Loaded Hash Browns

I became obsessed with these hash browns toward the end of my Whole33. They're easy/quick enough to make whenever the desire strikes. (Daily, in my case.)

Loaded Hash Browns

2-3 tbs olive oil
1/4 onion, chopped
1/2 red pepper, chopped
1 medium (2 small) yukon gold potatoes, grated and squeezed of excess water
2 big handfuls of baby spinach, chopped
salt and pepper to taste

In a large non-stick skillet, heat 2 tbs olive oil over medium heat. Add onion and red pepper, sprinkle with salt and pepper, and cook, stirring occasionally until softened, about 5 minutes. Add grated potato, season with salt and pepper, and stir together. Let cook and brown, stirring every few minutes, until nicely browned, about 7-10 minutes. Stir in spinach and wilt slightly. Turn out onto a plate and devour with scrambled or fried eggs.

Chocolate Banana Bread

As much as I'd like for this to be justified as breakfast, a giant slice with a huge cup of coffee, Tyler Florence plants this firmly in the dessert category in his book, Tyler's Ultimate. It's true. The ingredients are mixed together like a cake, it comes together like a cake, it's scrumptious like a cake.

Breakfast? Dessert?

I'm not one to care too much about labels. Unless that label is totally delicious.

Chocolate Banana Bread

from Tyler's Ultimate

2 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
4 oz. bittersweet chocolate, melted (I use chocolate chips, and I don't melt them all the way, leaving some chips whole.)
2 eggs at room temperature
1 1/3 cups mashed very ripe bananas (about 3 bananas)
1 teaspoon vanilla extract


Heat oven to 350 degrees. Butter 9×5-inch loaf pan. Whisk flour, sugar, cocoa, baking powder and salt in large bowl.

Beat butter in a large bowl at medium speed until lightened. Beat in chocolate, eggs, bananas and vanilla at low speed. Stir in flour mixture, just until combined. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out almost clean. Cool on wire rack 15 minutes. Remove from pan; cool completely. 

Best Drop Biscuits

If you're a biscuit lover, like every single member of my family, please step away from the can right now. I promise you, these are the easiest and most delicious biscuits, and you can have them whipped together in less time than it takes your oven to heat up. (I promise. That's what happened to me this morning.)
These biscuits are unusual in that you use melted butter instead of cold butter that you have to "cut into" the flour. This trick makes them pretty much fool-proof as well as super light and flaky.

Best Drop Biscuits
From Best of America's Test Kitchen- 2009

Makes 12 biscuits

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
3/4 tsp salt
1 cup cold buttermilk (you can make buttermilk by combining whole milk with a splash of lemon juice or white vinegar, which is what I almost always do.)
1 stick butter, melted and cooled slightly (about 5 minutes)

Preheat oven to 475. In a large bowl, whisk to combine the dry ingredients- the flour, baking powder, baking soda, sugar, and salt. In a separate bowl, combine the buttermilk and butter. Add the wet ingredients to the dry and combine completely, being careful not to over-mix.
Using a 1/4 cup measure (or large ice cream scoop), scoop out the batter onto a greased or lined cookie sheet. Bake biscuits 12-14 minutes, until lightly golden. If desired, brush with melted butter when you remove them from the oven.

Bacon (or Sausage), Egg, and Cheese Muffins

Early last Sunday morning, I was serving breakfast to the 14 people who make up our church Leadership Team. So Saturday evening, I was preparing said breakfast, so that I didn't have to wake up any earlier than necessary. I was bringing yogurt, granola, and fruit to make parfaits, muffins, and mini-donuts for any kids who might be there, but I knew that if it were me, I would want something savory and something substantial. I'm not a huge breakfast casserole fan, plus they take forever to cook, so I ruled that out. I finally landed upon the best solution: a riff on the Sausage Biscuit Things that my boys always loved.
On Saturday, I fried bacon, browned sausage, and scrambled eggs. I had stumbled upon the most awesome creation ever, crescent roll sheets. Have you seen these? A thing of beauty, I tell you. They made this breakfast almost too easy.

Bacon (or Sausage), Egg, and Cheese Muffins

2 packages crescent dough sheets

4-5 slices bacon, cut into small pieces, fried to crispy perfection

1/2 pound breakfast sausage, fully cooked

6 eggs, scrambled

1 cup shredded cheddar cheese

Preheat oven to 375. Spray 2 standard sized muffin tins with non-stick spray. Onto a lightly floured surface, or a plastic cutting board, unroll one package of crescent dough. Distribute half of the scrambled eggs evenly across the dough, then the bacon, then 1/2 cup cheese. Roll up the dough "jelly-roll" style. Cut the log in half, then half again, and into 12 equal pieces. Place 1 piece in each section of the muffin tin. 

Repeat the process with the remaining dough, using the breakfast sausage, remaining eggs, and remaining cheese. (If making these ahead, simply cover the pans with plastic wrap or foil, park them in the fridge overnight, and bake them the next morning!)

Bake the muffins for 20-25 minutes, until puffed and golden brown. 

Maple-Oatmeal Scones

I've been disappointed in my "famous" scones as of late. People ask me to make them for an event and I am almost ashamed to bring them! I haven't heard any complaints, but I know that they should and could be better. So when a friend asked me to make some last week, I decided to try a new recipe. Actually, I had made these once before and remembered loving them.
The great thing about these scones is their texture. Where as the others are more like a biscuit, these scones are cakey, like those scones that we all love from Starbucks. It's Ina's addition of eggs to the scone dough. I plan to experiment with my go-to scones and see if I can improve upon them. Until then, these are a delicious change.

Maple-Oatmeal Scones
from Ina GartenI usually make a half recipe and get 8 triangle scones out of the dough.


For the Scones:
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

For the Glaze:
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. (I roll the dough into a round and cut it into triangles.) You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

My "Super Secret" Scones

I'm becoming known for my scone.  I made scones for the first time about a year and a half ago, for a friend's baby shower. They were a huge hit (hint, they included chocolate) and I've perfected them since then.  One family in my church, in particular, spreads the word about my scones whenever they can. If you've only had dry scones in your lifetime, try my "super secret" secrets and let me know if they convert you.

"Super Secret" Buttermilk Scones

adapted from M.S. Milliken & S. Feniger

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda

2 tsp orange or lemon zest (optional)
3/4 cup (1 1/2 sticks) unsalted butter
1 1/4- 1 1/2 cups buttermilk
1 tablespoon heavy cream, for brushing

1/2 cup chocolate chips (optional)

Optional Glaze:
1/2 - 3/4 cup powdered sugar
about 1/4 cup fresh orange or lemon juice

Combine powdered sugar and juice in a small bowl. Whisk well to blend. Add more powdered sugar if consistency is too runny- you want the glaze to be somewhat runny but not watery.  Drizzle over, spread on, or dunk slightly cooled scones in the glaze.

Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder, baking soda, and zest (if using) in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add 1 1/4 cups buttermilk (and chocolate chips, if using) and mix just until combined. If the dough looks dry, add more buttermilk, up to 1/4 cup more. (This is the secret, friends! Add more liquid!)

Transfer dough to a floured board and divide into 2 parts. Wrap each dough in plastic wrap and refrigerate for at least 15 minutes.  Roll or pat each gently to 3/4 inch thick rounds. Cut each round into 8 wedges (I like slicing it like a pizza, but you could do squares, circles, whatever!) and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade. 

My absolute favorite combination is an orange scone with raspberry jelly.  YUM.

Granola

Besides the great friendships I formed, my favorite thing about the college I attended my freshman and sophomore years was the cafeteria.  My BFF and I love food, and we never complained about the options available.  It was in college that I learned to love granola, though never as a breakfast cereal.  It was often dessert.  I would melt chocolate chips and peanut butter in the microwave and then toss it with granola.  Alongside a big glass of milk, I was in heaven.  

These days, granola is a staple in my house.  I eat it for breakfast (dry), washed down with my coffee.  I use it to make granola bars.  I toss in some chocolate chips and eat it for a late night snack, glass of milk on the side.  You can use any nuts you like, leave them out, chop them up.  Sometimes I toss in raisins, but not often.  The cinnamon and ginger add great flavor and just the tiniest hint of spiciness.  

Granola

adapted from Molly Wizenberg

3 cups old-fashioned oats
1 cup almonds
1-3 tablespoons raw sugar (or brown sugar)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil


Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 6 ingredients in large bowl. Place honey and oil in a microwave safe dish and heat until smooth, about 45 seconds. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 35-40 minutes. Place sheet on rack. Stir granola; cool. Store airtight for up to one week.

Chocolate Zucchini Bread

My friend Sarah makes the best chocolate zucchini bread ever.  She shared it with my sister a few years ago and I've been making it ever since.  My sister is allergic to dairy, so if I'm making it for her, I use oil instead of butter.  However you make it, it's delicious!

Chocolate Zucchini Bread

½ cup canola oil or butter (1 stick), room temperature
1 ½ cups sugar (or 1 cup honey)
2 eggs
1 cups shredded zucchini, squeezed of excess water
1 tsp vanilla
2 cups flour
1 tsp baking soda
¼ tsp salt
¼ cup unsweetened cocoa powder

Cream sugar (or honey) and butter (or oil) – add eggs, then zucchini and vanilla. Mix dry ingredients into wet. Pour into greased and floured loaf pan. Bake at 325° for 1 hour. Makes 1 loaf.
If using honey, cook at a lower temperature.

Whole Wheat Banana Bread

I bought Mark Bittman's The Food Matters Cookbook sometime last year. I had checked it out from the library and knew upon first glance that it would be a valuable resource. It has proven to be just that.

This morning, as I saw two bananas on the counter heading to the point of no return, I grabbed them, ready to make our favorite Banana Chocolate Chip Muffins. Then I reminded myself that I have no self-control when those muffins are in the house, and decided to look for something healthier to try. I looked in the index of Bittman's book and found my answer.

While this bread is more time-intensive than muffins, I can feel much better about having a slice or two with my morning coffee. Enjoy this bread that is unlike any other banana bread you've ever tried- sugar-free and much more like bread than cake (and with a very subtle banana flavor)!

Whole Wheat Banana Bread

from The Food Matters Cookbook

3 cups whole wheat flour (I use white-whole wheat)

1 1/2 tsp instant yeast (or 1 1/2 tsp active dry yeast-this is what I used)

2 tsp salt

pinch of cinnamon

1 cup mashed bananas

2 tbs vegetable oil

*If you're using instant yeast--Combine the flour, yeast, salt, and cinnamon in a large bowl. Add the bananas and about 1/2 cup water and stir until blended; the dough should be quite wet, almost like a batter (add more water if it seems dry).

*If you're using active dry yeast, combine the yeast with 1/2 cup of very warm water. Let the yeast soften for about 5 minutes, then combine with rest of the ingredients and proceed with the recipe. (I did have to add a bit of extra water, so don't be scared to!)

Cover the bowl with plastic wrap and let it rest in a warm place for about 2 hrs. The dough is ready when its surface is dotted with bubbles.

Use some of the oil to grease a 9 by 5 inch pan. Scoop the dough into the loaf pan and use a rubber spatula to gently settle it in evenly. Brush or drizzle the top with the remaining oil. Cover with a towel or plastic wrap and let rise until doubled, an hour or 2 depending on the warmth of your kitchen. (It won't reach the top of the pan.) When it's almost ready, preheat the oven to 350.

Bake the bread until deeply golden and hollow-sounding when tapped, about 45 minutes. If the loaf releases easily from the pan, turn it out immediately and let cool on a wire rack before slicing; if it sticks a little, let cool in the pan before turning it out.

Hash Brown Waffles

These beauties are such a favorite in our house. I make them whenever we have breakfast for dinner (unless we're having waffles and the iron is already occupied), but they're just a super simple side dish perfect for any night of the week.

Hash Brown Waffles

from Cooking for Isaiah

3 yukon gold potatoes (or russets, or sweet potatoes, etc)- peeled, grated, and wrung dry

1 tbs olive oil

3/4 tsp salt

1/4 tsp pepper

Combine ingredients in large bowl. Preheat waffle iron to med-high. Grease or spray with cooking spray. Mound 1/2 cup of potatoes into waffle iron. Cook about 10 mins.

Chewy Chocolate Chip Granola Bars

Here's another recipe for you that has literally changed our lives. Ok, that's a bit dramatic, but no less true. I haven't had to buy granola bars in probably 3 months. My boys love these, and even my husband snacks on them. (The same could not be said about the store-bought variety.)

The greatest thing about these is how much you can control the flavors and sweetness. The texture is great- most of the other granola bars I made at home came out cakey, which made them much less transportable. These are great to grab and go.

Chewy Chocolate Chip Granola Bars

adapted from Back to the Cutting Board (check out the notes above the recipe, especially about adjusting the amount of brown sugar you use)

Notes from my kitchen:

* I start by making my own granola, a very simplified version of this recipe.

* The best batch I've made (pictured above), used a combination of raw (turbinado) sugar, and brown sugar.

*You can use rice krispies for your puffed cereal, but I found this at our health food store and we love it!

Sweet Potato Spice Muffins

We just can't get enough of these muffins around here. While I realize they're pumped full of sugar, my boys are also getting whole grains, flaxseeds (which have tons of Omega-3's) and sweet potatoes in these little beauties. They've quickly become a favorite among my picky eaters.

(They like to think they're good to dunk in hot chocolate. I leave that up to you)

Sweet Potato Spice Muffins

adapted from Joy of Cooking

2 cups all purpose flour (I use half AP flour, half whole wheat)

1 tbs baking powder

1/2 tsp salt

1/3 cup brown sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

2 tsp ground flaxseed, if you have it

2 large eggs

1 cup milk or cream

2/3 cup brown sugar

1 cup cold mashed sweet potatoes (I bake them to use for this recipe, but you could use canned or baby food!)

1/2 cup butter, melted (or 1/2 cup canola oil)

1 tsp vanilla

Preheat oven to 400. In large bowl, whisk together the dry ingredients. In separate bowl, combine wet ingredients. Add to the flour mixture and mix together with a few light strokes, just until combined. Do not over mix. Divide among lined or sprayed muffin cups. Bake about 17 minutes (shorten your cooking time if making mini-muffins). Let cool 2-3 minutes before removing from the pan.

Sausage Biscuit Things

My aunt and uncle were visiting from California a couple of weeks ago. Over lunch at one of our favorite places, my uncle mentioned that they had tried out a recipe from my blog. I got excited, because they're quite the foodies, and I couldn't wait to hear what they tried and how they liked it. Much to my dismay, they were disappointed in their choice- Chocolate Triscuits.

I assured them that I have many other (better) recipes and that the Chocolate Triscuits were just something I threw together once when the crackers were beyond stale. I haven't made them since.

Since that conversation, I've been thinking of writing a post in which I share the things I make over and over again- the tried and true recipes that are always successful and always eaten without grumbling or complaining (once I've shared the new recipes, I'll make one post that lists them all).

So here's the first "recipe" that falls into that category. It's N's favorite (and he named it).

Sausage Biscuit Things

1 package crescent rolls

1/2 pound breakfast sausage

In a large skillet over medium heat, cook the sausage until no longer pink. Set aside to cool slightly. Preheat oven to 350. Separate crescent rolls along creases, leaving them in 4 rectangles. Press the seams together. Spread sausage evenly down the middle of each rectangle (lengthwise). Roll up (pressing seams back together if they come apart) lengthwise and then slice each rectangle into 5 or 6 even pieces. Place on a cookie sheet. Bake 13-15 minutes, until lightly browned.

I often make myself one, stuffed with sausage, a scrambled egg, and shredded cheese.

Turkey, Bacon, and Egg Breakfast Sandwich

On our fifth anniversary, my darling husband and I celebrated with a long weekend getaway to Kansas City. We stayed in a fabulous hotel that boasted a made-to-order omelette bar, but we splurged on Sunday brunch. We ate at a fabulous cafe on the Plaza called The Classic Cup. When we lived in Kansas City, we often walked on the Plaza, gawking at the delicious plates of food being served al fresco at the outdoor cafe. Our plates did not disappoint.

I ordered the Smoked Turkey Hot Browns- english muffins topped with turkey, bacon, eggs, and a cheddar cheese sauce. I was about 7 months pregnant at the time and could have happily devoured two servings. So when I found myself on this leisurely weekend morning with a roasted turkey breast in the fridge, I set to work.

I have learned not to try and completely replicate a meal because I am inevitably disappointed, so I gave it my own spin and used what I had (plus I am 3 1/2 months pregnant and ravenously hungry and impatient in the mornings).

Here's what I came up with, and yes, I could have easily eaten two servings of this beauty as well.

Turkey, Bacon, and Egg Breakfast Sandwich

2 slices of ciabatta bread, toasted

2 slices cheddar cheese

2 slices crispy cooked bacon

2 thick cut slices roasted turkey

1 egg, scrambled (or whatever style you prefer)

In a non-stick skillet, heat 1 tablespoon butter. Add turkey and warm through, remove from pan. Add egg, season with salt and pepper and cook to desired doneness. Place cheese slices on toasted bread, top with bacon, turkey and egg.

DEVOUR.

The smoked turkey hot browns come topped with a slice of tomato, which I think would have been a lovely addition to my sandwich.

Chocolate Chip and Banana Muffins

It's possible that I ate a dozen of these, all by myself, in a matter of 2 days. It's very possible.

Chocolate Chip and Banana Muffins

adapted from Food and Wine Magazine

makes 2 dozen

1 cup sugar
1 1/2 sticks unsalted butter, melted (I used part butter, part canola oil. Feel free to use a combination or all oil, if you want!)
2 cups mashed overripe bananas (about 6)
3 large eggs
1 3/4 cups all-purpose flour
1 cup whole-wheat flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips

Preheat the oven to 350° and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.

Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.

The banana muffins can be wrapped in plastic and frozen for up to 1 month. Let thaw and toast in a 350° oven.

Healthier Morning Muffins

I've mentioned the power of the breakfast muffin here before. Besides frozen waffles, muffins are pretty much the only thing guaranteed to get my son to eat breakfast. And although he still only eats the top of the muffin (any Seinfeld fans in the house?), a few of those constitute a pretty good breakfast, if you ask me. Or a darn tasty snack, any time of day. Healthier Morning Muffins
adapted from Everyday Food Magazine, Jan/Feb 2010 issue

Makes 12

3/4 cup all purpose flour
3/4 cup whole wheat flour
1 tbs ground flax seed (this is an optional ingredient that I highly recommend you use anytime you bake something, dredge something, what have you)
1/2 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp coarse salt
1 cup old fashioned rolled oats
3 tbs canola oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed (if you're like my husband and don't like banana-flavored things (besides bananas themselves), don't worry- you won't find the banana taste in these at all!)

Preheat oven to 400. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together first 9 ingredients until there are no lumps. Stir in oats. Add oil, egg, milk, carrots, and banana and stir until blended.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in the center of a muffin comes out clean, 23-25 minutes. Serve warm or at room temperature. (To store, keep in an airtight container, up to 3 days.)

Pumpkin Pie Muffins

If your child is anything like mine (or perhaps this is the case with you), breakfast is a bit hit and miss at times. Some days he's all about a big bowl of (healthy) cereal or toast with peanut butter, but other days it's simply a granola bar or a container of yogurt (after much weeping and gnashing of teeth). But every time I make these beauties and have them on hand, breakfast is a (delicious) breeze.

Pumpkin Pie Muffins
from Ellie Krieger

Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour or whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup firmly packed dark brown sugar
3 tablespoons unsulfured molasses
1/4 cup canola oil
2 large eggs
1 cup canned solid-pack pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk

Preheat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together both flours, the baking soda, salt, and spices.
In a large bowl, whisk together the sugar, molasses, oil, and one of the eggs until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Pour the batter into the prepared muffin pan, filling each one about two-thirds full. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold.
Enjoy warm or let cool completely before storing in an airtight container in the
refrigerator for up to 3 days or in the freezer for up to 3 months.
Makes 12 muffins

Cinnamon Honey Oatmeal Pancakes

A nice alternative to your usual pancakes, these are packed with oats, so they're hearty. They're sweetened with honey instead of sugar, and really don't require syrup. They freeze well (with layers of wax paper between each one) and you can reheat them in the toaster. I love the cinnamon in them as well!

Cinnamon Honey Oatmeal Pancakes

Found a few years ago via Wild Oats

1 1/2 cups rolled oats

1/2 cup unbleached, all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

2 cups buttermilk

2 tbsp. canola oil, plus more for cooking

3 tbsp. honey

1 tsp. vanilla extract

2 large eggs, beaten

Mix oats, flour, baking soda, salt, cinnamon and buttermilk together. Mix in oil, honey, vanilla and eggs. Heat nonstick pan or griddle over medium heat. Drizzle pan with a little oil. Spoon batter onto skillet, making 3-inch round pancakes. Cook until edges begin to brown, and bubbles appear in the middle of the pancake. Flip and cook for about 30 seconds longer on the second side.

Breakfast Pizza

We love breakfast for dinner in our house. I usually make pancakes with bacon and eggs, though tonight I found something faster, easier, and darn tasty. And the best part (for my husband) is that the eggs stay warm, so you don't have to rush and devour them first. Success all around.

photo from parents.com

Breakfast Pizza

from Family Circle Magazine

1 package (8 ounces) crescent roll dough

6 ounces breakfast sausage patties

1 cup frozen hash brown potatoes

3 tablespoons butter

3 eggs, beaten

1/8 teaspoon salt

1/8 teaspoon black pepper

3/4 cup shredded cheddar cheese

1. Heat oven to 350°F. Spray a pizza pan with nonstick cooking spray. Spread out crescent roll dough to fit pan.

2. Crumble the sausage and brown in a 10-inch skillet about 6 minutes. Drain and transfer to a plate.

3. In the same skillet, cook hash browns in 2 tablespoons of the butter, 10 to 12 minutes. Transfer to another plate.

4. In same skillet, melt 1 tablespoon of butter, add eggs and scramble over medium heat, about 2 minutes.

5. Sprinkle sausage, potatoes and eggs on dough. Season with the salt and pepper. Top with shredded cheese.

6. Bake at 350°F for about 20 minutes or until cheese is melted and edge of pizza is browned. Cool slightly. Cut into 6 pieces and serve.