Our Haven Place: Breakfast Anytime~

Breakfast is great anytime! I remember Daniel and I for many years, going late at night to our local diner( IHOP) for many blueberry pancakes and waffles, or even today waking up and making a yummy smoothie and some egg-straordinary omelettes.. So Good! We are both cereal lovers( great for a midnight snack). So many choices! So good for you, here are some flavorful ideas. Enjoy!

Country Brunch Pie -

Pastry for single-crust pie (9 inches)

1/2 pound bulk pork sausage

3/4 cup shredded part skim mozzarella cheese

4 eggs

1 cup half-and -half cream

1 can (4 ounces) mushroom stems and pieces, drained

1/4 cup chopped green pepper

1/4 cup chopped sweet red pepper

2 tablespoons chopped onion

Line a 9 inch. deep dish pie plate with pastry. Trim to 1/2 inch beyond edge of plate; flute edges. Line pastry shell with double thickness of heavy duty foil. Bake at 400'degrees for 5 minutes. Remove foil; bake 5 minutes longer. In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, combine the eggs, cream, mushrooms, peppers and onions; pour over the cheese. Bake at 375' degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let pie stand for 10 minutes before cutting. Yield: 6-8 servings.

Pumpkin Pancakes -

2 cups all purpose flour

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon salt

2 tablespoons sugar

1 teaspoon ground cinnamon or pumpkin pie spice

4 large eggs separated

1 1/2 cups milk

1 cup canned pumpkin

1/2 cup butter or margarine, melted

Combine first 5 ingredients in a large bowl; make a well in center of mixture.

Combine eggs yolks, milk, pumpkin, and butter. Add to flour mixture, stirring just until dry ingredients are moistened. Beat eggs whites at high speed with a electric mixer until stiff peaks form. Gently fold into pumpkin mixture.

Pour about 1/4 cup batter for each pancake onto hot, lightly greased griddle. Cook pancakes until top are covered with bubbles and edges look cooked, turn and cook on other side.When finshed add melted butter and syrup..Delish!

Blueberry- Coconut Muffins -

1/2 cup butter, softened

3/4 cup sugar

2 teaspoons lemon zest

2 large eggs

5 tablespoons heavy whipping cream

1 cup all purpose flour

1/2 cup sweetened flaked coconut

1/2 cup fresh blueberries

Preheat oven to 350'degrees. Spray 9 muffin cups with nonstick baking spray with flour. In a medium bowl, beat butter, sugar, and zest at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low and add cream. Beat in flour until just combined. Stir in coconut; gently fold in blueberries. Spoon batter evenly into prepared muffin cups. Bake for 25 minutes, or until edges are golden brown. Remove from pan and cool completely on wire rack.