Breakfast Rollups

breakfastrollup2.jpgWhen it comes to grub in the morning, Monday thru Friday, I need something easy, fast, mobile, and high in protein. My pre-workout drink gets me thru my early morning work out session, but about 30 minutes after I’ve wrapped up and on my way to work, I’m absolutely starving.

Going thru the drive-thru, or microwaving ¬†something from the frozen isle just aren’t options for me. I’m always looking for different variations to be able to mix into my routine and I think these have definitely made the cut! These are so quick to throw together, you can make them the morning of, or multiple at a time for several days.
Sunday nights in our house, are “low and slow” ūüôā It’s our time to relax, get something slow-cooking on the stove or in the oven. While our dinner is roasting, it’s my time to fill up our counters with a mixture of fruits and veggies that I’m slicing up to go in lunches and breakfasts for the week. It’s very methodical for me, and it actually gets my mind right for the work week ahead going thru all of my Sunday steps!

In prepping these, I was very surprised at what little time it took do them, start to finish. Each rollup, takes about 4 minutes to make, and yes, that includes cooking time! Little bonus here is that you can make each one different, allowing you to have a new combination every day, simply by subbing out one ingredient! Peppers, spinach, cheese variation, ham, bacon, options are endless!
We have a local spot in town that makes fresh tortillas that are my go to, but I’ve also found some really great Gluten-Free ones at Aldi that I’ve become partial to as well, that I used in this round!breakfastrollup3.jpg

Breakfast Rollups
Serving Size: 1

1 egg
1 tbsp milk
s/p to taste
1 piece of deli ham or bacon
1 tortilla
2 tbsp of shredded cheese (or as desired)
several spinach leaves

1. Heat your non-stick pan to medium-low. I used a larger pan, about 9-inch, because the size of the tortillas I’m using are 8-inch. (the edges will slightly curl when you cook your egg, so a pan slightly larger is ok!)
2. Whisk your egg and milk together, season with salt and pepper as desired
3. Pour egg mixture into your pan, rotate the pan to get the mixture to fan out. You’ll know that it’s done, after the egg is set on top (you can use a lid to speed up this process as well). Takes 2-3 minutes
4. When the eggs are set, flip the pan over your tortilla. Center as needed and add you ham/bacon, cheese and any veggies desired
5. Rollup!breakfastrollup1.jpg


Bacon-Eggy Cups

baconeggysSo these quick bite, travel-friendly, pop-and-go, egg-delicious bites have been floating around the internet for a while now. Clearly I’m not the inventor, but I do believe I’ve customized a new version I haven’t seen anywhere else. After scouring the interwebs for far longer than I will confess here, I found several different combinations, tips, and guidelines…giving me this wonderful recipe! Although simple, they do take a little time to put together, but a Sunday night is perfect for this, and it makes several, which will give you lots of servings for the week!

I made two sets for a test, I wasn’t sure how easily the eggs alone would hold up, even in the muffin tins. I love baked eggs, and being familiar with them, no matter how much you grease them, or how long you whip them, they’re hard to take out of the dish (which is why you use a pretty cassoulet, and leave it in!) and they deflate quickly. Some suggest putting muffin liners in to keep from sticking to the pan, but they still stick. I find if you have something of a base, these will pop-out of your muffin-tin effortlessly, and best of all, no scrapping!

Because my special person loves hash-browns…ding-ding! That’s what I used. You can use the shredded if you want, HOWEVER, if you’re looking to save some effort and time, if you buy the pre-made frozen patties, you can put them on the same grate as your bacon in the oven and they can partial cook at the same time. This will save you from dirtying another dish as well…my favorite.¬†The shredded frozen is cheaper, but they do need to be partially cooked before becoming the base of these morning delights.

Although I love adding all kinds of different ingredients and flavors into my eggs, I kept it really simple this time. Bacon is so flavorful, as long as you add the right amount of salt and pepper, the eggs and bacon will speak for themselves! BUT… if you do want a little something-something… Buy the jarred jalapenos, if you toss a few of those in, make sure you add in just a little of the juice as well!! Or kale. I love chopped kale!


6 eggs
8 slices of bacon
3 hash-brown patties
1 full handful (or about 1/2-3/4 cup) of shredded cheese of your choice
1/4 cup milk
1/8 tsp salt
1/4 tsp pepper
1/4 tsp chili powder

Full size muffin tins, not the mini’s

1. Preheat oven to 425
2. Place a metal cooking rack ontop of a large baking sheet lined with tin foil. Line your bacon on the rack leaving enough room on one side for the hash-browns. Using the tin foil will allow you to wrap up all that grease for easy cleanup. My stove is electric. I can cook bacon faster, in larger quantities, and more easily in the oven! Bake for 12-15 minutes. You want the bacon to be almost cooked, but not too much or it will break when you wrap it in the muffin-tins.
3. While the hash-browns and bacon are in the oven, whisk the remaining ingredients in a bowl, and spray your tins with non-stick spray.
4. When the bacon is finished, dab it with a paper towel on each side to remove the grease. Then cut the rectangle patties into thirds. This will be the base.
5. Place your third of hash-brown in the tin, press down a bit to make sure it covers the bottom. Then take your bacon and wrap it around the edge of tin (I cut the extra off so it didn’t overlap, and set them aside for my morning sandwich!), try to get it along the outside of the hash-brown base. Take a 1/4 cup, and under-fill it a little and use this as measurement for your egg mixture, you want the tins to be 3/4 full.
6. Bake for 25 minutes. I took a knife while it was still hot and scrapped around the edges, then just a large spoon to remove them. Let them cool completely before you store them in your fridge.

Re-heat for 1 minute in the microwave.

1 Hour Cinnamon Rolls


Is there anyone that dislikes a Cinnamon Roll? How many people can actually make a cinnamon roll? I feel like there aren’t many hands raised here. I come from a Cinnamon Roll family. A German one. Meaning, they aren’t just Cinnamon Rolls, they’re sweet rolls. My Grandma can make them, my aunt can make them, my mom can get pretty close, I….can’t. As someone who spends a lot of time in the kitchen it’s an insult. I feel like when the recipe was given to me they left out an ingredient or changed the amounts or something, I just can’t get them¬†to work. It took me a month to get the dough right (the bad batches hit the wall, soooo not kidding, but I still haven’t perfected the perfect roll my Aunt and Grandma can probably crank out in their sleep.

I’ve for now given up on the recipe, I’ll come back to it, but for now I’m going to pout in the corner and play with other ones instead. So it’s a Thursday at 9pm, waaaaay too late to make a perfect 4-5 hour cinnamon roll batch. Wait…I have an hour, and I don’t need….yeast?! Get out of town! I’m not sure you can even qualify them as a Cinnamon Roll or a Sweet Roll if they don’t have yeast, but guess what, I don’t care…these are freakin’ amazing. They are oooey and gooey, and just melt at every bite.

Family show up at your doorstep Saturday at 9am for breakfast? NO PROBLEM! Need a backup plan for your failed quiche…I got you covered. Having people over for brunch and everyone trips up your front stair and spills their dishes? YOUR WELCOME. Make these.

1 Hour Cinnamon Rolls

Adapted Slightly from Bakingdom


3/4 cup brown sugar

1/4 sugar

2 tsp cinnamon

1/8 cloves

1/8 tsp salt

1/2 tsp vanilla

1tbsp butter, melted


3 cups flour

3 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk (don’t have any? 1 cup milk + 1 tbsp lemon)

6 tbsp butter, melted

1/3 cup maple syrup (I warm it a tad so it pours/mixes better)


2 tbsp butter, melted

3 tbsp maple syrup

3-4 tbsp milk

1 cup powdered sugar

1. Filling: mix all the dry ingredients with whisk or fork. Add the melted butter and vanilla last and mix. It will have the consistency of wet sand.

2. Dough: Add the first dry ingredients in a bowl and combine. Then add the buttermilk, syrup, and  TWO tbsp of the melted butter, just until combined.

3. Transfer dough to a flour surface and knead until soft and smooth. Note: It will be a touch sticky, that’s ok, it’s dough right?! Don’t over flour. Once smooth, place the dough in floured or greased bowl and refrigerate for 20-30 minutes.

4. Take your chilled dough, flatten out until you get about a 12 x 18” rectangle. Spread 2 tbsp of melted butter over the top, leave 1inch clear around the edge. Sprinkle the filling evenly. Here I like to add some toasted almonds for extra flavor, but totally optional. Press the filling with your fingers lightly into the dough.

5. Starting with the long side, roll the dough up tightly into a log. Pinch the seam closed, and place the log seam down. Cut into 8-10 equal pieces (I do 10 if I’m trying to stretch it out)

6. Brush the dough with the remaining 1 tbsp of butter , place in a in a greased 9″ cake pan and bake for 30 minutes ¬†at 400 degrees or until golden brown.

7. Icing: Cream the butter, then add the powedered sugar and milk and mix until completely smooth (use a mixer). Add the syrup, mix well. If you need to thin it out, add a tsp of milk at a time. Wait about 10 minutes before drizzling the cinnamon rolls. Serve warm!


Strawberry Compote

strawberrycompote1Enter stage left, spring, finally, well until I was driving thru a blizzard a few days ago… I was out-of-town for work this last week and this is what happened- Saturday, I bought 5 lbs of strawberries, because it was $5. Monday morning, I had to leave the state for work for the whole week, just to come back and leave town for the majority of the weekend. You don’t just purchase¬†5 lbs and let it go bad. You eat as many as you can pop the day before because they are that delicious, and then you freeze the rest for when you get back, duh.

So when you freeze strawberries, and then thaw them out, they get mushy. Most people find this a problem. I’m weird, and I love frozen veggies, and I love partially frozen fruit. Just love it. It’s just a fun texture, soft, yet something you can sink your teeth into and really bite. It also develops just a bit of a twang, a little bit of sour and then a rush of cool soft juices from the center releases¬†after breaking the crisp partially frozen outside. Mmmm.

So again, what do you do with excess partially frozen strawberries that are turning to mush? Strawberry compote! You’ll find yourself silly for buying it off the shelves again for $4 a pop. Make sure to keep that last really neat glass jar of jam you spent to much on, you didn’t want to throw away anyways….then put your compote in it, self-recycling!¬†

Pancakes, toast, banana/strawberry parfait, ice cream. Do you want you want, just try this next time you grab some local ripe fruit on sale and you just can’t pass up 5 lbs of it. Hopefully you have some strawberries growing in your backyard that allows you to rely on your own labors instead of the grocery store! Also, by ‘labor’ I mean picking them, strawberries are so easy to grow, and they spread… I don’t find this a problem!¬†

Strawberry Compote:

2 cups strawberries

6 tbsp sugar

1 tsp balsamic vinegar

1/2 tsp cinnamon 

Combine all ingredients in a sauce pan, simmer for 20-30 minutes, cool completely then store in the the refrigerator. Stir several times during the process. 


Whole Wheat Waffles

wheatwaffles2Waffles, YES! End of post. (just kidding)

Pancakes are great and all, but my breakfast heart belongs to waffles and french toast. Put a fried egg over easy on the top, and my weekend morning is absolutely complete (as long as I have a skinny latte of course) Is it still a fried egg, if I don’t technically fry it? I just use a non-stick pan so ¬†I don’t have to use butter/oil. ¬†Salt/Pepper, that’s it, that’s all you need. Duh.

I have a bag of whole-wheat flour that I’ve been meaning to use up. It’s taken longer than expect because Brad is a huge whiner and cries when I use whole-wheat. (although he has permanently lost this battle with pasta, I only buy whole-wheat, and I’m the only one who cooks in this household…and buys the groceries. I win) He was showing a home that he remodeled this morning on Lincoln’s Remodeled Tour of Homes, so breakfast was all for me this morning ūüôā Along with whole-wheat, I also stray from butter as much as possible (as you know), BUT, if you want these a tad crisper, add a couple of tablespoons of butter.

Need something to go along with the sun splashing into your kitchen, 70 degree wake-up weather, the smell of stale beer (from a kitchen full of empty beer bottles from last nights festivities), and the perfect breeze blowing thru the kitchen as your hazelnut coffee is brewing? Then you should make some guilty-free whole-wheat, no butter waffles, and top them with blueberry compote!

Whole-Wheat Waffles for Two

1 cup Whole Wheat Flour

1 tsp baking powder

1/4 tsp salt

1 tbsp sugar/sweetener

3/4 cup milk

1 egg, separated

1/4 tsp vanilla

3 tbsp of cooking oil

2 tbsp of butter, melted (optional, I’ve done this with and without. With makes your waffles more crispy)

1. Preheat waffle griddle.

2. Whisk all your dry ingredients together in a bowl. In another bowl, whisk all your liquid ingredients together. Stir the wet into the dry just until combined.

*** Want to switch it up? Add a mashed banana, 2 tbsp of peanut butter, 2 tbsp of maple syrup, a handful of fresh blueberries, 1 tbsp of cinnamon. Use your favorite ingredient! wheatwaffles1

Asparagus Week: Omelette!


In honor of Asparagus Week, you should probably make an omelette….with asparagus, and your homemade ricotta cheese¬†in it, because it’s really amazing. You know what else would be amazing…Salsa Verde *post tease!!! (coming soon)*

I would roast these cinnamon and sugar breakfast style, or even just simple with olive oil and s/p. Keep it simple and let the asparagus do the talking. I’m a two egg omelette kinda gal myself, but if you have a bigger appetite, make it three. Have fun with this and play with all your favorite ingredients, that’s the bonus of making these at home.. you can add whatever you want! Feeling like you need a little something extra? Add avocado, black forest ham, or breakfast sausage. Extra cheese never hurt either….

My ideal breakfast is blueberry compote with toast, and a vegetable omelette on the weekends. It makes me feel happy, and is the perfect boost before a morning run. What is your favorite weekend breakfast?!

breakfastasparagusAsparagus Omelette

Roast regular or breakfast asparagus (4-7, depending on how many you feel like) I personally don’t chop them up after they’re roasted, but if you want to feel free.

2 eggs

2 tbsp of milk

1 tbsp butter substitute (I use a oil based butter, lo-cal and fat)

2 tbsp of ricotta

1 tbsp of mozzarella

diced tomatoes


1/4 tsp chili powder

1/4 tsp paprika

1/4 tsp red pepper flakes

1. Whisk your eggs and milk together, Heat your non-stick pan and add your butter. Once the butter melts pour in the egg mixture.

2. Sprinkle your spices over the top. Every so often, gently rotate the pan and make sure the liquid is covering all the ¬†sides. You know you’re ready to move on when the eggs are set and don’t run anymore. But don’t wait too long either or you’ll over cook your eggs. Always make sure to prep whatever ingredients for your filling ahead of time so you can just toss them in when the eggs are set.

3. Dollop your ricotta and mozzarella, finally add your roasted asparagus and diced tomatoes. Gently fold in the sides of your omelette. (This is where i make a mess of it, but practice makes perfect!) Although I’m no pro, I have found it helpful to roll in one side and as your sliding the omelette onto your plate fold in the other.

Asparagus Week! Breakfast For Asparagus

breakfastasparagusGuess what? Asparagus is back, and it’s not $5 a bundle anymore. BOOM.

To kick off this featured Asparagus week, I’m going to keep things simple, sort of. If you like Asparagus, I’m sure you’ve had it grilled or roasted, but…for breakfast? Sweet and Savory, for first meal, is that even allowed? Psssht, sure it is, it’s your kitchen you fool.

This asparagus is going somewhere, in an Omelette with ricotta, accompanied with amazing blueberry compote on toast. I needed some green in my eggs ūüôā But, this would also be great on its own with just toast to be honest. That traditional cinnamon and sugar aroma just makes you feel warm and ready to wake up for the day, even with a vegetable(it’s technically in the lily family, like onions), and it only takes 10 minutes in your oven.

Breakfast Asparagus




Cooking Spray

Preheat oven to 400. Prepare a sheet pan or cookie sheet and line it with parchment paper or aluminum foil. Spread out your asparagus evenly. Very lightly spray them with the cooking spray, this helps the cinnamon/sugar to stick without adding extra fat and oils. Use your cinnamon/sugar shaker and shake away until they’re lightly coated (or heavily, whatever you want!)

Don’t have a shaker already made up? (Shame on you) I use 1/2 cup sugar with 1 Tbsp of cinnamon.