This recipe is super simple and makes perfect pancakes.  The most important thing I’ve learned when it comes to fluffy pancakes is not to over-mix the batter.  Stir it just long enough to get rid of the major lumps and you should be good to go. Feel free to add blueberries, or substitute buttermilk for the milk. Recipe and photo courtesy of pocketchangegourmet.com.

• 1 cup flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk (use more or less depending on how thin you want your batter to be)
• 2 tablespoons cooking oil (can be vegetable, canola, or coconut)
• 1 egg

Whisk together the dry ingredients in a mixing bowl or large measuring cup.  Add the wet ingredients and mix until just combined. Heat a griddle to medium heat and grease with butter or non-stick cooking spray.  Spoon out generous portions, cooking for 2-3 minutes per side.  Makes approximately 6 medium pancakes.  These freeze really well, so if you have extra, put them in a baggie in the freezer, and just microwave for 30 seconds when reheating.

These breakfast enchiladas were very quick and easy to make with simple ingredients.  They came together very nicely and can be made the day before. Recipe  is courtesy of normalcooking.com.

• 1 lb breakfast sausage
• 2 cups shredded cheddar cheese
• 3 oz bag of bacon bits
• 6 eggs
• 2 cups half and half
• 1 tablespoon flour
• 1/2 teaspoon salt
• 8 tortillas

In a skillet, brown the sausage then drain the fat.  Mix with half the bacon bits and 1 cup of shredded cheese in a bowl and set aside. Grease a 9×13 pan, and then spoon an 1/8th of the meat mixture in the tortilla and place in the pan.  Continue until all tortillas are filled.  In a separate bowl, combine the eggs, half and half, flour, and salt.  Pour over the enchiladas and then cover with foil.  At this point you can keep it in the fridge or make it immediately. When you are ready to bake, put another cup of shredded cheese and the rest of the bacon bits on top.  Bake covered at 350 for 35 minutes, then take off the foil and bake another 10 minutes until the cheese is melted and the eggs are set.

This recipe came from Pinterest.  I like how moist it is, my husband likes how much protein there is.  The recipe will show bacon, but you can use ham or sausage or whatever meat you like. I also switch up the cheese based on what’s in my fridge at the time. Courtesy of For the Love of Food.

• 1 pie crust (I use Pillsbury, or you can make from scratch)
• 8 slices bacon, crumbled
• 2 1/2 cups cheese, your choice
• 2 tablespoons flour
• 4 eggs
• 3/4 cup heavy cream
• 3/4 cup half and half
• salt and pepper to taste

Preheat oven to 350°. Cook bacon in the microwave (or oven) until crisp. Once cool, crumble and set aside. Place your pie dough in the pie dish so that it’s ready to have everything poured in; set aside. In a medium bowl, combine the cheese and flour – mix well. In a large bowl, beat the eggs slightly, and then add cream, half and half, salt, pepper, bacon, and cheese mixture. Mix well. Pour into the pie crust-lined pie dish. Bake for 30-45 minutes or until knife inserted into center comes out clean. Let it stand for 10 minutes before serving.

Another recipe from pinterest.com. This is super yummy, especially with the whipped cream on top.

Oatmeal:

• 15 oz can pumpkin
• 1⁄2 cup brown sugar
• 2 eggs, beaten
• 1 scoop unflavored protein powder, optional
• 1 teaspoon pumpkin pie spice
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon vanilla extract
• 1 1⁄2  cups milk
• 2 1⁄2  cups old-fashioned oats

Topping:

• 4 tablespoons butter, melted
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup pecans

In a bowl, whisk together the pumpkin, brown sugar, protein powder, eggs, vanilla, pumpkin pie spice, salt and baking powder until smooth. Whisk in the milk and dry oats. Cover with foil and bake in a lightly greased 8×8 pan at 350° for 25 minutes. While baking, combine the butter, flour, brown sugar and pecans, mixing with a fork til crumbly and incorporated. At 25 minutes, remove the foil from the oatmeal and add the crumble topping. Bake an additional 20 minutes, uncovered. Serve with milk, whipped cream or maple syrup. Can be eaten cold or warmed up.

I found this recipe on Pinterest. It’s from a blog called yourhomebasedmom.com. It was great, especially topped with the homemade cinnamon apples.

• 1⁄2  cup melted butter
• 1⁄2  cup brown sugar
• 2  eggs, beaten
• 3  cup old fashioned oats
• 2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 1⁄2 cup milk
• 1 1⁄2 cup fruit of your choice

In a bowl, mix together the butter, honey and eggs. Add in the oats, baking powder, salt, cinnamon, vanilla, and milk. Mix then fold in fruit of choice. Bake in a lightly greased 8×8 pan at 350° for 30-40 minutes or until golden brown. Serve with milk, or more fruit on top.