Breakfast Ideas

The recipes are once again late this week. But since my little man was sick last week, and I am sick this week.....

Let's just say this is the best I can do.

I decided on breakfast food this week, mostly because I don't like it. So I figure if I find something that I like, I might as well share it!

Enjoy!

GRANOLA BARS

3/4 cup chopped dried fruit (I used apricots)

Boiling water

3 cups rolled oats

1/2 cup sunflower seeds

1/2 cup unsweetened coconut flakes

1 tsp ground cinnamon

1/2 honey, maple syrup, or agave nectar

1/3 cup peanut butter, almond butter, or tahini

1/4 dried fruit water

Place dried fruit in small bowl. Add just enough boiling water to cover fruit. Preheat oven to 250degrees. Oil a 9x13 baking dish. Drain fruit but reserve the soak water. In large mixing bowl, combine oats, seeds, coconut, cinnamon and fruit

Place sweetener, nut seed butter and 1/4 cup soak water in small saucepan. Warm over low heat, stirring until smooth. Pour over oat mixture. Mix thoroughly. Press into prepared baking dish. Bake for 1 hour. Score into squares immediately upon removing from oven. Let cool. Bars will harden as they cool!

JALAPENO, SAUSAGE, JACK AND EGG BREAKFAST BRAID

1(13.8 ounce) can refrigerated pizza crust dough (I use trader joes)

cooking spray

1 tbsp olive oil

1/4 cup chopped onion

4 ounces chicken sausage with jalapeno peppers, chopped

2 large eggs

1/2 cup shredded jack cheese

1/4 cup shredded cheddar cheese

1/4 cup chopped seeded jalapeno pepper

Preheat oven to 425 degrees. Unroll dough onto a baking sheet coated with spray; pat into a 15X10 inch rectangle

Heat oil in large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minute or until set. Remove from heat. Sprinkle jack cheese lengthwise down the center of dough, leaving about a 2 1/2 inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over eggs mixture; top with jalapeno peppers.

Make 2-inch long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 in of filling. Arrange strips over filling, alternating strips to make a braid. Press ends under to seal. Brush with egg white if you want.

Bake for 15 minutes or until golden brown. Let stand 5 minutes to cool. Cut crosswise to serve in slices.