Tonight I had a baking party. All by myself. Usually for me that means sugar galore. However, I decided to go for BREAKFAST! I used to hate breakfast, but now it seems like I could almost eat it for every meal. I got to baking and realized that everything I was making was either a Pinterest recipe, or was inspired by a recipe I saw on Pinterest. The end results were amazing, so I decided to share the love.
First was the Banana Oatmeal cups with Chocolate Chips. If you know me very well, you know that I could eat bananas, oatmeal, and chocolate chips every day of my life (especially the chocolate chips!) and be a happy camper. So combining all three? Major WIN.
Banana Oatmeal cups with Chocolate Chips
- 3 mashed bananas (the more ripe the better!)
- 1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)
- 2 eggs
- 1 tbsp Baking powder
- 3 cups (240g) Old Fashion or Rolled Oats
- 1 tsp vanilla extract
- 3 tbsp (42g) mini chocolate chips
Preheat oven to 375 degrees
Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.
Spray a muffin pan and/or liners with with non-stick spray.
Stir the chocolate chips into the oatmeal batter.
Divide batter into 15 muffin cups. They should be just about filled.
Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.
The muffins may stick when hot but are removed easily when cooled for a bit.
Makes 15 muffins.
Next came the Ham and Cheese Cresecent Rolls.
So simple, and yet, so amazing.
Literally, this is nothing new under the sun. Easiest recipe of all time. You actually don’t even need a recipe. But for those who feel better about bullet points, this one’s for you:
- 1 package Crescent Rolls
- Cheddar Cheese
- Sliced Ham
Unroll crescent rolls and layer cheese and ham. Roll those babies back up and pop in the oven at 375 degrees for 11-13 minutes. Voila! Heaven in your mouth.
Makes 8 crescent rolls.
Last but not least, the Egg and Hashbrown Mini Muffins!
This is the recipe that I got the idea from pinterest, but completely made it to mine and Matt’s liking.
- 5 eggs, scrambled
- 4-5 pieces bacon (crumbled)
- 1/4 green pepper
- 1/4 bag frozen shredded hashbrowns
- Sprinkle cheese (I prefer Great Value Fiesta Blend)
Set oven to 375 degrees.
While oven is preheating, scramble eggs, hashbrowns, bacon, and green pepper together. Add salt and pepper to taste.
Pour or spoon into mini muffin tin.
Bake for 10-13 minutes until muffins have solid form. Remove from oven and sprinkle desired amount of cheese onto each one.
Place back into oven for about 2-3 more minutes.
Makes 24 mini muffins.
Remove and enjoy! Bon appetit!
The best part about making all this breakfast for dinner? Leftovers for BREAKFAST tomorrow! Brilliant.