I made these one afternoon where I was craving blueberry and sweets. Matthew and I each had one, and we went to our own desks to continue to work. Then I heard Matthew walking towards me in the loft. His plate was empty. “Oh man, can I have another one of them?”
Isn’t that just the dream response?
I told him to eat his heart out. Then we talked about how we should stop doing our work and dedicate our lives to donuts. Oh maybe that was just me, I don’t know, these donuts hit me hard.
Easy to make delicious Crispy Hash Browns! Perfect for breakfast and dinner!
We love hash browns a whole lot in this house but we always bought the kind in the frozen section at the super market. Being that I love to be able to make everything we eat, I had it set in my mind that I would figure out how to make crispy hash browns. Crispy, that’s the hard part. Did you ever make hash browns and they are wet and moist? That’s just the worst and it upsets my hash brown loving heart. The key to getting crispy hash browns is by squeezing the grated potatoes, you’ll be amazed by the amount of liquid you can get out of them. How do you squeeze them? Well I like to get my exercise in while making dinner so I hold the shredded potatoes in my hand and just squeeze the heck out of them. If you have a potato ricer this will work amazing as well, but I don’t so instead I just use muscles.
Easy to make Fluffy Buttermilk Waffles recipe! These are my favorite waffles for breakfast because they’re so soft! I usually make a double batch of these to freeze for later!
Fluffy Buttermilk Waffles
You are going to want these waffles for breakfast. If you already ate breakfast you’re going to want to eat it again, or even better you’re going to want waffles for dinner. Personally I love breakfast for dinner so I say heat up the waffle maker and get the maple syrup out.
For many years my life was empty without a waffle maker. I added it to my cart on Amazon so many times but somehow talked myself out of buying it. I would see waffle recipe posts on all your lovely blogs and I would leave comments in shame, kicking myself for not buying that waffle maker.
But on my birthday this year I woke up to a candle in the middle of a pile of waffles at our table. I shouted “Waffles!”. Then it hit me, not only did Matthew make waffles for my birthday breakfast but they came from a waffle maker. I got a waffle maker, my world was happy again.
Since getting a waffle maker a few weeks ago we have made these fluffy buttermilk waffles so many times. We both declared them the best waffles ever so we don’t even want to try another recipe. They are extremely fluffy thanks to the buttermilk.
We love them so much I have been making big batches of them to freeze. Waffles freeze beautifully which means you can make a bunch at once, and then just heat them up for 1 minute when you’re groggy in the morning. Waffles, you rule.
How do you eat your waffles? A little maple syrup with a sprinkle of powdered sugar is the way I go. All this waffle talk sure left me hungry. I hope you enjoy these Buttermilk Waffles!
These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you’ll ever taste! Since they’re mini, they’re great for a healthy breakfast on the go! This banana muffin recipe has been made thousands of times – find out why these banana muffins are the BEST and MOST POPULAR!
Bananas. Do you love them? I do. I’m in this routine where I eat 2-3 bananas, a day. It’s my snack and it makes me so happy. I have to buy 2 bunches a week at the store to keep up with my banana love.
Brown bananas though kind of freak me out. Here are the best ways to store bananas if you want to prevent that! I can handle a little brown here or there, but when they go very brown and mushy, I can’t eat them with a spoon like some people do. So what to do? You can make a banana smoothie, that sounds good. Or you can make banana soft serve ice cream, also really good. Or you can make these Mini and Moist Banana Muffin recipe!
The Best Banana Muffin Recipe!
These mini muffins are extremely moist. I was blown away by how soft they were inside. They have a banana taste to them, but it’s not overwhelming, although it’s still there. My husband who doesn’t like bananas at all kept saying “I don’t like bananas, but these are really good”. See, they win non banana lovers over too!
I baked these and took them to a house warming party and they were all gone within an hour! They were a big hit!
Let’s get baking and get started with this banana muffin recipe!
Here’s your bowl of flour, baking soda, baking powder and salt. Mix around.
Take your mushy bananas, you probably won’t even need to mash them if they’re super soft. Mine were.
For this recipe you only need half an egg, so I break it apart with my fingers.
Add your other ingredients to the bananas..
Mix bananas, sugar, butter, and egg until smooth.
Then add your flour mixture.
And keep stirring until it’s all combined.
Spray your mini muffin pan with some nonstick spray.
Spoon your banana mix into your muffin pan. Try to distribute it evenly.
Now we want to start to build the crumble. This crumble isn’t your typical crumble as it “melts” onto your muffin for a full impact of taste! Combine flour, cinnamon and brown sugar.
Then add your butter and combine it all.
Sprinkle a little bit of the crumble mixture onto each mini muffin.
Can’t you wait? I can’t!
How long does it take to bake mini banana muffins?
Bake for 10-13 minutes. Mine took 11, keep a eye on them. When their sides are brown (you can see on the edges of each muffin in the pan) they’re good to go.
And when they come out, holy moly. The smell of banana and cinnamon will take over. I can’t wait for you to taste them!
Let them cool for a few minutes, they will be easy to take out of the muffin pan when cool.
These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This banana muffin recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!
For the muffins
1/4cup+ 2 tablespoons sugar
For the crumble
2tablespoons+ 2 teaspoons brown sugar
For the muffins
Preheat your oven to 350.
Spray your muffin pan with nonstick spray and set aside.
Mix flour, baking soda, baking powder and salt in bowl.
Mix bananas, sugar, butter, and egg until smooth.
Add in flour mixture, continuing to stir until everything is combined.
Spoon this into muffin pan evenly.
For the crumble
Combine flour, cinnamon and brown sugar.
Cut in your butter until it's crumbly.
Add to the top of your muffins evenly.
Bake for 10-13 minutes, until the sides of your muffins are slightly golden brown.
This makes 24 mini muffins or 6 regular size muffins. If you are making regular size muffins, bake for 25-27 minutes.
Did you ever wake up in the morning and the last thing you want to do is make breakfast? Actually, the last thing you want to do is wake up, but after that.. you just don’t want to make anything. As some of you know my go to breakfast is my usual breakfast sandwich, and although it’s quick to make, sometimes I just want breakfast in 10 seconds. My solution? Overnight cookie dough oatmeal. Get ready… this oatmeal is magical!
Knowing you will want a few extra minutes to sleep, or knowing you are going to have a hectic morning, or just knowing this oatmeal is so darn good you want to plan in advance, this is a overnight recipe. Before you go to sleep, stir together all these ingredients, it takes 2 minutes. Throw it in the fridge. When you wake up the next morning, splash a little bit of milk on top, and eat away. It’s that easy!
Can I tell you how much this breakfast fills me as well? This breakfast easily gets me through until lunch wanting no snacks in between. And because the oatmeal has peanut butter in it and tastes like cookie dough, it’s like a breakfast dessert. Dessert for breakfast – can life be any grander?
For this recipe you need flax seeds. I didn’t know much about flax seeds, but here’s what I found out: they rule. Putting them in the overnight oatmeal is going to make the oats thicken, so they aren’t runny. You can also add them to muffin and cookie recipes. And because of how little you use, this bag is going to last me at a long time. Flax seeds are a good investment.
Just a side note, Matthew’s younger brother was terrified of the Quaker Oats man as a kid. Matthew (because he’s a loving brother) still sometimes sends him Quaker Oats wrapped up as a gift (to terrify him more).
Night before, easy. Just put all your ingredients in a bowl.
Then mix it all around. If you notice, it looks runny because of the milk. Your flax seeds are going to take care of that though and thicken it!
The next morning, thick! Delicious! I add a little splash of milk, stir it around, then it’s breakfast time.
You an eat it plain, it’s delicious that way, or you can add a topping. Topping ideas: sliced bananas, dried or fresh berries, shredded coconut, pumpkin seeds, chocolate chips.
I love some dried blueberries so that’s what I added.
Enjoy your breakfast! This one is a keeper.
Here’s some flowers I picked to start the day off bright too!
Hello, I’m Pamela and I love this breakfast sandwich.
I have 2 things I really want to say about this beautiful egg and cheese sandwich.
1). I debated posting this on the blog for a long time because of how easy it is. Finally I decided simple or not, it’s special to me and deserves it’s own glory in a post.
2). I really really love this sandwich. Let me tell you how it all started…
A couple years ago we started teaching a early AM digital photography class. Prior to this I did not eat breakfast as I would usually wake up later in the morning and go straight to lunch, but needing something to eat in the morning and wanting to sleep in, I started a dangerous route in eating breakfast sandwiches from 7-11. This would be my breakfast right before class began:
Now don’t get me wrong – I love 7-11 breakfast sandwiches, after all it started my love affair with making my own, but one day I took a look at the nutrition facts on these and looked at my scale rising and realized these were not going to be good in the long run. So I set out to make my own. My rules were they had to be quick to make and delicious. I wanted them to be better than 7-11, it was a competition (7-11 just didn’t know about it).
So I gathered the simplest supplies at the grocery store: Thomas English Muffins, American Cheese Slices, Eggs. There the love of my life was born, my favorite breakfast sandwich in the world. To say I am crazy in love with these would be a understatement. I have approximated I have eaten 325 of these in the past year. I find I actually eat healthier when I start my day off with sandwich because I consider it a favorite treat so by 1PM, I feel like I have spoiled myself. Then for the rest of the afternoon I can snack on fruit and nuts and totally be happy with it. Just thinking of this egg sandwich makes me so happy. I can’t wait for tomorrow morning!
How much do I love them?
When I wen to London, I made them every single morning for breakfast:
I ate one for Christmas breakfast last year:
I ate one for Easter breakfast this year:
Do you see the path I’m leading you down? I’m trying to make you love his egg sandwich as much as I do so you can have 30 pictures of the same egg sandwich on your phone like I do.
So here it is, your 260 calorie breakfast sandwich.
Crack your egg into a bowl, whisk it and microwave for 1 minute.
Take your English Muffin and cut it in half.
Take your egg out of the microwave, remove it with a fork and put on bottom part of muffin.
Take your cheese, rip in half, and put on top of the egg.
Put top half of muffin on top of sandwich.
Put in toaster oven until the top is slightly browned, this usually takes about 8-10 minutes.
These are your ingredients, simple. I love Thomas’s, I love them more when they are on sale. A word about cheese, I’m a Kraft singles girl, I can’t help. I bought some organic American cheese slices from Trader Joe’s last week and was underwhelmed so I use it on Matthew’s egg sandwich when I make him one. For me, it’s Kraft all the way.
Take an egg.
Crack it in microwave safe bowl.
Whisk it with a fork. Now put the bowl in the microwave for 1 minute.
What comes out is one cooked egg that is easy to get out with a fork. Cut your muffin in two. Get your cheese slice ready.
Throw your egg on the bottom part..
I like to rip my cheese in half as it assures no cheese will be wasted melting off the sides. I want all the cheese!
Put the top of the muffin on..
Then into the toaster oven it goes..
There is a smell the muffin makes when it is ready. You will learn to love and appreciate this delicious smell.
Oh beautiful, how are you doing? Be careful and let it cool for a minute or the cheese will burn you.
This is my go to breakfast usually served with dried fruit and decaffeinated tea.