Sleepover Breakfast.

I made these two new recipes for the boys’ big sleepover on the 21st, and I definitely want to share them! They were well received by the crowd of boys, and I am already planning when I will make them each again.

Banana Pineapple Bread.
Banana Pineapple Bread.

This sweet bread has just a bit of tangy pop! from the crushed pineapple, and I thought it would be such a nice perk from the heavier winter foods. I wasn’t wrong! It made two loaves, and the nine boys here polished off one loaf in just minutes!

Banana Pineapple Bread
(recipe from Quick Cooking magazine)

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 3 eggs
  • 1-1/4 cups vegetable oil (**I substituted an equal amount of applesauce)
  • 2 tsp. vanilla extract
  • 1 can (8 oz.) crushed pineapple, drained
  • 2 cups mashed ripe bananas (4-5 medium)

In a large bowl, combine the first five ingredients. In another bowl, beat eggs, oil, and vanilla; add pineapple and bananas. Stir into dry ingredients just until moistened. Pour into two greased loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 loaves.

Banana Pineapple Bread.

Cheddar Sausage Muffins.
Cheddar Sausage Muffins.


These hearty muffins were so light and springy in texture, and the golden bits of cheeses throughout made them practically melt in your mouth. You could easily substitute the sausage for another meat of your choice, too!

Cheddar Sausage Muffins
(recipe from Quick Cooking magazine)

  • 1 pound bulk pork sausage (**I used Jimmy Dean’s Sage flavor)
  • 1 can (10-3/4 oz) condensed cheddar cheese soup, undiluted
  • 1 cup (4 oz) shredded cheddar cheese
  • 2/3 cup water
  • 3 cups Bisquick mix

In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, cheese, and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Yield: 18 muffins.

Cheddar Sausage Muffins.

Let me know if you try one or both of the recipes!

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6 comments on “Sleepover Breakfast.

  1. Florentina on said:

    Book marked, I enjoy your site! :)

  2. Sewingsheen on said:

    Are the muffins the regular size or does it make 18 minimuffins? I was thinking of making them to take with me tomorrow…..just wondering.

    • Nicole on said:

      They make regular-size muffins. The batter is very thick, but it doesn’t rise much in the baking process, so feel free to fill the muffin cups high. :-)

  3. Sewingsheen on said:

    I finally got around to making them to bring for work today. Seemed to go over well. I used Jennie-O turkey sausage….but I would probably opt to use regular pork sausage in the future or add a little bit of crushed sage into the mix [and perhaps a few chopped green onions] next time.

    • Nicole on said:

      I’m glad you tried them! I used the sage-flavored sausage for mine, but I think adding green onions would be an excellent punch of flavor – great idea!

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I’m Nicole, and I’m glad you’ve stopped by my little corner of the web! I’m a former Air Force wife whose passions are baking, cookie-making, and photo-taking… all to the benefit of my loves – my family! C’mon in to…read more.


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