Steak and Egg Sandwich

These hearty Steak and Egg Sandwiches are a filling and delicious way to start your day (or end it!)

Breakfast...honestly it's probably the most versatile meal of the day, in my opinion.  You can have breakfast foods any time of the day, breakfast, lunch, or dinner.  Lunch and dinner foods don't work so well for breakfast though, a burger at 7 am?  No, thank you!

If you haven't guessed from previous posts, my family often has breakfast foods for dinner.  Often it's pancakes or an omelet, but last week we tried something completely new, different, and completely delicious!  We had Steak and Egg Sandwiches.

The concept of adding steak to a breakfast sandwich was completely new to me.  We're no stranger to breakfast sandwiches, but they typically consist of an egg with cheese, between two slices of English muffin.  This breakfast sandwich turns it up a notch!  Mike and I both loved them, and they are a filling dinner, especially when paired with a side of fruit.  We ended up with enough for leftovers too, and they were just as good the next day.

I found this recipe on Nicole's blog, PicNic.  As I was searching for the perfect recipe for this month's Secret Recipe Club, I came across a variety of delicious recipes like Pizza Pinwheels, Caramel, Apple, and Almond Pancakes, Apple Caramel Scrolls, and Chili Chicken Pita Bread Pizzas (notice a breakfast and pizza trend?).  Nicole's blog is relatively new to me.  I "met" her a few months ago when she made my pizza casserole for her secret recipe.  I loved browsing through her recipes, and reading her stories.  There are quite a few recipes I'll be going back to again!

Steak and Egg Sandwiches

Serves 4

Ingredients:
4 ciabatta rolls
8 slices bacon
2 thin sliced steaks (mine were labeled for carne asada)
6 eggs
1/4 cup milk
1/2 cup shredded cheddar cheese

1.  Cook bacon until crispy, then set aside.

2.  Place steaks in a hot skillet and season with steak seasoning or salt and pepper.  Cook until done to your liking, mine took about 3 minutes per side.  Then set aside.

3.  Beat the eggs and milk.  Then cook like an omelet in a skillet.  (Don't fold the eggs over though.)  Sprinkle the cheese over the eggs and let the cheese melt.

4.  To assemble the sandwiches, cut the egg into 4 equal pieces, cut the steaks in half.  Place the egg slice, steak, and 2 slices of bacon (broken in half, if desired), on a toasted ciabatta roll.

Source: PicNic

An InLinkz Link-up

Oatmeal Blueberry Pancakes

Packed with wholesome ingredients like blueberries, Greek yogurt, and whole wheat flour, these pancakes are a healthy and filling breakfast.

Egg and Tortilla Breakfast Casserole

 This hearty Egg and Tortilla Breakfast Casserole is a fun spin on eggs for breakfast, or dinner!

Apple Cream Cheese Danish

Breakfast or dessert? I'll let you decide!  Fresh and delicious apples shine in these Apple Cream Cheese Danishes.

Banana Bread Pancakes

These Banana Bread Pancakes look and taste indulgent, but a few healthier ingredients make them part of a nutritious breakfast.

Apple Chicken Potato Hash

The unique mix of flavors in this dish is suprisingly delicious.  It's a great breakfast or dinner idea.

Pioneer Woman's Cinnamon Rolls

Fluffy, sweet, decadent, divine...all perfect adjectives to describe these delicious cinnamon rolls!

Is there every a wrong time for a cinnamon roll?  They can be eaten for breakfast, lunch, dinner, or snack!  Or ever a wrong occasion?  I used to think that homemade cinnamon rolls were only for special occasions--Christmas morning, Mother's Day, my birthday...but now I've decided that any day is good for cinnamon rolls!

I've made these cinnamon rolls dozens of times.  They're my go-to recipe and they always turn out delicious!  The cinnamon rolls are light and fluffy, but it's really the icing that puts them over the top.  I drizzle it on while the rolls are still warm and the bread soaks up the icing like a sponge.  The cinnamon rolls become gooey and absolutely divine!  They're best warm from the oven, but you could always re-heat in the microwave for a special snack.

Don't let the thought of baking with yeast scare you away from these rolls!  As long as you are using warm milk, you shouldn't have any problems.  This recipe makes a very large batch of cinnamon rolls, so prepare to stock your freezer or give some away.  Trust me, your friends will love you!

Pioneer Woman's Cinnamon Rolls

Makes approximately 5 dozen rolls

Ingredients:
1 quart whole milk
1 cup vegetable oil
1 cup sugar
2 packages yeast (4.5 teaspoons)
9 cups flour, separated
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping Tablespoon salt
2 cups melted butter
2 cups sugar
1/4 cup (or more) cinnamon

1 pound powdered sugar
1/4 cup (or more) milk
1 Tablespoon vanilla extract

1.  Mix the milk, vegetable oil, and sugar in a large saucepan.  Heat until almost boiling (scald), stirring occasionally.  Then turn off the heat and let the mixture cool to lukewarm, about 45 minutes.

2.  When the mixture is lukewarm (not hot!), add the yeast and stir.  Let this sit for 5 minutes.

3.  If your pan is large enough, add 8 cups of flour to the milk mixture and stir.  If not, transfer the milk mixture to a large bowl first and then add the flour.

4.  Cover the dough and let it rise for an hour.

5.  After an hour, add the last cup of flour, baking powder, baking soda, and salt to the dough and stir until combined.

6.  Sprinkle your rolling surface (counter) generously with flour.  Take half the dough and form a rough rectangle.  Roll the dough thinly into a large rectangle.

7.  Drizzle 1/2 to 1 cup of melted butter over the dough.  Sprinkle with 1 cup of sugar, and a generous sprinkling of cinnamon.

8.  Starting with the longest side, begin rolling the dough up toward you, jellyroll-style.  Pinch the seams to seal it.

9.  Drizzle about 1 Tablespoon of melted butter into each pan that you're using.  I used a 9x13" pan and then 4-5 7" round disposable cake pans (these are great for freezing and gifting to friends).

10.  Use a sharp knife or dental floss to cut the dough into 1" slices.  Place cut rolls into greased pans, leaving some space for the rolls to rise.

11.  Repeat these steps with the remaining half of the dough.

12.  Let the rolls rise for 20-30 minutes, while you preheat the oven to 350.

13.  Bake at 350 for 15-18 minutes, until lightly golden brown.

14.  While the rolls are baking, make the frosting by beating together the powdered sugar, milk, and vanilla.  Add more powdered sugar or milk to reach your desired consistency, it should be thick but pourable.

15.  After the rolls have been out of the oven for about 5 minutes, drizzle the icing over them.

Store rolls covered, at room temperature.  If you're freezing them, cover them tightly with foil first and then a layer of plastic wrap.  Thaw at room temperature before serving; you could also warm them in the oven for a few minutes after they're thawed.

Source:  The Pioneer Woman via Melissa's Cuisine (yes, this recipe was previously posted here!)

Single Serving Oatmeal Pancake

This Single Serving Oatmeal Pancake is a filling breakfast.  It's high in protein and high in flavor.  You'll want it for breakfast today!

There's no flour in this pancake.  No flour?  How can one make a pancake with no flour?  Simple--it uses oatmeal instead!  This oatmeal pancake is the most filling pancake I have ever eaten.  I actually was only able to eat half of it before I was to full to continue.  And, I had it for lunch!  Had I had it for breakfast, I maybe could have eaten a third.  This is one filling pancake I tell you!

So where did I come up with the idea for an oatmeal pancake?  Truth be told, I didn't!  Rachel, the author of The Avid Appetite did.  I was assigned to her blog for this month's Secret Recipe Club.  I've browsed her site before, so I knew that I would find a variety of delicious recipes on it.  In fact, my list of recipes I'd like to make from her list was long.  I picked out 17!  Then I had to narrow it down to just one.  I settled on making a breakfast dish and had to decide between a few of her smoothies and these pancakes.  And you know me and pancakes!

Anyway, this pancake is delicious and filling!  I think it's probably similar to baked oatmeal, but I've never had that before.  Rachel's recipe left room for a lot of options.  I chose to use unsweetened applesauce in place of the pumpkin.  Since I didn't have flavor from the pumpkin, I decided to use peanut butter for flavor, but since I didn't want to increase the calorie count, I used PB2 Powdered Peanut Butter .  The addition of peanut butter made me think to sprinkle in a few chocolate chips.  Then I topped off the whole pancake with a dollop of peanut butter, which I smeared over the pancake after taking pictures.

This pancake does take a few minutes to cook, and isn't the easiest to flip because it's so large.  Be patient with it though and let it cook almost through before flipping (that will make it easier).  If it breaks, no big deal...it will still taste delicious!  The flavor combination possibilities for this pancake really are endless.  You could have a lot of fun customizing your pancakes!

Single Serving Oatmeal Pancake

Serves 1

Ingredients:
1/2 cup oatmeal
2 egg whites
1/2 cup applesauce
1 teaspoon agave nectar
2 Tablespoons milk (I used almond milk)
2 Tablespoons PB2 Powdered Peanut Butter
2 Tablespoons chocolate chips
splash of vanilla
pinch of salt
coconut oil
peanut butter, syrup, fresh fruit, jam (your choice of topping)

1. Mix the pancake ingredients together.

2.  Melt about a teaspoon of coconut oil in a small frying pan.  You could also grease the pan with baking spray.

3.  Pour the batter into the pan.  Let the pancake cook on one side until it is completely set, about 5-7 minutes.  Flip the pancake and cook until the other side is brown, an additional 3-4 minutes.

4.  Top with peanut butter, jam, syrup or fresh fruit.

Source: The Avid Appetite

This post contains affiliate links.

An InLinkz Link-up

Cinnamon Roll Breakfast Sandwich

Bacon, eggs, and cheese sandwiched between two cinnamon rolls.  Your favorite breakfast foods in one delicious sandwich!

Mike and I have a tradition of having breakfast sandwiches on Sunday mornings.  Since Mike starts work insanely early during the week, and I don't have time for much more than a quick bowl of cereal or a smoothie, it's nice to take the time to make a special breakfast.  In fact, in recent months, Mike has taken responsibility for making our Sunday morning breakfast.  I get to play with Summer and he whips up breakfast.  It's a winning situation for everyone!

Typically, our breakfast sandwiches are pretty simple: eggs and cheese on a toasted English muffin.  We have a neat egg cooker that makes it super easy to make eggs for the sandwich.  If you don't have one, you could cook the egg in a ramekin or make an egg like an omelet and fold it up to fit on the sandwich.  Anyway, for a few weeks I had an idea rolling around in my head to use cinnamon rolls in place of English muffins.

On Easter Sunday, I decided it was time for my idea to become reality.  I flattened a few Pillsbury cinnamon rolls before baking them.  Then Mike cooked the eggs while I crisped the bacon.  I topped our eggs with a slice of Sargento ultra thin cheese (courtesy of Influenster!).  At the last minute I decided to drizzle a bit of icing over the cinnamon rolls.This was, without contest, the best breakfast sandwich I have ever had!

In fact, just this past Sunday, Mike went to make our breakfast sandwiches and decided that we needed to have cinnamon rolls again instead of English muffins.  He said, isn't that our new thing?  Yes. Yes, I think it is!

Cinnamon Roll Breakfast Sandwich

Serves 4

Ingredients:
1 tube (8 rolls) Pillsbury cinnamon rolls with icing
4 eggs
4 Tablespoons milk, divided
4 slices Sargento ultra thin cheese
8 slices bacon, cooked

1.  Flatten cinnamon rolls slightly between your palms.  Place on a greased cookie sheet and bake according to instructions on the tube.

2.  Mix each egg with 1 Tablespoon of milk and cook.  We use this Nordic Ware Microwave Eggs 'n Muffin Breakfast Pan and cook for 1 minute.  You can also cook eggs individually in a ramekin or all together in a pan and then cut into 4 pieces.

3.  Place cooked egg on top of a cinnamon roll.

4.  Top with cheese, two slices of bacon, and another cinnamon roll.

5.  Drizzle with icing and serve immediately.

This post contains affiliate links.

Sausage and Egg Breakfast Boat

Breakfast is the most important meal of the day, so it should be filling and bursting with flavor!  This breakfast boat is stuffed with sausage and eggs and is sure to be a favorite.

It's no secret that I love breakfast.  I could eat it every meal of the day.  And sometimes I do!

For instance, this recipe.  I made it for dinner one night.   Then I enjoyed it the next morning for breakfast, and Mike had it for lunch.  That's the beauty of breakfast food, you can eat it for every meal.  Other meals?  Not so much.  Anyone want a stir fry for breakfast?

This recipe was inspired by a recipe my friend Becky posted on her blog, Eliorah.  She made an Italian Sausage Boat and was telling me about it one night when we were at their house.  Her husband loved the meal and requested her to make it again.  You know meals are great when your husband can't stop talking about it!

Anyway, as she was telling me about her recipe, I had an idea forming in my head.  Mike and I love breakfast scrambles and I thought a bread boat would be the perfect vessel for a scramble.  It didn't take me long before I made this meal for our dinner.  It came together quickly, which made it a perfect meal after working all day.  I served it with a side of fresh strawberries and it was the perfect breakfast.  Or lunch.  Or dinner...

Sausage and Egg Breakfast Boat

Serves 6-8

Ingredients:
1 loaf French bread
1 pound breakfast sausage
8 eggs
1/2 cup milk
1/4 cup shredded cheddar cheese

1.  Cut the center of the loaf of bread out, leaving about 3/4" of bread on the sides.  Set the extra bread aside, you won't need it for this recipe.

2.  Cook breakfast sausage in a large skillet until no longer pink.  Drain grease.

3.  Whisk together eggs and milk.

4.  Pour eggs into the skillet with the sausage and cook until the eggs are scrambled and cooked thoroughly.

5.  Spoon egg and sausage mixture into the hollowed out bread.  Sprinkle with shredded cheese.

6.  Place in a 350 degree oven for 10 minutes, until the cheese is melted.  You could also put it under your broiler for 2-3 minutes.

Slice and serve warm.

Inspired by Eliorah.

Banana Bread Pancakes

Nothing says breakfast like a stack of hot fresh pancakes.  These fluffy banana bread pancakes are sure to please!

I don't make a lot of recipes more than once.  It drives Mike crazy!  A few weeks ago, I asked him what kind of rolls he wanted me to make to go with our soup.  He said "my favorite ones."  Uh...I need a little more information than that!  He couldn't remember any details about the rolls, other than that they were his favorite.  He said it wouldn't be so hard to remember if I didn't make so many different types of rolls!  Oh the joys of being married to a food blogger...

Anyway, you know that I love breakfast, and I have shared a variety of pancake recipes.  I typically make a different recipe each time I make pancakes, but with this recipe I have hit the jackpot!  The last 3 times I have made pancakes, I have made these Banana Bread Pancakes.  They are thick and fluffy with just the right amount of banana flavor.  I also add in a few chocolate chips (or peanut butter chips) for a touch of sweetness.  These pancakes are so delicious, you won't need syrup!

Typically I will make a double batch of these pancakes.  Then I freeze what I don't eat.  When I want pancakes for breakfast, I'll grab a couple from the freezer and pop them into the toaster.   A few minutes later I have "fresh baked" pancakes!

Banana Bread Pancakes

Makes 12 pancakes

Ingredients:

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1 Tablespoon brown sugar

1/3 cup sugar

1 teaspoon cinnamon

3/4 cup buttermilk

2 Tablespoons butter, melted

1 Tablespoon vanilla

2-3 bananas, mashed

1/2 cup chocolate chips

1.  In a large mixing bowl, combine the flour, baking soda, baking powder, salt, brown sugar, sugar, and cinnamon.

2.  In a small bowl, whisk together the buttermilk, melted butter, vanilla, and mashed bananas.

3.  Stir the wet ingredients into the dry ingredients until just combined.

4.  Gently fold in chocolate chips.

5.  Scoop batter in 1/4 cup scoops onto a hot griddle.  Cook until golden brown, about 2-3 minutes per side.

Light and Fluffy Cinnamon Rolls

These sweet cinnamon rolls are light and fluffy; they are the perfect breakfast.  Everyone will want your recipe for them!

 Did you watch the Super Bowl last night?  As I admitted the other day, I was really in it for the snacks and the commercials.  The food was amazing; we enjoyed chili, pizza sliders, buffalo chicken dip, pickle dip, strawberry cheesecake, and puppy chow.  And the commercials?  There were a few good ones but that puppy commercial was the most adorable thing I've ever seen!  Anyone else want to go out and adopt a puppy?

Now the game itself.... that was absolutely brutal to watch.  I feel bad for the Broncos, they got swept off the field.   But the Seahawks played well and they deserved to win.  Hey, they're the only team that really showed up to the game last night, right?

Anyway, these fluffy yeasted cinnamon rolls are the perfect post-game-day breakfast.  Perfect for Seahawks fans to celebrate their victory, and perfect for Broncos fans to drown their sorrows in an indulgent breakfast.  Because sometimes food does make things better!

I set out on a mission to find the best soft yeasty cinnamon rolls after going out for brunch with some of my friends.  We went to a local restaurant and had some of the best cinnamon rolls I've ever tasted.  They were light and fluffy and squished down when I cut into it with a fork.  If you ask me, that's the sign of a perfect cinnamon roll.  I've made my fair share of cinnamon rolls, like these, these, and these.  Each of those are delicious, but they are sturdier rolls and just not what I have been looking for.

This recipe was the first I tried, and was right on target.  Not quite a bulls eye, but certainly close!  They were too delicious not to share with you!  The dough was some of the easiest dough I have ever worked with.  It was incredibly smooth and fuss-free.  The dough is kneaded for an extended period of time, making the dough smooth and resulting in the light and fluffy rolls.  Instead of being baked in a 9x13" cake pan, the cinnamon rolls are baked on a cookie sheet.  The extra space allows the rolls to really rise and spread out.  Additionally, the rolls are placed in a cold oven and then baked.  Placing the rolls in a hot oven stops the yeast from working, but allowing the rolls to heat up with the oven gives the yeast a few extra minutes to work.  The extended kneading, extra space to rise, and cold oven all work together to create these light and fluffy cinnamon rolls. These rolls are time consuming to make, but I certainly think that the hard works pays off in the end!

Light and Fluffy Cinnamon Rolls

Makes 18 rolls

Ingredients:
For the dough:
2 teaspoons yeast
1/2 cup warm water
1 cup butter
2/3 cup sugar
1 cup milk
1-1/2 teaspoons salt
1-1/2 teaspoons vanilla
4 eggs
6-7 cups flour

For the filling:
1 cup sugar
1/2 cup brown sugar
3 Tablespoons cinnamon
3/4 cup butter, melted

For the icing:
2 cups powdered sugar
1 Tablespoon butter, melted
1 teaspoon vanilla
2-3 Tablespoons water

1.  Sprinkle yeast over warm water and set aside.

2.  In the bowl of your stand mixer, beat together the butter and sugar until the mixture is light and fluffy.

3.  Switch to the dough hook and mix in the yeast mixture, milk, salt, vanilla, eggs, and 5 cups of flour.

4.  Continue mixing and add in additional flour, 1/4 cup at a time, until the dough forms a ball.

5.  Knead the dough for 15 minutes.

6.  Cover the bowl with plastic wrap and place it in a warm area to rise until double, about 1-1/2 hours.

7.  While the dough is rising, prepare the filling.  In a small bowl, stir together the sugar, brown sugar, and cinnamon.

8.  Roll dough into a 12x18" rectangle.

9.  Brush with melted butter and sprinkle with the filling.

10.  Roll the dough up length-wise.

11.  Cut the dough into 1" slices using a sharp knife or dental floss.

12.  Place rolls at least 2" apart on a parchment paper lined cookie sheet.

13.  Cover the rolls with plastic wrap and place in a warm area to rise again, about 45 minutes.

14.  Place rolls in a cold oven. **Do not preheat!

15.  Bake at 350 for 15-20 minutes, until golden brown.  (Check the rolls at 15 minutes, the time to bake may differ depending on how quickly your oven heats up.)

16.  While the rolls are baking, prepare the icing.  In a small bowl, stir together the powdered sugar, butter, and vanilla.  Add the water in until you reach your desired consistency.

17.  Cool rolls for about 5 minutes before drizzling the icing on top.

Store cooled cinnamon rolls in an airtight container.  Baked rolls may also be frozen in a freezer bag and then brought to room temperature before serving.

Source: Food.com

Monkey Bread

A sticky pull apart bread--the perfect breakfast to start your day!  It would make a delicious Christmas morning breakfast!

Not too long ago I realized that I have shared a couple variations of monkey bread but I have not shared the original version. It's about time to fix that don't you think?  (You'll want to check out my variations too though, Pumpkin Caramel Monkey Bread, Chocolate Brioche Monkey Bread and French Monkey Bread!)

Monkey Bread is one of my favorite breakfast foods. It's pretty simple to make and quite delicious. In fact, I made a pan for breakfast the day I went into labor with Summer. I only got to enjoy a small piece, but my friends who watched Champ for us were thrilled at the treat I left for them. Let's just say the pan was scraped clean by time we got home from the hospital.

If you have never had Monkey Bread before, you are missing out! The premise is simple: buttermilk biscuits rolled in cinnamon sugar, covered in a sticky syrup, and baked in a Bundt Pan . It is so simple to make and incredibly fun (and delicious) to eat. Sometimes I won't quarter the biscuits, then we call it Gorilla bread!

Monkey Bread

Serves 8-10

Ingredients:
1 cup sugar
3 Tablespoons cinnamon
4 cans buttermilk biscuits
1 cup butter

1.  Combine sugar and cinnamon in a medium bowl.

2.  Break biscuits into quarters.

3.  Roll biscuits in the cinnamon sugar.  (Sometimes I will put the cinnamon sugar in a ziploc bag, and add about 20 biscuit pieces.  Then I shake it up to coat the biscuits.)

4.  Place coated biscuits in a greased bundt pan.

5.  In a microwave safe bowl, melt the butter.

6.  Add the remaining cinnamon sugar mixture to the melted butter and stir to combine.

7.  Pour the sugar syrup evenly over the biscuits in the bundt pan.

8.  Bake at 350 for 55-60 minutes, until the top biscuits are browned.

9.  Allow the monkey bread to cool in the pan for about 10 minutes before inverting on a serving plate.  Serve warm.  (You can also leave the bread in the pan to serve.)

Single Serve Coffee Cake (In a Mug)

This Single Serving Coffee Cake satisfies your desire for a sweet breakfast without the need to make an entire cake!

Are you a black Friday shopper?  I have to admit, I love shopping on the day after Thanksgiving!  While I wouldn't say I'm one of the die-hard bargain shoppers, I do enjoy getting out with all the other "crazies" to snag a good deal!  Mike and I have been known to get up at 3am to be in line at a store by 4.  Usually we spend an hour or two freezing our rears off while waiting for the stores to open.  I just love the atmosphere--everyone out shopping and having a good time!

Honestly, we just go for the fun of it.  Most years, we don't have much on our lists and certainly not anything we'd be really upset over not getting.  Last year, I think we stood in line for an hour just to get a deal on some enormous rawhide bones for Champ! This year, I'll be enjoying black Friday from the comfort of my home, while snuggling with my baby girl.  Mike might go out for one or two things, and we might hit up a couple stores later in the morning, but there's no way I'm taking Summer out in the early morning craziness!

If you're a black Friday shopper, regardless of how intense you are, you'll need to have a delicious breakfast to give you energy for the morning.  This Single Serve Coffee Cake is made in a mug and is the perfect quick breakfast! It is perfect for when you're wanting a warm and delicious breakfast, but don't want an entire cake in the house.  It's also great for portion control; if I had the whole cake in the house I would eat it by myself, with this single serve cake, I avoid that issue!

Single Serve Coffee Cake (In a Mug)

Serves 1

Ingredients:
1-1/2 Tablespoons sugar
2-1/2 Tablespoons flour
pinch of salt
1/4 teaspoon baking powder
1 Tablespoon vegetable oil
1 Tablespoon milk
splash of vanilla
1 Tablespoon brown sugar
1/4 teaspoon cinnamon

1 Tablespoon powdered sugar
1/2 teaspoon milk

1.  In a small bowl, combine the sugar, flour, salt and baking powder.

2.  Add oil, milk, and vanilla and stir until combined.

3.  Pour into a coffee mug that has been sprayed with cooking spray.

4.  Sprinkle brown sugar and cinnamon on top.

5.  Microwave for 45 seconds, until the center of the cake bounces back when touched (or is no longer runny).  Note: microwaves cook differently, so yours might take more or less time to cook.

6.  Mix the powdered sugar and milk to form a thin icing.  Drizzle over the cake and serve warm.

Source: Crazy For Crust

Peanut Butter and Chocolate Cinnamon Rolls

This sweet roll is filled with peanut butter and chocolate chips. A delicious way to start your morning!

Holidays tend to revolve around food at my house!  We typically sleep in and then eat a leisurely breakfast. Then we move on to our morning activities: watching the parade on Thanksgiving or opening gifts on Christmas. We'll often munch on some appetizers before having a late lunch. Dinner is often leftovers from lunch or some more appetizers or even another slice of dessert!

One of my favorite breakfast foods is cinnamon rolls.  This isn't your traditional cinnamon roll though!  Oh no, this one is stuffed with peanut butter and chocolate chips!  I've made other stuffed cinnamon rolls before, like cookie dough, funfetti, and peach. This peanut butter and chocolate chip roll definitely ranks up there as one of my favorites!

P.S.  There is not any cinnamon in the roll, so the title is a bit misleading, but regardless of the filling, I still call these cinnamon rolls! :)

Peanut Butter Cinnamon Rolls

Makes 9 rolls

Ingredients:
3/4 cup milk
2-1/4 teaspoons yeast
1/3 cup sugar
3 Tablespoons butter, softened
1/2 teaspoon salt
1 egg
3 cups flour

2/3 cup peanut butter
1 cup brown sugar
1 cup chocolate chips

1.  Measure milk into a glass measuring cup and microwave for about 30 seconds, until the milk is about 120 degrees.

2.  Add the yeast and sugar to the milk and allow it to sit for 5 minutes, until the mixture becomes frothy.

3.  In the bowl of your stand mixer using the paddle attachment, combine the butter, salt, and egg.

4.  Add the milk mixture and stir.

5.  Switch to the dough hook and add the flour to the mixing bowl.  Mix on low speed until the dough forms a ball.

6.  Cover the bowl with plastic wrap and set it in a warm place to rise until doubled in size, about 1-1/2 hours.

7.  While the dough is rising, stir together the peanut butter and brown sugar.

8.  Once the dough has risen, turn it out onto a floured surface.  Roll it into a rectangle, about 12" by 9".

9.  Spread the peanut butter mixture over the dough.  It might be a little difficult to spread, just do the best you can!

10.  Sprinkle the chocolate chips over the peanut butter mixture.

11.  Roll the dough up tightly from the long end.  Slice into 9 equal slices.  I find it's easiest to use dental floss to cut the dough!

12.  Place the cinnamon rolls in a greased 9" pan.

13.  Allow the rolls to rise for 1 hour, until the rolls are expanded in the pan.**

14.  Bake at 350 for 20-25 minutes, until golden brown.

**If desired, you can stop at this point and refrigerate the rolls overnight.  Cover tightly with plastic wrap and place in the fridge.  When you're ready to bake them, allow the rolls to come to room temperature while the oven is preheating.  Then bake at 350 for 25-30 minutes, until golden brown.

Source: Crazy for Crust

Chocolate Coconut Mug Muffin

Good morning!  Today, my last guest poster, Courtney, is sharing a fabulous breakfast recipe!  Next week, I'll be back to work and back to blogging.  This mug muffin looks fabulous, and right now I'm all about healthy recipes as I'm working toward losing the baby weight :)

 

Hello!  My name is Courtney and I'm the second eldest of three sisters (Melanie and Caitlin) who blog at Fry Sauce and Grits!  My sisters and I started our blog as a way to stay connected with each other after finding ourselves having a hard time staying in touch with our busy lives!  We thought it would be fun to start a blog to share our passions, interests, and hobbies as a way to inspire others.  So our creative outlet was called Fry Sauce and Grits to best describe how we live far away from each other (Alabama and Utah), our diverse interests and our fun and quirky personalities.

I'm really excited to be guest posting for Melissa as she gets some much needed R&R and sleep from having a baby.  This week, my first born is turning one and I've been an emotional wreck!  Melissa, everybody will tell you the first year goes by so fast and they're so right!  

  

I've been trying to eat healthier ever since I lost 35 pounds after having my first baby.  It wasn't easy, and it was a lot of waking up at 5:00 a.m. to go to the gym, counting calories, and eating whole foods.    

My problem is that I have a big sweet tooth.  I inherited this very dominant gene from my mother.  As I have been on this heath and fitness crusade I've found a bunch of healthy desserts I can enjoy and that satisfies my sweet tooth, but the one I'm sharing with you today is one of my favorites!  

Before I got educated about eating right, I thought because coconut oil was really high in fat and wasn't healthy for you.  I can honestly say that by eating coconut oil daily, was one of the reasons why I lost my baby weight and haven't gotten sick this year. I used to get colds and felt like I was always visiting the doctor every couple months.  Since I started doing my LeanMoms program the beginning of this year, our medical expenses have been so much lower.  I know this isn't all due to eating coconut oil, but from my research coconut oil has so many health benefits.  So whenever I cook, I try to sneak in some coconut oil (with moderation). 

This Healthy Chocolate Coconut Mug Muffin recipe is my to-go recipe when I want something sweet, chocolate, healthy, and fast.  You can make it in less than five minutes!  This recipe was actually created as a breakfast option. I love it so much, I like to eat it for dessert too! 

Healthy Chocolate Coconut Mug Muffin (makes 1 serving)

2 Tbsp coconut flour (you can substitute almond flour or ground flaxseed)

1 1/2 Tbsp stevia

1 Tbsp cocoa powder, heaping

1 egg

3 Tbsp almond milk

1 Tbsp coconut oil

splash of vanilla extract 

Mix all dry ingredients in a large coffee mug, then add wet ingredients.  Place uncovered mug in a microwave and cook for two minutes.  *I like to pour more milk on top of it to make it more of a bread pudding!  Let the mug muffin cool off for a few minutes and enjoy!  

Nutritional per serving: Calories 300, Fat 23 grams, Carbs 24 grams, Protein 9 grams (this is for coconut flour and coconut oil)

Recipe adapted from LeanMoms.com 

Make sure to follow Melanie, Caitlin, and I on our blog Fry Sauce and Grits!  We would love to stay connected with you on Pinterest, Twitter, Instagram, Facebook, and Google+!   Thanks again for stopping by!

Perfect Frittata

Breakfast is my favorite meal of the day!  Mike and I often enjoy breakfast for dinner.  This frittata looks delicious!  Thanks for sharing Kelley!


Hi I’m Kelley and I hang my hat at Miss Information. I’m so glad Melissa is taking time to enjoy her new baby Summer! I’m pinch hitting for her a bit while she plays Mommy! Today I wanted to share with you how to make the Perfect Frittata, it’s one of our favorite weekend breakfasts.



First you have to have the right pan. You need a Unison Frittata pan where the 2 pans hook onto each other like this one. Mine is a Circulon from Williams Sonoma.



The other nice thing about the recipe is that you can put whatever you want into it. You start with 6 eggs and add whatever toppings you want. Here is what I put into the one you see.

Ingredients:
6 eggs
1 tsp. butter
1 roma tomato chopped
1/2 cup of spinach
1/4 cup of diced ham
1/4 cup of low fat feta cheese
Salt and Pepper

Whisk your 6 eggs and add a pinch of salt and pepper to your preference. Put the butter into the larger of the 2 pans and start to melt it. Throw in the ham and spinach. Once the spinach starts to melt throw in the tomato. once the spinach is melted then pour in your eggs and then the feta. Mix around to spread the ingredients. Using a rubber spatula start to pull the eggs from the side toward the middle and let the wet egg flow down into the open space. Keep doing this around the pan until you get most of the wet egg down and you your eggs are starting to get height. Grab the smaller of the 2 pans and lock it into the larger pan. Flip the pan and let it sit for about 3-4 minutes. Leaving the other pan on will allow the cheese to melt more. Take the pan off and use your rubber spatula and lift the edge of the Frittata up to see if it is cooked enough. Once it is cooked to your preference then slide it onto a plate. Cut and serve with a side of fruit.



If you have any questions please feel free to ask them and use this basic recipe to get creative with what you have in your fridge. I hope you will come and visit me at Miss Information. If you liked this recipe you might also like my:

Country Gravy Casserole

Bacon and Onion Quiche

Cinnamon Roll Coffee Cake

I've spent the last two weeks talking about fruit, so today, why don't we talk about something to go with all that fruit.  Something like a Cinnamon Roll Coffee Cake?  Sure sounds good to me!  After all, you can't just live on fruit alone--we need a little sugar, flour, and cinnamon in our lives!

The first time I made this coffee cake was when we stayed at my Aunt's house last Christmas.  I always bring along something that we can eat for breakfast on Saturday morning.  This Cinnamon Roll Coffee Cake was a hit with everyone, but I didn't get a chance to photograph it before it was devoured.  Oh well, that gave me a good excuse to make it again!

This cake is more than just your average coffee.  It has a crust.  And not just any crust either, this crust is made out of cinnamon rolls.  So not only do you get a delicious coffee cake, you also get a cinnamon roll in each bite.  Breakfast can't get much better!

Cinnamon Roll Coffee Cake

Serves 8-10

Ingredients:
1 (8 count) can cinnamon rolls, with frosting
3/4 cup sugar
1/4 cup vegetable oil
1 egg
1/2 cup milk
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups flour
1/2 cup brown sugar
2 teaspoons cinnamon
2 Tablespoons flour
2 Tablespoons butter, melted

1.  Open the can of cinnamon rolls and separate the rolls.

2.  One at a time, press the cinnamon rolls between your palms to flatten.

3.  Place flattened rolls on the bottom and sides of a greased 10" pie plate to form the crust.  Pinch any gaps together to seal the crust.

4.  In a large bowl, stir together the sugar, vegetable oil, egg, milk, and vanilla.

5.  Add the baking powder, salt, and 1-1/2 cups of flour and stir until no lumps remain.

6.  Pour the batter over the prepared crust.

7.  In a small bowl, combine the brown sugar, cinnamon, 2 Tablespoons flour, and melted butter.

8.  Sprinkle the topping over the coffee cake.

9.  Bake at 350 for 30 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean. (Note: my cake took nearly 45 minutes to bake.  Be aware that ovens cook differently and keep an eye on your cake.)

10.  Allow the cake to cool slightly before drizzling with the icing that came with the cinnamon rolls.

Serve cake warm or at room temperature.  Cover leftovers with plastic wrap and store on the counter.

Source: Crazy for Crust

Sour Cream Blueberry Pancakes

Are you a breakfast person?  You probably know by now that I am!  I would eat breakfast foods for every meal if I could!  However, I married someone who rarely eats breakfast, and when he does, would prefer a bowl of Lucky Charms over pancakes, waffles, or even cinnamon rolls.  Thankfully, he has other redeeming qualities *wink*.

A couple weeks ago, Mike was in Boston for a week for work.  I took advantage of the time that he was gone to make a big batch of pancakes for dinner.  I doubled the recipe so I would have plenty of leftovers for breakfast (and maybe another dinner) that week.  I froze the leftover pancakes, and then when I was ready to eat them, I popped a couple into my toaster.  After 2 rounds in the toaster, the pancakes tasted like they were fresh off the griddle!

These pancakes are different than my typical pancake.  Usually I gravitate toward thick fluffy pancakes, but these pancakes are quite thin.  They have a very minimal amount of flour in them, and that creates a different texture than most of the pancakes I usually make.  The pancakes are quite light, and I found that I could eat more of these than my typical fluffy pancakes.

I added in a generous amount of blueberries, since I don't like my pancakes plain.  You could also add in a handful of chocolate chips, or just leave the pancakes plain.  However you make these, be sure to spread them with butter and top them with syrup!

Sour Cream Blueberry Pancakes

Makes 8 pancakes

Ingredients:
7 Tablespoons all-purpose flour
2 Tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1 cup sour cream
1 cup blueberries
butter, for frying and serving
syrup, for serving

1.  In a medium bowl, combine the flour, sugar, baking soda, and salt.

2.  In a small bowl, whisk together the eggs and vanilla.

3.  Add the sour cream to the dry mixture and stir until just barely combined.

4.  Whisk the egg mixture in until just combined.

5.  Gently fold in the blueberries.

6.  Heat a griddle over medium heat and coat with butter.

7.  Drop batter by 1/4 cup servings (I use a measuring cup) onto the hot griddle.

8.  Cook on the first side until bubbles begin to form in the batter and the edges start to brown.

9.  Carefully flip the pancakes to the other side and cook for another minute.  (Be careful flipping the pancakes, as they are quite thin!)

Serve pancakes hot, with butter and syrup.

Source: The Pioneer Woman

Breakfast Pizza

How often do you eat breakfast for dinner?  Mike and I have breakfast for dinner at least once a week.  Our go-to meal is an omelet, but I've been known to whip up a batch of pancakes or French toast if we have the time.

One of the best things about breakfast for dinner is how simple it is.  Plus, if you have any leftovers, they make a great breakfast!  Pot roast for breakfast...not so much...

I'm really excited to work with I Can't Believe It's Not Butter for their Breakfast After Dark campaign.  Not only have I been a ICBINB fan for years (I love their spray), but I just love anything that has to do with breakfast.

I wanted to take a step back from our typical breakfast for dinner recipes and come up with something different.  I have to give credit for the inspiration for this recipe to Mike's co-workers.  He told me a couple weeks ago that they were talking about having breakfast pizza when they had to work a Saturday.  They were disappointed that there are no local restaurants that make or deliver breakfast pizza.  That got me thinking, and I decided one of these days I'll make a few breakfast pizzas to take over on a Saturday morning.  But first, I had to perfect the recipe.

I used a new pizza dough recipe for this breakfast pizza, and I substituted the olive oil with melted I Can't Believe It's Not Butter. I Can’t Believe It’s Not Butter has 70% less saturated fat than butter, no hydrogenated oils and is made from a blend of vegetable oils. It's a product that I feel good about eating, and serving to my family.

If you are interested in viewing some breakfast recipes or finding your own inspiration for Breakfast After Dark, I suggest checking out I Can't Believe It's Not Butter's webisodes and recipe collection. The toasted breakfast burrito is calling my name!

Breakfast Pizza

Ingredients:
1 cup warm water, approximately 110 degrees
1-3/4 teaspoons yeast
3/4 teaspoon honey
1-1/2 Tablespoons I Can't Believe It's Not Butter, melted
3-1/4 cup flour
1-1/2 teaspoons salt

8 slices of bacon, cooked and crumbled
8 eggs, scrambled
1 cup shredded cheddar cheese

1.  Pour the warm water into the bowl of your stand mixer.

2.  Sprinkle yeast on top of the water and pour in the honey.  Allow the mixture to sit, untouched for 5 minutes.

3.  Add melted ICBINB, flour, and salt and mix on low speed until the dough pulls away from the side of the bowl.

4.  Increase the mixer speed and knead for 5 minutes.

5.  Spray the top of the dough with cooking spray and cover the bowl with plastic wrap.  Set in a warm spot and allow it to rise for 2 hours. (See note**)

6.  Punch the dough down and press it onto a greased pizza pan.

7.  Poke the dough with a fork to avoid air bubbles.

8.  Bake the crust at  375 degrees for 15 minutes, until the crust is lightly browned.

9.  Remove the crust from the oven and top with scrambled eggs, crumbled bacon, and shredded cheddar cheese.

10.  Return the pizza to the oven for approximately 5 minutes, until the cheese is melted.

**Note:  I made the pizza dough the night before, as this meal was served for dinner (I knew I wouldn't have time to make the dough after work!).  I mixed the dough after dinner and then allowed it to rise for 2 hours and then punched it down.  I refrigerated the dough in the bowl overnight.  Then, when I needed the dough, I pulled it out of the fridge and let it come to room temperature (about an hour--but I was able to fry the bacon and scramble the eggs while waiting) before rolling it out.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.