Mother’s Day Baked Oatmeal

Mother's Day Baked Oatmeal

Easy Breakfast for your Mom

I obviously love to cook and create new recipes. Even more so, I love to share these recipes with my friends and family. This recipe for baked oatmeal is one of my favorites. In college, I would love making this recipe on Sunday morning because it is so much better than the usual dry toast as I ran out the door.  It would also last me a few days and I LOVE leftovers. Having breakfast already made kept me from stopping at Starbucks where I would inevitably end up eating something with twice as much sugar. The eggs provide some protein that would keep me going through my early morning organic chemistry class. The whole grains would keep me satisfied. The berries and maple syrup would give it just enough sweetness without sending my blood sugar through the roof.

Mother's Day Baked Oatmeal

These days, I try to keep this recipe for special occasions. I plan on making this delicious baked oatmeal for Mother’s Day Brunch on Sunday. My favorite part is the toppings so add whatever berries or toppings you fancy. I sometimes enjoy it with sliced almonds and chocolate chips or sliced banana. Add some the cold milk over the top when it’s warm and right out of the oven. Since it’s easy to whip up but does take a little while to bake, you’ll have just enough time to enjoy a mimosa with your momma!

Mother's Day Baked Oatmeal

Mother’s Day Baked Oatmeal

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6-8

Mother’s Day Baked Oatmeal

Ingredients

  • 3 Cups Oats
  • 1/2 Cup Maple Syrup
  • 2 tsp. Baking Powder
  • 1 tsp. Salt
  • 1 tsp. Vanilla Extract
  • 1 tsp. Cinnamon
  • 2 Eggs
  • 3/4 Cup Almond Milk
  • 2 Tbs. Melted Butter or Ghee
  • Toppings:
  • Almond milk
  • Strawberries
  • Blueberries

Instructions

  1. Preheat oven to 400 degrees. In a medium bowl, mix together oats, syrup, baking powder, salt, vanilla, cinnamon, eggs, almond milk and melted butter.
  2. Spread mixture into glass 9x9 in baking dish.
  3. Bake at 400 degrees for 40-45 minutes. Top should be getting a little brown.
  4. Serve warm oatmeal into bowls and pour a little milk over the top. Add as much or as little as you like. Top with diced strawberries and blueberries. Enjoy!
http://acopperqueen.com/2017/05/12/mothers-day-baked-oatmeal/

Happy Mother’s Day!  I love you mom and Maryan!

Kate- A Copper Queen

Easy Easter Brunch Egg Muffins

Happy Monday!  I hope you had a nice weekend and were able to get outside.  It was so nice here that we went for a run…and I never run.  I guess I call myself a fair weather runner and refuse to run outside if it’s under 60 degrees, overcast or generally has a breeze over 2 mph.  However, I dusted off my running shoes and made myself do it.  It’s funny how you seem to hate your life when you’re running but you feel so good after you do it.  I should really try to make myself do it more often.

We went to dinner at Ophelia’s Electric Soapbox in Denver this weekend.   We have been there before but it’s been a while.  Their food is so delicious!  We didn’t necessarily choose the healthiest items on the menu, buy hey, that’s what weekends are for!

Ophelia’s is a unique “brothel-theamed” restaurant and lounge.  The building itself has quite the history and has been transformed with swanky 70’s style decor.  There’s no bad seat in the house and it’s a great place to hear some live music from the basement stage.  Our favorite item on the menu in the Spring Cheese Incident which our server described as a healthier queso dip.  I don’t know if I would call it “healthy”, but it’s definitely better than queso.  I would definitely recommend making reservations if you want to try Ophelia’s since they always seem to be busy.

Easy Easter Brunch Egg Muffins
Freezable Quick and Healthy Egg Muffins

So I just realized that Easter is this weekend!  What is happening to 2017!  This year seems to be flying by.  When my mom asked what I am bringing for Easter brunch and I immediately thought I have no time to make something.  After a slight moment of panic, I thought of these easy egg muffins.  I love that they are simple and quick but you know the best part?  You can freeze them and pull them out when you are ready to eat them!

Since I leave for work at 5:00 am, these are a great breakfast I can have in the morning .  Unlike me, my husband is the type who hits the snooze button 500 times before getting up (I NEVER exaggerate).  Having these egg muffins ready is great so he can have a healthy breakfast and not reach for a sugary cereal.

I don’t know if you have ever tried Jimmy Dean Fully Cooked Turkey Sausage but it’s an easy way to add some protein to your breakfast.  I have used it in many recipes in the past and love that it’s already cooked and ready to eat.  It cuts down on so much time.

I hope you enjoy them and have a great Easter Sunday.

Easy Easter Brunch Egg MuffinsEasy Easter Egg MuffinsEasy Easter Brunch Egg Muffins

Easy Easter Brunch Egg Muffins

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 12 Egg Muffins

Easy Easter Brunch Egg Muffins

Ingredients

  • 4 Mushrooms
  • 1 Cup Chopped Fresh Spiniach
  • 1/4 Red Bell Pepper, Diced
  • 1/4 Onion, Diced
  • 1 Package Turkey Sausage (I like Jimmy Dean Fully Cooked Turkey Sausage)
  • 8 Whole Eggs
  • 6 Egg Whites or equivilent
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Oregano
  • 1/2 Cup Shredded Cheddar Cheese
  • Salt and Pepper
    Optional:
  • 1/2 Diced Tomato
  • 2-3 Diced Green Onions.

Instructions

  1. Preheat oven to 350 degrees
  2. Slice mushrooms so they make round discs and place in the bottom of the muffin tins.
  3. Chop spinach and dice red pepper and onion. Divide evenly among muffin cups.
  4. Cook turkey sausage if not pre-cooked. Add evenly to muffin cups.
  5. In a medum bowl, whisk eggs and egg whites. Add garlic powder, oregano and salt and pepper. Pour evenly among muffin cups.
  6. Sprinkle each cup with cheddar cheese.
  7. Bake for 18-20 minutes or until eggs are cooked through.
  8. Top with diced tomatoes and green onions if desired. Serve and enjoy!
http://acopperqueen.com/2017/04/10/easy-easter-brunch-egg-muffins/

Kate- A Copper Queen

Waffle Iron Hashbrown Breakfast

Waffle Iron Hashbrown Breakfast

Breakfast!

One of the reasons I love to travel is that I get to go out to breakfast!  Yes, I can get brunch with my hubby or girlfriends here in Denver, but for whatever reason, it just doesn’t seem to happen.  Life gets in the way.  Don’t get me wrong, there are some really great places in Denver for breakfast.  It just seems that I only allow myself to spend the time and money to eat out for breakfast when I’m traveling.

I know breakfast is “the most important meal of the day.”  My dad taught my sisters and me to always have a good meal in the morning.  Growing up, he always had breakfast ready for us before school. To this day, I still find time to make myself something before I leave for work at 5:00am.  It may not be very elaborate, but eggs are always on the menu.  I find the protein and minimal sugar keep me going longer.

My husband and I enjoy making breakfast on the weekends.  And when I say we, I mean me and he just asks if it’s ready yet .  We love hashbrowns but they just take so darn long to make!  When you’re hungry in the morning, waiting for them to get golden brown and crispy seems like torture and I end up eating them soggy.  Someone suggested that I try them in the waffle iron.  Genius! I love this method because I can cut the time in half since it cooks both sides at the same time and I don’t have to use as much oil.

I wanted to add some veggies so I decided to make a skillet with some sautéed kale and mushrooms.  You could choose any veggies or toppings you want.  Top that with your eggs, a little cheese and voilá!  Add a mimosa and pretend you’re on vacay!

Waffle Iron Hashbrowns

Waffle Iron Hashbrown Breakfast

Waffle Iron Hashbrown Breakfast

Waffle Iron Hashbrown Skillet

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2

Waffle Iron Hashbrown Skillet

Ingredients

  • 1 bag Frozen Shredded Hashbrowns- thawed to room temperature
  • Spray Cooking Oil of Choice
  • Seasoning Salt
  • 1 Tbs. Butter
  • 1/4 water
  • 6-8 Large Kale Leaves, chopped
  • 6-8 Mushrooms, spliced
  • 4 Eggs
  • 1/2 Cup Shredded Chedder Cheese
    Optional:
  • Green Onions- for garnish
  • Avacado slices
  • Turkey Bacon

Instructions

  1. Preheat waffle iron on a medium/ high setting.
  2. Spray both sides of the waffle iron with oil.
  3. Dry potatoes between paper towels. You can use frozen hashbrowns but they will take longer to cook.
  4. Arrange a handful of potatoes on the waffle iron and close the lid, You will not be able to completely close the lid. Allow the hashbrowns to cook for about 2 minutes then press the lid down more to form potatoes into the grooves of the waffle iron.
  5. Allow hashbrowns to cook for about 12 minutes or until golden brown. Sprinkle with seasoning salt.
  6. While hashbrowns are cooking, melt butter in a small skillet over low/medium heat. Saute the kale and mushroom until the kale is wilted and the mushrooms are soft. Remove from heat and set aside.
  7. In another small skillet, spray with cooking oil and heat over medium heat.
  8. Crack eggs into the skillet. Once the whites have turned white, add the water to the pan and cover for another minute or until the whites are cooked but the yoke is still runny. If you like the yoke solid, cook longer until it is cooked to your liking.
  9. Remove hashbrowns from waffle iron and place on a plate. Top with the sautéed kale and mushrooms, then 2 of the eggs. Sprinkle with cheese and add green onions if desired. Serve with avacado slices and turkey bacon.
http://acopperqueen.com/2017/03/23/waffle-iron-hashbrown-breakfast/