Seed & Sparrow // Freezer Breakfast

 Sausage Gravy Bake:

26 oz shredded hashbrowns 1 lbs sausage, browned 1 onion 1 pepper 2 tbsp flour 1.5 cups milk salt and pepper to taste 1 cup shredded cheese. Bake at 350 for 35 minutes

Egg sandwich filling: 7 eggs 1/4 cup milk salt and pepper 1/2 tsp onion powder 2 handfuls spinach 1 cup cherry tomatoes, chopped bake at 350 for about 12 minutes or until set

Granola 1 cup coconut oil 1/3 cup honey 1/3 cup maple syrup 1 tsp vanilla pinch salt 4 cup organic oats 1/2 cup pumpkin seeds 3/4 cup nuts Bake at 300 for up to 30 minutes, stirring every 10 minutes.

Pie crust(2 crusts) 2.5 cups AP Flour 1 cup cold butter 1/2 tsp salt 6-8 Tbsp cold water

Recipes: To stretch eggs for scrambled eggs, cut your egg amount in half and add 3 tbsp of either cottage cheese, ricotta, sour cream or cream cheese.

Zucchini Blueberry Baked Oatmeal

Ingredients

• 2 cups rolled oats
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup milk of choice
• ⅓ cup maple syrup or honey
• 2 eggs, room temperature can sub flax eggs
• 1 teaspoon vanilla
• 1 ½ cup blueberries
• 1 cup grated zucchini Do not squeeze out liquid
• 1 ½ tablespoons oil divided.

Instructions

• Preheat the oven to 375℉ degrees. Grease a 8x8 baking dish with ½ tablespoon of the oil.*
• In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Mix to combine.
• Add eggs, milk, vanilla, the rest of the oil and maple syrup/honey to bowl. Stir to combine.
• Fold in 1 cup blueberries and zucchini. Top oatmeal with the remaining 1/2 cup berries.
• Spread into the prepared baking dish and bake for 40-45 minutes. Oatmeal is done baking when top is golden.
• Enjoy warm topped with yogurt, a splash of milk, sliced bananas, extra berries, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

Cinnamon Protein Muffins Recipe

Ingredients

Cinnamon Swirl

• 1/4 cup butter softened, almost melted
• 1/4 cup brown sugar replacement
• 1 tbsp allulose or xylitol
• 1 tbsp ground cinnamon

Muffins

• 3/4 cup cottage cheese
• 3 large eggs
• 1/3 cup Swerve Sweetener (or other granular sweetener)
• 1 tsp vanilla extract
• 1 3/4 cup almond flour
• 3/4 cup unflavored whey protein powder
• 2 tsp baking powder
• 1/4 tsp salt

Drizzle (optional)

• 1/3 cup Swerve Confectioners
• 1 tbsp heavy whipping cream
• Water as needed

Instructions

Cinnamon Swirl

• In a medium bowl, stir together the butter, sweeteners, and cinnamon. The butter should be almost melted but not quite, and the mixture should be like a thin paste. Set aside.

Muffins

• Preheat the oven to 325ºF and line the wells of two muffin pans with silicone or parchment liners. If you only have one pan, you may need to work in batches.
• In a blender, combine the cottage cheese, eggs, sweetener, and vanilla, and blend until smooth. Add the almond flour, whey protein, baking powder, and salt and blend again until smooth.
• Fill each muffin cup about half full with the batter. Then add half a teaspoon of the cinnamon swirl into the center of each muffin and swirl lightly with a toothpick or the end of a small spoon. Take care not to push the cinnamon mixture toward the bottom of the muffin.
• Divide the remaining batter overtop, then add more cinnamon swirl and swirl it in.
• Bake 15 to 20 minutes, until the muffins are puffed and golden brown. The very top may not seemed cooked through because of the buttery cinnamon mixture, but it will set when they cool.
• Remove and let cool 20 minutes, then transfer to a wire rack to cool completely.

Optional Drizzle

• In a small bowl, whisk together the sweetener and heavy whipping cream. Add water in tiny amounts until a drizzling consistency is achieved. Drizzle over the cooled muffins.

By Carolyn Ketchum of All Day I Dream About Food

Quick and Soft English Muffins

Yield: 10 English Muffins

1 1/4 cups warm water
1 tablespoon sugar
1 teaspoon instant dry yeast
2 tablespoons melted butter or oil (canola, vegetable, olive etc.)
2 3/4 cups flour
1 teaspoon salt
Cornmeal, for dusting

Pour warm water into a large bowl. Sprinkle sugar, then yeast on top. Let sit and foam for 10 minutes.

Add in melted butter/oil, flour, and salt and mix with a wooden spoon or rubber spatula. Once combined, drop dough onto floured surface and knead for 5 minutes, adding just as much flour as needed to make the dough stop sticking to the countertop. 

Shape the dough into ball and place into an oiled bowl. Cover and let rise for 1 hour, or until doubled in size. Meanwhile, sprinkle a few tablespoons of cornmeal on a piece of parchment paper or a towel. 

Once dough is doubled, knead a few times on a floured surface and then divide into 10 equal pieces. Shape each piece into a ball by rolling it between the palm of your hand and the countertop.

Place the balls onto the prepared parchment and press them into flattish rounds. Sprinkle more cornmeal over the tops of the rolls. Cover rolls with towel and let rise 20 minutes. 

Heat a large frying pan or skillet and grease with cooking spray. Cooking the muffins in batches, cover and fry on low heat on first side for 9 minutes, until the muffins are puffed up and golden and toasted on the outside. Flip and cook for about 5 more minutes, or until the second side is also golden and toasted. 

Adapted from the Illustrated Step-by-Step Baking cookbook