Muffin Brownies Recipe

Yield: 12 muffins 

Ingredients

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Line Muffin Pan with cupcake liners 
  2. Stir sugar, eggs, and 1 teaspoon vanilla in the melted butter. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder by hand.
  3. Use cupcake liners and fill ¾ full of batter
  4. Bake in preheated oven for 8 to 10 minutes.

Sweet Potato and Chorizo Hash

Ingredients:

  • Avocado oil
  • 3 sweet potatoes
  • 1/4 onion
  • 3-4 slices bacon
  • 1 lb chorizo
  • salt and pepper (to taste)
  • 2 cups spinach
  • Eggs, 1 per person (3-4)

Directions:

  • Peel sweet potatoes and chop into small cubes
  • Chop 1/4 white onion
  • Take out skillet and add about 2-3 TBSP avocado oil on medium heat
  • Add sweet potatoes and onion to skillet and cook until soft (stirring often)
  • Cook bacon and then crumble into bacon bits and set aside
  • When the sweet potatoes are soft, top with salt and pepper
  • Add chorizo to skillet and cook all the way through
  • Add spinach and mix until cooked
  • Remove hash and put into individual bowls/plates for eating
  • Cook eggs (1 per person) in the same skillet and flip (I like mine over easy)
  • Top each hash with 1 egg
  • Sprinkle bacon bits on top.
  • Top with salsa verde, avocado, cilantro or hot sauce if desired. Enjoy!
  • Serves about 4 people.

Harvey Pancakes

A recipe perfected over many family pancake breakfasts, including some tips and tricks from Magnolia Table‘s Best-Ever Fluffy Pancakes recipe.

Ingredients:

  • 1 Box Jiffy Corn Muffin Mix
  • 1 cup Bisquick
  • 1 tsp Vanilla Extract
  • 2 Tbs sugar
  • 1 cup buttermilk
  • 2 eggs

Directions:

  • In large bowl, whisk muffin mix, Bisquick, and sugar
  • In medium bowl, whisk buttermilk, vanilla extract, and eggs
  • Combine liquid and dry ingredients
  • Let rest 10-15 minutes
  • Heat a skillet to medium high heat
  • Cook until lightly brown on the bottom and top is bubbly, about 2 minutes
  • Pancakes are best eaten hot, just after cooking.

Easy Breakfast Pizza

Original recipe from sixsistersstuff.com

Easy Breakfast Pizza
Ingredients:
1 (13.8 oz) refrigerated pizza crust dough (I used Pillsbury) – or you could use homemade pizza dough
3 eggs
1/4 cup milk
1 cup cooked ham, diced
1 cup cooked sausage crumbles
1 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 /2 cup green pepper, diced
1/2 cup red pepper, diced
1/2 cup onion, diced
salt and pepper to taste
garlic salt to taste

Directions:
Preheat oven to 400 degrees.
Using a 15x10x1″ baking sheet (cookie sheet), roll out your pizza dough. With your fingertips, make small indentations in the dough (this helps the eggs settle and cook more evenly).
In a small bowl, beat together the eggs and the milk, then using a pastry brush, brush the egg over the crust. Top with ham, sausage, cheese, and vegetables. I usually sprinkle a little bit of salt and pepper and then some garlic salt to add a little more flavor (but you can use whatever toppings and seasonings you like!).
Place in the oven for 12-15 minutes (mine cooked in about 13 minutes – just make sure that the egg is completely cooked and that your dough is done).
Remove from oven, slice, and serve.

Makes 6-8 servings.


3 Ingredient Breakfast Cookies

It’s been a long time since I’ve written.. too long. A lot to catch up on.. especially in baby world. But for now I’m posting a couple of my fav recipes lately that I don’t want to lose. Enjoy!

INGREDIENTS

1 cup oats
2 bananas

PREPARATION

1. Preheat oven to 350˚F (180˚C).

2. In a large mixing bowl, combine the oats and banana; mash banana and mix until well incorporated.

3. Add additional ingredients, should you desire (chocolate chips, peanut butter, walnuts, almonds, raisins, coconut).

4. Bake for 12 minutes.

5. Enjoy!

Crescent Cinnamon Rolls

When you are low on groceries and out of eggs and bacon. Here is a great, quick, recipe everyone will surely love.

crescents

Ingredients
  • 1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
  • 5 tablespoons butter,softened
  • ¼ cup white sugar
  • 2½ teaspoons cinnamon
Glaze
  • 2 tablespoons butter, melted
  • ¼ cup + 2 tablespoons powdered Sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 375
  2. Place the unrolled and separate crescent rolls on an un greased rimmed cookie sheet(one with sides).
  3. In a small bowl, mix together the butter, sugar and cinnamon
  4. Evenly spread the cinnamon butter over the crescent rolls and roll up tightly.
  5. Bake for 10-12 minutes.
Glaze
  1. In a small bowl, mix together the butter, powdered sugar and vanilla until smooth.
  2. Place in a zip lock bag and snip a tiny corner off.
  3. Drizzle the glaze over the cinnamon rolls.

Original recipe available here.