Breakfast... it has to be fast and easy around here!
During my investigations for freezer cooking I came upon a few ideas on breakfast/snack ideas. Mini Omelet Cups are SUPER easy to fix! Mini Gorilla Breads are a little more work and a whole lot of mess, but taste wonderful! Lastly, Pumpkin Bread is just in a class of its own. I know that fall is coming when the pumpkin bread starts finding its way into my kitchen!
Mini Omelet Cups:
I make two batches with different flavors, but the recipe below is for one batch:
You will need:
8 eggs
1/2 c. milk
things to add in (bacon bits, cheese, onion, green pepper, etc..)
Directions:
Preheat your oven to 350 degrees
Line a muffin tin with the FOIL AND PAPER liners
Mix eggs and milk together in a bowl. (It should look barely frothy)
Spoon egg mix into each liner evenly.
Sprinkle in whatever additions you want..
(I like bacon and cheese or onion and green pepper and cheese)
Bake for 25 minutes.
Cook completely then place in freezer bags labeled with today's date.
(These last about 2 weeks frozen)
To reheat... Remove FOIL liner and reheat in the microwave.
Remove paper liner and enjoy!
Mini Gorilla Breads:
Lets talk about YUMMY! These are like cinnamon rolls with a cream cheese filling!
You will need:
1 (8oz) block of cream cheese
1/2 c. granulated sugar
2 Tbs. ground cinnamon
1 stick butter
1 cup packed brown sugar
2 rolls of refrigerated biscuit dough (10/tube)
1 c. chopped nuts (I use pecans, but walnuts are okay too)
zest of 1 orange
Directions:
Preheat oven to 350 degrees (LINE YOUR OVEN BOTTOM, these are MESSY)
Spray 15 muffin slots on muffin tins
Sprinkle a few nuts in the bottom of each muffin slot
Cut cream cheese into 30 equal pieces.. set aside
Melt brown sugar and butter in small sauce pan until well combined
Mix granulated sugar and cinnamon well
Dredge both side of 15 biscuits in cinnamon sugar, then place one piece of cream cheese in the middle of the biscuit and close it up inside the biscuit then place in a muffin slot
Sprinkle orange zest on top of each biscuit
Spoon the brown sugar/butter goo onto each biscuit
Repeat with the second set of 15 biscuits placing them on top of the first set
Add more orange zest
Add more brown sugar/butter goo
Top with more nuts
Bake for 18-22 minutes
*I choose to freeze half of them and refrigerate the other half... so to do that:
Once they are nice and cool, wrap them in sets of two (or one slot worth) with cling wrap.
When you're ready to reheat, unwrap a thawed bread and microwave for 1 minute.
Pumpkin Bread:
Yum... just yum, yum, yum!
This is the Better Homes and Gardens Cookbook Recipe...
What you will need:
3 c. sugar
1 c. vegetable oil
4 eggs
3 1/2 c. all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 (15 oz) can pumpkin (not the pie filling stuff)
2/3 c. water
Direction:
Preheat oven to 350 degrees.
Grease/flour whatever pans you are using (I used a mini loaf pan(8) and a 9x5x3 loaf pan).
In XL bowl beat the sugar and oil with an electric mixer on medium speed.
Add egg and beat well; set aside.
In another large bowl, mix flour baking soda, salt, cinnamon, and nutmeg.
Alternate between flour mix and water adding to the sugar/oil/egg mixture, mixing between each addition.
Beat in pumpkin.
Spoon into prepared baking pans.
Bake 55-60 minutes.
Cook on wire rack for 10 minutes.
Wrap and store any loaves overnight before slicing... the mini loaves should be good to eat now!
I love the mini loaves because the hubby can take one to work with him or I can grab one as a snack for the kids on the way out the door since I wrap them individually.
Enjoy the recipes!