Pour hashbrowns into prepared baking dish. Sprinkle with salt and pepper. Drizzle with melted butter. Bake for 30-25 minutes, or until they begin to brown.

Turn oven down to 350 degrees F.

Sprinkle cooked sausage, ham, onion, monterey jack,cheese, and sharp cheese on top of the hashbrowns.

In a large bowl, whisk eggs, evaporated milk, garlic powder, and onion powder.

Bake for 40-45 minutes or until it reads 160 degrees on an instant read thermometer.

Garnish with green onions if desired.

Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl. In another bowl whisk the buttermilk, egg, and melted butter until combined.

Make a well in the center of the dry ingredients and pour the milk mixture over, whisking or stirring gently to combine. It’s ok for a few lumps to remain. You don’t want to overmix–you want it to be light, airy, and loose.

Add 1 teaspoon of oil and a bit of butter to your heated skillet and spread with a pastry brush to cover the surface. To scoop the batter into the skillet, I like to use my ¼ cup cookie scoop. You’ll be able to fit 3 pancakes into your pan. When you release the batter from the scoop into the pan, flatten each pancake down gently just to spread the batter a bit. Cook until you can slide a thin spatula under your pancake and check to see that it’s a deep golden brown, about 1 ½ minutes. Flip and cook until the other side is also golden brown, 1-1 ½ minutes. Serve immediately or keep warm in the oven on a large cooling rack resting on a cookie sheet.

Notes:
• We love Better Than Honey Butter, which is in this photo, and fresh berries.

• You can add ⅓ cup of mini semi-sweet chocolate chips to the batter and then top your pancakes with strawberries and fresh whipped cream (a huge favorite!).

• For blueberry pancakes, I add fresh or frozen blueberries to each pancake after I have scooped the batter into the pan. After I’ve spread the batter I gently press about 8 blueberries into the uncooked pancake batter, cook for a minute, and then flip to finish cooking on the other side.

Transfer the mixture into a small bowl. Add the topping ingredients: blackberries, redcurrant, coconut flakes, and sprinkle with some hemp hearts.

In a large bowl, cream butter and white sugar. Stir in vanilla, egg, baking powder, and salt. Alternate stirring in flour and milk until just combined. Do not over-mix.

Pour half of batter into prepared pan.

For the cinnamon swirl, in a small bowl, combine butter, flour, brown sugar, and cinnamon. Pour into the batter in pan, and swirl with a knife. Pour remaining batter on top.

For the crumb topping, in the same small bowl using 2 forks, stir butter, flour, brown sugar, and cinnamon until mixture resembles coarse crumbs. Sprinkle topping on top of batter, and press in lightly.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Transfer the mixture into a small bowl. Add the topping ingredients: hazelnut butter, blueberries, and sprinkle with some hemp hearts.

Enjoy your breakfast!

Add 1/2 cup of chopped walnuts to blender and pulse until walnuts are finely chopped, but not completely smooth.

Heat a griddle or frying pan to medium low heat. Spray pan with non stick spray, or add a tsp of unsalted butter to the pan. Using a 1/4 cup measuring cup, scoop out the batter into the pan. Once golden brown on the bottom flip and continue cooking on opposite side until golden brown.

If freezing, spread pancakes in an even layer on a cookie sheet that has been lined with parchment paper. Freeze for 1–2 hours and then place into glass container or freezer bag with a layer of parchment paper between each pancake so that they don’t stick together. To reheat, pull directly from freezer and heat in microwave for 90 seconds, or put directly into toaster.

Combine all ingredients except for a bit of the cheese in a large bowl.

Spray a medium baking dish with cooking spray and spread the mixture into the dish. Top with any remaining cheese.

Bake the casserole uncovered for 45–60 minutes until bubbly and lightly browned on top. Let rest for 10 minutes before serving if you can stand it.

Enjoy!

Notes:
• This can be made in advance and kept in the fridge for a few days, then just bake and let rest right before you’d like to eat. Also delicious reheated as leftovers!
• Don’t stress about the baking dish size. This can be in a 9×13 in a thin layer, in a large loaf pan, or anything in between that fits all of the hashbrown casserole. Just be sure it’s hot and bubbly all the way through before you take it out of the oven!

2. Place the acai, banana, orange, and smaller amount of almond milk (⅓ cup) into a high speed blender. Pulse until well combined and it has a creamy consistency. Depending on your type of blender, you may need to stop mixing and scrape the sides of the blender to ensure everything combines well.

3. Place the acai mixture into a bowl and top with the granola, blueberries, strawberries, and nutella. Serve immediately. Enjoy!