Category Archives: Breakfast

Maple Bacon Waffle Bake


 Maple Bacon Waffle Bake is great for breakfast, dinner or brunch and would be perfect for Christmas monring.


6 Waffles
12 oz Bacon
6 Egg Yolks
1/2 teaspoon Salt
1 1/2 Cups Milk
1 Cup Whipping Cream
1/2 Cup Real Maple Syrup
1 teaspoon Vanilla Extract



Preheat oven to 375°F and lightly grease a casserole dish.

If using frozen waffles, toast them until crispy.  If preparing homemade waffles, cook them until crispy before assembling this dish.  Break the waffles into 1 inch pieces.

Cut the bacon into 1-2 inch pieces and cook on medium heat until crispy.  Drain on paper towels.

Beat together egg yolks, salt, milk, whipping cream, maple syrup and vanilla in a large bowl.  Add waffle pieces and bacon.  Fold together until evenly moistened.  Most of the liquid will absorb.

Pour mixture into baking dish and cover with foil.  Bake for 1 hour.  Uncover during the last 10 minutes.

Yield: 6-8 Servings

-Recipe from Betty Crocker-

Cranberry Nut Streusel Bars

 Cranberry Nut Streussel Bars


Cranberry Nut Streusel Bars are great for a brunch or even Christmas morning!


1 Cup Cranberry Sauce
1/4 Cup Sugar
1 Cup Flour
1 Cup Rolled Oats
2/3 Cup Brown Sugar
1/4 teaspoon Salt
1 Stick (4 oz) Unsalted Butter
2/3 Cup Walnuts, chopped


Preheat oven to 350°F and lightly grease a 9 inch square or round baking pan.

Stir together cranberry sauce and sugar in a small bowl.  Microwave for 1 minute and stir.  Keep heating for 30 seconds at a time until the sugar is dissolved.

Mix flour, oats, brown sugar and salt together in a large bowl.  Cut butter into small pieces and work it into the flour mixture with your fingers until crumbly.  Stir in walnuts.

Press 2 cups of the crumbly streusel into the prepared pan.  Spread on the cranberry sauce mixture and sprinkle on the remaining streusel.

Bake until light brown on top, about 30 minutes.

Cool completely before cutting.

Yield: about 12 bars

Peanut Butter Chocolate Chip Banana Muffins


Peanut Butter Chocolate Chip Muffins are exactly what they sound like – Delicious!


4 Overripe Bananas
1/2 Cup Brown Sugar
1/4 Cup Honey
3/4 Cup Creamy Peanut Butter
2 Eggs
1/3 Cup Canola Oil
1 teaspoon Vanilla Extract
2 Cups Bread Flour
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/2 Mini Chocolate Chips


Preheat oven to 400°F.  Lightly grease a 12-cup muffin tin or line with paper liners.

Combine bananas, brown sugar, honey, peanut butter, eggs, oil, and vanilla together in the bowl of an electric mixer.  Mix until smooth.

Add flour, baking soda and salt, mixing until combined.  Stir in chocolate chips.

Divide batter between the 12 muffin cups.

Bake until golden brown and a toothpick inserted in the muffins comes out clean, about 18-20 minutes.


Yield: 12 Muffins

-Recipes from

Cinnamon Roll Muffins


Try baking cinnamon rolls in a muffin tin.  Cinnamon Roll Muffins make serving breakfast a breeze.


1 Cup Warm Water
1 Egg
¼ Cup Canola Oil
1/3 Cup Sugar
3½ Cups Bread Flour
1 Tablespoon Yeast
1/2 Cup Butter, softened
1/2 Cup Sugar
1 1/2 Tablespoons Cinnamon
2 Cups Powdered Sugar
1/2 teaspoon Vanilla Extract
3-4 Tablespoons Milk


Combine warm water, egg, oil, sugar, bread flour and yeast in the bowl of a stand mixer.  Mix until a ball of dough forms.  Place in a greased bowl and let rise until doubled in size, about 45-60 minutes.

Punch down the dough and turn onto a floured surface.  Roll out dough into a 12 inch by 24 inch rectangle.

Combine softened butter, sugar and cinnamon together in a small bowl.  Spread butter mixture on dough.  Roll tightly to make a 24 inch long dough log.

Butter 2 muffin tins (24 muffins total).  Slice dough with a pizza cutter or pastry scraper into 1 inch slices and place in pans.  Let rise until doubled in size, about 45-60 minutes.

Preheat oven to 350°F.  Bake until golden brown, about 20 minutes.

Make the glaze by mixing powdered sugar, vanilla and milk together.  Drizzle over the cinnamon roll muffins.


Note: This can be prepared the night before to bake in the morning.  Refrigerate covered before final rise.  Let sit out at room temperature for 30 minutes before baking.

Yield: 24 Muffins

Spinach Pancakes


I make these pancakes very often for the kids and they love them.  They usually eat them without syrup, but they are good with syrup too.  These Spinach Pancakes freeze well and are easily reheated in the microwave or toaster oven.  I love these pancakes too, so they aren’t just for the kids.


3 Tablespoons butter, melted
1 Ripe Banana
1 1/2 Cups Fresh Spinach (or 1/3 cup frozen)
1 Cup Milk
1/4 Cup Water
2 Eggs, lightly beaten
3 Tablespoons Brown Sugar
1 Cup + 2 Tablespoons All-Purpose Flour
1/4 Cup + 2 Tablespoons Whole Wheat Flour
1/2 teaspoon Salt
1 1/2 teaspoons Baking Powder
a few dashes Cinnamon
a handful of Chocolate Chips (5 chocolate chips per pancake)


Combine butter, banana, spinach, milk and water together in a blender.  Blend until the spinach is chopped super fine.  Pour into a large bowl.

Add eggs and sugar to the bowl.  Whisk to combine.

Add flours, salt, baking powder and cinnamon to the bowl.  Whisk to combine.

Heat a griddle pan to 350°F or medium.  Adjust heat as needed while cooking.  Lightly grease the griddle pan.  Ladle the green pancake batter onto the griddle pan.  Drop on 5 chocolate chips on each pancake.  Flip when the pancakes start to bubble, flip and cook until browned on the other side.

Serve warm.


Yield: Quite a few pancakes…I guess I should have counted them.  I usually double this recipe so I can freeze a lot of them for a quick breakfast for the kids.

-Recipe from Superhero Underpants-


Old Fashioned Donut Muffins



Muffins are delicious and donuts are delicious.  Muffins that taste like donuts are even better!  Try out theses Old Fashioned Donut Muffins and I’m sure you will not be disappointed.



1/4 Cup Butter
1/4 cup Canola Oil
1/2 Cup Sugar
1/3 Cup Brown Sugar
2 Eggs
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
3/4 teaspoon Ground Nutmeg
1 teaspoon Cinnamon
3/4 teaspoon Salt
1 teaspoon Vanilla Extract
2 2/3 Cups Flour
1 Cup Milk
3 Tablespoons Butter; melted
1 Cup Powdered Sugar; sifted
3/4 teaspoon Vanilla
2 Tablespoons Hot Water


Preheat oven to 425°F and lightly grease a muffin tin.

In a large bowl, whisk together butter, oil, sugar and brown sugar.  Add eggs, whisk to combine.

Stir in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until combined.

Stir in the flour and milk, alternating between the two until fully incorporated.

Divide the batter between the 12 muffin cups.  Bake until light brown and when a toothpick inserted in the center comes out clean.  About 15-17 minutes.

Prepare the glaze by mixing melted butter, powdered sugar, vanilla and hot water together in a small bowl.

Place muffins on a cooling rack with a sheet of parchment paper under it.  Drizzle with the glaze.


Yield: 12 Muffins


-Recipe adapted from King Arthur Flour by My Baking Addiction-