Breakfast Dishes
Cranberry Flax Muffins - Amy R.
1 & 1/2 cups bran flakes cereal
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flaxseed
1/4 cup packed brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 whole egg
2 egg whites
1 cup skim buttermilk (add 1 TBSP. vinegar or lemon juice to skim milk)
1/2 cup honey
1/4 cup canola oil
1 & 1/2 cup dried cranberries or dried blueberries
2 TBSP. whole flaxseed
In a large bowl, combine first 9 ingredients. Whisk the wet ingredients together in a another bowl and pour into bowl with dry ingredients. Stir just until moistened. Stir in cranberries.Coat muffin cups with nonstick cooking spray or use paper liners. Fill 2/3 full with batter. Sprinkle tops with whole flaxseed. Bake at 375 for 10-15 min.. or until a toothpick comes out clean. Cool for 5 min. before removing to wire racks. Yield: 1 & 1/2 dozen
Just got this from an old work buddy...One of the girls that has an office on my floor brought this for breakfast this morning and it was absolutely wonderful and so easy. She used pork sausage in place of the ham and it was great.
1 & 1/2 cups bran flakes cereal
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup ground flaxseed
1/4 cup packed brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 whole egg
2 egg whites
1 cup skim buttermilk (add 1 TBSP. vinegar or lemon juice to skim milk)
1/2 cup honey
1/4 cup canola oil
1 & 1/2 cup dried cranberries or dried blueberries
2 TBSP. whole flaxseed
In a large bowl, combine first 9 ingredients. Whisk the wet ingredients together in a another bowl and pour into bowl with dry ingredients. Stir just until moistened. Stir in cranberries.Coat muffin cups with nonstick cooking spray or use paper liners. Fill 2/3 full with batter. Sprinkle tops with whole flaxseed. Bake at 375 for 10-15 min.. or until a toothpick comes out clean. Cool for 5 min. before removing to wire racks. Yield: 1 & 1/2 dozen
Just got this from an old work buddy...One of the girls that has an office on my floor brought this for breakfast this morning and it was absolutely wonderful and so easy. She used pork sausage in place of the ham and it was great.
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Yummy & easy recipe from Family Fun Magazine:French Breakfast Muffins (these taste similar to a donut) - Amy R.
Muffins:
2 cups flour
2/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 large egg
1 cup plus 2 tablespoons milk
6 tablespoons unsalted butter, melted & slightly cooled
1 tsp. vanilla extract
Cinnamon-sugar topping:
1/2 cup sugar
1/2 tsp. cinnamon
2 tablespoons unsalted butter, melted & slightly cooled
Heat the oven to 375. Butter the bottoms of 12 standard-size muffin cups & set the pan aside. Measure the dry ingredients into a large mixing bowl & combine them with a wisk. In a medium-sized bowl, whisk the egg until it's frothy. Blend in remaining wet ingredients. Make a well in the dry ingredients & add the liquid mixture.Using a wooden spoon, mix the batter just until evenly blended, then pour into muffin cups, filling each about 2/3 full. Bake the muffins on the center rack for 15 min., then rotate the pan & bake additional 5-7 min. Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 min., then remove them from the cups. Before the muffins lose their warmth, prepare the topping. Mix the cinnamon & sugar in a small bowl. Melt the butter & transfer it to a separate small bowl. Dip the muffins tops in the butter & then the cinnamon sugar, rolling the muffin until the top is evenly coated. Serve immediately.
Banana Bread - "A Bake Sale Favorite" - Debbie3 mashed bananas1/2 cup applesauce3/4 cup sugar1 egg1 & 1/2 cups flour1 tsp. baking soda1 tsp. saltSprinkle of nutmeg & cinnamonMix all together and pour into greased bread pan. Drizzle a little honey over the top. Bake 350 for 45-60 minutes.
Muffins:
2 cups flour
2/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 large egg
1 cup plus 2 tablespoons milk
6 tablespoons unsalted butter, melted & slightly cooled
1 tsp. vanilla extract
Cinnamon-sugar topping:
1/2 cup sugar
1/2 tsp. cinnamon
2 tablespoons unsalted butter, melted & slightly cooled
Heat the oven to 375. Butter the bottoms of 12 standard-size muffin cups & set the pan aside. Measure the dry ingredients into a large mixing bowl & combine them with a wisk. In a medium-sized bowl, whisk the egg until it's frothy. Blend in remaining wet ingredients. Make a well in the dry ingredients & add the liquid mixture.Using a wooden spoon, mix the batter just until evenly blended, then pour into muffin cups, filling each about 2/3 full. Bake the muffins on the center rack for 15 min., then rotate the pan & bake additional 5-7 min. Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 min., then remove them from the cups. Before the muffins lose their warmth, prepare the topping. Mix the cinnamon & sugar in a small bowl. Melt the butter & transfer it to a separate small bowl. Dip the muffins tops in the butter & then the cinnamon sugar, rolling the muffin until the top is evenly coated. Serve immediately.
Banana Bread - "A Bake Sale Favorite" - Debbie3 mashed bananas1/2 cup applesauce3/4 cup sugar1 egg1 & 1/2 cups flour1 tsp. baking soda1 tsp. saltSprinkle of nutmeg & cinnamonMix all together and pour into greased bread pan. Drizzle a little honey over the top. Bake 350 for 45-60 minutes.
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Banana Chocolate Chip Muffins ~ Mary M.
1/2 c. butter, softened (I just use margarine)
1/2 c. brown sugar
3 large bananas
1/4 c. milk
1 tsp. vanilla
2 eggs
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 c. chocolate chips (the actual recipe calls for mini chocolate chips but I prefer the big morsels and I normally do a little more than 1/2 cup)
Heat oven to 375 degrees. Combine butter and brown sugar and beat until fluffy. Add bananas, milk, vanilla, and eggs. Blend well. Add flour, baking powder, baking soda, and salt. Stir until moistened. Stir in chocolate chips. Fill baking cups 2/3 full. Bake for 20-25 minutes and cool in pan for 3 minutes before removing.
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~Hidden Valley Ranch Quiche~ (easy) - Meredith
1 8" pie shell baked and cooled
1 c. Swiss cheese, shredded (I normally use mild cheddar, provolone or whatever I have.)
3 Lg. eggs
1-1/4 c. heavy whipping cream
1 pkg. Hidden Valley Ranch Original Salad Dressing
Mix 2-3 T. Real bacon bits*
~Preheat oven to 400. Sprinkle cheese in pie crust. Whisk eggs until frothy. Add other ingredients and mix well. Pour over cheese. Bake for 15 minutes, then reduce heat to 350. Bake for an additional 15-20 minutes until center is set. Cool. **Recipe Note: Can use 1/2 lb. cooked bacon instead of real bacon bits. This quiche is super fluffy and really good!
1 8" pie shell baked and cooled
1 c. Swiss cheese, shredded (I normally use mild cheddar, provolone or whatever I have.)
3 Lg. eggs
1-1/4 c. heavy whipping cream
1 pkg. Hidden Valley Ranch Original Salad Dressing
Mix 2-3 T. Real bacon bits*
~Preheat oven to 400. Sprinkle cheese in pie crust. Whisk eggs until frothy. Add other ingredients and mix well. Pour over cheese. Bake for 15 minutes, then reduce heat to 350. Bake for an additional 15-20 minutes until center is set. Cool. **Recipe Note: Can use 1/2 lb. cooked bacon instead of real bacon bits. This quiche is super fluffy and really good!
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~Three-Cheese Quiche~ - Meredith
1/3 c. mozzarella, shredded
1/3 c. cheddar, shredded
1/3 c. provolone cheese
4 eggs
1 c. heavy whipping cream
1/2 tsp. salt
1/4 c. green onions, finely chop
1/4 tsp. black pepper
2 c. fresh button mushrooms
1/4 tsp. cayenne pepper
1 9-inch pie crust, unbaked
~Preheat oven to 425. Sprinkle mushrooms, green onions, and shredded cheese into pastry shell. In blender, beat eggs, whipping cream, salt, pepper, and cayenne. Pour the wet ingredients over the dry ingredients. Bake for 15 minutes. Reduce oven temp. to 350. Bake about 30 minutes longer or until knife inserted comes out clean. Let stand 10 minutes before cutting. Serves 6. Recipe Note: Can added cooked, crumbled bacon to this recipe. You can also lessen the amount of pepper and cayenne if you prefer it less peppery.
1/3 c. mozzarella, shredded
1/3 c. cheddar, shredded
1/3 c. provolone cheese
4 eggs
1 c. heavy whipping cream
1/2 tsp. salt
1/4 c. green onions, finely chop
1/4 tsp. black pepper
2 c. fresh button mushrooms
1/4 tsp. cayenne pepper
1 9-inch pie crust, unbaked
~Preheat oven to 425. Sprinkle mushrooms, green onions, and shredded cheese into pastry shell. In blender, beat eggs, whipping cream, salt, pepper, and cayenne. Pour the wet ingredients over the dry ingredients. Bake for 15 minutes. Reduce oven temp. to 350. Bake about 30 minutes longer or until knife inserted comes out clean. Let stand 10 minutes before cutting. Serves 6. Recipe Note: Can added cooked, crumbled bacon to this recipe. You can also lessen the amount of pepper and cayenne if you prefer it less peppery.
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Breakfast Tomorrow - Katie
4 slices of white bread - cubed
1 lb. pork sausage
1 1/2 cup of Velvetta cheese
6 eggs
2 cups of milk
1 tsp. salt
1 tsp. dry mustard
Brown and crumble sausage; drain.
Place bread cubes in a 9 X 13 baking dish. Put sausage on top of bread, grate 1 1/2 cups of cheese or use thin slices to cover sausage. Mix 6 eggs, salt, mustard and milk. Pour over dish. Bake at 350 until done. This can be covered overnight or baked immediately.
These are really good! Moist and sweet and pretty good for you, too. Can't beat that!
4 slices of white bread - cubed
1 lb. pork sausage
1 1/2 cup of Velvetta cheese
6 eggs
2 cups of milk
1 tsp. salt
1 tsp. dry mustard
Brown and crumble sausage; drain.
Place bread cubes in a 9 X 13 baking dish. Put sausage on top of bread, grate 1 1/2 cups of cheese or use thin slices to cover sausage. Mix 6 eggs, salt, mustard and milk. Pour over dish. Bake at 350 until done. This can be covered overnight or baked immediately.
These are really good! Moist and sweet and pretty good for you, too. Can't beat that!
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Breakfast Egg Casserole ~ Mary M.
16 eggs
2 c. milk
1 tsp. salt
2 c. shredded cheddar cheese
1 lb. pork sausage, browned and drained
In blender mix eggs, milk and salt. Butter 9x13 pan and line with cheese. Pour egg mixture over cheese. Sprinkle sausage over top. Bake at 350 degrees for 1 hour covered.
(I like to brown the sausage and blend the egg mixture the night before so all I have to do in the morning is put everything in the pan)
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Breakfast Crock Pot Egg Casserole - Debbie
(Can use Canadian bacon instead of ham)
32 ounce bag frozen hash brown potatoes
1 pound cooked ham, cubed
1 onion, chopped
1 green bell pepper, chopped (optional)
1 tablespoon olive oil
1-1/2 cups shredded Cheddar cheese
12 eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours on low or until casserole is set and eggs are thoroughly cooked. Yield - 12 Servings
(Can use Canadian bacon instead of ham)
32 ounce bag frozen hash brown potatoes
1 pound cooked ham, cubed
1 onion, chopped
1 green bell pepper, chopped (optional)
1 tablespoon olive oil
1-1/2 cups shredded Cheddar cheese
12 eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours on low or until casserole is set and eggs are thoroughly cooked. Yield - 12 Servings
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Biscuits and Sausage Gravy - Christine
Prep time: 10 min Ready in: 40 min
Cook time: 30 min Yields: 4 servings
1 (8 count) package refrigerated biscuits
¼ cup all-purpose flour1 (12 ounce) package maple flavored sausage
3 cups whole milk
3 tablespoons buttersalt and pepper to taste
1. Start preparing biscuits according to package.2. Meanwhile, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook to light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk. 3. Slice biscuits in half and serve.
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Ham and Tater Crockpot Breakfast
INGREDIENTS:
1 lb. frozen tater tots
1/2 lb. diced ham
1 onion, chopped
1 green bell pepper, chopped
1-1/2 cups shredded Cheddar cheese
6 eggs
1/2 cup milk
salt and pepper to taste
PREPARATION:
In 4-5 quart crockpot, layer ingredients in order: one third of the tater tots, ham, onions, green peppers, and cheese. Repeat layers two more times, ending with cheese. In a medium mixing bowl, combine eggs and milk and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crockpot. Cover crockpot and cook on low for 10-12 hours. 6-8 servings
Prep time: 10 min Ready in: 40 min
Cook time: 30 min Yields: 4 servings
1 (8 count) package refrigerated biscuits
¼ cup all-purpose flour1 (12 ounce) package maple flavored sausage
3 cups whole milk
3 tablespoons buttersalt and pepper to taste
1. Start preparing biscuits according to package.2. Meanwhile, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook to light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk. 3. Slice biscuits in half and serve.
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Ham and Tater Crockpot Breakfast
INGREDIENTS:
1 lb. frozen tater tots
1/2 lb. diced ham
1 onion, chopped
1 green bell pepper, chopped
1-1/2 cups shredded Cheddar cheese
6 eggs
1/2 cup milk
salt and pepper to taste
PREPARATION:
In 4-5 quart crockpot, layer ingredients in order: one third of the tater tots, ham, onions, green peppers, and cheese. Repeat layers two more times, ending with cheese. In a medium mixing bowl, combine eggs and milk and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crockpot. Cover crockpot and cook on low for 10-12 hours. 6-8 servings
