#breakfastdelights

Indulge in the creamiest and most moist scrambled eggs you've ever tasted, thanks to the addition of cottage cheese. This simple recipe is perfect for a luxurious breakfast or brunch.

Ingredients: 4 large eggs. 1/2 cup cottage cheese. 2 tablespoons butter. Salt and pepper to taste. Chopped chives or parsley for garnish optional.

Instructions: In a bowl, whisk the eggs until well beaten. Stir in the cottage cheese, salt, and pepper. Heat a non-stick skillet over medium-low heat and melt the butter. Pour the egg mixture into the skillet and let it cook without stirring for a minute or two. Using a spatula, gently stir and fold the eggs as they begin to set, continuing to cook until they reach your desired level of doneness. Be careful not to overcook to maintain moisture. Remove from heat and garnish with chopped chives or parsley if desired. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

You can get these Pumpkin Cornbread Muffins from Julia's Simply Southern. They are the perfect fall treat. They taste great, are moist, and have a hint of warm spices. It's great for breakfast, brunch, or a snack!

Ingredients: 1 cup canned pumpkin puree. 1 cup cornmeal. 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 cup unsalted butter, melted. 2 large eggs. 1/2 cup milk. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup chopped pecans optional.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Put the pumpkin puree from a can, melted butter, eggs, milk, maple syrup, and vanilla extract in a large bowl. Mix everything together well. Use a whisk to mix the cornmeal, all-purpose flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just mixed. Don't mix it too much; a few lumps are fine. If you want to add more texture and flavor, you can fold in the chopped pecans. Fill each muffin cup about two thirds of the way to the top with batter after putting the muffin tin together. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Have fun with your tasty Pumpkin Cornbread Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

A delightful treat, these Raspberry Cream Cheese Kolaches combine the tartness of fresh raspberries with the creaminess of cheese, all wrapped in a flaky biscuit dough. Ideal for a sweet snack or breakfast!

Ingredients: 1 package 8 oz cream cheese, softened. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup fresh raspberries. 1 package 16 oz refrigerated biscuit dough. 1/4 cup raspberry jam. Powdered sugar for dusting. Cooking spray.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract until smooth. Gently fold in the fresh raspberries into the cream cheese mixture. Separate the biscuit dough into 8 equal portions. Flatten each portion into a 3-inch circle. Place about 2 tablespoons of the cream cheese and raspberry mixture in the center of each biscuit circle. Fold the edges of the biscuit dough over the filling, forming a square shape and leaving the center slightly open. Place the filled kolaches on a baking sheet sprayed with cooking spray. Bake in the preheated oven for 15-18 minutes, or until the kolaches are golden brown. Remove from the oven and let them cool for a few minutes. Warm the raspberry jam in the microwave for about 20 seconds until it's slightly runny. Drizzle the warmed raspberry jam over the kolaches. Dust with powdered sugar. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Savor the tart and sweet flavors of homemade honey and blueberries jam. This delightful jam has just the right amount of sweetness from natural honey combined with ripe blueberries, citrus notes, and a touch of warmth from cinnamon. This versatile spread can add a special touch to your breakfast or dessert recipes.

Ingredients: 4 cups fresh blueberries. 1 cup honey. 1/4 cup lemon juice. 1 tablespoon lemon zest. 1/4 teaspoon cinnamon. 1/4 teaspoon salt.

Instructions: Wash and rinse the blueberries thoroughly. In a large saucepan, combine the fresh blueberries, honey, lemon juice, lemon zest, cinnamon, and salt. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and let the mixture simmer for about 45-60 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent sticking. While the jam is still hot, carefully transfer it into clean, sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars with lids and let them cool to room temperature. As they cool, you should hear the lids pop, indicating a proper seal. Once cooled, store the blueberry and honey jam in a cool, dark place. It can be kept for up to a year if properly sealed. Enjoy your homemade Blueberry and Honey Jam on toast, pancakes, yogurt, or as a delicious topping for desserts!

Prep Time: 15 minutes

Cook Time: 60 minutes

Indulge in the sweet and spicy goodness of homemade cinnamon-sugar glazed doughnuts. These fluffy and flavorful treats are perfect for breakfast or a delightful snack.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 2/3 cup buttermilk. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Oil for frying vegetable or canola. For the glaze:. 1 cup powdered sugar. 1 tsp ground cinnamon. 2-3 tbsp milk. 1/2 tsp vanilla extract.

Instructions: In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the dough should be sticky. Turn the dough onto a well-floured surface and gently knead it a few times until it comes together. Roll it out to about 1/2-inch thickness. Use a doughnut cutter or a round cookie cutter to cut out doughnuts. Use a smaller cutter to make the doughnut holes. Heat about 2 inches of oil in a heavy-bottomed pot or deep fryer to 350F 175C. Carefully drop in the doughnuts, a few at a time, and fry until golden brown on both sides, about 2-3 minutes per side. Remove the doughnuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. In a separate bowl, whisk together the powdered sugar, ground cinnamon, milk, and vanilla extract to make the glaze. Dip each doughnut into the glaze, allowing any excess to drip off. Place them on a wire rack to set for a few minutes. Serve the cinnamon-sugar glazed doughnuts warm and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

With a strong vanilla taste, these Glazed Vanilla Bean Doughnuts are a delightful treat. Perfect as a sweet snack or for breakfast.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/4 tsp salt. 1/2 vanilla bean, seeds scraped. 2/3 cup milk. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. For the Glaze:. 1 cup powdered sugar. 2-3 tbsp milk. 1/2 vanilla bean, seeds scraped.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix together flour, sugar, baking powder, salt, and vanilla bean seeds in a mixing bowl. Mix the milk, eggs, melted butter, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Pour the batter into each doughnut mold, filling it to about two-thirds full. Bake the doughnuts for 12 to 15 minutes, or until they bounce back when you touch them. As the doughnuts bake, make the glaze by combining milk, powdered sugar, and vanilla bean seeds in a bowl and whisking until well combined. When the doughnuts are done, take them out of the oven and give them a little time to cool. After dipping each doughnut completely into the glaze, set them aside to set on a wire rack. Savor your mouthwatering Doughnuts with Glazed Vanilla Beans!

Prep Time: 15 minutes

Cook Time: 15 minutes