20 Muffin Recipes – Savory and Sweet

20 Muffin Recipes - Savory and Sweet

I love muffins of all kinds. They are such an easy way to have a homemade baked treat. And they work just as well for breakfast and brunch as they do for snacks and even dinner.

This is a list of all the muffins I have on my site, as of this writing. Some of the photos and recipes are old. I’ve learned a lot since I started this food blog.

But even though some of the pictures aren’t very pretty, the recipes work. Many of those first attempts at food photos are the recipes I go to the most often. They’re hard working basics.

One thing you may notice is that I rarely use paper liners when I bake muffins. I prefer to grease the pans instead. It gives the muffins an exterior that contrasts with the fluffy texture of the insides. And you don’t have to mess with with peeling off the papers. [Read more…]

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Easy Cinnamon Streusel Muffins

Cinnamon Streusel Muffins

 

If you’re in the mood to bake, but don’t want to spend a lot of time doing it, it’s hard to beat muffins.  They are quick to mix up and quick to bake.

They can be served as a snack, dessert, or breakfast.  You can make up a bunch and freeze them.  Add them to a lunch box or eat them as you run out the door in the morning.

Muffins are just about the perfect baked good!

These Cinnamon Streusel Muffins have crumbly cinnamon curving through the middles, with more covering the tops.  And even though they really don’t need anything extra added, they are wonderful warm with butter spread on them.

Here’s what you’ll need to make them.  It’s all pantry ingredients that you probably have in the kitchen right now.  You don’t even need the little cupcake liners.  Just be sure to give your muffin pan a good coating with cooking spray.   [Read more…]

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Slow Cooker Breakfast Casserole – 100 Days of Summer Slow Cooker Recipes

Breakfast doesn’t have to come in a box in order to be quick and easy for summer schedules! Recipe for Slow Cooker Breakfast Casserole with Spinach, Mushrooms and Peppers

There’s nothing like sitting down to something delicious in the morning–without having to get out of bed extra early to put it together! That’s what’s wonderful about slow cooker breakfast casseroles. They are doubly quick and easy!

This Breakfast Casserole from 365 Days of Slow Cooking has lots of yummy things like breakfast sausage and mushrooms. It’s sure to keep you and your family happy and full for a day of adventure this summer. Visit Karen’s blog to get this delicious looking recipe.

We’re sharing 100 days of summer slow cooker meals.  This is day 7.  Keep your kitchen cool – don’t miss a single recipe.  Subscribe to the email list. You find the other posts in this series by clicking here.

 

100 Days of Summer Slow Cooker Recipes

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Homemade Toaster Strudels {quick and easy}

I like to show my kids that things they like in the grocery store or restaurants can usually be made at home. It takes some of the appeal out of spending that money when you know that you can make the same thing at home, and often times they are cheaper, healthier, and taste better. I’m not saying these Homemade Toaster Strudels are any healthier, but they were SO easy and very tasty!

Homemade Toaster StrudelsThese literally come together in just minutes using puff pastry and pie filling! Of course, you could certainly make them completely from scratch, but that would require a lot more time and patience. My kids aren’t big on patience!   [Read more…]

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Breakfast Banana Split – An Easy Way to Perk Up Breakfast

Yogurt and granola have been one of my staple breakfasts for years. It’s quick and easy and I can mix in whatever fruit we happen to have in the house. One morning, I had been too lazy to slice up my banana and stuck it into the yogurt whole. My husband laughed when he saw and said it looked more like a banana split than breakfast. I loved the idea and started making my parfaits in sundae form.

BreakfastBananaSplit

This is my favorite version. The ingredients are simple, but all together this feels like a really special breakfast – and loaded with fruit, it’s not one you’ll feel bad about devouring either.

BananaSplitIngredients

Breakfast Banana Split

Ingredients

  • 1 banana
  • 6 oz. vanilla yogurt
  • 1/2 tsp. cinnamon
  • 3 Tbsp. granola
  • 2 Tbsp. blueberries
  • 2 Tbsp. chopped strawberries
  • 1 Tbsp. Nutella

Instructions

  1. Slice the banana in half lengthwise and place it in a bowl.
  2. Mix together the yogurt and cinnamon. Pour between the banana halves. Sprinkle granola over the yogurt and banana. Top with blueberries and strawberries.
  3. In a microwave safe bowl, heat the Nutella until warm and runny. Drizzle over berries and serve immediately.
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Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

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Migas – My new favorite way to eat scrambled eggs

Migas my favorite egg dish

 

When I was in Boston in February (hint: Boston has terrible weather in February!), I had Migas for the first time ever.

Oh my!  This scrambled egg dish is the perfect comfort food.  It helps that I associate it with having lunch with Jim in a very, very small corner deli.  While the snow piled up outside, we were warm and cozy sharing lunch together.

I’ve made Migas several times since returning from Boston.  It’s a very easy recipe to make.  In fact, you really don’t need a recipe at all.  There are a million ways to make it.  I’ve cooked giant skillet-fulls for lots of people.  And I’ve made it just for one for my own lunch.

Migas consists of scrambled eggs, tomatoes, onion, peppers, corn tortillas and cheese.  I did a little searching online and found that you can either fry the tortillas to make them crisp or leave them soft.  I chose the soft method for two reasons.  First, that’s the way I had them in Boston.  Second, it’s easier and quicker.

Here’s what you’ll need:   [Read more…]

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Sausage, Ham and Cheese Quiche

I have to admit, I used to think pie shells were only meant for dessert. I went for years refusing to eat Chicken Pot Pie, Quiche or any savory dish with a pie crust. Finally, when desperately trying to come up with something different for dinner one night (and use ingredients I had on hand) I made a quiche and realized what I had been missing! I also thought that quiche could only be a fluffy, non-filling dish and boy was I wrong. This recipe is loaded with meat, cheese, potatoes, and the best part, it’s so easy to make! Another huge bonus, my very picky 12 year old loved it.

Quiche w label EAHI have been all about “re-purposing” leftovers, and this dish is great for that. I used a leftover baked potato, and leftover chicken sausage. You could use whatever you have on hand as well. My children won’t eat peppers and onions, but they would be great additions too. This meal is hearty enough for dinner, but makes a great breakfast or brunch item.   [Read more…]

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Best Breakfast Recipes of 2013

6 Ways to Make Slow Cooker Oatmeal

 

I’m participating in Joy in My Kitchen’s count down to 2014.  If you’ve got recipes to add, pop over to Sara’s site and link them up!

Any of these 6 Slow Cooker Oatmeal recipes would make a great breakfast during Christmas break.  They’re quick to set up in the evening and delicious in the morning.

I use the alarm on my phone to remind me to set them up.  Otherwise, I get busy (or more likely, drop on the couch) and forget all about doing it.

I hope you had a fantastic Christmas!

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Easy Cranberry Strudel

Cranberry Strudel

Strudel is a beautiful dessert to serve to company.  And this one happens to be easy enough for a weeknight treat too.

It’s an adaptation of an old recipe I have for Cranberry Braid Bread.  For that recipe, you make the yeast dough by hand.  It’s fun and not too hard, but it is time consuming.

This version makes use of Pepperidge Farm Puff Pastry.  No hand making dough required.  Puff pastry is fantastic, because it bakes up to impressive flaky layers.

This strudel is filled with sweet-tart cranberry filling.  Start with a bag of fresh cranberries, some sugar and orange juice.  It cooks up easily.  I drizzled orange glaze over the top for an extra dose of sweetness.

Cranberry Strudel makes a great alternative to pie for Christmas or Thanksgiving.  It would also round out a brunch nicely.

Here’s what you’ll need:

Cranberry Strudel ingr

Easy Cranberry Strudel

Ingredients

  • 12 oz package fresh cranberries
  • 1 cup sugar
  • 1 Tbs. cornstarch
  • 1/3 cup orange juice
  • 1 package Pepperidge Farm Puff Pastry
  • 1 egg, beaten
  • 1 Tbs. water
  • 1 cup powdered sugar
  • 3-4 Tbs. orange juice

Instructions

  1. Rinse cranberries.
  2. Combine sugar and cornstarch in 3 quart saucepan.
  3. Stir in orange juice and cranberries.
  4. Bring to boil over medium heat, stirring constantly for 10-15 minutes. Cranberries will crush and thicken.
  5. Remove from heat, cover and refrigerate for 2 hours.
  6. Place thawed puff pastry on parchment lined baking pans.
  7. Spread half of cranberry filling down center section of each pastry sheet.
  8. Cut 1″ slits in the side sections of pastry sheets.
  9. Fold over filling, alternating the sides to create a braid.
  10. Stir water and beaten egg together and brush tops of pastries.
  11. Bake at 400 degrees for 20-25 minutes.
  12. Remove from oven and cool.
  13. Stir orange juice and powdered sugar together to make glaze and drizzle over top of pastries.
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Here’s a photo of the assembly process:

Cranberry Strudel assembly

It’s quick and easy to make a pretty braid with puff pastry.

Cranberry Strudel - it's so easy!

I’m always looking for ways to spark new creative ideas with my recipes.  I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com.

This is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.

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Healthier Sausage “McMuffin” Casserole

I love casseroles. I also love breakfast food…anytime of the day. Therefore, breakfast casseroles that can be served for breakfast, brunch or dinner are just my thing. Last year, I made an ‘egg mcmuffin’ casserole and have been meaning to make a sausage version ever since – because if calories didn’t count, I’d order a Sausage McMuffin over a regular one any day. Unfortunately, calories do count so I avoid the golden arches as much as possible, but can still have this yummy and healthier casserole whenever I want!

Sausage McMuffin Casserole EAH

Healthier Sausage “McMuffin” Casserole

Ingredients

  • 4 English muffins, split *I used Nature's Own 100 calorie multi-grain
  • 1/2 to 1 lb. turkey sausage, cooked & crumbled
  • 1 cup reduced fat cheddar cheese
  • 4 eggs (or 1/2 cup Egg Beaters and 2 eggs)
  • 1 1/4 cup skim milk
  • salt & pepper (to taste)

Instructions

  1. Preheat over to 325 degrees F.
  2. Spray an 8-inch square baking dish with nonstick spray.
  3. Cube English muffins, and add half in a single layer in baking dish.
  4. Top with half of the cooked sausage and 1/2 cup of the cheese.
  5. Layer the remaining English muffins, sausage and remaining cheese.
  6. Whisk together the eggs, milk, salt, and pepper in a medium bowl.
  7. Pour the egg mixture evenly over the casserole.
  8. Cover the dish with plastic wrap and refrigerate for at least an hour, but can be left overnight.
  9. Bake 45 to 50 minutes or until eggs are set.
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I added a little extra cheese to the top because my family loves cheese. You can also double the recipe and bake in a 9 x 13 casserole dish if serving a crowd.  The recipe is very versatile in that you can really tailor it to your family’s taste, which is why I put 1/2 to 1 pound of sausage.  You can also use American cheese for a more “mcmuffin” flavor if you like.

What about you? Do you love breakfast food? Do casseroles make you as happy as they do me? I’m actually getting ready to prepare this chicken casserole for dinner. If you have a favorite feel free to let me know, I’m always looking for new ideas!

Kim M. is a married mother of 3; ages 12, 10, and 5.  She is the author of  Makin’ it Mo’Betta where she blogs about food, family and and her adventures in the kitchen. 

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