plain Greek yogurt
  • 1/4 cup Heinen’s Milk
  • 1/4 cup brown sugar
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 teaspoon salt
  • Mini chocolate chips


  1. Preheat oven to 350°F. Spray each muffin well with baking spray.
  2. Place all ingredients into a high speed blender. Blend until well combined and pourable.
  3. Pour batter into muffin tins and top with mini chocolate chips. Bake for about 20 minutes.
  4. When done, let cool for about 5 minutes in the muffin tin and then move to cooling rack.
Green Monster Blender Muffins

Vanilla Matcha Latte

Makes 1 Serving


  • 1 tsp. matcha powder
  • 1/2 cup Heinen’s Unsweetened Almond Milk, warmed
  • 1/2 cup hot water
  • 1/2 tsp. vanilla
  • 1/4 tsp. Heinen’s Organic Ground Cinnamon
  • Honey or sweetener, to taste


  1. Mix all of the ingredients together in a blender. Serve immediately.
Vanilla Matcha Latte
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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