Egg Sausage Muffins

You might be wondering why I’ve been AWOL for a while. . . I’m prego!  Woohoo!  I’m very excited and can’t wait to find out the gender in just over a month, but for now my body is feeling not so great.  I’ve been having a really hard time in the kitchen and we’ve been eating out or ordering in way more then I would like.  I have a few recipes to post that are ‘on deck’, but for the next little while posts may be sporadic.  I’ll do my best:)

Typically our back-up meal when I can’t think of anything to make is breakfast.  Pancakes and number one but here is another SUPER yummy breakfast that will make you wish you made it more often.  One reason why this meal is so awesome is, because it is incredibly EASY and FAST. Here it is:

Egg Sausage Muffins

Cooked Omelet (be creative; cheese, peppers, Lipton Onion Soup mix, etc.)

Pre-cooked sausage patties (yeah, I’m going for super easy)

English Muffins (toasted)

additions: cheese, lettuce, avocado, . . .

I don’t think this will need any instructions.  Just cook everything up that needs to be cooked and load it into a delicious sandwich of breakfast awesomeness.  Serve with some Orange Julius and tator-tots.

How to cut out a perfect circle for your omelet:

Cook up a BIG omelet, then lay it out on a cutting board and use a cup or a circle cookie cutter and cut out your shapes.  It’s easy, it looks nice, and the scrap omelet is delicious all by itself!

Baked French Toast

Here’s another great breakfast that is perfect for making the night before, because who really wants to cook early in the morning?  This was our General Conference Breakfast this last weekend and it was a hit, especially with the homemade whipped cream with orange sprinkles for the season and sausage links.

Baked French Toast

1/2-1 loaf French Bread – cut into 1 inch thick slices

6 eggs

1 1/2 cups milk

4 Tbsp. sugar

1 tsp. vanilla

1/8 tsp. salt


cinnamon, powdered sugar, strawberries or bananas

Arrange bread pieces into a single layer in a greased 9×13″ pan.  In medium bowl; whisk eggs, milk, sugar, vanilla, and salt.  Pour mixture over bread.  Cover and refrigerate at least one hour or overnight.  Sprinkle with cinnamon if you’d like.  Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.  Remove from oven and serve with powdered sugar, syrup, whipped cream, fruit, etc. Love it!


Orange Julius

Here is the basic orange juilius recipe that I grew up with, strait out of my Mom’s box of recipes.  I can’t live with out this one! Best served with delicious French Toast, sausage, and whipped cream:)

Orange Julius

1 6oz. can orange julius, concentrate frozen

1 1/2 cans(the empty OJ can)  water(sometimes I use a little less)

1/3 cup sugar

1 tsp. vanilla

1 1/2 cans evaporated milk (can imitate with 1/2 as much regular milk)

8-12 ice cubes

Blend everything, except the ice, until smooth.  Add ice and crush.  Yumm!

Yorkshire Pudding

This is a British staple.  In my naivety,  I was expecting Yorkshire Pudding to be like the Kraft Pudding I’m used to. . .not even close!  Yorkshire Pudding or ‘Yorkies’ are very similar to Dutch Babies, or the alternative to a roll with your dinner.  They are fun to make, easy (just be sure to plan ahead), and you will LOVE them!

Yorkshire (York-shur) Pudding

4 Large Eggs

Milk (equal quatity to eggs measurement)

Flour (equal quatity to eggs measurement)

Pinch of salt

Crisco or vegetable oil

 Crack the eggs and pour contents into a 2 cup measuring cup.  (Remember what it measures to!  My eggs measured to about 1 1/8 cup.) Then pour the eggs into a bowl.  Clean out the measuring cup (I hate using to many dishes), and now measure the flour and the milk (seperately) to the same measurement the eggs were, and pour into the same bowl as the eggs.  Use an electric hand mixer and beat the mixture into a cream, with no lumps.  Now you just leave the bowl to sit, on the counter for at least 30 minutes or up to several hours.

Preheat oven to 415 degrees.  Put a small (about 1/16 tsp) amount of oil or crisco in each muffin pan hole, place in oven for about 3 minutes, until crisco is melted and even slightly steaming.  While the crisco is in the oven put 2 Tbsp. of cold water into the egg mixture and stir it well.  Take the pan out of the oven and quickly pour the batter into each hole about 1/3 full (DON’T fill it too full, these babies puff up huge!).  Return to the oven and bake for 20 minutes, or until golden on edges.  This will make about 2 dozen.  Served best hot, right out of the oven.  Traditionally they are eaten with gravy.  They don’t re-heat well, but they taste great cold with jam or honey on top.

Pecan Oatmeal Pancakes and Buttermilk Syrup

I’ve said this before, but I am not a great cook.  I am a great recipe collector and recipe tweaker.  This is one of those recipes that needs no improvement it is amazing and you will love it!  I’m so glad that I have sisters who are amazing cooks and share their recipes with me.  This one is from my sister Angela: breakfast cooking extraordinaire (plus a lot of other stuff).  She also shared with me THIS amazing recipe that is equally fantastic.

Pecan Oatmeal Pancakes
1 1/2 cups oats
1 cup flour (I use whole wheat)
2 Tbsp.  brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 1/2 C.  milk
2 eggs
2 Tbsp.  butter or oil
1/2 cup chopped nuts (Pecans are best)
Combine wet and dry ingredients separately.  Add wet to dry just before cooking, then stir in nuts.  Pour batter onto hot griddle.
 Serve with Buttermilk Syrup.
Buttermilk Syrup
1 1/2 C. Sugar
3/4 Cup Buttermilk
2 Tbsp.  Corn syrup
1/2 C. Butter (has to be real butter)
1 tsp. baking soda
2 tsp. vanilla
Combine first 4 ingredients in deep pan-the syrup will foam when soda is added.  Bring to a boil; boil 7 minutes.  Remove from heat.
Add soda and vanilla (this will make it expand a lot).  If you want it thinner add some milk just before you take it out of the pan and stir.

Baked Scones

I LOVE scones!  When I lived in Washington I used to love going into Starbucks just to get their scones.  Mmmmm.  My sister, Michelle, who has given me some of my favorite recipes of all time gave me this gem.  These scones are a perfect breakfast food or to take on a hike.  They are light with a subtle sweetness, with fruit surprises in almost every bite.


Baked Scones

2 cups Flour

1/3 cup Sugar

1 tsp baking powder

1/4 tsp. baking soda

1/2 tsp salt

8 Tbsp. unsalted butter, frozen

1/2 cup dried fruit ( I used pomegranate, mmmm)

1/2 cup sour cream

1 large egg

1 tsp sugar (for topping) 

Preheat oven to 400 degrees.  In a medium bowl mix the flour, sugar, soda, powder,  and salt.  Use a grater to grate the frozen butter into the flour mixture.  ***  In a small bowl whisk together the sour cream and egg until smooth.   Using a fork stir sour cream mixture into flour mixture until large dough clumps form.  Add in the dried fruit.  Now get your hands in their and push the dough against the sides to really get the dough to stick together.  It might seem like their needs to be more liquid, but the more you press the dough the easier it will be for them to stick together.  (If you really need to add liquid just add one teaspoon of water)  Place the ball of dough on a lightly floured surface.  Pat the dough down into about an 8 inch circle, 3/4 inches high.  Sprinkle with the remaining sugar. Use a sharp knife or pizza cutter to make triangles. Place on a baking sheet and bake for 15-17 minutes, or until just slightly golden brown.  Cool for 5 minutes and eat up! Mmmm.

Lemon-Poppy Seed Muffins

Sometimes cooking scares me, but when it comes to baking I feel very comfortable in the kitchen with two exceptions: Lemon Bars and Jell-o.  It might seem weird, but for some reason I have a bad track record with them and it takes a lot for me to want to make them.  I have to think about the statistics: My Lemon Bars will turn out maybe 1 in 10 times, so is it worth trying?  My Jell-o stats aren’t much better. Jell-o in a recipe tends to turn out, but plain Jell-o with nothing fancy about it almost always ends in disaster.  Curse that Jell-o!  Anyway, I really love lemon stuff and I saw this recipe HERE.  She got the recipe from HERE and it seems to be running through HERE like a banshee. I knew I had to try it. It is DELICIOUS!  The next time I’m dying to have some Lemon Bars I will hold my head high and make these instead.  Who needs a 1 in 10 when these are around?  I altered the recipe slightly to make it more lemon-bar-y from the original.  (The original recipe calls for sour cream and I used lemon yogurt and no lemon juice in the icing, and I added more poppy seeds)  Happy Baking!


Lemon-Poppy Seed Muffins

2 cups flour

1 tsp. baking powder

1/2 tsp. kosher salt

1/4 tsp. baking soda

1/2 cup lemon yogurt

1/2 cup buttermilk

2 Tbsp. fresh lemon juice

1 cup sugar

1/2 cup unsalted butter, room temperature

1 Tbsp. grated lemon zest

2 large eggs

1 Tbsp. poppy seed


powdered sugar

2 Tbsp butter


remaining fresh lemon juice (apx. 2 tsp)

Preheat oven to 350 degrees.  Whisk together flour, powder, salt, soda.  In a separate bowl whisk together the lemon yogurt, buttermilk, and fresh squeezed lemon juice (I was able to get plenty of juice from 3/4 of a lemon for the muffins and glaze).  I know this is a lot of dishes we’re making, but I promise it’s worth it!  Get a bigger bowl out now and with an electric mixer beat together sugar, butter, and lemon zest. Once smooth, add the eggs, one at a time and beat until fluffy!  Stir in flour mixture in two installments alternating with the yogurt mixture in two portions as well.  Stir just until blended and then add in the poppy seeds.  Don’t stir to much.  Fill the baking cups 3/4 full and bake for 20-22 minutes. Cool for a few minutes and then remove from baking cups.  While they are cooling, use the electric mixer to beat the glaze together.  I start with the butter and lemon juice, add powdered sugar (I didn’t measure but I think  it was about 2 cups), add milk a teaspoon at a time until you’ve reached your desired thickness.  If you add a little too much liquid than just add more powdered sugar to compensate.

Whole Wheat Sweet Potato, Coconut Muffins


I found this recipe and knew that it would be a new favorite of mine.  I made some alterations but the original recipe is found HERE.  These muffins are great because they feed my need for sweet without over doing it.  They’re filled with healthy goodness, but taste moist and delicious. 

Whole Wheat Sweet Potato & Coconut Muffins

4 cups whole-wheat flour

1/2 cup oat bran

1 cup sugar, +extra for sprinkling on top

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup melted unsalted butter

2 cup mashed or pureed sweet potato**

1/2 cup milk

½ cup dried coconut flakes, + extra for sprinkling on top

2 egg, beaten

1 cup vanilla yogurt

1 cup dried fruit pieces (I used pineapple)

**I was being lazy and decided to just used canned sweet potato (I know it’s not as healthy).  If you are doing the same then use a 29 oz can of diced sweet potatoes. Drain about 75% of the water out and pour the remaining water and potatos in a blender and puree and it will total to 2 cups.

Preheat oven to 375 degrees. In a large bowl, stir together all the dry ingredients: flour, oat bran, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together the melted butter, sweet potato, milk, coconut, egg, and yogurt. Combine the wet mixture into dry mixture until just combined and then fold in dried fruit pieces. The dough will look a lot like cookie dough.  Don’t over mix! Spray 24 muffin tins with cooking spray and spoon in the dough so that each is about 2/3 full. Sprinkle a little bit of sugar and coconut flakes on top of each muffin.  Bake for 25-30 minutes, or until muffins are golden on top.

Hawaiian Steel-Cut Oatmeal

IMG_0297I’ve been watching this recipe go around on pinterest for a while, so I thought I’d try it out. I was not disappointed.  I’m always at a loss of what to do with my steel cut oats.  It’s one of those things that I bought because I knew it was good for me, but rarely ever use.  I think this recipe is a keeper.  It made the house smell ridiculously delicious and home-y. Really, this is the perfect thing to make the entire house smell like Christmas meets Hawaii meets Cinnabon. . . it’s a perfect introduction! I only wish the rest of my family liked oatmeal more, but it ended up being a perfect 8pm snack, breakfast, lunch, and 2nd lunch for me! Mmmmm.  I got the original recipe HERE (Thank you Yummy Life) and made a few alterations.

Hawaiian Steel-Cut Oatmeal

2 (14 oz) cans light coconut milk                 2 med ripe bananas, sliced

1/2 cup water                             1 cup steel cut oats

2 Tbsp. brown sugar                             1/2 tsp. cinnamon

1/4 tsp. nutmeg                                   1/2 tsp. vanilla

1 Tbsp. ground flax seed                      1/4 tsp salt

post cooking add-ins:  macadamia nuts, toasted coconut, whipped cream, dried or fresh pineapple chunks.

Coat inside of your crock pot with cooking spray.  Add all ingredients (except post cooking add-ins), stir, cover, and cook on low.  This is where you need to know your slow cooker.  The original recipe says to cook on low for about 7 hours. . . which would be really nice to do if you wanted it fresh when you wake up in the morning.  My ‘low’ setting, however is more like medium, so mine was done in a little less then 5 hours.  I decided to make it my first time during the day so that I could watch it and gauge when it would be done.  I also stirred it about 3 hours into cooking.

Refrigerate whatever you don’t eat

Coconut and Cashew Granola

I am a big granola fan and I really hate that it costs $4+ to buy granola-like cereal, then I just feel guilty eating it like I am consuming dollar bills with every bite. I went on a huge granola adventure last summer and came up with the ultimate healthy granola, but this is without a doubt the yummiest for me in a non-traditional way. Today I ate it for breakfast, lunch, and a little snack too:) I think this just might be my new favorite cereal. . . ever! Thanks to Erin at for the amazing recipe! This is the original recipe but I’ve put my changes in parenthesis.


Coconut and Cashew Granola

3 cups rolled oats
1 cup slivered almonds (I didn’t have any on hand, so I omitted this one)
1 cup cashews
3/4 cup shredded sweetened coconut
1/4 cup plus 2 Tbsp. dark brown sugar
1/4 cup plus 2 Tbsp. maple syrup
1/4 cup vegetable oil
(I also put in about 3 Tbsp. honey)
3/4 tsp salt (my cashews were salted so I didn’t add this either)
1 cup raisins (I put in a tropical trail mix with dried bananas, pineapple, mangos, and dates, but I omit this if I put in the Qia with cranberries)

I love adding in chia seeds or about 1/2 cup of Qia (I got mine at Costco, but you can find it HERE)  nom nom nom:)

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt (and honey). Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two baking sheets, spreading out into an even layer on each sheet. Cook for 1 hour and 15 minutes, until golden. (I slightly stirred it about half way through cooking time) Remove from oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins, or other goodies, gently into mix until evenly distributed.

Voila! Heaven!


Granola Revisited and Health-ified More (Big Batch)

6 cups rolled oats

1 cup slivered almonds

2 cups cashews

1 1/2 cup unsweetened shredded coconut

3/4-1 cup pure maple syrup

1/2 cup raw honey

1 scoop (30grams) Vega Protein and Greens (Vanilla)

Mix it all up. Bake 250 degrees for 75 minutes.