Category: Breakfast

Florentine Eggs And Bacon

Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!
Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!

Today I want to share another delicious breakfast idea using EGGS! I happen to love scrambled eggs, but sometimes I want to “jazz them up” just a bit with extra flavor!

This recipe for Florentine eggs and bacon does just that! Years ago a friend of ours made us spinach, cheddar cheese and egg omelets while we were visiting in their home, and I decided that was a GOOD thing!

For this recipe I use low-fat feta cheese (for great flavor), but you can use grated cheddar, if you only have that. Bacon is ALWAYS good with eggs, so for this recipe, it is pre-cooked, then added to the egg mixture.

I hope you enjoy this way of making scrambled eggs (or an omelet) taste great, using a great combination of flavors, colors and textures! Florentine eggs and bacon are DELICIOUS, and the recipe (for one serving) is simple! Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Bacon And Scallions

Cut up one (or two, if desired) pieces of bacon into small pieces. The small pieces help the bacon to cook quicker!

Place the bacon pieces along with chopped green onions (scallions) in a large, non-stick skillet. Cook the bacon and scallions on Medium heat until fully cooked.

Transfer the bacon and onions to paper towels to absorb any grease. Discard any bacon grease remaining in the skillet.

Bacon pieces and green onions are cooked in a large skillet.Pan-cooked bacon and green onions drain on paper towels.

Make The Egg Mixture

In a medium bowl, use a fork or whisk to combine two large eggs and milk. Low-fat, whole or an alternative milk (unsweetened almond milk) can be used.

Add crumbled feta cheese (or grated cheddar, if using) to the egg mixture, and then season with salt and pepper (to suit your taste).

Stir in the cooked (and cooled) bacon and scallions until all the ingredients have been incorporated.

Lightly beaten eggs, milk, feta cheese and spinach are mixed in small bowl.Cooked bacon and green onions are added to the egg mixture in silver bowl.

Cook The Florentine Eggs And Bacon

SCRAMBLED? Lightly spray the skillet with non-stick cooking spray, then heat the skillet on Medium heat. Pour the egg mixture into the hot skillet.

Cook the Florentine eggs and bacon until completely cooked through. If you are scrambling the eggs, stir while cooking, and cook until the desired texture of the scrambled eggs is reached. 

OMELET? If you decide to make an omelet, pour the egg mixture into the hot skillet and let it cook without disturbing. Slightly lift the edges of the omelet as it cooks, letting some egg mixture flow under the omelet to cook quicker.

Cook until the egg mixture is cooked through, without disturbing, then fold in half and serve.

Mixture for the Florentine eggs and bacon is poured into a large skillet to cook.

Serve An Omelet Or Scrambled?- That IS The Question!

Only you can decide which way to cook the Florentine eggs and bacon. I’ve made it many times and enjoy the eggs BOTH ways. It’s delicious, served as a simple omelet.

An omelet is made by flipping the cooked egg mixture in half, then served on white plate.

You can never mess it up with scrambled Florentine Eggs and Bacon! If you’re hesitant to try making an omelet, go for the scrambled, “can’t miss” option!

Florentine eggs and bacon is scrambled in a large skillet.

Time To Enjoy The Florentine Eggs And Bacon

Serve the Florentine eggs and bacon with your favorite side dishes, and enjoy this hearty breakfast! I LOVE to enjoy this meal with a half of a large, juicy, ruby Red grapefruit!

When served with fruit on the side, this meal includes protein, dairy, fruit and veggies! that’s what I call a delicious and filling breakfast! YUM!

A white plate with a red grapefruit half and Florentine eggs and bacon on it.The Florentine eggs and bacon are served on a white plate.

I hope you have the opportunity to try this egg dish for breakfast, because it really is delicious, and has a nice variety of flavors.

Thanks for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More Recipes Featuring EGGS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful breakfast recipes featuring EGGS you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from: “Food Meets Faith”, by Isabel D. Price, page 81, published by Live Smart Solutions LLC, in 2019

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0 from 0 votes
Florentine Eggs And Bacon
Prep Time
7 mins
Cook Time
3 mins
Total Time
10 mins
 

Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!

Category: Breakfast
Cuisine: American
Keyword: Florentine eggs and bacon
Servings: 1
Calories Per Serving: 321 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 slice bacon cut in small strips (may use 2, if desired)
  • 1 Tablespoon green onion (scallion) thinly sliced (green and white parts)
  • 2 large eggs
  • 2 Tablespoons milk (1%) or 2%, or unsweetened almond milk
  • 1 cup fresh spinach chopped
  • 2 Tablespoons reduced fat feta cheese crumbled (can sub. regular feta)
  • salt and pepper, to taste
Instructions
  1. Cut bacon into small pieces (small pieces help bacon cook quicker!). Place bacon and green onions in large, non-stick skillet. Cook on Medium heat until done. Transfer bacon/onions to paper towels to absorb grease. Discard grease in skillet.

  2. In medium bowl, use fork or whisk to combine eggs and milk. Add crumbled feta (or grated cheddar, if using) to egg mixture. Season with salt/pepper (to taste). Stir in bacon and scallions until ingredients have been incorporated.

  3. Lightly spray skillet with non-stick cooking spray. Heat skillet on Medium heat. Add egg mixture. Cook until done. If scrambling the eggs, stir while cooking until done and desired texture of scrambled eggs is reached. If making an omelet, pour egg mixture into hot skillet and cook without disturbing. Slightly lift edges of omelet as it cooks, letting egg mixture flow under omelet to cook quicker. Continue cooking until eggs are set/cooked through, then fold omelet in half.

  4. Transfer eggs (scrambled or omelet) to serving plate, and serve while hot. Enjoy!

Recipe Notes

NOTE: Caloric calculation was made using 1 slice bacon, 1% milk, and low-fat feta cheese. Other milks, cheeses, and number of bacon slices can be substituted in this recipe, but the calorie count will vary, depending on what ingredients are used.

Nutrition Facts
Florentine Eggs And Bacon
Amount Per Serving (1 g)
Calories 321 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 404mg135%
Sodium 1367mg59%
Potassium 413mg12%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 24g48%
Vitamin A 3480IU70%
Vitamin C 10mg12%
Calcium 129mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!

Chocolate Chip Orange Bread

Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!
Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!

I received a holiday promotional mailer awhile ago from The Kroger corporation, and tore a recipe out of it to “save for a rainy day”. So I did… I saved it for a while.

Fast forward months later and I finally got around to making these cute little loaves (and photographing the steps), and want to share this recipe here on the ol’ blog.

I’m not sure about you, but I enjoy making mini loaves of bread, because these days only my husband and I are here at home to enjoy them. We eat one loaf, I freeze a loaf for later, and then give a loaf to family or friends.

This recipe for chocolate chip orange bread is simple to make, with minimal prep time. It takes about 15 minutes to get the batter ready, and 30-35 minutes to bake.

Let the finished loaves cool a bit, then they are ready to enjoy!. EASY PEASY! Here’s how to make this tasty bread.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The “Wet” And “Dry” Ingredients

NOTE: Before starting, preheat your oven to 350°F. You will also need to generously brush the inside (bottom and sides) of three mini loaf pans (6″ x 3″) with a little oil.

Mix these “dry” ingredients together in a large bowl. The dry ingredients are flour, granulated sugar, baking powder, salt, cinnamon, baking soda and chocolate chips.

Flour, sugar, baking powder, salt, cinnamon, baking soda and chocolate chips are combined in a bowl.

In a separate bowl, combine two eggs, oil, buttermilk and orange zest (finely grated peel). Use a wire whisk or a fork to combine these ingredients well. These are the “wet” ingredients.

Eggs, oil, buttermilk and orange zest are whisked together in a medium-sized bowl.

In a small bowl, smash up a ripe banana, then add it to the bowl with the “wet” ingredients. Stir well, to combine.

A banana is mashed with a fork in a small metal bowl.Mashed banana is added and combined with the egg mixture.

Make The Bread Batter

Pour the bowl of “wet” ingredients into the bowl of “dry” ingredients. Stir only until the ingredients have been combined. Do not overmix the batter.

The wet ingredients are poured into the bowl of the dry ingredients to form a batter.After being stirred, the batter for chocolate chip orange bread is ready for the loaf pans.

Divide the batter for the chocolate chip orange bread evenly into the 3 prepared loaf pans. They will be about half full.

Batter is evenly divided between three greased mini loaf pans for baking.

Bake The Chocolate Chip Orange Bread

Bake the loaves at 350°F. on the middle rack of the oven for about 30-35 minutes. Oven temps can vary quite a bit, so check for doneness at the 30 minute mark.

To test for doneness, insert a toothpick into the top/center of the loaves. It should come out clean when the loaves are done baking. The loaves should also be golden brown on top.

Transfer the loaf pans to a wire rack, and let them cool at least 30 minutes before you remove them from the pan.

Once cool, slide a butter knife around the edges to loosen the bread from the pan, and then invert the pans. The bread should come out of the pans easily.

One loaf of the chocolate chip orange bread cools in the pan on a wire rack.All 3 loaves of chocolate chip orange bread removed from pans, and cooling on a wire rack.

Slice And Serve The Chocolate Chip Orange Bread

We like to eat this chocolate chip orange bread at room temperature. There is a subtle hint of orange, and each little slice has its fair share of chocolate chips.

The loaves are fairly small, so we typically slice each loaf into 5 pieces (about 1″ wide). Of course, you can slice the loaves as thick or as thin as you would like!

One slice of chocolate chip orange bread, on a white plate with more slices in the background.

I hope you enjoy these cute little loaves of chocolate chip orange bread. We sure do! They freeze very well (wrap them in plastic wrap, then in aluminum foil, to keep them nice and airtight).

Thanks for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes for bread recipes, including:

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Author's signature

Original recipe source: A holiday mailer called “mymagazine”, sent to our home in the mail by Kroger Corporation

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chocolate Chip Orange Bread
Prep Time
15 mins
Cook Time
35 mins
Cooling Time (inactive time)
30 mins
Total Time
1 hr 20 mins
 

Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: chocolate chip orange bread
Servings: 15 (3 loaves-each has 5 slices)
Calories Per Serving: 240 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup canola oil + more for greasing pans
  • cups all purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 cup semisweet chocolate chips
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon finely grated orange zest
  • 1 cup mashed ripe banana
Instructions
  1. Preheat oven to 350°F. Generously brush the inside (bottom and sides) of three mini loaf pans (6" x 3") with a little oil (separate from oil used for batter).

  2. Combine flour, sugar, baking powder, salt, cinnamon, baking soda and chocolate chips together in a large bowl.

  3. In a separate bowl, whisk eggs, oil, buttermilk and orange zest until combined. Pour this into the bowl of "dry" ingredients. Stir only until combined (don't overmix) Divide batter evenly into prepared loaf pans. They will be about half full.

  4. Bake the loaves at 350°F. on the middle rack of the oven for about 30-35 minutes. Oven temps can vary, so check for doneness at 30 minute mark. To test for doneness, insert toothpick into the top/center of loaves. It should come out clean. Loaves should be golden brown on top.

  5. Transfer pans to a wire rack; let cool at least 30 minutes before you remove bread from pan. Once cool, slide butter knife around edges to loosen. then invert pans. Bread should come out of pans easily. Slice each loaf into 4-5 slices. Enjoy!

Nutrition Facts
Chocolate Chip Orange Bread
Amount Per Serving (1 slice (1/5 of loaf))
Calories 240 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 0.04g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 26mg9%
Sodium 211mg9%
Potassium 181mg5%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 17g19%
Protein 3g6%
Vitamin A 66IU1%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!

Chunky Apple Cinnamon Pancakes

Make a batch of Chunky Apple Cinnamon Pancakes in no time at all! Diced apples, Greek yogurt, vanilla and cinnamon add to the great flavor!
Make a batch of Chunky Apple Cinnamon Pancakes in no time at all! Diced apples, Greek yogurt, vanilla and cinnamon add to the great flavor!

I love the combination of apples and cinnamon. Do you? YUM! Recently I made some pancakes even better by incorporating diced apples and cinnamon into the batter.

I also added Greek yogurt (plain and unsweetened) to the batter for added protein, and came up with these delicious made from scratch pancakes. The recipe as written will yield approximately 8 pancakes, each about 5″ in diameter.

Filled with lots of diced apples, and enhanced with cinnamon and vanilla flavoring, the pancakes are really GOOD, especially topped with butter and maple syrup!

Here’s how to make this easy recipe for chunky apple cinnamon pancakes.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Pancake Batter

Stir or whisk flour, sugar, baking soda, salt and ground cinnamon together in a large mixing bowl. Once combined, set the bowl aside.

In a separate bowl, combine eggs, milk, Greek yogurt, oil and vanilla until thoroughly blended. I normally use a fork to do this, and it only takes a minute or so.

Flour, sugar, baking soda, salt and cinnamon are combined in a mixing bwl.Eggs, milk, Greek yogurt, vanilla and oil are mixed together in a separate bowl.

Combine, Then Add Diced Apples

Add the egg mixture to the bowl containing the combined “dry” ingredients (flour, etc.). Stir well, but only until these ingredients are combined, being careful to NOT overmix the batter.

 Now add the diced unpeeled apples, and stir only until the apples have been incorporated into the batter.

Wet ingredients are added to the bowl of dry ingredients and it's mixed until smooth.Diced apples are added to the thick batter for the pancakes.

The batter for the chunky apple cinnamon pancakes will be very thick, but resist the urge to thin it out!

The batter for the pancakes is vey thick and has chunky bits of apples in it.

Time To Cook The Pancakes!

Spray or lightly oil a large non-stick skillet (or griddle), and heat the skillet on Medium heat. Once the skillet is hot, it’s time to cook the pancakes.

Pour a half-cup of pancake batter into the skillet (or onto the griddle) for each pancake. Because the batter is so thick, I use a spoon to spread out the batter (and shape it into a 5″ circle).

Let the pancake cook until bubbles slightly form around the edges, and the bottom of the pancake browns. Carefully flip the pancake over, using a spatula.

Continue cooking the other side until it’s browned on bottom, the batter is set, and the pancake is cooked all the way through. Remove from the skillet, and repeat with remaining batter.

One of the chunky apple cinnamon pancakes cooking in a skillet.Once the bottom browns, pancake is flipped to cook the other side.

Continue cooking until all the pancakes have been made. This recipe will yield about eight, 5 inch-wide pancakes. Of course, you can always make more by making the pancakes a little smaller!

What If We Can’t Eat That Many Pancakes At One Time?

My husband and I can’t possibly eat a full batch of the chunky apple cinnamon pancakes, so I let them cool, then stack them (with pieces of wax paper between each pancake).

After that I wrap the stacked leftover pancakes in plastic wrap, and store them in our refrigerator for 1-2 days. That way, they can easily be reheated in the microwave, for another easy breakfast!

You can also freeze the pancakes in a single layer on a baking sheet. Once flash frozen, transfer them to an airtight freezer bag or container. Thaw and reheat.

Six chunky apple cinnamon pancakes cool on aluminum foil after being cooked.

Who Wants Some Chunky Apple Cinnamon Pancakes?

Serve the chunky apple cinnamon pancakes hot, topped with a pat of butter. Drizzle the pancakes with pancake syrup, pure maple syrup, or honey, depending on your personal taste.

Serve immediately, and enjoy these tasty breakfast treats! As you can see from the 2nd photo below, they are packed full of chunky, diced apples! They taste really yummy.

Butter and syrup are served on top of the chunky apple cinnamon pancakes.Pieces of apple can be seen throughout the cooked pancakes.

I hope you have the chance to make these delicious chunky apple cinnamon pancakes. Perhaps you (and those you love) will enjoy them as much as we do!

Thanks for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More PANCAKE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious pancake recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Author's signature

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0 from 0 votes
Chunky Apple Cinnamon Pancakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Make a batch of Chunky Apple Cinnamon Pancakes in no time at all! Diced apples, Greek yogurt, vanilla and cinnamon add to the great flavor!

Category: Breakfast
Cuisine: American
Keyword: chunky apple cinnamon pancakes
Servings: 8 pancakes (5" diameter)
Calories Per Serving: 224 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 2 Tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs lightly beaten
  • 1 cup low-fat milk
  • 1 cup low-fat plain Greek yogurt (unsweetened)
  • 2 Tablespoons canola oil
  • ½ teaspoon vanilla extract
  • 1 medium apple unpeeled, finely diced
Instructions
  1. Stir or whisk flour, sugar, baking soda, salt and ground cinnamon together in a large mixing bowl. Once combined, set the bowl aside.

  2. In a separate bowl, combine eggs, milk, Greek yogurt, oil and vanilla until thoroughly blended.

  3. Add egg mixture to the "dry" ingredients (flour, etc.). Stir well, but only until ingredients are combined. Don't overmix. Add diced apples; stir only until apples are incorporated into batter. Batter will be very thick.

  4. Spray or lightly oil large non-stick skillet (or griddle). Heat on Medium heat. Once skillet is hot, pour ½ cup batter into skillet (or onto griddle) for each pancake. TIP: batter is thick; use a spoon to spread out batter into a 5" wide circle.

  5. Let pancake cook until bubbles form around the edges, and bottom of pancake browns. Carefully flip pancake over with spatula. Continue cooking other side until bottom is browned and pancake is set and cooked through. Remove from skillet. Continue making pancakes until all batter is gone.

  6. Serve pancakes hot, topped with butter. Drizzle pancakes with pancake syrup, pure maple syrup, or honey, if desired. Enjoy!

Nutrition Facts
Chunky Apple Cinnamon Pancakes
Amount Per Serving (1 pancake)
Calories 224 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 50mg17%
Sodium 326mg14%
Potassium 119mg3%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 8g9%
Protein 9g18%
Vitamin A 128IU3%
Vitamin C 1mg1%
Calcium 87mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a batch of Chunky Apple Cinnamon Pancakes in no time at all! Diced apples, Greek yogurt, vanilla and cinnamon add to the great flavor!

Apple Pecan French Toast Cups

Make delicious, baked Apple Pecan French Toast Cups! This simple dish is filled with apples, cinnamon, pecans, and topped with maple syrup!
Make delicious, baked Apple Pecan French Toast Cups! This simple dish is filled with apples, cinnamon, pecans, and topped with maple syrup!

I don’t know about you, but I LOVE French toast! In the past I have made individual sized French toast cups using blueberries and even a three berry combination.

Recently I was daydreaming about other flavor combos I could use to make a new type of French toast cup. I came up with this one, using diced and peeled apples, pecans, brown sugar and cinnamon, and wow… is it GOOD!

The recipe is quite simple to make, but the only thing is that you MUST plan ahead! Apple Pecan French Toast Cups (like the others) must be assembled the night before you want to serve them.

They need to be refrigerated overnight so the bread cubes can soak up the good egg filling. Then when you wake up and are ready for breakfast, they only need to be baked. They’re delicious, and here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

A Tiny Bit Of Prep The Night Before You Bake Them

Generously butter two oven-safe ramekins on the bottom and sides. The ramekins I use for this are about 4½ inches wide and about 2 inches deep.

Cut approximately 2 cups of 1-2 day old (slightly stale) French bread into small cubes (leave crusts on). This amount of bread cubes will be divided between the two ramekins.

White ramekins are generously buttered, and day old French bread is cut into cubes.

Whisk eggs, milk, vanilla extract, and maple syrup together in a medium-sized bowl, until the ingredients are fully combined.

In a SEPARATE medium-sized bowl, place peeled and diced apples, and mix them with lemon juice. Add chopped pecans, cinnamon and brown sugar, then stir to combine.

Eggs, milk, maple syrup and vanilla extract are whisked together until combined.Peeled, diced apples are mixed with lemon juice, brown sugar, cinnamon and pecans in a bowl.

Layering The French Toast Cups

For each ramekin, add ½ cup bread cubes, then top with ¼ of the apple mixture. Top with another ½ cup bread cubes, and end with ¼ cup apple mixture.

Repeat with the other ramekin. The ramekins will be very full at this point. Place them onto an aluminum foil-lined baking sheet.

Ramekins are layered halfway with bread cubes, then apple pecan mixture.Apple Pecan French Toast cups are filled, and placed on foil-lined baking sheet.

Slowly pour the egg mixture over the top of the French toast cups, dividing the liquid equally between the two ramekins. Try to cover as much of the bread cubes with egg mixture as possible.

Use a spoon or the back of a fork to carefully push the bread slightly down into the liquid. Be careful- the ramekins will be VERY full!

Egg mixture is equally divided and poured over both ramekins.White ramekins are very full of bread cubes, apple/pecan mixture and egg filling.

Time To Chill

Cover the ramekins with plastic wrap. Let them chill in the refrigerator at least 6 hours (or overnight, which is the easiest!). The next morning, before baking, preheat the oven to 375°F.

Remove the ramekins from the refrigerator (and uncover them) about 15 minutes before cooking (while oven preheats), to take some of the chill off.

Time To Bake!

Place the ramekins (still on the foil-lined baking sheet) in a preheated 375°F. oven on a middle rack. Bake the apple pecan French toast cups for 30 minutes or until a toothpick inserted into the middle comes out clean (free of batter).

The French toast cups should be nicely browned on top when they are finished baking. Transfer the ramekins to a wire rack and let them cool for 7-8 minutes before serving.

Apple Pecan French Toast Cups cool on a wire rack for a few minutes after baking.

Serve The Apple Pecan French Toast Cups

You can serve the French toast IN the ramekins or you can remove them from the ramekins. I always remove them from the ramekins, as it is easier to serve with maple syrup (your choice).

To remove them from the ramekins, simply run a butter knife around the edges. After that, slide a fork or small spatula under the French toast to loosen and then remove.

Place the apple pecan French toast cups on serving plates, sift powdered sugar on top and serve with or without Maple syrup (with is the best!)

Apple Pecan French Toast Cups are removed from ramekins, then dusted with powdered sugar.One of the Apple Pecan French Toast Cups, served with maple syrup, on a white plate,

I really hope you have the opportunity to make these delicious apple pecan French toast cups, because I’m confident you’ll enjoy them! They’re delicious!

Thanks for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More FRENCH TOAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious French Toast recipes for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

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0 from 0 votes
Apple Pecan French Toast Cups
Prep Time
10 mins
Cook Time
30 mins
INACTIVE Refrigeration Time
6 hrs
Total Time
6 hrs 40 mins
 

Make delicious, baked Apple Pecan French Toast Cups! This simple dish is filled with apples, cinnamon, pecans, and topped with maple syrup!

Category: Breakfast
Cuisine: American
Keyword: apple pecan French toast cups
Servings: 2
Calories Per Serving: 518 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • teaspoons butter softened (to butter ramekins)
  • 2 cups cubed Italian bread (stale) cut into bite sized cubes
  • 3 large eggs
  • 1 cup milk
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ large Granny Smith apple peeled, diced
  • 2 teaspoons lemon juice
  • ¼ cup chopped pecans
  • 1 teaspoon brown sugar (packed)
OPTIONAL FOR SERVING: powdered sugar and/or maple syrup (as desired)
    Instructions
    PREP (Night Before):
    1. Generously butter 2 oven-safe ramekins on bottom/sides (ramekins are 4½" wide, 2" deep). Cut day old Italian bread into bite-sized cubes. Set aside.

    2. Whisk eggs, milk, maple syrup, vanilla in medium bowl, until combined. Set aside.

    3. In a SEPARATE bowl, mix diced apples with lemon juice. Add chopped pecans, cinnamon, brown sugar; stir to combine. Set aside.

    4. For each ramekin, add ½ cup bread cubes, then top with ¼ of apple mixture. Top with another ½ cup bread cubes, and end with ¼ cup apple mixture. Ramekins will be very full. Place on an aluminum foil-lined baking sheet.

    5. Slowly pour egg mixture over top of French toast cups, dividing equally between both ramekins. Cover as many bread cubes with egg mixture as possible. Use a spoon to carefully push bread cubes slightly down into liquid.

    6. Cover ramekins with plastic wrap. Refrigerate at least 6 hours or overnight. Remove ramekins from refrigerator (and uncover) 15 minutes before cooking. Preheat oven to 375°F. while you take the chill off the ramekins.

    Bake (Day Of Serving):
    1. Place ramekins (on foil-lined baking sheet) in preheated oven on middle rack. Bake at 375°F for 30 minutes or until toothpick inserted into middle comes out clean. French toast cups should be nicely browned on top. Transfer ramekins to wire rack; let cool 7-8 minutes before serving.

    2. Serve IN the ramekins or OUT (easier if using syrup).To remove from ramekins, run a knife around edges, then slide fork or spatula under French toast to loosen and remove. Place on serving plates. Sift powdered sugar on top; serve with maple syrup, if desired. Enjoy!

    Recipe Notes

    NOTE: Caloric calculation does not include powdered sugar or (extra) maple syrup used for serving, as they are optional.

    Nutrition Facts
    Apple Pecan French Toast Cups
    Amount Per Serving (1 g)
    Calories 518 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 11g69%
    Trans Fat 0.2g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 12g
    Cholesterol 293mg98%
    Sodium 283mg12%
    Potassium 494mg14%
    Carbohydrates 43g14%
    Fiber 3g13%
    Sugar 33g37%
    Protein 17g34%
    Vitamin A 753IU15%
    Vitamin C 3mg4%
    Calcium 227mg23%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make delicious, baked Apple Pecan French Toast Cups! This simple dish is filled with apples, cinnamon, pecans, and topped with maple syrup!

     

     

    Egg, Bacon and Veggie Scramble

    Want a filling meal to start the day? Try an Egg, Bacon and Veggie Scramble – it’s a delicious and easy to make, healthy breakfast.
    Want a filling meal to start the day? Try an Egg, Bacon and Veggie Scramble - it's a delicious and easy to make, healthy breakfast.

    Do you enjoy scrambled eggs for breakfast? I sure do, and usually enjoy them the most when combined with ham chunks and cheddar cheese! That’s my FAVORITE way to eat them, even if it’s not the healthiest way to enjoy them.

    That being said, at times I try to eat “healthier” meals, and this is a “go to” recipe I came up with to do that! I know I need to incorporate more vegetables into my meals, and this breakfast recipe helps to achieve that goal.

    This yummy egg dish is filling, because it’s full of scrambled eggs, bacon, cooked broccoli, green onions and red bell peppers! It has color, texture, protein, and FLAVOR!

    As written, this recipe will make one serving, but can easily be adapted for more servings. Here’s how to make an egg, bacon and veggie scramble.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Cook The Chopped Bacon Until Crisp

    Cut a slice of bacon into thin strips or pieces. Place the bacon in a medium non-stick skillet (big enough to cook the eggs later).

    Cook the bacon, stirring often, until it becomes crispy. Once the bacon has finished cooking, leave the bacon (and the bacon “grease”) in the skillet. 

    NOTE: If you are making more than this one serving, you will have more grease remaining than you’ll need (from using more bacon). For each portion, you need to leave about 1 teaspoon of grease remaining in the skillet.

    A slice of bacon is cut into small pieces, then is cooked in a skillet until crispy.

    Add The Veggies To The Skillet

    Add chopped red bell pepper, broccoli, and chopped green onions to the skillet with the bacon (and bacon “grease). Stir, to combine them with the bacon.

    No oil is needed, since the veggies will cook in the small amount of bacon grease left in the skillet. Cook on medium heat for 3-4 minutes, or until the veggies become tender.

    Chopped red bell pepper, broccoli and green onion are added to cooked bacon in the skillet.Veggies are cooked 3-4 minutes in the skillet until they become tender.

    Now Let’s Scramble Those Eggs

    In a small bowl, whisk together two eggs and 2 Tablespoon of milk until combined. Add the eggs to the skillet, and stir, to combine them with the veggies.

    Cook the eggs, stirring occasionally, until they’re fully cooked, and well-incorporated into the veggies and bacon in the skillet.

    Beaten eggs, salt and pepper are added to the veggies and bacon in the skillet.Egg, bacon and veggie scramble, fully cooked in the skillet.

    Time To Enjoy The Egg, Bacon and Veggie Scramble

    Immediately transfer the hot egg, bacon and veggie scramble onto a plate, and serve immediately. Be sure to serve the scrambled eggs with a favorite side dish!

    I LOVE to have these scrambled eggs with half of a juicy, Ruby red grapefruit on the side. It’s such a delicious breakfast, and I enjoy it often!

    The texture and color of the veggies, the golden colored eggs and the pinkish red of the grapefruit make this meal “pretty on the plate”, too! YUM!

    The egg, bacon and veggie scramble, served with a half red grapefruit on the side.

    What If I Don’t Eat Bacon?

    If you don’t eat meat or don’t want to use the bacon called for in the recipe, no problem! All you’ll need is a tiny bit of a light oil to cook the veggies in.

    Simply heat 1 teaspoon of a neutral cooking oil in the skillet and then cook the chopped broccoli, red bell peppers and green onions. Proceed with the rest of the recipe, as written.

    A white plate with one serving of egg, bacon and veggie scramble.

    I hope you have the chance to make this yummy egg, bacon and veggie scramble for yourself or someone you love. It’s delicious!

    As written, this recipe makes enough for one serving. However, the quantity can EASILY be doubled, tripled, etc. so you can make as much of this recipe as you need.

    Thanks so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

    Looking For More BREAKFAST Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of breakfast recipes you’ll want to check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

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    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Egg, Bacon and Veggie Scramble
    Prep Time
    5 mins
    Cook Time
    6 mins
    Total Time
    11 mins
     

    Want a filling meal to start the day? Try an Egg, Bacon and Veggie Scramble - it's a delicious and easy to make, healthy breakfast.

    Category: Breakfast
    Cuisine: All Cuisines
    Keyword: egg bacon and veggie scramble
    Servings: 1 serving
    Calories Per Serving: 284 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 slice bacon in small pieces; cooked until crisp
    • ½ cup chopped broccoli
    • ½ cup chopped red bell pepper
    • 1 Tablespoon chopped green onion
    • 2 large eggs
    • 2 Tablespoons milk
    • salt and pepper, to taste
    Instructions
    1. Cut bacon into small pieces and place them in a medium non-stick skillet. Cook, stirring often, until bacon becomes crisp. Leave bacon (and bacon grease) in skillet.

      NOTE: If making more than one serving, you'll have more grease than you'll need (from using more bacon). For each portion, leave 1 tsp. grease in skillet.

    2. Add red bell pepper, broccoli, and green onions to the skillet. No oil is needed, since veggies will cook in bacon grease. Cook on medium heat for 3-4 minutes, or until veggies become tender.

    3. In a small bowl, whisk together eggs and milk until combined. Add this mixture to the skillet; stir, to combine with veggies/bacon. Cook eggs, stirring often, until fully cooked. Season to taste, with salt and pepper.

    4. Immediately transfer eggs to a plate. Serve hot, with a favorite side dish. Enjoy!

    Recipe Notes

    NOTE: Salt/pepper were not calculated as the amounts used may vary greatly per person.

    Nutrition Facts
    Egg, Bacon and Veggie Scramble
    Amount Per Serving (1 g)
    Calories 284 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 6g38%
    Trans Fat 0.1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 8g
    Cholesterol 388mg129%
    Sodium 318mg14%
    Potassium 547mg16%
    Carbohydrates 11g4%
    Fiber 3g13%
    Sugar 6g7%
    Protein 19g38%
    Vitamin A 3283IU66%
    Vitamin C 137mg166%
    Calcium 126mg13%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Want a filling meal to start the day? Try an Egg, Bacon and Veggie Scramble - it's a delicious and easy to make, healthy breakfast.

     

    Cranberry Apple Scones

    Cranberry Apple Scones with vanilla glaze can be enjoyed for breakfast or a light snack! They’re yummy and ready to eat in under 30 minutes!
    Cranberry Apple Scones with vanilla glaze can be enjoyed for breakfast or a light snack! They're yummy and ready to eat in under 30 minutes!

    I don’t know about you, but I LOVE scones! They are wonderful to have for a quick breakfast, afternoon snack or treat, and I’ve been making them for years in multiple flavors!

    Cranberry apple scones have great flavor and texture, and are actually quite simple to make. Fresh or frozen cranberries and your choice of apple can be used, which makes it a convenient recipe, too!

    If you’ve never made scones before, there’s no need to worry about it! These are easy to make, and you’ll be a “scone master” before you know it! Here’s how to make cranberry apple scones.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Making The Dough For Cranberry Apple Scones

    Mix flour, baking powder and baking soda in a large bowl until combined. Add slices of COLD butter to the flour mixture. Use a pastry blender or two forks to cut the butter in, until it becomes the size of peas.

    Add the chopped fresh cranberries and peeled apples, and stir until they are combined with the flour mixture. NOTE: Frozen cranberries may be used, if thawed before chopping and adding.

    Cold butter slices are cut into a flour mixture until butter is the size of peas.Chopped cranberries and peeled apples are added to the flour and butter mixture in bowl.

    Add the buttermilk to the scone mixture. Stir in the buttermilk ONLY until the ingredients have been combined.

    Buttermilk is added to the scone dough, and stirred only until incorporated.

    Rolling Out The Dough For The Scones

    Shape the dough into a ball, and place it on a lightly floured surface. Sprinkle the dough with a tiny bit of flour. Roll the dough into an 8″ circle (¾” thick). Use your palms to shape the outer edge.

    TIP: I’ve been known to use a tape measure to tell me how much more I need to roll the dough out. Hey… it works! Don’t knock it until you’ve tried it!

    Cut the dough evenly into 8 pie-shaped wedges using a large knife (or pizza cutter!). Carefully transfer the scones onto an ungreased baking sheet.

    Scone dough is shaped in a ball, and placed on floured surface for rolling.A measuring tape is used to measure dough into an 8" circle.

    Ready… Set… Bake!

    When you put the scones onto the baking sheet, keep them in a circular shape. Leave a small amount of space (not too much!) between each of the slices.

    Bake the scones at 400°F. for 12-15 minutes. Oven temperatures can vary, so check them, beginning at the 12 minute mark! When done, the scones should be lightly browned on top. A toothpick inserted into the thickest part of one should come out clean.

    Transfer the pan to a wire rack and let the scones cool to room temperature before adding the glaze.

    Cranberry apple scones dough is cut into 8 wedges and put on a baking sheet to cook.The baked cranberry apple scones cool on a baking sheet after coming out of the oven.

    Glazing The Cranberry Apple Scones

    While the cranberry apple scones cool, make the vanilla glaze to drizzle on top. Measure powdered sugar, vanilla extract and warm water into a small bowl.

    Stir well, until the glaze fully mixed and lump-free. Add a drop or two more water, if needed, to make the glaze a consistency that’s easy to drizzle.

    Once the scones are at room temperature, drizzle the glaze over the top. I use a honey spreader or a fork to do this. Try to evenly distribute the glaze over the surface of the scones.

    Powdered sugar, vanilla and water are mixed in a bowl to make a sweet glaze for the scones.Sweet glaze is drizzled over the baked scones, using a honey spreader.

    Time To Enjoy A Scone

    Let the cranberry apple scones rest until the glaze has hardened. This usually only takes a few minutes, and then the scones are ready to be enjoyed. Slice through the scones to separate them from each other before serving.

    Grab a hot cup of coffee or tea and one of the scones, then sit back and enjoy these delicious treats. I really think you’re going to like them!

    Once glaze hardens, cranberry apple scones are cut into wedges, then are ready to be enjoyed.

    I really hope you like this recipe for cranberry apple scones! They have great flavor, thanks to the cranberries and apples spread throughout the scones, and the sweet glaze on top.

    Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, God bless, and have a GREAT day!

    Looking For More SCONE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some fantastic tasting scone recipes for you to check out, including:

    Interested In More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with recipes, tips, etc..
     I would be honored to have you join our growing list of subscribers!

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use You can submit your e-mail address to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from: “Gooseberry Patch- Have Yourself A Homemade Christmas”, Cranberry Scones, pg. 151, published 2014 by Gooseberry Patch/Time Home Entertainment, Inc.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Cranberry Apple Scones
    Prep Time
    13 mins
    Cook Time
    14 mins
    Total Time
    27 mins
     

    Cranberry Apple Scones with vanilla glaze can be enjoyed for breakfast or a light snack! They're yummy and ready to eat in under 30 minutes!

    Category: Breakfast, Snack
    Cuisine: American
    Keyword: cranberry apple scones
    Servings: 8 scones
    Calories Per Serving: 222 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • cups all purpose flour
    • teaspoons baking powder
    • ¼ teaspoon baking soda
    • 6 Tablespoons butter COLD, sliced
    • ½ cup cranberries (fresh or frozen/thawed) chopped
    • ½ cup chopped apple peeled, chopped
    • cup granulated sugar
    • 6 Tablespoons buttermilk
    For Glaze:
    • ½ cup powdered sugar
    • teaspoon vanilla extract
    • teaspoons warm water
    Instructions
    1. Preheat oven to 400°F.

    2. Stir flour, baking powder and baking soda in large bowl to combine. Add COLD butter slices. Use pastry blender or 2 forks to cut butter in, until it becomes the size of peas. Add cranberries and apples; stir to combine. Add buttermilk. Stir buttermilk in ONLY until ingredients are combined.

    3. Shape dough into a ball; place on lightly floured surface. Sprinkle dough with tiny bit of flour. Roll ball into an 8" circle (¾" thick). Use hands to shape outer edge. Cut into 8 pie-shaped wedges. Transfer scones onto ungreased baking sheet, keeping them in a circular shape. Leave a small space between slices.

    4. Bake at 400°F. for 12-15 minutes. When done, scones should be lightly browned on top. A toothpick inserted into thickest part should come out clean. Transfer pan to a wire rack; let scones cool to room temp before adding glaze.

    5. Measure powdered sugar, vanilla and warm water into bowl. Stir well, until lump-free. Add 2-3 more drops of water, if needed, to make glaze a consistency that's easy to drizzle. Drizzle glaze over surface of scones.

    6. Let scones rest until glaze hardens (2-3 minutes). Slice scones to separate them from each other before serving. Enjoy!

    Recipe Notes

    NOTE: Frozen cranberries may be used, if thawed before chopping and adding.

    Nutrition Facts
    Cranberry Apple Scones
    Amount Per Serving (1 scone)
    Calories 222 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 6g38%
    Trans Fat 0.3g
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 2g
    Cholesterol 24mg8%
    Sodium 115mg5%
    Potassium 128mg4%
    Carbohydrates 33g11%
    Fiber 1g4%
    Sugar 17g19%
    Protein 3g6%
    Vitamin A 289IU6%
    Vitamin C 1mg1%
    Calcium 52mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!

    Cranberry Apple Scones with vanilla glaze can be enjoyed for breakfast or a light snack! They're yummy and ready to eat in under 30 minutes!

    Baked Eggnog French Toast

    Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.
    Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.

    Do you enjoy eggnog? I used to despise it, but have now come to terms with it, and actually look forward to buying some during the holidays. Truthfully, I have come to love the flavors in it! Today I want to share a scrumptious recipe that uses eggnog!

    We love French toast at our house, and I’ve posted various recipes for it here on this blog over the years. Today’s recipe is a simple way to make baked French toast, using eggnog, cinnamon, nutmeg, and a yummy brown sugar crumble topping to add to the other flavors!

    Baked Eggnog French Toast is a simple recipe, but you need to plan ahead as part of dish is refrigerated overnight! I love being able to make it up the night before, because it only takes a few minutes. The next morning all I have to do is mix up the topping, add it to the dish and bake!  Easy Peasy! Here’s how to make Baked Eggnog French Toast:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Preparing The French Toast

    Lightly grease the bottom and sides of a 2 quart baking dish. Cut a half loaf of French bread into bite sized cubes, and place the cubes into the prepared baking dish.

    A half loaf of French bread is cut into small cubes.The French bread cubes are put into a greased baking dish.

    In a medium bowl, whisk together eggnog, eggs, ground nutmeg, and vanilla extract until well combined. Pour this mixture over the bread cubes in the baking dish. Lightly press down (or gently stir) to ensure the bread cubes have contact with the liquid and are moistened.

    Cover the baking dish tightly with plastic wrap, and refrigerate overnight. The bread cubes will absorb the liquid in the dish as it chills in the refrigerator overnight.

    When ready to prepare this dish the next morning, remove the plastic wrap, and let it rest at room temperature while you make the crumb topping.

    Eggs, eggnog, vanilla and nutmeg are placed in a bowl and whisked to combine.Eggnog mixture is poured over the cubed French bread in the baking dish.French bread cubes, covered with eggnog mixture is tightly covered and refrigerated overnight..

    Make The Brown Sugar Crumble Topping

    Preheat your oven to 350°F. while you make the crumble topping. To make the topping, place flour, brown sugar, granulated sugar, ground cinnamon and nutmeg in a medium sized bowl. Use a whisk to combine these ingredients, making sure to break up any clumps of brown sugar.

    Once they’re fully blended, add 2½ Tablespoons of melted butter, and stir well, to incorporate it into the mixture. The topping should now resemble “wet sand”, (which is not an appetizing thing to think about), but that’s kind of what it will look like!

    Flour, brown and white sugars and spices are whisked together in small bowl.Melted butter is added and mixture changes to a texture similar to wet sand.

    Time To Add The Crumble Topping And Bake

    Pinch off small crumbles of the topping and evenly distribute it over the top of the bread cubes. Bake the eggnog French Toast at 350°F. for about 35 minutes.

    When done, the top of the baked eggnog French Toast should be nice and golden brown on top and “set” in the middle. Remove the baking dish from the oven and let it cool for about 5-7 minutes on a wire rack.

    The topping for the baked eggnog French toast is crumbled over the top.Baked Eggnog French toast is baked for 35 minutes in the oven, until golden brown.

    Serving The Baked Eggnog French Toast

    After the French toast has cooled for 5-7 minutes, it’s ready to slice and serve. Carefully slice the baked eggnog French toast into 6 portions, and then transfer the pieces onto individual serving plates.

    If desired, sift a small amount of powdered sugar on top of each piece, drizzle with maple syrup, and serve slightly warm. The powdered sugar and syrup are optional, of course… but are highly recommended! ENJOY!

    NOTE: Any leftovers can be covered tightly with plastic wrap or aluminum foil, and stored in the refrigerator for 2-3 days. The leftovers can be easily reheated in a microwave.

    After cooling slightly, baked eggnog French toast is sprinkled with powdered sugar and sliced.Maple syrup is drizzled over a slice of Baked Eggnog French Toast for serving.

    I really hope you enjoy this delicious baked eggnog French toast recipe! The finished dish has so much flavor, and I’m confident you’ll like this yummy treat. Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes.

    By the way, if you really like French toast, be sure to check out my recipes for Blueberry French Toast Cups, Classic French Toast, and Triple Berry French Toast Cups! They’re DELICIOUS! Take care… and have a GREAT day!

    Looking For More BREAKFAST Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful breakfast recipes for you to choose from, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Facebook page: The Grateful Girl Cooks!
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    The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from (and with thanks to): Fiona, at: justsotasty.com/eggnog-french-toast-bake/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Baked Eggnog French Toast
    Prep Time
    15 mins
    Cook Time
    35 mins
    Inactive Refrigeration Time
    8 hrs
    Total Time
    8 hrs 50 mins
     

    Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.

    Category: Breakfast, Brunch
    Cuisine: American
    Keyword: eggnog French toast
    Servings: 6
    Calories Per Serving: 278 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For French Toast:
    • ½ loaf French bread (standard size) cut in bite sized cubes
    • 3 large eggs
    • cups eggnog
    • ½ teaspoon vanilla extract
    • ¼ teaspoon ground nutmeg
    For Crumble Topping:
    • ¼ cup all purpose flour
    • ¼ cup brown sugar packed
    • 1 Tablespoon granulated sugar
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • Tablespoons butter melted
    Instructions
    1. Lightly grease bottom and sides of a 2 quart baking dish. Cut French bread into bite sized cubes; place cubes into prepared dish.

    2. In bowl, whisk eggnog, eggs, nutmeg, and vanilla until combined. Pour over bread cubes. Lightly press down (or gently stir) so bread has contact with liquid and is moistened. Cover dish tightly with plastic wrap; refrigerate overnight. In morning, remove wrap; let rest at room temp. while making topping.

    3. Preheat oven to 350°F. while making topping.

    4. Place flour, brown sugar, granulated sugar, cinnamon and nutmeg in medium bowl. Use a whisk to combine, making sure to break up any brown sugar clumps. Add melted butter; stir well, to incorporate it. Topping should now resemble "wet sand". Pinch off small crumbles; evenly distribute it over bread cubes.

    5. Bake at 350°F. for approx. 35 minutes. When done, the top should be golden brown and "set" in the middle. Remove from oven; let cool 5-7 minutes before slicing,

    6. Cut into 6 portions; transfer onto plates and serve warm. If desired, sift powdered sugar on each piece, drizzle with maple syrup. Enjoy! NOTE: Leftovers can be covered and stored in fridge for 2-3 days. They can also be easily reheated in a microwave.

    Recipe Notes

    NOTE: If desired, top finished French toast with sifted powdered sugar and/or maple syrup, if desired. These ingredients are NOT included in the caloric calculation provided.

    Nutrition Facts
    Baked Eggnog French Toast
    Amount Per Serving (1 (1/6 of total))
    Calories 278 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 5g31%
    Trans Fat 0.2g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 137mg46%
    Sodium 305mg13%
    Potassium 181mg5%
    Carbohydrates 37g12%
    Fiber 1g4%
    Sugar 17g19%
    Protein 10g20%
    Vitamin A 390IU8%
    Vitamin C 1mg1%
    Calcium 111mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!

    Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.

    Gingerbread Pancakes in Lemon Sauce

    Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!
    Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!

    If you’re looking for a yummy breakfast for kids or extended family for the holidays (or anytime!), may I recommend gingerbread pancakes in lemon sauce?

    The pancakes are flavored with molasses, cinnamon and ginger, and are topped with a sweet and tangy lemon sauce. This is really a WONDERFUL holiday breakfast!

    The lemon sauce is super easy to make, and the batter for the pancakes is simple to prepare, as well. That’s very convenient, especially when we all know the holidays can be a bit hectic, at times!

    This recipe as written will yield eight, good-sized pancakes (2 per serving), but can be easily doubled or tripled, if necessary! You can also make the pancakes smaller, if desired, to have more for everyone! Here’s how to make these gingerbread pancakes in lemon sauce:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Lemon Sauce

    Okay… let’s make the lemon sauce first! Stir granulated sugar, cornstarch and nutmeg together in a large saucepan. Add a cup of water to the pan, and cook the mixture on Medium heat until it is bubbly and slightly thickened (just a few minutes).

    Once it’s bubbling, continue to cook the lemon sauce, stirring often for 2 more minutes. The sauce will bubble a lot, so continue stirring and keep an eye on it!

    After the sauce has cooked for the full 2 minutes, remove the saucepan from the heat source. Stir in butter, lemon juice and finely grated lemon zest. Stir until the butter has melted and been incorporated into the sauce.

    Cover the pan, and keep the sauce warm until you’re ready to serve the pancakes.

    Cooking the lemon sauce in a medium saucepan until bubbling.After coming to a boil, lemon sauce is cooked for 2 more minutes, stirring as it cooks.Butter is added to the lemon sauce and heated only until it melts.

    Make The Gingerbread Pancake Batter

    The gingerbread pancake batter is simple to make! Sift flour, baking powder, baking soda, salt, cinnamon and ground ginger together into a large bowl. These are the “dry” ingredients. Set the bowl aside while you combine the “wet” ingredients.

    In a separate bowl, whisk an egg and milk together, until combined. Add molasses and vegetable oil to the egg mixture, and stir to combine.

    Pour this mixture into the large bowl containing the flour mixture. Stir only until all ingredients have been incorporated, but do not overmix the batter. This is the gingerbread pancake batter. See how easy that is?

    The dry ingredients for the gingerbread pancake batter are combined in a large bowl.Eggs, molasses, milk, etc. are combined, becoming the wet ingredients for the pancake batter.Wet and dry ingredients are combined to make batter for the gingerbread pancakes.

    Cook The Pancakes

    Heat and lightly grease a griddle or large skillet. Pour the batter (1/3 cup per pancake) onto the hot griddle or into the hot skillet. Cook on medium heat until bubbles form on top, and the bottom is lightly browned.

    Carefully turn the pancakes with a spatula to the opposite side. Cook until the pancakes are set, cooked through, and browned on both sides.

    Remove the pancakes from the griddle, and cover to keep them warm. Continue cooking the remaining batter. This recipe will yield a total of 8 good-sized pancakes, with 2 pancakes per serving.

    Gingerbread pancakes are cooked until bubbles form on surface, then pancakes are flipped.Pancakes are cooked until set and browned on both sides.

    Serving Gingerbread Pancakes In Lemon Sauce

    Place a couple pancakes onto each individual plate, and spoon warm lemon sauce over the top, to serve. Add whipped cream and a lemon wedge, if desired, and serve.

    The whipped cream and lemon wedge garnish is optional, but adds additional color and flavor! The lemon slice can be squeezed over the pancakes, as well!

    Gingerbread pancakes in lemon sauce are served with whipped cream and lemon wedge garnish.

    I really hope you enjoy these delicious gingerbread pancakes in lemon sauce! They are a wonderful breakfast treat, especially around the holidays.

    If you enjoy this recipe, be sure to also check out my recipes for Homemade Gingerbread, Gingerbread Muffins, Gingerbread Granola, Gingerbread Bagels, and Gingerbread Scones! They’re all delicious!

    Thanks so much for taking time out of your day to visit this website, and hope you’ll back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking For More PANCAKE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious pancake recipes for you to check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

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    Author's signature

    Original recipe source: The book “Have Yourself A Homemade Christmas”, by Gooseberry Patch, page 220, published in 2014 by Time Home Entertainment, Inc.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Gingerbread Pancakes In Lemon Sauce
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     

    Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!

    Category: Breakfast, Brunch
    Cuisine: American
    Keyword: gingerbread pancakes, lemon sauce
    Servings: 4 (2 pancakes per serving)
    Calories Per Serving: 501 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Lemon Sauce:
    • ½ cup granulated sugar
    • 1 Tablespoon cornstarch
    • teaspoon nutmeg
    • 1 cup water
    • 2 Tablespoons butter
    • 1 teaspoon grated lemon zest
    • 2 Tablespoons lemon juice
    For Gingerbread Pancake Batter:
    • cups all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • ¼ teaspoon baking soda
    • 1 large egg
    • cups milk
    • ¼ cup molasses
    • 2 Tablespoons vegetable oil or other neutral oil
    Optional Garnish For Serving: whipped cream, lemon slices
      Instructions
      Make Lemon Sauce:
      1. Stir sugar, cornstarch and nutmeg together in large saucepan. Add water; cook on Medium heat until bubbly/slightly thickened. Once bubbling, continue to cook sauce 2 more minutes, stirring often. Remove pan from heat. Add butter, lemon juice and zest, stirring until butter is melted and incorporated into sauce. Cover pan; keep sauce warm until ready to serve pancakes.

      Make Pancakes:
      1. Sift flour, baking powder, cinnamon, ginger, baking soda and salt into a large bowl. Set bowl aside.

      2. In separate bowl, whisk egg and milk together, until combined. Add molasses and oil; stir to combine. Pour into bowl with flour mixture. Stir only until all ingredients are incorporated; do not overmix batter.

      3. Heat/lightly grease griddle or large skillet. Pour batter (⅓ cup per pancake) onto hot griddle. Cook on medium heat until bubbles form on top, and bottom is lightly browned. Carefully turn pancakes with spatula to opposite side. Cook until pancakes are set, cooked through, and lightly browned on both sides. Remove pancakes from griddle; cover to keep warm. Repeat with remaining batter.

      To Serve:
      1. Place pancakes onto plates. Generously spoon warm lemon sauce over the top, to serve. Add whipped cream/lemon wedge, if desired, and serve.

      Recipe Notes

      NOTE: Pancakes can be frozen for later. Cook, let cool to room temp., then stack and wrap in plastic wrap, then aluminum foil. Lemon sauce may also be frozen (once cooled to room temp.) in airtight container. Let thaw and re-heat pancakes and sauce before serving.

      Nutrition Facts
      Gingerbread Pancakes In Lemon Sauce
      Amount Per Serving (2 pancakes plus sauce)
      Calories 501 Calories from Fat 135
      % Daily Value*
      Fat 15g23%
      Saturated Fat 6g38%
      Trans Fat 0.3g
      Polyunsaturated Fat 5g
      Monounsaturated Fat 4g
      Cholesterol 65mg22%
      Sodium 319mg14%
      Potassium 610mg17%
      Carbohydrates 84g28%
      Fiber 2g8%
      Sugar 45g50%
      Protein 9g18%
      Vitamin A 389IU8%
      Vitamin C 4mg5%
      Calcium 204mg20%
      Iron 4mg22%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!

      Banana Streusel Coffeecake

      Banana Streusel Coffeecake is a yummy breakfast treat, featuring a banana sour cream coffeecake with a brown sugar cinnamon crumb topping.
      Banana Streusel Coffeecake is a yummy breakfast treat, featuring a banana sour cream coffeecake with a brown sugar cinnamon crumb topping.

      We LOVE coffeecake! How about you? There’s just something about a slice of delicious coffeecake to go with my big old mug of hot coffee in the morning! Today I want to share this recipe for a delicious banana streusel coffeecake that is simple to make, and tastes wonderful!

      This coffeecake is truly not difficult to prepare, and yields 12 slices of yummy coffeecake, perfect for a breakfast or afternoon snack! Here’s how to make this treat.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Prepare The Coffeecake Batter

      BEFORE YOU BEGIN: Preheat your oven to 350°F.  You will also need to line a 9″ cake pan with parchment paper (extending the paper to overhang the edges of the pan).

      Leave parchment paper hanging over the sides, because you will lift the finished coffeecake out of the pan later using the excess paper as “handles”. Lightly spray the parchment paper with non-stick baking spray.

      Okay… now it’s time to make the batter for this coffeecake. Place melted butter, granulated sugar, brown sugar, an egg plus an egg yolk, sour cream and coffee powder in a large mixing bowl. Mix these wet ingredients together until combined and the batter is smooth. Add mashed bananas to the bowl and stir until the mashed bananas have been fully incorporated into the batter.

      Batter ingredients for the coffeecake are combined in a large mixing bowl.Mashed bananas are added to the batter and mixed until the batter becomes smooth and thick.

      Combine And Add Dry Ingredients To Batter

      In a separate bowl, whisk together all purpose flour, baking soda and salt. These are the dry ingredients. Add the dry ingredients a little bit at a time to the wet ingredients (the batter), and stir only until all ingredients have been combined. Don’t overmix! You will be left with a fairly thick coffeecake batter. Set this aside while you make the streusel topping.

      Flour, baking soda and salt are whisked together until combined.The flour mixture is then added, a little at a time, to the wet banana batter.A very thick batter is now ready to pour into the baking pan.

      Make The Streusel Topping

      Place flour, brown sugar, salt, cinnamon, and small chunks of COLD butter in a medium bowl. Use a hand held pastry blender, two forks (or your fingers), and cut the butter into the other ingredients until the streusel crumbs become about the size of peas.

      Flour, salt, brown sugar, cinnamon and cold butter are placed in bowl to combine into topping.A pastry cutter is used to cut the cold butter into the streusel topping.

      Bake The Banana Streusel Coffeecake

      Spread the banana streusel coffeecake batter evenly in the parchment paper-lined cake pan. Sprinkle all of the streusel topping over the top of the batter, making sure to coat the entire surface.

      Coffeecake batter is spread into a parchment paper lined cake pan.Streusel topping is sprinkled over the entire top surface of the coffeecake.

      Bake the coffeecake at 350°F. for about 45 minutes OR until a toothpick inserted into the top middle of the coffeecake comes out clean. Your time may vary just a bit due to oven temperature variations. When done, remove the pan from the oven, and transfer it to a wire rack to cool.

      Let the banana streusel coffeecake cool for 10-15 minutes, then carefully lift it up and out of the pan by using the parchment paper “handles”. Place the coffeecake back onto the wire rack and let it cool completely before removing the parchment paper.

      After baking, the banana streusel coffeecake cools in the pan, on a wire rack.

      Who Wants A Slice Of Banana Streusel Coffeecake?

      When the banana streusel coffeecake has cooled completely (to room temperature), remove the parchment paper from the sides and bottom. Now this delicious coffeecake is ready to slice and serve! We feel this coffeecake tastes the absolute best when served at room temperature! Cut the coffeecake into 12 wedges and serve with a steaming cup of coffee, tea OR a big old glass of cold milk. YUM!

      The recipe will yield 12 nice sized pieces, and any leftovers will keep (covered, at room temp.) for several days. Any leftover coffeecake slices can also be frozen, if wrapped and stored in an airtight container or wrapped well in aluminum foil.

      The banana streusel coffeecake is cut into wedge shaped pieces before serving.One slice of the banana streusel coffeecake, on a white plate, ready to be eaten.

      I really hope you try this absolutely delicious banana streusel coffeecake. I’m confident you’re going to love it! Thank you for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More COFFEECAKE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of coffeecake recipes for you to check out, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Original recipe adapted from Lauren Miyashiro at: https://www.delish.com/cooking/recipe-ideas/recipes/a57269/banana-bread-coffee-cake-recipe/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Banana Streusel Coffeecake
      Prep Time
      15 mins
      Cook Time
      45 mins
      Total Time
      1 hr
       

      Banana Streusel Coffeecake is a yummy breakfast treat, featuring a banana sour cream coffeecake with a brown sugar cinnamon crumb topping.

      Category: Breakfast, Desssert, Snack
      Cuisine: American
      Keyword: banana streusel coffeecake
      Servings: 12 slices
      Calories Per Serving: 336 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Coffeecake Batter:
      • 2 cups all purpose flour
      • 1 teaspoon baking soda
      • ½ teaspoon salt
      • ½ cup butter melted (½ cup= 1 stick)
      • ¾ cup granulated sugar
      • ¼ cup brown sugar
      • 1 large egg + 1 egg YOLK
      • ¼ cup sour cream
      • 1 teaspoon vanilla extract
      • ¾ teaspoon instant coffee granules (finely ground) or espresso powder
      • 3 bananas (very ripe) mashed
      For Streusel Topping:
      • ½ cup all purpose flour
      • ½ cup brown sugar
      • ¼ teaspoon salt
      • ¼ teaspoon ground cinnamon
      • 4 Tablespoons cold butter cut in small cubes
      Instructions
      1. Preheat oven to 350°F.  Line a 9" cake pan with parchment paper, leaving some parchment paper hanging over the sides. You'll lift the coffeecake out of the pan later using excess paper as "handles". Lightly spray parchment paper with non-stick baking spray. Set pan aside.

      2. Make Batter: Place melted butter, sugar, brown sugar, an egg plus an egg yolk, sour cream and coffee powder in a large bowl. Mix together until combined and smooth. Add mashed bananas; stir until they're fully incorporated into the batter.

      3. In separate bowl, whisk together flour, baking soda and salt. Add this dry mix a little at a time to the wet batter. Stir only until ingredients have been combined. Don't overmix! Set bowl aside.

      4. Make streusel: Place flour, brown sugar, salt, cinnamon, and chunks of COLD butter in a medium bowl. Use a hand held pastry blender, two forks (or your fingers), to cut the butter in until the streusel crumbs are about the size of peas.

      5. Spread batter evenly in the parchment paper-lined cake pan. Sprinkle the streusel topping over the batter, coating the entire surface.

      6. Bake coffeecake at 350°F. for 45 minutes OR until a toothpick inserted into the top middle of the coffeecake comes out clean. Your time may vary a bit due to oven temperature variations. When done, remove pan from oven; transfer to a wire rack to cool in pan for 10-15 minutes, then carefully lift it out of the pan by using the parchment paper "handles". Place coffeecake back on wire rack; cool completely before removing parchment paper.

      7. Remove parchment paper from coffeecake sides and bottom. Cut the coffeecake into 12 wedges and serve. Enjoy!

      Nutrition Facts
      Banana Streusel Coffeecake
      Amount Per Serving (1 slice (1/12 of total))
      Calories 336 Calories from Fat 117
      % Daily Value*
      Fat 13g20%
      Saturated Fat 8g50%
      Trans Fat 0.5g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 48mg16%
      Sodium 342mg15%
      Potassium 174mg5%
      Carbohydrates 53g18%
      Fiber 1g4%
      Sugar 30g33%
      Protein 4g8%
      Vitamin A 410IU8%
      Vitamin C 3mg4%
      Calcium 30mg3%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Banana Streusel Coffeecake is a yummy breakfast treat, featuring a banana sour cream coffeecake with a brown sugar cinnamon crumb topping.

      Raspberry Surprise Muffins

      Raspberry Surprise Muffins taste great and are easy to make! You’ll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.
      Raspberry Surprise Muffins taste great and are easy to make! You'll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.

      Do you enjoy muffins for breakfast? We sure do at our home! What I enjoy about muffins is that they typically don’t take a lot of time to make, but yield quite a few that (in our house) can last my husband and I for a few days (or more, if we freeze some of them). A little work for several meals or snacks… YESSSS!

      Today I am sharing a delicious recipe with you that I discovered in a wonderful cookbook that was published quite a few years ago. The recipe is very simple to prepare, and yields a dozen delicious muffins that I’m sure you’re going to enjoy! Here’s how to make them:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Make The Muffin Batter

      Before making the batter, preheat your oven to 400°F, and line a 12 cup standard muffin pan with paper liners (or spray). It doesn’t take long to make the muffin batter, so you will want both the oven and the muffin pan ready to go!

      Okay… now let’s make the muffin batter! Place all purpose flour, sugar, baking powder and salt in a large mixing bowl. Stir until these dry ingredients are combined. Add in milk, melted butter, one egg, vanilla extract and almond extract. Stir the batter only until all ingredients have been combined and moistened. Yes… you may have some small lumps, but do not overmix the batter.

      Dry ingredients for the muffins are measured into a large bowl and combined.Milk, egg, melted butter, vanilla and almond extracts are added to the dry muffin batter ingredients.Batter for the muffins is stirred only until all ingredients have been incorporated.

      Preparing The Muffins For Baking

      Spoon the batter into the muffin cups only until HALFWAY FULL. Top the batter in each muffin cup with one teaspoon of raspberry jam (seeded or seedless). Divide and spoon the remaining batter over the muffins to cover the jam.

      Sprinkle the top of each muffin with the reserved 2 Tablespoons of granulated sugar, dividing the sugar evenly between the 12 muffins. Now the raspberry surprise muffins are ready for the oven. NOTE: If desired, you can add a few thinly sliced almonds to decorate the top of the muffins before baking, but that is OPTIONAL (we prefer them without).

      Muffin cups are filled only halfway with the batter for raspberry surprise muffins.Raspberry jam (regular or seedless) is spooned on top of the muffin batter.Muffin batter is added to cover jam, then muffin tops are sprinkled with sugar before baking.

      Bake The Muffins

      Bake the raspberry surprise muffins at 400°F. for between15-17 minutes (or more, if necessary). When done, a toothpick inserted into the top of a muffin should come out clean. The tops of the muffins should also be very light golden brown in color, as well.

      Transfer the muffin pan to a wire rack and let the muffins cool (in the pan) for 5 minutes, then transfer the muffins out of the pan to the wire rack to finish cooling.

      A dozen Raspberry Surprise Muffins cooling on a wire rack after baking.A close up reveals a bit of the surprise raspberry filling peeking out from the muffin.

      Time To Enjoy Some Raspberry Surprise Muffins!

      We enjoy eating these raspberry surprise muffins when they are just slightly warm! You really can’t see the raspberry jam from the outside looking at the muffins, but it is a nice SURPRISE to take a bite and SEE the surprise raspberry filling inside. YUM!

      The muffins taste good with a dab of softened butter spread on them, too, if you like that on your muffins. The subtle almond flavor pairs very well with the sweet raspberry jam filling. I think you’re going to like these tasty muffins for breakfast or enjoyed as a snack! They freeze well, if wrapped tightly and stored in the freezer in an airtight container or bag!

      A bite taken from the muffin shows the surprise raspberry filling inside the muffin.One of the raspberry surprise muffins is cut apart, revealing the surprise filling hidden inside.

      I hope you have the opportunity to try these delicious muffins, and trust you’ll enjoy them as much as we do! Thank you so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!

      Looking For More MUFFIN RECIPES?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a lot of wonderful muffin recipes for you to choose from, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: “Gooseberry Patch – Have Yourself A Homemade Christmas”, page 162, published by Time Home Entertainment/Oxmoor House in 2014

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Raspberry Surprise Muffins
      Prep Time
      13 mins
      Cook Time
      17 mins
      Total Time
      30 mins
       

      Raspberry Surprise Muffins taste great and are easy to make! You'll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.

      Category: Breakfast, Snack
      Cuisine: American
      Keyword: raspberry surprise muffins
      Servings: 12 muffins
      Calories Per Serving: 230 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 cups all purpose flour
      • cup granulated sugar
      • 2 teaspoons baking powder
      • ½ teaspoon salt
      • 1 cup milk whole, 1% or 2%
      • ½ cup butter melted
      • 1 large egg lightly beaten
      • 1 teaspoon vanilla extract
      • ½ teaspoon almond extract
      • ¼ cup raspberry jam regular or seedless
      • 2 Tablespoons granulated sugar to sprinkle on top of muffin batter
      Instructions
      1. Preheat oven to 400°F, Line a 12 cup standard muffin pan with paper liners (or use non-stick spray).

      2. Measure flour, ⅔ cup of sugar, baking powder and salt into a large bowl. Stir until combined. Add milk, melted butter, egg, vanilla and almond extracts. Stir batter only until ingredients are combined and moistened. Don't overmix batter.

      3. Spoon batter into muffin cups only until HALFWAY FULL. Top the batter in each muffin cup with one teaspoon of raspberry jam. Finish filling muffin cups with remaining batter (dividing it evenly) to cover the jam.

      4. Sprinkle each muffin with reserved 2 Tablespoons of granulated sugar, dividing sugar evenly between the muffins. NOTE: If desired, you can also add thinly sliced almonds to the top of the muffins before baking (OPTIONAL).

      5. Bake muffins at 400°F. for 15-17 minutes (or more, if necessary). When done, a toothpick inserted into the top of a muffin should come out clean. Tops of the muffins should be light golden brown in color. Transfer muffin pan to wire rack and let muffins cool (in the pan) for 5 minutes. Transfer muffins out of the pan to wire rack to finish cooling. Serve and enjoy. (NOTE: Leftover muffins freeze well, if wrapped tightly and stored in the freezer in an airtight container or bag!)

      Recipe Notes

      NOTE: Caloric calculation made using 1% milk.

      Nutrition Facts
      Raspberry Surprise Muffins
      Amount Per Serving (1 muffin)
      Calories 230 Calories from Fat 81
      % Daily Value*
      Fat 9g14%
      Saturated Fat 5g31%
      Trans Fat 0.3g
      Polyunsaturated Fat 0.5g
      Monounsaturated Fat 2g
      Cholesterol 37mg12%
      Sodium 175mg8%
      Potassium 135mg4%
      Carbohydrates 35g12%
      Fiber 1g4%
      Sugar 18g20%
      Protein 3g6%
      Vitamin A 297IU6%
      Vitamin C 1mg1%
      Calcium 63mg6%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Raspberry Surprise Muffins taste great and are easy to make! You'll enjoy their light almond flavor and raspberry jam inside. Makes 1 dozen.