Breakfast

PREP TIME: 15 mins | COOK TIME: 50 mins | TOTAL TIME: 1 hr 5 mins | SERVES: 12

This is an amazing bread that tastes like moist carrot cake and banana bread. Super easy to whip up and the perfect breakfast or snack (even dessert) topped with amazing cinnamon cream cheese frosting.

Ingredients

Dry Ingredients:

¼ tsp nutmeg
1 tsp baking soda
1/2 c. quick oats
1 tsp cinnamon
1/4 tsp salt
1 1/2 c. whole wheat pastry flour (or white whole wheat flour)

Wet ingredients:

1 large egg
1 tsp vanilla
2 medium very ripe bananas, mashed (¾ c. mashed banana)
1/2 c. coconut sugar (or brown sugar)
2 tbsp melted and cooled coconut oil (any oil or melted butter/vegan butter will work)
1 heaping c. shredded carrots (about 2 large carrots)
1/4 c. unsweetened applesauce
1/3 c. chopped pecans or walnuts, plus 2 tbsp for topping
1/3 c. almond or coconut milk

Optional add-ins:

1/2 c. unsweetened shredded coconut
1/2 c. raisins

Frosting:

1/4 tsp cinnamon
1/3 c. powdered sugar
1/2 tsp vanilla extract
4 ounces cream cheese, softened (use reduced fat if desired)

How to make Carrot Cake Banana Bread with Thick Cinnamon Cream Cheese Frosting

Step 1: Prepare the oven. Preheat it to 350 degrees. Using nonstick cooking spray, grease an 8 1/2 x 4 1/2 inch loaf pan.

Step 2: Place the whole wheat pastry flour, quick oats, baking soda, cinnamon, nutmeg, and salt in a large bowl. Mix well until combined and set aside.

Step 3: Combine the mashed banana, coconut sugar, egg, and vanilla in a medium bowl until well blended and creamy. Then, stir in the applesauce and almond milk. Next, fold in the carrots. Into the dry ingredients, add the wet ingredients and mix well until just blended. Add the melted coconut and 1/4 c chopped walnuts or pecans. Gently stir, then fold in the raisins and coconut (optional).

Step 4: Into the prepared loaf, pour the mixture and place in the preheated oven. Bake for about 40 to 45 minutes or until a toothpick inserted in the middle comes out clean. If using a 9 x 5-inch pan, check the bread at 40 minutes.

Step 5: Take the bread out of the oven when done and transfer the pan to a wire rack to cool for about 15 minutes. Then, take the bread out of the pan and cool it completely on a wire rack.

Step 6: For the cinnamon cream cheese frosting, beat on medium speed the cream cheese, powdered sugar, vanilla, and cinnamon for about 1 minute until smooth. Over the cooled cake, spread the frosting and sprinkle 2 tbsp chopped walnuts or pecans on top. Slice into 10 to 12 pieces and serve. Enjoy!

Notes:

For this recipe, you can use a combination of 3/4 cup all-purpose flour and 3/4 cup whole wheat flour in place of whole wheat pastry flour.

In place of a regular egg, use dairy-free cream cheese and a flax egg to make the bread vegan.

I suggest using a 1:1 gluten-free all-purpose flour to make gluten-free bread.

Adjust the baking time and check between 15 to 18 minutes of baking if making muffins or cupcakes.

You can make the bread about 2 days in advance. Simply wrap the bread in plastic wrap.

If desired, you can add other ingredients like shredded coconut flakes, raisins, and walnuts instead of pecans, or pineapple.

Nutrition Facts:

Servings: 12 slices, Serving size: 1 slice
Calories: 210 kcal, Fat: 7.5g, Saturated fat: 3.7g, Carbohydrates: 33.2g, Fiber: 4.6g, Sugar: 14.9g, Protein: 4.3g

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I love moist and tasty banana bread! It is my ultimate favorite treat. My kids also love a loaf of good banana bread. Banana bread is also a great after-school snack or homemade gift. And I have the best banana bread recipe! This copycat recipe of Starbucks’ banana bread is a must-try and a keeper! Incredibly easy to make using just a few simple, readily available ingredients and ready in a snap.

My family loves Starbucks. Their banana bread is one of our most ordered from their menu. This copycat recipe guarantees the closest to Starbucks. Enjoy this banana bread, plain and even more delicious with nuts or chocolate chips. If you do not like walnuts, you can simply omit them. But I recommend adding walnuts as they add so much flavor to this banana bread. Or you can just substitute walnuts with chocolate chips.

INGREDIENTS

1 egg
1 tsp baking soda
2 c. flour
¼ tsp salt
1⅛ c. sugar
2 tbsp buttermilk or milk
½ c. vegetable or canola oil
½ tsp vanilla
½ c. chopped walnuts (optional)
3 bananas, mashed very well

HOW TO MAKE COPYCAT STARBUCKS BANANA BREAD

Step 1: Prepare the oven. Preheat it to 325 degrees.

Step 2: Into a small bowl, place the flour, baking soda, and salt. Mix well and set aside.

Step 3: Whisk the egg, sugar, and oil until well blended.

Step 4: Into the wet ingredients, add the dry ingredients and mix well until you have a thick and dry mixture.

Step 5: Then, pour in the milk. Add the vanilla along with the bananas. Mix well until combined.

Step 6: Fold in the walnuts.

Step 7: Into a loaf pan, pour the batter. Place in the preheated oven and bake for about 50 to 75 minutes or until a knife inserted in the center of the bread comes out clean.

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Prep Time: 5 mins | Cook Time: 1 hr | Total Time: 1 hr 5 mins | Servings: 12 people

Hearty, filling, and the perfect dish to start your mornings. Easily throw this Sausage Hash brown Breakfast Casserole together with this easy recipe using your favorite breakfast staple. You can even prep this casserole the night before and bake it the next day. Also, this casserole recipe is pretty versatile. You can use any cheese or swap the pork sausage with either ham, turkey sausage, bacon, or beef.

Ingredients

1 lb pork sausage jimmy dean
8 eggs
1 1/2 c. whole milk or heavy cream
1 teaspoon black pepper
2 c. cheddar cheese
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1 package 30 ounces bag frozen shredded hash browns thawed out

How to make Sausage Hashbrown Breakfast Casserole

Step 1: Prepare the oven. Preheat it to 375 degrees. Using non-stick cooking spray, grease a 9 x 13-inch pan.

Step 2: In a skillet over medium heat, cook the pork sausage until brown, breaking the pork into chunks as it cooks. Then, drain the excess grease and set the pork sausage aside.

Step 3: Beat the eggs with heavy cream and all spices until blended.

Step 4: In the prepared casserole dish, layer the thawed hash browns followed by the pre-cooked sausage, then top with cheese and pour the whisked egg mixture on top.

Step 5: Using foil, cover the baking dish and place it in the preheated oven. Bake the casserole for about 40 minutes. Uncover and continue baking for additional 20 minutes.

Step 6: Remove from the oven when done and serve the casserole right away with Franks Hot Sauce or Chunky Salsa. Enjoy!

Notes:

You can prep this casserole the night before and bake it the next day.

You can swap hash browns with tater tots.

For this recipe, you are welcome to use any cheese.

If needed, substitute heavy cream with milk.

You can use ham, bacon, turkey sausage, or Italian sausage in place of pork sausage.

Nutrition Facts:

Serving: 1g, Calories: 293 kcal, Carbohydrates: 4g, Protein: 17g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 12g, Cholesterol: 183mg, Sodium: 818mg, Sugar: 2g

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PREP TIME: 15 mins | COOK TIME: 45 mins | TOTAL TIME: 1 hr | SERVINGS: 8

Enjoy your favorite breakfast staple with this east tater tot breakfast casserole. This has layers of savory flavor that will make you eat more! This casserole is filling, and delicious with tons of cheese! Serve this casserole by itself or with a light green salad and a glass of orange juice to jump-start your day!

INGREDIENTS

1 (32-oz.) package of tater tots
2 (9-oz.) packages of breakfast sausage links
1/2 c. milk
1 lb. bacon
12 large eggs
1/4 c. green onions, thinly sliced
2 c. cheddar cheese, shredded and divided
1 c. Monterey jack cheese, shredded
2 tbsp green onions, thinly sliced
1/2 tsp salt
1/4 tsp black pepper

HOW TO MAKE TATER TOT BREAKFAST CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.

Step 2: In a skillet, cook the sausage until completely cooked. To a paper towel-lined plate, transfer the sausage. Drain when done, then slice into half-inch pieces.

Step 3: In the same skillet, cook the bacon until brown and crispy. Then, transfer on a paper towel-lined plate to drain. Crumble the bacon.

Step 4: In the prepared baking dish, arrange the tater tots in a single layer.

Step 5: Mix the eggs with milk, 1/4 cup green onions, salt, and pepper. Add the cooked sausage and half of the crumbled bacon. Mix well.

Step 6: Into the egg mixture, fold in 1 c. of the Monterey Jack cheese and 1 c. of the cheddar cheese. Pour this on top of the tater tots.

Step 7: Place in the preheated oven and bake for about 40 to 45 minutes or until the egg mixture is set.

Step 8: Remove from the oven and evenly sprinkle the rest of the cheddar cheese on top. Return to the oven and resume baking for another 5 to 7 minutes or until the cheese has melted.

Step 9: Take the casserole out of the oven when done and let it stand for about 10 minutes. Slice and sprinkle the rest of the crumbled bacon and green onions on top. Enjoy!

NOTES:

To the baking dish, directly add the tater tots straight from the freezer.

Make sure to prevent over baking the casserole.

Let the casserole rest before serving.

NUTRITION FACTS:

Serving: 1/8 of the recipe | Calories: 916 kcal | Carbohydrates: 31g | Protein: 39g | Fat: 70g | Saturated Fat: 26g | Cholesterol: 406mg | Sodium: 1777mg | Potassium: 742mg | Fiber: 2g | Sugar: 2g | Vitamin A: 936IU | Vitamin C: 10mg | Calcium: 394mg | Iron: 3mg

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PREP TIME: 15 mins | COOK TIME: 50 mins | TOTAL TIME: 1 hr 5 mins | YIELD: 12 SERVINGS

Moist, delicious banana bread that is loaded ith melty chocolate chips! Super easy to whip up, modifiable, and the best chocolate chip banana bread you’ll ever make!

INGREDIENTS

2 large eggs, room temperature
4 overripe bananas
1/2 c. unsalted butter, softened
1/4 c. brown sugar
1/4 c. granulated sugar
1 tsp pure vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1 c. semi-sweet chocolate chips
1/2 tsp kosher salt

HOW TO MAKE EASY CHOCOLATE CHIP BANANA BREAD

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 5-inch metal loaf pan. Grease and set aside.

Step 2: Place the bananas in a small bowl. Mash and set aside.

Step 3: Cream the butter and sugars in a large bowl using a hand mixer for about 2 to 3 minutes or until well blended and fluffy. Then, add the eggs along with the mashed bananas and vanilla. Mix well until combined.

Step 4: Into the wet ingredients, sift the flour, baking soda, baking powder, and salt. Fold in until just blended, then mix in 3/4 c. of the chocolate chips.

Step 5: Into the prepared loaf pan, pour the batter and sprinkle with the rest of the chocolate chips. Place in the preheated oven and bake for about 50 to 60 minutes or until a knife inserted in the middle of the loaf comes out clean and the bread is set. Remove from the oven when done and let the bread cool for at least 20 minutes.

Step 6: Slice and serve. Enjoy!

NOTES:

To store, cover the bread with plastic wrap. You can also keep it in an airtight container and store it at room temperature for up to 4 days or freeze it for up to 3 months. If freezing, wrap the bread in plastic wrap and place it in a freezer-safe bag.

If desired, you can skip the chocolate chips or swap them with walnuts.

NUTRITION FACTS:

CALORIES: 258 KCAL, CARBOHYDRATES: 29G, PROTEIN: 4G, FAT: 14G, SATURATED FAT: 8G, CHOLESTEROL: 52MG, SODIUM: 204MG, POTASSIUM: 136MG, FIBER: 2G, SUGAR: 14G, VITAMIN A: 289IU, CALCIUM: 30MG, IRON: 2M

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Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6

An easy and convenient way to enjoy oatmeal – these berry-baked oatmeal bars are a kid-friendly snack. Easily customize these bars to your liking.

Ingredients

1 tsp baking powder
2 c. rolled old-fashioned oats
1 tsp cinnamon
1/2 c. unsweetened almond milk, or your fave milk
1/4 c. maple syrup, or honey
1/2 c. applesauce
2 tbsp ground flaxseed
1/2 tsp sea salt
2 tsp melted coconut oil
1 c. fresh berries + 1/2 c. more for topping, I used blueberries and chopped strawberries
1 tsp vanilla extract

How to make Berry Baked Oatmeal Bars

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

Step 2: In a large bowl, place all the ingredients except for the berries. Mix well until blended, then gently fold in 1 c of the berries.

Step 3: Evenly spread the batter into an 8 x 8-inch square pan lined with parchment paper and scatter the rest of the berries on top.

Step 4: Place in the preheated oven and bake for about 30 to 35 minutes or until the bars can hold their shape and are completely cooked.

Step 5: Take the pan out of the oven when done and let the bars cool before cutting into six bars. You can keep any leftovers in the fridge for up to a week. You can serve the bars, cold or reheat them in a toaster oven.

Notes:

If needed, use gluten-free oats.

You can use honey in place of maple syrup.

I am a fan of unsweetened vanilla almond milk. But you are welcome to use any milk or whatever you have on hand.

Instead of applesauce, you can also use 1/4 c mashed bananas.

You can swap coconut oil with butter.

You can replace ground flaxseed with 1 egg.

For this recipe, you can use either fresh or frozen berries. You are welcome to use a combination of blueberries and strawberries if desired.

Nutrition Facts:

Serving: 1bar Calories: 191 kcal Carbohydrates: 34g Protein: 4g Fat: 5g Saturated Fat: 2g Polyunsaturated Fat: 2g Sodium: 296mg Fiber: 7g Sugar: 13g

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8

This breakfast casserole is a favorite at home. It is super cheesy, delicious, and insanely easy & quick to make. I love to serve this for breakfast, brunch, or dinner. To make this breakfast casserole, all you need are just four simple ingredients; eggs, breakfast sausage, crescent rolls, and shredded cheddar cheese. Lay the crescent rolls in a baking dish and top with sausage and eggs. Pop in the oven, and you are good to go!

I seldom have leftovers whenever I serve this breakfast casserole. But if I do, I keep them in airtight containers and store them in the fridge. This breakfast casserole will stay good for up to 3 days. When ready to serve, reheat in the microwave, covered, or in a 350 degrees oven until warm. Leftovers are awesome to enjoy for breakfast the next day.

This casserole is also freezer-friendly. Prepare and bake as directed. Let it cool completely, then keep it in a zip-top bag or airtight container and freeze for up to 1 month. To reheat, transfer the casserole to an oven-safe dish and bake at 350 degrees for about 25 minutes or until the middle of the casserole is warm. There is no need to thaw the casserole.

Ingredients

6 eggs, beaten
1 lb mild breakfast sausage
2 c. shredded cheddar cheese
1 can of crescent rolls

How to make Breakfast Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.

Step 2: In a skillet, cook the sausage until brown. Then, drain the excess grease.

Step 3: In the bottom of the prepared baking dish, spread the crescent rolls. On top, place the sausage. Pour the eggs and sprinkle with cheese.

Step 4: Place in the preheated oven and bake for about 30 minutes.

Step 5: Remove the casserole from the oven when done and serve. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 276, Total Fat 18.6g 24%, Cholesterol 170mg 57%, Sodium 465.5mg 20%, Total Carbohydrate 13.1g 5%, Sugars 3.3g, Protein 11.7g 23%, Vitamin A17%, Vitamin C0%

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Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 24 servings

Soft and butter with the perfect amount of chocolate chips – these chocolate chip cookies are the best! Whip up these cookies in less than twenty minutes and enjoy freshly baked chocolate chip cookies anytime with this easy recipe.

This chocolate chip cookie recipe is my all-time favorite! I love that I can easily and quickly make these tasty cookies using just a couple of pantry ingredients. This recipe is also great as a last-minute dessert. Everyone loves these soft, warm, and chewy chocolate chip cookies right out of the oven.

This kid-friendly dessert is a must, especially if you enjoy chocolate cookies. These cookies are loaded with semisweet chocolate chips. Not too much, just enough to satisfy our sweet tooth! I always make sure to make a big batch because these chocolate chip cookies are gone fast! I simply keep the cookies in airtight containers at room temperature. They will stay fresh for up to 2 to 3 weeks. Also, this recipe is easily modifiable. You can use your favorite chocolate chips. Even throw in some nuts for a crunchy texture. If you love dried fruits, you can add dried cranberries & blueberries or some raisins.

Ingredients

2 large eggs
1 c. unsalted butter, softened
1 c. brown sugar, packed
1 tbsp vanilla extract
3 c. flour
1 c. sugar
1 tsp baking soda
2 c. semisweet chocolate chips
1/2 tsp salt

How to make Chocolate Chip Cookies

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

Step 2: Place the butter, sugar, and brown sugar in a stand mixer. Beat for about 2 to 3 minutes until light and fluffy. Next, add the eggs (a piece at a time) and vanilla.

Step 3: Then, sift the flour and baking soda and add this to the stand mixer. Add the salt and beat until just mixed on low speed.

Step 4: Fold in the chocolate chips.

Step 5: Scoop the cookie dough onto a baking sheet using a 1/4 c scoop. Place in the preheated oven and bake for about 10 to 15 minutes.

Nutrition Facts:

Calories: 285 kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 104mg | Potassium: 121mg | Fiber: 1g | Sugar: 22g | Vitamin A: 265IU | Calcium: 24mg | Iron: 1.8mg

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