Red Velvet pancakes breakfast recipe!

On Sunday mornings, I typically make pancakes for my kids.  We love to experiment and add different things to our pancakes or try different recipes, but in a discussion on Facebook about what we were having for breakfast, Casie mentioned Red Velvet pancakes.  I’ve heard of and LOVE Red Velvet cake, but the concept of Red Velvet pancakes was a new one for me and a lot of others as well!

Casie was kind enough to share her recipe with us.  This won’t be our breakfast this morning, but we’ll DEFINITELY be trying it out on Sunday!

Ingredients (pancakes):
1 1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
12 ounces buttermilk
4 tablespoons butter, melted and cooled slightly
1 teaspoon vanilla
1 teaspoon vinegar
2 teaspoon red food color

Ingredients (glaze):
4 ounces softened cream cheese
1 cup powdered sugar
1 teaspoon vanilla
Add a few drops of milk to get consistency to drizzle

For pancakes, mix all dry ingredients together first, then add “wet” ingredients.  Garnish the “finished product” with pecans if you choose!

Thanks again Casie for sharing this recipe!

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Photo Credit:  Deconstructing Chaos

What’s for breakfast: Puffed Pancakes

During the school week, things are always rushed and breakfasts are pretty much on the go, so I always make an effort to cook a “good” breakfast on the weekends.  My kids love pancakes, but I’m a multi-tasker and I get impatient sitting there waiting for the pancakes to cook which more than once has resulted in burnt pancakes.  I got this recipe for puffed pancakes from my friend Marci’s blog – On My Menu – about a year ago.  I LOVE this recipe because it is super easy to make and you can leave it in the oven and do other things while it’s cooking!

Here’s the recipe:

1/2 stick butter (I have used margarine and it worked out fine…)
6 eggs
1 cup Milk
1 Cup Pancake Mix (or Bisquick)

Preheat oven to 425 Degrees. Place butter in a 9 X 13 inch pan. Put in preheating oven until butter is melted. In a blender, combine eggs, milk and pancake mix. Pour batter into baking dish. Bake for a bout 15 – 18 Minutes until pancakes are puffy and lightly browned. Do not open oven while pancakes are cooking. Top with sifted powder sugar.

Serve with warm maple syrup or fruit toppings.

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Photo credit:  On My Menu (ours aren’t done yet, so I couldn’t take a picture!)

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What’s for Breakfast: Bird’s Nest Breakfast Cups!

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On weekdays, I usually don’t have time to cook breakfast.  It’s a whirlwind of running around trying to get myself ready, kids dressed, lunches made, and dinner prepped!  I try to make up for that by cooking breakfast on the weekend!  I’ve had a lot of fun browsing breakfast ideas on Pinterest and I’ve found some yummy things that I can’t wait to try!  This morning I made Bird’s Nest Breakfast Cups.

I found the recipe here on The Little Birdie Blog–>Bird’s Nest Breakfast Cups 

These were super easy to make, yummy, and very filling!

Here’s the recipe if you want to make these yourself:

1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Extra shredded cheddar
Muffin tin
NOTE: I also added onion powder and garlic powder

Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.

Once they’re finished, take them out and lower the temp of the oven to 350 degrees. Crack an egg into each of the cups. Top with bacon and a sprinkle of extra cheese. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled.

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What’s For Breakfast: Puffed Oven Pancakes!

My kids love this Puffed pancakes recipe that I shared with you a few weeks ago.  My friend Alisa recently posted another recipe for Puffed Oven Pancakes from the Better Homes and Gardens New Cookbook.  I got this cookbook as a wedding gift and have referred to it many times through the years, but somehow I missed that recipe!  I decided to test it out this morning!

Here’s the recipe: 

2 T butter
3 eggs
1/2 c. flour
1/2 c. milk
1/4 t. salt

Place butter in 10 inch oven proof skillet (I don’t have an oven proof skillet, so I just used a pie tin). Place in oven at 400 degrees for 3-5 mins or until butter melts. Meanwhile, for batter, in a medium bowl use a wire whisk to beat the eggs. Add flour, milk and salt and beat until smooth. Immediately pour all batter into hot skillet. Bake for 25-30 mins or until puffed and well browned.

Top with fruit, syrup and powdered sugar.

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What’s for Breakfast? Sausage breakfast casserole

Look what’s cooking in my oven right now!  It will be ready in an hour and I can’t wait!  This sausage breakfast casserole recipe is a family favorite and is super easy to throw together!  You can even make it the night before and store it in the refrigerator overnight!  I usually make this for Christmas morning at our house and for other special occasions like Father’s Day, but this morning I made it just because!

Here’s what you need to make this yummy recipe:
1 lb of Italian pork sausage, (then cooked, drained, crumbled)
1 bag diced potatoes
2 cups shredded sharp cheddar cheese
10 eggs slightly beaten
4 cups whole milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion powder
Fresh ground pepper to taste
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional)

Pre-heat the oven to 350 degrees. Brown the sausage and crumble into smaller pieces. Set aside. Spray a 9X13 glass baking pan with non-stick spray. Place the bag of potatoes in the bottom of the pan and sprinkle with some cheese. Beat the eggs slightly and then add the milk, dry mustard, salt, and onion powder, and mix together. Pour the egg mixture over the potatoes. Sprinkle the sausage over the top of the egg mixture. Cover with cheese.

Bake uncovered for approximately 1 hour until the egg mixture is well cooked.