I love biscuits for breakfast but most of the time I don’t feel like going to the trouble of cutting in butter, and rolling out and cutting the dough, especially before coffee! I just want a hassle free breakfast. These biscuits are light, tender and buttery with a nice tang from the sour cream and a golden-brown exterior. I like that they make such a small batch and that’s another reason I want a simple recipe. It just doesn’t seem worth it to go to a lot of trouble for 4 biscuits. I need a recipe that’s quick and easy and this one is just that! Just stir, scoop, and bake!
Go ahead and adjust your oven rack to the middle position and preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Whisk all dry ingredients together in a medium bowl.
Add the sour cream and 2 tablespoons of the melted butter into the dry ingredients.
Stir everything until just combined.
Using a quarter cup spring-loaded ice cream scoop, or a greased 1/4 cup measuring cup, scoop out and drop the dough onto the parchment paper lined baking sheet spacing them out about 2 inches apart. Brush them with the remaining 1 1/2 teaspoons melted butter and bake until golden brown, 20-25 minutes. Rotate the baking sheet halfway through baking. Let the biscuits cool for 10 minutes.
I ate mine with butter and mango-peach preserves!
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 2 tablespoons unsalted butter, melted and cooled plus 1 1/2 teaspoons for brushing on top of the biscuits before baking.
- Adjust oven rack to middle position and preheat the oven to 425 degrees.
- Line a baking sheet with parchment paper.
- Combine flour, baking powder, and salt in a medium bowl. Add the sour cream and 2 tablespoons of the melted butter and stir until just combined.
- Using a greased 1/4 cup measuring cup or a #16 ice cream scoop, scoop out and drop dough onto prepared baking sheet spacing them about 2 inches apart. Brush with remaining 1 1/2 teaspoons of melted butter.
- Bake until golden brown, 20-25 minutes, rotating baking sheet halfway through baking. Cool biscuits for 10 minutes and serve warm.
- Use a spring loaded #16 ice cream scoop for easy portioning or if you don't have one a greased 1/4 cup dry measuring cup works too.
When I wake up on a Saturday morning and I want just want something quick and easy these blueberry muffins are great! They are loaded with sweet juicy blueberries and the hint of lemon zest adds just the right amount of tartness. This recipe only makes 4 muffins, two for each of you and you’ll want two; one just won’t cut it! I could have had all four but we’re supposed to be practicing a little restraint here. I mean that’s what this site is all about! Portion control for two! Plus, it’s not nice to not share. 🙂
Blueberries are one of those fruits you can get at the grocery store when they aren’t in season and they still taste really good.
Blend the dry ingredients together in a bowl and whisk the wet ingredients, (yogurt, egg, and lemon zest) until smooth in another bowl. After mixing both together gently fold in the blueberries and coconut oil, or butter if you prefer.
Sprinkle the lemon zest-sugar mixture before baking.
Bake in a 325 degree oven until golden and a toothpick inserted in the middle comes out clean, about 20-25 minutes, rotating halfway through baking.
…and you’re done! See how easy that was? Remember to share and if you don’t feel like you’ve had enough bake them again on Sunday morning! 🙂
- 1/2 tablespoon sugar
- 1⁄2 teaspoon finely grated lemon zest, divided
- 3⁄4 cup all-purpose flour
- 1⁄4 cup sugar
- 1 teaspoon baking powder
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄4 cup blueberry yogurt or plain if you don't have blueberry
- 1 large egg at room temperature
- 3 tablespoons coconut oil melted and cooled, or butter if you prefer
- 1/2 cup fresh blueberries
- Adjust the oven rack to the middle position and heat oven to 325 degrees. Spray 4 cups of a muffin tin with baking spray.
- Combine sugar and lemon zest in a bowl and set aside for sprinkling on top of batter before baking.
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl. In a separate bowl, whisk yogurt, egg, and remaining 1/4 tsp. lemon zest together until smooth. Gently fold yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter and blueberries.
- Divide the batter evenly among the 4 prepared muffin cups. Sprinkle sugar topping over muffins. Bake until muffins are golden brown and toothpick inserted in the center of muffin comes out clean, 20 to 25 minutes, rotating muffin tin halfway through baking.
- Let muffins cool in the muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool for 10 minutes before serving, if you can wait that long!
Do you eat most meals alone? I know I do.
I was reading where people are eating alone more often and I always eat breakfast alone during the week. Most weekday mornings are a rush for my husband to get out the door so eating breakfast together is definitely out, as it is I believe for most people. I have been trying to make breakfasts easier, faster and healthier so make-ahead, grab and go meals are the perfect solution. This healthy breakfast muffin has everything you need to feel like you’re starting your day off on the right foot!
Flavorful add-ins like carrots, banana, and dried cranberries keep these muffins moist while ground flaxseed adds a gold mine of omega-3 fatty acids; just two tablespoons contains more than 100% of your recommended daily intake for those heart-healthy fats. Flaxseed is also rich in fiber and lignan, an antioxidant that’s been shown to protect against breast cancer. I threw in some toasted pecans to amp up the nutrition even more. Pecans contain more than 19 vitamins and minerals including vitamins A, B, and E, folic acid, calcium, magnesium, phosphorus, potassium, and zinc! Holy moly that’s a lot of nutrition! Make a batch of these on Sunday and store them in the fridge. Microwave them a few seconds before heading out for the day and feel really great about your delicious, healthy breakfast! If you have to eat alone, make these and make the best of it! If you guys have great grab and go breakfast ideas, I’d love to hear about them, just comment below!
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup packed dark-brown sugar, use light if that's all you have on hand
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon coarse salt
- 1 cup old-fashioned rolled oats
- 2 Tbsp ground flaxseed
- 1/2 cup dried cranberries or raisins
- 3 tablespoons extra-virgin olive oil
- 1 large egg
- 1/3 cup skim milk (I've also used lowfat buttermilk with great results)
- 1/2 cup toasted, chopped pecans
- 4 medium carrots, shredded
- 1 medium ripe banana, mashed
- zest of half of orange
- Juice of half of orange
- Preheat oven to 400 degrees.
- Spray a 12-cup muffin pan with cooking spray.
- Whisk together flour, brown sugar, baking soda, baking powder, flaxseed, nutmeg, and salt.
- Stir in oats, cranberries and nuts.
- Whisk together oil, egg, milk, carrots, banana orange zest and juice until blended.
- Mix the wet ingredients into the dry just until blended.
- Divide batter between muffin cups.
- Bake for 20 to 23 minutes or until a toothpick inserted in center of a muffin comes out clean.
- Cool on wire rack completely before storing in an air-tight container.
- You can sub out the cranberries for raisins and leave out the nuts with no problem. I like the flavor the orange zest adds but you can certainly leave that off if you like.
Rise and Shine!! It’s time to get out some bread, eggs, milk and just a few other ingredients and make this fantastic French toast recipe! You might wonder why anyone would need a French toast recipe. People have been soaking bread in an egg mixture to transform old bread into something new and wonderful for centuries! Honestly though, the results can be varied and not always so good. The bread turns out soggy or too eggy or just plain bland. This recipe takes care of all of these problems and will give you French toast that’s crisp on the outside, soft and puffy on the inside, with rich, custardlike flavor every time!
There are a couple of tricks to getting it right and they are super simple. First the bread. Sandwich bread works but ONLY if it’s the hearty type of sandwich bread like Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White. Regular sandwich bread will just give you gloppy French toast…nobody wants gloppy French toast! You could also use a challah or brioche from the bakery which is what I did here. Honestly, Italian and French bread turn out a really chewy French toast…not ideal.
The key to getting French toast that isn’t too soggy is to dry the bread out. It’s a must! Preheat the oven to 300 degrees. If your bread isn’t sliced you’ll want to slice it into 1/2 inch slices and lay the bread out on a wire rack set in a baking sheet. You’ll bake the bread for 16 minutes flipping half way through. This will remove the moisture that makes for a soggy French toast.
Next up, we’ll deal with French toast that’s just too eggy. The key here is to use only the yolks. It’s the whites that contain the sulphur compounds that give off that eggy taste (and smell) and the whites can also have that unappealing ropy texture, you know what I mean? When it’s on your bread and you fry it, it can give your bread a white speckled appearance. So we’ll leave off the whites and only use the yolks!
We want to add some flavor to our mixture so a little cinnamon, vanilla and brown sugar are added, also we’ll add some butter to the dipping mixture to bump up the YUM factor. You will want to warm your milk in the microwave so that your melted butter doesn’t solidify on contact with the mixture. You can pour your mixture in a 13×9 pan and soak the pieces 3 at a time or whatever will fit so that your bread will soak up the liquid more evenly.
Soak the bread for only 20 seconds per side. That might seem short to you but it works. Any longer and you start getting into soggy territory. Fry your egg mixture soaked bread in a little butter on medium low for 3-4 minutes per side. You can use an electric griddle but you may need to cook a bit longer. I sprinkled ours with powdered sugar and handed Tom the first batch to test, he finished it off faster than I could say pass the syrup! I think he liked it. 🙂
- 4 large slices hearty white sandwich bread or qood-quality challah
- 1 1/2 cups whole milk, warmed
- 3 large egg yolks
- 3 Tbsps light brown sugar
- 1/2 tsp ground cinnamon
- 2 Tbsps unsalted butter, melted plus 2 Tbsps for cooking
- 1/4 tsp table salt
- 1 Tbsp vanilla extract
- Maple syrup
- Adjust oven rack to middle position and heat oven to 300 degrees.
- Place bread on wire rack set in baking sheet.
- Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
- Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, and vanilla in large bowl until well blended. Transfer mixture to 13x9 inch baking pan.
- Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off, repeat with remaining slices. Place soaked bread on another baking sheet or platter.
- Heat 1/2 tablespoon butter in 12 inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet and cook until golden brown, 3 to 4 minutes.
- Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer.
- If toast is cooking too quickly, reduce temperature slightly. Transfer to baking sheet in oven. Repeat cooking with remaining 2 pieces, adding 1/2 tablespoon of butter for each batch. Serve warm.
Pancakes are my favorite thing to eat for breakfast! Eating them just makes me happy! I am always adding things in to take advantage of seasonal produce. Somehow I feel better about the indulgence if there is fruit inside of them! 🙂 I am on a pumpkin kick, but aren’t nearly all of us when fall rolls around? These cure my pumpkin and sweet craving all at once! The smell of the warm spices and the sweet butter and maple syrup all mingling together…yeah it’s divine! They only take a few minutes to put together, so get the coffee going and then get started on these and I promise you’ll be so glad you did!
The first thing I do is preheat the oven to 200 degrees. I can only fit 3 pancakes at a time in my skillet so you’ll want to put your first batch in the oven to stay warm. This recipe makes 6 pancakes if you use a 1/3 cup measuring cup for each pancake. Mix all of your dry ingredients together well in a medium bowl. Next, you’ll whisk all your wet ingredients together. Gently add your wet ingredients to your dry just until combined. It’s okay if you still see a few flour spots here and there. Now the hard part, let this batter rest for 10 minutes! Sometimes I fail at this but I noticed that my first batch aren’t nearly as fluffy as the second batch which sat out the full 10 minutes so go check your email or wash up the dishes you just messed up or set the table. 🙂 I like to spray my 1/3 cup measuring cup with a little cooking spray before I scoop out the batter. The batter slips out of the measuring cup so much easier if you do this. I cook them on medium-low for 4 minutes and then flip and cook for 3 minutes or until they get a little brown around the edges. Serve these with a little powdered sugar sprinkled on top and of course, butter and syrup! If you don’t have pumpkin pie spice I have a recipe on how to make it yourself here. –> Pumpkin Pie Spice.
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2/3 cup buttermilk
- 2 tablespoons sour cream
- 1/3 cup pumpkin puree (I use canned pumpkin)
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vegetable oil, plus extra as needed, or spray with cooking spray
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet, spray with vegetable oil spray, and place in oven. This will keep the pancakes from getting soggy.
- Whisk flour, sugar, baking powder, baking soda, salt and spices together in medium bowl. Whisk buttermilk, sour cream, pumpkin, melted butter, and egg together in separate bowl until smooth. Gently fold buttermilk mixture into flour mixture with rubber spatula until just combined. (Batter will be lumpy with a few spots of dry flour; do not overmix.) Let batter rest for 10 minutes before cooking.
- Heat oil in 12-inch nonstick skillet over medium-low heat. Using wad of paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of skillet. Using 1/3-cup dry measure, portion batter into skillet in 3 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 3 to 4 minutes.
- Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 2 to 3 minutes. Transfer pancakes to prepared wire rack (don't overlap them) in warm oven. Repeat with remaining batter, using more oil as needed. Sprinkle with powdered sugar if you like.
I have to admit, I’m not very good at making omelettes! Folding one side over the other, making sure they are actually done in the center, keeping the filling INSIDE the omelette, it’s all just too much for me! This omelette is just as good as any I’ve ever eaten and SO much easier!! The best thing about this omelette (besides the ingredients) is that it’s BAKED in the oven! No folding required! It’s filled with potatoes, onion and bacony-cheesey goodness! This serves two very hearty servings so bring your appetite for this one!
The first thing you’ll do is preheat your oven to 350 degrees F. Get out your bacon and cut in 1-inch slices crosswise. (I use my kitchen shears for this) Get the bacon going in an 8-inch oven proof saute pan until nice and brown. Dice up your onions and chop the potatoes while the bacon cooks. Also go ahead and dice up the cheese and grate a little for the top for later.
Drain the bacon on paper towels and then discard the bacon fat. No need to wash the pan though, just add the butter to the pan and also go ahead and spray the pan with nonstick spray, even if it is non-stick. I find it’s much easier to get the omelette out and looking pretty if you spray it first. After the butter melts add the potato and onion. Cook over medium-low heat for about 10 minutes, stirring occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 1 minute.
- 1/4 pound thick-cut bacon
- 1 Tbsp unsalted butter (if you use salted butter add less salt to this recipe!)
- 1 cup medium diced potato (I used red potatoes, you don't need to peel them)
- 1/2 cup chopped onion
- 1 Tbsp minced jalopeno pepper (half a pepper unless you like it extra hot)
- 6 large eggs
- 2 Tbsp half and half or milk
- 1 tsp kosher salt (if you use table salt then use only 3/4 of a tsp)
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped scallions, both white and green parts
- 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices.
- Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned.
- Drain the bacon on paper towels and discard the fat from the pan.
- Add the butter to the pan, and then add the potato and onion.
- Cook over medium-low heat for about 10 minutes, stirring occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 1 minute.
- Beat the eggs, milk, salt, and pepper together with a fork in a medium bowl.
- Stir in the scallions and diced cheddar.
- Add the bacon to the pan and pour over the egg mixture once the potato is cooked.
- Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center.
- Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot.
- If you like very little salt in your food then cut back on the salt added. Remember that the bacon and cheese bring some salty flavor to the food already.
The leaves are changing and the air is crisp and cool and it’s a lazy Saturday morning and that gives me the perfect excuse to make these soft, pillowy, perfect little mini muffins! Not that I really need an excuse to bake them! I love sweet things for breakfast and these are so perfect with a cup of coffee. They are super easy to throw together and very quick to bake so you can be eating them inside of 30 minutes or less!
When I’m baking muffins I figure while I’m at it anyway, I might as well make extra and freeze some so I can have an even lazier Saturday the next time I want these little muffins. To freeze I just line my mini muffin pan with paper liners and fill them 2/3 of the way full with the muffin batter and freeze them for about 6 hours. Once they’re frozen you can store them in ziploc bags and take them out and bake them as directed anytime you want them, adding 5 minutes to the bake time or until a toothpick inserted into the center comes out clean. Be sure to put them in the mini muffin pan before baking them. You will be so happy when all you have to do is throw these in the oven because you took a few minutes to freeze the extra batter! I love freezing food ahead anytime I can, it just makes life so much more simple!
I like to make my own pumpkin pie spice. When you’re cooking for two it takes awhile to use up those spices in the spice cabinet so instead of buying another spice to go bad in my cabinet (I hate when that happens!) I make my own. It’s super simple to make your own and here’s how I do it: Pumpkin Pie Spice.
If you want a heartier breakfast pair these muffins with this easy omelet that you bake in a pan! You have to try this delicious omelet filled with onion, potatoes, bacon and cheese! YUM! Easy Hearty Omelette for Two.
The prep for the muffins is so easy, mix the dry ingredients in one bowl and the wet in another then mix them together, gently. Once you mix them all together, get them in the prepared pan quickly as the leavening action starts happening right away. Mix up your cinnamon sugar while the muffins bake, and melt your butter separately once the muffins come out of the oven. Roll the muffins in the butter and then the cinnamon sugar and you’re done! The house smells SOOO good while these are baking! Okay enough talking, I’m going to grab my coffee and muffins and EAT!
- 1 3/4 cup white whole wheat flour or all purpose flour.
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup light or dark brown sugar, whatever you have on hand
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3/4 cup canned pumpkin, NOT pumpkin pie filling
- 1/2 cup milk
- Melted butter, anywhere from 1/4 of a stick to 1/2 depending on if you bake the whole recipe now.
- 1/2 cup white sugar
- 2 Tbsp cinnamon
- Preheat oven to 350 degrees F. Spray mini muffin pan with non-stick spray.
- Combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg in a large bowl.
- Whisk together the melted butter and brown sugar in a medium bowl. Add the egg and stir well. Add the vanilla, pumpkin, and milk. Add wet ingredients into the dry ingredients and stir just until combined. Don't over-stir or you'll end up with tough muffins.
- Spoon the batter into the muffin pan with a small spoon filling only 2/3 of the way.
- Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean.
- Mix the cinnamon and sugar for the coating while the muffins are baking. Once the muffins are cooling go ahead and melt your butter.
- Once the muffins have cooled some, dip into the melted butter and then into the cinnamon sugar.
- I only used 1/4 cup of sugar and 1 Tbsp of cinnamon for the coating as I only baked half the recipe and froze the remaining batter.