Biscuit Egg Casserole

Ingredients
1 can Grand Biscuits
1 package Jimmy Dean pre-cooked Sausage Crumbles
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
8 eggs beaten
1 cup milk
1/4 tsp salt
1/8 tsp black pepper

Instructions

1. Preheat oven to 425°F.
2. Line bottom of greased 9x13 inch baking dish with biscuit dough, firmly pressing to seal.
3. Sprinkle with sausage and cheese.
4. Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.
5. Bake 25-30 minutes or until set. Let stand for 5 minutes before cutting into squares; serve warm.

Notes: Conveniently we happened to have a can of Grand Biscuits that someone gave us! This was easy to make and we enjoyed it. For step 2 I had to press quite a bit on the biscuits to flatten them all out enough to get them to line the bottom. They also didn't want to seal together very well. I noticed when cutting into the casserole some of the biscuit had floated to the top, so I may not have done it correctly. (Oh, well.)

Source: Lil' Luna

Poppy Seed Muffin Tops

Ingredients
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
2 Tbsp. poppy seeds
3/4 C. milk
1/3 C. oil
1 tsp. almond or lemon flavoring (optional)
1 egg

Directions

1. Sift together dry ingredients
2. In another bowl, mix milk, oil, egg, and flavoring. Add to dry ingredients and mix until just moistened.
3. Spoon batter onto a baking sheet in 12 equal piles.
4. Bake at 400°F for 15-18 minutes or until golden on top.

Notes: This is just a variation on muffins and can be done with pretty much any type of muffin batter. (This recipe is the same as the Poppy Seed Muffins recipe I posted previously.) The kids enjoyed these.

Source: Brittany

Ham and Cheese Savory Scones

Ingredients
2 1/2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 stick frozen butter
1 cup buttermilk
1/4 cup sour cream
1 cup cheddar cheese shredded
3/4 cup ham diced
1/4 cup pre-cooked bacon pieces
2 tablespoons chives diced

Instructions

1. To make these Ham and Cheese Savory Scones, start by adding the flour, sugar, baking powder, baking soda, salt, garlic and onion powder to a large mixing bowl and whisking to combine.
2. Grab your cold stick of frozen butter and grate your butter on a cheese grater or cut into small pieces and them move your butter back to the freezer. While your butter is chilling, chop your ham into bite sized pieces and dice your chives. Remove the butter from the freezer and add to the dry ingredients in the mixing bowl. Using a pastry cutter or a kitchen fork, work the butter into the flour mixture until you have no more large lumps of butter present.
3. Add in the buttermilk and sour cream and still to combine. Next add in the cheese, ham, bacon pieces and chives (save some of those yummy ingredients aside for topping!) and using a large spoon or spatula, stir to combine. Once mixed, transfer your scone dough to the refrigerator for 15 minutes. Once chilled, move your dough to a large floured work space or a large glass cutting board (my favorite!) Your dough should be a bit wet and sticky so flour your hands. Shape your dough into a large circle about 10-12 inches wide and about 1 inch thick.
4. Using a sharp knife, cut into 8-10 wedges and then using a spatcula or pie server, scoop up the scone wedges and transfer to a parchment lined baking pan and sprinkle with your reserved toppings. Bake for 20 minutes in a preheated 425 degree oven. When done, remove from oven and serve immediately.

Notes: This is the first savory scone recipe I've tried. I quite liked them. I didn't have any chives so had to leave those out.

Source: A Wicked Whisk

S'mores Pancakes

Ingredients
2 cups premade pancake mix
1 1/3 cups milk
2 Tablespoons sugar
1 egg
3/4 cup semi-sweet chocolate chips
48 mini-marshmallows
1/4 cup Cinnamon Graham Snacks crushed
1 cup of your favorite chocolate syrup optional

Instructions

1. Heat a non-stick griddle/pan to medium low heat.
2. In a medium mixing bowl, combine pancake mix, milk, sugar, egg, and chocolate chips.
3. Place 1/2 cup of the batter onto the griddle/pan.
4. Take 8 mini marshmallows and place in the middle of the batter.
5. Cover marshmallows with 1/2 teaspoon of the crushed graham snacks.
6. Cover marshmallows and graham snacks with 2-3 Tablespoons of batter. The batter should cover all of the marshmallows.
7. Cook pancakes on each side for 2-3 minutes.
8. Top each pancake with a few drizzles of chocolate syrup, a few more marshmallows, or crushed graham snacks if desired.

Notes: One of the kids asked for marshmallow pancakes and another wanted chocolate chip pancakes, so I suggested s'mores. Brittany made these. She used her buttermilk pancake recipe and added the marshmallows, chocolate chips, and graham crackers as they were cooking. These smelled great while cooking. They mostly just tasted like chocolate chip pancakes afterwards, though.

Source: Cooking with Libby

Huevos Rancheros

Ingredients
1 tablespoon extra virgin olive oil
1/2 medium onion, chopped (about a half cup)
1 15-ounce can whole or crushed tomatoes, preferably fire-roasted, (or 1 -2 large fresh vine-ripened tomatoes, when in season)

1 medium jalapeno pepper, chopped
2 cloves garlic; 1 chopped, 1 smashed
1/2 teaspoon hot sauce
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 15 .5-ounce can black beans, drained and rinsed
4 large eggs
4 6 -inch corn tortillas, warmed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro

Directions

1. Prepare the salsa: Sauté the onions in a little olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. If using whole canned tomatoes, break them up with your fingers or a spatula as you put them in the pan. If using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with.
2. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork.
3. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.
4. Prepare the tortillas: Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them.
5. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

Notes: Definitely one of the more involved breakfast recipes I've tried. I needed Brittany's help to get things done in time for the kids to eat before school. I enjoyed this and would gladly eat it again, but I think I would prefer that someone else made it.

Source: We mixed parts of 2 different recipes to come up with what is here: Simply Recipes and the Food Network. Hopefully I've captured it correctly.

Sweet Potato Scones with Brown Sugar Glaze

Ingredients
For the scones
2 and 1/2 cups all-purpose flour
1/3 cups packed light brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup buttermilk
1/2 cup cooked mashed sweet potato
1 and 1/2 teaspoons vanilla extract
1 tablespoon heavy cream

For the glaze
1 tablespoon unsalted butter
1/4 cups packed light brown sugar
3 tablespoons heavy cream
1/4 cup confectioners' sugar

Instructions

1. Preheat the oven to 400ºF. Adjust the rack to the middle position. Line a large baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Stir with a whisk to combine. Using a pastry cutter, fork, or two knives, blend the butter into the flour mixture until it resembles pea-sized crumbs. In a small bowl or measuring cup, whisk the buttermilk, sweet potato, and vanilla together, then add it to the flour mixture. Stir just until the dough comes together, taking care no to over mix.
3. Turn the dough out onto a lightly floured work surface and knead it gently about 5 times. Shape the dough into a 7-inch round disk. Cut the dough into 8 equal sized wedges. Place the scones on the prepared baking sheet. Brush the tops with cream.
4. Bake for 15 to 20 minutes or until golden brown. Transfer the scones to a wire rack to cool slightly and top with glaze.
5. Make the Glaze
6. Combine the butter brown sugar and cream in small saucepan. Cook over medium-low heat, stirring often, until the sugar melts and the mixture becomes smooth. Pour the mixture over the powdered sugar in a medium mixing bowl and whisk until smooth. Allow to cool before topping the scones.

Notes: I love sweet potatoes and so far I've really liked all the scone recipes I've tried so as soon as I saw this recipe I knew I wanted to try it. Luckily we had some sweet potatoes from the garden. The flavor turned out great but my texture was fairly dense (not light and fluffy as described at the source). I may have overmixed or undercooked. I still enjoyed them. My kids ate them and enjoyed them and still don't know they ate sweet potatoes. (I told them I was calling them Brown Sugar and Cream Scones.)

Source: Baked by an Introvert

Strawberry Coffee Cake

Ingredients
1 cup all-purpose flour
1⁄2 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
1 egg, beaten
1⁄2 cup milk
1 teaspoon vanilla (optional)
2 tablespoons butter, melted
1 1⁄2 - 2 cups sliced fresh strawberries

Topping
1⁄2 cup all-purpose flour
1⁄2 cup sugar
1⁄4 cup cold butter
1⁄4 cup chopped pecans

Directions

1. In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
2. In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
3. Pour mixture into a greased 8-inch square baking dish.
4. Place strawberries evenly over the top of batter.
5. To make the topping: Combine the flour and sugar in a bowl.
6. With a pastry blender, cut in the butter until consistency of coarse crumbs.
7. Stir in pecans.
8. Sprinkle mixture evenly over the strawberries.
9. Bake at 375° for 30-35 minutes or until wooden pick comes out clean.

Notes: I absolutely loved this and ate most of the pan myself (the kids were picky about it because it wasn't like the coffee cake they are used to). I was tired when I made it and didn't use nearly enough strawberries, though. More would have been even better. We didn't have pecans so I used walnuts. Also, I put raspberries on one corner instead of strawberries to test it out and liked that part the best.

Source: Food.com

Chocolate Chip Muffins

Ingredients
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt

3/4 cup mini chocolate chips
3/4 cup milk
1/3 cup oil
1 egg

Topping (optional)

3 Tbsp sugar

3 Tbsp brown sugar

Directions

1. Sift together dry ingredients.
2. Add chocolate chips into dry mixture and stir until mixed.
3. In another bowl, mix milk, oil, and egg. Add to dry ingredients and mix just until moistened.
4. For topping mix sugar and brown sugar.
5. Spoon into muffin cups. Sprinkle muffins with topping.
6. Bake at 400°F for 20 to 25 minutes.

Notes: Easy and tasty. Not my favorite muffin recipe but still delicious.

Source: Brittany has had this recipe printed out forever. Not sure where she got it - probably from her Mom.

French Breakfast Muffins

Ingredients
2 cups flour
2/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 large egg
1 cup plus 2 Tbsp milk
6 Tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract

Topping
1/2 cup sugar
1/2 tsp cinnamon
2 Tbsp unsalted butter, melted and slightly cooled

Directions

1. Heat the oven to 375°F. Butter the bottoms (only) of 12 standard-size muffin cups and set the pan aside.
2. Measure the flour, sugar, baking powder, salt, and nutmeg into a large mixing bowl and combine them with a whisk.
3. In a medium size bowl, whisk the egg until it's frothy. Blend in the milk, melted butter, and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture.
4. Using a wooden spoon, mix the batter just until it's evenly blended, then spoon it into the muffin cups, filling each about two-thirds full.
5. Bake the muffins on the center rack for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes. Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 minutes, then remove them from the cups.
6. Before the muffins lose their warmth, prepare the topping. Mix the sugar and the cinnamon in a small bowl. Melt the butter and transfer it to a separate small bowl. Set both bowls next to the muffins.
7. Working one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top. If you'd like more topping, roll them in the cinnamon sugar for a second time while they're still warm. Serve immediately. Makes 12 muffins.

Notes: We first had these way back in 2013 and they have been some of our favorite muffins ever since. We don't rotate the pan in step 5 and they still turn out fine. The last time I made these a few days ago I substituted an equal amount of melted coconut oil for the butter in the muffin batter and didn't notice any difference in overall flavor.

Source: printed off the internet from Spoonful.com in 2013. Apparently this website (which was created by Disney) was shut down in 2014 and no longer exists.