Tag Archives: Breakfast

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.

 

 

Ingredients:
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
Glaze:
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-

Nutty Cinnamon Raisin Granola

 

This Nutty Cinnamon Raisin Granola is full of nuts and deliciousness! This granola is grain free and sugar free…and so very yummy.  Use any combination of nut you like.  For the almond or pecan meal flour listed in the ingredients, you can either buy the flour or just grind up some nuts until it’s a powder.  The same goes for the chia seed meal.  A coffee grinder will turn the chia seeds into a nice powder very quickly.  I hope you try this deliciously nutty, Nutty Cinnamon Raisin Granola recipe!

 

 

Ingredients:
4 Cups Nuts (Cashews, Almonds, Pecans, Walnuts)
1 Cup Unsweetened Coconut Flakes
1/2 Cup Raisins
1/2 Cup Almond or Pecan Meal Flour
1 Cup Unsweetened Applesauce
1/4 teaspoon Liquid Stevia
1/4 teaspoon Vanilla Extract
1/4 Cup Sunflower Seeds
1/4 Cup Flax Seeds
1/4 Chia Seed Meal
1 Tablespoon Cinnamon
1/2 teaspoon Kosher Salt

 

Soak the nuts in water for 8 hours.  Rinse and strain after soaking.

Preheat oven to 375°F.

In a large bowl, combine nuts, coconut, raisins, almond meal flour, applesauce, Stevia, sunflower seeds and flax seeds.

In a small bowl, stir together chia seed meal, cinnamon and salt.  Stir into the nut mixture.

Spread out on a baking sheet.  Bake for 10 minutes, stir and return the pan to the oven.  Turn the oven off and let sit overnight to dehydrate.

 

 

Recipe adapted from The Balanced Platter

 

 

Breakfast Enchiladas

 

Enchiladas for breakfast!  It’s amazing!  I actually made these as a breakfast for dinner meal.  Breakfast Enchiladas can really be eaten any time of the day.  Enjoy!

 

 

Ingredients:
2 Cups Cubed Ham
4 Green Onions, sliced
2 1/2 Cups Shredded Cheddar Cheese
10 Flour Tortillas (8 inch)
2 Cups Half-and-Half
6 Eggs
1 Tablespoon Flour
Salsa, for serving

 

In a large bowl, combine ham, green onions and 2 cups shredded cheese.  Place 1/3 Cup of the ham mixture in each tortilla.  Roll each tortilla and place seam side down in a casserole dish.

Whisk together half-and-half, eggs and flour.  Pour over the rolled tortillas.  Cover and refrigerate overnight.

The next morning, preheat oven to 350°F.

Bake until almost set, about 30 minutes. Sprinkle with cheese and bake another 10 minutes.

Serve with salsa.

Serves: 4-6

Scrambled Eggs

 

Have you made scrambled eggs before?  I have made them a million times, but they are always dry, browned and just kind of blah.  I had no idea I was making them wrong all this time.  I’ve been over beating them and over cooking them for years.  America’s Test Kitchen opened my eyes to a whole new world of delicious and moist scrambled eggs.  I never knew eggs could be this good.  So, stop over beating your eggs and stop over cooking your eggs!  Try cooking up some amazing scrambled eggs and see what you have been missing.  Enjoy…seriously!

 

Ingredients:
8 Large Eggs
1/4 Cup Half-and-Half
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 Tablespoon Unsalted Butter

 

In a large bowl, combine eggs, half-and-half, salt and pepper together and beat lightly with a fork.  Don’t over beat, just bring it together.

Heat the butter in a non-stick skillet over medium-high heat.  Tilt the pan to coat the entire bottom of the pan with butter.  Add egg mixture.  Using a rubber spatula, gently push the eggs around the pan.  Turn heat down to low after about 90 seconds.  Once the eggs are clumped into a mound, they are done.  They will take about 2 minutes total to cook.  They should still be shiny and very moist.

Serve immediately.

Serves: 4

-Recipe from America’s Test Kitchen-

Banana Oatmeal Cups with Chocolate Chips

 

 

 

These oatmeal cups are pretty tasty!  I was thinking they were going to be like muffins when I made them, but they are really more like baked oatmeal.  It stays together like a muffin, but since there is no flour it has a different texture.  The kids liked them too!  My kids don’t really eat oatmeal, so this is a great substitute for oatmeal.  Also, no sugar!  OK, there is sugar in chocolate chips, but I couldn’t leave them out.  I hope you try out these Banana Oatmeal Cups with Chocolate Chips!  Enjoy!

 

Ingredients:
3 Overripe Bananas, mashed
1 Cup Unsweetened Almond Milk
2 Eggs
1 Tablespoon Baking Powder
3 Cups Oats
1 teaspoon Vanilla Extract
3 Tablespoons Mini Chocolate Chips

 

Preheat oven to 375°F.

Mix together bananas, almond milk, eggs, baking powder, oats and vanilla together either by hand or in a stand mixer.  Stir in chocolate chips.

Either spray muffin pan or line with paper liners.  This makes slightly more than one muffin pan worth, so you will need two pans.  Divide batter among 15 muffin cups.  Bake until the edges start to brown, about 25-30 minutes.

 

 

 

Yield: 15 Muffins

-Recipe adapted from Green Lite Bites-

Spam, Eggs and Rice

 

Spam is something I thought I would never eat!  On a recent trip to Hawaii, a friend made us Spam, Eggs and Rice to eat for breakfast.  It was so much better than I ever expected it to be.  The spam is sliced thin and browned up until it’s crispy.  It reminds me of bacon, just saltier.  Chloe thought it was bacon.  The fried eggs are intended to be still runny so you can mix it in with the rice.

 

Ingredients:
1 Cup Brown Rice
1 Can Spam sliced thin
8 Eggs
Butter
Salt & Pepper

 

 

Cook rice in a rice cooker or on the stove.

When the rice is just about ready, heat a large skillet over medium high heat.  Brown the spam in the skillet until browned on both sides.  Brown it in batches so you don’t crowd the pan.  Reserve on a paper towel lined plate and cover with foil to keep warm.

Use a paper towel to wipe some of the fat from the pan.  Fry the eggs over medium/high heat to your liking.  Add butter to the pan for cooking the eggs as needed.  Season with salt and pepper.

Serve a scoop of rice with two fried eggs and a few slices of browned spam.

 

Serves: 4