Breakfast Muffin

This week has been one of those week that I felted like everything was happening so all at once.  So I had to make my meal plan super easy and something that I can make fast. I bought 6 cans of Grands Biscuit. 

Ingredients: 

1 can grand biscuit (flaky...divided in half) 

2 egg 

1/4 cup Mexican blend cheese 

1/4 cup crumble sausage
1/2 teaspoon Tony Chachere's or salt (optional--depending on the sausage that you used..or if you are using crumble bacon etc)
pepper 

Direction: 

Taking apart the can biscuit and  divided each biscuit in half (the flaky ones comes in little sheet sections...making it easy to divide. If you leave the whole biscuit...it's SUPER THICK and you will need a huge MUFFIN PAN . 

Next, in a big Pyrex cup mix the 2 egg, cheese and crumble sausage (the sausage that I got is applegates maple flavor) ...add a dash of salt and pepper. 

Spray a muffin pan with pam. Then taking the biscuit...line the muffin pan and pour in the egg mixture. I used a Pyrex cup since it has a little spout. Which makes pouring the mixture into the muffin pan super easy. 

Bake at 350 for 30 minutes or until golden brown. 

You can also sprinkle with a little Parmesan cheese or regular cheese before serving. 

Enjoy!!

French Toast

FRENCH TOAST 

At my house we are a MAJOR breakfast fan. My kids HAVE to eat breakfast every morning...even on WEEKENDS. I try to make as much of a variety of different type of breakfast food as I can.  I love making french toast because I can change it up so much with just changing 1 or 2 items....like adding chocolate chip or banana...

I love using coffee creamer to make my french toast so that I don't have to use any SUGAR.  

INGREDIENTS:
1/2 cup whole milk
1/2 cup coffee mate creamer  FRENCH VANILLA
4 eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
9 pieces of TEXAS TOAST
BUTTER

GARNISH:
maple syrup
fresh raspberry
powder sugar


DIRECTION:
1) Preheat an electric griddle to 350 degree...if you don't have an electric griddle...you can use a nonstick skillet over medium heat.

In a shallow dish (I always use a pie dish because its shallow and wide so I can dip a few toast at a time) ...whisk together milk, coffee mate (creamer), eggs, vanilla extract, cinnamon, and nutmeg until WELL combined.

2) Butter the griddle or skillet and dip the bread into the egg mixture (allowing a few seconds for it to absorb the mixture)  then flip the toast so that it will coat on both sides. Transfer the coated TOAST to the griddle and cook until golden brown on the bottom ...then butter the griddle again and flip to the other side until both sides are golden brown.

3) Serve with maple syrup and powder sugar and fresh fruits....we had it with raspberry.

ENJOY!!!

Beignet

My kids LOVE LOVE BEIGNETS!! Every time we are at the mall ...we make a quick trip to Cafe Du Monde.

This homemade beignet is quick and so good. 

Ingredients: 

1 can grande biscuit (I used homestyle or original) don't use the honey or any flavor 

Powder sugar 

Oil 

Directions: 

Heat up oil...I used a deep fryer and set the temperature to 350-400. 

Open the can of biscuit and cut each biscuit into 4 pieces. 

Once the oil is hot. 

Drop the biscuit into the hot oil...KEEP AN EYE ON THE BISCUIT because it cook really FAST..mines took between 15-20 SECONDS each batch!! 

Make sure to flip each biscuit so it can cook evenly. Using my tong and flip the biscuit a few times. 

Beignets are ready when all sides are  golden brown...serve HOT. 

Sprinkle some powder sugar over the top!! YUM!!

Sprinkle with power sugar...ENJOY!!!

Chocolate Chip Pumpkin Muffin

These days I am making anything that is EASY EASY and portable.....we have been on the go lately with all these after school activities and HOMEWORK. So in the morning and after school snacks have been a little easier with these simple meal ideas.  These are so good for  breakfast ...my son likes it with a pat of butter on top ;)

Ingredients: 
1 box Spice cake mix 

2 eggs 

1 Cup chocolate chip (semi sweet) 

1 can (15 oz) pumpkin purée (Libby) --if you have the BIG can like I do...I just used 2 CUP then store the rest in an airtight container ....trust me during this season you won't have a problem using up the left overs

Directions: 
Preheat oven 350 

Grease pan or use cupcake liner

Beat cake mix, eggs and pumpkin purée together in a MIXING BOWL....with an electric mixer... then fold in the chocolate chips. I used an ICECREAM SCOOPER to scoop the cake mix into the muffin tin. I fill them 3/4 ways up because they do FLUFF up.

Bake for 15 minutes or until toothpick comes out clean.

ENJOY!!!


*****I see lots of version of this muffins...I see some that they don't add any EGGS...some add 1 egg others use a CHOCOLATE cake mix instead of a spice cake mix. I feel that is taste more like pumpkin spice by using a SPICE cake mix especially for this FALL season ;) 

Freezer Breakfast Burritos

Want easy and quick BREAKFAST for those crazy mornings?? I have just the breakfast for you. My kids have to have breakfast every morning and the thing is they don't eat CEREAL so I am always having to make something hot in the morning. Some days that is just IMPOSSIBLE ...especially the mornings that we just got back into town the night before or from a LONG extended weekend.   I learned last year after being sick for a few days that I had to prepared something that my husband can just pop in the microwave and the KIDS will be HAPPY ;)



INGREDIENTS: 
12 eggs
1 lb of crumble sausage
1/2 cup milk
1 teaspoon Tony Chachere's
1/2 teaspoon cracked black pepper
1 cup finely chopped BELL PEPPER (optional)
16 oz of cheese (I used the mexican blend)
9-12 soft taco tortillas (depending on how big your tortillas is---there is different sizes that area available)
1 stick butter ( can substitute with olive oil or coconut oil)

DIRECTION:

In a large skillet add 1/2 stick butter and the chopped  bell pepper ...cook until soft. This step can be omitted if you don't add any bell pepper. Once its cooked.... Set aside.

In a large bowl whisk the 12 eggs and the 1/2 cup milk with the Tony Chachere's and pepper. In a large nonstick skillet add 1/2 stick butter over medium heat.  Once the butter melt add in the whisk eggs mixture. Once the egg is cook...take out and set aside.
** Brown the sausage according to package---I used Jimmy Dean brand.  I also crumble the sausage into little pieces.

TORTILLAS: 
I microwave each tortillas for about 15 second each.

****  On a large plate I lay each heated tortillas  then I build my burrito...I would lay the cheese then the eggs and then some bell pepper and sausage. Fold the tortilla tightly over once then FOLD  the 2 sides in then roll up the burritos. MAKE sure to ROLL it as TIGHT as you can. I make sure to lay the seams side DOWN.


FREEZING INSTRUCTIONS: 
I roll each breakfast burritos in parchment paper so when I am ready to microwave...I just pop the whole wrap burritos into the microwave.

Once I wrap each burrito into a piece of parchment paper...I place about 6 wrap burritos into a freezer ziploc bag and in PERMANENT BLACK marker I would write the COOKING INSTRUCTION on the outside.
MICROWAVE for 1 minutes or BAKE at 350 for 20 minutes. That is the reason why I used PARCHMENT paper so that I can microwave or bake them up ;)

Hope this little tip can help make your morning less stress ;)

ENJOY!!!!

Bisquick Banana Nut Pancake

I usually make my pancake batter with All Purpose Flour...rarely do I use Bisquick or any other mix but a friend of mines used Bisquick this past weekend and her pancake was so fluffy and delicious that I had to try it...It came out delicious and FLUFFY!!!

If you like banana nut bread...you will love this recipe. Next time I think I will add 2 small banana instead.



Ingredients: 
2 cup of BISQUICK mix
1 cup milk
2 eggs
1 ripe smashed banana
1/4 cup roughly chopped walnut

***cooking spray



Direction: 
In a large bowl, whisk together all the dry ingredients. Making a well in the center ..pour the 1 cup milk, 2 egg, 1 ripe banana.  Stir together until just combined. Once everything is combined....stir in the roughly chopped walnuts.  Let the batter sit out for about 15-20 minutes until you see it start to bubble. Remember to NOT mixing the batter again....just using a large spoon or ladle to pour in your pancake batter.

Pour a heaping 1/4 cup of batter into the hot greased griddle. Remember to keep the heat on MEDIUM low....Once you see the bubble...flip the pancake and cook for another 1 or 2.  Only flip the pancake ONCE.


ENJOY!!!!

Batter after sitting out for about 20 minutes--bubble starts to form. 

                 Pancake starts to bubble...time to flip 

Optional--

powder sugar 

banana 

maple syrup 

whip cream 

Fluffy Pancakes

My son can eat pancake EVERY MORNING!! It's about the of only breakfast that I will try to make extra on the weekends and put it in the freezer then microwave it up in the morning during the week for him. I usually don't like to freeze food but this is the only thing that I don't mind making. It's one of those super easy to freeze and warm up well in the microwave during the weekdays. 

I usually pack 3-4 pancake per FREEZER ZIPLOC bag. The morning of.. I usually toss them in the microwave for 30-45 seconds .. Then drop a pat of butter on top. That is how he likes to eat it. Simple and EASY. 

Ingredients:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar 

1 1/4 cups whole milk (you can use buttermilk too...but I don't always have buttermilk on hand) 

1 egg

3 tablespoons butter, melted
1 teaspoon of good vanilla 

Directions:

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla and melted butter; mix until smooth. 

2. I leave my batter sitting out for about 10-20 minutes. Once the batter start to bubble up. Don't mix again. Just take a cup and scoop up the batter into the hot griddle.  

3. Heating a griddle or frying pan over MEDIUM high heat. I used Pam to grease my grilled.  I use a double grill so I put both burner to medium heat. Pour 1/4 cup of batter onto the hot griddle. Cook until bubbles appear. Then flip...REMEMBER TO only turn the pancake once when you  see it start to bubble. Flipping it multi-times will make it tough and hard.

ENJOY!!! 

Ham, Eggs and Biscuit Casserole

For those mornings early in the week I usually make some sort of breakfast casserole. Usually I prep the casserole the night before..stick it in the refrigertor then the next morning when my alarm clock goes off..the first thing I do is go in the kitchen and turn on the oven and stick the casserole in...that way by the time I get myself and the kids dress..the casserole is DONE. When I am baking the casserole.. I usually bake my bacon in the oven too.. Even though I only bake it at 350... But once I take the casserole out.. I turn the oven up to 450 and get the bacon a little crispy while I am plating up the casserole. 

You can also serve this casserole with a side of maple sausage ...it's delicious. I usually use ham in my casserole but there are times when I crumble some sausage and throw that in instead if I don't have ham. I have made it a variety of different ways. Pepperione, sausage, ham, turkey or bacon all works for this breakfast casserole. The possibility are endless!! 

Ingredients: 

1 can of GRAND flaky biscuit 

1 c milk 

6 eggs 

1 c cheese (I used the Mexican blend) 

1 c cubed ham 

1/2 tsp garlic powder 

1/4 tsp Tony Chachere's (you an add salt if you like ) 

Cracked Black Pepper 

Preheat oven 350 

Direction: 

In a large bowl ..I scramble my eggs, milk, ham, cheese and seasoning. Reserving a little cheese to sprinkle on top of the casserole. Once everything has been incorporated I pour the egg mixture into a GREASE BAKING dish. Next I cut each biscuit into 4 section. Then taking each piece and try to get all the biscuit to soak up the egg mixture .. Try to separate each biscuit and covering the baking dish then I sprinkle some cheese on top. Bake  at 350 for about 30-40 minutes ...uncovered. Baking depends on how many layers or the thickness of the casserole. My baking dish was wide so it was only 1 layer thick. 

Making sure the top is golden brown. 

It goes well with a side of crispy bacon!!

Enjoy!! 

Breakfast Muffin

Breakfast Muffin

Ingredient: 

1 can of Grand Flaky Biscuit 

(I didn't used the whole biscuit because it would be to thick so I halve them. My biscuit was 8 so made 16 muffins) 

Sausage (you can use any thing you like..I have used bacon and diced ham before) 

Mexican blend cheese (you can use any kind that you like) this was what I had on hand. 

Muffin tin 

Cooking spray 

Preheat oven to 350 

I halve the biscuit and lay them into a grease muffin pan. Next I broke up my sausage and put in the middle of each biscuit and sprinkle with cheese. Bake at 350 for 15 minutes. 

Next time I am gonna add some veggies like diced bell pepper or spinach 

Enjoy!! 

Breakfast Casserole

1 can of flaky biscuit-- I used the Grand Honey Flaky ones 

Ingredients: 
1 C diced ham 
1 C milk 
3 eggs--beaten 
1 tsp garlic powder 
1/2 tsp Tony 
Pepper 
1/2 C Mexican cheese 
*** optional sliced green onions 

Preheat oven to 350 

Mix all your ingredients in a big bowl..mix well  
Pour into a grease casserole pan... I used a 9x9 square deep dish pan

Next take your biscuit and cut into 4 and lay on top of the egg mixture .. I rolled the biscuit around a little so all sides are wet.. Then I just layered it on top in a single layer. 

Bake for 40 minutes or until top of biscuit is golden brown 

I serve mines with more bacon (I diced it up and sprinkle on top) 
Garnish with sliced green onions or tomato 

Enjoy!!! 

Breakfast Muffin

In my family we are TOTALLY BREAKFAST people..We can eat breakfast food for breakfast, lunch or dinner. I am always searching for something new to make with eggs/biscuits/bacon...which is our STAPLE food for breakfast. My kids DO NOT eat cereal .... so sometimes its a challenge trying to find something different and FAST. This is something that the kids love. Plus I can cook more than 1 item in the oven at the same time and I can just leave it in the oven while I am trying to get the kids ready for school. 

INGREDIENTS: 

1 can pillsbury grand biscuit

6 eggs

1/2 C milk (I used whatever I had on hand) 

1/2 C Mexican blend cheese 

sliced green onions

crumble sausage 

DIRECTIONS: 

1 can of Pillsbury Grand biscuit.. Cut into little pieces.. 

In a container.. Mix 6 eggs.. 1/2 C milk.. 1/2 C cheese.. Crumble sausage .. Green onion.. Mix all up. Next add your seasoning 1 t garlic powder and 1/2 teaspoon of Tony and dash of crack black pepper .. Pour into greases muffin tin ... And bake for 40 minutes @ 350 

Enjoy!!!