Oatmeal Banana Breakfast Muffins

I found this recipe on Pinterest, made them, LOVED them. BUT, when I went to make them a second time, the post had been removed!! RUDE! I found another recipe that I think was the same, made them, LOVED them. So, I am now reposting the recipe here so it doesn't disappear again! Here is the original link so I don't get in trouble for stealing it: http://www.welltraveledwife.com/2012/09/oatmeal-banana-breakfast-muffins.html

Ingredients
2 1/2 cups old fashioned oats (not quick)
1 cup plain low fat greek yogurt (I have used Danon Oikos vanilla and banana cream 5.3 oz container, also tried Chobani but didn't like it as much as the Oikos)
2 eggs
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas (I have used 1 1/2)

1. Preheat oven to 400 degrees. Grease muffin tin with shortening (I used butter flavored) or cooking spray or line with liners.

2. Place all ingredients except oats in a blender or food processor. Blend until smooth. Add oats 1/2 cup at a time and blend until smooth after each addition (this is how I have to do it with my wimpy blender, if you have a nice one, you could probably add the oats with the other ingredients).

3. Divide batter into 12 muffins (they will be very full) and bake for 15-20 minutes or until toothpick comes out clean.

***Be sure to watch them closely in the oven, because depending on altitude, baking time may be a little less.***

Thank you to "The Well Traveled Wife" for saving the day!

Ham and Egg Brunch Bake

6 cups frozen hash brown potatoes

2 cups diced fully cooked ham

2 cups shredded Swiss cheese (8 ounces)

1 jar (7 oz) roasted red bell peppers, drained and chopped

1 jar (4 ½ oz) sliced mushrooms, drained

6 eggs

⅓ cup milk

1 cup small curd creamed cottage cheese

¼ tsp pepper

Heat oven to 350^o. Grease a 9x13x2 baking dish. Sprinkle 3 cups potatoes evenly in baking dish. Layer with ham, Swiss cheese, bell peppers and mushrooms. Sprinkle remaining potatoes over mushrooms.

Beat eggs, milk, cottage cheese and pepper with a fork or wire whisk until blended. Pour over potatoes. Bake uncovered 45 to 50 minutes or until light brown and set in the center.

Crepes

2 eggs
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
From here