BREAKFAST DISHES(25)
Source of Recipe
Roz,friends,family, www
List of Ingredients
Smoked Sausage & Egg Bake
1 lb Smoked sausage, chopped or 1 lb bulk sausage, crumbled
1 C Sliced fresh mushrooms
6 slices White bread, cut into 1/2" cubes
6 Eggs
2 C (8 oz) Shredded Cheddar cheese
2 C Milk
1 tsp Dry mustard
1/4 tsp Celery seeds
1 tsp Dried whole oregano
· Combine sausage and mushrooms in a large skillet; sauté until mushrooms are
tender. Drain well. Place bread cubes in a lightly greased 12 x 8 x 2" baking dish. Top with
sausage and mushroom mixture and cheddar cheese. Combine remaining ingredients; beat well. Pour over cheese; cover and refrigerate 8 hours or overnight.
· Bake, uncovered at 325° for 40 - 45 minutes or until golden brown.
Eggs Florentine
1 can chopped water chestnuts
1 / 4 cup plain yougurt or half and half
1 / 2 cup shredded carrots
1 can Cream of celery soup
1 tsp Salt pepper
1 pkg (10 oz. ea) Frozen chopped spinach, cooked & well drained
6 Eggs
1 C Shredded mild process cheese
In shallow baking dish (10x6x2"), combine soup, chestnuts, yogurt, carrots
and spinach. Spread evenly in bottom of dish. Top mixture with eggs, sprinkle
with cheese. Bake at 350 degrees F. for 30 minutes or until eggs are set.
Makes 6 servings
Ham & Spinach Quiche
10 oz pkg Frozen spinach
1 C Strips or pieces ham
1 C Grated Swiss cheese
4 Eggs
1 C Light cream & 1/2 C. milk (use Coffee Rich)
1/4 tsp Salt
1/8 tsp Pepper
few grains Cayenne (optional)
· Make pastry in large pie pan. Bake 450° for 7 minutes. Remove from oven.
Turn oven down to 350°.
· Cook spinach and drain. Squeeze rest of moisture out with hands. Distribute
in pie crust. Top with ham and cheese.
· Beat eggs, mix in salt, pepper, cayenne, cream and milk. Pour egg mixture
over spinach. Bake 40 to 45 minutes.
Serve warm with salad.
Serves: 6-8.
French Toast Custard
8 to 10 slices Day-old French bread (1 inch thick)
5 tbsp Butter or margarine, melted
4 Eggs
2 Egg yolks
3 C Milk
1 C Whipping cream
1/2 C Sugar
1 tbsp Vanilla extract
1/4 tsp Ground nutmeg
Confectioners' sugar, optional
· Brush both sides of bread with butter; place in a greased 13-in. x 9-in. x
2-in. baking dish.
· In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and
nutmeg; mix well. Pour over the bread. Cover and chill overnight.
· Remove from the refrigerator 30 minutes before baking.
· Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near
the center comes out clean.; Cool 10 minutes before serving.
Breakfast Burritos Like McDonald's
1/2 lb Jimmy Dean Sausage Patties-Spicy, browned & crumbled
2 Eggs scrambled, broken up with fork into bits
1 med Tomato, diced small
6 Soft, steamed flour tortillas
6 tbsp Cheeze Whiz, micro melted per jar label directions
· Combine crumbled sausage, scrambled eggs and tomatoes. Place about 1/6
mixture into center of each tortilla shell. Top each mound of the mixture with 1
tbsp. of the melted cheese. Fold bottom third of tortilla up over the filling
and then bring right side of tortilla toward the left, folding over filling.
Fold left side of tortilla to the right, leaving the top end open.
· Wrap in waxed paper and refrigerate up to 4 hours.
· Microwave each one briefly just to warm and serve promptly with picante
sauce on the side.
Classic Quiche Lorraine
Pastry for 9" pie
12 slices Bacon, cooked & crumbled
4 Eggs, beaten
1 C (4 oz) Shredded Swiss cheese
2 C Half & half
3/4 tsp Salt
1/8 tsp Pepper
Line a 9" quiche dish or pie pan with pastry; trim excess pastry around
edges. Prick bottom and sides of shell with a fork, and bake at 425° for 6 to 8
minutes. Let cool on wire rack. Sprinkle bacon and cheese evenly into pastry
shell. Combine eggs, half and half, salt and pepper; mix well and pour into shell.
Bake at 425° for 15 minutes. Reduce heat to 300° and bake an additional 40
minutes or until set.
Crockpot Spinach, Cheese, & Bacon Strata
· 4 cups sliced & buttered French bread, cubed
· 1 bag frozen spinach (16 oz)
· 6 to 8 ounces diced, cooked bacon, ham, or turkey ham
· 1 1/2 to 2 cups shredded cheddar cheese
· salt and pepper, to taste
· 1 can (10oz) cream of mushroom soup (the 98% fat free is fine)
· 1/2 cup evaporated milk
· 5 eggs
· 1 tablespoon minced dried onion (optional)
Lightly butter a 3 1/2-quart crockpot. Layer with half of the buttered bread
cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers
ending with cheese. Whisk together the soup, milk, eggs, and dried onion. Pour
over crockpot mixture. Chill for 1 hour or overnight. Cover and cook on low for
3 1/2 to 4 1/2 hours.
Crockpot Brunch Casserole
1 1/2 lb Ground beef
1 ea Onion;large;finely chopped
2 tb Olive oil or butter
2 ea Garlic;cloves;minced
1 cn Mushrooms;sliced;drained;4oz
2 ts Salt
1/2 ts Nutmeg
1/2 ts Oregano;leaf
1/2 pk Spinach;chopped;frozen*
3 tb Flour
6 ea Eggs;beaten
1/4 c Milk;scalded
1/2 c Cheddar cheese;sharp;grated
*thawed;drained
In skillet, lightly brown ground beef and onion in olive oil; drain
well. Place in well-greased crock-pot. Stir in remaining ingredients
except eggs, milk and cheese until well blended. Beat eggs and milk
together. Pour over other ingredients; stir well. Dust with additional
nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm.
Just before serving, sprinkle with grated cheese.
SOS (Military Style)
1/2 # ground beef
3/4 tsp salt
1/4 tsp pepper
2 tbs beef fat
4 tbs flour
1 cup evaporated milk
1 cup water
Brown beef. Drain and save juice. In sauce pan, cook beef fat and flour but
do not brown. Cook about five minutes. Combine milk and water and heat to
scalding, then adding roux to milk, stir constantly until blended. Add meat and
cook about 10 minutes until desired thickness. Serve on toast. This is the
authentic military recipe. The flavor secret is the canned milk. Do not use whole
milk or flavor will be different..
BOB EVANS SAUSAGE GRAVEY
1 LB. Extra Mild Breakfast Sausage (Owens)
6 Tbsp. Flour
1 1/2 C. Water
2 1/4 C. Whole Milk (little more if gravy is to thick)
3/4 tsp. Salt
1 tsp. Paprika
On medium heat crumble sausage in fry pan, stir often. Cook sausage until
brown. With slotted spoon remove sausage from fry pan and reserve pan drippings.
The oil and drippings should measure 1/4 cup, add a little vegetable oil may
be added l if needed. On medium low temperature add flour one table spoon at a
time and whisk. Stir constantly until flour thickens and turns light brown.
When flour is thick and light brown add water slowly and stir. When flour
mixture is smooth add milk, paprika, and salt, stir until blended. You want to let
gravy simmer, but not boil this will curdle the milk. When blended add sausage,
mix and simmer until heated through
BREAKFAST PIZZA
1 pound pork sausage
1 cup hash browns
1 cup shredded cheese
4 or 5 eggs with milk to scramble
1 (8 ounce) package of crescent rolls
Spread crescent rolls in oiled 9 x 12-inch pan to fit bottom of pan,
bringing dough up along the edges. Seal seams. Brown and drain pork sausage. Spread
on crescent rolls. Cover with potatoes, scrambled eggs and sprinkle top with
shredded cheese. Bake at 375 for 20 minutes.
Breakfast Pizza
1 (8 oz.) can refrigerator crescent dinner rolls
6 eggs beaten
1 lb. bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
Spread rolls onto a lightly greased 12 inch pizza pan; firmly pressing
perforations to seal. Combine eggs, bacon and cheese. Pour over crust. Bake at 375'F
for 12-15 minutes. Cut like pizza and serve. NOTE: you can use regular pizza
dough
Baked Orange Pecan French Toast
4 eggs
2/3 cup orange juice
1/3 cup milk
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
8 slices italian bread -- 1/2" thick
1/4 cup butter
1/2 cup chopped pecans
ORANGE SYRUP -- recipe follows
Beat together eggs, juice, milk, sugar, vanilla and nutmeg. Arrange bread in
a single layer, top with egg mixture. Refrigerate at least 2 hours (or
overnight). Melt butter in 10x15x2"pan and arrange bread on top. Bake at 350 for 20
minutes. Sprinkle with pecans and bake 10 minutes more. Serves 4
ORANGE SYRUP:
1/2 cup sugar
1/2 cup butter
1 cup orange juice
Combine and cook over low heat. Do not boil. Cool for 10 minutes, and serve
warm.
Instant Oatmeal Packets
Ingredients:
for One pkg: for 10 pkgs:
1/4 cup unpowdered quick oats 2 1 / 2 cups
2 T. powdered oats 2 2 / 2 cups
1/8 t. salt 2 tsp salt
1 teas. sugar 2/3 cup sugar
Optional: dried apple pieces, raisins, dried apricots, cinnamon, any dried
fruit that is broken into small pieces.
Store in airtight plastic baggies. Makes 10 packets of instant oatmeal.
To use: pour one packet of oatmeal mixture into bowl, add 1/4 c. water or
milk and heat in microwave for 1 -2 minutes or on stove in pan until thickened.
Stir and add additional milk or sugar, if desired.
CROCKPOT BREAKFAST
1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained OR 1 lb. cooked ham,
cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 cups shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker, Followed
by a layer of bacon then onions, green pepper and cheese. Repeat the layering
process two or three more times, ending with a
layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over
the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.
EGG CASSEROLE
12 eggs beaten
1/2 lb. sausage
1 can condensed creamy chicken mushroom soup
Cheddar cheese
Basil
Chives
Paprika
Parsley
Pan fry sausage, drain, set aside. Grate cheese (enough to sprinkle on top of
casserole). Beat eggs, add chopped chives, basil, seasoned salt, scramble lightly.
Add together 1/2 sausage and chicken soup, (no milk added to soup), and egg
mixture. Place remaining sausage in bottom of casserole dish.
Pour egg mixture, soup and remaining sausage over top of sausage.
Sprinkle cheese on top. Sprinkle paprika and/or parsley on top.
Bake 30 minutes at 350F
Eggs Benedict
8 slices Canadian Bacon
4 large eggs
1/4 cup each low-fat mayonnaise and low-fat sour cream
1 tablespoon each honey mustard and lemon juice
Pinch of salt and cayenne pepper
2 English muffins, split and toasted
Fresh dill or parsley for garnish (optional)
In a large skillet over medium heat, lightly brown bacon (about 3 minutes per
side). Remove from skillet and keep warm.
Fill a medium skillet half full of water. Bring to a boil, then reduce heat
to simmering. Break 1 egg into a small dish, then slide egg into simmering
water. Repeat with remaining egs. Simmer eggs, uncovered, for 4 to 5 minutes,
until yolks are set, but not hard.
Meanwhile, in a small saucepan, whisk together mayonnaise, sour cream, honey
mustard, lemon juice, salt, and cayenne. Cook over medium heat just until
mixture is heated through. Do not boil. Remove sauce from heat.
For each serving, place 1 toasted muffin-half on a plate. Top with 2 slices
bacon. Remove 1 egg from water using a slotted spoon. Place egg over bacon.
Pour 2 tablespoons sauce over egg. Garnish with fresh dill or parsley, if
desired. Serve immediately
Glazed Bacon
Everyone agrees this bacon tastes just like candy.
1 pound sliced bacon
1 cup packed brown sugar
1/4 cup orange juice
2 tablespoons Dijon mustard
Place bacon on a rack in an ungreased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 10 minutes; drain. Combine the brown sugar, orange juice and
mustard; pour half over bacon. Bake for 10 minutes. Turn bacon and drizzle with
remaining glaze. Bake 15 minutes longer or until golden brown. Place bacon on
waxed paper until set. Serve warm. Yield: 8 servings.
MIGAS CON TOCINO Y HUEVOS
2 thick slices of bacon
3 tablespoons safflower or canola oil
6 leftover corn tortillas, slightly dried and torn.....into 1 to 1 1/2 inch pieces
1/2 medium white onion [chopped]
3 cloves garlic, minced
2 fresh jalapeno chiles, seeded and finely chopped
1/2 red bell pepper, seeded and finely chopped
6 ripe plum tomatoes, coarsley chopped
1/2 teaspoon cumin
4 eggs, lightly beaten
1/2 cup grated Monterey jack.....or white cheddar cheese
salt and freshly ground black pepper
Place the bacon in a small cold skillet and cook slowly until it is crispy.
Remove the bacon strips and drain or absorbent paper. The bacon can bbe fried
in advance and set aside.
In a large, heavy skillet, warm the oil over medium-high heat and quickly fry
the tortilla pieces about a handful at a time until very lightly gold. They
should be rather crispy but still chewy. Remove and drain them on absorbent
paper. Continue cooking in batches until all the tortilla bits are fried. The
tortillas can be fried ahead and set aside.Add the onion, garlic, chiles, and
bell pepper, and cook until the onions are slighty yellow and the chiles are
tender. It may be necessary to add more oil. Crumble the bacon and stir it in
along with the tomatoes and cumin. Cook several minutes, the add the tortilla
pieces, mixing in thoroughly.Pour the eggs over the tortilla mixture and stir in
the cheese and salt and pepper to taste. Continue to stir gently until the eggs
are just set and the cheese has melted.
EGG AND VEGIE FRITTATA
3 eggs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 / 2 cups diced onion
1/2 cups chopped zucchini
1/2 cup chopped yellow squash
1 / 2 cup red peppers, diced
1 / 2 cups diced broccoli
1 / 2 cups diced cauliflower
Preheat the oven to 350 degrees F.
In a medium mixing bowl, beat the eggs with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6 or 7 minutes. Add salt and pepper, to taste, and remove the skillet from the heat. Add the broccoli and stir.
Grease 6 muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each with some of the cauliflower. Bake in the oven until it is set in the center, about 25 to 30 minutes. Serve immediately.
Recipe
|
Â
Â
Â
|
member logon
