1 baguette (15 inches long)
5 large eggs
1 teaspoon finely grated lemon zest
3 tablespoons milk
1/4 cup chopped fresh parsley leaves
1/2 cup grated Parmesan cheese
4 slices thinly sliced prosciutto (about 2 ounces)

My favorite meal of the day is definitely breakfast. Unfortunately who has time in the morning to whip up bacon, eggs, potatoes, pancakes, and fruit in the morning? Not me! Everyday eating the same old cereal really chaps my butt and thats why I came up with this. It’s so easy to make and you can eat it on the go! First thing you want to do is preheat your oven to 350*F. With a serrated knife slice 1/4 inch off the top and hallow out the bottom. Throw away the soft bread in the middle, keeping the top. Cut the top up and set aside. In a bowl mix together the eggs, lemon zest, milk, parsley, and parmesan. Season lightly with salt and pepper and stir in the bread pieces. Put your hallowed out baguette on a lined sheet pan. Line the inside of your bread with the prosciutto and pour your egg mixture into it. Put into the oven and let cook until the eggs are puffed and the egg is cooked through, about 35 minutes. Let cool for about a minute and slice into 2 inch pieces and serve! Yummy!! Take that cheerios…

1 1/2 cups eggnog
4 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 loaf french bread, cut in 1 inch slices
Butter
Powdered Sugar (optional)

Eggnog. Quite possibly one of the most delicious parts of the Holiday season. Unfortunately most of the time it just sits in the refrigerator… but not anymore people! It’s time for this delicious drink to shine. I love breakfast. I love breakfast so much I literally could eat it for every meal of the day! Around the holidays everyone is trying to be festive and this is just another way to make breakfast special for yourself or for guests. Its so easy to make you won’t even believe it! The first thing you want to do is preheat your griddle or skillet to medium. In a bowl whisk together the eggnog, eggs, vanilla, cinnamon, and nutmeg until all combined. Put in a shallow baking dish for easier dipping. Take your sliced bread of choice and put in the egg mixture. Let soak for about 2 minutes on each side to really get that eggnog flavor. Once both sides have soaked you need to butter up your griddle, or saute pan, so your french toast won’t stick. Put the bread on the griddle and let cook on each side for about 2 minutes. Once it’s ready I like to put a little bit of butter and some powdered sugar and you’re ready to go!! A very holiday delicious breakfast. I hope you like it!

Spiced Pecan Maple Syrup:
2 tablespoons butter
2 cups maple syrup
1 cup chopped pecans
1/2 teaspoon Cinnamon
1/4 teaspoons Nutmeg
1 teaspoon vanilla extract

Pumpkin Pancakes:
1 1/4 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
pinch ground clove
pinch salt
1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg
Butter for griddle

This is the best pancake recipe. One thing I love about fall and winter so much is that I don’t have to have an excuse to put pumpkin in basically everything. Tis the season! I know that boxed pancake mixes are so easy but these are just as easy! You can do it!! First thing you want to do is make your syrup. In a small saucepan melt the butter. Add the maple syrup along with the spices, chopped pecans, and vanilla. Mix together and turn off while you’re getting your pancakes ready. You don’t want it to burn! Now its time for the pancakes. In a small bowl mix together all the wet ingredients like the milk, pumpkin puree, melted butter, and egg. In another bowl mix together the dry ingredients like the flour, sugar, baking powder, cinnamon, ginger, nutmeg, clove, and salt. Add the wet ingredients to the dry ingredients and mix all together until the batter is smooth. Preheat your griddle or large skillet to medium heat. Melt a little butter on the griddle or saucepan and ladle the batter on. Let cook on each side for about 3 minutes. Once your ready to eat heat up the syrup and pour over the pancakes!! Now you’re ready to eat! The most delicious pumpkin pancakes with a spiced pecan maple syrup you’ve ever had! Enjoy!

2 cups all purpose flour

1 tablespoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 tablespoons unsalted butter, cold, cut

1 cup milk

zest from 1 lemon

1 tablespoon plus 1 teaspoon poppy seeds

egg wash for brushing

Glaze:

2 cups confectioners’ sugar

1/4 cup lemon juice

zest from 1 lemon

1 tablespoon butter, melted

First thing you want to do for these amazing, delicious scones is to preheat the oven to 400*F. In a bowl put together all the dry ingredients: flour, baking powder, salt, and sugar. To the dry ingredients  add the chopped cold butter. With your fingers “snap” the butter into the flour until there aren’t any big chunks of butter and it looks like coarse crumbs. To that add the milk, lemon zest, and poppy seeds. Mix together by hand just until everything is incorporated… no more! Put some flour on your counter and take out the dough. Don’t worry it will be wet and sticky. Put a little flour on the top and press it out by hand into a circle about 6 inches. With a knife (make sure you sure the knife in some flour) cut the circle into 8 wedges. Put the wedges on a sheet pan with some cooking spray. Brush the top with some egg wash (eggs and water) and pop into the oven. Let them cook until nice and golden brown, about 15-20 minutes depending on your oven. When the scones are ready, take out of the oven and let cool while you make the glaze. In a bowl mix together the sugar, lemon juice, lemon zest, and butter. Spoon over the scones and you’re done! Enjoy!!

1 sheet frozen puff pastry, thawed

4 eggs

1/2 cup cream

salt

pepper

garlic powder

1/4 pound pancetta, diced

1/4 cup grated parmesan

1/2 onion, diced small

1/2 cup chopped fresh spinach

1/2 cup cheddar cheese

This is the absolute best quiche recipe. Period. I love making quiche for breakfast, brunch, or lunch! Preheat your oven to 375*F.The first thing you want to do is cook the pancetta a little. In a saucepan over medium high heat add the diced pancetta and let cook for about 5 minutes. Set aside to let cool. On a lightly floured surface take out the sheet of puff pastry and roll it out with a rolling pin until big enough to put in your pie pan. Put the puff pastry in the pie pan, set a piece of aluminum foil or parchment paper on top and set a small pot in the middle  and put in the oven. This is called blind baking and what it does is give the crust a head-start so you have a nice flaky crust instead of undercooked dough. Let cook in the oven until a pale golden, about 10-15 minutes. While that is cooking get the egg mixture ready. In a bowl whisk together the eggs, cream, and parmesan until all mixed together. Add the spinach, pancetta, onion, and season with salt, pepper, and onion powder. Once the puff pastry is ready, take out of the oven and take the pan off and the foil. Add the egg mixture and pop right back into the oven! Let cook for another 20-25 minutes, or until the center doesn’t jiggle. Let cool for a couple of minutes and serve!! How easy is that? Enjoy!

1 cup granulated sugar
1 stick unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 325*F and butter a 9 x 5 x 3 inch loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In another small bowl, mash the bananas with the fork. Mix in the milk, cinnamon, and vanilla to the sugar and butter. Then mix in the flour, baking powder, baking soda, and salt. Add the mashed bananas and stir to combine. Pour the batter into a prepared pan and bake 1 hour to 1 hour 10 minutes, or until a toothpick put in the center comes out clean. Set aside to cool and enjoy!

1 1/4 cup maple syrup

1 cup frozen wild blueberries

2 cups whole grain pancake mix of your choice

2 cups buttermilk

6 tablespoons wheat germ

2 teaspoons vanilla extract

2 tablespoons (1/4 stick) butter

Boil 1 cup syrup and blueberries on medium high heat. Let reduce for about 13 minutes to intensify the delicious flavor. Combine the pancake mix, buttermilk, wheat germ, vanilla, and 1 tablespoon melted butter.

Melt 1 tablespoon butter on griddle or skillet (which ever you have!) on medium heat. Drop the batter by 1/4 cupfuls onto the griddle and spread with the back of spoon into 3-4 inch rounds. Cook until brown and delicious on one side and cook the other side briefly. Now for the best part, or at least my favorite- smother with the delicious syrup. No one will ever know it was a mix

1 1/2 sticks unsalted butter, room temperature

1 1/2 cups sugar

3 extra large eggs, room temperaturee

1 1/2 teaspoons vanilla extract

1 cup sour cream

1/4 cup milk

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 half-pints of fresh blueberries

Preheat oven to 350*F. Spray extra large muffin tins. ( one of these will be enough for breakfast!)

Cream the butter and sugar until light and fluffy, about 5 minutes with the mixer on low. Add eggs one at a time and mix well after each one. Add vanilla, sour cream, and milk. Mix well then add all the dry ingredients on low. Make sure to stop mixing as soon as everythings all mixed in! You dont want a tough muffin! Fold in the blueberries by hand, and make sure not to squish the berries. Scoop the batter into tins, almost all the way to the top, leaving about a 1/2 inch from rim. Bake about 25-35 minutes or until you stick a tester in the middle comes out clean. I promise you, these are the best, most delicious, biggest muffins you’ll ever eat!

2 large Granny Smith apples, or 3 small ones

1 stick butter

1/4 cup sugar

2 teaspoons cinnamon

4 eggs

1 cup flour

1 cup milk

1 teaspoon vanilla extract

powdered sugar

Girls….. this is AMAZING! First you want to preheat the oven to 425*F. Melt butter in a large, shallow, oven-proof skillet over medium high heat. Thinly slice apples and put into skillet with sugar and cinnamon. Cook, stirring, until apples are translucent. While those are cooking, make the batter! In a large bowl mix the eggs until light and fluffy, about 3 minutes. When those look about right, add the flour, a little sugar (as much as you’d like), milk, and vanilla and beat until smooth. Pour the batter evenly over the apples in the pan and bake uncovered until it gets nice and fluffy and golden, about 15 minutes. Sift powdered sugar over the top and cut into wedges and serve! This is GREAT! Perfect to entertain for breakfast or brunch

1 pint lowfat vanilla yogurt

1 package cool whip light

granola

seasonal fruit of your liking, cut in small chunks

In a bowl, mix together the yogurt and cool whip until nice and mixed together. In a cute martini glass, or wine glass, put the first layer of the yogurt mixture. Then top that with the fruit, then granola. Keep layering till you reach the top!  Perfect for breakfast or brunch, or even a little healthy snack! YUM!