BREAKFAST RECIPES





BREAKFAST BAKE
(Judy)


2 1/2 cups onion and garlic flavored croutons
1 1/2 cups shredded sharp cheddar cheese
1 1/2 lbs. sausage
4 eggs
2 1/4 cups milk
1/2 t salt
3/4 t dry mustard
1 pkg frozen hashbrowns
1 can mushroom soup
1/2 can milk
1/2 cup shredded cheddar cheese

Put croutons in a 9 X 13 greased pan. Add cheddar cheese. Brown and drain sausage. Put over cheese. Combine eggs, milk, salt and dry mustard, beating well. Pour over sausage. Refrigerate overnight. In morning add hashbrowns and the 1/2 cup cheddar cheese. Mix mushroom soup and 1/2 can milk together. Pour over the top and bake 1 1/2 hours at 300 and then 20 minutes at 350. Let set 10 minutes before serving. Serves 12.



BREAKFAST BURRITOS
(Paula & Troy)


sausage patties fried and cut into strips lenghthwise
eggs, scrambled
onion, chopped
cheddar cheese, grated
hot sauce
flour tortillas, warmed

In center of flour torilla, add sausage strips, egg, onion, cheese and hot sauce. Roll into a burrito. (May substitute bacon for the sausage, and/or add fried potatoes.)



BREAKFAST CASSEROLE


1 1/2 lbs sausage
6 slices bread - cubed
1 1/2 cups shredded cheddar cheese
6 eggs
1 t salt
2 cups milk
1 t dry mustard
4 oz. mushroom pieces, drained
1/4 cup bell pepper, diced
1/4 cup green onion, diced

Brown sausage, drain. Layer bread in bottom of 9 X 13" well-greased baking pan. Sprinkle sausage over bread. Add cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 degrees for 45 minutes. (Other ingredients may be added or substituted for the vegetables.)



CLASSIC BELGIAN WAFFLES
(The Food Network - Emeril Lagasse)


2 cups cake flour
2 t baking powder
1/2 t salt
4 large eggs, separated
2 T sugar
1/2 t vanilla extract
4 T unsalted butter, melted
2 cups milk
non-stick cooking spray

Preheat waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder and salt. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add vanilla extract, melted butter and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In a third bowl, beat egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover the waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately. Serves 8 to 10 (4 by 4") waffles.

CHEESY POTATO PANCAKES WITH SAUSAGE
(Newspaper)


12 oz. sausage
Non-stick cooking spray
1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix
1 1/2 cups Hungry Jack Mashed Potatoe Flakes
2 1/2 cups milk
2 large eggs
2 T vegetable oil
2 T syrup (optional)
1/2 cup shredded carrots
1/4 cup sliced green onions
1/4 cup grated Pamesan cheese
1/2 cup shredded sharp cheddar cheese

Cook and crumble sausage in large skillet over medium heat until no longer pink. Drain, if necessary. Spray skillet or griddle with non-stick spray. Heat skillet over medium-high heat or griddle to 375 degrees.

Combine pancake mix and potato flakes in large bowl. Whisk together milk, eggs, oil and syrup, if using. Add liquids to dry ingredients, stirring just until large lumps disappear. Blend in carrots, green onions, Pamesan cheese and cooked sausage.

Pour 1/4 cup batter for each pancake onto hot skillet or griddle. Cook for 3 minutes. Turn, Cook 2 to 3 minutes more or until golden brown. Place 3 or 4 pancakes on dinner plate. Sprinkle with Cheddar cheese and serve.

This is also good with a dollop of sour cream, onion and chive cream cheese spread, or apple butter.

FRUIT PIZZA
(Judy)


1 - 8 oz. pkg. cream cheese
1/4 cup powdered sugar
1 T lemon juice
1/2 cup orange marmalade
2 T water
1 pkg. sugar cookie mix
assorted fresh fruit

Mix sugar cookie mix according to directions. Press into an ungreased 14" pizza pan. Bake at 375 degrees, 14 to 16 minutes. Cool.

Combine cream cheese, sugar and lemon juice. Mix until well blended. Spread evenly over crust. Arrange slices of fruit in circular pattern over cream cheese. Spoon combined marmalade and water over fruit. Chill.



GORILLA BREAD
(Food Network - Paula Deen)


1/2 cup granulated sugar
3 t cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8 oz.) pkg. cream cheese
2 (12 oz.) cans refrigerated biscuits (10 count)
1 1/2 cups coarsly chopped walnuts

Preheat the oven to 350.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinke each with 1/2 t of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 of the nuts. Layer the remaining biscuits on top, sprinkle with remaining cinnamon sugar,pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert. Serves 12 to 14.

GRANDS MONKEY BREAD
(local TV channel)


1/2 cup sugar
1 tsp cinnamon
2 cans (16.3 oz each) Pillsbury Grands Homestyle refrigerated buttermilk biscuit dough
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup melted butter or margarine

Heat oven to 350. Lightly grease 12-cup fluted tub pan. In a large plastic food-storage bag, mix sugars and cinnamon. Separate dough into 16 biscuits: cut each into quarters. Dip each piece in butter; shake in bag of sugars and cinnamon to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Bake 28 - 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

BREAKFAST PIZZA
(Judy)


1 pkg refrigerated crescent rolls
1/4 to 1/2 lb. sausage
1 cup frozen shredded hashbrowns
1 cup shredded cheddar or monterey cheese
5 eggs
1/4 cup milk
1/2 t salt
1/2 t pepper
2 T parmesan cheese
sliced olives

Place crescent rolls on ungreased 12" pizza pan with points to the center. Press into pan. Lightly cook sausage and sprinkle over crust. Sprinkle hashbrowns over sausage. Top with cheddar cheese and olives.

Combine eggs,milk, salt, pepper and parmesan cheese. Beat together and pour over pizza. Bake at 375 for 25 to 30 minutes.



BREAKFAST QUESADILLA


3 oz. sausage
4 eggs
3 oz. cheddar cheese
2 16" tortillas

Fry sausage in medium pan until well brown. Add eggs and cook. Sprinkle with grated cheese. Sandwich between tortillas. Place on baking sheet and bake in 350 degree oven for 5 minutes.



CALAS
(Judy)


2 cups Rice, cooked
2 Eggs, beaten
6 Tablespoons Sugar
2 teaspoons Baking powder
1/2 cup Flour
1/2 teaspoon Vanilla
1/8 teaspoon Nutmeg
Dash Cinnamon
Oil for frying
Powdered sugar

Mix the eggs and rice together. In a separate bowl, combine the sugar, baking powder, flour, vanilla, and spices. Slowly blend the second mixture into the rice/egg mixture until a thick batter forms. Heat the oil to 350. CAREFULLY spoon in tablespoons of the mix into the oil. Cook until browned. Serve warm, sprinkled with powdered sugar. Serves 3 - 4.



PIZZA FRITTATA
(Judy)

Toppings used on pizza work well on this open-face omelet.


3 Eggs
1 teaspoon Butter
1 Roma tomato, thinly sliced
1 teaspoon Basil, fresh, chopped
2 Tablespoons Italian-style sausage, cooked and crumbled
2 ounces Mozzarella, grated

Pre-heat the broiler. Melt the butter in a small non-stick skillet. Lightly whip the eggs and add to the skillet. Move eggs frequently until firm. Turn omelet over and remove from the heat. Top with the tomatoes, basil, sausage, and cheese. Place under broiler until cheese has melted. Serve warm. Serves one.

POTATOE AND BACON OMELETTE
(Susie)


4 to 6 slices bacon, cut into small pieces
1/4 cup onions, thinly sliced
1/2 cup potatoes, cooked and chopped
1 T parsley, chopped
4 eggs 3 T milk
salt
freshly ground pepper
2 T butter or margarine
1 T fresh chives, chopped

Heat oven to 200 degrees. Cook bacon over medium-high heat until the fat has rendered. Add the onions and cook until softened. Reduce the heat to medium and add the potatoes and parsley. Cook until the potatoes are lightly browned. Pour off the excess fat. Beat 2 of the eggs lightly with half the milk. Season with salt and pepper to taste. Heat 1 tablespoon of the butter in an 8-inch omelette pan or skillet over high heat. When the butter stops foaming, pour in the beaten eggs. With the flat side of a fork, stir the eggs lightly while shaking the pan gently back and forth. When the eggs have set to the desired consistency, add half the filling. Tilt the pan to fold or roll the omelette. Tip it onto a warmed plate and put in the oven to keep warm while you prepare the second omelette, using the remaining ingredients. Sprinkle the chopped chives over the omelettes before serving. Serves 2.



CINNAMON FRENCH TOAST
(QVC)


6 eggs
12 teaspoons half and half
2 tablespoons sugar
6 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
8 3/4-inch thick slices soft-centered French bread
4 tablespoons butter
1/2 cup powdered sugar
maple syrup, warmed


1- Beat the eggs, half and half, sugar, 4 teaspoons cinnamon and the vanilla extract in a 13-inch x 9-inch x 2-inch glass baking dish or its equivalent. Blend well. Add the bread quickly, and turn to coat -- don't oversoak the bread. Set the pieces on a plate, cover and chill at least 30 minutes before use.


2- To cook, melt the butter in a large skillet over medium heat. Add the bread and cook until golden and cooked through, about 3 minutes a side. Transfer to warmed plates, top with a sprinkling of powdered sugar and cinnamon and serve with the warmed maple syrup. Makes 4-8 servings.

QUICHE
(Reitha)


2 c whipping cream
4 eggs
1/2 t sugar
1/2 t salt
1/2 t cayenne
12 slices bacon, fried crisp and crumbled
3/4 c chopped onion
1 to 1/2 c veggies (ie - asparagus, brocolli, cauliflower, carrots - some of these may need to be pre-cooked til tender)
3/4 c grated swiss cheese
3/4 c grated cheddar cheese
1 uncooked pie shell

Spread veggies, bacon and cheese in pie shell. Mix cream, eggs and seasonings and pour over veggies. Bake in 400 - 425 oven 15 minutes or til brown on top. Then turn oven down to 300 and bake 30 to 40 minutes.

SOUR CREAM PANCAKES
(QVC)


3/4 cup flour
1/4 cup quick-cooking rolled oats
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup buttermilk
1 cup sour cream
1 egg
2 tablespoons unsalted butter, melted
vegetable oil
maple syrup, warmed
sliced peaches, no skins
blueberries, stems removed
grated orange peel


1- In a large bowl, mix together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon and salt, mixing well.
2- In a large measuring cup, combine the buttermilk, sour cream, egg and melted butter. Beat until well mixed. Add the buttermilk mixture to the flour mixture and mix well to form a smooth batter.
3- For each pancake, pour about 1/4 cup batter onto a hot griddle, greased with vegetable oil. Cook until little bubbles form on the tops of the cakes, 3-5 minutes. Turn them and cook until both sides are equally browned. Serve with warmed maple syrup and the fruit and zest sprinkled over top. Makes about 16 pancakes.

MEXICAN SCRAMBLED EGGS
(QVC)


12 eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
4 5-inch tortillas, cut into 2" by 1/4"strips
1/2 cup chopped green onions
1 T minced, seeded Jalapeno pepper
1 cup shredded Monterey Jack cheese
1 cup chopped, seeded tomatoes
1/3 cup chopped fresh cilantro


1- Whisk the eggs, salt and pepper in a large bowl until well blended. Heat the oil in a large skillet over medium-high heat until just softened, about 15 seconds per batch. Drain them well on paper towels.
2- Add the green onions and chili to the skillet and cook, then reduce the heat to medium. Add the eggs and the tortilla strips to the skillet and stir until almost set, about 4 minutes. Add the cheese, the tomatoes and the cilantro. Stir until the eggs are set and the cheese melts. Serve immediately. Makes 6 servings.

SPRINGTIME EGG SKILLET

1 T oil
2 cups frozen shredded hash brown potatoes
6 eggs, beaten
1 pkg (2.1 oz.) Oscar Mayer Ready-to-Serve Bacon, cut into 1/2 " pieces
1/3 cup sliced green onions
Salt and pepper to taste
1/3 cup Kraft shredded sharp Cheddar Cheese
Chopped tomatoes

Heat oil in medium nonstick skillet on medium-high heat. Add potatoes; cook 8 to 10 minutes or until potatoes are brown, stirring occasionally. Spread potatoes to evenly cover surface of skillet.

Mix eggs, bacon, onions, salt and pepper in a small bowl. Pour egg mixture evenly over potatoes. Reduce heat to medium low; cover. Cook 10 minutes or until eggs are set. Remove from heat. Sprinkle with cheese. Garnish with chopped tomatoes and additional onions, if desired. Cut into wedges. Makes 6 servings.

SUNNY HAM AND EGGS
(Carla)


1 15 oz. pkg frozen hash browns, thawed
1/3 cup butter or margarine
1 1/2 cups shredded Swiss cheese
1 1/2 cups diced ham
1 1/2 cups shredded Monterey Jack cheese
1 cup fresh mushrooms, sliced or 4 oz. can, drained
1/2 cup milk
3 eggs
1/2 t seasoned salt
1/4 t paprika
1 T chopped parsley

Cut and trim thawed potatoe patties to fit into greased 9" pie pan. Press with fingers to form crust. Brush with butter and bake at 425 degrees for 25 minutes. Remove from oven and reduce heat to 350 degrees. Onto potatoe crust layer Swiss cheese, ham, jack cheese and mushrooms. Mix eggs, milk and salt. Pour over pie and sprinkle with paprika and parsley. Bake 30 to 40 minutes.

SAUSAGE BREAKFAST CASSEROLE
(Carolyn)


6 slices bread
butter or margarine
1 lb bulk pork sausage
1 1/2 c (6 oz.) shredded longhorn cheese
6 eggs, beaten
2 cups half and half
1 t salt

Remove crust from bread. Spread bread slices with butter. Place in a greased 9 X 13 baking dish and set aside. Cook sausage until browned, stirring to crumble. Drain well. Spoon over bread slices. Sprinkle with cheese. Combine eggs, half and half and salt. Mix well and pour over cheese. Cover casserole and chill overnight. Remove from refrigerator 15 minutes before baking. Bake casserole, uncovered, at 350 degrees for 45 minutes, or until set. Serves 8.

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