Archive for the ‘Breakfast’ Category

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Sour Cream Blueberry Coffee Cake

August 11, 2019

20190728 Sour Cream Blueberry Coffee Cake

I am a sucker for coffee cake, and summer is such a sweet time for blueberries. I love the crunchy exterior of this coffee cake and hope you do too!

You will need:

  • 1 c (2 sticks) unsalted butter, room temperature
  • 1 1/2 c sugar
  • 1 c brown sugar, divided
  • 2 eggs
  • 1 c sour cream
  • 1 1/2 t vanilla extract
  • 2 t ground cinnamon, divided
  • 1 t baking powder
  • 1/4 t salt
  • 1 3/4 c flour
  • 1 pint fresh blueberries (or 1 c frozen blueberries)
  • 1/2 c chopped pecans

Then you will…

  1. Preheat your oven to 350 degrees. Grease a nonstick Bundt pan with cooking spray.
  2. In a large mixing bowl, cream the butter together with the sugar and 1/2 cup of the brown sugar. 
  3. Beat in the eggs.
  4. Then beat in the sour cream, vanilla, 1 teaspoon of the ground cinnamon, baking powder and salt.
  5. Beat in the flour until just blended.
  6. Fold in the blueberries.
  7. Gently spread a third of the batter into the prepared Bundt pan.
  8. In a small mixing bowl, combine the remaining 1/2 cup of brown sugar with the remaining teaspoon of cinnamon and the pecans.
  9. Sprinkle brown sugar mixture over the batter. Using a knife, gently swirl the mixture into the batter.
  10. Gently spread the remaining batter in the pan.
  11. Bake for 60 to 75 minutes. Tester should come out clean.
  12. Allow to cool completely in the pan on a wire rack before inverting to remove from the pan.
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Hashbrown Casserole

February 12, 2019

This is an indulgent side dish for a special breakfast or brunch, which you can prep the night before and pop in the oven in the morning.

You will need:

  • 32 oz shredded hashbrowns (if frozen, thawed)
  • 8 T unsalted butter
  • 1 can (10.25 oz) condensed cream of onion soup
  • 1 can (10.25 oz) condensed cream of cheddar soup
  • 1 c sour cream
  • 1 onion, chopped
  • 3 c shredded cheese, divided (use your favorite!)
  • 1/2 t pepper
  • 1/2 t garlic powder

Then you will…

  1. Lightly grease a 9×13 inch baking dish with nonstick cooking spray.
  2. Put the hashbrowns in a large mixing bowl.
  3. In a medium saucepan, melt the butter.
  4. Mix in the soups until mixed together.
  5. Pour into the large mixing bowl.
  6. Add the sour cream, onion, cheese, pepper, and garlic powder.
  7. Mix well.
  8. Spread in the prepared pan.
  9. Cover with plastic wrap and refrigerate overnight.
  10. Place on the counter, and preheat your oven to 350 degrees.
  11. Remove the plastic wrap and bake for 45-60 minutes, or until cooked through and golden.

20181225 Hashbrown Casserole

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Sausage, Egg and Cheese Breakfast Casserole

February 4, 2019

20181225 Sausage Egg Casserole

You can whip this together the night before in just a few minutes, and then you will be well on your way to a wonderful hot breakfast.

You will need:

  • 1 can crescent dough sheet
  • 1 lb loose breakfast sausage, browned and crumbled
  • 1 bunch scallions, trimmed and chopped
  • 2 c shredded sharp cheddar cheese
  • 12 eggs
  • 4 T milk
  • 1 t garlic powder
  • 1/2 t pepper
  • 1/4 t salt

Then you will…

  1. The night before, lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Spread the sheet of crescent dough on the bottom.
  3. Sprinkle with the sausage, scallions, and the cheese.
  4. In a small mixing bowl, whisk together the eggs, milk, garlic powder, salt and pepper.
  5. Pour on top of the ingredients in the baking dish.
  6. Cover with plastic wrap and refrigerate overnight.
  7. Place on the counter while you preheat your oven to 350 degrees.
  8. Remove the plastic wrap and bake until the crescent dough is browned and the eggs are set all the way through. It should take between 20-30 minutes.
  9. Allow to rest 10 minutes before slicing and serving.
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Bacon, Egg and Cheese Muffin Bites

October 23, 2018

These mini egg muffins are packed with bacon, cheese and potatoes. They are delicious for breakfast or as part of lunch or dinner, and they are wonderfully portable. This will make 2 dozen mini muffins…although you probably won’t have any leftovers!

20180815 Breakfast Bites 01

You will need:

  • 1/2 lb red-skinned potatoes, small diced
  • 2 T olive oil
  • 1/2 yellow onion, minced
  • 1 t onion powder
  • 1/2 t garlic powder
  • 1/2 t pepper
  • 1/4 t salt
  • 4 eggs, beaten
  • 2 T milk
  • 1 t dried chives (or 1 T fresh)
  • 1/3 c shredded sharp cheddar cheese
  • 1/4 lb bacon, crisped and crumbled

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 24 count mini muffin pan with nonstick cooking spray.
  2. Put the potatoes in a large pot of lightly salted water.
  3. Bring to a boil and allow to cook until the potatoes are just fork tender, about 5-8 minutes.
  4. Drain the potatoes.
  5. In a large nonstick skillet, heat the olive oil over medium heat.
  6. Add the potatoes and onion to the hot skillet and saute for 3-5 minutes, until the onion is starting to soften.
  7. Mix in the onion powder, garlic powder, pepper and salt and allow to cook another minute.
  8. Remove from heat and allow to cool at least 5 minutes.
  9. In a large mixing bowl, whisk together the eggs and milk and chives.
  10. Stir in the potato-onion mixture, cheese and bacon.
  11. Spoon the mixture into the prepared mini muffin cups.
  12. Bake 15-20 minutes. The edges should be turning golden and starting to pull away from the side, and the center should be set.
  13. Allow to cool at least 5 minutes before removing from the pan with a spoon.

20180815 Breakfast Bites 04

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Baked Cinnamon Oatmeal Breakfast Squares

October 15, 2018

20180825 Baked Oatmeal 04

This is so easy! I loved that this baked oatmeal comes out of the oven firm enough to cut into squares. It’s perfect for packing breakfast-on-the-go or crumbling up over yogurt or feeding to hungry toddlers (and grownups!). You can serve as is or go wild: try topping with syrup or fresh fruit or a little milk.

You will need:

  • 4 T unsalted butter, melted and allowed to cool for 5 minutes
  • 2 eggs, beaten
  • 1 1/4 c milk
  • 1/2 c light brown sugar
  • 1 1/4 t baking powder
  • 2 t vanilla extract
  • 1 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t salt
  • 3 c old-fashioned oats

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine everything but the oats until well mixed.
  3. Stir in the oats.
  4. Spread in the prepared pan.
  5. Bake 25-35 minutes or until the edges are golden and the center is set.
  6. Allow to cool at least 10 minutes before serving.

20180825 Baked Oatmeal 02

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Banana Bread Coffee Cake

September 25, 2018

This sweet treat brings together the best of banana bread with the best of coffee cake. Combining ripe bananas with warm cinnamon and brown sugar makes your kitchen smell amazing.

You will need:

  • 8 T unsalted butter, room temperature
  • 2/3 c light brown sugar
  • 2 eggs, lightly beaten
  • 4 ripe bananas, mashed
  • 2 t vanilla extract
  • 1 t baking soda
  • 1 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t salt
  • 3/4 c flour
  • 1 3/4 c old-fashioned oats, divided
  • 2 T unsalted butter, cold
  • 1/2 c chopped pecans

Then you will…

  1. Preheat your oven to 350 degrees. Line a 9×9 baking dish with foil and grease with nonstick spray.
  2. In a large bowl, cream together 8 tablespoons of the butter with 2/3 cup of the brown sugar.
  3. Mix in the eggs, banana, and vanilla.
  4. Mix in the banking soda, cinnamon, ginger, nutmeg, and salt.
  5. Mix in the flour and 1 1/4 cup of the oats.
  6. Spread into the prepared pan.
  7. In a small bowl, mix together the remaining 1/2 cup of oats with the remaining 1/4 cup of brown sugar, 2 tablespoons of cold butter, and pecans until it forms a crumbly mixture.
  8. Spread the topping on the batter.
  9. Bake 35-45 minutes or until a toothpick in the middle comes out clean and the cake is golden.
  10. Allow to cool at least 10 minutes before serving.

20180812 Banana Cake 03

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Sweet Corn and Pea Pancakes

September 20, 2018

These are a fun side dish or vegetarian meal option. They are easy enough to mix that you can have small kids help out, yet they are full of deliciousness from the corn and peas and cheese.

You will need:

  • 2 c corn kernels
  • 1 c sweet peas
  • 1 1/4 c flour
  • 1 t baking powder
  • 1 t onion powder
  • 1 t garlic powder
  • 1/2 t paprika
  • 1/2 t salt
  • 1/4 t pepper
  • 3/4 c milk
  • 2 eggs, lightly beaten
  • 1/3 c grated Parmesan
  • Enough olive oil to thinly coat your skillet
  • Optional: sour cream for serving

Then you will…

  1. In a medium mixing bowl, combine everything but the sour cream.
  2. Heat a large nonstick skillet (coated with a thin layer of olive oil) over medium heat.
  3. Drop batter by the 1/4 cup into the hot skillet, 2 minutes on each side until golden brown and cooked through.
  4. Serve hot with sour cream on top.

20180918 Corn Pea Pancakes

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