Category Archives: breakfast

Peanut Butter & Jelly Pancakes

Peanut Butter and Jelly Pancakes


Taken from; submitted by Jennifer Barker Jefferson

For the pancakes:
1 cup flour
1/2 tsp. salt
2 tsps. melted butter
1 1/2 tsps. baking powder
1 egg
1/2 cup creamy peanut butter
1 cup milk

For the strawberry syrup:
2 cups fresh strawberries, hulled and quartered
1 cup sugar
1 cup water

For the pancakes:
Combine all ingredients in a large mixing bowl. Stir until ingredients are well combined, peanut butter is incorporated fully, and batter is smooth.

Heat a nonstick skillet or griddle over medium-high heat. Working in batches, drop pancakes onto pan in scoops measuring about a quarter of a cup. Cook until brown on one side, then flip and cook until brown on other side. Serve with butter and strawberry syrup.

For the strawberry syrup:
Combine all ingredients in a saucepan over medium-high heat. Bring to a boil. Cook, stirring often and reducing heat as needed to prevent overflow, until strawberries are soft and liquid has reduced, about 20 minutes. Strain, if desired.


Ham, Egg, and Cheese Breakfast Casserole

Ham, Egg, and Cheese Breakfast Casserole

(Source: Rachael Ray magazine, submitted by: Nikki)



1 sliced french baguette

6 large eggs

8 oz sliced deli ham, chopped

1/2 cup milk

2.5 cups shredded mont jack cheese

salt & pepper

3 tbsp chives, chopped

2 plum tomatoes, thinly sliced


Preheat oven to 350. Grease baking dish. Layer bread, ham, 2 cups of cheese and 2 tbsp chives in the dish. In a medium bowl, whisk together eggs, milk, 1/4 tsp salt and 1/2 tsp pepper. Pour into dish and top with tomato slices in an even layer. Bake the eggs until nearly set, about 30 minutes. Sprinkle with remaining 1/2 cup cheese and 1 tbsp chives and bake until golden.

Cannoli Stuffed French Toast

Lauren's Wedding 029

Cannoli Stuffed French Toast

Submitted by Gracie2762


1 cup ricotta cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/3 cup mini semi sweet chocolate chips
2 large eggs
1/4 cup heavy cream
French bread/baguette (I used a baguette and made small sandwiches out of the whole loaf)
2 tablespoons butter


1. In a small bowl, combine the ricotta cheese, powdered sugar and vanilla extract. Stir in the chocolate chips. Set aside.

2. In a shallow bowl or pie plate, whisk the eggs and heavy cream together. Spread 2 slices of the bread with the ricotta mixture, about 1/2 cup per slice. Place the other slices of bread on top and gently press them together. Carefully dip both sides of each sandwich into the egg mixture until well coated.

3. In a large skillet, melt the butter. Add the French toast sandwiches and cook until golden, about 4 minutes per side. Serve immediately.

Source: Two Peas and Their Pod (

Breakfast Burritos

As Pioneer Woman Ree Drummond says in her post about these burritos, they are not fancy or gourmet, but they are damn good! And really, isn’t that all that matters?

Breakfast Burritos from FIA
Adapted from: Pioneer Woman
Makes: Approximately 15 burritos, depending upon how much filling you dish up!

1 pound of breakfast sausage (recommended: Jimmy Dean original)
1 onion, diced
12 eggs
3 Tablespoons milk
Your favorite herbs: dill, rosemary, oregano, etc.
1 cup shredded Mexican cheese (a mix of Cheddar and Jack)
1 bag of frozen breakfast potatoes w-peppers included (see PW’s recipe if you’d like to make these from scratch – me?  too lazy)
Salt & pepper
Olive oil
Approx. 15 flour tortillas
Hot sauce (optional)

1. In a large, deep frying pan, crumble the sausage and begin browning. Add onion and cook the mix until browned/caramelized.
2. In a medium bowl, whisk eggs, milk, salt & pepper, and your favorite herbs (I used dill and garlic). Add cheese.
3. Pour egg-cheese mixture into pan with sausage and onions. Stir often until eggs are cooked to desired doneness. We prefer them hard scrambled in my house, but if soft eggs blow your skirt up, have at.
4. Remove cooked mixture to large bowl and set aside.
5. Pour a couple of tablespoons of olive oil into the pan and bring it up to medium-high heat. Add the potatoes, doing your best not to over-crowd the pan. If you put in too much, the potatoes won’t brown and get crispy, and that would be a terrible shame.
6. Once the potatoes are cooked through, add to the egg mixture. Stir gently to incorporate without completely disintegrating the potatoes. Taste and add more salt, pepper, garlic, and/or hot sauce to your liking.
7. Fill tortillas with mixture, rolling and sealing. If you’re not going to eat them all at once (which, unless you’re like PW and have a herd of hunky cowboys at your back door, is probably likely), wrap them individually in foil and freeze. Reheat as desired.


The second time I made these, I made the following adjustments with great results:

  • Increase egg count to 18
  • Add a 4 oz. can of drained green chiles to the egg-cheese mixture before cooking
  • Increase amount of cheese to 2 cups
  • Add a small can of drained corn
  • Top with salsa (and serve with sour cream when eating)

Bacon, Egg and Cheese Pull-Aparts

Bacon Egg & Cheese Muffins from FIA
Adapted from: Picky Palate

8 Pillsbury Buttermilk Biscuits
10 pieces of bacon, cooked crispy*
4 eggs
3 Tablespoons milk
Pinches of kosher salt and fresh cracked black pepper
1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F.  Spray 10 muffin cups with cooking spray.

2. Cut each of the 8 biscuits into 8 pieces each, spreading them among 10 muffin cups.  Lightly sprinkle the biscuit pieces with salt and pepper.

2. Crumble one slice of bacon over each biscuit-filled muffin cup.

3. Place eggs, milk, salt and pepper into a mixing bowl. Whisk until well combined. Pour evenly over each cup. With a fork make sure eggs get to the bottom and around each piece of biscuit. Top each with sprinkles of cheddar cheese and bake for 25-30 minutes or until a toothpick comes out clean from center of biscuits and cheese is golden brown. Let cool for 5 minutes before removing from muffin cup.  Eat after a few minutes of cooling, or cool completely, store in airtight container and reheat in a toaster oven.

10 servings

*Foolproof Crispy Bacon: Preheat oven to 350.  Line a heavy-duty baking sheet with foil, first lengthwise, and then crosswise, layering up really well for easy clean-up later.  Lay pieces of bacon flat, covering the sheet without overlapping the pieces.  Bake for 20 minutes, check for doneness, and if necessary, bake for another 5 minutes.  The result is crispy, FLAT bacon without standing over a splattering pan.  With the foil, clean-up is easy-breezy!  I’ll never cook bacon another way.

Other suggested flavor combos:

-Eggs w-a little hot sauce mixed in, shredded Mexican cheese, diced tomatoes (seeded to limit the water content), sauteed diced onions
-Eggs, crumbled sausage, cheddar cheese, sauteed diced peppers and sauteed diced onions
-Eggs, cheese, sauteed diced mushrooms/onions/peppers, diced tomatoes – veggie-friendly
-Eggs, swiss cheese, ham
-Eggs, cheddar cheese, finely-chopped sauteed (or defrosted frozen) spinach
-Melted butter, cinnamon, sugar (no eggs!)

Pumpkin Pancakes

Pumpkin Pancakes from VileyGirl
Source: Jules Shepard’s weekly g-free recipe email.  Obviously all of the flour ingredients are meant to be gluten-free, but to avoid confusion I thought I’d submit it this way.  G-free ladies will know how to adjust 🙂

1 cup all purpose flour
3 Tbs. dairy or soy milk powder
1 Tbs. granulated cane sugar
2 1⁄2 tsp. baking powder
1 1⁄2 tsp. pumpkin pie spice (or 1 1/8 nutmeg, 1/8 ground cloves)**
1⁄2 tsp. salt
1 cup apple cider
6 Tbs. pumpkin puree
2 Tbs. canola oil
1 egg
1⁄4 cup chopped pecans (optional, but oh so recommended)
canola oil for frying

**My grandmother never used pumpkin pie spice and instead substituted 3/4 nutmeg and 1/4 ground cloves to equate however much pumpkin pie spice was being called for in the recipe, so that’s what I do to.  An extra, unnecessary step perhaps, but it’s ingrained in my brain!

Whisk flour, milk powder, sugar, baking powder, salt and spice (plus pecans, if using) together in a large bowl.

In a separate bowl, stir together remaining ingredients. Gradually stir the liquid mixture into the dry ingredient bowl.

Heat a griddle or skillet to medium heat and pour enough canola oil into your pan to barely cover the entire surface. Heat, then spoon batter onto the hot oil in the size and shape you desire.

Cook until the batter begins to bubble, then flip; cook the second side until lightly browned.

Serve with powdered sugar and cinnamon on top, or just with maple syrup, or with everything. 🙂

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread from ashnedh

3-4 ripened bananas
1 cup sugar
1/3 cup melted butter or shortening
1 egg
1 tsp baking soda
1/2 tsp salt
1 1/2 cups flour
about 6 oz (1/2 of a standard bag) of mini chocolate chips (I have used the entire bag as well and it’s great, but maybe too much chocolate for some)

Mash bananas and mix with sugar, butter, and egg. Add baking soda and salt, mix again. Add flour and mix well. Stir in chocolate chips. Spray large loaf pan before pouring batter into pan. Bake at 375 for 50-60 minutes. Once bread has cooled, it helps to “shake” the pan before removing bread, as it keeps chocolate chips from sticking to bottom of loaf pan.