Double Chocolate Butterscotch Breakfast Muffins

These muffins freeze ridiculously well and keep for up to a week (if they don’t get devoured before then) in an airtight container.  They are heaven when paired with a tall glass of cold milk.

If you’re not big on butterscotch you could plump some dried cranberries and toss them in, or add extra chocolate chips or just omit them completely.

muffin double choco butterscotch

12 muffins

Ingredients

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Quick and Homey Oatmeal Raisin Muffins

This recipe is adapted from the classic cookbook, More-With-Less, which was a standard reference book and cookbook. These are homey and comforting; they last well, and they take about 5 minutes to mix up.

muffins oatmeal raisin

Adapted from More-With-Less. Makes 12 muffins

Ingredients

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Quickie Eggs Benedict

The most time-consuming part of this meal may surprise you. It’s not making the poached eggs, which take just two minutes in the microwave, but toasting the English muffin.

breakfast quickie eggs benedict

Serves 1

Read More: How To Poach an Egg in the Microwave

While the English muffin is toasting, prepare two poached eggs in the microwave. Top each toasted English muffin half with a slice of deli ham and a poached egg. Spoon hollandaise or lemony Djionaise over each egg and garnish with chopped chives.

recipe and photo credit: thekitchn.com

Shakshuka with White Beans and Rosemary

Ease into your day with a cozy shakshuka that will not only warm your stomach, but will also make your kitchen smell amazing. This version combines marinara (homemade or store-bought) with white beans and a pinch of fresh rosemary.

breakfast shakshuka white bean rosemary

Serves 1

Coat a ramekin with cooking spray. Add 3 tablespoons of marinara sauce, 3 tablespoons drained and rinsed white beans, and 1 teaspoon chopped fresh rosemary. Season with salt and pepper, then stir to combine. The ramekin should be about three-quarters of the way full. Make a well in the center of the sauce, and crack an egg into the ramekin. Microwave at 80 percent power for 1 minute, then continue cooking in 20-second bursts at 80 percent power until the yolk and white are set. Remove the ramekin from the microwave, garnish with additional rosemary, and serve immediately.

recipe and photo credit: thekitchn.com

Scrambled Egg Breakfast Tostada

Plain scrambled eggs are okay, but the start of your day deserves something with a little more pizzazz. And yes, this breakfast is totally doable — even on a weekday morning. You’ll be ready to dig into this protein-packed tortilla in less than five minutes.

breakfast scrambled egg tostada

Serves: 1

Coat the inside of a microwave-safe bowl or mug with cooking spray. Crack 2 eggs into a mug or small bowl and whisk until completely combined. Stir in 2 tablespoons of milk and season with salt and pepper. Microwave, uncovered, on high power for 45 seconds. Remove from the microwave and stir the eggs. Microwave again on high power for another 30 to 45 seconds, until the eggs are set. Remove from the microwave and stir to break up the curds.

Spoon salsa over a corn tortilla and top with the scrambled eggs. Garnish with drained and rinsed black beans, shredded cheddar, more salsa, and sliced avocado.

recipe and photo credit: thekitchn.com

Western Omelet in a Mug

Once again one of our favorite recipe sites, thekitchn.com, has outdone themselves:

Just because weekday mornings are rushed doesn’t mean you don’t have time for an omelet for breakfast. It’s the kind of meal that shouldn’t be reserved for weekends only. This version of a western omelet is served in a mug and cooks up in less than two minutes.

The key to a successful mug omelet is the size of the mug and how full it is before cooking. Opt for a mug (or even a paper cup for a serious on-the-go breakfast) that’s 12 to 16 ounces large; this is just the right size for a two-egg omelet with fillings. Also be sure the mug is no more than two-thirds of the way full. The eggs will rise as they cook, and no one wants a microwave mess on their hands first thing in the morning.

breakfast omelet in a cup

Serves: 1

Ingredients

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Challah French Toast

Ina, the Barefoot Contessa, really pumps up the flavor of traditional french toast by using the eggy challah bread, orange zest, and vanilla. Pour real maple syrup over these warm slices for a great holiday breakfast.

Be sure to let the bread dry out a bit so it really soaks up that yummy custard.

french toast Challah

Total Time: 27 min
Prep: 10 min
Inactive: 5 min
Cook: 12 min

Yield:8 large slices
Level:Easy

Ingredients

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Apple Pie Pancake Muffins

Let’s add some of the fall mania to our love for pancakes.

These are soft, squishy little bites that are reminiscent of the fluffiest pancakes. Filled with fresh chopped apples, brown sugar, apple pie spice, and just a hint of lemon juice for that tiny bit of tartness, Apple Pie Pancake Muffins taste exactly like a big stack of … apple pie pancakes?

Apple Pie Pancake Muffins mix up just like pancake batter, but have delicious apple pie filling folded right in. Drizzled with glaze or syrup, these sweet little treats are sure to be a hit.

Muffins Apple Pie Pancake

Serves: 16

Ingredients

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Apple Walnut Danish

You can NEVER go wrong with pastries and coffee…Right?

Well, here’s the thing: making your own pastries from scratch is no big deal. It seems complicated but it’s really not. So don’t be freaked out by the length of time it will take. There’s really not much active time involved, just plenty of rising and waiting. It’s perfect for one of those lazy mornings when you just want to hang out reading the paper in your PJs and fluffy slippers. And the best part is these will last, stored in an airtight container, for 4-6 days. So go ahead, pour a cup of coffee. Enjoy.

Apple-Walnut-danish-3

Prep Time: 2 hours 30 mins
Cook Time: 12 mins
Total Time: 2 hours 42 mins

Serves: 2-1/2 dozen

Ingredients

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