HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey.

In the 2 years since posting this wonderful recipe for the first time, it has quickly become the most popular recipe on this site! Mainly thanks to Pinterest! There is not much to be improved or updated on this post. The recipe in ON SPOT! I’ve remade them many times since without changing anything.

Even 2 years later, I still love the images – the lighting was awesome that day. These were some of my first food photos that I truly loved. Maybe I could take slightly better ones now, but the difference would be minimal. And I want to hold on to these almost for nostalgic reasons.

The only one thing this post was missing was a video! Which is hereby remedied. I am leaving the rest of the post and the recipe unadulterated for you below. I have never been a fan of cooking first thing in the morning or making any breakfast that involves a lot of prep.

And some days I am especially happy to have my breakfast already waiting in the fridge. I am not a morning person, still some mornings are harder than others. Like the morning after a night of my baby Olivia randomly deciding to wake up no less than 6(!) times for no obvious reasons.

Or when I went to bed waayy later than I should have either because I was working, binge-watching Netflix, or finishing just one more chapter of a book. It’s on those super-rough mornings that I could hug myself for having prepared some make-ahead breakfast like these breakfast cookies (or awesome overnight oats).

They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go.

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES
HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

INGREDIENTS :

  • ¼ cup Spectrum® coconut oil, melted
  • ¼ cup honey
  • 1 cup rolled old-fashioned oats
  • 1 cup quick cooking oats
  • ⅔ cup unsweetened, dried cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flaxseed
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • ½ cup pumpkin puree
  • 2 eggs, beaten

INSTRUCTIONS :

  1. Preheat oven to 350 F. Line a baking sheet.
  2. In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
  3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt.
  4. Add pumpkin puree, eggs and warmed coconut oil and honey.
  5. Stir until fully combined.
  6. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
  7. Bake for about 15-20 minutes until edges are lightly browned.
  8. Let cookies cool on baking sheet before moving to an airtight storage container.

You can find complete recipes of this PUMPKIN BREAKFAST COOKIES in leelalicious.com

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

#SundaySupper knows sometimes it is time to push good manners aside because food is always more fun when you can eat it with your hands. So this week it’s a menu of Finger Foods for Dinner or Dessert. Whether you want a make-ahead breakfast to grab on the go or prefer to eat brinner, just make a batch of this recipe for Broccoli, Ham and Cheese Egg Muffin Cups.

The other day I was looking at the Timehop app on my phone and there was a video of The Bug as a baby shoveling yogurt into his mouth without bothering to use any utensils. I was the proud mama gushing about how great it was that he was figuring out how to feed himself, even if he was still struggling with the spoon. I was laughing that I would have a big mess to clean up, but it didn’t matter because it was all part of the learning experience.

Fast forward five years to my almost-six-year-old and he still eats the same way. And I am still cleaning messes. And I’m not gushing or laughing anymore.

I like to think my husband and I have good table manners and that we are capable of passing these down to our children. In fact, I am pretty confident that we do and we can because my three-year-old brandishes a fork and spoon just fine. He still makes a mess, but he is slow and methodical and manages to get most of the food into his mouth.

The Bug, from the first day I gave him solid food, has made it his mission to get the food into his mouth as fast as possible, and if using a utensil is going to slow his progress, then he is going to forego all manners and appropriate dinner table behavior and dig in with his hands.

Sometimes I have to just choose my battles. And trust me, with two small boys, sometimes fork usage is the least of my concerns for a peaceful meal. So you can imagine how thrilled The Bug was when I told him that this was acceptable finger food…

Broccoli, Ham and Cheese Egg Muffin Cups are as tasty as a broccoli, ham and cheese omelet, but in a much cuter package. Plus a package that is totally acceptable to pick up and eat with your hands. And especially convenient because you can make a bunch at a time and keep them in the fridge for the week, or even pop in the freezer for when you need a quick breakfast on your way out the door on busy mornings.

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes
How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

INGREDIENTS :

  • 1½ cups chopped cooked broccoli
  • 1 cup diced ham
  • 1 cup (about 4 oz.) shredded cheddar cheese
  • 12 eggs
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

INSTRUCTIONS :

  1. Preheat your oven to 350°F and coat a muffin tin with nonstick cooking spray.
  2. Divide the broccoli and ham between the cups in the muffin tin.
  3. Top each with a slightly heaping tablespoon of cheddar cheese.
  4. Crack the eggs into a large bowl,
  5. add the dry mustard, kosher salt, and pepper, and lightly beat.
  6. Divide the egg mixture evenly between the muffin cups.
  7. You’ll need about ¼ cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.
  8. Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.

You can find complete recipes of this Broccoli, Ham and Cheese Egg Muffin Cups in cupcakesandkalechips.com

How To Make Baked Spinach and Eggs | Food Recipes

How To Make Baked Spinach and Eggs | Food Recipes

Have I already mentioned that I love hot cooked breakfast? Perhaps just a million times! I am a creature of habit, that’s why. I grew up in our island of Marinduque having cooked breakfast all the time. Everyday. It was the norm.

We had rice for breakfast everyday – almost always accompanied by eggs and with some meat cooked in a variety of ways (pork tocino, beef tapa or perhaps even some left-over fried chicken) and yes, even fish – whether smoked (Tinapa) or fried (Daing – first comes to mind)! Of course, I should not forget the Ma-ling (Chinese Spam) or the more expensive Spam! I won’t mind having them everyday though I will probably gain a few pounds if I do so. 🙂

But that’s just the way it is, I assume, in most houses in the Philippines. Breakfast is almost like dinner in the sense that people still eat together whenever they can. Kids have to be up early for school and parents need to prepare for work so it makes sense for everyone to eat together.

Well, at least it was like this in our house when we were growing up. There’s only one cook – whether it was my mom or a helper who makes breakfast so it’s impractical to cook each breakfast dish on piecemeal basis. If you want to eat a later breakfast, you may, but it would be a cold one.

How To Make Baked Spinach and Eggs | Food Recipes

How To Make Baked Spinach and Eggs | Food Recipes
How To Make Baked Spinach and Eggs | Food Recipes

INGREDIENTS :

  • 6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach*
  • 4 eggs (can increase to 6 if you are using more spinach)
  • Salt and freshly Ground Pepper, to taste
  • 1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total)
  • Baking spray or a little oil for greasing

INSTRUCTIONS :

  1. Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven safe dishes that can accomodate 1-2 eggs. See photo above. Set aside.
  2. Place the spinach in a deep skillet or a large frying pan.
  3. Add a little water (2-3 Tablespoons).
  4. Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes.
  5. Use either your hand or a spatula to pack in the spinach.
  6. Drain the excess water well especially if you are using frozen spinach.
  7. Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
  8. Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper – lightly because Feta cheese is pretty salty on its own.
  9. Sprinkle the crumbled feta cheese on top
  10. Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking.
  11. I like mine well-done but some like eggs that are a little runny.
  12. Whatever you like as long as the eggs are susbtantially cooked inside, it’s fine.
  13. Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy!

You can find complete recipes of this Baked Spinach and Eggs in manilaspoon.com