Category Archives: Breakfast

Sweet Potato Hash Brown Cups

Yes, I know another muffin tin recipe! Sorry I can’t help it! They are just so darn easy to make, and a great way to use up leftover veggies. I made these with broccoli and onions and topped with some fresh tomatoes and basil from my garden, but you can easily swap out any veggie combo you prefer. You could also add some bacon too. I would have, but I was out. Next time for sure!

Sweet Potato Hash Brown Cups

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Paleo Pumpkin Spice Granola

Soooo I totally jumped on the pumpkin spice band wagon and made pumpkin spice granola.  While it’s still in the high 80’s here in Dallas I am trying my hardest to get in the fall spirit.  Fall is the one season I miss the most since moving from the Northeast to the south. Nothing like fresh apple picking, the leaves changing,  and going to a real pumpkin patch.

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Anyway back to the granola… This stuff is seriously amazing! I love the blend of the nuts with the pumpkin seeds and the little sweetness the chocolate chips add. Continue reading Paleo Pumpkin Spice Granola

Sweet Potato Hash Brown Cups

I’m sure by now you have all figured out that I love to make foods in a muffin pan. They look so darned cute and usually, and I use that term loosely, helps me with portion control. Umm, let’s just say these hash browns got totally out of portion control! I could not stop eating them!

Sweet Potato Hash Brown Cups

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Gluten Free Blueberry Muffins

Hey there! I am keeping this post short and sweet as I get through this week of craziness! I started a new job, working on some side work, and packing to move this week… Phew! I am super excited and so thankful for all of these opportunities!

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So onto these delicious mini muffins. I made these on Sunday as a quick grabby snack or breakfast for the week. They are grain free and very easy to make with minimal ingredients. Just make sure you store them in an air tight container or they will be hard as a rock. Have a great week all!

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Breakfast Taquitos

Happy Cinco de Mayo! Not that I need a reason to eat Mexican food, my absolute favorite, I made these fantastic Breakfast Taquitos to celebrate. They may be called “Breakfast ” Taquitos, but you really could eat them any time of day.

Breakfast Taquitos with Coffee

Breakfast Taquitos

These take a little prep time so next time I think I will double the batch. Then freeze the extras for later in the week when my cravings for these little buggers kick in… That is if there are any extras left 🙂

Breakfast Taquitos Close up

Breakfast Taquitos in the morning

These would also taste great topped with my fresh homemade salsa!

Recipe from Damn Delicious.

Breakfast Taquitos
Serves 4
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Nutrition Facts
Serving Size
214g
Amount Per Serving
Calories 472
Calories from Fat 273
% Daily Value *
Total Fat 31g
48%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 151mg
50%
Sodium 463mg
19%
Total Carbohydrates 33g
11%
Dietary Fiber 7g
26%
Sugars 1g
Protein 18g
Vitamin A
11%
Vitamin C
12%
Calcium
24%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8-10 corn soft tortillas
  2. 3 large eggs scrambled
  3. 6 ounces Italian sausage, crumbled
  4. 1/4 cup tomato, diced
  5. 1 avocado, seeded and diced
  6. 1/2 cup shredded sharp cheddar cheese
Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Place tortillas in microwave and heat for about 15-20 seconds to warm. Working one at a time, place eggs, sausage, tomatoes, avocado, and cheddar cheese in the center of each wrapper. Careful not to overfill.
  3. Roll tortilla and place seam side down onto baking sheet. Bake for 12-15 minutes or until crisp.
  4. Serve immediately.
Adapted from Damn Delicious
Adapted from Damn Delicious
Kim's Healthy Eats https://www.kimshealthyeats.com/