Breakfast is not often drooled over, but oh my goodness, I recently made a breakfast sandwich that is worthy! I have a Cooking Light Cookbook where I found this delicious sounding breakfast sandwich and knew I wanted to give it a try. It starts with Cinnamon bread as the base. That’s a great beginning, and I love making it with my sour dough bread starter. This Cinnamon Swirl Bread would be another wonderful bread to use for this sandwich!
Continue reading “Honey Goat Cheese and Fig Preserves Breakfast Sandwich”Category: breakfast
Banana Sour Cream Coffee Cake
A sweet little coffee cake with breakfast is a special way to start the day! I have some tried and true favorites, like
Last week I had the urge to make a new recipe, so I went looking for another coffee cake to add to my collection. I found a 1997 Southern Living magazine page neatly folded and tucked into the safety of my recipe box! As I unfolded this treasure, I found two cake recipes waiting to baked! They both looked delicious. The decision as to which I should make was an easy one. As I read the ingredients, I realized that I had everything necessary to make the Banana Sour Cream Coffee Cake.
Tortilla Shell Quiche
While on the hunt for healthy alternatives for some of my favorite breakfast foods, I found the delicious Three-Ingredient Pancakes that I shared here recently. I have made them several times and swoon at their texture and flavor!
Then my daughter told me about making a quiche and swapping out the caloric crust for a tortilla shell! I buy the La Banderita Carb Counter tortillas and they are super low in calories, so I knew they would be a good choice for my “crust.”
Three-Ingredient Pancakes
My breakfast routine for about five days of the week is Greek yogurt, fruit and granola. l eat the Oikos yogurt because it has 15 grams of protein and keeps my sugar from dropping. I eat this menu because it’s delicious, and also healthy.
But there are days when I would love to enjoy a pancake, but cringe at starting the day with lots of calories. Then I tried a three-ingredient pancake recipe that was absolutely delicious, and my breakfast menu now has a whole new entry!
Continue reading “Three-Ingredient Pancakes”
German Pancakes
If you love pancakes, but hate standing there taking the time to pour and flip them one at a time, then the recipe I’m sharing today for German Pancakes is going to make your heart happy! These are made in muffin tins and baked in the oven. They puff up and turn into the perfect little “bowl” for a Blueberry sauce to get spooned into! It couldn’t be easier or more delicious!
Mini German Pancakes
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted
- Preheat oven to 400 degrees F. Blend first six ingredients (milk through orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
- Blend in butter a little at a time in order to temper the eggs.
- Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
- Served with your favorite topping.
I made a blueberry sauce that was so simple – 1/3 C sugar and 1 Tbl cornstarch in a sauce pan. Add 1 cup water and mix with whisk. Add 1 Cup blueberries and cook until thickened.
These would make a great breakfast for Easter morning! Add some bacon or Canadian bacon and a cup of coffee and juice, and you’d have a delicious menu to prepare you and your family to worship at Easter services!
Refresh your breakfast with this easy/delicious pancake!
