Pumpkin Spice Breakfast Cookies

Pumpkin Spice Breakfast Cookies

Makes 24 Cookies

 

1 cup pumpkin puree

2 eggs

1 tsp vanilla

1/3 cup coconut oil

2 tbsp honey

1 1/2 cups almond flour

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/2 tsp baking soda

2/3 cup chopped pecans + 2 tbsp finely chopped pecans for the tops

Shaved Coconut

1/4 cup raisins optional

 

Preheat the oven to 350 degrees

In the bowl of an electric mixer combine the pumpkin puree, eggs, vanilla, coconut oil and honey and blend until well combined

Add in the remaining ingredients (except the 2 tbsp chopped pecans) and mix

On a parchment paper lined baking sheet drop large spoonfuls of the batter and then gently press down on each to slightly flatten

Sprinkle the tops of each cookie with the remaining chopped pecans and coconut

Bake the cookies for approximately 15-18 minutes until golden on top

Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack

French Toast Casserole

Since I originally made this, I have made 3 more pans and froze them in serving size portions for a quick snack. Yes, it’s that good!

 

French Toast Casserole

Makes 8 slices

 

1/4 cup melted butter

6 1/2 cups bread cubes

4 eggs

1 1/2 cups milk

1/4 cup brown sugar

1/4 teaspoon salt

1 teaspoon nutmeg

2 teaspoon vanilla extract

2 tablespoons butter

1/2 teaspoon ground cinnamon

3 tablespoons sugar

 

Preheat oven to 350 degrees

Lightly grease a 9×13 casserole pan

Pour melted butter in bottom of pan, or place pan in oven with butter to melt

In a large bowl, beat together eggs, milk, brown sugar, salt, nutmeg and vanilla

Add bread cubes and carefully mix to coat

Pour bread/egg mixture into casserole pan

Dot with butter; let stand for 10 minutes

Combine sprinkle sugar and cinnamon over the top

Bake covered in preheated oven about 50 minutes

Uncover for the last 10 minutes or until top is golden

Let sit 15 minutes before serving

Sprinkle a little confectioners’ sugar on top and serve it with butter and maple syrup

Cereal Coated French Toast

We saw this offered when we were on a cruise, but decided to try and make it at home instead. My grand kids loved it!!!

 

Cereal Coated French Toast

Makes 4 Slices

 

1 1/2 -2 cups crushed cereal of your choice, I used Fruity Pebbles

3 eggs

1 tablespoon milk

1/2 teaspoon vanilla

4 slices bread

 

Preheat skillet over medium-low heat

Place crushed cereal in a flat bottom bowl, reserve half in another bowl

Whisk eggs, milk and vanilla in another bowl

Dip bread into egg mixture and flip

Let excess egg mixture dip off

Place bread into crushed cereal

Pour reserved crushed cereal on top of bread and gently press into bread

Carefully flip bread in cereal, spoon cereal onto top and sides if needed and gently press into bread

Place cereal coated bread onto skillet

Let cook for about 4 minutes per side

Serve with butter and syrup

 

Hard Boiled Eggs

I finally found an easy, no fail way to make hard boiled eggs!  They come out perfect every time!

 

Hard Boiled Eggs

 

Place eggs in a pan of cold water

Bring to a hard boil

Cover and remove from heat

Set sit for 15 minutes

Place eggs in an ice bath

Remove each egg and crack shell all around

Place back in ice bath for 10 minutes

Gently peel each egg and rinse with cold water

 

I have found that older, not expired, eggs work best when making hard boiled eggs.  They are easier to peel.

 

Eggs are now ready to enjoy in your favorite dish.

Creamed Eggs

Egg Salad

Cobb Salad

Deviled Eggs

Little Chicks

Scrambled Egg Muffins

These were easy to make and everyone got to add their favorite ingredients.

 

Scrambled Egg Muffins

Makes 12 Muffins

 

Cooked sausage, ham or bacon, chopped

1/2 cup shredded Cheddar cheese

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

10-12 eggs

 

Preheat oven to 350 degrees

Lightly grease 12 muffin cups, or line with paper muffin liners

Add desired meat, cheese and vegetable ingredients to each muffin cup

Top with salt, pepper and garlic powder

Beat 10 eggs in a large bowl

Spoon beaten eggs into muffin cups

10 eggs may be enough depending on how many ingredients you have in each muffin cup

Add more eggs if needed

Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes

Serve immediately

Avocado Breakfast Bowl

What a great way to switch up your breakfast routine.  This breakfast bowl came out so good.  I can’t wait to make it again and experiment with different items added in.

 

Avocado Breakfast Bowl

Makes 2 Bowls

 

1 cup water

1/2 cup quinoa

2 eggs made to your choice, I used hard boiled eggs

 

Olive oil

1 Avocado, sliced

1/4 cup Onions, chopped

5 Cherry tomatoes cut in half

6 Spinach leaves ripped into bite size pieces

Cheese of your choice, I used Goat Cheese

Salt and ground black pepper to taste

 

Stir water and quinoa together, cook according to package directions

Heat olive oil in a skillet over medium heat

Sautee onions, tomatoes and spinach

Cook Eggs to your choice

Add quinoa to bowl, top with veggies, eggs and cheese

Season with salt and pepper

 

* We added a little balsamic vinegar to our bowl

* This dish is a great starter.  Feel free to add any meat or vegetables you like to it

Pancakes

Pancakes

Recipe makes about 6 servings

 

2 1/2 cups flour

1/2 cup and 2 tablespoons powdered milk

2 tablespoons sugar

2 tablespoons baking powder

1 1/2 teaspoon salt

 

1 1/2 cup water, add more if needed

2 eggs

3 tablespoons oil

 

Mix well and drop by spoonfuls onto a hot skillet

Watch for the bottoms to get brown and flip to brown the other side

Enjoy!

 

Dry mix can be stored in an airtight container for later use.

Left overs can be frozen for a quick snack.