After second cup of coffee, realized the MIL probably eats a real breakfast every morning. The wife and I will eat whatever - protein shakes, eggs, bagels, toast and PB, whatever we feel like at the time. Time to ramp it up!

Ham and cheddar roll-up omelette, triple berry muffins (blueberry, raspberry, blackberry), and some good fresh fruit. Third cup of coffee made it perfect.

Really nice

That is a heck of an omelet lol.

Nicely done!!

Brunch.

Would you call that an egg crepe?

Muffin recipe please. That is one fine looking breakfast, except for the banana.

OR: The wife loves eating fresh blueberries with her yogurt, so we have fresh berries all the time. About once a month, I throw some muffins together. I use the following recipe for great home-made blueberry muffins, but have never had any luck using the bigger berries and getting them to turn out right.

1 1/2 cups all-purpose flour
3/4 cup granulated sugar, plus 1 tablespoon for putting on muffin tops
1/4 teaspoon fine salt
2 teaspoons baking powder
1/3 cup neutral-flavored oil; canola, vegetable and grape seed all work
1 large egg (this adds some firmness to the cooked muffin)
1/3 – 1/2 cup milk (I use skim) , dairy and non-dairy both work
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

Heat oven to 400 degrees F. Can use foil or paper liners, or spray with non-stick spray.
Fill any of the remaining empty cups with 1 to 2 tablespoons of water, to help the muffins bake evenly.

Whisk the flour, sugar, baking powder, and salt in a large bowl.

Add oil to a bowl that holds at least 1 cup. Add the egg, then the milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick. Fold in the blueberries, without over-mixing. The Boss doesn't like her muffins to be blue.

Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs. Transfer to a cooling rack.

For this morning, we cheated and used up the last packages of mix from the RV. Our gas oven in there runs about 50 degrees cooler, and these bake great in the little oven.

I'd eat all of that