Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Delicious Vegan Breakfasts

 If you are looking to make breakfast a meatless affair this summer, I know you are going to enjoy this collection of Delicious Vegan Breakfast recipes. This collection has something for everyone!  From an easy casserole that is loaded with healthy veggies, to a twist on the always popular avocado toast that puts garden fresh zucchini into the mix. You are going to want to save this list for later because it has so many tasty recipes included!

I love to shop at the farmers market in the summer. Every Tuesday, I get my cash from the atm, grab my cute little fishnet market bags and an insulated Thirty One tote and head over to my favorite market. I buy the veggies and fruits we will eat that week, and I buy another weeks worth to freeze for the winter. Adam and I love to have big, fresh salads for dinner, and the kids love mini peppers and radishes as a fresh from the garden side that requires very little prep on my part.

This year, we are hoping to add more plant based ingredients to our breakfasts too. These recipes will certainly help!

Find more recipes here:

14 Christmas Casseroles for Breakfast

Are you looking for a way to make Christmas breakfast amazing without spending much time in the kitchen? This list has 14+ breakfast casseroles that will make the holiday morning deliciously satisfying!

From casseroles loaded with sausage to hearty casseroles that are straight from the Amish country. This collection has some really decadent ideas for you!  I can't wait to hear which is your favorite!

As you might have figured out already, I am all about the Christmas holidays! I drive my family a little nutty with my enthusiasm for the holidays. I begin building steam in September and am elbows deep in crafting, cooking and wrapping by the weekend after Thanksgiving.

I guess you could consider this your one stop shop for crafty ideas, easy foods and great gifts. Well, enough about my holiday obsession and let's get on to these recipes! Be sure to click thru the link to visit the recipes.

Sausage Apricot Breakfast Casserole by Dukes and Duchesses

Breakfast Burrito Casserole by Homemade Interest

Easy Overnight Egg Bake by Foodal

Overnight Cinnamon Roll Casserole by The Kitchen is my Playground

Sausage Breakfast Casserole by Meaningful Mama

Farmers Market Breakfast Casserole by Two Healthy Kitchens

Cinnamon Roll Casserole by Cook Eat Go

Mediterranean Brunch Bake by Simply Stacie

Potato Breakfast Bake by That Guy Who Grills

Easy Egg Casserole by Mama Loves Food

Cowboy Christmas Casserole by Platter Talk

Eggs Benedict Casserole by Centsless Meals

Crockpot Breakfast Casserole by Spend with Pennies

Amish Breakfast Casserole by Ally's Sweet and Savory Eats

Find all of my holiday crafts here

Brown Sugar Overnight Oats

Breakfast has never been easier or tastier than it is with this simple Brown Sugar Overnight Oats recipe.

Some of the best things in life are simple; this recipe embraces that and plays on the goodness of pantry staples. I love that you can literally toss this together in under a moment for a no frills, but tons of flavor start to the day.

This post contains affiliate links.

1 cup of old fashioned oats
1 cup of 1% milk
1/8 teaspoon of vanilla
1 tablespoon of brown sugar

Combine all ingredients in a food storage container. Allow to sit in the fridge for at least 3 hours. Overnight is ideal.
Serve cold, or heated in the morning for a nutritious and delicious breakfast.

This recipe will last for 3 days covered in the fridge.

I love this cold and often opt for it over dessert. It is that good! I consider it my happy food these days. If you have a favorite overnight oat recipe I hope you will leave a comment and share it with me.

Find some of my favorite recipes here:
Reader favorites include:
Cold Veggie PizzaLoaded Jalapeno Bites

Awesome Homemade Pancakes

This is such an easy and tasty recipe for fluffy, old fashioned pancakes. They have a rich flavor thanks to the addition of brown sugar and come out so fluffy and irresistible.

Please pin this recipe to your breakfast board, of share it on social media.

My kids would have pancakes for breakfast every morning if I had the time to make them! When they have a 2 hour delay for school, I like to start the day off on a sweet note with this homemade pancake recipe. You can double the recipe and freeze the leftovers between sheets of parchment paper for an easy to pop in the microwave breakfast for busy days too.

I like to top mine with bananas and crushed walnuts. One of my kids goes with liberal butter and syrup, and my other kid loves them plain. Top them however you like. Enjoy them golden brown and warm for the best flavor.


1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon light brown sugar
1 1/4 cups milk
1 egg
4 tablespoons butter, melted

Mix together dry ingredients.
Add milk, butter and egg.
Mix well.
Allow to rest for 15 minutes in the fridge.
Heat a griddle or skillet on medium high heat.
Butter the cooking surface and spoon pancakes.
Flip when they stop bubbling and are golden brown.

Find all of my pancake recipes here.
Reader favorites include:
Red Velvet Pancakes
Confetti Pancakes

Red Velvet Pancakes with Cream Cheese Frosting

This red velvet pancake recipe is nothing short of decadent. Light and fluffy but packed with the flavor of my a favorite cake, these are even better than the IHOP version!

Pancakes are a perfect start to the day because they are easy to make, they are economical and they are delicious! This recipe is perfect for occasions like Valentine's Day but also they are a go to recipe anytime you need a scrumptious start to the day!



2 cups Original Bisquick mix
2 tablespoons granulated sugar
1 1/2 tablespoon unsweetened baking cocoa
1cup milk
1 1/2 teaspoons red food color

Cream Cheese Topping

4 oz cream cheese softened
1/4 cup butter softened
3 tablespoons milk
2 cups powdered sugar

In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.

In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F).  Spray with cooking spray before heating.

For each pancake, pour  1/4 cup batter onto hot griddle.

Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.

Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes.

Garnish with raspberries or strawberries if desired.

You also might like these pancake recipes:

Confetti Pancakes
ABC Pancakes

Cocoa Puff French Toast

Cocoa Puff French Toast

I guess breakfast is kind of my thing. I sure make a lot of breakfast for dinner meals! The number of pancake pics on my phone is mind boggling. There is just something about breakfast that I seem to romanticize... maybe because I rarely sit down to eat a hot breakfast? 

A few weeks ago I had an idea that maybe I could make french toast even yummier by adding a little crunch to my recipe! The results were fun, delicious and a crowd pleaser!

My entire family liked this version of French Toast. After trying this out I have plans to try dipping french toast into a a variety of flavors of cereal too!

My french toast recipe is simple.

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk
1 teaspoon vanilla extract
10 slices white bread
1 cup crushed cocoa puffs


In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.

In a 10-inch / 12-inch skillet, melt butter over medium heat. Mix together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie pan. Dip bread in egg mixture. Then dip into the crushed cocoa puffs. Fry slices for about 3 minutes  then flip to cook the other side. Serve with syrup or whipped cream!

Fruttata Banana Pancakes

My son Roo is on a kick where he will eat nothing but pancakes. Seriously. Nothing but pancakes! So when my pals at Fruttata sent me this recipe I knew we had to try it to bring a little something to the daily pancakes that my son insists on eating.

I loved that I could add something nutritious to his favorite food and jazz them up a little. He was not thrilled with the idea of bananas being added in, but when he realized I wasn't making a second batch of plain ones he ate them. 

Fruttata Banana Pancakes

  • 1.5 cups flour
  • 3.5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons butter, melted
  • 1 egg
  • 1.25 cups milk
  • cooking spray
  • .36 oz bag of Fruttata Banana crisps freeze dried fruit
  • Sift together flour, baking powder and sugar in a large bowl.
  • Whisk in melted butter, egg, and milk until combined. Let batter rest 5 minutes.
  • Preheat large skillet over medium heat. Spray with cooking spray.
  • Pour batter into skillet, 1/4 cup of batter each pancake.
  • Cook 2-3 minutes.
  •  Flip and add contents of dried fruit bag chopped into smaller desired pieces.
  • Cook until golden, about 1-2 minutes

Do you have a favorite fruit pancake recipe? I would love to hear about it.

Fully Loaded Maple Mushroom Asparagus Breakfast Burritos

It was one of those days that began early and ran late. Busy, busy, busy, this seems to be my middle name these days. As dinnertime rolled around, I knew I had to cook something. I had been to the grocery the night before and dropped a small fortune at the Meijer cash register. Additionally, we have ordered pizza so many times in the past few weeks I have earned a free pizza from Dominos rewards and the shame in that has led me to order subs from other pizzerias...

See, life has been busy. We have been eating garbage. I might cry if another carry out container appears on my dining room table. But, here is the thing, all of this busy business leaves me with no interest in cooking.

On this evening, I decided sausage burritos would be easy and filling, and hey, it sure beats a delivery pizza or a carry out sandwich! As I was surveying the bounty of fresh veggies I brought home the night before, I passed up the standard onions and peppers and decided to mix things up a bit. I came up with these Fully Loaded Maple Mushroom Asparagus Breakfast Burritos and my family was completely silent at dinner, save the sound of chewing and appreciative sighs of delight.

This recipe is so easy you guys! You can make these for any meal in a flash!

Ingredients for 4 Breakfast Burritos
3 Maple Sausage Patties
4 eggs
2 tablespoons of half and half
1/4 cup of shredded cheese, I used Triple Cheddar
1 tablespoon of butter
1/4 pound of asparagus, ends trimmed and chopped in half
1/4 cup of sliced mushrooms
Salsa as desired
4 tortilla shells

In a small skillet, over medium high heat saute the asparagus and mushrooms in butter.

In a skillet, thoroughly cook your sausage patties. As they have finished cooking, take them from the skillet and chop them into chunks, return them to the skillet.

Beat 4 eggs and 2 tablespoons of half and half
Pour the eggs into the skillet, cooking for about 4 minutes before stirring
Add the cheese to the eggs, allow eggs to finish cooking and the cheese to melt.

Pour a thin layer of salsa on the tortillas. Add the sauteed asparagus and mushrooms to the tortilla then fill with the sausage and cheese eggs.

Fold over one end of the tortilla then roll it like you would a bean burrito.

Serve immediately and enjoy!

Blueberry Crumble Muffins Made With Krusteaz

Thanks to Krusteaz for inspiring my recipe with samples.

I am a major muffin fan! Muffins are one of my favorite ways to treat myself to a delicious breakfast or snack. I always keep a box of Krusteaz muffin mix in my pantry to whip up something incredible in a flash!

The last time I baked muffins, I wanted to give them a simple spin to take the yumminess to a new level. I added one simple ingredient to the mix and made a few slight adjustments to the directions on the package to come up with my new favorite blueberry muffin recipe!

1 package of Krusteaz Wild Blueberry Muffin Mix
1/2 Cup Water
1/3 Cup Vegetable Oil
3 Eggs
3/4 cup of finely crushed graham cracker crumbs

Heat oven to 400°F. Lightly grease pan or line muffin pan with paper baking cups.
Drain and rinse blueberries in cold water; set aside.
Stir together water, oil, eggs and muffin mix until moistened. 
Sprinkle about a teaspoon of graham cracker crumbs into the bottom of your muffin tin.
Fill each muffin tin 1/3 of the way full with the batter.
Add a teaspoon of blueberries.
Top add a spoon full of batter to the top of the blueberries.
Sprinkle one teaspoon of graham cracker crumbs on top of each muffin tin.
Bake for 15-17 minutes or until light golden brown around edges. 
Cool 5 minutes; 
gently loosen and remove from pan.
Store cooled muffins in tightly covered container.

These were awesome. I served them with eggs and bacon for an awesome spin on breakfast for dinner night at my house. My son and I made sure to set 2 aside for our mid morning snack the next morning. They were just as yummy the next day!

If you have been following me for any amount of time, you are likely to know I LOVE blueberries!
Here are a few of my other favorite blueberry recipes.

Savory Blueberry Pizza
Blueberry Turkey Burgers
Tropical Fruit Boats

Happy National French Toast Day

Thanks to my pals at Post for sharing this recipe!

Happy National French Toast Day!
To celebrate this day in flavorful style, I have a great recipe that is filled with nutritious ingredients like Post Great Grains cereal that you won't want to miss!

3 eggs
1 cup fat-free milk
1-1/2 tsp. sugar
1/2 tsp. vanilla
1/4 tsp. salt
8 slices challah bread, 1/2 inch thick
2 oz. bittersweet baking chocolate, finely chopped
1 large banana, sliced
2 cups sliced strawberries

1.    Preheat oven to 350°F.
2.    Beat eggs, milk, sugar, vanilla and salt in large shallow dish with wire whisk until well blended; set aside. Place cereal in resealable plastic bag; seal bag. Crush cereal with rolling pin. Dip both sides of the bread slices in egg mixture; place on clean work surface. Sprinkle evenly with chocolate; top with bananas. Dip both sides of remaining 4 bread slices in remaining egg mixture; place over bananas to make four sandwiches. Press together gently. Coat both sides of sandwiches with cereal crumbs; press crumbs firmly into sandwiches to secure.
3.    Place on baking sheet.
4.    Bake 20 to 25 min. or until lightly browned. Cut diagonally in half. Serve with the strawberries.

Tips and Suggestions
Substitute: Prepare as directed, using semi-sweet baking chocolate.

Chocolate Chocolate Chip Hazelnut Muffins

Muffins are generally a hit in my house. They are a nice on the go breakfast, they make a great afternoon snack or a dessert.  The last time I made Chocolate Chocolate Chip Muffins I wanted to add something to them to make them extra special. I had hazelnuts on hand and decided that they would make a fine addition to a chocolate-y muffin! {Plus doesn't that makes these healthy since they have all that added protein from the nuts?!}

Chocolate Chocolate Chip Hazelnut Muffins

6 ounces of semi sweet baking chocolate
1/3 cup of sweet cream butter
3/4 cup of milk
1 teaspoon of lemon juice
1/2 cup of sugar
1 egg
2 teaspoons of pure vanilla extract
1 2/3 cups of flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 cup of mini chocolate chips
1 cup of hazelnuts

Preheat your oven to 375 degrees

Line 12 muffin tins with paper liners

In a saucepan over low heat, melt the semisweet chocolate with butter. Let stand until cooled, about 10 minutes.

Lightly beat the egg.

In a small bowl, stir together the chocolate-butter mixture with the sugar, egg, lemon, vanilla and milk until blended well.

In a large bowl, stir together flour, soda, and salt.

Make a hole in the center of the dry ingredients so that you can pour in the chocolate mixture.

Stir until just combined. Stir in the mini chocolate chips and half of the hazelnuts. Spoon the batter into the lined muffin cups.

Top with remaining chopped hazelnuts

Bake at 375 degrees for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Allow muffins to rest in tins for at least 5 minutes before removing from tins to serve.

Do you like muffins? What is your favorite flavor of muffins?