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Breakfast Crescents
2 cans crescent rolls
8 oz cream cheese
1 egg
1 tsp vanilla
1 1/4 cups sugar
1 tsp cinnamon
1 stick butter, melted
1/2 cup crushed pecans
Unroll 1 can of crescent rolls in greased 9"x13" casserole. Don't press
seams together. Mix cream cheese with 1 cup sugar, egg, and vanilla.
Spread over crescent rolls. Cover with next can crescent rolls. Pour
stick of melted butter over top. Top with mixture of 1/4 cup sugar,
cinnamon, and nuts. Bake 350° for 30-40 minutes.
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Buttermilk-Raisin Breakfast Buns
8 buns
2 tsp margarine
3-3 1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp salt
1 cup nonfat buttermilk
3 egg whites
1 1/2 cups golden raisins
3/4 cup unsweetened applesauce
2 tsp ground cinnamon
2 Tbsp. berry spreadable fruit, melted
Heat oven to 400 degrees F. Spray rectangular pan, 13x9x2 inches,
with nonstick cooking spray. Cut margarine into flour, baking
powder and salt in large bowl with pastry blender until mixture
resembles fine crumbs. Mix in buttermilk and egg whites. Turn
dough onto lightly floured surface; gently knead in enough flour
to make dough easy to handle. (Dough will be soft.)
Roll dough into 8-inch square. Mix raisins, applesauce and cinnamon;
spread over dough. Roll up dough; pinch edge of dough into roll
to seal. Cut roll into 8 slices. Place 1-inch apart in pan. Bake
20 to 25 minutes or until light brown. Brush with spreadable fruit.
Remove from pan. Cool on wire rack.
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Saugage Milk Gravy
Jimmy Dean hot saugage
all purpose flour
milk
black pepper
Over low heat, cook 1 pound saugage until fully cooked but not
browned. Sprinkle 1/2 cup flour over saugage.
Stir flour into sausage and cook for several minutes over low heat.
Add desired amount of milk, stir briskly til gravy thickens Add
pepper to taste.
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1-Breakfast Burritos
5 potatoes, peeled and cubed
1 onion, diced
4-5 eggs, beaten
Flour tortillas
Fry in a pan the potatoes and onion until tender. Add a little
salt and pepper. Pour in the beaten eggs in the potato and onion
mixture and cook until done. Put a spoonful into a warmed tortilla
and fold or roll up. Eat and Enjoy!
You can add cooked sausage, bell peppers, etc. Also we like to
add a spoonful of salsa. Sometimes when I am lazy, I use bagged
"Potatoes O'Brien" from Ore Ida in the freezer departmart in the
supermarket. They work just as great.
************************************************************* 2-BREAKFAST BURRITOS
8 eggs
1 lb. country sausage
2 cups Mexican blend shredded cheese
10 large flour tortillas
Scramble eggs with a small amount of milk. In another pan, crumble
sausage and brown. Combine with cheese and cook over low flame
until cheese melts. Mix in just enough catsup 'until mixture holds
together. Warm tortillas in microwave on medium for about 30
seconds until soft enough to roll up without cracking. Place about
1/4 cup egg mixture in tortilla and roll up. Serve with salsa.
*************************************************************** 3-Breakfast Burritos
2 servings
2 strips bacon, cut into 1/2 inch dice
1 handful frozen hash browns or one small cooked potato, grated)
1 Tbsp finely chopped onion
2 eggs, beaten
2 Tbsp cheese whiz, or a1slice of cheddar cheese cut into pieces
salt
pepper to taste
3 flour tortillas, heated
Fry bacon in a small pan until all of the fat is rendered, and the
bacon is crisp. Remove from the pan, and set aside. Drain off all
but about 1 Tbsp. of the bacon fat. Toss the potato and onion into
the pan, and cook, stirring occasionally, until the potatoes are
nicely browned. Pour the eggs over the potatoes, and cook, stirring
until nearly set. Toss in the cheese and reserved bacon, and stir.
Scoop into warm tortillas, roll.
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Breakfast Ham Ring
10 eggs
1 lb ground, fully cooked ham
1 lb bulk pork sausage
1 1/2 cup soft bread crumbs
1/2 cup milk
2 tablespoon dried parsley flakes
1 tablespoon prepared horseradish
In a large bowl, lightly beat 2 eggs. Add the ham, sausage, bread
crumbs, milk, parsley and horseradish; mix well. Press into a
greased 6-cup ring mold. Bake at 350 for 1 1/4 hours. Towards the
end of the baking time, prepare scrambled eggs with the remaining
eggs, seasoning as desired. Remove ring from oven and drain juices;
unmold into a serving platter. Fill the center with scrambled eggs.
Serve immediately.
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Farmer's Omelet
2 tablespoons butter
2 cup diced, uncooked potatoes
1/4 cup onion, finely chopped
1 cup diced ham
1/4 cup chopped fresh parsley optional
6 eggs
1/2 teaspoon salt
1 pepper to taste
2 tablespoon milk
1/2 cup shredded Colby, or cheddar or brick cheese
Melt butter in a 10 inch nonstick fry pan. Add potatoes and onion,
cover and cook over medium heat for 20 minutes, stirring now and
then to brown evenly OR until potatoes are tender and golden brown.
Add ham; heat through, then sprinkle with parsley (if using) Beat
eggs, milk, salt and pepper together in a bowl. Pour over the
potato mixture. Cover pan and cook 10 minutes OR until eggs are
almost set. Uncover pan and check often and with a spatula, lift
around edge of eggs and allow egg mixture to run under omelet during
cooking. Sprinkle with cheese. Cover and cook until cheese melts.
Cut into wedges and serve.
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MICROWAVE BACON and CHEESE MUFFINS
2 rashers bacon
1 1/4 cups self raising flour
1/2 cup bran flakes
1 large egg beaten
1/8 cup melted butter
1/2 cup tasty cheese
1/2 tsp salt
1/4 tsp mustard
pepper
1/2 cup milk
Cut bacon into a bowl and add the bran, cheese, salt, mustard and
pepper. Stir well and make a hole in the centre to add the egg and
cooled butter. Gently add enough milk to produce a soft scone
texture then spoon mixture into ungreased muffin pans and scatter
bacon pieces on top. Microwave on high for 3 1/2 - 4 mins, allow
to stand about 1/2 a minute before removing to rack.
Variations: Replace cheese with corn kernels or green peas. Use
tomato juice instead of milk.
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Breakfast Bacon Pie
2 c Bisquick baking mix
1/2 tsp. salt
1 lb. bacon, fried, crumbled
1/3 c chopped onions
2 c shredded Swiss cheese
4 c milk
8 eggs
1/4 tsp. pepper
Grease (2) 10 " pie plates. Sprinkle bacon, cheese, and onion evenly into the 2 dishes. Beat remaining ingredients until smooth and pour evenly into the dishes. Bake both at 400 degrees for about 30 minutes or until tops are golden. Let plates stand for 5 min. before cutting |
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Ham and Biscuit Skillet
Category: Pork
Ready in: 35 minutes
Servings: 4
Ingredients:
1 Tbsp Vegetable oil
1 Medium size onion
1 can Stewed tomatoes no-salt-added (14.5oz)
10 oz Frozen kale or collard green
32 oz Can butter beans
8 oz Ham
1/4 cup Ketchup
10 oz Can refrigerator Buttermilk biscuits
Directions:
Heat oven to 400.
Heat oil in a large skillet.
Peel onion and cut in thin wedges.
Cook 2 to 3 minutes until just tender.
Add tomatoes and frozen greens.
Cover and cook 2 to 3 minutes until greens are thawed.
Drain beans and cut ham in bite-sized pieces.
Stir ham, beans and ketchup into skillet.
Bring to a boil.
Remove from heat and arrange biscuits, just touching, in a ring around edge of skillet.
Bake 10 to 12 minutes until biscuits are golden brown on top and fully cooked on bottom.
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FARMERS OMELETTE CASSEROLE
INGREDIENTS:
3 cups frozen hash brown potatoes
18 large eggs, beaten
2 1/3 cups chopped cooked ham
1 1/4 cups chopped ripe tomato - divided use 1 cup chopped green bell
pepper - divided use 1/3 cup chopped onion
1 1/2 cups shredded cheddar/Monterey Jack cheese mix DIRECTIONS:
Preheat oven to 325 degrees. Cook potatoes according to package
directions and drain well. Combine potatoes, eggs, ham, 1 cup tomato,
3/4 cup bell pepper, and onion in a large blow and stir well. Pour
mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake,
uncovered for 40 minutes. Top with remaining 1/4 cup tomato and 1/4 cup
bell pepper. Sprinkle evenly with cheese. Bake an additional 5 minutes
or until cheese melts. Yield: 12 Servings
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Easy Breakfast Pie
2 packages (12 ounces each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 ounces)
1 cup Original Bisquick
2 cups milk
1/4 teaspoon pepper
4 eggs
Heat oven to 400 degrees F. Grease rectangular baking dish, 13x9x2
inches. sausage, bell pepper and onion in 10-inch skillet over
medium
heat, stirring occasionally, until sausage is no longer pink; drain.
Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese
in
baking dish. Stir Bisquick, milk, pepper and eggs until blended.
Pour
into baking dish Bake uncovered 40 to 45 minutes or until knife
inserted
in center comes out clean. Sprinkle with remaining cheese. Bake 1 to
2
minutes longer or just until cheese is melted. Cool 5 minutes.
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Amaretto French Toast
Ingredients:
6 eggs
2 Tbs Vermont maple syrup
2 Tbs half and half
½ cup amaretto
1 loaf French bread, sliced
1/3 cup chopped almonds (optional)
Directions:
Combine eggs, syrup, half an half, and amaretto. Dip bread into
batter to coat evenly on both sides. Cook on hot griddle until
golden on both sides. To serve, sprinkle with powdered sugar and
chopped almonds.
Serves 6.
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Almond Eggnog French Toast
6 eggs
1 cup half and half
1/2 teaspoon nutmeg
1 teaspoon vanilla
pinch of salt
2 tablespoons of brandy
1/2 cup slivered almonds
some powdered sugar
8-10 slices of sesame seed French bread
Whisk the eggs together. Add the half and half, vanilla, brandy and
nutmeg. Pour into a shallow baking dish. Lightly dip and coat each
slice, once. Set them aside. Using a covered pan, cook in butter on
low to medium heat, 3 1/2 minutes for the first slice. Turn over,
lightly sprinkle slivered almonds on each slice and cook second side
for 3 minutes.
Just before serving. Lightly dust with powdered sugar.
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Peaches 'n Cream French Toast
Ingredients:
10 to 12 slices white bread, crusts removed (good French bread or
Hawaiian
bread works great too!)
3 eggs
2 cups half & half
1/2 cup granulated sugar
1 teaspoon vanilla
Dash of ground nutmeg
Filling:
8 ounces cream cheese, softened (regular or light)
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 to 3 fresh peaches or one 16-ounce can of drained peach halves
Instructions:
Arrange half of bread in bottom of greased 11 x 7-inch glass baking
dish. In separate bowl, beat eggs, half & half, sugar, and vanilla.
In another
bowl, beat together all filling ingredients except for peaches and
set aside. Pour 1/2 of egg and half & half mixture on bread in
bottom of dish. Pour all of filling ingredients over bread,
spreading evenly to sides of dish. Cut peach halves horizontally
into 1/4-inch slices and place over filling. Arrange remaining bread
slices over filling and peaches. Pour remaining egg and half & half
mixture over bread. Sprinkle with nutmeg (cinnamon is also good!)
Cover with aluminum foil and refrigerate overnight.
Preheat oven to 350 degrees. Best to allow to stand at room
temperature before baking for 30 minutes. Bake covered 30 minutes.
Uncover and bake 30 to 40 minutes longer or until puffy and golden.
Serve with warm maple syrup if desired.
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Berry Good" French Toast Bake
1/2 cup all-purpose flour
1-1/2 cup milk
1 tbs. sugar
1/2 tsp. vanilla
1/4 tsp. salt
6 eggs
1 loaf french bread cut into 1" cubes
1 package (3 oz.) cream cheese cut into 1/2" cubes
1 cup fresh or frozen blueberries
1/2 cup chopped walnuts
Powdered sugar or maple syrup if desired
Generously grease 4 mini-casserole dishes or one two quart casserole
baking dish (non-stick cooking spray works well). Beat flour, milk,
sugar, vanilla, salt and eggs in large mixing bowl with a whisk
until smooth. Stir in bread cubes until coated.
Pour bread mixture into pan(s). Top evenly with cream cheese,
blueberries and nuts. Cover and refrigerate up to 24 hours.
Heat oven to 400 degrees. Uncover and bake 25 minutes or until
golden brown. Sprinkle with powdered sugar if desired or serve with
warm maple syrup.
*Super make-ahead dish for those hectic mornings!
Makes 4 large servings
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Blueberry Morning Glory
(Serves 12)
Ingredients:
1 egg bread or white bread, ripped apart (crusts off)
1 8-ounces pkg cream cheese
2 cups blueberries (fresh or frozen)
8 eggs, beaten
1/3 cup maple syrup
1/2 cup sugar
2 cups half-&-half
Blueberry sauce:
1 cup sugar
1 cup water
2 tablespoon corn starch
1 cup blueberries
Instructions:
In a greased, 13" x 9" corning ware or glass casserole, arrange half
the bread. Scatter the cream cheese over the bread. Scatter
blueberries over the cheese. Arrange remaining bread on top. In
separate bowl, mix together eggs, sugar, syrup and half-&-half. Pour
mixture carefully and evenly over the bread mixture. Bake at 350 for
one hour. Serve with blueberry sauce.
For sauce, mix together in a saucepan the sugar, water, &
cornstarch. Cook, stirring constantly, until thickened. Add
blueberries and simmer 10 minutes.
Comments:
This dish can be prepared a day ahead, refrigerated overnight, and
baked the next day.
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