Breakfast

PREP TIME: 10 mins | TOTAL TIME: 1 hr | YIELDS: 6-8

This Crescent Breakfast Square is the perfect meal to start your mornings right! Seriously, this is the best breakfast you could make for your family!

Ingredients

12 large eggs
1/4 cup milk
Cooking spray
3 tablespoons butter, divided
Kosher salt
1/4 cup finely chopped chives
Freshly ground black pepper
2 cans of crescent dough
1/2 pound deli ham, sliced
12 slices cheddar
1 teaspoon dried garlic
1 teaspoon minced onion
Flaky sea salt
1 teaspoon poppy seeds
1 teaspoon sesame seeds

How to make Crescent Breakfast Squares

Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a baking sheet.

Step 2: Beat the eggs and milk in a large bowl.

Step 3: Melt 1 tbsp butter in a large nonstick pan over medium heat. Adjust the heat to low once the butter is foamy and add the egg mixture. Cook while stirring occasionally using a spatula until the eggs are just set. To taste, season with salt and pepper. Then, take it off the heat.

Step 4: Onto the prepared baking sheet, unroll one can of crescents, pinching the seams to make a solid layer of pastry without gaps. Then, add a layer of ham and top with scrambled eggs, chives, and cheese. On top, lay the second unrolled crescent dough and add the cheese. To seal, pinch the crescent sheets together.

Step 5: In the microwave, melt the rest of the butter. Brush the top of the crescent dough with the melted butter and sprinkle with poppy seeds, sesame seeds, minced onion, and dried garlic. Then, season with some flaky sea salt.

Step 6: Place in the preheated oven and bake for about 25 to 30 minutes or until the dough is golden and cooked through. You can tent the dish with foil if the crescent dough is browning too quickly.

Step 7: Remove from the oven when done and allow the dish to cool for at least 15 minutes.

Step 8: Before serving, slice into squares. Enjoy!

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PREP TIME: 20 mins | COOK TIME: 40 mins | TOTAL TIME: 1 hr | SERVINGS: 10

An excellent breakfast dish that can be prepared in advance and is perfect for serving a large group. Eggs, hash brown potatoes, sausage, black beans, bell pepper, chili peppers, and Southwestern seasonings go into making this Southwestern Breakfast Casserole. This casserole is perfect for those avoiding gluten!

Ingredients

6 eggs
1 pound pork sausage
1 onion, finely chopped
15 ounces of black beans from the can – drained
1 red bell pepper large, chopped
4 ounces green chili peppers, diced, from the can
½ c. Mozzarella cheese, shredded
1 ½ c. cheddar cheese, shredded
3 c. hash browns, frozen, raw, uncooked, completely defrosted
½ c. heavy cream
1 tbsp butter, melted
1 tsp chili powder
1 tsp ground cumin

How to make Southwestern Breakfast Casserole

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Brown the sausage in a large skillet along with the finely chopped onions over medium heat until the sausage is completely cooked. Then, add the chopped red bell pepper, black beans, and diced green chili peppers. Next, add the spices (half tsp chili powder and half tsp cumin). Stir well.

Step 3: To the sausage mixture, stir in the shredded cheddar cheese, shredded mozzarella cheese, and hash browns.

Step 4: Beat the eggs, heavy cream, and the remaining half of the spices (half tsp chili powder and half tsp cumin) in a small bowl until well mixed.

Step 5: Brush the bottom and sides of a 2.8 liter (3 quarts) rectangular baking dish that’s 11 inches long x 8.5 inches wide x 3 inches deep with 1 tbsp melted butter.

Step 6: To the baking pan, add half of the sausage mixture. On top, pour half of the egg mixture. Then, sprinkle with half of the sausage and pour the egg mixture on top.

Step 7: Place in the preheated oven and bake for about 40 to 50 minutes, uncovered, until the eggs are set and there is no liquid remaining in the center of the casserole.

Step 8: Remove from the oven when done and allow the casserole to cool for approximately 30 minutes before slicing and serving.

Nutrition Facts:

Amount per Serving: Calories 431, Fat 27g 42%, Saturated Fat 12g 75%, Cholesterol 172mg 57%, Sodium 544mg 24%, Potassium 570mg 16%, Carbohydrates 24g 8%, Fiber 5g 21%, Sugar 1g 1%, Protein 21g 42%, Vitamin A 1040IU 21%, Vitamin C 25.4mg 31%, Calcium 203mg 20%, Iron 3mg 17%

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Prep time: 5 mins | Total time: 25 mins | Servings: 12

I love this customized omelet. It’s a fun, easy way to do away with the traditional omelet. The kids are also obsessed!

I enjoy this sheet pan omelet. This is not only super simple to throw together, but you can allow your kids or guests to add their favorite toppings. Making this one-pan wonder breakfast is as easy as devouring the entire thing!

This sheet pan omelet is packed with everything you love for breakfast; eggs, cheese, ham, bacon, sausage, and even veggies such as broccoli, onions, and bell peppers. This is a loaded breakfast that will surely become a regular on your rotation. A sheet pan breakfast that is perfect for entertaining.

If you are crazy about sheet pan meals, this sheet pan omelet is a must-try! This is excellent for easy clean-up. This works like a charm every time! I have a long list of my go-to sheet pan recipes and this sheet pan omelet is one of the best!

Start your mornings right with this filling, choked full sheet pan omelet!

Ingredients

½ cup 2% reduced-fat milk
large eggs
½ cup meat, cubed, such as ham, bacon, sausage, etc.
finely shredded cheddar cheese
bell peppers, onions, broccoli, etc.
salt, to taste
ground black pepper, to taste

How to make Sheet Pan Omelets

Step 1: Prepare the oven. Preheat it to 350 degrees. Using aluminum foil, line a 15 x 10 x 1-inch baking sheet and grease it with nonstick spray. Set aside.

Step 2: Place the eggs, milk, salt, and pepper in a medium bowl. Mix well until combined, then pour this into the lined and greased pan. On top, sprinkle your desired toppings.

Step 3: Place in the preheated oven and bake for about 20 minutes or until the eggs are set, the cheese has melted, and the veggies are tender.

Step 14: Remove from the oven when done and slice the omelets into 12 pieces. Enjoy!

Nutrition Facts:

Servings 120 Calories per serving, 1 square each
Amounts Per Serving: Total Fat: 7g, Saturated Fat: 2.5g, Trans Fat: 0g, Cholesterol: 195mg, Sodium: 220mg, Total Carbohydrates: 5g, Dietary Fiber: 1g, Total Sugars: 2g, Protein: 10g

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Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 36 | Yield: 3 dozen

For a chewy and flavorful snack, try these coconut biscuits loaded with flakes of coconut! Seriously delicious, easy to whip up using just a couple of simple ingredients, and ready in a snap! I make sure to always put together a big batch because these chewy coconut cookies run out fast!

This cookie recipe is a superb hack for my favorite cookies at our local restaurant. I am glad I found this easy chewy coconut cookie recipe! My kids and even my husband (who is not much of a cookie person) adored these bad boys! These cookies are a must-try! This amazing, simple cookie recipe is excellent for coconut and cookie lovers out there!

Ingredients

1 egg
1 ¼ c. all-purpose flour
½ tsp baking soda
½ c. butter
½ c. white sugar
½ tsp vanilla extract
½ c. packed brown sugar
1 ⅓ c. flaked coconut
¼ tsp salt

How to make Chewy Coconut Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: In a medium bowl, place the flour, baking soda, and salt. Mix well until combined and set aside.

Step 3: In a large bowl, beat the butter, brown sugar, and white sugar using an electric mixer until smooth. Then, add the egg along with the vanilla, beating well until light and fluffy. Next, slowly whisk in the flour mixture. Add the coconut and stir well until blended.

Step 4: Onto the ungreased cookie sheet, drop the cookie batter by spoonfuls approximately 3 inches apart.

Step 5: Place in the preheated oven and bake for about 8 to 10 minutes or until the cookies are golden brown.

Step 6: Remove from the oven when done and let the cookies cool slightly on the baking sheet before inverting on a wire rack to cool fully.

Nutrition Facts:

Servings Per Recipe 36, Calories 75, Total Fat 4g 4%, Saturated Fat 2g 12%, Cholesterol 12mg 4%, Sodium 63mg 3%, Total Carbohydrate 11g 4%, Dietary Fiber 0g 1%, Total Sugars 7g, Protein 1g, Calcium 5mg 0%, Iron 0mg 2%, Potassium 21mg 0%

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Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 12

This Keto Cream Cheese Almond Flour Bread is a must-try! This is the perfect low-carb bread with a light and airy texture. This is an easy and fool-proof white bread recipe that you have been missing all these years!

Ingredients

4 eggs
1 ¼ c. finely milled almond flour, measured and sifted
1 tbsp of sugar substitute
4 tbsp unsalted butter at room temperature
3 ½ ounces full-fat cream cheese at room temperature
2 teaspoons baking powder
1/2 teaspoon of sea salt

How to make Keto Cream Cheese Almond Flour Bread

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Sift the measured almond flour.

Step 3: Place the almond flour, baking powder, and salt in a medium-sized bowl. Mix well until combined and set aside.

Step 4: Blend the butter on high with the sugar substitute in a large bowl, using an electric mixer until light and fluffy.

Step 5: To the mixer, add the room-temperature cream cheese. Blend well. Then, add the eggs (a piece at a time), mixing well on medium-low speed after each addition.

Step 6: Next, add the dry ingredients (almond flour, baking powder, and salt), beating well on low until completely incorporated.

Step 7: Pour the batter into a well-greased 8-inch loaf pan. Place in the preheated oven and bake for about 30 to 40 minutes or until the top is golden brown and a toothpick inserted in the center of the bread comes out clean.
Note: If planning on making rolls, bake the batter in a 12-capacity muffin for about 20 to 25 minutes. This yields about 12 rolls.

Step 8: Remove the bread from the oven when done and let it cool for about 10 minutes in the pan before inverting it on a baking rack to cool completely.

Step 9: Slice and serve. Or store the bread in the fridge for up to 7 days or in the freezer for up to 30 days.

Nutrition Facts:

YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 102 TOTAL FAT: 9.6g SATURATED FAT: 4.8g CHOLESTEROL: 74mg SODIUM: 124mg CARBOHYDRATES: 1.9g NET CARBOHYDRATES: 1.6g FIBER: 0.3g SUGAR: 0.3g PROTEIN: 3.1g

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PREP TIME: 10 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR | SERVINGS: 8

This is the best chocolate chip banana bread I’ve made! Moist, decadent, and packed with mini chocolate chips. This recipe is not only incredibly easy to whip up, but also pretty versatile. I am always excited about this version. If you love nuts, you can also throw in some chopped nuts to the batter for texture. This banana bread is crazy good with an insane amount of rich, buttery flavor, which I am obsessed with! For this recipe, I use both oil and butter. The oil keeps the banana bread moist. This chocolate chip banana bread is for the win!

INGREDIENTS

2 eggs
4 tbsp Butter
¼ c. Oil
1 c. Sugar
1 tsp Vanilla
¼ c. Sour Cream
3 Ripe Bananas
1 ¾ c. Flour
¾ c. Mini Chocolate Chips
1 tsp Baking Soda
½ tsp Salt

How to make Chocolate Chip Banana Bread

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Place the butter, oil, and sugar in a large bowl. Cream for about 3 minutes until well blended. Then, add the eggs along with the vanilla, bananas, and sour cream. Mix well until combined. Next, whisk in the flour, baking soda, and salt. Finally, fold in half a cup of the mini chocolate chips.

Step 3: Into a greased 8.5 x 4.5 x 2.75-inch loaf pan, pour the batter. On top, sprinkle the rest of the 1/4 c mini chocolate chips followed by 1 tbsp sugar.

Step 4: Place in the preheated oven and bake for about 45 to 55 minutes or until a toothpick inserted in the center of the bread comes out clean. Halfway through cooking, tent the bread with foil to prevent it from burning.

Step 5: Remove the bread from the oven when done and allow it to cool in the pan for about 15 minutes.

Step 6: Slice and serve. Freeze any leftovers. Enjoy!

NUTRITION FACTS:

Calories: 459 kcal, Carbohydrates: 68g, Protein: 5g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 61mg, Sodium: 365mg, Potassium: 218mg, Fiber: 2g, Sugar: 41g, Vitamin A: 325IU, Vitamin C: 3.9mg, Calcium: 44mg, Iron: 1.8mg

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Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 6

Cozy, filling, and easy breakfast with warm spices and molasses. This gingerbread, baked oatmeal is a delicious vegan and gluten-free breakfast that you can easily whip up at any time!

Ingredients

2 ripe bananas, sliced
2 c. old fashioned rolled oats
2 c. unsweetened vanilla almond milk
2 tbsp maple syrup
1 ½ tbsp molasses
1 tbsp ground flaxseed
1 tsp vanilla
1 tsp ground cloves
½ tsp ground ginger
1 tsp baking powder
2 tsp ground cinnamon
½ tsp sea salt
¼ c. walnuts + more for topping
1 tbsp coconut oil, melted

Coconut Butter Icing:

2 tbsp maple syrup
2 tbsp almond milk
¼ c. coconut butter, melted

How to make Gingerbread Baked Oatmeal

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease an 8-inch square baking dish.

Step 2: Place the oats, baking powder, cinnamon, cloves, ginger, and salt in a large mixing bowl. Mix well until blended. Then, pour in the milk. Add the bananas, maple syrup, molasses, coconut oil, flaxseed, and vanilla. Mix well. Lastly, gently fold in 1/4 c walnuts.

Step 3: Into the prepared baking dish, pour the oatmeal mixture. On top, scatter the walnuts.

Step 4: Place in the preheated oven and bake for about 30 to 35 minutes or until the top is golden and the center is set. When done, take the dish out of the oven and allow the baked oatmeal to cool for a couple of minutes.

Step 5: In the meantime, place the coconut butter, almond milk, and maple syrup in a small saucepan over low heat, stirring until warm and the mixture begins to thicken enough to drizzle.

Step 6: Over the gingerbread, baked oatmeal, drizzle the icing. Enjoy!

Notes:

If needed, you can swap half c applesauce for the bananas.

Feel free to use egg in place of flaxseed.

Tent the entire baked oatmeal with foil and pop it in the oven. Reheat for about 20 minutes at 350 degrees F. If reheating individual portions, pop them in the toaster for about 5 to 10 minutes at 350 degrees F or in the microwave for about a minute.

Nutrition Facts:

Serving: 1/6 of recipe, Calories: 323 kcal Carbohydrates: 46g Protein: 6g Fat: 15g Sodium: 349mg Fiber: 7g Sugar: 19g

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PREP TIME: 15 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR 5 MINS | SERVINGS: 6 slices

This spinach mushroom and feta crustless quiche is my favorite! I love that this delicious quiche is low on the carb but big in flavors! Have a fun breakfast or brunch with this veggie-filled dish. Super good, even your picky eaters will devour this!

If you love quiche and looking for another quiche recipe to impress even your little ones. This spinach mushroom and feta crustless quiche is a must-try! Incredibly easy to make and one of the best quiches you’ll ever make!

INGREDIENTS

4 large eggs
1 10-ounce box of frozen chopped spinach
8 ounces mushrooms
1 clove garlic, minced
2 ounces of feta cheese
1/4 teaspoon pepper
1/4 c. grated Parmesan
1 c. milk
1/2 c. shredded mozzarella
1/8 teaspoon Salt
1 tablespoon cooking oil, divided

HOW TO MAKE SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In the meantime, thaw and squeeze as much moisture from the spinach.

Step 3: After rinsing the mushrooms with any dirt or debris, thinly slice them. Then, mince the garlic.

Step 4: To a skillet, add the mushrooms, garlic, salt, and ½ tablespoon of cooking oil. Cook over medium heat until the mushrooms have released all their moisture and evaporated. Note that there should be no water remaining in the skillet.

Step 5: Grease a 9-inch pie plate with the remaining half tbsp cooking oil. Into the pie plate, layer the mushrooms, spinach, and crumbled feta.

Step 6: Place the eggs, Parmesan, pepper, and milk in a large bowl. Mix well until blended.

Step 7: Over the spinach, mushrooms, and feta, pour the egg mixture and sprinkle with the shredded mozzarella on top.

Step 8: Place in the preheated oven and bake for about 50 minutes or until the top is golden brown and the internal temperature of the crustless quiche reaches 160 degrees F.

Step 9: Remove from the oven when done. Slice and serve the quiche right away. Enjoy!

NUTRITION FACTS:

Serving: 1slice, Calories: 187 kcal Carbohydrates: 6g Protein: 13g Fat: 13g Sodium: 378mg Fiber: 2g

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