Happy Meatless Monday! Whether you follow a plant based diet or not, you’re going to fall head over heals for these healthy zucchini oat bars. They’re meant to be eaten as a dessert, hellooo warm and gooey, melted dark chocolate chunks, but they’re definitely healthy enough for breakfast, hellooo naturally sweetened with bananas and raisins. Now wait! I know. Who actually likes raisins? But trust me. You don’t taste them and you won’t even notice the texture, because they get ground up with the oats. These oat bars are full of good for you ingredients, can be vegan and gluten free, are portable, and can be made in advance. All of these things make them PERFECT for an on the go breakfast for you and the kiddos.

Ingredients

These healthy bars are chock full of good for you ingredients like wholesome oats, nutrient dense flaxseed, and zucchini which is loaded with vitamins and minerals. As I said before, these are definitely healthy enough for breakfast, but I’m telling you that antioxidant rich dark chocolate makes these soooo perfect for dessert.

• Old fashioned oats. Most zucchini bars use flour as a base, but today, we’re using oats that we grind into a “flour” in our food processor before adding in the rest of the ingredients. I love using old fashioned oats instead of flour, because it’s rich in fiber!
• Raisins. Instead of sugar, today, we’re using raisins to sweeten our bars. You could also use dates, but dates are often SO expensive and I’ve found that raisins work just as well for a fraction of the cost.
• Ground flaxseed. This doesn’t really serve a purpose other than a nutritional one. Flax is a great source of healthy fat, antioxidants, protein, and fiber.
• Cinnamon. For flavor! I LOVE adding cinnamon, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Baking soda. This gives these healthy oat zucchini bars a nice little fluff and rise.
• Salt. I ALWAYS use salt when I’m baking. It amps up the flavor and balances the sweetness.
• Ripe bananas. Along with the raisins, we’re using bananas to sweeten these bars. They also keep these bars super moist and tender. Definitely use a nicely browned banana for maximum sweetness and moisture. If you’re not a banana fan, you could TRY to replace with equal parts applesauce or pumpkin, but I can’t guarantee the results for taste and texture.
• Peanut butter. You could really use any nut butter you like, but I like the taste of peanut butter the best. These help bind the bars, so be sure you’re using an all natural, no sugar added, runny peanut butter for best results.
• Applesauce. Like the peanut butter, this helps to bind the bars. Like the banana, this helps add a subtle sweetness. Be sure to use an unsweetened variety to keep the sugar content low!
• Vanilla extract. For flavor! I LOVE adding vanilla, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Zucchini. You can’t have zucchini bars without zucchini. Healthy zucchini bars, to me, is definitely a “having your cake and eating it too” moment, because you’re eating vegetables, but you’re also eating dessert. #winning 😉
• Dark chocolate chunks. Adds a little sweetness and a WHOLE lotta yum. You just can’t beat the pools of melty dark chocolate that are created during the baking process. You could use any kind of chocolate you have on hand, but I like a less sweet dark chocolate the best!

How to make

While classic zucchini bars can be laden with sugar, these healthy zucchini oat bars are a healthier twist on the classic! I love that these bars are naturally sweetened with raisins and ripe bananas and bonus: it’s a great way to pack in some veggies.

1. Pulse oats and raisins together in the food processor until the mixture looks like flour.
2. Add in the flax, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
3. Blend until the mixture looks like a batter and all the ingredients are incorporated.
4. Use a spatula to stir in the zucchini and dark chocolate chunks.
5. Bake at 375 degrees F for 20-30 minutes.
6. Cool, slice, and serve!

You can serve these bars immediately, or keep them at room temperature in a sealed airtight container for up to a week. Any longer and they’ll start to mold, because they’re so moist. These healthy zucchini oat bars are great at room temperature, but I prefer to warm them up in the microwave until the dark chocolate is nice and melty again.

Can i make these vegan?

As long as you use a dairy free, vegan dark chocolate chip, these are already vegan! If you’re not vegan, feel free to use any type of chocolate chip you like.

Can i make these gluten free?

As long as you’re using certified gluten free oats, these are already gluten free! If you’re not gluten free, you can use any variety of old fashioned oats.

How to store

Leftovers will last at room temperature for up to 1 week or in the freezer for up to 2 months. For best results, cool the bars completely, slice them into individual bars, wrap in saran wrap, then place into a ziplock baggie or airtight container before storing!

To reheat, unwrap and microwave until warm.

– Jennifer 

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Healthy Zucchini Oat Bars

These healthy zucchini oat bars are healthy enough for breakfast, but indulgent enough for dessert. They're vegan, gluten free, and perfect for an on the go nutritious treat! Loaded with oats, flax, zucchini, and naturally sweetened with raisins, bananas, and dark chocolate!

Course Breakfast, Dessert

Cuisine American

Keyword healthy, vegan, zucchini

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9 bars

Calories 224.07kcal

Author Jennifer Debth

Equipment

• Food Processor
• Square Cake Pans - 8 inch

Ingredients

• 1 1/2 cups old fashioned oats be sure they’re gluten free, if necessary
• 1/2 cup raisins make sure they’re moist and sticky, if they’re not, soak in warm water for 10 minutes, then drain
• 1/4 cup ground flaxseed
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 very ripe bananas
• 1/4 cup creamy peanut butter use an all natural, runny, no sugar added, just nuts variety
• 1/4 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini squeezed dry
• 1/2 cup dark chocolate chunks plus more for topping, use a vegan brand if desired

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and grease an 8x8 inch nonstick pan with cooking spray and line with parchment paper.
• Place oats and raisins into a food processor, then process together until the oats resemble a flour.
• Add in flaxseed, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
• Process until smooth. Scrape down the sides, if necessary.
• Use a spatula to stir in zucchini and chocolate chunks.
• Pour into prepared pan and top with more chocolate chunks.
• Bake in preheated oven for 20-30 minutes or until an inserted toothpick comes out clean.
• Cool in pan for 15 minutes, then slice into 9 large bars.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

You can serve these bars immediately, or keep them in at room temperature in a sealed airtight container for up to a week. Any longer and they'll start to mold, because they're so moist.

Nutrition

Serving: 1bar | Calories: 224.07kcal | Carbohydrates: 31.05g | Protein: 5.77g | Fat: 9.64g | Saturated Fat: 4.04g | Polyunsaturated Fat: 0.33g | Monounsaturated Fat: 0.33g | Cholesterol: 0.1mg | Sodium: 299.54mg | Potassium: 347.26mg | Fiber: 6.25g | Sugar: 8.39g | Vitamin A: 44.34IU | Vitamin C: 5.18mg | Calcium: 52.72mg | Iron: 0.85mg

The post Healthy Zucchini Oat Bars Recipe appeared first on Show Me the Yummy.

I LOVE pumpkin bread so much. It’s basically cake, but it’s called bread, so it’s socially acceptable to eat for breakfast. 😉 This crockpot pumpkin bread is particularly delicious. It’s subtly sweet, perfectly pumpkin-y, and is so fluffy!

Ingredients

This pumpkin bread uses an entire can of pumpkin! There’s no waste AND it’s super moist. Win win!

• Unsalted Butter – quick breads (a bread made without yeast), like this pumpkin bread, need some sort of fat (typically oil or butter) to provide flavor and moisture. Oil will produce a bread that’s more moist, but butter provides a rich, buttery flavor. This bread is plenty moist from the pumpkin, so oil is not necessary.
• Dark Brown Sugar – adds sweetness and a rich, molasses flavor. It also provides moisture which keeps the bread’s texture very tender. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
• Maple Syrup – not pancake syrup. We’re looking for pure maple syrup for this recipe which adds moisture and a rich, molasses sweetness.

• Egg – provides structure and helps bind the ingredients together. Be sure to use a room temperature LARGE egg (eggs come in different sizes) so the egg can evenly incorporate with the rest of the ingredients. Because the butter is melted, if a cold egg was used, it would cause the butter to clump.
• Vanilla Extract – adds a sweet flavor and depth to any quick bread! Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours!

• Pumpkin Puree – not pumpkin pie filling, there’s a difference! Canned pumpkin puree is made with just pumpkin (or sometimes squash like butternut — you can read more about that in this article about canned pumpkin puree) whereas pumpkin pie filling also contains water, sugar, salt, spices, and preservatives. If you’d like, homemade pumpkin puree may be substituted. You’ll need 15 oz, or about 1 3/4 cups, to make this bread.

• All-Purpose Flour – a good base for all different kinds of baked goods, especially quick breads, that will produce a light, yet moist and tender pumpkin bread. The only other flour that *may* work in this recipe would be whole wheat pastry flour. Anything else would greatly affect the texture of the bread.

• Spices: Cinnamon, Ginger, Nutmeg, Cloves, and Salt – our homemade pumpkin pie spice seasoning mix. If you’d rather use a store-bought pumpkin spice blend, omit the cinnamon, ginger, nutmeg, and cloves and use 1 tablespoon pumpkin pie spice instead.

• Baking Soda and Baking Powder – our leavening agents which give the pumpkin bread a lift to prevent it from becoming too dense. Quick breads are made without yeast (which normally is what makes bread rise), so today, we’re using baking soda and baking powder.
• Chocolate Chips – use whatever chocolate chips you like — semi-sweet, milk, dark chocolate, or even a combination of the three! You could even try butterscotch chips, cinnamon chips, or white chocolate chips.

How to make

Mix, pour, slow cook, serve. It doesn’t get an easier than that!

1. Grease a crockpot with cooking spray, then line it with a parchment paper cross sling.
2. In a large bowl, whisk together butter, brown sugar, maple syrup, egg, vanilla, and pumpkin.
3. Fold in flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder until just combined.
4. Fold in chocolate chips, then transfer the batter to the prepared crockpot. Top with extra chocolate chips, if desired.
5. Cover the crockpot with a thin towel, then place on the lid. Cook on LOW for 2-4 hours.
6. Use the sling to remove the bread from the crockpot, then cool for 10 minutes before slicing and serving.

Can you make this in the oven?

Double the recipe by using the 2X scale button in the recipe card, then pour the batter into a greased 9×13 inch glass baking dish. Bake in a preheated 350 degree F oven for 45-60 minutes or until the pumpkin bread is baked through. You may need to cover the bread halfway through to prevent the top from becoming too brown.

How to store

Leftover pumpkin bread will last in an airtight container at room temperature for 1 week, in the fridge for up to 2 weeks, or in the freezer for 3-4 months.

To enjoy again, microwave to warm!

– Jennifer

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Crockpot Pumpkin Bread

This Crockpot Pumpkin Bread is moist, fluffy, and loaded with melty chocolate chips. This throw-and-go recipe is the best way to use up that extra can of pumpkin puree!

Course Breakfast, Snack, Dessert

Cuisine American

Keyword pumpkin dessert recipe, pumpkin snack recipe, slow cooker pumpkin recipe

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 12 slices

Calories 294kcal

Author Jennifer Debth

Equipment

• Crockpot
• Mixing Bowls
• Whisk

Ingredients

• 1/2 cup unsalted butter melted
• 3/4 cup dark brown sugar packed
• 1/4 cup pure maple syrup
• 1 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 (15 oz) can pumpkin puree
• 1 1/2 cups all-purpose flour spoon and leveled
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup chocolate chips plus more for topping

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper cross sling (this allows you to easily lift the cooked bread out). Set aside.
• In a large bowl, whisk together butter, brown sugar, maple syrup, egg, vanilla, and pumpkin puree until smooth,
• Fold in flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder until *just* combined.
• Gently fold in the chocolate chips, then pour the batter into the prepared crockpot.
• Top with extra chocolate chips, if desired.
• Cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.
• Cook on LOW for 2-4 hours (I needed 2 1/2 hours) or until the bread has cooked through.
• Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1slice | Calories: 294kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 212mg | Potassium: 170mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5809IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg

The post Crockpot Pumpkin Bread appeared first on Show Me the Yummy.

What better way to celebrate zucchini season than with the BEST easy zucchini muffins?! Personally, I can’t think of a better way. 😉 These zucchini muffins are quick, easy, and loaded with all sorts of yummy muffin goodies like cozy brown sugar and optional chocolate chips.

Ingredients

• Butter and Oil – butter provides a rich, better tasting muffin and oil keeps these light, fluffy, and moist. They work together to create the best flavor and texture!
• Eggs – provide structure and yield a tender texture. 
• Sugar: Granulated Sugar and Brown Sugar – sweeten the muffins while also adding a caramel-y molasses flavor. 
• Vanilla – provides depth of flavor. 
• Flour – all-purpose flour will yield the best texture. Whole wheat pastry flour may also be used. 
• Cinnamon – adds a cozy, warm flavor to the muffins.
• Salt – balances out the sweetness from the sugar while also enhancing the flavors of the other ingredients. 
• Baking Soda and Baking Powder – our leavening agents that keep these muffins from becoming too dense. 
• Zucchini – our MVP! Zucchini adds tons of moisture to these muffins. 

How to make

1. Mix the butter, oil, eggs, sugars, and vanilla together in a large bowl, then fold in the dry ingredients!
2. Scoop the batter into a muffin tin and bake!

Zucchini muffins mix-ins

While I list these mix-ins as “optional”, I highly recommend using:

• Chopped pecans.You could also try walnuts or another nut, if desired!
• Chocolate chips. Use dark chocolate, milk chocolate, or semi-sweet!

How to grate and prepare zucchini for muffins

1. Wash and dry the zucchini. There’s no need to peel the skin. 
2. Grate your zucchini with a box cheese grater onto a clean surface. 
3. Fold the zucchini into the batter. There’s no need to squeeze the moisture from the zucchini.

Tips for making muffins

1. Use melted butter and oil. Melted butter for flavor and oil for moisture!
2. Spoon and level your flour. What does this mean? Use a spoon to spoon the flour into your measuring cup, then use a knife to level it off!
3. Don’t over mix or over bake. Both of these would lead to a dry muffin.

How to store

Cooled muffins will last in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.

To reheat: warm in the microwave for 30-60 seconds or until thawed. 

– Jennifer

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Easy Zucchini Muffins

These Easy Zucchini Muffins really are the BEST! They're moist, fluffy, and loaded with optional chocolate chips and pecans! They're perfect for breakfast, snacks, and bonus: they freeze great!

Course Breakfast, Snack

Cuisine American

Keyword easy, moist, zucchini

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 24 muffins

Calories 248kcal

Author Jennifer Debth

Equipment

• Muffin Tin - 12 slot non-stick
• Nesting Bowls

Ingredients

• 1/2 cup melted unsalted butter
• 1/2 cup canola oil
• 3 large eggs
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 tablespoon vanilla extract
• 3 cups flour spooned and leveled
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups grated zucchini not drained
• 1/2 cup chopped pecans optional but recommended
• 1/2 cup chocolate chips optional but recommended

US Customary - Metric

Instructions

• Preheat oven to 425 degrees F and grease 2 (12 slot) muffin tins with cooking spray. Set aside.
• In a large bowl, mix together butter, oil, eggs, sugar, brown sugar, and vanilla.
• Add in flour, cinnamon, salt, baking soda, and baking powder.
• Use a spatula to fold the ingredients together until the batter *starts* to combine. DON’T overmix.
• Fold in zucchini, pecans, and chocolate chips.
• Use a 1/4 cup measuring cup to scoop batter into prepared muffin tins.
• Baking one tin at a time, bake for 5 minutes in preheated oven.
• Lower heat to 325 degrees F (keeping the muffins in the oven) and bake for an additional 10-20 minutes, or until an inserted toothpick comes out clean.
• Repeat with the other muffin tin.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1muffin | Calories: 248kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 193mg | Potassium: 83mg | Fiber: 1g | Sugar: 20g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

The post Easy Zucchini Muffins Recipe appeared first on Show Me the Yummy.

Why you’ll love these enchiladas

• Flavorful. Sausage, eggs, cheese, and veggies are smothered in enchilada sauce and cheese — YUM!
• Versatile. Switch up the filling, tortillas, cheese, and toppings for whole new flavor profile! 
• Meal prep friendly. Prep them the night before and store in the fridge for a quick breakfast or make them even further in advance for a freezer prep meal!
• Kid-friendly. Everybody loves these enchiladas. Promise. 

Ingredients

• Tater Tots – we love using mini frozen tater tots for crispy potato in every bite! Simply cook them according to package instructions. Feel free to use homemade breakfast potatoes, frozen hashbrowns, etc. 
• Breakfast Sausage – use mild, medium or hot depending on heat preference! Sausage links or patties may be used instead.
• Veggies: Bell Peppers, Onion, and Garlic – provide nutrients, flavor, and color! Feel free to use YOUR favorite veggies instead. 
• Eggs – cooked low and slow with a little butter for a luxuriously creamy texture. You’ll need 1 dozen large eggs. 
• Green Enchilada Sauce – use your favorite store-bought brand or make your own! Not a fan of green? Use red enchilada sauce instead!
• Pepper Jack Cheese – or cheese of choice. Monterey Jack or cheddar would be great substitutes. Freshly grated cheese melts better than bagged pre-shredded cheese. 
• Flour Tortillas – taco sized flour tortillas are sturdy and a great size for enchiladas. If necessary, you can try using corn tortillas for a gluten-free option, although, they’re much harder to work with and may not hold up as well. 

How to make

1. Make the Filling: Cook sausage, onions, bell peppers, and garlic, then  scramble the eggs in a non-stick skillet. Combine in a bowl with the cooked tater tots. 
2. Prep the Sauce: Whisk enchilada sauce and sour cream until smooth.
3. Assemble and Bake: Fill and roll the tortillas, place in a prepared baking dish, drizzle with sauce and sprinkle with cheese, then bake at 350 degrees F for 30 minutes.
4. Top and Serve: Top with your favorite garnishes and enjoy!

Breakfast enchilada topping ideas

• Easy Pico de Gallo Recipe
• Easy Guacamole Recipe
• Cilantro Lime Sauce
• Pickled Red Onions
• Sour cream
• Salsa
• Taco sauce
• Hot sauce

Variations

• Switch up the tater tots. Try french fries, hash-browns, diced potatoes, etc. Whatever you use, cook according to package directions.
• Use another meat. Not a fan of sausage? Use ham, bacon, or any of your favorite breakfast meats!
• Make it vegetarian. Omit the sausage and use black beans, corn, and sautéed mushrooms. 
• Spice it up. Stir hot sauce into the enchilada sauce topping and/or use canned jalapenos in  the filling for some heat. 
• Try it gluten-free. Use corn tortillas. Keep in mind, these will be much more difficult to work with. 

What to serve with breakfast enchiladas

Pair breakfast enchiladas with any of your favorite breakfast sides: 

• Fruit Salad
• Blueberry Muffins
• Strawberry Banana Smoothie
• Crockpot Banana Bread
• How to Make Canned Cinnamon Rolls Better
• How to Cook Bacon in the Oven

Make in advance

You have two make ahead options: fridge and freezer. 

• Fridge option: assemble the enchiladas, cover tightly with saran wrap, and refrigerate overnight. Remove saran wrap, bake and serve as directed. 
• Freezer option: assemble the enchiladas, cover tightly with saran wrap and tin foil, then place in the freezer for up to 3 months. Remove saran wrap, but re-cover with tin foil, then bake at 350 degrees F for 30-60 minutes, or until the filling is hot and the cheese has melted. 

How to store

Leftovers will last in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. 

To enjoy again, thaw if frozen, then reheat in the microwave or in the oven until warm. 

– Jennifer

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Breakfast Enchiladas

Start your day strong with these Breakfast Enchiladas, a delicious blend of sausage, eggs, and veggies wrapped in a soft tortilla and smothered in a creamy sauce and gooey cheese.

Course Breakfast

Cuisine American, Mexican

Keyword breakfast casserole, Breakfast Enchiladas, Brunch ideas, Easy breakfast recipes, Make-ahead breakfast, Mexican breakfast recipes, Sausage and egg enchiladas

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 16 enchiladas

Calories 399kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Frying Pan - 12 inch
• Whisk
• Baking Dish - 9x13

Ingredients

Filling

• 1 (16 oz) package frozen tater tots
• 1 (16 oz) roll breakfast sausage mild, medium, or hot
• 1 yellow onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 tablespoon minced garlic
• Salt and pepper to taste
• 2 tablespoon unsalted butter
• 12 large eggs whisked

Sauce

• 2 (10 oz) cans green enchilada sauce
• 1 (8 oz) container sour cream

Breakfast Enchiladas

• 1 (8 oz) block pepper jack cheese shredded or more if you like really cheesy enchiladas
• 16 taco size flour tortillas

Topping Suggestions

• Pico de gallo
• Guacamole
• Cilantro lime sauce

US Customary - Metric

Instructions

Filling

• Cook the frozen tater tots according to package directions, then place into a very large mixing bowl. Set aside.
• Place sausage, onion, bell peppers, and garlic into a large non-stick skillet and cook over medium heat, breaking up the sausage as you go, until the sausage is no longer pink and the peppers are tender.
• Season with salt and pepper, to taste, drain any excess grease, then place the sausage/veggie mixture into the bowl with the cooked tater tots. Set aside.
• In the same skillet, melt 2 tablespoons butter over medium heat.
• Once melted, add in whisked eggs and cook until the eggs are scrambled to your liking.
• Season with salt and pepper, then place into the mixing bowl with the tater tots, sausage, and veggies.
• Taste and season with salt and pepper, if necessary. Set aside.

Sauce

• Place enchilada sauce and sour cream into a medium sized bowl and whisk until smooth. Set aside.

Breakfast Enchiladas

• Preheat oven to 350 degrees F and grease 2 (9x13 inch) baking pans with cooking spray.
• Place a heaping 1/3 cup filling into the center of 1 tortilla, roll, and place seam-side down in the prepared pan.
• Repeat with remaining tortillas (you should have 8 tortillas in each pan).
• Top each pan with 1 1/2 cups sauce, then 4 oz cheese.
• Bake, uncovered, for 30 minutes or until the filling is hot and the cheese has melted.
• Top with desired toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1enchilada | Calories: 399kcal | Carbohydrates: 28g | Protein: 17g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 980mg | Potassium: 304mg | Fiber: 3g | Sugar: 5g | Vitamin A: 963IU | Vitamin C: 19mg | Calcium: 196mg | Iron: 3mg

The post Breakfast Enchiladas appeared first on Show Me the Yummy.

Why you’ll love this healthy granola

• All-Natural. Honey and dried fruit makes this granola perfectly sweet, but not too sweet. 
• Packed with protein: Mixed nuts and egg whites add protein, which will help keep you full until the next meal.
• Customizable. Use another sweetener and/or a different combination of nuts, seeds, and dried fruits.
• Meal Prep Friendly. Make a double batch and enjoy quick breakfasts and snacks for weeks!

Is granola healthy?

It depends. Many store-bought granolas are loaded with added sugar. This recipe, however, is definitely healthy! Heart healthy oil, all natural honey, old fashioned oats, and protein packed nuts make this a very balanced recipe.

Ingredients

• Extra Virgin Olive Oil – a heart healthy oil that adds a fruity flavor and also helps the granola brown. Feel free to use another oil such as canola oil, avocado oil, or coconut oil. 
• Honey – our all natural sweetener! Feel free to use another sticky, liquid sweetener such as maple syrup, agave, or brown rice syrup. 
• Vanilla Extract – gives the granola a warm, cozy flavor.
• Oats – use old-fashioned oats for the best hearty, chewy texture. Use a certified gluten free variety, if necessary. 
• Mixed Nuts – roasted, salted almonds, pecans, and cashews were used in this recipe, but feel free to use your favorite blend of nuts/seeds.
• Raisins – add a chewy texture and pop of sweetness. Feel free to use your favorite chopped dried fruit, if desired.
• Salt – balances out the sweetness from the honey while also enhancing the other flavors in the granola. 
• Cinnamon – adds a warm, cozy flavor and bonus: it may help control blood sugar, protect against heart disease, and reduce inflammation.
• Egg Whites – add additional protein and help form those irresistible clumps!

How to make

1. Whisk together oil, honey, and vanilla in a large bowl, stir in oats, nuts, raisins, salt, and cinnamon, then fold in egg whites that have been beaten into a froth (use a hand mixer for best results). 
2. Pour onto a silicone mat lined baking sheet, then bake in a preheated oven until golden brown. 
3. Cool, break into clumps, and devour! 

Variations

• Switch out the sweetener. Instead of honey, try maple syrup, agave, or brown rice syrup.
• Try another fruit. Ditch the raisins and try dried cherries, cranberries, or chopped apricots or dates. 
• Add chocolate. Omit the raisins, sprinkle the baked granola with your favorite chocolate chips, cool completely, then break into clumps and enjoy!
• Swap the nuts. Use your favorite variety of nuts or add seeds like pumpkin or sunflower.

How to make crunchy clusters for granola

• Add egg whites. The egg white helps the oats bind to each other which creates clusters! 
• Don’t stir. Do not stir the granola while it’s baking or cooling. After it’s completely cool, THEN break into large clumps and clusters. 

How to serve healthy granola

Granola is fantastic spooned over yogurt, topped on a smoothie, or by the handful as an on-the-go snack!

How to store

Leftovers will last in an airtight container at room temperature for up to 1 week, in the fridge for 3-4 weeks, or in the freezer for up to 3 months. 

– Jennifer

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Healthy Granola

This Healthy Granola has extra-crunchy clusters in every spoonful! This delicious granola can be sprinkled over smoothies, stirred into yogurt, or enjoyed by the handful.

Course Breakfast, Snack

Cuisine American

Keyword crunchy granola, easy granola recipe, granola tips, Healthy granola recipe, homemade granola bars, nutritious breakfast

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 14 servings

Calories 320kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Whisk
• Hand Mixer
• Silicone Mats
• Baking Sheet

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup honey
• 1 tablespoon vanilla extract
• 4 cups old-fashioned rolled oats
• 1 1/2 cups mixed nuts I used roasted, salted almonds/pecans/and cashews
• 1 cup raisins
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large egg whites

US Customary - Metric

Instructions

• Preheat oven to 300 degrees F and line a rimmed baking sheet with a silicone baking mat. Set aside.
• Place oil, honey, and vanilla into a large mixing bowl, whisk until combined, then gently fold in oats, nuts, raisins, salt, and cinnamon. Set aside.
• Place egg whites into a medium sized bowl, then use a hand mixer to whisk the egg whites until VERY frothy.
• Use a rubber spatula to gently fold the whipped egg whites into the granola mixture.
• Transfer the mixture to the prepared baking sheet and bake in the preheat oven for 35-45 minutes or until golden brown and relatively dry.
• Remove from the oven and allow to cool completely before breaking into clumps.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 0.5cup | Calories: 320kcal | Carbohydrates: 38g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 181mg | Potassium: 277mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

The post Healthy Granola appeared first on Show Me the Yummy.

Why you’ll love these sheet pan pancakes

• Convenient. No flipping of pancakes required!
• Customizable. Love blueberry pancakes? What about chocolate chip? How about both?!
• Great for a crowd. Cooking pancakes in a sheet pan is quicker, easier, and less messy when trying to make breakfast for a crowd!
• Perfect for meal prep. Make ’em on Sunday and breakfast is ready for the whole week. PSST – these freeze beautifully as well. 

What are sheet pan pancakes?

Sheet pan pancakes are exactly as they sound: pancakes baked in a sheet pan. Prepare pancake batter as directed, then instead of flipping individual pancakes, the batter is poured into a prepared sheet pan and baked! 

Ingredients

• Buttermilk – adds a tangy flavor to the pancakes. Be sure to bring it to room temperature to ensure a smooth batter. 
• Butter – gives the pancakes richness. Unsalted or salted butter may be used, although unsalted butter lets you control the amount of salt.
• Sweeteners: Granulated Sugar and Brown Sugar – sweetens the batter while also providing moisture and a subtle caramel-y flavor.
• Eggs –  provide structure and help the pancakes rise. As with the buttermilk, use room temperature eggs for even mixing. 
• Sour Cream –  adds moisture, richness, and a subtle tanginess to the pancakes.
• Vanilla – provides a rich, sweet, and cozy flavor to the batter. 
• Flour – all-purpose or whole wheat pastry flour may be used. If you don’t have whole wheat pastry flour (which is lighter than whole wheat flour), but you’d like to make these more nutritious, swap out half the all-purpose flour with whole wheat flour. 
• Baking Soda – our leavening agent that works with the buttermilk to help the pancakes rise and become light and fluffy. 
• Salt – enhances the other flavors while also balances out the sweetness from the sugars.

How to make

1. Whisk buttermilk, melted butter, sugars, eggs, sour cream, and vanilla together in a large bowl, then fold in the flour, baking soda, and salt.
2. Pour the batter into a greased baking sheet and sprinkle with your favorite mix-ins.
3. Bake at 425 degrees F for about 15 minutes, then cut into squares and serve with your choice of toppings.

Variations

• Make it healthier. Substitute whole wheat pastry flour for the all-purpose flour and use a natural sweetener such as coconut sugar (you may even be able to get away with pure maple syrup) instead of the sugars.
• Make it seasonal. Sprinkle on seasonal fruits during the summer months or festive sprinkles during the holidays.

Mix-ins/topping ideas

• Baking chips. Chocolate, cinnamon, peanut butter, butterscotch. 
• Fruits. Blueberries, strawberries, bananas.
• Nuts. Walnuts, pecans. 
• Nut butters. Almond butter, peanut butter, cookie butter, nutella.
• Sprinkles
• Maple syrup
• Whipped cream

Can i substitute the buttermilk?

Yes, for each cup of buttermilk, use 1 tablespoon of lemon juice or vinegar, then pour in enough milk to equal 1 cup.

Can i make the batter the night before?

For the fluffiest pancakes, it’s best to make the batter just before baking. When made in advance, the baking soda doesn’t lift the batter as well.

These reheat beautifully, however, so bake the pancakes in advance and they’ll last in the fridge for 4 days or in the freezer for 3 months. 

Tips

• Avoid over-mixing the batter. Over-mixing will result in flat, chewy pancakes. 
• Use fresh baking soda. This ensures extra fluffy pancakes.

What to serve with sheet pan pancakes

These pancakes are great as-is or paired with your other favorite breakfast items!

• How to Cook Bacon in the Oven
• Air Fryer Eggs
• Instant Pot Egg Bites
• Hashbrown Breakfast Casserole
• Breakfast Potatoes
• Quiche
• Fruit Salad

How to store

Leftovers will last in an airtight container in the fridge for 4 days or in the freezer for up to 3 months. 

To enjoy again, no need to thaw (if frozen), simply heat in the microwave or oven until warm. 

– Jennifer

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Sheet Pan Pancakes

Sheet Pan Pancakes are the ultimate no-fuss breakfast treat! Fluffy, golden pancakes are baked to perfection in a single sheet pan; no flipping required!

Course Breakfast

Cuisine American

Keyword Breakfast for a Crowd, buttermilk pancakes, Customizable Pancakes, Easy Breakfast Recipe, Fluffy Pancakes, Make-ahead breakfast, Oven-Baked Pancakes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 16 pancakes

Calories 140kcal

Author Jennifer Debth

Equipment

• Baking Sheet
• Mixing Bowls
• Whisk
• Tupperware

Ingredients

Sheet Pan Pancakes

• 2 cups buttermilk room temperature
• 1/4 cup unsalted butter melted
• 1/4 cup granulated sugar
• 1/4 cup brown sugar packed
• 2 large eggs room temperature
• 2 tablespoons sour cream room temperature
• 1 tablespoon vanilla extract
• 2 cups flour all-purpose or whole wheat pastry flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt

Mix-In/Topping Ideas

• Baking chips chocolate (dark, milk, white), cinnamon, peanut butter, butterscotch, etc.
• Fruit blueberries, sliced strawberries, sliced bananas, etc.
• Nuts chopped walnuts, pecans, etc.
• Nut butters almond, peanut, nutella, etc.
• Sprinkles
• Maple syrup for serving if desired
• Whipped cream for serving if desired

US Customary - Metric

Instructions

• Preheat oven to 425 degrees F and grease a baking sheet with cooking spray. Set aside.
• Place buttermilk, melted butter, granulated sugar, brown sugar, eggs, sour cream, and vanilla into a large bowl, then whisk until smooth.
• Fold in flour, baking soda, and salt until *just combined* using a rubber spatula.
• Pour the pancake batter into the prepared baking sheet, then top with the desired mix-ins.*
• Bake in preheated oven for 15 minutes or until cooked through.
• Cut into individual squares, then serve with toppings of choice, if desired.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*You can use 1 mix-in for the entire batch or “divide” the pancakes into sections and make 4 different flavors (example: 1/4th could be chocolate chip, 1/4th could be banana nut, 1/4th could be plain, and 1/4th could be sprinkles!

Nutritional information does not include mix-ins or toppings. 

Nutrition

Serving: 1pancake | Calories: 140kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 252mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 181IU | Vitamin C: 0.01mg | Calcium: 46mg | Iron: 1mg

The post Sheet Pan Pancakes appeared first on Show Me the Yummy.

Whether you’re hosting friends for a weekend brunch or simply want a quick and easy, comforting breakfast for the week, this hashbrown breakfast casserole is sure to impress.

Why you’ll love this breakfast casserole

• Easy. Sauté sausage and veggies, stir in a few more breakfast favorites, bake, and serve! It doesn’t get easier than that. 
• Versatile. Play around with different cheeses, meats, and veggies.
• Make-Ahead Friendly. Prepare the night before then bake in the morning. Perfect for busy schedules!
• Feeds a Crowd. This is an amazing dish for large gatherings, brunch parties, or family breakfasts.

Ingredients

• Breakfast Sausage – choose your heat level: mild, medium, or hot. Swap out for turkey or vegetarian sausage for a lighter option. Whatever you choose, you’ll need 1 (16 oz) roll. 
• Veggies: Green Bell Pepper and Onion – provide flavor and nutrients. Feel free to swap out the green bell pepper for red, yellow, or orange, and the yellow onion for red onion, white onion, sweet onion, or even shallots. 
• Eggs –  hold everything together. You’ll need 8 large eggs for the best texture. 
• Milk  – the original recipe calls for 1 (12 oz) can evaporated milk, which adds a mild sweetness, and creamy, decadent texture, but1 1/2 cups “regular” milk/cream may also be used. 
• Spices: Garlic Powder, Paprika, Black Pepper, and Salt  – a simple seasoning blend that packs in a ton of flavor. 
• Frozen Hashbrowns – a great time-saving ingredient! Keep them frozen for the best results. Frozen diced potatoes may also be used. 
• Cheeses: Monterey-Jack, Cheddar, and Parmesan – a cheesy trifecta. Feel free to play around with YOUR favorite cheeses.

How to make

1. Preheat oven and prep the baking dish. Set aside. 
2. Sauté sausage, bell pepper, onion, and salt in a large non-stick sauté pan until fully cooked.
3. Whisk together eggs, milk, and spices in a large bowl, stir in sausage/veggie mixture, frozen hashbrowns, and cheeses, then transfer into the baking dish.
4. Bake until eggs are set, then allow to rest before serving.

Variations

• Bump up the nutrients. Add more veggies like mushrooms or spinach. Be sure to sauté those with the sausage. 
• Swap out the meat. Try cooked bacon or ham!
• Try another cheese. Pepper-jack, gruyere, gouda, feta, asiago, and more! 
• Serve with toppings. Try salsa, sour cream, pico de gallo, guacamole, etc. 

Can i use fresh potatoes instead of frozen hashbrowns?

Yes, fresh potatoes may be used. You’ll need to wash, peel, grate and soak them to remove the starch, then be sure to drain them throughly before proceeding with the recipe. 

Can i make this recipe vegetarian?

Yes, simply replace the sausage with a vegetarian alternative.

What to serve with hashbrown breakfast casserole

Serve your hashbrown breakfast casserole with fresh fruit, a side of toast, a muffin, or even a smoothie for a complete meal.

• Fruit Salad
• Avocado Toast
• Blueberry Muffins
• Strawberry Banana Smoothie

Can i make this breakfast casserole in advance?

This casserole is a great meal prep recipe! Assemble the casserole the night before, cover, and refrigerate. In the morning, bake as directed.

If you’d like to prep this even further in advance, store it in the freezer: 

1. Prepare the casserole as directed.
2. Cover it tightly with both plastic wrap and aluminum foil and store in the freezer for up to 2 months. 

There are two options to then heat the uncooked casserole from frozen:

1. Thaw in the fridge overnight then bake as directed, adding an additional 10-15 minutes to the cooking time, if necessary. 
2. Bake it straight from the freezer. Remove the plastic wrap and replace the foil, then bake at 350 degrees F for about 90 minutes – 2 hours.

How to store

Leftovers will last in a sealed airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.

To enjoy again, thaw in the fridge overnight, if frozen, then heat individual slices in the microwave for 1-2 minutes or in a 350 degree F oven until warmed through.

– Jennifer

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Hashbrown Breakfast Casserole

Start your day off right with this hearty Hashbrown Breakfast Casserole! It's the perfect blend of savory sausage, fresh veggies, and an irresistible cheesiness.

Course Breakfast

Cuisine American

Keyword Breakfast casserole recipe, Breakfast casserole with hashbrowns, Cheesy breakfast casserole, Family-friendly breakfast, Freezer-friendly breakfast, Make-ahead breakfast, Sausage and hashbrown casserole

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Servings 12 people

Calories 411kcal

Author Jennifer Debth

Equipment

• Baking Dish - 9x13
• Frying Pan - 12 inch
• Mixing Bowls
• Whisk

Ingredients

• 1 (16 oz) roll breakfast sausage mild, medium, or hot
• 1 green bell pepper diced
• 1/2 yellow onion diced
• 1 1/2 teaspoons salt divided, plus more to taste, if desired
• 8 large eggs
• 1 (12 oz) can evaporated milk 1 1/2 cups “regular” milk/cream may be used
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 (28 oz) package frozen hashbrown keep frozen
• 1 (8 oz) bag shredded Monterey-jack cheese
• 1 (8 oz) bag shredded cheddar cheese
• 1/4 cup grated parmesan cheese

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
• Place sausage, bell pepper, onion, and 1/2 teaspoon salt into a large non-stick sauté pan and cook, breaking up the sausage as you go, until the meat is no longer pink and the vegetables are tender.
• Drain any excess grease, then set aside.
• Place eggs, milk, garlic powder, paprika, black pepper, and 1 teaspoon salt into a large bowl, then whisk until combined.
• Stir in the cooked sausage/veggie mixture, frozen hashbrowns, Monterey-jack cheese, cheddar cheese, and parmesan cheese, then pour into the prepared baking dish.
• Bake in preheated oven for about 1 hour - 1 hour and 15 minutes (cover with tin foil if the top starts to get too brown), or until the eggs have set.
• Remove from oven and let rest for about 5-10 minutes, then slice, serve, and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1slice | Calories: 411kcal | Carbohydrates: 17g | Protein: 23g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 182mg | Sodium: 892mg | Potassium: 472mg | Fiber: 1g | Sugar: 4g | Vitamin A: 686IU | Vitamin C: 15mg | Calcium: 396mg | Iron: 2mg

The post Hashbrown Breakfast Casserole appeared first on Show Me the Yummy.

I’ll be honest…I haven’t always really liked blueberry muffins…I know. Crazy, right? I’m usually more of a chocolate girl so my go-to would be chocolate chip muffins instead. But let me tell you, these blueberry muffins will turn any chocolate lover into a fruit lover really quickly.

Ingredients

A super simple ingredient list for these perfect, classic blueberry muffins.

• Unsalted Butter – adds moisture and provides a rich flavor.
• Buttermilk and Baking Powder – the acidity of the buttermilk combined with the baking powder is what really helps achieve that light and fluffy texture.
• Brown Sugar – I use dark brown sugar for a warmer flavor but light brown would work as well.
• Lemon Zest – provides a citrusy tang.
• Eggs – helps bind everything together.
• Vanilla Extract and Cinnamon – add warmth and flavor.
• All-Purpose Flour – our base for the muffin.
• Salt – enhances other flavors.
• Blueberries – use fresh, in-season blueberries for the best results.
• Turbinado or Sparkling Sugar – for topping. Adds a delicious, crunchy topping.

How to make blueberry muffins

15 minutes of prep time . . . This recipe couldn’t be any easier!

1. Use a hand-mixer to cream together butter, sugar, and lemon zest.
2. Mix in eggs, vanilla, and buttermilk.
3. In a separate bowl, measure out your flour then remove one tablespoon. Toss that tablespoon with your blueberries.
4. Mix flour, salt, cinnamon, and baking powder into the creamed mixture.
5. Fold the flour-coated blueberries into the batter.
6. Scoop your batter into your prepared muffin tin and sprinkle with sugar.
7. Bake, cool for 30 minutes, then serve and enjoy!

What muffin tin to use

Use a standard non-stick 12-slot muffin tin for these muffins but you can make mini or jumbo muffins if you prefer! Keep in mind this will affect the cook time. Smaller muffins will need less time to cook and larger muffins will need more!

Can you use frozen blueberries?

You can! No need to defrost frozen blueberries beforehand; stir them in and bake as directed. Be sure to still toss the berries in flour to coat and prevent sticking and sinking to the bottom of the muffins.

Do you need to use muffin liners?

You can if you want to, but I grease my muffin with with cooking spray and it works fine!

How to prevent blueberries from sinking

Toss your blueberries in a little bit of flour to keep them from sinking. The one tablespoon we remove from the two cups measured out in the recipe is used to coat the blueberries. This keeps the fruit from sinking to the bottom of the muffin tin.

Can you use non-dairy milk?

Buttermilk is naturally acidic which reacts with the baking powder to create an ultra light and fluffy texture. Because of that, I definitely recommend sticking to the original recipe. If absolutely necessary, you can make a non-dairy buttermilk substitute:

• Milk and Vinegar: 1/2 cup buttermilk = 1/2 tbsp vinegar + your choice of non-dairy milk filled to 1/2 cup line
• Milk and Lemon Juice: 1/2 cup buttermilk = 1/2 tbsp lemon juice + your choice of non-dairy milk filled to 1/2 cup line

If you’re looking for a completely non-dairy version, try my vegan blueberry muffin recipe!

Are blueberry muffins healthy?

It really depends on the recipe. I would definitely consider this blueberry muffin recipe a treat. BUT, they are homemade, and you know exactly what’s going into them so they are definitely healthier than store-bought muffins!

Tips

• Toss blueberries in flour. This prevents the blueberries from sinking to the bottom of the tin as they bake.
• Use a cookie scoop to portion the batter. It’s easier and less messy!
• Don’t skip the turbinado sugar. When baked, this creates a crispy topping on the muffin that’s SO GOOD.
• Let your muffins cool before serving. I let mine cool for 30 minutes before digging in. This keeps the muffins from crumbling apart, because they’re so tender!

How to store blueberry muffins

Leftover blueberry muffins will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 1 week, or in the freezer for 3 months. To reheat, microwave or bake until your muffins are heated through! – Jennifer

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Blueberry Muffins

These classic Blueberry Muffins are moist, fluffy, and take just 15 minutes to whip up! Made with fresh blueberries and topped with crunchy turbinado sugar, these muffins are a muffin-lovers dream come true!

Course Breakfast, Snack

Cuisine American, English

Keyword blueberries, easy, moist

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 muffins

Calories 250kcal

Author Jennifer Debth

Equipment

• Muffin Tin - 12 slot non-stick
• Stand Mixer
• Nesting Bowls

Ingredients

• 1/2 cup unsalted butter softened to room temperature
• 1 cup packed dark brown sugar
• 1 large lemon zested
• 2 large eggs room temperature
• 1/2 tablespoon vanilla extract
• 1/2 cup fat free buttermilk room temperature
• 2 cups all-purpose flour spoon and leveled (remove 1 tablespoon to toss blueberries with)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 2 (6 oz) containers blueberries washed, drained, and dried (2 cups or 1 pint)
• Turbinado or sparkling sugar for sprinkling

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and grease a standard non-stick 12 slot muffin tin with cooking spray. Set aside.
• Use a stand or hand mixer to cream the butter, sugar, and zest together for 2 minutes.
• Beat in eggs, vanilla, and buttermilk.
• Measure out the 2 cups of flour into a separate bowl and remove 1 tablespoon (this will be used to toss the blueberries with).
• Pour the flour (2 cups minus 1 tablespoon), salt, cinnamon, and baking powder into the creamed mixture.
• Mix until *just* combined.
• Gently toss the blueberries with the remaining 1 tablespoon of flour in a small bowl, then use a rubber spatula to gently fold them into the batter. Don’t overmix.
• Evenly scoop the batter into the prepared muffin tin.
• Sprinkle each muffin with 1/2 - 1 teaspoon turbinado or sparkling sugar.
• Bake in preheated oven for 20-35 minutes, or until an inserted toothpick comes out clean.
• Remove from the oven, and cool the muffins in the tin for about 30 minutes, before running a knife around the edges and removing them.
• Enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1muffin | Calories: 250kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 126mg | Potassium: 160mg | Fiber: 2g | Sugar: 21g | Vitamin A: 297IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 1mg

The post Blueberry Muffins appeared first on Show Me the Yummy.

There’s just nothing better than a lazy Saturday morning breakfast is there? This Crockpot French Toast definitely needs to be added to your weekend brunch rotation. It’s easy, it’s a fun twist on classic french toast, and it’s loved by everyone!

Ingredients

There are two parts to today’s recipe: the french toast and the streusel topping. Both made with every day ingredients that you probably have on hand already!

French Toast

• Eggs – help to bind the casserole together and gives that slightly eggy taste and texture found in classic french toast. Be sure to use large eggs.
• Half & Half – a dairy product made with half heavy cream half whole milk that soaks into the bagel cubes making them soft and creamy. It’s richer than milk, but lighter than cream, so it’s the best of both worlds! If you’d like an extra rich casserole, feel free to use heavy cream.
• Brown Sugar – dark brown sugar is used in the original recipe, because of it’s rich molasses-y flavor, but light brown sugar will work as well.
• Vanilla Extract – provides depth of flavor that is so important in sweet recipes. Pure or imitation vanilla may be used.
• Spices: Cinnamon, Nutmeg, and Salt – our homemade, very simple spice blend that really brings out the flavor of the cinnamon-raisin bagels. Want to mix it up? Replace the cinnamon and nutmeg with pumpkin pie spice instead!
• Cinnamon-Raisin Bagels – our “toast”! Typically, another bread is used, but the cinnamon-raisin bagels makes this dish so much more flavorful and the hearty, chewy texture holds up really well in the slow cooker. Not a fan of raisins? Try blueberry bagels! Plain bagels may also be used, but you’ll likely need to add additional spices.

Streusel

• Old Fashioned Oats and All-Purpose Flour – held together by the butter, these two ingredients form the base of the crumble. The oats add heartiness and chew, while the flour gives it that classic crumbly texture.
• Pecans – add some much needed crunch to an otherwise soft and chewy dish. Feel free to use another nut, such as walnuts, if pecans aren’t available.
• Brown Sugar – dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but again, either can be used.
• Spices: Cinnamon and Salt – cinnamon provides a warm, slightly spicy flavor and salt helps to cut the sweetness of the sugars, while also bringing out the other flavors in the casserole.
• Butter – unsalted butter is used in the original recipe which allows you to control how much salt goes into the recipe. If salted butter is the only butter available, simply reduce the salt by 1/4 teaspoon per 1/2 cup butter called for.

How to make

This slow cooker breakfast casserole comes together so quickly and is loved by adults and kids alike!

1. Grease a 6 quart crockpot with cooking spray. Set aside.
2. In a large bowl, whisk together eggs, half-and-half, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined, then stir in cubed bagels. Set aside.
3. In a medium sized bowl, stir together oats, flour, pecans, brown sugar, cinnamon, salt, and butter until combined. Set aside.
4. Pour half the French toast mixture into the prepared crockpot, sprinkle with half the streusel, repeat the layers, then cover and cook on HIGH for 2 hours or LOW for 4 hours.
5. Scoop and serve with your favorite French toast toppings and enjoy!

What bread to use

Typically, french toast casserole uses crusty French baguette, because the mild flavor and hearty, slightly dry, yet chewy texture holds up well to the wet ingredients. Today, we’re using cinnamon-raisin bagels. The chewy, hearty texture and sweet, cinnamon flavor is absolutely perfect for this crockpot french toast.

French baguette or sourdough may also be used. Some people prefer this for the sour flavor, which helps to balance out the sweetness from the other ingredients. Others have had success with brioche or challah, but be sure they’re not too soft.

If using something other than the bagels in the original recipe, make sure it’s high quality bread from your grocery store bakery or favorite local bakery that is slightly stale.

Fresh bread, or loaf bread (like white sandwich bread), is too moist for french toast casserole and you’ll end up with a soggy mess.

Why is my crockpot french toast so soggy?

If you followed the recipe exactly, your french toast should be soft in the middle with crispy edges. If it IS soggy, here’s what may have happened:

• Egg size was wrong. Make sure you’re using LARGE eggs, not small, medium, or jumbo eggs. If there’s too much egg-mixture, it won’t cook and it will leave the bread wet and soggy.
• You didn’t use the right bread. Bagels are a really hearty and soaks up the egg-mixture perfectly. If the bread you used is too soft or thin, it won’t be able to hold its shape under the weight of the liquids.
• You cut your bread chunks too small. Cube the bagels into 1/2-1 inch chunks. If the pieces are too small, they’ll get soggy much faster because there’s not enough bread in each piece to properly soak the liquid.
• You didn’t cook it long enough. If your french toast is still super wet, your crockpot may run cooler than mine. Simply add an additional 30 minutes or more until the french toast has set.

Can you bake french toast?

Yes! If you’d like to bake french toast in the oven, check out my french toast casserole.

What to serve with crockpot french toast

French toast is amazing plain or topped with melted butter, whipped cream, maple syrup, and fruit! If you’re looking to bulk it up try one or more of these yummy sides:

• Eggs: Chaffles or Instant Pot Egg Bites
• Sausage Gravy (don’t forget the air fryer biscuits!)
• Air Fryer Breakfast Potatoes
• Bacon
• Fruit Salad

How to store

Cooled leftovers can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

To enjoy again: thaw in the fridge, if frozen, then microwave until warm.

– Jennifer

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Crockpot French Toast

A slow cooker version of a classic breakfast, this Crockpot French Toast is an easy and delicious family favorite!

Course Breakfast

Cuisine American

Keyword bagel french toast, crockpot breakfast, slow cooker breakfast

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Servings 8 people

Calories 619kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Whisk
• Crockpot

Ingredients

French Toast

• 6 large eggs
• 1 pint half-and-half
• 1/4 cup dark brown sugar packed
• 1/2 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (20 oz) package cinnamon-raisin bagels cubed into 1/2 - 1 inch chunks

Streusel

• 1 cup old fashioned oats
• 1/2 cup all purpose flour
• 1/2 cup pecans roughly chopped
• 1/2 cup dark brown sugar packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter melted

US Customary - Metric

Instructions

French Toast

• Grease a 6 quart crockpot with cooking spray. Set aside.
• In a large bowl, whisk together eggs, half-and-half, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
• Stir in cubed bagels until fully coated in the mixture.
• Set aside while you make the streusel.

Streusel

• In a medium sized bowl, stir together oats, flour, pecans, brown sugar, cinnamon, salt, and butter until combined. Set aside.
• Pour half the French toast mixture into the prepared crockpot, sprinkle with half the streusel, then repeat the layers.
• Cover and cook on HIGH for 2 hours or LOW for 4 hours.
• Scoop and serve with maple syrup or your favorite French toast toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1serving | Calories: 619kcal | Carbohydrates: 76g | Protein: 16g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 632mg | Potassium: 340mg | Fiber: 4g | Sugar: 27g | Vitamin A: 823IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 5mg

The post Crockpot French Toast appeared first on Show Me the Yummy.

I absolutely love breakfasts and I love sandwiches… but do you know what I love even more? Breakfast sandwiches that I can make in advance and are freezer friendly. Enter: breakfast sliders! 

Ingredients

• Butter Topping: Butter and Maple Syrup – melted butter gets stirred together with pure maple syrup then spooned evenly over the rolls. This adds sweetness to balance out the savory filling and creates a nicely browned crust. You can use pancake syrup if that’s all you have on hand, but pure maple syrup is preferred, because it has a better flavor! 
• Filling: Sausage, Egg, and Cheese – a classic breakfast sandwich combination! Breakfast sausage is cooked and crumbled until no longer pink, eggs are softly scrambled in butter, then seasoned with salt and pepper, and cheese is layered into the sandwich to create ooey gooey deliciousness! Feel free to use sausage patties, if preferred. 
• Sliders – Hawaiian rolls are commonly used for sliders, because they’re soft and sweet, but feel free to use your favorite sliders buns, if preferred.

How to make

1. Stir together melted butter and maple syrup in a small bowl to make the butter topping. Set aside. 
2. Cook sausage, breaking it up as you go, over medium heat in a large non-stick pan, until no longer pink. Discard the grease and set the cooked sausage aside. 
3. In the same pan, cook eggs in butter until softly scrambled. Set aside.
4. Slice the group of 12 rolls in half horizontally so that you have one “slab” of tops and one “slab” of bottoms. (Do not pull the rolls apart.)
5. Place the bottom “slab” into a greased 9×13 inch baking dish, then top with half the cheese slices. Next add the scrambled eggs, crumbled sausage, remaining cheese slices, then place top rolls on.
6. Spoon the butter sauce evenly over the rolls, then bake in a 350 degree F oven, uncovered, for 15 minutes or until the cheese has melted. 

Variations

• Use different rolls. Use biscuits, mini croissants, or your favorite slider buns!
• Mix up the meat. Try sausage patties, cooked bacon, ham, or any variety of breakfast meat! You could even use a meatless variety for a vegetarian version. 
• Try another cheese. Anything goes! Pepperjack, cheddar, provolone, gouda, gruyere… whatever you like! 
• Make it spicy. Whisk some sriracha into the maple syrup butter topping for a little kick!

What to serve with breakfast sliders

These breakfast sliders are hearty enough to be eaten alone, but if you’d like to bulk it up, try one of these breakfast sides!

• Double Chocolate Banana Muffins
• Tropical Smoothie
• Roasted Breakfast Potatoes
• Fruit Salad
• Vegan Granola

How to store

Leftovers can be stored in a sealed airtight container the fridge for 3-4 days or in the freezer for 2-3 months. 

To enjoy again, heat in the microwave or oven until warm. 

Can breakfast sliders be frozen?

Yes! Breakfast sliders are great for meal prep and last in the freezer for 2-3 months.

How to freeze: make the recipe as directed, cool completely, wrap each individual slider in foil, then place the wrapped sliders in a freezer safe baggie. 

How do you reheat frozen breakfast sliders?

The best part about these breakfast sliders is that there’s no thawing necessary! They can be cooked directly from frozen. 

How to reheat in oven: place the desired amount of sliders into the oven, set the heat to 425 degrees F (no need to preheat) and cook for 30-60 minutes or until the inside is hot. Remove the foil and enjoy!

How to reheat in microwave: remove the foil, wrap the breakfast slider in a damp paper towel, then microwave until heated through (about 30-90 seconds depending on microwave). 

– Jennifer 

Print

Breakfast Sliders

Breakfasts on-the-go just got better with these Breakfast Sliders! Hawaiian rolls are layered with gooey cheese, savory sausage, soft scrambled eggs, and drizzled in a sweet maple butter topping.

Course Breakfast

Cuisine American

Keyword baked sliders, breakfast sandwich, freezer friendly, make ahead breakfast sandwich, meal prep breakfast, sausage, egg, and cheese, sliders

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 sliders

Calories 430kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Baking Dish - 9x13
• Frying Pan - 12 inch
• Tupperware

Ingredients

Butter Topping

• 1/4 cup unsalted butter melted
• 2 tablespoons maple syrup

Breakfast Sliders

• 1 (12 oz) package Hawaiian rolls
• 1 (8 oz) package sliced cheese I used extra sharp cheddar
• 1 (16 oz) roll breakfast sausage
• 1/4 cup unsalted butter
• 12 large eggs whisked
• Salt and pepper to taste

US Customary - Metric

Instructions

Butter Topping

• In a small bowl, stir together melted butter and maple syrup until combined. Set aside.

Breakfast Sliders

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
• Slice the group of 12 rolls in half horizontally so that you have one “slab” of tops and one “slab” of bottoms. (Do not pull the rolls apart.)
• Place the bottom “slab” into the prepared baking dish, top with half the cheese slices, then set aside.
• Heat a large non-stick pan over medium heat, then add in sausage.
• Cook, breaking up the sausage as you go, until no longer pink. Drain the grease, then remove the sausage from the pan and set aside.
• Melt butter over medium heat in the same large non-stick pan, then pour in the whisked eggs.
• Cook until softly scrambled, then season with salt and pepper, to taste.
• Top the bottom slab of rolls with the scrambled eggs, then spread the crumbled sausage over the eggs.
• Top with the cheese slices, place top rolls on, then spoon the butter sauce evenly over the rolls.
• Bake in the preheated oven, uncovered, for 15 minutes or until the cheese has melted.
• Cut into individual sandwiches and enjoy!
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Nutrition

Serving: 1slider | Calories: 430kcal | Carbohydrates: 18g | Protein: 19g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 262mg | Sodium: 521mg | Potassium: 187mg | Sugar: 6g | Vitamin A: 724IU | Vitamin C: 0.3mg | Calcium: 171mg | Iron: 1mg

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