As I rummaged through the refrigerator Saturday morning, looking for a little inspiration, the apples and carrots caught my eye. (I have mentioned more than once that I love apples, especially at this time of year when you can pick them fresh at the local farms.) I was craving something sweet. So, decided I would bake a delicious morning treat inspired by the season. We hope you enjoy these delicious fall breakfast muffins!
We brew coffee every morning. For years, we used an inexpensive french press. However, about 3 or 4 months ago, we retired the french press and decided to try something new: the Chemex Coffee Maker. We love it! The coffee is never bitter and we never get bits of coffee grinds in our coffee. It’s wonderful and we highly recommend it.
In addition to coffee, we usually make a few eggs with sauteed greens and bacon. Yet, sometimes we do not have time for all of that. So, on these hot summer days, we simply turn our coffee (which we tend to chill before drinking) into a breakfast smoothie. This coffee and banana smoothie is simple and fast. Plus, it provides a rich flavor and a caffeine boost we enjoy while filing our stomachs.
As a little girl, Sunday morning was a special time to cook waffles or pancakes with my dad before my older sister and mom would wake up and come into the kitchen for breakfast. I was the designated pancake flipper. As an adult, I didn’t often indulge in making pancakes for myself and since choosing to be grain-free with Brent, we have only attempted “paleo” pancakes a few times.
I don’t remember why we bought hazelnut flour; but lately it’s been calling to me. Sweet breads and baked goods have floated through my imagination. I settled on hazelnut pancakes because making pancakes takes me back to a simpler time, a time when it seemed like my sole purpose in life was to explore the world and smile. I hope these little hazelnut pancakes give you something to smile about, too.
Sausage breakfast casserole is one of my favorite ways to add meat to breakfast. Don’t get me wrong, we love bacon, but we wanted to diversify our egg recipes. This easy casserole takes very little time, and went over really well with family and as leftovers.
For this casserole, all you’ll need is ground breakfast sausage (or ground pork with some seasonings), eggs, onion, and spinach. You could easily add in some mushrooms or bell peppers to suit what’s on your mind or in your refrigerator. We hope you’ll add this egg recipe to your regular breakfast rotation.
It’s the day before Thanksgiving! Are you hosting guests? We won’t have as many family members as last year, but we are hosting again and we’re been planning what to cook for breakfasts, lunches and dinners around the Thanksgiving feast tomorrow. This recipe requires more time and effort than most omelette recipes, but it’s a perfect way to impress your special holiday guests the Friday or Saturday after turkey day.