Tag Archive: Breakfast

Aug 24

Banana Bread Bake

Although I cook every day, it’s rare that a recipe actually makes it to the blog these days. I thought I’d share this banana bread bake, because it’s delicious!

My Mom brought us a loaf of banana bread she had made. We didn’t finish the whole loaf before it started getting stale. I couldn’t let it go to waste, so I put my trusty breakfast casserole recipe to use with banana bread instead of white/wheat bread. Banana Bread Bake ingredients banana bread bake2Recipe:

1 loaf of banana bread, cubed
4 eggs
Splash of whole milk
1 tsp cinnamon

Spray a small glass baking dish. Cut up the loaf of banana bread into cubes. Line the bottom of the baking dish with bread cubes.

In a small bowl, whisk together eggs, splash of milk, and cinnamon.

Pour the egg mixture over the bread cubes.

Bake in a 350 degree oven for about 20 minutes or until eggs are set.

** This can also be made the night before. Cover with foil and refrigerate. Place in a 350 oven until warm (about 15 minutes)


Aug 18

Make-Ahead Frozen Breakfast Burritos

Make Ahead Frozen Breakfast Burritos

Lately, I’ve been really into make-ahead meals that I can freeze. I’m trying to get prepared for maternity leave! I think it’d be really nice to have some meals all ready to go in the freezer rather than making something or spending money on going out. With that said, I made some delicious breakfast burritos the other day that I thought I would share!

I’ve realized that everyone likes different ingredients in their breakfast burritos. That’s what I like about these guys- you really can throw in whatever your heart (and stomach) desires. I made a mixture of sausage, breakfast potatoes, egg and cheese for ours. Next time, I plan to make bacon, potato, egg and cheese. Veggies would be great in there too, like onions and peppers. Yum!

Make-Ahead Frozen Breakfast Burrito Recipe:

1 lb Spicy Jimmy Dean Sausage, browned
8 Eggs, Scrambled
2 Cups Shredded Cheese
Shredded Breakfast Potatoes, browned in the skillet
A couple dashes of Hot Sauce of your choice

Prepare each ingredient above separately and then combine in a large bowl. Heat up 4 tortillas in the microwave for 10-20 seconds to soften. Butter one side of the tortilla. Add your desired amount of the burrito mixture. Roll up the tortilla and wrap tightly in foil. Place in the refrigerator or freezer.
As for reheating the burritos: I found that if the burrito is refrigerated, it takes about 1 1/2-2 minutes in the microwave. If frozen, it takes closer to 3 1/2 minutes. This all depends on your microwave settings and how hot you want the burrito.

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Aug 06

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes with Blueberry Syrup


There’s something about the flavors of blueberries and lemons together. They really are the perfect combination, in my opinion. (Other attempts at lemon blueberry recipes- Blueberry Scones, Lemon Blueberry Pie)
On Sunday morning, I was in the mood for a little something different, so I decided to try these lemon blueberry pancakes. I found a few recipes online, but didn’t follow any one exactly. No one wants to follow a strict recipe first thing on a Sunday morning!
They were delicious! Eric’s comment for the pancakes? “These might just be the best pancakes I’ve ever had”. Now that’s a winner, people.

Lemon Blueberry Pancakes

I decided not to add any sugar to the mix like most of the recipes called for, because neither of us like sweet dishes in the morning. I found that even without adding the sugar, they were just the right combination of sweet and savory. Score!


Lemon Blueberry Pancakes Blueberry Syrup

Lemon Blueberry Pancake Recipe

2 Cups Biquick
1 Cup Milk
1 Egg
1 1/2 tsp Vanilla
1/2 Lemon Juiced and Zested
1 Cup Blueberries

Combine all ingredients above until there are no lumps. Grease skillet.

For the Syrup, I smashed about 10 blueberries in a small bowl, added syrup and warmed it up. And that, my friends, is blueberry syrup!


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Feb 17

Blueberry Muffins at Their Finest

I was browsing Pinterest the other day, naturally, when I stumbled upon a pin for the best looking blueberry muffins. I’m a sucker for pretty much anything blueberry flavored. Unless it’s that fake blueberry flavor (particularly the artificial blueberries in cereal), in which case I’m not a fan. I digress.
Since Eric and I aren’t huge celebrators of Valentine’s Day (shouldn’t every day be like Valentine’s Day? We think so), I decided that I should do a little something special. These muffins were the perfect way to start the day of love. We concluded that they took first place over my blueberry scones from last Easter. Now that’s saying something.

I love that not only are there blueberries IN the muffin mix, the recipe calls for a homemade blueberry jam to top it all off. It’s over the top deliciousness. My suggestion is that you try these muffins soon. But beware…you will want them every morning. I’m just sayin’.
You’ve been warned.

Delicious Blueberry Muffins

Blueberry Muffins Blueberry Muffins- JamThe jam! Whoa. I contemplated just eating it straight out of the pot. I opted to follow the directions.  Blueberry Muffins

**A special shout out to Brooke- thanks for the amazing recipe! Check out her website here.

The Best Blueberry Muffins (from See Brooke Cook’s website found here)
Yield: 12 standard or 6 large muffins

1 cup fresh or frozen blueberries
1 tsp sugar

1 cup fresh or frozen blueberries
1 1/8 cups sugar/splenda*
2 1/2 cups unbleached all-purpose/white wheat flour*
2 1/2 tsp baking powder
1 tsp table salt
2 large eggs
4 tablespoons unsalted butter , melted and cooled slightly**
1/4 cup vegetable oil**
1 cup buttermilk
1 1/2 tsp vanilla extractDirections:
Begin by making the jam: bring 1 cup of blueberries and 1 teaspoon of sugar to a simmer in a small saucepan over medium heat. Cook the berries, mashing with a spoon several times to break some of the berries open, stir frequently until mixture is thickened and reduced to about a ¼ cup (about 6 minutes). Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Meanwhile, adjust your oven rack to upper-middle position and heat 425º. Spray muffin tin with nonstick cooking spray. Whisk flour, baking powder, and salt together in large bowl. Whisk 1 1/8 cups sugar and eggs together in a medium bowl until thick and texture is consistent (about 45 seconds). Slowly whisk in butter and oil (or applesauce) until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and the remaining cup of blueberries into the flour mixture until just moistened (batter will be very lumpy with a few spots of dry flour; do not overmix).
Divide the batter equally among the prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Use a chopstick or skewer to gently swirl the berry jam into the batter using figure-eight motion. Bake until the muffin tops are golden and just firm, about 17 to 19 minutes (about 25 minutes for large muffins) rotating muffin tin from front to back halfway through baking. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Sit back with your cup of jo and escape into the blueberry deliciousness.  Enjoy!

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