For homeschool moms, mornings can be a whirlwind of lesson planning, teaching, and keeping the household running smoothly. Finding time for a nourishing breakfast can often feel overwhelming, but fear not, dear mom, I bring you a quick and satisfying solution homemade egg white breakfast bites. These little wonders are packed with protein to keep you fueled throughout the morning, and they are easy to make, leaving you with more time to tackle your busy day. Let's dive into this recipe and make mornings a win for our superhero homeschool moms.
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If you're tired of the traditional stovetop pancake routine and are craving a new culinary adventure, you're in for a treat. Today, we're diving into the world of sourdough sheet pan pancakes – a game-changer that combines the beloved flavors of sourdough with the convenience of a sheet pan.
Sourdough has been stealing the spotlight in kitchens worldwide and for a good reason. Its unique tangy taste and airy texture add a delightful twist to various recipes, and pancakes are no exception. Take this classic breakfast staple and transform it into a sheet pan masterpiece, save time, and create a feast for the eyes and taste buds. You will love how simple and delicious these sourdough sheet pan pancakes taste. Whether you're a seasoned sourdough enthusiast or a breakfast lover looking for a fresh twist, these pancakes will become a new favorite in your morning routine. Get ready to flip the script on your breakfast game and savor the magic of sourdough in every bite! Ingredients: Dry ingredients: 2 heaping cups of organic unbleached all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 1 scoop of Levels Grass-Fed Vanilla Whey Protein (or 3 Tbs Sugar) 1 teaspoon salt Wet ingredients: 1 cup (more or less) sourdough starter (fed or unfed is fine) 1 ¾ cups milk 2 large eggs 2 Tablespoons organic coconut oil For the toppings: 1/4 fresh or frozen blueberries Optional: cinnamon, maple syrup, butter Directions: 1. Preheat oven to 425 degrees F. 2. Use parchment paper to line a 9×13 rimmed sheet pan and set aside. 3. In a large bowl, whisk together the dry ingredients. Next, whisk in the wet ingredients until combined and smooth. 4. Pour batter onto the prepared pan. Tilt the pan as needed to get it as level as possible. 5. Sprinkle with the blueberries. 6. Bake for 15-18 minutes until the pancake springs back to the touch. 7. Let it cool for a minute or two, then slice it into your preferred portions. 8. Serve with your choice of toppings! Make ahead directions: Wait until pancakes have cooled, slice into portions and then stick the pan in the freezer. Wait about two hours and remove from freezer. Each slice can be separated and placed in a reusable gallon pouch to be used throughout the week! Heat in a microwave wrapped in a paper towel for about 40 seconds. Who is ready for some breakfast? My English Muffin Egg Breakfast Sandwiches are a convenient make-ahead meal for your family. Make-ahead sandwiches are always a good idea for any family that is on the go! Breakfast, in our little homeschool, is the most important part of our day. If my kids do not eat a well-balanced meal, filling their tummies full of good protein and carbs, they stay in the kitchen all day begging for food. Making these ahead and popping them in the freezer also makes them a handy and healthy grab and go breakfast. After you have baked the sandwiches allow them to cool. Individually wrap sandwiches in aluminum foil and place them in a freezer bag. When you are ready to grab your sandwich from the freezer, remove the tin foil and wrap the sandwich in a paper towel, pop it in your microwave for 1-2 minutes, or until desired warmth. Ingredients:
6 English muffins 9 eggs, scrambled 6 slices of ham 1-2 cups of shredded SHARP cheddar 4 tablespoons cooked bacon, crumbled 2 tablespoons melted butter Freshly cracked black pepper Directions: 1. Preheat oven to 350°F. 2. Separate English muffins and place the bottom half in a 9 X 13 casserole dish. 3. Spread scrambled eggs over muffin bottoms, followed by the ham, cheese and bacon. 4. Place the remaining English muffins on top. 5. Brush muffins with melted butter. 6. Top with freshly cracked pepper. 6. Bake for 20 minutes. 7. Serve and enjoy! These perfectly moist Healthy Homemade Blueberry Muffins are a fun way to bring smiles to your breakfast table. This recipe is my healthy way to serve a less fattening, calorie-rich breakfast to my kiddos. What I love about this recipe is you can use fresh or frozen blueberries or feel free to use other fruit instead like blackberries!
A fun alternative to this recipe is adding a few drops of Lemon essential oil. The added lemon oil gives them that lemony zest and makes them even healthier. I make sure to drink lemon oil in my water daily to detox my body and create an alkaline PH. It is so important for us all to create an alkaline PH in our body because cancer can grow in a body that has an acidic PH, not an Alkaline PH. Lemon oil is the easiest way to achieve alkalinity. If you have leftover muffins simply put them on a cookie sheet and place it in your freezer for about 30 minutes. Take them out and put them in a freezer bag and store in your freezer. You can take them out and wrap a paper towel around them and set it to defrost for a few seconds in the microwave. How is that for a healthy, quick breakfast or a tasty treat anytime you want! For Blueberry Muffins: 2 cups all-purpose flour 1 cup granulated sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup Coconut Oil, melted 1/3 cup Milk 2 large eggs 1 cup Greek yogurt 1 teaspoon vanilla extract 1 cup blueberries-fresh or frozen(thawed 1–2 tablespoon flour sugar for sprinkling Optional: 3 drops of Certified Organic Lemon essential oil (I use Revive Organic essential oils) or Lemon extract Instructions: 1. Preheat oven to 375F degrees and spray your muffin pan with cooking spray or use paper liners. 2. In a large bowl stir together flour, baking powder and salt and set aside. 3. In a medium bowl, whisk together eggs and granulated sugar and then add the yogurt, coconut oil, milk, and vanilla extract until combined. Add the essential oil or lemon extract here as well. 4. Using a wooden spoon, fold wet ingredients into dry ingredients and mix everything together being sure not to mix it too much. 5. In a small bowl sprinkle blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter. 6. Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Sprinkle the blueberries generously with granulated sugar. 7. Place them in the oven and bake about 20-25 minutes or until the toothpick inserted in the center comes out clean. 8. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack. Sometimes, life gets busy and stressful it can be tempting to fall back on bad habits such as eating unhealthy, highly processed, convenience foods. Boiled eggs are always my go-to breakfast when I'm looking to plan healthy, protein-packed morning meals. It is fast to prepare and cook, and there are only two pots to clean up!
Ingredients: 12 eggs 1 cup of water Directions: Place a trivet in the bottom of the pot. Add 1 cup of water. Add 12 eggs onto the trivet. Close the lid on the Instant Pot and set the pressure release valve to SEALING. Cook using the Manual setting for 5 minutes. This will give you a soft middle. When the timer goes off, release the pressure, fill a bowl with ice water, and place the eggs in the bowl to stop the cooking process. Peel the eggs and place them in an air-tight container in your refrigerator and enjoy! Dessert for Breakfast? Waking up to the smell of warm cinnamon and apple Crockpot Steel-Cut Oats is a yummy addition to your morning make-ahead meal lineup. Cook a batch, refrigerate the leftovers, and reheat the oats in a bowl. You can freeze it into portions using a muffin tin and place it in a freezer-safe bag.
2 Apples peeled and cut into 1/2-inch cubes 1 cup steel-cut oats 2 tablespoons brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 tablespoon chia seed 1 1/2 cups milk 1 1/2 cups water Coat the crockpot with cooking spray. Do NOT skip this step to avoid cleaning hard-dried steel-cut oats from inside your crockpot. Add all the ingredients to the crockpot, stir, and set it on low for 8 hours. Your home will smell cozy when you wake up to the delicious smell of apples and cinnamon. Optional toppings: raisins, dates, pecans, walnuts, butter, or milk |
WElcome!I am a homemaker and Home Educator of our four children at Soaring Pine Private Academy. Gratitude fills my heart for each day that God blesses me with my sweet family. I invite you to explore my blog, where I share our homeschooling adventures from our home nestled in the woods, along with delightful recipes and more!
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