We loooooove this breakfast casserole. It's great to make in advance when you have overnight guests. #easybutton #alwaysacrowdpleaser
The Best Breakfast Casserole
3 slices of whole wheat bread, cubed (or if you're fancy like me and you make your own bread, use that! Here's my favorite go-to bread recipe. I make a loaf every 2-3 days for my family to enjoy!)
¼ cup butter, melted
10 oz shredded cheddar cheese (in my opinion, nothing beats Cabot Seriously Sharp Cheddar Cheese
12 eggs
1½ cups half & half (or milk of your choice)
1 tsp salt
1-2 drops Black Pepper Vitality
2 tsp dry mustard
1 lb turkey sausage
2-3 big handfuls fresh organic baby spinach, chopped
Preheat oven to 350°. Cook the turkey sausage well in your favorite skillet, breaking it up as it cooks. Drain any remaining liquid. Melt the butter and mix well with the cubed bread, then add the cheese. Beat the eggs, half & half, salt and Black Pepper Vitality. Dissolve the dry mustard in 1 Tbs warm water and then add to the egg mixture. Now mix everything together and pour it into a 9x13 baking dish. Bake for about 50 minutes, and voila!
I HAVE to share the breakfast recipe I've been obsessing over lately!
This recipe is adapted from Skinnytaste (one of my favorite healthy food blogs!)
I've been really trying to prioritize protein, so when I came across this recipe, I HAD to try it! One waffle packs about 26 grams of protein! And lemme tell you... it did not disappoint! This makes one big waffle, so double or triple, etc. as needed.
Power Protein Oat Waffle
1 egg
⅓ cup 4% milk fat small curd cottage cheese
4 Tbsp water
½ tsp pure vanilla extract
½ cup oats (I love these)
1 scoop Inner Beauty Collagen
¼ tsp baking powder
pinch of salt
You can throw all the ingredients in a blender, but I haaate cleaning my blender. Haha! I prefer to use my immersion blender for blending pretty much all things, and I absolutely LOVE this silicone mixing cup for things like this. I add all of the ingredients to my mixing cup and blend well with my immersion blender. Then pour the batter into the preheated waffle maker. I love topping mine with fresh berries and pure maple syrup!
This French Toast Casserole recipe is always SUCH a huge hit! My kids get so excited when I make this! It's super easy, and can be assembled a day ahead of time, so you can just pop it into the oven in the morning.
French Toast Casserole
- 1 loaf whole wheat bread, cubed (or if you're fancy like me and you make your own bread, use that! Here's my favorite go-to bread recipe. I make a loaf every 2-3 days for sandwiches, etc! I save the heels in the freezer for recipes like this!)
- 10 eggs
- 2 ½ cups milk
- ½ cup pure maple syrup
- ¼ cup butter, melted
- 2 tsp ground cinnamon, or 2-3 drops Cinnamon Bark Vitality
Preheat oven to 350°. Arrange bread cubes in a 9x13 baking dish. Mix all other ingredients and pour over the bread. I like to mix it up a little with a spoon or spatula to make sure all of the bread is covered well! Pop that bad boy into the oven for 40-45 minutes.
While it's baking, make the topping...
Topping:
- ½ cup butter, melted
- ½ cup coconut sugar
- ½ cup chopped pecans
- sometimes I like to get a little crazy and add another drop of Cinnamon Bark Vitality
Pour the topping over the casserole and bake for about 10 more minutes. Once you take it out of the oven, let it rest for 5-10 minutes before digging in.
Enjoy! We love to drizzle a little extra maple syrup on top right before eating.
OK, friends. I've tried LOTS of from-scratch pancake recipes over the years, and this one takes the (pan)cake! I promise, it's really not THAT much more work than using a box mix. And it's SO much healthier this way! I've taken bits and pieces of different recipes that led to creating this one. It's a passion of mine to try to make things a little healthier by replacing white flour with whole grains, cutting sugar when possible, etc.
I make pancakes for my family pretty much every weekend. It's our thing! I love making them because I just love cooking, and my family LOVES to enjoy eating them. #winwin
Whole Wheat Pancakes
2¼ cup milk of your choice (I'm on a huge oat milk kick these days)
6 Tbs plain white vinegar
3 eggs
3 cups whole wheat flour (or 12 oz by weight)
3 tsp baking powder
1½ tsp baking soda
1 tsp pink Himalayan salt
6 Tbs butter, melted
Optional mix-in ideas: fresh berries, chocolate chips, cinnamon, Vitality Oils
Heat up your griddle (I put mine around 350° F). I really need a new one... I've got my eye on this one since it doesn't have a questionable nonstick surface that is no doubt bad for us. 😬 If you have a nontoxic one that you love, please let me know! I’ve tried using my cast iron griddle and just can’t get myself to love it for pancakes. 😆
Mix the milk and vinegar and let it sit for a few minutes (you’re making “buttermilk” here. If you’re using cow’s milk, it’s gonna get chunky and gross. That's normal!). Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
OK guys, confession time. I'm a little crazy with our pancakes. I do customized flavors for every single person in my family. LOL... I KNOW. Ridiculous, right? But it's not that big of a deal, and I actually enjoy doing it, so I keep doing it. Sometimes we like to make a few orange pancakes (using a few drops of Orange Vitality) or cinnamon pancakes (using Cinnamon Bark Vitality). Have fun with playing around with different Vitality Oils!
So. Sometimes I mix different flavors into different bowls, Sometimes I scoop batter with a ladle and add ingredients as I go. It depends on my mood! I pretty much always use a ladle to scoop the batter onto the griddle though. Once I started doing it this way, it was SO MUCH EASIER than pouring from my mixing bowl!
What's your favorite flavor pancake?
