Posts tagged ‘breakfast’

December 23, 2011

Crock Pot Breakfast Casserole

Looking for a Awesome, Warm, Fresh Breakfast Casserole with ZERO work in the morning? Well… it’s here!

Throw everything in the crock pot before you go to bed, turn the crock pot on low and then breakfast is perfect in the morning. Feel free to adapt this with some veggies or different meats or whatever cheeses you like. Happy Hanukkah, Merry Christmas, Happy New Year, & Happy Breakfast!!

Crock Pot Breakfast Egg Casserole

  • 1 pkg. (at least 26 ounces) frozen shredding hash brown potatoes
  • approx. 1 pound Ground Sausage (pre-cooked, or cook up some sausage/pork/whatever)
  • 1 cup shredding mozzarella (or cheddar) cheese
  • 1/2 cup shredding parmesan cheese
  • 1/2 cup julienne cut sun dried tomatoes packed in oil, drained
  • 6 green onions (or 1 small onion), sliced
  • 12 eggs
  • 1/2 cups milk
  • 1 Tablespoon garlic
  • 1 teaspoon salt
  • 1/4 ground black pepper

Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.  Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.  Pour evenly over potato-sausage mixture. 

Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.

One Year Ago – Eggnog Martinis, enjoy a tasty holiday cocktail today

And I leave you with this, Today’s Question of the Day… what’s your favorite quick/fast/easy breakfast?

December 20, 2011

Pumpkin Bread French Toast

There are so many variations of Pumpkin Bread. And although it is perfect as it is, or maybe toasted with some cream cheese or butter on it – I knew that I could take it up to the next level!

Our good friends Roger & Jen gave us a loaf of Roger’s awesome Pumpkin Bread. I figured that if I took my basic french toast method and used it on this bread it would be amazing- and we were not disappointed!

Although all of your Thanksgiving Pumpkin Bread is probably gone for now – you can either try to find a loaf in the back of the freezer or bring back the awesome flavors of pumpkin and whip up a loaf for Christmas (or anytime for that matter, I love pumpkin!)

Pumpkin Bread French Toast

(figure at least 2 slices of bread per person and adapt the recipe from there)

  • 2 slices of your favorite Pumpkin Bread
  • 1 egg
  • 2 tablespoons milk
  • 1 pat of butter for your pan
  • Apple Butter & real Maple Syrup (& cinnamon) for topping

Slice your Pumpkin Bread. Mix up your egg(s) and milk. Allow your slices of bread to soak for at least 30 seconds on each side. While your bread is soaking, pre-heat a flat skillet with some butter. Over medium-high heat cook your French Toast – about 3 minutes per side (check at 3 minutes and see how its going – you want it browned but not burned, there is a fine line).

Once your Pumpkin Bread French Toast is cooked you want to top it with some Maple Syrup and Apple Butter and maybe even a sprinkle of Cinnamon!  🙂

And I leave you with this, Today’s Question of the Day… do you have a favorite way to use up a certain kind of leftover bread or do you ever make/buy a certain kind of bread just to turn it into something else?

November 26, 2011

Pumpkin Muffins

Just in case you have not had enough Pumpkin Recipes, I give you… Pumpkin Muffins!

These muffins may look ‘difficult’ but they could not have been easier. (Ok, I guess they could have been easier – but not really, you get what I’m saying?)

We traveled to Delaware for Thanksgiving and I wanted to bring a tasty treat to enjoy while watching the Macy’s Parade and cooking in the morning. These ft the bill perfectly. With the Whole Wheat Flour and light amount of Sugar they were the perfect balance of everything you want in a breakfast that is sweet without making you crash an hour later.

This recipe travels well and can be made sweeter by adding some mini chocolate chips if you really want a sweet breakfast treat. You could even use only all-purpose flour and then make a tasty cream cheese frosting for a hearty treat. I was thinking some grated carrots or raisins could be a yummy addition. Or how about some pecans!? Or just the way they are taken to the next level by cutting them in half, toasting them, and adding some butter to your warmed muffins! However you slice it – these are a tasty muffin!!

Pumpkin Muffins

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • > 2 tsp. pumpkin pie spice, or to taste (this worked out for me to be about 1 tsp cinnamon, 1/2 teaspoon nutmeg, 1/2 + teaspoon ginger, 1/4 teaspoon cloves)
  • 1 tsp. additional ground cinnamon
  • 1/4 tsp. salt
  • 1 cup pumpkin puree
  • 1/2 cup white sugar
  • 1/4 cup canola oil (or applesauce)
  • 3/4 cup buttermilk
  • 1 egg + 1 egg white (or just 2 eggs if you are lazy like me)
  • 3/4 tsp. vanilla
  • 1/2 cup whipped cream cheese (or regular cream cream lightly warmed/softened in the microwave)
  • approx. 1 TB confectioners sugar

Preheat oven to 350 degrees and spray muffin tins with nonstick spray (I made a dozen, worked perfectly). In a small bowl, mix 1/2 cup whipped cream cheese with 1 TB confectioners sugar. Set aside.

In a medium-sized bowl combine the flours, baking soda, baking powder, spices and salt. In another bowl whisk together the pumpkin puree, sugar, oil, buttermilk, egg, egg white, and vanilla. Stir the dry ingredients into the wet ingredients, being careful not to over mix.

Fill muffin cups 3/4 of the way full with batter mixture. Place a dollop of the cream cheese mixture in the center of each muffin. Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. Let the muffins cool for 10 minutes before indulging.

And I leave you with this, Today’s Question of the Day… what is your favorite type of Breakfast Muffin?

November 22, 2011

Apple Upside Down Breakfast Cake

I have wonderful parents. They are so willing to watch our dogs whenever we need them to. I try to do what I can to show them how much I appreciate it. Recently they kept our dogs overnight and I promised to bring breakfast in the morning when we picked up the mutts.

In my effort to try to eat healthier I knew that I did not want to bring over some breakfast-bake devoid of nutrients but covered in fat & calories. We also only had 1 egg so my normal Breakfast Egg Casserole type dish was out of the question. Then I stumbled across this healthy apple breakfast cake. This cake seemed like it had the potential to be really good. BUT – I didn’t bake it long enough plus it would have benefited from a bit more sugar and I think it tasted a bit too ‘healthy’ for us (sugar might have helped or use a less strong tasting whole wheat flour). So when you make this, be sure to bake it long enough and maybe add some more sugar.

Thanks Mom & Dad for still loving me even if I make a flop every once in a while.

Maple Apple Upside Down Breakfast Cake

  • 2 1/2 cups diced Apples, skin on
  • 2 teaspoons vegetable or coconut oil
  • pinch of fine Sea Salt
  • pinch of ground Cinnamon (and nutmeg)
  • 2 tablespoons Water
  • 1/4 cup pure Maple Syrup
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup Flax Meal/Seed Powder
  • 1/4 teaspoon of fine Sea Salt
  • 2 1/2 teaspoons Baking Powder
  • 1 teaspoon Stevia Powder (or more to sweeten to taste)
  • 1 teaspoon pure Vanilla Extract
  • 1 large Egg, whisked
  • 1 cup Milk
  • Cooking Spray

Apples: Heat oil in a medium non stick skillet over medium high heat. Add apples, water and a pinch of salt and cinnamon (and nutmeg). Stir occasionally and cook for about 8 minutes until apples are soft and fragrant. Remove from heat, stir in maple syrup and let apples cool.

Cake: Pre-heat oven to 350˚F with the rack in the middle. Prepare a 8×2 inch round pan with parchment paper. In a medium bowl whisk together all the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently combine the wet and dry together to form a thick cake batter.

Put apples in the pan first in a single layer. Make sure they coat the bottom of the pan well. Carefully smooth the cake batter over the maple apple mixture. Try to keep the apples from moving around too much. Bake for at least 25 minutes or until a toothpick comes out clean (mine appeared to be clean but was still very doughy on the inside, so I would suggest baking longer and err on the side of over-cooked if unsure). Let cake cool for a few minutes.

To remove from pan: put a large dinner plate over the cake pan. Hold it tight and flip the cake over. It should slide out easily. If it sticks carefully use a spatula to loosen up the sides.

And I leave you with this, Today’s Question of the Day… what was the last thing that you made which you thought would be wonderful but ended up being a flop?

October 13, 2011

Peanut Butter Banana Chocolate Chip Muffins

If you are looking for a quick, fast, easy, tasty, and ‘healthy’ breakfast muffin – than you’ve come to the right place! Now, these are not “the healthiest ever” because they still do have white flour and sugars but they do have peanut butter and banana and whole wheat and wheat germ SO they do qualify (in my book) for healthy.

I work with an amazing group of people at my Elementary School who are diving full force into Steven Covey’s Leader in Me program. Our kids are doing so well with this program and I cannot wait to see how much these leadership lessons and skills that they are learning is going to help them. As an adult I am learning so much by teaching these Habits to our kids and its making me a better person.

Part of being a better person is making those around me better as well. To make “deposits” into my co-workers “emotional bank accounts” I made some goodies for our Leader in Me Training Day. These tasty treats were a perfect breakfast snack as well as a mid-day pick-me-up!

Make these for someone you love, or show yourself how much you love you.

Peanut Butter Chocolate Chip Banana Mini Muffins

(adapted from Liv Life)


  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat flour
  • 2 T ground flax meal/wheat germ
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 T baking powder
  • 3/4 t salt
  • 1/2 t cinnamon
  • 2 ripe bananas, mashed
  • 1 banana small diced
  • 1 cup milk
  • 1/4 cup water/more milk (or more if too dry)
  • 3/4 cup peanut butter
  • 1 t vanilla
  • 1 egg
  • 1 cup dark chocolate chips (mini chips work great too!)

Preheat oven to 350º.  Spray mini muffin tins (48 muffins) with cooking spray. In a large bowl stir together the flour, flax meal, baking powder, salt and cinnamon.  In another bowl mix the milk and water with the sugars, mashed banana, peanut butter, vanilla and egg.

Add the chocolate chips & diced banana to the dry ingredients and stir to evenly distribute.  Add the wet ingredients to the dry ingredients, stirring just until combined, making sure not to over-mix.

Spoon the batter into the mini muffin tins and bake for about 15 minutes, or until muffins are browned (don’t over-bake or they become too dry). Remove to a wire rack and cool.  Enjoy!

And I leave you with this, today’s Question of the Day… What “Emotional Bank Account” deposits do you like making to those around you to show them how much you care?

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