Potato Breakfast Cup

Just wanted to start this off first stating how I hope you all had a fabulous Mother’s Day yesterday! It sure was a nice to see all of our fam and get a little bit of a relaxing myself. My husband was so exhausted at the end of the day, poor guy. But it sure was nice to kinda kick it back slightly and not chase the kid of ours every single second. I just couldn’t let my husband do it all day though! (This was the best picture we could get together, oh well, at least we got one?)


I am fortunate enough that both our parents live close by. It was nice to be able to visit them and enjoy each others company. Eat some yummy food, play games, talk- doing family things. We had brunch yesterday which is my favorite. It was mainly breakfast foods so I made this real yummy somewhat ‘quiche’ recipe. It was quite enjoyable and not too heavy filling. Which, that I love too. Hope you all enjoy! (Original recipe was a spicy mexican frittata, which I will want to try next time).


Ingredients for Potato Cups:
2 ten ounce Idaho Russet Potatoes

1 tbsp flour

1-2 tbsp oil

salt & pepper

Ingredients for Frittata:

6-7 eggs

1/2 c. cooked crumbled bacon

1/4 cup chopped green onion

1 10 oz. frozen spinach rinsed & drained

1/4 cup cream (half-n-half)

1/2 cup crumbled or shredded cheese

salt & pepper to taste


1) Peel and grate two, ten ounce Idaho Russet Potatoes. Rinse shredded potato and squeeze or strain to remove excess water. TIP: A squeeze of lemon will keep your potatoes nice and white.
2) Toss shredded potato with flour, olive oil, pepper, and salt. Add other seasonings or shredded cheese to suit your taste.
3) Brush or spray a 12 cup muffin pan with oil.
4) Press the potato mixture into the bottom and up the sides to form cups. It’s OK if the potato pieces stick up, because the cups will shrink while baking.
5) Bake the cups in a preheated 375(F) oven for 30-40 minutes, depending on how crunchy you want your cups to be.
6) While the cups are baking, prepare egg mixture.
7) Beat the eggs vigorously and add all the other ingredients.
8) Take the potato cups from the oven and distribute egg mixture. Return to the oven and continue baking until eggs are set 10-15 minutes.
9) Share and enjoy!


(Adapted from Average Betty)


Pumpkin Pancakes

Tis the season! (I have been slacking a bit in the recipe department so I am sorry).

This beautiful Sunday morning was a pancake pumpkin morning. They taste fantastic, yummy and mouth watering. When fall comes around, I think most can attest, canned pumpkin puree is in the grocery cart every grocery run you make. There is always something to use it for. Since it is fall, it is only the right thing to do.

My husband is not the biggest fan of pumpkin, but he did enjoy these…especially when I added the chocolate chips to his. Hope you all enjoy this recipe (does my picture look like cookies? it does to me…but it really is pancakes).


1 1/4 c. all-purpose flour

2 TBL. sugar

2. tsp. baking soda

1/2 tsp. ground ginger

1/2 tsp. cinnamo

1/2 tsp. salt

1/8 tsp. nutmeg

1/8 tsp. ground cloves

1 c. milk

6 TBL. pumpkin puree

2 TBL. butter, melted

1 egg


– Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg & cloves in a medium bowl.

– Whisk together milk, pumpkin, butter & egg in a separate bowl. Fold into dry ingredients.

– Melt butter or oil (whichever you choose) in a skillet over medium heat.

– Pour and cook approximately 3 minutes per side. **this is where you can add your chocolate chips**

– Serve with butter & maple syrup