Sundays are my day to make breakfast. The other mornings of the week I am just too tired to even roll out of bed that early! There is something about having breakfast together on Sunday mornings before church that is just special.
So today, here are a few ideas for you to get your family around the table to share a yummy breakfast together 🙂
Say hello to my first attempt at a donut!
These took maybe 5 minutes…maybe. My husband and son gobbled them up quite quickly, they are that good. They are, however, not the best for you, so this may be a once a year or so treat for breakfast, but everyone will love them!
Super Easy Cinnamon Sugar Donuts
You need canned biscuits (anything BUT the flakey layer kind).
Melted butter in a shallow bowl(4 tbls per 8 biscuits give or take)
Sugar and Cinnamon in a shallow bowl. (Mixed together in your favorite proportions)
Veggie oil to fill your pan up to about 1/2in or so.
Heat up oil for a few minutes on medium heat.
While it is heating up, cut holes in the donuts with a cookie cutter or some other circular object.
When one side is golden brown, flip with tongs. When that side is golden remove from oil and place on a paper towel lined pan or plate.
When the donuts have cooled enough to handle…using your fingers dip one side in the melted butter, let the excess drip off, dip in cinnamon and sugar mixture. Get it nice and coated. Flip over and repeat for the other side.
Recipe Source: Little Bit Funky
I am a sucker for potatoes. I’ll take them in any form I can get them! These are a great side to any of your breakfast favorites (pancakes, waffles, eggs benedict, etc.) They would also be amazing in a breakfast burrito with some eggs and cheese!
Basic Breakfast Potatoes
4 whole (to 5) Large Red Potatoes
1 whole Onion
1 Tablespoon Vegetable Or Canola Oil
1 Tablespoon Bacon Fat
Salt And Pepper, to taste
Red And Green Bell Peppers, Diced (optional)
Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.
Next cut up an onion into a large, rough dice.
In a large skillet heat oil and bacon fat over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. (You can also use red and green bell peppers diced up. If you do, throw them in at this point).
Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. (Optional step: sprinkle a bit of flour over potatoes as they cook). Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.
Recipe Source: The Pioneer Woman
I love blueberries….like a LOT! I had a few that needed to be used up, and came across this recipe. I haven’t made homemade muffins in a long time and they sounded excellent. These were GREAT! Quite possibly one of the better muffins I have ever made 🙂
Blueberry Muffins with Cinnamon Crumb Topping
Muffins:
1 1/2 C flour
3/4 C sugar
1/2 t salt
2 t baking powder
1/3 C canola oil (or vegetable)
1 egg
2/3 C milk
1 C fresh or frozen blueberries
Crumb Topping:
1/2 C white sugar
1/3 C flour
1/4 C butter, cubed
1 1/2 t ground cinnamon
1. In a medium sized bowl stir together the dry ingredients. In a small bowl whisk together the wet….then, let the two worlds collide, folks. Stir just until incorporated, don’t over mix.
2. Add the blueberries and stir ever so carefully. You don’t want that beautiful purple juice spreading all over into your batter. If it does, let’s not cry about it okay? Let’s just be happy about our lives. It is summer after all, and the world is a beautiful place. And we’re making muffins. All good things, my friends.
3. To make the crumb topping choose your self out a small bowl and mix up the flour, sugar and cinnamon. Add the cubed, cold butter and smash it all around with a pastry blender or fork.
4. This is what you’re looking for, nice crumbly crumbs.
5. Line your muffin tins with liners (or don’t, if you don’t have any….let’s not cry if we don’t, okay?) Fill the liners 3/4 of the way full, then sprinkle with the crumb topping.
6. Bake at 400 degrees for about 20-25 minutes.
So this isn’t so much a recipe, more of a meal idea. I like the idea of switching up the normal ground beef, cheese, and lettuce taco every now and again. Why not throw in some of your favorite breakfast foods! Use your imagination and see what kind of yummy combos you can come up with! For these particular ones, we used:
hot sausage
chunky hashbrowns with pepper and onions
bacon crumbles
5 eggs
sour cream
taco sauce
shredded cheddar cheese
sour cream
soft taco shells (flour)
I cooked up the sausage in a frying pan, and when it was finished, removed it. Then cooked the hashbrowns in the sausage drippings, added the sausage back in, added some bacon crumbles, and cracked in 5 eggs and cooked until eggs were cooked through. We piled them on the tortillas and topped with our favorite stuff. Yummy 🙂
Britni
http://myrecipeboxx.blogspot.com/
Do have any breakfast traditions with your families?