Sheet Pan Breakfast Burritos

Ingredients

• 10 burrito-sized tortillas
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small sweet onion, diced
• 24 oz breakfast sausage
• Mozzarella cheese

Egg base:

• 10 eggs
• 1 cup cottage cheese
• Salt & pepper
• Garlic powder

For the sauce:

• 1/2 cup Greek yogurt
• 1/4 cup sour cream
• 1/4 cup hot sauce
• Avocado oil spray

Cook breakfast sausage, add to oiled sheet pan

Dice vegetables and add to sheet pan

Add all ingredients for egg base in a blender and blend

Pour egg base over sheet pan

Add cheese on top

Bake at 400º for 15 minutes

Let cool and slice with pizza cutter 10 even egg squares

Add layer of sauce on tortilla

Add egg slice

Fold and wrap in foil

Can be stored in fridge in airtight container for 4 days, or in freezer for 3 months.

Reheat in microwave or air fryer.

Recipe: Carlee Fischer- caileeeats.com

Sausage Hash Brown Breakfast Casserole

INGREDIENTS: 

• 2 lb hot breakfast sausage 
• 1 (30-32oz) bag frozen shredded hash browns 
• 1 tsp salt 
• 1/2 tsp pepper 
• 1/4 tsp garlic powder 
• 1/4 tsp onion powder 
• 2 cups shredded cheddar cheese 
• 8 eggs 
• 2 cups milk 

INSTRUCTIONS: 

Preheat oven to 350 degrees. In a large skillet, cook sausage until no longer pink. Drain fat. Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9x13-inch pan. Top with sausage and cheese. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture. **Cover and refrigerate at this point if baking later.** Bake, uncovered, for 35-40 minutes.

Recipe: https://www.plainchicken.com/sausage-hash-brown-breakfast-casserole/

Paleo Banana Bread Muffins

We all love banana bread but making it low-carb is a challenge. Until I found this recipe. We waiver on the balance of paleo and low-carb with a lot of our meals so realizing the bananas are not necessarily "low-carb" (and neither are the choc chips!), I'm going with the healthier paleo option on this bread :).
I made a batch using both almond and coconut flour and didn't notice much of a difference in flavor, so I say go with what you have. I also added chopped walnuts to a batch. It's a very versatile recipe, which I love. 

Ingredients

• 4 medium eggs (or 3 large)
• 2 -1/2 cups mashed bananas (4-5 medium)
• ½ cup almond butter (peanut butter can also be used)
• ¼ cup butter (olive oil can also be used)
• 1 teaspoon vanilla
• ½ cup coconut flour (almond flour can also be used)
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch of sea salt
• ½ cup chocolate chips (optional and not included in nutritional facts)

Instructions

1. Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.
2. Combine eggs, bananas, almond butter, butter, and vanilla in a large bowl. Whisk until fully combined. Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of salt. Stir with a wooden spoon until fully combined.
3. Spoon batter into muffin tins, ¾ full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.

Recipe: http://gimmedelicious.com

Strawberries and Cream Instant Oatmeal

I am not naturally a morning person, therefore getting up and having to fix my kids a cooked breakfast before 8:00am sounds like a nightmare. So I have been searching for healthy, protein-rich quick breakfasts that require almost no effort on my part and that the kids can even do themselves. This one fit the bill so I gave it a try. The kids LOVED it! They were already oatmeal fans but this is a way of mixing it up a bit...and adding fruit too!

• 6 Cups Quick Cook Oats
• 1 1/2 Cups Oat Powder
• 2 Cups Powdered Milk
• 1 - 1 1/2 Cup Sugar
• 1 Cup Freeze Dried Strawberries (I probably added about 2 cups)

Directions for mix:

• To make Oat Powder, place 1 1/2 cups Quick Cook Oats in blender or food processor and pulse to a fine powder.  This helps thicken your oatmeal, do not skip this step.
• In a large bowl combine Oats, Oat Powder, Powdered Milk and Sugar.  Stir until combined thoroughly.
• Carefully stir in Freeze Dried Strawberries.
• Place in container of choice {jars, zip-top bags, etc}
• Keep in a cool dry place, such as your pantry.

To make oatmeal:

• Heat water on stove to boiling or place water in microwave and heat for two minutes.  I usually fill one of our regular cups half full and microwave.
• Place 1/2 Cup Mix into bowl
• Carefully pour hot water over mix and stir.  I add the water slowly, while stirring, until I reach the desired consistency.  The amount of water I use varies person to person, I would start with 1/3 cup and add more if needed.

(I tried this method but felt it was probably more labor-intensive than just adding the water and microwaving.)

Recipe: http://www.creativeprincessbrandi.com/2012/04/strawberries-and-cream-instant-oatmeal.html

Tater Tot Breakfast Muffins

I made these a couple of months back and my kids have been asking for them ever since! I adapted the recipe this time to make 24 muffins, as they don't last long in this house :).

Ingredients:

• 2 lbs. bacon/sausage- cooked and crumbled
• 1 dozen eggs
• 1 bell pepper (whatever color you prefer)- diced
• 1 small onion- finely chopped and sauteed with meat
• 1-2 cups shredded cheese, depending on preference
• 2 Tbs. milk
• salt & pepper
• 1 bag frozen tater tots

1. Preheat oven to 425 degrees
2. Get out two muffin tins and generously spray all 24 slots.
3. Put 3 tater tots in each of the 24 slots.
4. Put in the oven at 425 for about 10-15 minutes until they start to get brown and crispy.
5. While this is cooking, cook sausage or bacon.
6. Add in diced onion when meat is almost cooked.
7. Crack the eggs in a bowl and add the milk and a dash of salt and pepper and whisk with a fork to mix well.
8. Once the tater tots are a little browned and crispy, pull them out of the oven and turn the oven to 375 degrees.
9. Begin layering the ingredients. Start by adding about a TBSP of sausage/bacon, pepper, and cheese to each slot.
10. Then add about a TBSP (spoonful) of egg until it is just a little under the top of each slot. The egg goes in last to fill in the "blank spaces".
11. Pop this in the oven at 375 for about 15 minutes.
12. Once cooked, there will be no liquid left.
13. Scoop it out with a spoon by running a spoon all around the edges and "scoop" it out onto your serving plate.
14. Serve warm and enjoy!

Recipe: adapted from http://thethriftycouple.com/2015/05/25/diy-tater-tots-breakfast-muffins-recipe-all-in-one-hearty-breakfast/

Zucchini Bread

Last year, my mother-in-law introduced me to this recipe.  It is so good!  With all the garden goodies we have been picking, I am using all my leftover zucchini to make multiple loaves and freeze them.

Ingredients
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.


Recipe: Paula Deen

Lemon Blueberry Yogurt Loaf

Ingredients:

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Directions:

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Recipe Notes:
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.

Instant Oatmeal packs

**The kids like the 1/4 cup amount, but you can increase to 1/2 cup and 2 tbs. of brown sugar if you want a larger serving.

Ingredients:

• 1/4 or 1/2 cup quick oats
• 1 or 2 tbs. brown sugar
• snack-sized ziploc baggies

For the water or milk part you add 3/4 c - 1 c of water or milk (for the 1/2 c oatmeal size), however you prefer.
You can also add in raisins, dried fruits, cinnamon, chocolate chips, whatever else you like in your oatmeal. 

Recipe: http://amylovesherlife.blogspot.com/2012/01/who-likes-saving-money.html via Pinterest

Breakfast Enchiladas

Ingredients

• 2 cups cooked bacon, sausage, (or diced ham as in the original recipe)
• 1 bell pepper, diced
• 8 green onions, finely sliced
• 2 cups (8 ounces) shredded cheddar cheese
• 10 eight-inch flour tortillas
• 6 eggs
• 2 cups half-and-half
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt  

Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together bacon/sausage/ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the mixture down the center of each tortilla; roll up and place seam side down in baking dish.

Prepare Egg Mixture. In large bowl, whisk eggs, half-and-half, flour and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.

 

Bake Enchiladas

1. Heat oven to 350 degrees F. Uncover baking dish then scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.

Serves: 6
Recipe: http://www.inspiredtaste.net/12643/breakfast-enchiladas-with-ham-and-peppers/

ABC Women's Prayer Brunch Basic Strata

Ingredients:

• 8 eggs
• 8-10 slices white bread
• 1/2-3/4 lb. cheese (grated)
• 3 cups milk
• 10 slices of bacon or 1 package of sausage (I use the whole pkg of bacon)
• 1/2-1 bunch of green onions

Mix milk and eggs. Cook green onions and bacon. Drain and hold. In a 9x13 pan, layer bread, then cheese, then onion and bacon mix; repeat. Cover top with milk and egg mixture. Sprinkle with grated cheese. Refrigerate overnight. Bake at 325 F for 40 minutes. Turn up to 425 F for another 15 minutes until done.

recipe from http://altadenabaptist.org

Make-Ahead Muffin Melts

Ingredients

• 12 whole Hard-boiled Eggs, Peeled And Chopped
• 2 cups Grated Cheddar Cheese
• 1 cup (Real) Mayonnaise
• 12 slices Bacon, Fried And Crumbled
• 1 Tablespoon (heaping) Dijon Mustard
• 1/2 teaspoon Garlic Powder
• 3 dashes Worcestershire Sauce
• 6 whole English Muffins Split

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.

Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don't set them too close to the heating element.)

Serve immediately!

Serves: 6

recipe from www.pioneerwoman.com

Mountain Man Breakfast- Camping Recipe

Ingredients:

• 1 lb. bacon
• 1 medium onion, diced
• 1- 2 lb. bag frozen hash browns, diced (either regular or O'Brien)
• 1/2 lb. extra sharp cheddar cheese, grated
• 1 dozen eggs

Pre-heat Dutch oven, 6-9 bottom coals and 12-15 top coals. (10 minutes)
Slice bacon and onion into small pieces, and brown in the bottom of the Dutch oven until onions are clear. (10 minutes)
Stir in the hash brown potatoes and cover.
Remove cover and stir occasionally to brown potatoes (30 minutes)
Scramble the eggs in a separate container and pour the mixture over the hash browns.
Cover and cook until the eggs start to set (10-15 minutes)
Sprinkle grated cheese over the egg mixture, cover, and continue heating until eggs are completely set and cheese is melted.

Serves: a whole family!

recipe from Mom

Sausage Casserole

Ingredients:

• 1 can crescent rolls
• 1 lb. ground sausage
• 8 oz. cream cheese, melted
• 8 oz. sharp cheddar cheese, grated

Fry sausage in skillet. Add cream cheese to sausage and mix together. Line 9x13 pan with crescent rolls. Pour sausage and cream cheese mixture on top of crescent rolls. Sprinkle cheddar cheese on top. Bake at 375 F for 21-26 minutes. Cool for 15 minutes before serving. recipe from Ann Bolinger