#brunchidea

These Keto Avocado Bacon Egg Muffins are a tasty and simple way to start the day for breakfast or brunch. They are great for people on the ketogenic diet or anyone else who wants a filling low-carb meal because they are full of healthy fats and protein.

Ingredients: 6 eggs. 2 ripe avocados. 6 slices of bacon. Salt and pepper to taste. Optional: shredded cheese, diced tomatoes, chopped spinach.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cut the avocados in half and take out the pits. Take out a small amount of extra avocado to make room for the egg. To keep them steady, put the avocado halves in a muffin tin. Place an egg in the middle of each avocado half. Add pepper and salt to taste. Make sure the egg is covered when you wrap each avocado in a slice of bacon. You can add extras like shredded cheese, diced tomatoes, or chopped spinach if you want to. Put the egg in an oven that has already been heated for 15 to 20 minutes, or until it's done the way you like it. Take it out of the oven and let it cool down a bit before you serve it.

Prep Time: 10 minutes

Cook Time: 20 minutes

These gluten-free cornmeal sour cream pancakes are a delightful twist on traditional pancakes, with a wonderful texture and a hint of tanginess from the sour cream. They're perfect for a special breakfast or brunch treat.

Ingredients: 1 cup gluten-free cornmeal. 1/2 cup gluten-free all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup sour cream. 2 large eggs. 1/4 cup milk. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: Mix the sugar, baking powder, baking soda, salt, gluten-free all-purpose flour, and cornmeal together in a large bowl. Take out a different bowl and mix the sour cream, eggs, milk, melted butter, and vanilla extract with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. A few lumps are fine; don't mix it too much. Warm up a nonstick griddle or skillet over medium heat and add a little butter or oil to coat it. For every pancake, pour 1/4 cup of the batter onto the hot pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter, adding more oil or butter to the pan as needed. You can top the hot gluten-free cornmeal sour cream pancakes with maple syrup, fresh berries, or whipped cream, or anything else you like. Have fun with your tasty gluten-free pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Lemon Blueberry Poppy Seed Pancakes are a tasty change from regular pancakes. They're fluffy and light, and the lemon and blueberry flavors make them taste great. Great for a breakfast treat on the weekend!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 tablespoon poppy seeds. 1 egg. 1 cup buttermilk. 2 tablespoons unsalted butter, melted. Zest of 1 lemon. 1/4 cup fresh lemon juice. 1/2 cup fresh blueberries.

Instructions: Mix the poppy seeds, baking powder, baking soda, salt, and flour in a bowl with a whisk. Put the egg in a different bowl and beat it. Then add the buttermilk, melted butter, lemon zest, and lemon juice. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. To make the pancake batter, slowly fold in the fresh blueberries. Put a nonstick skillet or griddle over medium-high heat and use cooking spray or butter to lightly coat it. For every pancake, put 1/4 cup of pancake batter on the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Take the pancakes out of the pan and keep them warm while you cook the rest of the batter. You can top the hot Lemon Blueberry Poppy Seed Pancakes with maple syrup, whipped cream, or extra blueberries if you like.

Prep Time: 15 minutes

Cook Time: 15 minutes

These savory crepes filled with eggs, ham, and cheese make for a satisfying breakfast or brunch option. They are easy to make and incredibly delicious.

Ingredients: 2 large eggs. 1/2 cup all-purpose flour. 1 cup milk. 1/4 teaspoon salt. 1/4 cup diced ham. 1/4 cup shredded cheese your choice. 2 tablespoons butter, melted.

Instructions: Mix the eggs, flour, milk, and salt in a bowl with a whisk until the batter is smooth. Melt a little butter in a nonstick skillet and add it to the pan to coat the bottom. Add a little of the crepe batter to the pan and swirl it around to cover the bottom evenly. The crepe is done when the edges begin to lift and the center is firm. Turn the crepe over and cook for one to two more minutes, until it's just beginning to turn golden. Take the cooked crepe out of the pan and do it again with the rest of the batter, adding more butter if needed. Put ham dices and cheese shreds on top of each crepe once they are all done cooking. To make triangles, fold the crepes in half and then in half again. Enjoy your tasty egg, ham, and cheese crepes while they're still hot!

What to do with mashed potato left over That is a question, you had a big dinner last night but you still have some mash potato left, but not enough to make an another meal... No problem I have solution for you. Mashed Potato Raisin Buns is the answer, sweet, easy and they stay moist the next day and the next day. You want to know how to make them, click on more... How to make mashed potato raisin buns First thing, in a bowl, combine the milk and sugar. Set aside.

Second step, combine the flour with the yeast and the salt in a stand mixer.

Add the milk and sugar mixture, the eggs and the leftover mashed potato and mix until the dough is smooth.

Gradually add in the butter and oil and knead the dough for about 5 minutes in a stand mixer. The dough will be soft and slightly sticky.

Place the dough in a clean and lightly oiled bowl. Cover the bowl with a plastic and let rest in a warm and humid place for about 45 minutes.

How to roll the mashed potato raisin buns Sprinkle some flour on a working surface, like a wood plank or a countertop.  Now roll out the dough to get about 12 x 19 inch rectangle. Like the picture below.

  Spread the butter with a brush and sprinkle the brown sugar, the dry raisins and the cinnamon over the entire surface of the dough.

Firmly roll the dough to get a 19 inch long cylinder. 

Cut the roll into 12 slices. You can use a chef knife or a dough cutter. It is easier to start by cutting the big roll into two equal parts and than keep cutting until you reach 12 slices.

Place the slices flat in a slightly oiled 13 x 9 inch baking pan, like so. Let the rolls rise, covered with a cloth in a warm and humid place for about 1 hour.

How to cook the raisin buns Preheat the oven to 350°F.  Brush the rolls with some milk.  Bake for about 30 minutes or until the rolls are golden brown. Let them cool down before eating with a nice cappuccino!

Mashed Potato Raisin Buns

What to do with mashed potato left over? Dough1 cup mashed potato leftover1 cup warm milk1/2 cup sugar4 3/4 cups unbleached all purpose flour10 g fresh yeast 1 tsp salt2/4 cup unsalted melted butter2 tbsp vegetable oilFilling1 cup brown sugar1 tbsp ground cinnamon1/4 tsp nutmeg2 tbsp unsalted melted butter1 cup dry raisins1/4 cup milk (for brushing) DoughIn a bowl, combine the milk and sugar. Set aside.

Combine the flour with the yeast and the salt in a stand mixer.

Add the milk and sugar mixture, the eggs and the leftover mashed potato and mix until the dough is smooth.

Gradually add in the butter and oil and knead the dough for about 5 minutes in a stand mixer. The dough will be soft and slightly sticky.

Place the dough in a clean and lightly oiled bowl. Cover the bowl with a plastic and let rest in a warm and humid place for about 45 minutes.

On a generously floured work surface, roll out the dough to get about 12 x 19 inch rectangle.

 Spread the butter with a brush and sprinkle the brown sugar, the dry raisins and the cinnamon over the entire surface of the dough.

Firmly roll the dough to get a about a 19 inch long cylinder. 

Cut the roll into 12 slices. You can use a chef knife or a dough cutter. It is easier to start by cutting the big roll into two equal parts and than keep cutting until you reach 12 slices.

Place the slices flat in a slightly oiled 13 x 9 inch baking pan. Let the rolls rise, uncovered, in a warm and humid place for about 1 hour.

How to cook the mashed potato raisin bunsPreheat the oven to 350°F. Brush the rolls with some milk. Bake for about 30 minutes or until the rolls are golden brown. Let them cool down before eating.

What to do with mashed potato left over That is a question, you had a big dinner last night but you still have some mash potato left, but not enough to make an another meal... No problem I have solution for you. Mashed Potato Raisin Buns is the answer, sweet, easy and they stay moist the next day and the next day. You want to know how to make them, click on more... How to make mashed potato raisin buns First thing, in a bowl, combine the milk and sugar. Set aside.

Second step, combine the flour with the yeast and the salt in a stand mixer.

Add the milk and sugar mixture, the eggs and the leftover mashed potato and mix until the dough is smooth.

Gradually add in the butter and oil and knead the dough for about 5 minutes in a stand mixer. The dough will be soft and slightly sticky.

Place the dough in a clean and lightly oiled bowl. Cover the bowl with a plastic and let rest in a warm and humid place for about 45 minutes.

How to roll the mashed potato raisin buns Sprinkle some flour on a working surface, like a wood plank or a countertop.  Now roll out the dough to get about 12 x 19 inch rectangle. Like the picture below.

  Spread the butter with a brush and sprinkle the brown sugar, the dry raisins and the cinnamon over the entire surface of the dough.

Firmly roll the dough to get a 19 inch long cylinder. 

Cut the roll into 12 slices. You can use a chef knife or a dough cutter. It is easier to start by cutting the big roll into two equal parts and than keep cutting until you reach 12 slices.

Place the slices flat in a slightly oiled 13 x 9 inch baking pan, like so. Let the rolls rise, covered with a cloth in a warm and humid place for about 1 hour.

How to cook the raisin buns Preheat the oven to 350°F.  Brush the rolls with some milk.  Bake for about 30 minutes or until the rolls are golden brown. Let them cool down before eating with a nice cappuccino!

Mashed Potato Raisin Buns

What to do with mashed potato left over? Dough1 cup mashed potato leftover1 cup warm milk1/2 cup sugar4 3/4 cups unbleached all purpose flour10 g fresh yeast 1 tsp salt2/4 cup unsalted melted butter2 tbsp vegetable oilFilling1 cup brown sugar1 tbsp ground cinnamon1/4 tsp nutmeg2 tbsp unsalted melted butter1 cup dry raisins1/4 cup milk (for brushing) DoughIn a bowl, combine the milk and sugar. Set aside.

Combine the flour with the yeast and the salt in a stand mixer.

Add the milk and sugar mixture, the eggs and the leftover mashed potato and mix until the dough is smooth.

Gradually add in the butter and oil and knead the dough for about 5 minutes in a stand mixer. The dough will be soft and slightly sticky.

Place the dough in a clean and lightly oiled bowl. Cover the bowl with a plastic and let rest in a warm and humid place for about 45 minutes.

On a generously floured work surface, roll out the dough to get about 12 x 19 inch rectangle.

 Spread the butter with a brush and sprinkle the brown sugar, the dry raisins and the cinnamon over the entire surface of the dough.

Firmly roll the dough to get a about a 19 inch long cylinder. 

Cut the roll into 12 slices. You can use a chef knife or a dough cutter. It is easier to start by cutting the big roll into two equal parts and than keep cutting until you reach 12 slices.

Place the slices flat in a slightly oiled 13 x 9 inch baking pan. Let the rolls rise, uncovered, in a warm and humid place for about 1 hour.

How to cook the mashed potato raisin bunsPreheat the oven to 350°F. Brush the rolls with some milk. Bake for about 30 minutes or until the rolls are golden brown. Let them cool down before eating.

What to do with mashed potato left over That is a question, you had a big dinner last night but you still have some mash potato left, but not enough to make an another meal... No problem I have solution for you. Mashed Potato Raisin Buns is the answer, sweet, easy and they stay moist the next day and the next day. You want to know how to make them, click on more... How to make mashed potato raisin buns First thing, in a bowl, combine the milk and sugar. Set aside.

Second step, combine the flour with the yeast and the salt in a stand mixer.

Add the milk and sugar mixture, the eggs and the leftover mashed potato and mix until the dough is smooth.

Gradually add in the butter and oil and knead the dough for about 5 minutes in a stand mixer. The dough will be soft and slightly sticky.

Place the dough in a clean and lightly oiled bowl. Cover the bowl with a plastic and let rest in a warm and humid place for about 45 minutes.

How to roll the mashed potato raisin buns Sprinkle some flour on a working surface, like a wood plank or a countertop.  Now roll out the dough to get about 12 x 19 inch rectangle. Like the picture below.

  Spread the butter with a brush and sprinkle the brown sugar, the dry raisins and the cinnamon over the entire surface of the dough.

Firmly roll the dough to get a 19 inch long cylinder. 

Cut the roll into 12 slices. You can use a chef knife or a dough cutter. It is easier to start by cutting the big roll into two equal parts and than keep cutting until you reach 12 slices.

Place the slices flat in a slightly oiled 13 x 9 inch baking pan, like so. Let the rolls rise, covered with a cloth in a warm and humid place for about 1 hour.

How to cook the raisin buns Preheat the oven to 350°F.  Brush the rolls with some milk.  Bake for about 30 minutes or until the rolls are golden brown. Let them cool down before eating with a nice cappuccino!

Mashed Potato Raisin Buns

What to do with mashed potato left over? Dough1 cup mashed potato leftover1 cup warm milk1/2 cup sugar4 3/4 cups unbleached all purpose flour10 g fresh yeast 1 tsp salt2/4 cup unsalted melted butter2 tbsp vegetable oilFilling1 cup brown sugar1 tbsp ground cinnamon1/4 tsp nutmeg2 tbsp unsalted melted butter1 cup dry raisins1/4 cup milk (for brushing) DoughIn a bowl, combine the milk and sugar. Set aside.

Combine the flour with the yeast and the salt in a stand mixer.

Add the milk and sugar mixture, the eggs and the leftover mashed potato and mix until the dough is smooth.

Gradually add in the butter and oil and knead the dough for about 5 minutes in a stand mixer. The dough will be soft and slightly sticky.

Place the dough in a clean and lightly oiled bowl. Cover the bowl with a plastic and let rest in a warm and humid place for about 45 minutes.

On a generously floured work surface, roll out the dough to get about 12 x 19 inch rectangle.

 Spread the butter with a brush and sprinkle the brown sugar, the dry raisins and the cinnamon over the entire surface of the dough.

Firmly roll the dough to get a about a 19 inch long cylinder. 

Cut the roll into 12 slices. You can use a chef knife or a dough cutter. It is easier to start by cutting the big roll into two equal parts and than keep cutting until you reach 12 slices.

Place the slices flat in a slightly oiled 13 x 9 inch baking pan. Let the rolls rise, uncovered, in a warm and humid place for about 1 hour.

How to cook the mashed potato raisin bunsPreheat the oven to 350°F. Brush the rolls with some milk. Bake for about 30 minutes or until the rolls are golden brown. Let them cool down before eating.