Posts Tagged ‘breakfast recipes’

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Cinnamon Chip Scones

July 13, 2012

Another yummy scone recipe. I really love scones. They’re perfect for breakfast, with coffee, or tea, for brunch. They’re so easy to make, and always a crowd pleaser.

These are full of cinnamon chips (which you can find by the chocolate chips at your grocery store), and sometimes you bite into a pocket of melt-y butter. Best thing ever.

We’ve been having really hot, ridiculous weather but that hasn’t stopped me from baking. I think I might have a problem. At least I do all my baking in the morning. That’s something, right?

Cinnamon Chip Scones

recipe adapted from The Coupon Project

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cinnamon chips
  • 1/2 cup cold butter
  • 1 egg, separated
  • 3 T honey
  • 1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 tsp lemon juice)
  • 1-2 T sugar mixed with 1/2 tsp cinnamon

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat mat.
  2. In a large bowl, mix your flours, baking powder, baking soda, salt, and cinnamon chips. Grate in your butter and mix until crumbly.
  3. Separate the egg white and yolk. Set the egg white aside.
  4. In another bowl, mix your egg yolk, honey, and buttermilk. Add this to the dry ingredients and mix until everything is incorporated.
  5. On a slightly floured surface, knead the dough a few times to make sure everything is really mixed together. Then roll your dough into a ball, put on your lined baking sheet, and pat out until it’s a half inch thick and 8 inches in diameter. Cut into 8 equally-sized pieces.
  6. Whisk the egg whites until it’s foamy, and brush over tops of scones. Sprinkle cinnamon/sugar mixture on top.
  7. Bake 15-20 minutes or until scones are light brown and completely baked through.
  8. Enjoy!

— the Jilb

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Breakfast Burritos

June 8, 2012

I saw this post on Money Saving Mom awhile ago, and it’s been on the back of my mind for months that I needed to make these. I finally got to it about a few weeks ago, and, boy, I am so glad I did. We’ve had these Breakfast Burritos a few times, and every time we have them there’s no talking at the table, only lots of eating. That makes this mom very happy.

I find that it can be difficult to find something that all my kids love to eat. These Breakfast Burritos are eaten by everyone, and they always ask for more!

This time around I did eggs, cheese, and breakfast sausage for my ingredients, but you can easily use whatever you have on hand. We also like them with ham, onions, peppers, hamburger. Pretty much whatever you like, you can add. I love versatile recipes!

This recipe will make 10 burritos, but you can easily double that and freeze them, which I plan to do next time.

If you want an easy, healthy breakfast option, give these Breakfast Burritos a try.

Breakfast Burritos

recipe slightly adapted from Money Saving Mom

Ingredients:

  • 1 cup breakfast sausage, cooked (or other meat)
  • 1 T butter
  • 9 eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded cheese, plus more for topping
  • 10 flour tortillas

Directions:

  1. Preheat oven to 350 degrees. Get out a 9×13 baking dish.
  2. In a large pan, melt butter over medium heat.
  3. In a large bowl, whisk eggs and milk together. When pan is hot, add your egg mixture. Cook until eggs are done.
  4. Mix in your sausage, salt, and pepper with your eggs.
  5. Mix in cheese until melted.
  6. Scoop 1/2 cup egg mixture onto tortillas. Fold ends under and roll up. Put in baking dish. (I got about 6 tortillas in my baking dish and froze the rest).
  7. Sprinkle extra cheese on burritos and bake for 20 minutes or until cheese is melted and bubbly.
  8. Enjoy!

Freezer Directions:

  1. Wrap burrito in a paper towel, and then in a sheet of foil. Seal tightly and put in a freezer bag. When bag is full, remove all air, seal, and then freeze.
  2. When you want to eat them, remove foil and put burrito (with paper towel still on) in microwave. Heat for around a minute.
  3. Enjoy!

— the Jilb

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Mini Whole Wheat Pancake Muffins

May 21, 2012

Umm… so, these are amazing. Really, really tasty. We love pancakes in this house, but when you have to make pancakes for 6 people and those people will eat as many pancakes as they have fingers, making them doesn’t always sound that fun. So, I came across this recipe for pancake muffins, and knew right away that we had to try them out.

These Pancake Muffins were a giant hit. And it wasn’t just because I threw in some chocolate chips. Okay, maybe it was. Chocolate makes everything better.

I should mention these do taste like a pancake in muffin form. And I made them mini because anything small is so cute. Plus, I feel better eating three or four of something smaller, than eating even one normal-sized muffin.

Mini Whole Wheat Pancake Muffins

recipe slightly adapted from Baked Bree

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 T sugar
  • 2/3 cup buttermilk
  • 1 egg
  • 2 T pure maple syrup
  • 2 T butter, melted
  • 1 tsp vanilla extract
  • 1/4-1/2 cup chocolate chips (sometimes I do a 1/4, sometimes I do 1/2 depending on how chocolatey I want things)

Directions:

  1. Preheat oven to 350 degrees. Grease a mini muffin pan and set aside.
  2. In a large bowl, whisk together your flour, baking powder, baking soda, cinnamon, salt, and sugar.
  3. In a small bowl, whisk together your buttermilk, egg, maple syrup, butter, and vanilla extract.
  4. Pour your wet ingredients into your dry ingredients and mix until well-combined. Mix in your chocolate chips.
  5. Put about a tablespoon of muffin batter into each mini muffin cup. I usually get around 18-24 muffins depending on how much I fill them.
  6. Bake 15-17 minutes or until muffins are golden brown, and spring back when lightly touched.
  7. Enjoy!!

— the Jilb

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Raspberry Loaf Cake

May 16, 2012

Ever since I saw this recipe for Iced Raspberry Loaf Cake a few months ago, I really, really wanted to make it. I finally got to it last week, and am so glad I did!

I spent a ton of time trying to figure out how to make an icing that didn’t contain powdered sugar. Well, I tried a few different things and nothing turned out exactly how I planned so I left the icing off. And you know what? I don’t think this cake needs any icing. The raspberries, honey, and sugar make this cake sweet enough. Although if someone knows of a good icing or glaze recipe that doesn’t contain refined sugar I’d love to hear about it.


This cake (or maybe it could be called a bread?) was perfect for our mid-morning coffee break. I also think it would be great for dessert, a snack, or pretty much whenever you wanted it. It was really easy to make, sort of healthy because I cut most of the sugar out and added in more whole wheat flour, and most importantly it was a crowd-pleaser with the Baby eating three pieces.

Raspberry Loaf Cake

recipe adapted from Martha Stewart

Ingredients:

  • 1/2 whole wheat flour
  • 1/2 cup bread flour (or all-purpose flour, or maybe even whole wheat pastry flour)
  • 1/2 tsp instant yeast
  • 1/2 tsp coarse salt
  • 2 T ground flax seed
  • 2/3 cup sour cream or Greek yogurt
  • 2 T butter, melted
  • 3 large eggs, plus 3 large egg yolks, at room temp
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1 & 1/2 tsp pure vanilla extract
  • 1/2 cup raspberries

Directions:

  1. Preheat oven to 350 degrees. Coat a loaf pan with non-stick spray, line it with parchment paper, and lightly coat again.
  2. In a small bowl, stir together flours, yeast, salt, and the flax seed. In a separate bowl, whisk together sour cream and butter.
  3. In a large bowl, beat eggs, yolks, sugar, honey, and vanilla with an electric mixer on medium speed until pale and thick, about 6 minutes. With a large rubber spatula, fold in flour mixture until all is well incorporated, then fold in raspberries, being careful not to overmix. Pour batter into pan.
  4. Bake 45-50 minutes or until a toothpick inserted into center of cake comes out clean, rotating the pan halfway through.
  5. Let cake cool in pan on a wire rack at least 20 minutes. Remove cake from pan and let cool completely on wire rack.
  6. Enjoy!

— the Jilb