Bacon and Brussels Sprouts Egg Casserole

Hello old friends, it's been a long time! Life has been busy in Shel's Kitchen this fall, so I haven't had much time to blog. That being said, I'm not sure how much I will be blogging in the future either, but I had to share this recipe that I made for breakfast just this morning. The other night I made these roasted veggies for dinner and had leftover brussels sprouts. I also had half a pound of bacon leftover from beef burgundy so I was contemplating a fresh idea. Of course, there's nothing wrong with the old standby of cooking up bacon and sauteing the brussels sprouts in the bacon fat. It's a quick, easy, satisfying side dish that never fails and is sure to please - but this time I needed something more. Then it came to me in a flash...egg casserole! Cook up that bacon, saute the brussels sprouts in the bacon fat, add cheese, eggs and milk and voila! A satisfying breakfast, brunch, lunch or dinner that is a one way ticket to Flavortown, population: you (and anyone else you love). Until we meet again...

Bacon and Brussels Sprouts Egg Casserole (adapted from slenderkitchen.com)

1/2 lb. bacon, sliced into bite sized pieces
1 lb. brussels sprouts, finely chopped
4 green onions, sliced
1 c. fat free half & half (or any milk you have on hand)
4 large eggs
1/2 t. salt
1/2 t. pepper
1 c. (4 oz.) grated smoked Gruyere cheese (use any cheese you like)

Preheat the oven to 400. Spray an 8X8 baking dish with cooking spray and set aside. In a medium saute pan cook the bacon pieces over medium heat until browned. Remove to a paper towel lined plate to drain. Pour off all but 1 T. of the bacon fat then add the brussels sprouts and green onions to the pan. Saute over medium heat for 10 minutes or until lightly browned and a little crispy. 

Meanwhile, place the half & half, eggs, salt and pepper in a large bowl and whisk to combine. Add the cooked bacon, Gruyere cheese and brussels sprouts and stir to combine. Pour the mixture into the prepared baking dish and bake for 20-25 minutes or until the eggs are set in the middle and lightly browned. 

6 servings (214 calories each serving) according to my calculator on loseit.com

Whole Wheat Waffles

My six year old is the pickiest eater on the planet. I promise if there was an Olympic sport for pickiness he would win the gold medal. Picky eaters make life rather stressful for themselves and their parents and ours is no exception. His pickiness coupled with the fact that he just doesn't seem to have the passion for food that the rest of my family has is mind blowing to me. He truly does eat to live, not live to eat. We have to find creative ways to get him to eat breakfast on school days and since he started kindergarten this year (and hates to eat breakfast the most) I have been, well, a nervous wreck about getting him to school with something in his tummy. And school lunches? Don't even get me started. He loves pancakes so last Sunday I made up a huge batch of pancakes and froze them to pull out every day last week. About Tuesday he was like "no thanks, I'll have a protein bar" so my 10 year old ate the pancakes I froze all week instead. Grrrrrrrr! Seriously, this kid is gonna be the death of me. So, this past weekend I made a batch of waffles and he ate them heartily (meaning half a waffle) on Saturday. I am crossing my fingers that he will eat the remaining waffles for breakfast this week. If not it's on to plan C. Wait, I have no plan C. 

Anyway, let's talk waffles, shall we?! This recipe is made with things I can almost guarantee you have in your fridge and pantry right now and is very versatile and easy to modify. I used white whole wheat flour because I like the heartiness it gives the waffles but all purpose works here too. For the milk I used vanilla almond milk because that's what we have on hand but, again, any milk will work! Just go to your fridge and see what you have and go from there. I only had enough butter to make one batch so that's what I did but make up a double batch and freeze them to have on hand in the freezer for your weekday mornings (or the picky eater in your life). Hopefully, you'll get past Tuesday morning before they say "no thanks, I'll just have a protein bar" and leave you crying into your coffee and wondering how they will EVER get through standardized testing this year!

Whole Wheat Waffles (adapted from naturallyloriel.com)

2 c. white whole wheat flour (all purpose works too)
1/2 t. salt
4 t. baking powder
2 T. sugar
2 large eggs
1 1/2 c. milk 
1/3 c. unsalted butter, melted
1 t. vanilla

Combine all ingredients in a large bowl, stir until well mixed then ladle into a hot waffle maker and cook according to the manufacturer's directions. To freeze let cool completely then line a jelly roll pan with wax paper and stack the waffles with layers of wax paper between each waffle to avoid sticking. When frozen transfer to a ziploc bag and bank in the freezer for easy weekday breakfasts! 

This recipe made about 5 waffles for my waffle iron (347 calories each waffle according to my calculator on loseit.com) but, depending on the size of your waffle iron, could make more or less!

Cheesy Crustless Quiche with Bacon

Last weekend my in-laws were in town to celebrate their 45th wedding anniversary. It was a fun weekend with them, my sister-in-law and her husband. We hung out, talked, ate (too much) food and just generally enjoyed being together. On Saturday morning I made brunch: quiche, fruit salad and cinnamon roll cake. My mom used to make this quiche recipe when I was growing up and we also used it for a bridesmaid's brunch before my wedding. It's quite simple to make because you just brown up some bacon (which you can do the night before) then mix everything together and bake it. I doubled the recipe to make a 9x13 pan since we had a larger group to feed, but the recipe I'm sharing today is for a regular 9" pie plate. Like my in-law's marriage, this recipe has stood the test of time and will continue to be a family favorite for many generations to come!

Cheesy Crustless Quiche with Bacon

1 (8 oz.) package light cream cheese, softened
1/2 c. grated cheddar cheese
5 large eggs, well beaten
1 1/4 c. fat free half and half
1/4 t. onion powder
1/2 t. pepper
1/2 t. salt
1/2 c. panko breadcrumbs
2 t. melted butter
1/2 lb. bacon, chopped into pieces and sauteed until browned then drained

Preheat the oven to 375. Spray a 9" pie plate with cooking spray and set aside. In a large bowl stir together the cream cheese and cheddar until the cream cheese is smooth and the cheddar is incorporated into the cream cheese. Add the eggs, half and half, onion powder, pepper, salt, breadcrumbs, butter and bacon and stir to combine. Pour into the prepared pie plate and bake for 30-35 minutes or until the quiche is set and lightly browned. Allow to sit for 5 minutes before serving.

6 servings (257 calories each serving) according to my calculator on loseit.com

Breakfast Quinoa with Peanut Butter and Bananas

Breakfast reached new heights at Shel's Kitchen on Wednesday morning. For some time now I've been toying with the idea of making an oatmeal-like breakfast quinoa, and after picking up a giant bag of quinoa last week at Costco it finally came to fruition. My husband loves oatmeal, but truth be told, it's probably one of my least favorite breakfast foods. So I replaced the traditional oats with quinoa for a delicious compromise. Then I went a little bit “Elvis” and threw in some banana and peanut butter (in case you didn’t know, Elvis Presley loved peanut butter and banana sandwiches). I added honey for a sweet binder and toasted almonds for a rich, nutty, crunchy texture.

The recipe is simple: cook up some quinoa in the milk of your choice (I used vanilla almond milk), add sliced bananas, a dollop of peanut butter, a sprinkling of toasted almonds and a drizzle of honey and you have a breakfast fit for a king. I can see your hips shaking already.

Breakfast Quinoa with Peanut Butter and Bananas

1/3 c. quinoa
2/3 c. milk of your choice (I used vanilla almond milk - if you don't use vanilla almond milk I would recommend adding a splash of vanilla extract to the quinoa at the end of cooking for flavor)
1 medium banana, sliced
2 T. natural peanut butter
2 T. sliced almonds, toasted
2 t. honey

Place the quinoa and milk in a small saucepan, bring to a boil then reduce to a simmer and allow to cook until the quinoa has absorbed all the milk and is tender, about 12-15 minutes. Divide the quinoa among two bowls then top each bowl with half of the banana, 1 T. peanut butter, 1 T. almonds and 1 t. honey. Serve immediately!

2 servings (340 calories each serving) according to my calculator on loseit.com

Quick Cinnamon Bread

Here's some crazy logic for you: I'm in a Bible study with my friend Cori at her church, and our table is assigned to bring treats today. I promised to bring juice in the interest of simplicity, but realized yesterday morning it had escaped my shopping list. So, instead of dragging my six-year-old to the store for a one-off (is there anything more annoying?) I decided to make a quick bread instead. I know. When I told my husband while we were eating breakfast yesterday, he looked at me like I had two heads. Moms, you understand when you must seemingly make things more difficult in the interest of avoiding another 'errand with a little helper.' Yesterday was one of those days. I assessed the contents of my cabinets, peeked at Pinterest and found a recipe I could achieve with minimal work for maximum outcome. Bonus, my six-year-old helped me make it, and did a really good job! Then he (pickiest eater ever) tried it...and (gasp) liked it! Thus ensuring that we spent the rest of the evening keeping him from poking the plastic wrap as he smiled, melodramatically licking his lips. Don't worry, I saved him a piece for breakfast. Yesterday my 'little helper' turned out to be much more effective in the kitchen.

Quick Cinnamon Bread (adapted from redflycreations.com)

1 stick unsalted butter, melted
1 c. sugar, divided
1 large egg
1 c. milk or half & half (I used fat free half and half because that's what I had)
2 c. all purpose flour
1 t. baking soda
1 t. cinnamon

Preheat the oven to 350. In a large bowl whisk together the butter, 2/3 c. sugar and egg until combined. Add the milk or half & half, flour and baking soda and stir until just combined with a rubber spatula. In a small bowl mix together the remaining 1/3 c. sugar and the cinnamon. Prepare a loaf pan with cooking spray. Pour half of the batter into the loaf pan and smooth the top. Sprinkle half of the cinnamon sugar mixture on top then add the remaining batter, smooth and sprinkle with the remaining cinnamon sugar. Using a butter knife, swirl the batter to mix the cinnamon sugar throughout the bread.  Bake for 40-45 minutes. Allow to cool in pan for 15 minutes before removing to a cooling rack to cool completely. Slice and serve. Clean up your 'little helper,' who is probably covered in 90% of the above ingredients.

16 servings (160 calories each serving) according to my calculator on loseit.com

Goat Cheese Scrambled Eggs

If there's one thing I repeat most often at Shel's Kitchen, it's these Goat Cheese Scrambled Eggs. Eggs are a great go-to meal because I almost always have them on hand and they can be served simply, with buttered toast and fruit. I probably make these eggs at least once a week for breakfast, lunch or dinner and we never get tired of them. The secret to good scrambled eggs is cooking them low and slow, and stirring often. This means you cannot, on any uncertain terms, leave the kitchen while you cook them. I don't care what happens, do not walk away from these eggs. I'm not saying you can't be doing other things IN the kitchen but if you walk away there is a good chance your eggs will be ruined and you will cry. I'm speaking from experience. The other key to these eggs is simplicity. Just whisk the eggs with salt, pepper, and of course, crumbled goat cheese (I have also used cream cheese when I am in a pinch but no other cheese will do. Trust me). That's it! No milk or cream or any of that nonsense. Melt some butter in a small skillet, add the eggs, stir, stir, stir and you are good to go. The last thing to know is to remove the eggs from the skillet while they are still shiny and look luscious. If you cook them too long they will become dry and once again, you will cry (I'm so poetic). If you are making these eggs to accompany other things you are prepping, make the eggs last, and by last I mean dead last. These eggs must be eaten at the pinnacle of their freshness, which is immediately after they come out of the pan. So fry that bacon, butter that toast, bacon that butter, pour that coffee and have your fork ready because these eggs will not wait. In fact, I had a hard time even taking a picture because I wanted to dive in right away, but I did it for you because I love you. You're welcome. There's no doubt in my mind that if you make these eggs they will become a staple in your kitchen as well. Often simple food is some of the best.

Goat Cheese Scrambled Eggs

4 large eggs
2 oz. goat cheese, crumbled
1/2 t. salt
1/4 t. pepper
2 T. unsalted butter

In a medium bowl whisk together the eggs, goat cheese, salt and pepper. Heat the butter in a medium skillet over medium heat and pour the eggs into the pan after it's melted. Turn the heat down to medium low and cook the eggs, stirring frequently with a wooden spoon, until they are scrambled and cooked through but not dried out, about 3-5 minutes. Serve immediately.

2 servings (314 calories each serving) according to my calculator on loseit.com

Ham and Cheese Quiche

My six-year-old had ear surgery yesterday. Everything is fine; he had tubes a few years ago and there was a residual hole in his eardrum that never healed. They patched the hole using his own fat, which is hilarious because the kid hardly has any fat anywhere on his body! Anyway, we got up at 5am to be to the hospital by 6, and were home by 9:30. When lunchtime rolled around and I assessed my fridge, I realized I had some leftovers, but not enough to get us through for lunches the rest of the week. Not to mention dinner that night, and I had absolutely nothing to eat for lunch if I was saving leftovers that my nine-year-old could eat at school. What's a girl to do? I ended up making a Blueberry Chicken Chopped Salad for lunch but then I realized (oops) that was supposed to be our dinner for tonight. Give me a break, by 11:30am it had already been a long day. So, I went back to my fridge and sized up the contents (again) as if something might have sprouted there since I last stuck my head in. It hadn't. Dang. I did realize that I had eggs, leftover diced ham, shredded Parmesan cheese and a red bell pepper. I could make this work - quiche to the rescue! I checked my freezer and realized I had a pie crust. Score; it wouldn't have to go "crustless." I'm not at all opposed to crustless quiche, but sometimes you just need the crust. And this time I also needed to use the blueberry muffin mix in my pantry to go with the quiche). Because then, when my husband came home hungry after putting in some extra hours at work he exclaimed, "Alright, breakfast for dinner!" He assumed I had it planned all along.

The totally rad thing about this quiche is any of the ingredients can be substituted. I used ham, but you could use bacon or sausage. You could even replace the ham with veggies for a vegetarian quiche. I had a red pepper but any veggie works great. I actually decided to roast my red pepper (here's a great tutorial on roasting your own peppers at home), but you could just as easily saute peppers (or any other veggies) in a small pan before adding them to your quiche. I would definitely advise sauteing or roasting any veggies you decide to use to soften them up a bit. I used five large eggs but if you want to use egg whites or egg substitute feel free to do so. My milk product of choice was fat free half & half but skim, 1%, 2%, whole milk or even heavy cream would be good too! Same thing with the cheese. I had Parmesan but any cheese is good. So, not to beat a dead horse, but the point is to USE WHAT YOU HAVE! Anything goes when it comes to quiche. The good news is there will probably be leftovers and you won't be left puzzling about lunch or dinner tomorrow.

Ham and Cheese Quiche

5 large eggs
1/3 c. fat free half and half (any milk works)
4 oz. diced ham (bacon or sausage works too)
1 roasted red pepper, diced (1/2-3/4 c. of any veggie you have on hand)
4 oz. Parmesan cheese (or any cheese you have on hand)
1 t. salt
1/2 t. pepper 
1/2 t. dried thyme (use any dried herb you like)
1 (9") deep dish frozen pie crust

Preheat the oven to 375. In a medium bowl combine the eggs and half & half and whisk to combine. Add the ham, red pepper, Parmesan, salt, pepper and thyme and whisk until all ingredients are combined. Pour into the pie crust and bake for 35-40 minutes until the quiche is lightly browned and set (not jiggly) in the center.

6 servings (305 calories each serving) according to my calculator on loseit.com

Mom's Banana Bread

There are many, many banana bread recipes in the world. Here at Shel's Kitchen alone I've highlighted ten variations. Folks are always putting a new twist on it: they add peanut butter, chocolate chips, other fruits such as blueberries or even roasted strawberries, but sometimes it's nice to break out an old standby. You know, the one that requires only the basics in your pantry and comes out flawlessly every single time you make it. This, my friends, is that recipe. Even better, it's inspired by the one my mom made when I was growing up. I remember her in the kitchen at night after dinner whipping up a batch of banana bread, baking it for what seemed like FOREVER, then finally pulling it out of the oven piping hot and risen to perfection. She would let it sit in the pan for a few minutes before turning it out onto a cooling rack and slicing a piece, slathering it with butter and taking it to my dad to eat for dessert. My dad loved the stuff. My mom always put walnuts in her version so if you like them, knock yourself out. I am not a big fan of nuts in breads or cookies so I leave them out. The ingredient list is rather versatile too, so I will include suggestions for substitutions to the side of the recipe when possible. Enjoy going back to the basics and childhood today, because sometimes old dogs don't need new tricks; just banana bread.

Mom's Banana Bread  (adapted from mom)

1/2 c. unsalted butter, melted and cooled (could also you butter flavored shortening like my mom does. I don't keep it on hand)
1/2 c. sugar (my bananas were extremely overripe, so consider adding more sugar the less ripe they are, up to roughly 3/4 c.)
4 medium overripe bananas, mashed
2 c. white whole wheat flour (or all purpose)
1 t. baking soda
1/2 c. light sour cream (buttermilk or skim milk, heck any milk works)
1/2 c. chopped walnuts (if desired, I leave them out)

Preheat the oven to 350. Spray a 9X5" loaf pan with cooking spray and set aside. Combine all ingredients in a large bowl and stir with a rubber spatula to combine. Pour the batter in the prepared pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 15 minutes then turn out onto a cooling rack. Eat a piece slathered with butter while it's warm. It will change your life. Allow the bread to cool completely before storing in an airtight container.

10 servings (269 calories each serving) according to my calculator on loseit.com

Southwest Crustless Quiche

I grew up eating quiche. In fact, I remember one of my dad's favorite phrases being "real men don't eat quiche" which was usually spoken just before he took his first honkin' bite! My mom had a great crustless quiche recipe that she made fairly often and I actually served that very recipe at my bridesmaids' brunch a few weeks before my wedding. Fast forward a few years and a couple of kids, and I still love to make a big breakfast on Saturday morning that often includes quiche. Crustless quiche is a great way to go because you aren't spending unwanted calories on crust and it allows you to eat extra bacon! Especially because you're trying to be good so you're using turkey bacon, right? (Yeah, me neither). So, about the crustless quiche, the ingenious twist comes when the black beans sink to the bottom as it bakes, forming a makeshift crust. If you think you can't live without crust in a quiche you should try this recipe, because the black beans may be a great substitute for you. After that, if you're still not sold on them just shut up and have some more bacon. That's what I would do!

Southwest Crustless Quiche (adapted from cookincanuck.com)

5 large eggs
5 large egg whites
1 t. salt
1/4 t. black pepper
2/3 c. black beans, drained and rinsed
1 roma tomato, chopped
3 oz. reduced fat shredded sharp cheddar cheese (use any cheese you prefer)
2 T. chopped cilantro for garnish
Salsa, for serving (if desired)

Preheat the oven to 375. Spray a 9 inch pie plate with cooking spray and set aside. Place the eggs and egg whites in a large bowl and whisk until they are well beaten. Add the salt, pepper, black beans, tomato and cheese to the bowl and whisk to combine. Place the prepared pie plate on a cookie sheet (this allows easy maneuverability when transferring the quiche to the oven) then pour the egg mixture into the prepared pie plate. Bake for 30-35 minutes or until the quiche is set and lightly browned. Let sit for 10 minutes, garnish with cilantro and serve with salsa if desired.

6 servings (152 calories each serving) according to my calculator on loseit.com

Spinach, Mushroom and Feta Crustless Quiche

I love to eat a hearty breakfast when I have the time and when it is not hard on my waistline!  Crustless quiche is perfect in every way because one of the worst components of quiche (the crust) doesn't exist!  You still get the eggy, cheesy goodness but without all of the carbs!  Breakfast for the win!

Spinach, Mushroom and Feta Crustless Quiche (adapted from budgetbytes.com)

1 T. unsalted butter
8 oz. fresh mushrooms, sliced
1 clove garlic, minced
5 oz. fresh baby spinach
2 oz. feta cheese, crumbled
4 large eggs
1 c. skim milk
1/4 c. grated Parmesan cheese
1/2 t. salt
1/4 t. pepper

1/2 c. reduced fat shredded co/jack cheese

Preheat the oven to 350.  Heat a medium nonstick skillet over medium heat, melt the butter and sauté the mushrooms until they are browned.  Add the garlic and spinach and stir until the spinach is wilted and the water from the spinach evaporates.  Spray a 9" pie plate with cooking spray.  Spread the spinach mixture evenly over the bottom of the pie plate then sprinkle the crumbled feta on top.  

In a medium bowl whisk together the eggs, milk, Parmesan, salt and pepper until smooth.  Pour the egg mixture into the pie plate.  Sprinkle the shredded cheese on top and bake until the center is solid and the top is golden brown, about 40-45 minutes.  Let sit 5 minutes before slicing.

6 servings (171 calories each serving) according to my calculator on loseit.com 

Overnight Apple Oatmeal

I'm sure you didn't think you would get out of apple week without a crock pot recipe (or two.)  Well, you were correct.  Now, I've always wanted to like oatmeal, I really have.  The problem I have is, it never has enough flavor nor is it sweet enough (I know, if it's too sweet it sorta defeats the purpose of oatmeal being healthy!)  Yes, I get it.  My husband, however, went through a phase where he ate apple cinnamon oatmeal for breakfast every dad blamed morning.  He's now in a fried egg with hot sauce and banana regimen, but I digress.  Anyway, since I am always wanting to like oatmeal I give a new recipe a try every once in a while and this one did not disappoint!  Plenty of cinnamon (have I mentioned my love of cinnamon?  I even use cinnamon toothpaste.  Again, I digress) and enough brown sugar (my fave) to make it sweet but not so as you feel bad about the oatmeal you just ate being loaded with sugar.  AND, it cooks all night in the crock pot so breakfast is ready when you wake up and your house smells amazing!  Oatmeal for the win!

Overnight Apple Oatmeal (adapted from 365ishpins.com)

2 T. unsalted butter, cut into pieces
4 medium apples, peeled, cores removed and diced
2 T. cinnamon 
3/4 c. brown sugar
2 c. old fashioned oats (not instant)
3 c. water
1 c. fat free half and half (use any milk you have on hand or even use water for all 4 cups of the liquid!)

Spray a 4 qt. crock pot with cooking spray then sprinkle the butter pieces all over the bottom.  Cover the butter with the diced apples.  Sprinkle the cinnamon on top of the apples then sprinkle the brown sugar on top of that.  Cover with the oats then add the water and half and half.  Do not stir!  Cover and cook on low for 8-10 hours.  Remove the lid and stir to combine.  Serve!

6 servings (335 calories each serving) according to my calculator on loseit.com 

Banana Apple Chunk Bread

Can it be fall now??!!  I asked this question on my facebook page last week and got a resounding yes!!!  So, on Labor Day, I made this new (to me) version of banana bread which includes apples and, wait for it.......butterscotch chips!!  Apples and butterscotch chips!  That says fall to me, people!  See, I'm not a big fan of nuts in my bread so I tend to add chocolate chips a lot of times, because, CHOCOLATE!  But, I had these butterscotch chips in my pantry from some other recipe and thought it might be good and it was!  If you don't have the butterscotch chips feel free to leave them out or add walnuts in place of the butterscotch chips (if you like that sort of thing.)  Enjoy!

Banana Apple Chunk Bread (adapted from fitsugar.com)

3 medium overripe bananas
1 apple, diced into small pieces
1/2 c. brown sugar
1 3/4 c. white whole wheat flour
1/2 c. plain Greek yogurt
1 t. baking soda
1/4 t. salt
1 t. cinnamon
1/2 c. butterscotch chips (or walnuts), if desired

Preheat the oven to 350.  Spray a 9" loaf pan with cooking spray and set aside.  Peel the bananas, place them in a large mixing bowl and mash with a fork.  Add the remaining ingredients to the bowl and stir to combine.  Spoon the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan for 15 minutes then place on a baking rack to cool completely before slicing and serving!

10 servings (216 calories each serving) according to my calculator on loseit.com

Cinnamon Roll Casserole

This might go down in history as the most decadent breakfast casserole of all time.  I mean, you cut up cinnamon rolls, make an egg custard and pour it over the top, drizzle syrup on top of THAT, bake, then add melted cinnamon roll icing.  WHAT?!  It is the bomb-diggity.  This is another recipe I tried in Omaha (bad cell phone picture coming your way) and we ate this with fruit salad and bacon.  Because, when you're eating cinnamon rolls, you need bacon.  Don't judge, just eat.  Enjoy!

Cinnamon Roll Casserole (adapted from mrshappyhomemaker.com)

Cooking spray or butter (to prepare the pan)
2 cans (8 per can) reduced fat cinnamon rolls, icing reserved
4 large eggs
1/2 c. fat free half and half
2 t. ground cinnamon
2 t. vanilla extract
1/4 c. chopped pecans
1/4 c. pancake syrup (or maple syrup, whatever you have on hand)

Heat the oven to 375.  Spray a 3 qt. baking dish with cooking spray and set aside.  Open the cinnamon rolls, set the icing aside and cut each roll into 6 individual pieces.  Place the cinnamon rolls in the prepared baking dish in an even layer.  

In a medium bowl whisk together the eggs, half and half, cinnamon and vanilla.  Pour the mixture over the cinnamon rolls.  Top with the chopped pecans and drizzle with the pancake syrup.  Bake for 25 minutes.  While the casserole is baking place the cinnamon roll icing in a small bowl and microwave on high for 30 seconds-1 minutes (until thinned and hot.)  When the casserole comes out of the oven drizzle the icing over the top, let sit for 10 minutes then serve (with bacon!)

8 servings (366 calories each serving) according to my calculator on loseit.com

Taco Egg Muffin Cups

At my house we eat tacos morning, noon and night!  I love making different varieties of tacos and am always excited to try a new recipe.  These taco egg muffin cups are great because they are individually portioned, can be stored in the fridge or the freezer for easy breakfast (lunch or dinner) and the recipe makes a ton!  You could serve these topped with a spoonful of salsa and a dollop of sour cream like I did here or cut them up and roll them up in a flour tortilla for a breakfast taco!  Enjoy!

Taco Egg Muffin Cups (adapted from insidebrucrewlife.com)

1/2 lb. turkey breakfast sausage (I used Honeysuckle White)
2 T. taco seasoning
12 large eggs
1 (15 oz.) can black beans, drained and rinsed
1 (10 oz.) can Rotel tomatoes
1 (4 oz.) can diced green chiles
3 green onions, thinly sliced
1 c. low fat shredded cheese (I had mozzarella on hand but you could use co/jack, monterey jack, cheddar or whatever you have!)
Salsa and sour cream for serving (if desired)

Preheat the oven to 350.  Spray two standard sized muffins tins with cooking spray and set aside. Brown the turkey sausage in a skillet then add the taco seasoning and stir to combine.  Set aside.  Whisk the eggs in a large bowl.  Stir in the sausage, black beans, tomatoes, green chiles, green onions and cheese.  Ladle the mixture into the muffin tins (mine made 17 total) and bake for 20-25 minutes until the muffin cups are set and lightly browned around the edges.  

Remove from the oven and let cool 1-2 minutes before serving.  Use a knife to go around the edges of the muffin cups to loosen them.  Cool completely before storing in the fridge or freezer.  Serve with salsa and sour cream if desired.

17 muffin cups (121 calories each) according to my calculator on loseit.com

Bacon and Corn Griddle Cakes

I love the combination of savory and sweet any time of the day but when it comes to breakfast it can't be beat!  See, I have this problem.  When I go out for breakfast I can never decide between bacon, eggs and a biscuit with gravy OR pancakes, waffles or crepes!  This recipe solves that problem!  The griddle cakes have bacon, chives and cheese for the savory component and corn and syrup for the sweet!  The perfect breakfast bite!  Enjoy!

Bacon and Corn Griddle Cakes (adapted from recipegirl.com)

8 slices low sodium bacon, sliced into bite sized pieces
1/3 c. green onion, sliced
1 c. white whole wheat flour (can also use all purpose)
2 T. fresh chives, chopped
1 t. baking powder
1/2 t. salt
1/8 t. cayenne pepper
2/3 c. skim milk
1 large egg, beaten
1 t. extra virgin olive oil
1 c. frozen corn, thawed (I used Trader Joe's Fire Roasted Corn)
1/2 c. monterey jack cheese, shredded
2 T. unsalted butter, divided (for cooking)
Maple syrup for serving

In a medium skillet cook the bacon pieces until they are brown.  Remove the bacon to a paper towel lined plate (leaving the bacon grease) and add the onion to the bacon grease.  Cook the onion for 3-5 minutes or until soft and add to the plate with the bacon.  In a large bowl place the flour, chives, baking powder, salt and cayenne pepper and whisk to combine.  Stir in the milk, egg and oil until just combined.  Add the bacon, green onion, corn and cheese and stir to combine (the mixture will be thick.)  

Heat a griddle pan or electric skillet over medium heat and add 1 T. of the butter.  When the butter is melted pour a heaping 1/4 c. of the batter onto the griddle pan or skillet and use the back of a spoon to shape them into patties that are about 1/4" thick.  Allow to cook for 3-4 minutes on one side then flip and continue cooking an additional 3-4 minutes on the other side.  Repeat with the remaining batter.  

Serve the warm griddle cakes with a drizzle of maple syrup for breakfast perfection!

Makes 9 griddle cakes (168 calories each) according to my calculator on loseit.com

Breakfast Quinoa with Bananas and Chocolate Chips

I love quinoa and I am always looking for new and fun ways to eat it.  I have seen a lot of recipes for a sweet, breakfast style quinoa but have never tried one until now.  I was not disappointed!  This one was super easy and quick to put together (especially since I cooked the quinoa ahead and stored it in the fridge overnight.)  It's almost like oatmeal meets banana bread with some chocolate thrown in for good measure!  So, so good!  Top with a little bit of maple syrup and breakfast is ready!

Breakfast Quinoa with Bananas and Chocolate Chips (adapted from jeanetteshealthyliving.com)

6 large eggs
1/4 c. + 2 T. vanilla almond milk
1 1/2 t. vanilla extract
1/2 t. cinnamon
1/4 c. + 2 T. maple syrup (plus more for drizzling over the top, if desired)
1 1/2 c. quinoa, cooked according to package directions, cooled
3 medium bananas, mashed
1/4 c. + 2 T. semisweet chocolate chips

Preheat the oven to 350.  Spray an 8X8 baking dish with cooking spray and set aside.  In a large bowl whisk the eggs, milk, vanilla, cinnamon and maple syrup until combined.  Add the quinoa and stir to combine.  Fold in the mashed bananas and chocolate chips.  Pour into the prepared baking dish and bake for 25-30 minutes or until set.  Cut and serve with extra maple syrup if desired.

8 servings (293 calories each serving) according to my calculator on loseit.com

Eggs in a Basket with Harissa

It's throwback Thursday!  This throwback Thursday is brought to you with a little tweak and update by the use of the harissa recipe I posted on Monday.  Do you remember when you were a kid and your mom would make eggs in a basket for breakfast?  A piece of bread with a hole cut out of the center and an egg fried in the hole!  So yummy!  Some people call it egg in a hole or toad in a hole but we always called it eggs in a basket.  Now, this wasn't necessarily something my mom used to make but I distinctly remember my friend Jennifer's dad making this for us when I spent the night at her house as a kid.  I think it was his signature dish!  Anyway, this is that dish topped with harissa and boy, oh boy, is it good!  A great example of how to use this delectable sauce in a nostalgic way.  Enjoy!

Eggs in a Basket with Harissa 

1 T. butter
2 pieces whole wheat or 12 grain bread, center cut out of each (about a 3" hole)
2 large eggs
Salt and pepper
2 T. harissa

In a medium frying pan (large enough for both pieces of bread to lay flat side by side) melt the butter over medium heat.  Place the bread pieces side by side in the pan (make sure they are laying flat so they will brown evenly.)  Crack an egg into the hole of each piece of bread, season with salt and pepper and allow to cook for about 2-3 minutes or until the bread is crusty and brown and the egg is set on one side.  Flip them over and continue cooking for 1-2 minutes until the egg whites are cooked but the yolks are still runny.  Remove to a plate and top with 1 T. each of harissa and serve (with bacon, if desired!)

2 servings (249 calories each serving) according to my calculator on loseit.com (this will vary depending on the calories in your bread - mine was 100 calories per slice)

Cinnamon Roll Cake

Growing up my mom would sometimes make cinnamon rolls on Saturday and Sunday mornings.  You know, the ones out of a tube that you break apart and bake then spread the icing all over after they are baked?  My boys LOVE those things now and it's become a tradition around our house too.  Another thing that was a tradition was my mom always got the middle cinnamon roll.  The sweetest plum.  The one that was all ooey and gooey all the way around because it wasn't touching the sides of the cake pan while it was baking.  Now I get the middle cinnamon roll (no questions asked.)  Moms SHOULD get the middle cinnamon roll (just ask moms!)  Well, I was in charge of bringing a snack for my women's bible study group this morning so I wanted to go the cinnamon roll-ish route but I didn't want to make homemade cinnamon rolls (because you know how much I love to bake.)  Enter cinnamon roll cake!  This recipe starts out the best possible way.  With a white cake mix!  Hallelujah!  That takes care of like, five, six, seven ingredients right there folks!  Win!  The other really great thing is THE ENTIRE CAKE IS LIKE EATING THE MIDDLE CINNAMON ROLL!  I am not even kidding.  Talk about ooey, gooey.  Divine!  Enjoy!

Cinnamon Roll Cake (adapted from mychocolatetherapy.com)

1 white cake mix
3 egg whites
1 c. water
1/4 c. canola oil
1 c. light sour cream
3/4 c. brown sugar
1 T. cinnamon
1 c. powdered sugar
2 T. water

Preheat the oven to 350.  Spray a 9X13 baking pan with cooking spray and set aside.  In a large bowl place the cake mix, egg whites, water, oil and sour cream.  With a hand mixer, blend on low for 30 seconds.  Turn the mixer to medium and blend an additional 2 minutes.  Pour the batter into the prepared pan and spread evenly.  In a small bowl combine the brown sugar and cinnamon.  Sprinkle the cinnamon sugar mixture all over the cake batter and swirl it with a butter knife.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake stand 10-15 minutes then mix the powdered sugar and water together in a small bowl until smooth and drizzle all over the cake.  Serve warm or at room temperature.

24 servings (163 calories each serving) according to my calculator on loseit.com

Cinnamon Swirl Banana Bread

I am a BIG fan of anything cinnamon (I mean anything.  Food, gum, those gummy hearts that are only available at Valentine's, thank goodness!)  ANYWAY, when I found this recipe for cinnamon swirl banana bread I knew I had to try it!  Two of my favorite things, cinnamon and banana bread together in one place!  Let's just say this bread was gone in less than 24 hours at my house.  And I only got two pieces.  One for dessert the night I made it and one for breakfast the next day.  It was so good that I had to warn my husband before I went to bed "please leave some banana bread for breakfast sweetie."  He's a night snacker.  I'm probably giving you more information than you care to know about my life.  Enjoy the bread!

Cinnamon Swirl Banana Bread (adapted from lovintheoven.com)

For the bread:

3 medium bananas, mashed
1/3 c. melted butter
1/2 c. sugar
1 large egg, beaten
1 t. vanilla extract
1 t. baking soda
1/8 t. salt
1 1/2 c. white whole wheat flour (can also use all purpose)

For the swirl:

1/4 c. sugar
1 T. cinnamon

Preheat the oven to 350.  Spray a 9X5 loaf pan with cooking spray.  Mix bananas, butter, sugar, egg and vanilla together in a large bowl.  Sprinkle baking soda and salt on top then gently stir in the flour.  In a small dish mix together the ingredients for the swirl (sugar and cinnamon.)  Place half of the batter in the loaf pan and then sprinkle half of the cinnamon sugar on top.  Add the rest of the batter and then sprinkle with the remaining cinnamon sugar.  Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan before removing.

10 servings (210 calories each serving) according to my calculator on loseit.com

Almond Butter Banana Bread

This, quite possibly, is my favorite banana bread recipe to date.  And I make a lot of banana bread.  A lot.  It is moist, has great texture and the flavor.....oh my!  If you have never used almond butter or coconut oil now is the time to try them.  The other great thing about it is there is only 1/2 cup of sugar total and it is plenty sweet!  I hope you enjoy!

Almond Butter Banana Bread (adapted from kneadtocook.com)

4 ripe bananas, peeled and mashed
1/3 c. plain Greek yogurt
1/4 c. creamy almond butter
3 T. melted coconut oil
2 large eggs
1 t. vanilla extract
1/4 c. sugar
1/4 c. brown sugar
1 c. white whole wheat flour (can also use white flour)
1/2 c. wheat bran
3 T. ground flax seed
3/4 t. baking soda
1 t. cinnamon
1/2 t. salt
1/8 t. nutmeg

Preheat the oven to 350.  Spray a 9X5 inch loaf pan with cooking spray.  In a large bowl combine the mashed bananas, yogurt, almond butter, coconut oil, eggs, vanilla, sugar and brown sugar.  Beat with a hand mixer until combined.

In a separate bowl, whisk together the flour, wheat bran, flax seed, baking soda, cinnamon, salt and nutmeg.  Add to the bowl with the banana mixture and blend until well incorporated.  Pour the batter into the prepared pan and bake 55-60 minutes or until a toothpick inserted in the center comes out clean.  Let cool completely, slice and serve!

10 servings (247 calories each serving) according to my calculator on loseit.com