Spicy Red Pepper Egg Bites
I don't know about you, but I need something quick to heat up in the morning for breakfast. Overall, I am more of a brunch person; however, I do believe in the power of a healthy breakfast, and I have fallen in love with egg bites! I wanted to create an egg bite recipe that was packed full of protein, but also had a little spice to it; that is how these delicious spicy red pepper egg bites were born. They are filled with all the protein you need to kick start your day the right way and they are very tasty. I look forward to eating them in the morning and I hope you do too!
Equipment
- 1 Skillet Pan
- 1 Food Processor
- 1 Cutting board
- 1 Cutting Knife
- 1 Silicone Muffin Pan
- 1 Table Spoon
Ingredients
- 4 Whole Eggs
- 4 Egg Whites
- 1 lb Spicy Pork Breakfast Sausage
- 1 Red Bell Pepper
- 1 cup Large Curd Cottage Cheese
- 1 cup Mozzarella Cheese
- 2 tsps Red Pepper Flakes
- 1/2 tsp Salt
- Olive Oil – For greasing the muffin pan.
Instructions
- Pre-heat your oven to 350 degrees.
- Grease a silicone muffin pan with olive oil. Set aside.
- Finely chop 1 red bell pepper. Set aside.
- In a large skillet pan, brown 1 lb. of spicy breakfast sausage. Once your breakfast sausage is fully browned and cooked through, add it to a paper towel lined plate to soak up excess grease, and set aside.
- Pour the finely chopped red bell pepper within the same skillet that you browned your breakfast sausage in and cook it over medium heat until it is tender. The red bell pepper will soak up the remainder of the sausage drippings within the pan further adding flavor. Once the chopped red bell pepper is tender set it aside by pouring it on the same plate as the cooked breakfast sausage.
- In your food processor, add the following ingredients; 4 whole eggs, 4 egg whites, 1 cup large curd cottage cheese, 1 cup mozzarella cheese, 2 tsps red pepper flakes, and 1/2 tsp salt. Mixed these ingredients on high until you have a smooth egg mixture.
- Mix half of the cooked sausage and red bell pepper with in the smooth egg mixture and stir until all of the ingredients are well combined. Set the other half of the cooked sausage and red bell pepper aside.
- Fill each muffin pan cup half way up with the egg mixture.
- Once each muffin cup has been filled half way up, top each of them with a table spoon of the remaining cooked sausage and red bell peppers.
- Place the muffin pan in a 350 degree oven and bake them for 25 minuets.
- When they are done cooking pull them out and let them cool or eat them right away! The choice is yours. Enjoy!
Notes
These egg bites will keep in the refrigerator for a week or you can freeze them for up to 2 months; which makes them great for meal prepping!
Blueberry Muffins
I don't know about you, but if I am eating breakfast or brunch somewhere, I am looking for the blueberry muffins! I just love them! These muffins are so fluffy; they have that nice crispy top from the different sugars added as a topping right before baking, plus the added sweet-tartness from the fresh blueberries is a lovely combination of goodness. I'm not kidding with you when I tell you that your kitchen will smell like a bakery while baking these muffins. They are large, delicious, and sure to put a smile on the face of any blueberry lover!
Equipment
- 1 Stand Mixer – Hand mixer will work too!
- 1 Whisk Attachment – If using a stand mixer.
- 1 Flexible Silicone Spatula
- 1 Medium Size Mixing Bowl
- 1 Muffin Pan – One dozen count muffin pan.
- 12 Paper Muffin Liners
- 1 Large Cookie Dough Scoop – You can use a table spoon.
- Measuring Cups – See recipe for sizes.
- Measuring Spoons – See recipe for sizes.
Ingredients
- 2 1/2 cups Fresh Blueberries
- 1/2 cup Unsalted Butter (1 stick) – Room Temperature
- 2 Large Eggs
- 1/2 cup Whole Milk
- 2 1/2 cups All Purpose Flour – Unbleached
- 1 1/4 cups Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Ground Cinnamon
- 2 tsp Vanilla Extract
Topping
- Ground Cinnamon – Lightly sprinkle the top of each muffin before baking.
- Brown Sugar – Add a generous pinch to the top of each muffin before baking.
- Granulated Sugar – Add a generous pinch to the top of each muffin before baking.
Instructions
- Pre-heat your oven to 350 degrees.
- Make sure that your 1/2 cup of unsalted butter is at room temperature. If so, add it to your stand mixer or bowl (if using a hand mixer) and pour in 1 1/4 cups granulated sugar. Cream the unsalted butter and granulated sugar together on medium speed until they are well combined. This should take about two minutes.
- Let's add our eggs to the creamed butter mixture! Mix in one egg at a time. After both eggs have been mixed in then add in 2 tsp of vanilla extract. Once everything is mixed together and has reached a creamy consistency, set aside.
- Now, let's combine our dry ingredients. Grab a medium size mixing bowl and add in 2 1/2 cups of unbleached flour, 2 tsp baking powder, 1 tsp salt, and 1 tsp ground cinnamon. Stir together until all ingredients are well combined.
- Pour 1/2 cup of whole milk and set aside.
- Add half of your dry ingredient mixture to the creamed butter mixture and mix on medium speed until well combined. Then add half of the 1/2 cup whole milk to the muffin batter mixture and mix on medium speed until well combined. You will need to repeat this step one more time so that all of your dry ingredients and whole milk have been added to the muffin batter and everything is well combined.
- Now that the muffin batter is complete, it is time to add the star of this recipe, blueberries! Grab a flexible silicone spatula, pour 2 1/2 cups of blueberries into the muffin batter, and gently fold in the blueberries until they are evenly combined within the muffin batter.
- Add muffin liners to a twelve-count muffin pan and fill each muffin liner with the blueberry muffin batter. I use a large cookie scoop to add my muffin batter to the muffin liners, however, a table spoon will also get the job done!
- Before popping the muffins in the oven, I lightly sprinkle some ground cinnamon, as well as generously sprinkle brown sugar, and granulated sugar over the top of each muffin. You can add as much or as little as you want. Have fun with it!
- Pop your muffins in a 350-degree oven and bake them for 30 minutes. The kitchen will begin to smell so good when they are closer to being fully baked.
- Let your muffins cool for 15 minutes before eating them and then enjoy!
Pumpkin Spice Pancakes
Fall is my favorite season of the year and I had to kick off this season with a pumpkin recipe! This recipe was born while I was pondering on what to make for my bible study group one afternoon. It was my turn to host bible study and I have always been a big fan of breakfast for dinner so I thought of pancakes and then I thought of pumpkin spice, after all, it was the first day of Fall. So, I added some pumpkin spice to my pancake batter and it was a bible study dinner hit! I have fallen in love with these pancakes and I hope you enjoy them around your table too!
Equipment
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Non-stick Griddle
- 1 Turner Spatula
- 1 Small Sauce Pan
Ingredients
- 1 cup All Purpose Flour – Unbleached
- 2 tsp Pumpkin Spice
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 2 tbsp Granulated Sugar
- 1 large Egg
- 2 tsp Vanilla Extract
- 3 tbsp Salted Butter – Melted
- 1/2 cup Whole Milk
- 1/2 cup Heavy Whipping Cream
- Warm Maple Syrup – Optional, but highly encouraged!
Instructions
- In a small sauce pan, melt 3 tbsp of salted butter over low heat on the stovetop.
- Preheat a non-stick griddle to 350 degrees.
- Grab a medium mixing bowl and add 1 cup of unbleached all purpose flour, 2 tsp baking powder, 1/4 tsp salt, and 2 tbsp of granulated sugar. Whisk all of these dry ingredients together until well combined.
- Time to add the wet ingredients to the dry ingredients; within the same medium mixing bowl that the dry ingredients are in, add 1/2 cup whole milk, 1/2 cup heavy whipping cream, 1 large egg, 2 tsp of vanilla extract, and 3 tbsp of the melted butter. Whisk all ingredients together until they are well combined.
- Finally, whisk in 2 tsp of pumpkin spice until evenly combined within the pancake batter.
- Add butter to your preheated non-stick griddle and scoop 1 cup of pancake batter at a time to the griddle; 1 cup scoop to equal 1 pancake. I use a large ice cream scoop to do this.
- Cook each pancake about 3 minuets per side. When you begin to see the pancake batter bubble that is when it is time to flip your pancakes! Once your pancakes are done, lather them with salted butter, and don't forget the warm maple syrup on the side!
- This recipe makes 6-8 small pancakes. You can double the recipe if you are having more company. Enjoy!
