Country Breakfast Bowls - 3 lbs. russet potatoes; 1 Tbsp olive oil; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp salt; Freshly cracked pepper; 9 large eggs; 2 Tbsp butter; 1½ cups salsa; 1½ cups shredded cheddar cheese

Country Breakfast Bowls - 3 lbs. russet potatoes; 1 Tbsp olive oil; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp salt; Freshly cracked pepper; 9 large eggs; 2 Tbsp butter; 1½ cups salsa; 1½ cups shredded cheddar cheese

Sausage & Grits casserole for breakfast OR dinner - 1 cup uncooked grits; 1 lb ground sausage;  4 green onions, chopped; 1/2 stick butter; 1 egg; 1 1/2 cups cheddar cheese, shredded; 1 tsp paprika;  1/4 cup fresh parsley, chopped

Sausage & Grits casserole for breakfast OR dinner - 1 cup uncooked grits; 1 lb ground sausage; 4 green onions, chopped; 1/2 stick butter; 1 egg; 1 1/2 cups cheddar cheese, shredded; 1 tsp paprika; 1/4 cup fresh parsley, chopped

lazy strawberry cinnamon rolls - 1 pack of Pillsbury Crescent Recipe Creations seamless dough sheet (or frozen puff pastry that has been thawed); 2 tablespoons melted butter; 1 cup strawberry jam; 2-3 cups strawberries, sliced thinly; 1 teaspoon ground cinnamon; 3/4 cup confectioner's sugar; 3 tablespoons butter, melted; 1 1/2 tablespoons milk (add more if you need to thin out the mixture); 1 teaspoon strawberry jam

lazy strawberry cinnamon rolls - 1 pack of Pillsbury Crescent Recipe Creations seamless dough sheet (or frozen puff pastry that has been thawed); 2 tablespoons melted butter; 1 cup strawberry jam; 2-3 cups strawberries, sliced thinly; 1 teaspoon ground cinnamon; 3/4 cup confectioner's sugar; 3 tablespoons butter, melted; 1 1/2 tablespoons milk (add more if you need to thin out the mixture); 1 teaspoon strawberry jam

Strawberry and Quinoa Parfait - 1 cup vanilla or plain greek yogurt; 2 tablespoons honey; 5-6 strawberries, stemmed and quartered; 1/4 cup cooked quinoa; 1-2 tablespoons sliced almonds; fresh mint leaves for garnish

Strawberry and Quinoa Parfait - 1 cup vanilla or plain greek yogurt; 2 tablespoons honey; 5-6 strawberries, stemmed and quartered; 1/4 cup cooked quinoa; 1-2 tablespoons sliced almonds; fresh mint leaves for garnish

Berry Breakfast Quinoa - 1/4 c milk; 2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla, strawberry or harvest peach yogurt; 4 tsp chia seed; 1 c cooled cooked quinoa (1/4 c uncooked); 2 c fresh fruit (mixed berries or chopped peaches); 1/4 cup coarsely chopped toasted almonds or pecans; 1/8 ts ground cinnamon

Berry Breakfast Quinoa - 1/4 c milk; 2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla, strawberry or harvest peach yogurt; 4 tsp chia seed; 1 c cooled cooked quinoa (1/4 c uncooked); 2 c fresh fruit (mixed berries or chopped peaches); 1/4 cup coarsely chopped toasted almonds or pecans; 1/8 ts ground cinnamon

Oatmeal With Blueberries, Sunflower Seeds, and Agave - 1 serving quick-cooking or old-fashioned rolled oats;  1/2 cup blueberries; 1 tbls sunflower seeds; 1 tbls agave nectar

Oatmeal With Blueberries, Sunflower Seeds, and Agave - 1 serving quick-cooking or old-fashioned rolled oats; 1/2 cup blueberries; 1 tbls sunflower seeds; 1 tbls agave nectar

Overnight oatmeal Combine a cup of Greek yogurt with ½ cup old-fashioned oats, 1½ tablespoons maple syrup, and ½ teaspoon vanilla extract. Refrigerate overnight, and the oats plump up from the liquids in the yogurt. In the morning, just sprinkle your favorite nuts and dried fruit on top and you’re set

Overnight oatmeal Combine a cup of Greek yogurt with ½ cup old-fashioned oats, 1½ tablespoons maple syrup, and ½ teaspoon vanilla extract. Refrigerate overnight, and the oats plump up from the liquids in the yogurt. In the morning, just sprinkle your favorite nuts and dried fruit on top and you’re set

Bacon Cheddar Puffs - 1 cup milk; ¼ cup butter; 1 cup all-purpose flour; 4 large eggs; 1	cup Sargento Fine Shredded Sharp or Mild Cheddar Cheese; 8 slices bacon, cooked crisp, crumbled; ½	tsp. onion salt or powder; ¼ teaspoon garlic salt; ¼	teaspoon pepper

Bacon Cheddar Puffs - 1 cup milk; ¼ cup butter; 1 cup all-purpose flour; 4 large eggs; 1 cup Sargento Fine Shredded Sharp or Mild Cheddar Cheese; 8 slices bacon, cooked crisp, crumbled; ½ tsp. onion salt or powder; ¼ teaspoon garlic salt; ¼ teaspoon pepper

Glazed Apple Fritter Breakfast Casserole made with Musselman's Apple Butter, Croissants and Apples. 4-5 Fuji Apples - peeled and chopped (5 cups); 6 Tbls Butter; 1 packed Cup Brown Sugar; 1 tsp Corn Starch; 2 Tbls Warm Water

Glazed Apple Fritter Breakfast Casserole made with Musselman's Apple Butter, Croissants and Apples. 4-5 Fuji Apples - peeled and chopped (5 cups); 6 Tbls Butter; 1 packed Cup Brown Sugar; 1 tsp Corn Starch; 2 Tbls Warm Water

Elvis Smoothie - 1 med banana, frozen; 1 c ice; 1 c Silk Pure Almond Unsweetened Vanilla; 1 tbs honey peanut butter (regular peanut butter is fine too); 4 oz nonfat honey; Greek yogurt; 1 slice center cut bacon, cooked and crumbled; extra peanut butter and graham cracker crumbs for garnish (optional).  To make healthier, I'd cut out bacon & extra peanut butter.

Elvis Smoothie - 1 med banana, frozen; 1 c ice; 1 c Silk Pure Almond Unsweetened Vanilla; 1 tbs honey peanut butter (regular peanut butter is fine too); 4 oz nonfat honey; Greek yogurt; 1 slice center cut bacon, cooked and crumbled; extra peanut butter and graham cracker crumbs for garnish (optional). To make healthier, I'd cut out bacon & extra peanut butter.

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