Overnight Oatmeal

"Health is wealth"

Must try Overnight Oatmeal

INGREDIENTS
1 container (6 oz) greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit

Instructions:
In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.

Cover; refrigerate at least 8 hours but no longer than 3 days before eating. Enjoy!

Avocado & Egg Breakfast

EMA'S HERBS

One of the ‪#‎healthiest‬ and yummiest breakfast/snacks ever! 

High in ‪#‎protein‬ and healthy fats. So good for you! Its delicious

Ingredients:
-Whole ‪#‎avocado‬
-Eggs
-Cayenne pepper (or any spice of your choice)

Remove the stone from an avocado. Scoop out a little more avocado to increase the size of the stone's crater. Crack an egg into the crater. Sprinkle with Cayenne pepper (cheese too if you desire). Bake in the oven at 180 degrees until egg is cooked to the level you like.

Did you know that the avocado has been called the world's most perfect food and has many health benefits? It has achieved this distinction because many nutritionists claim it not only contains everything a person needs to survive — but it has also been found to contribute to the prevention and control of Alzheimer's, cancer, heart disease, diabetes and other health conditions.

Slow Cooker Breakfast Casserole

New Ideas

Breakfast casserole in the crock pot! Cooks while you sleep! Sounds perfect for a Sunday morning and great for company!


Ingredients:

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:

Spray crock pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl.

Mix well (and slowly) using a whisk.

Add the milk.

Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.

Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.

Cook the sausage on high heat, drain and set aside.

Add sausage on top of hash browns.

Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.

Mix it up well. Or good, depending on where you're from.

Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.

Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions

Serve hot with a glass of orange juice and a side of toast.

Breakfast Egg Muffins To Go

Melanie Landau Kerwin

Breakfast Egg Muffins To Go

Eggs are one of the most versatile breakfast foods around, but few of us can spare the time to cook them in the morning. These eggs muffins are designed to be cooked ahead of time, then grabbed on the go. Egg muffins will keep one week in the refrigerator. Microwave 30 seconds to reheat.

Just add a variety of different goodies to your tin. Maybe 6 with bacon, onion & cheese and 6 with spinach, mushrooms and ham. You can't mess this up! In the morning, just grab a couple from your ziploc and nuke them and away you go! No unhealthy trip to Micky D's. ;

Lots of variations Enjoy!


Yield - 12 muffins

1/2 pound ground Italian pork or turkey sausage

4 ounces frozen chopped broccoli florets

1/2 cup shredded cheddar cheese

12 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

12 parchment paper muffin wrappers or 12 silicone muffin cups

Directions

Preheat oven to 350 degrees F.

Heat skillet over medium heat. Add sausage and cook until no longer pink.

In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.

If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).

In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.

In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.

Bake 25 minutes, or until muffins have risen and are firm.

Variation: Instead of Italian sausage, try diced bacon, Canadian bacon, ham, chorizo or crumbled breakfast sausage. Try other veggies such as diced red pepper, spinach, zucchini, mushrooms, etc. Mix and match at will!

Breakfast Cheese Danish

Jennifer Busha

Breakfast Cheese Danish

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Breakfast Cupcakes

Linda Tylke Curren

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

French Toast Casserole

Christy Merriman

French Toast Casserole

1 c. brown sugar, packed
1/2 c. butter
2 c. corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1 1/2 c. milk
1 t. vanilla extract
Garnish: powdered sugar, maple syrup
(We added 1 1/2 cups chopped pecans to our recipe)

Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings

Cinnamon Roll Pancakes

Parent's Room

Cinnamon Roll Pancakes

Ingredients:

for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:

To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.


To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.


~Mysti