Breakfast

Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 12

This simple recipe makes an awesome basic white bread loaf. It is the perfect keto, low-carb bread with amazing light, airy texture. All you need are a few simple ingredients to whip this up.

Ingredients

4 Eggs
1 ¼ c. finely milled almond flour, measured and sifted
1 tbsp of sugar substitute
2 teaspoons baking powder
4 tbsp unsalted butter room temperature
3 ½ ounces full-fat cream cheese room temperature
1/2 teaspoon of sea salt

How to make Keto Cream Cheese Almond Flour Bread

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: After measuring the almond flour, sift it.

Step 3: Place the almond flour, baking powder, salt in a medium-sized bowl. Mix well until blended and set aside.

Step 4: Put the butter in a large bowl along with the tablespoon of sugar substitute. Beat using an electric mixer on high until light, fluffy, and well mixed.

Step 5: To the bowl, add the room temperature cream cheese and mix again until combined. Now, add the eggs, a piece at a time, beating every after each addition on medium-low speed.

Step 6: Add the dry ingredients (almond flour, baking powder, and salt) to the bowl, mixing at low speed until completely blended.

Step 7: Transfer the batter to a well-greased 8-inch loaf pan. Place in the preheated oven and bake for about 30 to 40 minutes or until the top is golden brown and a toothpick inserted in the centre of the bread comes out clean.

Step 8: Alternately, you can make rolls out of the batter. Bake for about 20 to 25 minutes in a 12 capacity muffin.

Step 9: Remove from the oven when done and let the bread cool in the pan for approximately 10 minutes. Invert the bread on a baking rack and let it cool completely.

Step 10: Slice and serve. Enjoy!

Note:

You can keep the loaf in the fridge for up to 7 days or freeze it for 30 days.

Nutrition Facts:

YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 102 TOTAL FAT: 9.6g SATURATED FAT: 4.8g CHOLESTEROL: 74mg SODIUM: 124mg CARBOHYDRATES: 1.9g NET CARBOHYDRATES: 1.6g FIBER: 0.3g SUGAR: 0.3g PROTEIN: 3.1g

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My daughter loves all kinds of bread. She eats them for breakfast, snacks, even after a heavy meal! Finding this No-Knead Crusty Bread recipe is a huge help. I can’t say that I never buy bread from the store anymore, but I can easily whip up a loaf of bread at home if I am too lazy to go out! This four-ingredient crusty bread does not require a mixer. Just your hands and a Dutch oven.

Ingredients

1/2 tsp dry yeast (active dry or highly active dry work best)

1 1/2 c. lukewarm water

3 c. all-purpose flour

Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid Parchment paper

2-3 tsp kosher salt

How to make No-Knead Crusty Bread

Step 1: Place the flour, salt, and yeast in a large bowl. Mix well until blended.

Step 2: Pour in the water and mix with a wooden spoon until you have a shaggy but cohesive dough.

Step 3: Tightly cover the bowl using plastic wrap. Allow the dough to sit for about 8 to 24 hours at room temperature.

Step 4: Prepare the oven. Preheat it to 450 degrees F. Pop the Dutch oven inside the oven for about 30 minutes, uncovered.

Step 5: In the meantime, knead the dough on a well-floured surface using your floured hands to shape it into a ball. Loosely tent the dough with plastic wrap and allow it to rest.

Step 6: Take the Dutch oven from the oven after 30 minutes. Place the bread on a sheet of parchment paper using your floured hands and place it in the Dutch oven.

Step 7: Put in the preheated oven and bake for about 30 minutes, covered. Uncover and continue to bake for another 7 to 15 minutes.

Step 8: Remove from the oven when done and transfer the bread on a cutting board. Slice the bread and serve. Enjoy!

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Prep Time: 15 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 45 mins | Serves: 10

All life’s goodness in this Mississippi Mud Cheesy Potatoes. It is cheesy, loaded with flavour, and this has bacon! Who doesn’t like bacon, right? Every time I make this, everyone goes crazy, and this goes very fast! Well, cheesy potatoes with bacon are simply heaven!

I have been binge-watching another series. I recently filled for a month’s vacation after I finished my big project. I patted myself on the back and told myself that I needed a breather. My boss even thought so. I am staying at home for almost a week now and the kids are loving it (I am very much enjoying every day!). Aside from watching all day, I cook and bake. Some things I have never done for a long time. I prep meals, I cook, but not bake. I do not have time to do that with my busy schedule. Today, I made our favourite Mississippi Mud Cheesy Potatoes again. It is already twice this week! We love it so much, we cannot get over it! The melted cheese and bacon are to die for! If you have not tried this before, you should very soon! I am pretty sure your kids will ask for it again and again!

Ingredients

1 package bacon, cooked and torn into large bits
8-10 c. potatoes, diced finely
1 c. mayonnaise (real)
1/2 c. green onions, chopped
16 oz. cheddar cheese, cubed or shredded

How to make Mississippi Mud Cheesy Potatoes

Step 1: Combine the potatoes, cheddar cheese, bacon, and green onions in a 9 x 13-inch pan or 3-quart casserole dish. Then, add the mayonnaise and stir to mix.

Step 2: Place in a 325 degrees oven and bake for about 1 1/2 hours or until the potatoes are tender.

Step 3: Remove from the oven when done and top the Mississippi Mud Cheesy Potatoes with more cheese if desired. Serve and enjoy!

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I love french toast. It’s one of the many breakfast favourites that I will never trade with anything! I have a few french toast recipes, but lately, I am loving this cracker barrel copycat french toast recipe too much! If you are a big fan of Cracker Barrel French Toast, make sure not to miss this amazing copycat recipe.

French toast is a breakfast staple that every part of the world knows how to whip up. I have seen many varieties, some of them I tried, and I realized that wherever you are, a french toast will always be there. It is like a universal language of breakfast. I love my french toast with a dab of butter and drizzles of syrup alongside some fruits. I always enjoy it with a cup of freshly brewed coffee. In my home, breakfast or brunch will never be complete without this cracker barrel copycat french toast!

Ingredients

4 eggs
8 slices Texas Toast (or Sourdough bread)
2 tablespoons sugar
1 c. milk
2 pinches salt
4 teaspoons vanilla extract

How to make Cracker Barrel Copycat French Toast

Step 1: In a large bowl, whisk the eggs with milk, sugar, vanilla, and salt.

Step 2: Ready the griddle. Heat it to 350 degrees. Alternately, you can heat a skillet over medium heat. Using a butter/margarine or non-stick cooking spray, grease the griddle or skillet.

Step 3: In the egg mixture, dip each slice of bread for about 30 seconds on all sides.

Step 4: On the preheated griddle, place the slices and cook for about 4 to 5 minutes or until golden brown.

Step 5: When done, serve the French Toast with a pat of butter and favourite syrup.

Note:

The first couple of slices of bread may take a bit longer to cook, but once the griddle is completely heated, the rest of the bread slices will cook faster.

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Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 48

The holiday is over, but my family cannot get over this cinnamon bread! My friend gifted us with this heavenly treat, and it melted my heart in an instant. I asked my friend for the recipe, and she gladly email me a copy. I told her that her cinnamon bread received rave reviews, and she’s very excited! I serve this decadent cinnamon bread for breakfast or brunch along with our other favourites. I even love to eat this for dessert and snacks. It is the perfect treat and a very impressive homemade gift you can give to your loved ones, friends, and colleagues. The best part is you do not need any fancy ingredients to make this. All you need are some pantry-friendly ingredients and a bit of your time to whip this up!

Ingredients

2 Eggs
2 c. white granulated sugar
2 tbsp baking powder
1 tsp salt
4 c. all-purpose flour
⅔ c. vegetable oil
2 c. milk

TOPPING:

⅔ c. white granulated sugar
1 tbsp cinnamon plus 1 tsp

How to make Cinnamon Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready loaf pans. Grease and set aside.

Step 2: Place the sugar, flour, baking powder, and salt in a medium mixing bowl. Mix well until blended and set aside.

Step 3: Beat the eggs, milk, and oil in a large mixing bowl or mixer.

Step 4: To the wet ingredients, slowly add in the dry mixture until just moist.

Step 5: Into the loaf pans, pour the mixture to about 2/3 full.

Step 6: Spoon the toppings on each loaf pan. Using a knife, swirl, leaving some on top. Place in the preheated oven and bake the loaves for about 40 minutes (if using 6 miniature loaf pans). Once a toothpick inserted in the middle of the loaf comes out clean the bread is done.

Tips:

1. You can swap the sugar with brown sugar for a rich molasses flavour.

2. You can use any milk you have available.

3. The bread is super moist because of the vegetable oil. If needed, substitute it with melted butter or canola oil.

Variations:

1. I love this bread as is, but if I am feeling fancy, I drizzle glaze, cream cheese glaze, or apple glaze over it.

2. Easily make this a cinnamon raisin bread by swirling in up to 1 cup raisins.

3. Or swirl in a cup of walnuts, pecans, or almonds just before baking to make cinnamon nut bread.

4. Swirl a1 large diced apple into the mixture for an easy apple cinnamon bread.

5. For a simple topping, mix the cinnamon, brown sugar, flour, and butter until crumbly and add sprinkle this to the batter just before baking.

6. If desired, you can use apple pie spice.

For a healthier version, swap the oil with unsweetened apple sauce and omit the cinnamon-sugar mixture on top.

Nutrition Facts:

Calories: 117kcal (6%), Carbohydrates: 20g (7%), Protein: 2g (4%), Fat: 4g (6%), Saturated Fat: 3g (15%), Cholesterol: 8mg (3%), Sodium: 56mg (2%), Potassium: 78mg (2%), Fiber: 1g (4%), Sugar: 12g (13%), Vitamin A: 25IU (1%), Calcium: 37mg (4%), Iron: 0.6mg (3%)

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This is an awesome banana bread recipe that you have to try soon! It’s a pretty simple recipe made with a few readily available ingredients. I love to add some chopped nuts like pecans for that extra crunch, but it is optional. Enjoy an incredibly moist banana bread packed with flavour any time with this easy recipe.

My mom loves banana bread! It is her favourite breakfast and dessert with a cup of her favourite freshly brewed coffee. The first time I tried this banana bread recipe, I instantly knew that this is going to be a huge hit! I doubled the recipe and brought the other loaf to my mom, and she’s impressed! Later that day, she asked me for the recipe. Every time we talk, she never fails to mention this incredible banana bread recipe!

Ingredients

2 large eggs
3/4 c. unsalted butter
1 1/2 cups sugar
2 cups all-purpose flour
4 ripe bananas, mashed
1 teaspoon baking soda
1/2 cup buttermilk
1 cup chopped pecans (optional)
1 teaspoon vanilla
1 teaspoon salt

How to make Ashley’s Banana Bread

Step 1: Prepare the oven. Preheat it to 350 degrees. Ready 2 loaf pans. Grease and set aside.

Step 2: Cream the butter and sugar using an electric mixer or stand-alone mixer until fluffy. Beat in the eggs, one at a time, whisking every after each addition. Then, add the bananas and vanilla. Mix well until blended.

Step 3: Sift the baking soda and salt, then add to the mixture alternately with the buttermilk. Start and end with flour. Lastly, fold in the nuts.

Step 4: Into the prepared loaf pans, pour the batter. Place in the preheated oven and bake the loaves for about 50 minutes. Remove from the oven when done and allow the bread to slightly cool in the pan before turning them onto the wire racks to cool fully.

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