Tag: breakfast

Sweet Potato Breakfast Casserole

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Though it’s just me I have to get ready in the mornings, sometimes that can be more than enough. Anything that makes mornings easier, I am about, and this breakfast casserole from ChewoutLoud is one of them. First off it’s so easy to prepare, and secondly, I feel like I am getting all my necessary nutrients in the morning, which is always a win. What I also love about these casseroles is you get to tweak them based on what you have in the kitchen; don’t have kale? Use spinach! Don’t have peppers? Cool, don’t use them! Make it your own! I added some extra spices to my sweet potatoes because I feel at times they can be bland.

Ingredients

  • 4 TSBP Olive Oil
  • 1 LB Sweet Potatoes, peeled and cut into bite-sized cubes
  • 2 TSP Turmeric
  • 2 TSP Chili Powder
  • 1/2 Cup Yellow Onion, diced
  • 4 Garlic Cloves, minced
  • 1/2 Cup Bell Peppers, diced
  • 1 LB Ground Breakfast Sausage
  • 2 Cups Kale, chopped
  • 14 Large Eggs
  • 1/2 Cup Milk
  • Salt & Pepper

Let’s Get Cooking

Preheat the oven to 400F

On a baking sheet, combine sweet potatoes + 2 TBSP olive oil + turmeric + chili powder + salt + pepper & toss to coat. Bake for about 20 minutes or until soft.

While the sweet potatoes are cooking heat the remaining 2 TBSP of oil and add in the onions + garlic and cook until translucent on MED heat. Add in the peppers & cook for about 1 minute more. Transfer the mixture to a large baking dish.

In the same skillet, cook the breakfast sausage until cooked through. Drain and add to the baking dish. Add in the roasted sweet potatoes + kale, toss to combine.

In a bowl, whisk together the eggs + milk + salt + pepper. Pour into the baking dish and bake uncovered for about 25-30 minutes or until the eggs are set.

Serve immediately, or cut once cooled and wrap in foil and freeze!

Made with Love,

Hannah

Jake’s Breakfast Burritos

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My brother, Jake, maybe in love with making these breakfast burritos. At first, I didn’t get it, but now after making them myself I definitely understand the hype. These breakfast burritos are amazing for meal prepping, but also perfect for clearing out your fridge of that extra produce. I added spinach, which Jake does not have in his burritos, he instead uses red & green peppers, but use what you like!

Ingredients

  • 6 Eggs
  • 4 Strips of Bacon, sliced
  • 1 TSP Garlic, Minced
  • 1 Cup Spinach
  • 1/2 Cup Hot Peppers
  • 1/4 Cup Shredded Cheddar Cheese
  • 6-8 Tortillas, I like Mission but use whatever you like
  • Salt & Pepper

Let’s Get Cooking

Start, as always, by prepping your ingredients.

Throw your bacon in a skillet and cook just below your desired doneness. I prefer mine to be a bit chewy. Remove the bacon onto a towel-lined plate. Wash the pan.

Using the same pan, throw in the garlic and spinach and cook until wilted. Once done, throw back in the bacon + peppers and cook for about 1 more minute until melded.

On MED-HIGH heat, throw in the eggs + cheese + salt + pepper and cook until done, or no longer runny. Remove eggs from heat.

Onto making your burritos! Take your tortilla and place about 1/3 of the egg mixture in the middle. Take the top and bottom ends and fold them inward, then roll from one side to the another. Now my brother said I need to work on my rolling techniques so I guess don’t listen to me. Once rolled, place it back on the skillet, or I used my griddle. Cook until there are griddle marks on both sides.

Now here are Jake’s pro tips for perfect breakfast burritos:

-Allow burritos to cool before wrapping in the foil, steam from the burritos gets caught in the foil and the extra water can cause freezer burn

-Take your aluminum foil and place a paper towel on top. Wrap your burrito in the foil/paper towel. [ONLY IF YOU ARE REHEATING IN THE MICROWAVE]

TO REHEAT:

In the microwave: remove from foil, gently wet the paper towel, and reheat for about 2 minutes

In the oven: make sure first off your burrito is only wrapped in foil, and remove the paper towel if added. Preheat the oven to 375F and allow to reheat for about 10 minutes. This is what I do right when I wake up and by the time I am ready to head to work the burrito is nice and toasty warm for me!

Cheers to Jake and his breakfast burritos!

Made with Love,

Hannah

Buttermilk Pancakes

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Weekends at my childhood home are my favorite, spending time lounging around with my pets, and cooking waffles and pancakes for breakfast. My mom had some extra buttermilk laying around and rather than letting it go to waste we decided to ditch the Bisquick and make the pancakes ourself. This recipe comes from Great Grub, Delicious Treats. This recipe ensures the you get the fluffiest pancakes you can get. Serve up with your fav syrup, or powdered sugar if you are like me.

Ingredients

  • 2 Cups Flour
  • 2 TBSP Sugar
  • 1 TSP baking Soda
  • 1 TSP Salt
  • 1/2 TSP Baking Powder
  • 2 eggs
  • 2 Cups Buttermilk
  • 1 TSP Vegetable Oil

Let’s Get Cooking

In a bowl, combine the flour + sugar + baking soda + salt + baking powder.

In a larger bowl, whisk eggs + buttermilk together. Pour the wet ingredients into the dry and gently stir. The batter will be a little bit lumpy.

Add oil to your griddle if needed and heat. Flick the pan with some water, if the water sizzles then the pan is hot enough. Use a 1/4 cup to spoon in a few pancakes to the pan. Wait until the top of the pancake begins to bubble, and then flip. Timing is all up to how hot the pan is.

Add in any additional ingredients you like, such as blueberries or my fav chocolate chips.

Serve warm.

Made with Love,
Hannah

Croissant Breakfast Sandwiches

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Breakfast sandwich is a staple, especially when hungover. You can also make it however you want, bacon, sausage, eggs, cheese, hash browns, the options are endless. I use croissants that I made, but you can use store bought too, fresh or frozen, it doesn’t matter! As long as you make it with love, and some good ass bacon, you can never go wrong.

Ingredients

  • Croissants, fresh or frozen
  • 1 egg
  • 2 slices of bacon or 1 sausage patty, I really like Applegate products
  • 1 Slice of Cheddar Cheese, if you like

Let’s Get Cooking

Grab two slices of bacon and cut in half, place in a hot pan and cook to your liking, I like mine a bit chewy but I know that is not for everyone.

If your croissant is frozen, be sure to thaw the night before. Or you can always cut it in half and throw it in the oven at 375F until warm.

Once the bacon is done, remove and place on a paper towel. Keep the heat on high, we are going to cook the egg FAST. Scramble one egg in a bowl and pour into the hot pan. Let the sides get a little cooked and move it around lightly with a wooden spatula until fully cooked. Place the eggs on a plate.

If you haven’t already, cut your croissant in half. Lower the heat and place the croissant cut sides down in the same pan you cooked the bacon and eggs in. This lets the croissant to soak up some of that yummy bacon fat. Keep in the pan until toasted.

To assemble: Place bottom croissant, bacon, egg, cheese, and top croissant.

Make before a trip and wrap in foil to throw in the oven morning of.

Made with Love,

Hannah

Muffin-Tin Quiches

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Breakfast on the weekdays can be hard, but I do not need to tell you that. Sometimes meal preps for the morning can be gross too, all soggy, and sometimes they do not heat up right. These Muffin-Tin Quiches from Eating Well are the complete opposite. I was a little concerned with re-heating eggs, but they reheated so well without getting slimy and I was able to freeze them for 3 weeks. This recipe includes adding potatoes, spinach, and cheddar. You can also add any ingredients you like. I added smoked ham in some of mine and they were amazing. One important note is to use cupcake papers when making these, the tins get messy and extremely hard to clean.

Ingredients

  • 2 TBSP Extra Virgin Olive Oil
  • 1 1/2 Cups Finely Diced Red-Skinned Potatoes
  • 1 Cup Diced Red Onion
  • 1 1/2 Cups Chopped Fresh Spinach
  • 8 Large Eggs
  • 1 Cup Shredded Smoked Cheddar Cheese
  • 1/2 Cup Low-Fat Milk
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 325F and line a muffin tin with cupcake papers.

Heat the oil in a large skillet over MED heat. Add in the potatoes + onion + salt. Cook until the potatoes are cooked through, about 5 minutes. Remove from heat.

In a large bowl, whisk together eggs + cheese + milk + pepper + salt. Stir in the spinach and cooked potato mixture.

Pour the mixture into the prepared muffin cups.

Bake for about 25 minutes, or until firm on top.

Reserve a few to eat for the week, and freeze the rest! I would pull out a few from the freezer the night before, put in the fridge, and they would be ready to be reheated the next morning.

To reheat: wrap in paper towel and microwave for about a minute.

Made with Love,

Hannah

Avo Toast & Eggs

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Theres something about sourdough bread and avocado that makes breakfast 100% times better. This is a super easy breakfast that will impress your whole family, or cat, I’m not judging! You obviously don’t need to make your own sourdough bread specifically for this recipe, but if you have some around the house UTILIZE IT!

Ingredients

  • Sourdough Bread, toasted/ or whatever bread you have
  • Avocado
  • Salt + Pepper
  • Lime Juice
  • Eggs
  • Butter

Let’s Get Cookin’

Another at home recipe that I did and obviously didn’t start writing it down until it was too late, but here we are anyway.

Cut your bread, or if your fancy and it’s already sliced, place in the toaster and toast to desired doneness.

Halve the avocado and place in a small bowl. Add in the salt + pepper + lime juice and mash until mixed well.

Place about 1 TBSP to 1/2 TBSP in a pan and heat to med-low. Whisk eggs in a bowl. Pour into pan and turn the heat down to low. Frequently push the eggs around the pan as they begin to fold. Cook until they are solid. Finish off with salt + pepper.

Take the toasted bread and spread the avocado mash over top, place the avocado over top or on the side whatever you prefer, I’m not going to tell you how to eat your eggs.

Always Hungry,

Hannah