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Carrot-Apple Baby Food
Breakfast American

Carrot-Apple Baby Food

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place carrots in a saucepan; cover with water. Bring to a boil, then reduce heat and simmer for 5 minutes. Add apple; simmer until soft, about 5 minutes more. Drain.
  2. 2 Combine cooked carrots and apple in a blender or the bowl of a food processor; add milk. Purée until smooth. Cool before serving.

By Allrecipes Member

Carrot and Apple Juice
Breakfast American

Carrot and Apple Juice

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Run carrots, apples, and celery through a juicer (alternating carrot, apple, and celery) according to manufacturer's instructions. Add ginger to juicer and process.

By xprincessx

Vegetable Frittata with Cheddar
Breakfast American

Vegetable Frittata with Cheddar

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine cauliflower, broccoli, and carrots in a microwave-safe steamer; add water. Microwave vegetables until they are crisp-tender, about 3 minutes. Drain off water.
  3. 3 Spray an 9-inch pie pan with nonstick spray. Spread vegetables in the pie pan.
  4. 4 Beat eggs in a bowl until light and lemon colored. Add Cheddar cheese, half-and-half, salt, and pepper. Stir to combine and pour over the vegetables.
  5. 5 Bake in the preheated oven until eggs are set, about 35 minutes.

By thedailygourmet

Breakfast Pasta
Breakfast American

Breakfast Pasta

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  2. 2 Heat 1 tablespoon oil in a skillet over medium heat; cook and stir eggs in the hot oil until set and scrambled, about 5 minutes.
  3. 3 Heat remaining 2 tablespoons oil in a separate skillet over medium-high heat; saute onion, mushrooms, peas, and carrots until onion is browned, about 10 minutes. Add pasta to onion mixture and toss. Add eggs and mix well. Sprinkle Parmesan cheese, salt, and pepper over pasta mixture and toss.

By fluffster67

Soyrizo, Egg, and Veggie Hash
Breakfast American

Soyrizo, Egg, and Veggie Hash

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a large skillet over medium heat and add olive oil to the hot skillet. Cook onion, carrot, and zucchini until lightly softened, about 5 minutes. Add chopped spinach and cook for 2 minutes.
  2. 2 Push all ingredients to one side of the pan. Add soy chorizo and cook until browned and hot, stirring occasionally, 2 to 4 minutes.
  3. 3 Meanwhile melt butter in a separate skillet over medium heat and crack eggs into it. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
  4. 4 Serve eggs with sauteed vegetables and soyrizo.

By Marlo Ann Walsh-Skinner

Lemon Turkey Soup
Breakfast American

Lemon Turkey Soup

4.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 2 minutes. Add carrots, celery, and bell pepper; cook, stirring occasionally, until carrots soften, 8 to 10 minutes.
  2. 2 Add stock; bring to a boil. Reduce heat to low; simmer until flavors blend, about 20 minutes.
  3. 3 Add turkey, lemon zest, and lemon juice to the pan; simmer until heated through, about 5 minutes. Add spinach; season with salt and black pepper. Simmer until spinach wilts and turns bright green, 1 to 2 minutes.

By Gitano

Awesome Carrot Muffins
Breakfast American

Awesome Carrot Muffins

4.3

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Soak raisins in 2 cups water in a small bowl for 15 minutes. Drain and set aside.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
  4. 4 Sift flour, baking powder, baking soda, salt, and cinnamon together in a bowl.
  5. 5 Beat oil, brown sugar, and eggs in a large bowl with an electric mixer until well combined.
  6. 6 Gradually mix in flour mixture, then fold in carrots and drained raisins.
  7. 7 Spoon batter into the prepared muffin cups, filling each 2/3 full.
  8. 8 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes.
  9. 9 Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

By Mechelle

Jora's Rice Omelet
Breakfast American

Jora's Rice Omelet

3.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt 1/2 the butter in a skillet over medium heat. Add cucumber, carrots, tomato, and garlic. Cook and stir until vegetables are tender, about 10 minutes. Add rice and ham; cook and stir until heated through and well combined, about 10 minutes. Transfer rice mixture to a bowl.
  2. 2 Beat eggs, salt, and pepper together in a medium bowl. Heat remaining butter in the same skillet over medium heat. Pour in the egg mixture; swirl to coat the bottom of the skillet. Cook until edges are mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes.
  3. 3 Place the rice mixture on top of the omelet. Fold omelet over the rice using a spatula and wrap into a cocoon shape. Place on a plate; sprinkle parsley on top.

By Jora

Carrot Cake Greek Yogurt Pancakes
Breakfast American

Carrot Cake Greek Yogurt Pancakes

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine oats, yogurt, eggs, chopped carrots, milk, protein powder, sugar, baking powder, cinnamon, salt, nutmeg, and ginger in a blender. Blend until batter is smooth. Fold in grated carrots.
  2. 2 Heat a griddle over medium-high heat; spray with cooking spray. Scoop batter onto the griddle using a 1/4 measuring cup, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By kornon

Carrot Cake Oatmeal
Breakfast American

Carrot Cake Oatmeal

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Bring water to a boil in a large, heavy saucepan; stir in oats. Reduce heat to a simmer; cook oats until they begin to thicken, about 10 minutes. Stir in apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt; simmer until tender, about 20 minutes more.
  2. 2 Meanwhile, melt butter in a skillet over medium-low heat. Stir in pecans; cook until fragrant and lightly browned, 2 to 5 minutes. Sprinkle with brown sugar; stir until sugar has melted and coats pecans.
  3. 3 Top oatmeal servings with about 2 tablespoons pecan mixture and a dollop of yogurt.

By monsterclowngirl

Apple Carrot Muffins
Breakfast American

Apple Carrot Muffins

4.6

Prep
15 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Whisk bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat buttermilk, canola oil, and egg together in a separate bowl; stir into bran cereal mixture. Gently stir in apple, carrot, and walnuts. Spoon batter into the prepared muffin cups, filling them about 3/4 full.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack to completely cool.

By ZOPOOH

Healthier Carrot Oatmeal Cookies
Breakfast American

Healthier Carrot Oatmeal Cookies

5.0

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
  2. 2 Beat honey and coconut oil in a large bowl with an electric mixer until creamy; beat in carrots and eggs until combined.
  3. 3 Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together in a large bowl; stir into carrot mixture until well combined. Stir in oats, raisins, and walnuts until evenly combined.
  4. 4 Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets; flatten with a fork, if desired.
  5. 5 Bake in the preheated oven until tops are golden, about 15 minutes. Cool on the cookie sheet for 1 minute before transferring to a wire rack to cool completely.

By CAMILLEELISE

Carrot Pulp Muffins
Breakfast American

Carrot Pulp Muffins

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  2. 2 Mix carrot pulp, applesauce, eggs, and brown sugar together in a bowl.
  3. 3 Mix spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a separate bowl.
  4. 4 Combine carrot pulp and flour mixtures until batter is blended and thick. Fold in walnuts and raisins.
  5. 5 Spoon batter into the prepared muffin tin. Press down and fill each cup to the top.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of the muffins comes out clean, about 25 minutes.

By bunnyfitch

Easy Morning Glory Muffins
Breakfast American

Easy Morning Glory Muffins

4.8

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Mix flour, sugar, baking soda, cinnamon, and salt together in a large bowl; stir in carrots, apple, raisins, walnuts, and coconut.
  3. 3 Beat eggs, oil, and vanilla together in a separate bowl.
  4. 4 Stir egg mixture into the carrot mixture until just moistened.
  5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full.
  6. 6 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
  7. 7 Enjoy!

By lilly26

Zucchini Carrot Bread
Breakfast American

Zucchini Carrot Bread

3.8

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat two 9x5-inch loaf pans with cooking spray.
  2. 2 Whisk flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a large bowl until well combined. Beat sugar, applesauce, and eggs together in a separate bowl with an electric mixer until thoroughly combined. Stir in flour mixture until just combined; fold in zucchini and carrots. Divide batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour.

By saranade60

Great Apple and Carrot Muffins
Breakfast American

Great Apple and Carrot Muffins

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 20 muffin cups, or line with paper muffin liners.
  2. 2 Mix water and flax seeds together in a bowl.
  3. 3 Stir all-purpose flour, whole wheat flour, baking soda, and salt together in a large bowl. Add carrots and chopped apples; toss to coat.
  4. 4 Stir applesauce, white sugar, brown sugar, olive oil, eggs, walnuts, and flax seed mixture into the flour mixture. Mix until batter is well combined.
  5. 5 Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
  6. 6 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

By volleychem

Amazing Almond-Carrot-Currant Bread
Breakfast American

Amazing Almond-Carrot-Currant Bread

5.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Cream sugar, butter, and salt together in a bowl with an electric mixer until combined. Add eggs, 1 at a time, then vanilla and almond extracts.
  3. 3 Mix all-purpose flour, whole wheat pastry flour, baking soda, and baking powder together in a medium bowl. Add to butter-egg mixture in 3 additions, alternating with carrots and milk in 2 additions. Stir in currants and almonds; the batter will be quite wet. Pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By Melanie

Roasted Corn Breakfast Pie
Breakfast American

Roasted Corn Breakfast Pie

4.0

Prep
30 min
Cook
60 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie dish (or bigger).
  2. 2 Press enough uncooked frozen hash browns into the pie dish to cover the bottom and sides with a potato crust that is approximately 1/4 to 3/8 inch thick. Depending on the size of your dish you will need 1 1/2 to 2 cups of hash browns.
  3. 3 Bake potato crust in the preheated oven until it starts to get very lightly browned, 15 to 30 minutes. Remove from oven and let stand while you finish preparing the filling.
  4. 4 Meanwhile, place bacon pieces in a large skillet and cook over medium-low heat, turning occasionally, until bacon is starting to render its fat, 3 to 4 minutes. Add mushrooms and onion and sauté until mushrooms have softened and onion is translucent, 5 to 7 minutes.
  5. 5 Heat avocado oil in a second skillet over medium heat. Add corn, 3/4 of the sliced green onions, and cilantro. Sauté, stirring often, until corn starts to caramelize and is lightly charred, about 5 minutes.
  6. 6 Scrape contents of both pans into a large bowl, and mix until everything is well combined. Allow to cool for 5 minutes. Mix in cubed cooked carrot. Mix in beaten eggs and 3/4 of the shredded cheese; season with salt and pepper and mix until well combined. Sprinkle in rice flour, 1 tablespoon at a time, and mix until fully incorporated. Pour mixture into the prebaked potato pie crust and level with a spatula.
  7. 7 Bake in the preheated oven until the center is fully set up and no longer raw, 40 to 45 minutes. If the top starts to brown too much loosely cover with foil and cook until done.
  8. 8 Remove pie from the oven and evenly sprinkle remaining shredded cheese and sliced green onion on top of the pie. Turn off the oven and set pie into the warm oven and allow cheese to melt, 5 to 10 more minutes.
  9. 9 Remove and allow to cool for 5 to 10 minutes before slicing and serving.

By willbullock

Vegetable Quiche
Breakfast American

Vegetable Quiche

4.4

Prep
35 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until just tender, about 5 minutes. Transfer mixture to a large bowl.
  3. 3 Stir baking mix, zucchini, yellow squash, carrot, ½ cup Cheddar cheese, eggs, green onion, ¼ cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture; spread into the prepared baking dish. Sprinkle with remaining ½ cup Cheddar cheese.
  4. 4 Bake in the preheated oven until lightly browned, about 35 minutes.

By DarkAngel

Jumbo Carrot Protein Muffins
Breakfast American

Jumbo Carrot Protein Muffins

5.0

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line two 4-cup jumbo muffin tins with paper liners.
  2. 2 Whisk flour, protein powder, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt together in a large bowl; gently stir in carrots and raisins.
  3. 3 Whisk maple syrup and olive oil together in a medium bowl; beat in yogurt, eggs, and vanilla extract. Stir maple syrup mixture into flour mixture until just combined; batter will be a bit lumpy.
  4. 4 Divide batter among the prepared muffin cups; sprinkle tops with pumpkin seeds and raw sugar.
  5. 5 Bake in the preheated oven until golden and a toothpick inserted into center of largest muffin comes out clean, about 15 minutes. Cool on a wire rack before serving, about 10 minutes.

By Love to Cook

Better Morning Glory Muffins
Breakfast American

Better Morning Glory Muffins

4.7

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.
  2. 2 Combine brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seeds, cinnamon, baking soda, and salt in a bowl. Stir in carrots and apple to combine. Stir in pineapple, eggs, oil, applesauce, pecans, and vanilla extract until just combined. Divide batter among the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 35 minutes.

By McLaughA

Nicole's Winter Carrot Zucchini Bread
Breakfast American

Nicole's Winter Carrot Zucchini Bread

4.6

Prep
30 min
Cook
80 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x5-inch loaf pan with nonstick spray.
  2. 2 Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, nutmeg, salt, cloves, and baking powder together in a medium bowl until well blended. Set aside.
  3. 3 Beat egg whites in a large bowl with an electric mixer until light and frothy; stir in brown sugar, zucchini, carrots, applesauce, and vanilla until well combined. Stir in raisins and pecans. Stir in flour mixture just until blended. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour 20 minutes. Cool in the pan for 10 minutes, then remove bread from the pan; cool completely on a wire rack.

By Nicole

Carrot Oatmeal Muffins Recipe
Breakfast American

Carrot Oatmeal Muffins Recipe

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
  2. 2 In a large bowl, mix all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix until just combined. Fold in oats, coconut, raisins, carrots, and pineapple.
  3. 3 In a bowl, blend reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of cream cheese mixture into the muffin cups. Top with remaining batter so that each muffin cup is about 2/3 full.
  4. 4 Bake for 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

By WestCoastMom

Healthy Protein Morning Glory Muffins
Breakfast American

Healthy Protein Morning Glory Muffins

2.7

Prep
45 min
Cook
40 min
Total
95 min

Instructions

  1. 1 Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
  2. 2 Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
  4. 4 Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
  5. 5 Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
  6. 6 Spoon a heaping 1/3 cup batter into each muffin cup.
  7. 7 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.

By FBULGAR

Zucchini Bread with Dried Cranberries
Breakfast American

Zucchini Bread with Dried Cranberries

4.3

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Whisk all-purpose flour, whole wheat flour, flax seed, cinnamon, salt, baking powder, and baking soda together in a bowl until well combined; set aside.
  3. 3 Beat applesauce, oil, white sugar, brown sugar, eggs, and vanilla together in a large bowl until smooth. Fold in flour mixture, zucchini, cranberries, walnuts, and carrots until no dry spots remain. Divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

By donna Thomas

Carrot-Walnut Muffins
Breakfast American

Carrot-Walnut Muffins

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
  2. 2 Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts; stir to combine.
  3. 3 Place raisins in a small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
  4. 4 Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into flour mixture and mix with a big spoon until just combined. Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
  5. 5 Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

By Jane

Zucchini Yogurt Multigrain Muffins
Breakfast American

Zucchini Yogurt Multigrain Muffins

4.6

Prep
15 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
  2. 2 Sift all-purpose flour, whole wheat flour, oat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in a bowl. Beat yogurt, sugar, honey, eggs, vegetable oil, applesauce, and vanilla extract together in a separate bowl; stir in flour mixture then fold in zucchini, carrots, pecans, and raisins. Scoop batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 20 minutes. Cool 10 minutes before transferring to wire racks to cool completely.

By CARINAB