Fall Breakfast Time Recipes

Instructions

Brown the ground turkey sausage in a pan with a dash of olive oil and a tsp of chopped garlic.

Brown the turkey bacon until crisp. Add a dash of olive oil if the bacon is sticking to the pan.

Once the meats are cooked through, chop the turkey bacon and add to the ground turkey sausage, combining the two together. Set aside.

In the same pan as the turkey was cooked, add a tablespoon of olive oil and ½ tsp of garlic and warm. Add sliced onions. Cook until translucent. Add the red pepper and cook until the onions and peppers are both soft and cooked through. Transfer to the paper towels to absorb the grease.

In a quiche pan, spread the turkey and bacon mixture evenly in the pan. Add the onion and pepper mixture on top of the turkey mixture, spreading evenly.

Whisk together the eggs and milk/half and half. Pour over the turkey mixture, onion, and peppers in the quiche pan. Sprinkle the green onions over the top.

Bake at 350 for 35-45 minutes until set. The eggs will puff up so make sure there is room in the pan for expansion.

Instructions

1. Place sliced onion in a fry pan and generously drizzle with olive oil. Saute onions until caramelized, about 15 minutes. Set aside.
2. Spray a frittata pan with cooking spray and layer with Rondele cheese, pesto sauce, and chopped sun-dried tomatoes. Add cooked onions.
3. In a mixing bowl, whisk eggs, milk, salt, and pepper. Pour over pesto mixture.
4. Bake at 350 degrees for 30 minutes. Check oven at 20 minutes for doneness.

Instructions

1. Prepare the avocados by cutting the avocados in half and removing the seed. Cut
   into slices.
2. Sprinkle avocado with lemon juice and salt & pepper.
3. Poach eggs using your favorite method. I recently bought an
   egg poaching pan and I love it.
4. Meanwhile, toast the bread and spread with butter.
5. Assemble accordingly.

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In a medium bowl, whisk together the buttermilk, orange juice, oil, eggs, vanilla, and orange zest.
3. Pour the liquid ingredients into the flour mixture and stir together until well combined. Let stand 20 - 30 minutes. The batter will begin to get fluffy.
4. Heat a skillet or griddle over medium-high heat until hot. Generously oil the hot skillet. Pour 1/4 cup batter per pancake into the pan, far enough apart so the pancakes don't touch.
5. Serve hot, with butter and maple syrup.

Instructions

1. In a large mixing bowl, mix together the oil, egg yolks, sugar, canned pumpkin, spices, salt and baking powder until smooth.
2. In a separate bowl, beat the egg whites until frothy. 
3. Add frothy egg whites to the batter. Once combined, gradually add the flour until combined. 
4. The batter is sticky, so I didn’t roll it out. I scooped out about a half cup, and placed it on a floured silpat. You can use a butcher board if you prefer. I then patted out the batter until it formed a flattened round that was about ½” thick. I used a donut cutter and then cut the donut and hole out of the formed round. 
5. I also made some donuts that were about an inch thick. For those, I scooped out about a cup of batter before forming the flattened round and cutting it with the donut cutter.
6. My airfryer has 6 different settings, one of which is bake. I used the bake setting, which is 325 degrees and baked the donuts and holes for about 10 minutes. At the half way point, I opened the cooking drawer and shook the donuts and holes around. I don’t know if this helps or not, but I feel like I am involved in the cooking process when I do this.
7. Allow donuts to cool.
8. For the glaze, melt the butter, add the vanilla and agave. Mix together until all is blended and the butter is melted completely. Add the powdered sugar and blend until all lumps are gone. 
9. This glaze will seize quickly, so I scooped small amounts into a small dish and worked quickly with small batches, dipping either the donuts or the donut holes in the glaze until coated. If the glaze starts to thicken, simply scoop it back into the pan and reheat until it is smooth and silky again.
10. While the glaze is still wet, sprinkle the cinnamon/sugar mixture onto the donuts or holes if desired. I made some with just glaze and some with both glaze and the cinnamon/sugar topping.

Instructions

Preheat oven to 375 degrees.

Spray loaf pan with cooking spray. (You can line the pan with aluminum foil instead if you want.)

In one bowl mix together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

In another bowl mix eggs, white sugar, brown sugar, pumpkin puree, oil, and
vanilla.

Add liquid ingredients into dry ingredients and mix. Add apples.

Add batter to two small/medium loaf pans or one large pan.

Sprinkle pumpkin seeds on top of each loaf.

Bake bread for 60 - 90 minutes until done. Test for doneness using a wooden skewer. Insert in the center of the loaf. If the skewer is dry, then the bread is done. Cool and enjoy.

Instructions

1. Preheat oven to 350 degrees
2. Prepare a loaf pan with non-stick spray.
3. Peel and dice the pears.
4. Using a saute pan large enough to hold all of the diced pears, melt the butter. Add vanilla and cinnamon, thoroughly combine
5. Add the peeled and diced pears to the butter, vanilla, and cinnamon mixture. Cook until pears are softened and the pear juice has added liquid to the pan. Depending on how ripe your pears are, this can take as little as 10 minutes or as long as 20 minutes. Put a lid on the pears as they cook to capture all of the juice
6. Once pears are browned, softened and juicy in the butter mixture, set aside to cool.
7. In a large bowl, blend together the brown sugar and 2 eggs. Make sure there are no lumps from the brown sugar.
8. Add the cooled pears and juicy butter mixture to the bowl with the brown sugar and eggs. Thoroughly combine.
9. Add flour, baking soda, and half and half to the mixture and combine thoroughly. The mixture will be quite wet.
10. Pour the mixture into a prepared loaf pan.
11. Place the loaf pan onto a cookie sheet in case of seepage and place it on the middle rack of the oven. Bake for 30 minutes.
12. Reduce heat to 300 degrees and bake for another 40-45 minutes or until the knife comes out clean.

Instructions

Preheat oven to 375 degrees.

Spray loaf pan with cooking spray. (You can line the pan with aluminum foil instead if you want.)

In one bowl mix together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

In another bowl mix eggs, white sugar, brown sugar, pumpkin puree, oil, and vanilla.

Add liquid ingredients into dry ingredients and mix. Add bananas.

Add batter to two small/medium loaf pans or one large pan.

Sprinkle pumpkin seeds on top of each loaf.

Bake bread for 60 - 90 minutes until done. Test for doneness using a wooden skewer. Insert in the center of the loaf. If the skewer is dry, then the bread is done. Cool and enjoy.

Instructions

Mash bananas with a fork.

Add sugar, vanilla and slightly beaten egg.

Add melted buttermilk and milk.

In a separate bowl, mix together the dry ingredients.

Add the banana mixture to the flour mixture. Mix well. Add in the sourdough starter.

Spray a bread pan with cooking spray and fill with the bread mixture.

Bake at 350 degrees for one hour. Insert a wooden stick into the bough to test for doneness. If necessary, cook a little longer.

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl whisk together flour, sugar, baking powder and salt.
3. Add the cold butter to the bowl and cut in with a pastry blender until the pieces of butter until the flour mixture resembles coarse meal.
4. Chop the cranberries in a food processor and stir into flour mixture with cream, egg, vanilla, yogurt, orange juice and orange zest.
5. Flour your hands and work the bough into a large ball. Gently roll with rolling pin until 1" thick. Cut with cookie cutter into desired shapes. Place on lined baking sheet and bake 15 - 18 minutes until golden.

Instructions

1. Preheat oven to 375 degrees.
2. Spray muffin tins or set out baking cups on a cookie sheet.
3. In one bowl mix together flour, baking soda, baking powder, salt, and pumpkin pie spice.
4. In another bowl mix eggs, white sugar, brown sugar, oil, vanilla, and pumpkin puree.
5. Add liquid ingredients into dry ingredients and mix. Add cranberries.
6. Add batter to muffin tins or cups.
7. Mix together streusel topping of flour, brown sugar, and soft butter. Sprinkle on top of muffins.
8. Bake tins or cups for 30 - 40 minutes until done. Cool and enjoy.

Instructions

1. Preheat oven to 350 degrees.
2. Line muffin tins with paper liners. Set aside
3. In a large bowl, combine the sugar, flour, cinnamon, baking soda, salt, coconut and sunflower seeds. Mix until combined.
4. Add carrot, apple and zucchini. Mix until combined.
5. Add the wet ingredients, applesauce, eggs, vegetable oil and vanilla and mix until combined. The batter will be vvery wet and sticky.
6. Using an ice cream scoop, scoop the batter into the muffin liners that are in the muffin tins.
7. Bake for 25-35 minutes (I baked mine for 28 minutes) until a toothpick comes out clean.
8. I used the convection setting on my oven, so your baking time may be different from mine.
9. Allow the muffins to cool for about 5 minutes before moving them out of the muffin tin and onto a cooling rack to cool for another 5 minutes.
10. Store in airtight container. You can also freeze these if you like.

Instructions

1. In a small saucepan, combine the two cups of milk, pumpkin puree, sugar, pumpkin pie spice, and vanilla. Wisk together and place on low heat.
2. Cook for about four minutes until warm, before it comes to a boil.
3. Meanwhile, prepare the espresso in a coffee maker.
4. Fill two coffee mugs with the espresso and add the milk/pumpkin mixture.
5. Heat and then froth the additional cup of milk in a small container as required. Spoon on top of the coffee/pumpkin mixture.
6. Sprinkle, very lightly, with cinnamon.
7. Serve immediately.

Instructions

My Favorite Morning Juice
5 stalks of celery
one apple
2 large carrots

Celery Boost Juice
5 stalks of celery

Morning Pick Me Up Juice
5 stalks of celery
one large apple
one peeled orange

Juice all the ingredients according to your juicer manual. Some fruits or vegetables may need to be halved so they fit in your juicer. Enjoy!

Instructions

Place all ingredients in a blender and mix until smooth.