Category: Breakfast

Description
Family breakfast notes for Oat yogurt topping.

Ingredients

• Ingredient Checklist
• Nonstick cooking spray
• 2 cups regular rolled oats
• ¾ cup coarsely chopped walnuts and/or almonds
• ¼ cup packed brown sugar or brown sugar substitute equivalent to 1/4 cup brown sugar (see Tip)
• 2 tablespoons canola oil
• ⅛ teaspoon salt
• ¼ teaspoon ground cinnamon (Optional)

Instructions

1. Step 1Preheat oven to 325 degrees F.
2. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside.ADVERTISEMENT
3. Step 2In a large bowl, combine rolled oats, nuts, brown sugar, oil, salt, and, if desired, cinnamon.
4. Spread in an even layer in prepared baking pan.
5. Bake about 25 minutes or until golden brown, stirring twice.

Description
Family breakfast notes for Baked Banana Berry Oatmeal.

Ingredients

• 5 Servings
• 1 tablespoon butter
• 3 cups old fashioned rolled oats
• 1 1/4 teaspoon aluminum-free baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• 1/2 teaspoon kosher salt
• 2 1/2 cups milk
• 2 large eggs
• 1/3 cup maple syrup
• 3 tablespoons unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 3 cups blueberries
• 2 ripe bananas
• 1/2 cup pecan pieces, toasted and chopped

Instructions

1. Preheat the oven to 375°F.
2. Grease a 10 in cast iron skillet with 1 tablespoon butter.
3. In a bowl, mix together the oats, baking powder, cinnamon, nutmeg and salt.
4. In another bowl, whisk together milk, eggs, 2 tablespoons of butter, maple syrup and vanilla.
5. Add to dry ingredients and stir until fully combined.
6. Add blueberries and bananas and gently fold into the mixture.
7. Pour into cast iron pan.
8. Top with the pecans.
9. Bake for 30 to 40 minutes, until golden brown and center is set.
10. Remove from the oven.
11. Let sit for 5 minutes.

Description
Family breakfast notes for Pumpkin Spice Coffee Creamer.

Ingredients

• Homemade Pumpkin Coffee Creamer
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 1 and 3/4 cups
• PRINT RECIPE
• PIN RECIPE
• Description
• 1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk*
• 2 Tablespoons (30g) pumpkin puree
• 2 Tablespoons (30ml) pure maple syrup
• 1/2 – 1 teaspoon pumpkin pie spice*
• 1 – 2 cinnamon sticks

Instructions

1. ★★★★★4.9 from 9 reviews
2. Make homemade pumpkin spice coffee creamer in less than 15 minutes! It has incredible flavor thanks to real pumpkin puree.
3. In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice.
4. Add cinnamon sticks and increase heat to medium-high.
5. Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee.
6. Add sugar to your coffee if you take it that way.
7. You can also add whipped cream and a sprinkle of cinnamon too.
8. Store leftovers in refrigerator for up to 1 week.
9. Shake well before using.

Description
Family breakfast notes for Cinnamon Rolls.

Ingredients

• 8 Servings
• One pizza dough ball
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 tablespoon plus 2 teaspoons cinnamon
• 1/2 cup powdered sugar
• 8 to 10 half-and-half creamers

Instructions

1. Preheat oven to 375 degrees.
2. Roll out pizza dough into a large circle.
3. Spread softened butter over dough.
4. In a small bowl, mix sugar and cinnamon.
5. Sprinkle over buttered dough.
6. Roll up dough into a large cylinder and cut into 8 pieces (about 3 inches thick).
7. Place pieces in the cast-iron skillet and bake for about 30 minutes.
8. Meanwhile, in a small bowl, mix the powdered sugar and half-and-half.
9. Drizzle over warm cinnamon rolls

Description
Family breakfast notes for Pancake Mix & Classic Pancakes.

Ingredients

• 5 Servings
• FOR THE PANCAKE MIX:
• 4 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon kosher salt
• 2 packets (1T) sugar packet
• FOR CLASSIC PANCAKES:
• 1 1/2 cup pancake mix
• 1 1/4 cups milk
• 1 egg
• 3 packets (3 T) butter, melted
• 1 pound Bacon, cooked
• 8 oz Blueberries
• Maple syrup

Instructions

1. FOR THE MIX: In a large bowl, whisk together the flour, baking powder, salt and sugar.
2. Store in an airtight container for 3 to 4 months.
3. FOR CLASSIC PANCAKES: In a large bowl add pancake mix and make a well in the center.
4. Pour in the milk, egg and melted butter and mix until smooth.
5. Small lumps are ok.
6. Preheat oven to 200 degrees.
7. In a cast iron, on medium heat, add a packet of butter.
8. When melted pour the ¼ cup batter onto pan.
9. Flip after 2 to 3 minutes.
10. Keep warm in a low oven until ready to serve.
11. Repeat until all batter is gone.
12. Turn heat to high, add blueberries.
13. Let berries blister, shake pan several times.
14. When berries are shiny and dark, remove from heat.
15. To serve, plate 2 pancakes with 3 slices of bacon and top with some berries.
16. Top with butter and syrup.

Description
Family breakfast notes for White Gurl Pancakes.

Ingredients

• 2 cups of bisquick
• ⅛ Tsp clove
• ⅛ Tsp allspice
• ⅛ Tsp nutmeg
• ½ Tsp cinnamon
• 2 Tsp baking powder
• 3 Tbls Sugar
• 1 Tsp vanilla
• 2 eggs
• 1 cup of milk
• 2 Tbls vegetable oil
• 2 Tbls cocoa powder

Instructions

1. Review the raw notes and finish the method before publishing.

Notes

• Imported from incomplete raw notes; method needs a quick review.

Description
Family breakfast notes for Ham and Cheese Hashbrown Waffles.

Ingredients

• Prep Time 10 minutes
• Cook Time 15 minutes
• Total Time 25 minutes
• Yield 6 servings
• 2 tablespoons unsalted butter, melted
• 1 (20-ounce) package refrigerated hash brown potatoes
• 8 ounces black forest ham, diced
• 1 1/2 cups shredded cheddar cheese
• 3 large eggs, beaten
• 2 cloves garlic minced
• 2 tablespoons chopped fresh parsley leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat a waffle iron to medium-high heat.
2. Lightly brush the top and bottom of the waffle iron with melted butter.
3. In a large bowl, combine hash brown potatoes, ham, cheese, eggs, garlic, parsley, thyme and paprika; season with salt and pepper, to taste.
4. Pour a scant 1/2 cup of the potato mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes.
5. Serve immediately.

Description
Family breakfast notes for Banana Stuffed French Toast.

Ingredients

• Prep Time 15 minutes
• Cook Time 10 minutes
• Total Time 25 minutes
• Yield 4 servings
• 2 bananas, peeled and thinly sliced
• 8 slices challah bread
• 2 large eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of nutmeg
• 2 tablespoons unsalted butter
• For the coating
• 2 cups cornflakes, coarsely crushed
• 1 cup Fisher Nuts Pecan Halves, chopped
• 2 tablespoons confectioners' sugar

Instructions

1. To make the coating, combine cornflakes and pecans; set aside.
2. Divide the banana slices among four slices of the bread, and then top with remaining bread slices to make 4 sandwiches.
3. In a large bowl, whisk together eggs, milk, vanilla, cinnamon and nutmeg.
4. Working one at a time, dip sandwiches into the egg mixture, then dredge in the cornflakes mixture, pressing to coat.
5. Melt butter in a large skillet over medium high heat.
6. Working in batches, add sandwiches to the skillet, 1-2 at a time, and cook until evenly golden brown and crispy, about 2-3 minutes on each side.
7. Serve immediately, garnished with confectioners' sugar, if desired.

Description
Family breakfast notes for Crunchy French Toast.

Ingredients

• 3 whole Eggs
• 1/4 cup Half-and-half
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Ground Cinnamon
• 1/3 cup Sugar
• 4 slices Whole Wheat Bread (or Any Bread)
• 1 cup Panko Breadcrumbs
• 1 stick Salted Butter, Melted
• Softened Butter And Maple (or Pancake) Syrup, For Serving

Instructions

1. In a pie pan, whisk together the eggs, half-and-half, half the sugar, and half the cinnamon.
2. Set aside.
3. In a separate pie pan, stir together the panko breadcrumbs with the rest of the sugar and cinnamon.
4. Use a fork to stir in 2 tablespoons of the butter so that the crumbs are slightly moist.
5. In a large nonstick skillet, heat the rest of the melted butter over medium-low heat.
6. One by one, dunk the bread in the egg mixture (turning to coat), then lay them in the dish with the panko crumbs, turning them over and pressing them gently so that they stick and totally cover the surface.
7. Place them into the skillet with the butter and let them cook on the first side for 5 to 6 minutes, watching closely to make sure the crumbs don't burn.
8. (If they start to darken too fast, turn the heat slightly lower and watch.) Turn them over and let them cook for 3 minutes on the other side.
9. Transfer the pieces to individual plates and serve with butter and syrup.
10. Delicious!

Description
Family breakfast notes for Spinach and cheese egg cup.

Ingredients

• Spinach and Cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 2 cups chopped spinach
• 1 1/2 cups grated Parmesan cheese plus more for topping
• START WITH THIS BASE RECIPE FOR ALL BREAKFAST EGG MUFFINS:

Instructions

1. Preheat oven to 400 F.
2. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray.
3. Set aside.
4. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
5. Whisk in garlic powder and basil until combined.
6. Stir in spinach and cheese.
7. Divide evenly into muffin cups filling each about 2/3 full.
8. Sprinkle with more cheese if desired.
9. Bake in preheated oven for 12-15 minutes, or until set.