Strawberries & Cream Overnight Oats

Love a quick and healthy bfast for all of us!!  This was so refreshing and yummy!!  We eat cold but you could warm it up too!!!  Enjoy!!

Ingredients:

1 cup frozen strawberries

1 1/4 cup oat milk

3/4 cup rolled oats

1 tablespoon chia seeds

1/4 cup vanilla yogurt

1/4 cup fresh strawberries

Blend the frozen strawberries and oat milk for 10 seconds until smooth.

Combine all ingredients in a mason jar and mix well.

Wait about 3 minutes then mix again to avoid the chia seeds clumping.

Cover and store in the fridge for at least hour or until it thickens.  (I do overnight)

Top with fresh strawberries.

Cinnamon Roll Overnight Oats

Always love bfasts you can prep the night before so I can sleep in while my fam eats :)  This was delicious!!!

Makes 3 servings - Raising Foxes

Ingredients:

1 1/2 cups oats 

3T chia seeds

1 scoop (6T) vanilla protein powder

3 teaspoons cinnamon

1/2 teaspoon salt

1 3/4 cups milk

3 teaspoon maple syrup

5oz of vanilla yogurt

Combine all ingredients in a mixing bowl.

Separate mixture into 3 mason containers and top with cinnamon and vanilla yogurt.

After the oats have thickened overnight, put extra yogurt in a small ziplock bag and cut the corner so you can swirl the yogurt on top of the oats!!

Store in fridge overnight and consume within 5 days!!

Apple Cinnamon Overnight Oats

I needed a quick 2nd bfast option for B man that fills him up and carries him over till lunch -- this did the trick and best part is I can prep it all on Sunday and then he has it for bfast all week :)

Raising Foxes - Makes 3 servings

Ingredients:
1 1/2c oats
1 3/4 cup milk

3/4c greek yogurt

2T pure maple syrup

3T chia seeds

2 scoops vanilla protein powder

3/4c diced apples

2 teaspoon ground cinnamon

Add oats, milk, yogurt, chia seeds, protein and syrup to container.  Combine ingredients.

Top with apple and cinnamon

Store in fridge overnight and consume within 5 days.

Southwestern Bfast Sandwiches

Our weekend mornings are EARLY and we need something filling and quick to eat -- these sammies worked great for that!!!

Recipe from: Makayla Thomas Fit - Makes 6 sandwiches

Ingredients:

Low cal English muffin, toasted

1 cup egg whites (or real eggs)

Pico / veggies

Fajita seasoning / S&P

Thin slice of cheese

bacon, cooked

avocado

BW3 Southwestern Ranch

Toast the English muffin

Pour 1 cup eggs into 9x13 pan -- top with pico (or veggies) and fajita seasoning.  Bake at 400 degrees for 10-12 minutes.

Use glass to "cut" circle of eggs to fit on english muffins -- put on top of muffins!!  (Use scraps morning of to eat!)

Then top with piece sliced cheese, cooked bacon, avocado, and drizzle SW Ranch on top.

Cover with parchment paper till ready to eat - stores in fridge easily!!

To reheat, put in microwave for 1-2 minutes!!

Breakfast bowl

 Needed something full of protein for lunch and this was quick and easy!!  You could make this with anything, but the whole crew LOVED this!!!

We do 2 eggs, 2 sausages per person

Ingredients:

Scrambled eggs

Brussel Sprouts - roasted

Breakfast sausage

Avocado

Cherry Tomatoes

Goat Cheese

Slow-Cooker Breakfast Casserole Recipe

Baseball got cancelled and I made up this yummy egg bake for breakfasts all week!!!  Dairy and gluten free!!!  DO IT UP :)

Serves 6

Ingredients

• 12 eggs
• 1 cup full-fat coconut milk
• 4 sausages casing removed
• 2 cups sweet potatoes shredded
• 1 onion diced
• 2 garlic cloves minced
• 8 button mushrooms sliced
• 1 bell pepper diced
• 1 green onion sliced
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

• Melt cooking fat in a skillet over medium heat.
  Cooking fat
• Cook the onion and garlic for 1 to 2 minutes.
  1 onion,2 garlic cloves
• Add in the sausages and break them apart while cooking for 5 to 6 minutes.
  4 sausages
• Place the shredded potatoes at the bottom of a slow cooker and top with the onion-sausage mixture.
  2 cups sweet potatoes
• Add in the bell pepper and mushrooms.
  1 bell pepper,8 button mushrooms
• In a large bowl, whisk together eggs and coconut milk; season with salt and pepper to taste.
  1 cup full-fat coconut milk,Sea salt and freshly ground black pepper
• Pour in the eggs on top of the sausage mixture.
  12 eggs
• Cover and cook on low for 6 to 8 hours; serve topped with green onions.
  1 green onion

Sausage Gravy and Biscuits

Genva made us this yummy bfast up at the cabin this winter, so we got the recipe from her and Rossy made it this weekend!!  Boys just KILLED it!!!

Ingredients

• 1 (16 ounce) can refrigerated jumbo buttermilk biscuits

• 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles

• ¼ cup flour

• 2 ½ cups milk

• salt and freshly ground black pepper to taste

• 
  

1. Preheat the oven to 350 degrees F (175 degrees C). Arrange biscuits 1 to 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven until golden brown, about 13 to 15 minutes.

2. Meanwhile, cook sausage in a large skillet over medium heat until thoroughly heated, stirring frequently, about 5 to 6 minutes.

3. Stir in flour until well combined. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; simmer and stir for 2 more minutes. Season to taste with salt and pepper.

4. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

Bacon Egg Cups

YUM!!!  "Da bomb" as one challenge team member said!  So easy too :)

Ingredients:
5 slices of bacon
5 eggs

Preheat oven to 400.  Wrap a strip of bacon around the diameter of a muffin cup, laying the end of the strip across the bottom of the cup.

Crack an egg into the cup.  Season it with salt and pepper.  Repeat these steps with as many bacon you would like.

Bake for 12-15 minutes for runny eggs, 15-20 minutes for fully cooked egg.

Chunky Monkey Breakfast Bake

I heard this was "eh", "weird flavor" but because it sounded so good, I had to post it!

2 purple, 1 ¼ Yellow, 2 orange

For the bake:

¼ cup rolled oats

2 Tbsp oat bran*

2 Tbsp  flour of choice

¼ tsp baking powder

pinch of salt

1/2 medium ripe banana

¼ cup unsweetened almond milk

½ Tbsp maple syrup

½ tsp. vanilla extract

1 Tbsp mini chocolate chips

For the banana nut sauce:

1 Tbsp nut butter

other half of the banana

small splash of almond milk

Preheat oven to 350 and lightly spray an individual sized ramekin with cooking spray; set aside.  In a medium-sized bowl, combine the oats, oat bran, flour, baking powder and salt.  In a smaller bowl, roughly mash the banana before adding in the almond milk, maple syrup and vanilla, mixing until well combined.  Add the wet ingredients to the dry ingredients, mixing until full incorporated.  Fold in the chocolate chips.  Transfer the dough to your greased ramekin and bake for 20 minutes until center is desired consistency.  Meanwhile, make the sauce by mashing the other half of banana in the same small bowl you used before and add a spoonful of nut butter.  Mix until smooth adding a splash of almond milk to reach desired consistency.  Pour over the bake once it sometimes comes out of the oven and sprinkle with additional chocolate chips if desired.

Notes

* If you don't have any oat bran on hand, just use an additional 2 Tbsp. of oats

Breakfast “Burrito” with Bacon and Avocado

Servings:  2: 1 1/2 red, 2 orange (if use mayo), ½ blue

Ingredients

2 Eggs
2 T heavy cream (OPTIONAL)
Salt and pepper to taste
2 tsp. butter
2 T. mayo (OPTIONAL)
1 cup romaine lettuce (chopped)
1 Roma tomato (sliced)
4  turkey bacon strips (cooked crisp)
1/2 avocado (sliced)

Mix the eggs well with the heavy cream, salt and pepper.

Heat up a non-stick pan to a medium heat.  Melt half the butter and add half the egg mixture. Tilt the pan back and forth to ensure it covers the entire base.  Cover the pan and cook for about a minute.

When you are able to move the entire crepe when shaking the pan back and forth, flip it over with a spatula.  When it's fully cooked, transfer to a paper towel to remove excess oiliness.

Repeat with the other half of the egg mix.

Spread the mayo on the crepe.  Add the lettuce, tomato, bacon and avocado.  Season with salt and pepper.  Roll and enjoy!

Spinach, Tomato, and Quinoa Breakfast Casserole

I didn't make this but heard it was DELISH!!  I was scared because of the quinoa but I'm going to have to try it now!

5 servings – 1 green, 1 red, 1 yellow (272 calories)

Ingredients
Nonstick cooking spray
2½ cups cooked quinoa
8 large eggs, lightly beaten
¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)
4 cups raw spinach
1 cup cherry tomatoes, halved
½ cup finely chopped basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Heat oven to 375° F.  Lightly coat 9×12-inch baking dish with spray. Set aside.

Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.

Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Portabello Mushroom and Goat Cheese Omelet

I was so excited for this meal -- it looked so good, sounded so good but it was eh and way to mushroomie :(  Wouldn't make it again...

Serves 1 – 1 green, 1 red, ½ blue, 1 teaspoon

Ingredients:

2 large eggs

2 tablespoon water (or unsweetened almond milk)

¼ teaspoon sea salt

1 dash ground black pepper

1 teaspoon olive oil

1 cup thinly sliced baby portabello (or button) mushrooms

4 ½ teaspoon crumbled goat cheese

Chopped fresh flat leaf parsley

Combine eggs, water, salt, and pepper in a medium bowl; whisk to blend.  Set aside.

Heat ½ teaspoon oil in skillet over medium-low heat.

Add mushrooms; cook stirring freq until tender.  Remove mushrooms from pan – set aside.

Heat ½ teaspoon oil in same skillet over medium-low heat.

Add eggs.  Do not stir.  As eggs set, lift edges, letting uncooked portion flow underneath.

When eggs are almost set add mushrooms and cheese.  Cook for 1 – 2 minutes, or until heated t hrough.  Gently fold in half.

Serve omelet with parsley on top.

Poached Eggs with Asparagus Toast

This was so fancy and so yummy!!!  I want it again and again and again!!

Serves 2 – 1/2 red, 1/2 green, 1 yellow, ½ orange

Ingredients

½ teaspoon olive oil

10 medium asparagus spears, steamed

2 cups hot water

1 teaspoon lemon juice

2 large eggs

2 slices whole grain bread, toasted

2 tablespoons lemongarlic sauce

Heat oil in medium nonstick skillet over medium heat.

Add asparagus, cook for 3 to 5 minutes, turning occasionally, or until crisp – set aside.

Bring water to a boil in medium saucepan over medium-high heat.  Add lemon juice, reduce hear to maintain a gentle boil.

Place one egg into a small bowl.  Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining egg’ cook 3-4 minutes, or until whites are completely set.  Gently lift eggs out of water.

Spread each piece of toast with Lemon garlic sauce.  Top with 5 asparagus spears, one egg, and pepper .

Overnight Oatmeal

I heard great things about this, but I did not like.  Ross thought it was amazing and wanted me to make more for him for the whole week, SO if you are an oatmeal fan - you'll like this.  Me, not so much!

Ingredients

½ mashed ripe banana

1/2 cup rolled or steel cut oats (regular or gluten free)

½ cup milk of choice

2T chopped pecans or walnuts

1 teaspoon vanilla extract

½ teaspoon cinnamon

Dash of sea salt

1 tablespoon ground flax

2 teaspoon 100% pure maple syrup

Combine all ingredients in a bowl that can be sealed and stir well.  Refrigerate overnight.

Serve hot or cold – garnish with some sliced banana, more nuts, or peanut butter.

Egg and Veggie Muffins

These made the PERFECT bfast / morning snack!!  I looked forward to it from the time I baked these to each am when I could eat them!!  You can just grab them on the go!!  Tasted even better with some salsa on top!!

3 servings (4 muffins = 1 serving)  Per Serving: 1 Red, 1 Green

Ingredients

3c Mixed vegetables (I used sliced cherry tomatoes, mushrooms, broccoli, and bell peppers)

6 Eggs

Prep a 12 cup muffin tin with cooking spray and preheat the oven to 350 degrees.

Dice your choice of vegetables.   Beat eggs in a bowl and then mix in vegetables.

Pour the egg and vegetable mixture into your prepared muffin tin.

Bake at 350 for 15 minutes, or until eggs are cooked through.

Veggie Egg Bake

I didn't think I would like another egg bake as much as the Ronhovde classic...BUT this was pretty dang good.  Top this bad boy with some salsa and it's heaven!!  AND it's super yummy for you!!

Serves 8

Ingredients:
15 eggs
peppers
spinach
cherry tomatoes
onion
mushroom
salsa

Throw all together in 9x13 pan - cook on 350 for 45 minutes (check after 30 minutes) and top with salsa

Cajun Style Hashbrowns

We had Brenner tonight (BREakfast for dinNER)!  This was really good!!  I would for sure have this for bfast one am if I wanted to take the time to make it!!  Yummy :)

6 servings: Recipe by Our Best Bites

 

Ingredients:
20 ounces Potatoes O’Brien
red or green bell pepper (or both - chopped)
4 tablespoons butter
4 cloves garlic
8 ounces Andouille or other smoked sausage, sliced
6 eggs (or more if you want, especially if you want to scramble them)
Cajun seasoning like Tony Chachere’s or Tabasco sauce
1/2-1 cup shredded pepper jack or sharp cheddar (optional)

Preheat oven to 350. In a 12″ (or larger) oven-safe skillet (preferably cast-iron), heat the butter over slightly-hotter-than-medium heat. Melt the butter in the heated skillet and add the garlic and sliced sausage. Cook until the garlic is tender and fragrant. Add the potatoes and cook according to the package/recipe directions until crispy on the outside and tender inside. Season to taste with Cajun seasoning or Tabasco sauce. Remove from heat.

Using a spoon, make 6 evenly-spaced indentations into the potatoes. Carefully crack an egg into each well and, if desired, sprinkle lightly with Cajun seasoning or salt and Tabasco sauce. Bake in the preheated oven for 18-25 minutes or until the egg whites are completely cooked but the yolks are still runny (mine were done at exactly 20 minutes, but you want a little give or take in each direction). If adding cheese, do it in the last 5 minutes of cooking. Carefully spoon out of the skillet and serve immediately.

Lucky Charm Pancakes!

Even though Brody isn't old enough to "participate" in the eating of St. Patty's Day food - I had to do something fun!  These were YUMMY!!!  :)

Ingredients:
Bisquick (eggs, milk, oil)
Lucky Charms
Whipped Cream

Follow the instructions to make Bisquick mix....stir in green food coloring, then mix in 1/2 cup marshmallows from Lucky Charms.

Make up the whipped cream.

Cook the pancakes.

Top with whipped cream and Lucky Charms!  DONE!!

Spinach Artichoke Omelet

I'm BACK!!!  I'm a mom to a perfect little boy, Brody!!  I'm smitten and more in love with this little man than I ever thought possible!  I finally had time to make a grocery list this week, AND I even found time to make a new recipe! (well, I'll be honest....Ross made this while I fed Brody!) It was really good - and very healthy!!  I need to get back in shape, so I hope to be finding/making some more healthy eats in the future!

Serves 1 - Recipe by Our Best Bites

Ingredients
1 whole egg
2 egg whites
1 tablespoon water or milk
kosher salt and fresh cracked black pepper
pinch of garlic powder
1 wedge Laughing Cow cheese, regular or garlic herb
1/2 cup chopped fresh spinach leaves
3 marinated artichoke hearts, diced
1 tablespoon fresh shredded Parmesan cheese

 Heat an 8-inch nonstick frying pan to medium heat.  Whisk together egg, egg whites, and water, and add a sprinkle of salt, a few cracks of pepper, and a pinch of garlic powder.

Spray pan with nonstick spray (or brush with olive oil).  Add egg mixture and swirl to coat bottom of pan.  Use a rubber spatula to slowly scrape from the outside edge of the omelet inward, letting runny eggs flow to bottom of pan.  Do this several times, then place a lid on the pan and turn heat to low.  Cook until top is just barely set.  Drop small dollops of Laughing Cow cheese on top, followed by chopped spinach, artichoke hearts, and Parmesan cheese.  Sprinkle top with additional salt and pepper and then slide onto serving plate (either folded over, or open faced.)

Pumpkin Roll Pancakes

I am not a fan of pancakes, but being preggo (and not able to eat sunny side up eggs) - I'm running out of bfast options!  I found this recipe and decided to try it out....AND OMG (yup...I just said that) - these were soooo good!!  I had at least 5 - and am really excited for leftovers.  So good...plus it makes you feel awesome cause you just made your bfast from scratch!  (like our g-rents used to make!)

Makes 14 pancakes - OBB Cookbook

Ingredients
3/4 cups all purpose flour
3/4 cups whole wheat flour
4 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoons ground cloves
3/4 teaspoons ground ginger
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla extract
2 tablespoons canola oil
2 eggs
2/3 cup pumpkin puree
Pure maple syrup for serving

Prepare Whipped Cream.  

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl, whisk together buttermilk, vanilla, oil, eggs and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not overmix.

Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 cup pancake batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.

Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.