Christmas morning is always spent with just our little family of three. I like to prep dinner the night before, throw it in the oven morning of and let it cook while we open our gifts. This year I decided to take my chances and use a recipe with no overnight directions. It worked perfectly. We prepped this the night before and popped in the oven in the morning and let it bake.

Other then lacking a little flavor, this was excellent. For my non egg eating self it was perfect! Next time I will add a few more seasonings to give it more flavor but otherwise it worked perfect.

Breakfast Potato Bacon Casserole (From: Bachelor in the Kitchen)

• 4 cups frozen shredded hash brown potatoes
• 1/2 cup finely chopped onion
• 8 ounces bacon or turkey bacon, cooked and crumbled
• 1 cup (4 oz.) shredded cheddar cheese
• 1 can (12 fl. oz.) Evaporated Milk
• 1 large egg, lightly beaten or 1/4 cup egg substitute
• 1 1/2 teaspoons seasoned salt

Preheat oven to 350° F. Grease 8-inch-square baking dish.

Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

Bake for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Another Pinterest find. I find myself pinning many things on pinterest but I always get excited when I pin something and already have everything on hand at home. This was one of those times. The grocery store had a good deal on Grands and I stocked up. But found myself with one extra that I just wasn’t in the mood for. It worked PERFECTLY in this recipe. It tasted just like monkey bread but without having to cut all the buns it saved a lot of time!

Sticky Bun Breakfast Ring (Slightly Adapted From: All Things Delicious)

Cake batter is ALL the rage right now and I can’t say I am the least bit sad. Cake batter is one of my favorite flavors of all time. I mean I lick the bowl clean on all cakes I make, there is no sharing of that in this household. When I saw these I knew I had to make them and happened to have just bought a mini doughnut pan at Goodwill for $1.

Sunday morning seemed like the perfect time, I mean what is better then a cup of coffee (for the hubs milk for me), fresh doughnuts and the comics. We both really enjoyed these and the cake batter flavor was a fun take on normal muffins for me.

Cake Batter Doughnuts (From: Stephanie Cooks, Originally From: The Dishes of Mrs. Fish)

I participated in a breakfast recipe swap, mostly because I am not a huge breakfast eater but both Maddy and Adam are. So I figured this was a great way to try a new recipe. I made these for Adam and Maddy for breakfast before work one more. They both enjoyed them. Adam said the the banana and oatmeal added a new depth to a normal pancake.

Banana Oatmeal Pancakes (From: I Was Born To Cook, Originally From: Moosewoods Resturant New Classics)

• 1 cup AP flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1/4 cup quick-cooking oats
• cinnamon
• confectioner’s sugar

Wet Ingredients:

• 1 egg, lightly beaten
• 1 cup milk
• 1 tablespoon vegetable oil
• 2 tablespoons sugar
• 1 cup mashed ripe bananas

Sift together the flour, salt, baking powder, and nutmeg.  Add the oats and mix well.  In a separate bowl, stir together all of the wet ingredients.  Make a well in the dry ingredients and stir in the wet ingredients just to combine.

I am not a huge breakfast person I don’t like eggs so that really limits my breakfast options. I had some pineapple left in the fridge that was going to go bad I wanted to use it up. Suddenly the combo of white chocolate and pineapple came to mind and I ran with it. The outcome was delicious.

Not overly sweet but yet a little sweeter then a normal breakfast waffle.

Pineapple White Chocolate Waffles (Inspired From: Waffles)

• 1 egg, room temperature and separated
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1/8 tsp. salt
• 1 Tbs. brown sugar
• 3 oz white chocolate, chopped
• 1/2 cup pineapple juice
• 1/2 cup chopped pineapple
• 4 Tbs. butter, melted and cooled

Beat egg white in a small bowl until stiff and set aside.

Mix together dry ingredients and set aside.

Combine egg yolk, juice, pineapple and melted butter. Add white chocolate.

Fold in beaten egg white until just mixed.

Do not overbeat batter!

We normally don’t plan breakfast for the weekend, we went up eating cereal, or an early lunch. But last time we did our grocery menu I was in the mood for biscuits and gravy so planned to make it on a weekend. Well I took the meat out Saturday night to make it Sunday and woke up with a pounding headache, a hungry baby and a inpatient tummy. So I decided to make breakfast for dinner instead.

I have made biscuits and gravy once before. It does not compare to this recipe at all. This recipe was sweeter but sooo delicious. Adam asked about five times what this was, and that it was awesome. I am pretty sure after this recipe we will be making more breakfast on the weekend!

2 Dudes Dirty Sausage Gravy (Adapted From: A Taste of Home Cooking, Originally From: Food Network)

• 1 tablespoon butter
• 1 log breakfast sausage
• 3 cups heavy cream
• 1 teaspoon Worcestershire sauce
• 1/3 cup maple syrup
• Salt and freshly cracked black pepper

In a large, high-sided skillet melt the butter and brown the sausage for about 5 minutes. Add the milk and heavy cream and bring to a simmer. Once at a simmer, add Worcestershire sauce and maple syrup. Simmer for 15 minutes and season with salt and pepper to taste.

The gravy gets better the longer it sits because the flavors have a chance to meld. When ready to serve, just turn the heat back on and allow to bubble for a few minutes.

I love I-hop pancakes, to me they are the best pancakes around. My mom found this recipe a few weeks back and made them one morning… without inviting us Instead she e-mailed me the recipe and told me I had to make them.

Saturday morning I woke up to a blizzard and decided this was the perfect time to make some delicious pancakes. These tasted JUST like I-hop, that delicious melt in your mouth yummyness!

I-Hop Buttermilk Pancakes (From: Food.com)

• 1 1/4 cups all-purpose flour
• 1 egg
• 1 1/4 cups buttermilk
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup cooking oil
• 1 pinch salt

Preheat a skillet over medium heat.

Mix all of the ingredients til combined.

Melt a little bit of butter in the pan.

Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

When the edges appear to harden, flip the pancakes.

They should be golden brown.

Cook the pancakes on the other side until they are also golden brown.

My mom made three wonderful egg bakes for Maddys baptism and I wanted to make a side to go with them, I ended up making this hasbrown casserole, it was simple to throw together and was good. It got a little burnt but that was because the service ran late.

Hash brown Egg Bake (From: Taste of Home)

• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 1 pound sliced bacon, cooked and crumbled
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1/4 to 1/2 teaspoon salt
• 8 eggs
• 2 cups milk
• Dash paprika

In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. baking dish. In another large bowl, whisk eggs and milk until smooth; pour over hash brown mixture. Sprinkle with paprika.

Bake, uncovered, at 350° for 45-50 minutes until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Yield: 8 servings.

I saw a recipe for butterscotch chocolate chip scones come up in my google reader this week and instantly couldn’t stop talking about them, but I can’t seem to get over my scone scare. I made them once and they were horrible and I am nervous to try them again I need to get over it.

But I took the flavors and ran and made this muffin…. I am SOO proud of myself for making them from scratch, a few years ago I can’t imagine create a recipe all by myself, but I did it today and these muffins are delicious and amazing!

Butterscotch Dark Chocolate Muffins (From: Myself)

• 1 cup butter, softened
• 1 1/4 cup sugar
• 3/4 cup brown sugar
• 3 eggs
• 1 1/2 cups sour cream
• 1/4 cup milk
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 cup bread flour
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup dark chocolate chips
• 1 cup butterscotch chips