Category Archives: Breakfasts

Amish Cinnamon Bread ~

Amish Cinnamon Bread

I first received this wonderful bread when Michael and I had only been married about three or four years. A dear lady in the church brought us a loaf one day. I loved it so much that I asked her for the recipe. She happily agreed, as she informed me that this bread uses a starter and told me how easy it was to make. She also told me that if I wasn’t going to make the bread for a while, I could freeze the starters. This was good news, because the recipe says it makes three large loaves of bread.

Here’s the deal, you use a one cup starter, stirring it once each day. On the fifth day you add flour, milk, and sugar to it and stir for two more days. Then let it rest for two days.

Day 10 is the baking day but first you add another cup of flour, milk, and sugar. Then before mixing up the batter, you remove three starters, one cup each. These starters can be given away to friends or even frozen.

So here’s the deal, although the recipe says it makes 3 large loaves ours doesn’t because my family doesn’t like the raisins added and only likes the nuts on occasion. As you can guess, this means there is less bulk in the batter reducing the number of loaves it produces.

Years ago, I shared this recipe (and a starter) with a friend. One Christmas she decided she wanted to make a double batch to give as gifts. She did the math and measurements and found that if you take out just one starter, you have two batches worth of starter left and could double the recipe, which is what we do every time.

Amish Cinnamon Bread ~

I believe you could create your own starter by combining 1/3 cup each flour, milk, and sugar in a container, loosely covered, and leave it out on the counter for a couple of days.

Combine all the ingredients.

Amish Cinnamon Bread ~ Lifeofjoy.meWe like this recipe in muffins more than the bread. Although Sean and Tiffany really like there to be a gooey bit in the loaves.

Amish Cinnamon Bread ~

Amish Cinnamon Bread ~

Amish Cinnamon Bread


  • 4 cups flour, divided
  • 3 cups sugar, divided
  • 2 cups milk, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2-3 teaspoons cinnamon
  • 1 cup vegetable oil
  • 4 eggs
  • 1 large box INSTANT vanilla pudding mix
  • 1-2 cups nuts
  • 1 cup raisins


  1. To use frozen starter or starting with 1/3 cup each milk, sugar, and flour:
  2. Take out of freezer (or sit new starter on counter, loosely covered) for 2 days, on 3rd day start counting as day 1.
  3. Day 1: Receive Starter
  4. Day 2: Stir
  5. Day 3: Stir
  6. Day 4: Stir
  7. Day 5: Place starter in larger container for room to rise and add 1 cup each flour, sugar, and milk.
  8. Day 6: Stir
  9. Day 7: Stir
  10. Day 8: Do Nothing
  11. Day 9: Do Nothing
  12. DAY 10: Add 1 cup each flour, sugar, and milk.
  13. Take 3 cups and put 1 cup in each of 3 small containers with lids; these are for your friends, yourself, to start again, or to freeze.
  14. To the remaining batter, add:
  15. 2 cups flour
  16. 1 cup sugar and all the rest of the ingredients beginning with salt, listed above.
  17. Grease and flour pans. Pour batter into pans and bake at 325º. Muffins bake in 15-20 minutes and loaf pans bake in 45-60 minutes. Can wrap and freeze when nearly cool.

If you try this, let me know what you think, and how making your own starter worked out.

Until next time, God bless,

 Michele ºÜº


Pepperoni Pizza Muffins ~

Pepperoni Pizza Muffins

The subtle taste of pizza in a muffin.

Pepperoni Pizza Muffins ~ Lifeofjoy.meI love pizza! Yep! I sure do! Many diets have failed me because I cannot imagine giving up pizza forever (and sometimes, not even for a few months). So you might be able to imagine that I struggled a bit on the keto diet which does not allow bread.

Naturally I had to find a few recipes to help me through this dilemma. The first is one I have had for several years, Pizza Topping Casserole, which is really quite good. It has all the flavor of the toppings with a hint of the sauce but nothing to substitute for the crust. It works some of the time. The second is the breakfast keto pizza. This one has a crust, yummy toppings, sauce and filling.

Pepperoni Pizza Muffins ~ Lifeofjoy.meWell, today I bring you Pepperoni Pizza Muffins. This has that bread quality without any wheat, corn, rice, et cetera. It uses lots of eggs, some almond flour and a bit of coconut flour. We got this from According to them, the muffins have 2 net carbs per muffin, 182 calories, 14.4g fat, and 7.8g fiber. My counts will be a little different because I used turkey pepperoni since Mike is allergic to both beef and pork, and cheddar cheese instead of the recommended mozzarella.

Tiffany first fixed these for us to have the week of the conference as a grab and go breakfast. I decided I needed to make them again to have on hand. Plus, I needed a recipe to share with you today. ;)

Begin by beating the eggs slightly.

Pepperoni Pizza Muffins ~ Lifeofjoy.meThen add flours, cream cheese, baking powder, salt, and water.

Pepperoni Pizza Muffins ~ Lifeofjoy.mePepperoni Pizza Muffins ~ Lifeofjoy.meAdd half of the cheese and the pepperoni.

Pepperoni Pizza Muffins ~ Lifeofjoy.meSpray muffin tin. Fill each muffin tin 1/2 to 3/4 full.

Pepperoni Pizza Muffins ~ Lifeofjoy.meSprinkle the remaining cheese on top of the muffins.

Pepperoni Pizza Muffins ~ Lifeofjoy.meBake at 400º for 20-30 minutes.

Pepperoni Pizza Muffins ~ Lifeofjoy.meI used this cute pan, so they kind of look like mini bundt cakes.

Pepperoni Pizza Muffins ~

Pepperoni Pizza Muffins


  • 5 ounces cream cheese
  • 1/2 cup grated Asiago cheese
  • 1/4 cup coconut flour
  • 2/3 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons water
  • 5 eggs
  • 1/2 cup pepperoni (about 2 ounces)
  • 1 cup shredded cheese


  1. Preheat oven to 400º and spray muffin tin.
  2. Place eggs in mixer and beat eggs slightly.
  3. Add flours, baking powder, salt, cream cheese, Asiago cheese, and water; combine.
  4. Cut pepperoni into quarters. Add it and 1/2 cup shredded cheese. Combine.
  5. Fill muffin tins 1/2 - 3/4 full.
  6. Bake 20-30 minutes.

If you want these for lunch, you might heat up some marinara sauce and dip it in.

Serve right away or refrigerate and reheat later. :)

Until next time, God bless,

Michele ºÜº


Spinach Omelet ~

Spinach Omelet

Cheesy scrambled eggs with spinach , simple but yummy. Easily customized to what you like or have on hand.

This week’s is a recipe that I’ve been making for Mike and Sean for the past week or so. They are really enjoying it. You can pretty much change this to suit what you like. It is extremely versatile. Of course, since this is a spinach omelet, we are using spinach. I know, shocking, right? :D My guys like some green onion in theirs as well. We have also added some cooked chicken breast and cheese at times.

Start by cracking three eggs into a medium-size bowl. I use my 4-cup measuring cup.

Spinach Omelet ~ Lifeofjoy.meNext add about one tablespoon of heavy whipping cream (or evaporated milk or just regular milk or even half and half).

Spinach Omelet ~ Lifeofjoy.meI use a fork and combine these a bit. Next, cut the green onion or use scissors to snip it right into the measuring cup or bowl of beaten eggs.

Spinach Omelet ~ Lifeofjoy.meI really shouldn’t have used the green cutting board! It really gave these pictures an odd look!

Next grab a handful of spinach and chop it into thin pieces.

Spinach Omelet ~ Lifeofjoy.meAdd both of these to the eggs and combine. :) You can add a bit of shredded cheese if you like. I have found that I really don’t taste the cheese mixed into the eggs and opt to just melt it on top for mine.

Spinach Omelet ~

Spinach Omelet ~ Lifeofjoy.meMeanwhile, if you are watching your fat intake, spray your pan, very well, with oil. If not, heat half a tablespoon each of butter and coconut oil (or simply one whole tablespoon of one of them).

Spinach Omelet ~

Spinach Omelet ~’d already used this pan to make this twice today and didn’t realize I was going to need pictures, thus the egg bits still in the pan.)

I like to stir together the two oils as they melt, before I pour in my omelet mixture. When the oil is hot, add the egg mixture and if your add-ins get all lumped together, spread them out a bit.

Spinach Omelet ~ Lifeofjoy.meAs it starts to solidify, mix it up a bit, so all the egg gets thoroughly cooked.

Spinach Omelet ~ Lifeofjoy.meMy family likes theirs a little bit crispy. (I know real omelets are thinner and rolled but I don’t know what else to call these delicious eggs.) When one side is done to your liking and is nearly cooked through, flip to finish cooking the other side. This is when I add my cheese. We are using a mild cheddar here but use what you like.

Spinach Omelet ~ Lifeofjoy.meServe as soon as the cheese is melted.

Spinach Omelet ~

I hope you like this ‘recipe’. Use whatever veggies or meats you like.

Until next time, God bless,

Michele ºÜº


Egg Muffins ~

Egg Muffins

Low-carb breakfast that can help use up bits of leftovers and make a tasty meal.

Last year at the young adult conference at our church, we had muffins, donuts, yogurt, apples, and bananas. By the last day, I couldn’t take any more sweet foods, so I brought two dozen eggs and made some baked eggs. They loved them.

So, this year, we planned to have some egg dishes each day. I made those wonderful baked eggs on two days. For two dozen of them I scrambled the egg before pouring it in the ham lined muffin cups. One day I made a delicious crescent egg ring, which I will share with you one day soon. The other two days I made these egg muffins, which can be made with any ingredients you want or have on hand. It is a great recipe to take advantage of the bits of veggies or leftovers that need to be used.

I chose to use sausage and cheese in a dozen, sauted onions, mushrooms, peppers (red, green, orange, and yellow) and cheese in a dozen, and all of the above in two dozen.

Dice onion, mushroom, and bell pepper. Sauté in a bit of olive oil. (Today I sautéed it in bacon grease.)

Egg Muffins ~ Lifeofjoy.meMake sure your meat is cooked. During the conference one day, I used bagged bacon bits with the sausage and it turned out pretty good. :)

I sprayed my ramekins, since I was only making two this morning, otherwise I would have used a muffin tin, like I did for the conference. Spray them well!!!

Egg Muffins ~ Lifeofjoy.meCrack one egg for each muffin and scramble.

Egg Muffins ~ Lifeofjoy.meEgg Muffins ~ Lifeofjoy.meAdd salt and pepper.

Add about one tablespoon of sautéed veggies, and one tablespoon of meat for each muffin. It really doesn’t matter much, it’s a forgiving recipe. :)

Egg Muffins ~ Lifeofjoy.meDivide it evenly between your cups, filling about 2/3 full. My ramekins are larger than the muffin tin, so they are only about half full.

Egg Muffins ~ Lifeofjoy.meSprinkle a little cheese on each and bake on 350º for 20 minutes or so. (Or 450º for about 12-15 minutes.)

Egg Muffins ~ Lifeofjoy.meEgg Muffins ~ Lifeofjoy.meEgg Muffins ~

You can add whatever ingredients you want. I’ve seen avocado, spinach, tomato, and broccoli. Really, anything you can think of will probably work. :)

Egg Muffins


  • 1 egg
  • 1 tablespoon sauted veggies
  • 1 tablespoon cooked, crumbled/chopped meat
  • 1 tablespoon cheese
  • salt and pepper


  1. Crack egg into a bowl and break it up with a fork or small whisk.
  2. Spray ramekin or muffin cup with oil, coating the cup well.
  3. Add salt, pepper, meat and veggies to the egg and stir.
  4. Pour into ramekin.
  5. Top with cheese.
  6. Bake ate 350º for 15-20 minutes or 450º 12-15 minutes.


Until next time, God bless,

Michele ºÜº


Banana Choc Chip Muffin ~

Banana Chocolate Chip Muffins

Well, I thought I had another recipe ready for posting but alas, I looked through my pictures and NOPE! No pictures! Now what to do!?!

Add to that, Tiffany needed to be driven into town and it is her night to cook dinner. I was not feeling up to cooking dinner so I texted Mike, hoping he’d want to eat out somewhere. After all, we had just been blessed with some cash and we thought we’d use it to eat out. I had just seen in my email that Kevin Harvick  placed in the top 10 over the weekend so we could get a free Bloomin’ Onion at the Outback. So off we went.

The problem with that is that we got home around 7:30 pm and I still don’t have a recipe to share. I’ve already shared my go-to desserts. What’s a novice blogger to do? Make muffins! The kids will like having them this morning and Mike enjoyed one last night when they were fresh out of the oven.

So I bring you Chocolate Chip Banana Muffins. Oh! I must tell you that these have an odd ingredient but push through and try them because you cannot even tell it is in there! Honest!

Combine 1½ cups of flour, (I use about ½ cup whole wheat flour and 1 cup all purpose flour.) 1 cup sugar,  1 teaspoon baking soda and 1 teaspoon salt.

Dry Ingredients ~ excuse the lousy pictures. I didn’t have Tiffany home to help me out this time.) ;)

Then combine a slightly beaten egg with ½ cup Miracle Whip or mayonnaise. Yes, just do it! ;) Stir until just moistened.

Muffins 2 ~ Lifeofjoy.meAdd in 3 ripe bananas, mashed. I mash mine with a potato masher. Two of these were frozen when I started this recipe.

Mashing Bananas ~

Muffins 4 ~ Lifeofjoy.meStir. Now here is where I deviated from the original recipe a little bit…ooops! It said to spoon into the greased muffin tins now and then sprinkle chocolate chips on top but I stirred in the chocolate chips and then scooped it into the pans. You pick how you want to do it.

Muffin Mix ~

Add Chocolate Chips ~ Lifeofjoy.meI use an ice cream scoop to spoon it into the greased muffin tins.

Scoop into tins ~

Ready for the Oven ~

Bake at 375º for 20-25 minutes, until lightly browned and a knife tests mostly clean. ;)

Muffins done ~ Lifeofjoy.meMuffin Banana Choc Chip ~ Lifeofjoy.meBanana Choc Chip Muffin ~

Banana Chocolate Chip Muffins


  • 1½ cup flour (I used 1/2 cup whole wheat and 1 cup all purpose)
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 egg, slightly beaten
  • 1/2 cup Miracle Whip or mayonnaise
  • 3 ripe bananas, mashed
  • 1 cup chocolate chips


  1. Mix flours, sugar, baking soda and salt in large bowl
  2. Beat egg in a small bowl.
  3. Stir in Miracle Whip or mayonnaise.
  4. Add to flour mixture
  5. Stir just until moistened.
  6. Stir in mashed bananas
  7. Stir in chocolate chips now or save and sprinkle on top after scooped in tins.
  8. Scoop into greased muffin tin.
  9. Bake at 375º for 20-25 minutes until lightly browned.

I hope you will enjoy these, I know my kids will. ;)

Until next time, God bless,

Michele ºÜº

Dutch Boys

Ready to Eat ~ LifeofJoy.meI got this recipe from a lady with the screen name Octomom, I think, from the Practical Homeschooling AOL boards. If I remember correctly, she was a homeschooling mom with 8 children. She made life simple for herself by have a menu rotation of breakfast meals that she could put in the oven and bake while she was getting her morning routine done and get her gang fed easily.

This is one of the nine or so recipes she said she rotated through. The recipe she shared was double what I’m sharing here today and baked in a 9×13 casserole dish. While Brian was still at home I fixed it that way but now I fix only half her recipe and bake it in an 8×8 casserole dish.

Put two tablespoons butter in an 8×8 pan in the oven as it preheats to 400º.

Butter ~

In a blender or food processor, put 4 eggs, 1 cup of flour, and 1 cup of milk. Mix. (I usually do this in my vitamix but it needs a piece replaced. Then I started using my food processor, but it slipped a gear or something. I don’t currently have a blender, as my magic bullet died too. So I’m using a mixer here but be sure to mix for a good while, not just until blended, or the end result will be too eggy.)

Batter ~

Keep an eye on that melting but because you don’t want it to burn! Remove it from the oven when melted and pour the batter in the pan.

Into the Pan ~

Place in the oven and bake for 30 minutes or until medium brown or  golden brown.

Dutch Boys ~

It gets all puffy but deflates quickly as you cut it. :) I like to add butter to mine, like French toast. Then add the syrup; we use 100% maple syrup.

Prep to eat ~

Then sprinkle on powdered sugar. We use a small strainer and let each person shake it on their slice.

Powdered Sugar ~

Ready to Eat ~

Dutch Boys


  • 2 Tablespoons butter
  • 1 cup flour
  • 1 cup milk
  • 4 eggs
  • butter (optional), syrup, and powdered sugar


  1. Heat oven to 400º.
  2. Melt butter in an 8x8 pan in oven.
  3. Mix flour, milk and eggs in blender.
  4. Pour in pan.
  5. Bake 30 minutes or until medium (golden) brown.
  6. Serve with butter (if desired), syrup, and/or powdered sugar.

If you want any of the syrup to stay on top of your dutch boys slice, put it on before the powdered sugar otherwise the powdered sugar seems to repel it. :D

I hope you enjoy these as much as we have.

Until next time, God bless,

 Michele ºÜº

Apple Cake

Slice of Apple Cake ~ LifeofJoy.meThis wonderful apple cake is so good I make it each Thanksgiving for breakfast and have made it for breakfast on many a Christmas morning as well. I got this recipe from a fellow homeschooler, Kay Close. She brought it to one of our homeschool support group meetings and I loved it so much I asked her for the recipe, which I shared in our group’s newsletter and have made it ever since.

Lauren even likes it and has requested it several times for dessert when they come out. Thus it passes the pickiness test. ;)

Without further ado, here’s the directions.

Grease and flour bundt pan. I cheat and use the stuff in the spray can. But I don’t think I lay it on thick enough. I had trouble greasing and flouring my pan and my cake would stick in the pan, so the fact that it is still sticking somewhat is no concern to me . . . I will find the right amount of spraying needed to get this to come out easier at some point.

One Step Pan Prep ~

Peel, core and chop about 4-5 apples (depending on size) to get 4 cups. The recipe calls for them to be finely chopped so I chunk them and put them in my food processor. Okay, I put them in my mini-chopper because my regular-size one is broken. {Oh! when I have apples that are older and won’t be eaten, I prepare them like this and then put them in a freezer bag and freeze them until I’m ready to bake this cake and one step is already done for me. :) It doesn’t matter that they turn brown because the cake is brown anyway. Just be sure to add all the juices in the baggie when you thaw them out and use them in the batter or it probably won’t be as moist.}

Finely Chopping Apples ~

4 Cups Apples ~

Put in large mixing bowl and add other ingredients: cinnamon, salt, vanilla, baking soda, eggs.

Adding ingredients ~

flour, sugar, oil, and pecans. (Pecans are optional.)

Apple Cake final ingredients ~ LifeofJoy.meStir.

Finished Apple Cake batter ~

Pour into prepared pan. Not everyone in my family likes nuts but Mike and I really really like them in this cake, so I put nuts in half of it. When I remember I put some nuts on the bottom of the portion of the pan that will have the nuts, so that when it comes out of the pan I can easily tell which portion has the nuts. But I forgot tonight. I sprinkle nuts on the part that I want to have nuts – here, nearly half – and push them down into the batter. Yes, they’ll end up not being evenly distributed but that’s okay, at least they are in there. Sure beats just eating them with it after it’s baked, which we have done before. ;)

Apple Cake Ready for the Oven ~ LifeofJoy.meFrom now on, when I am moving this pan from place to place, I keep my eye on the points that I have made sure has no nuts. Thus I am very deliberate about how I pick up the pan and put it down, so that I know where those nuts are located; don’t want anyone spitting out wonderful nuts. ;)

Out of the Oven Apple Cake ~ LifeofJoy.meSince I know this has a tendency to stick because I don’t quite have the greasing and flouring part down yet (I think I need to spray it thicker/longer), I use a rubber spatula and help it release from the pan a bit, both the outer edges and the inner edge.

Helping it out of the pan ~


Not Too Much Sticking ~

Apple Cake ~ LifeofJoy.meIt is so moist and sweet that it doesn’t even need frosting.

Apple Cake No Nuts ~

Apple Cake


  • 4 cups finely chopped apples
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 cups flour
  • 1 teaspoon vanilla
  • 3/4 cup oil
  • 2 teaspoons baking soda
  • 2 eggs
  • 2 cups sugar
  • 1 cup pecans (optional)


  1. Grease and flour bundt pan.
  2. Combine all ingredients in mixing bowl.
  3. Pour evenly into prepared pan.
  4. (Add nuts now, if only putting them in a portion of the cake, pushing them down into the batter)
  5. Bake at 350º for 45 minutes.
  6. Optional Sugar Glaze
  7. 1 1/2 cups powdered sugar
  8. 3 tablespoons water or lemon juice
  9. 2 teaspoons vanilla
  10. Pour over hot cake. Let stand 30 minutes before serving.

When my friend Kay made this she used Splenda 1/2 & 1/2 in the cake and only makes 1/2 the sugar glaze. As you can see I don’t use any glaze because it is sweet and moist enough just the way it is. :)

My family was very glad that I had toApple Cake Slice nearly gone ~ make this last night so that I’d have something to share today. :)

Until next time, God bless,

Michele ºÜº

Baked Eggs

Baked Egg ~ LifeofJoy.mcI first learned about these wonderful eggs when I was on the hCG diet (in phase 3 for those who are familiar with it).

It is super simple to make. Spray muffin tin or ramekin with oil spray.

Spray Continue ~

Put ham in the bottom and up the sides of the container or muffin pan. Then crack an egg on top of the ham, leaving some ham up the sides of the container.

Prepped Baked Egg ~

At this point I forgot to shred a little Parmesan cheese on top, not much just about a tablespoon. Put in over on 450º for about 12 minutes.

Baked Eggs in Oven ~

Remove from oven (I used my toaster oven) when egg is done as desired. I like mine with the yolk almost completely set, so that all the white part is completely cooked. I shredded my Parmesan cheese on top now since I had just remembered.

Baked Egg ~

These generally come out of the pan/container rather easily but I like to just dig in and enjoy!

Baked Egg Nearly Gone ~

Until next time, God bless,
Michele ºÜº

Make-Ahead Pancake Batter

Pancake ~
Make-Ahead Pancakes

At times it is good to have an easy breakfast at hand. For those times, it is good to have this pancake batter mixed up and in the refrigerator. Below is what was left after two large sized pancakes this morning. I put a lid on it and put it in the refrigerator until needed again in the next few days.

Ready to Cook ~

If I make this for six adults, I double the recipe and have enough to feed all with leftover batter for another day. When the kids were teens, I’d make a triple batch, fix enough for the current meal (breakfast or dinner) and then refrigerate the rest for easy breakfasts throughout the rest of the week. If the batter is too thick, simply add a bit of water or milk and stir until it is pourable.

It is super simple. Combine dry ingredients: 2 cups flour, 2 Tbsp sugar, 2tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Then add two slightly beaten eggs, 2 cups milk, and 1/4 cup oil.

Add Egg ~ LifeOfJoy.meAdd Milk ~

Stir until moistened.

Stir ~

Then either refrigerate until ready to use or pour some onto a preheated griddle or skillet.

Big Pancake ~

When bubbles begin to pop on top, it is ready to flip. Be careful not to have the heat too high or you’ll burn the pancake.

Flip it now ~

When golden, serve. I like butter and syrup on my pancakes and a fried egg. :) WE use REAL maple syrup.

Pancake ~

Now we have some batter in the refrigerator for a quick easy meal later this week.

Make-Ahead Pancake Batter


  • 2 cups flour
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, slightly beaten
  • 2 cups milk (can be made with buttermilk or sour milk)
  • 4 Tablespoons (which is 1/4 cup) oil


  1. Combine all ingredients in order listed.
  2. Stir just until combined.
  3. Refrigerate until needed.
  4. (Thin with milk, if necessary.)
  5. Pour 1/4-1/2 cup batter on preheated griddle. I can fit 4 medium size pancakes on each square griddle or one large pancake on the same griddle. For the family, I usually make medium size pancakes, as they are easier to cook. Large ones tend to burn before all the batter is cooked and they are harder to flip. 😉

I hope these make your mornings easier.

Until next time, God bless,

Michele ºÜº

Still New & Bubble Bread

Well, I’ve done it again. It sure is a good thing that I don’t only blog about food or I’d be in big trouble! ;) Here it is Tuesday and I didn’t have anything photographed to blog about. Fortunately I remembered that I did take a picture of my Christmas Eve Morning breakfast and although I already shared the Breakfast Burrito Bake recipe, I have yet to share the Bubble Bread recipe.

Breakfast Burrito Bake ~
Bubble Bread and Breakfast Burrito Bake

For the six of us, with the breakfast burrito bake, we fixed a triple batch. Also this time, instead of baking it in a bundt pan, I decided we should try it in muffin tins and maybe cut down on the cook time.

As always, delicious!!! :)

First we cut the biscuits. I use kitchen scissors to cut them in half and then each half in half. Then mix the butter, sugar, cinnamon, water, and optional nuts in a pan and heat until bubbly.

Pour the sauce over the biscuits and stir to coat completely.

Pour into greased pan and bake on 350º for 20-25 minutes.

Eat but be very careful, it is HOT!

Large Muffin Cup Bubble Bread ~

Bubble Bread


  • 1/2 stick Butter
  • 1 Tablespoon water
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4-1/2 cup walnuts or pecans (optional)
  • 1 can regular size biscuits, cut each into quarters


  1. Mix first five ingredients together and cook until it bubbles.
  2. Pour over cut biscuits and mix well
  3. Pour into greased pan
  4. Cook 20-25 minutes at 350º

Until next time, God bless,

Michele ºÜº