Bacon & Egg Breakfast Crescent Ring

Our Bacon Scramble Bowl, with some extra cheese, makes the perfect filling for this easy-to-make Bacon & Egg Breakfast Crescent Ring. 

Bacon & Egg Breakfast Crescent Ring

This Bacon & Egg Breakfast Crescent Ring is an easy, tasty, and beautiful way to serve breakfast. Who doesn’t love bacon, eggs, cheese, and organic veggies wrapped inside a pillowy, buttery crescent roll? It’s a sure way to please family and friends alike at your brunch this weekend.

This breakfast crescent ring is not only very easy and delicious, but it also makes for great leftovers. Simply microwave or toast the leftover crescent rings, and you have a weekday breakfast ready in minutes! No more scrambling to grab something to eat before getting the kids off to school.

Not a fan of bacon? Then you’re in luck! We have two other scramble bowls that would be just as delicious in this recipe? You could go with our Turkey Sausage Scramble Bowl or our Southwestern Veggie Scramble Bowl. We love to dip the Southwestern Veggie version into a nice fresh salsa! YUM!

You can serve the breakfast crescent rings as a stand-alone item. But we would highly recommend serving them with some fresh sliced fruit, yogurt, or another sweet breakfast option of choice. There is nothing more tantalizing to the tastebuds than a sweet and savory combo!

Bacon & Egg Breakfast Crescent Ring Ingredients:

 

Print Recipe
Bacon & Egg Breakfast Crescent Ring
Our Bacon Scramble Bowl and some extra cheese make the perfect filling for this easy-to-make Bacon & Egg Breakfast Crescent Ring. 
Bacon & Egg Breakfast Crescent Ring
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Bacon & Egg Breakfast Crescent Ring
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cook your 3 Uncured Bacon Scramble Bowls for 2 minutes each.
  3. Lay our your crescent rolls on a parchment paper-lined baking sheet in a star shape.
  4. Evenly divide your scramble bowls between the crescent rolls and then topped with shredded cheese. *Place the scramble bowls in a circle around the center of the star leaving the pointy edges of the crescent rolls empty.
  5. Fold your crescent rolls over and brush will egg wash if desired. (The egg wash will give the crescent rolls a nice golden color)
  6. Bake for 20 minutes or until the crescent rolls are golden.
  7. Serve immediately with fresh fruit.

Turkey Sausage Scramble Stuffed Eggplant

This simple Turkey Sausage Scramble Stuffed Eggplant creates a satisfying and flavorful meal in no time at all! Perfect for a main dish or a side dish. 

Turkey Sausage Scramble Stuffed Eggplant

When it comes to breakfast, there are no shortages of ways to make it delicious, healthy, and easy!

We had never really thought about making a stuffed eggplant for breakfast until we had one lying around that needed to be used. Eggplants are an excellent vessel for enjoying so many tasty filling combinations for dinner. So, we thought, why not breakfast, too?

For this recipe, we used our Turkey Sausage Scramble Bowl as the filling and topped it off with a 2-minute tahini sauce. But, you could also use our Bacon or Southwestern Veggie Scramble Bowls instead.

We chose to remove and save the filling from the eggplant for another dish, but feel free to blanch it and toss it right in with your scramble bowl ingredients to make it even heartier.

You can also get creative with the sauce on top. We went with tahini because we love the savory taste of it with the burst of fresh lemon. But, you could also use a salsa sour cream if you are using the Southwestern Veggie Bowl or a BBQ ranch if you are making the Bacon Scramble Bowl.

This simple stuffed eggplant recipe also makes a delicious side dish! Instead of using 1 large eggplant, use 2 small ones and prepare the same way. The cooking time will need to be adjusted down. Just keep an eye on them! YUM!

Turkey Sausage Scramble Stuffed Eggplant Ingredients:

1 large eggplant

1 -2  Turkey Sausage Scramble Bowls, cooked for 1 minute

3 tbsp tahini

2 tsp. lemon juice

salt, pepper, garlic powder, onion powder, to taste

Olive oil for baking

 

Print Recipe
Turkey Sausage Scramble Stuffed Eggplant
This simple Turkey Sausage Scramble Stuffed Eggplant creates a satisfying and flavorful meal in no time at all! Perfect for a main dish or a side dish.
Turkey Sausage Scramble Stuffed Eggplant
Prep Time 5 minutes
Cook Time 30 minutes
Servings
meals
Prep Time 5 minutes
Cook Time 30 minutes
Servings
meals
Turkey Sausage Scramble Stuffed Eggplant
Instructions
  1. Cut the eggplant in half and scoop out the flesh in the middle.
  2. Preheat your oven to 350 degrees F.
  3. Line a baking sheet with parchment paper.
  4. Lay eggplant cut side up on the baking sheet and drizzle with olive oil, salt, and pepper.
  5. Evenly divide the scramble bowls between the eggplant.
  6. bake for 20-30 minutes or until the eggplant is fork-tender and the scramble bowl ingredients are warm.
  7. While eggplant is baking, make your tahini sauce.
  8. Mix together tahini, lemon juice, salt, pepper, garlic powder, and onion powder (add a bit of water to make it thinner, if desired).
  9. Once the eggplant is done baking, drizzle with tahini sauce and serve immediately.

Loaded Stuffed Potatoes with Chicken and Black Beans

These Loaded Stuffed Potatoes with Chicken and Black Beans are a guaranteed hit with the whole family! Three ingredients and 20 minutes are all you need to have these on the table for dinner! 

Loaded Stuffed Potatoes with Chicken and Black Beans

These loaded stuffed potatoes make for a great side dish or easy meal! These are loaded with chicken, black beans, salsa, queso fresco, cilantro rice, and allllll the Southwestern flavors you can imagine! The best part? You only need 3 ingredients to make this recipe!

We guarantee the entire family will love this recipe because, well, who doesn’t love anything that involved potatoes? They are a favorite around here! have you seen all the ways we like to dress up potatoes?

Plus, we love the fact that these can be ready in less than 20 minutes thanks to the microwave! But, we also have an option to make these in your oven, too! Serve them as is for a side dish or round them out as a meal by serving a steamed veggie and garden salad alongside. We also like to add a bit of guacamole when serving them for dinner because #GuacIsLife.

Yes, you can meal prep these!

These loaded potatoes work great for lunch, too! We like to make 2-3 extra potatoes worth and save them to bring to work the next day. They hold up very nicely and can quickly be reheated in the microwave at work. They are definitely one of our favorite recipes for meal prep.

Lastly, since you will have the filling of the potatoes leftover, we recommend saving it to make some delicious mash potatoes. You can serve them alongside a breakfast scramble bowl or turn them into potato pancakes! You know, with a side of bacon and avocado, of course!

 

Loaded Stuffed Potatoes with Chicken and Black Beans Ingredients:

  • 2 medium russet potatoes
  • 1-2 Chicken Black Bean Bowls (cooked according to package directions)
  • 1 cup shredded cheddar cheese

 

Print Recipe
Loaded Stuffed Potatoes with Chicken and Black Beans
These Loaded Stuffed Potatoes with Chicken and Black Beans are a guaranteed hit with the whole family! Three ingredients and 20 minutes are all you need to have these on the table for dinner! 
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
potatoes
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
potatoes
Ingredients
Instructions
  1. Prick potatoes all over with a fork or sharp knife.
  2. Wrap in a damp paper towel and microwave for 8-10 minutes or until fork-tender. (You can also cook these in a 400-degree oven for about 1 hour).
  3. Remove the paper towels and cut a slit lengthwise in the top of each potato.
  4. Scoop out the center leaving a 1/2 inch around the skin.
  5. Evenly divide your cooked Chicken Black Bean Bowls amongst the hollowed out potato halves.
  6. Evenly divide the cheese on top of each potato.
  7. Place on a microwave-safe dish and heat until cheese is melted, about 1 minute. (Or heat in the oven).
  8. Serve immediate with a steamed veggie or side salad.

Egg White Patty Croissant Breakfast Sandwiches

This Egg White Patty Croissant Breakfast Sandwich is a must-have to start your day! A buttery croissant layered with 2 high-protein egg white patties, a slice of bacon, cheese, and guacamole. All ready in less than 5 minutes! 

Egg White Patty Croissant Breakfast Sandwiches

Mom always said that breakfast was the most important meal of the day. Well, we wholeheartedly agree! This 5 minute Egg White Patty Croissant Breakfast Sandwich is the perfect balance of protein, carbs, and healthy fats. It is guaranteed to keep you both satiated and energized all morning.

Just check out those layers! Our high-protein egg white patties (only 35 calories each, mind you!), crunchy bacon, melted cheese, and smooth guacamole. This sandwich is done up so right.

You can prepare and enjoy them right away. Or, make several ahead of time to take with you to the office in the morning. Wrap the croissant in tin foil and just pop it in the toaster at work to warm it through. Long gone are the days when you need to spend $12.00 at a high-end coffee shop for a sandwich like this. Instead, save yourself time, money, and unnecessary calories by making your own at home.

Make it fit your goals!

If you are following a lower calorie diet, you can remove either the bacon or the cheese (or both) to save fat calories and add on salsa for extra flavor! Made as is, this breakfast sandwich has only 526 calories. But, if you remove the bacon and cheese and add in an extra egg white patty and some salsa, you have a sandwich with less than 400 calories!

Also, if you are looking for an easy and tasty brunch idea for guests, this is it! Just prepare all of the ingredients and serve them buffet style, allowing your guests to create their own sandwich. We would recommend adding fruit salad and coffee/tea to the mix!

Egg White Patty Croissant Breakfast Sandwiches Ingredients:

  • 2 croissants of choice
  • 4 Egg White Patties 
  • 2 slices of bacon
  • 2 ounces cheddar cheese
  • 2 tbsp. store-bought (or homemade) guacamole

 

Print Recipe
Egg White Patty Croissant Breakfast Sandwiches
This Egg White Paty Croissant Breakfast Sandwich is a must-have to start your day! A buttery croissant layered with 2 high-protein egg white patties, a slice of bacon, cheese, and guacamole. All ready in less than 5 minutes! 
Egg White Patty Croissant Breakfast Sandwiches
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 3 minutes
Servings
sandwiches
Ingredients
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 3 minutes
Servings
sandwiches
Ingredients
Egg White Patty Croissant Breakfast Sandwiches
Instructions
  1. Slice your croissants in half.
  2. Layer each with 1 egg white patty, half a slice of cheese, the second egg white patty, the second half of cheese, 1 piece of bacon (we broke ours into 3 pieces), and 1 tbsp. guacamole.
  3. Eat immediately OR pop into the toaster oven for about 5 minutes to melt the cheese and make the croissant a but crunchy.
Recipe Notes

Nutrition for 1 out of 2 sandwiches (made as is)

27.8g Protein | 34.1g Carbs | 30.4g Fat | 2g Fiber | 526 Calories

 

Nutrition for 1 out of 2 sandwiches (the lighter version - no bacon and cheese, add 1 extra egg white patty and salsa)

23.3g Protein | 37.2g Carbs | 16.5g Fat | 2g Fiber | 396 Calories

Chicken Black Bean Stuffed Sweet Potatoes

These Chicken Black Bean Stuffed Sweet Potatoes will take your dinner to a new and healthy level! Nutritious sweet potatoes are filled with your favorite southwestern flavors and ready in under 20 minutes. The perfect quick and healthy dinner!

Chicken Black Bean Stuffed Sweet Potatoes

We love recipes where you get to “stuff” something. They are just so much more fun to eat; for both kids and adults alike! Not only are recipes like this easy to make, but they are also a great way to sneak in extra nutrients.

Our Chicken Black Bean Bowl comes ready with tender chicken, high-fiber black beans and rice, and lots of Mexican flavors. Serving them atop a sweet potato helps amplify the nutrition by serving up vitamins such as A and C, which are essential in keeping our immune systems strong. And who doesn’t want a healthy immune system during the winter? Being sick is just no fun!

Sweet potatoes are also very cheap, so you can create this well-rounded meal for 2 for less than $3.00 per serving! You can prepare the potatoes in advance to make the meal come together even quicker, too! And let’s not forget about meal prep. You can very easily prepare this recipe in advance and pack it for lunch during the work or school day.

But, the topping combos don’t need to end with our Chicken Black Bean Bowl! You could also use our Steak Black Bean Bowl as we did in this recipe here. Or give your potatoes a breakfast twist by using one of our Breakfast Scramble Bowls. Brinner is one of our favorite things to serve up around here!

So, now the real question is, “Dinner or breakfast”? Which would you rather make this for?

Chicken Black Bean Stuffed Sweet Potatoes Ingredients:

  • 2 medium sweet potatoes
  • 1 Chicken Black Bean Bowl
  • 1 cup peppers, chopped
  • fresh cilantro, optional
  • fresh lemon slices, if desired

 

Print Recipe
Chicken Black Bean Stuffed Sweet Potatoes
These Chicken Black Bean Stuffed Sweet Potatoes will take your dinner to a new and healthy level! Nutritious sweet potatoes are filled with your favorite southwestern flavors and ready in under 20 minutes. The perfect quick and healthy dinner!
Chicken Black Bean Stuffed Sweet Potatoes
Prep Time 10 minutes
Cook Time 10 minutes
Servings
meals
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
meals
Ingredients
Chicken Black Bean Stuffed Sweet Potatoes
Instructions
  1. With a fork, poke holes in your sweet potatoes and cook on high for 8-10 minutes or until fork tender.
  2. When sweet potatoes are done, set aside and cook your Chicken Black Bean Bowl.
  3. Split the top of your potatoes lengthwise and fluff the inside with a fork. Then, evenly divide the Chicken Black Bean Bowl between each potato.
  4. Top with fresh chopped peppers and cilantro for crunch, color, and flavor!

The Ultimate Breakfast Stuffed Acorn Squash

The ultimate breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Fluffy egg whites, hearty turkey sausage, oven-roasted organic potatoes, Monterey Jack, and cheddar cheeses, all stuffed in a roasted acorn squash- makes for easy meal prep.

‘Tis the season for all things squash! Each year we like to create a new fall-inspired squash recipe. They may be similar in that they are almost always a stuffed squash. However, some are breakfast inspired, and others are lunch/dinner inspired. Truth be told, this recipe would work for any meal of the day! The other great thing about stuffed squash recipes is that they work well for meal prep. One for dinner, one to pack up for the next day. It’s such a win!

So, if you’re a fan of cozy fall recipes, then it’s time for you to get in the kitchen and start cooking! We used our Turkey Sausage Scramble Bowl in this recipe, but our Bacon Scramble Bowl or even our vegetarian Southwestern Scramble Bowl would be just as delicious!

All you need are three main ingredients; squash, a scramble bowl, and cheese to make this. It really doesn’t get any easier. Then the oven does the rest of the work!

We serve this for breakfast with fresh fruit, lunch with a side salad, or even for dinner. If we are making this into a full meal, we will usually use 1 large squash instead of two small ones and enjoy a large half. This recipe is also perfect for a holiday side dish. Use either baby acorn squash or use small ones and cut them in half to create the side.

They pair wonderfully with sliced turkey breast, cranberry sauce, and some roasted fall vegetables such as Brussel sprouts or carrots. Who knew a breakfast scramble bowl could be so versatile?

The Ultimate Breakfast Stuffed Acorn Squash Ingredients:

Print Recipe
The Ultimate Breakfast Stuffed Acorn Squash
The ultimate breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Fluffy egg whites, hearty turkey sausage, oven-roasted organic potatoes, Monterey Jack, and cheddar cheeses, all stuffed in a roasted acorn squash- makes for easy breakfast meal prep.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
meals
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
meals
Ingredients
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Cut your squash in half and remove the seeds.
  4. Drizzle the squash with olive oil and sprinkle with salt and pepper.
  5. Place the squash face down on the baking sheet and roast for about 30 minutes.
  6. While the squash is cooking, cook your Turkey Sausage Scramble Bowls for 1 minute each in the microwave.
  7. After the squash has cooked for 30 minutes, remove it from the oven and evenly divide your two scramble bowls between the 4 squash halves.
  8. Return to the oven for 15 minutes.
  9. Remove the squash from the oven and evenly divide the cheese over the top of each squash.
  10. Return the baking sheet to the oven and cook for an additional 5 minutes or until the cheese is melted and your filling is warm.
  11. Serve immediately or store in a airtight container and bring to work for breakfast.

Loaded Breakfast Potato Skins

Seasoned crispy potato skins get loaded with fluffy egg whites, corn, black beans, and cheese. Serve with hot sauce for dipping. This loaded breakfast potato skins recipe will become a new family favorite for brunch or game day! 

By now, you know that breakfast isn’t really ‘breakfast’ around here. We enjoy breakfast inspired recipes for breakfast, lunch, dinner, snack, dessert, and even appetizers! This potato skins recipe is no exception. Other than dessert, this easy recipe would work for any meal of the day! It also makes a great meal prep recipe, too.

So, if you always have breakfast on the brain, it’s time to dive into this! Not only will it make eating more fun, but it will also impress your family and any guests.

As we were thinking about creative ways to integrate breakfast into our game day spread, we thought about out one of our favorite recipes, potato skins. When the games start at 1:00 p.m, we like to have our guests over for brunch. So, we knew this recipe would be a hit! But, you don’t have to serve this only for breakfast. Brinner is a real thing.

We kept this version veggie based with our Southwestern Veggie Scramble Bowl, but for our meat lovers out there, our Bacon Scramble or Turkey Sausage Scramble Bowls would be a great swap!

If you just aren’t feeling the breakfast theme and really want some more “meat” with those potatoes, then our Steak Black Bean or Chicken Black Bean Bowls are a great option! You also don’t need to limit your dipping sauces to hot sauce. Other delicious condiments would be:

  • sour cream
  • ranch
  • buffalo sauce
  • bbq sauce
  • cilantro avocado dip

The flavor combinations are endless, as always! So, are you ready to be the real MVP at the next game?

Loaded Breakfast Potato Skins Ingredients:

Print Recipe
Loaded Breakfast Potato Skins
Seasoned crispy potato skins get loaded with fluffy egg whites, corn, black beans, and cheese. Serve with hot sauce for dipping. This loaded breakfast potato skins recipe will become a new family favorite for brunch or game day! 
Loaded Breakfast Potato Skins
Prep Time 10 minutes
Cook Time 75 minutes
Servings
potatoes
Prep Time 10 minutes
Cook Time 75 minutes
Servings
potatoes
Loaded Breakfast Potato Skins
Instructions
  1. Preheat oven to 375 degrees. Wash and scrub potatoes and prick with a fork. Wrap in foil and bake for 45 minutes - 1 hour or until fork-tender.
  2. While the potatoes are cooking, cook your scramble bowls for 1 minute each.
  3. Once the potatoes are baked and slightly cooled, cut them in half lengthwise. Scoop out the inside part of the potato (the white part) leaving about ¼ inch layer around the skin.
  4. Line a baking sheet with parchment paper and place your potato skins cut side up.
  5. Evenly divide your partially cooked scramble bowls between your potatoes.
  6. Cook the potato skins for 15 minutes. Remove from the oven and sprinkle with your cheese.
  7. Return your baking sheet to the oven until your cheese is melted.
  8. Remove from the oven and topped with fresh chopped herbs, if desired. Serve with hot sauce for dipping.

Apple Cinnamon Oatmeal

This Apple Cinnamon Oatmeal recipe is an easy, healthy breakfast recipe that is loaded with apples, pecans, maple syrup, and fall spices. Gluten free and dairy free, plus meal prep breakfast friendly!

Apple Cinnamon Oatmeal

It’s no secret that we love oatmeal around here. Oatmeal is a fast, hearty, and satisfying way to start the day. Plus, the combinations are endless! The one thing that we can guarantee is that you will never get bored eating oatmeal.

Now that the days are shorter, darker, and colder, we are craving all of the warm meals and fall flavors. Who wouldn’t love a breakfast that tasted like apple pie?

You can make a single serving of this Apple Cinnamon Oatmeal, or you can make a big match for meal prep. Although our preference is to enjoy this warm, it is just as good chilled, too!

This recipe is naturally gluten free, dairy-free, and vegan. But, don’t let this combination stop you! You can add in any of your favorite fall fruits, nuts, seeds, nut butter, etc. You can also replace the maple syrup with honey, stevia, or monk fruit.

If you are looking to add some additional protein, a scoop of protein powder, collagen powder, or even a dollop of Greek yogurt (not dairy-free or vegan) would be an excellent addition. The protein and collagen powders will also make the oats even thicker. You know, that “stick to your ribs” kinda feeling.

Other nutrient dense add-ins would be flax seeds, chia seeds, or hemp seeds. These will help increase the fiber content and make the oatmeal even more satiating. Like the protein and collagen powder, the flax and chia seeds will also make the oatmeal extra thick!

If you are trying to reduce your sugar, feel free to leave out the maple syrup and use one of the low glycemic sweeteners like stevia or monk fruit listed above.

No matter what you add in, we guarantee that this will be one of the coziest bowls of oatmeal you eat all season!

Apple Cinnamon Oatmeal Ingredients:

1/2 large apple, chopped (extra slices, if desired)

1 tsp. coconut oil

1 pouch Organic Original Unsweetened Oatmeal

1/4 – 1/2 tsp apple pie spice (can sub with cinnamon, nutmeg, and ginger)

1 tbsp. maple syrup

1 tbsp. crushed pecans

 

Print Recipe
Apple Cinnamon Oatmeal
This Apple Cinnamon Oatmeal recipe is an easy, healthy breakfast recipe that is loaded with apples, pecans, maple syrup, and fall spices. Gluten free and dairy free, plus meal prep breakfast friendly!
Apple Cinnamon Oatmeal
Prep Time 5 minutes
Cook Time 10 minutes
Servings
meal
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
meal
Ingredients
Apple Cinnamon Oatmeal
Instructions
  1. Heat coconut oil in a skillet over medium heat.
  2. Add in apples and sautee until fork tender.
  3. While your apples are cooking, microwave your oatmeal according to package directions.
  4. Once your apples are fork tender, sprinkle in half of your apple pie spice and cook for an additional minute.
  5. Mix the remaining half of your spices into your oatmeal.
  6. Top your oatmeal with your sauteed apples, crushed pecans, and maple syrup.
  7. Add extra apple spices, if desired.
  8. Enjoy right away or store in a container for meal prep. This is delicious both warm and chilled.

Zucchini Banana Bread Oatmeal

Lightly sweetened steel-cut oatmeal that is mixed with shredded zucchini, banana and topped with nut butter. It’s just as good as a freshly baked loaf of bread. Vegan. Gluten Free. 

Zucchini Banana Bread Oatmeal

For those of you who let breakfast slip your mind, this recipe is for you! The ease of this recipe, plus the sweet flavors that remind you of grandma’s freshly made zucchini banana bread are a guaranteed way to make breakfast unforgettable!

Like many recipes on the blog, this steel cut oatmeal recipe is customizable! We start with a base of our organic oatmeal and then add in fresh grated summer zucchini and banana. Then we added in brown sugar since it gives this recipe the most traditional zucchini banana bread flavor. However, coconut sugar or maple syrup work, too! If you are reducing your sugar intake, make this with an extra ripe banana, and you won’t even need to add any sweetener.

We finished this sweet breakfast oatmeal off with a dollop of peanut butter and crushed peanuts for crunch. However, any nut or seed butter would work as a replacement. We have even finished it off with coconut butter (kind of like an icing) and boy, oh boy, is it delicious!

You can add other fun mix-ins like mini chocolate chips, walnuts, or even blueberries! If you are into meal prepping, then this oatmeal recipe is perfect! You can batch prepare this! Add all of your ingredients to a pot on the stovetop and then follow the same process. (You might need to add a splash of water). Then, evenly divide the oatmeal among your mason jars, allow to cool and then seal up! You will have a delicious grab-n-go breakfast ready at your fingertips each morning! Pretty sweet, huh?!

Zucchini Banana Bread Oatmeal Ingredients:

  • 1 pouch Good Food Made Simple Steel Cut Oatmeal
  • 1/2 small zucchini, shredded
  • 1 small banana, cut in half
  • 2 tsp brown sugar, coconut sugar, or maple syrup
  • 1 tbsp peanut butter
  • 1 tbsp crush peanuts

 

Print Recipe
Zucchini Banana Bread Oatmeal
Lightly sweetened steel-cut oatmeal that is mixed with shredded zucchini, banana and topped with nut butter. It's just as good as a freshly baked loaf of bread. Vegan. Gluten Free. 
Zucchini Banana Bread Oatmeal
Prep Time 5 minutes
Cook Time 5 minutes
Servings
bowl
Ingredients
Prep Time 5 minutes
Cook Time 5 minutes
Servings
bowl
Ingredients
Zucchini Banana Bread Oatmeal
Instructions
  1. Cook oatmeal according to package directions.
  2. Diced half of your banana into small bite sized pieces.
  3. When your oatmeal is done add in your shredded zucchini, your diced banana and your sweetener.
  4. Mix everything together and return to the microwave for 90 seconds.
  5. Allow your oatmeal to cool slightly and then top with the remaining half of your banana, peanut butter, and crushed peanuts.
  6. Enjoy!

Bacon and Egg Breakfast Sliders

Delicious breakfast sliders filled with uncured bacon, eggs, potatoes, and cheese. Perfect for breakfast or brunch. 

Bacon and Egg Breakfast Sliders

These bacon and egg breakfast sliders are the ultimate brunch recipe when you need to feed a crowd! Heck, we even enjoy making them for dinner many nights and save the leftovers for breakfast. They are so easy, cheesy, and fun for everyone to make!

To make this simple breakfast recipe, you will need only four ingredients! We used our Uncured Bacon & Eggs Scramble Bowl today, but our Turkey Sausage Scramble Bowl or Southwestern Veggie Scramble Bowl would be just as delicious! All of our breakfast bowls are ready to go with all the flavors you need for these breakfast sliders. They are loaded with cage-free eggs, organic potatoes, antibiotic-free meat, and cheese!

These sliders are perfect for feeding a crowd because you can make them in a large baking dish! You can easily double or triple the recipe if you want leftovers or have a really big party. When you bake them together in the glass baking dish all of the fillings melt together and then you can pull them apart, one by one, and really highlight the melty cheese as you are serving them. What breakfast guest wouldn’t want to see a mouthwatering cheese pull at the table?

Breakfast sliders are also a great recipe idea for a tailgating party or Mother’s Day and Father’s Day! Serve them with a side of fresh fruit, a hot cup of coffee (or tea), and go to town! You don’t even need silverware for this dish. As we always say, finger foods are so much more fun!

 

Bacon and Egg Breakfast Sliders Ingredients:

Print Recipe
Bacon and Egg Breakfast Sliders
Delicious breakfast sliders filled with uncured bacon, eggs, potatoes and cheese. Perfect for breakfast or brunch.
Bacon and Egg Breakfast Sliders
Prep Time 10 minutes
Cook Time 15 minutes
Servings
sliders
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
sliders
Ingredients
Bacon and Egg Breakfast Sliders
Instructions
  1. Preheat oven to 350 degrees F.
  2. Prepare bacon according to package directions.
  3. Cook the Uncured Bacon & Egg Scramble Bowls half way through.
  4. Slice slider rolls in half horizontally and place the bottoms of the rolls in a 13x9 in glass baking dish.
  5. Layer the scramble bowls, bacon, and cheese evenly on tp each of the 12 rolls.
  6. Place the tops on the rolls.
  7. Bake for about 12-15 minutes or until cheese is melted.