Tag Archives: Breakfast recipe

08.22.16
by

Egg & Banana Pancakes

As already established, we value speed and convenience at the Bear/Wear residence, especially when it comes to breakfast (because who wants to make something complicated at the crack of dawn?! I need at least two cups of coffee for that).

But–and this is important–we are not willing to sacrifice taste to save time. So when we find easy and incredibly delicious recipes like this one, we keep them around. (Major thanks to my good friend K for sharing it with me!)

Lazy Man’s Quick & Healthy Pancakes

These babies take about seven minutes to prepare (really). Even better, they are healthy and baby approved. Yes, I know. I hate to even describe pancakes as healthy, and you may assume they need added sugar, but you’re forgetting two words: caramelized banana. Yum.

Ingredients

For the sake of this post and because I only had one egg left in the fridge, I’m showing this as one half banana to one egg, which yields two pancakes. As long as you keep that ratio, you can make as big of a batch as you want!

  • 1/2 banana
  • 1 egg
  • A dash of ground cinnamon
  • Mood music

20160818_081052.jpg

Instructions

Put all ingredients in a bowl. Mash the banana and whisk together with a fork until thoroughly mixed.

20160818_081226

20160818_081349

Spray a nonstick griddle over medium heat. When the surface is hot, spoon the egg mixture into pancake shapes on the griddle.

20160818_081514

20160818_081733

Using a spatula, flip the pancakes after about three minutes. The bottom should be a golden brown.

20160818_081933

Wait another three minutes or so, until the other side is also golden brown, and remove from heat.

Baby Bear and I prefer them plain or with a side of fruit, but if you need a little something extra, a touch of syrup and/or butter ain’t bad.

20160819_074755

Farm fresh eggs from our local farmers’ market make for a nice, rich yellow pancake.

20160818_082741

I’m not kidding when I say baby approved; he shoves these in his mouth as fast as he can.

Chances are you already have the ingredients, so why are you still sitting here? You could be eating these pancakes in ten minutes. Go enjoy!

Advertisement
08.06.16
by

On-the-Go Egg Muffins

Convenience is paramount in this household. Well, food and convenience both, which is why these egg muffins continue to be a hit. This bulk breakfast recipe is healthy, easy, and filling. It can be customized to satisfy anyone, and even appeals to Baby Bear’s palate. After you realize just how simple these are, you’ll no longer have an excuse for a boring grab-and-go breakfast.

Egg Muffins

I like to make this recipe on Sunday night so we have breakfast for the full week ahead. It takes about 30 minutes.

Ingredients

The best part of this recipe is that, with the exception of the base ingredient of eggs, you can mix and match whatever ingredients you have in your fridge. Try it out with your own favorite meats and/or veggies and/or cheeses. This is simply an example based on what I already had available.

  • 9 eggs (if I’m making a meatless version, I’ll use a whole dozen)
  • 1 pound ground turkey
  • 1 handful baby spinach leaves
  • 1 handful Mexican cheese mix
  • 1/2 orange bell pepper, diced
  • Salt and pepper to taste
  • Red chili flakes to taste

Instructions

Heat the oven to 350 degrees.

Cook the ground meat over medium heat in a large skillet.

20160727_190228

Grab the rest of your ingredients. Throw them all into a large mixing bowl. This includes a couple dashes of salt, pepper, and red chili flakes.

20160727_190847

20160727_191057

20160727_191107

Once the meat is done cooking, mix it into the bowl as well.

20160727_191211

20160727_191303

Lightly oil a muffin pan.

20160727_190305

Use a serving spoon to carefully scoop the egg mixture into the muffin cups, leaving just a little room at the top. If needed, use a second muffin pan or make two batches.

20160727_191407

20160727_191602

Throw the muffin pan in the oven. Cook for roughly 15 to 18 minutes or until an inserted knife comes out without residue.

Enjoy a nice glass of wine while the egg muffins are baking. Unless you’re cooking these in the morning, of course, in which case you may want to stick to O.J. (with or without a touch of champagne).

20160727_191718

Remove the pan from the oven and let cool.

20160727_194615

Carefully extract the egg muffins.

20160727_205253

For maximum on-the-go breakfast convenience, place them in individual sandwich bags before putting them in the refrigerator. If you’re extra hungry in the morning (like me), I suggest putting one and a half or two muffins together.

20160727_205327

Guten Appetit!