Breakfast Hot Pockets

I made apple turnovers over the Christmas holiday and used only one sheet of a box of puff pastry. I wanted to do something fun with the other one so I did a quick search and found this recipe for breakfast hot pockets.

The original recipe calls for sausage links, but I didn't have any on hand so I used cooked ham. I don't think I'd ever use links because we really liked these with small pieces of meat. I'd recommend crumbled bacon, sausage or cooked ham. I'm sure it would also be great with veggies. They're infinitely customizable. Just be careful not to overfill them.

Breakfast Hot Pockets
Slightly modified from Foodie with Family

7 eggs
1/4 cup milk
1/2 teaspoon kosher salt
3 tablespoons butter
1 1/2 cups shredded cheddar cheese
4 scallions, trimmed and thinly sliced
2 sheets puff pastry dough thawed according to package instructions
8oz cooked and crumbled breakfast sausage, bacon, or ham

Preheat the oven to 400.

Crack the eggs into a large liquid measuring cup and whisk with the milk and salt. Ladle out about 1/3 cup of the eggs into a small bowl to brush on the pastries.

Melt the butter in a non-stick pan over low to medium low heat, and pour in the eggs. Use a silicone spatula to move the eggs gently toward the center of the pan until they're soft and set. Sprinkle the cheese over the top and stir until the cheese is melted and no liquid egg remains. Stir in the thinly sliced scallions. Remove the pan from the heat, spread the eggs on a large plate and transfer to the refrigerator to cool.

Unfold 1 sheet of puff pastry and cut straight down along the fold lines (lengthwise) to create 3 long rectangles. Then cut across them in the center to create 6 evenly sized rectangles.

Separate the rectangles and place them on a baking sheet lined with parchment paper, leaving at least 2 inches between each rectangle. Put he baking pan in the refrigerator.

Unfold the second sheet of puff pastry onto a lightly floured cutting board. Roll it gently with a rolling pin until it is about 4 inches wider and 4 inches longer than it was, or 14" by 19". Cut this sheet along the fold lines (they should still be barely visible) lengthwise into 3 long rectangles, then crosswise once down the center so you have 6 slightly larger rectangles.

Remove the baking sheet from the refrigerator and brush the perimeter of the smaller rectangles with the reserved egg wash. You do not need to brush the whole pastry base. Divide the cheesy scrambled eggs evenly between the bases, leaving a 1-inch perimeter, using your hands to mound the eggs slightly. Nestle some of the cooked meat in the center of the eggs. Top with one of the larger pastry rectangle, being sure to tuck any filling back under the pastry.

Use a fork to crimp the edges together, then brush the remaining egg wash on top of the pastries. Use a sharp knife to cut to small vent slashes in the top of each pastry.

Bake for 25 to 30 minutes, or until the pastry is puffed and set and is a deep golden brown. Remove the pan from the oven and let the pastries rest on the pan for 5 minutes before serving.

Sausage and Hasbrown Breakfast Quiche

I think by now you know how much I love make-ahead breakfasts. I'm not a morning person (understatement of the century) so it's nice to just reheat a delicious, hearty breakfast when I'm half asleep.  I've had Amy's recipe for Sausage and Hashbrown Breakfast Quiche printed for awhile now but there hadn't been a good time to make it.  

I finally got my act together recently and got it made. The biggest question was whether it would reheat well so I could make it in advance. I made this one the same day we ate it and my family almost died of starvation (sarcasm) waiting for it to bake. When we reheated the leftovers the next day it was even better than the first day, so I'm definitely making it ahead of time next time.

My quiche took a lot longer to cook than the original recipe stated and I'm trying to remember if I used a full pound of sausage vs. the half pound called for. I probably did, knowing how my mind works. Just be aware of that and keep an eye on it. I ended up covering mine at the end because it was getting super brown on top.

Sausage and Hasbrown Breakfast Quiche
As seen on Bellyfull

3 cups shredded Simply potatoes
4 tablespoons unsalted butter, melted
salt and pepper
8 ounces breakfast sausage
6 large eggs
1/4 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
2 whole scallions, finely chopped

Preheat oven to 375 degrees. Coat a 9-inch pie plate with non-stick cooking spray.

In a large bowl gently toss the hash browns with the butter to coat. Season with salt and pepper. Press the hash browns into the bottom and up the sides of the plate to form a crust. Bake for approximately 25-30 minutes or until golden brown.

In the meantime, sauté the ground sausage in a skillet over medium-high heat, breaking it up with a wooden spoon, until no pink remains, about 5 minutes. Set aside to cool.

In the large bowl you used for the hash browns, whisk together the eggs, cream, cheeses, and scallions. Season with a dash of salt and pepper. Add in the cooked sausage crumbles. Mix to combine.

Pour mixture on top of the hash brown crust. Bake for approximately 30 minutes or until set. Let cool slightly, cut into wedges and serve.

Restaurant Knockoff: Pooh's Puffed French Toast

We miss Disney World so much that I've taken to making one of our favorite breakfast items from the buffet at Crystal Palace, Pooh's Puffed French Toast, so we can pretend we're there. It's a lot easier to make than it seems and a nice twist on the usual French toast. 

And, bonus, the leftovers are pretty good reheated. Not crispy and crunchy, but still delicious.

This makes a lot of servings so I cut the original recipe in half.

Crystal Palace Pooh's Puffed French Toast
As seen on AllEars

Cinnamon Sugar
2 teaspoons cinnamon
1/3 cup sugar 

French Toast
4 1/2 teaspoons baking powder
1 1/4 cups flour
3/4-1 cup milk
1/4 teaspoon salt
1 egg
1 tablespoon sugar
1/4 teaspoon vanilla extract
6 slices bread
vegetable/canola/other light oil, for frying

Combine sugar with cinnamon and set aside.

Combine baking powder and flour together in a bowl. Whisk milk, salt, egg, sugar, and vanilla in a measuring cup until well blended. Add to the flour and mix until smooth, adding more milk if the batter is too thick. 

Cut bread diagonally into triangles. Dip pieces in the batter, allowing excess to drip off. 

Heat about a 1/2" of oil in a large non-stick skillet over medium-high heat. Fry the battered bread pieces until golden brown on both sides. Drain on paper towels and then roll in sugar/cinnamon mixture while still warm.

Biscuits and Gravy Make Ahead Breakfast Casserole

We love biscuits and gravy around here. If we see it on a restaurant menu, we order it. Since we live in the Northeast that doesn't happen often, so I usually just make it at home using this excellent recipe I've had for years. It's savory and sweet and very addictive. 

But then I saw this recipe for Biscuits and Gravy Egg Bake on Pinch of Yum and knew it would end up being a family favorite. I was particularly excited for the chiles in the gravy.

The recipe calls for canned dough, but making your own biscuit dough is ridiculously easy so I went that route. I did a quick Google search and found this one from Sally's Baking Addiction and I will never use another recipe. So, so good. I was just sad we didn't have any jam or jelly in the house for the leftover biscuits.

What I love about this recipe is that you can make it ahead and then bake it the next morning. It's perfect for the holidays - a few friends made it for Christmas after I raved about it on Facebook - or to keep in the fridge for busy weekday mornings.

Biscuits and Gravy Make Ahead Breakfast Casserole
As seen on Pinch of Yum

Green Chile Sausage Gravy
1 lb. breakfast sausage
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
1/2 teaspoon salt
1 can (4oz) chopped green chiles

Casserole
8 eggs
1/2 cup milk
1/2 teaspoon salt
6-8 jumbo buttermilk biscuits (from a can or make your own, recipe below), cut into cubes
1 cup shredded cheddar cheese

If making your own biscuits, do that first using the recipe below. Save 6-8 biscuits for this recipe and bake off the rest.

Preheat the oven to 350 degrees. If you're making the casserole in advance, do this the next morning. Spray a 9 x 13 pan with cooking spray.

Brown the sausage in a large skillet then remove to a plate. Melt the butter in the now-empty skillet over medium-low heat. Whisk in flour until thickened, 2-3 minutes. Whisk in the 2 1/2 cups milk, salt, and diced green chiles, then add the sausage. Stir to combine.

Whisk the eggs, 1/2 cup milk and salt in a 4-cup measuring cup or large bowl. Place half the biscuits in the greased 9 x13 pan. Pour the eggs over the top. Sprinkle with the cheese, then dollop some of the gravy (be sure to save some gravy for later) on top. Add the rest of the biscuit cubes.

At this point you can cover and refrigerate overnight. In the morning, preheat the oven, and warm up the extra gravy while you bake the casserole for 35-45 minutes, until the eggs are set. It will take longer to cook if the casserole is cold.

Serve slices warm from the oven, with a scoop of sausage gravy over the top (thin it out with a little more milk

Homemade Buttermilk Biscuits
As seen on Sally's Baking Addiction

2 1/2 cups flour, plus extra for dusting
2 tablespoons baking powder
1 teaspoon salt
1 stick very cold unsalted butter, cubed
1 cup cold buttermilk
2 teaspoons honey

Preheat oven to 425.

Add the flour, baking powder, and salt to a large food processor and pulse to combine. Add the cubed butter and pulse until you have coarse crumbs form. Pour into a large bowl. Make a well in the center of the mixture and add the buttermilk and honey. Fold together with a rubber spatula until it begins to come together. Do not overwork the dough.

Turn the dough out onto a floured work surface and gently bring together with generously floured hands. The dough will be sticky so have extra flour nearby. Flatten the dough into a 3/4 inch thick rectangle, fold one side into the center, then the other side. Turn the dough horizontally, flatten into a 3/4 inch thick rectangle again. Repeat three more times.

Cut the dough into circles with a biscuit cutter or glass. (Tip: Do not twist the biscuit cutter when pressing down into the dough– this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps and cut more biscuits until all the dough is used.

Bake for 15-20 minutes or until tops are golden brown. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Everything Bagel Breakfast Casserole

I'm always on the lookout for new make-ahead breakfast casseroles. I love them for holidays because you do all the work the day before and then you get to enjoy a delicious breakfast with minimal effort the next morning. Just make sure you plan ahead because most of them need to bake for about an hour. My family is always hounding me to make the hour go by faster because they're starving.



I have a lot of Everything But the Bagel seasoning in my spice cabinet but if you don't, just use everything bagels instead of plain bagels.

Everything Bagel Breakfast Casserole
Adapted from Home Made Interest

5 plain bagels, cut into 1-inch cubes
8 oz. bacon, cooked and diced
8 oz. Jarlsberg cheese, shredded
8 oz. cream cheese, cut into 1-inch cubes
Everything But the Bagel seasoning, to taste
8 large eggs
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper

Spray a 9x13 inch casserole dish with cooking spray. Add half the bagel cubes to the casserole dish. Top with half the bacon, half the Jarlsberg and half the cream cheese. Sprinkle Everything But the Bagel seasoning evenly over the top. Repeat with another layer of bagel cubes, bacon, Jarlsberg, cream cheese and Everything But the Bagel seasoning.

Combine eggs, half and half, salt and pepper in a 4-cup measuring cup. Whisk until thoroughly combined, then pour evenly over the bagel pieces, making sure to cover all of them.

Cover the casserole with cling wrap and refrigerate overnight.

In the morning, preheat the oven to 350 degrees. Remove the cling wrap and cover with aluminum foil. Bake for 40 minutes. Remove foil and continue to bake for 15 minutes.

Cheese Danish

I'm so glad Kate over at Kate's Recipe Box decided to try her hand at homemade cheese danish. I love them...when they're good. And they rarely are. Most have barely a hint of cheese filling and the filling is tasteless, more texture than flavor. But these are incredible. And so easy thanks to frozen puff pastry dough.



I cut my dough into 8 pieces, which was a good size for us. We all agreed that we didn't need the glaze in the original recipe. I also added a pinch of salt to the cheese filling.

Cheese Danish
As seen on Kate’s Recipe Box
Makes 8-12

1 sheet frozen puff pastry
6 oz. cream cheese, softened
4 tablespoons sugar
pinch of salt
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 egg
1 tablespoon water

Thaw the puff pastry at room temperature for an hour, until it unfolds without breaking. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Roll out the puff pastry into roughly a 9 x 13" rectangle. Cut into 8 or 12 even pieces. Lay the pieces on the lined baking sheet.

Using a hand mixer, beat together the cream cheese, sugar, salt, lemon zest, and vanilla. Place about 2 tablespoons of the cream cheese mixture on top of each puff pastry, spreading out slightly so you have only a thin band of dough at the edges.

Beat the egg with the water and brush evenly over the puff pastry.

Bake for 15-20 minutes, until the puff pastry is lightly browned. Let cool to room temperature and serve.

Banana Crumb Coffee Cake

What do you do when you have overripe bananas sitting on your counter? You bake with them, of course. As luck would have it, I saw this recipe for Banana Crumb Coffee Cake just as my bananas were starting to go from edible to mush. A quick check of the pantry and fridge showed I had all the ingredients on hand, so I set to baking.



What a cake. I loved the subtle banana flavor mixed with the traditional coffee cake. This was moist and delicious, just perfect to have with your morning coffee or tea (I don't drink either, by the way) or as a sweet treat.

A few notes:

1. I don't like using my stand mixer so I used my hand mixer. It worked fine.
2. I don't own a pastry cutter, so I attempted to break up the butter for the streusel topping by hand. It didn't work. I ended up just mixing it together as best I could and sprinkling it on top of the cake. The butter melts as the cake cooks, so it didn't matter.
3. I tried to divide the batter in half, sprinkling some of the streusel in the middle before topping with the remaining batter. It didn't work. It also didn't matter.
4. Steve is lactose intolerant, so he asked me not to glaze the cake (since the glaze contains milk). And, let's be honest, this is sugary enough without adding more sugar on top. You won't miss it. We certainly didn't.
5. This makes a TON of food, which makes it great if you're having a party or know people who will take a few slices off your hands. We kept four pieces for ourselves and gave away the other 12 (3 sets of 4 pieces each). We had some very thankful friends and family, let me tell you.

Banana Crumb Coffee Cake
As seen on Tide and Thyme

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 ripe bananas
1/2 cup butter, room temperature
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

For the streusel:
12 tablespoons (1 ½ sticks) cold butter, cubed
1 1/2 cups light brown sugar
1 1/2 cups flour
1 teaspoon cinnamon

For the glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk

Preheat oven to 350 degrees. Line a 9×13 baking dish with aluminum foil and spray with cooking spray. Set aside.

In a medium bowl whisk together flour, baking powder and salt.

In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), mash bananas until they become liquified. Mix in butter until combined and then mix in sugar, eggs, milk, and vanilla.

With mixer running on low, carefully add flour and mix until just combined.

Prepare streusel by combining all the ingredients in a medium bowl, cut the butter in with a pastry cutter until a coarse crumb forms.

Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture. Don't worry if this doesn't work - it didn't for me and it still tasted great.

Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for at least 1 hour.

Mix together the glaze ingredients and drizzle over the cake before serving.

Buttermilk Scones

Whenever I buy buttermilk for a recipe there's always a lot leftover. Usually I can find ways to use it up but this time SP called dibs on it so he could make Buttermilk Scones.

I woke up on Sunday morning to the smell of these baking. Mmmm. While the second batch was cooking I fried up some bacon and then we all sat down to enjoy the delicious, hot scones and crispy, salty bacon. These were incredible fresh from the oven, so light and flaky. Unfortunately, by the time we got them to my parent's house that evening they were a bit mushy and tough. If you aren't going to eat these right away, definitely freeze them so they don't lose their texture.

I've already asked SP to make a savory version with bacon, cheddar and scallions, modeled after an episode of Diners, Drive-Ins and Dives where Guy Fieri had savory scones with a bacon gravy. I can almost taste them.

Buttermilk Scones
As seen on All the Cooks

3 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks unsalted butter, cold, cut into small pieces
1 cup buttermilk
1 tablespoon lemon zest

1/2 stick unsalted butter, melted for brushing
1/4 cup sugar, for dusting

Preheat the oven to 425.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt with a fork. Add the cold butter pieces and, using your fingertips (or a pastry blender or two knives), work the butter into the dry ingredients until the mixture resembles course cornmeal. It's okay if you have some larger pieces of butter, it makes the scones flaky.

Add the buttermilk and lemon zest and mix with a fork until the ingredients are just moistened. The dough will be soft. If the dough looks dry, add another tablespoon of buttermilk.

Gather the dough into a ball, pressing it gently so it holds together, and turn it out onto a lightly floured work surface. Knead it very briefly (about a dozen turns) then cut in half.

Roll one of the dough halves into a 1/2-inch thick circle about 7 inches across. Brush the dough with half of the melted butter and sprinkle with 2 tablespoons of the sugar. Cut the dough into 6 triangles and place the triangles on a baking sheet lined with parchment paper. Repeat with the other half of the dough.

Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly.

NOTE: These are best served warm or at room temperature. But they do not last long. If you aren't going to eat them immediately, wrap each scone in plastic wrap and put in a freezer bad. They'll stay fresh for one month. To serve, defrost the scones in the plastic wrap, then unwrap and reheat on a baking sheet for 5 minute in a 350-degree oven.

Breakfast Bowls

Every night someone on my cooking board will ask "what's for dinner?" One night my friend Heather said her husband was making breakfast bowls. I immediately asked her for the recipe. I finally got around to making them one weekend when we didn't have plans and needed a hearty breakfast to hold us over until dinner.

This dirties a few pans but it's worth it. So, so worth it. The flavors come together so well and the combination of hash browns, breakfast meat, eggs and cheese is very filling. You can also add any veggies you choose. I did onions and mushrooms, but Heather uses peppers as well. Use your imagination - this is a great way to use up any leftover veggies in your fridge.

I ended up putting everything into a large, round Corningware dish then dividing it in half for us to eat, but if you have larger, oven-safe bowls I think it would be fun to make these as individual servings. I cooked the full pound of breakfast sausage but froze half since it was just the two of us eating (Baby Girl stole bites from our plates since she'd already had breakfast). I can't wait to make these again.

Breakfast Bowls
From my friend Heather
Serves 4

1 pound ground breakfast sausage (Jimmy Dean's)
1 tablespoon vegetable oil
Shredded hash browns, fresh or frozen
1 tablespoon butter

1 green or red pepper, chopped (optional)
1 onion, chopped
8 mushrooms, sliced (optional)
1 cup shredded cheddar
8 eggs, scrambled
1 tomato, diced
4 scallions, sliced

Preheat oven to 350.

Heat a large non-stick skillet over medium-high heat. Add the sausage, breaking it up into small pieces. Cook until the sausage is no longer pink. Remove the sausage from the skillet.

While the sausage is cooking, heat 1 tablespoon of oil in another large non-stick skillet. Add as much of the hash browns as you want to the pan. Cook, turning often, until they're brown and crispy. Divide the hash browns evenly among 4 oven-safe bowls or one, large oven-safe dish.

Add the butter to the now-empty skillet and add the veggies. Cook over medium heat until they soften. Add the veggies to the bowls on top of the hash browns. Sprinkle some of the cheese on top, then add the cooked sausage.

Add the eggs to the pan the sausage was in and cook until slightly under done. Divide the eggs among the bowls and top with the rest of the cheese.

Place the bowls on a cookie sheet and bake until heated through and the cheese has melted, about 10 minutes. Remove from the oven and top with the chopped tomato and scallion. Serve immediately.

NOTE: You can use cooked, chopped bacon instead of the sausage and cubed breakfast potatoes instead of the hash browns. You can also cook the eggs over easy instead of scrambling them and put them on the top of the bowls (potatoes, meat and cheese) once they come out of the oven.

Breakfast Risotto

I've been on a major risotto kick lately so, naturally, as soon as Elly posted this drool-inducing Breakfast Risotto on our cooking board I immediately added it to the meal plan.

I'm a sucker for runny eggs so topping risotto with a runny egg is right up my alley. Initially I was going to use bacon in this recipe but I needed pancetta for the salad I was going to serve with it so I figured I'd give the pancetta a shot. In the future I'll probably stick with bacon since half a pound of pancetta was more expensive than a pound of bacon, plus I missed the smokiness.

Either way, this is a great recipe. We all loved it - Baby Girl was popping the crispy pancetta into her mouth like candy.

Breakfast Risotto
As Seen on Elly Says Opa!

4-6 cups chicken broth
2 tablespoons butter, divided
3 oz. pancetta, chopped
1 shallot, diced
1 clove garlic, minced
1 1/4 cups arborio rice
1/3 cup dry white wine
1/2 cup grated Pecorino Romano or Parmesan cheese
Fresh chopped parsley, minced (optional)
Poached eggs for serving

Pour the broth into a saucepan and bring it to a boil over medium-high heat. Reduce the heat so the broth is at a simmer.

In a heavy-bottomed skillet, melt 1 tablespoon of the butter. Add the pancetta and cook until it has crisped and rendered its fat. Remove with a slotted spoon and set aside.

Melt the remaining butter into the pan, and then add the shallot. Cook until tender, then stir in the garlic just until fragrant, about 30 seconds. Stir in the rice, coating with the butter and toasting the kernels until they are translucent, about 2 minutes.

Add the wine to the pan. Scrape up any browned bits and allow nearly all of the wine to be absorbed by the risotto. Add a ladle-full of warm chicken broth to the rice. Stir frequently and do not add another ladle of broth until the first is almost completely absorbed. Continue to stir frequently, adding broth by the ladle, until the rice is creamy and has just a slight bite in the center when you try it. This will take about 25 minutes.

Off the heat, stir in the cheese and pancetta. Season to taste with salt and pepper and serve immediately with poached eggs on top.

Recipe Remake: Christmas Morning Strata

One Christmas when I was growing up my mom found this recipe for Christmas Morning strata and decided to make it for breakfast. We all loved it and it became our standard Christmas morning breakfast. She still makes it every Christmas for her and my stepdad. I tried to get SP and Baby Girl on board, but so far they just aren't fans. For SP it's a texture thing - he doesn't like the soggy bread - but I think it's possible Baby Girl will like it in the future.

After not making it for a few years and having to beg a piece from my mom, I decided to just make my own batch this year and eat the leftovers the rest of the week. When I was looking back at blog posts I realized it had been awhile since I made this and the photo definitely needed to be updated.

I really love this strata. It's simple and there aren't any crazy ingredients, but it's just so, so good. Hopefully Baby Girl will be won over and this can retake its rightful place on our Christmas morning table.

Christmas Morning Strata
Source Unknown

1 pound pork sausage
2 teaspoons yellow mustard
Butter
8 slices white sandwich bread, crusts removed
8-12 ounces Swiss cheese, shredded
1 1/2 cups milk
3 large eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper

Brown the sausage in a skillet over medium heat, stirring until it crumbles. Stir in the mustard.

Grease an oval 2.5-quart baking dish with butter. Fit the bread in the dish, tearing the pieces as needed to cover the bottom and sides of the dish with bread. Add the sausage mixture and top with the cheese.

Combine the milk and remaining ingredients, then pour over the sausage mixture. Cover and refrigerate for at least 8 hours, preferably overnight.

Preheat the oven to 350 degrees. Bake, uncovered, for 50 minutes or until golden brown. Allow to rest for 5-10 minutes before cutting and serving.

Banana Chocolate Chip Muffins

Baby Girl was home with me one day when her school was closed for a teacher in-service. We had bananas ripening on the counter and she'd been watching too much TV while I was working, so we took a baking break. My friend Mary Ellen had recommended these Banana Chocolate Chip Muffins and I couldn't wait to try them.

The ones in this picture are from the second time I made this recipe. The first time (with Baby Girl) I cooked them for 22 minutes and they were very dark and a little more done than I wanted. I have a new oven (and no oven thermometer) and I'm pretty sure the oven runs hot. The second time I made a few substitutions because I didn't have all the ingredients and cooked them for 20 minutes instead and they were perfect. I loved the combo of the sour cream and vanilla yogurt. Definitely use mini chips - they aren't as heavy as a regular chip so they don't sink to the bottom of the batter. There was a nice, even distribution of chips in these.

Baby Girl positively loves these. She asks for one for breakfast every morning and, because she's a bit crazy, she eats them cold straight from the freezer. When I can sneak one away from her, I like to microwave them to get the chill off and then toast them up a bit. I can't wait for more bananas to over ripen so I can make more.

Banana Chocolate Chip Muffins
Slightly modified from Mary Ellen's Cooking Creations
Makes 16 muffins

1 3/4 cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/2 cup vegetable oil
1/4 cup vanilla yogurt
1/4 cup sour cream
1 teaspoon vanilla extract
3 medium-large over ripe bananas, peeled and mashed
3/4 cup semisweet mini chocolate chips

Preheat the oven to 350 degrees.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt, sour cream and vanilla. Stir the wet ingredients into the dry ingredients just until moistened. Fold in the bananas and chocolate chips.

Line muffin cups with paper wrappers or spray with cooking spray. Using an ice cream scoop, fill the cups two-thirds full.

Bake for 20-25 minutes (mine were perfect at 20 minutes) or until a toothpick comes out clean. Cool for 5 minutes before removing muffins from the tins to a cooling rack.

Chorizo and Egg Breakfast Burritos

I've had my eye on Melissa's Chorizo and Egg Breakfast Burritos forever. I think the thing keeping me from making them was that she uses fresh, uncooked chorizo and I knew my supermarket only carried the fully cooked variety. In retrospect that seems like a silly reason to put off making them, but there you have it.

One recent Sunday Baby Girl and I spent a few hours together in the kitchen making these burritos and a batch of the sausage and spinach egg bake. I love having these easy breakfasts stored in the freezer for those mornings when I don't feel like cooking eggs (my go-to breakfast item).

Since my chorizo was already cooked I just chopped the links into small pieces and cooked them in the pan for a few minutes to crisp them up a bit. Using fully cooked sausage vs. fresh means there was a less even distribution of chorizo, but I enjoyed the bigger pieces of chorizo when I came across them in my burrito.

As for the recommendation to reheat these on a paper towel - do NOT forget that step. I'm kicking myself for not thinking of the paper towel trick earlier. I've reheated many a soggy breakfast burrito but these are perfect right out of the freezer. I can't wait to try some other fillings.

Chorizo and Egg Breakfast Burritos
As seen on Alosha's Kitchen

8 ounces chorizo
8 eggs, beaten
1/2 cup shredded cheddar cheese
8 flour tortillas (large taco or fajitas size)

Heat a large skillet over medium heat. Add the chorizo and let it sizzle for about 5 minutes or until cooked through (my homemade version releases quite a bit of liquid, but it all cooks up in the end).

Push the chorizo to one side of the pan and pour in the eggs. Let the eggs sit for a few minutes, then stir to combine with chorizo. Continue to stir together until eggs are completely cooked. Remove from the heat and top with the cheese.

Set up the egg pan next to your stack of tortillas.

Divide the chorizo and egg mixture into 8 sections. Place 1/8 on the bottom half of one tortilla. Fold one vertical side in, then the other, then roll and tuck in the sides. Place seam-side down on a baking sheet or plate. Repeat with until all the mixture and tortillas have been used.

Wrap each burrito in plastic wrap and store them in a Ziploc freezer bag.

To reheat, place a frozen burrito on a paper towel and microwave on high for 1 minute. Test to see if it's done, adding another 30 seconds if needed. Cook time will depend on your microwave's power.

Product Review: East Riding Farm’s All Natural Popovers

Over the summer I received some frozen popovers from East Riding Farm. I absolutely love popovers, which are a light and flaky roll, and make them every year for Christmas dinner.

One morning I was standing in front of the fridge trying to decide what to make for breakfast when I thought about the popovers again. I knew I had eggs, spinach and leftover Alfredo sauce and decided to make a spinoff of Eggs Benedict using the popovers as the base, topped with the spinach (I also used sliced tomato once), fried eggs and drizzled with the Alfredo sauce. I wasn't sure how it would turn out the first time but it was outstanding. The light and flaky popovers cook in just four minutes in a preheated oven (I used my toaster oven), which is just enough time to cook the eggs.

You can definitely serve the popovers by themselves as a side, but I loved topping them in this way. I can't wait to try some other variations.

Popovers with Eggs, Spinach and Alfredo
Makes one serving

2 standard-size frozen East Riding Farm popovers
1/4 cup frozen spinach
1/2 tablespoon butter
2 eggs
Alfredo sauce

Cook the popovers in a preheated oven according to package directions.

Microwave the spinach until hot. Wring dry in a clean kitchen towel.

Heat butter in a small non-stick skillet over medium-low heat until melted. Crack the eggs into the skillet and cook to desired doneness.

Heat the Alfredo sauce.

Place the popovers on a plate. Fill each cavity with half the spinach, then top each with one egg and some of the Alfredo sauce. Serve immediately.

Disclaimer: I received free samples of East Riding Farm’s All Natural Popovers. I was not paid to write this review and all opinions are my own.

Chile Tortilla Eggbake

Sometimes I really like breakfast for dinner. I also like make-ahead meals that allow me to just pop a dish into the oven. I'm a big fan of stratas and this Chile Tortilla Eggbake sounded great.

I had to modify the recipe slightly because my taco-size tortillas didn't cover the bottom of a 9x13 dish. I used a smaller dish and it was filled to the brim, which meant it took longer to cook, so I'd recommend sticking with the 9x13 and just using more tortillas. We all enjoyed this but I felt like it needed something. I think adding some breakfast sausage or cooked bacon to the egg mixture would be good.

Chile Tortilla Eggbake
As seen on Jenna’s Cooking Journey, originally from Spoonful

8-10 flour tortillas, soft-taco size
3-4 small cans of chopped green chiles, drained and rinsed in a sieve
1 pound grated Monterey Jack cheese
5 eggs, beaten
2 cups milk
1 teaspoon kosher salt (or half as much table salt)

Toppings:
Pico de gallo
Sour cream
Guacamole

Grease a 9x13-inch baking dish.

Cover the bottom of the dish with tortillas, overlapping as little as possible. You can tear them in half, if needed. Top with 1/2 of the chiles and 1/3 of the cheese, then add another layer of tortillas and top it with the rest of the chiles and another 1/3 of the cheese. Add the final layer of tortillas, top with the remaining cheese. Whisk together the eggs, milk, and salt in a bowl, then pour over the casserole.

Cover with plastic wrap and refrigerate overnight.

When ready to cook, preheat the oven to 350 and take the casserole out of the fridge. Let it come to room temperature (about 2 hours). Remove the plastic wrap and bake for 35 to 45 minutes. It's done when it's browned around the edges and doesn't jiggle. Let it sit for 10 minutes before cutting it so that it has time to set up. A little bit of clear liquid that separates as you slice it is normal.

Serve topped with pico de gallo, sour cream, guacamole or any other toppings you prefer.

Overnight Baked French Toast

Have you ever seen that episode of King of the Hill where Peg says to Hank, "Remember that time we had breakfast for dinner?" and he says, "Never again." I feel like we've inadvertently fallen into that mindset. The problem with breakfast for dinner is that it rarely lends itself to leftovers. And leftovers are pretty much all we eat for lunch during the week.

With me working from home and a few dinners on the meal plan that made more leftovers than we needed I figured I may be able to get away with breakfast for dinner during the week. When I asked SP what he might want he immediately said French toast. Rather than standing over the stove I decided to go with an Overnight Baked French Toast. You assemble the whole thing the night before and just bake it when you're ready to eat. Perfect.

When I told Baby Girl we were having breakfast for dinner she was so psyched. I don't think she's ever had breakfast for dinner so this blew her little mind. I was pretty proud of my fancy bread arranging in the casserole dish.

I served the French toast with scrambled eggs and bacon on the side. The only issue I had with the French toast was the top of the bread didn't absorb the milk and egg mixture so it was crunchy rather than soft. Next time I think I need a bigger casserole dish so I can lay the slices flat. But the flavor was spot on. I halved the original recipe (printed below) because we didn't need that much food and it was perfect for the three of us.

Overnight Baked French Toast
As seen on Our Best Bites

8 eggs
2 cups half and half (one pint)
1 cup milk
6 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 tablespoon vanilla extract
1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)

Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter

For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream

Whisk eggs in a large bowl. Add half and half and milk, brown sugar, cinnamon, salt and vanilla. Set aside.

Cut bread into 1 inch chunks or into thin slices. Butter bottom and sides of a 9×13 baking dish. Place the bread in the dish. Whisk egg mixture then pour evenly over bread. Use a rubber spatula to very gently toss bread. Spread out evenly, cover dish, and refrigerate overnight.

Add brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Break up butter and combine mixture until crumbly. Cover and place in fridge until ready to bake.

Preheat oven to 350 degrees. Sprinkle topping evenly over top. Bake for 40-50 minutes or until top is golden brown. Let cool for 5-10 minutes before cutting into squares. Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Recipe Swap: IHOP-style Pancakes

The Blogger's Choice recipe swap is back and I received Kate's blog. I had a tough time deciding which recipe to pick before I landed on these IHOP-style Pancakes. I've been searching forever for a fluffy, thick pancake recipe and couldn't wait to try these.

These were absolutely perfect - light, fluffy and a little tangy from the buttermilk. The recipe made enough that I could freeze what we didn't eat for breakfast. They reheated beautifully. I microwaved them for a few seconds to thaw and then toasted them in the toaster oven. They tasted just like the day I made them. I can't wait to make another batch. I've finally found my go-to pancake recipe. Thank you so much Kate!

IHOP-style Pancakes
As seen on Kate’s Recipe Box, from Cookin Up North

1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 egg, beaten
1 1/4 cups buttermilk
2 tablespoons melted butter
1/4 cup sugar

Stir together the flour, baking powder, baking soda and salt. Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth. Add the melted butter and sugar.

Preheat a griddle or skillet over medium heat. Spray with cooking spray. Ladle about 1/3 cup of batter onto the cooking surface for each pancake. Allow to cook until bubbles begin to form on the top. Lift the edge of each pancake to see if the bottom is golden brown. Once it is, use a large spatula to carefully flip the pancake. Cook the other side until light golden. Remove to a plate. Repeat with the remaining batter.

To freeze: place cooked pancakes in a single layer on a baking sheet lined with cling wrap. Cover with more cling wrap and freeze the baking sheet until the pancakes are frozen. Place frozen pancakes in a freezer bag. Store for up to 6 months.

To see what else was made in the swap click the links below.

Hashbrown Waffle with a Fried Egg

I know it's been awhile since my last post. Every time I've tried to write a post my brain freezes up and I end up closing the browser because I just can't think of anything to say. I still don't have much but I figured I needed to post something.

We were on a waffle kick for awhile, Waffle Sundays we called it, but I'm really a savory breakfast person and sweet waffles once a week just didn't work for me. Enter this Hash Brown Waffle with a Fried Egg. A savory waffle is right up my alley. I couldn't wait to try this.

We both loved this recipe and can't wait to make it again. I admit to being a little worried about the potato sticking to the waffle maker and making a big mess or not cooking all the way through during the cook cycle, but this was flawless. Nice and crispy, with plenty of good potato flavor. Next time I'll make some bacon or sausage to go alongside and fry up an extra egg per person - one was not enough.

Hashbrown Waffle with a Fried Egg
As seen on Life and Kitchen

1 tablespoon oil
2 cups shredded baking potato (you can also use refrigerated or frozen shredded potatoes that have thawed)
1/4 cup grated onion
1/4 cup grated sharp cheddar cheese
5 eggs
1/2 teaspoon garlic powder
salt and pepper to taste

Preheat a waffle iron to medium-high.

Put the shredded potatoes in a clean dish towel and squeeze out the excess liquid. Put into a large bowl and mix with the onion, cheese, and one of the eggs until evenly coated. Add in the garlic powder, salt, and pepper and stir. Spray the heated waffle iron with non-stick cooking spray and spread the potato mixture in an even layer. Close the iron and cook until crispy and brown on the outside.

Cook the other four eggs (two per person) to your desired preference (I did mine over easy).

Put half of the waffle on a plate, top with one of the eggs, and serve immediately with a side of your favorite breakfast meat.

Baked Oatmeal

This is a post I never thought I'd write.

I'll be the first to admit I'm not a fan of oatmeal. I never ate it growing up, maybe when I was a baby (Mom, can you weigh in on that?) but as far back as I can remember it wasn't a breakfast choice for me. SP happens to love it and my friend Melissa has raved and raved about this Baked Oatmeal forever so I finally decided I wanted to see what all the fuss was about.

The verdict - I'm still not a fan of oatmeal. This makes me really sad, actually. I wanted to like this. I even tried it a few different ways, discussing the options with Melissa before finally deciding that maybe oatmeal isn't my thing. I've run into this a few other times in my life with thing such as hot dogs and pineapple. I desperately wanted to like hot dogs but every time I'd try them my taste buds said no thanks. Same deal with pineapple. Then I got pregnant and couldn't get enough of pineapple - it was, and still is, so darn good - and after having Baby Girl I finally started liking hot dogs. Oatmeal, though, is going to be a work in progress.

SP, on the other hand, declared this the best oatmeal he's ever eaten. His actual words were "out of this [bleeping] world." So I know it's me and not the recipe, which is apparently amazing and should be made and enjoyed by any oatmeal lover out there. I'll be making this once a week for the foreseeable future so he can enjoy it for breakfast during the week. He's already asked me about adding raisins or dried fruit. At least it's an incredibly simple dish to put together and easy for him to heat and eat at work.

Baked Oatmeal
As seen on Alosha's Kitchen, originally from Foodie with Family

2 tablespoons butter
3 cups old-fashioned rolled oats (do not substitute quick or instant or steel cut oats)
1/2 cup sugar
1/2 cup slivered almonds (optional)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup milk
2 large eggs
2 tablespoons maple syrup
1 tablespoon vanilla extract

Preheat the oven to 350°F. Place the 2 tablespoons butter in an 8-inch x 8-inch or 9-inch x 9-inch baking pan. Place the pan on the center rack of the oven and let the butter melt as the oven heats. (Don’t forget it’s in there. As soon as the butter is melted, remove the pan from the oven or the butter may scorch.)

Combine the dry ingredients in a large mixing bowl. Whisk together the milk, eggs, maple syrup and vanilla extract in a separate bowl, pour over the dry ingredients and mix together with a sturdy spoon or spatula until everything is evenly combined and wet. Scrape into the pan with the melted butter and stir until most of the butter is incorporated.

Bake for 30 minutes or until golden brown around the edges. Cool and package in air-tight containers stored in the fridge.

To serve - combine oatmeal with 1/3-1/2 cup of water or milk, heat in the microwave for 1 minute. You can drop in some dried blueberries, dried cranberries or sliced banana and put the lid back on for a few minutes to soften the fruit. I've also served it with vanilla yogurt, sliced banana and a few chocolate chips.

Sausage and Spinach Egg Bake

I've had my eye on Melissa's Sausage and Spinach Breakfast Sandwiches ever since she posted them a year ago. Melissa makes a batch of this egg bake every Sunday for her and her husband to enjoy for breakfast during the week. It sounded like a great idea and something we'd love, but every Sunday would roll around and I wouldn't have enough eggs or it would be 9pm when I remembered I wanted to make a batch. After Melissa mentioned them again recently I figured enough was enough and I needed to have these sandwiches in my life, so I added an extra dozen eggs to my shopping list.

I whipped this up on a Sunday afternoon and, seriously, this could not be easier. It's such an easy method it's almost ridiculous - all you need to do is cook your add-ins (if necessary, see below), whisk up some eggs and bake it off. I portioned out 4 servings for SP and I to eat during the week and froze the other 6 squares (see method below). SP ate his plain, I made mine into a sandwich and added some hot sauce with each bite.

The possible variations are only limited to your imagination. Bacon, ham, broccoli, tomatoes, asparagus, different cheeses like feta or goat cheese, the possibilities sound delicious. I'll definitely be experimenting soon. Thank you so much for this one, Melissa!

Breakfast Sandwiches
As seen on Alosha's Kitchen, originally from Foodie with Family

3/4 lb breakfast sausage
1/4 cup finely minced onion
1 large clove garlic, minced
Nonstick cooking spray
1/2 to 1 cup chopped cooked spinach
2 cups shredded cheese, divided
10 eggs
1/4 cup milk
freshly ground black pepper and salt to taste

For serving:
1 slice of bread, toasted
Hot sauce or ketchup

Preheat oven to 350°F.

Heat a medium skillet over medium heat. Add the sausage, breaking it into small chunks with a wooden spoon as it browns. Cook until no longer pink, then add the minced onion and garlic and saute until slightly browned and fragrant, another 2 to 3 minutes. Remove from heat and set aside.

Spray a 9x13 baking dish with non-stick cooking spray. Be sure to get the corners and sides well, too. Evenly distribute the sausage mixture over the bottom of the prepared baking dish. Scatter the spinach, if using, over one or both sides and top with half the cheese.

Crack all of the eggs into a large mixing bowl. Add the 1/4 cup of milk and freshly ground black pepper and salt to taste. Whisk to beat together until the mixture is an even color. Pour gently and evenly over the contents of the baking dish. Top with the rest of the cheese.

Bake for 25 minutes or until the eggs are set in the center (just a little jiggle to them) and golden brown around the edges.

Remove the pan from the oven and let cool for 10 minutes before using a thin spatula to run around the edges and loosen the cooked egg. Using two spatulas, gently pull out the egg bake in once piece onto a cutting board. Allow it to cool for 10 more minutes before slicing into 10 pieces.

Eat immediately on toasted bread with hot sauce or ketchup OR:

To Refrigerate:

Place each piece of egg bake in a small Tupperware or wrap in plastic wrap and refrigerate. When ready to eat, toast the bread, microwave the egg bake on high for 30 seconds to one minute depending on your microwave, assemble on toast and serve.

To Freeze:

Place a single layer of plastic wrap on a baking sheet. Arrange the pieces of egg bake on the plastic wrap with a little space between them. Cover loosely with plastic wrap and set in the freezer until solid. When they are firmly frozen, wrap each piece of egg bake with plastic wrap. Transfer the wrapped pieces to a resealable freezer bag. Mark the date and contents and freeze for up to 6 months. When ready to eat, unwrap the egg bake and microwave on high for 1 1/2 - 3 minutes, depending on your microwave. Assemble on toasted bread and serve.