When I want a quick-to-prep and no mess weekend breakfast I love to cook a Dutch Baby. (Don’t freak out , I promise it’s only a pancake…not a baby. Why it’s called a Dutch Baby I really don’t know).

This puffy pancake is a breeze to make because it comes together magically in a blender and then fluffs up to perfection in the oven. Top of this delicious combo of flavors with maple syrup and you have yourself treat.

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This recipe was created for Disney’s Spoonful.com. View more of my work for Spoonful here.

Breakfast has always been my favorite meal of the day and I’m perpetually puzzled by people who ignore it. The last time I skipped breakfast I left my phone on top of my car and drove off, forgot to put shoes on my child then dropped her off at school, didn’t wash the conditioner out of my hair, sounded like I just had a lobotomy on a conference call with a client, and almost set the house on fire cooking dinner. Trust me people, eat your breakfast.

Some of my favorite breakfast recipes are savory and one of the easiest savory breakfast recipes is strata – a cheesy savory bread pudding if you will. This Spinach and Ham Strata is one I make often for brunch. Cheesy, savory, and come back for seconds delicious — there are never any leftovers!

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Roasting the strawberries in this parfait recipe brings out their natural amazing flavor and creates a luxurious syrup while still maintaining a firm texture. This is a natural snack at it’s best — perfect for young and old alike. 

This recipe was gone in litteraly seconds. I had kids and adults with yogurt covered faces and big eyes saying, “more!” Quick, simple, and beyond good.

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This recipe was written for Disney’s Spoonful.com.
View more of my recipes and articles for Disney here.

A story as old as time, when you have over ripened bananas that are starting to draw fruit flies and you are about to show your house to a potential buyer you make banana muffins or in our case banana nut muffins with Greek yogurt that are sinfully moist. I make this muffin recipe with practically any fresh fruit. It is also perfect to make ahead and use the batter as needed (batter will keep for 5 days in the refrigerator) for fresh delicious muffins every morning.

Another story that is as old as time is Murphy’s Law. When you are supposed to be doing something very important it is almost certain that inconceivable things will happen to slow you down. Case in point, the day I made these muffins I woke up to a house full of fruit flies gunning for my bananas. Something that you do not want in your house when you are trying to sell it. As I’m making these banana nut muffins with Mia to get rid of the fruit flies a half an hour before the house is to be shown, the door bell rings. It’s an energy salesman trying to sell me an energy plan while there is an obvious for sale sign in front of my house.

Just as I was about to slam the door in his face after he would not take “no” for an answer, all hell breaks loose and the smoke detector goes off. This scares the cats, sends them 10 feet into the air and causes them to run for their lives. All this commotion gets the attention of Jack the 70 pound lab who I thought was quietly sleeping. He starts to chase the cats around the house and runs past me and Eduardo the electric salesman while wearing a diaper on his face. Why does he have a diaper on his face? Because for some reason unbeknownst to me the dog has decided to empty Mia’s diaper trash in search of poo filled diapers. Yes, I said that right. Now, I still have Eduardo at the door, when Mia comes in from her room with one of the most terrifying thing in her hands… a permanent marker. This is when Eduardo says, “Is this a bad time?” To which I reply, “No, Eduardo, it’s perfect timing please come in for some tea and cookies.”

It’s now ten minutes before the realtor arrives and I’m stuck with a smoke detector that won’t turn off yet there’s no smoke, a chasing scene out of a Tom and Jerry cartoon, poop filled diapers flung about all over the house, and a once pink and cute vintage inspired child’s kitchen set that is now basically street taged with sharpie. Needless to say I did not hear back from the people that viewed the house that day nor did I buy an energy plan. At least the muffins were good.

Banana Nut Oatmeal Muffins makes 12

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large very ripe bananas
• 1/4 cup butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 2 teaspoon vanilla paste or extract
• 1/2 cup Greek yogurt
• 1/2 cup oatmeal, not instant
• 1/2 cup chopped pecans or walnuts
• oatmeal for garnish, optional

Preheat oven to 375°F. Line a muffin tin with paper muffin cups and lightly grease the paper cups with cooking spray. Greasing the paper muffin cups is not necessary but helps. In a medium sized bowl, combine flour, baking powder, baking soda, and salt. Set aside.

Peel the bananas and place them in a large bowl. With a potato masher or fork, mash the bananas until creamy. This is Mia’s favorite part.

In a large bowl with a hand mixer or stand mixer, beat the butter and sugars together until fluffy. Add eggs one at a time, scraping down the bowl to make sure everything gets blended. Beat on medium speed until butter, sugars, and eggs are combined.

Next, add vanilla and yogurt and blend until combined. With the blender on low, slowly add the flour mixture and blend until just incorperated. Sorry, this photo just escaped me. Must have been a moment when I was trying to keep Mia’s fingers out of the batter.

Next, fold in the mashed bananas, oatmeal and pecans.

Generously scoop the batter into the prepared muffin cups.

Sprinkle the tops of the soon to be muffins with a pinch of oatmeal.

Place in the oven for 18 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean. All ovens are different. I find this recipe is done in 18 minutes but still lacks that golden crisp color. To achieve a golden color and crisp texture on top, place the muffins under the broiler for 1 to 2 minutes until golden.

Immediately remove the muffins from the muffin tin. Be careful not to burn your hands, they will be hot. Allow to cool on a cooling rack.

Serve and enjoy!

Huevos rancheros breakfast cups with salsa verde is a modern twist on the traditional Mexican dish of fried eggs on corn tortillas with refried beans and a light tomato-chili sauce. It’s The Husbands favorite Sunday brunch meal and in Texas you can find it at almost every restaurant except here the common tex-mex version is served with red enchilada sauce. This version is a simple and fun take on this delicious dish that would be fast and perfect for any brunch party or just to pump up your typical breakfast. Ok…enough talk I’m getting hungry.

Huevos Rancheros Breakfast Cup with Salsa Verde for 1 easily multiplied

• 1 uncooked flour tortilla, burrito size*
• 2 Tbs refried beans
• 1 egg
• pinch salt and ground pepper
• 1 Tbs grated cheddar or monterey jack cheese
• 3 Tbs salsa verde**

Sprinkle with a pinch of salt and a pinch of fresh ground pepper. Top with cheese and place in the oven. Bake in the oven until the whites are cooked. Bake for 12 minutes for a runny yolk (15 to 18 minutes for a hard yolk).

Plate with salsa verde and garnish with cilantro if you wish.

Since the tortilla is not cooked prior to baking it fluffs up as it were fried and makes a light crispy basket for the delicious salty beans, egg and tangy salsa verde. Traditionally, huevos rancheros is served with a runny yolk and I love a runny yolk but I got distracted for this shot by a large white dog chasing a very fat cat through my kitchen and let the egg over cook for my tastes. Oh well, it was just as wonderful.

Check out this kid-friendly tortilla breakfast cup post using the same technique and get the whole family involved. Have a great weekend!

As a proper Texas girl, I have been in love with tortillas since birth. Everything is better when wrapped in a tortilla. But as a mom I have become increasingly aware of the excess and unnecessary ingredients in packaged tortillas. For the major packaged tortilla brands this includes a long list of preservatives, MSG (seriously why?!),  hydrogenated oils, corn syrup (again why?) and other things that if we simply made them at home would never ever be in a tortilla recipe.

But who has the time to make tortillas on a daily basis? Not I said the fly. That’s why I was thrilled to give Tortilla Land flour tortillas a try. With five simple ingredients; wheat flour, water, canola oil, salt, and sugar, Tortilla Land Flour Tortillas are all natural, no cholesterol, no saturated fat, and 0 trans fat. A massive burrito size tortilla is the same amount of calories and less fat than most major brand taco sized tortillas I found.

Because Tortilla Land Tortillas are made without preservatives and all-natural ingredients they are packaged uncooked. Simply place on a medium high skillet and wait about 30 to 45 seconds until bubbles start to rise. Flip the tortilla and cook for an additional 30 seconds until golden. In 60 seconds you have a fresh practically homemade tortilla.

The verdict: Amazing! These tortillas reminded me of the fresh tortillas that my nanny’s mom would make and I would devour when I was younger. Thin, flavorful, and remarkably fresh, Tortilla Land Flour Tortillas are perfect for quesadillas, tacos, wraps and more. Trust me I tired them on everything. Two slippers up!

Pros:

• all natural
• fresh
• no preservatives
• 5 ingredients
• no cholesterol
• great taste and texture

• Tortilla Land Flour Tortillas 1 to 2 per person
• eggs, 1 per tortilla
• cheese, cheddar or monteray jack
• variety of vegetables such as: red and green bell pepper, spinach, corn, green onion, mushrooms, tomato, or onion
• variety of cooked breakfast meats such as: bacon or breakfast sausage

Preheat oven to 350°F. Chop your vegetable and meat choices in small pieces.

In an ungreased muffin tin, place the tortillas in a muffin cup, pressing to form into the cup.

I make frittatas on a weekly basis. It’s a simple one dish family meal that everyone loves. Every week I use a different combo of veggies and cheeses to mix things up a bit. Last week, while trying to clear out the fridge, I made this spinach and lemon spaghetti frittata with feta and basil. Although it was different from the usual it was absolutely delicious and made for a refreshing summer breakfast. Unfortunately, Mia the resident 2 almost 3 year old, is not a fan of this particular frittata (a little too eclectic breakfast fare for her pallet) and I promised next week I would make her favorite potato, Canadian bacon, tomato and parmesan frittata. And yes, I promise to post that in the future because it is really good and one of our family faves.

Spinach and lemon spaghetti frittata with feta and basil is a uniquely bright and delectable summer breakfast. It’s also a great way to use up leftover pasta.

Spinach & Lemon Spaghetti Frittata with Feta and Basil serves 4 to 6

• 6 eggs
• 1/2 cup milk
• zest of 1 lemon
• 1 tsp lemon juice
• 1/4 tsp sea salt
• 1/4 tsp fresh ground pepper
• 2 tsp extra virgin olive oil
• 1 cup cooked spaghetti
• 1 cup baby spinach, chopped
• 3 Tbs feta cheese, crumbled
• 2 Tbs fresh basil, chiffonade (cut into thin strips)

Egg in the basket, egg in hole, ball in pocket, hen in basket, elephant egg(?), bird’s nest, Mary’s special egg (<-you’re mama must of loved you) sunshine toast, toad in hole (which, by the way, did you know is something completely different than an egg on toast…true story) all awesome names that you told me recently on twitter for this favorite childhood dish. Egg In Basket is actually an Americanized version of the traditional Spanish appetizer Gallina de Madre, or Mother Hen Toast, made with thick country bread and serrano ham. YUM! For today’s purpose we’re just having the simplified version with what I have on hand.

Egg In Basket with Tomato and Scallion is a fun and delicious family meal especially when you get the kids involved by letting them choose their own toppings. Mia is a big fan of cheddar cheese and tomato.

Egg In Basket with Tomato and Scallion serves 4

• 4 slices of bread, today I’m using 7 grain
• extra virgin olive oil
• 4 eggs
• 6 cherry tomatoes
• kosher salt and black pepper
• 1/4 cup shredded parmesan cheese
• 4 scallions (green onion)

Preheat oven to 400°F.

Slice the tomatoes and the scallions. Set aside.

Arrange bread on a baking sheet. Drizzle olive oil on each slice. I’m using garlic infused oil and sweet baby it’s delicious. Place the bread into the oven and bake for 8 minutes.

Remove from the oven and with your fingers, gently press a 3″ x 3″ indention into the middle of the bread.

Crack an egg into a small bowl.

Next, slowly pour the egg into the indention on the bread. Repeat with the remaining eggs and slices of bread.

Place 6 tomato slices on each egg and sprinkle with a pinch of salt and a pinch of freshly ground pepper.

Carefully, place the baking sheet in the oven and bake for another 10 minutes for a perfectly runny egg yolk and cooked whites (bake for 12 minutes for a slightly runny egg and 15 minutes for a well done cooked through egg yolk).

Top with a tablespoon of freshly shredded parmesan cheese and a pinch of scallions or top with whatever the kiddos like (cheddar cheese, crumbled bacon… you get the idea). Egg in basket, a perfectly light, simple and delicious family breakfast.

Warning: there is nothing low-cal about these delicious and insanely addictive sweet potato cinnamon pull-apart buns! So, you might have to do another 20 minutes on the elliptical but your soul will thank you! Check out the story behind these sinful breakfast treats and how to make them for your family today on Babble.com’s 50 New Recipes From The 100 Best Food Blogs

recipe: sweet potato cinnamon buns

This recipe was made exclusively for Babble.com

mmmmmm…. real fresh turnovers. It’s hard to resist these little lovelies in the morning. I grew up eating the the turnovers/strudels that you pop in the toaster and then put icing on. I loved them. Oh they were so good and decided to get Mia some the other day at the store. But before I put the box in the cart I looked at the ingredients and decided I would make them myself to keep as much preservatives, food dye, and things I can’t pronounce out of the equation. Seriously, why do I even look at the label? I know what I’m going to find and then I have this huge guilt trip and then end up leaving the checkout line to put it back on the shelf.  All types of crazy I am! Anyone else have this issue? My theory is cook fresh as much as possible and use the boxed stuff in emergencies or when you just need a break.

I grabbed a book I’m reading and loving the simplicity of these days called, Family Meals by Martha Helms Sinksey. It’s full of seasonal food and kitchen information paired with simple wholesome meals. It’s like a Betty Crocker cookbook for this generation. Anyway, the recipe for cherry turnovers caught my eye and I have been eager to make some. That day Mia and I put our aprons on and got cooking.

Unfortunately, I had to do several attempts at the turnovers because the original directions did not agree with my oven and I burnt two batches. But now I’ve got it down and made some adjustments for my tastes and my gas oven. Here’s the best thing about these turnovers…. they are absolutely freezable for quick future breakfasts! Crazy delicious, these turnovers make a fabulous easy breakfast and gift for your neighbor when your new 70 pound puppy escapes from the yard to try to play with their 8 pound dog.

Black Cherry Turnovers makes 8
adapted and pretty much completely changed from Family Meals

• 1 1/2 cup pitted black cherries, frozen and thawed
• 1/2 cup  granulated sugar
• 1 Tbs vanilla extract
• 1 Tbs all-purpose flour
• 1 pinch Kosher salt
• 1 egg, lightly beaten
• 2 Tbs decorating sugar, granulated can be substituted
• 1 package (2 sheets) Puff Pastry, thawed according to package
• optional extras: for Chocolate Cherry turnovers 1/2 cup dark chocolate chips or for Cherry Thyme and Black Pepper turnovers fresh thyme 2 tsp black pepper

Preheat oven to 400°F.

It’s important to be completely prepped before working with the puff pastry. You will need to keep the pastry cold so it will be flaky when baked. Keep the pastry in the refrigerator until needed. In a bowl, combine the cherries, 1/2 cup granulated sugar, vanilla, flour and salt. Set aside.

In a small bowl, beat the egg and set aside.

Working with one pastry sheet at a time, divide into four squares with a knife or a cutting wheel.

Place the pastry squares on a baking sheet lined with parchment paper. Spoon a large tablespoon of the cherry mixture in the center of each square. Brush two sides with the beaten egg.

At this time if you want to change things up a bit, add some dark chocolate chips, about a tablespoon per turnover, for a sweet kick or…

add a little fresh thyme, about a teaspoon per turnover, and fresh ground black pepper, 1/4 tsp per turnover, for a sinfully savory turnover. This is my FAVORITE!

Fold the pastry dough over creating a triangle. Seal the sides by crimping the edges together with a fork.

Brush the tops with the egg wash.

Sprinkle the tops with decorating sugar.

or a little pepper if you make my favorite turnovers.

With a sharp knife, make a slit in the top of the turnover. You don’t want exploding turnovers! At this point you can wrap in plastic wrap and freeze. When ready remove from freezer and wrap and place on a baking sheet. Bake following directions but add an additional 20 to 30 minutes to the cooking time. Place in the oven and bake for 20 minutes until puffy and golden.

When finished, remove to a cooling rack and allow to cool.

Delicious. Delicious. Delicious.