Breakfast Spread

If there’s one thing I enjoy making while everyone is home, it’s breakfast. Having the family around and sharing a meal together is the highlight of my day.  In honor of National Muffin and Sticky Bun Day I decided to make Breakfast Egg Muffins and Cinnamon Roll Pancakes. How amazing does that sound?

Breakfast Egg Muffins

This recipe is quite simple and requires little effort

Ingredients needed:

1 pack of bacon

1 ½ cups of ground sausage

1 tablespoon of Kelapo Ghee

½ cup of onions

1 cup of spinach leaves (frozen)

12 eggs

½ cup of almond milk

1 teaspoon of salt

1 teaspoon of pepper

½ cup of shredded cheese

Kelapo Ghee Non-Stick Cooking Spray


Begin by preheating the oven to 375 degrees. Grease a baking sheet with Kelapo Ghee Spray and place the bacon strip in the oven for about 15-20 minutes. While the bacon is in the oven, chop up the sausage and place them on a pan with the Kelapo Ghee over medium heat. Once the sausage has finished cooking remove from the pan. In that same pan, add the onions and spinach then cook until onions are somewhat tender. After the bacon has finished cooking, let it cool and then chop it up.


To make the egg muffins, reduce the oven temperature to 350 degrees. In a large bowl, crack all the eggs and add the almond, milk, salt, and pepper. Whisk all the ingredients together until thoroughly mixed. Grease a muffin tin with Kelapo Ghee Spray and place in the sausage, spinach, onions, bacon, and cheese. Pour the egg mixture on top and then sprinkle any extra bacon and cheese on top of each egg muffin. Place in the oven to bake for 20-25 minutes, or until the eggs are solid and no longer runny.


Cinnamon Roll Pancakes

Ingredients needed:


Cinnamon Filling

4 tablespoons of Kelapo Ghee (melted)

½ cup of light brown sugar

½ tablespoon of ground cinnamon


Cream Cheese Glaze

4 tablespoons of Kelapo Ghee

2 oz softened cream cheese

¾ cup of powdered sugar

1 teaspoon of vanilla extract


2 cups of almond flour

2 teaspoons of baking powder

½ teaspoon of salt

1 cup of coconut milk

1 large egg

1 tablespoon of Kelapo Coconut Oil (melted)

Kelapo Ghee Non-Stick Cooking Spray


The first step is to make the Cinnamon filling. In a large bowl, add the brown sugar, Kelapo Ghee and cinnamon then stir to mix all the ingredients. Spoon them into a sealable bag and set aside. Make sure to cut off one end once pancakes are ready.


To make the glaze, whisk the Kelapo Ghee, cream cheese, vanilla extract, and powdered sugar. Once thoroughly mixed.


Finally, the pancakes! In a large bowl, add the almond flour, baking powder and salt then mix. Into that same bowl, add the coconut milk, egg, and Kelapo Coconut Oil while making sure to whisk thoroughly. Heat a skillet on medium-low then grease with Kelapo Ghee Spray. Add about ½ cup of the pancake batter into the skillet. Wait until the bubbles form, then create a swirl pattern with the cinnamon filling. Flip the pancake over with a spatula and continue cooking for an additional 1-2 minutes, or until golden brown. Continue this until all pancake batter is finished. Warm the glaze if needed and then drizzle over the pancakes. Serve immediately and enjoy!


If you enjoyed any of these recipes, leave a comment below! I’d love to hear your feedback.


Peace, love and Kelapo



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