These Instant Pot Breakfast ideas are the best of the best! I’ve rounded up recipes for everyone! I’ve got oatmeal recipes, Instant Pot Egg dishes, bakes, breads, casseroles, yogurts and more!
You’ll find all the Pumpkin Flavored Recipes that you’ll need for Fall here! I’ve got you covered with Pumpkin Flavored Breakfasts, Pumpkin Flavored Desserts, Pumpkin Flavored Breads, Pumpkin Flavored Dinners and Pumpkin Flavored Drinks!
Overnight oats are the best no-cook overnight breakfast idea! You can customize them with oats, chia seeds, fruit, greek yogurt and more making them the best on-the-go breakfast option! You’re sure to love multiple of these Overnight Oat Recipes!
Strawberry Peach Overnight Oats takes just a minute to put together and makes the perfect quick, tasty and healthy breakfast the next morning!
Sweet Waffle Donut with Chocolate Sauce is the perfect combination of a waffle and donut which makes for the perfect breakfast! The whole family will love this tasty meal!
Hey friends! School is back in and today I thought I would share my kids favorite breakfast during the school year – these Easy Baked French Toast Sticks! My kids LOVE French Toast, but when you make them into sticks, they literally will eat twice as much!
Are you ready for my top 25 Warm Winter Breakfast recipes?
This list is full of amazing recipes like Eggnog Waffles, Banana Blueberry Butterscotch Pancakes, Sweet Rolls, Baked Eggs, Candied Bacon, Souffle’s and many more!
Eggnog Waffles with Sweet Cinnamon Whipped Cream at Over the Big Moon
Cowboy Quiche at Everyday Adventures
Copycat Cinnabon Recipe at Over the Moon Big
Banana Blueberry Butterscotch Pancakes at I Heart Naptime
Breakfast Roll-Ups at Everyday Adventures
Egg Nog Muffins from Over the Big Moon
Breakfast Potatoes at Over the Big Moon from Tastes Better from Scratch
Pumpkin Chocolate Chip Pancakes at Over the Big Moon
Croissant French Toast at Everyday Adventures
Skillet Sausage, Egg, & Cheese Grits Breakfast Bake at Peas & Crayons
Easy Amish Baked Oatmeal Breakfast Casserole at Melanie Cooks
Cheesy Gougere Baked Eggs at Pinch and Swirl
Gingerbread Waffles at A Virtual Vegan
Bananas Foster French Toast Casserole at Certified Pastry Aficiando
Raspberry Coconut Cream Stuffed French Toast at Friday is Cake Night
Blueberry Breakfast Cake at Sugar Spun Run
Croissant Bread Pudding with Peaches at Mon Petit Four
Hatch Chile Breakfast Strata at Garlic & Zest
Shakshuka Quiche (Breakfast Pie) at Brooklyn Munch
Breakfast Lasagna at 4 Sons ‘R’ Us
Mini Blueberry Dutch Babies at Salu Salo
Overnight Cranberry Orange French Toast Casserole at Kristine’s Kitchen
Chocolate Potica (Nut Roll) at Kitchen Gidget
Egg and Chorizo Breakfast Cups at The Purple Ladle
Black Pepper Maple Candied Bacon at Healthy Seasonal Recipes
Ham & Cheese Breakfast Souffle at Saving Room for Dessert
Do you have any favorites that I don’t have listed? I’d love to hear them! Leave a comment below!
Looking for more awesome recipes – check out Crystal at Everyday Adventures!
Happy Friday friends! Tis’ the season for Eggnog and I am all about any recipe that calls for it during the Holidays! We have lots of favorite recipes that use it, like my Eggnog Waffles with Sweet Cinnamon Whipped Cream that I shared last year. But, this is probably my all time favorite! My SIL gave me this recipe and I’ll forever be in debt to her for it! These Fluffy Eggnog Muffins are a-mazing! They are the perfect texture, super fluffy and they melt in your mouth! And they pair perfect with hot chocolate or coffee!
Quick tangent, how do you drink your eggnog? Straight or mixed? I’m all about mixing my eggnog with Sprite! Not too much Sprite though! Maybe like 3/4 Egg Nog with 1/4 Sprite! K – now back to business!
3 cups All Purpose Flour
2 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Grated Nutmeg
1 teaspoon Salt
2 sticks Horizon Organic salted butter, softened
1/2 cup sugar
2 large Horizon Organic Eggs
1 cup Horizon Organic Low-Fat Eggnog
1/2 cup Powdered Sugar
Start by heating your oven to 350 degrees and lining a 12 spot muffin pan with cupcake liners.
Take your dry ingredients: 3 cups flour, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon grated nutmeg and 1 teaspoon salt and whisk them together.
In a separate large bowl or your stand mixer add 1 1/2 cubes (12 tablespoons) and beat it until creamy. Scrape the sides if needed during the process. Next add the sugar and combine it and the butter. The mixture should be light and fluffy. Then one at a time add the eggs to the mixture and mix. Beat the batter until the mixture is completely combined and smooth.
Now we’re going add the dry ingredients and eggnog to our butter and sugar mixture. Start by adding 1/4 of the dry ingredients to the butter and sugar mixture. Combine using a wooden spoon (no mixers friends!). Once combined, add in 1/3 cup eggnog and combine again. Then continue adding the flour mixture and the eggnog alternating, ending with the last quarter of the dry ingredients. Only mix until all the ingredients are completely combined, but do not over mix. The mixture will be fairly thick and somewhat sticky.
Add the batter to the muffin tins, filling each one just to the top and not above at all. Bake for 25-30 minutes, until the sides are starting to brown. Remove from the muffin pan to a wire rack.
Melt the 1/2 cup butter in the microwave. With a pastry or basting brush, brush the tops of the Egg Nog Muffins with the melted butter. Then dust the tops of the muffins with powdered sugar using a powdered sugar duster. If you don’t have a powdered sugar duster, then you can even just dip the tops of the muffins into a bowl of powdered sugar!
You guys, they’re seriously so delicious! You’ll love them! The Eggnog flavor is not overwhelming, but you can for sure taste it! Keep in mind that you can make this dough ahead of time and just keep it in the fridge until ready to use. So, if you’re wanting them warm for breakfast, feel free to make the dough the night before. Also, I would say the muffins are good for 2 days after you make them. Not that they ever last that long in my house though!
This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.
Pumpkin Chocolate Chip Pancakes are the perfect festive Fall breakfast! The pumpkin flavoring isn’t overwhelming, but will fulfill your Fall pumpkin cravings!
As you guys know, I am a breakfast LOVER! There is not a meal I like to make more then breakfast! I especially love making special breakfasts for the Holidays! I decided this year for Valentine’s Day I wanted to make Strawberry Pancakes verses just a pink pancake like we’ve done most years in the past! And when you add the Strawberry Vanilla Whipping Cream to the top it just takes this breakfast to the next level!
I love that my kids know that when a holiday is approaching they can expect a super fun breakfast! This is a tradition that our whole family loves and looks forward to!
- 3 cups all-purpose flour
- 6 teaspoons baking powder
- 2 teaspoons salt
- 2 tablespoon white sugar
- 2 1/2 cups Horizon Organic milk I prefer Whole
- 2 eggs
- 2 teaspoons vanilla paste or extract
- 6 tablespoons of butter melted
- 6-8 Strawberries
If making it in a mixer
- In a bowl, mix together the flour, baking powder, salt and sugar. Add 1/2 the flour mixture to your mixer. Add the milk, eggs, vanilla and butter. Then add the rest of the flour mixture. Use the batter setting on your mixer.
If hand mixing
- In a bowl, mix together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla and melted butter and mix until smooth.
- Cut strawberries up into small pieces.
- Heat a lightly buttered or oiled griddle on medium high heat. Pour approximately 1/4 cup batter onto the griddle. Sprinkle pieces of strawberry on top of the batter and cook until golden brown. Flip it over and cook until golden brown and serve hot.
Strawberry Vanilla Whipped Cream
- 1 Pint Horizon Organics Whipping Cream
- 4 Tablespoons Sugar
- 1 Tablespoon Vanilla Paste
- 1 cup semi pureed strawberries
- Mix the whipping cream, sugar and vanilla paste on a low-medium speed until it thickens. I prefer to use vanilla paste, because it gives it a pretty look with the dark specs! If you don't have vanilla paste, you can use vanilla extract!
- Once the whipping cream is thickened, mix in strawberries until just combined.