Southwest Breakfast Casserole

I am on a quest to find protein-packed breakfasts.  I would rather eat cereal or donuts or granola bars or breakfast breads or muffins.  I like my coffee and my carb-loaded yumminess.  But, that is not my best health, so I am on a quest to find protein filled breakfasts that I can enjoy (most of the time, those favorite carb-loaded yumminess will always be my sometimes!).

- 1 lb ground meat or favorite sausage, diced

- 1 med sweet potato, peeled and grated

- 1 or 2 diced pepper, like anaheim or jalapeno, amount to taste (we like a lot!)

- 2 cups spinach, chopped

- 12 eggs, whisked

- salt, pepper, cumin, chili powder

Preheat oven to 350.

Brown meat in a large skillet, until there is no pink left.  Season with salt, pepper, cumin, and chili powder.   Add sweet potato and diced pepper of choice.  Cook for another 5 minutes, stirring occasionally.  Add spinach and cook for another minute or two, until spinach wilts.  

Pour mixture into the bottom of a 9x12 or 9x13 baking dish.  Season lightly the whisked eggs.  Add eggs to the baking dish, giving a little shake to help the eggs settle into the mixture.

Bake for 25-30 minutes, until the eggs have set in the center.

This was easy to prep.  A absolute must for breakfast at this house.  I shredded the sweet potato and diced the pepper the night before.  I did the rest in the morning and baked.  I  have portioned into 6 servings, so 3 days of breakfast for me and my husband or 2 days for the whole family.  (Yay for a Pinterest-success!  found on savorylotus.com)

I also see this recipe varying easily.  Withhold 2 potatoes from supper the night before.  Grate the potato with some carrot.  Season with salt, pepper, thyme and still add a favorite sausage or ground meat.  Or....easy to vary and easy to adapt to whatever veggies you have in the house!

Blueberry Coconut Muffins

I have been wanting to experiment with some more options for Benjamin.  I have heard so much about coconut oil but not tried it yet.  I have also wanted to finally try dairy-free baking chocolate chips.  This is my first test-run with baking with coconut oil.  It was great!   I asked a friend who does't have dairy-free needs to try them.  She gave them a thumbs up too!  I'll definitely experiment more after this success, and I'll make these again!

I used the below recipe from the blog TwoPeasandTheirPod.com.  They said to use shredded coconut and blueberries as the mix-ins.  I used chocolate chips with the first batch (12 muffins).  Then I used blueberries with the second batch (no shredded coconut for us).  And -I'll admit it- I don't enjoy cleaning the muffin pan so I turned the second batch into "blueberry muffin cake."  

- 1 1/2 cups flour

- 1/2 cup sugar

- 1/2 tsp salt

- 2 tsp baking powder

- 1/4 cup coconut oil, melted and cooled to room temperature

- 1 large egg

- 3/4 cup coconut milk

- 1/2 tsp vanilla extract

- Mix-Ins:  1 cup blueberries, OR 1 cup blueberries with 1/2 cup sweetened shredded coconut, OR 1 cup chocolate chips (dairy-free for us in this one)

Preheat oven to 350.  Grease or line muffin pan.

In a medium bowl, whisk together the flour, sugar, salt, and baking powder.  In a separate bowl, mix coconut oil, egg, coconut milk, and vanilla together.

Add the wet ingredients to the dry ingredients and stir with a spatula.  Stir until just combined.  The batter will be thick.  Gently fold in the mix-ins. 

Divide batter among prepared muffin cups.  Bake muffins for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.  Transfer muffins to a cooling rack and cool.

We'll see what coconut oil inspires next!  

Hash Brown and Egg Casserole

Someone brought a breakfast casserole to Sunday School.  It was yummy!  I was excited to see that there was no bread used, instead of bread it had hash browns!  That was a welcome change to me!  This one is definitely worth trying!  If you know my cooking style at all, it will also come as no surprise that I already have so many ideas to tweak it.  This would be a great recipe to cook as a casserole, but also to divide into muffin tins, cook, and then freeze in muffin-size portions to bring out for a quick-grab breakfast or supper.  (I actually already tried it by stretching the recipe a bit; it worked perfect!  I know this makes you wait in even more anticipation for me to share my tweaks! haha!)

This makes 1 8x8 casserole dish.

- 1 (2 lb) package frozen hash browns, thawed

- 1 lb sausage

- 1 small onion, diced

- 5 eggs

- 1/2 cup milk

- 1/2 tsp onion powder

- 1/8 tsp garlic powder

- salt and pepper to taste

- 12 oz shredded Cheddar cheese

Preheat oven to 350 degrees.  Grease a 2 quart baking dish.  Place the hash browns in the bottom of the baking dish.

Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink.  Drain.  Meanwhile whisk together the eggs, milk, onion powder, garlic powder, salt and pepper, and pour over the potatoes.  Layer with half the cheese, the sausage mixture, and the remaining cheese.  Cover with foil.

Bake for one hour.  Remove cover; return to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes.  Let stand 5 minutes before serving.

I got this recipe from allrecipes.com.  A basic recipe and a good one!  I am excited to try this again soon with some of my tweaks! 

Blueberry-Poppy Seed Bread

Another yummy bread option!  The bonus of this recipe is that the recipe makes 2 loaves (or 4 mini loaves); great for the freezer or gifts!  (My tweaks will be in italics)

- 1 1/3 cups vegetable oil
- 3 cups all-purpose flour (I use white-wheat flour)
- 1 1/2 tsp baking powder
- 2 1/2 cups sugar (I only use about 1 3/4 cups)
- pinch of salt
- 1 1/2 cups milk
- 3 large eggs
- 1 1/2 tbsp poppy seeds
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract  (I didn't have this, so I used some orange zest and a splash of the orange's juice.)
- 1 cup blueberries

Preheat the oven to 350.  Grease 4 mini loaf pans or 2 regular size loaf pans.

Whisk the flour, baking powder, sugar, and salt in a large bowl.  Beat the milk, vegetable oil, eggs, poppy seeds, and vanilla and almond extracts (or vanilla extract and orange zest/juice) at medium speed until combined.  Gradually beat in the flour mixture until well combined.  Fold the blueberries into the batter with a rubber spatula.

Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted comes out clean, 1 hour to 1 hour 10 minutes.

When hosting, to make it look a little fancier, I made a simple icing to drizzle over the bread.  About 1-2 tbsp milk, a little orange zest, about 1 cup confectioner's sugar.  If runny add sugar, if thick add milk.  It's a really moist bread, so this is an added bonus and not required.


Thank you Food Network Magazine for another winner (May 2012, pg. 156)

Zucchini Bread

Will, Anna-Kate, and I love breads, cereals, cinnamon rolls, etc for breakfast. We are not good at eating hearty eggs, bacon for breakfast. I have wanted to cycle in healthier and longer-lasting options. Will has given me his approval to make anything I want to try, even if it has whole wheat flour in it. (He is still getting use to how dense it makes things.) I am looking forward to experimenting a lot more!! Here is my first super-healthy breakfast bread attempt.

We all loved it!!

- 3 cups whole wheat flour
- 1 tbsp cinnamon
- 1 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 3 eggs
- 3/4 cup oil
- 3/4 cup honey
- 1 tsp vanilla
- 3 cups grated zucchini
- 1 cup chopped nuts, optional (I didn't use any)

Preheat oven to 325 for large loaf pan and muffin pan; preheat to 300 for small loaf pans.

Blend the dry ingredients.

Make a well (or hole) in the center and pour in the eggs, oil, honey, and vanilla. Stir just until mixed - do not over mix. (It appears quite dry while mixing, but the end product is not as dry as you fear it will be.)

Fold in grated zucchini (and chopped nuts).

Pour batter into desired pans. Bake 30-40 min for small loaf pans; 50-60 min for large loaf pan; and 15-20 min for muffin pan.

Thanks to inspiration from my sister-in-law and http://www.100daysofrealfood.com/ for this recipe. Hope you enjoy!!

Peanutty Chocolate-Banana Bread

This is a recipe I have made several times now. Will and I love sweet breakfasts: cinnamon rolls, apple turnovers, pumpkin bread, muffins, etc. So, this recipe is definitely a winner! I am not a fan of chunks in my banana bread, or an overpowering banana flavor. This recipe is perfect for that!

- 2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup mashed ripe bananas, about 2 medium (I puree in a blender so that there are no chunks)
- 1/3 cup milk
- 1/3 cup peanut butter
- 3 tbsp vegetable oil
- 1 egg
- 3/4 cup milk chocolate morsels
- 1/3 cup peanuts, coarsely chopped (optional)

Preheat oven to 350.
Spray bottom of a loaf pan with nonstick cooking spray. In large mixing bowl, combine flour, sugar, baking powder, and salt. Add bananas, milk, peanut butter, oil, and egg; mix just until dry ingredients are moistened. Stir in chocolate morsels. Spoon batter into pan.

Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool in pan 10 minutes. Remove bread from pan to cooling rack; cool completely.

Anna-Kate loved this bread as well! Who doesn't love an allowable way to include chocolate in your breakfast?! Thanks to Pampered Chef for this recipe; it came with my loaf pan.

Peanut Butter and Banana Muffins

I lead with the above picture, not because it is a great picture, but because it is true that my toddler has enjoyed these muffins! I have a toddler who will eat most foods as she wants to, but not consistently. I have normal amounts of mom-guilt that she doesn't get enough vegetables in her diet. Then I was given Jessica Seinfeld's Deceptively Delicious for Christmas. The whole point is to sneak in vegetables where kids won't know, so that you can be mom-guilt-free and they can be happy eaters.

All I will say about this recipe is that it truly is good. I enjoyed eating them for breakfast, as well as Anna-Kate.

- nonstick cooking spray
- 1 cup firmly packed light or dark brown sugar
- 1/2 cup [natural] peanut butter
- 1/2 cup carrot or cauliflower puree I used carrot.
**For the puree, steam the vegetables. Then puree in blender or food processor. I used two carrots for this recipe, which was not enough to reach 1/2 cup.
- 1/2 cup banana puree
- 1 large egg white
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt

Preheat the overn to 350. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.

In a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the vegetable and fruit purees, and the egg white, using a wooden spoon.

Put the flour, baking bowder, baking soda, and salt in a bowl or zipper-lock bag and stir/shake to mix. Add to the bowl with the peanut butter mixture and stir just to combine (the batter will be a little lumpy-do not overmix.) Add the remaining 1/2 cup of brown sugar adn stir once or twice.

Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15 to 20 minutes. Turn the muffins out onto a rack to cool.

Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

I know you're skeptical, but really, try them!

Lean Treats

I was introduced to these not long ago, and now I am h.o.o.k.e.d! Melted marshmallows...yummm!

- one bag of mini marshmallows
- 3 tbsp butter
- one box of Kashi Go Lean Crunch cereal
- about a 1/3 bag of craisins (or to taste)

Melt butter in pot on stove. Add marshmallows, stirring, until they are a yummy goo-y-ness. Stir in cereal and craisins. (Pretty much follow the standard Rice Krispie Treat recipe.) Put in 13x9 pan. Let sit to cool.


My commentary: these are so amazing! If you need breakfast on the go....if you love marshmallows.....if you love craisins....if you are in the mood for something different that is still healthy.....if you love marshmallows! Try these! You could definitely add nuts/almonds or dark chocolate chips or etc if you wanted. I highly recommend these.

Magic Marshmallow Crescent Puffs

These are surprisingly wonderful! Will called them our favorite after one time of eating them. They could be a great dessert or a great breakfast. They taste just like an awesome sticky bun! If you need an activity with children, this is great for that too. The marshmallows "disappear" after cooking which the kids think is cool.

ROLLS
- 1/4 cup sugar
- 2 tbsp cup flour
- 1 tsp cinnamon
- 2 cans cresent rolls
- 16 marshmallows
- 1/4 cup butter, melted

GLAZE
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 2-3 tsp milk

Heat oven to 375. Grease muffin pan. Mix sugar, flour, cinnamon.

Dip marshmallow in melted butter. Roll in sugar mixture. Roll marshmallow in crescent roll starting at small end of triangle. Cover marshmallow completely. Dip one end in melted butter. Place butter side down in muffin pan.

Bake 12-15 minutes or until golden brown. (Place foil under pan in order to connect drips.) Drizzle glaze over rolls to serve.