Rise and Shine!

This morning our sick little man had us up at 5:00AM!!! We tried so hard to get him to fall back asleep, but without success. After some time, we thought giving him a breathing treatment might do the trick. And we were right!! Within minutes he was fast asleep, and when the treatment ended, he continued to sleep as he was put back in his crib.

By now, it was 7:00AM, and I was already exhausted! I really wanted to go to sleep, but as a concerned mom, I just couldn’t make myself go to sleep. So what did I do instead???

I got on Pinterest, and began pinning away to find something to make my family for breakfast when they woke up. It needed to be something that included ingredients I already had on hand, and it needed to be easy!

Baked Egg and Hash Brown Cups


20 oz package shredded potatoes, with extra liquid removed
Eggs (amount may vary, I needed 16)
1/3 cup shredded cheese, plus extra to melt on top
Salt and pepper, to taste
1 tbsp olive oil
4 pieces bacon, cooked and crumbled
Cooking spray


Preheat oven to 425 degrees. Lightly spray muffin pan with cooking spray.

Combine hash browns, oil, 1/3 cup shredded cheese, and salt and pepper to taste. Divide evenly among the cups in your muffin tin (again, for me this was 16).

Bake hash browns at 425 degrees for 15-18 minutes, until edges are toasted.

Remove from the oven, and reduce to 350 degrees.

Meanwhile, crack an egg into each of the cups on top of the hash browns (I used 10 eggs, and equivalent of 6 eggs in Egg Beaters).

Top with bacon and a sprinkle of extra cheese.

Bake at 350 degrees for 13-16 minutes, or until eggs are to desired firmness.

Slide a knife along the edges to remove from pan once partially cooled.

**Recipe Inspiration: The Little Birdie




Sunday Breakfast!

In an effort to make up for my husband not enjoying dinner very much last night, I thought it would be a good idea to make something other than eggs for breakfast.

I took to my Pinterest page, and went through recipes I had pinned over the past several weeks. I came across a delicious pancake recipe. These pancakes incorporated lemon, which has been one of my favorite favors lately, for both savory and sweet recipes.

To be honest, breakfast is probably the meal I could use the most improvement! Prior to having my son, I barely ate breakfast. Now I find myself eating it every day. Sometimes it’s just some fresh fruit or oatmeal. Other times, I will make eggs or pancakes, but never pancakes like these!!! I have only ever made pancakes that come from a box. On occasion, I would add some ground cinnamon to them.

I have another confession! I do NOT like syrup!!! So, when I found this recipe, I knew I had to try it.

Lemon-Poppy Seed Pancakes


2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup sugar (I used the Splenda sugar blend, which was 2 tbsp plus 2 tsp)
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups low-fat buttermilk
2 large eggs, lightly beaten
2 tablespoons butter or margarine, melted (I used Smart Balance light, and melted in the microwave for a few seconds)
Cooking Spray

Directions: (I preheated my oven to WARM, which is about 170 degrees, to keep pancakes warm while I finished all the pancakes.)

Combine the flour, sugar, baking powder, baking soda, salt in a large bowl. (I sifted all the ingredients together.)

In another bowl combine the buttermilk, eggs, butter, lemon zest and poppy seeds.

Add the wet to the dry. Stir all the ingredients until they are just combined. Be sure not to over mix. It will be a thick, somewhat lumpy, batter.

Heat your skillet, pan, or griddle over medium heat. Spray with cooking spray.

Using 1/3 measuring cup, pour batter into prepared pan.

Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

**Recipe credit: Picky Cook

I served the pancakes with some fresh fruit (peaches, strawberries, and pears).

These were absolutely delicious! My son enjoyed them as well!


NOTE: Please do not forget about the free giveaway I posted yesterday. See my post below (Seafood Lasagna) for details.


Good Morning!


Good morning everyone! It’s always great to discover an alternative to the usual eggs and toast for breakfast. Sometimes I make a breakfast casserole or oatmeal, but wanted something different today. Strawberries were on sale at my grocery store. So, naturally, I wanted to find a use for them. Below is a delicious recipe for breakfast muffins.

Strawberry Walnut Muffins


1/2 cup unsalted butter, melted
2 large eggs, lightly beaten
1 tsp vanilla extract
1/2 cup fat free sour cream
1 1/2 cups fresh strawberries, cut into small pieces
1/2 cup chopped walnuts (not in the original recipe)
2 1/4 cups all purpose flour
3/4 cup light brown sugar (however, I used 1/4 cup plus 2 tbsp of the Splenda brown sugar version)
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
Cooking spray

Preheat oven to 350 degrees.

Line a muffin pan with paper liners (for me this made about 18 muffins). Spray muffin cups lightly with cooking spray to assure they do not stick.

In a small saucepan melt the butter and let cool to room temperature.

In a medium bowl whisk together the eggs, vanilla extract and sour cream. Add the cooled melted butter and stir to combine.

In large bowl sift the flour, baking powder, baking soda, cinnamon, and salt. Stir in the brown sugar.

Gently fold in the berries and walnuts, making sure they are coated with flour.

Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined (it made a rather thick batter).

Divide the batter evenly among the muffin cups.

Place in the oven and bake about 20 to 25 minutes, or until a toothpick comes out clear.

Transfer to a wire rack to cool.

**Recipe adapted from: Joyful Baker