Oatmeal Bake

• 2 medium to large ripe bananas
• 2 large eggs
• 1/3 cup creamy peanut butter (see note)
• 1/4 cup maple syrup
• 1 cup almond milk
• 1 tablespoon avocado oil or coconut oil, melted
• 1/4 cup apple sauce
• 1 teaspoon vanilla extract
• 3 cups gluten-free rolled oats
• 1 teaspoon baking powder
• 1 tablespoon chia seeds (can omit if desired)
• 1/2 teaspoon fine sea salt
• 1/2 cup Enjoy Life Dark Chocolate Chips or 1/3 cup Enjoy Life Mini Chocolate Chips

DIRECTIONS

1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan (for easy removal of bake).
2. In a large bowl mash bananas until they are smooth. Add eggs and whisk to combine. Then add peanut butter, maple syrup, almond milk, oil, apple sauce and vanilla until fully combined.
3. To the wet ingredients add oats, baking powder, chia, salt and chocolate chips and mix until fully combined.
4. Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
5. Scoop or cut and serve warm as is or with almond milk, or cool and slice into 9 square portions.

Creme Brulee French Toast
from Michelle

Food Network

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 1 (8 to 9) inch round loaf Challah bread
• 5 large eggs
• 1 1/2 cups half and half
• 1 teaspoon vanilla
• 1 teaspoon Grand Marnier
• 1/4 teaspoon salt

ADD CHECKED ITEMS TO GROCERY LIST

Directions

In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Breakfast Cupcakes (eggs)

INGREDIENTS:

*Makes 24 cupcakes

1- 12oz package of sausage (any flavor of your choice) browned and cut into small pieces
16 large eggs
1 cup Shredded Cheddar Cheese
½ cup milk
1 tbsp vegetable oil
1 tsp baking powder
Salt & pepper to taste
½ cup shredded Parmesan Cheese

DIRECTIONS:

1. Preheat oven to 375. Spray 2 muffin pans with cooking spray or line them with 24 cupcake liners.
2. Spoon the sausage pieces into each cupcake. Set aside.
3. In a medium bowl, whisk together eggs, milk, oil and baking powder until smooth. Gently stir in cheddar cheese and add salt and pepper to taste.
5. Ladle the egg mixture over sausage.
6. Bake for 15 or until egg is cooked through.
7. Sprinkle with Parmesan Cheese and serve warm.

Oatmeal Muffins

Ingredients

• 2 eggs
• ¼ cup canola oil
• 1 cup packed brown sugar
• ½ cup applesauce
• 1½ cups skim milk (or whatever milk you like)
• 2 tsp. vanilla extract
• ½ tsp. salt
• 1 tbsp. ground cinnamon
• 3 cups old fashioned rolled oats
• 2 tsp. baking powder
• Optional: your favorite toppings (fruit, nuts, chocolate chips, etc.)

Instructions

1. Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.
2. In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
3. Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
4. Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.

Notes

Don't skip the muffin liners in this recipe

Cinnamon Banana Pancakes

Ingredients:

• 1 cup old-fashioned oats
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 ripe medium bananas, cut into chunks
• 3/4 cup milk (almond milk, skim milk, etc)
• 1/2 teaspoon cinnamon (or more if you prefer)
• 1 teaspoon vanilla

Directions:

In a blender, add chunks of banana and milk. Puree for 30 seconds or until throughly blended and smooth. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined; about 1 minute. Set aside to thicken up. After a few minutes check the consistency of the pancake batter; it should be somewhat thick. If it appears too thick, add a tablespoon or two of milk and blend again.

Lightly coat a large nonstick skillet or griddle with vegan cooking spray or olive oil and heat over medium. Drop batter by 1/4 cupfuls onto skillet and gently spread out a bit with a spoon. Cook until bubbles appear on top, about 1-2 minutes. Gently flip cakes and cook until golden brown on underside, 1-2 minutes. Wipe skillet clean and repeat with more oil or cooking spray. Top with peanut butter, maple syrup, fruit, or chocolate chips.

Olive oil cake

People magazine

INGREDIENTS

• 1-1/2 cupsall-purpose flour
• 1 cupsugar
• 1-1/2 tsp.each baking powder and baking soda
• 1 tsp.each ground cinnamon and salt
• 1 cupolive oil
• 3/4 cupmilk
• 1/4 cupeach orange liqueur and freshly squeezed orange juice
• 2extra-large eggs
• 1unpeeled baking apple (such as McIntosh, Jonathan or Rome), cored and grated
•  Powdered sugar for garnish
  

  STEPS

  1. 1Preheat oven to 350º. Sift together flour and next 5 ingredients; set aside.
  2. 2Whisk together olive oil and next 4 ingredients. Stir in grated apple and reserved flour mixture until blended. Pour mixture into a well-greased 9-in. round cake pan. Bake for 40 minutes or until a wooden pick inserted into the center comes out clean. Cool in pan on wire rack for 20 minutes; remove from pan, and cool completely on wire rack. Top with powdered sugar.
  
  
  
  
  I think you could substitute other fruits like peaches and it would be equally delicious

Lemon Blueberry Panckes

From People magazine

Ingredients:

• 1-1/2 cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• 1/4 teaspoon Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-1/2 cup Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1-1/2 teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• Zest From 1 Lemon
• 1 cup Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

Preparation/Instructions:

1. Heat heavy skillet or grill over medium low heat.
2. In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
3. In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
4. Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.
5. Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
6. Serve with softened butter and warm syrup.

Sausage and Egg Casserole

Borrowed from Cathy Kelly

2 c cheese croutons

2 c grated cheddar cheese

1- 1 ½ lbs breakfast sausage; cooked, drained and crumbled

1 c sliced fresh mushrooms

6 eggs

2 ½ c milk

¾ tsp dry mustard

½ cup milk or half & half

1 can cream of mushroom soup

Use/ 9 x 13 greased pan

1. Place croutons in the bottom, top with cheese and then top with the sausage.
2. Mix together eggs, milk and dry mustard. Pour into pan. Cover and refrigerate overnight.
3. Mix together ½ c milk or half and half and soup. Pur over egg mixture and top with mushrooms.
4. Bake in 300 oven for 1 ½ hrs or a 325 oven for 1 hour

Cook's Comments:

I did not follow the rules and it still turned out delish!

- I forgot to grease the pan and it didn't stick

- I baked it for an hour, then traveled to Easter brunch and put it back in the oven to "warm", but forgot about it and it baked for an extra half hour and it was fine.

- I didn't crumble the sausage, I just had it cut into tiny pieces

- Also omitted the mushrooms but had the mushroom soup

- SO EASY!