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Pug and Tater's

From Home With Love

breakfast

Crustless Breakfast Pizza

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Breakfast pizza is a holiday tradition of ours. We used to make it with a crescent roll crust until a family member realized they were sensitive to gluten. The crustless version is even better than the original.

You can make this ahead of time, stopping before you add the egg mixture. Cover and store in the refrigerator overnight and finish it in the morning before baking. I’ve accidentally used monterey jack cheese instead of mozzarella cheese before and it was equally delicious.

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Crustless Breakfast Pizza
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
Ingredients
  • 1 pound pork breakfast sausage
  • 1 cup (4 oz.) cheddar cheese shredded
  • 1 cup (4 oz.) mozzarella cheese shredded
  • 6 eggs beaten
  • 1/2 cup milk
  • 3/4 teaspoon oregano
  • 1/8 teaspoon freshly ground pepper
Instructions

  1. Preheat oven to 350 degrees. Spray a 10 inch tart pan with cooking spray.

  2. Brown sausage in a large pan over medium heat. Drain off the fat and put the sausage on a plate lined with paper towels.

  3. Add sausage to the tart pan. Sprinkle cheddar and mozzarella cheeses on top.

  4. Combine eggs, milk, oregano and pepper in a bowl. Pour over the pizza.

  5. Bake for 30 minutes or until eggs are set - cut into the middle with a knife and there shouldn't be any liquid remaining.

  6. Let cool for 5 minutes then enjoy!

Cinnamon Sugar Muffins

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These are light and airy and delicious while they’re still warm. Growing up, we made these for breakfast on the weekend a lot. Since we were a family of six and often had friends spend the night, we always doubled the recipe.

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Cinnamon Sugar Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
35 mins
 


Servings: 12 muffins
Ingredients
  • 1/2 cup sugar
  • 1/3 cup shortening
  • 1 egg
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup almond milk
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons butter
Instructions

  1. Preheat oven 350 degrees and spray a muffin pan with cooking spray.

  2. Using a stand or hand-held mixer, cream together the 1/2 cup sugar, shortening and egg.

  3. In a separate bowl, sift together the flour, baking powder, salt and nutmeg. Add this to the creamed mixture alternately with milk, beating well after each addition.

  4. Fill muffin cups 2/3 full and bake until golden, about 20 - 25 minutes.

  5. While muffins bake, combine 1/2 cup sugar and cinnamon in a bowl. Melt the butter in a small saute pan over low heat.

  6. Remove from oven and allow to cool for a few minutes. Dip muffins in melted butter and then cinnamon sugar.

I’m not sure what cookbook this recipe came from, but that cookbook is long gone by now.

Baked Cinnamon Sugar Doughnuts

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My kids beg me to make these every weekend and I give in about half of the time. You’ll need a donut pan (or two) to make these. I only have one pan, so I make these in batches and I’m usually able to get 14 donuts out of this recipe.

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Baked Cinnamon Sugar Doughnuts
Prep Time
10 mins
Cook Time
17 mins
Total Time
30 mins
 
Servings: 12 donuts
Ingredients
  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 egg lightly beaten
  • 1 1/4 cups almond milk
  • 2 tablespoons unsalted butter melted
  • 2 teaspoons vanilla extract
  • 8 tablespoons unsalted butter melted
  • 1 cup sugar
  • 1 teaspoon cinnamon
Instructions

  1. Preheat the oven to 350 degrees. Spray donut pans with cooking spray.

  2. In a large bowl, stir together the flour, 1 1/2 cups sugar, baking powder, 1 t. cinnamon, nutmeg and salt.

  3. In a small bowl, whisk together the egg, milk, 2 T. melted butter and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined.

  4. Spoon batter into the donut pans, filling each one a little more than 3/4 full. Bake for 17 minutes until a toothpick inserted comes out clean.

  5. While donuts are baking, melt the 8 T. butter in a small saute pan. Combine 1 c. sugar and 1 t. cinnamon in a small bowl.

  6. Remove donuts from oven and cool for 5 minutes. Tap them out onto a sheet pan.

  7. Dip the donuts in the butter and then in the cinnamon sugar.

Adapted from Ina Garten’s Barefoot Contessa Foolproof cookbook.

 

 

Homemade Granola

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Homemade granola is what I eat most days for breakfast. Enjoy it by itself like I do, or add milk or yogurt and fresh fruit. Feel free to make it with honey or maple syrup instead of brown sugar.

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Homemade Granola
Prep Time
5 mins
Cook Time
6 mins
Total Time
12 mins
 
Ingredients
  • 3 cups oats
  • 1 cup sliced almonds
  • 1 cup unsweetened coconut
  • 1/4 cup coconut oil melted
  • 1/4 cup brown sugar firmly packed
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 cup raisins
Instructions

  1. Combine oats, almonds and coconut in a microwave safe dish.

  2. In a small bowl, mix together the coconut oil, brown sugar, cinnamon, vanilla and salt. Pour over the oat mixture and stir to combine.

  3. Microwave for 6 minutes, stirring well after each 1 1/2 minutes.

  4. Add raisins. Let cool completely and then store in an air tight container.

 

Zucchini Muffins

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These delicious muffins freeze well and are easy to pop in the microwave for a quick breakfast. You can use the same recipe to make 2 loaves of zucchini bread instead of muffins. Cook the loaves for 50-60 minutes.

 

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Zucchini Muffins
Servings: 24 servings
Ingredients
  • 3 cups all purpose flour
  • 2 cups sugar
  • 3 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup coconut oil melted
  • 2 teaspoons vanilla
  • 1/2 cup pecans chopped
  • 2 cups zucchini grated
Instructions

  1. Preheat oven to 325 degrees. Line 24 muffin tins with liners or spray with vegetable oil spray.

  2. In a large bowl, stir together the flour, sugar, and the next four ingredients.

  3. In a separate bowl, combine the eggs, coconut oil and vanilla. Pour these into the dry ingredients and stir to mix.

  4. Add pecans and zucchini and stir. Batter will be thick - this is normal.

  5. Spoon mixture into muffin tins, filling the cups almost completely.

  6. Bake on the middle rack for 30-35 minutes or until a toothpick inserted in the center comes out clean.

  7. Cool on a wire rack for 5 minutes. Remove muffins and let cool completely.