simpliﬁed breakfasts...1. you can prepare and freeze components for a quick and easy pull together...

Simplified Breakfasts 1

Simplified Breakfasts by Tracy Grossmann

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Table of Contents

Also download your free menu planning page and master grocery list at Simplified Pantry: www.simplifiedpantry.com/menu-plan

About Tracy 4

Simplifying Breakfast 5

Master Pantry List 6

Simple Smoothies 8

Breakfast Puddings 9

Satisfying Oatmeal 10

Baked Oatmeal 11

Simplest Granola 12

Fried Granola 13

Breakfast Bread Options 14

Overnight Breakfast Casserole 15

Simple Muffins 16

Scones 18

Pancakes 19

Puffed Oven Pancakes 20

Omelettes 21

Leftovers Remade, breakfast edition 22

Basic Bread Guide 23


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About Tracy

I’m a Northwestern girl, born and raised in the suburbs of Seattle, where the aromas of the ocean mingle with the coffee-filled air. As a person passionate about business as well as people, human resources was a natural line of study for me. During my college years, human resources was a natural line of study. I love to deconstruct and discover how people work; what makes them tick, and what inspires, motivates, delights them. And so, though I wouldn’t have believed you if you would have told me 15 years ago, this parenting gig is a perfect place for me, as I get to observe, motivate, and inspire five small people whom I adore immensely. Ten years ago, I moved with my husband to a postage-stamp hobby farm in the middle of Iowa. I retained my love of coffee – which is a necessity as I homeschool my kids. My faith in God infuses all I do.

I am hopelessly addicted to Nutella and my husband claims I can make an “inspiring” loaf of bread (See the final page for how you can, too!). I adore baby belly laughs, pre-school perspectives, and big-kid imaginations. I listen to TED talks while I wash dishes and education podcasts while I fold laundry. When I feel worn down, I fill up on a great conversation or a good Korean drama. My kids love running in freshly-harvested fields and building forts from scavenged “treasures.” Well…and devouring fresh cinnamon rolls…wild pig rides…smearing windows…the occasional mud fight…and just life at its fullest.

I can also be found at Purpose-Filled Kids (www.purposefilledkids.com).


http://www.purposefilledkids.com/

http://www.purposefilledkids.com

Simplifying Breakfast

If I am being honest, breakfast is often my hardest meal of the day to cook. Cooking breakfast, at some level, is admitting that the day has actually begun, and I am responsible to be an Adult, to participate. I know I need breakfast. I know that my family needs breakfast. My children need a good breakfast to think well during their studies, to nourish them after a long overnight fast.

My husband needs food with enough umph to get him through his morning, something that will stick with him and give him the energy he needs to push through until lunch. And yet, it is so hard some days to begin. Coffee, a notepad and pen, and quiet would constitute a lovely morning. And yet, as the mother of five bouncing children, the reality is that I am unlikely to have any of those things without making some breakfast plans so that the rest of my family can have their quiet wake-up time as well.

Depending on their ages, children can be a big help with breakfast. In fact, often all I need is a plan of attack and my kids can get a good head start on the process without me. But the idea is needed, whoever does the execution.

For this reason, I almost always try to figure out what I am planning on for breakfast before I go to bed at night. That way, when my seven-year-old greets me before my first sip of coffee with “Mom, what’s for breakfast?” I can answer with “We are having toast, would you like to start slicing up the bread?” rather than muffled, incoherent speech and weeping.

Here are a few ways that I simplify breakfast:

• Simplify the Recipe: When it comes to cooking in the morning, a simple recipe is a must. It is hard for me to talk myself into looking up and executing a long, complicated recipe when I have just woken up. I worked on finding simpler versions of my go-to recipes, and played with the ones I had. The result is a group of recipes that are both easier to remember as well as delicious. You may need to add or subtract seasonings to fit your family’s tastes, but over time that becomes second nature. Taste and add as you go, and don’t be afraid to modify the recipes to fit.


• Simplify the Schedule: There is no rule saying you have to actually make breakfast in the morning. You can mix up muffins while you are finishing up dinner. You can make granola on Saturday morning and use it for the upcoming week. Make casseroles the night before to bake in the morning. Bake bread ahead of time and use it throughout the week in various ways. If there is ever a time to simplify the amount of effort given to a meal, I believe breakfast is it. Simplifying it down means that it might actually happen, and this is a great thing.

• Simplify the Menu: There are a million recipes on Pinterest, and there are days to dive into those depths and make a goat-cheese-and-spinach-crepe, but that is not most days at my house. Most days, I need to feed many kids simple, easy-to-prepare food. Especially for breakfast, when we all would like to have mild, familiar food, there is no reason to go crazy here. A rotation is a wonderful way to stay out of ruts and keep your family from tiring of having one thing over and over.

• Enlist the Troops: I highly recommend teaching a child or two how to make a go-to breakfast meal. My kids are great at oatmeal and they are very quickly learning how to make muffins, too. What a life saver! They love it, and so do I. Many of the recipes in this book are easy enough to be beginner-cook friendly.

Traditionally, breakfast contains a protein, starch, and a fruit or berries. Of course this is just convention and not set in stone, and we should feel free to adjust our menus based on what we have available to us and what makes sense for our family. The protein helps to stabilize blood sugar levels, so we should try to add that in, if we can.

Unless it is a special occasion, there is no need to have an elaborate breakfast. Of course, all of these ideas all take a bit more effort than cold cereal, but they can be more economical, and have greater nutritional value, all while remaining reasonably easy to prepare.

Icons Used

❄ = can be frozen

↪︎ = can be made in advance


Master Pantry List Produce bell peppers & jalapeño peppers cabbage & lettuce carrots garlic & onions potatoes vegetables zucchini

Seasonings basil celery seed chili powder cinnamon, ground cloves, ground dill garlic powder ginger oregano paprika parsley, dried ground pepper rosemary taco seasoning thyme

Dry Goods baking powder baking soda beans, black beans, pinto beans, split pea beans, white cornmeal cornstarch dried cranberries flour, whole wheat flour, white oats, rolled pasta, favorite shape raisins rice

salt sugar, brown sugar, powdered sugar, white tortillas yeast

Bottled Goods extract, almond extract, lemon extract, vanilla honey jam ketchup lemon juice lime juice mayonnaise molasses mustard oil, canola oil, olive peanut butter salsa soy sauce vinegar, apple cider vinegar, balsamic Worcestershire sauce

Canned Goods broth, chicken olives, canned oranges, mandarin pickles pineapple, canned pumpkin, canned salmon, canned or packaged tomato paste tomatoes, crushed (or sauce) tomatoes, diced tuna, canned

Dairy butter half-and-half Cheddar Mozzarella Parmesan cream cheese eggs milk sour cream

Meat meat on sale: beef, ground beef, steak beef, roast pork, roast pork, ribs or steaks or chops ham (roast or steaks) turkey tilapia sausage keep on hand: bacon and/or ham chicken, pieces chicken, whole pepperoni soup bones

Frozen berries, frozen (any kind) broccoli, frozen

corn, frozen green beans, frozen orange juice concentrate peas, frozen

Your additions:


Simple Smoothies Time Required: 10 minutes

Process 1. Put a bit of water in the bottom of the blender, then add any leafy greens. Blend. 2. Add fruit and dairy. If it isn’t blending freely, add more water or other liquid. 3. If desired, thicken with ice cubes or frozen fruit. Taste and adjust to suit.

Banana Fruit 1. Add a bit of water and spinach if desired. Blend. 2. Add any combination of the following: bananas, oranges or orange juice, berries. Blend. 3. Thicken with ice cubes or frozen fruit (frozen bananas and berries may be used). Taste and adjust to

suit.

Peanut Butter Banana 1. No greens in this one. 2. Add 2 bananas, 2 cups milk, and ½ cup peanut or almond butter. Blend. 3. Thicken with ice cubes or frozen fruit (frozen bananas may be used). Taste and adjust to suit.

Creamy Chocolate 1. No greens in this one. 2. Add banana, nut butter, 2 Tbsp. cocoa powder, and ¼ cup oats or 3 Tbsp. cooked oatmeal. Blend. 3. Thicken with ice cubes or frozen bananas. Taste and adjust to suit.

Pumpkin Spice 1. No greens in this one.. 2. Add 2 cups milk, 2 Tbsp. honey or maple syrup, 1 cup pumpkin purée, 1 apple or 1 cup

applesauce. Cinnamon, nutmeg, ginger, and cloves to taste. Blend. 3. Thicken with ice cubes. Taste and adjust to suit.

Lean and Green 1. Add a bit of water and 3 cups mixed greens. Blend. 2. Add 3 cups water, 1 carrot, 2 bananas, 1 tree fruit, 1 cup berries. Blend. 3. Thicken with ice cubes or add frozen banana and berries instead of fresh. Taste and adjust to suit.

Tropically Green 1. Add a bit of water and 2 cups mixed greens. Blend. 2. Add 3 cups water, 1 cup pineapple, 2 bananas, 1 mango or peach, optionally 1 avocado. Blend. 3. Thicken with ice cubes or add frozen banana instead of fresh. Taste and adjust to suit.

Notes: 1. You can prepare and freeze components for a quick and easy pull together smoothie. 2. Frozen bananas add creaminess to any smoothie. 3. You can also freeze milk into ice cube trays and use to thicken your smoothies.


Breakfast Puddings Serve hot in winter or make the night before and chill overnight in the summer. Serve with toast or top with fruit. Time Required: 20 minutes

Process 1. Combine milk with the dry ingredients in a saucepan. Whisk over medium heat until thickened. 2. In a separate mixing bowl, whisk the eggs until they are light in color. Very slowly drizzle half the

heated milk mixture into the eggs to bring them up to temperature slowly (called tempering). Pour the egg mixture into the saucepan and whisk to combine. Cook for about two more minutes on the stove.

3. Remove from heat. Add vanilla and butter. Pour into a casserole dish, mugs, or ramekins. Cover and chill if desired, or serve after it’s cooled slightly.

4. To serve, sprinkle with cinnamon or nutmeg. Top with berries or bananas if desired.

Vanilla Pudding Delight 1. Combine 3 cups milk with ½ cup cream of wheat or flour and ⅓ cup sugar in a saucepan. Whisk

over medium heat until thickened. 2. In a mixing bowl, whisk 2 eggs. Very slowly drizzle half the heated milk mixture into the eggs to

bring them up to temperature slowly (called tempering). Pour the egg mixture into the saucepan and whisk to combine. Cook for about two more minutes on the stove.

3. Remove from heat. Add 2 tsp. vanilla and 1 Tbsp. butter. Pour into a casserole dish, mugs, or ramekins. Cover and chill if desired, or serve after it’s cooled slightly.


Chocolate Pudding Delight 1. Combine 3 cups milk with ¼ cup cream of wheat or flour, ¼ cup cocoa powder, and ½ cup sugar

in a saucepan. Whisk over medium heat until thickened. 2. In a mixing bowl, whisk 2 eggs. Very slowly drizzle half the heated milk mixture into the eggs to

bring them up to temperature slowly (called tempering). Pour the egg mixture into the saucepan and whisk to combine. Cook for about two more minutes on the stove.

3. Remove from heat. Add 2 tsp. vanilla and 1 Tbsp. butter. Pour into a casserole dish, mugs, or ramekins. Cover and chill if desired, or serve after it’s cooled slightly.



Satisfying Oatmeal Time Required: 7-15 minutes

Fast Microwave Process 1. Pour oats into a microwave-safe bowl. Fill bowl with liquid until the oats are covered. The amount of

liquid determines the texture; experiment to determine your family’s preference. 2. Microwave for 4-5 minutes if using a large bowl, 2-3 if using individual portions. Reduce time by 1-2

minutes if using quick oats. If liquid is still visible, stir and microwave for 1 more minute. 3. Serve, adding toppings as desired.

Stovetop Process 1. Add 1 part oats to 1½ parts water (ex. 2 cups oats + 3 cups water) to a large pot. Experiment with liquid

amounts to determine the texture your family prefers. 2. Bring to a boil. Turn off heat and cover pot. Let sit for 3-5 minutes. 3. Serve, adding toppings as desired.

Peanut Butter Banana 1. Make oatmeal according to preference. 2. Stir in a spoonful of peanut butter as the oatmeal cooks. 3. Top with sliced bananas when serving.

Dried Fruit and Nuts 1. Make oatmeal according to preference. 2. Cook as desired. 3. Use a variety of toppings as desired: brown sugar, dried Craisins, raisins, chopped dried apricots or

apples, choice of nuts, plus a splash of milk or cream. Fresh fruit is also delicious as an oatmeal topping.

Peaches and Cream 1. Make oatmeal according to preference. 2. As the oatmeal cooks, add frozen peach slices or stir in drained canned peach slices. 3. Serve with a spoon of brown sugar and a splash of cream in each serving.

Apple Cinnamon 1. Replace all or half the liquid with apple juice. 2. Cook as desired. 3. Stir in brown sugar and cinnamon before serving or sprinkle each bowl with cinnamon sugar.

Breakfast Sundae 1. Make oatmeal according to preference. 2. Cook as desired. 3. Top warm oatmeal with a small scoop of ice cream. (After all, ice cream is only cream and sugar.)


Baked Oatmeal ❄ ↪︎ You can put this together the night before, refrigerate it, and bake it in the morning or quickly stir it up in the morning. Time Required: 5 minutes prep, 40 minutes bake time

Process 1. Stir together the dried ingredients in a 9x13 pan. Whisk the wet ingredients together then combine

with the oats in the pan until all the oats are coated. 2. Bake at 350° for 30-40 minutes. 3. Serve with milk, if desired.

Basic 1. Mix together 3 cups oats, ½ tsp salt, 2 tsp baking powder, ⅔ cup brown sugar. Whisk together 3

cups milk, 2 eggs, 2 Tbsp melted butter or oil, 2 tsp vanilla. Combine the wet and dry. 2. Bake at 350° for 30-40 minutes. 3. Serve with milk, if desired.

Apple Nut 1. Mix together 3 cups oats, ½ tsp salt, 2 tsp baking powder, ⅔ cup brown sugar, 2 medium apples

chopped, ⅓ cup nuts, 1-2 tsp cinnamon. Whisk together 3 cups milk, 2 eggs, 2 Tbsp melted butter or oil, 2 tsp vanilla. Combine the wet and dry.

2. Bake at 350° for 30-40 minutes. 3. Serve with milk, if desired.

Peach Cobbler 1. Mix together 3 cups oats, ½ tsp salt, 2 tsp baking powder, ⅔ cup brown sugar. Whisk together 3

cups milk, 2 eggs, 2 Tbsp melted butter or oil, 2 tsp vanilla. Combine the wet and dry plus 1-2 cups fresh, thawed, or canned peaches.


Loaded 1. Mix together 3 cups oats, ½ tsp salt, 2 tsp baking powder, ⅔ cup brown sugar. Whisk together 3

cups milk, 2 eggs, 2 Tbsp melted butter or oil, 2 tsp vanilla. Combine the wet and dry plus 1 cup berries, 1 cup nuts, and 1 sliced banana.


Make it to go: You can make these to go by combining everything in a mixing bowl, then scooping into paper-lined or silicone-cup-lined muffin tins. If using the basic recipe, top each serving with dried fruit, chocolate chips, or berries. Bake 25-30 minutes. These freeze well, also.


Simplest Granola ↪︎ Time Required: 1 ½ hours + cooling time

Process 1. Fill a large mixing bowl with about 42 ounces (about 13 cups) rolled oats. Sprinkle with 1 Tbsp. salt.

Pour 1 cup oil over the oats and give it a little stir. 2. Mix 2 cups brown sugar, ½ cup water, and 1 tsp. vanilla into a sugar slurry. Dump it in and mix until

there are no dry oats. Add additional splashes of water or oil if needed. 3. Dump it into a large roasting pan (one with high sides) and pat it down. 4. Bake at 350° for 40-60 minutes, stirring and then patting it down again every 10-15 minutes. Make

sure all the oats are toasty before you pull it out. 5. If you like individual grains of granola, stir it immediately after pulling it out and occasionally as it

cools. If you like granola clusters, let it cool for 20 minutes before stirring lightly. 6. Serve with milk or yogurt and fresh, frozen, or dried fruit.

Although the basic recipe is good as is, you can also mix in other additions as you desire:

One option is to make a huge batch of granola on Saturday, but I will sometimes make mine in the evening, then let it cool in the turned-off oven overnight. Then it’s ready for breakfast in the morning!

Add with the oats:

wheat germ

wheat bran

oat bran

ground flax seeds

dried coconut

cinnamon

Add halfway through baking:

dried chopped dates

chopped dried apple

Craisins or raisins

chopped nuts


Fried Granola Fried granola is a fast breakfast hack I learned a few years ago. It is so nice when you have a craving and don’t have any granola prepared in advance. Of course I am a big fan of making it ahead, but in a pinch this is a great option. Time Required: 20 minutes

Process 1. Heat a skillet on the stovetop and put a small amount of oil in the pan. Add 2 ½ cups oats and toast

lightly, stirring frequently. 2. Remove oats and place in a bowl to cool for a minute. Sprinkle with salt. 3. In the same skillet, heat ¼ cup butter, ¼ cup brown sugar, and 2 Tbsp. honey until bubbly. Return the

oats to the pan and stir until coated. Cook for another minute or two. 4. Stir in dried fruit or nuts if desired. Remove from heat and cool on a cookie sheet before serving with

milk or as a topping for yogurt.

Tropical Delight 1. At the end, stir in about ⅔-1 ½ total mixture of banana chips, dried coconut, walnuts, and/or dried

mango.

Autumn Comfort 1. At the end, stir in about ⅔-1 ½ total mixture of dried apples and raisins, with a dash of cinnamon.

Cran-Almond 1. At the end, stir in about ⅔-1 ½ total mixture of chopped almonds and dried cranberries.


Breakfast Bread Options Of course you can use store-bought bread for these options, but homemade bread doesn’t have to take a long time or be complicated. Check out my tutorial here (www.simplifiedorganization.com/basicbread) and also the bread recipe appendix at the end of this book.

Basic Bread Toppings (for toasted or untoasted bread) • Spread bread slices with peanut butter and dot with sliced bananas. • Spread with butter and sprinkle cinnamon and sugar on top. • Stir together jam and cream cheese, then spread on bread slices or toast. • Stir together peanut butter, cream cheese, and a bit of honey. Spread on bread or toast, then top with

sliced strawberries.

Eggs in a Basket 1. Cut a hole in each slice of bread. Melt butter in a skillet over medium heat and place bread slices in the

pan. Crack an egg into each hole. If you prefer hard yolks, poke them with a fork. 2. Flip to continue cooking when the egg is solid enough to do so. Serve when both sides are browned.

French Toast 1. Mix batter: 4 eggs, 1 cup milk, 1 tsp. vanilla, 1 tsp. cinnamon 2. Dip bread slices in mixture and cook in a greased, heated skillet or griddle. Flip after 2-3 minutes and

cook other side for 1-2 minutes. 3. Serve, topped with butter and powdered sugar, syrup, or fruit.

Sunrise Sandwiches 1. Make breakfast sandwiches with English muffins or regular sandwich bread. Include ham or Canadian

bacon or sausage patties, scrambled eggs, and sliced cheese. 2. Serve between two pieces of bread or toast or serve open-faced.

Open-Faced Broiled Sandwiches 1. Mix together 3 eggs, 2 Tbsp. mayo, ¾-1 cup cheddar cheese, dash nutmeg. Optionally, add diced ham

or cooked ground sausage. 2. Butter each bread slice (toasted or not) and lay out on a cookie sheet. Spoon topping onto each slice. 3. Broil in oven until browned and a bit puffy (about 3-5 minutes).


http://www.simplifiedpantry.com/2015/10/how-to-make-homemade-bread-recipe/

http://www.simplifiedorganization.com/basicbread

Overnight Breakfast Casserole ❄ ↪︎ These are great to mix up the night before and let sit in the fridge overnight. Then they cook while you start your day. Time Required: 15 minutes prep, 50 minutes bake

Process 1. Grease a 9x13 pan. Cube stale bread and layer on the bottom of the pan. Sprinkle extras on top. 2. Mix together the sauce and pour over the entire pan. 3. Sprinkle cheese on top, cover, and place in the fridge overnight. 4. In the morning, remove from fridge, remove lid or plastic wrap, and let come to room temperature

while the oven preheats to 375°. Bake 45-50 minutes, until a knife comes out clean.

French Toast 1. In a greased pan, layer 7 cups cubed bread and raisins. 2. Mix together 3 eggs, 4 cups milk, ¾ cup sugar, 2 Tbsp. vanilla, 1 tsp. cinnamon. Pour over

the top. 3. Omit cheese, cover, and place in the fridge overnight. 4. In the morning, remove from fridge, remove lid or plastic wrap, and let come to room

temperature while the oven preheats to 375°. Bake 45-50 minutes,.

Berries and Cream 1. In a greased pan, layer 7 cups cubed bread and 2 cups berries (any, or mixed). 2. Mix together 4 eggs, 3 cups milk, 1 cup sour cream, ¾ cup sugar, 2 tsp. vanilla, 1 tsp.

cinnamon. Pour over the top. 3. Omit cheese, cover, and place in the fridge overnight. 4. In the morning, remove from fridge, remove lid or plastic wrap, and let come to room

temperature while the oven preheats to 375°. Bake 45-50 minutes.

Sausage Egg Casserole 1. In a greased pan, layer 2 cups cubed bread and 1 pound cooked and diced ham or

sausage. Optionally, add mushrooms, sautéed onions, and peppers. 2. Mix together 8-10 eggs, 2 cups milk, 2 tsp. mustard, ½ tsp. salt. Pour over the top. 3. Sprinkle 1 ½ cups shredded Cheddar on top, cover, and place in the fridge overnight. 4. In the morning, remove from fridge, remove lid or plastic wrap, and let come to room


French Toast 1. In a greased pan, layer 7 cups cubed bread and raisins. 2. Mix together 5 eggs, 3 cups milk, ½ cup brown sugar, ½ cup pumpkin purée, ¼ cup

melted butter, 1 tsp. vanilla, 2 tsp. pumpkin pie spices. Pour over the top. 3. Omit cheese, cover, and place in the fridge overnight. 4. In the morning, remove from fridge, remove lid or plastic wrap, and let come to room



Simple Muffins ❄ ↪︎ Time Required: 15 minutes prep, 20 minutes bake

Process 1. Preheat the oven to 375°. Line 2 muffin tins with papers, silicone liners, or grease. 2. Mix dry ingredients in a big bowl. Create a well in the center, then add the wet ingredients into the

well. Whisk batter together gently; do not overmix or your muffins will be tough. 3. Fold in any extras. Spoon into prepared pans and bake 18-20 minutes.

Basic Muffins (Blueberry, if desired) 1. Preheat the oven to 375°. Line 2 muffin tins with papers, silicone liners, or grease. 2. Mix together 4 cups flour, 1 cup sugar, 2 Tbsp. baking power, and 1 tsp. salt. Into a

well in the center, add 1 ½ cups milk, 2 beaten eggs, 2 tsp vanilla, ½ cup melted butter or oil. Whisk batter together gently; do not over-mix.

3. Fold in 1-2 cups fresh or frozen blueberries or 1 cup chocolate chips. Spoon into prepared pans and bake 18-20 minutes.

Strawberry Cream (or Banana) 1. Preheat the oven to 375°. Line 2 muffin tins with papers, silicone liners, or grease. 2. Mix together 4 cups flour, 1 cup sugar, 2 Tbsp. baking power, and 1 tsp. salt. Into a

well in the center, add 1 ½ cups milk, ½ cup sour cream, 2 beaten eggs, 2 tsp. vanilla, ½ cup melted butter or oil. Whisk batter together gently.

3. Fold in 2 cups fresh or frozen chopped and drained strawberries or sliced bananas. Spoon into prepared pans and bake 18-20 minutes.

Oatmeal Raisin 1. Preheat the oven to 375°. Line 2 muffin tins with papers, silicone liners, or grease. 2. Mix together 2 cups flour, 2 cups oats, 1 cup sugar, 2 Tbsp. baking power, and

1 tsp. salt. Into a well in the center, add 1 ½ cups milk, 2 beaten eggs, 2 tsp. vanilla, ½ cup melted butter or oil. Whisk batter together gently; do not overmix.

3. Fold in 1 cup raisins. Spoon into prepared pans and bake 18-20 minutes.

Cran-Orange 1. Preheat the oven to 375°. Line 2 muffin tins with papers, silicone liners, or grease. 2. Mix together 4 cups flour, 1 cup sugar, 2 Tbsp. baking power, and 1 tsp. salt. Into a

well in the center, add 1 ½ cups milk, 2 beaten eggs, 2 tsp. vanilla, 3 Tbsp. frozen orange juice concentrate, ½ cup melted butter or oil. Whisk gently.

3. Fold in 1 cup Craisins. Spoon into prepared pans and bake 18-20 minutes.


Grasshopper Muffins

1. Preheat the oven to 375°. Line 2 muffin tins with papers, silicone liners, or grease. 2. Mix together 4 cups flour, ½ cup cocoa powder, 1 cup sugar, 2 Tbsp. baking power, and 1 tsp. salt.

Into a well in the center, add 1 ½ cups milk, 2 beaten eggs, 1 tsp. mint extract, ½ cup melted butter or oil. Whisk batter together gently.

3. Fold in 1 cup shredded zucchini and ¾ cup chocolate chips. Spoon into prepared pans and bake 18-20 minutes.

Pumpkin Cream Cheese

1. Preheat the oven to 375°. Line 2 muffin tins with papers, silicone liners, or grease. 2. Mix together 4 cups flour, 1 cup sugar, 2 Tbsp. baking power, 1 tsp. cinnamon, ½ tsp. nutmeg, and

1 tsp salt. Into a well in the center, add 1 cup milk, 2 beaten eggs, 2 tsp. vanilla, ½ cup melted butter or oil, 2 cups pumpkin purée. Whisk gently.

3. Spoon into prepared pans. Cut a block of cream cheese into 24 small squares and place one in the center of each muffin before baking. Bake 18-20 minutes.

Pancake Sausage

1. Preheat the oven to 375°. Line 2 muffin tins with papers, silicone liners, or grease. 2. Mix together 4 cups flour, 2 Tbsp. baking power, and 1 tsp. salt. Into a well in the center, add 1 ½

cups milk, ½ cup maple or pancake syrup, 2 large beaten eggs, 2 tsp. vanilla, ½ cup melted butter. Whisk batter together gently; do not over-mix.

3. Fold in 1 pound ground sausage, browned and drained. Spoon into prepared pans and bake 15-20 minutes. Refrigerate leftovers.


Scones ❄ Time Required: 10 minutes prep, 12 minutes bake

Basic Scones 1. Preheat oven to 425°. Mix together 2 cups flour, ¼ cup sugar, 1 Tbsp. baking powder, and ½ tsp. salt.

Gently fold in 5 Tbsp. melted butter and 1 cup cream or half and half. 2. Turn onto a floured surface and knead a few times to combine and smooth. Cut into circles or triangles

and place on cookie sheet or move lump onto cookie sheet, pat into a circle, and slice like a pie. Bake 10-12 minutes.

Chocolate Chip 1. Preheat oven to 425°. Mix together 2 cups flour, 1 cup chocolate chips, ¼ cup sugar, 1 Tbsp.

baking powder, and ½ tsp. salt. Gently fold in 5 Tbsp. melted butter and 1 cup cream or half and half.

2. Turn onto a floured surface and knead a few times to combine and smooth. Cut into circles or triangles and place on cookie sheet or move lump onto cookie sheet, pat into a circle, and slice like a pie. Bake 10-12 minutes.

Orange Cranberry 1. Preheat oven to 425°. Mix together 2 cups flour, 1 cup dried Craisins, ¼ cup sugar, 1 Tbsp. baking

powder, and ½ tsp. salt. Gently fold in 5 Tbsp. melted butter, 1 Tbsp. orange juice concentrate, and 1 cup cream or half and half.

2. Turn onto a floured surface and knead a few times to combine and smooth. Cut into circles or triangles and place on cookie sheet or move lump onto cookie sheet, pat into a circle, and slice like a pie. Bake 10-12 minutes.

Cinnamon Vanilla 1. Preheat oven to 425°. Mix together 2 cups flour, ¼ cup sugar, 2 Tbsp. cinnamon, 1 Tbsp. baking

powder, and ½ tsp. salt. Gently fold in 5 Tbsp. melted butter, 1 Tbsp. vanilla, and 1 cup cream or half and half.

2. Turn onto a floured surface and knead a few times to combine and smooth. Cut into circles or triangles and place on cookie sheet or move lump onto cookie sheet, pat into a circle, and slice like a pie. Sprinkle the tops with cinnamon and sugar. Bake 10-12 minutes.

Lemon Poppy Seed 1. Preheat oven to 425°. Mix together 2 cups flour, ¼ cup sugar, ¼ cup poppy seeds, 1 Tbsp. baking

powder, and ½ tsp. salt. Gently fold in 5 Tbsp. melted butter, 1 tsp. vanilla, 1 tsp. lemon extract, and 1 cup cream or half and half.

2. Turn onto a floured surface and knead a few times to combine and smooth. Cut into circles or triangles and place on cookie sheet or move lump onto cookie sheet, pat into a circle, and slice like a pie. Bake 10-12 minutes. Glaze with a mixture of powdered sugar and lemon juice.


Pancakes ❄ Time Required: 10 minutes prep, 5 minutes per pan

Process 1. Whisk together all ingredients until smooth. 2. Heat skillet or griddle. Scoop pancakes onto hot surface, flipping after 2 minutes or so. 3. Serve with syrup, butter, fruit, or peanut butter. Cooked pancakes can be frozen, then toasted to serve.

Basic

1. Whisk together 2 cups flour, 2 tsp. baking powder, 2 Tbsp. sugar, 2 eggs, 2 cups milk, and ¼ cup melted butter or oil.

2. Heat skillet or griddle. Fry pancakes on hot surface, adding fresh or frozen blueberries (or chocolate chips) on the top of each before flipping if desired.

3. Serve with syrup, butter, fruit, or peanut butter.

Banana Sour Cream

1. Whisk together 2 cups flour, 2 tsp. baking powder, 2 Tbsp. sugar, 2 eggs, 1 cup milk, 1 cup sour cream, and ¼ cup melted butter or oil.

2. Heat skillet or griddle. Fry pancakes on hot surface, adding sliced bananas on the top of each before flipping.


Whole Wheat

1. Whisk together 2 cups whole wheat flour, 2 tsp. baking powder, 2 Tbsp. honey, 2 eggs, 2 cups milk, and ¼ cup applesauce. A bit more milk might be necessary.

2. Heat skillet or griddle. Fry pancakes on hot surface, adding fresh or frozen blueberries (or chocolate chips) on the top of each before flipping, if desired.


Fluffy Cottage Cheese Pancakes

1. Whisk together 2 cups flour, 2 tsp. baking powder, 2 Tbsp. sugar, 3 eggs, 1 cup milk, 1 ½ cups cottage cheese, and ¼ cup melted butter or oil. A bit more milk might be necessary. Optionally, blend smooth with an immersion blender.

2. Heat skillet or griddle. Fry pancakes on hot surface, adding fresh or frozen blueberries (or chocolate chips) on the top of each before flipping if desired.


Buttermilk variation: Either use real buttermilk in the basic, or add 2 Tbsp. lemon juice to the milk and let sit 5 minutes before using.


Puffed Oven Pancakes Time Required: 30 minutes

Process 1. Preheat oven to 400°. Add 2 Tbsp butter to a 9x13 pan and put the pan in the oven to preheat. 2. In a large batter bowl or blender, combine 6 eggs, 1 cup milk, 1 cup flour, and a sprinkle of salt. Whisk

thoroughly or blend for 1-2 minutes. The longer you beat it, the fluffier the pancake will be. 3. When the oven is 400°, take the pan out of the oven and swish the butter around until the pan is evenly

coated. Dump the batter into the hot pan and return to oven. Bake for 20 minutes. 4. Serve with a sprinkle of powdered sugar over the top.

Additions: Optionally, you may add one of the following:

• berries • thinly sliced apples • thinly sliced peaches • sliced bananas • a sprinkle of cinnamon and sugar • handful of chocolate chips

Sprinkle evenly over the batter after pouring it in the pan. Bake and serve as usual. Thaw any frozen fruit before adding.


Omelettes Time Required: 10-15 minutes

Process 1. Prepare your chosen toppings first. Once you start cooking the eggs, you need everything ready to go. 2. Whisk 2 eggs with a splash of water. Heat up butter in a skillet over medium heat. Add the egg mixture,

tipping the skillet to spread it smoothly across the pan. 3. Allow the egg to set a bit, until it becomes white across the bottom. Add a sprinkling of your chosen

toppings to half of the egg. Fold the omelette in half by lifting the non-topped portion over. Flip onto plate and serve.

4. Repeat for each serving.

Topping Options The possibilities are truly endless. You can add nothing but cheese or create your own masterpiece. I love making these because I can make a simple one for the littles, then load one up for the bigs.

Meat

cooked and crumbled bacon

cooked ground sausage

cooked and diced ham

diced salami

Veggies

diced tomatoes

sliced mushrooms

chopped fresh spinach

diced onion or caramelized onion

sliced olives

diced bell pepper

prepared salsa

Cheese

Cheddar

Mozzarella

Feta

Parmesan


Leftovers Remade, breakfast edition

Rice Pudding (leftover cooked rice) - 20 minutes 1. Place leftover rice in a large pot. Barely cover the rice with milk. Add vanilla and brown sugar to taste. 2. Cook on the stove over medium heat, stirring occasionally. When thickened, remove from heat. Top with

cinnamon and serve warm.

Potato Cakes (leftover mashed potatoes) - 25 minutes 1. In the microwave, heat the leftover mashed potatoes until slightly warmed. 2. For every 2 cups mashed potatoes, stir in 1 egg, ¼ cup flour, a handful shredded cheese, a sprinkle of

salt and pepper. If necessary, add a splash of milk to thin it to a thick batter consistency. 3. Fry in butter on a hot skillet or griddle, just as you would pancakes.

Hash (leftover baked or roasted potatoes) - 20 minutes 1. Cube leftover potatoes and any other leftovers you want to add (leftover cooked carrots, roast, etc.). Dice

and add bell peppers and onions if desired (or if leftover). 2. Heat up a pat of butter in a skillet over medium heat. Toss the potatoes and other desired ingredients

into the skillet. After the potatoes are warmed, make a well in the middle of the skillet and crack eggs into the center. Let them set in the center before mixing them with the rest of the hash.

3. When everything is warm and cooked, serve with cheese on top. Alternatively, you can scoop it into tortillas. You may also serve it with ketchup.

Breakfast Pizza (double pizza dough and reserve in the fridge overnight) - 30 minutes 1. Roll out the dough onto a pan. Alternatively, used sliced English muffins. Top with a mixture of melted

butter and garlic powder for sauce. 2. Sprinkle with a thin layer of Mozzarella cheese, cooked scrambled eggs, and cooked breakfast meat

(Canadian bacon, cooked and crumbled bacon, leftover diced ham, etc.). Top with a bit more cheese. 3. Bake at 375° for 15-20 minutes or until the crust is cooked through.


simpliﬁed breakfasts...1. you can prepare and freeze components for a quick and easy pull together...

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