Breakfast Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 
BREAKFAST IN ONE DISH

16 slices of bread with the crust removed
Back bacon (enough to cover 8 slices of bread)
6 eggs
8 slices of cheddar cheese 0r enough grated cheddar cheese to cover 8 slices of bread
½ tsp salt
½ tsp pepper
½ to 1 tsp dry mustard
¼ c minced onions chopped finely
1 ½ tsp Worcestershire
3 c. whole milk
¼ lb of butter
Cornflakes
In a 9x13 buttered baking dish put 8 pieces of bread covering the dish entirely.
Cover with back bacon
Cheese on top of bacon
Cover bread like a sandwich with remaining 8 slices of bread
In a bowl beat eggs, salt, pepper, dry mustard, onions, Worcestershire , milk and Tabasco if you would like it a little spicy. Tabasco is optional.
Pour over the sandwiches. Cover and let stand in the fridge overnight.
In the morning melt butter, pour on top
Cover with corn Flakes
Bake 1 hour at 350 degrees let stand 10 minutes before serving

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Breakfast Pizza 


 Ingredients

 2 packages crescent rolls

 1 package Jimmy Dean cooked sausage crumbles

 1 envelope country gravy mix

 6 eggs

 2 tablespoons milk

 1/2 teaspoon salt

 1/4 teaspoon pepper

 1 tablespoon butter

 8 oz shredded cheddar cheese

 4 oz shredded pepper Jack cheese

 Directions

 1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward 

 the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. 

 Bake for 11-13 minutes or until golden brown.

 2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy;  

  set aside.

 3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. 

 Add egg mixture; cook and stir until almost set.

 4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. 

 Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges


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                        CHEESE AND MUSHROOM QUICHE


1 bunch baby spinach, trimmed

6 eggs

1/3 c milk

1 c cheddar cheese

1/2c finely diced mushrooms

¼ finely diced onions or green onion

Pinch each salt, pepper and nutmeg


Rinse spinach and shake off

Place in frying pan and cook over medium heat till wilted

Let cool . Remove excess moisture and chop

In a large boil place everything and whisk together

Fill muffin cups and bake 18-20 minutes at 350

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                     CORNED BEEF HASH FOR 2

1 russet potato, peeled and cubed

1 340g can of Hereford corned beef

1 small yellow onion, diced

Salt & Pepper

1 T oil

1T butter


In frying pan put 1 inch of water and bring to boil

Peel and cube potato add to pan, cover and cook 10 minutes

Drain and set aside. Whip out pan, return to stove

Add butter and oil

Add diced onions till tender

Return potatoes and add cubed corned beef

Cook until potatoes are brown

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Egg Muffins for a Crowd


10 eggs
10 English muffins
10 slices cheese (Cheddar or Swiss)
10 slices Back Bacon
Butter
Slice muffins in half and place on a cookie sheet and put
Under the broiler to toast. (with or with out butter)
In a large frying pan crack 10 eggs try not to break yolks
When the whites have started to set add ¼ water to pan
Cover with a tight lid

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             FLUFFY BUTTERMILK PANCAKES

2 c flour
¼ c sugar
2 tsp baking powder
1 tsp baking soda
1.2 tsp salt
2 eggs
2 c buttermilk
¼ c oil

Stir first 5 ingredients in a large bowl whisk until well blended
Whisk eggs, buttermilk and oil in separate bowl
Add to dry ingredients, stir until just blended ( do not over mix )
Batter can still be slightly lumpy.

Cook in a non stick skillet with some butter and oil
Flip when small bubbles are formed on the top
Keep warm in a 200 degrees oven

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 Ham, cheese and Tomato Pie


1 (9 inch) pie crust, uncooked (This is a Pillsbury frozen pie crust)

2 tablespoons all-purpose flour

1 cup Carnation evaporated milk

3 eggs

1/2 cup shredded cheddar cheese

1 fresh medium sized tomato, chopped

1/4 cup onion, chopped

1 cup ham, cooked and chopped

1/8 teaspoon thyme

1/4 teaspoon dried parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon nutmeg


Pierce unbaked pie shell several times with a fork.  Add ham, tomato, cheese, and onion to pie shell.  

Whisk together flour, eggs, milk, salt, pepper and spices until smooth as you can get it.  Pour over ingredients in pie shell.  

Bake in preheated 375 degree oven for 50 to 55 minutes.  Makes about six to eight servings.  Enjoy

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               MY HOME MADE GRANOLA


3 cups rolled oats

1 cup slivered almonds

1 cup cashews

¾ cup shredded sweet coconut

¼ cup plus 2 T. dark brown sugar

¼ cup plus 2 T. maple syrup

¼ c vegetable oil

¾ tsp salt

1 cup raisins


Preheat oven to 250

In a large bowl , combine oats, nuts, coconut, and brown sugar

In separate bowl , combine syrup, oil and salt. Combine both mixtures. Pour onto 2 sheet pans

Cook 1 and 15 minutes, stirring every 15 minutes to get even color.

Remove from oven place in large bowl add raisins and mix well.

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 Karen’s famous Hash Browns

Frozen hash browns (shredded)
2-3 green onions chopped
Lawry’s seasoned salt (Shake on)
Lawry’s seasoned pepper (Shake on to taste)
3T margarine
In frying pan melt margarine and add hash browns
Put chopped green onions (use white and green)
Shake out seasoned salt and pepper to liking
Turn once to get the nice browning on hash browns( if dry add more margarine.

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Perfect Eggs Benny

4 eggs
4 slices back bacon from the Deli
4 English muffins
Knorr Hollandaise Sauce
1 T vinegar
Put a pot of water on to boil with 1T vinegar, once boiling add cracked eggs
In a small pot Mix Hollandaise sauce to directions on package
When water is boiling drop in 4 eggs
Put back bacon on plate for microwave
Toast English muffins either in toaster or under broiler
To assemble
Take muffins and butter them put on plate
Microwave bacon for 30 sec.
Place bacon on muffins
Take Poached eggs and put on top
Spoon Hollandaise sauce over and serve hot.
Serve with hash browns or fresh fruit

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 Sausage and Egg Quiche

Ingredients

 1 pound ground pork sausage with sage 

1 teaspoon baking powder 

20 grape tomatoes, sliced in half and sprinkled with salt 

6 large eggs 

10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups) 

Salt and pepper 

Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)


Directions

Preheat the oven to 350 degrees F. 

In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon 

and reserve. 

In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. 

Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. 

Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. 

Serve warm or at room temperature. 


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 Sausage Breakfast Rolls

 1 lb ground sausage (I used ground turkey sausage)

1 (8 ounce) package fat free cream cheese

1 (8 ounce) can reduced fat crescent rolls

Directions:

Cook sausage and drain. Let cool and mix with cream cheese. Put 3-4 tablespoons full of sausage and cream cheese mixture 

into each crescent roll. Roll crescent roll as usual and bake for 15 minutes or until golden brown on top. 

Any leftover mixture will store in fridge or freezer for next batch

Sausage Breakfast Rolls
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                     Simple Pan Fries

2 russet potatoes, peeled
Butter and oil
Salt & pepper

Peel and cube potatoes
Put 2 inches on water in pan with a lid
Cook cubed potatoes for 5-7 min, or until cooked
Drain any left over water
In pan add butter and oil and fry on med heat, scraping pan often
Add more butter as needed
When potatoes and brown and crispy serve hot

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Western Sandwich for breakfast


INGREDIENTS

Olive oil, as needed

1 small onion, diced

1/2 red pepper and 1/2 green pepper, diced

1 garlic clove, minced

3 thick slices ham, diced

Pinch hot pepper flakes, to taste, (optional)

8 eggs, beaten

1/2 cup milk or cream

1 tbsp. grated Parmesan cheese

2 tbsp. chopped freshly basil

Salt and freshly ground pepper, to taste

1 avocado, mashed

4 small handfuls spinach leaves

4 thick slices aged cheddar cheese

2 tomatoes, thickly sliced

8 slices whole wheat Texas style bread, toasted

PREPARATION

Preheat oven to 400 degrees F. or set broiler.

Heat an oven-proof, non-stick (10-inch) fry pan over medium heat. Add 2 tbsp. oil. When oil is hot, add onions and peppers. 

Cook until vegetables are soft, about 2 to 3 minutes. Add garlic, ham and pinch of hot pepper flakes. Stir to combine, 

cook 1 to 2 minutes more.

In a large bowl, combine eggs, milk or cream, Parmesan, basil and season with salt and pepper.

If pan look dry, add 1 to 2 tbsp. olive oil. Add eggs to pan. When eggs start to set around the edges, 

about 5 to 6 minutes, transfer to oven. Cook until eggs set fully. Cut Western omelette into wedges.

Assemble sandwich between toasted bread: mashed avocado, spinach, Western omelette, cheese and tomato slices. 

Cut sandwich in half.


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