Apple Breakfast Fritters
1 Medium apple -- peeled and cored
1 egg
1 Slice bread -- cut in pieces
1/8 Tsp. vanilla extract
1Tbsp. Water
Artificial sweetener to equal
4Tsp. Sugar
1Dash cinnamon
Grate apple and set aside. Combine all ingredients except apple, in blender. Blend until mixture is smooth. Fold in grated apple; mix well. Drop by tablespoons onto a hot nonstick skillet, or pour out 1 enormous fritter. Cook on both sides to a golden brown. Makes 1 serving.
Variations: Blueberry Pancakes: Omit apple. Fold 1/2 cup crushed blueberries into blended egg-bread mixture. Bake as stated.
Pineapple Fritters: Omit apple. Fold 2 slices of canned pineapple cut into very small pieces into blended egg-bread mixture. Bake as stated.
Apple Breakfast Lasagna
Yield: 6 servings
1 c Sour cream
1/3 c Brown sugar; packed
12 Frozen French toast slices
1/2 LB Boiled ham
2 1/2 c Cheddar cheese; shredded
1 can Apple pie filling
1 c Granola
In small bowl, combine sugar and sour cream; cover and refrigerate. Place 6 slices French toast in bottom of greased 9 x 13 pan. Layer ham, 2 cups of cheese and remaining 6 slices of French toast in baking pan. Spread pie filling over top; sprinkle granola over apples. Bake in preheated 350F oven for 25 minutes. Top with remaining 1/2 cup cheddar cheese; bake another 5 minutes until cheese is melted and casserole is hot. Serve with sour cream mixture.
Apple Cheese Danish
Serving Size : 10
3 oz. cream cheese -- softened
2 tbs. sugar
1/2 tsp. vanilla
1 pkg. refrigerated buttermilk biscuits
1 medium apple -- peeled -- cored -- slice
1/4 cup pecans -- chopped
1/2 cup caramel ice cream topping
Preheat oven to 375. Combine cream cheese, sugar and vanilla in Classic 2-Qt Batter Bowl until smooth. Set aside. Separate biscuits and flatten each on 13-inch Round Baking Stone using Dough and Pizza Roller. Peel, core and slice apple with Apple Peeler/Corer/Slicer. Chop apple into smaller pieces using Food Chopper. Spread cream cheese mixture evenly over biscuits. Top with chopped apples; sprinkle with pecans. Fill cavity of V-Shaped Cutter with caramel topping and drizzle over pecans. Bake 15 minutes or until biscuits are browned.
Apple-Cinnamon Baked French Toast
1 LB Loaf French bread
Nonstick cooking spray
8 lg. Eggs -- slightly beaten
3 ½ cup Skim milk
1 cup Sugar -- divided
1 TB Vanilla extract
6 medium Apples -- peel/core/thin slice
3 Tsp. Ground cinnamon
1 tsp. Ground nutmeg
1 TB Butter
Slice bread into 1 1/2-inch slices. Coat a 9-by-13-inch pan with nonstick cooking spray and tightly pack bread into pan. In a large bowl, stir together eggs, milk, 1/2 cup sugar and the vanilla. Pour half of the egg mixture over the bread slices. Evenly distribute apple slices over bread. Top with remaining egg mixture. In a small bowl combine remaining 1/2 cup sugar, the cinnamon and nutmeg. Sprinkle over apples. Dot with butter. Cover and refrigerate overnight. The next day, uncover pan and bake in a preheated 350-degree oven for 1 hour. Remove from oven and let stand for 10 to 15 minutes. Cut into squares and serve warm.
Apple Cinnamon Coffee Cake
For the Apple Filling and Topping
2 T cinnamon
5 T sugar
5 to 6 cups sliced apples
For the Cake
2 c sugar
1 c applesauce
4 t vanilla
1/2 c orange juice
pinch salt
4 eggs, lightly beaten
3 c unbleached all-purpose flour
1 T baking powder
1 t nutmeg
Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam. Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared apples with remainder and set aside. For the cake, whisk together sugar, applesauce, vanilla, orange juice, salt, and eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture. Spoon a little more than one third of the batter into prepared pan. Cover with half of apple mixture, then spoon in remaining batter and apple slices. Sprinkle top lightly with the reserved cinnamon-sugar. Bake in preheated oven for 1 hour or until done. Loosen sides with a butter knife, then invert cake onto a plate for serving.
Apple Cinnamon Roll Ups
6-8 Azteca® Flour Tortillas *
1 container (8 oz.) soft cream cheese
1/4 cup finely diced apple (skin removed)
1/4 teaspoon cinnamon
Remove tortillas from refrigerator; let stand at room temperature while preparing filling. In small bowl combine cream cheese, apples & cinnamon. Spread a thin layer on each tortilla. Top with another tortilla and layer of cream cheese. Roll up. Repeat for remaining tortillas. Wrap each roll in plastic wrap and refrigerate, if not serving immediately.
* Makes 4 rolls if using Azteca® Small Flour Tortillas and 3 rolls if using Azteca® Super Size or Burrito.
Apple Cinnamon Waffles with Cider Syrup
2 1/4 cups Original Bisquick
1 1/4 cups milk
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1 egg
1/2 cup chopped cooking apple
Heat Waffle iron, grease if necessary. Stir together all ingredients except apples, blend well. Stir in apples. Pour batter onto waffle iron by less than 1 cupfuls. Cook until golden brown.
Cider Syrup:
1 cup of sugar
3 tablespoons Bisquick Original
1 teaspoon ground cinnamon
2 cups apple cider
2 tablespoons lemon juice
1/4 cup margarine or butter
Mix sugar and Bisquick and cinnamon in 2-quart saucepan. Stir in cider and lemon juice. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in margarine.
Apple Coffee Cake
2/3 cup butter or margarine (room temperature)
1/3 cup sugar
1/2 cup sour cream
1 tsp. vanilla
1 1/3 cup flour
2/3 tsp. baking soda
1/8 tsp. salt
1 chopped fresh apple (about a cup)
1/3 raisins (optional)
Topping
1/4 cup flour
1/4 cup brown sugar (firmly packed)
2 tbs. butter or margarine (room temperature)
1/2 tsp. cinnamon
In mixing bowl, cream butter and 1/3 cup sugar until light/fluffy. Beat in sour cream, vanilla and egg. Combine the flour, baking soda and salt. Mix into creamed mixture. Blend Well. Combine all of the topping ingredients until mixture forms coarse crumbs Spoon half of the batter into a greased 8-inch round cake pan. Sprinkle with apples and raisins and half the topping mixture Top with remaining batter, sprinkle remaining topping over top of the cake. Bake at 350ºF for 25-30 minutes. It's best served warm!! Also very nice with vanilla ice cream.
Apple Coffeecake From A Mix
1 box yellow cake mix
3 eggs
1 can apple pie filling
Mix above ingredients; beat well. Pour into a greased 9x13 inch pan.
Top with:
2/3 C. brown sugar
2 T. flour
2 T. melted butter
1 1/2 t. cinnamon
Chopped nuts
Mix these ingredients together & sprinkle on top of batter. Bake at 350º for 35-40 minutes, or until a toothpick inserted comes out clean. Serve with Cool-Whip, if desired.
Apple French Toast Strata
8 lg. Slices French bread, cubed
1 pkg. (8 ounces) cream cheese, cut-into cubes
1 lg. Granny Smith apple, peeled-and sliced
6 Eggs
1 cup milk
1 ½ TB Cinnamon
Powdered sugar
Sliced almonds
Syrup
Place half of bread cubes in a greased 11 x 7 baking dish. Cover with all of the cream cheese cubes, distributing evenly. Sprinkle with apple slices. Top with remaining bread cubes and almonds. Beat together eggs, milk and cinnamon until well blended. Pour over bread mixture in dish. Cover and refrigerate overnight. Bake in pre-heated 375-degree oven about 35 minutes or until set. Sprinkle with powdered sugar. Serve with syrup.
Apple Jack's Coffee Cake N Warm Buttery Sauce
2-3 small apples, chopped
2 1/2 cups all purpose flour
1 1/2 cups brown sugar
3/4 cup softened butter
1 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 egg
3/4 cup sour cream
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Butter or spray 9-inch round cake pan. Peel, core and chop apples. About 2 cups. Work flour, brown sugar and butter using a fork in a large bowl until crumbly. Stir in chopped walnuts. Divide mixture in half. Press half into pan bottom evenly for the crust. Stir baking soda, cinnamon and salt into the remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with the sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples. Evenly spread batter over crumb mixture. Bake until cake tester comes out clean, about 1 hr. 15 mins. Cool in the pan on a rack. Serve with Buttery Sauce
Buttery Sauce:
1/4 cup butter
3 tablespoons all purpose flour
2/3 cup brown sugar
1 cup evaporated milk or cream
1/4 cup brandy or rum
1 teaspoon vanilla extract
Melt butter in a small pan on low heat. In a medium size bowl, stir flour with sugar. Then whisk into melted butter until mixture is moistened. Stir in milk until smooth. Cook, whisking frequently, until thickened and smooth, about 5 minutes. Stir in brandy and vanilla. Remove from heat. Pour over Apple Coffee Cake and serve right away. This will freeze well. Just slice while frozen, warm and serve
Apple Pecan Coffee Cake
2 C. sugar
1 C. vegetable oil
2 eggs
2 1/2 C. flour
1 tsp. salt
2 T. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
2 C. chopped pecans
2 C. chopped Granny Smith apples
Grease and flour a 9 x 13-inch pan. Combine sugar and oil. Add well beaten eggs. Sift dry ingredients and add all at one time. Stir in vanilla extract, pecans and apples. Pour into prepared pan. Bake at 350ºF for 25 to 30 minutes.
Apple Pinwheels
1/3 cup water
1/3 cup butter or margarine
1 1/3 cups sugar, divided
2 (8 ounce) tubes refrigerated crescent rolls (reduced fat works fine)
3 cups tart apples, peeled, finely chopped
1 teaspoon apple pie spice
Preheat oven to 350° F. and grease a 15x10x1” baking pan. In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved, set aside. Unroll crescent dough into one long rectangle; seal seams and perforations. Combine apples, apple pie spice and remaining sugar; sprinkle over dough to within 1 inch of edges. Roll up, jelly-roll style, starting with long side. Cut into 1-in. rolls; place in prepared pan. Pour reserved syrup over rolls. Bake for 40-45 minutes or until golden brown; serve warm.
Apple Puff Pancakes
4 eggs
3/4 cup all purpose flour
3/4 cup milk
1/2 tsp. salt
1/4 cup butter
2 medium apples, thinly sliced
1/4 cup sugar
1/4 tsp. ground cinnamon
Heat oven to 400 degrees. Mix eggs, flour, milk and salt together. Divide butter amongst six- individual 5-inch pans. Place in oven till butter is melted. Place sliced apples on the bottom of the pans. Pour batter over the top and sprinkle with mixture of sugar and cinnamon. Bake 25 minutes. Serves 6
Apple Sausage Breakfast Ring
2 LB Lean unflavored bulk sausage
2 Lg., eggs
1 ½ cup Crushed butter crackers-(Ritz)
1 Grated apple, peeled
½ c Minced onion
¼ c Milk
Combine all ingredients, mix well and press into a ring mold lined with wax paper or plastic wrap. Chill overnight. Unmold, removing paper. place onto baking sheet with raised edges. Bake at 300 degrees for 1 hour. Suggestion: Fill center ring with scrambled eggs before serving.
Apple-Sausage Breakfast
6 link sausages
1 cup pancake mix
1/4 tsp. nutmeg
1/4 tsp. ground cinnamon
1/2 cup milk
1 egg
1/2 cup chopped apple
Cook the sausages until lightly browned on all sides. Mix together all other ingredients except the apple; mix well. Stir in the apple. Pour mixture into baking dish, approx 10x6". Place cooked sausage over the top and bake for 20 minutes at 450°. Serve with pancake syrup
A Texas Breakfast Casserole
1 Can Crescent Rolls
1 Pound Sausage -- cooked and drained
Fresh Mushrooms -- sliced
3/4 Pound Monterey Jack Cheese -- grated
6 Eggs -- beaten
1 Can Cream Of Onion Soup
Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.
Awesome Breakfast Casserole
1 1/2 lb. Hash Browns; frozen
1 lb. Bacon or sausage
3 Eggs
2 oz Velveeta
2 oz Cheddar; shredded
1 can Cream of Potato soup
Salt and Pepper
Cook the hash browns with the onion till crisp. Fry the meat. Mix in a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper. Bake at 350 for 30 to 50 minutes.
Bacon and Cheese Breakfast Pizza
1 9" single-crust pastry
1/2 pound Bacon; cooked -- crumbled
8 ounces Swiss cheese -- shredded
4 Eggs
12 ounces Sour cream
2 tablespoons Fresh parsley -- chopped
Roll pastry to fit into a 12" pizza pan. Bake at 425~ for 5 minutes. Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned. Yield 6 main-dish or 18 appetizer servings.
Bacon & Cheese Waffles
1 egg
1 cup milk
1 cup (8 oz.) sour cream
1 tablespoon butter
2 cups pancake or biscuit mix
6-8 strips bacon, cooked and crumbled
1 cup (4 oz.) shredded Cheddar cheese
Beat egg, add milk, sour cream and butter. Stir in pancake mix; mix well. Fold in bacon and cheese. Bake in preheated waffle iron. Yield: 12 (4-inch square) waffles.
Bacon and Egg Casserole
2 slices white bread, toasted & cubed
4 oz. Swiss or cheddar cheese, shredded
4 oz. sliced Canadian bacon cut in 1/2" squares
2 cups skim milk
4 eggs
1/2 tsp. each salt and prepared mustard
1/8 tsp. each onion powder and pepper
Spray 8x8x2 in baking pan with nonstick coating.
Arrange bread cubes over bottom of pan. Sprinkle with cheese and top with 2 oz. bacon. In mixing bowl, beat together milk, eggs and seasonings. Pour egg mixture into pan and sprinkle with remaining 2 oz. of bacon. Bake at 350 for 45-50 minutes (until top is browned & knife inserted in center comes out clean). I sometimes substitute regular bacon for Canadian. Prepare to point of baking, cover and refrigerate overnight. Just pop in the oven in morning
Bacon and Egg Casserole #2
1/4 c Margarine, melted
2 c Onion/garlic croutons
2 c Milk
1 tb Prepared mustard
2 c Unseasoned croutons
2 c Cheddar cheese, grated
6 Eggs
10 Slices bacon
Cook bacon cripsly and crumble Coat a 9x12x2 casserole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow casserole to stand for 15 minutes.
Bacon And Egg Pie
2 Sheets pre-rolled flaky pastry
1 Onion; chopped
1 c Chopped bacon
1/2 c Mixed vegetables
2 TB Spicy chutney
6 Eggs
1 Milk
Use one sheet of pastry to line a 20 cm square shallow cake tin. (8 inch) Sprinkle onion, bacon and mixed vegetables evenly over pastry. Dot the chutney on top. Break eggs evenly over, pricking the yolks so they run slightly. Carefully lift second sheet of pastry over filling. Brush top with milk. Bake at 200C (400 F) for 40 minutes or until well risen and golden. To serve - cut into squares. Serve hot or cold. Serves 6.
Bacon and Egg Sandwiches
1/2 cup sour cream
8 slices bread
4 green onions - chopped
4 slices process American cheese
2 hard cooked eggs -- sliced 1/4" thick
8 slices bacon -- cooked and drained
1/4 cup butter or margarine - softened
Spread sour cream on one side of four slices of bread. Top with onions, cheese, eggs and bacon. Top with the remaining bread. Butter outsides of sandwiches; cook in a large skillet over medium heat until golden brown on both sides.
Bacon and Egg Wraps
1 medium onion - chopped
3/4 cup chopped green bell pepper
1 tablespoon butter or margarine
5 eggs
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1/2 pound sliced bacon -- cooked and crumbled
4 10 inch flour tortillas - warmed
Salsa - optional
In a nonstick skillet, sauté onion and green pepper in butter until tender. In a bowl, beat the eggs, milk, salt and pepper. Pour over vegetables in the skillet. Sprinkle with cheese and bacon. Cook and stir gently over medium heat until the eggs are completely set. Spoon 1/2 cup down the center of each tortilla; fold sides over filling. Serve with salsa if desired.
Bacon And Eggers
3 eggs
1 Tbs. freshly grated Parmesan cheese
1/4 tsp. lemon pepper
1/2 to 1 tsp. finely snipped fresh chives (optional)
4 English muffins, split, toasted and buttered
6 slices bacon, crisply cooked, break in half
In a small bowl, beat together eggs, Parmesan cheese, lemon pepper and chives (if using). Heat a small amount of oil in a small fry pan. Pour egg mixture into pan and cook as for scrambled eggs. Divide cooked eggs into 4 portions and place on top of 4 muffin halves. Top with 3 pieces of bacon and the top part of the muffin.
Bacon Breakfast Casserole
8 slices white bread, crusts trimmed
8 slices bacon, crisply cooked, crumbled
1 can (4 oz.) sliced mushrooms, drained
2 green onions, sliced
1 1/2 cups shredded mild cheddar cheese
4 eggs, beaten
2 cups milk
PLACE four bread slices on bottom of greased 8-inch square baking pan. Sprinkle bacon, mushrooms, onions and cheese over bread. Cover with remaining bread slices. MIX eggs and milk; pour over bread. Cover; refrigerate 1 hour or overnight. BAKE, uncovered, at 350°F for 1 hour. Let stand 10 minutes before cutting
Bacon Cheddar Muffins
2 cups biscuit/baking mix
2/3 cup milk
1/4 cup vegetable oil
1 egg
1 cup finely shredded mild cheddar cheese
8 bacon strips, cooked and crumbled
Preheat oven to 375 degrees F. In a bowl, combine biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups 3/4 full. Bake at 375 for 20 min. or until golden brown. Cool for 10 min ; remove from pan to a wire rack.
YIELD: about 1 dz.
Bacon Quiche
1/4 c. melted butter
1 1/2 c. milk
1 tsp. Salt
Dash pepper
3 eggs
1/2 c. Bisquick
1 c. Swiss Cheese (shredded)
1/2 c. bacon (about 6-7 slices pre-cooked), cut or broken into small pieces.
Mix first 5 ingredients together and beat well (wire whisk works well). Stir in Bisquick. Pour into 9-inch (deep) cake pan. Put in meat and cheese on top of mixture (do not mix). Bake at 350 degrees for 45 minutes. Best when made the night before and served by heating in microwave with plastic wrap covering.
Bacon Waffles
Cut bacon into small strips and fry. Drain and set aside.
Mix together the following:
2 egg yolks beaten
1 cups milk
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
6 Tablespoons salad oil
Beat until smooth. In a separate bowl beat egg whites until stiff and then fold into batter. Add bacon bits to batter and cook in waffle griddle.
Baked Apple French Toast
1/2 c Butter
1/2 c Brown sugar
1 TB Water
3 lg. Green apples
8 large Eggs
4 c Milk
2 TB Vanilla
6 To 12 slices bread, any type
Cinnamon
Preheat oven to 350~. Melt butter, add sugar, and water. Slice apples leaving skin on, and simmer in butter mixture fir 1 to 2 minutes. Pour mixture in bottom of 13"x9"x2" pan and let cool.
Beat together eggs, milk and vanilla. Slice bread in halves and lay over apples to cover whole dish. Pour egg mixture over all, making sure all the bread is wet. Sprinkle with cinnamon. Bake until golden brown and puffy, about 40 to 50 minutes. This dish may be made the night before and reheated just prior to serving.
Baked Apple Pancake
6 large eggs
1/2 cups milk
1 cup flour
3 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter/margarine
2 large apples
3 tablespoons brown sugar (optional)
Place eggs, milk, flour, sugar, vanilla, salt and cinnamon in blender or bowl. Blend and set aside. Put melted butter in 9 X 13 glass dish. Peel apples and slice thinly and arrange over butter. Heat in 425°F oven until butter sizzles. Remove. Pour blended mixture slowly over apples. Sprinkle with brown sugar if desired. Bake for 20 minutes. Cut and serve immediately. Use your favorite syrup if desired.
This recipe serves 8 to 10 people. If you want to cut it in half, the recipe fits nicely in a square pan or pie plate
Baked Breakfast Pears
3 ripe pears
1/3 cup raisins
12 tablespoons maple syrup
2 tablespoons butter
Cinnamon
Shortcake dough
Wash and slice pears in half lengthwise. Scoop out core and stem (use melon baller). Place in greased custard cups, or small ramekins. Fill the hollowed center with raisins. Using shortcake dough, roll one-sixth of the dough into a thick rope with your hands. Place rope in a circle over pear leaving center exposed. Into center, pour 2 tablespoons maple syrup, dot with one-sixth of the butter and top with dash of cinnamon. Repeat and then bake at 350° for 20-25 minutes until dough is slightly browned. Serve warm, topped with whipped cream. Serves 6.
Baked Breakfast Potatoes
1 Tablespoon dried minced onion
1/4 teaspoon black pepper
12 ounce can Campbell's Healthy Request Cream of Broccoli soup
1 Pint of nonfat sour cream
4 ounces lowfat sharp cheddar cheese, grated
4 ounces Kraft Healthy Favorites Fat Free Cheddar
2 pounds potatoes cooked and cubed.
1 cup corn flakes, crushed, for topping
In a large bowl combine all ingredients except the corn flakes. Mix well and pour into a 9 X 13 inch casserole sprayed with non-stick cooking spray. Sprinkle crushed corn flakes on top. Bake at 350 degrees F or 45 to 60 minutes
Baked Cheddar Toast
1 Cup Heavy Cream
1 Cup Cheddar Cheese -- shredded
1/2 Teaspoon Nutmeg
1/4 Teaspoon White Pepper
4 large Eggs -- well beaten
12 slices Bread
In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot.
Baked Cheese Grits
3 c water
3/4 c quick grits, uncooked
1/4 t salt
3 T chopped pimento
1 egg beaten
1 c shredded cheddar
2 T butter
1/8 t garlic powder
1 dash red pepper sauce
Heat oven to 350°. Grease a 1-1/2 qt. casserole. Prepare grits according to package directions. Add a small amount of grits to beaten egg. Return grits mixture to pan. Add remaining ingredients. Cook over low heat an additional minute. Pour into prepared casserole dish. Bake 30 to 40 minutes, or until top is set and lightly puffed. Let stand 5 minutes before serving
Serves 4 to 6
Baked Cheese Grits #2
½ tsp. Salt
2 2/3 cup Water
2/3 cup grits, quick-cooking
2 TB Butter or margarine
6 oz American cheese, shredded
2 Eggs -- beaten
1/8 tsp. Pepper
Preheat oven to 350 F. Grease a 2-quart baking dish. Add salt to water. Bring to a full, rolling boil. Add grits; return to boiling point. Cook, stirring constantly, until very thick, about 6 minutes.
Remove from heat. Add fat. Mix cheese, eggs, and pepper. Stir into grits. Pour into baking dish. Bake 40 minutes or until lightly browned.
Baked Cheese Grits Casserole
4 c Water
1 c Grits
2 Eggs
1 1/2 Ts Salt
1 Garlic cloves - crushed; (up to 2)
1 Ts Paprika
1 Ds. Tabasco
2/3 lb. Sharp cheese; grated
1/3 c Butter
Preheat oven to 350 degrees. Butter a 1 1/2qt. casserole. Bring the water to a boil in a large saucepan, stir in the grits, and continue to stir until they are completely mixed. Cook, stirring, then stir a small amount of grits in the eggs to warm them. Beat egg mixture into the grits off the heat. Add the salt, garlic, paprika, Tabasco, cheese, and butter, mixing well. Pour the grits mixture into the buttered casserole. Bake for 25 to 45 minutes, depending on the depth of the dish. May be cooked in advance and reheated. Freezes well.
Baked Cinnamon French Toast
1 cup packed brown sugar
1 stick butter
2 tablespoons corn syrup
Unsliced cinnamon bread
5 eggs
1 1/2 cups milk
1 teaspoon vanilla
Melt butter, add brown sugar and corn syrup. Combine well. Spray 9x13 pan. Slice bread into 3/4" to 1" thick slices. Pour butter mixture into baking dish, arrange slices flat in butter mixture, squeeze to fit in. In blender, mix eggs, milk and vanilla. Pour over bread slices, covering completely. Cover and refrigerate overnight. Uncover and bake in preheated 350 degree oven for 30 minutes or until golden brown. Dust with powdered sugar. Serve right from baking dish. Makes 6-8 servings.
Baked Eggs
6 slices turkey bacon
1-1/2 cartons Egg Beaters (or 6 eggs)
6 tablespoons low-fat or skim milk
1/2 cup fat-free or low-fat Swiss cheese chopped chives and parsley pepper and salt
Spray 6 cups of a muffin tin with cooking spray. Slice each piece of turkey bacon into 3 pieces.
Line each muffin cup with 3 of the pieces of turkey bacon. Spoon 2-3 tablespoons of egg substitute on top of the bacon. Top with 1 tablespoon milk. Add salt, pepper, chives and parsley to taste. Sprinkle with shredded cheese. Bake at 350° for about 15 minutes, until eggs are set
Baked Eggs In Bread Cups
6 slices white bread
6 slices bacon, cooked and crumbled
1 green onion, chopped
1/4 teaspoon garlic powder
6 large eggs
1 package Bernaise Sauce Mix, prepared according to package directions
Heat oven to 350 degrees. Cut each slice of bread into a 3-inch circle using a cutter or a glass. Press bread circles into 6 muffin tins that have been sprayed with nonstick cooking spray. Divide the bacon and green onions among the bread rounds, sprinkle each with a bit of garlic powder and top with an egg.
Bake 20 minutes, until whites are set and yolks are soft but not runny. Remove from tins and top with the Bernaise.
Makes 6 eggs.
Baked Eggs on Toast
6 slices white bread
Butter
3 Tbs. (45 ml) freshly grated Parmesan cheese
1 Tbs. (15 ml) chopped fresh chives
6 eggs
Salt and freshly ground pepper to taste
Toast the bread and butter it on both sides. Place on a baking sheet and, using the tips of your fingers, make a small depression in each piece of toast. Sprinkle with Parmesan cheese and chives. Carefully drop an egg onto each piece of toast and season with salt and pepper. Bake in a preheated 400F (200C) oven for 5 to 10 minutes, until the eggs reach the desired degree of doneness. Allow 1 to 2 per person. Serves 3 to 6.
Baked French Toast
1 loaf white bread, cubed
8 oz. cream cheese, cubed and softened
1 dozen large eggs
1/2 cup maple syrup
1 cup milk
The night before serving, line the bottom of a 11 x 13 inch pan with half of the bread cubes. Layer cream cheese on top of the bread. Add remaining bread cubes on top. Beat eggs, maple syrup, and the milk together. Pour mixture over the bread. Cover and refrigerate over night. Bake, uncovered, at 350
degrees for 45 minutes or until lightly golden. Serves 8
Baked French Toast #2
8 slices Bread
12 ounces Evaporated skim milk
4 Eggs
1/4 cup Brown sugar
1 teaspoon Vanilla extract
¾ teaspoon Ground cinnamon
Lightly coat 9"x13"x2" pan with non-stick vegetable spray. Arrange bread slices in bottom of pan. Combine all remaining ingredients and mix well, using whisk or egg beater. Pour mixture evenly over bread. Cover tightly and refrigerate several hours or overnight. To bake, preheat oven to 350. Remove bread from refrigerator and spray lightly with non-stick vegetable spray. Bake 30-35 minutes, until lightly browned. Serve with hot maple syrup, powdered sugar, and cinnamon. Comes out crisp on the outside and reasonably soggy on the inside. Definitely a fine lower-fat alternative to the traditional fried French toast.
Baked French Toast #3
10 Slices white bread
1 ½ cup Evaporated skim milk- (one 12-ounce can)
3 Whole eggs
3 Egg whites
1/3 cup Dark brown sugar
1 tsp. Vanilla extract
¾ tsp. Ground cinnamon
Lightly coat 9- by 13- by 2-inch pan with a non-stick vegetable spray. Arrange bread slices in the
bottom of the pan. Combine all remaining ingredients and mix well using a whisk or egg beater. Pour mixture evenly over bread. Cover tightly and refrigerate several hours or overnight. To bake, preheat oven to 350 degrees. Remove bread from refrigerator and spray lightly with non-stick vegetable spray. Bake in preheated oven for 30-35 minutes or until lightly browned. Serve with hot maple syrup, powdered sugar and cinnamon. Yield: 10 servings.
Baked Hash Browns
8 frozen hash brown patties
1 teaspoon salt
1/2 teaspoon garlic powder
1 cup whipping cream
1 cup shredded cheddar cheese
Place patties in a greased 13 x 9 baking dish. (you don't need to thaw the patties first) Sprinkle with salt and garlic powder. Pour cream over patties. Bake uncovered, at 350 degrees for 50 minutes. Sprinkle with cheese. Bake 5 to 10 minutes more or till potatoes are tender and cheese is melted.
I sometimes add a bit more cream and cheese, and I have made this with the shredded hash browns too. So easy and usually have no leftovers.
Baked Sausage Cups and Scrambled Eggs
--------------------------------SAUSAGE CUPS--------------------------------
1 lb. Pork sausage meat
1/2 c Quaker Oats, uncooked -- (quick or old-fashioned)
1/2 Ts Salt
1/2 Ts Rubbed sage
1 Egg
1/2 c Milk
-------------------------------SCRAMBLED EGGS-------------------------------
1 TB Butter or margarine
9 Eggs
1 Ts Salt
1 ds Pepper (optional)
1/3 c Milk
For sausage cups, combine all ingredients thoroughly. Firmly press into six 5-oz. ovenproof custard cups. Place in shallow baking pan. Bake in preheated moderate oven (350 F.) about 45 minutes. Unmold; drain on absorbent paper. For eggs, melt butter in large skillet over low heat. Beat together eggs, salt, pepper and milk until fluffy. Pour into skillet. Cook, stirring lightly until eggs are just barely set. Arrange sausage cups around eggs on serving platter. Garnish with parsley.
Baked Scrambled Egg Casserole
2 TB Margarine
1 1/2 c Cooked ham, chopped
1/2 c Green onions, sliced
1 can Cream of mushroom soup
12 Eggs
4 oz Cheddar cheese, shredded
1/2 c Half & half
Heat oven to 250 degrees F. Grease 2-qt casserole. In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixtue into skillet with onions; mix well. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top. Bake at 250 degrees F for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.
Baked Stuffed French Toast
Yield: 6 servings
4 lg. Slices sourdough bread, -crusts removed, Cubed
8 oz Cream cheese cut into cubes -(1 package)
1 lg. Granny Smith apple, peeled -and chopped
6 Eggs
1 cup Milk
1 1/2 Tsp. Ground cinnamon
2 To 3 Tbl powdered sugar
Maple, apricot, blueberry, or raspberry syrup.
Preheat the oven to 375F. Place half of the bread cubes in an ungreased 11 x 7-inch baking dish. Cover with the cream cheese cubes, distributing evenly. Sprinkle with the chopped apple. Top evenly with the remaining bread cubes. Beat together the eggs, milk, and cinnamon until well blended. Pour over the bread mixture in the dish. Bake for about 35 minutes or until set. Sprinkle with the powdered sugar. Serve with maple or fruit syrup.
Serves four.
Banana Bread French Toast
-----BREAD-----
1 package Banana quick bread mix
3 tablespoons Oil
1 cup Water
1 Egg
1/2 cup Mashed banana
-----EGG MIXTURE-----
3 Eggs
1 teaspoon Vanilla
1/2 cup Milk
Heat oven to 375~.Grease and flour bottom of 9" loaf pan. In large bowl, combine all bread ingredients. Stir 50-75 strokes; just until dry particles are moistened. Pour into prepared pan. Bake 40-50 minutes or until tested done. Cool in pan 15 minutes; remover from pan; cool completely. Cut bread into 12 slices. Heat skillet to 375~. Grease lightly with margarine. In pie pan, combine eggs, milk and vanilla; beat well. Dip bread slices in egg mixture, turning to coat both sides well. Cook in skillet 2-3 minutes on each side or until golden brown. Serve with
syrup.
Banana French Toast with Blueberry Topping
3/4 cup skim milk
1 medium banana -- sliced
2 egg whites
1/4 teaspoon nutmeg
8 slices whole wheat bread
BLUEBERRY TOPPING
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/2 cup water
2 tablespoons honey
2 cups fresh or frozen blueberries
Heat oven to 425*. Spray 15x10x1 inch baking pan with cooking spray. In blender container or food processor bowl with metal blade, combine milk, banana, egg whites, and nutmeg. Blend until smooth. Pour into shallow bowl or pie pan. Dip bread in egg mixture; place in sprayed pan. Pour any remaining mixture over bread slices. Bake for 12 minutes. Turn and bake an additional 10 minutes or until golden brown. Meanwhile, in small saucepan combine cornstarch, cinnamon, water and honey; blend well. Stir in blueberries. Cook over medium heat until mixture boils and thickens, stirring constantly. Serve over French Toast.
Banana-Stuffed French Toast With Streusel Topping
Yield: 6 Servings
2 TB Plus 1/4 cup (1/2 stick)-unsalted butter
2 TB Plus 1/2 cup sugar
2 TB Water
2 lg. Ripe bananas, peeled, cut -into 1/2-inch-thick rounds
1 ea. Unsliced loaf egg bread -(1-pound), ends trimmed, -bread cut into 6 slices -(each about 1-1/2 inches -thick)
2 c Milk (do not use low-fat or-nonfat)
6 lg. Eggs
2 1/2 tsp. Ground cinnamon
1/4 tsp. Vanilla extract
----------------------------------TOPPING----------------------------------
1 1/2 c Thinly sliced almonds,-toasted
1/4 c (packed) golden brown sugar
1/4 c Quick-cooking oats
2 TB All purpose flour
Maple syrup
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)
Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.
Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheets. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.
Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.
Basic Biscuits
2 cups flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup shortening
1 large egg
2/3 cup milk
1 tablespoon honey
Preheat oven to 425 degrees F. In a bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until fine crumbs form. Combine the egg, milk and honey. Add to flour mixture and mix until just combined. turn onto a floured surface and knead 8 to 10 times. Pat out until 1/2-inch thick. Cut biscuits with 2 1/2-inch biscuit cutter. Place 1-inch apart on ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown. Serve warm. Makes 8 to 10 biscuits.
Tip: I had to add about 1/2 cup extra flour since the dough was so soft.
Bauernfruhstuck (Farmers Breakfast)
Yield: 4 servings
4 medium Potatoes
1/2 tsp. Salt
4 Strips Bacon
1 cup Cubed Ham --- small cubes
3 large eggs
2 tomatoes - medium, peeled
3 tbs. Milk
1 tbs. Chives - Chopped
Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transparent. Add the potato slices; cook until lightly browned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.
Bedford County Breakfast Casserole
7 slices bread, trimmed and cubed
1 cup diced ham
1/3 cup finely chopped onion
2 c. medium cheddar cheese, grated
7 eggs
1 teaspoon dry mustard
2 cups milk
Sliced tomato and chives for topping
Combine milk & eggs, mix well. Fold in remaining ingredients. Top with thin sliced tomatoes & chives. Pour in 9x13 pan, greased. Refrigerate overnight. Bake @ 325° for 1 hr in upper part of oven. Serves 6
Belgium Waffle Topping
5 tbs. butter
1 c. powdered sugar
2/3 c. fresh or frozen strawberries
Beat butter and powdered sugar until fluffy. Gradually add strawberries. Refrigerate until ready to use.
Blueberry Biscuits
Yield: 6 biscuits
2 cups flour
2 tbs. sugar
1 tbs. baking powder
1 tsp. salt
1/3 cup butter
3/4 cup milk
1/2 cup fresh or frozen "hard" blueberries
Preheat oven to 450°F. In a medium bowl combine flour, sugar, baking powder and salt. Using a pastry blender or 2 knives cut butter into flour mixture until butter resembles small peas. Stir in milk just until blended. Add fresh or frozen "hard" blueberries, stirring until just combined. On a lightly floured work surface pat or roll dough to a 1/2-inch thickness. Using a 2-1/2-inch round biscuit cutter cut out biscuits, re-patting scraps to cut additional biscuits. Place on ungreased cookie sheet about 1 inch apart; bake until golden, 12 to 15 minutes. Transfer biscuits to wire rack to cool.
Blueberry Breakfast Bars
1 3/4 cups sugar
1 cup butter
4 eggs
1 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
21 ounces blueberry pie filling
1 1/4 cups powdered sugar
1 tablespoon margarine -- melted
2 tablespoons lemon juice
Cream sugar and butter, add eggs and vanilla. Beat well. Add flour and baking powder. Stir until blended. Spread half of the mixture onto an ungreased 15"x10" pan. Carefully top with pie filling. Drop remaining dough on top by teaspoonfuls. Bake at 350 for 45 minutes or until golden brown. Do not underbake. Combine powdered sugar, melted margarine and lemon juice and drizzle over warm bars.
Blueberry Buttermilk Pancakes
1 Cup all-purpose flour
2 Tbs. granulated sugar
1-1/2 Tsp. baking powder
1/2 Tsp. baking soda
1/2 Tsp. salt
1 Large egg
1 Cup buttermilk
1 Tsp. vanilla
2 Tbsp. butter, melted
1-1/2 Cups fresh or frozen blueberries
2 Tsp. vegetable oil
Mix flour, sugar, baking powder, baking soda and salt in mixing bowl; set aside. Whisk egg, buttermilk and vanilla together in small bowl. Add buttermilk mixture and butter to flour mixture and stir just until blended. Stir in blueberries. Spoon 1/3-cup batter onto hot griddle for each pancake. Serve hot. Serves 4
Blueberry Buttermilk Pancakes #2
1 egg
2 t. baking soda
1 T. vegetable oil
1/2 t. salt
2 C. + 1 T. buttermilk
1 C. flour
Blueberries, to taste, optional
Mix together egg, 1 T. buttermilk & baking soda. Add oil, salt, remaining buttermilk & flour. Cook on a preheated & greased frying pan or electric skillet. May add blueberries while the pancakes are just beginning to cook.
Blueberry Buttermilk Pancakes #3
2 cups flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
3 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 cups blueberries, rinsed and sorted
Oil, clarified butter or nonstick cooking spray
Sift flour, sugar, baking soda and salt into large bowl. In separate bowl, beat buttermilk, egg yolks and melted butter until blended. Beat egg whites in separate bowl until soft peaks form. Stir buttermilk mixture into flour mixture until just blended (there will be some lumps). Add blueberries. Add egg whites and carefully fold in until just blended. Heat large nonstick griddle over medium heat until hot enough to sizzle a drop of water. Brush with thin film of oil. For each pancake, pour scant 1/4 cup batter onto griddle. Adjust heat to medium-low and cook until tops are covered with small bubbles and edges appear to be setting, about 2 minutes. Turn and cook until golden brown on other side, another 2 minutes. Repeat with remaining batter. Makes 8-10 pancakes
Blueberry Coffee Cake
2 cups flour
3/4 cup sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup vegetable oil
3/4 cup milk
1 egg
2 cups fresh or frozen blueberries
Sugar topping (below)
Preheat oven to 375°. In a large bowl, combine flour, sugar, baking powder, salt, oil, milk, and egg. Fold in blueberries. Pour into an ungreased 8 inch square baking dish. Sprinkle sugar topping (see below) onto top of batter Bake uncovered, 50 min. or until toothpick comes out clean
Sugar Topping
1/4 cup butter (room temp.)
1/3 cup flour
1/2 cup sugar
1/2 tsp. cinnamon
In a medium bowl with a pastry blender or two knives, cut butter into sugar, flour and cinnamon until well blended
Blueberry French Toast
12 slices day-old bread -- crusts removed
2 packages cream cheese
1 cup blueberries
12 each eggs
2 cups milk
1/3 cup maple syrup
1 cup sugar
2 tablespoons cornstarch
1 cup water
1cup blueberries
1tablespoon butter or margarine
Cut bread into 1" cubes; place half in a greased 13x9" baking dish. Cut cream cheese into 1" cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover and bake at 350°F for 30 minutes. Uncover, bake 25-30 minutes more or until golden brown and center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.
Blueberry French Toast Sandwiches
2 c Blueberries -- frozen
¾ cups Maple syrup
1 tsp. Orange peel -- grated
1 TB Cornstarch
2 TB-- water
3 Eggs -- beaten
¾ cup Milk
1 tsp. Vanilla
¼ tsp. Nutmeg
8 slice Bread
3 tb Margarine
Sugar, powdered
Combine blueberries, maple syrup and orange peel in a small saucepan. Dissolve cornstarch in water; add to blueberry mixture. Cook and stir until mixture boils; reduce heat and simmer 1 minute or until mixture thickens. Combine eggs, milk, vanilla and nutmeg; mix well. Dip each slice of bread into egg mixture. Cook each slice in small amount of butter in skillet or on griddle about 2 minutes or until golden brown on each side. Place one slice on each individual plate, spread with 3 tablespoons blueberry mixture, top with second slice and 1 tablespoon blueberry mixture. Sprinkle lightly with powdered sugar.
Blueberry Gingerbread Pancakes
These berry-studded flapjacks are terrific topped with sweet butter and maple syrup and accompanied by bacon, ham or sausages. Big fans of molasses will want to pour a little extra over the pancakes.
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground ginger
3/4 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mild-flavored (light) molasses
3/4 cup buttermilk
2 large eggs
3 tablespoons vegetable oil
2 cups fresh blueberries or frozen (unthawed)
Additional vegetable oil
Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries. Heat large nonstick skillet over medium-low heat.
Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch. Makes about 16
Blueberry Pancakes
Yield: 24 servings
1 lb., 4 oz. blueberries, fresh or frozen
1 gal. pancake batter, prepared
1 tsp. nutmeg, ground
1-1/2 qts. Blueberry syrup, prepared
Rinse and drain fresh blueberries, or rinse and thaw frozen blueberries. Prepare batter as directed on package. Add nutmeg, and gently fold in blueberries. Portion with 2-oz. ladle onto lightly greased, preheated 375°F griddle. Cook until bubbles form over surface and bottoms are golden brown. Turn and brown other side. For individual servings, arrange 3 pancakes on a serving dish. Accompany with 2 ounces blueberry syrup.
Blueberry Stuffed French Toast
16 slices bread
8 ounces cream cheese
1 pint blueberries, divided
3 cups milk
3 eggs
1/3 cup maple syrup
1 teaspoon vanilla
1 1/2 cups sugar, divided
1/4 teaspoon nutmeg
2 tablespoons cornstarch
1 tablespoon butter
Butter a 13x9x2 pan and cut 10 slices of bread into 3/4" cubes. Spread cream cheese over one side of remaining 6 slices and arrange cheese side up in pan. Sprinkle with 1 cup blueberries. Top with bread cubes. Combine next 4 ingredients and 1/4 cup sugar. Pour over bread mixture.
Cover and chill overnight. Preheat oven 350 degrees. Mix together nutmeg and 1/4 cup sugar.
Uncover and sprinkle over top. Cover with foil and bake 30 minutes.
Remove foil and bake 20-30 minutes until top is golden and knife comes out of center clean. Let stand 5 minutes. Meanwhile in a saucepan mix together cornstarch, 1 cup water and remaining sugar. Over medium heat bring to a simmer and cook until thickens about 3 minutes.
Remove from heat and stir in butter and remaining blueberries. Serve with French toast.
Breakfast Banana Smoothie
serves 1
1 banana peeled and sliced
1 tablespoon honey
1/2 cup milk
1/3 cup orange apple or cranberry juice
2 teaspoons wheat germ optional
1 tablespoon protein powder
Place all ingredients in blender container. Blend until smooth.
Breakfast Sandwich Delight
1 English muffin split
Mayonnaise
2 slices deli ham coarse ground mustard
2 slices mild cheddar cheese
2 slices tomato sour cream
Toast muffin halves. Spread each half with mayonnaise and top with a ham slice. Spread with mustard and top with cheese. Place on a cookie sheet. Bake at 400 degrees until the cheese melts. Add a tomato slice to each muffin half. Top with sour cream.
Blueberry Sausage Breakfast Treat
¾ LB Sausage, pork
2 cups Flour
1 t Baking powder
½ tsp. Baking soda
1/2 cup Butter
½ cup Sugar
¼ cup Sugar, brown
2 Eggs
8 oz Sour cream
1 cup Blueberries
½ cup Pecans, chopped
Day before: Cook sausage and drain well. Stir together flour, baking powder, and baking soda. In large mixing bowl, beat butter until fluffy. Add sugars and beat until well-blended. Add eggs, one at a time, beating well after each. Alternate adding flour mixture and sour cream to creamed ingredients; mix well. Fold in sausage and berries. Pour batter into ungreased 13"x9"x2" baking pan. Sprinkle pecans on top. Refrigerate overnight. Preheat oven to 350. Bake 35-40 minutes, until done. Cool on wire rack.
Blueberry Turnovers
Yield: 24 servings
1 lb., 12 oz. blueberries, fresh or frozen
12 oz. granulated sugar
4 tbs. cornstarch
2 tsp. cinnamon, ground
2 tbs. lemon juice
2 lbs., 8 oz. puff pastry, prepared
Egg wash, prepared, as needed
Rinse and drain blueberries. Combine sugar, cornstarch and cinnamon. Sprinkle over blueberries. Add lemon juice and toss together. Roll puff pastry 1/8-inch thick and cut into 24 (5-inch) squares. Place approximately 3 tbs. blueberry filling in center of each square. Brush edges with egg wash, fold diagonally and seal. Prick tops to allow steam to escape. Brush tops with egg wash and bake in 375°F oven 20 minutes or until turnovers are puffed and golden brown.
Bountiful Brunch Pizza
Crust:
1 pkg. (24 oz.) frozen shredded hash brown patties, thawed and broken apart
1 egg, beaten
Salt and ground black pepper to taste
Egg Topping:
7 eggs
1/2 cup milk
Salt and ground black pepper to taste
1 cup chopped ham
1/2 cup sliced fresh mushrooms
1/4 cup green onion slices
1/4 cup chopped green bell pepper
1 1/2 cups (6 oz.) shredded Cheddar cheese
Preheat oven to 400 F. Cover 15" round baking stone with parchment paper. For crust, combine potatoes, egg, salt and pepper. Mix well. Spread potato mixture into 14 inch circle on prepared baking stone. Pat down with back of spoon. Bake 20 minutes; remove from oven.
For egg topping, whisk eggs and milk. Season with salt and black pepper. Microwave on HIGH for 3 minutes; stir. Microwave an additional three minutes; stir. Spread cooked egg mixture evenly over potato crust. Top with ham, mushrooms, green onion and bell pepper. Sprinkle with cheese. Return to oven. Bake 10 minutes. To serve, cut into wedges with pizza cutter.
Yield: 10 servings.
Bran Muffins
5 Cups All-Bran Cereal, Separated
2 1/2 Cups Raisins
2 Cups Boiling Water
1 Cup White Sugar
1 Cup Corn Oil
2 Cups Molasses
4 Eggs, Well-Beaten
1 Quart Buttermilk
5 Cups Flour
5 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Pecan Pieces
Combine 2 cups of the cereal and the raisins. Pour boiling water over both and set aside to cool. In a very large bowl, combine sugar and oil. Stir in the molasses, eggs, buttermilk, and the remaining 3 cups of cereal separately. Mix well. Combine the flour, baking soda, and salt. Add to the batter. Add the cooled cereal-raisin mixture and the pecan pieces. The batter makes 4 quarts and is ready to use or to be refrigerated for future use. To bake muffins, spoon batter into buttered or Pam-sprayed regular or mini-sized muffin pans. Fill each section of either size pan 2/3 full. Bake at 400 degrees F in preheated oven for exactly 20 minutes for the regular size and 15 minutes for the mini-size muffins. Allow to cool slightly in pans on a rack.
You can store this batter in four 1-quart covered jars in the refrigerator. It keeps perfectly for as long as 2 months. Watch them closely though while baking because they can burn easily if cooked over the time limit.
Breakfast Bake
2 cups diced, cooked ham
2 pkgs. Betty Crocker hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 Tbs. chopped onion
2 cups shredded Cheddar cheese
3 cups milk
1 cup Bisquick mix
1/2 tsp. salt
4 eggs
Grease rectangular baking dish, (13x9x2). Mix ham, potatoes, bell pepper, onion and 1 cup of the cheese. Spread in baking dish. Stir in milk, baking mix, salt and eggs until blended. Pour over potato mixture. Sprinkle with remaining 1 cup cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours. Heat oven to 375 degrees. Uncover and bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.
12 servings.
Breakfast Before
1 pound spicy pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon mustard
4 slices bread -- cubed
1 can grated sharp cheddar cheese
Sauté sausage; drain. Beat together eggs, milk, salt and mustard. In a 9x13 inch baking dish, layer bread cubes, sausage and cheese. Pour egg mixture on top. Refrigerate overnight. Bake at 350 for 45 minutes or until center is set.
Breakfast Bread Pudding
4 slices cinnamon raisin bread, toasted and cut into 1/2-inch pieces
1 large Granny Smith apple, peeled, cored, and finely chopped
1/2 ounce pecan halves, coarsely chopped
1 1/2 cups lowfat (1%) milk
2 eggs
2 egg whites
1 tablespoon plus 1 teaspoon light brown sugar
1 teaspoon vanilla
1/8 teaspoon confectioners' sugar
Preheat the oven to 350 degrees. Spray four 1-cup ramekins or baking dishes with nonstick cooking spray. In a medium bowl, combine the bread and apple. Spoon the mixture into the prepared gratin dishes and sprinkle the nuts evenly on top. In a large measuring cup, whisk together the milk, whole eggs, egg whites, brown sugar, vanilla, and nutmeg until well combined. Pour the milk mixture evenly over the bread mixture in the gratin dishes. Let stand for 15 minutes at room temperature to allow the bread to absorb the milk mixture. Place the gratin dishes on a baking sheet and bake until golden brown and set, about 25 minutes. Sprinkle evenly with the confectioners' sugar and serve hot or at room temperature. Makes: 4 servings
Breakfast Burrito
Vegetable spray
1 medium red bell pepper -- seeded and diced
4 medium button mushrooms -- sliced, up to 6
2 scallions -- chopped
1/2 cup corn kernels fresh or frozen and thawed
2 tablespoons chopped cilantro
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
½ cup egg substitutes (about 2 eggs beaten)
1/4 cup shredded low-fat provolone or Swiss cheese
2-10 inch flour tortillas
Makes 2 servings. The idea of wrapping skillet eggs in a flour tortilla provides a nice change of pace. Heat a lightly sprayed nonstick skillet. Add the pepper, mushrooms, and scallions and sauté for 5 to 7 minutes. Stir in the corn and seasonings and cook for 2 to 3 minutes more. Whisk in the eggs and cook over medium heat, stirring frequently. When the eggs are completely cooked (fluffy, not brown), remove from the heat and fold in the cheese.
Warm the tortillas over a burner or pan and then place on 2 plates. Spoon the egg mixture into the center of each tortilla, forming logs. Roll the tortilla around the mixture and serve with Salsa! Salsa! or a favorite salsa.
Breakfast Burritos #2
1/2 LB Ground Beef
1 sm. Onion chopped
1/2 sm. Green bell pepper
1/2 tsp. Salt
1 tsp. Ground black pepper
1/2 tsp. Ground cumin
2 cup Potato Par boiled and diced
4 Eggs
9 Flour tortillas
1/2 cup Shredded cheddar cheese
Brown the ground beef with the onions. Drain the fat, then add the spices and diced potatoes. Whisk the eggs and milk slightly. Add to beef/potato mixture over a medium high heat. Mix together as in scrambled eggs. Warm flour tortillas on a hot griddle. Put egg/beef mixture on warmed tortilla and sprinkle with shredded cheddar cheese. Fold the tortilla making a burrito. Serve with salsa of your choice.
Breakfast Burritos #3
12 flour tortillas
6 eggs -- beaten
1small onion -- chopped fine
1/2 bell pepper -- chopped fine
6 potatoes -- peeled and chopped into 1/4 inch cubes (use your food processor and shred them!)
Optional: browned sausage -- bacon, cooked chicken or turkey, shredded cheese
butter
Fry eggs until done in small amount of butter. Remove from pan into a large bowl. Fry onion and green pepper in butter until tender; add to bowl. Fry potatoes in butter until potatoes are soft but not mushy, and starting to brown. Add everything into the bowl and stir to mix. Warm tortillas in
microwave (20 secs) until they are very flexible and warm. Put about ½ cup of mixture into the tortilla. Roll and set on a cookie sheet that has a light coat of non-stick spray on it. Freeze on tray. When frozen, remove, wrap well and refreeze. To serve: warm in microwave about 2 and 1/2 minutes.
Breakfast Burritos #4
1 LB bulk pork sausage
1/4 cup diced onion
1/4 cup diced green or sweet red pepper
1-1/2 cup frozen southern style hashbrown potatoes
4 eggs, beaten
12 flour tortillas (8" size)
1/2 cup shredded cheese
Picante sauce
Sour cream
Brown sausage in a large skillet. Add the onion and pepper. Cook until tender; drain off grease.
Add potatoes; cook for 6 to 8 minutes or until tender. Add eggs; stir and cook until eggs are set.
Prepare tortillas by browning in hot oil in large skillet for 5 seconds on each side, or by heating in microwave for 45 to 60 seconds. Divide filling mixture between 12 tortillas, placing filling down center. Sprinkle with cheese. Fold bottom of tortilla up and sides toward each other. Serve with Picante sauce and sour cream on the side. Yield: 12 burritos
Burritos can be made in advance and refrigerated or frozen
Breakfast Burritos Anytime
10-oz Frozen hash brown potatoes (country-style)
3 TB Vegetable oil
Salt, to taste
8 oz Bulk light sausage
4 Eggs -- beaten OR...1 cup Egg substitute
4 Flour tortillas - warmed (7- to 8-inch)
½ cup Prepared tomato salsa
In large nonstick skillet cook hash browns in oil as package directs. Season with salt. In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat. Add eggs to skillet; cook and stir until eggs are set. To serve, spoon hash browns and sausage mixture down center of each tortilla, dividing equally. Fold sides over and secure with picks. Serve with salsa.
Breakfast Burritos (serves 12)
1 16-ounce bag hashed brown potatoes
12 eggs
1 large onion -- chopped
1 green pepper -- chopped
1/2 pound pork sausage -- browned and drained
12 flour tortillas -- 10 inches warmed
3 cups Cheddar cheese -- about 12oz,shredded
Salsa -- optional
In a large skillet, fry hash browns according to package directions; remove and set aside. In a large bowl, beat eggs; add onions and green pepper. Pour into the same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. Place about 3/4
cup filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350 degrees F. for 15 to 20 minutes or until heated through. Serve with salsa if desired.
Breakfast Calzones
1 onion, chopped
2 TB. butter
2 cups frozen shredded hash browns
1 1/2 cups ham, cubed
1 cup shredded cheese
1 TB. spicy brown mustard (favorite brand
1 pkg. (10 oz) refrigerated pizza crust
Sauté onions in butter. Add potatoes and cook 3-5 minutes, or until thoroughly heated. Remove from stove; add ham, cheese and mustard. Unroll dough and cut into 4 rectangles. Flatten each rectangle into a 7-inch square. Put 3/4 cup filling in center of each square. Fold dough over filling to form a rectangle--press edges together with a fork to seal. Bake at 400 for 10-12 minutes or until golden brown, on a greased baking sheet
Breakfast Casserole
8 Eggs
2 1/2 Cup Milk
3 cups Bread Cubes
1Tsp Dry Mustard
2 LB Bulk Sausage Or Cubed Ham
1 LB Cheddar Cheese -- grated
1/2 LB Fresh Mushrooms
Brown sausage in fry pan; drain off fat. Set aside. In large bowl, beat eggs. Add milk, mustard and bread. Let stand 5 minutes. Stir in 3/4 of the cheese. Add the cooked/drained sausage. Mix well. Pour into 9x13 casserole. Slice the mushrooms and arrange on top. Sprinkle remaining cheese over top, bake @ 350 for 45 minutes. Let cool 10 minutes before serving.
Breakfast Casserole #2
2 tablespoons vegetable oil
1 pound ground turkey sausage
4 tablespoons chopped green onions
6 cups cubed French bread
2 cups shredded mild cheddar cheese
2 2/3 cups skim milk
1 1/4 cups frozen egg substitute - thawed or 5 eggs -- beaten
2 teaspoons prepared mustard
1 teaspoon ground black pepper
In a skillet brown turkey sausage and green onions in vegetable oil. Drain meat. Coat Crock-Pot with cooking spray and place bread cubes in bottom. Layer sausage mixture and cheese over bread. Combine milk, egg substitute, prepared mustard, and pepper. Pour over sausage and cheese. Cover and cook on High for 3 to 4 hours. (this was prepared in a 4-quart Crock-Pot)
Breakfast Casserole #3
6 eggs
1-1/2 c. flour
2-1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
6 bacon strips, cooked & crumbled
1 c. diced fully cooked ham
1 c. each shredded Monterey jack, Swiss & sharp cheddar cheese
In lg. bowl, beat eggs until foamy. Combine flour, baking powder & salt. Gradually add to eggs with milk; mix well. Stir in bacon, ham & cheeses. Pour in greased 9x5x3" loaf pan. Bake at 350º, 50-60 min. or tests done & top is golden brown. Serve warm. Can be frozen & reheated
Breakfast Casserole #4
6 slices bread with crust
1 sausage-browned and drained
Shredded cheese (yellow, white, or both)
6 eggs
2 cups milk
Spices (your choice. We use dash, dry mustard, seasoned salt)
Spray 13x9" dish with Pam. Cube bread, place in bottom of dish. Sprinkle browned sausage over bread. Sprinkle cheese over sausage. Mix eggs, milk, and spices. Pour over top. Cover and refrigerate overnight. The next morning, take dish out of refrigerator for 30 minutes. Bake @ 350, 40-50 minutes Serve with fresh fruit and homemade biscuits. Delicious!
Breakfast Casserole #5
8 slices bread, cubed
2 cups (1/2 lb.) cheddar cheese, shredded
20 (1 1/2 lb - 2 lbs) pork sausage links
4 eggs
2-1/4 cups milk
3/4 tsp. dry mustard
1 can (10 1/2 oz) cream of mushroom soup
1/2 cup milk
Arrange bread cubes in bottom of greased 9x13-inch baking pan. Sprinkle with shredded cheese. Brown pork sausage links; drain and cut into fourths; arrange on top of cheese. Beat eggs with milk and dry mustard. Pour over sausage, cheese and bread. Refrigerate overnight. Dilute cream of mushroom soup with milk; pour over casserole. Bake at 325° for 1-1/2 hours
Breakfast Casserole
Yield: 8 Servings
1 can Crescent rolls
1 lb. Sausage, cooked and drained
Fresh mushrooms, sliced
3/4 lb. Monterey Jack cheese, grated
6 Eggs, beaten
1 can Cream of onion soup
Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.
Breakfast Casserole (Pennsylvania Dutch)
6 ea. Large eggs
2 cups Milk
1 tsp. Salt
1 tsp. Dry mustard
2 ea. Slices white bread, cubed
1 lb Sausage browned
1 cup Sharp/mild cheddar shreds Use either sharp or mild Shredded Chedder Cheese.
Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs.
Breakfast Castle Casserole
10 White Castle cheeseburgers
3 Eggs, beaten
2 cups Milk
½ cup Chopped onion
½ cup Chopped green peppers
1 tsp. Dry mustard
¾ tsp. Garlic salt
¼ tsp. Pepper
Grated taco cheese
Paprika
Cut White Castle cheeseburgers in half and place in 13" x 9" baking dish or pan. Mix all above ingredients in a bowl (except the cheese) until frothy. Pour over White Castles. Sprinkle with taco cheese and paprika. Cover with plastic wrap and refrigerate overnight or until thoroughly chilled. Bake at 350 deg F. uncovered for 40-45 minutes or until custard is set. Serve hot or cold.
Breakfast for 8
2 lbs fried bacon, browned sausage or cubed ham
1/2 LB cubed or shredded cheddar cheese
8 slices cubed bread
Butter for pan
12 eggs
3 cups milk
1/2 stick oleo
salt & pepper to taste
Mix fried bacon, sausage or ham, cheese and bread together and then distribute evenly in a 9x13 inch loaf pan which has been buttered. Mix eggs, milk, salt & pepper. Pour over cubed bread mixture. Melt oleo and pour over the mixture. Bake at 350° for 1 hour or until done
Breakfast Ham Ring
10 Eggs
1 LB Ground, fully cooked ham
1 LB Bulk pork sausage
1 ½ cup Soft bread crumbs
½ cup Milk
2 TB Dried parsley flakes
1 TB Prepared horseradish
In a large bowl, lightly beat 2 eggs. Add the ham, sausage, breadcrumbs, 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.
Breakfast Hash
1 pound Bob Evans Farms Special Seasonings or Sage Roll Sausage
2 cups chopped potatoes
1/4 cup chopped red and/or green bell peppers
2 tablespoons chopped onion
6 eggs
2 tablespoons milk
Crumble sausage into large skillet. Add potatoes, peppers and onion. Cook over low heat until sausage is browned and potatoes are fork-tender, stirring occasionally. Drain off any drippings.
Whisk eggs and milk in small bowl until blended. Add to sausage mixture; scramble until eggs are set but not dry. Serve hot. Refrigerate leftovers. Makes 6 to 8 servings
Breakfast Muffin
1 English muffin
1 slice Canadian bacon
1 Egg
1 slice American cheese
1 Empty, clean 6 1/2-ounce tuna can
Split English muffin in half and place face down in a hot pan; set aside. Keep the pan on medium
heat. Fry the bacon for about 10 minutes. Grease the inside of the tuna tin. Place can in the hot pan over medium heat and crack the egg into the center. Break the yolk and mix with the white. When the surface of the egg begins to firm, cut around the inside of the can with a butter knife to free the edges. Pull the can off the egg; turn the egg over and cook for 1 minute more. Place the cheese on the English muffin; add the egg, and bacon. Top with the other half of the English muffin
Makes 1 breakfast muffin.
Breakfast On The Go
3 cups Bisquick
1 lb. breakfast sausage
1 LB cheddar cheese
Mix sausage, Bisquick and Grated cheese very well. Form into 1 to 2 inch balls. Bake on ungreased cookie sheets, for 25-30 minutes, or until light brown, at 300 degrees.
Breakfast Pasta (Inn)
4 ounces spaghetti
1 egg
2 teaspoons butter
1/4 cup grated cheese of your choice
Pepperoni; ham OR crumbled bacon -- (optional)
In a stock pot cook the pasta in boiling water until tender. Drain and return to the pan. In a small bowl beat the egg and pour over the hot pasta along with the butter and most of the cheese. Place over low heat and stir until the egg is set on the pasta and the cheese is melted. Pepperoni, ham, or crumbled bacon may be added, if desired. Top each serving with more grated cheese.
Breakfast Pizza
5 Eggs, beaten
¼ cup Milk
1 cup Hash browns, precooked
1 cup Breakfast sausage, precooked
1 cup Shredded cheese
1 tube Pillsbury Crescent Rolls
Beat 5 eggs together with 1/4 C milk, set aside. Press into an iron skillet the contents of one of those tubes of refrigerator of Pillsbury crescent rolls. Top with 1 Cup precooked (frozen, if you like) hash browns, 1 Cup crumbled precooked breakfast sausage, 1 Cup shredded cheese of choice (I like cheddar on this). Optionally, and in amounts to taste, add chopped onions, chopped bell (or other) peppers, hot sauce and/or salsa, salt and freshly ground black pepper, and/or anything else that you think would be good. Pour egg mixture evenly over pizza. Bake in preheated 375 - 400 degree oven about 30 minutes or until done. Check often to avoid burning. Serve immediately.
Breakfast Pizza #2
12 ounces pork sausage
1 (8-count) package refrigerator crescent rolls
2 hash brown potato patties, thawed
4 eggs, beaten
2 cups shredded cheddar cheese
Cook sausage in skillet until browned and crumbly; drain. Pat roll dough into lightly greased pizza pan, sealing rolls together. Sprinkle crumbled potato patties and sausage over dough. Pour eggs over top. Sprinkle with cheese. Bake at 350 degrees for 20 minutes. Cut into wedges. May chill overnight before baking. Yields 6 servings.
Breakfast Pizza #3
6 1/2 oz pizza crust mix
4 pieces low-fat breakfast sausage, cooked & crumbled
4 slices fat-free turkey bacon, cooked & crumbled
1 c fat-free cheddar cheese, grated
1 c frozen hash browns, thawed
6 whole egg whites, slightly beaten
3 T skim milk
1 t salt
1/2 t black pepper
Preheat 375°. Prepare pizza crust according to package directions. Sprinkle sausage & bacon over crust. Then, sprinkle with hash browns & cheddar cheese. In bowl combine egg whites, milk, salt, & pepper. Pour over potatoes & cheddar cheese. Bake 20 min. or until crust is golden brown.
Breakfast Pizza #4
1 box Jiffy pizza crust mix
1 lb. sausage
4 large eggs
1/2 tsp. salt
2 cups Hash Browns O'Brien (thawed)
2 cups shredded Colby Jack cheese
2 tsp. milk
Fix pizza crust according to pkg. directions. Brown sausage and drain. Place sausage on pizza crust. Combine eggs, milk, and salt. Beat together and set aside. On top of sausage, crumble thawed potatoes, then top with cheese. Pour egg mixture over all. Bake at 350* for 20-25 minutes or until eggs are done. Makes approximately 8 to 10 servings
Breakfast Pizza #5
1 lb. pork sausage
1 package refrigerated crescent rolls
1 cup frozen loose-pack hash browns (thawed)
1 cup Cheddar cheese
5 eggs
1/4 cup milk
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. grated Parmesan cheese
Cook sausage until brown; drain off fat. Separate crescent rolls into 8 triangles. Place in 12-inch pizza pan, with points to center. Press over bottom and up sides to form crust; seal perforations.
Spoon sausage over crust. Sprinkle with potatoes, top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle with Parmesan cheese over all.
Bake 25 to 30 minutes at 375º Makes 6 to 8 servings
Breakfast Pocket Pitas
1 TB Smooth peanut butter
1 TB Drk raisins
3/4 TB Whipped cream cheese
1/8 tsp. Vanilla extract
1/16 tsp. Ground cinnamon
1/2 1 oz pita; halved
Preheat toaster to 350d. In small bowl, combine all ingredients until blended. fill eacg pocket with 1/4 cup of mixture. Wrap each pocket individual with foil and heat 12-15 min. until hot.
Breakfast Potato Casserole
1 pk (6 ounces) hash brown -Potato mix*
1/3 cup Chopped onion
¼ cup chopped green bell pepper
8 slices Bacon, crisply cooked and-Crumbled
1 can (8 ounces) whole kernel corn-Drained
1 1/2cShredded cheddar cheese-(6 ounces)
1 cup Milk
5 Eggs, beaten
½ tsp. Salt
Dash of ground red pepper
Paprika
Heat oven to 350 degrees. Cover potatoes with water and drain as directed on package except omit salt. Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches. Top with onion, bell pepper, bacon, corn and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife inserted in center comes out clean. 6 SERVINGS;
Breakfast Potato Casserole #2
2 lb. bag frozen hash browns - thawed
1 tsp. salt
1 tsp. pepper
1/2 cup diced onion
1 pt sour cream
1 can cream of chicken soup
12 oz grated cheese, any kind(s)
Mix above and put in 9x12 pan. Top with crumbled Corn Flakes and 1/2 cup melted butter poured on top. Bake 1 hour at 350°. Can be made night before.
Breakfast Potatoes
2 Medium potatoes -- peeled and sliced
1/4 Cup sliced onion
1/4 Teaspoon salt
1/8 Teaspoon pepper
1/4 Teaspoon garlic salt
1/4 Cup Cheddar cheese -- shredded
Coat a 9" microwave safe plate with nonstick cooking spray. Arrange potato and onion slices on plate; sprinkle with seasonings. Cover and microwave on high for 5 minutes. Sprinkle with cheese. Cover and microwave on high for 4-5 minutes or until potatoes are tender
Breakfast Quesadillas
4 medium-sized flour tortillas
2 T. butter
16 oz. grated cheddar cheese
5 eggs
6-8 slices cooked bacon
1/2 c. milk
Butter 1 side of each tortilla and set aside. Combine eggs and milk and beat until mixed together. Pour egg mixture in hot skillet and scramble; set scrambled eggs aside in separate dish. Melt butter in skillet and place 1 tortilla in skillet. Layer with 1/4 the cheese, 1/2 the eggs and 1/2 the bacon. Top with 1/4 cheese and a flour tortilla, buttered side out. Cook 1-2 minutes on each side, or until browned. Repeat steps with the rest of the ingredients. Cut into 4 slices each and serve with salsa and sour cream.
Breakfast Roll-Ups
6 slices Canadian bacon
2 cups hashed brown potatoes
2 cups Egg Beaters 99% egg substitute
16 flour tortillas, fat free
8 tablespoons salsa
Brown bacon and hash browns in skillet. Combine Egg Beaters and salsa in bowl, pour into skillet and stir occasionally until cooked through. Spoon into flour tortillas (I use fajita size), and roll up. Place in freezer bags and freeze. To serve, place in microwave, covered, and heat for 1 minute per burrito.
Breakfast Sausage Apple Pie
1 pkg. sausage links
1 pkg. pie crust mix
1 can apple pie filling
1 can shredded cheddar cheese
1/2 can light brown sugar -- firmly packed
Cook sausages in a large skillet until well browned; drain on paper towel. Prepare half of the piecrust mix following label directions. Roll out to a 12-inch round on a lightly floured surface; fit into a 9-inch pie plate; trim overhang to 1/2 inch; turn under flush with rim; flute edge. Prick shell well with a fork. Bake in a moderate oven (375F) for 10 minutes. Remove from oven to rack. Spoon apple pie filling into partially baked shell; arrange cooked sausage, spoke fashion, on pie filling; sprinkle with shredded cheese. Combine remaining half of piecrust mix with brown sugar in a small bowl, sprinkle over top of pie. Return to oven. Bake an additional 25 minutes or until crust is golden brown. Serve warm.
Breakfast Sausage Hash
1 medium onion, finely chopped
1/4 cup butter or vegetable oil
4 cups peeled and sliced cold baked potatoes
1 pound bulk sausage, browned, drained and crumbled
2 teaspoons Worcestershire sauce
1 tablespoon chopped parsley
Salt and pepper to taste
8 beaten eggs
1 cup grated Cheddar cheese
In a large skillet, sauté the onions in butter or oil until transparent. Over moderate heat, add the potatoes, turning frequently until browned. Add the sausage, Worcestershire sauce, parsley, salt and pepper. Heat thoroughly.
Spread the eggs over the top and cook until the eggs start to set. Serve with grated cheese over the top.
Yield: 8 servings.
Breakfast Sausage Sandwiches
Softened butter or margarine
8 slices of bread
1 pound ground pork sausage, cooked, crumbled & drained
1 cup (4 oz.) shredded Cheddar cheese
2 large eggs, beaten
1 1/2 cups milk
1 1/2 tsp. prepared mustard
Spread butter on 1 side of each bread slice. Place 4 slices, buttered side down, in a single layer in a lightly greased 8 inch square baking dish. Top each bread slice with sausage & remaining bread slices, buttered side up. Sprinkle with cheese. Combine eggs, milk & mustard; pour over sandwiches. Cover & chill at least 8 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350 F for 45 minutes.
4 servings
Breakfast Gourmet Sausage Wrap
Serves 6
1 LB Chorizo, Italian or your favorite fresh Pork sausage
1 1/2 cups frozen hash brown potatoes
1/2 cup chopped onion
Half green pepper chopped
8 eggs, lightly beaten
1/4 tsp. ground black pepper
8 10-inch (25 cm) flour tortillas
1/2 cup (125 ml) shredded Monterey Jack cheese
Salsa (optional)
In a large skillet, over medium heat, sauté Pork sausage about 11 minutes or until browned. Remove sausages from pan; drain; slice thin diagonally; keep warm. Add potatoes, onion and green pepper to skillet; cook over medium heat, stirring occasionally, until potatoes are browned, about 7 minutes. Add eggs and pepper; cook over medium heat until eggs are almost set; stir in sausage. Fill each tortilla with sausage/egg mixture; roll up and place, seam side down, in a lightly greased 13x9-inch (3.5 L) baking dish. Bake in 400° F (200°C) oven for 5 minutes. Sprinkle with cheese and bake 3 minutes longer. Serve with salsa, if desired, and a plate of mixed fresh fruit.
