Breakfast – Page 2 – The Funky Oven

Banana crumb muffins

Breakfast, Dessert

Muffins:

3 ripe bananas, mashed

1 egg

1 1/2 cups flour

1/3 cup melted butter

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup brown sugar

Crumble topping:

2 tablespoons flour

1/3 cup brown sugar

1/4 teaspoon cinnamon

1 tablespoon butter

Preheat the oven to 375 degrees. Mash the bananas. Add in the melted butter, eggs, and vanilla. Slowly mix the remaining ingredients while stirring fully between ingredients. Pour batter into 6 prepare jumbo muffin cups. Mix the crumb topping until all ingredients at the same time. Sprinkle topping equally on all the muffins. Bake 18-20 minutes. Or until a toothpick inserted in the center comes out clean. Remove immediately from the pan.

Banana oatmeal bread

Bread, Breakfast

1/2 cup shortening

1/2 cup white sugar

1/2 cup brown sugar

3 small bananas, mashed

2 eggs

1/2 cup milk

1/2 teaspoon salt

1 teaspoon baking soda

1 cup flour

1 cup quick oats

1/2 teaspoon cinnamon

Cream the shortening and sugar using a mixer. Add the eggs and beat until fluffy. Add the milk, bananas, vanilla, salt and cinnamon. Finally, add the flour and oats. Pour into a greased and floured baking dish. Bake at 350 degrees for 50 minutes or until tooth pick inserted into center comes out clean.

Strawberry coconut cream bread

Bread, Breakfast, Dessert

This strawberry coconut bread is really amazing and easy to make. It has coconut oil and a touch of sour cream.

1 ripe banana, mashed

1/2 cup fresh strawberries, diced

1/3 cup coconut flakes, toasted

1/3 cup sour cream

1/3 cup coconut oil, melted

1/2 cup milk

1 egg

1/2 teaspoon salt

2 1/2 teaspoon baking powder

1/3 cup sugar

1 1/2 cup flour

Preheat the oven to 350 degrees. Prepare a loaf pan with baking spray or grease and flour.

Mix together all wet ingredients. Add the dry ingredients and mix until just incorporated. Do not over mix. Add the berries in last.

Place the batter into the prepared pan. Bake for 45-60 minutes or until toothpick inserted into the center comes out clean.

Cool at least 10 minutes in pan and then invert onto wire rack to finish cooling.

Bacon and green chili quiche

Breakfast

My husband had a Christmas brunch at this office, and this is what I made. It would be amazing for a holiday breakfast. It can easily be made ahead and then warmed the day it is needed.

5 eggs

3/4 cup whole milk

1/2 cup sour cream

4 green onions, diced

1 7oz can green chilis

1 cup shredded cheddar cheese

8 slices bacon, diced and cooked

1 prepared pie crust

Preheat the oven to 375 degrees. Place the pie crust into a pie plate. I never like the size of the prepared crusts because I never have enough dough to make fancy edges, but they are so convenient.

Cook the bacon.

Mix all of the ingredients together except the bacon. Pour into the prepared crust. Sprinkle the bacon on top.

Bake this for 35-45 minutes or until a knife inserted jnto the center comes out clean. Cool completely. Refrigerate.

Banana pecan muffin tops

Bread, Breakfast, Dessert

These are really light and fluffy. They have a very good banana bread flavor like a muffin but much less dense.

1/2 cup crisco

1 egg

1/2 cup white sugar

1/2 cup brown sugar

1 mashed banana

1/2 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups flour

1/2 cup quick oats

1 cup chopped pecans

Mix crisco with banana. Add the sugars and mix until well combined. Add egg. Then add dry ingredients. Do not over mix.

Bake at 350 degrees for 12-14 minutes until the top is set or toothpick inserted comes clean.

These did stick a bit on an un-prepared cookie sheet. I would use a silicone baking mat next time.

Chocolate ricotta muffins

Breakfast, Dessert

These little gems have protein and fiber and got my kids approval. They freeze well which is great for busy mornings. They are dense, fudgy, semi-sweet and filling.

Chocolate ricotta muffins — Rich chcolate muffins made with ricotta

1 1/4 cups wheat flour

1 egg, beaten

1/4 cup half and half

1/4 cup strong coffee

1/2 cup sugar

7 tablespoons unsweet cocoa powder

1/2 teaspoon vanilla

1/2 teaspoon salt

1/2 cup ricotta

1 teaspoon baking powder

1/4 cup vegetable oil

1 cup semi sweet mini chocolate chips, divided

Preheat the oven to 350 degrees. Prepare a muffin pan with 12 wells. Mix all ingredients until just combined. Do not over mix. Fill each well 3/4 full. Sprinkle some chocolate chips on top. Bake for 15-18 minutes or until toothpick inserted comes out clean. This makes 12 cupcake sized muffins.

Chocolate ricotta muffins

chcocolate ricotta muffins — Rich chocolate dense center

Chocolate chip muffins

Breakfast, Dessert

I adapted these muffins from a recipe I found on all recipes. I mean… it is pretty perfect. Basically, it is the same as chocolate chip cookies. I added a bit more milk and some baking soda.

My kids now help me which is really awesome.

2 cups flour

1/3 cup brown sugar

1/3 cup white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup milk plus 2 tablespoons

1/2 cup softened butter

2 eggs

1 teaspooon vanilla

11 ounces mini semi sweet chocolate chips

Cream the butter and sugar. Add eggs, baking powder, baking soda, and salt. Add the vanilla. In the next 3 steps, do no over mix. Stir just to combine. Add the flour. Add the milk. Add the chocolate chips. Preheat the oven to 375 degrees. Prepare muffin tins. Fill 12 wells 2/3 full of batter. Bake for 15-20 minutes or until tooth pick is clean.

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Blueberry cream bread

Bread, Breakfast

This is adapted from a recipe that Williams Sonoma posted 12-15 years ago. It is fabulous. They do not have it on their website anymore.

1/2 cup butter room temperature

3/4 cup white sugar

1/4 cup brown sugar

2 eggs

1/2 cup sour cream

1 teaspoon salt

1/4 teaspoon cinnamon

1 teaspoon vanilla

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1 3/4 cup flour

2 cups berries

crumb topping:

1/4 cup flour

1/8 cup white sugar

1/8 cup brown sugar

2 tablespoons butter

1/4 teaspoon cinnamon

Mix the butter and sugar until creamy. Add the eggsa and vanilla. Stir in the sour cream. Add the dry ingredients. Finally add the berries. Place into a greased 8×4 loaf pan. Preheat thr oven to 350 degrees. Prepare the crumb topping by mixing all of the ingredients until crumbly. Place on top of bread. Bake 60-90 minutes or until toothpick inserted comes out clean.

Buttermilk biscuits

Bread, Breakfast

1 stick cold salted butter

2 1/2 cups flour

2 tablespoons baking powder

1 teaspoon salt

1 cup buttermilk

Preheat oven to 425 degrees. Combine the butter, flour, salt, and baking powder into a food processor. Pulse until crumbly. Pour into a bowl. Add buttermilk and mix by hand. Turn onto a floured surface. Press to 1/2 inch thick. Try to manipulate the dough as little as possible. Cut into rounds with a cookie cutter or the rim of a glass. Place onto a greased baking dish. The edges of the biscuits should touch. Bake for 12-13 minutes. Top with melted butter if desired.

This makes 12-13 biscuits. They freeze really well from the circle but unbaked state. To use them, do not thaw prior to cooking. Just cook frozen. Start at 475 degrees for 5 minutes then finish as 425 degrees for 10 minutes.

Sausage cheese sage muffins

Breakfast

Talk about a breakfast on the go! These work great warmed in the microwave. You can refrigerate them or freeze them. The easiest way to avoid fast food is to make home food convenient. If you are going to spend the time to make something that does keep well or freeze well, make 2 batches.

1 pound hot breakfast sausage

1/2 yellow onion diced

2 eggs

1 1/2 cup baking mix

2/3 cup milk

1/2 cup cheddar cheese

1/3 cup sour cream

1/4 teaspoon each of salt and pepper

1/4 teaspoon ground sage

Preheat oven to 350 degrees. Cook the sausage in a skillet. In the last 5 minutes of cooking, add the diced onion. Keep heat on low to caramelize the onion. Drain when finished.

Mix all of the above in a bowl with the cooked sausage.

Spray a large muffin tin with baking spray (the one with flour in it). Divide the mix evenly into 6 large muffin tins. Bake for 30-40 minutes or until toothpick inserted is clean. They are actually better re-warmed the day after in my opinion because the texture becomes more dense.

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