Corn Waffles Smothered in Chili Scrambled Eggs

This morning afternoon, I was trying to figure out what to cook for brunch. I started with just scrambled eggs, then I was going to put some chili and onions in the scrambled eggs because it seemed like the right thing to do. Next, I thought about putting those chili scrambled eggs over some french bread. Then it hit me that it would be much better over cornbread than french bread. Duh. 

I grabbed a box of Jiffy and noticed a recipe for pancakes or waffles on the side. Cornbread waffles smothered in chili scrambled eggs, salsa, sour cream and avacados? Ummmm...where have you been all my life?!?

First, I sauteed the onions for the scrambled eggs. Then I decided to put half of those (and some cheese) in the corn waffles themselves. Jalapenos would have been amazing as well, but I obviously didn't plan this meal ahead, so I didn't have any. 

Next, I added the scrambled eggs (I used 3 - next time I would probably either use 2 or add some additional seasoning), some cilantro and a can of no bean Hormel chili.

While the scrambled eggs were cooking, I made the waffles. 

On a side note, I've had my waffle maker for probably 6 or 7 years and I've recently gotten addicted to it. It probably has something to do with the fact that Josh JUST realized waffles are delicious. SO glad!

Back to the waffles. SO easy:

- 1 box of Jiffy cornbread mix

- 1/2 cup milk

- 1 egg

- 2 tablespoons butter or shortening (I used butter flavored Crisco)

This made 3 waffles for me.

To top the waffles off, I added pepperjack cheese, the chili scrambled eggs, salsa, sour cream, avacado and cilantro. It was SO good! I will absolutely be making these again...with some peppers added to the waffles!

Banana Nut Smoothie

I love smoothies. It's probably my favorite way to eat fruit. While they're delicious, they're usually not very filling, or at least not filling enough to be a meal. This one has oatmeal in it and it's actually very filling. I first saw this recipe on Pinterest. It was pretty good the first time. I made it a second time with some additional changes and it was even better!

You can see the original recipe at the link above. Here's what I did:

- 2 bananas

- 2 cups ice

- 1/3 cup plain yogurt

- 1/2 cup cooked oatmeal

- 1/3 cup walnuts

This was really good, but it was missing something and it had too much ice. The second time I made it, I used vanilla yogurt and I cut the ice in half. I also threw in a handfull of spinach (trust me, you don't taste it over the bananas). It's SO good! This is something I could actually have for breakfast. If I have it after I work out, I add a little bit of protein powder.

Pumpkin Pancakes

I mentioned that we bought some extra pumpkin to add to our Pumpkin Ale. We didn't want to add the whole can, so we had some leftover. I've been trying to figure out how to use the leftovers. I decided I would try Pumpkin Pancakes. It was also the first day of October, so it was perfect!

Ingredients

- 1 Cup Pancake Mix

- 3-4 Tablespoons Pumpkin Pie Mix

- 1/2 Cup Cinnamon Chips

- Water

 Don't worry if you don't have cinnamon chips. They will still be yummy. I have been looking for these FOREVER. I finally found them and didn't know exactly what to use them for. I couldn't resist putting them in here!

Just prepare the pancake mix per package directions. Add the pumpkin and cinnamon chips. Stir in and cook.

I also happened to have some Cinnamon butter. I put that and some syrup on these...DELICIOUS!

Lemon Blueberry Pancakes

This is yet another amazing recipe from Pioneer Woman. She has more pictures and more in depth instructions than I do, but I think mine can get the job done. I knew I had to try this when I saw it, I just needed to wait until we had visitors since Josh basically hates blueberries. My sister was visiting this weekend so I decided to make them! They are SO good. My sister thought they were a little to lemony, but I thought they were perfect. I was going to make a blueberry syrup to go with them, but I ran out of blueberries.


Ingredients
1-1/2 cup Cake Flour (I used THIS recipe instead)
1 Tablespoon (additional) Cake Flour
1/4 teaspoon Salt
1 Tablespoon Baking Powder
3 Tablespoons Sugar
1-1/2 cup Evaporated Milk 
1 whole Lemon
1 whole Large Egg
1-1/2 teaspoon Vanilla
2 Tablespoons Butter, Melted
Zest From 1 Lemon
1 cup Heaping Blueberries


Directions
Mix evaporated milk, lemon juice and lemon zest together, let sit for 5 minutes.


Heat skillet to medium-low heat. 

While waiting, mix the cake flour, baking powder, salt and sugar together.

Add egg, vanilla and melted butter to wet ingredients. Add wet ingredients to dry ingredients.

 Fold in blueberries. 

Melt butter in skillet, spoon in mixture about 1/4 cup at a time. Brown on both sides.

Smother in extra butter and syrup...ENJOY!