Breakfast Archives - Barefeet in the Kitchen

Maple Banana Nut Oatmeal

Mary Younkin — Mon, 09 Oct 2023 08:30:00 +0000

Chewy oats, bananas, and pecans are topped with a generous drizzle of maple syrup to make this warm and filling creamy Banana Nut Oatmeal. Less than 10 minutes of effort is required to put this hot breakfast on the table.

Oatmeal with Bananas

I love making oatmeal for breakfast. The fillings and toppings are endless and the different variations keep it interesting.

Different variations of banana oatmeal tend to be my go-to addition to stovetop oatmeal recipes. We pretty much always have a basket of bananas on the counter and everyone enjoys them.

My two youngest boys are always happiest with a bowl of oatmeal first thing in the morning.

Maple Oatmeal

While you can sweeten oatmeal in any number of different ways, I’ve found that a small amount of maple syrup provides a lot of flavor and sweetness.

Depending on the oatmeal add-ins, some fruits will provide all the sweetness I want, but when the oatmeal needs just a little something more, I reach for the maple syrup.

When I have it on hand a dollop of whipped cream is a big treat for the kids and it gives the illusion of eating dessert for breakfast. (That is a win with everyone!)

Banana Nut Oatmeal

You’ll need the following ingredients to make this recipe:

old fashioned oats
water
bananas
pecans
salt
maple syrup

Banana Oatmeal Recipe

Combine the oats, water, pecans, and salt in a medium size saucepan. Bring to a boil over medium-high heat and then reduce to medium-low.

Allow the oatmeal to thicken for 3-5 minutes, stirring frequently. Remove from the heat and stir in bananas.

Divide into bowls and top with the reserved bananas and pecans. Drizzle each bowl with about a tablespoon of maple syrup, adjust to taste. Add whipped cream, if you’re feeling fancy!

Stovetop Oatmeal

While we enjoy our oatmeal baked and slow-cooked as well, when you only have a few minutes for breakfast? Stovetop Oatmeal is a frequent favorite in our house and there are plenty of ways to keep it from being boring.

This irresistible Nutty Raisin Oatmeal is a hearty oatmeal recipe filled with chewy raisins, crunchy nuts, brown sugar, and butter. It shows up on our breakfast table at least a couple of days each month – if not more often than that.

Spiced Pear Oatmeal full of rolled oats, cooked pears, cinnamon, brown sugar, and butter is a weekday breakfast delight whenever pears are in season.

Rich, nutty notes and rolled, hearty oats create true poetry in this creamy, dreamy Peanut Butter and Jelly Oatmeal. It’s pure comfort food for breakfast.

Holiday Oatmeal is filled with fresh apples, dried fruits, nuts, creamy oats, and brown sugar to create a deliciously filling hot breakfast any day of the year.

Hawaiian Oatmeal is a hearty, creamy oatmeal filled with juicy bits of pineapple, chewy nuts, a sprinkling of coconut, and a dusting of brown sugar.

Check out the rest of our Oatmeal Recipes too!

Banana Nut Oatmeal

Creamy, chewy oats, bananas, and pecans are topped with a generous drizzle of maple syrup to make this warm and filling winter breakfast.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 318kcal

Ingredients

2 cups old fashioned oats
3½ cups water
2 medium bananas sliced thin (reserve ½ of 1 banana for serving)
⅓ cup pecans chopped (reserve 1 tablespoon for serving)
½ teaspoon kosher salt
¼ cup maple syrup

Instructions

Combine the oats, water, pecans and salt in a medium size saucepan. Bring to a boil over medium-high heat and then reduce to medium-low and allow to thicken for 3-5 minutes, stirring frequently. Remove from the heat and stir in bananas.
Divide into bowls and top with the reserved bananas and pecans. Drizzle each bowl with about a tablespoon of maple syrup, adjust to taste.

Nutrition

{originally published 1/9/13 – recipe notes and photos updated 10/9/23}

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Sweet Potato Hash with Eggs

Mary Younkin — Wed, 20 Sep 2023 08:30:00 +0000

Roasted sweet potatoes, crisp warm baby spinach, and spicy breakfast sausage are all topped with an egg in this Sweet Potato Hash with Eggs.

Sweet Potato Hash with Eggs

I prepared this recipe so many times over the course of my boys’ childhood. They always cleaned their plates when this was on the menu.

This breakfast hash first made its way to my table over 10 years ago. I can still remember the pride that my boys demonstrated when they figured out how to stack a little taste of everything onto their forks with each big bite.

They proudly informed us that doing so made the spinach taste so much better. I can empathize, as I well recall how much I disliked spinach as a child. I’m grateful my kids enjoy it most of the time now.

A spinach breakfast is a great way to get started on those leafy greens early. And, if you haven’t already been converted to the awesomeness that is eggs and spinach, I recommend trying my boys’ beloved Power Eggs too.

Sweet Potato and Spinach

With an egg on top, hash is one of my favorite meals for breakfast, lunch, or dinner. I often make a double recipe just to have leftovers in the refrigerator.

I don’t think I’ve tried a single version of hash that I didn’t like. Sweet potato and spinach hash, crispy hash with bacon, potatoes, and vegetables, cabbage and corned beef hash, and breakfast skillets are all great options.

Sweet Potato Hash Recipe

You’ll need the following ingredients to make this recipe:

sweet potatoes
olive oil
salt and pepper
breakfast sausage
yellow onion
baby spinach
eggs (optional)

Preheat the oven to 400°F. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly.

Coat a large baking sheet with oil and spread the potatoes across it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly crisp edge.

This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.

When the potatoes are almost done, add the sausage and the onions to a large skillet over medium-high heat. Cook and crumble the sausage while browning the onions.

Drain the sausage (if needed) and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and cover loosely to keep warm.

In the same skillet used for the sausage, cook the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs.

Breakfast with Spinach

Looking for more recipes like this breakfast with spinach and sweet potato?

Sausage Hash with Cabbage, Potatoes, and Beans is one of our go-to dinners on nights when I either don’t have a dinner plan or have very little motivation to cook. Luckily, it’s also one of our favorite dinners!

Roasted sweet potatoes, browned and slightly caramelized on the edges, are tossed with spicy hot sausage and handfuls of baby spinach to create a flavorful Sausage Sweet Potato Hash.

This Sweet Potato Gnocchi with Sage Cream Sauce is on my list to try very soon and this Sweet Potato Pie is going on my list just as soon as the weather cools off this fall.

For more awesome sweet potato recipes, check out these Beef and Black Bean Stuffed Potatoes and this Sweet Potato Topped Rancher’s Pie.

Sweet Potato Hash with Eggs

Roasted sweet potatoes, crisp warm baby spinach and spicy breakfast sausage are all topped with a soft egg in this Sweet Potato Hash with Eggs.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 518kcal

Ingredients

2 large sweet potatoes, cut into ½"-1" pieces, about 4 cups
2 tablespoons olive oil
½ teaspoon kosher salt, adjust to taste
½ teaspoon freshly cracked black pepper, adjust to taste
1 pound breakfast sausage of your choice
1 small yellow onion, chopped into ½" pieces, about 1 cup
4 cups baby spinach leaves
(optional) eggs, 1 per person

Instructions

Roasting Instructions

Preheat the oven to 400°F. Place the sweet potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat thoroughly.
Coat a large baking sheet with oil and spread the potatoes across it. Roast the potatoes until they are fork tender, and then roast a bit longer to get a slightly crisp edge. This usually takes between 45-70 minutes depending on how many potatoes I am cooking at the time.

Skillet Instructions

When the potatoes are almost done, add the sausage and the onions to a large skillet over medium-high heat. Cook and crumble the sausage while browning the onions.
Drain the sausage (if needed) and add the spinach. Remove from the heat and toss together to wilt the spinach. Remove to a serving dish and cover loosely to keep warm.
In the same skillet used for the sausage, cook the eggs until the whites are set and the yolks are still soft and runny. When ready to eat, top the spinach mixture with the soft eggs.

Nutrition

{originally published 1/11/12 – recipe notes and photos updated 9/20/23}

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Tater Tot Breakfast Casserole

Mary Younkin — Mon, 11 Sep 2023 08:30:00 +0000

Say goodbye to leftovers with this Tater Tot Breakfast Casserole. Layered with crispy tater tots, gooey cheese, savory sausage, and fluffy eggs this breakfast casserole has earned thumbs up around the table every time I serve it.

Tater Tot Breakfast Casserole with Sausage

I literally cannot believe that I haven’t tried this before. This tater tot breakfast casserole with sausage blew the lid off of my expectations. This is one breakfast that I’m going to be making regularly for years to come.

I adore the simplicity of breakfast casseroles. Just throw everything in a baking dish and wait an hour. It’s divine for a lazy morning. But, I had no idea that a breakfast casserole with tater tots could end up being so good.

As much as we love tater tots (and who doesn’t love crispy bites of hashbrown potatoes??) I don’t know why I never thought to use them this way before now. These pulled pork tater tot nachos are always a win and cheesy bacon tater tots disappear about as quickly as they can be eaten straight off the tray.

Tater Tot Sausage Breakfast Casserole

Bacon, diced ham, and pork or turkey sausage will all work well in this casserole. You just need about 1 pound (or 2 cups cooked) of whichever meat option you choose to use.

This tater tot sausage breakfast casserole is a great make-ahead breakfast. Cover the assembled casserole with foil and refrigerate overnight. When ready to cook, set the cold casserole on the counter while the oven preheats.

Bake for 50 minutes, leaving the top covered with foil, and then uncover to bake an additional 20-25 minutes, until the eggs have set. The top should be golden brown around the edges.

Make Ahead Breakfast Casserole

You can also freeze the cooked casserole for easy breakfasts. Just portion it into individual servings and store it in zip-close bags. Place the individual bags in a larger freezer bag or container and freeze until needed.

I’ve already made this twice more since I photographed it. It’s currently stacked in freezer bags in our freezer and my youngest son has been warming it up for his breakfasts before school. He LOVES it.

To reheat, thaw portions overnight in the fridge and reheat in the microwave OR reheat frozen portions at half power for 2 minutes and then at regular power until warm.

Tater Tot Breakfast Casserole Recipe

You’ll need the following ingredients to make this recipe:

breakfast sausage
frozen tater tots
Mexican or cheddar cheese
eggs
milk
salt and pepper
garlic and onion powder

Start by preheating the oven to 350ºF. Then, grease a 9×13 baking dish with butter and set aside. In a large skillet over medium-high heat, cook and crumble the sausage.

Place the tater tots in the buttered baking dish. Then, add the cooked sausage and 1½ cups of cheese. Stir the ingredients to combine.

In a medium-sized bowl, combine the eggs, milk, salt, pepper, garlic and onion powder. Then, pour the egg mixture over the tater tots, cheese, and sausage in the baking dish.

Top with the remaining ½ cup of cheese. Then, bake for 55-60 minutes until the eggs have set and the top is golden brown around the edges. Serve warm.

Breakfast Casserole with Tater Tots

Looking for more breakfasts like this tater tot breakfast casserole recipe?

Scrambled eggs, breakfast sausage, green chile, cheese, and soft tortillas are some of our favorite foods. It makes perfect sense that when you layer them all together you’d get a delicious one-pan Breakfast Enchiladas.

Fluffy, creamy eggs layered with an abundance of bacon, cream cheese, and jalapenos add up to the Jalapeno Popper Casserole of which dreams are made. Served for breakfast, lunch, or dinner, this is a meal my whole family loves.

Savory ham and hearty potatoes are baked to perfection along with plenty of melted cheese, making this Ham and Hashbrown Breakfast Casserole a true comfort food.

Crispy roasted potatoes, topped with melting cheese and plenty of crisp bacon are a great side dish (or main dish!) for any meal. These really are the best-ever Cheesy Bacon Potatoes!

Crispy pork, tender vegetables, and potatoes topped with a perfectly soft egg? Sign me up for this Pulled Pork Breakfast Skillet any day of the week.

I’m not sure any post on breakfast would be complete without a recommendation to try German Pancakes. Served with Grandma’s Orange Sauce, they’re unforgettable.

Tater Tot Breakfast Casserole

Say goodbye to leftovers with this Tater Tot Breakfast Casserole, layered with crispy tater tots, gooey cheese, savory sausage, and fluffy eggs.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 369kcal

Ingredients

1 pound regular or hot breakfast sausage cooked and crumbled
30 ounces frozen tater tots
2 cups shredded Mexican blend cheese or cheddar cheese divided
8 eggs
1 cup milk
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper pepper
½ teaspoon granulated garlic or garlic powder
½ teaspoon onion powder

Instructions

Preheat oven to 350ºF. Grease a 9×13 baking dish with butter and set aside. In a large skillet over medium-high heat, cook and crumble the sausage.
Place the tater tots in the baking dish, along with the cooked sausage and 1½ cups of cheese. Stir to combine.
In a medium-sized bowl, combine the eggs, milk, salt, pepper, garlic and onion powder. Pour the egg mixture over the tater tots in the baking dish and top with the remaining ½ cup of cheese.
Bake for 55-60 minutes until the eggs have set and the top is golden brown around the edges. Serve warm.

Notes

Bacon, diced ham, and pork or turkey sausage all work well in this casserole. You’ll need about 1 pound (or 2 cups cooked) of whichever meat you choose to add.

This is a great make-ahead breakfast. Cover the assembled casserole with foil and refrigerate overnight. When ready to cook, set the cold casserole on the counter while the oven preheats. Bake for 50 minutes COVERED with foil and then uncover. Bake an additional 20-25 minutes, until the eggs have set and the top is golden brown around the edges.

To freeze the cooked casserole for easy breakfasts, portion it into individual servings and store in zip-close bags. Place the individual bags in a larger freezer bag or container and freeze until needed. To reheat, thaw portions overnight in the fridge and reheat in the microwave OR reheat frozen portions at half power for 2 minutes and then at regular power until warm.

Nutrition

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Peanut Butter Oatmeal

Mary Younkin — Wed, 06 Sep 2023 08:30:00 +0000

Rich, nutty notes and rolled, hearty oats create true poetry in this creamy, dreamy Peanut Butter Oatmeal. It’s pure comfort food for breakfast.

Peanut Butter Oatmeal

I still remember the cringe I felt when my son suggested I make peanut butter and jelly oatmeal, so many years ago. Well, my kids loved this breakfast. How could they not, when it reminded them of their favorite sandwich?

The peanut butter thickens the oatmeal and creates a distinct peanut butter flavor. Combined with the jelly, this oatmeal really is reminiscent of my boys’ favorite sandwich. I actually enjoyed eating it, too.

Peanut Butter and Jelly Oatmeal

When I mentioned this new concept to my brother, he laughed and informed me that he stirs peanut butter into his oatmeal pretty much every day. I was simply late to the game.

We’ve since added sliced bananas and chopped apples to this oatmeal recipe for a fun variation. When adding apples, I add them at the beginning, so that they have a few minutes to soften.

I add slices of fresh bananas as a topping after the oatmeal has cooked. Personally, I prefer creamy over crunchy peanut butter for this recipe. But, if you like nuts in your oatmeal, it’s a great way to get them in there.

Just as with apples, be sure to add them early enough to let them soften a bit during the cooking process. Otherwise, the texture is too crunchy for me.

Peanut Butter Oatmeal Recipe

You’ll need the following ingredients to make this recipe:

old fashioned oats
water
kosher salt
creamy or crunchy peanut butter
fruit spread, jam, or jelly

Begin by adding the oats, water, and salt to a medium-size saucepan. Then, bring to a boil over high heat. Next, reduce the heat to low and simmer for 3-4 minutes, until the oats are soft and chewy. Remove from the heat.

Add the peanut butter to the oatmeal and stir gently to swirl throughout. Then, scoop the oatmeal into bowls.

Stir the jam in a small bowl or cup until it is smooth and pourable. Finally, drizzle the jam over each serving.

Oatmeal with Peanut Butter

Looking for more recipes like this oatmeal with peanut butter?

Blueberry and Cream Almond Oatmeal is loaded with blueberries that plump up and burst with flavor in each bite. And, a sweet bowl of Strawberries and Cream Oatmeal is quite possibly the epitome of breakfast comfort food.

Loaded with rolled oats, cooked pears, cinnamon, brown sugar, and butter, Spiced Pear Oatmeal is a weekday breakfast delight. And, I’ve totally got my eye on these No Bake Peanut Butter Oat Squares.

If you haven’t yet tried Baked Oatmeal, you are missing out. This gets two thumbs up every time I make it. Lightly spiced with cinnamon and full of sweet dried fruit, it is so much more exciting than your average bowl of oatmeal.

Pumpkin Spice Baked Oatmeal is one of our favorite breakfasts; my boys would happily eat this every single morning all fall long if I let them. And, Apple Pie Baked Oatmeal is filled with soft apple slices, brown sugar, and spices.

Peanut Butter Oatmeal

Rich, nutty notes and rolled, hearty oats create true poetry in this creamy, dreamy Peanut Butter Oatmeal. It's pure comfort food for breakfast.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 341kcal

Ingredients

2 cups old fashioned oats
3½ cups water
¼ teaspoon kosher salt
⅓ cup creamy or crunchy peanut butter
¼ cup fruit spread jam, or jelly

Instructions

In a medium size saucepan, bring the oats, water and salt to a boil. Reduce the heat to low and allow it to simmer for 3-4 minutes, until the oats are soft and chewy. Remove from the heat.
Add the peanut butter to the oatmeal and stir gently to swirl throughout. Scoop the oatmeal into bowls.
Place the jam in a small bowl or cup and stir with a spoon until it is smooth and pourable. Drizzle the jam over each serving.

Nutrition

{originally published 10/6/12 – recipe notes and photos updated 9/6/23}

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Peaches and Cream Oatmeal

Mary Younkin — Mon, 21 Aug 2023 08:30:00 +0000

I’ve been making peaches and cream oatmeal all summer long; filled with soft pecans and sweet peaches, this is a memorable breakfast. I save a couple of peaches to make this oatmeal almost every time I buy fresh peaches.

And if you dare to top your oatmeal with a scoop of vanilla ice cream, this really might be the best oatmeal you’ll ever eat. We aren’t new to the ice cream and oatmeal combination over here.

If you haven’t tried ice cream with your oatmeal yet, you are missing out on some serious awesomeness for your breakfast! While it may sound a little crazy at first, I figure that a small scoop of ice cream has to be comparable to a spoonful of sugar and a splash of milk, right? If I’m wrong, just don’t tell me.

Oatmeal and Peaches

Peach oatmeal is pretty amazing on its own though, so feel free to skip the ice cream and eat it plain. Or top it with a pat of butter and a sprinkling of brown sugar.

Like the blueberries and cream oatmeal I’ve raved about in the past, this oatmeal is pretty awesome with a drizzle of cream as well.

Peaches and Cream Oatmeal

The first time I made this oatmeal was over a year ago. My kids had spied the peaches on the counter and they begged me to put the fruit in their oatmeal.

Even knowing that I had planned to make more jam wasn’t enough to change their minds. I’ll give them credit though; the oatmeal was a great choice.

With sweet peaches in every bite of this easy stovetop oatmeal, I absolutely love it. I’m not kidding when I say that I make this just about every time there are peaches in our home.

We have a well-known history with oatmeal in this house. Made in the oven, on the stove or even in the crock-pot, we definitely love oatmeal.

Peaches and Cream Oatmeal Recipe

Kitchen Tip: I use this saucepan to make this oatmeal.

You’ll need the following ingredients for this recipe:

old-fashioned rolled oats
pecans
peaches
kosher salt
cinnamon
water

Yes, you can make this oatmeal with milk instead of water. Personally, I’m not the biggest fan of oatmeal that is made with milk, so I rarely do that. I prefer to top ours with milk or cream after it is cooking. If oatmeal cooked in milk happens to be your preference though? Go for it.

Oatmeal Toppings

butter
brown sugar, honey, or maple syrup
milk, half and half, or cream
whipped cream
vanilla ice cream

Oatmeal Peaches and Cream

To make the oatmeal, combine the oats, peaches, pecans, salt, and cinnamon in a medium-sized saucepan. Add the water and stir to combine.

Bring to a boil and immediately reduce to a simmer. Simmer for 4-5 minutes, stirring often.

When the oats are tender, remove from the heat. Portion into serving bowls and add the toppings of your choice.

Not a fan of oats? I bet one of these oatmeal recipes just might change your mind!

Baked oatmeal, loaded with summer berries and lightly sweetened with brown sugar is a great way to start the day. Topped with whipped cream, it’s a treat!

Holiday Oatmeal is filled with fresh apples, dried fruits, nuts, creamy oats, and brown sugar to create a deliciously filling hot breakfast. This is my youngest son’s favorite oatmeal and he requests it all year long.

Filled with creamy oats, sweet bananas, and berries, a hint of brown sugar, and spices, this Slow Cooker Oatmeal is a breakfast that my whole family enjoys. Best of all, this slow cooker oatmeal can be made in just one hour.

With all the flavors of pumpkin pie stirred into a creamy bowl of oatmeal, this quick and easy Pumpkin Pie Oatmeal is our favorite fall oatmeal. It’s hard to beat a hot fragrant breakfast that can be on the table in less than 15 minutes.

Check out the rest of our Oatmeal Recipes here!

Peaches and Cream Oatmeal

Filled with sweet peaches and soft pecans, peaches and cream oatmeal is a memorable breakfast.

Servings servings

Calories 242kcal

Ingredients

2 cups old fashioned rolled oats
⅓ cup pecans chopped very small
2 large peaches chopped small, about 2 cups
¼ teaspoon kosher salt
⅛ teaspoon cinnamon
3½ cups water

Optional Toppings

butter
brown sugar, honey, or maple syrup
milk, half and half, or cream
whipped cream
vanilla ice cream

Instructions

Combine the oats, peaches, pecans, salt, and cinnamon in a medium-size saucepan. Add the water and stir to combine. Bring to a boil and immediately reduce to a simmer.
Simmer for 4-5 minutes, stirring often. When the oats are tender, remove from the heat. Portion into serving bowls and add the toppings of your choice.

Nutrition

{originally published 9/2/14 – recipe notes and photos updated 8/21/23}

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Blueberry Buttermilk Pancakes

Mary Younkin — Wed, 16 Aug 2023 08:30:00 +0000

The slight tang of buttermilk pairs perfectly with sweet, ripe blueberries in these light and fluffy Blueberry Buttermilk Pancakes.

Blueberry Pancakes with Buttermilk

I love berries in my waffles and pancakes, but there’s something special about making blueberry pancakes with buttermilk. The buttermilk makes them a little lighter and fluffier, and it adds that signature tang.

Make sure to use real buttermilk in this recipe! You’ll find a lot of substitutions online, but the result is so much better with the real deal. If you don’t have it on hand, don’t worry. You can make some killer blueberry pancakes without it.

Blueberry Buttermilk Pancakes

I adore the simplicity of breaking out the griddle and whipping up a batch of pancake batter in just a few minutes. (So, my family eats pancakes pretty often.)

We’ve tried pancakes with everything from chocolate chips, to M&Ms, fresh fruit, nuts, and even sweet cereals added in. But, this blueberry buttermilk pancake recipe balances the tangy buttermilk and sweet berries wonderfully and it’s a current favorite.

Buttermilk Blueberry Pancakes

If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on.

When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.

This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.

I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.

Blueberry Buttermilk Pancake Recipe

You’ll need the following ingredients to make this recipe:

flour and sugar
baking powder, baking soda, and salt
buttermilk (not a buttermilk substitute)
eggs and butter
vegetable oil or coconut oil
fresh blueberries

To start this recipe, whisk together the flour, sugar, baking powder, baking soda, and kosher salt. Then, add the buttermilk and the eggs and whisk to combine. Add the melted butter and whisk a final time.

Be careful not to overbeat the batter, as lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Let the batter rest while the griddle or pan heats.

Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake. Top each pancake with blueberries.

Let the pancakes cook until they begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Then, flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

Pancakes with Fruit

If you liked these buttermilk blueberry pancakes, you will probably also be a fan of the other recipes I have on the site for pancakes with fruit. One of my favorites is Cranberry Pancakes. It’s a heavenly combination of tart and sweet!

For those of you with a healthy sweet tooth, look no further than Strawberry Shortcake Pancakes. It’s basically dessert for breakfast. And, we all deserve a treat, now and then.

And, if you’ve still got blueberries to use, but are in the mood for something other than pancakes, Blueberry Waffles make a great fit. I’ve also got my eye on this mouthwatering Blueberry Buckle.

Irresistible Banana Pancakes are exactly that good. Life’s too short to miss out on that experience. And, if you haven’t tried Banana Blueberry Pancakes yet, then you should bump them up the list. They’re wonderful.

Blueberry Buttermilk Pancakes

The slight tang of buttermilk pairs perfectly with sweet, ripe blueberries in these light and fluffy Blueberry Buttermilk Pancakes.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Resting time 20

Total Time 30

Servings 4-inch pancakes

Calories 130kcal

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
2½ cups buttermilk (store bought, not a buttermilk substitute)
2 eggs
¼ cup butter, melted
vegetable or coconut oil for the pan
2 cups fresh blueberries

Instructions

Whisk together the flour, sugar, baking powder, baking soda, and kosher salt. Add the buttermilk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and let the batter rest while the griddle or pan heats.
Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake. Top each pancake with blueberries.
Let the pancakes cook until they begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

Nutrition

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Crispy Breakfast Potatoes

Mary Younkin — Wed, 19 Jul 2023 08:30:00 +0000

Crispy breakfast potatoes, roasted to perfect crispiness with fluffy centers and plenty of seasoning, are key players in many of our favorite breakfast recipes.

Crispy pork, tender vegetables, and potatoes topped with a perfectly soft egg? Sign me up for this Pulled Pork Breakfast Skillet any day of the week.

Warm tortillas, fluffy scrambled eggs, roasted potatoes, crispy bacon, and melting cheese are combined to create these hearty Breakfast Tacos. What’s not to love about that classic combination?

Make Ahead Breakfast Potatoes

However, as much as I love having roasted and pan-fried potatoes with our eggs for breakfast, it’s unlikely that I’m going to be willing to spend time chopping and roasting them most mornings.

Instead, I throw a tray of these in the oven at other times during the day when I might already have the oven on. They take about 45 minutes to roast, but when the oven is already on, it doesn’t seem like much effort at all.

Crispy Breakfast Potatoes

When I’m ready to use these potatoes, I simply put the amount that I need in a skillet over medium heat to warm them and let them get just a bit crispy again before serving.

And if I’m in a serious hurry, they reheat nicely in the microwave too.

Mix the flavors up each time you make them. Add whichever seasonings you like to your next batch of potatoes. Seasoning mixes, thyme, rosemary, garlic, or pretty much anything will work here.

Oven Roasted Breakfast Potatoes

You’ll need the following ingredients to make this recipe:

Yellow or red potatoes
Olive oil
Kosher salt
Black pepper
Seasonings (e.g. thyme, rosemary, garlic, cayenne pepper)

How To Make Crispy Breakfast Potatoes

Start by preheating your oven to 400°F. Scrub and rinse the potatoes before slicing them into slightly smaller than bite-size pieces (about ½-inch).

Place them on a large baking sheet and drizzle a couple of tablespoons of olive oil over them; you can toss the potatoes with your hands to thoroughly coat the pieces.

Make sure the potatoes are spread across the baking sheet, or they may not cook evenly.

Roast for 40-45 minutes, stirring once after 20 minutes. After 40 minutes, check them again and stir as needed. Let the potatoes soften and start to crisp before removing them from the oven.

Finally, let the potatoes cool completely before storing them in an airtight container in the refrigerator.

Roasted Breakfast Potatoes

Looking for more breakfast potato recipes? Crispy Bacon Cheese Roasted Potatoes topped with melting cheese and plenty of crisp bacon are a great side dish (or main dish!) for any meal.

Roasted sweet potatoes, crisp warm baby spinach, and, spicy breakfast sausage are all topped with a soft egg in this Roasted Sweet Potato and Spinach Breakfast Hash.

Try tossing the potatoes with scrambled power eggs or serve them with Huevos Rancheros. Crispy on the outside and fluffy on the inside, these Roasted Red Potatoes are sure to become another regular feature on your menu. The kids absolutely loved them.

Melting cheese curds, crispy fries, flavorful sausage gravy, and an over-easy fried egg combine to create this unforgettable Breakfast Poutine.

Looking for more breakfast meals? Scrambled eggs, breakfast sausage, green chile, cheese, and soft tortillas are some of our favorite breakfast foods. It’s no wonder that when you layer them all together to make Breakfast Enchiladas, you get a delicious one-pan meal that’s great for any morning.

Eggs, bacon, cream cheese, and jalapenos add up to the Jalapeno Popper Casserole of which dreams are made.

Make Ahead Breakfast Potatoes

Crispy breakfast potatoes, roasted to perfect crispiness with fluffy centers and plenty of seasoning, are key players in many of our favorite breakfast recipes.

Course Breakfast, Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 158kcal

Ingredients

6 medium size yellow or red potatoes about 2-2½ pounds worth
2 tablespoons olive oil
1 teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste

Instructions

Preheat oven to 400°F. Scrub and rinse the potatoes. Cut them into slightly smaller than bite-size pieces, about ½-inch. Place them on a large baking sheet and drizzle a couple of tablespoons of olive oil over them. Toss with your hands to thoroughly coat the pieces. Spread them across the baking sheet.
Roast for 40-45 minutes, stirring once after 20 minutes. Check them again around 40 minutes and stir or turn as needed. Let them get soft and then a bit crispy before removing them from the oven.
Serve hot or allow the potatoes cool completely and then store them in an airtight container in the refrigerator until ready to use.

Notes

When ready to use the cooked potatoes, place the amount needed in a skillet over medium heat to warm. Allow the potatoes to get just a bit crispy before serving.

Nutrition

{originally published 10/20/11 – recipe notes and photos updated 7/19/23}

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Breakfast Tacos

Mary Younkin — Mon, 03 Jul 2023 08:30:00 +0000

Warm tortillas are filled with fluffy scrambled eggs, roasted potatoes, crispy bacon, and melting cheese to create these mouthwatering bacon and egg tacos. They are great for breakfast, lunch, or dinner any day of the week.

Bacon and Egg Taco

Is there a breakfast combination more quintessential than bacon and eggs? I feel a bit like Sam-I-Am when thinking about this pairing. I would eat them on potatoes, in a salad or two or three, and again each morning, plain as can be.

Cooked to a crispy bite, bacon adds a perfect texture to pillowy scrambled eggs. I want them snuggled up in a tortilla with plenty of cheese.

I typically skip the hot sauce, but my oldest uses the hottest stuff he can find. We almost always add green chile to this recipe. But, a bacon and egg taco is fabulous, no matter how you choose to fancy them up.

Egg Tacos

Breakfast tacos are always a huge hit with my whole family. This breakfast tacos recipe was inspired quite a few years ago by the Breakfast Nachos that my boys adored.

Eventually, there came a time that they requested breakfast nachos, and I didn’t have any tortilla chips in the house. However, a box of taco shells caught my eye and one thing led to another, and they got this egg taco recipe.

I make an egg taco with either hard taco shells and flour tortillas and however they’re made, they disappear lightning fast.

Gone are those little boys who begged for egg tacos. Whenever I come across photos of them on this blog, I’m consistently struck by how big a role the kitchen has played in the rhythm of our lives (and how cute they were!).

Ten years later, I’m so proud of the young men they’ve become. Now, I’m the shortest person in the kitchen. Life has changed, but my boys still rate this breakfast two (much bigger) thumbs up.

Egg Taco Recipe

tortillas
butter
eggs
shredded cheese
bacon
roasted potatoes (homemade or store bought)
salt and pepper
jalapenos or green chile (optional)

Breakfast Egg Taco

Start by warming the tortillas or taco shells. Preheat the oven to 325°F. Spread the tortillas or taco shells across a baking sheet and warm for 5 minutes.

Alternatively, if you have a gas stove, the stovetop flame can be used to lightly char each tortilla. While the tortillas are warming, melt the butter in a skillet over medium heat.

Reheat (or cook) the breakfast potatoes and cook the bacon according to whichever methods you like best. Frozen potatoes and pre-cooked bacon will also work fine. Heat according to package instructions.

Pour the eggs into the warm skillet and gently scramble them. Let them cook without stirring too much. Season with salt and pepper. When the eggs are barely solid, remove the skillet from the heat. (They will continue to cook from residual heat.)

Add the potatoes, bacon, and cheese to the skillet with the eggs and lightly stir to mix throughout and melt the cheese. (The melting cheese will assist in holding the tacos together.)

Remove the tortillas or taco shells from the oven and begin to assemble the tacos. Divide the skillet of eggs, potatoes, and bacon between the warm tortillas or taco shells. Top with green onions and cilantro before serving.

If you liked the egg tacos, you will definitely enjoy a pulled pork breakfast skillet. Crispy carnitas make an absolutely fabulous breakfast. And, roasted sweet potato and spinach breakfast hash is an incredible mix of flavors.

There’s something irresistible about breakfast enchiladas or a hashbrown bowl with asparagus and bacon on a slow Saturday morning. All of my boys devour them.

For those who prefer something a little sweeter, try these mini german pancakes. These little dutch babies are a treat with nothing more than powdered sugar and fresh fruit. Your taste buds will thank you.

Perfect every time homemade waffles get rave reviews. I’ve made them dozens (likely more like hundreds) of times, and they really do turn out flawlessly. I like to add blueberries for a special treat.

Breakfast Tacos

Warm tortillas are loaded with fluffy scrambled eggs, roasted potatoes, crispy bacon, and melting cheese to create mouthwatering breakfast tacos.

Course Breakfast

Cuisine American

Prep Time 30

Total Time 30

Servings -5 servings

Calories 472kcal

Ingredients

8 taco-size flour tortillas or hard taco shells
1 tablespoon butter or bacon grease
8 eggs lightly whisked
¾ cup shredded Mexican blend or cheddar cheese
½ pound bacon (cooked in the oven or on the stove)and cut into bite-size pieces
2 cups roasted breakfast potatoes (homemade or store-bought) very small dice
¼ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper adjust to taste
1 tablespoon thinly sliced green onions
1 tablespoon chopped fresh cilantro
jalapenos, green chile, hot sauce, or salsa for serving OPTIONAL

Instructions

Preheat the oven to 325°F. Spread the tortillas or taco shells across a baking sheet and warm for 5 minutes. Alternatively, if you have a gas stove, the stovetop flame can be used to lightly char each tortilla. While the tortillas are warming, melt the butter in a skillet over medium heat.
Reheat (or cook) the breakfast potatoes and cook the bacon according to whichever methods you like best. Frozen potatoes and pre-cooked bacon will also work fine. Heat according to package instructions.
Pour the eggs into the warm skillet and gently scramble them. Let them cook without stirring too much. Season with salt and pepper. When the eggs are barely solid, remove the skillet from the heat. (They will continue to cook from residual heat.)
Add the potatoes, bacon, and cheese to the skillet with the eggs and lightly stir to mix throughout and melt the cheese. (The melting cheese will assist in holding the tacos together.)
Remove the tortillas or taco shells from the oven and begin to assemble the tacos. Divide the skillet of eggs, potatoes, and bacon between the warm tortillas or taco shells. Top with green onions and cilantro before serving.

Nutrition

{originally published 02/13/2014 – recipe notes and photos updated 07/3/2023}

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Black Bean Breakfast Skillet

Mary Younkin — Mon, 22 May 2023 08:30:00 +0000

Red potatoes seasoned with Mexican spices are roasted and then tossed with sauteed onions, peppers, and beans, finished with a handful of barely wilted, warm spinach in this Black Bean Breakfast Skillet.

Topped with a soft egg or scrambled eggs, this is a hearty and filling, slightly spicy weekend breakfast that can easily be doubled to feed a crowd.

Black and White Beans

Hash has been a staple at my house for breakfasts and other quick meals for years, now. This skillet with black and white beans falls perfectly in line with so many of our other favorites.

Plus, cleanup is a breeze with just one sheet pan and a skillet. I love cooking, but I am not a fan of dishes. So, this is a recipe that lets me enjoy a fabulous breakfast and then get on with my day.

Beans for Breakfast

Super easy to make, this skillet is perfect for a relaxing morning when you’re craving black beans and eggs for breakfast. The best part? You can mix and match your favorite veggies and proteins to really make it your own.

Give this simple breakfast skillet a try, and it might just become one of your go-to morning meals. Just be sure to let me know what you add to the mix, if you change the recipe up. I’m always looking for a fresh take!

Beans and Potatoes

You’ll need the following ingredients to make this recipe:

olive oil
onion and bell peppers
black and white beans and potatoes
Mexican spice mix or Taco Seasoning
baby spinach
fried eggs

Start by preheating your oven to 400°F. Then, place the chopped potatoes on a large baking sheet and drizzle with a tablespoon of oil. Season with the Mexican spice blend (or taco seasoning).

Toss with your hands to coat everything well with oil and spices. Then, spread the chunks of potato across the oiled baking sheet.

Bake for 25 minutes. Then, remove from the oven to stir together and do a taste test. They should be slightly crispy on the edges and tender inside. Return them to the oven if needed for another 5-10 minutes.

While the potatoes are roasting, chop the peppers and onions. Warm the remaining oil in a large skillet over medium-high heat. Then, saute the bell peppers and onions, stirring constantly until tender-crisp, about 5 minutes. Season the vegetables with the remaining spices as they cook.

Add the beans and stir to combine. Then, reduce the heat to medium. Continue cooking to heat the beans for just a few minutes.

Lastly, add in the handfuls of spinach, tossing again. Cook for just a minute or two longer, until the spinach is barely wilted. Remove from the heat.

To Cook the Eggs

Add the desired number of eggs to a non-stick skillet over medium heat. When the whites of the eggs turn white, add a few tablespoons of water and cover with a lid to finish steaming the rest of the egg.

Remove from the heat before the yolks solidify. Salt and pepper the eggs to taste. Top each serving of this black beans and eggs breakfast with one or two of those lovely runny yolks.

If you’re like my family and love a good breakfast hash, then you’ve got to try this pulled pork breakfast hash. You can also enjoy beans for breakfast with this recipe for black bean, potato, and spinach hash.

This sausage hash with cabbage, potatoes, and beans is one of the first ones I fell in love with. And, that reminds me that I’ve been eyeing these more traditional cabbage rolls.

For another take on beans at breakfast, you should definitely give these super simple breakfast nachos a try. Or take a crack at this frito pie huevos rancheros recipe. You won’t regret it!

Potato, Red Pepper, Black and White Bean Hash

Red potatoes seasoned with Mexican spices are roasted and then tossed with sauteed onions, peppers, and beans, finished with a handful of barely wilted, warm spinach in this breakfast skillet.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 35

Servings servings

Calories 314kcal

Ingredients

8 small red potatoes diced into ½-inch pieces, about 6 cups
2 tablespoons olive oil divided
1½ tablespoons Mexican spice mix or Taco Seasoning, divided
2 red, yellow, or green bell peppers chopped into ½-inch pieces, about 3 cups
1 yellow onion chopped into ½-inch pieces, about 1 cup
¾ cup cooked black beans or ½ can drained
¾ cup cooked white beans or ½ can drained
4 cups baby spinach roughly chopped
fried eggs 1-2 per person

Instructions

Preheat oven to 400°F. Place the potatoes on a large baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with about a tablespoon of the Mexican spice blend. Toss with your hands to combine and ensure that all pieces are coated in oil and spices. Spread potatoes across the oiled baking sheet.
Bake for 25 minutes. Remove from oven, stir, and cook an additional 5-10 minutes, as needed, until tender and slightly crisp on the edges. While the potatoes are roasting, chop the peppers and onions.
Warm the remaining oil in a large skillet over medium-high heat. Add the bell peppers and onions to the oil and saute stirring constantly until slightly tender and still crisp, about 5 minutes. Season the vegetables with the remaining spices as they cook.
Add the beans, stir well, and reduce the heat to medium. Continue cooking to heat the beans for just a few minutes. Add the cooked potatoes and toss to combine. Add the spinach, tossing again and cooking just a minute or two longer, until the spinach is barely wilted. Remove from the heat.

To Cook the Eggs

In a non-stick skillet over medium heat, cook the desired number of eggs. When the whites of the eggs turn white, add just a few tablespoons of water and cover with a lid to finish cooking the rest of the egg with steam.
Remove from the heat before the yolks solidify. The goal is lovely runny yolks to mix in with the rest of the breakfast plate. Salt and pepper the eggs to taste. Top each serving with an egg or two.

Nutrition

{originally published 7/3/12 – updated notes and photos 5/22/23}

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German Apple Pancake

Mary Younkin — Wed, 10 May 2023 08:30:00 +0000

Forget about leftovers with this recipe for German Apple Pancakes. You won’t believe how easy it is to make such a scrumptious breakfast treat.

German Pancakes with Apples

I added apples to a batch of these pancakes for the first time over ten years ago and my family went absolutely crazy over them. I made this recipe one morning a couple of weeks ago to reshoot the photos and fell in love with these pancakes all over again.

I enjoyed the German apple pancakes so much that I’ve already made them again for family dinner. Whether it’s my grandmother’s traditional recipe or a grain and gluten free variation, we just plain love German pancakes.

For a fun change, try making miniature German pancakes in a muffin tin or these cranberry almond German pancakes during the holidays. (You know I can never have enough cranberry recipes!) However you make them, they are always delicious.

My grandmother handed down a recipe for sweet orange sauce that has become traditional in my family when eating German pancakes. I love that sauce, both because it is delicious, and because it reminds me of her.

But, honestly, I like these German pancakes with apples best on their own. Sweet enough from the apples, all the finished pancake required was a light dusting of powdered sugar. (My kids sure do like them with a drizzle of maple syrup though.)

A word of warning when you’re making the apples for these pancakes, you may want to make extra. It’s hard to resist tasting a few straight from the saucepan–just try not to eat them all before you can bake the pancakes!

Apple Dutch Baby

Depending on where you’re from, you might know these pancakes by a different name. I’ve heard them called Dutch babies and Dutch puffs, and they’re also quite similar to popovers.

The Dutch baby apple pancake highlights the fabulous sweetness and flavor of the fruit, much as you might find in an apple pie. But the apple Dutch baby recipe has a lot less added sugar.

We might have different names for this recipe, but anyone who tastes a Dutch apple pancake calls it delicious. Light and airy because of the way that the egg puffs up in the oven, and with an endless array of available toppings, this is a breakfast I’ll happily eat as often as possible.

German Apple Pancake Recipe

You’ll need the following ingredients to make this recipe:

apple
lemon juice
milk
eggs
butter
flour
salt and ground cinnamon
light brown sugar and powdered sugar

To begin this recipe, preheat the oven to 500°F. Add the apples, sugar, cinnamon, and lemon juice to a small saucepan. Cook over medium heat, stirring occasionally, until golden brown–about 5 minutes.

While the apples are cooking, whisk together the flour, salt, and milk. Add the eggs, then whisk again and set aside. Place the butter in a glass pie plate and melt it in the oven, this should take about 2 minutes.

When the butter has melted, carefully remove the hot dish from the oven and turn it in your hands to coat the bottom and sides. Add the apples to the dish and spread them out on the bottom. Pour the pancake mixture over the apples.

Return the pan to the oven and reduce heat to 425°F. Bake for 18 minutes; the sides of the pancake will rise over the rim of the pie plate and brown slightly.

Remove from the oven and place a large plate on top of the pancake. Invert the pie dish over the plate to release the pancake. Dust them generously with powdered sugar, slice, and serve.

I triple this recipe for my family and it easily serves six. When making this, I divide the tripled recipe between a pie plate (⅓ of the mixture) and a 9×13 baking dish (2/3 of the mixture).

German Apple Pancakes

If you liked these German apple pancakes, and want to try some other breakfasts with apples, you’ve got to give this old fashioned apple crisp, a try. It’s truly wonderful. (And yes, an apple crisp can be breakfast. Oats + apples = my kind of way to start the day.)

You also might like this recipe for apple cinnamon oatmeal. (I love a hearty bowl of steaming hot oatmeal!) But I also like the texture oatmeal gets when it is baked, like in this apple pie baked oatmeal.

I’m considering these apple cinammon muffins for my next breakfast. The recipe reminds me of banana bread, which I adore.

German Apple Pancake

Forget about leftovers with this German Apple Pancake. You won't believe how easy it is to make such a scrumptious breakfast treat.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 377kcal

Ingredients

To Cook the Apples

1 medium apple cored and very thinly sliced, about 1 cup
1½ tablespoons light brown sugar
⅛ teaspoon ground cinnamon
1 teaspoon fresh lemon juice

To Make the Pancakes

⅓ cup all-purpose flour * (see note below for GF alternative)
¼ teaspoon kosher salt
⅓ cup milk
3 eggs
2 tablespoons butter
powdered sugar for serving

Instructions

Preheat the oven to 500°F. In a small saucepan, combine the apples, sugar, cinnamon, and lemon juice. Stir to combine and cook over medium heat until golden brown, stirring occasionally, for about 5 minutes.
While the apples are cooking, whisk together the flour, salt, and milk. Add the eggs, whisk again, and set aside. Place the butter in a glass pie plate and melt it in the oven, this should take about 2 minutes.
When the butter has melted, carefully remove the hot dish from the oven and turn to coat the bottom and sides with the melted butter. Add the cooked apples to the butter and spread them across the pie plate. Pour the pancake mixture over the apples.
Return the pan to the oven and reduce heat to 425°F. Bake for 18 minutes; the sides of the pancake will rise over the rim of the pie plate and brown slightly.
Using hot pads, remove from the oven and place a large plate on top of the pancake. Invert the pie plate over the plate to release the pancake. Dust generously with powdered sugar, slice and serve.

Notes

* Gluten-Free flour blend: Mix together ⅔ cup brown rice flour and ⅓ cup tapioca starch. Use ⅓ cup of this flour for each batch of pancakes that you make. Store the extra flour in the freezer and use it wherever a small amount of all-purpose flour is called for in a recipe.

Nutrition

{originally published 7/12/12 – recipe notes and photos updated 5/10/23}

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