breakfast Archives | Page 3 of 3

No-Bake Granola Bars

June 7, 2021June 24, 2016 by Ronda Eagle

With 12 hour work days, granola bars are a staple in my lunch box to keep me moving and energized through the long part of my afternoon. Instead of buying prepackaged granola bars, I use a blend of my favorite breakfast cereals and combine them into these tasty no-bake granola …

Cherry Hand Pies

June 16, 2021April 10, 2016 by Ronda Eagle

These cherry hand pies are amazing. Frozen empanada pie dough rounds make these handheld Cherry hand pies quick and easy to prepare. If you’re not a fan of cherry pie filling, you can always use another fruit — or make your own.

Gingerbread Scones

June 9, 2021December 13, 2015 by Ronda Eagle

Gingerbread Scones are the answer to my lifelong quest to be able to openly and freely eat gingerbread cookies for breakfast. I love gingerbread anything so these scones are truly at the top of my list. I personally cannot think of any better ways to wake up in the morning than with …

Marbled Pumpkin Pound Cake

June 7, 2021November 22, 2015 by Ronda Eagle

I’m not the biggest fan of pumpkin anything. I’m more a fan of apple and cinnamon for my favorite fall flavors but today I’ve got the most awesome recipe for a baked fall treat — and it’s made with PUMPKIN! I know! I almost can’t believe it myself and …

Easy Cheese Danish

June 9, 2021October 29, 2015 by Ronda Eagle

Everyone needs a few quick (and easy) brunch recipes. When a lot of family is over, I like to pull out a few of these recipes to get us all fed with a minimal amount of work and time in the kitchen. After all, I want to spend my time …

Spinach and Bacon Quiche

June 9, 2021May 7, 2015 by Ronda Eagle

Spinach and Bacon Quiche is easy to prepare at home and since many can be made at once, can easily feed a crowd.

Portobello Baked Eggs

June 9, 2021January 11, 2014 by Ronda Eagle

These Portobello Baked Eggs are perfect for many occasions. Many can be prepared at once on a single sheet pan to feed a crowd.

My husband and I have been wanting some lighter breakfast fare which doesn’t include meats, sausages or bacon as either a side or a component in the dish. To satisfy this, I used a portobello mushroom as my base. Keeping with the theme for the recipe, I added wilted spinach and a small amount of goat cheese just before topping each mushroom with an egg and baking it in the oven.