Start your day with a hearty breakfast sandwich! This Egg and Turkey Sausage Breakfast Sandwich with Strawberry Butter is the perfect mix of savory and sweet.
We have a breakfast routine that usually includes avocado toast + a fried egg, oatmeal, peanut butter toast, scrambled eggs, and occasionally pancakes or waffles. But every once in a while I get a wild hair and make something different. Enter this egg and turkey sausage breakfast sandwich.
The secret to this sandwich is the strawberry butter! I mix softened butter and strawberry jelly together and spread it on a toasted English muffin and top it with turkey sausage and an egg. The savory breakfast sausage and sweetened butter are a great combo! I add the egg because everything is better with an egg on it, right? My boys prefer the yolk cooked through but I love mine runny. Either way, this breakfast sandwich is a hit!
We love omelettes and I recently learned how to make them perfectly. Unfortunately, when you are making them for the whole family it takes a while because you can only make one at a time, unless you use multiple pans. I decided to try out baking an omelette in the oven so everyone’s portion is done at the same time. It turned out great, like a cross between crustless quiche and your traditional omelette. We all really enjoyed it and it’s such an easy recipe to customize.
These frozen yogurt drops make a great snack or addition to your little one’s breakfast, lunch or dinner. Honestly, I really like them too, and I’m not even a huge yogurt lover. They are full of protein and probiotics (from the yogurt) and fiber/vitamins (from the fruit) and have just a little added sweetener (maple syrup). My boys love them and cannot get enough! They feel like they are some sort of treat when in reality they probably have less sugar than the flavored yogurts you buy at the store.
Fall is just around the corner and I’m so looking forward to the cooler temperatures! In addition to that, one of the things I love the most about fall is making all sorts of pumpkin recipes. I still have quite a few cans of organic pumpkin that I got for a $1 each last year and I’m anxious to use them up! Pumpkin muffins and pumpkin pancakes are two of my favorite fall breakfast foods. My love of the latter inspired today’s recipe.
A few years ago I came across this recipe for pumpkin muffins. It has been one of our favorites ever since. One of the reasons I love it so much is that it uses an entire can of pumpkin. Most recipes use 3/4 – 1 cup of pumpkin and then you have to figure out what to do with the rest of the can. Using the entire can of pumpkin also makes these muffins really moist, light and fluffy.
One of the ways I have found to get my kids to eat new things is to let them make their own. When we make quiche, I let the kids put in the toppings of their choice. I noticed when I started doing this they put in things like spinach, tomatoes and sweet potato. When I put those things in myself and then they sit down to eat they usually turn up their nose. But if they put it together themselves they are more likely to eat it. When I let my 7 year old make his own sandwiches he’ll add lettuce and tomato but when I add those things he doesn’t want them.
So I decided to try the same concept with oatmeal. I made a big pot of oatmeal and let each family member scoop out their own bowl and then let them top it with the toppings of their choice. The whole family really seemed to enjoy it. I noticed my older boy (who is more picky) did try some new things today. I topped mine with maple syrup, cinnamon, half and half, toasted nuts and a sprinkle of granola. I had some watermelon and strawberries on the side. It was delicious and kept me full until lunch at 12:45.
A lot of people suggest focusing on one meal a day to begin with when changing to a healthier diet. For me, breakfast was one of the first places I started making changes. I used to eat McDonalds Egg McMuffins, Quaker oatmeal packets, Jimmy Deans frozen breakfast sandwiches, and Raisin Bran (with extra sugar added) most mornings. While I don’t think it’s a big deal to eat convenience foods on occasion I know for sure eating those types of foods every single morning could not have been good for me. Slowly but surely I made changes to the things I bought and made and now I feel pretty good about what we eat for breakfast.
The mornings are busy for many of us with kids in school and especially for those that have to get out the door for work. So I know eating a healthy breakfast can be a challenge. The good news is that there are a lot of options for quick and easy breakfasts. I’ve compiled a list of some of our favorite foods and some tips for making them convenient for busy families.
My whole family loves granola. I have made many recipes over the years and finally settled on two recipes that work for us. My husband and boys like their granola with milk and I like mine plain. Top some yogurt with granola and fruit and you have a full meal.
This is one of our favorite breakfast (or snack) recipes. Pretty much any time I make sweet potatoes for dinner I make extras for these muffins. Its one of the first breakfast recipes I began making when I started cooking at home. Over the years I have made changes to the original recipe and I’ll share my version today. The original recipe can be found here. I use coconut oil instead of canola, whole wheat flour instead of all purpose and I make regular size muffins instead of mini muffins. I normally prefer to use maple syrup or honey as a sweetener but since this recipe only uses 1/3 cup brown sugar I’ve just left that part as is for now.
I used to buy the Quaker maple and brown sugar oatmeal packets for breakfast. Once I started cooking more naturally, I ditched the packets and learned how to make oatmeal on the stove. This oatmeal is delicious, quick and super easy to make. It calls for quick oats rather than old fashioned oats, which need a little longer to cook. (If you prefer old fashioned oats, see the note at the bottom for instructions.) If you or someone in your family likes instant oatmeal packets maybe you can convert them to the real thing with this recipe.
I began making my own granola several years ago and I’ve made quite a few different recipes since then. It’s taken a while, but I have finally figured out what ingredient combination we love best and how to cook it to get the best crunch. When I first started making it I thought I didn’t like coconut. That was because my only experience with coconut was that sweet rough stuff you find in processed desserts. Unsweetened shredded coconut usually just adds a nice crunch to recipes and gives it a great flavor without that gross gritty texture. So don’t be afraid to give it a try! (I made granola for about a year before adding it in and it was so much better once I did.)
My husband and I love a lot of nuts in our granola but the kids don’t. And I don’t blame them. When I was their age I didn’t love nuts either. I played around with our recipe to formulate a recipe that the kids enjoy. It does have nuts in it but not nearly as much as my husband and I like. So now I have two separate recipes I make for the whole family.