You are on page 1of 114

Breakfast Recipes from cereal.

com
Quickly find your recipe of choice by pressing
Ctrl-F and typing in the name of the recipe.

INDEX OF BREAKFAST RECIPES

ALL-IN-ONE-BREAKFAST
ALPS BUTTER PECAN BELGIAN WAFFLES
AMBROSIA FRUIT
ANDREA'S BRUNCH
APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)
APPLE BAGEL BROIL
APPLE BREAKFAST FRITTERS
APPLE BREAKFAST LASAGNA
APPLE CHEESE DANISH
APPLE-CINNAMON BAKED FRENCH TOAST
APPLE CINNAMON COFFEE CAKE
APPLE CINNAMON ROLL UPS
APPLE CINNAMON WAFFLES WITH CIDER SYRUP
APPLE COFFEE CAKE
APPLE COFFEECAKE FROM A MIX
APPLE FRENCH TOAST STRATA
APPLE JACK'S COFFEE CAKE N WARM BUTTERY SAUCE
APPLE PECAN COFFEE CAKE
APPLE PINWHEELS
APPLE SAUSAGE BREAKFAST RING
APPLE-SAUSAGE BREAKFAST
A TEXAS BREAKFAST CASSEROLE
AWESOME BREAKFAST CASSEROLE
BACON AND CHEESE BREAKFAST PIZZA
BACON & CHEESE WAFFLE
BACON AND EGG CASSEROLE
BACON AND EGG CASSEROLE #2
BACON AND EGG PIE
BACON AND EGG SANDWICHES
BACON AND EGG WRAPS
BACON AND EGGERS
BACON BREAKFAST CASSEROLE
BACON CHEDDAR MUFFINS
BACON QUICHE
BACON WAFFLES
BAKED APPLE FRENCH TOAST
BAKED APPLE PANCAKE
BAKED BREAKFAST PEARS
BAKED BREAKFAST POTATOES
BAKED CHEDDAR TOAST
BAKED CHEESE GRITS
BAKED CHEESE GRITS #2
BAKED CHEESE GRITS CASSEROLE
BAKED CINNAMON FRENCH TOAST
BAKED EGGS
BAKED EGGS IN BREAD CUPS
BAKED EGGS ON TOAST
BAKED FRENCH TOAST
BAKED FRENCH TOAST #2
BAKED FRENCH TOAST #3
BAKED HASH BROWNS
BAKED SAUSAGE CUPS AND SCRAMBLED EGGS
BAKED SCRAMBLED EGG CASSEROLE
BAKED STUFFED FRENCH TOAST
BANANA BREAD FRENCH TOAST
BANANA FRENCH TOAST WITH BLUEBERRY TOPPING
BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING
BASIC BISCUITS
BAUERNFRUHSTUCK (FARMERS BREAKFAST)
BEDFORD COUNTY BREAKFAST CASSEROLE
BELGIUM WAFFLE TOPPING
BLUEBERRY BISCUITS
BLUEBERRY BREAKFAST BARS
BLUEBERRY BUTTERMILK PANCAKES
BLUEBERRY BUTTERMILK PANCAKES #2
BLUEBERRY BUTTERMILK PANCAKES #3
BLUEBERRY COFFEE CAKE
BLUEBERRY FRENCH TOAST
BLUEBERRY FRENCH TOAST SANDWICHES
BLUEBERRY GINGERBREAD PANCAKES
BLUEBERRY PANCAKES
BLUEBERRY STUFFED FRENCH TOAST
BREAKFAST BANANA SMOOTHIE
BREAKFAST SANDWICH DELIGHT
BLUEBERRY SAUSAGE BREAKFAST TREAT
BLUEBERRY TURNOVERS
BOUNTIFUL BRUNCH PIZZA
BRAN MUFFINS
BREAKFAST BAKE
BREAKFAST BEFORE
BREAKFAST BREAD PUDDING
BREAKFAST BURRITO
BREAKFAST BURRITOS #2
BREAKFAST BURRITOS #3
BREAKFAST BURRITOS #4
BREAKFAST BURRITOS ANYTIME
BREAKFAST BURRITOS (SERVES 12)
BREAKFAST CALZONES
BREAKFAST CASSEROLE
BREAKFAST CASSEROLE #2
BREAKFAST CASSEROLE #3
BREAKFAST CASSEROLE #4
BREAKFAST CASSEROLE #5
BREAKFAST CASSEROLE
BREAKFAST CASSEROLE (PENNSYLVANIA DUTCH)
BREAKFAST CASTLE CASSEROLE
BREAKFAST FOR 8
BREAKFAST HAM RING
BREAKFAST HASH
BREAKFAST MUFFIN
BREAKFAST ON THE GO
BREAKFAST PASTA (INN)
BREAKFAST PIZZA
BREAKFAST PIZZA #2
BREAKFAST PIZZA #3
BREAKFAST PIZZA #4
BREAKFAST PIZZA #5
BREAKFAST POCKET PITAS
BREAKFAST POTATO CASSEROLE
BREAKFAST POTATO CASSEROLE #2
BREAKFAST POTATOES
BREAKFAST QUESADILLAS
BREAKFAST ROLL-UPS
BREAKFAST SAUSAGE APPLE PIE
BREAKFAST SAUSAGE SANDWICHES
BREAKFAST GOURMET SAUSAGE WRAP
BREAKFAST TACOS
BREAKFAST TORTILLAS
BREAKFAST TORTILLAS #2
BREAKFAST VOLCANOES
BREAKFAST WRAPS O'BRIEN
BREAKFAST WRAPS
BROCCOLI AND CHEESE OMELETS
BRUNCH BITES
BRUNCH EGGS
BRUNCH ENCHILADAS
BUTTERMILK COFFEE CAKE
BUTTERSCOTCH-CARAMEL COFFEE CAKE
CAMP BREAKFAST
CARAMEL NUT STICKY ROLLS
CEREAL BARS ( crispy caramel )
CEREAL BARS ( no bake )
CEREAL BARS ( protein special )
CEREAL CHIP COOKIES
CEREAL CRUNCH
CEREAL CRUNCH COFFE CAKE
CEREAL HAZELNUT TRAIL MIX
CEREAL KISSES
CEREAL SNACK MERINGUES
CEREAL WAFFLES
CEREAL WITH CHEESE RECIPE
CHEESE AND SAUSAGE BAKE
CHEESE GARLIC GRITS
CHEESY GARLIC GRITS
CHEESY SAUSAGE BAKE
CHEESY SAUSAGE STRATA
CHILE AND CHEESE BREAKFAST CASSEROLE
CHOCOLATE CHIP PANCAKES
CHOCOLATE WAFFLES WITH FRUIT
CHOCOLATE WAFFLES
CHRISTMAS CROISSANT
CHRISTMAS MORNING WIFE SAVER
CINNAMON BREAKFAST BITES
CINNAMON CHIP APPLESAUCE COFFEECAKE
CINNAMON CREAM CHEESE STRATA
CINNAMON FLOP
CINNAMON FRENCH TOAST
CINNAMONNY FRENCH TOAST
CINNAMON MONKEY BREAD
COCO-CARMEL TOAST
CORNED BEEF HASH
CORNED BEEF HASH #3
CORNMEAL AND BACON PANCAKES
COUNTRY BREAKFAST CASSEROLE
COUNTRY BREAKFAST (KRAFT)
COUNTRY BLUEBERRY COFFEE CAKE
COUNTRY BREAKFAST PIE
COUNTRY CLUB BACON AND EGGS
COUNTRY FRENCH TOAST WITH CINNAMON SYRUP
COUNTRY-STYLE BREAKFAST CASSEROLE
CRACKER BARREL HASH BROWN POTATO CASSEROLE
CREAMY SCRAMBLED EGGS
CREAMY SCRAMBLED EGGS #2
CREAMY SCRAMBLED EGGS #3
CROCKPOT OATMEAL
CROCKPOT WESTERN OMELET CASSEROLE
CRUNCHY FRENCH TOAST
DECADENT BLUEBERRY WAFFLES
DECADENT FRENCH TOAST
DELICIOUS APPLE COFFEE CAKE
DENVER OMELET CASSEROLE
DERBY DAY GRITS
DOUBLE-CINNAMON FRENCH TOAST
EASY BREAKFAST BAKE
EASY BREAKFAST PIE
EASY BREAKFAST PIZZA
EATING WELL'S OVERNIGHT FRENCH TOAST W/CINNAMON
EGG AND HASH BROWN PIE
EGG AND SAUSAGE BREAKFAST DISH
EGG AND SAUSAGE PITA POCKETS
EGGS BENEDICT
EGG IN A HOLE
EGGS IN A SNOW BANK
EGGS IN BACON RINGS
FABULOUS FRENCH TOAST
FAMILY STYLE FRENCH TOAST
FARMERS BREAKFAST
FARMER'S BREAKFAST #2
FARMER'S BREAKFAST #3
FARMERS BREAKFAST #4
FARMER'S STRATA
FRENCH TOAST
FRENCH TOAST CASSEROLE
FRENCH TOAST STRATA
FRENCH TOAST STRATA
FRENCH TOAST (EGG BEATERS)
FRENCH TOAST STICKS
GARDEN FRITTATA
GARLIC CHEESE GRITS
GARLIC GRITS CASSEROLE
GERMAN BLUEBERRY KUCHEN
GINGERBREAD WAFFLES
GOLDEN APPLE OATMEAL
GRANDMA'S COFFEE CAKE
GRANNY'S GRITS CASSEROLE
GRITS CASSEROLE
HAM AND CHEESE BREAKFAST BAKE
HAM AND POTATO BREAKFAST CASSEROLE
HAM - POTATOES AU GRATIN
HAM 'N CHEESE BROCCOLI QUICHE
HARVEST APPLE COFFEE CAKE
HASH BROWN BREAKFAST QUICHE
HASH BROWN CASSEROLE
HASH BROWN CASSEROLE (LOWER FAT)
HASH BROWN POTATO CASSEROLE
HASH BROWN CASSEROLE #2
HASH BROWNS CASSEROLE
HASH BROWN QUICHE
HIDDEN VALLEY HASH BROWN BAKE
IMPOSSIBLE BACON BREAKFAST PIE
IMPOSSIBLE BREAKFAST PIE
IMPOSSIBLE BREAKFAST PIE (QUICHE)
IMPOSSIBLY EASY BREAKFAST PIE
MAINSTAY FRENCH TOAST WITH SPICY APPLE SYRUP
MEAL IN A MUFFIN PAN
MINI SAUSAGE QUICHES
MOM'S BREAKFAST STRATA
MOM'S COUNTRY BRUNCH BAKE
OLD FASHIONED BLUEBERRY MUFFINS
OVEN FRENCH TOAST
OVERNIGHT COFFEE CAKE
OVERNIGHT CRUNCHY FRENCH TOAST
OVERNIGHT FRENCH TOAST
PEANUT BUTTER BANANA QUICK BREAD
PECAN CARAMEL ROLLS
PECAN UPSIDE DOWN COFFEE CAKE
PEPPERIDGE FARM(r) FRENCH TOAST CASSEROLE
PEPPER, HAM, AND POTATO HASH BROWNS
PINA COLADA PUNCH
PINEAPPLE COFFEE CAKE
PINEAPPLE CRUMB COFFEE CAKE
PINEAPLLE FILLING
POTATO BREAKFAST
POTATOES O'BRIEN
POTATOES 'N' EGGS
POWER OAT BAR
PRINCESS DI'S FRENCH TOAST
PULL APART BACON BREAD
RANCHER'S OMELET
REUBEN BRUNCH CASSEROLE
QUICK & EASY WAFFLES
SARA LEE BUTTER COFFEE CAKE
SAUSAGE AND BISCUITS
SAUSAGE AND POTATO BREAKFAST CASSEROLE
SAUSAGE MUSHROOM QUICHE
SAUSAGE 'N EGG BRUNCH SPECIAL
SAVORY BREAKFAST DISH, BACON, EGGS AND CHEESE
SCRAMBLED EGGS DELICIOUS
SCRUMPTIOUS EGGS
SHREDDED POTATO QUICHE
SHOOFLY COFFECAKE
SLUMBER PARTY PIE
S.O.S. (KOREAN ERA - U.S. ARMY STYLE)
S.O.S. (LONG AGO "GRUNT" STYLE)
SOUR CREAM COFFEE CAKE
SOUR CREAM WAFFLES
SPANISH OMELET
SPANISH OMELET #2 (SPICY!!)
SPICY BREAKFAST CASSEROLE
STICKY BUN COFFEE RING
STUFFED FRENCH TOAST #1
STUFFED FRENCH TOAST #2
STUFFED FRENCH TOAST (with meat)
STUFFED PEACH FRENCH TOAST
SUNDAY WAFFLES
SUNNY-SIDE-UP CASSEROLE
SUPER MORNING SHAKE
TATOR TOT HAM SCRAMBLE
THE CARRIAGE HOUSE BREAKFAST PIE
THIN NEW HAMPSHIRE MAPLE SYRUP PANCAKES
TOPSY TURVY COFFEE RING
TWO-CHEESE POTATO HASH
UPSIDE-DOWN CINNAMON-APPLE COFFEE CAKE
YANKEE BACON BAKE

All-In-One-Breakfast
1 slice Whole wheat bread -- toasted
3 Tomato slices
1 tsp. Butter
2 tbs. Grated Parmesan cheese
3 Fresh mushrooms -- thin sliced
1slice Bacon; crisp -- drain/crumble

Place toast on baking sheet. Spread with butter if desired. Cover with mushrooms and tomato
slices. Sprinkle cheese and crumbled bacon on top. Bake in 350 degree oven until cheese melts.

Alps Butter Pecan Belgian Waffles


2 eggs, separated
1 1/2 cups whole milk
2 tablespoons baking powder
1 cup all-purpose flour
1/2 cup butter, unsalted melted
1/2 cup pecans, chopped (walnuts may be substituted)

Preheat a waffle iron. Spray iron with Pam or non-stick spray before first waffle. In a bowl, whip
the egg whites, until stiff, but not dry. Set aside. In a separate bowl, food processor or blender,
combine the egg yolks, milk, baking powder, flour and melted butter. Beat, until smooth. By hand,
fold in the reserved egg whites and the chopped pecans. Proceed according to waffle iron
manufacturer's directions. These waffles taste great with maple syrup or your favorite toppings.
Garnish with pecan halves.

Ambrosia Fruit
1 can pineapple chunks in light syrup
1/4 cup packed brown sugar
1/2 teaspoon orange peel -- grated
2 medium oranges
2 medium apples, unpeeled -- diced
1tablespoon coconut

Drain pineapple, reserving 1/4 cup juice in a saucepan; set pineapple aside. Add brown sugar
and orange peel to the juice; heat until sugar dissolves. Peel and section oranges into a large
bowl, reserving any juice; add the apples and pineapple. Add pineapple juice mixture and stir
gently. Chill. Just before serving, sprinkle with coconut.

Andrea's Brunch
16 slices Bread of your choice
8 slices Sharp cheddar cheese
8 slices Ham, sliced thin
6 Eggs
3 c Milk
½ tsp. Dry mustard
½ tsp. Salt
½ c Butter, melted
1 c Cornflakes

Butter both sides of 16 slices of bread. Place 8 slices in a 8 x 10 inch pan 2 inches deep. Cover
bread with sharp cheese and a slice of ham on each piece of bread. Top with the remaining 8
slices of bread. Mix together all the rest of the ingredients except melted butter and cornflakes.
Pour over casserole and refrigerate overnight. Before baking, mix the melted butter and
cornflakes. Spread evenly over casserole. Bake at 350F for 1 hour.

Apfelpfannkuchen (German Apple Pancakes)


Yield: 6 servings

2 lg. Cooking apples (Yellow-Delicious, or Granny Smith)


1/4 c Butter
1 c Flour
1 c Milk
1 tsp. Vanilla extract
1/2 tsp. Salt
1/4 tsp. Nutmeg, grated
Confectioners sugar

Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately
1-1/2 cups. Melt 3 Tsp. of the butter over medium low heat in a small fry pan, and sauté the
apples until they are just tender. Keep apples warm while preparing the batter. Place a 9 or 10
inch cast-iron skillet in the oven to heat for at least 5 minutes--the pan has to be very hot for this
to work. When it is well heated, add the remaining 2 Tsp. of butter to melt and put the skillet back
in the oven; the butter should be very hot buy not brown when you add the apples and the batter.

Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the
skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the
batter evenly over all. Bake for 15 min., reduce heat to 375 and bake 10 min longer. The pancake
will puff and climb up the sides of the pan. Sprinkle with confectioner's sugar, then cut in wedges
and serve with maple syrup.
Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot skillet.

Apple Bagel Broil


1 cinnamon raisin bagel (or your choice) -- split
1 teaspoon butter or margarine
1/2 apple -- sliced
Cinnamon sugar -- optional
2 slices American cheese (or your choice)

Lightly toast bagel and spread with butter or margarine while still hot. Top each bagel with apple
slices and sprinkle with cinnamon sugar. Place cheese slices on each bagel and broil until
cheese is bubbly. Makes 2 half bagels.

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.

Breakfast Tacos
1 medium Potato, boiled and cut-into chunks or grated
4 slice Bacon
4 Eggs, lightly beaten
4 Flour tortilla

Place bacon in a cold pan, and cook until almost crisp. All the fat should be rendered. Remove
bacon from pan, and drain. Place potato chunks in the pan, and cook, turning occasionally, until
well browned and crisp. Cut bacon into 1 inch pieces, and add to potatoes. Immediately pour
eggs over the potato/bacon mixture, and cook, stirring frequently, until soft-scrambled. Spoon
mixture into heated flour tortillas, and roll or fold. Serve with pico de gallo, hot sauce, chopped
cilantro, jalapeno peppers to be added as desired.

Breakfast Tortillas
2 cups hashed brown potatoes -- frozen
1 cup cooked brown rice
1/4 cup chopped green onions
1/3 cup salsa
1/3 cup corn kernels -- frozen
5 each whole wheat tortillas (4-6)

Cook the potatoes in a dry nonstick skillet, stirring frequently, until lightly browned, about 15
minutes. Add the remaining ingredients, except the tortillas, and cook another 5 minutes, stirring
occasionally, until heated through. Spoon a line of the mixture down the center of each tortilla roll
up, and eat.
Breakfast Tortillas #2
1/2 lb Hot Breakfast Sausage (not-links)
5 Eggs
Cheddar Cheese, shredded
Salsa (Hot or Mild)
6 Flour Tortilla

Using a large skillet, brown and crumble the sausage. Remove from pan and drain grease. In
same skillet, scramble 5 eggs. When almost done, add sausage and mix and heat thoroughly.
When mixture is heated through, sprinkle top with cheese, cover and remove from heat. In
separate pan, warm tortillas.

Assembly: Spoon sausage/cheese/egg mixture down the center of a warm tortilla. Top with
salsa. Fold up bottom, then fold in sides. Serve warm.

Breakfast Volcanoes
1 cup Mock Hollandaise Sauce
2 TB Chopped onion (optional)
2 TB Chop. green pepper (optional)
1 cup Egg substitute
2 ea. English muffins
4 ea. Thick slices tomato

Similar to Eggs Benedict. Make 1 cup Mock Hollandaise Sauce and set aside. Steam onions and
green pepper in a little water until soft, add egg substitute to make "scrambled eggs." Split and
toast English muffins, place one slice of tomato on each muffin. Top with scrambled egg mixture
and 4 tablespoons of Mock Hollandaise Sauce. Makes 4 servings

Breakfast Wraps O'Brien


Serves 2

1 tablespoon vegetable oil


2 cups frozen Potatoes O'Brien
1/2 cup barbecue sauce
1/2 cup shredded cheddar cheese
2 eggs
1 tablespoon milk or water
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 burrito-size flour tortillas, 10 inches in diameter

In a large skillet, heat oil over medium heat. Add frozen potatoes and, using a wide metal spatula,
press them into a single layer. Cover and cook, stirring once, until potatoes are heated through
and lightly browned at edges, 8 to 10 minutes. Stir in barbecue sauce and sprinkle with cheese.
Remove from heat and set aside; cover to keep warm. In a medium bowl, whisk eggs, milk or
water, salt and pepper until just blended. In a small skillet, melt butter over medium heat. Pour in
eggs. Cook eggs, stirring, until set, about 1 to 2 minutes. Wrap tortillas in damp paper towels
and heat in a microwave oven on high until warm and soft, about 30 seconds. Lay 1 tortilla flat on
a clean work surface; spoon half of potato mixture onto lower third to form a roughly 2-by 5-inch
rectangle. Top with half of scrambled eggs. Fold in sides of tortilla to enclose filling, then firmly but
gently roll up, jelly-roll fashion. Repeat with remaining tortilla, potatoes and eggs. Cut warm wraps
in half on the diagonal and serve, seam side down.

Note: This recipe can be assembled up to 30 minutes in advance. Leave the wraps whole, cover
tightly with foil and keep warm in a 325-degree oven.

Breakfast Wraps
4-6 Azetca® Flour Tortillas*
8 Eggs
1 Tablespoon cold water
6 bacon slices, cooked & crumbled
1 cup shredded Cheddar cheese

Remove tortillas from refrigerator; let stand at room temperature while preparing eggs. In
medium microwave-safe bowl, mix together eggs & water; cover bowl with paper towel.
Microwave on high for 3-4 minutes, stirring once after 2 minutes, or until cooked & fluffy. Heat
tortillas as directed on the package. Spoon warm eggs onto tortillas. Top with crumbled bacon &
shredded cheese. Roll up to enclose filling.

* Makes 6 wraps if using Azteca® Small Flour Tortillas & 4 wraps if using Azteca® Super Size or
Burrito.

Broccoli And Cheese Omelets


8 lg Eggs
1/2 cup Water
1/2 tsp. Salt
Pepper to taste
1 1/3 cup Shredded Cheddar cheese
2 cup Cooled, cooked broccoli Florets
4 TB Margarine or olive oil

Whisk eggs, water, salt and pepper until blended. Have your fillings chopped and at room
temperature and your serving plates ready. For each omelet: Heat a 10-inch nonstick skillet until
it's good and hot and a drop of water flicked onto the surfaces bounces. Add 1 tablespoon
margarine and tilt pan to coat. Add 1/2 cup egg mixture. Work your way around the pan, drawing
egg from edge to center. Repeat until egg stops flowing but is still moist on top (egg will cook
thoroughly as omelet is filled and folded. Holding skillet handle in your left hand, pointed at your
navel, put 1/4 the cheese and broccoli on the left half of omelet (lefties reverse). Fold unfilled side
over filling. If omelet tears, don't despair! Holding the skillet handle in the right hand, take a plate
with the other. Invert skillet so omelet falls upside-down onto plate. This way you'll have a smooth
surface on top.

Brunch Bites
These are good served both cold and hot

3/4 cup chopped ham


1 cup grated cheddar cheese
1/4 cup sour cream
1/2 cup bisquick
1 egg
1/2 cup chopped onion
2 tablespoons snipped fresh parsley
2/3 cup milk
2 coves garlic, crushed
1/2 teaspoons salt

Mix all the ingredients together and spread in a greased 13 x 9 pan. Bake at 350º for 30 to 35
minutes. Cut in squares and serve.

Brunch Eggs
16 slices sourdough bread
1 1/2 cups lowfat cheddar cheese -- grated
1c lowfat Swiss cheese -- grated
2c Egg Beaters 99% egg substitute
2c skim milk
7 oz green chiles -- canned, diced
2 tbs. dried parsley
1 tbs. dry mustard
1/4 tsp. black pepper
1/2 tsp. salt

Coat a 9" baking dish with cooking spray. In a mixing bowl, beat thawed egg substitute, milk and
seasonings together; set aside. Trim crust from bread. Pour just enough egg mixture to cover
the bottom of the prepared baking dish. Line dish with half of the bread. Spread half of each
cheese and half the chilies (optional) over the bread layer. Add another bread layer and the
remaining cheese and chilies. Pour egg substitute mixture over all. Cover with foil. Refrigerate
overnight. Bake in 350 F. oven for 50 to 55 minutes or until liquid is set to custard.

Brunch Enchiladas
2 cups Shredded sharp cheddar
1/4 lb. Boiled ham, chopped
1/3 cup Sliced green onions
1/3 cup Red bell pepper, chopped
8 Corn tortillas
4 Eggs
1 1/2 cup Milk
1/4 cup Salsa
1 Tbs. Flour
Sliced ripe olives, optional

In small bowl, combine 1 cup cheese, ham, onion, and bell pepper. Soften tortillas according to
package directions. Divide cheese mixture evenly among tortillas; roll up and place seamed side
down in greased 11 x 7 baking dish. In medium bowl, beat together eggs, milk, salsa and flour.
Pour over tortillas; refrigerate overnight. Cover and bake at 350 degrees for 45 minutes or until
set. Remove cover and sprinkle with remaining cheese and olives, if desired.
Buttermilk Coffee Cake
1 1/2 cups flour
2 tbs. Saco buttermilk powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3/4 cup sugar
1/4 cup soft shortening
1 egg
3/4 cup water

Topping:
1/3 cup brown sugar
1/2 tsp. cinnamon
3 tbsp. soft butter or margarine
1/4 cup flour

Preheat to 350. Grease a 9 inch square pan. Mix all topping ingredients together and set aside.
Place cake ingredients in a mixing bowl and beat on low for 30 seconds. Scrape bowl, then mix at
medium speed for 1 1/2 minutes, scraping bowl occasionally. Do not overbeat.

Spread half of the cake batter in the prepared pan. Top with half of the topping. Top with
remaining batter, then remaining topping.

Bake 30 to 35 minutes or until tested done. (toothpick test)

Butterscotch-Caramel Coffee Cake


1 package frozen dinner rolls (about 24)
1/2 cup sugar
1-1/2 teaspoons cinnamon
1 cup chopped pecans
1/2 cup brown sugar, packed
One 4-ounce package butterscotch pudding (not instant)
1 stick butter, sliced

Spray a bundt pan or angel food cake pan with non-stick spray. Place ingredients in the order
given. Bake at 350 degrees for 30 minutes. Cover with foil after baking 15 minutes. Serves 12

Camp Breakfast
1 lb ground sausage or ground ham
1 dozen eggs
4 slices American cheese
some diced onion
In a large frying pan, brown sausage until done. When sausage is close to being done, add the
onion and cook them awhile. Throw in dozen eggs and mixed up and when they are close to
being done, add the cheese and finish up cooking

Caramel Nut Sticky Rolls


1/2 cup firmly packed brown sugar
1/2 cup butter, softened
2 tablespoons light corn syrup
1/4 cup chopped nuts
2 tablespoons butter, softened
1/4 cup sugar
1 teaspoon cinnamon

Heat oven to 375 degrees. Generously grease 13x9-inch pan. In small bowl, combine brown
sugar, 1/2-cup margarine and corn syrup; blend well. Drop mixture by spoonfuls into greased pan
spread evenly. Sprinkle with nuts. On lightly floured surface, roll out dough into 18x12-inch
rectangle. Spread with 2 tablespoons margarine. In another small bowl, combine sugar and
cinnamon; blend well. Sprinkle over dough. Starting with 18-inch side, roll up tightly, pressing
edges to seal. Cut into 18 slices; place cut side down in greased pan. Cover; let rise in warm
place (80 to 85 degrees ) until light and doubled in size, about 35 to 45 minutes. Uncover dough.
Bake 25 to 30 minutes or until deep golden brown. Cool in pan 1 minute; invert onto wire rack.
Serve warm.

Cereal Bars Crispy Caramel


Yield: 32 Bars

Ingredients:

2 c bite-size crispy corn cereal


1 c crisp rice cereal
1 1/2 c mini marshmallows
1/2 c heath brickle bits
1/2 c whole unblanched almonds
1/2 c light corn syrup
1/3 c sugar
1/3 c brown sugar; packed
2 tb margarine or butter
1/2 c creamy peanut butter

Instructions:

Grease 9" square pan. In large bowl, combine cereals, marshmallows,


brickle chips and almonds; set aside. In medium saucepan, combine
corn syrup, sugar, brown sugar and margarine. Cook over medium heat
until mix comes to a boil, stirring constantly. Remove from heat;
stir in peanut butter. Pour over cereal mixture; stir until cereal
mix is evenly coated. Press in greased pan. Cool slightly. Cut into
16 squares; cut each in half diagonally.
Cereal Bars (no bake)
4 cups toasted oat cereal
2 cups crispy rice cereal
2 cups dry-roasted peanuts
2 cups candy-coated milk chocolate pieces
1 cup light corn syrup
1 cup white sugar
1 1/2 cups creamy peanut butter
1 teaspoon vanilla extract

Directions
1 In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces;
set aside. Grease a 10x15 inch jellyroll pan.
2 In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the
mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir
into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix
well. Press into the prepared pan. Let stand until set. Cut into bars and serve.

Cereal Bars (protein special)


4 cups high protein crisp rice and wheat cereal
1 cup shredded coconut
1 1/2 cups creamy peanut butter
1 cup peanuts
1 cup white sugar
1 cup white corn syrup
2 cups butterscotch chips
1 cup semisweet chocolate chips

Directions
1 Combine cereal and coconut in a medium size bowl.
2 Combine peanut butter and peanuts in a large mixing bowl.
3 Heat the sugar and corn syrup over a medium heat and stir constantly until the sugar is
dissolved. Pour this mixture into the bowl with the peanut butter; mix well.
4 Pour cereal mixture into the liquid mixture; mix well. Press the mixture into an ungreased 10x15
inch pan.
5 Melt the butterscotch and chocolate chips over a medium-low heat; mix well. Spread the
mixture over the pan of cereal mixture. Let cool before cutting into bars.

Cereal Chip Cookies


Yield: 10 Servings

Ingredients:
6 oz Butterscotch Or Chocolate Chips
1/2 Cup peanut butter
1 1/2 Cups toasted oats cereal
1/2 Cup flaked coconut
2 Cups mini marshmallows
1 Cup M & M's

Instructions:

Heat butterscotch or chocolate chips and butter in saucepan. Stir


constantly until melted. Remove from heat and stir in cereal and coconut.
Then stir in marshmallows and M & M's. Drop by spoonfuls onto wax paper.
Let stand for one hour until firm.

Cereal Crunch
Ingredients for (4 servings)

1 c Unsalted pretzel twists


1 1/2 c Cheerios
1 1/2 c Crispix cereal
1/3 c Raisins
1/4 c Unsalted dry-roasted peanuts

Instructions

Mix all ingredients in a large bowl or jar for a snack mix.


4 servings, approx 1 cup each 213 calories, 5 g protein, 5 g fat, 40 g carbohydrate, 3.3 g fiber, 0
cholesterol, 206 mg sodium, 266 mg potassium.
Exchanges: 2 starch/bread, 1/2 fruit, 1 fat

Cereal Crunch Coffee Cake


Yield: 8 Servings

Ingredients:

1/3 c margarine; reduced calorie,


1 tub style
1/4 c + 2 tbsp brown sugar; packed
1 1/2 oz cereal nuggets
1/2 ts cinnamon
1 c + 2 tbsp flour; all-purpose
1 c raisins
1 1/2 ts baking powder
1/4 ts salt
1/2 ts ground nutmeg
1 lg egg
1 c skim milk
3 oz wheat flakes; crushed

Instructions:

1. Preheat oven to 375 degrees. Spray an 8" square baking pan with
nonstick cooking spray; set aside.
2. To prepare topping, in small saucepan, melt 1 teaspoon margarine.
Remvoe from the heat and stir in 2 Tbsp of the sugar, the cereal and
the cinnamon; set aside.

3. On wax paper, combine the flour, raisins, baking powder, salt and
nutmeg; set aside. In a small bowl, with an electric mixer on medium
speed, beat the remaining margarine and sugar until fluffy. Add the
egg and beat until blended. Beat in the milk and wheat flakes until
combined. Add the dry ingredients to the bowl, stirring just until
combined.

4. Spoon the batter into prepared pan. Sprinkle topping over the
batter, pressing gently into the batter. Bake for 25 to 30 minutes,
until golden brown and toothpick inserted into center comes out
clean. Cool 10 minutes.

Cereal Hazelnut Trail Mix


6 cups Kix cereal
1-1/2 cups coarsely chopped or whole, roasted hazelnuts
1 cup golden raisins
1 cup banana chips
1 small package non-instant vanilla pudding
1/2 cup honey
1/2 cup peanut butter

Mix cereal, nuts, raisins and banana chips together. In saucepan,


combine vanilla pudding and honey; bring to a boil and boil 30
seconds. Remove from heat. Stir in peanut butter; mix well. Pour
over cereal mix and mix until coated. Put on cookie sheet to cool.

Cereal Kisses
Yield: 3 Dozen

Ingredients:

2 egg whites
1 c sugar
1/2 ts salt
1/2 ts almond extract
1 c coconut, shredded
2 c cereal, flaked

Instructions:

1. Beat egg whites until light, gradually beat in sugar and


salt and continue beating until stiff. 2. Add flavoring and fold in
coconut and cereal. 3. Drop from tip of a teaspoon onto greased
cookiesheets. 4. Bake in 350 F oven for 15 -20 minutes.
Cereal Snack Meringues
Yield: 42 Servings

Ingredients:

3 egg whites
2/3 c sugar
4 c total cereal
1/2 c semisweet chocolate chips -if desired

Instructions:

Heat oven to 325 degrees. Lightly grease cookie sheet. Beat egg
whites in large bowl until foamy. Gradually beat in sugar; continue
beating until very stiff and glossy. Fold in cereal and chocolate
chips. Drop mixture by teaspoonfuls 2 inches apart onto cookie sheet.
Bake 14 to 16 minutes or until golden brown. Store in airtight
container. Makes 3-1/2 dozen meringues.

Cereal Waffles
Ingredients for (6 servings)

1 c Flour
2 ts Baking powder
4 tb Melted shortening
1/2 c Chopped raisins
1 c Uncooked granular cereal
1 ts Salt
1 c Milk
1 Egg, well beaten
1 tb Sugar

Instructions

Sift flour, measure, and sift with sugar, salt, and baking powder. Add cereal, and combine with
egg, shortening, milk, and raisins. Bake in hot waffle iron. Serve with maple sirup and butter. 6
servings.

Cereal With Cheese Recipe


1 pint of boiling water 1/3 cup of Cream of Wheat or

1/2 teaspoonful of salt similar cereal

1/4 pound of grated cheese 2 tablespoonfuls of butter

Put the upper part of a double boiler, holding the water and salt, over the fire, and when the water
is again boiling, stir while sprinkling in the cereal; let cook vigorously five minutes, then set into
boiling water, cover and let cook about forty minutes; then add the butter and the greater part of
the cheese, beating them in thoroughly. Turn the mixture into a pan, rinsed with cold water, to
make a thin sheet. When cold turn from the pan and cut into squares. Butter a serving dish that
may be set into the oven. Put squares in the dish, leaving a little space between them, to cover
the bottom of the dish; sprinkle these with cheese, then set other squares above and sprinkle with
cheese. Set the dish into the oven to make all very hot.

Cheese and Sausage Bake


4-5 slices of sourdough bread
2-1/2 c milk
2 cup shredded sharp cheddar cheese
1 lb. pork links
5 eggs
1-1/2 tsp. dry mustard
Salt & pepper to taste
1 can cream of mushroom soup
2/3 c milk

Spread cubed bread on bottom of long baking dish. Sprinkle cheese on top. Cook sausage
(browned) and cut into thirds; drain well & place on top of cheese. Beat eggs, mustard, 2-1/2 c
milk together. Add salt & pepper. Pour over casserole & place in refrigerator overnight. Next
morning mix soup & 2/3 c milk. Pour over top & bake 300° one hour

Cheese Garlic Grits


1 cup Quick grits
4 cups Water, boiling
1 tsp. Salt
4 oz Butter
12 oz Cheddar cheese, sharp
1 Egg
1 Tbl Garlic powder
3/4 cup Milk
Dash Frank's Red Hot Sauce

Cook grits in boiling water until thick. Remove from heat. Stir in butter & 1/2 the cheese. Beat egg
with garlic powder, milk & hot sauce. Add to grits. Pour into buttered 2 Qt casserole. Top with rest
of cheese. Bake 1 hour at 350º.

Cheesy Garlic Grits


4 cups water
1 tsp. salt
1 stick margarine
1 cup quick grits
6 oz. roll garlic cheese
2 well beaten eggs
Preheat oven to 350°. Grease a 2 quart casserole dish. In a large pan, bring water to a boil. Stir
grits & salt into water & cook over medium heat for 3 minutes. Remove from heat. Stir in cheese,
margarine, & eggs. Pour into the casserole dish. Bake 40 minutes. Cool & serve.

Cheesy Sausage Bake


1 teaspoon butter
8 ounces pork sausage, crumbled
1 pound mushrooms, cleaned, stemmed and thinly sliced
Freshly ground black pepper
3 ounces cream cheese (room temperature)
1/2 pound ricotta cheese (room temperature)
1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
9 large eggs, beaten
1/2 pound Monterey Jack cheese, grated
1/4 pound Sharp Cheddar cheese, grated
2 cups chopped green onions (green part only)

Butter a large rectangular pan with butter. In a skillet over medium heat, brown the sausage for 4
to 6 minutes. Add mushrooms and sauté until wilted, about 3 to 4 minutes. Season with black
pepper. Remove from heat and cool slightly.

In a large mixing bowl, combine the cream cheese and ricotta cheese and mix thoroughly. Stir in
the flour, baking powder and salt. Add the eggs, a little at a time, and mix until fully incorporated.
Stir in the sausage/mushroom mixture, grated cheeses and green onions. Pour into the prepared
pan and cover tightly with plastic wrap. Refrigerate overnight or for at least 12 hours.

Preheat oven to 350 degrees Fahrenheit.

Remove mixture from refrigerator and bake for about 45 minutes - or until golden brown and the
center slightly jiggles. Remove from oven and cool for 5 minutes before serving; spoon onto
serving plates and serve immediately.

Makes 8 to 10 servings.

Cheesy Sausage Strata


1/2 pound pork sausage
1/2 pound Mozzarella cheese, grated
2 cups leftover bread cubes
4 eggs
1 1/2 cups milk
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1/8 teaspoon nutmeg

Grease a 10-inch deep-dish pie plate or a 9-inch square baking dish. Brown & crumble sausage
in a large skillet; set aside. Spread bread over bottom of dish, top with sausage and grated
cheese. Beat together remaining ingredients and pour over cheese and sausage. Bake at 350
degrees F. for 45 minutes, until lightly browned. Let stand 10 minutes before cutting. Makes 8
servings.

Chile and Cheese Breakfast Casserole


5 or 6 English muffins, split and buttered
3 T butter or margarine, softened
1 pound pork sausage, cooked
4 oz. can green chilies, drained
3 cups (12 0z.) shredded cheddar cheese
1 1/2 cups sour cream (light is fine)
10 eggs, beaten

Butter muffin halves and set buttered side down in greased 9 x 13 pan. Brown sausage, crumble
and drain. Layer half of each of the sausage, chilies, and cheese over muffins. Repeat layers with
remaining sausage chilies and cheese. Combine beaten eggs and sour cream. Pour over
casserole. Cover and refrigerate overnight. Remove and let stand at room temp. for 30 mins, then
bake 350 degrees 35-40 minutes. You can substitute mushrooms, zucchini, onions or something
else for the chilies.

Chocolate Chip Pancakes


1/2 cup miniature semisweet chocolate chips
2 cups baking mix such as Bisquick
1 cup milk
2 eggs

Combine all ingredients. Pour batter by 1/4 cupfuls on to hot greased griddle or skillet and cook
until golden.

Chocolate Waffles With Fruit


1 cup Buttermilk, Pancake, or Waffle mix
1/4 cup unsweetened cocoa
2/3 cup milk
2 T. oil
1 egg
Sweetened Whip Cream
Fresh or Frozen Fruit
Or if your like us, ice cream instead of whip cream

Heat waffle iron. In medium bowl, combine mix, and cocoa; blend well. Add milk, oil and eggs;
stir until completely moistened. Bake in hot waffle iron until steam stops coming out. Top with
whipped cream and fresh fruit.

Chocolate Waffles
2 c flour, sifted
3 tsp. baking powder
1/2 tsp. salt
6 tbs. sugar
2 eggs - separated
1 1/2 c milk
4 tbs. shortening
2 (1 oz) squares, chocolate

Sift flour before measuring. Add other dry ingredients and sift together. Beat egg whites until
stiff, set aside. Beat egg yolks, then add milk. Pour this into sifted dry ingredients. Melt
shortening and chocolate together, then add to batter. Stir just enough to moisten dry ingredients.
Add beaten egg whites. Bake in a preheated waffle iron for 5 or 6 minutes.

Notes: If your iron has a temperature adjustment, these will be better if not baked as hot as a
traditional waffle. Serve hot with whipped cream or ice cream.
Makes 5 or 6 waffles.

Christmas Croissant
4 croissants
1 tbs. butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onion
4 eggs
1 cup milk
1 cup shredded Swiss cheese
1 cup shredded mozzarella
1/4 cup Parmesan

Split croissants in half and place bottoms cut side up in one layer in a 1.5L rectangular casserole.
Melt butter in fry pan. Sauté mushrooms and green onion until tender and liquid has evaporated.
Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and
cheeses on top, the pour over remaining liquid. Position croissant tops over bottoms, cut side
down. Let stand overnight in refrigerator. Bake at 350, for 25 - 35 minutes or until set. Cover with
foil if tops brown to quickly. This is a no fail recipe! Easy for a beginner cook, and looks very
elegant. Can be doubled or tripled with no problem.

Christmas Morning Wife Saver


16 Slices Bread -- crusts removed
16 Slices Back bacon or ham -- cooked
16 Slices Cheddar cheese -- sharp
6 Eggs
1/2 Tsp. -Salt
1/2 Tsp. Pepper
1Tsp Dry Mustard
1/4 Cup Onion -- minced
1/4 Cup Green Pepper -- finely chopped
2 tsp. Worcestershire sauce
3 Cup Milk -- whole or 2%
1 Dash Tabasco Sauce
1/4 lb. Butter
Cornflakes <<Or>>Special K -- crushed

Preheat oven to 350° F. In 9 X 13" buttered baking dish (use a BIG dish), put 8 pieces of bread,
Add pieces to cover dish entirely. Cover bread with cooked back bacon slices or ham slices. Lay
slices of cheddar cheese on top, then cover with slices of bread (to make it like a sandwich). In a
bowl, beat, eggs, salt and pepper. To egg mixture, add dry mustard, onion, green pepper,
Worcestershire sauce, milk and Tabasco. Pour over the 'sandwiches'. Cover and let it stand in the
fridge overnight. In the morning, preheat oven to 350° F. Melt 1/4 lb butter and pour over top.
Cover with crushed corn flakes or Special K cereal. Bake 1 hour in 350° F oven. Let stand for
10 minutes before serving.

Cinnamon Breakfast Bites


1 1/3 C. flour
1 C. crisp rice cereal, coarsely crushed
2 T. plus 1/2 C. sugar, divided
3 tsp. baking powder
1/2 tsp. salt
1/4 C. butter flavored shortening
1/2 C. milk
1 tsp. ground cinnamon
1/4 C. butter, melted

In a bowl, combine the flour, cereal, 2 T. sugar, baking powder and salt; cut in shortening until
mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1 inch balls.

In a bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in cinnamon
sugar. Arrange in a single layer in an 8 inch round baking pan. Bake at 425º for 15-18 minutes or
until a toothpick comes out clean. Serves 6 (2 1/2 dozen)

Cinnamon Chip Applesauce Coffeecake


1 cup (2 sticks) butter or margarine, softened
1 cup sugar
2 eggs
1/2 tsp. vanilla extract
3/4 c. applesauce
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 2/3 c. (10 oz.pkg.) Hershey's Cinnamon Chips
1 c. chopped pecans (optional)
Easy Glaze

Heat oven to 350º. Lightly grease 9 x 13 x 2 baking pan. Beat butter and sugar in large bowl on
medium speed of mixer until well blended. Beat in eggs and vanilla. Mix in applesauce. Combine
flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in
cinnamon chips and pecans, if desired. Spread in prepared pan. Bake 30 to 35 minutes or until
wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Drizzle with
glaze or sprinkle with powdered sugar.

Easy Glaze:

Stir together 3/4 c. powdered sugar and 1 to 2 Tbsp. warm water. 12 to 15 servings

Cinnamon Cream Cheese Strata


1 loaf cinnamon raisin bread
8 oz light cream cheese, cut into small cubes
1 cup Egg Beaters® Egg Whites
2 cups skim milk
1 tsp ground cinnamon
1/4 cup pure maple syrup

Tear bread into pieces. Layer one third of bread pieces in a greased 2 1/2-quart casserole. Top
with one third of cream cheese cubes. Repeat layer two more times. Whisk together remaining
ingredients and pour over bread and cheese. Cover and refrigerate overnight. Bake at 350 F for
about an hour or until browned. Let stand 10 minutes before serving.

Cinnamon Flop
1 cup sugar
2 cups flour
2 teaspoons baking powder
1 egg
1 cup milk
1/4 cup butter -- melted
Cinnamon sugar

Preheat oven to 350 degrees. Sift the sugar, flour and baking powder. In a separate bowl, beat
the egg with the milk and salt. Combine the flour and egg mixtures and place in an 8-inch round,
2-inch deep, baking dish. Sprinkle with the cinnamon sugar and drizzle the melted butter over the
top. Bake for 1/2 hour or until done.

Cinnamon French Toast


1 large Egg, beaten
¼ cup Milk
1 tsp. Vanilla extract
¼ tsp. Ground Cinnamon
3 Slices Bread

Beat the egg, milk, vanilla, and cinnamon together in a flat dish such as a soup plate or pie pan,
that will accommodate the bread and make it easy to remove the bread once it's wet. Add 1 slice
of bread at a time, turning so that both sides are coated and absorb some of the liquid. Remove
the bread, slice by slice, to a plate. Heat butter or oil on a large griddle or skillet, reduce the heat,
and brown the bread briefly on each side. Serve with syrup, honey, cooked or raw fruit, or plain.

Cinnamonny French Toast


3 Eggs
1 TB Sugar
1 1/2 cup Milk
1 tsp. Cinnamon
1/3 cup Flour
12 Bread slices

Put all ingredients except bread into processor and process until smooth. Dip bread into mixture
and fry until well browned in skillet which has been well buttered or oiled.
Cinnamon Monkey Bread
1/2 cup butter -- divided
chopped nuts
24 frozen rolls
3 ounces pkg. Cook and Serve butterscotch pudding
2 teaspoons cinnamon
3/4 cup brown sugar -- packed

Butter bottom and sides of bundt or tube pan. Reserve remaining butter. Sprinkle pan with
chopped nuts.
In a bowl mix dry pudding, cinnamon, and brown sugar. Place frozen rolls in pan, while layering
pudding mixture throughout. Cut remaining butter in small pieces and dot on top of rolls. Put
towel over rolls and let set overnight (about 8 hours). Remove towel and bake in a preheated 350
degree oven for 35 to 40 minutes. Cover with foil to keep top from over-browning in the end if
necessary.

Serving Ideas : Serve for breakfast with fresh fruit and juice, milk, coffee and/or smoothies.
NOTES : Prepare this right before going to bed and pop it into the oven whenever you get up the
next morning. Perfect for a Christmas morning breakfast.

Coco-Carmel Toast
2 TB Brown sugar
2 TB Flaked coconut
1 TB Soft butter or margarine
4 slices White, whole wheat, or-raisin bread

Heat oven to 325 degrees. Mix brown sugar, flaked coconut, and soft butter in bowl. Toast slices
of bread. Spread with the brown sugar mixture. Place on ungreased cookie sheet. Bake in 325
degree oven for 10 minutes.

Corned Beef Hash


2 15 oz cans Corned Beef
4 potatoes; finely chopped
1 cup onion; chopped
Salt & Pepper

Put all ingredients in fry pan coated with cooking spray & cook (stirring occasionally) until
potatoes are soft.

Corned Beef Hash #2


4 Tbs. butter or bacon fat
2 c. coarsely ground or finely chopped corned beef
3 c. finely chopped boiled potatoes
1 onion, peeled and diced
1/2 c. milk
black pepper

Melt butter or fat in frying pan. Combine beef and potatoes in mixing bowl. Add onion and milk.
Mix lightly but evenly with fork. Add pepper. Spread mixture evenly in hot fat in frying pan and
cook over low heat. Shake pan occasionally or lift meat at once side with greased pancake
turner. When hash is well browned on bottom, fold like omelet and lift onto warmer platter. Serve
at once; garnish with scrambled or poached eggs. Makes 6 servings.

Corned Beef Hash #3


2 3/4 pounds corned beef
3 potatoes (about 1 1/2 pounds)
Salt to taste
1 tablespoon butter
1 cup finely chopped onions
1/2 cup finely chopped green pepper
1 egg
1 egg yolk
1 teaspoon Worcestershire sauce
Freshly ground pepper to taste
8 teaspoons butter or vegetable oil

Put the corned beef in a kettle and add water to cover to a depth of about 2 inches. Bring to a boil
and let simmer uncovered 1 hour; then cover closely and continue cooking 3 hours. Meanwhile,
put the potatoes in a saucepan and add cold water to cover and salt; cook until almost tender but
relatively firm, 20 to 30 minutes. The potatoes must not be overcooked or they will not cube
properly. Drain and let cool.

Peel the potatoes and cut them into very small dice. There should be about 3 1/2 cups. When the
corned beef is cooked, remove and let cool. Heat the butter in a skillet and add the onions and
green pepper; cook, stirring, until wilted.

Trim away and discard the fat from the corned beef and cut the corned beef into very thin slices;
then cut the slices into very small cubes. There should be about 5 cups. Put the cubed meat into
a mixing bowl and add the potatoes and onion mixture. Add the egg and egg yolk,
Worcestershire, salt and pepper and blend thoroughly with the fingers.

Press down with the fingers to make the mass compact; cover with clear plastic wrap and
refrigerate overnight. Shape the mixture into 8 portions of more or less equal size flattening each
portion into patties. Heat 1 teaspoon of butter or oil for each patty to be cooked and cook 2 or 3
minutes on one side, or until brown.

Turn the patty and cook 2 or 3 minutes on the other side, or until brown. Serve, if desired, with a
poached egg atop each patty.

Cornmeal And Bacon Pancakes


2 strips bacon
1/3 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 egg
1 1/4 cups milk
1 tablespoon bacon fat
Butter and syrup

Cook and crumble bacon; reserving 1 tablespoon of fat. Mix together the dry ingredients. In a
small mixing bowl combine the eggs, milk and bacon fat. Stir liquid mixture slowly in to dry
ingredients; mixing well. The batter should be fairly thin. Add more milk if necessary. Mix in the
bacon. Cook the pancakes in a greased skillet or on a griddle until brown. Serve with butter and
syrup. Serves 4

Country Breakfast Casserole


1 lb. Jimmy Dean Sausage, cooked, crumbled & drained
10 Eggs, lightly beaten
3 c Light cream
1 Ts Salt
1 bn Green onions, chopped
1 Ts Dry mustard
16 oz Day old bread, cubed
1 c Cheddar cheese, shredded
1 c Swiss cheese, shredded

Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients
together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350 degrees F.
or until golden brown.

Country Breakfast (Kraft)


4 cups Cubed cooked potatoes
1/2 cup chopped green bell pepper
2 TB Chopped onion
1/3 cup Margarine
Salt and pepper
4 Eggs
1 cup Shredded cheddar cheese;-shredded (cracker barrel brand)

Cook potatoes, green pepper and onion in margarine until lightly browned. Season to taste. Break
eggs over potato mixture; cover, cook until eggs are done. Sprinkle with cheese; cover and heat
until cheese melts.

Country Blueberry Coffee Cake


1/2 c firmly packed brown sugar
1/2 t cinnamon
1 (12 oz.) can Pillsbury Bi Country Refrigerated Buttermilk Biscuits
1/4 c butter or margarine, melted
1 cup quick-cooking rolled oats
1-1/2 c fresh or frozen blueberries
1/4 c sugar
2 T butter or margarine, cut into small pieces

In small bowl combine brown sugar and cinnamon; mix well with fork. Separate dough into 10
biscuits. Cut each biscuit into quarters. Dip each piece in melted butter; coat with brown sugar
mixture. Arrange in single layer in greased 8 or 9" square baking dish. Sprinkle with 1/2 c of the
oats. In medium bowl, combine blueberries and sugar; toss to coat. Spoon over oats and
biscuits; sprinkle with remaining 1/2 c oats. Top with butter pieces. Bake 375' 30 - 35 mins. or
until coffee cake is golden brown and center is done. Cool 20 minutes

Country Breakfast Pie


1 Frozen pie crust
8 oz Pork sausage, browned and Drained
1 cup Southern-style frozen Hash-brown Potatoes, thawed
1/4 cup Sliced green onion
1/4 cup Chopped red or green bell Pepper
1/4 cup Shredded sharp Cheddar Cheese
4 lg Eggs
1/4 cup Milk
1/4 Tsp. Seasoned salt
1/4 Tsp. Coarsely ground pepper

Preheat oven to 375 F. Place crust on baking sheet. Scatter sausage around bottom of crust. Top
with potatoes, onions, bell peppers and cheese. Beat eggs, milk, salt and pepper until blended;
pour over sausage-potato mixture in crust. Bake 30 minutes or until egg mixture is cooked and
crust is lightly browned. Sprinkle with additional cheese and peppers, if desired.
Makes 6 servings.

Country Club Bacon and Eggs


12 slices bread, crusts removed
1 (8 oz.) package sharp Cheddar cheese, grated
1 (8 oz.) package Swiss cheese, grated
1 lb. Canadian bacon, thinly sliced
6 eggs, beaten
3 cups milk
1/2 tsp. salt

Alternate layers of bread slices, cheeses, and bacon in 7x11 inch baking pan until all are used.
Beat eggs with milk and salt in bowl. Pour over casserole. Cover. Refrigerate overnight.

Bake at 325 degrees for 50-60 minutes.

Country French Toast With Cinnamon Syrup


2 Eggs; well beaten
1/2 Tsp. Salt.
1/2 cup Milk
1/2 Tsp. Vanilla
6 Slices "Texas Toast"*
1 cup Corn flake crumbs
1/4 cup Butter; melted

-------------------------------CINNAMON SYRUP-------------------------------
1 1/3 cup Sugar
1/3 cup Water
2/3 cup White corn syrup
1 tsp. Cinnamon
5 oz Can evaporated milk
1/2 tsp. Almond flavoring
1 TB Butter

* Or other thick-sliced bread.

Combine eggs, milk, salt and vanilla; mix well. Dip bread slices into egg mixture; coat both sides
with crumbs. Place on well-greased cookie sheet. Drizzle melted butter over crumb -coated
bread. Bake at 450 for 10 minutes. To make syrup, combine sugar, water, corn syrup and
cinnamon in saucepan. Bring to boil; cook 2 minutes. Remove from heat; add milk, flavoring and
butter. Serve syrup warm with toast. Yield: 4 Servings. Serve with Canadian bacon, bacon or
sausage as desired.

Country-Style Breakfast Casserole


Vegetable oil spray
8 ounces reduced-fat smoked link sausage
2 tablespoons maple syrup
2 pounds frozen country-style hash browns (no oil added)
2 cups fat-free milk
Egg substitute equivalent to 6 eggs
2 slices fat-free or low-fat American cheese -- diced (2 ounces)
1/4 cup grated Parmesan cheese
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 tablespoons finely snipped green onion (green part only) - optional

Preheat oven to 350 degrees F. Lightly spray a 13x9x2-inch baking pan with vegetable oil spray.
Heat a medium skillet over medium-high heat. Saute sausage for 3 to 4 minutes, or until
browned, turning occasionally. Wipe skillet with a paper towel. Add maple syrup and cook for
one minute, stirring to coat sausage. Arrange in a single layer in baking pan, then top with hash
browns. In a medium bowl, whisk together remaining ingredients except green onion. Pour over
hash browns. Bake for one hour, or until center is set. Sprinkle with green onion and let cool for
at least 10 minutes before cutting into squares. If you prepare this casserole ahead of time, cover
it with plastic and refrigerate. Put the cold casserole in a cold oven, set the thermostat to 350
degrees F., and bake for 1 hour 10 minutes to 1 hour 15 minutes. Proceed as above.

Cracker Barrel Hash Brown Potato Casserole


2 c. shredded American or cheddar cheese
1-10 1/2oz can cream of chicken soup
1 c. sour cream
1 c. finely chopped onion (optional)
1/4 c butter, melted
1/4 t salt
1/4 t pepper
1-32 oz pkg. frozen loose-pack hash brown potatoes, thawed
1 c corn flakes, crushed
1T. butter, melted

In a large mixture bowl combine the shredded cheese, chicken soup, sour cream, chopped onion,
¼ cup butter, salt & pepper: Mix well. Fold in the thawed hash brown potatoes. Turn mixture into
a greased 9x13 baking dish. Toss together the cornflakes & 1t of melted butter & sprinkle over
the potato mixture.

Bake @ 350 for about 1 hr or until the casserole is golden brown & the potatoes are tender.

Creamy Scrambled Eggs


4 TBS. margarine
2 TBS. flour
1 Cup Sour Cream
2 dozen eggs
1/4 t. salt and 1/4 t. to pepper (or to taste)
Chopped parsley for garnish

Blend all the above ingredients and cook in your favorite way for scrambled eggs!

Creamy Scrambled Eggs #2


1 dozen eggs
1/2 cup water
salt, pepper, to taste
1 Tbs. fresh herbs, minced (such as rosemary or thyme)
4 Tbs. unsalted butter, divided
1 Tbs. flour
1 cup milk

Beat the eggs with water, add salt, pepper and herbs. Melt 3 Tbs. butter in large frying pan over
medium-high heat. Add eggs and scramble till cooked through. In a saucepan, melt the
remaining 1 Tbs. butter and whisk in flour. Slowly add milk, whisking constantly. Cook over
medium-high heat till thickened. Add salt and pepper, to taste.

Stir the thickened white sauce into the scrambled eggs until thoroughly combined. Cover pan and
put in warm oven. Keeps well for at least 2 hours, if they don't get eaten first.

Creamy Scrambled Eggs #3


2 tablespoons butter or margarine
1/2 cup finely chopped shallots
1/3 cup whipping cream
1 3-oz. package cream cheese, cut into small pieces
5 eggs
Salt and pepper
Chopped parsley (optional)

In a large frying pan melt the butter over low heat. Add shallots and stir until limp. Add the cream
and cream cheese; stir until the cream cheese melts. In a bowl, lightly beat the eggs with salt and
pepper
to taste. Pour the egg mixture into the pan, gently stirring to blend with the cream mixture. Cook
just until the eggs are softly set. Transfer to warm plate. Sprinkle eggs with parsley. Makes 3 - 4
servings.

Crockpot Oatmeal
2 cups milk
1/4 cup brown sugar
1 tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup rolled oats
1 cup chopped apple
1/2 cup raisins
1/2 cup chopped walnuts

Grease the inside of slow cooker crockpot. Put ingredients into crockpot and mix with whisk.
Cover. Just before going to bed, turn on the crockpot at low speed. The cereal will be ready in the
morning. Serve with milk.

Crockpot Western Omelet Casserole


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 Cup shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 Cup milk
1 tsp. salt
1 tsp. 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.

Serves 12

Crunchy French Toast


1 Egg
1/3 cup Milk
2 tsp. Sugar
¼ tsp. Cinnamon
½ cup Flaked coconut
1/3 cup Crushed corn flakes
3 tb. Butter
4 Slices of white bread

Blend egg, milk, sugar and cinnamon. Mix coconut and cornflakes. Heat butter in a skillet over
medium heat. Dip bread in egg mixture, then in corn flakes mixture. Brown in skillet until light
golden on both sides, turning once. Serve with maple syrup.

Decadent Blueberry Waffles


1/2 cup or fresh or frozen blueberries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
3 eggs at room temperature
1 1/4 cups half and half
1 stick butter melted

Wash, drain and dry the fresh blueberries or defrost and separate the frozen berries. Sift together
all dry ingredients. Whisk well and resift. Separate the eggs and set the whites aside. Beat the
yolks until lemon colored. Add the half and half and butter and blend. Add the liquid ingredients to
the dry ingredients and combine lightly. Beat the egg whites until stiff and fold in the batter. Lightly
fold in the berries. Bake in a waffle iron according to manufacturers instructions.

Serves 4 to 6

Decadent French Toast


15 TB. Butter
3 cup Brown sugar
6 TB Dark Karo
1 1/2 cup Milk
15 Eggs
3 tsp. Vanilla
French bread
Whipped cream
Pecans; chopped
Strawberries

Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9 baking dish and
generously sprinkle chopped pecans over the syrup mixture. Arrange 2" slices of french bread
over the mixture. Beat together eggs, milk, and vanilla. Pour over the bread and refrigerate
overnight. Bake at 350 for 45 min. and invert! Serve with cream and strawberries. A nonstick pan
makes life easier. Watch closely, you don't want it to get too brown. Can be made the night
before.
Delicious Apple Coffee Cake
1 c flour
1/2 tsp. salt
1 tsp. soda
2 c peeled, and diced golden or red delicious apples
1 egg
1/4 c salad oil
1 c sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c chopped walnuts

Sift flour, salt, and soda: set aside. Blend apples, egg, oil, sugar, cinnamon, nutmeg, and nuts
thoroughly. Stir in dry ingredients just until flour is moist. Spread in a greased 8" square baking
pan. Bake 350° 40-45 minutes Let set in pan 10 minutes before turning out on a wire rack.
Sprinkle with powdered sugar. Serve warm.

Denver Omelet Casserole


12 eggs
1 cup sour cream
1/2 cup melted margarine
1 cup chopped tomatoes
1 small green pepper, chopped
1 small onion, chopped
1 lb. ham, chopped or sliced fine
2 cups shredded cheddar cheese

Beat eggs with electric mixer 2 minutes or until well combined. Stir in remaining ingredients. Pour
into buttered 9 X 13" glass baking dish. Bake 1 hour @ 325 degrees. Cut into squares. Serves 6
to 8

Derby Day Grits


6 c water
2 1/2 tsp. salt
1 1/2 c quick grits
1/2 c butter
cayenne pepper
2 - 6 oz rolls garlic cheese spread
3 eggs separated
paprika

Preheat oven to 450. In a 4 quart pan, combine the water and salt. Bring to a boil and then
gradually add the grits. Cook over low heat until thickened. Remove from heat. Mix in the butter,
cayenne, and the cheese spread, stirring until the cheese melts. Stir in the egg yolks. Beat the
egg whites until stiff, then fold into the mixture. Pour into a greased casserole dish and bake for
45 minutes to 1 hour - until it begins to set.

Double-Cinnamon French Toast


1 cup Pure maple syrup
3 TB Unsalted butter
2 Ts Ground cinnamon
3 large Eggs
1 cup Whipping cream or half and -half
2 Ts Vanilla extract
4 slice (3/4-to 1-inch-thick) -cinnamon bread or egg bread

Bring syrup, 1-tablespoon butter and 1 teaspoon cinnamon to boil in heavy medium saucepan.
Boil 2 minutes. Whisk eggs, cream, vanilla, 3 tablespoons maple syrup mixture and remaining 1
teaspoon cinnamon in bowl. Place bread slices in large baking dish. Pour egg mixture over; turn
to coat. Pierce bread in several places with fork. Let stand 5 minutes. Melt 1-tablespoon butter in
heavy large skillet over medium-high heat. Add bread and cook until brown, about 3 minutes. Add
1-tablespoon butter to skillet. Turn over bread and cook until brown, about 3 minutes. Transfer to
plates. Serve with remaining syrup.

Easy Breakfast Bake


2 medium potatoes
1 pound spicy pork sausage
1 small white onion -- diced
1 package refrigerated crescent rolls (8-oz.)
1 cup shredded Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
Pepper to taste
3 1/2 tablespoons grated Parmesan cheese

Preheat oven to 350° F. Cook potatoes in skins in boiling water for 15 minutes; drain and cool.
Brown sausage and onions in skillet; drain off excess fat. Separate crescent dough into 2
sections of 4 triangles each. Place in an ungreased 13x9-inch pan. Press over bottom and up
sides just a bit to form a crust; seal perforations. Spoon sausage over crust. Peel and shred
cooled potatoes and sprinkle over sausage. Top with Cheddar cheese. In a bowl, beat eggs,
milk, salt and pepper together. Pour into crust. Sprinkle with Parmesan cheese. Bake at 350 F.
for 25 to 30 minutes, until set.

Serves 6

Easy Breakfast Pie


1/2 lb. sausage
6 eggs
Cheese (about 1/2 cup)
1 cup Bisquick
1/2 cup milk
1 egg
1/2 tsp. baking powder

Brown sausage, crumbling with spatula as it browns. When no longer pink, scramble eggs right
in the pan with sausage. Don't let eggs get too dry. Spray 9 inch pan with Pam. Dump
scrambled eggs and sausage into pie pan. Sprinkle with cheese (I just used sliced sandwich
cheese and it turned out great). Mix Bisquick, milk, egg and baking powder together. If too thin,
add a little flour. A little thicker consistency gives a nice biscuit topping. Pour batter evenly over
cheese. Bake in 400° oven for 30 minutes or until golden brown. Brush top with butter after you
remove from oven if desired

Easy Breakfast Pizza


1 can refrigerated pizza crust -- (l0-oz)
8 eggs
1/4 cup half-and-half OR milk
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
1 package chive, veggie or regular cream cheese
8 slices crisply cooked bacon
Green onions -- if desired

Heat oven to 425 degrees. Grease a 12-inch pizza pan. Unroll dough; place in greased pan.
Starting at center, press out dough with hands. Bake for 6 to 7 minutes or until crust begins to
brown. Meanwhile, in medium bowl, combine eggs, half-and-half, salt and pepper, beat well. In
large skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly
cooked but still moist. Remove from heat.

Spoon cooked egg mixture over partially baked crust. Drop cream cheese by teaspoonfuls over
eggs. Arrange bacon in spoke fashion on top of pizza. Bake for an additional 8 to 12 minutes or
until toppings are thoroughly heated and crust is deep golden brown. Garnish with green onions.

Eating Well's Overnight French Toast W/Cinnamon


1 lg. Egg
2 lg. Egg whites
¾ cup Skim milk
2 TB Sugar
1 tsp. pure Vanilla extract
¼ tsp. Ground cinnamon
1/8 tsp. Baking powder
8 slice 1/2" thick Italian bread
2 tsp. Vegetable oil (Canola)
1 tsp. Butter

CINNAMON SYRUP
½ cup Sugar
¼ cup Dark corn syrup
¼ tsp. Ground cinnamon
¼ cup Evaporated skim milk

To prepare French toast: In a medium-sized bowl, whisk together egg, egg whites, milk, sugar,
vanilla, cinnamon and baking powder until well blended. Place bread slices in a large, shallow
baking dish and pour egg mixture over the top; turn to coat evenly. Press a piece of wax paper
directly on the bread to cover it, then cover dish with plastic wrap. Refrigerate overnight. To make
cinnamon syrup: In small saucepan, stir together sugar, corn syrup, cinnamon and 1/4 cup water.

Bring the mixture to a boil over medium-high heat, stirring constantly. Boil for 2 minutes. Remove
from heat and stir in evaporated skim milk. Let cool; transfer to a small pitcher. (The syrup can be
stored, covered, in the refrigerator for up to a week. If desired, warm before serving.)

To cook French toast: Heat 1 teaspoon of the oil and 1/2 teaspoon of the butter in a 12-inch
nonstick skillet over medium-high heat. Add 4 of the soaked bread slices to the pan and cook
until golden on both sides, 2 to 3 minutes per side. Transfer the toast to a platter and keep warm
in a warm oven. Cook the remaining slices in the same manner, using the remaining 1 teaspoon
oil and 1/2 teaspoon butter. Serve with cinnamon syrup.

Egg And Hash Brown Pie


(Not only is this casserole easy to make and tastes great, but it's pleasing to the eyes with it's
shades of golden brown, yellow and green. This dish is great served with sliced fruit and toast or
muffins. You may substitute chopped cooked ham for the bacon if you wish.)

6 slices bacon
5 eggs
1/2 cup milk
3 cups frozen hash brown potatoes, thawed
1/3 cup chopped green onions
1 1/2 cups shredded Cheddar cheese, divided

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain,
crumble and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11
inch casserole dish.

In a medium bowl, beat together eggs and milk. Stir in hash browns, green onions, bacon and 1
cup shredded cheddar cheese. Pour into prepared casserole dish. Bake in preheated oven for 25
to 35 minutes, or until egg is set in the middle. Sprinkle the reserved 1/2 cup shredded cheese
on top and continue baking for 3 to 4 minutes or until cheese is melted. Remove from oven and
let sit for 5
minutes, then slice and serve.

Egg and Sausage Breakfast Dish


1 pound cooked, drained sausage
6 eggs, slightly beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
2 slices crushed, day-old bread
1 cup grated Cheddar cheese
3 tablespoons chopped onion

Mix ingredients and let sit overnight in an 11x7x1-1/2 inch pyrex dish. Bake at 350 degrees for 45
minutes. This is great for Sunday brunch. SERVES 6

Egg and Sausage Pita Pockets


Serves 5 or 6

1/2 lb. Pork Sausage


3 Pita Breads, halved
3 large Eggs
1/8 cup (2 oz.) Milk
1/4 tsp. dried Oregano
Salt and Black Pepper to taste
3 slices Provolone or Swiss Cheese, halved

In a large skillet over medium heat, cook the sausage until it is no longer pink. Drain any excess
fat; set aside. Place the halved pita pockets on an ungreased baking sheet and warm at 300-F
degree oven for about 5 minutes. Meanwhile, beat together the eggs, milk, oregano, salt, and
pepper in a mixing bowl until frothy. Pour the egg mixture into a warm, slightly greased skillet.
Cover and cook gently over medium heat until the eggs are completely set. Stir in the reserved
cooked sausage and warm through.

Place half a slice of cheese in each pita pocket. Spoon about one-third cup of the egg mixture
into each pocket to melt the cheese. Serve warm.

Eggs Benedict
2 English muffins, split, toasted and buttered
4 thick slices ham or Canadian bacon, warmed
4 poached eggs
1/2 cup Hollandaise Sauce

Hollandaise Sauce:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste

Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off
the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler

or the bowl over, not in, barely simmering water and continue to whisk until the eggs are
thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl
from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add
butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick,
whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30
minutes by placing the bowl in water (not hot) water.

Egg in a Hole
Tear a 1/2 dollar size hole in a slice of bread. Place in a buttered hot pan Crack open an egg and
pour it on so the yoke is in the hole. Cook until firm; flip for a second, serve upright.

Eggs In A Snow Bank


8 slices buttered Texas toast size bread
8 slices Swiss cheese
8 thin slices breakfast ham
8 large eggs separated yolks in tact
dash of salt
1/2 teaspoon dry mustard
paprika

Lightly spray a cookie sheet with cooking spray. Toast the buttered bread for about 5 minutes in a
hot oven. Remove and top each with a slice of cheese and a slice of ham. In a mixing bowl beat
the egg whites with a dash of salt and the dry mustard until stiff. Using a large spoon heap the
egg whites on top of the prepared bread. Make a indentation in the center of the whites and
carefully place a egg yolk in each depression. Sprinkle with paprika. Bake at 400 degrees for 10
minutes or until the egg yolks are set. Serves 6 to 8

Eggs in Bacon Rings


4 slices bacon
4 eggs
Salt and freshly ground pepper to taste
Chopped parsley or chives for garnish, optional

Fry or broil the bacon until it is almost crisp. Drain on paper towels. Lightly grease the bottoms of
a muffin pan and line the sides with the bacon. Add the eggs and season with salt and pepper.
Bake in a preheated 350F (180C) oven for 8 to 10 minutes, or until the eggs are done to your
preference. Garnish with chopped herbs if desired and serve immediately. Serves 2 to 4.

Fabulous French Toast


1 loaf white bread - unsliced OR 1 loaf French bread -- unsliced
1 cup milk
1/4 cup granulated sugar
4 eggs - beaten
1 teaspoon vanilla extract 1/4 teaspoon salt
1/4 cup bacon grease OR 1/4 cup vegetable oil
Confectioners’ sugar -- for garnish
Maple sugar

Cut the bread into 3/4-inch-thick slices. Heat the milk in a saucepan; add the sugar, stirring to
dissolve. Remove from heat; cool slightly. Add the eggs, vanilla, and salt; mix well. Dip each
slice of bread into the milk mixture until well coated. Place in a flat dish and pour the remaining
liquid over the bread. Cover and refrigerate overnight. In a heavy skillet, fry the bread in very hot
bacon grease until golden on both sides. Sprinkle with confectioners' sugars. Serve hot with
maple syrup.

Variation: Add 2 tablespoons of Grand Marnier to the milk; decrease the sugar to 1 tablespoon
and the vanilla to 1/2 teaspoon.

Serves 4.

Family Style French Toast


2/3 cup packed brown sugar
1/2 cup butter or margarine, melted
2 tsp. ground cinnamon
6 eggs, lightly beaten
1 3/4 cups milk
1 loaf (1 lb.) French bread, cut into 1" slices
Confectioner's Sugar

Combine brown sugar, butter and cinnamon; spread evenly in a greased 15x10x1" baking pan;
set aside. Combine eggs and milk in a shallow dish; place bread in dish and soak for 5 min,
turning once. Place bread over sugar mixture. Bake uncovered at 350* for 25-30 min. or until
golden brown. Serve brown sugar side up; dust with confectioner's sugar. Yield 6-8 servings.

Farmers Breakfast
1/4 cup chopped onion
1/4 cup butter
2 medium potatoes peeled and finely chopped
1 teaspoon water
6 eggs
2 tablespoons milk
1 cup diced fully cooked ham

In a skillet cook onion in butter until tender. Add potatoes, water and ¼ teaspoon salt. Cover and
cook over medium heat about 10 minutes or until potatoes are tender; stirring occasionally. Beat
together eggs, milk, ¼ teaspoon salt and a dash of pepper. Stir in ham. Pour over potato mixture.
Cook with out stirring until eggs begin to set. Continue cooking about 4 minutes or until eggs are
cooked threw but still glossy and moist. Serve immediately.
Serves 4

Farmer's Breakfast #2
1/2 pound bacon -- chopped
2 boiled potatoes -- peeled and cubed
1 onion -- sliced thinly
8 eggs -- beaten slightly
Salt
Black pepper

Sauté bacon until crisp. Remove from pan, drain on paper towel. Pour off all but 3 tablespoons
bacon fat. Sauté onions in bacon fat until soft. Add potatoes and cook, stirring often, until
potatoes start to brown. If potatoes stick to pan, add more bacon fat. When potatoes begin to
brown, add bacon and eggs. Cook, stirring constantly, until eggs set. Season with salt and pepper
to taste.

Farmer's Breakfast #3
2 cups hash brown potatoes
1/4 cup sliced green onions
2 tablespoons milk
6 eggs
1/3 cup butter
1 cup diced -- cooked ham

In a 1 1/2 quart casserole dish, microwave cook onion and 2 TB. butter, uncovered for 1 minute.
Add potatoes. Cook, covered for 4 to 6 minutes. Beat together eggs, milk, and 1/4 tsp. pepper.
Stir in ham. Pour over potatoes. Cook on high for 4 to 5 minutes. Push cooked portion to center
after 1 1/2 minutes, then every 30 seconds after. Let stand 1 minute after cooking to let egg set
completely.

Farmers Breakfast #4
4 Potatoes; medium
4 Bacon; strips, cubed
3 Eggs; large
3 TB Milk
1/2 Tsp. Salt
1 cup Ham; cooked, small cubes
2 Tomatoes; medium, peeled
1 TB 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.

Farmer's Strata
1 pound sliced bacon -- cut into 1/2" cubes
2 cups fully cooked ham -- chopped
1 small onion -- chopped
10 slices white bread, cubed
1cup cooked potatoes -- cubed
3 cups cheddar cheese -- shredded
8 eggs
3 cups milk
1Tablespoon Worcestershire sauce
1teaspoondry mustard
1pinchsalt and pepper

In a skillet, cook bacon until crisp; add ham and onion. Cook and stir until onion is tender; drain.
In a greased 13x9x2" baking dish, layer half the bread cubes, potatoes and cheese. Top with all
of the bacon mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat the eggs; add
milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered at 325 degrees for 65-70
minutes or until a knife inserted near the center comes out clean. Yield: 12-16 servings.

French Toast
2 4-oz containers Egg Beaters
1/3 cup Skim milk
1 tsp. Ground cinnamon
1 tsp. Vanilla extract
2 TB Margarine
10 Slices whole wheat bread-OR- 10 Slices French bread- 5 x 2-1/2 x 3/4 inches
Maple-flavored syrup-optional

In shallow bowl, combine EGG BEATERS Original, milk, cinnamon and vanilla. In nonstick skillet,
over medium heat, melt 2 teaspoons margarine. Dip bread slices in egg mixture to coat; transfer
to skillet. Brown about 3 minutes on each side, adding remaining margarine to skillet as needed.
Serve with syrup if desired.

French Toast Casserole


1 - 10 oz. long thing loaf French bread
8 large eggs
3 c. milk
4 tsp. sugar
1/3 tsp. salt
1 Tbs. vanilla
Cinnamon sugar
Butter

Cut bread into 1" slices. Grease a 13x9" pan with butter. Arrange bread slices in one layer in pan.
Beat next five ingredients together and pour over bread. Cover and refrigerate overnight. In the
morning, sprinkle with cinnamon sugar and dot with butter. Bake in preheated 350 degree oven
45-50 minutes or until bread is bubbly and lightly browned. Remove from oven and let stand 5
minutes. Makes 10 slices.

French Toast Strata


12 cups Bread cubes
8 oz Cream cheese-cubed
8 Egg
2 ½ cups Milk
6 TB Margarine
¼ cups Maple syrup

Grease a 3 quart rectangular baking dish. Place half of the bread cubes in the dish. Top with
cream cheese cubes and remaining bread cubes. Combine eggs, milk, melted margarine or
butter, and maple syrup in a blender container or mixing bowl. Process or beat with a rotary
beater until well combined. Pour egg mixture evenly over the bread and cheese cubes. Using a
spatula, lightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24
hours. Remove plastic wrap from baking dish. Bake, uncovered, in a 325 oven for 35 to 40
minutes or until center appears set and the edges are lightly golden. Let stand about 10 minutes
before serving. Serve with syrup. Makes 6 to 8 servings.

French Toast Strata


2 tablespoons butter or margarine
1 large cooking apple, peeled and coarsely chopped
1/2 cup seedless raisins
1/2 cup coarsely chopped walnuts
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sour cream, divided
6 eggs
1-1/2 cups milk
1/4 cup maple syrup
1/2 of a 1-pound loaf of French or Italian bread, cut into 1/2-inch-thick slices, slices halved

Melt the butter or margarine in a medium nonstick skillet over medium-high heat. Sauté the apple
until just softened, about 3 minutes, and remove from heat. Stir in the raisins, walnuts, sugar,
cinnamon, nutmeg, and 1/2 cup of the sour cream. In a medium bowl, beat the eggs, milk, maple
syrup, and remaining 1/2 cup sour cream. In a buttered 10-inch pie plate or 9-inch square baking
dish, layer half the bread; spread apple-raisin mixture over the bread; then layer with remaining
bread. Pour egg-milk mixture over. Cover and chill in refrigerator for 2 to 24 hours.

Preheat oven to 325°F. Bake strata 50 to 60 minutes, or until set and lightly browned. Let stand
10 minutes before cutting. Serves 6 to 8.

French Toast (Egg Beaters)


8 oz egg beaters
1/3 cup milk
1 tsp. cinnamon
1 tsp. vanilla
2 TB margarine
10 each slices white bread

In a shallow bowl, combine egg beaters, milk, cinnamon and vanilla. In a non-stick skillet, over
medium heat, melt two teaspoons margarine. Dip bread in egg beaters mixture to coat both sides.
Transfer to skillet and cook for 3 minutes on each side. Repeat with remaining margarine and
bread. Serve with maple syrup or confectioners sugar. Makes 5 servings

French Toast Sticks


2 eggs
1/2 cup confectioners’ sugar
1/4 cup milk
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
8 slices white bread -- cut into 4 strips each
3 tablespoons butter -- divided

In a shallow dish, beat together the eggs, sugar, milk, maple syrup, and cinnamon with a fork until
well blended. Dip each bread strip into the egg mixture, coating completely. In a large skillet, melt
1 tablespoon of butter over medium heat. Cook the bread strips a few at a time for 2 to 3 minutes
per side, or until golden, adding more butter as needed. Serve immediately.
Garden Frittata
4 slices bacon
1 large onion (chopped)
1 1/2 cups vegetable of the season
6 eggs
1 1/2 cups Swiss cheese (grated)

Brown bacon in 11" skillet and reserve - remove most of drippings. In remaining dripping, sauté
onions. Add crumbled bacon and lightly steamed vegetable of the season. Add beaten eggs. Top
with Swiss cheese. Place a lid on skillet and allow to cook on low heat until nearly set. Finish
under broiler in oven until top is brown.

Serves 6

Garlic Cheese Grits


1 cup grits
1/2 teaspoon salt
3-3/4 cups water
1/3 cup skim milk
1/2 teaspoon garlic powder
1 tablespoon Worcestershire sauce
3 tablespoons soft margarine (tub-style)
4 ounces Velveeta cheese, light
1 cup sharp cheddar cheese, grated fat
Paprika

Preheat oven to 350 °F. Spray casserole dish with vegetable oil cooking spray. Cook grits in
salted water according to package instructions, then stir in milk and cook a few minutes longer.
Add margarine, garlic powder, Velveeta, sharp cheddar cheese, and Worcestershire sauce. Stir
until margarine and cheese melt. Pour into casserole, sprinkle with paprika, and bake for 15 to
20 minutes.

Garlic Grits Casserole


I cup *real* grits
1 stick butter
1 roll Kraft garlic cheese
1/2 cup milk
2 eggs, beaten

Cook grits as directed. After they are cooked, stir in butter and cheese. Cool grits, meanwhile,
add to milk to eggs as you are beating them. Stir milk and eggs into grits and pour into a buttered
casserole dish. Bake at 350 degrees for 45 min to an hour, or until set and browned on top

German Blueberry Kuchen


3 cups all-purpose flour -- sifted
1 3/4 cups sugar, divided
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups milk
2 large eggs
2 teaspoons vanilla
1 teaspoon nutmeg -- freshly grated
1 lemon peel -- grated
1 1/2 cups nuts -- chopped
3 cups blueberries
confectioner's sugar -- sifted

Preheat oven to 350 F. Butter and flour a 9x12" baking pan. In a bowl, sift the flour, 1 1/2 cups of
the sugar, baking powder and salt. Blend in the shortening and stir in the milk. With an electric
mixer, beat the batter for 3 minutes. Beat in the eggs, one at a time, vanilla, nutmeg, and lemon
peel, then beat for 2 minutes more. Stir in the nuts, then pour the batter into the prepared pan.
Top with the blueberries and sprinkle with the remaining sugar. Bake the kuchen for 40 to 45
minutes or until golden brown. Cool to warm, cut into squares, and dust with confectioners' sugar.

Gingerbread Waffles
2 1/2 Cups flour
1/4 Cup brown sugar -- packed
4 Tsp. baking powder
1 Tsp. baking soda
1 Tbs. ground ginger
1 Tsp. ground cinnamon
1 Tsp. ground allspice
2 egg whites -- whipped
1 1/2 Cups Buttermilk
1/4 Cup molasses
6 Tbsps sour cream
3/4 Cup raisins

Prepare waffle iron as directed by manufacturer. In a mixing bowl, combine flour, brown sugar,
baking powder, baking soda, ginger, cinnamon, and allspice. In another mixing bowl, combine
egg whites, buttermilk, molasses, sour cream, and raisins. Add dry ingredients with wet
ingredients until just moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until
golden brown; set aside. Repeat with remaining batter.

Golden Apple Oatmeal


1/2 cup diced Golden Delicious apple
1/3 cup apple juice
1/3 cup water
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. salt (optional)
1/3 cup quick-cooking oats

In a small saucepan, combine apples, apple juice, water, cinnamon, nutmeg and salt, if desired;
heat to boiling. Stir in oats and cook 1 minute. Cover and let stand for 2 minutes before serving.

Makes 1 serving

Grandma's Coffee Cake


1 1/4 cups Flour
1 cup Brown sugar
1/2 teaspoon Salt
5 tablespoons Margarine
2 tablespoons Nuts
1 teaspoon Baking powder
1/4 teaspoon Soda
1/2 teaspoon Cinnamon
1 Egg
1/2 cup Buttermilk or sour cream

Mix dry ingredients (except powder and soda). Keep out 1/4 cup to sprinkle on before baking.
Add powder and soda. Pour in greased pan (9x13) and bake at 350 for 30-35 min. Can also be
done in muffin papers.

Granny's Grits Casserole


Serves 6-8

1 cup regular grits (not instant)


1/2 cup butter or margarine
4 cups milk (whole or skim)
1 teaspoon salt
Pepper to taste
Sharp cheddar or Gruyere cheese
Parmesan cheese

Combine the grits, butter, milk, salt and pepper in a pot and cook over medium heat. Stir
constantly until the grits are the consistency of cream of wheat. Beat the grits with an electric
mixer for 5 minutes at medium speed. Pour the grits into a shallow casserole. Top with either
sharp cheddar or Gruyere cheese. Sprinkle Parmesan cheese over all. Bake at 350 degrees until
bubbling, about 20 to 30 minutes. Serve
hot.

Grits Casserole
Nonstick cooking spray
4 cups water
1 cup quick grits
1 teaspoon garlic salt
1/2 lb. low-fat smoked sausage
1 cup chopped onion
1 cup chopped green bell pepper
2 cloves minced garlic
1 teaspoon vegetable oil
1 3/4 cups salsa
1 15-ounce can rinsed & drained black beans
1 cup reduced-fat shredded sharp Cheddar cheese
Fat-free sour cream
Chopped parsley for garnish

Pre-heat oven to 350 degrees. Coat a 9-by-13 inch baking dish with cooking spray. In large
saucepan, bring water to boil. Gradually stir in grits and garlic salt. Reduce heat; cover and cook
5 to 7 minutes or until thickened, stirring occasionally. Cut sausage in half lengthwise, cut
crosswise in 1/4 inch slices. In a large nonstick skillet, cook sausage, onion, green pepper, and
garlic in oil until onions are softened. Stir in salsa and beans, heat. Spoon half the grits into
baking dish. Top with half sausage mixture and 1/2 cup cheese. Repeat layers with remaining
ingredients. Bake 20 to 25 minutes or until heated through. Serve with sour cream and parsley if
desired. Makes eight servings

Ham And Cheese Breakfast Bake


2 c. Bisquick like mix
3/4 c. milk
1/2 c. onion, chopped
1 tsp. dill weed
Butter
1 can Hormel ham
2 tomatoes, chopped
1 c. Cheddar cheese
3 eggs, beaten
2 Tbs. Chives

Mix together the Bisquick and milk; pat in bottom of a greased 9 x 13-inch pan. Sauté in butter the
onion
with dill weed. Add Hormel ham and tomatoes. Spread over Bisquick like mix mixture; add
Cheddar cheese and 3 eggs (beaten until fluffy). Sprinkle with 2 tablespoons chives. Bake 30
minutes at 350 degrees.

Ham and Potato Breakfast Casserole


1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups chopped cooked ham
1 cup shredded cheddar cheese
12 eggs
1 cup milk
1-32oz. pkg frozen hash brown potatoes
1 tsp. salt
1/2 tsp. pepper
1/2 cup shredded cheddar cheese
parsley flakes to taste

Preheat oven to 350° F Sauté onion, and green pepper, in nonstick skillet, until golden brown.
Stir in ham and 1 cup cheese. Beat eggs with milk in bowl. Add hash brown potatoes, salt and
pepper; mix well. Add to ham mixture; mix well. Spoon into 9x13 in. baking dish. Top with 1/2
cup cheddar cheese and parsley flakes.

Bake at 350 degrees in preheated oven for 30 minutes. You may substitute cooked bacon or
sausage for ham. Serves 10
Ham - Potatoes Au Gratin
This casserole can be used as a main dish or served with eggs for breakfast.

1/4 cup chopped green onion


1/4 cup chopped green pepper
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
Dash pepper
1 cup milk
4 ounces sharp process American cheese, shredded (1 cup)
1/4 cup mayonnaise or salad dressing
3 medium potatoes, cooked and diced (3 cups)
1 pound cooked ham, diced (2 cups)

Cook onion and green pepper in butter until tender. Stir in flour and pepper. Add milk all at once
and bring to boil stirring constantly. Reduce heat; add cheese and mayonnaise; stir until cheese
melts. Combine potatoes and ham with sauce. Bake in 10 x 6 x 1-1/2 inch baking dish in
moderate oven (350F) for 30 to 35 minutes. Makes 4 to 6 servings

Ham 'n Cheese Broccoli Quiche


1 refrigerated pie crust
1 cup milk
4 eggs -- slightly beaten
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 cup cooked ham -- cubed
1 1/2 cups Cheddar cheese -- shredded
1 cup frozen broccoli flowerets -- thawed
1 tablespoon onion -- chopped

Prepare pie crust according to package directions for *filled one-crust pie* using 9" pie pan. Heat
oven to 350F.

In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside. Layer ham, cheese,
broccoli and onion in pie crust. Pour egg mixture over ham, cheese and broccoli. Bake for 40 -
50 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.

NOTES : Can substitute one 10-oz. pkg. frozen chopped broccoli for frozen broccoli flowerets.
Can substitute any cheese of preference; Swiss suggested.

Harvest Apple Coffee Cake


3 medium apples (about 1 pound)
1 1/2 cups sugar (divided)
1 cup whole-wheat pastry flour
1 1/2 teaspoons ground cinnamon
2 cups all purpose flour
1 teaspoon baking powder
6 egg whites
1 cup unsweetened applesauce
1 teaspoon vanilla
1/2 cup chopped walnuts
1 cup raisins
Powdered sugar (optional)

Preheat oven to 350º. Spray a 10" no-stick tube pan with no-stick spray and set aside. Peel,
core, and finely chop apples. Set aside. In a large bowl, stir together all-purpose flour, whole
wheat flour, 1 cup of sugar, cinnamon and baking powder. In another large bowl, beat egg whites
with clean, dry beaters until soft peaks form. Slowly beat in remaining 1/2 cup of sugar. Slowly
beat in applesauce and vanilla. Then slowly beat in about one-quarter of flour mixture.

Fold egg white mixture into remaining flour mixture. Then fold in apples, walnuts and raisins. Pour
batter into prepared tube pan. Bake about 1 hour or until a toothpick inserted in center comes out
clean. Cool cake in pan for 10 minutes. Then invert cake onto a serving platter and remove pan.
Cool slightly. If desired, lightly sift powdered sugar over top. Serve warm.

Hash Brown Breakfast Quiche


4 cups Frozen hash browns, thawed
1/4 c Minced green onions
2 TB Butter or margarine, melted
1 Tsp. Black pepper, divided
1 can (10 3/4-ounce) CAMPBELL'S -Condensed Cream of Chicken -Soup or Reduced Fat
Creamof Chicken Soup
4 lg. Eggs, beaten
1 cup (4 ounces) shredded sharp -Cheddar cheese
1 cup Minced cooked ham
1/2 cup Minced green bell pepper

Combine hash browns, green onions, butter and 1/2 teaspoon ground black pepper; press into
bottom and up sides of a greased 10-inch quiche dish or tart pan. Bake at 425 for 25 minutes or
until lightly browned around edges. Let cool 10 minutes. Combine remaining 1/2 teaspoon
pepper, soup and next 5 ingredients, stirring well. Pour evenly into prepared crust. Bake at 350
for 50 minutes or until set. Let stand 10 minutes before serving.

Note: Frozen hash browns with onions and peppers may be substituted for hash browns and
green onions. Thaw hash browns quickly in microwave on defrost cycle or let stand in refrigerator
overnight.

Hash Brown Casserole


Canola cooking spray
2 pounds frozen country-style hash brown potatoes, thawed
2 tablespoons melted butter
6 tablespoons chicken broth
1 (10 3/4-ounce) can condensed cream of chicken soup
8 ounces fat-free or light sour cream
1 cup chopped onions
2 cups shredded reduced-fat sharp Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes (use your hands to crush the flakes into a 2-cup measure)
Preheat oven to 350 degrees. Coat a 9-by-13-by-2-inch baking dish with cooking spray. In a large
bowl, combine hash browns, butter, broth, condensed soup, sour cream, onions, cheese, salt and
pepper; stir to blend well. Transfer to baking dish. Sprinkle cornflakes over the top; gently press
cornflakes into casserole. Generously coat cornflakes with cooking spray. Cover with foil; bake 30
minutes. Remove foil; bake 10 to 15 minutes or until casserole is lightly brown on top and
bubbling.

Yield: 12 servings.

Hash Brown Casserole (Lower Fat)


Canola cooking spray
2 pounds frozen country-style hash brown potatoes, thawed
2 tablespoons melted butter
6 tablespoons chicken broth
1 (10 3/4-ounce) can condensed cream of chicken soup
8 ounces fat-free or light sour cream
1 cup chopped onions
2 cups shredded reduced-fat sharp Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes (use your hands to crush the flakes into a
2-cup measure)

Preheat oven to 350 degrees. Coat a 9-by-13-by-2-inch baking dish with cooking spray. In a large
bowl, combine hash browns, butter, broth, condensed soup, sour cream, onions, cheese, salt and
pepper; stir to blend well. Transfer to baking dish. Sprinkle cornflakes over the top; gently press
cornflakes into casserole. Generously coat cornflakes with cooking spray. Cover with foil; bake 30
minutes. Remove foil; bake 10 to 15 minutes or until casserole is lightly brown on top and
bubbling. Yield: 12 servings.

Hash Brown Potato Casserole


1 2 lb. bag frozen hash brown potatoes
1 small onion diced
1 cup shredded cheddar cheese
1 c sour cream
1 can cream of chicken soup
Salt and pepper to taste
1 c crushed corn flakes
2 T butter, melted

Preheat oven to 350. Thaw potatoes, add all other ingredients, put in a buttered dish. Top with
crushed corn flakes tossed in melted butter. Bake uncovered, 1 1/2 hours.

Hash Brown Casserole #2


2 (10-3/4oz) cans condensed cream of potato soup -- undiluted
1 cup sour cream
1/2 tsp. garlic salt
1 (2 lb.) pkg. frozen hash brown potatoes
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Preheat oven to 350. In a large bowl, combine the soup, sour cream and garlic salt. Add
potatoes and cheddar cheese; mix well. Pour into a greased 13x9" baking dish. Top with
Parmesan. Bake, uncovered, for 55-60 min. or till potatoes are tender.

Hash Browns Casserole


3 1/2 cups hash browns
1 pound ground sausage OR 1 1/2 cups chopped ham
1 teaspoon dry mustard
Salt and pepper to taste
2 tablespoons flour
2 cups milk
6-8 eggs, beaten
2-3 cups shredded cheese (Colby-Jack or Cheddar)
1 can chopped green chiles (optional)
1 chopped onion (optional)

Preheat oven to 425 degrees. Cook and drain sausage. Place hash browns in a 9 x 13 inch
baking dish. Mix the dry ingredients, add sausage or ham, chiles and onions, and pour over the
hash browns. Mix milk, cheese and eggs, pour over the top of the casserole. Bake for 15 minutes
at 425; reduce heat to 300 and bake for 30 minutes more or until set.

Hash Brown Quiche


1 (24 oz.) Pkg. Frozen shredded hash browns, thawed
1/3 cup melted butter
1 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1 cup diced cooked ham
1/2 cup milk
4 eggs
1/4 tsp. Salt

Grease quiche pan with solid butter. Press thawed hash browns between paper towels to remove
excess moisture. Fit hash browns into pan to make a solid crust. Brush potato crust with melted
butter being sure to brush top edge too. Bake crust at 425* for 25 minutes. Remove crust from
oven and fill with layers of the cheeses and the ham. Beat milk, eggs and seasoned sat together.
Pour egg mixture over cheese and ham. Return pan to oven; reduce heat to 350* and bake
quiche until knife inserted comes out clean, about 30 minutes.

Hidden Valley Hash Brown Bake


1 (1oz) pkg. Hidden Valley Ranch Dressing mix
1 1/4 cups milk
1 (3oz) pkg. cream cheese
6 cups frozen hash browns
1 tablespoon bacon bits
1/2 cup shredded sharp cheddar cheese

Preheat oven to 350. In a blender, combine dressing mix, milk and cream cheese. Pour over
potatoes and bacon in a 9" baking dish. Top with cheddar. Bake for 35 min.

Impossible Bacon Breakfast Pie


1 Lb Bacon
1Sm. Can Chopped Green Chiles
1 C Jack cheese -- grated
1 1/2 Cup Milk
1 Cup Bisquick
6 Oz Sour cream
3 Eggs
1 Salt & Pepper -- to taste

Preheat oven to 350°. Brown, drain and crumble bacon. Put in bottom of 10" greased pie plate.
Top with onion and cheese. Put rest in blender for 1 min. Pour into plate. Bake at 350° until pie
tests done with knife (35-45 min).

Impossible Breakfast Pie


6 Eggs
2 cups Milk
1 tsp. Dry mustard
1 cup Bisquick
½ tsp. Oregano leaves
1 lb. Sausage
1 cup Cheese, cheddar, shredded

Brown and drain sausage. Mix all ingredients together and cover. Refrigerate overnight. Preheat
oven to 350. Pour into greased 2-qt. casserole; bake until knife inserted in center comes out
clean, about 1 hour.

Impossible Breakfast Pie (Quiche)


1 lb Sausage (bulk)
1 Green onion bunch, chopped
1 cup Mozzarella, grated
1 ½ cup Milk
1 cup Bisquick
6 oz Sour cream
3 Eggs
1 Salt & pepper to taste

Brown, drain and crumble sausage. put in bottom of 11X7 greased pan. Top with onions and
cheese. Put rest in blender for 1 min. Pout over meat mixture. Bake at 350 for 35-45 min until
tests done with knife.
Impossibly Easy Breakfast Pie
2 (12 oz.) pkgs. bulk pork sausage
1 medium bell pepper, chopped (1 c.)
1 medium onion, chopped (1/2 c.)
3 c. frozen hash brown potatoes
2 c. shredded Cheddar cheese (8 oz.)
1 c. Bisquick
2 c. milk
1/4 tsp. Pepper
4 eggs

Heat oven to 400 degrees. Grease rectangular 13-by-9-by-2-inch rectangular baking dish. Cook
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, 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with
remaining cheese. Bake 1-2 minutes longer or just until cheese is melted. Cool 5 minutes. Makes
12 servings.

Mainstay French Toast With Spicy Apple Syrup


1/2 cup butter (1/4 pound)
1 cup brown sugar
2 tablespoons corn syrup
2 medium tart apples, peeled, cored, and sliced (2 cups)
1 (1-pound) loaf French bread, cut into 12 to 13 (1-inch) slices
5 eggs
1 cups milk
1 teaspoon vanilla
Spicy Apple Syrup:
1 (10-ounce) jar apple jelly
1 cup applesauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Dash of salt

Heat the butter, sugar, and corn syrup in a saucepan until the mixture is syrupy. Pour into an
ungreased 13-x-9-x-2-inch glass baking dish. Cover with the apple, then the bread. Whisk
together the eggs, milk, and vanilla and pour the mixture over the bread. Cover and refrigerate for
at least 8 hours or overnight.

Preheat the oven to 350 degrees F. and bake, uncovered for 40 minutes or until lightly browned.

Meanwhile, make the syrup: Combine all the ingredients in a small saucepan. Cook over medium
heat, stirring constantly, until the jelly is melted and the syrup is hot. Separate the French toast
slices with a knife and serve immediately, with the warm syrup.

Servings: 6 to 8 (apple syrup recipe yields about 1-1/2 cups).


Meal In A Muffin Pan
4 to 6 servings

1 can (15 oz.) Corned beef hash


6 eggs
Salt and pepper to taste
1 box (8-1/2 oz.) corn bread/muffin mix

Grease a 12 -cup muffin pan. Divide hash into six of the cups; press into the bottom and up the
sides to form a shell. Break an egg into each shell' season with salt and pepper. Mix muffins
according to package directions. Spoon batter into the other six cups. Bake at 400 degrees for
15-20 minutes or until muffins are golden brown and eggs are cooked to desired doneness.

Mini Sausage Quiches


1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup flour
1/2 pound Italian roll sausage
1 cup shredded Swiss cheese
1 TBS snipped fresh chives
2 eggs
1 cup half & half
1/4 teaspoon salt
Dash cayenne pepper

Blend butter and cream cheese in medium bowl until creamy. Blend in flour, refrigerate for 1 hour.
Roll into 24 balls; press each into ungreased mini-muffin cup to form pastry shell. Preheat oven to
375 degrees F. To prepare filling, crumble sausage into small skillet. Cook over medium heat until
browned, stirring occasionally. Drain off any drippings. Sprinkle evenly into pastry shells in muffin
cups; sprinkle with Swiss cheese and chives. Whisk eggs, half & half, salt, and cayenne until
blended; pour into pastry shells. Bake 30 minutes or until set. Remove from pans. Serve hot.

Mom's Breakfast Strata


Yield: 8 Servings

1 lb. Hot spicy sausage


1 lb. Bacon
12 Slices bread, cubed
2 1/2 cups Grated sharp cheddar
8 large Eggs
1 tsp. Worcestershire sauce opt.
1 tsp. Salt
1 tsp. Dry mustard
1 Quart of milk

Fry sausage and bacon. Drain well. Crumble and mix together. Spray a lasagna or 9x13 in
baking pan with non-stick spray. Place half the bread cubes and cheese in baking dish, then the
sausage and bacon, then the remaining bread and cheese. Beat the eggs and add remaining
ingredients. Pour over the casserole and refrigerate overnight. Bake for 1 hour in a Preheated
325F oven.
Mom’s Country Brunch Bake
3/4 lb. Hillshire Farm® Country Recipe Smoked Sausage, chunked, divided
2 eggs, beaten
1 c evaporated milk
1 t Worcestershire sauce
1 ½ c (6 oz) cheddar, shredded
1/2 c green onion, chopped
1 bell pepper chopped (red or green)

Grease or spray a 9" quiche pan or pyrex pie pan and preheat oven to 350° F. Place half of
sausage in bottom of pan. Combine remaining ingredients except for sausage and pour into pan.
Add remaining sausage. Bake in preheated oven at 350 for 45-50 minutes or until set. Allow to
cool 10 minutes.

Old Fashioned Blueberry Muffins


1 lb. 2 oz. (4 1/2 cups) all-purpose flour
1 1/4 oz. (3 Tbs.) baking powder
1/2 tsp. Salt
6 oz. (3/4 cup) brown sugar
6 oz. (3/4 cup) granulated sugar
2 1/4 cups low-fat buttermilk
12 oz. (1 1/2 cups) egg substitute
1/2 cup canola oil
1 1/2 lbs. (1 qt.) Wild Blueberries
3 Tbs. granulated sugar
1 1/2 tsp. ground cinnamon

In bowl combine flour, baking powder and salt; reserve. In separate bowl whisk together sugars,
buttermilk, egg substitute and oil. Add to flour mixture and mix just to blend. Fold in Wild
Blueberries. Combine sugar and cinnamon. Scoop 1/4-cup batter into each greased 1/3-cup
muffin tin (36 total) and sprinkle each muffin with sugar/cinnamon mixture. Bake in 400°F
conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch.

Serve warm. Yield: Approximately 36 muffins

Oven French Toast


Butter for greasing
8 oz Loaf French bread, in 1" slice
4 lg Eggs -- slightly beaten
1 cup Milk
1 cup Half-and-half
1 tsp. Vanilla
1/8 tsp. Ground cinnamon
1/8 Ts Ground nutmeg

-----TOPPING-----
1/2c Unsalted butter -- softened
1 c Lt brown sugar -- packed
2 TB Maple syrup
1 cup Coarsely chopped pecans

Heavily butter a 9-inch square baking dish. Fill dish with bread slices. In a medium bowl,
combine eggs, milk, half-and-half, vanilla, cinnamon and nutmeg. Pour egg mixture over bread.
Cover and refrigerate overnight. To make the topping: The next day, in a small bowl blend butter,
brown sugar and maple syrup with a fork. Stir in pecans. Spread topping evenly over bread.

Bake, uncovered, in a preheated 350-degree oven until puffed and golden, about 40 minutes. Let
stand for 5 minutes before serving.

Overnight Coffee Cake


1 small pkg. Frozen Dinner Rolls
1/4 cup brown sugar
1/2 pkg. (regular 4 serving size box) butterscotch pudding mix (not instant)
1 tsp. cinnamon
1/2 cups chopped pecans
1/4 cup melted buter

Grease bundt pan and place frozen dinner rolls on bottom. Sprinkle with brown sugar, then
pudding mix, then cinnamon and finally nuts. Drizzle melted butter evenly over top. Place in cold
oven overnight to raise, no need to cover. Bake in a preheated 350 oven for 25-30 minutes. Turn
out onto plate at once.

Overnight Crunchy French Toast


3 Eggs
1 cup Milk
2 Tbs. Sugar
1 tsp. Vanilla
1/4 tsp. Salt
3 cup Corn flake cereal; crushed
8 slices French bread; - (3/4-inch thick)

In shallow bowl, combine eggs, milk, sugar, vanilla and salt. Mix well. In separate bowl, place
crushed cereal. Dip bread into egg mixture, then into crushed cereal. Place on greased 15x10"
baking sheet. Cover. Refrigerate overnight. Bake at 425~F for 15-20 minutes or until golden
brown, turning once. Serve with favorite fruit syrup or fresh fruit.

Overnight French Toast


1 long loaf French bread
8 large eggs
3 cups milk
1 teaspoon sugar
1 tablespoon vanilla extract
2 tablespoons butter -- to 3
syrup, honey, jam or yogurt -- for topping

Slice bread into 1 to 1 1/2 inch thick slices and arrange snugly in butter 9 x 13 inch baking dish.
Beat eggs in large bowl. Add milk, sugar and vanilla and blend well. Pour over bread. Cover dish
tightly with foil or plastic wrap. Refrigerate 4 hours (or up to 36 hours). Preheat oven to 350
degrees. Uncover baking dish and dot with butter. Bake, uncovered, in preheated oven 40 to 50
minutes or until puffed and light golden brown. Top with syrup, honey, jam or yogurt. Makes 6 to
8 servings.

Peanut Butter Banana Quick Bread


1 1/2 cups Flour
1/2 tsp. Salt
1 cup Sugar
1 tsp. Baking soda
1/2 cup Vegetable oil
2 Eggs -- beaten
2 Ripe bananas -- mashed
1/2 cup Peanut butter

Preheat oven to 325 degrees F. Coat 4 mini loaf pans with vegetable cooking spray. Combine dry
ingredients; blend well and set aside. Combine wet ingredients; blend well. Mix together wet and
dry ingredients. Do not overmix. Distribute batter among the 4 pans, and bake for 30 to 40
minutes.

Pecan Caramel Rolls


1 package dry yeast
1 cup warm water
1/4 cup granulated sugar
1 teaspoon salt
2 tablespoons melted margarine
1 egg
3 1/4 to 3 1/2 cups flour
1/3 cup margarine
1/2 cup brown sugar
1 tablespoon corn syrup
2/3 to 1 cup pecan halves
1/2 cup granulated sugar
2 teaspoon freshly ground cinnamon

In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons
margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough
remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands
with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5
days). Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased
oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out
the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar
and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side.

Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch
prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1
1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes.
Remove from the oven and IMMEDIATELY turn upside down onto a platter.

Pecan Upside Down Coffee Cake


1 c. pecans, chopped
1/2 c. Karo light or dark corn syrup
2 tbs. margarine or butter, softened
2 c. Bisquick baking mix
1/2 c. sugar
1/2 c. milk
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 egg

Preheat oven to 350 degrees. Mix pecans, corn syrup and margarine in ungreased round pan, 9
x 1 1/2 inches. Spread to cover bottom of pan. Mix remaining ingredients, beat 30 seconds and
spread over pecan mixture. Bake until golden brown and wooden pick inserted in center comes
out clean, about 30 minutes. Run knife around edge of pan to loosen; immediately invert on
heatproof serving plate.

Pepperidge Farm® French Toast Casserole


16 oz. Pepperidge Farm® Cinnamon Swirl Bread-any variety -- cubed
6 eggs
3 cups milk
2 tsp. vanilla extract
Confectioners' sugar

In a greased 3-quart shallow baking dish, arrange bread cubes. Mix eggs, milk and vanilla. Pour
over bread. Cover and refrigerate 1 hour or overnight.

Uncover. Bake at 350°F. for 50 minutes or until golden. Sprinkle with confectioners' sugar. Serve
with maple syrup, if desired

Pepper, Ham, and Potato Hash Browns


3 tablespoons extra-virgin olive oil
1 pound (2 large) baking potatoes, like russets, baked, cooled, stored in fridge over night, peeled,
and cut into small dice (or buy the frozen ones!!!!!)
1 cup finely chopped onion
1 red or bell green pepper, finely chopped
2 tablespoons butter
2 cups cooked and finely diced ham
Salt and freshly ground black pepper
4 fried eggs, for garnish

Heat the oil in a large skillet over moderately high heat until hot. Add the potatoes and cook,
stirring occasionally until golden brown. Add the onion and bell pepper and cook, stirring until
tender. Transfer the vegetables to a bowl and add the butter and the ham to the pan. Cook,
stirring occasionally until the ham is golden. Add the potatoes and vegetables back to the pan,
and heat until crispy. Season with salt and pepper. If desired, top each portion with a fried egg.

Pina Colada Punch


2 small cans pina colada
1 can pineapple juice
1 bottle Sprite
1 container orange sherbert

Mix all - serve in tall chilled glasses, garnished with orange slice & umbrella picks

Pineapple Coffee Cake


1/2 cup margarine -- softened
1 cup brown sugar -- firmly packed
2 eggs
1 teaspoon baking soda
1 cup sour cream
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup crushed pineapple -- drained
1/4 cup sugar
1/3 cup brown sugar -- firmly packed
1/2 cup chopped walnuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350° F. and grease a 9 x 13-inch pan well. Prepare the batter by creaming
together the margarine and 1 cup brown sugar. Add the eggs and beat well. Combine the soda
with the sour cream. Mix together the flour, salt and baking powder, add alternately to the
margarine mixture with the sour cream mixture. Add the vanilla; mix well. Grease well a 9x13-
inch pan. Pour in half the batter. Spread the pineapple over this as a filling, and then add the
remaining batter.

Make a topping by combining the sugar, 1/3 cup of the brown sugar, walnuts, cinnamon and
nutmeg. Sprinkle the topping over the batter. Bake at 350 F. for 25 to 30 minutes. Serves 20

Pineapple Crumb Coffee Cake


This coffee cake is the grand finale to any brunch. Everyone will tell you they are too full but they
will still eat a big slice. You can make the Pineapple Filling a day in advance.

Pineapple Filling
About 4 cups chopped fresh pineapple (1 medium pineapple)
3/4 cup sugar
1 TBS lemon juice
1 1/2 tsp vanilla
Cake
4 1/4 cups unbleached all-purpose flour
1/2 cup sugar
1 tsp. active dry yeast
1/2 tsp. salt
1 cup milk
1/2 cup unsalted butter
2 tsp. vanilla
4 eggs

Cheese Filling
1 pound cream cheese, at room temperature (or reduced fat cream cheese)
1/2 cup sugar
3 eggs (egg beaters can be used)
1 1/2 teaspoons vanilla

Cinnamon Crumb Topping


1 cup flour
2/3 cup sugar
1 tsp. cinnamon
1/2 cup butter, cut into small pieces

For filling: Place pineapple in a heavy saucepan. Add sugar and lemon juice. Bring to a simmer.
Reduce heat and cook, uncovered, until liquid almost evaporates, about 30 minutes. Stir in
vanilla. Cool.

For the cake: Combine 1 cup of flour, sugar, yeast and salt in a large bowl. Heat milk and butter in
a saucepan or microwave until mixture reaches 110 degrees F. Using a large whisk, add hot milk-
butter mixture and vanilla to flour mixture; beat until well combined. Add eggs, one at a time,
blending well after each. Add remaining flour, 1/2 cup at a time, to make a soft dough that just
cleans sides of bowl. Switch to wooden spoon when dough becomes too thick for a whisk. Cover
bowl with plastic wrap and refrigerate for 1 hour. Turn chilled dough out onto a floured surface.
Knead gently until smooth but still soft. Dust with 1 TBS of flour at a time to keep from sticking; do
not over-flour. Place dough in a greased container, turning once to grease top. Cover and let rise
at warm room temperature for 1 1/2 hours. Meanwhile, prepare the cheese filling and crumb
topping.

Cheese filling: Beat the cream cheese, sugar, eggs and vanilla in the bowl of electric mixer until
smooth. Refrigerate until needed.

Topping: Combine the flour, sugar, cinnamon and butter in food processor bowl; pulse until
crumbly.

After dough has risen for 1 hour, preheat oven to 350 degrees F. Line a 12 x 18 x1-inch baking
sheet with parchment. Rub with butter or shortening. Turn dough onto a lightly floured board and
divide in half. Roll out one half of the dough to a 12 x 18-inch rectangle. Fit into pan and press up
along the sides. Spread cheese filling evenly over dough. Spread pineapple filling over cream
cheese filling. Roll out remaining dough to a 12 x 18-inch rectangle. Place on top of fruit filling and
tuck in sides to contain filling. Crimp edges. Sprinkle crumbs on top and set cake aside for 15
minutes.

Bake for 35 to 40 minutes, until golden brown and firm to the touch. Cool and cut into squares.
Serve warm or at room temperature.
Serves 15.
Potato Breakfast
1 or 1 1/2 bags frozen hashbrown potatoes
1 small onion, chopped
1 tablespoon butter
1 lb. lean sausage or bacon
18 eggs
1 cup milk
1 to 1 1/2 cups cottage cheese
2 to 3 cups shredded cheddar cheese
salt
pepper

Preheat oven to 375. Spread butter in baking pan. Fry sausage or bacon. Add onion and
potatoes. Fry and stir until potatoes start to brown. Put potato mixture in baking pan. Combine
eggs, milk, cheeses, salt and pepper. Pour over potatoes. Lightly stir all ingredients. Bake 50 - 60
minutes, until eggs are set.

Can be prepared the night before and refrigerated

Potatoes O'Brien
4 medium potatoes -- peeled and sliced -- cut in 1/2" cubes
2 green onions -- white & green parts -- finely sliced
1/2 green pepper -- 1/8" diced
5 fresh basil leaf -- chopped
3 tablespoons bacon drippings

Fry diced potatoes in bacon dripping until golden brown, stirring frequently to get even
brownness. Add remaining ingredients and further sauté on medium to high heat until peppers
are tender. Serve with eggs of your choice, and freshly made sourdough blueberry muffins.

Potatoes 'N' Eggs


1 cup frozen hash brown potatoes with -- onions and peppers
2 slices turkey bacon, cut in 1-inch pieces
1 carton frozen egg product, thawed or 4 eggs
1/8 teaspoon salt
2 tablespoons shredded reduced-fat cheddar cheese
2 tablespoons salsa

In a 1-quart microwave-safe casserole mix potatoes and bacon. Cover and cook on 100% power
(high) for 3 to 5 minutes or till tender, stirring once. Beat eggs and salt; add to potatoes. Cook
uncovered on high for 1 to 3 minutes or till almost set, pushing cooked egg to center after 1
minute, then every 15 seconds. Top with cheese; let stand 1 minute. Serve with salsa. Serves 2.

Power Oat Bar


1 cup regular rolled oats
1/2 cup sesame seed
1 1/2 cups dried apricots, finely chopped
1 1/2 cups raisins
1 cup shredded unsweetened dry coconut
1 cup blanched almonds, chopped
1/2 cup nonfat dry milk
1/2 cup toasted wheat germ
2 teaspoons butter or margarine
1 cup light corn syrup
3/4 cup sugar
1 1/4 cups chunk-style peanut butter
1 teaspoon orange extract
2 teaspoons grated orange peel
1 package (12 oz.) or 2 cups semisweet chocolate baking chips
4 ounces paraffin or 3/4 cup (3/4 lb.) butter or margarine
Spread oats in a 10- by 15-inch baking pan. Bake in a 300 degree oven until oats are toasted,
about 25 minutes. Stir frequently to prevent scorching.

Meanwhile, place sesame seed in a 10- to 12-inch frying pan over medium heat. Shake often or
stir until seeds are golden, about 7 minutes.

Pour into a large bowl. Add apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix
well. Mix hot oats into dried fruit mixture.

Butter the hot backing pan; set aside.

In the frying pan, combine corn syrup and sugar; bring to a rolling boil over medium high heat and
quickly stir in the peanut butter, orange extract, and orange peel.

At once, pour over the oatmeal mixture and mix well. Quickly spread in buttered pan an press into
an even layer. Then cover and chill until firm, at least 4 hours or until next day.

Cut into bars about 1 1/4 by 2 1/2 inches.

Combine chocolate chips and paraffin in to top of a double boiler. Place over simmering water
until melted; stir often. Turn heat to low.

Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping (with paraffin,
the coating firms very quickly), then place on wire racks set above waxed paper.

When firm and cool (bars with butter in the chocolate coating may need to be chilled), serve bars,
or wrap individually in foil. Store in the refrigerator up to 4 weeks; freeze to store longer. Makes
about 4 dozen bars, about 1 ounce each.

Each Bar Total


Calories: 188
Carb Grams: 29
Protein Grams: 4.4
Fat Grams: 9.8
Cholesterol: 0.6 mg
Sodium: 40 mg
Princess Di's French Toast
2 Slices egg bread
4 Eggs
Pinch of ground cinnamon
Fruit or maple syrup-for garnish
4 TB Cream cheese, softened
½ ts Vanilla
1 TB Sweet butter or margarine

Lightly toast two slices of egg bread. When cool, spread with cream cheese. Beat the eggs. Add
vanilla and cinnamon. Dip the cream cheese-spread bread into the egg mixture. Let it soak.
Over medium heat, melt 1/2 tsp. butter in a large non-stick skillet. Place the bread in the skillet
and pour the remainder of the egg mixture on the slices. Let them brown. Melt remaining butter
in another skillet over medium heat. When the bottom of the French toast is brown, flip it into the
other pan. Remove when crispy. Serve with fruit or maple syrup.

Pull Apart Bacon Bread


1 pkg. (10 oz) bacon
3/4 c green pepper, chopped
3/4 onion, chopped
3 tubes (7-1/2 oz each) refrigerated buttermilk biscuits
1/2 cup margarine, melted
1/2 c (2 oz) shredded cheddar cheese

Cook bacon until crisp. Drain, reserving drippings. Crumble and set aside. In bacon drippings (or
vegetable oil) cook green pepper and onion until tender. Cut biscuits in fourths and place in large
bowl. Add sautéed vegetables, crisp bacon, margarine and cheese. Toss until thoroughly mixed.
Place in a 10" tube pan or bundt pan coated with Pam. Bake at 350* for 30 minutes. Immediately
invert onto serving plate. Serve warm.

Rancher's Omelet
6 bacon slices, diced
2-tbs. onion finely chopped
1 cup potatoes- grated raw
6 eggs beaten
1/2 salt
1/8 tsp. pepper
Dash hot sauce
2-tbs. parsley minced

Fry bacon until crisp, drain all but 2 tbs. Drippings. Add potatoes & onions. Cook until light
brown. Pour eggs into skillet, add salt, pepper & hot sauce. Lift up edges with spatula to let
uncooked egg mixture slide underneath. When firm, sprinkle with bacon & parsley.
Fold omelet in half & serve

Reuben Brunch Casserole


10 slices rye bread, cut in 3/4 inch cubes
1 1/2 pounds corned beef, cooked
2 1/2 cups (10 oz) Swiss cheese, shredded
6 eggs, lightly beaten
3 cups milk
1/4 teaspoon pepper

Preheat oven to 350. Cut rye bread and place in a greased 9x13 inch baking dish. Coarsely
shred corned beef and lay meat over bread. Sprinkle with cheese. Beat eggs, milk and pepper
until well blended. Pour over meat mixture. Cover with foil and refrigerate overnight. Bake,
covered, for 45 min. Bake, uncovered, 10 min. longer or until bubbly.

Quick & Easy Waffles


4 Eggs
1 c Milk
1 TB Baking powder
½ Ts Salt (optional)
2 cup Flour
½ cup Butter -- melted
1 TB Sugar
1 tsp. Vanilla (optional)

Beat eggs and sugar until light and foamy. Add cooled melted butter, milk and vanilla extract. Sift
flour and baking powder and add to egg mixture. Add salt & beat well. Bake and serve.

Sara Lee Butter Coffee Cake


1 box yellow cake mix
1 (4 serving size) box of vanilla instant pudding
3/4 c. vegetable oil
3/4 c. water
4 eggs
1 T. butter extract
1 T. vanilla

Preheat oven to 350 degrees and butter a 9 x 13 baking pan. Beat cake mix, pudding, water,
eggs, and oil 8 minutes at medium speed. Add butter extract and vanilla. Pour 1/2 of mixture in
buttered 9 x 13 pan. Mix 1/2 c. sugar and 2 T. cinnamon; sprinkle 1/2 mixture over batter in pan.
Spread rest of batter and rest of sugar mixture on top. Swirl knife through and bake for 30 to 35
minutes.

Drizzle with following:

1 c. powdered sugar
1 T. hot milk
1/2 tsp. butter extract
1/4 tsp. vanilla

Scrambled Eggs Delicious


1 onion, chopped fine
2 tablespoons butter
1/2 cup sliced mushrooms
6 eggs
2 tablespoons water
Pinch marjoram
Salt and pepper to taste

Cook onion in butter until golden brown. Add mushrooms and saute for a few minutes. Break
eggs into bowl and add 2 tablespoons water. Beat lightly. Pour egg mixture over onions and
mushrooms, sprinkle with pinch marjoram, salt, and pepper and scramble slowly.

Scrumptious Eggs
1 1/2 lb. Monterey Jack cheese; divided
1/2 lb. bacon, ham or sausage
1/2 c margarine;
1 small onion; chopped
1 green pepper; chopped
3/4 lb. fresh mushrooms, sliced
3 c frozen hash browns

Preheat oven to 350. Shred cheese and spread half in 9 x 13 casserole dish. Reserve balance
for top. Sauté your choice of meat; remove from skillet; wipe out the pan. Melt some butter in
skillet and sauté chopped onion and green pepper for 3 minutes. Add mushrooms and sauté until
onion is translucent and green pepper is tender. Spread this over the cheese and set aside.

Beat together the following ingredients and pour over the sautéed layer in the casserole dish.

7 to 8 eggs
1 3/4 c milk
1 tbs. seasoned salt
1 tbs. dried parsley

Top with remaining cheese; cover and bake for 30 minutes COVERED and 15 minutes
UNCOVERED.

Shredded Potato Quiche


1 (16 ounce) package frozen shredded hash brown potatoes, thawed
1/4 cup butter, melted
5 eggs, lightly beaten
1 1/2 cups shredded Swiss cheese
1 cup cooked ham
1/4 cup milk
salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie pan. Press potatoes
into greased pie plate. Brush with melted butter. Bake in preheated oven until lightly browned,
about 10 to 15 minutes. In a large bowl, stir together beaten eggs, milk, cheese, ham, salt and
pepper. Pour egg mixture into baked crust. Bake in preheated oven until center is set, about 20
minutes. The quiche will be browned on top and a knife inserted into the center will come out
clean.

Sausage And Biscuits


1 lb Breakfast sausage
¼ cup Flour
1 tsp. Salt
2 cup Milk -- or half milk,
Half cream

Break up the sausage as you brown it in frying pan. Then remove meat and set aside. Drain all
but about 1/4 cup of the fat from the pan; remove pan from heat and stir in flour. Add milk
gradually, stirring. Return pan to heat and cook as with any white sauce, stirring until thick and
smooth. Return sausage to sauce, turn heat low, and let simmer a bit to blend flavors. Taste for
seasoning; you are unlikely to want pepper, but you may need a bit more salt. Serve with eggs of
you choice, but scrambled is my preference

Sausage and Potato Breakfast Casserole


1 lb. bulk breakfast sausage
2 Tbs. all purpose flour
1 1/2 Cups whole milk only
1 lb. package frozen shredded hash brown potatoes
4 green onions, finely chopped
2 tsp. fresh parsley
2 tsp. rosemary
1 1/4 Cups grated sharp cheddar cheese

Preheat oven to 350 F. Butter 8x8x2-inch glass baking dish.

Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small
pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens
and comes to boil, stirring occasionally, about 5 minutes.

Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green
onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese. Bake
casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and
serve.

Sausage Mushroom Quiche


1 pound small fresh button mushrooms
1 pound ground pork breakfast sausage
1/2 cup chopped fresh parsley
3 eggs
1 cup half-and-half cream
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1 (9 inch) unbaked 9 inch pie crust

Preheat oven to 400 degrees F (200 degrees C). Prepare the mushrooms by snipping off the
stems. Cut in half if large. Crumble the sausage in a large skillet, add the mushrooms, cook on
medium-high heat until the meat and mushrooms are lightly browned and all the liquid from the
mushrooms has evaporated. Drain off the grease. Add the parsley. In a large bowl, beat the eggs,
adding the cream, cheese and salt. Pour into the mushroom/sausage mixture; blending well. Pour
mixture into the pie shell. Bake in preheated oven for 25 to 30 minutes, until crust is well browned
and the filling is set. Let stand 10 minutes before serving.

Sausage 'n Egg Brunch Special


1/2 LB smoked sausage
12 oz frozen shredded hash brown potatoes - thawed
1/2 cup sour cream
1/4 cup milk
1/2 cup shredded cheddar cheese
1 tbs. chopped chives
4 eggs

Preheat oven to 350. Combine potatoes, sour cream, milk, cheese and chives in medium bowl.
Spoon into buttered shallow 2-qt rectangular casserole. Bake 40 minutes. Cut sausage into
halves lengthwise, then cut crosswise into bite-sized pieces. Arrange down center of casserole.
Bake 10 minutes more. Shape a well in each corner of the potato mixture. Break an egg into
each well. Bake 10 to 12 minutes more or until eggs reach desired doneness. Serve
immediately.

Savory Breakfast Dish, Bacon, Eggs And Cheese


10 ea. Slices of bacon, part fried
1 cup grated swiss cheese
2 ea. green onions & tops, sliced
4 eggs, beaten
1 ½ cup light cream
1 ¼ tsp. salt
1/8 tsp. white pepper
4 oz. fresh mushrooms (optional)

In a large bowl, combine cheese, eggs, bacon (cut in 1" pieces), onions, cream, salt and pepper.
Add mushrooms if desired. Pour into lightly buttered 8" square dish. Bake. Remove from oven
and let stand for a few minutes before serving.

Shoofly Coffecake
3 cups flour
1 1/2 tsp. baking powder
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, softened
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla
1/2 cup molasses
1 1/3 cup sour cream
1/2 cup brown sugar
1/2 cup chopped nuts
1 1/2 teaspoon cinnamon

Preheat oven to 350° F. and grease and lightly flour a 10” tube pan. Mix flour, baking powder,
soda and salt. Set aside. In a large bowl combine butter, granulated sugar, eggs, vanilla and
molasses. Beat at medium speed for about 2 minutes. Add dry ingredients alternately with sour
cream beating till smooth.
Mix brown sugar, nuts and cinnamon. Spread one third batter in greased and lightly floured 10"
tube pan. Sprinkle one third of the nut mixture. Repeat above process 2x. Bake at 350 degree for
55 minutes. Let stand on wire rack 10 minutes to cool and then remove from tube pan.

Slumber Party Pie


6-8 servings

1/2 lb. bulk pork sausage


1 tube (8 oz.) refrigerated crescent rolls
1 cup frozen shredded hash brown potatoes
1 cup (4 oz.) shredded cheddar cheese
5 eggs
1/4 cup milk
1/2 tsp. salt
1/8 tsp. pepper
2 Tab. grated Parmesan cheese

In a skillet, cook and crumble the sausage until browned; drain. Separate crescent roll dough into
eight triangles and place on an ungreased 12-in round pizza pan with points toward center. Press
over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Top with
potatoes and cheddar cheese. In a bowl, beat eggs, milk, salt and pepper; pour evenly over all.
Sprinkle with Parmesan cheese. Bake at 375 degrees for 20-25 minutes.

S.O.S. (Korean era - U.S. ARMY Style)


1 LB 85% Lean Ground Beef.
3 Tbs. Flour.
1 Cup Beef Broth
2 Cups Milk.
1 Tsp. Worcestershire Sauce.
1/4 Tsp. Nutmeg.
Salt and Pepper to taste.

In a skillet brown the meat, drain and discard grease. Stir in the flour blending completely with
the meat. Stir in the beef broth. Add the milk, cook and stir over medium heat until thickened and
bubbly. Stir in the Worcestershire sauce, nutmeg, salt and pepper. Simmer and stir for 3 - 5
minutes, or until thickened.

Serve on and over toast slices or biscuit.

S.O.S. (Long Ago "Grunt" style)


1 LB Ground Beef (not lean - 30% fat is best)
Salt and Pepper to Taste
Garlic Powder to Taste.
1 Med. Onion (chopped)
1 Tsp. Tabasco Sauce (or to taste)
1 Tbs. Worcestershire Sauce.
1/2 Cup All-Purpose Flour (or as needed)
1/2 Cup Milk.

In a large skillet combine the ground beef, salt, pepper, garlic powder, onion, Tabasco sauce and
Worcestershire sauce. Cook over medium heat until the red is out of the meat. (The 30% fat
ground beef is best for taste, the oils will flavor the thickening ingredients). Gradually stir in
enough flour to absorb the excess oil or grease, do not drain off the grease, this gives the flavor!
Slowly stir in the milk until at a desired thickness and let simmer for 3 to 5 minutes.

Serve over: Toast Slices, Biscuits, with Eggs or Hash Browns.

Sour Cream Coffee Cake


2 sticks butter or margarine, softened to room temperature
3 eggs
1 cup sugar
2 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. Salt
1 tsp. baking soda
1 cup sour cream
1 1/2 cups berries, apples, peaches, (whatever you desire)

In a large mixing bowl, beat the butter until smooth. Add the eggs and beat thoroughly. Then, add
sugar and beat for 2 min. until smooth. In a separate bowl, combine the flour, baking powder, salt,
and baking soda. Mix until the ingredients are thoroughly combined. Add to butter, egg, sugar
mixture and beat until thoroughly combined. Add the sour cream and beat again. Fold in the fruit
and/or nuts Grease and flour a Bundt pan and fill. Bake at 250 for about 50 min.

Sour Cream Waffles


2 eggs
1 cup sour cream
1/4 cup butter
1 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon baking soda

Combine eggs, sour cream, butter and buttermilk. Beat until smooth. In another bowl combine
flour, salt, baking powder and soda. Add to liquid mixture. Blend well and bake in waffle baker.

Spanish Omelet
Serves 2-4
2 Tablespoons Olive oil
2 large Potatoes, peeled and sliced
1 medium Onion, sliced
4 Eggs
Salt and pepper to taste

Heat the oil in a heavy skillet. Add the potatoes and onions. Cook until soft without browning (over
low heat). Allow to cool. Lightly beat the eggs. Add the potato mixture. Return to the pan until the
eggs are set. Flip the omelet over and cook on the second side (do not fold). Remove to a platter.
Slice into wedges.

Spanish Omelet #2 (Spicy!!)


2 TB Butter
2 lg. Onions; chopped fine
2 Buttons garlic
1/2 pt (to 1) tomatoes
Dash Red pepper
2 sm. (or 3) red chilies
Salt
6 Eggs

Brown onion in butter in a large skillet. Add garlic and fry a minute or two. Add tomatoes, pepper,
chilies and salt to taste. Beat eggs thoroughly, pour over tomato mixture, let brown and fold in
half. Serve hot

Spicy Breakfast Casserole


2 lb. Hot breakfast sausage
1 lb. Mild breakfast sausage
3/4 C Instant grits
2 1/2 C milk
1/2 cup (1 stick) butter
1/3 cup Parmesan cheese
1 (5 oz.) jar sharp processed cheese spread
Salt and pepper to taste
12 eggs
3/4 cup milk
4 oz. sharp cheddar cheese, shredded

Preheat oven to 350 degrees F. Grease a 9x13” pan. Brown breakfast sausage, breaking up as
it cooks, and drain and set aside. Add grits to boiling milk cook 5-7 minutes. Add butter,
Parmesan cheese and sharp processed cheese spread, plus salt and pepper to taste. Layer
sausage then grits mixture. (Dish can be refrigerated or frozen at this point; thaw before baking)

Beat 12 eggs with 3/4 C milk. Pour over grits layer. Top with cheddar cheese. Bake 350 for 1
hour.

Sticky Bun Coffee Ring


3 Tbs. butter or margarine, melted, divided
3 Tbs. maple syrup
1/4 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup chopped almonds
1/2 tsp. ground cinnamon
1 tube (12 ounces) refrigerated buttermilk biscuits

Brush a 10 in. Fluted tube pan with 1 Tbs. butter. In a small bowl, combine syrup and remaining
butter. Drizzle 2 Tbs. into pan. Combine brown sugar, nuts and cinnamon; sprinkle 1/3 cupful
over syrup mixture. Separate biscuits; place in prepared pan with edges overlapping. Top with
remaining syrup and nut mixtures. Bake at 375 degrees F for 15 min. or until golden brown. Cool
for 1-2 min; invert onto a serving platter. Serve warm.

Stuffed French Toast #1


1 Loaf of bread -- cubed
8 Eggs
8 ounces Cream cheese -- softened
1/3 cup Honey
1 1/3 cups Milk

Mix eggs, honey and milk; set aside. In a 9x13" greased pan, evenly layer ½ of the bread cubes,
then cheese, and top with the rest of the bread cubes. Pour egg mixture over bread, cover, and
leave in refrigerator overnight. Bake at 350~ for 35-40 minutes. Serve with syrup.

Stuffed French Toast #2


1 16-ounce French bread loaf cut in to 18 slices
1 8 ounce and 3 ounce package cream cheese cut in to 1/4 inch slices
12 large eggs
2 cups milk
1/3 cup maple syrup
dash of ground cinnamon

Place 9 bread slices in a single layer in the bottom of a lightly greased 13 by 9 inch baking dish.
Top with cream cheese slices. Place remaining bread slices on top of cheese. Whisk together
eggs and next three ingredients. Pour over bread. Cover and chill overnight. Remove from
refrigerator and let stand 30 minutes before baking. Bake at 350 degrees for 45 minutes.
Shielding with foil after 20 minutes to prevent excessive browning. Serves 6 to 8

Stuffed French Toast (with meat)


1 Loaf large diameter French Bread
½ cup Milk
4 large Eggs
¼ cup Sugar
1 tsp. Cinnamon
1/2lb Boiled ham (thinly sliced)
1 Package American Cheese
½ lb Breakfast sausage
1/2 Package bacon
1 ½ tsp. Vanilla

In a large skillet or electric frying pan fry the bacon and breakfast sausage, together but
separately, until done. While the meat is cooking, slice the French bread into eight slices approx.
1 1/2" to 2" thick and then slice each slice 3/4 of the way through again. Mix the milk, eggs, sugar
cinnamon and vanilla together into a batter in a deep bowl, and set aside. Take up the bacon and
sausage and divide each into eight equal parts and the same with the ham. Dip each piece of
bread into the batter and submerge it so that both sides and edges are coated. Open each piece
and put in one portion of the meat, bacon, and ham along with one slice of cheese and close the
bread again. Fry the stuffed batter coated bread slices in the skillet or the elec. fry pan that has
been coated with PAM or other suitable non-stick agent.. until golden brown on the outside and
the cheese is melted on the inside.

Serve two slices to a plate with your favorite garnishes and condiments. (ie. home fries, maple
syrup, confectioner's sugar etc...) Submerge it so that both sides and edges are coated. Open
each piece and put in one portion of the meat, bacon, and ham along with one slice of cheese
and close the bread again. Fry the stuffed batter coated bread slices in the skillet or the elec. fry
pan that has been coated with PAM or other suitable non-stick agent.. until golden brown on the
outside and the cheese is melted on the inside. Serve two slices to a plate with your favorite
garnishes and condiments. (ie. home fries, maple syrup, confectioner's sugar etc...)

Stuffed Peach French Toast


1 - 1 lb. sliced French bread 1 inch thick
4 - Tablespoons peach preserves
1 - 8 oz. Pkg. Cream cheese, softened
6 eggs, beaten
1 cup milk or half & half
1 teaspoon sugar
1 teaspoon vanilla
Fresh peaches, powdered sugar, maple syrup

In blender, combine softened cream cheese and preserves. Make a pocket in sliced french bread
and stuff each piece with 2 tablespoons of mixture. Place in single layer in large pan or dish. With
wire whisk, combine eggs, milk sugar and vanilla. Pour mixture over bread, turning once. Do this
carefully, so the bread will stay together. Cover with saran wrap and refrigerate overnight.

Remove from refrigerator 1/2 hour before cooking, so it will warm up. Grill, till brown, on both
sides. Do not press down on bread while cooking. Slice fresh peaches and mix sugar, to your
taste, to make a syrup. Toss gently. Serve each piece of toast with peach mixture and powdered
sugar. Also good with maple syrup.

Sunday Waffles
2 eggs beaten
2 1/4 cups milk
3/4 cup melted butter
2 1/2 cups all-purpose flour
3/4 teaspoon salt
4 teaspoons baking powder
1 1/2 tablespoons sugar

Beat the eggs in a large bowl. Add the milk and the shortening. Measure the salt, baking powder
and sugar in to the flour and sift it in to the liquid. Stirring as you do so. Beat until smooth. Spoon
in to the waffle iron and bake according to manufacture's instructions. Serve with syrup or your
choice of toppings. Makes 10 to 12

Sunny-side-up Casserole
3/4 pound Sharp cheddar cheese
1/2 teaspoon Dry mustard
1/2 teaspoon Paprika
1 teaspoon Salt, or to taste
3/4 cup Sour cream
1 pound Sausage, cooked and drained
10 Eggs

Slice half of cheese to cover bottom of 11x7-inch baking dish. Grate other half and set aside. Mix
seasonings with sour cream. Pour half of mixture over cheese. Layer crumbled sausage over
sour cream. Break whole eggs on top of sausage. Spread on remaining sour cream dollop,
without breaking eggs.) Top with remaining grated cheese. Bake at 325 degrees for 25-30
minutes, or until set. Serves 8 to 10

Super Morning Shake


2 tablespoons non-fat dry milk
2 tablespoons honey
1 8 ounce carton vanilla yogurt
1 8 ounce can pineapple chunks in juice undrained
1/2 cup ice cubes

Combine first four ingredients in blender. Process until smooth. With blender on add ice cubes
one at a time processing until smooth. Serves 2.

Tator Tot Ham Scramble


2 1/2 cups frozen tator tots or cubed hashbrown potatoes
1 cup chopped fully cooked ham
1/4 cup chopped onion
1/4 cup green pepper
2 Tablespoons oil
4 eggs, beaten
Salt and pepper, to taste
Cheddar or American Cheese

In a large skillet, cook potatoes, ham, onion, and green pepper in oil over medium heat for 8-10
minutes or until browned, stirring constantly. If using tator tots, break apart with spatula; mix well.

Add eggs; cook and stir until eggs are completely set. Turn heat down, if needed. Season with
salt and pepper. Sprinkle with cheese and let it melt a bit. Serve immediately.
Serving Ideas : Serve with buttered toast and orange juice or a fruit smoothie.

The Carriage House Breakfast Pie


½ lb. Bacon, diced
1/4 Green bell pepper, diced
1/4 Red bell pepper, diced
1 sm. Onion, chopped
8 lg. Eggs, fresh
1 lb. Russet potatoes, peeled and grated
2¾ cup Shredded sharp cheddar cheese
½ tsp. Pepper
Salt to taste

Preheat oven to 350 degrees. Grease a large quiche dish or 6 to 8 individual ramekins. Saute
bacon, peppers and onion until soft. Drain on paper towel. Whisk eggs with potatoes, cheese,
salt and pepper. Mix in bacon and vegetable mixture. Pour into prepared pan spreading mixture
evenly. Bake for 45 minutes, until center is set or knife inserted in center comes out clean. Bake
20 to 30 minutes for individual ramekins. Makes 6 to 8 servings.

Thin New Hampshire Maple Syrup Pancakes


1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon real maple syrup
1 egg beaten
1 1/4 cups milk
3 tablespoons butter or margarine melted

In a large bowl sift together flour and baking powder. In a separate bowl combine the syrup, egg
and milk. Gradually add the liquid mixture to the dry ingredients. Stir until moistened. Add the
butter. The batter should be very thin. Add more milk if necessary. Bake on a hot griddle or skillet
until bubbles come to the surface and the edges are done. Turn and brown the other side.
Makes 8 to 10 pancakes

Topsy Turvy Coffee Ring


1/3 c butter
2/3 c firmly packed brown sugar
3/4 c crushed pineapple, drained and reserve 1 tbsp juice
2 (8 oz) cans crescent rolls (dough remains rolled)
Maraschino cherries, if desired

Preheat to 375. Melt butter in a small saucepan. Stir in brown sugar and pineapple juice. Bring to
a boil, stirring constantly. Pour sugar mixture into bottom of an ungreased 12 cup fluted tube pan.
Top with crushed pineapple. Remove dough from cans, but do not unroll. Cut each section into 4
slices. Arrange 10 slices standing up along outer edges of pan. Arrange remaining 6 slices
standing up around center hole of pan,

Bake for 25 to 30 minutes or until golden brown. Immediately invert onto a serving plate. Garnish
with cherries if desired.
Serve warm. 8 servings.

Two-Cheese Potato Hash


2 tablespoons vegetable oil
1/4 cup (1/2 stick) butter
2 packages (28 ounces each) frozen hash brown potatoes with onions and peppers, thawed
1 package (1 ounce) dry ranch dressing mix
1 cup (4 ounces) shredded Parmesan cheese, divided
1 cup (4 ounces) shredded mozzarella cheese, divided
8 eggs
4 scallions, thinly sliced
Paprika (optional)

Preheat the oven to 350° F. Coat a 9" x 13" baking dish with nonstick cooking spray. Heat the oil
and melt the butter in a 12-inch nonstick skillet over high heat. Add the hash browns and cook for
15 to 20 minutes, or until they begin to brown, stirring occasionally. Remove from the heat and
add the ranch dressing mix, 1/2 cup shredded Parmesan cheese and 1/2 cup mozzarella cheese;
mix well then spoon into the baking dish.

Make 8 evenly-spaced indentations in the potatoes and break an egg into each. Cover with
aluminum foil and bake for 30 minutes. Remove the foil and sprinkle evenly with the remaining
1/2 cup Parmesan and mozzarella cheeses. Bake for 5 to 6 minutes, or until the cheeses melt.
Sprinkle with the scallions and serve.

* For added color, sprinkle with a dash of paprika just before serving.

Upside-Down Cinnamon-Apple Coffee Cake


1 1/2 cups chopped peeled apples
1 12.4-ounce can Pillsbury® refrigerated cinnamon rolls
1/2 cup pecan halves or pieces
2 tablespoons margarine or butter - melted
1/3 cup firmly packed brown sugar
2 tablespoons corn syrup

Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the
apples in sprayed pan. Separate dough into 8 rolls. Cut each roll into quarters; place in large
bowl. Add remaining 1/2 cup apples and pecans.

In small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar
mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.

Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto
serving platter. Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of
drizzling consistency. Drizzle over warm coffee cake. Serve warm.

8 servings
Prep Time: 20 minutes (Ready in 1 hour)

Weekend Skillet Breakfast


12 slices LOUIS RICH Turkey Bacon cut into pieces
1 med. Potato [peeled & cubed into Small cubes
2 Green onions [with tops thinly sliced]
½ tsp Chili powder
8 oz (1 carton) cholesterol free Egg substitute or 4 Eggs [beaten]

Place the bacon and the potato in a non-stick skillet, and cook over medium heat for 12 min.,
stirring frequently until potatoes are fork tender. Stir in the onions and chili powder, pour the egg
substitute (or eggs) evenly over the mixture, cover reduce heat to low and cook for 5 more min. or
until mixture is set. Cut into wedges and serve.

Yankee Bacon Bake


1/2 pound sliced bacon
1/2 cup cornmeal
2 cups milk
1/2 cup sifted all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs separated

Quarter bacon slices. Cook until crisp and drain. Mix cornmeal with 1 cup of milk. Cook until
thickened. Remove from heat. Sift together dry ingredients. Blend in to cornmeal. Mix in
remaining milk and well beaten egg yolks. Fold in egg whites and bacon. Pour in to a greased 2
quart casserole. Bake at 325 degrees for about 1 hour.

For more breakfast recipes visit http://www.cereal.com

You might also like