• 1 3/4 cup flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 4 tsp. sugar
• 1 large egg
• 1 cup milk
• 4 tbsp. butter (melted)
• 3/4 cup fresh blueberries

Preheat oven to 400 degrees and grease a 12-cup muffin tin. In large bowl combine dry ingredients and blueberries. In small bowl combine egg, milk and butter. Pour egg mixture over dry mixture, and stir just until blended being sure not to overblend. Spoon batter into cups, filling eack 2/3 full. Bake 15-20 minutes or until toothpick inserted in center comes out clean.

I read a lot of food blogs, and I came across Caleb and Tory-T at Ramen Days a few months back. They have some great “ghetto recipes”, and their food blog is a lot of fun to read. I think some of the best blogs are ones where people write original and honest stuff, it just makes it more compelling. Caleb wanted me to share with you their “Sunday Mornin’ Eggs and Potatoes” recipe, and I think that you’ll agree from the pics that this is one tasty dish!

Sunday Mornin’ Eggs and Potatoes

INGREDIENTS

-2 potatoes cut into cubes
-Onion-chopped (as much as you want, I like onion so I used alot)
-2 cloves of garlice, minced
-1 roma tomato-sliced
-4 eggs, scrambled
-Oregano, Pepper, Salt, and Cayenne Pepper (To taste…meaning, to your liking)
-and oil (of course captain obvious)

Put some oil in a pan and pre-heat the oil for 3 minutes. Put enough oil in the pan so the potato cubes will be covered. After 3 minutes throw your potatoes in the pan. Flip and turn potatoes every now and again.

When the potatoes start to brown throw in your onions and garlic. You wait to put in the onions and garlic because
they are veggies and these particular veggies cook faster than potatoes.

Now pitch in your spices…

Let the spices cook into your potatoes for 1 minute. Place the cooked spuds on a plate of napkins like so. You don’t want to catch a heart attack do you? Heck no, so these napkins will soak up some of that oil that will put your heart in jeopardy.

While the potatoes are frying crack the 4 eggs and scramble

If your kitchen is void of space then this contraption can always double as another table. Somebody told me that they use this thing to flatten their clothes when they get wrinkled. But I don’t believe in the lies that people tell me.

Now cook your eggs. If you don’t know how to cook eggs then I hope that you and ignorance have a happy marriage.

Wa-La, Fineto!

You can view the original Sunday Mornin’ Eggs and Potatoes Recipe here. Be sure to visit Ramen Days and subscribe to their feed! Tell Caleb I sent ya!

If you’re interested in guest blogging a recipe here on our blog – just fill out our contact form!

This “breakfast casserole recipe” is quick and easy to make, very filling, and tasty! You can make it with either sausage or bacon, and I always serve it with either hot buttered toast or steaming hot biscuits! It’s also a recipe that the kids could easily help you make, and that’s always fun too!

Ingredients You’ll Need:

• about 6 med potatoes
• a dozen eggs
• one pound sausage or bacon
• 1 cup milk
• salt and pepper to taste
• about 8oz shredded or cubed cheddar or colby jack cheese

Cook the sausage or bacon in a skillet, and when done either pat bacon dry with paper towels, or drain and rince sausage with hot water. In a large mixing bowl shred the potatoes into hash browns using a grater. Crack a dozen eggs on top if that, add salt and pepper to taste. Mix the eggs and potato mixture. Add one cup milk, the sausage or bacon, and cheese, and mix well again. Preheat oven to 350 degrees. Grease a 9×14 glass baking pan with butter, and then place mixture from bowl in pan. Bake on 350 degress in center of oven for about 35 minutes, or until mixture is set and no longer runny

Bagel’s aren’t just for cream cheesing, you can make great sandwiches out of them too! This Bagel sandwich recipe will make you full for hours! Fresh bagels are the best (because they’re so soft) – try some from your local deli or donut shop!

• 1 bagel (plain)
• 1-2 Tbsp. cream cheese
• 1-2 leaves lettuce
• 1 small tomato(sliced)
• 1 slice onion (if you prefer)
• 1 slice cheese (American, Muenster, Provolone, Swiss)
• 2-3 slices Turkey (or whatever meat you prefer)

There are two ways to make this sandwich. You can toast the bagel or not its completely your choice. Toast your bagel, butter, (or not) and spread the cream cheese over each half. Place lettuce, tomato, cheese and meat on one half of the bagel. Top with the other half of the bagel. Sometimes, I like to heat it up in the microwave instead of toasting! A bagel sandwich is different from others because it has the cream cheese – and that makes it oooh so good!

There are a million ways to eat breakfast, but the “breakfast casserole” is not only unique, but it’s filling, moist, tasty, and it’ll give you energy for hours and hours! I just love it – and if you’re in a hurry you can even warm up some flour tortillas and roll up a breakfast on the go!

• 5-6 large potatoes (you will need a skillet full)
• 1 pound breakfast sausage
• 6 eggs
• 1 cup shredded cheddar cheese
• salt and pepper to taste

Peel and slice potatoes. Fry in large skillet (seasoning with salt and pepper to taste) until soft. While potatoes are cooking also cook sausage in skillet until browned. Pour potatoes into the bottom of a 3 quart baking dish and top with sausage. Whisk eggs and pour over sausage and potatoes. Top with cheese. Bake at 375 degrees 30-35 minutes, until eggs are done and cheese is melted.

101 Easy and Inexpensive Recipes for Less Than .75 Cents a Serving

“Potato Scramble Wrap” is a great quick breakfast recipe you can make. It’s great on the go, and better than cereal!

The hardest desicions I seem to have on a day to day basis are what to eat. Breakfast can often be a rut, because it seems to have limited choices, like cereal, pankcakes, waffles, french toast, scrambled eggs, or an omelet. The “Potato Scramble Wrap” is basically an omelet in a tortilla, which makes it easy to eat on your way out the door or take to work to either eat in the car on your commute, or wrap them in foil to eat at your desk once you get there. This recipe feeds about 6 people, if you don’t use them all you can always refridgerate and use throughout the week. Also, these wraps should give you lots of energy, potato carbs give you lots of that and you should stay full until lunch.

• 1 8-oz package shredded cheddar cheese
• 6-7 medium russet potatoes
• salt and pepper
• 5 eggs
• 1/4 cup vegetable oil
• 1 package large tortilla shells

Peel and dice potatoes and place in a medium skillet over medium-high heat with the vegetable oil. Salt and pepper to taste (you should do this a few times during cooking process). Cover and let potatoes cook until fork tender (about 10-20 minutes). When potatoes are done remove from heat, but keep them covered so they stay hot. Beat all 5 eggs in a bowl. Pour eggs into a skillet that had been sprayed with cooking spray. Scramble your eggs until they are well done. When eggs are done put about 1/2 a cup of eggs and 1/2 a cup of potatoes in the tortilla. Sprinkle generously with cheese and roll.

Peel and dice potatoes and place in a medium skillet over medium-high heat with the vegetable oil. Salt and pepper to taste (you should do this a few times during cooking process). Cover and let potatoes cook until fork tender (about 10-20 minutes). When potatoes are done remove from heat, but keep them covered so they stay hot. Beat all 5 eggs in a bowl. Pour eggs into a skillet that had been sprayed with cooking spray. Scramble your eggs until they are well done. When eggs are done put about 1/2 a cup of eggs and 1/2 a cup of potatoes in the tortilla. Sprinkle generously with cheese and roll.

If you want to “mex” this recipe up a bit, jut add some chili powder and Cumin to your eggs, and when you assemble the wraps add a few tablespoons of salsa…nice!

This “free online recipe” is a pancake with bacon and egg built in! Easy to make, incredible taste, and it’s something new your whole family will love!

My son was watching “Food Network” again, and they had some show that had crazy foods all across America. I think it’s the Diners and Dives one with Guy Fieri. So he saw this diner that had a pancake with an egg in the middle, and they called it a “cyclops pancake” which was pretty cool. So we set about creating some for dinner!

Ingredients for the Cyclops Bacon Pancake:

• 1 lb of bacon
• 1 dozen eggs or less (one per pankcake)
• 3 cups flour
• 7 tsp baking powder
• 2 tsp salt
• 2 tbsp sugar
• 2 1/2 cups milk
• 2 eggs (for the batter)
• 6 tbsp melted butter

Start your bacon cooking in a large skillet. If you were short on time, you could always get the pre-cooked bacon pieces they no sell at the store. While your bacon cooks, on the list of ingredients mix all the dry ingredients in a medium mixing bowl (flour, baking soda, salt, and sugar), and then mix in the milk, 2 eggs, and melted butter – mix well. Finish cooking your bacon, and remove it from the pan and pat dry with paper towels. You want to cook your bacon long enough where when it’s done you can just “crumble” it by hand into pieces. Then add it to your batter, and mix well.

When you take your bacon out of the pan you can drain the grease out of it, but don’t rinse or clean. We’re going to cook the pancakes in the grease remnants. You’re going to cook just one pancake at a time (and I’d be surprised if anyone ate more than two – if that). Put your skillet back on the stove on med-high heat and get one egg in one hand, and with the other spoon instead of making a round pancake you want to go around the pan and make like a donut, with an open hole in the middle. Don’t make the whole in the middle too big, but large enough to accomodate an egg. One your pour the batter around in a circle, immediately crack the egg and empty it into the whole. You’re going to “fry an egg” right in the middle of the pancake. You can cook the egg to any consistency you want – we chose “sunny side up”. Make sure that you cook the pancake long enough (without burning it) before you turn it so it all holds together.

When your Cyclops bacon egg pancake is done, you can butter it and serve with (or without) syrup! We hope you like this all-in-one meal as much as we did!

Hashbrowns Recipe – how to make perfect homemade hashbrowns each and every time with my foolproof recipe that your family will love every time you serve it!

I’ve been making hash browns for the family for years, and I have to admit that my recipe wasn’t always the best. I can remember when I was just a kid having my grandma make homemade hash browns and they would be so crispy and perfect each and every time, just like her fried potatoes. Also, I remember trips to the local diner or Big Boy for breakfast and every time you get these delicious toasty brown crispy edged hash browns that were so juicy and yummy inside. I’m going to teach you how to make the perfect hash browns each and every time!

Before you start make sure that you have an adequate pan which is either cast iron and well used or a modern large saucepan skillet with teflon coating. If you don’t have a good pan these hash browns will never turn out quite right.

What you will need for recipe ingredients:

• About 8 medium to large russet potatoes
• A good grater with about 1/8″-1/4″ holes
• salt and pepper to taste
• Canola Oil or Crisco Shortening
• 1 cup diced onion (or green pepper) if you prefer

In a large mixing bowl shred the potatoes with a grater. I prefer with the skins on (which gives you tons of Iron and is great for your body), others in the family like them better peeled. When you’re down to your last potato put your skillet on the stove and turn on the heat to med-high (just below high). Toss in your onion and green pepper if desired into the shredded potatoes. Every now and then I’ll add some minced or fresh garlic.  Add about 3/4 cup of either canola oil or crisco shortening to the pan (I prefer shortening). There is NO subsitute for these – butter WILL NOT work (it burns off too fast). Once the oil is hot, turn the pan from side to side evenly coating, and then carefully dump the shredded potatoes in the pan (without splashing yourself with hot grease). Salt and pepper them in the pan to taste.

Let them cook uncovered in the pan for 5-6 minutes without turning or touching in any way. Then divide into 4 sections with your spatula (as in the picture above) and flip one at a time. Salt and pepper again if desired. Let cook uncovered another 5-7 minutes and you should be done just like the picture.

The secret to perfect hash browns is a good pan, the temperature of the heat, using oil or shortening (and not butter) – but most importantly only turning them one time! This ensures the crispy texture that you expect from a perfect has brown recipe!

• 1 plain bagel
• 2 slices bacon
• 1 slice American cheese
• 2 Tbsp. mayonnaise
• 1 egg (fried)

After frying your egg and bacon, toast your bagel. After the bagel is done spread with mayonnaise, then place bacon, egg, and cheese on one halve of the bagel. Top with the other halve of the bagel and enjoy.

• 2 slices bread
• 2-3 strips bacon
• 2 Tbsp. mayonnaise
• 1 small tomato (sliced)
• 1-2 leaves lettuce

Toast the bread and spread mayonnaise on each slice. Place bacon, lettuce, and tomato on one slice of the bread and top with the other slice of bread.