Loaded Breakfast Skillet

 

This breakfast skillet has become a fast favorite for breakfast, lunch, or dinner at our houses.  We love it's versatility and the fact that it comes together so quickly! It's hearty, healthy, and delicious!

The recipe is live at OSSS today. 

 

A few other breakfast favorites:

Fluffy Potato Pancakes | Breakfast Taquitos | German Pancakes

Omelette-Style Scrambled Eggs

Use up those yummy summer garden veggies!  The seasonings in here are amazing!  It will help you get your veggies in at breakfast and leave you feeling satisfied and ready to take on a new day!

Head over to OSSS to get the recipe!

Breakfast Burritos

Need some camping food inspiration? Or even just a quick and easy summer time dinner?

We love these breakfast burritos for both!  Head to OSSS  where we're sharing the recipe and make-ahead instructions.

Rustic Homemade Hashbrowns

We seriously have breakfast for dinner once a week. Why? Because is't easy, we always have stuff on hand, and nobody in the house complains.....no whining, only eating!

But sometimes I like to go a little beyond pancakes and waffles with eggs.  And have an extra side.....hashbrowns.  These little gems are a family favorite. And my girls wouldn't touch potatoes until recently - and I told them these tasted just like french fries and that was enough to get them to try them.  My cute 3 year old said...."Mom, I can't stop eating these!"  If there are any words I love to hear it's when they enjoy something that I spent time making for them!

These are simple to whip up and make the perfect side to your breakfast/brinner meal!

Head over to >>>>>Or So She Says<<<<<< where we are sharing the recipe!

Egg in a Hole Breakfast Sandwich

It's no secret that we love brinner around here and these Egg-in-a-Hole breakfast sandwiches are a new favorite!  Home-baked bread, fried egg, bacon, and all the best toppings make this breakfast sandwich extraordinary.  We are sharing the recipe on the Rhodes Blog, so click on over to check it out!

Blender Pancakes

 

We rarely have a pancake breakfast. Maybe once a month or so on a lazy weekend. But we do have Brinner usually weekly and these pancakes are usually made at least twice a month for those brinner nights.  We've made them with whole grain, wheat, kamut and steel-cut oats! All have been fabulous. If you are gluten-free make sure to buy gluten-free steel cut oats and you can enjoy a fabulous pancake breakfast!  

 

You'll start by blending the milk and grain in the blender - and when it's done you'll pluse in the eggs, oil, baking powder, and salt.  Pour them on a hot buttered griddle and cook til golden. Stack em' with butter and top them with syrup, fruit, yogurt, jam, whatever you like!  And devour! We usually serve them with some scrambled eggs and a side of fruit or fruit salad!  

We hope you'll enjoy these as much as we do! 

Whole Grain Blender Pancakes

RECIPE PRINTABLE {CLICK HERE}

Ingredients:

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1 cup + 1 tablespoon wheat berries (OR 1 cup + 2 tablespoons kamut OR 1 ¼ cup steel cut oats/oat groats)

1 cup buttermilk

½ cup milk

2 large eggs

2 teaspoons sugar

3 tablespoons canola oil

¾ teaspoon salt

1 tablespoon baking powder

Directions:

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Combine your choice of grain and buttermilk in blender. Blend for 3 minutes*. Add some of the milk if necessary to keep things moving. Add milk and continue to blend for 2 minutes until texture is completely smooth. Add all ingredients except baking powder and pulse until mixed well. Add baking powder and pulse until evenly incorporated. Cook on a hot griddle. Serve with desired toppings.

Originally posted on Landeelu blog

French Toast Bake

If you don't already have a breakfast planned for Christmas morning, this French toast bake is awesome and you can make it all the day before or right before....whichever fits your fancy.  We're sharing the recipe on Rhodes Blog today. 

Head to the Rhodes bread blog to get the full recipe.

Omelet-Style Breakfast Sandwich

These breakfast sandwiches are one of my favorite dinners! Some nights I just don't feel like cooking, but a bowl of cereal for dinner makes me feel a little depressed.  These are a simple solution since they come together so quickly, require no oven, and don't get complaints from my kids!  We're sharing the recipe at OSSS today.  Head on over for the printable!

Made with our favorite homemade English Muffins!

Green Drink {Delicious & Nutritious}

My in-laws came to visit us a few days after Christmas. We had a fun week with them. While they were here my mother-in-law made this green drink everyday.  She's been doing it for a number of years now, and I decided I wanted to try it. It looked yummy - lots of tasty things going in there. So I had her show me how to make it one morning.  I was actually surprised how good it tasted. I mean there is a bunch of spinach (and baby chard and kale if you choose) in there, so I wondered what it would taste like with all that green). I've been buying an organic POWER green mix from my local grocery store (see picture below) for the green in the drink, you can also use just baby spinach and add in a small amount of kale too if you please.   

Amongst the greens in this drink, there is lemon, with most of the rind. That is one of my favorite flavors that shines in this drink, it really makes it taste fresh and delicious - and less green than it would without it.  There is also and apple, and some little bit of sweet fruit (peaches, grapes, mangos, bananas (whatever you want) to give it a little bit of sweetness). The slight amount of sweetness really makes this drink enjoyable to guzzle!  

A few other things added in here are water (enough to get the consistency you want) and chia seeds that are soaked over night.  The chia seeds add even more nutrients to this already nutrient dense drink. I didn't really know too much about chia seeds before a few weeks ago when my mother-in-law gave me this recipe, besides that they are a health food rage right now.  After looking into how full of good they are, I'm excited to use them more. 

I've had a really terrible rash on my hands that flares in and out (it's been going on for about 7 years), and after drinking this for a week, I've noticed a huge difference in it. Last week it was all flared up and blistery looking, itching like crazy too.  And this week after I've had this drink 6 days in a row - I'm wondering if it's clearing up from all the nutrition packed in this drink.  I haven't changed anything else as far as lotion, soap or other nutrition.  I've been amazed!

I also have been loving that my kids love to drink this too! This tells you that it really is enjoyable to drink. If it wasn't - I can assure you they'd come no where near it. But every time they see me pull out the blender they come asking for some.  I feel so good when I'm drinking this and knowing my kids are too. It's packed with all sorts of good for our bodies!  

I hope you will enjoy this too!  Recipe below. 

Green Drink {Delicious & Nutritious}

Yield: 1 drink 2-3 cups worth

Printable Version {Click Here}

Ingredients:

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1 tablespoon chia seed (soaked overnight)

1 cup + water

¼ of a lemon, some rind removed

½ apple (gala, pink lady, honey crisp - something nice and sweet)

⅓ cup of sweet fruit (grapes (when in season), peaches, mangos, banana, etc.)

Roughly 1 ½ cups (unpacked) of greens, 2-3 small handfuls baby spinach or POWER green mix (spinach, chard, kale)

½ kale leaf (optional if using just baby spinach)

Notes:

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- For the lemon:  you can remove as much or as little of the rind as you wish. The more you leave the more of a lemony taste you’ll have. Also depending on how good your blender is, you may want to cut the lemon up into small pieces for smooth blending.

-Save the lemon and the half of the apple in the same container to help the apple from browning, and use them again the next day.

-You can buy a POWER green mix (like the blend pictured in the post) or use baby spinach. If you use baby spinach and want to add a little more nutrition add ½ of a kale leaf into the mixture.

-If you don’t soak the chia seeds the night before they won’t blend quite as well and the soaking helps them break down in the blender more the next day (giving you more power to absorb all the nutrients).

Directions:

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Place the chia seeds in a pint jar or other container and over with 1 cup of water. Soak overnight.  

In the morning add the lemon, apple, greens, sweet fruit, chia seeds/water mixture, and optional kale. Blend 30-60 seconds until smooth.  Add more water as needed to reach desired consistency. I like mine to be thinner - it’s more like a drink than a smoothie and easier to drink this way.

Recipe Source:

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From my mother-in-law, Maureen G.

Pinterest friendly image:

Mini Hashbrown, Bacon and Veggie Breakfast Casseroles

I've hosted two baby showers in the last few months and wanted to do some kind of breakfasty/brunch for the main dish.  Both times I mini egg cups, one was more quiche like and this one was more breakfast casserole like. It was hearty and filling and full of veggies I love. You can definitely cater each cup to have whatever veggies you and or your family members or guests might enjoy.  I love how adaptable they are.  

One of the best things is that you can easily make them ahead of time and then reheat in the oven or crockpot (or microwave if you want a quick breakfast) and serve them when you are ready.  That's what I did, so I wasn't making a mess in the kitchen the morning of my baby showers.  The heated up lovely and tasted just as fresh as the night before when I had baked them. 

Weather you want to serve these for breakfast, brunch, or brinner, they are sure to please!  Enjoy!

Mini Hashbrown, Bacon & Veggie Breakfast Casseroles

Yield: 12 regular muffin sized casseroles

Printable Version {Click Here}

Ingredients: 

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2 tablespoons butter

15 oz frozen shredded hashbrowns (½ a 30 oz bag)

1 teaspoon garlic salt

8 strips bacon, cooked and crumbled

2 green onions, sliced

⅓ cup roasted red peppers, chopped

⅓ cup green chile, chopped

½ cup cheese, grated (I used garlic herb white cheddar but monterey, pepper jack, or colby would also be good)

4-6 white button mushrooms, sliced and halved

8 eggs

⅓ cup of milk

½ teaspoon salt

½ teaspoon ground black pepper

Notes:

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You could really omit or add most any other veggie, meat or topping that sounds good to you in these, they are really adaptable. These are great to make ahead of time. When you want to serve simple place them on a parchment lined baking sheet and heat them in the oven at about 200 degrees for about 30 minutes - keep them in a crock pot to stay warm while you serve them.  

Directions:

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In a deep non-stick skillet melt butter; add hashbrowns and garlic salt and cook over medium heat until the hashbrowns are soft and they start to brown.  They taste better with a little browning.  Preheat oven to 400 degrees F.

Spray grease a regular sized muffin tin with 12 cups.  When hashbrowns are done, fill each cup about ⅓ way full with hashbrowns.   Sprinkle the toppings on top of each hashbrown cup. I prefer this order bacon, green onion, roasted red peppers, green chile, cheese, and mushrooms. MIx eggs, milk, salt and pepper in a mixing bowl until incorporated, divide the mixture amongst the 12 cups evenly, leaving about ¼ inch empty at the top.

Bake for 10-15 minutes or until eggs are fully cooked. I test with a toothpick or chopstick.  Serve warm (see notes above for making ahead and reheating).

Recipe Source:

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Adapted from this recipe and this recipe. Originally posted on Landeelu.com

Egg, Sausage & Hashbrown Breakfast Casserole

I didn't know a breakfast casserole would change my life until I met this one.  About 2 years ago I was introduced to this casserole for a big church party. I signed up to help with food, but thought I could pick my own thing to make and bring.  However, I was asked to make and bring this casserole and was handed the recipe.  I'm rarely told what to make, and honestly don't really like to be.  I mean, can you blame me?  Needless to say, I didn't really have high expectations for this casserole.  I'm not sure I'd really had breakfast casserole before this.

But, oh baby, was my life changed after making this. Now it's a family staple.  I made a few slight tweaks, and made sure, after witnessing others are our party, do douse the top with salsa and/or green chile! Mmm. We've made this at least a dozen plus times since. I've taken it to two families after they've had new babies, and been asked for the recipe every time I've shared it.  So you know from that, that it's delicious and pleasing.

The prep on this casserole is easy.  You can throw it together in a matter of 10-15 minutes - and even refrigerate it up to a day before baking and serving.  I love meals like this for those busy days/nights. I can make it in the morning and have it ready to pop in the oven for a quick meal on a hectic night.  I guess I should mention that we actually haven't ever had this for breakfast, except the leftovers. We love it for dinner, or brinner, that is.

The layers in this casserole are all delicious. Try only having one serving...I dare you!  The base of the casserole is hash browns (fresh grated or buy the shredded frozen kind) lightly browned in a bit of butter and seasoned with some garlic salt and pepper.  The hash browns are topped with some seasoned egg, and then with some yummy sausage and onions.  Topped with cheese and baked til hot and bubbly! We like to top half the casserole with colby jack cheese (my kids favorite) and the other half with pepper-jack cheese (my husband and my favorite).  And if you've read through some of my other posts you know that we are true NM folk and love stuff like this topped with green chile.  Salsa is good too, and if you do both, then well, it's just even better.  

Enjoy! 

Egg, Sausage & Hash-brown Breakfast Casserole

Printable Version {Click Here}

Ingredients:

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2 pounds frozen hash-browns (or fresh grated potatoes (any variety), rinsed and drained - see **note for using fresh potatoes)

2 tablespoons butter

Garlic salt and pepper to taste

1 pound sausage (I prefer Jimmy Dean Natural Sausage (no nitrates and super yummy))

½ - 1 onion, finely chopped

8 eggs

½ cup milk

1-2 cups shredded cheddar cheese, divided (I really like using pepper-jack)

1 teaspoon salt or seasoned salt (I like to use garlic salt)

½ teaspoon fresh ground pepper

2-3 tablespoons green onions, sliced (optional)

Directions:

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NOTES: If you prefer using fresh potatoes, grate them and rinse them of the starch and drain well. I like to drizzle a tablespoon of olive oil and a little salt and microwave them for a few minutes (2 minutes at a time, stir, and up to 8 minute) to soften them up before browning. I also like to use pepper-jack cheese on half for my husband and I, who like things a little spicy.

1. Preheat oven to 375 degrees F and grease a 9x13 casserole dish.  

2. In a deep 12” non-stick skillet brown frozen hash-browns in butter (8-10 minutes), season to taste with garlic salt and pepper, cook until lightly browned for best flavor.

3. Once potatoes are browned, dump them and spread lightly across the casserole dish. Top with half the cheese.

4. In same skillet cook sausage and onion until done.  Spread cooked sausage on top of the potatoes. Sprinkle green onions (optional) evenly on top of the sausage.

5. Mix eggs with milk, salt and pepper and pour on top of sausage, sprinkle remaining cheese on top of that. Cover with foil.  

6. At this point you can refrigerate for up to one day.

7. Bake for 30 minutes - remove foil and bake 5-10 more minutes.  Keep an eye on it and make sure it doesn’t get too brown.  

Serve topped with salsa and/or green chile.

Source:

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lightly adapted from a recipe I got from my friend, Christine, who blogs at I Dig Pinterest.

Ham & Potato Blender Quiche

If you've been following our blog since the beginning, then you might remember the Crustless Blender Quiche I posted back in 2011 (back when my picture taking skills were very lacking to say the least).  I wasn't really well acquainted with quiche until I married my husband.  And since this blender quiche has been in the family for quite some time it was one of the recipes that was in the recipe book I got from his mom and my bridal shower. I had asked her to write down all of their family favorite recipes when we were engaged so I could learn to make them.  I love having this book!  

Here is the cute book she gave me with several family favorite recipes. It's been the best gift to have so many favorites of the family written down. We enjoy a lot of them on a fairly regular basis.  The quiche is no exception. 

Recently I've been experimenting with different flavors for the quiche - and I've found two favorites. So this recipes varies slightly from the original quiche.  This quiche has mashed potatoes and ham in it.  It's still just as simple to make. 

You start by greasing a baking dish and sprinkling in some diced ham, green onion and some grated cheese. 

Then you top it with a mixture that of blended eggs, milk, salt, pepper, optional seasonings, chicken broth, flour and baking powder (or you can use a hand mixer if you don't have a blender). 

Bake it for about 45-55 minutes until it's golden on top and the egg mixture is cooked through, and serve it up.  {Printable Recipe below}

This is something we generally enjoy for dinner. But it would be equally as good for lunch or brunch! 

Enjoy!

I'd also like to thank Patience Brewster (unique Christmas ornament designer), who posted about the roots to our recipes.  I really enjoyed the read.  This post has inspired me to share lots of other family staples and we have been enjoying for years.  I love connecting our family history to the food we eat. After all, food is what keeps us alive and going and is a huge part of family life and getting together, so I love these old time recipes that we can keep enjoying through the generations! 

Ham & Potato Blender Quiche

Printable Version {Click Here}

Ingredients:

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1 ½ cups ham, diced

2 green onions, chopped

½ - 1 cup cheese, grated (Colby or cheddar)

¾ cup mashed potatoes

1 cup milk

½ cup chicken broth

½ teaspoon salt/garlic salt

5 eggs

½ cup all-purpose flour

1 ½ teaspoons baking powder

¼ cup water

½ teaspoon ground black pepper

1 teaspoon Mrs. Dash (optional)

Directions:

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1. Preheat the oven to 350 degrees F.

2. Grease a 1 ½ to 2 quart size baking dish (9x9 should work great too) with spray grease or butter. Sprinkle diced ham, green onion and cheese evenly over the bottom of the dish.

3. in a 6 cup+ blender (you can also use a hand-mixer and bowl if you don’t have a blender) combine milk, mashed potato, chicken broth, salt, eggs, flour, baking powder, water, pepper and Mrs. Dash or other seasoning of choice.  Blend on high until mixed well.

4. Immediately pour blended mixture over the ham/onion/cheese in the baking dish. (if you don’t the mixture kind of separates, so if you wait a minute or two give it a quick pulse in the blender to incorporate it.

5. Bake for 45-55 minutes or until golden on top and you can stick a toothpick or chopstick in to see if the egg mixture is cooked. Let it cool for at least 5 minutes before serving.

Recipe Source:

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A Leesh & Lu original, by Lu (inspired by my mother-in-law’s quiche recipe). Originally posted on landeelu.com