Mexican Egg Breakfast Quesadilla

One of my favorite go to breakfast meals inspired by a huevos rancheros recipe I saw. Also great for lunch!

Per Serving:

Nonstick spray or oil or butter

2 corn tortillas (I like the yellow ones from Aldi)

1 egg

Small handful of shredded cheese of choice

3 T El Pato, enchilada sauce, or other smooth non chunky salsa

Salt and pepper

Optional Toppings to Serve: avocado, sour cream, cojita or feta cheese, cilantro, salsa

Heat nonstick pan over medium heat. Spray with nonstick cooking spray or use a small amount of oil or butter. Crack egg into middle of pan. Once the white starts cooking gently mix in the yoke. Add 1 T of the el pato, a little cheese, and salt and pepper. When egg is about halfway cooked top with 1 corn tortilla and spread 1 T of the el pato on top of the tortilla. Once egg is more cooked and comes off easily from the pan flip it over. Top with the second tortilla and spread the last of the el pato over the top. Continue cooking until lightly browned on both sides. Serve immediately with avocado, sour cream, cojita or feta cheese sprinkles, cilantro, and or additional salsa.

Chocolate Whole Wheat Yogurt Pancakes with Caramel Syrup

Chocolate Whole Wheat Yogurt Pancakes with Caramel Syrup

A decadant twist on my famous Whole Wheat Yogurt Pancakes! 

Dry Ingredients (mix in large bowl)
1 cup whole white wheat flour (120 grams)
1.5 cups all-purpose white flour (180 grams)
2 tablespoons sugar (only need 1 T if using sweetened yogurt)
1 teaspoon baking soda
1 teaspoon baking powder
½ tablespoon salt
2-4 tablespoons cocoa powder (depending on preference)

Wet Ingredients (add to quart measuring glass)
1 cup milk minus 2T plus 2T vinegar
1 cup plain or vanilla yogurt (Greek or regular, whole fat works best)
1/2 cup canola oil
2 large eggs
1/4 cup water or milk* (or more if needed to thin batter at the end)

In a quart measuring glass add 2 T white vinegar, add milk up to 1 cup total volume, add yogurt up to 2 cups total volume, add oil up to 2.5 cups total volume, then add ¼ cup water and 2 eggs. Combine with a fork or whisk and let sit. Meanwhile, mix dry ingredients in large bowl. Make a well in the center. Pour wet ingredients into the well. Stir with a fork until just combined. *Depending on the consistency of the yogurt you are using, you may need to add some additional water or milk if the batter is too dry or thick. Use a spring handled scoop to measure out batter onto griddle.  Makes 12-18 pancakes.

Easy Caramel Syrup
1 cup heavy cream
1 cup light brown sugar
1 cup corn syrup

Bring to simmer over medium heat while stirring in large sauce pan. Turn to low and let simmer for 5 minutes. Watch carefully to prevent boiling over or burning. Stir occasionally.

Inspired by: http://alexandracooks.com/2015/08/18/one-bowl-buttermilk-pancakes-baking-steel-griddle-giveaway/ and http://thepioneerwoman.com/cooking/greek-yogurt-pancakes/

Crispy Skillet Breakfast Potatoes

Crispy on the outside, tender on the inside :) A quick microwave step at the beginning is the trick to these perfect breakfast potatoes!

Chocolate Peanut Butter and Banana Smoothie - My Favorite Go to Smoothie!

This is my favorite go-to smoothie since I always have the ingredients on hand! Might satisfy a chocolate craving in a healthier sort of way ;) Makes 2 cups and Serves 1-2 people. Nutrition facts are listed below for the entire 2 cups.

1 banana (approx. 95 grams peeled)

2 tablespoons chia seeds or flax seed

2 tablespoons cocoa powder

2 tablespoons peanut butter powder

¾ cup milk

1 cup ice (about 10-15 cubes)

handful of spinach or kale leaves (optional)

Blend until smooth. I use the smoothie setting on my Blendtec. Serve immediately!

Notes: 

• If you have a cheap blender the chia seeds may not grind up all the way, which is fine, but not the best texture, so you might leave those out if your blender isn’t powerful enough. 

• Also, the sweetness of the final drink will depend on the size of your banana and how ripe it is.

• I store my chia and flax seeds and my spinach and kale in the freezer, they last for a long time!

• I LOVE my 2 Tablespoon stainless steel scoop for this recipe and many more!

• If you are concerned about your spinach or kale completely blending in, you can blend the leaves and milk until no green specs are visible, first before adding the rest of the ingredients.

Sour Cream and Soda Biscuits

Rich, light, delicious, and most importantly easy! Perfect for breakfast or a companion to dinner! Very similar to the biscuits served at The Mercantile in Pawhuska, Oklahoma!

2 cups Bisquick (240 grams) (I prefer Heart Smart Bisquick made with canola oil)

1/2 cup sour cream (120 grams)

1/3 cup soda (Sprite, 7up, Sierra Mist, or  Ginger Ale  type; I just keep the mini cans on hand for this)

1/4 cup butter, melted

Preheat the oven to 450. Stir sour cream and bisquick until well mixed in and crumbly, using a long fork or a wooden spoon. Pour in soda and stir until it forms a ball. Dust the counter with bisquick and knead the dough a few times until it comes together, may need to add a T or two of bisquick to the dough if it is sticky. Spread approximately 1 tablespoon of the melted butter over the bottom of an 8x8 pan with a pastry brush (may need a larger pan for option 2 below*) 

Next Step 2 Options:

1. Press dough into the buttered 8 x 8 pan, spreading it out evenly. Then cut the dough with a sharp knife into 9 even squares. 

2. OR you can roll out the dough, cut into circles, and place them in the buttered pan.*  

Spread remaining 3 tablespoons of melted butter over the biscuit dough with a pastry brush. Bake at 450 for 12-15 minutes or until golden brown on top. Serve immediately!

Note on Bisquick: It should be stored in the refrigerator or freezer, once opened, and it will last for months! I keep it in the freezer so I always have some on hand :)

Adapted from The Recipe Critic https://therecipecritic.com/7-up-biscuits/

Good Morning Granola

Easy and adaptable to whatever nuts or fruits you prefer! The best and easiest granola recipe I've found and it's made with natural sweeteners! Wake up to this for breakfast and it will definitely be a good morning :)

3 cups old fashioned oats

2 cups chopped nuts (pistachio, sliced almonds, pecans, cashews, peanuts)

1 cup dried shredded coconut

¼ cup flax seed or chia seed

1/2-3/4 cup coconut oil (*see note)

2 T honey

2 T real maple syrup

1 teaspoon cinnamon

1 teaspoon salt

½-1 cup raisins or other dried fruit (craisins, cherries)

Stir ingredients (except dried fruit) together in a large bowl. Spread onto a large baking sheet lined with a baking mat or parchment paper.  Bake at 300 degrees for 30 minutes. Stir in raisins. Bake for an additional 15 minutes. Remove from the oven and let cool to form clusters. Store in an airtight container. 

*If you want it a little less oily, use 1/2 cup. It won't cluster as much with 1/2 cup but it's still excellent and crispy!

Slightly adapted from https://pinchofyum.com/coconut-oil-granola-remix

Nutrition Facts
Serving size: 1/2 cup
Servings: 18
Amount per serving
Calories	271
% Daily Value*
Total Fat 18.2g	23%
Saturated Fat 13.3g	66%
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 22.9g	8%
Dietary Fiber 3.8g	13%
Total Sugars 4.4g
Protein 4.1g
Vitamin D 0mcg	0%
Calcium 19mg	1%
Iron 2mg	14%
Potassium 163mg	3%

Christmas Morning Bundt (Sticky Pull Apart Bread)

Our family's tradition for breakfast on Christmas Morning! Most of the prep is done the night before : )

18 Rhodes frozen rolls (½ of bag)

1 cup butter (2 sticks)

1 cup brown sugar

1 teaspoon cinnamon

1 tablespoon maple syrup

Let frozen rolls sit on counter for 30 minutes, then cut each one into quarters. Spray bundt pan generously with nonstick cooking spray. Place rolls in ring in bundt pan. Melt butter and brown sugar in a quart glass measuring cup in the microwave, stir in cinnamon and maple syrup. Pour mixture over rolls. Let sit on the counter for 1 hour or half risen.

Let sit overnight, covered in fridge to finish rising. Let sit on counter in the morning until doubled in size if needed.

Bake at 350 for 25-30 minutes, check at 25 minutes until golden brown on top. Check doneness of dough in middle. 

Easy Cream Cheese Danishes

Ingredients

1 can of refrigerated crescent roll dough (do not unroll)

Filling

4 oz (½ package) cream cheese

¼ cup sugar

2 teaspoons lemon juice

½ teaspoon vanilla

Glaze

½  cup powdered sugar

1/2 tablespoon milk

½ tablespoon soft butter spread

(may need to add a few more drops of milk or water to achieve desired consistency)

Directions

Using a ruler, mark ½ inch increments across the log of dough and cut slices with a sharp knife (I usually get 15-16 slices out of my roll). Lay out on parchment or silicone baking mat  lined cookie sheet. Use thumbs and forefinger to spread out dough edges a little and make an indent in the middle of the dough. 

Mix cream cheese, sugar, lemon juice, and vanilla with hand mixer until smooth and creamy. Scoop about ½ tablespoon of the cream cheese mixture into the middle of each slice. Spread out and flatten the cream cheese mixture with a small spoon if needed.  

Bake at 350 for 15 minutes or until lightly golden brown. 

Let cool for 10-15 minutes. Drizzle glaze over each danish. Serve immediately. 

 

Cinnamon Streusel Topped Coffee Cake Muffins

Crumb Topping

1/4 cup melted butter (salted)

3 tablespoons white sugar

3 tablespoons brown sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

3/4 cup flour

Batter

1 1/2 cups flour

1/2 cup brown sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

2 large eggs

3/4 cup milk

1/3 cup canola oil

Glaze

1/3 cup powdered sugar

1-3 teaspoon milk

Preheat oven to 375 degrees. Make crumb topping by melting the butter in a microwave safe bowl, preferably glass. Then stir in the sugars, cinnamon, salt, and flour until well mixed. It will form into small balls. Spread the mixture onto a silicon baking mat or sheet of parchment paper. Spread it into a thin layer and let dry.

In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour wet mixture over dry ingredients and stir using a rubber spatula or long fork until just combined.

Scoop the batter into 10-12 muffin cups (I have a silicon muffin pan whose cups are slightly larger so in mine it makes 10 muffins). Break up the dried crumb topping with a ground beef masher or spatula edge until it is crumbly enough to sprinkle. Sprinkle crumb topping evenly over all the muffins, using your fingertips to gently press the crumbs into the batter. Bake for 20-24 minutes, or just until a tester inserted in the center comes out clean.

To make the glaze, combine powdered sugar and milk and stir until smooth and can be drizzled over muffins (adding more milk or sugar as necessary). When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. Allow glaze to set before serving.

Slightly adapted from http://damndelicious.net/2014/03/24/coffee-cake-muffins/

Hashbrown Pancakes

Easy, filling, and tasty! Gluten free and the addition of meat is optional. Makes 4-5 pancakes. Be sure to read the tips at the bottom. I make these once a week now! Adapted from a recipe found on the back of the frozen shredded hashbrown bag.

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2 cups frozen shredded hash browns (thawed)*

3 eggs (whisked with a fork)

½ cup shredded cheese

¼-½ cup crumbled cooked sausage, bacon, ham, or chopped pepperoni slices** (optional)

¼-½ teaspoon seasoned salt, like Lawry's (depending on saltiness of meat or salt preference level)

½-2 tablespoons oil (for cooking)

sour cream for garnish/topping (optional)

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Directions

Heat oil in frying pan on medium low to medium heat (½-1 tablespoon should be enough if using a good nonstick pan)***. Besure to spread oil evenly over pan. Place a single shred of potato in the oil and when it sizzles then the oil is ready to cook in. Combine potatoes, eggs, cheese, meat, and spices in bowl.

Using a medium ice cream scoop (large cookie scoop), scoop out  onto your heated frying pan and press down a little bit to shape into a flattened circle. Cook with lid on for 2 minutes on first side and 1.5-2 minutes on second side, until golden brown and egg is cooked. I leave the lid on while cooking to create more steam to make sure the egg gets cooked quickly without burning the pancake.

Place on paper towels prior to serving to drain any excess grease. Sprinkle with kosher salt and/or black pepper prior to serving.  Garnish with sour cream.

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Tips

*Thaw on counter or in microwave at 70% power for 30 second increments, stirring between.

**I cooked a bunch of crumbled sausage ahead of time and froze in little bags to have on hand for this recipe.

***My stove settings go from 1-10, I cook these pancakes on 4.

Chocolate Chip Muffins

A decadent variation of my fresh blueberry muffin recipe. Like a cross between a chocolate chip cookie and a chocolate chip pancake ;)  The course sugar sprinkled on the top is the secret to sparkly, sweet, crunch muffin tops! Also a great base muffin recipe for other add ins.

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1.5 cups white flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup canola oil (or grapeseed)

1 large egg

milk (up to 1 cup volume with egg and oil)

1/2 tablespoon vanilla extract

3/4 cup chocolate chips, regular size

coarse sugar (for topping muffins)

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Preheat oven to 400. Whisk dry ingredients in mixing bowl. In a large measuring glass add oil, egg, and milk up to one cup total volume, add vanilla. Stir with fork to break up and mix in the egg. Pour liquid ingredients into dry ingredients and stir with fork until just combined. Fold in chocolate chips with a spatula. Spoon into approximately 8-10 muffins cups. Sprinkle tops with coarse sugar. Bake at 400 for 17-20 minutes or until golden brown. Serve warm with butter.

Tips:
The secret to large muffin crowns is to measure the batter in to the muffin tins and let sit at room temperature for 10-25 minutes. Then sprinkle with course sugar just prior to putting them in the oven. The longer they sit, the larger they will rise and crown!

Adapted from my Fresh Blueberry Muffin Recipe

Whole Wheat Yogurt Pancakes and My Favorite Syrup!

Tender, tasty, filling and easy to memorize! My favorite pancake recipe yet!

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Dry Ingredients (mix in large bowl)

1 cup whole white wheat flour (120 grams)

1.5 cups all-purpose white flour (180 grams)

2 tablespoons sugar (only need 1 T if using sweetened yogurt)

1 teaspoon baking soda

1 teaspoon baking powder

½ tablespoon salt

Wet Ingredients (add to quart measuring glass)

1 cup milk minus 2T plus 2T vinegar

1 cup plain or vanilla yogurt (Greek or regular, whole fat works best)

1/2 cup canola oil

1/4 cup water* (or more if needed)

2 large eggs

In a quart measuring glass add 2 T white vinegar, add milk up to 1 cup total volume, add yogurt up to 2 cups total volume, add oil up to 2.5 cups total volume, then add ¼ cup water and 2 eggs. Combine with a fork or whisk and let sit. Meanwhile, mix dry ingredients in large bowl. Make a well in the center. Pour wet ingredients into the well. Stir with a fork until just combined. *Depending on the consistency of the yogurt you are using, you may need to add some additional water if the batter is too dry or thick. Use a spring handled scoop to measure out batter onto griddle.  Makes 12-18 pancakes.

Optional: Replace 3 tablespoons of white flour for ground flaxseed.

Inspired by: http://alexandracooks.com/2015/08/18/one-bowl-buttermilk-pancakes-baking-steel-griddle-giveaway/ and http://thepioneerwoman.com/cooking/greek-yogurt-pancakes/

Favorite and Easy Go-To Pancake Syrup

1 cup sugar

½ cup water

Combine in pint measuring glass and microwave for 3 minutes then stir until completely dissolved.

Stir in ¼ teaspoon maple extract and serve!

Nutrition Facts

14 Servings

Amount Per Serving

• Calories178.0
• Total Fat9.5 g
• Saturated Fat1.4 g
• Polyunsaturated Fat2.5 g
• Monounsaturated Fat5.0 g
• Cholesterol30.3 mg
• Sodium402.5 mg
• Potassium86.1 mg
• Total Carbohydrate18.3 g
• Dietary Fiber1.3 g
• Sugars3.5 g
• Protein4.6 g

• Vitamin A1.9 %
• Vitamin B-122.2 %
• Vitamin B-60.9 %
• Vitamin C0.2 %
• Vitamin D3.2 %
• Vitamin E8.2 %
• Calcium7.0 %
• Copper0.1 %
• Folate1.2 %
• Iron5.7 %
• Magnesium0.6 %
• Manganese0.1 %
• Niacin3.5 %
• Pantothenic Acid0.7 %
• Phosphorus3.8 %
• Riboflavin5.5 %
• Selenium0.6 %
• Thiamin4.6 %
• Zinc1.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.