Bacon & Egg Crescent Wreath

Recently, I threw a winter-themed bridal shower brunch for my sister. I was looking for cute, but tasty foods to round out the menu and stumbled across this idea on Pinterest. While good for any season, the wreath shape fit my theme perfectly, was simple to make, and was a delicious hit with the guests.

1 can Pillsbury crescent rolls 
8 slices bacon, cooked
5 eggs, scrambled
1 cup shredded cheddar cheese, divided

Preheat oven to 375 degrees. Scramble eggs on the stovetop.

On a cookie sheet or pizza pan, lay out the crescent rolls in a circle, with the thicker ends slightly overlapping (like a sunburst). Place a strip of bacon on each roll. (Tip: Though I am a crispy bacon-lover, when cooking your bacon, don't allow it to get too crisp to maintain flexibility.) Sprinkle about 1/3 of the cheese around the circular ring, on top of the bacon. Add scrambled eggs and top with another 1/3 of cheese. Fold over the ends of the crescents so that they meet in the middle, creating a wreath shape. Top with the remaining cheese. Bake for 17 minutes or until crescent is golden brown. Serve hot.

*Adapted from Bacon Time with the Hungry Hungry Hypo

Chocolate Chip Coffee Cake

2 cups  flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup butter, at room temperature
2 large eggs
1 cup sour cream
1 tsp. vanilla extract
1 cup chocolate chips

Cinnamon Sugar Topping
1/3 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons cinnamon

1. Preheat oven to 350 degrees. Grease 8-by-8 baking pan with cooking spray. Set aside.

2. In an electric mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time until combined. Beat in sour cream and vanilla  until combined.

3. Gradually add in dry ingredients and mix until combined. Once combined, pour half of batter into prepared pan.

4. In small bowl, combine topping ingredients (sugars and cinnamon). Sprinkle batter with 1/2 of topping and 1/2 cup of chocolate chips. Cover with remaining batter. Top with sugar mixture and chocolate chips.

5. Bake for 40 minutes or until toothpick inserted comes out clean.

Recipe adapted from Two Peas and Their Pod

Baked Oatmeal with Fruit

This warm breakfast is so tasty and comforting, you’ll forget it’s heart-healthy too.

3 cups quick-cooking oats 

1 cup brown sugar, packed

2 tsp baking powder

1 tsp salt

½ tsp cinnamon

2 eggs, beaten

1 cup skim milk

½ cup light margarine, melted

½ tsp vanilla

¾ cup diced, peeled apple (try Granny Smith)

1/3 cup fresh or canned peaches, diced

1/3 cup fresh or frozen blueberries (thaw if frozen)

Preheat oven to 350 degrees and prepare 8x8 baking dish with cooking spray.

In a large bowl, combine oats, sugar, baking powder, salt, and cinnamon. In a separate bowl, gently beat together eggs, milk, margarine, and vanilla. Slowly pour wet ingredients to combine with dry ingredients, mixing until completely combined. Fold in apples, peaches, and blueberries.

Pour mixture into baking dish. Bake, uncovered, 35-40 minutes, until cooked through in the center. Cut into squares and serve warm.

*Recipe from Taste of Home

Breakfast Casserole

Looking to feed a crowd? This simple casserole is a delicious, cost-effective way to feed a crew and is versatile enough to suit to your tastes.

4 slices sandwich bread or 8 slices French bread 

12 to 16 ounces bacon, sausage, or Canadian bacon, cooked and diced or crumbled

2 cups shredded cheddar cheese

6 eggs, beaten

2 cups milk

1 teaspoon mustard

1 tsp paprika

Grease the bottom of a 9"x13" pan. Tear up bread into cubes and place in the bottom of the pan. Sprinkle cooked, diced meat over bread pieces. Sprinkle cheddar cheese over the meat. Mix eggs, milk and mustard together; pour over casserole.

Bake at 350° for 35 to 40 minutes.

Morning Glory Muffins

Recently, I’ve been on a quest to incorporate more veggies into my diet. But when you’re not exactly a veggie-lover, sometimes it’s hard to get the recommended 3 cups a day. Muffins like these are a great trick for my taste buds: moist, sweet, and packed with good-for-you ingredients.

2 ¼ cups all-purpose flour 

2/3 cup sugar

1 ½ tsp baking soda

½ tsp baking powder

1 tsp cinnamon

¾ tsp salt

½ cup vegetable oil

3 eggs

1 (8-oz) can crushed pineapple, with juices

1 T honey

1 cup shredded carrots

½ cup shredded coconut (sweetened)

Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with paper liners or cooking spray.

In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, beat together oil, eggs, pineapple (with juices), and honey. Gradually stir dry mixture into wet mixture until just combined. Fold in carrots and coconut. Scoop batter into prepared muffin cups, filling about ¾ of the way. Bake for 20-25 minutes until golden brown and toothpick inserted in the middle comes out clean.

*Modified from Can You Stay for Dinner?

South Beach Cheesy Frittata

When I went home over Christmas I was surprised to find a change in the typical Bartlett "home cooked meals". My parents decided in the fall to cut sweets and carbs out of their diet and both have lost a bunch of weight! Now, good for them but this was a nightmare for a pregnant woman!! All I wanted was carbs. Luckily, my dad had stocked up on breads for me to eat while I was home. We had this frittata for breakfast a few times and it was super yummy. Now the original recipe calls for egg substitute and evaporated milk buy my mom uses regular eggs and 2% milk.

2 teaspoons margarine or butter (SB says use Smart Balance spread)

1/2 cup onion or scallions , sliced

2 small plum tomatoes , diced

1 tablespoon fresh basil , chopped

1 pinch fresh ground black pepper

4 to 5 eggs

1/2 cup 1% fat cottage cheese

1/4 cup milk

3/4 ounce reduced-fat monterey jack cheese , shredded

 Add any of veggies you want like spinach or peppers

Saute any vegetables you are putting in the frittata in an oven safe skillet with the butter and pepper. Mix the milk, eggs and cottage cheese in a blender and then pour over the veggies.  Cook in the skillet for a few minutes until the bottom is cooked and the top is wet. Finish cooking in the oven with the broiler for a few minutes and then add the cheese.

To see the original South Beach recipe:

Read more: http://www.food.com/recipe/south-beach-diet-cheesy-frittata-296997#ixzz1jM6pMnZV

Slimmed Down Blueberry Muffins

Are you resolute to make healthier choices this year? These muffins from Fitness Magazine are the perfect way to start your day. With fresh berries in a slightly sweet shell, you’ll never know they’re good for you!

2 cups all-purpose flour (or try 1 cup all-purpose flour and 1 cup whole wheat flour) 

2 tsp baking powder

½ tsp salt             

½ cup light margarine

¼ cup honey

1 cup Splenda

2 large eggs

1 tsp vanilla

½ cup low-fat milk

1 cup fresh blueberries

Place oven rack in top 1/3 of oven. Preheat to 400 degrees. Line 12 muffin cups with paper liners.

Sift together flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, beat margarine with an electric mixer on medium speed until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time, beating after each until blended. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with the flour mixture, until completely combined. Gently fold in blueberries with a spoon.

Spoon batter into paper-lined muffin cups, filling about ¾ of the cup. Bake 20-22 minutes, until golden. Remove from pan and cool. 

Sausage Balls

In my family, there is a breakfast duo even more famous than bacon and eggs: the Christmas morning pairing of Monkey Bread and Sausage Balls.

12 oz breakfast sausage 

2 cups baking mix (Bisquick)

½ cup shredded cheddar cheese

Preheat oven to 350 degrees.

Add all ingredients to a large mixing bowl. (Tip: Try breaking up the sausage as you add it for easier mixing) Use an electric mixer to thoroughly combine. Roll mixture into 1 ½ -inch balls and place on an ungreased cookie sheet. Bake 20 minutes. Serve warm and refrigerate leftovers.

Monkey Bread

There are some dishes that are more than just food: they are memories. For me, this gooey breakfast treat is laughter and Christmas morning, family time and wrapping paper.

2 cans refrigerator biscuits (like Grands or Hungry Jack) 

½ cup margarine

½ cup chopped pecans (optional)

1 cup brown sugar

2 T. water

Preheat oven to 375 degrees.

In a small saucepan, melt margarine. Add 2 T of the melted butter and 3 T of pecans (if using) to the bottom of a tube pan. Add remaining pecans, brown sugar, and water to saucepan. Bring to a boil.

Divide each biscuit into thirds and roll into balls. Place half of the balled biscuits into the tube pan; pour half of the sugar mixture over the biscuits, and then add the other half of the rolled biscuits and pour the rest of the mixture over the top.

Bake for 20-25 minutes. Immediately turn over onto wax paper-covered plate. Serve warm.

French Toast Casserole

Expecting a crowd for the holidays? This casserole is filling, delicious, and cost effective. It disappeared so fast at my house, I didn’t even have the chance to take a picture!

1 loaf French bread, cut into cubes

8 eggs, beaten

3 cups milk

4 tsp sugar

1 tsp cinnamon

1 tsp vanilla

¾ tsp salt

Topping:

2 T butter

3 T brown sugar

2 tsp cinnamon

Maple syrup (optional)

Spread bread cubes in a greased 9x13 baking dish. In a large bowl, whisk together eggs, milk, sugar, cinnamon, vanilla, and salt. Pour evenly over bread; cover and refrigerate 8 hours or overnight.

Remove from refrigerator 20-30 minutes before baking. Dot with butter. Combine brown sugar and cinnamon; sprinkle over bread.

Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 5 minutes. Drizzle with maple syrup if desired.

*Modified from Taste of Home

White Chocolate Banana Muffins

Muffins are a great breakfast choice for a busy family. By preparing a big batch on days that time allows, you can have an easy weekday breakfast option for a family meal or a grab-and-go dish.

1 ½ cups all-purpose flour (or try half whole wheat flour) 

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

3 bananas, mashed

¾ cup sugar (or try half Splenda)

1 egg

1/3 cup melted butter

½ cup white chocolate chips

Preheat oven to 350 degrees. Prepare 12-cup muffin pan with paper liners or cooking spray.

In a medium bowl, sift together (or mix with fork) flour, baking soda, baking powder, and salt.

In a separate large bowl, combine bananas, sugar, egg, and butter. Fold flour into mixture and stir until smooth and completely combine. Stir in white chocolate chips.

Divide batter into 12 muffin cups (try using an ice cream scoop). Bake for 24-30 minutes until cooked through.