Breakfast

Prep Time: 5 Hrs 30 Mins | Cook Time: 20 Mins | Chill Time: 8 Hrs | Total Time: 13 Hrs 50 Mins | Yield: 10 Servings

You are going to love these Homemade Flaky Croissants, for sure! Don’t skip this recipe. It is worth all the time and effort! Breakfast is going to be awesome with these delicious treats. Enjoy!

Ingredients:

Croissant Dough

3 and 1/2 c all-purpose flour
1 c whole milk (I have also used 2% milk)
1 large Egg, beaten (used to brush the croissants)
1/2 c water, room temperature
2 tsp salt
1/3 c granulated sugar
2 and 1/4 tsp (1 packet) instant yeast (active dry yeast also works)

Butter Square

2 tbsp all-purpose flour
1 and 1/2 c (3 sticks) unsalted butter, cut into cubes (slightly cool, not completely at room temp)

Directions:

Apply cooking spray to the inside of a large bowl.

Slice the cold butter into small cuts.

Add sugar, salt, and 3 1/2 cups of flour into the bowl of the stand mixer. Beat until well combined.

Dissolve yeast in a bowl with water. Let it rise for 3 minutes. Whisk it into the bowl with the dough mixture.

Whisk in the milk to the bowl with the flour mixture together with water until well combined.

Transfer the dough onto a flat surface, then form it into a ball. Cover it with plastic and let it rest for half an hour.

In the same bowl of the mixer, add 2 tbsp of flour and butter slices. Beat until well blended.

Transfer it onto a plastic wrap, then cover it completely and form it into a square. Place it in the fridge to chill while you wait for the dough.

Unroll the dough onto a floured surface.

Remove the butter mixture from the fridge, then lay it diagonally in the middle of the prepared dough. They should look like a diamond. Cover with plastic and let it chill in the fridge for at least an hour.

Unroll the dough to about 16×8-inch rectangle and brush it with flour. Let it chill in the fridge for another hour. Repeat this process two more times.

Slice the dough into two, then shape one dough into a rectangle. Cut the sides to make it into an even rectangle.

Use a pizza cutter to slice it into triangles.

Roll one triangle from the pointy end. Repeat the process with the other piece of dough.

Prepare the oven and preheat it to 375 degrees F.

Coat each croissant with egg wash, then bake them for 20 minutes or until done.

Serve and enjoy!

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Prep Time: 15 Mins | Cook Time: 15 Mins | Total Time: 30 Mins | Yield: 3 Servings

These Vegan Applesauce Pancakes are always fun to make! They are one of my favorite breakfast treats to serve and eat with my loved ones! They are purely vegan. This recipe is proof that you don’t need eggs to make your pancakes delicious! I like to serve these pancakes with a lot of fruit. Well, you have to eat healthy foods every once in a while, right? Anyway, try this recipe now. You will not regret it!

Ingredients:

1/2 c applesauce
1 tsp canola oil for the pan
1/2 c unsweetened plant-based milk e.g. oat milk
1 tsp cinnamon powder
1 c all-purpose flour
1 1/2 tsp baking powder

Directions:

Add baking powder, flour, and cinnamon powder into a mixing bowl. Whisk everything until well incorporated.

Whisk in the plant-based milk and applesauce until well blended. Leave the batter for a few minutes at room temperature.

Place a flat pan on the stove and turn the heat to medium. Apply cooking spray and let it become hot.

Spoon the mixture with an ice cream scoop, then drop it into the hot pan. Cook all sides until done. Transfer it onto a clean serving plate. Repeat the process with the rest of the batter and make a stack out of the pancakes. You should get at least 6 of them.

Add the stewed apples, applesauce, maple syrup, and cinnamon powder over the pancake stack.

Serve right away. Enjoy!

Notes:

You can add more baking powder if the texture of a pancake is not fluffy.

I highly suggest using a non-stick pan or a griddle to cook the pancakes.

Reduce the heat of the stove if you get too much browning in the pancakes.

Make sure to flip the pancakes to evenly cook all sides.

Nutrition Facts:

Calories: 316kcal Carbohydrates: 65g Protein: 7g Fat: 3g Saturated Fat: 1g Sodium: 28mg Potassium: 415mg Fiber: 3g Sugar: 11g Vitamin C: 1mg Calcium: 155mg Iron: 3mg

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Prep Time: 15 Mins | Cook Time: 45 Mins | Total Time: 1 Hr | Yield: 6 Servings

Peanut butter and bananas in one treat? What’s not to like? This Peanut Butter Banana French Toast Bake is one of my favorite treats to serve for breakfast! My kids just love it so much! You are so in for a treat!

Ingredients:

1 loaf of sliced bread (16 ounces)
1 teaspoon ground cinnamon
2/3 c unsweetened almond milk
2 tablespoons maple syrup
10 large Eggs
A pinch of salt
1/2 c all-natural peanut butter
1 large banana, sliced
1 teaspoon vanilla extract

Topping

Peanut butter
Banana

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 10×7-inch casserole dish.

Add almond milk, eggs, salt, vanilla extract, cinnamon, peanut butter, and maple syrup into a large mixing bowl. Whisk everything until well incorporated.

Cut the bread into small pieces, then scatter them to the bottom of the prepared casserole dish.

Cut a large banana into small pieces, then put them into the casserole dish. Toss to combine with the bread slices.

Add the egg mixture over the ingredients in the casserole dish, then with your clean hands, soak them in it.

Cover the entire dish with foil.

Place the dish in the preheated oven and bake for about half an hour.

Remove the foil cover and bake for 15 more minutes or until done.

Remove the Peanut Butter Banana French Toast Bake from the oven and let it rest for about 10 minutes at room temperature. Slice into even pieces.

Drizzle peanut butter and maple syrup on top before serving. Enjoy!

Notes:

You can make this the night before. Just make sure not to add the bananas yet. Put them right before serving.

Nutrition Facts:

Serving: 150g | Calories: 358 kcal | Carbohydrates: 39g | Protein: 18g | Fat: 10g | Fiber: 4g | Sugar: 10g

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Prep Time: 2 Mins | Cook Time: 5 Mins | Total Time: 7 Mins | Yield: 1 Serving

I’ve always been a fan of this breakfast meal since I was little. Now that I’m an adult, I still love it! It is just simply delicious! You don’t need complicated steps to make this. All you need are these simple ingredients, and a microwave and you are good to go! In just 7 minutes, yes, you read it right, you can have the best breakfast to eat today! It is very healthy that I’m sure you are going to love. Enjoy!

Ingredients:

1/4 c Blueberries
1 tablespoon Chopped almonds
1/3 c Quick or rolled oats
1 tablespoon Creamy peanut butter, melted for 30 to 60 seconds in the microwave.
1/4 c Raspberries
1 teaspoon Chia seeds
1 Medium banana, sliced

Directions:

In a heat-proof mixing bowl, add 1/2 of the banana slices and use a fork to mash them well.

Add the oats and 2/3 cup of water into the bowl with the mashed banana. Stir everything until well blended.

Place the bowl in the microwave and cook the banana mixture for about 5 minutes over medium heat. Remove from the microwave.

In another heat-proof bowl, add the peanut butter and place it in the microwave. Heat for about a minute or until melted completely. Remove from the microwave.

Add the blueberries, the rest of the banana slices, chia seeds, almonds, and raspberries over the mashed bananas. Top with a drizzle of melted peanut butter.

Serve right away. Enjoy!

Notes:

Feel free to use almond butter or cashew butter instead of peanut butter.

You can add nuts to this if you like.

I highly recommend you top this with fresh fruits, chia seeds, almonds, etc.

Place any leftovers in the fridge.

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Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Yield: 8 Servings

If you have ripe bananas in your fridge, then don’t let them put to waste! Try this recipe instead! These Banana Oatmeal Cookies are pretty healthy and insanely delicious! All you need for this recipe are 3 simple ingredients and 25 minutes of your time! I promise you that you will not be disappointed with this recipe at all! Your kids will surely love these treats. It’s a win-win because they can eat something sweet and healthy at the same time. Enjoy!

Ingredients:

1 c Uncooked oats
1/4 c Crushed walnuts
2 Ripe bananas Mashed

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a cookie sheet.

Add the bananas into a large mixing bowl, then use a fork to mash them.

Add the walnuts and oatmeal, then stir everything until well incorporated.

Use your clean hands to make cookies out of the mixture and put them onto the prepared baking sheet. Make sure to leave a space between each cookie. You should get about 16 cookies out of the mixture.

Place the cookie sheet in the preheated oven and bake the cookies for about 15 minutes or until done.

Remove the cookies from the oven and let them rest for a few minutes at room temperature before serving.

Serve warm. Enjoy!

Notes:

I highly recommend using ripe bananas for this recipe. They taste much better!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Feel free to season it with a bit of salt if you prefer.

You can add raisins, cinnamon, almonds, or anything to make these cookies even better for your experience!

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Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins | Yield: 6 Servings

These muffins are loaded with amazing flavors that you and your loved ones are going to enjoy! I love serving these treats for breakfast! They are kind of a complete meal already. From the eggs to the bacon, everything about them is just pure perfection! You will be amazed by how easy it is to make such delicious treats! Serve them warm for the best experience. In just half an hour, you can expect only good things. Enjoy!

Ingredients:

3 Strips cooked chopped bacon
3 tablespoons Frozen spinach
3 tablespoons Diced onion
9 Large whole eggs
3 tablespoons Diced bell pepper
2 ounces Shredded cheddar
1/4 teaspoon Kosher salt
3 tablespoons Diced tomatoes
Black pepper
Nonstick cooking spray

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray on the inside of a muffin tin.

In a large mixing bowl, add the eggs, salt, and pepper. Whisk everything until well blended.

Add the rest of the ingredients into the bowl with the beaten eggs, then whisk again until well incorporated.

Transfer the batter to the prepared muffin tin and fill each cup with it. Smooth the top with a spatula.

Place the muffin tin in the preheated oven and bake the muffins for about 20 to 25 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the muffins from the oven and let them rest for a few minutes before serving. Remove them from the cups.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to a month in the freezer. Thaw and reheat for a few minutes in the microwave before serving again.

Nutrition Facts:

Calories: 165 kcal

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Prep Time: 5 Mins | Cook Time: 20 Mins | Total Time: 25 Mins | Yield: 6 Servings

The perfect breakfast treats you will ever have today are these Crumpets! Serve them with a drizzle of honey on top and with a hot coffee! In less than 30 minutes, these treats are ready for serving. Enjoy!

Ingredients:

200ml (3/4 c + 1 tablespoon) warm water, tap water (200 grams)
1 teaspoon baking powder
150 grams (1 c) white flour, plain/all-purpose
1/2 teaspoon white sugar
1/2 teaspoon salt, cooking/kosher salt (1/4 teaspoon table salt)

YEAST MIXTURE

1 tablespoon warm water (just tap water)
1 teaspoon yeast, instant/rapid rise OR dry active yeast

COOKING:

2 tablespoons unsalted butter, melted (or vegetable oil)

Directions:

For the Crumpet Batter:

In a mixing bowl, add salt, water, and flour. Whisk until well blended.

Add the yeast into a bowl with 1 tablespoon of warm water. Let it dissolve completely. Add the baking powder and sugar, then whisk to combine. Cover it with plastic, then put it in a warm area in your house to rise for at least half an hour.

To Cook the Crumpets:

Place a non-stick skillet on the stove and turn the heat to medium. Add butter and allow it to melt.

Apply cooking spray to 3 metal rings. Put them into the hot skillet.

Fill each ring with about 1/4 cup of the batter and cook each side for about 2 minutes or until done. Transfer them to a clean plate.

Serve and enjoy!

Notes:

Toast the crumpets to make the base crispy. Brush it with butter and top it with your favorite toppings.

For the metal rings, you can use egg rings or biscuit cutters.

Make sure that the skillet is piping hot before you add the batter. Don’t hesitate to reduce the heat if needed to prevent the crumpets from overcooking.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 134cal (7%)Carbohydrates: 21g (7%)Protein: 3g (6%)Fat: 4g (6%)Saturated Fat: 2g (13%)Cholesterol: 10mg (3%)Sodium: 198mg (9%)Potassium: 130mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 118IU (2%)Calcium: 40mg (4%)Iron: 1mg (6%)

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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 24 Servings

These deviled eggs never fail to amaze me every time! It will only take you 30 minutes to prepare and cook these delicious treats! Try this recipe now, and I promise you that it will be the best decision you will ever make today. Enjoy!

Ingredients:

1/4 to 1/3 c mayonnaise (reduced fat is OK)
1/4 tsp kosher salt
A dozen of large eggs
1 tbsp yellow mustard
1/4 tsp black pepper
3-4 tbsp sweet

pickle cubes, drained

OPTIONAL TOPPINGS:

Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, a sprinkle of cayenne, caviar, cooked, crumbled bacon, or an olive slice

Directions:

In a large pot with cold water, add the eggs. Make sure to cover them well with water.

Place the pot on the stove and turn the heat to high. Allow the water to boil.

Remove the pot from the heat, then cover it with the lid and cook the eggs further for 20 minutes. Drain and place them into a large bowl with cold water.

Peel the eggs and slice them into two lengthwise. Remove the yolks by scooping them. Put them into a mixing bowl and place egg whites onto a clean plate.

Mash the egg yolks with a fork, then stir in the rest of the ingredients until well incorporated. Sprinkle a bit more salt and pepper to season if necessary.

Fill each egg white with the yolk mixture, then top each with your favorite toppings.

Serve and enjoy!

Notes:

Feel free to make this the day before. Place it in the fridge overnight and serve the next day.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days.

Try these for the toppings:

crumbled bacon or an olive slice
hot sauce or sriracha
caviar
Paprika
capers
freshly chopped parsley

Nutrition Facts:

Amount Per Serving: CALORIES: 56 | TOTAL FAT: 5g | SATURATED FAT: 1g | CHOLESTEROL: 94mg | SODIUM: 66mg | FIBER: 0g | SUGAR: 0g | PROTEIN: 3g

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Prep Time: 5 mins | Cook Time: 8 mins | Total Time: 13 mins | Yield: 8 Pancakes

I learned about this recipe a couple of years ago and I’m still in love with it to this day! These Pumpkin Spice Pancakes are simply the best! They only require very simple ingredients. I’m pretty sure you already have most of them! This recipe is very easy. You start by preheating the pan and mixing the batter. In less than 15 minutes, these delicious treats are ready to be served! This recipe can yield up to 8 servings. Make sure to double the ingredients if you are serving more than that! Try this recipe now! I promise you that it will be the best decision you will ever make today! Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

1/8 teaspoon ground all-spice
A pinch of sea salt
1/4 teaspoon baking powder
1-3 tablespoons vegan butter (for cooking)
1 cup unsweetened nondairy milk
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/4 cup pure pumpkin pureé
1/8 teaspoon ground nutmeg
1 tablespoon maple syrup
1/4 cup whole wheat flour
1/2 cup all-purpose flour

Directions:

Place a non-stick pan on the stove and turn the heat to medium.

Add baking powder, salt, flour, and spices to a large bowl. Whisk everything until well incorporated.

Add milk, pumpkin puree, and maple syrup. Stir everything until well blended.

Add butter to the preheated pan and allow it to melt. Spread it evenly.

Spoon the pancake batter into cups and gently flatten it. Cook each side for about 2 minutes. Transfer them to a clean serving plate.

Serve right away with maple syrup and vegan butter. Enjoy!

Notes:

Place the leftover batter in an airtight container, then put it in the fridge.

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