Make Ahead Breakfast Casserole

Perfect for Christmas morning served with some biscuits and orange juice.

IMG_2729

 

This recipe serves 12 people, however if you have hungry boys it will probably serve 6.  

6 cups frozen shredded hash brown potatoes
1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers (or shredded Cheddar cheese)
2 cups diced cooked ham or Canadian bacon
1/2 cup sliced green onions
8 large beaten eggs (or 2 cups egg substitute)
Two 12 ounce cans (3 cups total) evaporated milk or evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper

Grease a 3 quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350F. Bake, uncovered, for 45-55 minutes or until center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 55 to 60 minutes.

We topped ours with some picante sauce. Would also be good with a dollop of sour cream on top too.

Advertisements

What to do with leftover cranberry sauce……

Love, love, love cranberry sauce.  I can’t eat turkey without cranberry sauce.  Just have to have it.  This year we had quite a bit of leftover cranberry sauce and I decided to do something with it.  I also had 3 very very ripe bananas that I needed to do something with very quickly.  I made Banana Cranberry Bread to use up both ingredients.  This bread is excellent for breakfast and freezes well.

IMG_2750

Banana Cranberry Bread

2 1/2 cups white sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce (I only had about 1/2 cup but it worked out fine)
1/2 cup milk
1 teaspoon vanilla
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

What to do with leftover Sweet Potatoes……

I love sweet potatoes for Thanksgiving.  I just have to have sweet potatoes along with my turkey on Thanksgiving but for some reason the rest of my family isn’t too wild about eating it so I have lots of leftovers.  Here is my recipe for Sweet Potato Casserole.  It is a wonderful recipe.  I had lots of leftovers this year and I couldn’t eat it all by myself.  I decided to make it into something different.  I decided to make Sweet Potato Bread.  This bread will be perfect for breakfast on a rushed morning.  This is also a freezable bread.

IMG_2751

Sweet Potato Bread

1 1/2 cups white sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup water
1 cup cooked and mashed sweet potatoes (or use leftover Sweet Potato Casserole)
1/2 cup chopped pecans (I didn’t add any because I added pecans to the casserole)

Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9×5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F for about one hour.

Coming up tomorrow: what to do with leftover cranberry sauce!

Weekly Breakfast Menu

I have been working on a “perpetual” menu that is kind of like a perpetual calendar.  It can be used yearly instead of having to write a menu plan every week or month.  It makes things so much easier.  Of course we won’t stay on this menu every single day.  When holidays and other activities come up then we will plan something different but for the most part we will be sticking to the plan.  It makes things so much easier.  Since there will be only 2 of us to cook for I will be freezing a lot of dishes to have ready when I need them.  You can make your own perpetual menu by asking your family what their favorite meals are and then go from there.

For each week I write up a card with the menu written on the front.  Behind that card there are separate cards with the recipes written on them.  The first card would look like this:

card

Notice that I wrote a X12 in the right hand corner of the card.  This indicates how many times that recipe or menu will be used in a year’s time.  There are 4 Weekly Breakfast Menus.  One card for each week in a month.  Each month uses the same 4 cards.

I have included in this post all of the Breakfast Menus and recipes.   In the next post I will post the Hot Weather Menu and then the Cold Weather Menu.  I tried to use recipes that the family liked and were easy to cook, using make ahead and freezable dishes whenever possible.

Here are the breakfast menus and recipes:

Weekly Breakfast Week 1

Sunday-Ham and Cheese Potato Bake, fresh fruit, juice

Ingredients:

2 cups cubed cooked ham

1 2lb. bag hash brown potatoes

1 can cream of chicken soup

2 cups sour cream

1 stick of butter

1/2 tsp pepper

1/4tsp onion powder

2 cups sharp cheddar cheese

3/4 sleeve Ritz crackers and 2 tbs melted butter for a crunchy topping

Assembly:

In a large bowl, combine soup, sour cream, melted butter, cheese, pepper, and onion powder. Stir in cubed ham and hash brown potatoes. Pour into Ziploc freezer bag or aluminum pan, cover with plastic wrap and aluminum foil.  May freeze Ritz crackers and butter in a separate bag.

Serving Day:

Thaw completely. If in a Ziploc bag, pour into 9″x13″ pan. Bake @ 350 degrees for 35 min. Crumble Ritz crackers and melt butter…mix together and sprinkle over top casserole and bake for another 10-15 min (until bubbly and golden). Your total baking time will be 45-55 min depending on how thawed it was going in and how quickly it bubbles and heats throughout…I am finding some of the meals take a little longer to bake than the directions say (including my own frozen and thawed meal).

May take out smaller portions to cook.  Be sure to reduce cooking time.  For example, I would use a small cast iron skillet to cook for just hubby and I.  Keep the rest frozen for another day.

Monday-Blender Pancakes, fresh fruit, juice, fried ham or bacon

1-3/4 cups of milk

2 medium sized eggs

1/4 cup of shortening or cooking oil

2 cups of flour

2-1/2 teaspoons of baking powder

1 teaspoon of salt

Be sure to add the ingredients in the order listed. Start by adding the 1-3/4 cups milk, 2 eggs, and 1/4 cup of shortening. Next, add the 2 cups flour,  2-1/2 teaspoons baking powder and 1 teaspoon of salt. If your blender has a hard time blending thicker ingredients, try adding the flour in steps. For example, blend in the first cup until a smooth texture is reached, then add the remaining flour and dry ingredients and blend on high. Continue blending on high until a smooth texture is reached and you can see a good flow in the blender letting you know all of the ingredients are blended evenly. You may find that for whatever reason your batter is still a bit too thick. You can add a bit of milk at a time and continue to blend until a desired consistency is reached. It should be fairly easy to pour but not runny.  On a slightly buttered or greased preheated griddle or fry pan, pour out a quarter cup or so of the batter. Watch for the batter to begin to bubble and brown one side, then turn the pancake over and brown the opposite side. This should make about 15-18 4 inch pancakes.

This can be made ahead of time and frozen.  Just take out as many pancakes as needed and heat up in the microwave.  I also cook the ham or bacon ahead of time and freeze it.

As you are cooking the pancakes fresh blueberries can be sprinkled on top.  Yum!

Tuesday-Apple-Oat Breakfast Treats, juice, fruit

3/4 cup butter, softened

3/4 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2-1/2 cups old-fashioned oats

3/4 cup all-purpose flour

1/2 cup nonfat dry milk powder

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1 to 1-1/4 cups apple pie filling

Directions

In a bowl, cream butter and brown sugar. Add the eggs and vanilla. Combine dry ingredients; add to the creamed mixture and mix well.

Drop by 1/4 cupfuls 6 in. apart onto ungreased baking sheets. Flatten into 3-in. circles. Make a slight indentation in the center of each; top with a rounded tablespoonful of pie filling. Bake at 350° for 16-20 minutes or until edges are lightly browned. Cool for 5 minutes; remove to wire racks to cool completely. Yield: 10 servings.

Freeze.  Take out as many needed night before and let thaw in the refrigerator.

Wednesday-Egg Biscuit Sandwiches, fruit and juice

1 dozen eggs

Either your own biscuit recipe or cans of biscuits (enough for 12) or  12 English Muffins

About 1 cup of grated cheddar cheese

A muffin pan

A baking sheet

Preheat your oven to 350 degrees.  Grease the muffin tin. Crack one egg into each muffin cup.  Salt and pepper each egg a little bit.  Put biscuits on baking sheet if using biscuits.   Bake the eggs 10-15 minutes.  Bake the biscuits as directed.  After biscuits and eggs are done, it is time to assemble the sandwiches.  Cut biscuits or English muffins in half.  Place some grated cheese and egg inside each biscuit.  May also add a slice of Canadian bacon or a slice of cooked sausage.  Place all your sandwiches on a baking sheet and put in freezer for an hour.  Then wrap each sandwich in plastic wrap and put all sandwiches in a freezer bag.  This will keep for 2 weeks.  To reheat wrap sandwich in a paper towel (this is important because it absorbs extra moisture so sandwich won’t be soggy). And microwave for 1 minute or bake 20-25 minutes at 300 degrees.

Thursday-Cold cereal, fruit, juice

Friday-Hot cereal, fruit, toast, juice, sausage

Saturday-Breakfast Burritos

1 dozen eggs

1 pound breakfast sausage

About 1/2 pound grated cheddar cheese

12 flour tortillas

Salsa

My family doesn’t like veggies but sautéed onions, green peppers, etc can be added to this.

Cook sausage in a skillet, breaking it up as it cooks.  Drain off grease then crack 12 eggs into it.  Stir it around until the eggs are cooked.  Fill warmed flour tortillas with the egg/ sausage mixture.  Top with some grated cheese and roll up.  Place all the burritos on a baking sheet and place in freezer for one hour.  After one hour take out of the freezer and wrap each burrito in foil or plastic wrap and place in a freezer bag,  Freeze.  To serve take out as many burritos as you need unwrap and then wrap in paper towel.  Microwave for about a minute or 2 depending on size of burrito. May also bake foil wrapped burritos in a 350 degree oven for about 10-15 minutes.   Serve with salsa.

Weekly Breakfast Week 2

Sunday-Nutty French Toast, eggs, sausage, juice, fruit

12 slices French bread (1 inch thick)

8 eggs

2 cups milk

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

3/4 cup butter, softened

1-1/3 cups packed brown sugar

3 tablespoons dark corn syrup

1 cup chopped walnuts

Directions

Place bread in a greased 13-in. x 9-in. baking dish. In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.

Meanwhile, in a bowl, cream butter, brown sugar and syrup until smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350° for 1 hour or until golden brown. Yield: 6-8 servings.

Monday-Waffles, fruit, juice, bacon

This is similar to the pancake recipe.

2 eggs

1/4 cup oil

1 1/2 cups milk

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

Mix all together in blender.  Don’t over beat.  Pour into waffle iron.

Tuesday-Apple Cranberry Breakfast Cookies, fruit, juice

1/4 cup margarine, no-salt soft variety

3/4 cup dark brown sugar

2 large eggs

1/2 cup unsweetened applesauce

1 1/2 cups whole-grain wheat flour

1/2 tsp table salt

1/2 tsp ground cinnamon

1 tsp baking soda

1 1/2 cups uncooked quick oats

1/2 cup dried apple(s), chopped

1/2 cup dried cranberries

1/2 cup chopped walnuts

1 spray butter flavour cooking spray

Preheat oven to 350°F.

Combine margarine and sugar in the bowl of an electric mixer; beat until light and fluffy, about 1 minute. Add eggs and beat for 30 seconds; add applesauce and beat just to mix.

In another bowl, stir together flour, salt, cinnamon and baking soda; add to mixer and beat to form batter. Add oats, apples, cranberries and walnuts; combine by hand.

Line cookie sheet with parchment paper or coat with cooking spray. Drop batter by heaping tablespoons 1 inch apart. Bake until cookies are lightly browned and firm, about 13 to 15 minutes.

Remove from oven and let stand 10 minutes. Move to wire rack and cool completely. Yields 1 cookie per serving. (Note: Store leftovers in an airtight plastic bag or container in the freezer.)

Wednesday-Hearty Morning Muffins, fruit, juice

2 cups whole wheat flour

1 cup sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 cups shredded carrots

1/3 cup chopped dried apricots

1/3 cup sunflower kernels

1/3 cup flaked coconut

1/3 cup semisweet chocolate chips

1 medium ripe ripe banana, mashed

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

In a bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and chocolate chips. Stir in the banana. Beat eggs, oil and vanilla; stir into carrot mixture just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks. Freeze.  To serve:  take out number of muffins needed and let thaw overnight on kitchen counter, covered. Yield: 1-1/2 dozen.

Thursday-Cold cereal, fruit, juice

Friday-Hot cereal, toast, fruit, juice, sausage

Saturday- Breakfast Burritos  ( recipe in Week 1)

Weekly Breakfast Week 3

Sunday-Egg Biscuit Bake, fruit, juice

5 oz. evaporated milk

8 oz. Velveeta, cubed

3/4 cup cubed ham

1/2 cup frozen peas

2 tablespoons butter

10 eggs, beaten

One 12 oz. tube buttermilk biscuits

In a saucepan, combine milk and cheese.  Cook over low heat until smooth, stirring constantly.  Stir in ham and peas.  Melt butter in large skillet, add eggs.  Cook over medium heat until set.  Add cheese and stir gently.  Spoon into an ungreased shallow 2 quart baking dish.  Separate biscuits and cut each in half so that you have half circles.  Place with cut side down around the outer edge of dish.  Bake uncovered at 375 degrees for 15-20 minutes or until biscuits are golden.  Can make this the night before but don’t bake.  Cover and refrigerate.

Monday-Family Style French Toast, fruit, bacon, juice

2/3 cup packed brown sugar

1/2 cup butter, melted

2 teaspoons ground cinnamon

6 eggs, lightly beaten

1 3/4 cups milk

1 pound loaf French bread, cut in 1 inch slices

Confectioner’s sugar

Combine brown sugar, butter and cinnamon; spread evenly in a greased 15x10x1 pan. Set aside.  Combine eggs and milk in a shallow pan; place bread in pan and soak for 5 minutes, turning once.  Place over brown sugar mixture.  Bake, uncovered, at 350 degrees or until golden brown.  Serve brown sugar side up; dust with confectioners sugar.  Make this night before and refrigerate until ready to bake.

Tuesday-Sausage Cheese Puffs, fruit, bacon, juice

1 pound Italian sausage

3 cups Bisquick

4 cups (16 oz.) shredded cheddar

3/4 cup water

Cook and crumble sausage; drain.  In a bowl combine bis quick, cheese; stir in sausage.  Add water and toss with a fork until moistened.  The mixture will be dry.  Shape into 1 1/2 inch balls.  Place 2 inches apart on ungreased baking sheet.  Bake at 400 degrees for 12-15 minutes or until puffed and golden.  Cool on wire racks. (4 dozen). Freezes well.  To reheat- 400 degree oven for 7-9 minutes.  Do not thaw.

Wednesday-Ham and Cheddar Cups, fruit, juice

2 cups flour

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon pepper

6 eggs

1 cup milk

1/2 pound ham, cubed

1/2 cup shredded cheddar

1/2 pound bacon, cooked and crumbled

1 small onion, chopped

Combine flour, sugar, baking powder salt and pepper.  Beat eggs and milk; stir into dry ingredients.  Stir in ham, cheese, bacon a d onion.  Fill well greased muffin cups 3/4 full.  Bake at 350 degrees for 45 minutes or until toothpick inserted near center comes out clean.  Cool for 10 minutes before removing to a wire rack.  (20 cups). Make day ahead and zap in microwave.  Freeze leftovers.

Thursday-Cold cereal, sausage, juice

Friday-Hot cereal, fruit, juice, bacon

Saturday-Breakfast Burritos (recipe in Week 1)

Weekly Breakfast week 4

Sunday-No Turn Omelets, fruit, toast, juice

8 eggs, beaten

2 cups crumbled sausage or ham

2 cups Velveeta

2 cups milk

1 cup saltines (about 24)

1/4 cup chopped onions

1/4 cup chopped green pepper

1/4 cup chopped sweet red pepper

1/2 to 1 teaspoon salt

Combine all ingredients, pour into greased shallow 3 quart or 13x9x2 pan.  Bake uncovered at 350 degrees for 45 minutes or until knife comes out clean.  Let stand 5 minutes before serving.  This can be prepared, covered and refrigerated overnight.  Remove from refrigerator 30 minutes before baking.

Monday-Chocolate Chip Pancakes, fruit, sausage, juice

1 cup flour

1 tablespoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1 cup chocolate milk

2 tablespoons vegetable oil

1/2 teaspoon vanilla

1/4 cup mini chocolate chips

Sliced strawberries

Sliced bananas

Combine flour, sugar, baking powder, and salt.  Combine egg, milk, oil, vanilla and chips; add to dry ingredients and mix well.  Pour batter by 1/4 cup onto greased griddle.  Stir batter before pouring each batch.  Top with strawberry, banana and syrup.  Makes 8 servings. Can mix up batter the night before and refrigerate.

Tuesday-Blender Bran Muffins, eggs, fruit, bacon, juice

2 bananas

1 egg

3/4 cup whole wheat flour

1/2 cup milk

1/4 cup vegetable oil

1/4 cup apple juice concentrate

1 teaspoon baking soda

1/2 teaspoon vanilla

1 1/4 cup All Bran cereal

1/2 cup raisins

Place bananas and next 7 ingredients in blender.  Blend in cereal.  Stir in raisins.  Coat muffin cups with spray, fill 1/2 full.  Bake 400 degrees for 16-18 minutes.  Makes 1 dozen muffins.  Can make ahead and freeze.

Wednesday-Croissant Breakfast Sandwich, fruit, juice (same recipe as Egg Biscuit Sandwich Week 1 but use croissants)

Thursday-Cold cereal, ham, fruit, juice

Friday-Hot cereal, fruit, sausage, juice

Saturday-Breakfast Burritos (recipe in Week 1)

Banana Nut Bread

IMG_2445

I had a surplus of bananas and instead of letting them go to waste, I made Banana Nut Bread. It has got to be one of my all around favorites. I enjoy a slice of it in the morning along with my cup of tea. This recipe makes 1 loaf. If you want 2 loaves just double the recipe.

1 cup walnuts or pecans, toasted and coarsely chopped
1 3/4 cups all purpose flour
3/4 cup granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
3 ripe large bananas, mashed well (about 1 1/2 cups)
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees and place oven rack in middle position. Butter and flour the bottom and sides of a 9x5x3 inch loaf pan. Set aside.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the butter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Fridays are for Monkey Bread

IMG_2181

It was just that sort of morning where everyone was craving something sweet for breakfast.  I thought of several things and then landed on monkey bread.  I haven’t made monkey bread in a long time.  It sure would taste good with a cup of hot coffee.

IMG_2163

Turn the oven on to 350 degrees.  Buy 3 cans of biscuits.  Don’t buy the flaky biscuits.  Cut each biscuit into fourths.

IMG_2164

Drop each biscuit piece into a one gallon bag that has 1 cup of sugar and 4 teaspoons of cinnamon in it.

IMG_2165

Shake up the bag and be sure all of the biscuit pieces are coated with the sugar/cinnamon mixture.

IMG_2166

Place all the coated biscuit pieces in a greased bundt pan.

IMG_2167

Place 2 sticks of butter in a microwave safe bowl.  Microwave until the butter is melted.

IMG_2168

Add 1/2 cup of brown sugar to the melted butter.  Stir until the brown sugar dissolves.

IMG_2170

Pour all of the brown sugar/butter mixture on top of the biscuit pieces.  Bake the monkey bread for 30 to 45 minutes in a 350 degree oven.

IMG_2177

Take the monkey bread out of the oven after 30 to 45 minutes.  Let it sit for 30 minutes.  Do not try to invert it because the sauce will be too runny and it will run all over the place.

IMG_2178

At the end of the 30 minutes, invert the monkey bread on a plate.  The sauce will run down the sides of the monkey bread.  By the way, I have no idea why this is called monkey bread.  There were no monkeys used in the making of this bread.

Cheers!!!

I think all the holiday eating has caught up with me.  Now is the time for a good smoothie for breakfast.  The minute I wake up I have been drinking a cup of hot water with 1/2 of a squeezed lemon in it.  This is a great cleansing drink and helps to wake you up minus the caffeine!  Then after I drink my hot cleansing drink I blend up a smoothie.  This one is called Detox Smoothie with Greens.  I know it doesn’t look too appetizing but it is loaded with all kinds of FRESH nutrition such as grapefruit, orange, avocado and collard greens.  Yes, I said collard greens.  The fruit overpowers the collard greens so you really don’t taste it at all.  If the green color bothers you just close your eyes!   For the next month, I am going to be blending up a smoothie for breakfast.  They are nutritious and such a good way to start out the new year!!  Cheers to good health!!!

Pumpkin Muffins

IMG_1179
These are the only ingredients you need for these muffins.  No oil, eggs or milk.  Just dump the yellow cake mix, one 15 oz. can of pumpkin (not the pumpkin pie filling) and I added 1 teaspoon of pumpkin pie spice.  You can add more spice if you want.  I like my cinnamon and nutmeg with pumpkin.  🙂

Mix that all up in a bowl.  It may take a while and the dough will be stiff.

Put the dough in 12 muffin cups.  Bake at 350 degrees for 20-25.  Let the muffins cool before you take them out of the muffin tin.

Now what you will have is wonderful, EASY, FAST, moist muffins!!!

IMG_1181

Texas Style Baked Eggs

IMG_0377

Here is another quick breakfast I cooked up the other day.  It can be put together in about 5 minutes.  While it is cooking I can get ready for work.  This is so much better than cereal and milk.  I hope you will give it a try some morning.

 

IMG_0371

Spray some cooking spray into a ramekin.  If you don’t have a ramekin, you can substitute a pyrex measuring cup.

IMG_0372

Zap some bacon for a minute or two.  I used the thick sliced pepper bacon so it needed to be cooked a little longer.  The bacon should be semi-cooked.

IMG_0373

Put the bacon in the ramekin.  Curl the bacon to the outside of the ramekin.

IMG_0370

Then grab some of this stuff.  If you don’t have any of this stuff, then any salsa that you like will do.

IMG_0374

Put a couple of spoonfuls of salsa in the bottom of the ramekin.  Or maybe put 3 spoonfuls, just use whatever amount you like.

IMG_0375

Crack one or two eggs into the center of the ramekin.  Bake at 375 degrees for about 20 minutes.  I like the center of my eggs cooked well so you can adjust the time accordingly.

IMG_0377

When the eggs are ready, scoop them out of the ramekin and put them on a plate.  Sprinkle some grated cheese on top.  Serve with some buttered toast and fresh fruit.  Now that is what I call a good breakfast!

My Perfect Oatmeal

Breakfast just isn’t one of my favorite meals of the day.  Cold cereal and milk just doesn’t cut it for me.  Gone are the college years when I could grab a peanut butter and jelly sandwich for breakfast.  That is way too many calories for me now.  I have to grab a bite of something before I run off to work though.  In my mad dash, I am prone to go to Starbucks.  I love their “Perfect Oatmeal” along with a cafe mocha but if I did that every morning it would run the grocery bill up sky high.

So I found a close alternative and it only takes me 5 minutes to make it.  I like to use the Old Fashioned Oats.  They are much healthier than the instant variety.  I put 3/4 cup of water and 1/2 cup of Old Fashioned Oats into a microwaveable bowl.  I zap it for about 2 minutes 20 seconds or until it is almost going to boil over.  Then I put a little butter in the middle of the oatmeal.

Then I sprinkle some of this wonderful stuff on top of the oatmeal.  Any dried berry would work, even raisins.  Then I add some chopped pecans.  You can add any chopped nuts you have around but I am partial to pecans, they are my favorite.  Then I sprinkle on some brown sugar.

If I have to eat breakfast, this is what I would rather have.  It is quick and oh so good!!!