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Used this to make banana pancakes - didn't have blueberries. More than doubled the amount of banana. Came out very light and fluffy.

Used this to make banana pancakes - didn't have blueberries. More than doubled the amount of banana. Came out very light and fluffy.

A recipe from my childhood that I've adopted as an adult... Eggs and bacon cooked in a muffin tin. I call them egg and bacon roses because unlike the picture I create a frothy mix of eggs cream and herbs instead of leaving the yolks whole and I put a few curls of bacon throughout the muffin cup to create a rose shape. A sure crowd pleaser for special brunches... - Eat Healthy Stockphoto

A recipe from my childhood that I've adopted as an adult... Eggs and bacon cooked in a muffin tin. I call them egg and bacon roses because unlike the picture I create a frothy mix of eggs cream and herbs instead of leaving the yolks whole and I put a few curls of bacon throughout the muffin cup to create a rose shape. A sure crowd pleaser for special brunches... - Eat Healthy Stockphoto

Bacon - The trick is to put the pan in a cold oven and then switch it on and begin your timer. Im amazed how many people dont know this. Cook bacon in the oven. Cover cookie sheet with tinfoil first. We do 375 for about 20 min instead of 400 for ten because the lower and slower the more fat renders out.

Bacon - The trick is to put the pan in a cold oven and then switch it on and begin your timer. Im amazed how many people dont know this. Cook bacon in the oven. Cover cookie sheet with tinfoil first. We do 375 for about 20 min instead of 400 for ten because the lower and slower the more fat renders out.

Strawberry Chia Seed Pudding: 1 c milk 1 c Greek yogurt 2 T + 4 tsp maple syrup 1 tsp vanilla salt 1/4 c chia seeds chopped strawberries 1/4 cup sliced almonds, toasted  In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup,  vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Cover and refrigerate overnight. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.

Strawberry Chia Seed Pudding: 1 c milk 1 c Greek yogurt 2 T + 4 tsp maple syrup 1 tsp vanilla salt 1/4 c chia seeds chopped strawberries 1/4 cup sliced almonds, toasted In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, vanilla and 1/8 teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Cover and refrigerate overnight. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.

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