Category Archives: Breakfast

Sausage Brie Quiche

Sausage Brie Quiche

Sausage Brie Quiche 1

No matter what it is, I LOVE breakfast. I LOVE LOVE breakfast.

Okay, so there’s a couple breakfast places that I frequent and I treat myself to their quiche because I love crust, or anything that has carbs in it for that matter… AND I love breakfast.

Lately, I’ve been craving a good quiche and figured I would make my own for dinner instead. Who says you can’t have quiche for dinner? You can and you should! Boy oh boy oh boy, this is probably my favorite quiche to date. It is soooo tasty my mouth longs for this delicious treat. Anything homemade is well worth the time spent making it.

By the way, the difference between a quiche and a frittata is the crust. It all lies within the crust and though I enjoy myself a good fritatta, I will choose a quiche over a frittata any day simply because of the crust. So why do people call it a “crustless quiche,” I’m not sure to be honest, maybe they want it to sound more appealing than a frittata while making it more complicated for everyone else. Who knows.

Enough said, I think you get the picture and my deep desire for a good crust and good breakfast.

Ingredients:

  • 12 Eggs
  • 3/4 cup half and half
  • 1 tbsp parsley
  • 1/2 tsp salt
  • 2 tsp paprika
  • 1 1/2 tsp garlic salt
  • 1/2 cup tomatoes, chopped
  • 1/2 Brie Cheese, chopped
  • 1/2 shredded cheese
  • 8 breakfast sausages, cooked and sliced
  • Pie Crust (grandma’s pie crust is the best, I simply half the recipe)

Make crust and lay in the bottom of a greased pie plate. Set aside

Meanwhile, in a large bowl combine eggs and half & half. Whisk together for about 1 minute. Add in parsley, salt, paprika and garlic salt. Stir well.

Add in chopped tomatoes, brie and cheese.

Combine sausage and give it a good stir. Poor over crust.

Bake at 375 degrees for 25-30 minutes or until the middle does not wiggle. :)

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Served with crunchy grapes and a toasted croissant with garlic butter.

Original Fluffy Pancakes

Original Fluffy Pancakes

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My son has been asking for pancakes for breakfast, lunch and dinner.

“Cooper, what would you like for breakfast? Eggs or oatmeal?” Cooper replies “Umm…no egg, I want pancake.” This sweet little voice and jumbled sentences keeps me making pancakes for this little weasel. Than lunch time approaches and I ask Cooper if he would like some chicken, pear and yogurt for lunch. He quickly replies…””umm no, I want pancake.” Realizing he just had pancakes for breakfast I opt for my choice instead.

This cycle has been very continuous this past week and by all means, he got pancakes for dinner one evening. His sweet, tiny little body needs calories and I’m quick to force them down. Fine, you want pancakes, alright with me as long as we squeeze in our fruit and vegetables.

With this in mind, our pancake mix has been running low. I have been using our Blueberry Oat Pancake Mix until this morning when I was in need of making more. This time I opted for simple, original and delicious pancakes with this yummy recipe.

This sweet child not only steals my heart with his cute little voice but today he decided to surprise me with silence for a solid 15 minutes. Sneaking back to my room where I had last left him, I find him all snuggled in bed with the television on.

He managed to not only pull to covers up to his neck and settle in, but he also managed to flip the tv on begin scrolling through the channels. I started laughing because he has no clue how to turn the tv on as we only watch the movie Cars with him. He doesn’t watch cartoons or any other movies. He pushed the right button for once and got the tv to come on.

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I put on a little preschool show for him and he quickly lost interest and proceeded to jump on the bed.

Silly goose. I was so shocked and thrilled that his silence was due to snuggling in bed! No messes made!

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Cooper absolutely loves pancakes and the best part about all my mixes, is you can add eggs when cooking to add some protein and extra fluff.

Original Fluffy Pancakes 

For the mix:

  • 4 cups flour
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 1/2 cup sugar
  • 1 tsp salt

When cooking:

  • 1 eggs
  • 1 cup pancake mix
  • 1/2-3/4 cup milk

For the mix, combine all ingredients and store in a glass container.

When cooking mix all three ingredients together and cook on a griddle.

You will notice how fully they get…

Pancake

Smother in butter and cover in syrup. Nothing beats a pancake breakfast!

Pancakes

They will be extra fluffy and even more delicious!

Cinnamon Nut Oatmeal

Cinnamon Nut Oatmeal

Often we eat eggs for breakfast but on the days where my son eats very little, I try and spice up the calorie intake for him with protein and nuts. A good hearty breakfast is important for our bodies. We often do not start our days off in a correct manner with a well-rounded breakfast. I’ve noticed on days such as today when we are rushing out the door and all I eat is a granola bar for breakfast, I tend to get a migraine a couple of hours later. I have trained my body to eat a healthy breakfast and when it doesn’t receive this, my body simply gets mad at me and puts me down with a migraine. Literally putting me down. :( This sad state needs to end and it all began because of a lack of nutrients for breakfast. It’s important to eat breakfast even if you aren’t a “morning” person. You can train yourself to eat good food and not a lot of it to stay healthier.

Enough of my bossy mom instincts telling you as if you are my child, to eat your breakfast. You all know I love you deeply right?

Anyway, as of lately my son has been into watching the movie Cars. He hates TV otherwise. So our morning routine begins with him snuggling on the couch watching cars while I prepare breakfast. This has been a great way to feed him and actually get him to consume calories as well as him allowing my to snuggle my sweet baby. I’m not sure if it’s the distraction from watching the movie or the comfort of sitting on the couch all snuggled up rather then at the table. In either case, he has his whole life to sit at the table and I will take every opportunity to stuff his body full of calories since it’s almost impossible to keep the pounds on this little rascal.

Today’s breakfast of choice: Cinnamon Nut Oatmeal

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Ingredients:

  • 1/2 cup oats
  • 1 tsp cinnamon
  • 1 tbsp brown sugar
  • 1 tbsp dried cranberries
  • 2 tbsp pecans, almond, walnuts
  • 1/4 cup milk

Prepare oats according to package instructions.

In a small bowl add oatmeal and sprinkle with cinnamon. Mix together. 
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Top with brown sugar, cranberries and nuts.

Drizzle with Milk.

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Devour and feel satisfied.

Individual Cherry Tarts

Individual Cherry Tarts

Bible study officially started up this week for FALL! I can’t believe Autumn is basically here. The school bus driving by all day long for preschool, kindergartners and regular all day school keeps the streets busy. The leaves turning and falling upon my garden. The crisp, cool mornings. FALL-IS-HERE.

I love the season of pumpkins, anything pumpkin that is makes me extremely excited and warm inside. Pumpkin bread, pumpkin scones, pumpkin pie, pumpkin lattes and MUCH more. I love pumpkin.

Though I love pumpkin because it means fall is in full force, today’s treats have nothing to do with pumpkins. They are tasty but not pumpkiny.

I made these for bible study brunch for the launch of our new season of life, digging deeper into the book of Ephesians. I love Ephesians and am excited to see what this season brings.

Lets get into the tarts!

Cherry Tart

Ingredients:

  • 1 1/3 cup Unbleached Flour
  • 2 2/3 cup Whole Wheat flour
  • 2 tsp Baking Powder
  • 3/4 tsp Salt
  • 1/2 cup Butter, cold
  • 3/4 cup buttermilk + 2 tbsp
  • 3/4-1 cup frozen cherries
  • Sugar for topping (optional)

Glaze:

  • 1 cup confectioners sugar
  • 1 tbsp fresh squeezed lemon juice
  • 1 tbsp milk

In a stand mixer combine flour, baking powder and salt. Mix together.

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Cut butter into small cubes and toss with dry mixture until resemblance of small peas.

butter tart

Add in Butter milk and mix well but be careful not to over mix.

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Fold in Cherries and toss onto a floured surface.

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Form into a log and cut diagonally forming a slight triangle.

Place on a cookie sheet and back at 425 for 10-12 minutes.

Allow to cool on a wire rack.

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Mix together the glaze and top on COOLED tarts.

frosted cherry tart

Breakfast Egg Muffins

Hello happy child! I not only got a picture of him laughing, but also looking at me! Yahoo! Mission accomplished!

IMG_6817This morning we went on a family hike and ended at Vivace’s in northwest 23rd for crepes and coffee.

Cooper was attempting to fill up his little truck with cheerios and take them to the “dump” AKA his mouth! (This was taught by his daddy…no surprise there) 

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Michael prepared to devour his cup of coffee after a long jaunt hiking/walking.

“We must conquer our thirst.”

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As usual I pack Michael a lunch every day because it’s so easy to waste hundreds of dollars a month on eating out. This is a money saver folks.

Since he leaves so early in the morning I send him with breakfast, lunch and snacks to partake in all day long.

This mornings breakfast of choice was egg muffins full of delicious meat and veggies to fill his tummy. I choose this meal because it looks hard but this is exactly the opposite and that my friends, is why I made it. I was tired from the weekend and all the activities we did so this was perfect. It makes enough to send him with 3-4 breakfast’s depending on how many Cooper and I eat. :)

So lets get into it.

Ingredients:

  • 8 eggs
  • 1 1/2 cups milk
  • 1 tsp garlic salt
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • Dash of sea salt
  • Freshly ground pepper
  • 1 cup ham, diced
  • 1/4 cup tomatoes, chopped
  • 1/2 cup cheese, shredded

In a medium bowl crack the eggs. Whisk very well. 1 minute by hand.

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Add in seasoning. 
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After whisking the seasoning in, add ham and tomatoes (any vegetables work). 
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Line a muffin tin with muffin cups or oil and fill 3/4 full.

Cook at 375 degrees for 15-20 minutes or until the middle does not jiggle. :) 
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Remove immediately IF you greased with oil and opted out of the muffin liners. This helps them come out easier. Otherwise, let cool on a wire rack.

Blueberry Cinnamon Roll Coffee Cake Blend

This is the perfect combination of a cinnamon roll and coffee cake that I wasn’t quite sure what to call it. So I went basic and called it what it is, a blueberry cinnamon roll coffee cake blend. That pretty much sums it up. It has the glaze of cinnamon rolls and the coffee cake texture. Wow is it mighty tasty.

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My sister was coming over for her weekly swim and I had been accused recently of not making any delicious treats as I normally do. She usually comes over with a pastry of some sort for breakfast and a nice big cup of coffee awaiting her arrival. But– lets be honest, I had been slacking for more than one reason and simply hadn’t provided anything baked for a couple weeks. Mind you she always got leftovers for lunch and thoroughly enjoyed those but a pastry or muffin for breakfast is what we love as sisters of a carbohydrate eating family.

So with a loud and clear reminder, I chose to make this delicious mouthful for us all to enjoy and boy did we enjoy it.

My husband sarcastically states that he wants leftovers for breakfast the following morning at work. Although it’s sarcastic, I know he’s being serious. And rightly so, I would never leave him out of the mix. ;)

I made this in the morning and it came freshly hot out of the oven upon her arrival. That’s my favorite part. I love the house smelling of sweet baked goods leaving a person excited for what they will soon be consuming.

Ingredients:

Cake:

  • 3/4 cup white sugar
  • 8 tbsp butter
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • 2/3 cup plain Greek yogurt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup unbleached flour
  • 1 cup blueberries (1 tsp flour, if frozen)

Crumb Topping:

  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 8 tbsp butter, partially melted
  • 1 cup unbleached flour
  • 1/8 tsp salt

Glaze:

  • 3 cups powdered sugar
  • 1 ounce cream cheese, softened
  • 1/2 cup butter, softened (not melted)
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees and grease and 8 x 8 cake pan.

In a large mixing bowl, combing sugar, butter, eggs, vanilla, lemon juice and Greek yogurt.

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In a separate bowl, combine dry ingredients, baking powder, soda, salt and flour. Mix and combine with wet ingredients.

Be careful not to over mix.

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Fold in fresh blueberries. If using frozen berries, toss with 1 tsp flour to keep juices contained.

Pour into greased cake pan and set aside.

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Meanwhile, begin to make the crumb topping.

Combine all ingredients.

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Mix until well crumbly.

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Layer the crumb topping on top of the cake and bake at 350 degrees for 40-45 minutes or until toothpick inserted comes out clean.

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Today my sister was over with my niece and we opted out of the glaze as our little children were acting as if they were malnourished and haven’t ate most their lives. I also believed they didn’t need the extra sugar topping as it was pretty well contained with sugar as is. :)

I topped with extra berries to add additional fruit and flavor.

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If making the glaze, while the cake is baking, begin to make this.

Combine all ingredients. If mixture is too thick add additional milk 1/4 tsp at a time. It becomes runny very quickly.

Pour over cooled cake. Yummy!

*Seriously adapted from chelseasmessyapron.com

Blueberry Oat Pancake Mix

Craving pancakes? Try these oat flour pancakes. In our household we can eat pancakes three times a week and never get sick of them. When I say “we” I mean, Cooper and I. Michael has to be in the mood for pancakes as he is our non carbohydrate man of the family. He could go without carbs for weeks where I can’t go a day without them. I love me some carbs and I love me some pancakes.

Ya’ll have probably caught on extremely quickly to my intense love for carbohydrates.

Ingredients:

  • 2 2/3 Cup Oat Flour
  • 2 2/3 Cup Unbleached Flour
  • 4 TBSP Baking Powder
  • 2 TSP Baking Soda
  • 1 TSP Salt
  • 1/3 Cup Sugar

Mix all ingredients together and keep in a glass container for the days you are craving pancakes.

 

Making Pancakes:

When you go to make your fluffy pancakes with oat flour you will want to have an egg on hand. This will add a bit of protein as well as help add some fluffiness.

  • 1 Cup Pancake Mix
  • 1 Egg
  • 3/4 Cup Milk (water works great if you want less calories)
  • Butter or Oil for the griddle
  • 1 cup fresh or frozen Blueberries

Mix everything together minus the blueberries. Once the mix is cooking on the griddle and beginning to bubble, top the pancake batter with a few blueberries. Continue to cook and flip when ready. Continue with each pancake.

*You can mix the blueberries directly into the batter, if doing so, mix frozen blueberries with 2 tablespoons flour to keep from discoloring your batter. I find it easier to wait for each pancake as you can eliminate tossing with flour. Personal preference. :)

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These will help make your breakfast brighter knowing you have oat flour and an egg for added health benefits.

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These fluffy pancakes are incredible. Served with syrup for the hubby and I. And for little Cooper– he had syrup with almond butter for added protein. Mmmm Delish!

*For additional pancake mixes check out:

Whole Wheat Pancake Mix

Pancake Mix

Popovers

Popover Mondays!

I was craving these the other day and was unhappy that I had no sugar left to make delicious syrup to eat with them. Though the syrup failed me, the popover itself with an egg was quite satisfying.

Cooper enjoyed it and sat with me outside talking up a storm while we enjoyed the fresh morning air. He drank his milk and I drank my coffee.

They are simple to make and take little time on your part as the oven does most the work. :)

Ingredients:

  • 2 Eggs
  • 1 Cup Milk
  • 1 Tbsp Butter, melted
  • 1 Cup Flour
  • ¼ Tsp Salt

Place ingredients into a blender and mix for 15 seconds. Scrap sides and mix another 15 seconds. If you do not mix long enough, they will not puff up.

Pour Batter into greased ramekins and fill half full (Muffin tins work great too)

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Place on a cookie sheet and place in COLD oven. Set and heat to 450 degrees and bake for 15 minutes. Reduce heat to 350 degrees and bake another 20-25 minutes.

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Cut slit into the side of each popover and serve immediately with butter, syrup or jam.

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ENJOY!!!!

Blueberry Scones

This morning my husband and I made breakfast together and sat on the back porch and drank coffee and ate our peaceful meal together…..okay maybe it wasn’t as peaceful as he had hoped. We have officially reached that stage with our son where he is realizing he cannot control everything and cannot always have his way. Boy is this a challenge and really tests our patience from time to time. His biggest struggle right now is eating. He longs to play 24/hr a day without breaking to eat. It’s odd, he really has no love for food. So when meal time comes, he fights for his life to not sit down and eat with us. Mealtime has been a dreaded part of our day this past week.

This morning we had a “timeout” in the highchair for a few minutes to get him to calm down and come sit with us. This highchair has become our miracle; the key is consistency. Although, he did not eat a lot afterwards, he did listen and came and sat with us.

Meanwhile, my husband devoured his SPAM and eggs. NASTY! I literally hate spam. He received this from work as a joke but what’s funny, he loves Spam and he could hardly wait til this morning to make it. I ate a blueberry scone while my egg was cooked in the same pan as the spam and I could not bring myself to eat it. Something about it does not sit right with me. So…he ate and fell in love. I ate my scone as sat peacefully watching our son finally sit down without resisting. :) The scones are really good and made my morning with along with a great cup o’ joe.

Ingredients:

  • 1/2 cup cold butter (1 stick)
  • 1½ cups blueberries ( I used our frozen berries from our tree)
  • ½ cup whole milk
  • ½ cup sour cream
  • 2 cups unbleached flour, plus more for dusting the work surface
  • ½ cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt

Preheat to 425˚. Whisk together milk and sour cream in a small bowl, set aside. In a larger bowl, combine flour, sugar, baking powder, baking soda and salt. Combine well with a spatula.

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Grate cold butter directly into the flour mixture.

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Toss with fingers until thoroughly coated.

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Will be slightly lumpy. 
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Add the milk mixture to the dry ingredients and fold with a spatula just until combined, dough will be shaggy.  

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Transfer the dough to a generously floured work surface.

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Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.  Add small amounts of flour as needed to prevent sticking (be sure to not over flour). 

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Use your hands (or rolling pin) and knead the dough into a rectangle. Top with frozen blueberries. 

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Using your hands (or a dough scraper) roll the dough up to form a tight log.

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Lightly press dough to make your rectangle wider and longer. Keeping the ends together and blueberries tucked nicely inside. Length should be about 14 inches long by 4 inches wide.

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Before cutting your dough, sprinkle a generous amount of sugar on top and lightly press into dough.

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Cut into triangles.

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Transfer to a parchment lined baking sheet or cookie sheet.

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**If freezing ahead of time, flash freeze the scones on the baking sheet for 20 minutes, then wrap individually in plastic wrap and store in a freezer bag until needed.  Bake straight from the freezer, adding on a few minutes of baking time as necessary.)  

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Bake until the tops and bottoms are golden brown, 18-25 minutes.  Transfer to a wire rack and let cool at least 10 minutes before serving. 
IMG_5841I sliced my scone open and spread with butter to add a little more “umph” and had no regrets. :) 

Adapted from Annie’s Eats, who adapted it from Entertaining for Cook’s Illustrated, Spring 2009

The Ultimate Breakfast Wrap

Happy breakfast time. I made these this past weekend and was overjoyed with the outcome. These suckers are amazing and has all the best ingredients a breakfast could hold.

This breakfast wrap is no typical breakfast wrap. It contains hash-brown links layered within your ooey gooey eggs and sausage! I love hash-browns and decided to combine all my favorite breakfast ingredients together into one perfect breakfast wrap.

Let me tell you….it was incredible and mess free and made my tummy very happy.

Ingredients:

  • Scrambled Eggs
  • 2-4 hash browns
  • Cheese
  • Sausage
  • 2-4 tortillas
  • Hot Sauce (optional)

In a fry pan, place your hash browns on medium heat to begin browning.

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In a separate skillet, cook your scrambled eggs and add cheese.

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On a heated tortilla, layer your cooked hash brown

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And add sausage and eggs.

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Add hot sauce if you so desire and roll up your tortilla into a burrito.

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These suckers are deliciously filling and incredible. A mouthful of complete goodness. :)