Hi, everyone, today we’re going to learn how to make my grandmother’s recipe using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

Ingredients:

1 cup all purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon black pepper

½ cup milk

¼ cup unsalted butter, melted

1 egg, beaten

½ cup cooked sausage, diced

 

 

 

Instructions:

Preheat your oven to 375°F (190°C). Apply grease to the muffin tin or place some paper liners on it..

In a big bowl whisk together flour, baking powder, salt and black pepper.

Combine milk, melted butter and beaten egg in another bowl.

Add wet ingredients to dry ingredients and mix until they just combine..

Fold in the diced sausage gently.

Fill each cup of prepared muffin tin about two thirds full with spoonfuls of batter.

Bake for 18-20 minutes or until golden browned muffins which came out clean when toothpick inserted at center comes out clean.

Allow a few minutes for cooling the muffins in the tin before transferring onto wire racks to cool completely.

 

 

 

Hints to Make Your Effort a Success:

Overworking the flour will keep it from rising and muffins will be hard.

Enjoy by adding your preferred herbs or spices into the batter.

Make sure that after cooking drain any excess oil from meat sausage before putting in batter mix.

Advantages of Eating this Food

Sausage and egg provide good protein sources.

Milk and egg contribute essential minerals such as calcium, iron, vitamins.

This could be made using whole wheat flour to give you more fiber and nutrients.

 

 

Nutritional Value: (Per serving)

Calories: 180

Total Fat: 10g

Saturated Fat: 5g

Cholesterol: 45mg

Sodium: 370mg

Total Carbohydrates: 17g

Dietary Fiber: 1g

Sugars: 1g

Protein: 6g

 

 

 

Variations and Substitutions:

Other healthy alternatives include turkey or vegetarian sausage.

There are other variations on this recipe such as adding grated cheese or chopped vegetables for added tastiness and nutritional value.

You can use gluten-free flour blend for those who cannot consume gluten in their diet because of various reasons/illnesses like celiac disease.

 

 

 

Frequently Asked Questions (FAQs):

Q. Can I freeze these muffins? A. The answer is Yes, they can be frozen. Once cooled, store them in an airtight container or freezer bag for up to three months. Thaw overnight in the refrigerator or microwave before reheating.

Q: Can I do these muffins before? A: Definitely! Prepare these muffins in advance and put them in an airtight container at room temperature for 48 hours.

Q: Can I use already cooked sausage? A: Yes, it is allowed to use pre-cooked sausage in this recipe. You will just chop and mix into batter as directed

 

 

Conclusion:

These straightforward Sausage Muffins are an easy way to have your favorite combinations of sausages and buns. It doesn’t matter whether you are in a hurry or taking time out for brunch, these delicious snacks will definitely fill you up. Play with different tastes and enjoy the adaptability of this simple recipe.

Ingredients

Ingredient Quantity
Yellow cake mix 1 box
Crushed pineapple with juice 1 can (20 oz)
Sweetened shredded coconut 1 cup
Instant vanilla pudding mix 1 package (3.4 oz)
Cold milk 1 cup
Whipped topping 1 container (8 oz)

Preparation

Bake the Cake: Prepare and bake the yellow cake mix according to package directions in a 9×13 inch pan. Let it cool completely.
Prepare the Pineapple Filling: In a bowl, combine the crushed pineapple with its juice and half of the shredded coconut.

Poke Holes and Add Filling: Use a fork to poke holes in the cooled cake. Pour the pineapple mixture over the cake, allowing it to soak in.

Make the Pudding Layer: In a separate bowl, whisk together the instant pudding mix and cold milk until smooth.
Assemble the Cake: Spread the pudding mixture evenly over the pineapple-soaked cake.
Top with Whipped Topping: Top the pudding layer with the thawed whipped topping.
Sprinkle with Coconut: Sprinkle the remaining shredded coconut over the whipped topping.
Chill: Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld.
Serve chilled and enjoy this tropical delight!

Ingredients:

• • 1 cup oatmeal
  • 80 g almonds

 

• • 80 g cranberries
  • Zest of 1 lemon
  • 1 egg

 

• 2 tbsp butter, melted
• 1 tsp vanillin (vanilla extract can be used as a substitute)

Directions:

 

1. 1. Preheat the Oven:
      • Preheat your oven to 190°C (380°F).
   2. Prepare the Dry Ingredients:
      • • In a large bowl, mix together 1 cup of oatmeal, 80 g of almonds, 80 g of cranberries, and the zest of 1 lemon. Ensure that all the dry ingredients are well combined.

       

   3. Add the Wet Ingredients:
      • Add 1 tsp of vanillin, 1 egg, and 2 tablespoons of melted butter to the dry ingredients. Mix thoroughly until the mixture is well combined and forms a dough.

 

1. 1. Form the Cookies:
      • Using your hands or a cookie scoop, form the dough into small balls and place them on a baking sheet lined with parchment paper. Flatten them slightly with your fingers or a fork.
   2. Bake:
      • • Place the cookies in the preheated oven and bake for 30 minutes, or until they are golden brown and cooked through.

       
   3. Cool:
      • Remove the cookies from the oven and let them cool on a wire rack for about 15 minutes.

Serving Suggestions:

• • Enjoy these cookies with a cup of tea or coffee.
  • They make a great addition to a lunchbox for a midday treat.

Cooking Tips:

• • Ensure the butter is melted and slightly cooled before adding it to the mixture to prevent scrambling the egg.
  • For a more intense lemon flavor, add a teaspoon of fresh lemon juice to the dough.

Nutritional Benefits:

• • Oatmeal: Rich in fiber and good for heart health.
  • Almonds: High in healthy fats, protein, and vitamin E.

 

• Cranberries: Packed with antioxidants and vitamins.
• Lemon Zest: Adds a boost of vitamin C.

Dietary Information:

 

• Contains nuts (almonds).
• Gluten-free (if using certified gluten-free oatmeal).

Storage Tips:

 

• Store the cookies in an airtight container at room temperature for up to a week.
• They can also be frozen for up to 3 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe:

 

• These cookies are a perfect blend of sweet and tart flavors with a delightful crunch.
• They are easy to make and require minimal ingredients.
• A healthy treat option that is both nutritious and delicious.

Ingredients

For the Base:

• • 2 bananas, mashed
  • 1 tablespoon cocoa powder
  • 1 cup condensed milk

 

• • 50 g walnuts, finely chopped
  • 70 g cookies, crushed
  • 70 g ghee butter, melted

 

For the Filling:

• 90 g chocolate spread
• 400 g chocolate cream

For the Topping:

• • 30 g walnuts, roughly chopped

 

• 1 banana, sliced

How to Make Decadent No-Bake Banana Chocolate Walnut Cake

Step 1: Prepare the Base

1. 1. Mash the Bananas: In a large bowl, mash 2 bananas until smooth.
   2. Mix the Ingredients: Add the cocoa powder, condensed milk, chopped walnuts, crushed cookies, and melted ghee butter. Mix until well combined. The mixture should be thick and slightly sticky.

 

1. Form the Base: Press the mixture into the bottom of a 9-inch springform pan or a lined cake tin. Use the back of a spoon to compact it into an even layer. Place in the refrigerator to set while preparing the filling.

Step 2: Prepare the Filling

1. 1. Combine Chocolate Spread and Cream: In a separate bowl, mix the chocolate spread with the chocolate cream until smooth.
   2. Layer the Filling: Pour the chocolate mixture over the prepared base and spread it evenly with a spatula.

 

Step 3: Add the Topping

1. Decorate with Walnuts: Sprinkle the roughly chopped walnuts evenly over the chocolate layer.
2. Add Banana Slices: Arrange the banana slices decoratively on top of the walnuts.

Step 4: Chill the Cake

1. 1. Refrigerate: Cover the cake with plastic wrap or foil and place it in the refrigerator for at least 4 hours to set. For best results, chill overnight.

 

Step 5: Serve

1. Slice and Enjoy: Once set, remove the cake from the refrigerator and carefully release it from the pan. Slice and serve chilled.

Tips for Making the Perfect No-Bake Cake

1. 1. Choose Ripe Bananas: Use ripe bananas for maximum sweetness and a smooth texture.
   2. Crush the Cookies Well: Ensure the cookies are finely crushed to create a cohesive base. A food processor works best for this.

 

1. 1. Use Quality Chocolate: High-quality chocolate spread and cream enhance the flavor of the filling.
   2. Chill Thoroughly: Allow the cake to chill for at least 4 hours, or overnight if possible, to ensure it sets properly.
   3. Customize the Nuts: Swap walnuts for almonds, hazelnuts, or pecans based on your preference.

 

Nutrition Facts (Per Serving)

• • Calories: 350 kcal
  • Protein: 4 g
  • Carbohydrates: 35 g

 

• Fat: 20 g
• Fiber: 2 g
• Sodium: 150 mg

Ingredients:

• • 1 cup oatmeal (90g rolled oats)

• • 200 ml milk (3/4 cup, dairy or plant-based)
  • 2 eggs
  • 2 ripe bananas (about 200g, mashed)

• • 1/2 teaspoon vanillin (or 1 teaspoon vanilla extract)
  • 1 apple (about 150g, peeled and thinly sliced)
  • 1/2 teaspoon cinnamon

Directions:

1. 1. Preheat the oven: Preheat to 180°C (360°F).
   2. Mix wet ingredients: Mash bananas, then whisk in eggs, milk, and vanillin.
   3. Mix dry ingredients: In a separate bowl, combine oatmeal and cinnamon.

1. Combine and add apple: Stir wet and dry ingredients together, fold in the apple slices.
2. Bake: Pour the mixture into a greased or parchment-lined baking dish and bake for 30 minutes or until golden.

Serving Suggestions:

• • Top with fresh berries or bananas.

• • Drizzle with honey or maple syrup for extra sweetness.
  • Serve with a dollop of Greek yogurt or nut butter.
  • Sprinkle chopped nuts like almonds or walnuts for added crunch.

Cooking Tips:

• • Use very ripe bananas for extra natural sweetness.
  • Substitute the apple with pear or berries for variety.
  • Add a handful of nuts or seeds for a crunchy texture.

• Make it vegan by using chia seeds instead of eggs and plant-based milk.

Nutritional Benefits:

• • Oats are high in fiber, helping with digestion and keeping you full longer.
  • Bananas provide potassium and natural sweetness, reducing the need for added sugar.

• Eggs offer a good source of protein.
• Apples are rich in antioxidants and vitamins.

Dietary Information:

• • Vegetarian-friendly

• • Gluten-free option (use certified gluten-free oats)
  • Dairy-free option (use plant-based milk)
  • No added sugar (naturally sweetened with bananas and apples)

Nutritional Facts (per serving, based on 8 servings):

• • Calories: 150
  • Protein: 5g
  • Fat: 5g

• • Carbohydrates: 22g
  • Fiber: 3g
  • Sugar: 8g

Storage:

• • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigeration: Store in the fridge for up to 5 days.
  • Freezing: Freeze individual portions in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Why You’ll Love This Recipe:

• • It’s a healthy, naturally sweetened option perfect for breakfast or a snack.
  • Easy to prepare and makes a great meal-prep option for busy mornings.
  • It’s customizable with different fruits, spices, or toppings to suit your preferences.

• Packed with nutritious ingredients that will keep you energized throughout the day.

This old-fashioned pistachio pudding dessert is a creamy, nutty delight with a touch of sweetness from marshmallows and crushed pineapple. A quick and easy treat that’s perfect for gatherings or a nostalgic family dessert!

Ingredients
– 20 oz can crushed pineapple in juice (do not drain)
– 3.4 oz package instant pistachio pudding mix
– 1 cup miniature marshmallows
– 1/2 cup pistachios, roughly chopped
– 8 oz frozen whipped topping, thawed (like Cool Whip)
– Optional garnish: maraschino cherries

Instructions
1. Mix the Base: In a medium bowl, combine crushed pineapple (with juice), pudding mix, marshmallows, and pistachios. Stir until well blended.
2. Add Whipped Topping: Gently fold in the thawed whipped topping until the mixture is smooth and evenly combined.
3. Chill: Cover and refrigerate for at least 1 hour to allow the flavors to meld.
4. Garnish and Serve: Before serving, top with maraschino cherries for a festive touch (optional).

Notes:
– Can be prepared up to 24 hours in advance. Keep tightly covered in the refrigerator.
– Garnish with cherries right before serving to prevent juice from bleeding.
– Recipe scales easily for larger gatherings!

Ingredients
For the Ice Cream Base:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
Pinch of salt
For the Strawberry Swirl:

2 cups fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1 tablespoon lemon juice
For the Chocolate Coating:

4 oz dark or milk chocolate, chopped
2 tablespoons coconut oil or vegetable oil
Directions
Indulge in this rich and fruity frozen dessert with every creamy bite:

Prepare the Strawberry Swirl:
In a saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juice (about 5–7 minutes). Mash the mixture slightly for texture, and then let it cool completely.

Make the Chocolate Base:
In a bowl, whisk together heavy cream, whole milk, sugar, cocoa powder, vanilla extract, and a pinch of salt. Stir until the mixture is smooth, ensuring the cocoa powder dissolves completely. Chill for at least 1 hour.

Churn the Ice Cream:
Pour the chilled chocolate base into your ice cream maker and churn according to the manufacturer’s instructions.

Add the Strawberry Swirl:
Once the ice cream has reached the desired consistency, swirl in the strawberry mixture, creating a beautiful marbled effect.

Prepare the Chocolate Coating:
In a microwave-safe bowl, melt the chopped chocolate with coconut oil (or vegetable oil) in 20-30 second intervals, stirring in between until smooth. Once the ice cream is in the freezer container, drizzle the melted chocolate over the top and swirl it through for a chocolate-covered effect.

Freeze and Serve:
Transfer the ice cream to an airtight container and freeze for 2–3 hours until firm. Scoop and enjoy the delicious layers of chocolate and strawberries.

Prep Time: 30 minutes | Churn Time: 30–40 minutes | Total Time: 4 hours | Kcal: 290 per serving | Servings: 6 cups

Pizza recipe 

Ingredients:

For the Chicken Tikka:

• 250g boneless chicken
• 1 tsp garlic paste
• Salt, to taste
• ¼ tsp crushed black pepper
• ¼ tsp crushed red chili
• ¼ tsp crushed cumin seeds
• ¼ tsp chaat masala
• ½ tsp tikka masala
• 1 pinch orange food color
• 3-4 tbsp yogurt
• 2 tbsp oil

For the Pizza Dough:

• ½ kg (500g) all-purpose flour
• 1 tsp salt
• 2 tsp sugar
• 2 tsp yeast
• 1 egg
• 2 tbsp oil
• ¼ cup milk
• Warm water, as required

For Assembling:

• Pizza dough (prepared)
• Pizza sauce, as needed
• Mozzarella and cheddar cheese, shredded (as much as desired)
• Onion, thinly sliced
• Tomato, thinly sliced
• Capsicum, thinly sliced
• Cooked chicken tikka
• Jalapeno slices, optional
• Black olives, sliced
• Dried oregano leaves, for sprinkling

Instructions:

Step 1: Prepare the Chicken Tikka

Marinate the Chicken:

In a bowl, mix garlic paste, salt, crushed black pepper, crushed red chili, crushed cumin seeds, chaat masala, tikka masala, orange food color, and yogurt. Add the chicken and coat well. Let the chicken marinate for at least 30 minutes (or longer for deeper flavor).

Cook the Chicken:

Heat 2 tbsp oil in a pan over medium heat. Add the marinated chicken and cook until fully cooked and slightly charred, about 8-10 minutes. Set aside.

Step 2: Prepare the Pizza Dough

Activate the Yeast:

In a small bowl, dissolve 2 tsp yeast and 2 tsp sugar in warm water. Let it sit for 5-10 minutes until frothy.

Mix the Dough:

In a large mixing bowl, combine all-purpose flour, salt, and egg. Add the yeast mixture, oil, milk, and enough warm water to form a soft dough.

Knead the Dough:

Knead the dough for about 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

Step 3: Assemble the Pizza

Preheat the Oven:

Preheat your oven to 220°C (425°F).

Roll Out the Dough:

Punch down the risen dough and divide it into two portions (for two medium pizzas). Roll out each portion into a pizza shape on a floured surface and transfer to a greased pizza tray or lined baking sheet.

Add Toppings:

Spread a layer of pizza sauce over the rolled-out dough.

Sprinkle a generous amount of mozzarella and cheddar cheese.

 

Evenly distribute the cooked chicken tikka, onion, tomato, capsicum, jalapeno, and black olives over the cheese.

Sprinkle additional mozzarella cheese on top.

Bake:

Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.

Garnish and Serve:

Remove from the oven, sprinkle with dried oregano leaves, and serve hot.

Serving Suggestions:

Serve the Chicken Tikka Pizza with a side of garlic bread or a fresh salad.

Drizzle with a little extra olive oil or chili oil for added flavor.

Savoury cabbage and carrots frittata with mozzarella 

Ingredients

Here are the ingredients you’ll need for this delicious frittata:

Vegetables and Herbs:

• 1/2 cabbage (approximately 600g, finely shredded)
• 1 onion (finely chopped)
• 2 carrots (grated)
• A few sprigs of parsley (finely chopped, for garnish)

Batter:

• 4 eggs
• 4 tablespoons of flour
• 1/4 cup of milk (50 ml)
• 2 tablespoons of olive oil
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of oregano

Cheese:

• 100g of mozzarella cheese (shredded)

Making It Step by Step

Step 1: Prepare the Vegetables

Start by prepping your vegetables. Finely shred the cabbage using a knife or a food processor. Grate the carrots and finely chop the onion and parsley. Set them aside. This mix of vegetables will add color, crunch, and nutrition to your frittata.

 

Step 2: Sauté the Vegetables

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent. Add the shredded cabbage and grated carrots to the pan. Cook for about 5-7 minutes, stirring occasionally, until the cabbage softens and the carrots are tender. Season with a pinch of salt and pepper to taste. Once cooked, remove the vegetables from the heat and set them aside to cool slightly.

Step 3: Prepare the Egg Batter

In a large mixing bowl, whisk the eggs until they are well beaten and slightly frothy. Add the flour, milk, olive oil, baking powder, salt, black pepper, and oregano to the eggs. Whisk everything together until the batter is smooth and free of lumps. This batter will bind the vegetables together and give the frittata its fluffy texture.

 

Step 4: Combine the Vegetables and Batter

Once the sautéed vegetables have cooled slightly, gently fold them into the egg batter. Make sure the vegetables are evenly distributed throughout the mixture. This will ensure that each bite of the frittata is packed with flavor and texture.

 

Step 5: Add the Mozzarella Cheese

Fold in the shredded mozzarella cheese, reserving a little to sprinkle on top of the frittata. The mozzarella will melt as the frittata cooks, adding a delicious creaminess to the dish.

 

Step 6: Cook the Frittata

Preheat your oven to 180°C (350°F). Grease an oven-safe skillet or baking dish with olive oil. Pour the vegetable and egg mixture into the prepared pan, spreading it out evenly with a spatula. Sprinkle the remaining mozzarella cheese on top.

Place the frittata in the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is golden brown. To check if it’s done, insert a toothpick or knife into the center; it should come out clean when the frittata is fully cooked.

 

Step 7: Garnish and Serve

Once the frittata is cooked, remove it from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley for a pop of color and extra flavor. Serve the frittata warm, either on its own or with a side of salad, bread, or yogurt for a complete meal.

Vegetable cheese pie love recipe 

Ingredients:

• Rice – 1 cup (about 200 g)
• Salt – to taste
• Onion – 1 medium, chopped
• Vegetable oil – for sautéing
• Bell pepper – 1 medium, chopped
• Carrot – 1 large, grated
• Broccoli – 450 g (about 3 cups), cut into florets
• Garlic – 2 cloves, minced
• Black pepper – to taste
• Paprika – to taste
• Mozzarella cheese – 200 g (about 3.5 ounces), shredded
• Eggs – 4 large
• Vegetable oil – for greasing the baking dish

Directions:

Cook the Rice:

1. Rinse 1 cup of rice under cold water until the water runs clear.
2. Fill a pot with water, add a pinch of salt, and bring to a boil. Add the rice and cook according to the package instructions, or until the rice is tender. Drain and set aside.

Prepare the Vegetables:

1. In a large pan, heat some vegetable oil over medium heat.
2. Add the chopped onion and sauté until soft and translucent.
3. Add the chopped bell pepper and grated carrot, and continue to cook for a few minutes until the vegetables are slightly tender.

 

Blanch the Broccoli:

Bring a separate pot of water to a boil and add the broccoli florets. Cook for about 3 minutes, then drain and immediately place the broccoli in ice water to stop the cooking process. Drain again and set aside.

Prepare the Seasonings:

1. Add the minced garlic to the sautéed vegetables and stir for about 1 minute until fragrant.
2. Season the vegetables with salt, black pepper, and paprika to taste.

Combine the Ingredients:

1. In a large mixing bowl, combine the cooked rice, sautéed vegetables, and blanched broccoli.
2. Stir in the shredded mozzarella cheese and mix well.

Prepare the Eggs:

1. In a separate bowl, beat the 4 eggs and season with a pinch of salt and pepper.
2. Pour the eggs over the rice and vegetable mixture and stir until everything is well combined.

Assemble the Casserole:

1. Preheat the oven to 180°C (360°F).
2. Grease a baking dish with vegetable oil and pour the rice and vegetable mixture into the dish, spreading it out evenly.

Bake the Casserole:

Bake in the preheated oven for 30 minutes, or until the top is golden and the casserole is set.

Serve and Enjoy:

Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy the hearty flavors of rice, vegetables, and cheese!⁸

Sliced sponge cake with blueberries recipe 

Ingredients

• Rolled Oats: 1 cup (90 g)
• All-Purpose Flour: 1 cup (120 g)
• Baking Powder: 2 teaspoons
• Salt: ¼ teaspoon
• Cinnamon (optional): ½ teaspoon
• Eggs: 2 large
• Milk (dairy or plant-based): ½ cup (120 ml)
• Honey (or Maple Syrup): ¼ cup (60 ml)
• Vegetable Oil (or Melted Butter): ¼ cup (60 ml)
• Vanilla Extract: 1 teaspoon
• Fresh Blueberries: 1 cup (150 g)
• Chopped Nuts (optional): ¼ cup (30 g)

Directions

1.Prepare the Dry Ingredients

1. Preheat your oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
2. In a large mixing bowl, combine rolled oats, all-purpose flour, baking powder, salt, and cinnamon. Mix well.
3. Mix the Wet Ingredients
4. In a separate bowl, whisk together eggs, milk, honey, vegetable oil, and vanilla extract until smooth.

2.Combine and Fold

1. Gradually add the wet ingredients to the dry ingredients. Mix gently until just combined.
2. Fold in the blueberries and nuts (if using), being careful not to crush the blueberries.

 

3.Bake the Loaf

1. Pour the batter into the prepared loaf pan and spread it evenly.
2. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

 

4.Cool and Serve

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.

 

5. Serving Suggestions

Spread with cream cheese or almond butter for added flavor and creaminess.

Pair with a drizzle of honey or blueberry compote for extra sweetness.

Serve with a cup of tea, coffee, or a smoothie for a complete breakfast.

 

Enjoy toasted with a dollop of Greek yogurt on top.

Add a scoop of vanilla ice cream for a dessert twist.