Mini Omelets

 So happy I tried these little guys.  The perfect breakfast on the go or an after workout snack.  They store well in the fridge.  The best part?  Each one is about 100 calories.  The mini omelets pictured below had chopped ham, mushrooms, green onion and cheddar cheese.  You only need a little bit of each ingredient in each muffin tin.

  Mini Omelets

12 Eggs

1/2 cup Milk

Salt & Pepper

Various Add-ins:

Ham

Cheese

Green Onion

Mushrooms

Bacon

Sausage

Tomatoes

Just about anything!

In a large bowl, whisk together eggs and milk.  Add salt and pepper, set aside.  Spray a muffin tin with cooking spray.  Place meats, cheeses, vegetables in the bottom of each tin.  Then pour some of the egg mixture on top until muffin tin is nearly full.

Bake at 350 for 30 min or until puffed and golden brown on top.  Makes 12 muffins.

Pancake Mix

It only takes a few minutes to put together the large batch of dry mix, and then it's super quick to whip up some hotcakes on those cold, dark mornings.

Dry Pancake Mix

6 cups flour

4 Tbsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp salt

6 Tbsp sugar

Combine and store in an airtight container for up to 3 months.

Pancakes

1+1/3 cup dry pancake mix

1 cup milk

1 beaten egg

2 Tbsp melted butter

Wisk ingredients together to combine.  Pour batter onto hot, buttered skillet.  Cook until golden.

German Pancakes

The first time I had German Pancakes was a few months ago.  I cannot believe it took me 33 years to experience this deliciousness!  It puffs up in the oven and gets a wonderful bit of crunch on top while the inside is soft.  You can layer this up with strawberries and whipped cream, any flavor syrup.  Our favorite is with buttermilk syrup.  YUMMMMM.

German Pancakes

6 eggs

1 cup milk

1 cup flour

2 Tbsp melted butter

cinnamon/sugar mixture

Brush melted butter on bottom and sides of 9x13 pan.  In a blender, combine eggs with milk and flour.  Blend until smooth.  Pour into prepared pan.  Sprinkle cinnamon/sugar mixture over top.  Bake at 375 for 20 minutes until puffed and golden brown.  Serve immediately.

Oatmeal - love it or hate it?

Contrary to what you see on this blog, I do eat a bit of healthy food each day!! This post isn't really much of a recipe, but it is an idea, so I am posting it.

I happen to really like oatmeal. My kids, however, hate it. Then I had a great idea to combine two of my favorite breakfast items, one of which my kids DO like: Oatmeal and Yogurt.
The other morning I made this for myself and I made my 7 and 8 year olds each take a bite. They held their noses and reluctantly tasted. The verdict: I was immediately asked to make up two bowls so they could each have their own. They love it!

I use the quick oats so they aren't quite as healthy, but it's that or nothing around here. Mama's busy with babies.

Oats and Yogurt
1/4 cup quick oats
1/2 cup water
1 container yogurt

Combine oats and water. Microwave for 1 minute. Stir in yogurt and serve.


Try this out--even if you hate oatmeal. Unless you hate oatmeal AND yogurt.

Buttermilk Pancakes

Generally, I'm not a fan of pancakes. Most kinds I've had turn into a pile of mushy goo within seconds of adding syrup. My father-in-law makes sourdough pancakes that my whole family loves--it requires keeping a start and mixing up the night before. Too much commitment on my part.

This recipe is very close in taste and texture to the sourdough pancakes. It calls for 1 cup buttermilk, so I buy a quart and it lasts in the fridge for a month or so for Saturday breakfasts. All other ingredients are always on hand.

This recipe makes approx 12 pancakes. Easy to double or triple.

Buttermilk Pancakes
1 egg
1/3 cup milk
1 Tbsp melted butter
1 cup buttermilk
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 Tbsp sugar
pinch of salt

Add ingredients into a bowl in the order given and wisk together. Let mixture sit for a few minutes while you heat up your pan or griddle. Using a 1/4 measuring cup, scoop batter and pour onto hot griddle. When pancakes are bubbled on top, it's time to flip.

We also had a bit of this:

Breakfast Casserole.

While I adore the sticky buns, I was craving something a little salty and savory for conference weekend. I whipped up this dish the night before and baked it in the morning. It served as a great brunch and dinner for the day. This recipe is the perfect comfort food. The bread at the bottom soaks up all the eggs and resembles a scrambled egg texture. And don't be afraid of the cream soup on the top. It's worth it.

Breakfast Casserole
12 slices bread (cubed)
1 lb. sausage (cooked)
2 cups cheddar cheese (I like medium)

6 eggs
1 tsp. dry mustard
salt & pepper
2 1/2 cups milk

1/2 can evaporated milk
1 can cream of mushroom soup (I use 98% fat free)
1 can mushrooms (chopped)

Directions:
Butter the bottom and sides of a 9x13 pan. Layer cubed bread on bottom. Top with sausage, then cheese.

In a bowl, mix together the eggs, dry mustard, salt & pepper, and milk. Pour mixture over top the layers in the 8x13 pan. Cover and refrigerate overnight.

In the morning, mix together the evap milk, mushroom soup, and mushrooms. Spread over top of casserole. Bake for approximately 1 hour. I bake mine covered for about 40 minutes, then take the foil off and bake for another 30 minutes uncovered.

This weekend . . .

We will indulge in THIS:

Sticky Buns

If you know me at all, then you already know about these little pleasures. We make these sticky buns conference mornings and Christmas morning. Sometimes I whip them out when company comes.

Sticky Buns
18 frozen Rhodes rolls
1 small pkg Cook & Serve Butterscotch Pudding
1 stick butter
1/2 tsp cinnamon
3/4 cup brown sugar

Just before going to bed - Spray a bundt pan with cooking spray and place 18 rolls in the bottom. Sprinkle dry pudding mix over the top. Melt butter and stir in cinnamon and brown sugar. Pour mixture over rolls.

Spray a piece of plastic wrap with cooking spray and place over the top of the pan. Place in a warm area and let rise overnight.

Bake at 350 for 25 minutes until browned on top. Turn over onto a large baking sheet immediately after removing from oven. Serve warm.