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BreakFAST Mugs!​

Breakfast Burritos

 

Ingredients

  • Challenge Butter for mug

  • 1 flour tortilla

  • 1tablespoon of Challenge Cream Cheese

  • 1 tablespoon of salsa, plus 1 tablespoon for garnish if desired

  • 2 tablespoons of shredded Pepper Jack or Cheddar cheese, divided

  • 2 tablespoons of diced cooked bacon or sausage

  • 2 eggs

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Directions

  1. Grease the inside of mug with butter.

  2. Put the cream cheese in small mixing bowl, and place into microwave along with tortilla in microwave. Microwave for 20 seconds.

  3. Carefully remove from microwave.  Add salsa, 1 tablespoon of shredded cheese, bacon or sausage, and eggs to bowl with cream cheese. Whisk together to combine. (Cream cheese may be lumpy, that is alright!)

  4. Fold and edges of tortilla like pleats to fit inside and line the mug.  Pour in egg mixture. Microwave for 60 seconds. Remove and stir egg inside of tortilla. Add the remaining cheese, and place back into microwave for an additional 60 seconds. Remove and let cool.

  5. When cool, flip mug over onto a serving plate to remove burrito. Garnish with additional salsa if desired and serve!

Creates one burrito

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cherry Cream Cheese Filled Breakfast Bread Pudding

 

Ingredients

  • 1 teaspoon of Challenge Butter, plus extra for mug

  • 1 slice of bread

  • 1 egg

  • 2 tablespoons of milk or half and half

  • 2 teaspoons of sugar

  • 1/4 teaspoon of vanilla

  • ¼ teaspoon of cinnamon

  • 2 tablespoons of Challenge Cream Cheese

  • 2 tablespoons of cherry pie filling

  • Pancake syrup or powdered sugar, if desired

 

Directions

  1. Butter the inside of mug to prevent sticking. Next spread butter on the slice of bread. Tear bread into 1 inch pieces.

  2. In a small bowl, combine egg, milk, brown sugar, vanilla and cinnamon.

  3. Place half of bread pieces inside of prepared mug. Add cream cheese and pie filling, followed by the remaining bread pieces. Pour egg mixture over bread and place mug into microwave for 2 minutes. Carefully remove and let cool. Run a knife around edges of bread pudding, to loosen. Pudding can be eaten straight out of the mug, or you can flip mug upside down on serving plate to remove pudding.

  4. Serve with powdered sugar or syrup if desired!

Creates one serving

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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