Category Archives: Breakfast

Time To Make The Donuts

No, literally its time to make the donuts! 🙂 I know everyone loves a donut every now and again, right? I do! I had the craving this morning and made cinnamon & sugar donut holes. All you need is a can of biscuits (I keep extra in fridge because they come in handy) and pull them apart into three’s and role into balls. You could also make regular size donuts by placing a hole in the center of the biscuit. Heat your peanut oil on the stovetop until its nice and warm then reduce the heat to a medium-low or low. You may want to test a few before hand to make sure your oil is the right temperature before you toss them all in. You will continuously flip with your tongs until golden brown on all sides and cooked all the way through. Place the cooked donuts onto a plate covered with paper towels to absorb any extra oil and then toss in your cinnamon & sugar mixture. You will need 1 tsp of cinnamon and 1/4 cup of sugar to coat. Bam~you have donuts! Tasty little weekend treat 😉


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Muffin & Turkey Sausage

Breakfast on the go! Sometimes, I don’t have time to make a meal of choice so these healthy muffins and turkey sausage make a great substitute. Thomas Hearty 100 calorie muffins that are high in fiber and low in sodium are great paired up with turkey sausage and I like to add a tiny bit of sugar free seedless blackberry jam. It has splenda and I know there is an argument there amongst super duper health freaks over splenda as a substitute but its quick, easy, and tasty. A quick fix breakfast alternative. 🙂

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Breakfast Tortilla

Breakfast Tortilla!
Felt like spicing things up this morning for breakfast and made my version of a breakfast burrito into a tortilla.
Yellow Bell Pepper (you can use any color)
Egg Whites
I diced and cooked the potatoes for few minutes in pan with a little olive oil. Add diced bell pepper, mushrooms, and onions cook for a few minutes. My quantities are thrown in to liking and tasting, no true measuring going on. Add shredded chicken (I used some left over rotisserie chicken). I put all cooked ingredients to the side and scrambled my egg whites. After, scrambled throw the cooked ingredients back into the same pan. Heat tortillas in microwave for one minute. Fill with mixture, drizzle with mexican cheese, and green mild salsa. Disfrutar!


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Birds Nest Breakfast Cups

Good Morning World! Here’s an easy breakfast idea to kick start the day and the best part of it all is any that are left over, you can store in a container and eat tomorrow. Genius! These hash brown breakfast cups with egg whites and veggies of your choice are tasty and easy.
1 24 oz bag of shredded hash browns
2 tbsp of olive oil
1/3 cup of mozzarella (or cheese of choice)
2 tsp salt & pepper
You can choose toppings of choice I added finely diced onion, bell pepper, and a few bacon bits. First, mix hash browns, oil, cheese, and salt & pepper. Divide amongst greased muffin tin. Bake hash browns at 425 degrees for 15 minutes or until toasty. Once they are finished, take them out and lower the temperature to 350 degrees. I pour egg whites into my hash brown next or you can crack and egg into each individual one. Then top with veggies and sprinkle with cheese. Pop back in oven and bake at 350 degrees for an additional 15 minutes our until egg are cooked through. Pull out oven and serve!


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Steak N Eggs

Good Morning! I need my morning energy! Waiting for my girlfriend to arrive and going to have plenty of fuel to tackle a day of shopping and showing her Colorado! 🙂
Egg whites, Hash browns, Steak and Mushrooms! Yummy in my tummy!


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Fuel Your Day

Kick off your morning with a healthy breakfast to get the fuel you need to have a kick ass day! See, I don’t always eat unhealthy I have my splurge moments throughout the week but most of the time I eat pretty clean 😉 egg whites with green bell pepper and shallots, sliced heirloom tomato with a thin slice of fresh mozzarella, and crunchy hash browns. Just eat small meals all day and control your portions. Keep the metabolism burning and burning and burning the calories!


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Banana & Peanut Butter Pancakes

Top of the morning to you! I remember Saturday mornings when I was a kid waking up to cartoons and a big breakfast. My parents always cooked a nice breakfast for me and my sister considering its the most important meal of the day. Growing up in Georgia (the south) every meal is the most important meal of the day. Everyone loves to EAT! Its a pretty common deal to talk about what your eating for lunch and dinner while your eating breakfast. HA! I woke up feeling like a kid this Saturday morning and decided pancakes it is but not just any pancakes, Banana & Peanut Butter Pancakes! YUM!
1 cup of all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 cup creamy peanut butter
1 1/2 cups milk
1/4 teaspoon vanilla extract
1 small banana, peeled and chopped
Combine flour, baking powder, brown sugar, and salt in a large bowl. Mix in the peanut butter until the texture resembles cornmeal. Add milk and vanilla; stir just until blended. Stir in the banana pieces. The batter is not as thick as other pancake batter I’ve made and it has a different consistency because of the chunks of banana so they don’t look perfectly round in your pan.
Heat a large skillet over medium heat, and coat with cooking spray. Spoon batter onto the skillet, using approximately 2 tablespoons to form each silver dollar pancake. Cook until pancakes are golden brown on both sides and serve!
They are lightly sweet pancakes with just a hint of flavor from the banana and peanut butter which makes the perfect combination. You can drizzle with a light syrup or they have the right amount of flavor you can eat alone. I of course drizzle because to me whats a pancake with syrup? Blah


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Protein Breakfast

After a nice workout I felt guilty eating anything other than a healthy breakfast. So, with the ingredients that were already in the fridge I threw together a protein packed breakfast with eggs whites, mushrooms, red bell pepper, onion, spinach, red new potatoes, and chicken! I was a too rushed to take the time to make an omelette so I sauteed the mushrooms, red bell pepper, onion, and spinach in pan. Then, I cut up some left over chicken from last night and threw into the pan. I placed 4 small red new potatoes in the microwave in a ziploc for 3 minutes until soft and cut up and threw into the pan with the rest of the ingredients. Wa-La! Breakfast of Champions! 🙂


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Baked Oatmeal Casserole

I’m always looking for new breakfast recipes to try out and I stumbled across this one at Urban Nester. If your a super healthy person its a gluten-free baked oatmeal casserole and for myself its a nice change from the regular egg routine. It can get pretty boring trying to always get creative with eggs, so anything outside of the normal routine excites my taste buds. It makes a whole baking dish so its good for a few days to munch on or serve to company with a side of turkey bacon…YUM!
2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices
Preheat oven to 375 degrees and generously spray baking dish with pam. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the raspberries and half the chocolate. (Save the other half of raspberries, walnuts and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter, and vanilla extract. Add the oat mixture to prepared baking dish. Arrange the remaining raspberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.
NOTE: you can make it healthier by switching the milk chocolate with dark chocolate, switch brown sugar with stevia, use almond milk or fat free milk, and almonds in place of walnuts 🙂


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Egg Muffins

Good Morning All! Hope everyone is having a wonderful Wednesday or should I say happy hump day which means we are closer to Friday! 🙂 I made Egg Breakfast Muffins this morning and they were tasty but the best part is I have extra to pop in the fridge for tomorrow morning. You can always put them in ziplocs and grab them on the way out the door. That way you never go without breakfast! I made veggie egg muffins but you can add whatever you like in your eggs. Grease your muffin pan with pam then pour in your egg whites. I added shredded zucchini and new red potato, diced onion, diced, mushroom, and diced red bell pepper. Salt & pepper for flavor. Bake in the oven at 350 degrees for 30min and let them cool. If you want to add cheese on top of the egg muffins towards the end feel free to do so or I added salsa verde to mine after letting them cool. Yes, I have become a salsa addict I feel I eat it on everything now!


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