Breakfast Crunchwraps

This is a copy cat version of a dish Taco Bell makes. You layer a hashbrown patty, scrambled eggs, bacon, and some shredded cheese inside a flour tortilla. I'm not sure how close these are to the originals, but we really enjoyed them. This recipe makes 4.

Ingredients:
4 large flour tortillas
6 eggs
8 small hashbrown patties
6 slices of bacon
shredded cheese, optional
salt and pepper

Preparation:
You want to cook all your ingredients. Scramble the eggs with some salt and pepper, cook and crumble the bacon, and cook the hashbrown patties until nice and crisp. Microwave the flour tortillas for 20 seconds or until nice and soft and pliable. Then in the middle of the tortilla, place the hashbrown patties right next to each other. If you have large hashbrown patties, you will only need one. then layer on some scrambled eggs, then bacon and some shredded cheese. Carefully fold the edges of the tortilla up and around the center so you have a little packet. In a skillet prepared with non-stick spray, over medium heat, place the crunchwrap seam side down and grill for a few minutes until golden brown and then flip and repeat on the other side. Serve hot with taco sauce, salsa, or ketchup, your choice!

Cinnamon Rolls with Maple Cream Cheese Frosting

Nate loves homemade cinnamon rolls. They are his all-time favorite. I'm a bad wife and have never made them for him. They just always seemed so daunting. I do not feel comfortable with yeast breads. That being said, these cinnamon rolls turned out perfectly! I got the recipe from my favorite food blog, Mel's Kitchen Cafe. She does an awesome job of breaking down the recipe into step by step photos and makes it totally doable. Nate loved these cinnamon rolls and the frosting too. I'll never make another cinnamon roll recipe, this is it baby! So go check out her recipe and make these soon.

Breakfast Burrito Bites

We made this for our conference breakfast this morning. So simple and so good. I saw the idea over at Ella Claire, and since I already had lots of the ingredients on hand we decided to try it.

Ingredients:
8 eggs
1/4 cup milk
shredded cheddar cheese (optional)
3 burrito size flour tortillas
salt and pepper to taste
fillings (Use whatever you like, we used green pepper, onion, hashbrowns, and ham. Just make sure your meat is precooked and everything is in little pieces.)

Preparation:
Grease a muffin tin. Cut tortillas into quarters. Line each muffin well with a tortilla quarter, making a little cup. Whisk together 8 eggs and the 1/4 cup milk. Season with salt and pepper. Fill each tortilla cup with your desired fillings. Pour egg mixture over the fillings. If you like cheese, sprinkle cheese over the top. Cover the muffin pan with tin foil and bake at 350 degrees F for 25 minutes or until egg is cooked through. Serve hot and enjoy!

Shamrock Frittata

This was our festive dinner for tonight. We do breakfast for dinner every so often and this fit the bill. I saw the idea over at Skinnytaste. The recipe doesn't call for any meat but you could totally add a little cooked and crumbled bacon or some chopped ham. Whichever your family prefers. Enjoy!

Ingredients:
4 large eggs
4 egg whites
1 Tbsp. butter
1/4 cup minced onion
1 russet potato peeled and diced into 1/2" cubes
3 thin slices of green bell pepper (cut crosswise into pepper)
salt and pepper
garlic powder
dried chives

Preparation:
Heat a 10" non-stick oven safe skillet over medium heat. Add 1 Tbsp. butter and melt. Add minced onion and saute for 2-3 minutes. Next add diced potatoes. Season with salt and pepper and garlic powder and mix well. Cover and cook potatoes over medium-low heat stirring occasionally. Cook until tender, about 12-15 minutes. While the potatoes are cooking crack the eggs into a bowl and season with salt, pepper, and chives, whisking well. Once the potatoes are cooked pour the egg mixture into the skillet. Arrange the bell peppers on top in a shamrock pattern. Turn the heat down to low and cook until the edges of the eggs are set, about 6-8 minutes. Next put the skillet in a 400 degree F oven and bake until eggs are completely cooked through, about 8-10 minutes. Remove from oven, cut into fourths and serve!

Hashbrown Breakfast Pizza

We hardly ever make breakfast at our house. It's usually a cup of yogurt or a protein shake for Nate. We do however like breakfast for dinner. I stumbled across this recipe a few days ago and I thought it would be something we'd enjoy. I saw this idea over at Three Kids and a Fish. We made this for dinner last night and had a great time cooking together. Hope you enjoy!

Ingredients:
1 package (about 20 oz.)shredded hashbrowns (if using frozen, thaw first)
8 eggs
1 cup chopped ham
1 cup bacon, cooked and crumbled
2 green onions, sliced
1 green pepper, diced
2 tsp. dried chives
shredded cheese
salt and pepper

Preparation:
Spray pizza stone with non-stick spray. For crust combine shredded hashbrowns, one egg, salt, and pepper, mix well. Spread hashbrown mixture into a circle on the pizza stone, use your hands and pat down to help it stick together. Bake at 400 degrees F for 20 minutes. While crust is baking, scramble and cook eggs with chives and salt and pepper. Chop veggies and meats. Once crust has baked 20 minutes remove from oven. Top with scrambled eggs, ham, bacon, green onion, and green pepper. Add cheese on top if desired. Return pizza to oven and bake for 12 more minutes. Slice and serve!

Ham 'n Egg Biscuit Bake

Breakfast for dinner is always comfort food in our house. I thought it was especially fitting last night since we got nearly a foot of snow yesterday! This was nice and hot and comforting. It was really nice for me because Nate cooked! I am 95% sure I broke my pinky toe yesterday, it is seriously so painful and all purple and gross looking. So being the nice husband he is, Nate stepped up and cooked (you know how I like to stick to the menu plan), love that man!! I saw this idea over at Pillsbury and we tweaked it a bit and really enjoyed it.

Ingredients:
4 eggs
1/2 cup milk
6 oz. Canadian bacon or ham
4 refrigerated buttermilk biscuits (we used Pillsbury)
salt & pepper to taste
1/2 tsp. dried chives
1/4 tsp. dehydrated onion flakes
shredded cheese, optional (we didn't use any)

Preparation:
Cut each biscuit into 8 pieces. Lightly spray the bottom of a glass 8x8" baking dish with non-stick spray. Place biscuit pieces into bottom of baking dish. In a small mixing bowl, whisk together eggs, milk, and seasonings. Slice Canadian bacon into bite sized pieces and stir into eggs (if you want cheese, add it now). Pour egg mixture over the top of the biscuits. Bake at 350 degrees F for 30-35 minutes or until biscuit pieces are golden brown and cooked through and eggs are set. Serve warm with a side of fresh fruit. Enjoy!

Steak, Egg, and Bacon Breakfast Pizza

This may be our favorite breakfast ever! It was so so good. After we hosted the gift exchange party for Nate's family on Sunday night, Aaron, Yang, Amelia, and Jake slept over at our house. This is what we served them for breakfast on Christmas Eve morning. Everyone gobbled it right up. I was so glad I made two pizzas. It is definitely going to making many repeat appearances at our breakfast table. I used leftover steak and prepped a lot of the things ahead of time to make it so easy that morning. You'll definitely enjoy this pizza.

Ingredients:
2 refrigerated pizza doughs (I cheated and used Pillsbury)
1 lb. bacon, cooked and crumbled
6-8 oz. leftover steak, thinly sliced
8 eggs, seasoned and scrambled
1/2 small onion, diced
1 small green pepper, diced
1 Tbsp. butter
salt and pepper
shredded cheese

Preparation:
Roll out pizza dough onto prepared baking sheets. Par-bake your pizza crusts until they start to get a light golden brown and then remove from oven. You want the crusts mostly cooked before you top them or else your eggs will dry out. Ours took about 8 minutes (I think the temp was 400 F degrees). While crust is cooking, make your scrambled eggs and set aside. Also melt your butter over medium heat and then saute diced onion and green pepper, season with a bit of salt and pepper, and also add the sliced steak. Cook 3-4 minutes or until the vegetables are a nice tender/crisp texture. After crusts have par-baked, top with pizza toppings. Put on scrambled eggs, steak, bacon, and veggies. Top with a bit of shredded cheese and return to oven. Bake until cheese is melted, another 6-8 minutes. Slice and serve immediately with some hot sauce or salsa to top if you'd like.

Cinnamon Roll Waffles

Tonight was a breakfast for dinner night. It's really the only time I make Nate breakfast. I had come across these bad boys at Mormon Mavens and knew Nate would love them. They were so simple and so good. We both enjoyed them. These would be so fun for kids too. We topped ours with the icing that came with the cinnamon rolls, but you could also use syrup if you'd like. Enjoy!

Ingredients:
tube of cinnamon rolls

Preparation:
Heat your waffle iron. Once hot, place a cinnamon roll in each segment of your waffle iron. Cook for a few minutes or until cinnamon rolls are a nice golden brown and cooked through. Serve hot with icing drizzled over the top.

No, they're not burnt in the middle, that's the cinnamon swirls.

Breakfast for Dinner Casserole

Nate and I went up to Idaho to visit my grandparents Easter weekend. Saturday morning my super cute grandma made us a breakfast casserole. This dish is really similar to what she made and it is perfect for breakfast for dinner.

Ingredients:
6 eggs
10 oz. shredded hash browns (if you're using frozen, make sure to thaw them first)
1/2 lb. cooked bacon, crumbled
1/2 cup milk
1/2 yellow onion, diced
1 green pepper, diced
salt
pepper

Preparations:
Whisk together eggs and milk. Season generously with salt and pepper. Stir in all other ingredients. Pour into a greased 8x8" or 9x9" baking dish. Bake for 45 minutes at 350 degrees or until eggs are cooked through and set. Serve warm.

Blueberry Muffins

I actually made breakfast! I rarely make breakfast in our house, unless I make breakfast for dinner. This week was so crazy. One of the busiest I've had in months and Nate was so great this week. He totally deserved a good breakfast. Muffins for Nate! I was just going to do a box mix, but I couldn't bring myself to pay over three dollars for one mix, so homemade it was. I got this idea from The Girl Who Ate Everything.

Ingredients:
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp. vanilla extract
1/2 cup milk
2 cups blueberries, fresh or frozen (I used frozen, don't even worry about thawing them, just throw them in)

Preparation:
Preheat oven to 350º. Line muffin pan with paper muffin liners. In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined. Gently fold in blueberries. Divide batter evenly into 12 muffin cups. Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. Makes 12 muffins.

Baked Breakfast Taquitos

I'm a bad wife. I never make Nate a nice breakfast. In fact, if I do make breakfast, it's because that's what we're having for dinner. We really enjoy breakfast for dinner at our house, we probably have it two or three times a month. This is a nice variation on breakfast.

Ingredients:
8 small flour tortillas (I think I used the soft taco size)
8 eggs
1/2 pound turkey bacon (or any breakfast meat you like)
1/2 green pepper, diced
1/2 small onion, diced
shredded cheese (optional, I don't like cheese and eggs mixed so I didn't add any)
salt and pepper to taste
olive oil

Preparation:
Cook bacon and then crumble into bite-sized pieces. Season eggs with salt and pepper, whisk, scramble, and cook. Heat a tbsp. of olive oil in a medium skillet and saute
pepper and onion until tender. I like to heat my tortillas slightly before using so that they are easier to work with. I just throw them in the microwave for 20 or so seconds. Into each tortilla, spoon some scrambled eggs, veggies, bacon, and cheese (if you like cheese). Keep it on the bottom third of the tortilla for easier rolling. Roll up tortillas and place seam side down on a lined baking sheet. Bake at 375 for about 15 minutes or until crisp and golden brown on the edges. Enjoy hot!

Pancakes

We had Nate's parents and four of his siblings staying at our place for a couple days over General Conference. Sunday morning I made pancakes as part of our breakfast and I got rave reviews. My brother-in-law Aaron said these were the best pancakes he's ever had. I saw this recipe over at Allrecipes.

This recipe yields about 6 pancakes. I quintupled this recipe for eight hungry people.

Ingredients:
1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 egg
2 tablespoons vegetable oil


Preparation:
Combine all your dry ingredients and mix well. In a separate bowl beat together your wet ingredients and then add that mixture to the dry ingredients. Whisk until smooth.
Heat a lightly greased griddle or frying pan over medium-high heat. Once hot, pour batter using a 1/4 cup measuring cup for each pancake. Once the pancake starts to bubble on the edges it is ready to flip and then brown the second side. Serve hot!

Sorry, no pictures, my guests were hungry!

Breakfast Chimichangas

We really enjoyed this variation on breakfast for dinner. I hope you like it too! I didn't have an onion or green pepper, but they would be so good added to these chimichangas. I saw this idea over at The Daily Smash.

Ingredients:
4-6 large tortillas
8 eggs
1/2 onion, finely diced (optional)
1 green pepper, finely diced (optional)
4 cups frozen shredded hashbrowns
1 cup shredded cheddar cheese
seasoning salt
seasoned pepper
oil


Preparation:
Beat, season, and scramble the eggs. Cook the bacon and then crumble into bite sized pieces. Sautee the onion and green pepper in 1 Tbsp. olive oil until tender. Season and cook the hashbrowns until they get that nice crispness on them. Lay out the tortillas and layer on the hashbrowns, vegetables, scrambled eggs, bacon, and cheese. Fold and roll the stuffed tortillas chimichanga style. Heat a few tablespoons of oil over medium-high heat. Once the oil is hot place the chimichangas seam side down and cook on all sides until they are crisp. Serve hot with some hot sauce or ketchup.

We had really giant tortillas so this made 4 chimichangas for us, but they were really full, with regular sized tortillas you would probably have 6 or so. Also, they crisp up much faster than I was expecting as you notice my first batch was a little burnt.


Mine is without cheese and Nate's has cheese and then some hot sauce on top. They also cooked a lot faster than I was expecting

French Bread Breakfast Sandwiches

This recipe is the result of me not being in the mood to cook dinner and Nate wanting to "experiment" in the kitchen. We had a loaf of french bread that needed to be used up and Nate was in the mood to have breakfast for dinner. I do have one disclaimer, I only ate scrambled eggs and bacon, Nate had the sandwich, which he LOVED!


Ingredients:
1 loaf of french bread
6 eggs, seasoned and scrambled
1/2 lb. bacon, cooked and cut into bite size pieces
4 square slices pepper jack cheese

Preparation:
Line a baking sheet with tin foil. Slice the french bread lengthwise. Top half the loaf with scrambled eggs, bacon, and cheese. Toast under the broiler until the cheese has melted. Put the toasted plain side on top of the other side, slice up and enjoy! I think this makes enough to serve 4, we had a lot of leftovers.


This has Nate's seal of approval!

Easy Breakfast Casserole

Made this for dinner last night, I totally forgot to take a picture though. This is a super simple recipe, you can add or substitute different ingredients to make it the way your family will enjoy it most! This recipe is for an 8x8 casserole

Ingredients:
8 oz. frozen shredded hashbrowns, thawed
1/2 lb. bacon (you could also use sausage)
1/2 medium onion, diced
1/2 green pepper, diced
5 eggs
1/3 cup milk
1/2 cup shredded cheddar cheese (optional)
salt
pepper

Preparation:
Cook and crumble bacon. Saute onion and green pepper. In a large bowl mix hashbrowns, bacon, onion, green pepper, salt and pepper, and mix well. Pour mixture into a greased 8X8" baking dish. In a bowl whisk eggs and milk. Pour egg and milk mixture evenly over the hasbrown mixture. Bake uncovered for 50-60 minutes. If you are wanting cheese over the casserole, add 10 minutes prior to casserole being done.
Casserole is done when knife inserted in the middle comes out clean.

I personally don't like cheese with my eggs, so we didn't add any cheese. If you like cheese you could add it to the hashbrown mixture and then you'll have cheese throughout the casserole.

Banana Crumb Muffins

These are the muffins that I brought when we dipped strawberries for Brandon's wedding. A few people wanted the recipe.

Ingredients:
Muffins-
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
3/4 cup granulated sugar
1 egg
1/3 cup butter, melted

Crumb Topping-
1/3 cup brown sugar
2 Tbsp. all-purpose flour
1/4 tsp. cinnamon
1 Tbsp. butter


Preparation:
Preheat oven to 375 and line or grease muffin tins. In a large bowl, mix flour, baking soda, baking powder, and salt. In another bowl beat together bananas, egg, sugar, and salt. Stir banana mixture into flour mixture until just moistened. Spoon batter into prepared muffin cups. In a small bowl mix brown sugar, 2 Tbsp. flour, and cinnamon. Cut in 1 Tbsp. butter and mix. Sprinkle over tops of muffins. Bake for 16-19 minutes. Makes 12 muffins.

*I like to add my crumb topping halfway through baking