Peanut Butter Breakfast Cookies {Gluten Free!}

I am a big breakfast fan. It was never more apparent than this past weekend when our family went on a weekend getaway. I stayed in the hotel room with our sleeping Tommy, while my husband got us breakfast at the hotel's continental breakfast. My husband ate his usual bowl of cold cereal, and then brought me up a tray with a waffle, Danish, bacon, yogurt, juice, and a muffin. And I ate it all. My husband sure knows the quickest way to my heart! ;)

These cookies taste like normal cookies, but with a lot less fat and sugar! And the oatmeal flour adds a nice texture and taste.

Peanut Butter Breakfast Cookies
1/4 cup canola oil
1/2 cup peanut butter
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg
1/2 teaspoon baking soda
1 1/2 cups oatmeal flour (just blend regular oatmeal in the blender)
1/2 cup of your desired mix ins like chocolate chips, nuts, or dried fruit

Cream together the oil, peanut butter, and brown sugar. Mix in the vanilla and egg. Stir in the flour and baking soda. When combined, stir in the mix ins. Roll into small balls and bake on a parchment paper-covered baking sheet at 350 degrees for 10 minutes. Allow to cool for a few minutes on the sheet before removing.

Hash Brown Crusted Quiche

This dish features all the favorite breakfast foods--sausage, eggs, and hashbrowns--in a beautiful, cheesy quiche! It's so easy to put together because hashbrowns form the crust!

Hash Brown Crusted Quiche
3 1/2 cups shredded frozen hash browns, thawed
3 tablespoons butter, melted
4 large eggs, beaten
1 cup whole milk or 2% milk
8 ounces turkey sausage
1/2 onion, chopped
1 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese
salt and pepper to taste

Preheat oven to 450 degrees. Toss the hash browns with the melted butter and press into the bottom and up the sides of a 9 inch pie plate to form a crust. Bake for 20-25 minutes until golden brown and starting to crisp.
Meanwhile, cook the sausage and onion in a small pan over medium heat until the sausage is browned and the onions are tender.
Beat the eggs in a large bowl, and add the sausage mixture and remaining ingredients. When the hash brown crust is done, pour the egg mixture over it and put it back in the oven. Turn the oven temperature down to 350 degrees and bake for about 30 minutes until the quiche is light golden brown and puffy.

Adapted from Food Network

Roller Coasters

Growing up, my mom would make roller coasters (a.k.a. German pancakes or Dutch babies) for breakfast every Sunday morning. We kids knew when she was making them because we could hear the blender going. You wanted to be the kid that was up first, so you got the biggest portion of roller coasters. They're called roller coasters because when you take it out of the oven, there are bumps.

This dish comes together so quickly: just a quick mix in the blender, 15 minutes in the oven, and you have a hot, buttery, and delicious breakfast!

Roller Coasters
6 eggs
1 cup milk
1 cup flour
1/8 teaspoon salt
6 tablespoons butter or margarine

Melt the butter in a 9 x 13" pan in a 450 degree oven. Make sure the butter is completely melted, but not burned. Blend all other ingredients in the blender. Pour batter into the pan and bake for 15 minutes. Serve with butter, syrup, jam, or powdered sugar.
This recipe can also be halved and baked in a 2 quart dish.
Recipe from our good friend Charla