Basic Granola

Family Size Batch Basic Granola | recipe on www.crumbsandchaos.net

This Family Size Batch of Basic Granola makes enough to feed a crowd and is a super breakfast or snack!

I have spent all of last weekend down and out on the couch with lower back pain…absolutely no work or play for me.  Thankfully, yesterday I made it into the chiropractor and I’m on the mend.  Hopefully I’ll be like new by the end of the week, at least my house is sure hoping so.  My people helped hold things together while I could barely move, but there’s just no way like mama’s way to do things ;)

Family Size Batch Basic Granola | recipe on www.crumbsandchaos.net

Today I bring you…the most basic granola ever.  My kids have been scarfing this stuff right and left.  They would eat it all day long if I let them.  They love it with milk or yogurt or dry as a snack.  You see the need for a family size batch, otherwise it would be gone before I blinked!  You can easily add dried fruit or nuts if you like, but we like to stick to the basics in regards to granola.

It’s so simple to make and have on hand for the before-school-rush-to-get-out-the-door.  You could also package it up in small portions to go in a lunchbox and it makes a great fruit and yogurt parfait too.  It’s super versatile, which is one of the reasons we’ve been making it since way back when.  I’ve tweaked it a bit and it’s completely irresistible…seriously, just try letting it cool on the counter without walking by 17 times to taste just a little bit.

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French Toast Muffins with Cream Cheese Streusel

French Toast Muffins with Cream Cheese Streusel  recipe on crumbsandchaos.net

This dreamy morning breakfast is brought to you by International Delight.

French Toast Muffins with Cream Cheese Streusel recipe on crumbsandchaos.net

I adore breakfast and I love french toast in any form.  Often on the weekend, I’ll make an overnight french toast bake in a 9×13 pan, which is always delicious, but it takes 45 minutes or more to bake.  French toast bake is also great for overnight guests or for making while on vacation if you have access to a kitchen.  It feeds a crowd and uses day old french bread.  Sometimes I just buy bread from the day old rack at the store, cut it into cubes and freeze it until I’m ready to make french toast again.

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Strawberry Lime Cream Cheese

Strawberry Lime Cream Cheese | Crumbs and Chaos

Strawberry Lime Cream Cheese is the best thing to happen to breakfast since sliced bagels!

‘Tis the season for gorgeous, fresh and fragrant strawberries – one of my very favorite things about spring.  The only thing about picking strawberries is that you have so many to eat, freeze, bake or make jam with.  Having plenty of strawberry recipes is the answer to that dilemma – check out my Pinterest board full of them!

Lately, my girls have been loving mini bagels for breakfast and, while they prefer plain cream cheese, I decided that the ordinary morning bagel needed a little waking up.  Adding fresh strawberries and lime zest to cream cheese did the trick.  It’s such a sweet and delicious combo that comes together in just a few minutes and it’s a great way to enjoy those strawberries just a little bit longer…. 

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Cinnamon Dutch Baby with Maple Berries

Cinnamon Dutch Baby with Maple Berries | Crumbs and Chaos

Mom’s Day is just around the corner so we’re celebrating a little early today with breakfast.  This Cinnamon Dutch Baby with Maple Berries is simple and delicious!

Admittedly, I am a little leery of my husband or kids actually making anything in the kitchen.  My husband doesn’t cook or spend much time there (unless he’s making coffee!).  I’m afraid they’ll make a big mess that they won’t clean up my way and I’ll have to do it all over – so what’s the point of them even trying?  I know, I know…it’s the thought the counts.  Maybe they could give this simple breakfast recipe a try?… 

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Banana Crumb Muffins

Banana Crumb Muffins | Crumbs and Chaos

Yet another use for those spotted brown bananas starring at you from on the counter, Banana Crumb Muffins are a great grab-and-go breakfast or a tasty snack!

I absolutely love that bananas have more than one ‘life’.  They’re awesome fresh (slightly green for me please!), lovely in smoothies, perfect for pies and puddings and when they get too brown for anything else you can bake them into bread or muffins and truly get your $$ worth out of a fruit that’s usually inexpensive in the first place…. 

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Pesto Parmesan Baked Eggs

Pesto Parmesan Baked Eggs | crumbsandchaos.net | #breakfast #eggs #pesto

A few years ago, I posted Herbed Baked Eggs.  They were delicious, but at the time I didn’t have individual ramekins and needing to have multiple herbs fresh and on hand was a bit of a challenge for me.  So even though they were good, I didn’t repeat them very many times.  And then… I stumbled across this recipe.  Essentially it achieves the same results with a whole lot less work!  Not only do I now have adorable teal ramekins but you also don’t need to have fresh herbs on hand.  As a mom of three, who is still adjusting to 2 active boys and a baby girl who’s still nursing, quick and easy is essential.  This takes about 2 minutes of prep and then only about 12 minutes of baking time.  So I can get these ready and in the oven and then I can nurse the baby or get the rest of the meal ready or just take a deep breath!  It is also great because they are baked in their own ramekins so there is no serving before eating, and because they are individual, you only make as many as you need!  In the recipe I gave you measurements to start with.  But to be honest, I don’t actually measure.  I just scoop out some pesto to spread in the bottom, top with eggs, and sprinkle with Parmesan. So easy and so delicious!

Pesto Parmesan Baked Eggs | crumbsandchaos.net | #breakfast #eggs #pesto

Baked Pesto Eggs

Ingredients

  • 1/4 cup PESTO SAUCE
  • 8 large EGGS
  • 1/2 teaspoon SALT
  • 1/4 teaspoon BLACK PEPPER
  • 4 teaspoons grated PARMESAN CHEESE

Instructions

  1. Preheat the oven to 425 degrees and spray four 2-cup ramekins with nonstick cooking spray. Spread 1 Tablespoon of pesto in the bottom of each ramekin. Carefully crack 2 eggs into each ramekin, season with salt and pepper, then top with the parmesan cheese. Bake about 12 minutes, until the eggs are set. ENJOY!
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megan

Recipe Source: Picky Palate Cookbook

Pecan Cheesecake Rolls

Pecan Cheesecake Rolls | Crumbs and Chaos This post is brought to you by International Delight.

Easter weekend is {finally} here. Am I the only one that feels like that took forever?! Holiday weekends are usually full of family, friends, celebration and sometimes craziness. One thing you definitely don’t need is complicated recipes to keep you away from guests. Enter Pecan Cheesecake Rolls…a simple breakfast or brunch recipe that will have you back to enjoying your family in no time.

5 simple ingredients including crescent roll dough makes this a speedy morning treat. This recipe is easy to customize to your particular crowd. If you don’t have nut lovers, then use a different flavor of International Delight creamer and everyone is happy. This particular day I was feeling nutty, so I used the Southern Butter Pecan Creamer, which also happens to be an excellent addition to your morning coffee ;)

Need more inspiration for your Easter weekend? Head on over to the International Delight Pinterest Page for some adorable and delicious ideas!  Happy Easter from the Crumbs and Chaos crowd!… 

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Coconut Coffee Cake

Coconut Coffee Cake | Crumbs and Chaos Grab the plates and pass the forks…Coconut Coffee Cake is a fun twist on a classic brunch must-have!

So spring break has come and gone and Easter is this coming weekend…which means we’re already half way through April?!  Seriously, I can’t keep up.  Last week was pretty busy and then it was finally nice enough to do some things around the yard, ride bikes and all that jazz.

Do you have a special meal on Easter?  Growing up we had always had brunch at my Grandma’s house.  This coffee cake would have been the perfect for a meal like that.  It’s super easy to put together and it makes two!  One for you and one to share. A simple, buttery coffee cake topped with a layer of milk chocolate chips and a crunchy coconut topping – an irresistible combo that’s sure to make brunch a little more special…. 

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Southwest Breakfast Stacks

Southwest Breakfast Stacks | Crumbs and Chaos

This hearty meal is brought to you by Simply Potatoes.

Raise your hand if you love potatoes.  Raise your other hand if you love recipes with a short list of ingredients.  Me too!  It’s your chance to take your love for both and submit a recipe in the Simply Potatoes 5 Ingredient Fix Recipe Contest - terrific prizes are up for grabs so be sure to stop on over for more details!

The humble potato is the perfect backdrop for so many different flavors.  Simply Potatoes are fresh potatoes found in the refrigerated section of the grocery store that are ready to cook and make a simple start to any meal, side dish or appetizer.  I personally love a meal that can be breakfast, lunch or dinner.  And hot, crispy hash browns rank pretty high on my list of all time favorite breakfast foods.  So Southwest Breakfast Stacks it is!

I enjoy things on the spicy side, so it was an obvious choice for me to use the Simply Potatoes Southwest Style Hash Browns for my recipe.  I also used chorizo, which can also be quite spicy and pepper jack cheese.  If you prefer things a little more tame, feel free to use their original shredded hash browns, a milder cheese and sausage.  Cook the egg to your preference and grab your fork because breakfast for breakfast-lunch-or-dinner is served.

Southwest Breakfast Stacks | Crumbs and Chaos

SOUTHWEST BREAKFAST STACKS

(serves 1, multiply as needed)

2/3 cup SIMPLY POTATOES SOUTHWEST STYLE HASH BROWNS

2 Tablespoons cooked and crumbled CHORIZO SAUSAGE

1 Tablespoon PICO DE GALLO or REFRIGERATED SALSA

2 Tablespoons SHREDDED PEPPER JACK CHEESE

1 EGG, cooked to your preference

Prepare hash browns according to the package directions, cooking 5-6 minutes before flipping and cook 5-6 minutes on the opposite side until golden.  Remove to plate.

Layer on chorizo sausage, pico de gallo and cheese.  Top with egg and serve immediately.

For rules on how to enter the Sweepstakes click here.

This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.

Thin Mint Streusel Muffins

Thin Mint Streusel Muffins | Crumbs and Chaos Your favorite Girl Scout cookies meets your morning muffin in this Thin Mint Streusel Muffins recipe!

There are few things better than a warm muffin alongside a steaming, hot cup of coffee.  They go together so well, in fact, I’ve considered telling my husband that he’s the muffin to my morning coffee because some things should just be together.

You're the Muffin to My Morning Coffee and a recipe for Thin Mint Streusel Muffins | Crumbs and Chaos  www.crumbsandchaos.net So this muffin, this muffin…absolutely incredible.  A buttery vanilla muffin full of Thin Mint cookie chunks and topped with Thin Mint cookie streusel…there are few words to describe this amazing-ness.  The only way you’re going to know is to make them yourself!  Serve them with coffee, of course, for breakfast or brunch.  They’d also make a fun lunchbox treat or after school snack.  Seriously, just do it!

Thin Mint Streusel Muffins | Crumbs and Chaos

Thin Mint Streusel Muffins

Yield: 12 muffins

Thin Mint Streusel Muffins are your favorite Girl Scout cookie for breakfast! Perfect with your morning coffee!

Ingredients

    MUFFINS:
  • 2 cups FLOUR
  • 2 1/2 teaspoons BAKING POWDER
  • 1 cup SUGAR
  • 1/2 cup BUTTER, room temperature
  • 1 teaspoon VANILLA
  • 2 EGGS
  • 1/2 cup MILK
  • 16 THIN MINT (or Grasshopper) COOKIES, coarsely chopped
  • STREUSEL:
  • 2 Tablespoons BUTTER, room temperature
  • 2 Tablespoons SUGAR
  • 2 Tablespoons FLOUR
  • 6 THIN MINT (or Grasshopper) COOKIES, finely chopped

Instructions

  1. Preheat oven to 375 degrees. Prepare a 12 count muffin tin by lining with paper liners.
  2. In a small bowl, stir together flour and baking powder.
  3. In a large bowl, beat together sugar and butter until well combined. Add vanilla and eggs and beat until completely combined.
  4. Add in flour mixture and mix on low. Pour in milk and continue to mix until evenly incorporated. Fold in the cookies and divide mixture evenly among muffin cups. (I used a standard ice cream scoop to make this job easy.)
  5. In a small bowl, combine streusel ingredients with a fork at first and then use your fingers to rub the mixture together to form bigger 'crumbs'. Sprinkle on top of muffins.
  6. Bake for 18-22 minutes or until a toothpick tests clean. Remove to a wire rack to cool. Serve warm with coffee.
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becca

More muffins to love…

Double Chocolate Muffins

Salted Caramel Muffins

Blueberry Muffins with Creamy Lime Glaze

Oreo Streusel Muffins