I was so excited when I ordered English Muffins from Katz bakery during the pandemic along with a lot of other unhealthy options (donuts and pies -in order to get free shipping).  they were delicious and learned that I could once again enjoy this treat from my past.  However, both the cost (4 muffins for $6) and lack of freezer space became an issue.  So I found this recipe online.  I even bough the exact flour from the company so I knew they would come out correct.  Instead of dairy milk, I used oatmilk, and I was happily surprised that they came out pretty good.  I could have used a larger cookie cutter however.  they came out kinda small and made 17 instead of 12 like the recipe said.  (They tend to shrink in as they rise). Here is that recipe (thanks to Naomi at Betterbatter.org):

INGREDIENTS4 c (560g) Better Batter Gluten Free flour,  plus more for dusting
2 c milk or df sub
1 tsp white vinegar
1 tsp molasses
3 tbsp butter or shortening
1 1/2  tsp salt
1 tbsp sugar
2 large eggs, lightly beaten OR 1/2 c aquafaba
1 tsp baking soda (optional)
2 1/4 tsp active dry or instant yeast (1 pack)
Wide mouth canning jar lids or circle cookie/biscuit cutters
Heavy Skillet and cookie sheet.
INSTRUCTIONSPlace the milk or DF sub, vinegar, molasses, and butter or shortening in a small microwave safe bowl and heat just until the butter or shortening melts, stirring well. If making on stove, heat in a small saucepan – just until fat melts – stirring well. Place into a larger mixing bowl.
Add remaining ingredients to the liquid mixture, and stir or beat until evenly combined – this is easiest with a stand mixer, and should take about 4 minutes. The dough will be very soft – about the consistency of drop cookie or biscuit dough.
Lightly coat all sides with additional flour and roll the dough out to about 1/2 to 1 inch thickness – the height of a canning jar lid.
Cut out as many circles of dough as you can, placing them on a floured surface to rise – you might need to roll out the dough again to make the scraps into muffins – make sure to take as much flour off as you can.
Allow the muffins to rise for 20 minutes.
Meanwhile heat oven to 325 degrees, and heat a heavy skillet on medium high heat.
Place a few muffins at a time on the hot skillet and cook for 3-5 minutes each side (I find it takes 4 minutes), or until puffed, with golden brown top and bottom.
Transfer the muffins to cookie sheet and bake at 325 for about 12 minutes. Allow to cool completely.
To split and make ‘nooks and crannies’ – be sure to use a fork. Push the tines of the fork into the muffin on the center seam all the way around. This will ensure you get a good separation.

To store - freeze and then reheat in microwave before splitting them with a fork, or else they will get crumbly.

Use these for eggs benny, mini pizzas, egg mcmuffins or just with some butter and jelly!

So I was looking for a change of pace.  We had been working at home for the past 3 months due to the COVID-19 pandemic.  There are just so many muffins, pancakes and omelets that you can make before it starts feeling monotonous.  So, I searched through Pinterest for inspiration and came upon a variety of hash recipes.  Normally my hash consists of leftovers from a New England Boiled Dinner (corned beef and cabbage) or an amazing copy of the crab hash served at Neros in Caesars AC.  But I didn't have the corned beef or the crab.  So, I created this vegetarian hash, with amazing flavors that are both delicious and healthy.  Start your day with an abundance of vegetables topped with an egg served the way you like it.  I prefer once over medium.
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Ingredients:
1 sweet potato - peeled and cubed (small)
2 cups chopped cubed red or yellow (or both) - skin on
1/2 cup chopped onion
1 chopped red pepper
2 cups chopped spinach
1 cup chopped broccoli
1 tsp Turmeric
salt and pepper to taste
1 Tbl olive oil
​1 Tbl butter

In pan, melt the butter with the olive oil.  Add the potatoes, onion and pepper.  Cook, stirring often, until potatoes are brown and onions are translucent.  Add the broccoli and spinach and 2 Tbl of water to the pan and cover.  This will help remove some of the potato that may have stuck to the pan and soften the broccoli.  Cook for 5 minutes covered and then remove the cvover and continue to cook untilm all of the vegetables are done.  Season with turmeric, salt and pepper.  Divide onto 4 plates and top with your favorite fried egg.  Enjoy!

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I found a wonderful vegan recipe online but did not have a lot of the ingredients so I decided to experiment, making these muffins even more healthy than the original recipe.  

Mix together these ingredients in one bowl:
2 eggs
1/4 cup grapeseed oil
1 mashed ripe banana
1/4 cup maple syrup
1 grated apple (peeled)
1/2 cup coconut sugar
`1/2 cup unsweetened oat (or almond) milk

In another bowl, whisk together:
1-1/2 cups Pamelas Baking Mix
dash of salt
1/2 tsp cinnamon
1 tsp baking soda
​2 packages Soulful Project Hearty Grains and Seeds (or 2/3 cup of regular package)
2 carrots grated (approx 1 heaping cup)
1/4 cup chopped walnuts (optional topping)

Combine both dry and wet ingredients together.  Let sit 5 minutes.  In the meantime, line cupcake tins with silicone liners.  This recipe made 14 regular sized muffins for me. Fill liners to the top.  Bake at 350 degrees for 30-35 minutes (until bounces back when pressed).
Remove muffins (with liners) from pan and let cool for at least 15 minutes.  Carefully remove from liners.  Enjoy!

So I am kind of a Mickey Mouse (all things Disney) fan.  Every morning in Disneyworld I would look forward to these mini Mickey Mouse waffles.  When I learned I could not longer have wheat, I was devastated.  But then  learned that Disneyworld  makes a GF version of these tasty breakfast treats so I can continue to enjoy them when I visit..

 I love being able to make a good breakfast on the weekend.  Today, I went with an old family favorite, the blinkie.  Now some people call it "egg in a hole" or my husband's name, "egg with a hole in the middle", but I prefer "Blinkie" for its whimsical sound.  I couldn't find my trusty juice glass, with the perfect size rim, for cutting out the hole in my Canyon Bakeshop GF multigrain bread, so I opted for my flower cookie cutter, giving is a more spring-like appeal.  Easy to make:
Lightly toast (to defrost) the bread
Cut out center with cup (or cookie cutter - save the center).
Put toast in melted butter and turn so both sides have butter on them. 
Add egg to hole in toast. 
Lightly butter center cutout and place on griddle. 
Turn over blinkies and cook eggs to desired doneness.  I prefer over medium so that the yolks are still wet, but the whites are fully cooked. 
​Serve with a side of fruit for a yummy (and filling) breakfast.