Categories
Recipes

Breakfast Hash Brown Muffins

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

In all honesty, I am definitely the kind of person who eats the same breakfast every day (Helloo Blueberry Smoothie). It’s fast, easy, and I know it will keep me full for hours. However, on those perfect lazy Sundays I can’t think of anything better than letting the morning slip quietly by and then sitting down to enjoy an outdoor brunch with my family.

In honor of all lazy Sunday mornings, here are some adorable hash brown muffins to start the day! These little guys got your eggs, ham, and hash browns all in one go! Plus, with only 15 minutes of physical cooking and a quick toss in the oven, you’ll be drinking coffee on the deck in no time!

So go ahead and turn up “Just Another Day In Paradise” by Phil Vassar and let’s start cooking!

P.S. Guys, if you’ve never heard that song before, you absolutely need to now! Welcome in another beautiful day with this beautiful, heartwarming song.  I may be the biggest baby you know, but I honestly tear up every time I hear it. Happy tears guys, I’m not trying to scare you off here! 

[/et_pb_blurb][et_pb_blurb title=”One Quick Note” admin_label=”Blurb”]

With this recipe, ideally the shredded hash browns are thawed for the best results.

I know. I know.

Nothing’s worse than finding a recipe you want to try right now that calls for something being thawed overnight.

Now because when I want something -I want something; I tossed my hash browns into a glass bowl and then into the oven at 350 degrees for 5-10 minutes to soften them up.

They still turned out great, plus I made my coffee in the meantime, so it was a win win.

Of course, for less work (and if you’re more forward thinking than me) simply toss them in the fridge the night before.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7600.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

Makes: 24 breakfast muffins   Prep Time: 15 minutes   Total Time: 45 minutes   Preheat: 400 degrees

[/et_pb_blurb][et_pb_blurb title=”Hash Brown Crust” admin_label=”Blurb”]

 

  • 1 650g bag (roughly 7 cups) of shredded hash browns, thawed
  • 2 cloves of garlic, minced
  • 1 egg
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried parsley (or 3 teaspoons of fresh parsley from our herb garden!)
  • 1/2 teaspoon of Sel Gris Sea Salt, or Himalayan Pink Sea Salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of paprika

 

The options for what kind of seasoning you want on these guys are endless.  If you’re looking for a something a little more, substitute your plain mineral salts for Tuscan Sun, Casually Cajun (just omit the paprika in the recipe if you go this route!), Everyday S & P (just omit the pepper in the recipe if you go this route!), or try some Bold Jalapeno or Heated Habanero Sea Salt if you’re looking for an extra ‘kick’!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Egg Filling” admin_label=”Blurb”]

  • 12 slices of thinly sliced ham, cut in half
  • 12 eggs
  • 1/2 cup of coconut or almond milk
  • 1 1/2 teaspoon of dried parsley (or 4 1/2 teaspoons of fresh parsley from our garden)
  • 1/2 teaspoon of  Sel Gris Sea Salt, or Himalayan Pink Sea Salt 
  • 1/2 teaspoon of pepper

 

Same thing with the egg filling, the options for what kind of seasoning you want on these guys are endless.  If you’re looking for a something a little more, substitute your plain mineral salts for Tuscan Sun, Casually CajunEveryday S & P (just omit the pepper in the recipe if you go this route!), or try some Bold Jalapeno or Heated Habanero Sea Salt if you’re looking for an extra ‘kick’!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Directions” admin_label=”Blurb”]

Preheat the oven to 400 degrees Fahrenheit and prepare two 12 cup muffin tins with a quick spray of some non-stick baking spray.

Alternatively, you could try lining the tins with muffin baking cups to save on clean up. I never did, but I can’t imagine that they would turn out that much different besides the hashbrowns not being as tanned.

Starting with the hash brown crust: 

  1. Mix together the hash browns, minced garlic, single egg, oil, parsley, salt, pepper, and paprika in a large bowl until the hash browns are evenly coated.
  2. Split hash brown mixture evenly among the 24 baking cups. Using your fingers or a spoon, be sure to build the mixture up along the bottom and sides of the baking cup -essentially aiming to create a cup for your egg filling to sit in.
  3. Bake hash brown crust in the preheated oven for 10-15 minutes or until its slightly browned and crispy.

For the egg filling:

  1. While the hash brown crust is cooking combine the eggs, milk, parsley, salt and pepper in a large bowl.
  2. Once the crust is slightly browned, place half a slice of ham into each cup and pour the egg filling evenly on top, stopping when the tin is roughly 3/4 full.
  3. Bake in the oven for another 10 to 15 minutes or until eggs are fully cooked.
  4. Remove from oven and let cool before removing them from their muffin tins. The easiest way to do that is to take a silicone spatula around the outside of the cups.
  5. Serve hot (or warm) and enjoy!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7603.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

That’s all there is to these easy breakfast muffins that are perfect for lazy Sundays!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/Breakfast-4.jpg” animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”][/et_pb_blurb][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Banana Pancakes | Dairy Free

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

Create the perfect start to your Sunday morning (or any morning) with these 3 ingredient pancakes that are dairy free, egg free, and my favorite -guilt free! At least the last one is what I tell myself so I don’t feel bad when I eat all of them…

I played with a couple methods with this one, with the largest difference I tackled being grinding the oats vs not grinding the oats. The ground oats, as expected yielded banana pancakes that almost looked and tasted like the traditional pancake. Score! These make the perfect substitution for those poor unfortunate souls who have to be careful of dairy, eggs, and even gluten -if you use gluten-free rolled oats, of course!

On the flip side, at first bite, the whole rolled oats tasted (almost) like biting into a warm blueberry oatmeal cookie. Now that’s the perfect way to start a morning! Although, if you’re going for presentation I’d avoid these ones. They were (and still are) referred to as my “Ugly Duckling” because no matter how hard I tried they always looked pretty bad. Delicious, extremely filling, but ugly… At least they tasted kinda like oatmeal cookies, so that’s good news for us who want to skip a step and avoid washing the blender -am I right?!

Just kidding, I still had to wash the damn thing when I made the blueberry maple syrup (but it was worth it, I promise!).

Honestly, it’s entirely up to you whether you keep the oats whole or grind them up,  but just know that you can’t go wrong either way (worst case scenario you wind up with a couple ugly ducklings!).

So what are we waiting for? Turn up “I’m On Fire” by Bruce Springsteen and let’s get right into it!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”] [/et_pb_blurb][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_6962.jpg” animation=”off”] [/et_pb_image][et_pb_image admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb” title=”3 Ingredient Banana Pancakes”]

Serves: 2-3   Prep Time: 5 minutes   Total Time: 15 minutes

  • 2 bananas, ripe or overripe
  • 1 cup of rolled oats
  • 1/2 cup of coconut or almond milk

[/et_pb_blurb][et_pb_blurb admin_label=”Blurb” title=”Directions”]

In a blender or food processor, grind oats until a flour forms (or leave the rolled oats whole for more texture!). Set aside.

In a bowl, mash bananas with a fork until creamy. Add the ground oats and coconut milk to the bowl and mix the ingredients until smooth. I find a handheld mixer works the best for this.

Over medium heat pour roughly 1/4 cup of the batter onto the heated pan and cook for 4 minutes or until the underside of the pancake begins to brown. Flip pancake and cook until both sides are golden brown, roughly another 4 minutes.

Repeat with the rest of the batter then top your pancakes with maple syrup, nut butter, cinnamon, chocolate chips, fruit, blueberry maple syrup, or anything else your little heart desires!

Dish up & enjoy!

[/et_pb_blurb][et_pb_blurb admin_label=”Blurb” title=”Blueberry Maple Syrup”]

  • 1/2 cup of blueberries (frozen works too!)
  • 1/4 cup of maple syrup
  • 2 tablespoons  of water

Combine ingredients in a blender and mix until smooth.

Drizzle over your banana pancakes -then dish up!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_6966.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

That’s all there is to these simple, filling, 3 ingredient pancakes. Enjoy these every day or as a perfect addition to the weekend family brunch!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/3-2.jpg” animation=”off”] [/et_pb_image][/et_pb_column][et_pb_column type=”1_2″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Healthy Blueberry Smoothie Recipe

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

This healthy blueberry smoothie is what dreams are made of. It’s sweet and smooth all while hiding two servings of fruit, a serving of protein, and half a serving of vegetables. What’s even better? This smoothie takes less than five minutes to make and keeps you full for hours. Now that’s a pretty good way to start the morning if I do say myself.

So what are we waiting for? Turn up “Purple Rain” by Prince and let’s get into it.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/STV_6624.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row” custom_padding=”17.9688px|0px|0px|0px”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Ingredients” admin_label=”Blurb”]

Serves: 1   Prep Time: 3 minutes   Total Time: 4 minutes

  • 1 banana
  • 1/2 cup coconut milk
  • 1/2 cup baby spinach, washed
  • 1/2 cup frozen blueberries
  • 2 tablespoons of peanut butter (heaping, if desired. Peanut butter lovers unite!)

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Directions”]

In a blender, combine together all the ingredients and blend until mixture has reached a smooth consistency.

Pour into your favorite glass, grab a straw, and sip up!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/STV_6630.jpg” animation=”off” sticky=”on” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

That’s all there is to this filling, healthy, and not to mention delicious blueberry smoothie that will keep you going all morning!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/Healthy.jpg” animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]