Yay Breakfast!

Personal egg bread cups


Spray a muffin cup with nonstck cooking spray.
Take a piece of wholeweat bread and shape it into the cup brush melted butter inside and around the bread.
Crack one egg into the very center of the bread. bake for 15 minutes at 375 degrees. Or just until the egg is about to set.
Sprinkle with pepper and salt
Enjoy!


Blueberry Birthday Cake Pancakes!

These are super delicious pancakes, I'll never make pancakes the same way again! They cook up so nicely its ridiculous!

What makes these delicious cakes:
1 cup of flour
1 cup of yellow cake mix
1 tsp of vanilla
2 eggs
1/2 cup-1 cup of milk
1/2 cup of sugar (I used pure cane)
1 1/2 cups of blueberries
1 Tbsp of butter
Sprinkles (optional)

In a sauce pan cook blueberries on low with butter and half of the called for sugar. Cook until simmering and sauce reduces.
In a medium sized bowl combine flour, cake mix, vanilla, eggs, milk and the rest of the sugar.
*Add more flour if mixture is thin. Add more milk is mixture is too thick*
Once the blueberries are done cooking fold them into the batter.
If you have colorful sprinkles add them to your batter!
Heat your skillet or griddle on medium heat and add some butter, once the butter has melted and browned your skillet is hot enough to cook your pancakes!
Use a 1/3 cup measurer to scoop out the batter and place on the skillet.
About a minute or two after being placed on your skillet or griddle its time to flip!
*keep in mind that this batter doesn't bubble on the edges like regular pancake batter does, so you'll have to keep an eye on them*
Makes about 9 pancakes

For the glaze:
1 1/2 cups of confectioners sugar
1/4 cup of milk
1/2 tsp of vanilla
sprinkles!

In a small bowl or coffee mug, add sugar, milk and vanilla and stir until you get a thin, but not too thin, mixture. Pour on top o pancakes and eat up!


Potato, Spinach and Sundried Tomato Cutie Quiches!

These are delicious little bit-sized quiches. amazing!

1 small rustic potato
about 1/2 cup of spinach, chopped
4 or 5 sundried tomatoes, chopped
2 eggs
1 sheet of ready made pie crust dough
2 Tbsp of butter (melted)

Spray your mini muffin pan with non-stick cooking spray.
Line your mini muffin pan with your ready made pie crust dough. Do this by molding the dough from the inside of the cup, up and around. use a knife to cut the excess dough off of the pan.
In a bowl scramble your eggs with a fork until completely mixed. (add a splash of cream or milk if desired)
Add your spinach to your eggs and combine
Take your potato and cut super thin slices out of it. If you don't have a mandoline slicer , like me, used a vegetable peeler to do this instead
Brush the melted butter inside and around the dough.

Take your sliced potato and layer the bottom of your muffin cups with the slices, leave room for the remaining ingredients. you'll have to tear the slices to shape them around the cups. Here is a picture of one cut in half, you can see the potatoes layered at the bottom.
Once you have done this, take your egg mixture using a Tablespoon scoop the mixture into the cups filling until it almost reaches the top.
Sprinkle your chopped sundried tomatoes on top of these.


Bake at 350 until the egg has puffed up and crusts have browned. About 15 minutes.