During the week I eat a light breakfast, usually a bran muffin and fruit, or yogurt. But on the weekends I like to make a heartier breakfast. One of my husband’s favorites, and often requested, is Mexican Eggs. This is my version of what we call Mexican Eggs.

They’re super easy, and super delicious. Below is my recipe, but you can easily modify this by using different veggies, add some olives, cilantro, use a different cheese, top with salsa… the possibilities are vast.

Serves 2

INGREDIENTS
4 Eggs, beaten
1/4 of a Red Bell Pepper, diced
1/4 of a Green Bell Pepper, diced
1/4 White Onion, diced
1 Jalapeno, deseeded and diced
1 small Tomato, diced
Salt and Pepper, as desired
Queso Fresco Cheese, as garnish
Guacamole, as garnish

METHOD
Saute the peppers, onions and jalapeno in a little olive oil until soft.
Stir in the tomatoes.
Add a little salt and pepper into the eggs, beat, and add into the hot pan.
Turn off the heat, and stir the eggs until just set.
Serve topped with cheese and guacamole.
Enjoy!

Over the Thanksgiving holiday my family was here visiting. We had seven people in the house instead of just Billy and me. It was nice and I especially enjoyed cooking for everyone.

Making some muffins in the morning using fresh berries was a great starter and an easy way to keep everyone happy while I prepared the bacon & eggs. The muffins are super easy to make and you can use whatever berries you’d like. I used blueberries and raspberries. The muffins bake quickly, while filling the house with an aroma that is nice to wake up to.

I was so happy with the way these muffins turned out I wanted to share my simple recipe with you.

INGREDIENTS
3 cups Flour
3 tsp Baking Powder
1 tsp Salt
6 Tbsp butter, softened
1 1/4 cups sugar
2 eggs
1 tsp Vanilla Extract
1 cup Buttermilk
2 cups of Berries (I used Blueberry & Raspberry)

METHOD
Preheat the oven to 375 degrees.
Place paper cups in muffin tins (or butter the tins) and set aside.
In a small bowl combine flour, baking powder, and salt; set aside.
In a large bowl cream together the butter and sugar until light and fluffy, about 2 minutes.
Add in the eggs and vanilla extract.
Continue to mix another minute or so.
Reduce the speed to low and add half the dry mixture.
Add half the buttermilk, continuing on low.
Add the remaining dry mixture and buttermilk.
Mix just until combined.
Fold the berries gently into the mixture by hand.
Place batter into muffin cups/tins, filling about 2/3 of the way.
Sprinkle tops lightly with sugar, if desired.
Bake until light golden, about 25 to 35 minutes (depending upon the size of the muffins you’re making).
Enjoy!

INGREDIENTS
1/4 cup Bacon drippings
2 Tbsp All Purpose Flour
1 to 1 1/2 cup Milk
Fresh Ground Pepper, to taste
Pinch of Salt
Sprinkle of Parsley

METHOD
Using the pan that you cook your bacon in, heat up the bacon drippings on low.
To that whisk in the flour, being sure to get rid of any lumps.
Slowly pour in the milk, whisking the entire time.
Once thickened, remove from heat.
Season with pepper, salt and parsley.
Taste and adjust seasonings, if needed.
Enjoy!

INGREDIENTS
2 Eggs
2 Bananas, mashed
1 cup Milk of your choice
1 tsp Sugar
1 tsp Pure Vanilla Extract
1 cup wheat Flour
1/4 cup Flour
2 Tbsp Flaxseed Meal
2 Tablespoons Wheat Bran
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1/3 cup Berries, if desired

METHOD
Mash the bananas in a large bowl.
Add eggs and mix well.
Blend in the milk, sugar and vanilla.
Add flours, flaxseed meal, wheat bran, baking powder, baking soda, and salt.
Mix together gently.
Add berries now, if desired.
Do not over mix.
If you need to adjust the consistency, just add a little more milk.
Pour onto a hot griddle in desired portions.
I like to use a large cookie scooper to make 4-inch pancakes.
Cook until golden brown on both sides.
Serve with warm maple syrup.
Yummy!!