Oven-Baked Blueberry Pancake. Mexican Breakfast Cups - The Wholesome Dish. Mexican breakfast cups are a great make ahead meal that you can grab-and-go for breakfast all week. Or, these would also be a great option for feeding a crowd. Bacon, cheese, corn, black beans, and avocado go into a muffin tin. An egg mixture that’s been kicked up with hot sauce gets poured over the Mexican blend. Then, it all gets baked for about 20 minutes. As the eggs cook, they puff up, bind everything together, and combine all the flavors. Man, these things are good! For make ahead breakfasts (or any leftovers), remove the breakfast cups from the muffin tin and store them in a sealed container in the refrigerator.
You want to be sure not to microwave these too long because that will result in tough, rubbery eggs. These Mexican breakfast cups are my submission for this months Recipe ReDux theme: recipes using smokey and/or spicy ingredients. Personally, I’m into spicy foods. However, if you’re not a fan of spicy foods, you can omit the hot sauce. Mexican Breakfast Cups Recipe Serves: 12. Chocolate Oatmeal Banana Bread - The Wholesome Dish. It’s time for another Recipe ReDux post. This month’s theme was a lot of fun. Recipe ReDux has been around for 42 months. So, our assignment was to pick one of our favorite cookbooks and recreate the recipe on page 42 or 142.
It’s probably not surprising that as a food blogger I have a ton of cookbooks. I actually collect them. I especially love really old cookbooks that my mom finds at different markets, garage sales, etc. Instead of going through all of my cookbooks to find the perfect recipe on page 42, I decided to make it easy on myself and use the last cookbook that I bought, which is Taste of Home’s Test Kitchen Favorites. The recipe on page 42 of this book is for Sour Cream Banana Bread.
Chocolate oatmeal banana bread is lower in sugar and fat than many banana bread recipes. Chocolate Oatmeal Banana Bread Recipe Author: Amanda Finks Serves: 10 Ingredients Instructions Preheat oven to 350 degrees F. Nutrition Information Check out these recipes from other Recipe ReDux bloggers. French Toast Cups with Your Favorite Toppings - The Wholesome Dish. These French Toast Cups with Your Favorite Toppings make an easy, customizable breakfast.
Cubed bread is soaked in a sweetened, flavorful custard; topped with your favorite optional toppings; and baked in a muffin tin. The maple syrup is baked right in! It’s time to bust out the muffin tin for another fun customizable breakfast recipe! Two of my most popular recipes are To Go Baked Oatmeal with Your Favorite Toppings and my Standard Muffin Recipe. I decided to try this concept with French toast and came up with this recipe for French toast cups with your favorite toppings. To make this easy French toast recipe, start by making the flavorful custard. At this point you can add any flavors you like. Add a little bit more of the bread mixture on top of the toppings to anchor the toppings to the muffins. If you wanted, you could fill the muffin tin the night before baking. French Toast Cups with Your Favorite Toppings Author: Amanda Finks Serves: 12 Ingredients Instructions Notes.
Strawberry Chocolate Banana Baked Oatmeal Recipe. We very rarely had a cooked breakfast during the week when we were growing up. It is a miracle my mom could get all 6 of us out the door with "poofed" bangs and clothes that matched! We were, and still are, a cold cereal family. I am just not enough of a morning person to get up and cook everyone breakfast, unless I find something so easy and delicious I can't pass it up. This recipe is really simple to throw together and tastes amazing! Definitely a home cooked breakfast you could even throw together on a busy weekday! 2 cups old fashioned rolled oats 1/3 cup light brown sugar 1 teaspoon baking powder 1 tablespoon grated orange zest 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup sliced strawberries 1/3 cup semi-sweet chocolate chips 2 cups milk 1 large egg 3 tablespoons butter, melted 2 teaspoons vanilla extract 1 ripe banana, peeled, 1/2-inch slices Directions: Looking for more delicious breakfast recipes?
Here are some of our favorites: Ham, Egg, and Cheese "Muffin" Cups - Cooking for Kids. Another breakfast to be able to prepare the night before—one the kids can grab and run with. Substitute any lean meat for the ham, and alternate cheeses if desired. 6 (1-ounce) thin ham slices1 tablespoon olive oil1 small onion, finely chopped1 small red pepper, finely chopped2 cups part-skim mozzarella cheese, shredded6 eggs4 egg whites3/4 cup low-fat plain yogurt2 tablespoons Dijon mustardNonstick cooking sprayPreheat oven to 350°F. Grease six muffin cups, or use paper liners.Place one slice of ham in each muffin cup, pressing down gently to line cups, letting any extra ham drape over sides.In a small skillet, pour olive oil, and on low heat, lightly sauté chopped onion and red pepper, until soft.Equally divide pepper and onion mixture among muffin cups.
Top with half of the shredded cheese.In a small mixing bowl, beat together eggs, egg whites, yogurt, and mustard until combined.Pour over cheese and onion mixture in each cup. Recipe: Carrot Cupcakes - Not Exactly Bento. Traditions. I love figuring out new traditions to make with my own little family. I definitely found one for General Conference on Sunday morning. My sis-in-law (SIL) Dana was telling me about how often she goes to my friend Hannah's blog and tries out her recipes. She was telling me about all the yummy ones she has tried, including the sticky bun breakfast ring and told me I had to try it. So I decided this morning was the best time to make them while I had the LDS General Conference playing in the background.
Let me just say WOW! My Aubri said while eating her sticky bun, "these are so yummy mom! " If you haven't already, you need to check out my beautiful and talented friend Hannah's blog! **If you aren't on Pinterest yet, please let me know and I'll send you an invite. Here is the recipe with my results in pictures: (hopefully it tempts you to try it!)
Sticky Bun Breakfast Ring 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 3 Tbsp. butter, melted. No Sugar Oat Drops. When I first saw this recipe I was intrigued by the fact that these have NO sugar, butter, eggs or anything that can be considered unhealthy. Always on the hunt for things to throw at my kids at feeding time, I gave them a whirl. They are amazing, surprisingly light, incredibly filling and tasty, you can mix and match the ingredients to get a different result each time, adding different seeds fruits or nuts.You can freeze them wrapped individually and have a easy breakfast on the go. 1 1/2 cups regular rolled oats (use whatever type of oats you like) 1 cup coconut flakes 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon allspice 1/4 cup of almond meal (or nutmeal of your choice) ( If you want to make it nut free you could use a flour, just adjust the wet ingredients to get the right consistency) 1/2 cup mixed nuts, finely chopped 1 cup dried fruit (of your choice or chocolate chips or berries) Preheat oven to 175C.
Line baking sheet with parchment paper. Buttermilk Blueberry Breakfast Cake. I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast. In other words, I was craving sugar and carbs. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup.
Instructions. Idaho sunrise part two. I thought this little treat up yesterday and had to make it today. So, here is is~hot from the oven and onto the site! It was YUMMY! And great if you don’t happen to have baked potatoes for the original Idaho sunrise. What are they? Hash brown baskets baked with eggs,bacon and cheese. How to do it: take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese.
Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown. They should look kinda like this when they are ready. Bake for about 13-16 minutes. Gentle slide a knife along the edges, and gently pull up with a fork. you could also fill these with beaten eggs and a bit of spinach…. that was my afterthought.
Oh! Special I think today they are offering the Cuisinart Griddler for 57% off….wow that’s a good deal….hmmmm. idaho sunrise part two Author: Michelle Keith/ The Village Cook. Quick 4Th Of July Open-Faced Breakfast Sandwich Recipe. Prep Time:15 minutesTotal Time:Servings:4 Want Banana Recipes Every Month? Dress your toast up like the American flag with Chiquita Bananas! Ingredients: 4 slices Whole wheat bread, toasted 8 oz. Whipped cream cheese 1 pint Blueberries 1/4 cup Strawberry preserves 2 whole Chiquita bananas, peeled, sliced in half lengthwise and then sliced into half moon shaped slices Instructions for: quick 4th of July Open-faced Breakfast Sandwich Recipe Spread the whipped cream cheese on the toasted bread.
Serving Suggestions: Also try with rectangular waffles. Beverage Pairings: Serve with coffee or cold milk. Nutrition Information Per Serving: Calories 340; Total Fat 20 g (Sat 12 g, Trans 0 g, Poly 0 g, Mono 0 g); Cholesterol 65 mg; Sodium 380 mg; Potassium 360 mg; Total Carbohydrates 37 g; Dietary Fiber 4 g; Total Sugars 18 g; Protein 6 g. Weekend Brunch Casserole. French Toast Bake. Last weekend I made a French Toast Bake for a bridal shower brunch. I love this recipe because it is so easy (Fia could do this by herself), economical (most expensive ingredient was the Texas Toast at $2), & oh-so-delicious! The best part is that it is made the day before so there is no fuss on the day you consume it....perfect for a Sunday afternoon or brunch. This food post will be step-by-step as I take you through the entire recipe with me...as I like to make my own tweeks & people get mad at me for not telling them EXACTLY what I did. *My additions to the recipe will be in red* Before I begin....I must note that I was making a double batch (two 9 x 13 pans) so the pictures have double the ingredients. ** For those who are not familiar with Texas Toast, it is thickly sliced bread.
Ingredient Checklist 1/2 cup melted butter (1 stick) 1 cup brown sugar 1 loaf Texas toast 4 eggs 1 1/2 cup milk 1 teaspoon vanilla Powdered sugar for sprinkling Directions 1. Cinnamon Baked French Toast. This is a scrumptious make-ahead breakfast casserole that’s so easy to prepare, it should be illegal. Leave it plain as the recipe dictates, or throw in blueberries or apple chunks to give it a little more dimension. And what I love about this dish is that you can decrease the cooking time a bit in order to result in a more moist bread pudding-like dish…or bake it a little longer to make the final product more crispy and “done.” Perfect for guests, kids, foreign dignitaries, heads of state, dimwits, dillweeds…and me. Here’s what you need—looks like a lot, but it’s all simple as can be. Of course. Crack a buncha eggs in a big bowl… Pour in the milk and the half-and-half. Add vanilla… And some sugar… And whisk it all together. Next up, generously butter the bottom of a 9 x 13-inch (ish) casserole pan.
Grab whatever bread you have (day old is best) and tear it into chunks. But I like chunks. Fill the baking pan with bread chunks. Then—you guessed it—just pour the egg/milk mixture all over the top. Customizable Bread Bowl Breakfast. If I ask my (almost) 5-year-old what cooking show she wants to watch with Mom, she always says, “Pioneer Woman!” She adores Ree’s show! After one recent episode where Ree made soup in bread bowls, my little girl was obsessed with the idea of eating her bowl when she finished her soup.
(It IS pretty cool if you ask me.) She’s been hounding me to make them for several weeks now. Since bread bowls are pretty substantial (especially for a 5-year-old) I was so excited when I saw a miniature version made from crusty rolls! The Customizable Bread Bowl Breakfast idea comes from TK member Lindsay. I love recipes like this that are more conceptual than a strict-measurement recipe. To get started you’ll need some crusty dinner rolls, some melted butter, a sharp serrated knife, a pastry brush, salt, and pepper. Slice off the very top of the roll. (These are so easy. Pull out as much of the inside of the roll as you can without breaking through the crust.
Brush the inside with butter. Description. English-Muffin Egg Pizzas Recipe. Delicious Raspberry Oatmeal Cookie Bars photo by sweetserenade - Allrecipes.com - 799310. Bacon, egg, and cheese wrapped in crescent roll dough – so easy! Bacon, egg, and cheese wrapped in crescent roll dough – so easy! Ingredients 1 can of crescent rolls 5 large eggs; scrambled 1 cup of shredded Colby and Monterrey jack cheese 8 slices of cooked bacon (I bought the pre-cooked stuff) 1 teaspoon of season salt Directions 1. Heat oven to 375 degrees. Scramble eggs on stove top.
Lay out crescents on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out.) 2. 3. Cooking with Jax: Apple Pie Breakfast. Steel cut oats are one of my favourite breakfast foods. Once cooked, this recipe keeps very well in the fridge for a couple of days. My husband and I usually eat for three mornings in a row when I make this recipe. Ingredients - 1 cup of steel cut oats* - 3 diced apples (I use Gala) - 1 cup apple juice (I use Oasis) - 3 cups water - 1/2 tsp cinnamon (optional) Directions - Slow Cooker For Best Results: Combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-6 hours on low until it reaches the consistency that you like. . * You can also cook longer without stirring, but you have to add more water liquid and it does come out a bit mushier. . * It must be steel cut oats when cooked in the slow cooker, as regular oats get very soggy when cooked this way. Directions - Stovetop Method A few people have asked me about a stovetop method since not everybody has a slow cooker, and let's face it, sometimes we don't know what we want for breakfast until the morning of.
Enjoy! Cooking with Jax: Breakfast. Sweet & Savory :: The Caramel Jar Blog: Recipe :: Cream Cheese Grits. Cinnamon Roll Casserole. Grilled Peanut Butter and Banana Sandwich Recipe.