This might be the fastest waffle batter ever! You put five ingredients in a blender until smooth and then start filling your waffle iron! The waffles are moist, high in protein, and the perfect base for any topping. We like whipped cream and fresh or frozen berries! Power breakfast for everyone! Enjoy! 🙂
2 cups cottage cheese (I did not have this, so used 1 cup milk – it worked GREAT!)
2 cups quick cook oats
1/4 cup golden flax seed (ground)
1/2 tsp vanilla extract
Combine eggs, cottage cheese (or milk), oats, flax seed and vanilla in blender until smooth
Pour about 1/2 cup of the mixture into the waffle iron and cook until golden brown
I know I’m not the only person that loves breakfast for dinner! And, I also know that it’s kind of a repeat for me, but…it’s easy and DELICIOUS! Who wouldn’t want that?!
I literally came up with this meal 30 minutes before I was supposed to make it, and it took me approximately 30 minutes to make. Admittedly, because I ran inside while Maya was playing with our neighbors. I turned on the oven, peeled and chopped the sweet potatoes, seasoned them, and turned on the pot for the eggs, in…less than 5 minutes. Then…we played for a few more minutes.
THANK GOD FOR LITTLE DISTRACTIONS, NO?!!!
And, precooked chicken sausages are a godsend in our household. I freeze them for later, and soak them in a warm water bath right before I need them!
Diced up for a pasta meal, or sliced in half for this! SO easy, delicious, and healthy!
What you need…
One sweet potato (for 2-4 people)
3 Pre Cooked Chicken sausage (Depending on the amount of people you want to feed! I did one per adult, and half for Maya) I love Aidell’s, but there are so many good ones!
Avocado (or pre-made guacamole-yes, I cheated on this one!)
Eggs (2 for me and the Huz, one for Maya)
What to do…
Preheat oven to 400 degrees.
Cut sweet potato in 1/2 inch slices
Lightly coat in olive oil (or oil of your choosing), and salt and pepper to taste
Start a pot of boiling water. For me, it’s a LOT easier to soft boil eggs for more than two people. If you want a runny egg and there’s more than 2, it’s way too much for me to manage on top of everything else!!!
Bake the sweet potatos in the oven for 20-25 minutes, flipping over half way through.
At the half way mark add chicken sausages that are cute in half.
In that time, remove the eggs from the boiling water. 7 minutes = runny yolk, 8 minutes, less, so…I remove ours at 7, and then turn the heat off for Maya’s while ours then run under a cool water bath.
Once the sweet potatoes are crispy on the outside, take them and the chicken sausages out.
I had made another variation of these muffins a few months ago (with spinach!), and have kept meaning to make them again. They are a little time consuming, but it’s SO worth it to have these ready to eat in the morning! OR…for a snack 🙂
What you need… (12 Muffins)
5 Large Eggs
2 cups spaghetti squash, cooked with water squeezed out.
6 precooked chicken sausages, chopped into bite size pieces (I used these)
1 Teaspoon ginger
1/2 Teaspoon crushed garlic
1 medium onion, diced
2 Tablespoons Olive Oil (or fat of choice)
Salt and Pepper to taste
What to do…
Preheat oven to 400 degrees
Squeeze out all the moisture from the spaghetti squash with a paper towel and evenly distribute into lined muffin tins (This is my 2nd time making these and I spent almost as much time scrubbing the tins both times, even though I greased them!!). I had Maya push a paper towel into them to get even more moisture out. She thought it was fun, and it helped pack them in there!
Bake for 10 minutes til the spaghetti squash gets slightly browned at the edges.
While that is baking…In a large frying pan, heat up your oil (or fat of choice) with the ginger and garlic, and cook diced onions until soft. I let Maya stir these up. 🙂
While these are cooking you can dice up your chicken sausage. Once the onions are soft, add in the chicken sausage for a few minutes to warm them up and release the juices.
After the spaghetti squash has cooked, reduce your heat to 350.
Evenly distribute the onion/chicken sausage on top of the spaghetti squash in the muffin tins.
Whisk all the eggs, and add salt and pepper to taste. Maya loves whisking eggs, and it was an easy way for her to help!
Pour over the sausage and onion mixture until you can see the egg. Not quite covering the sausage.
Bake at 350 for 20 minutes, or until the eggs are all the way cooked through.
Store in an air tight container, and eat through out the week!
Ever felt stumped when trying to make more than a few strips of bacon, perhaps for a big breakfast, brunch or party? I usually microwave bacon, occasionally will fry it, but that works best in small batches and ends up taking a while and sometimes making a mess! Baked bacon to the rescue!
This is a super simple way to cook bacon! You’ll need a large glass dish (9″ x 13″) and you’ll simply lay the strips of bacon side by side – bake it in a hot oven until desired crispiness and then remove, let drain on paper towels and voila!
Heat oven to 400*
I recommend using a large dish with sides, e.g. a 9″ x 13″ glass dish
Lay strips of bacon side by side and bake for 20 minutes or until desired crispiness is reached