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Breakfast Entrees

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« on: August 23, 2009, 11:38:58 pm »

Sausage Squares

1 cup Bisquick
1 cup milk
4 tbsp. mayonnaise
1 lb. sausage
3 tbls. chopped onion
1 egg
2 cups shredded Cheddar cheese
1 4 oz can chopped green Chiles.

Preheat oven to 375
Combine baking mix, milk and 2 tbls mayonnaise (reserve the other 2 tbls.)
Spread into greased 9x12 pan.
Saute' sausage and onion until sausage is thoroughly cooked.  Drain well and spread over mixture in pan.  Mix the remaining 2 tbls mayonnaise, egg, cheese and green Chiles well and spoon over sausage layer.  Bake for 35 minutes.  Serve as a breakfast dish with Orange Juice.

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« Reply #1 on: August 24, 2009, 01:58:01 pm »

Sausage and Egg Casserole

6 Eggs, beaten
6 slices Bread, cubed
1 cup grated cheddar cheese
2 cups milk
1 tsp salt
1 tsp dry mustard
1 lb sausage, browned and drained.

Add milk to eggs; add cubed bread, sausage, cheese and seasonings.  Pour into a 9x13 pan and bake 45 minutes at 350.  Let set 10 minutes before serving.

 
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« Reply #2 on: August 24, 2009, 11:48:50 pm »

Scrambled Egg Cups

1/2 lb bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp salt
14 tsp pepper
1/4 tsp garlic powder
1/2 cup shredded cheddar cheese

In a skillet, brown the sausage; drain.  In a bowl, beat the eggs.  Add onion, green pepper,salt, pepper and garlic powder.  Stir in sausage and cheese.  Spoon by 1/3 cupfuls into greased muffin cups.  Bake at 350 for 20-25 minutes or until a knife inserted near the center comes out clean.
 
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« Reply #3 on: August 25, 2009, 04:01:42 pm »

Breakfast Pizza

1 lb. pork sausage
1 pkg. refrigerated Crescent dinner rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded sharp cheddar cheese
1/4 cup milk
1/2 tsp salt and pepper
5 eggs

Brown sausage, drain off excess fat.  Separate the crescent rolls into 8 triangles.  Place in an ungreased 12 inch pizza pan, with points toward the center.  Press over bottom and up sides to form a 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.  Bake in a 375 oven for 25-30 minutes.

 
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« Reply #4 on: August 25, 2009, 11:54:40 pm »

Egg Nog Pancakes

Mix 1-1/2 cups all purpose flour, 1 Tbls sugar, 2-1/2 tsp baking powder and 1/2 tsp salt in medium sized mixing bowl.  Make a well in the center and pour in 1 cup eggnog, 2 Tbls. butter and 1 lightly beaten egg.  Stir until well mixed.  Pour batter onto hot griddle into medium circles.  Cook until bubbly on top.  flip and continue cooking until lightly browned on bottom.
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« Reply #5 on: August 26, 2009, 01:56:46 pm »

Sweet Potato Pancakes

1 1/2 cups sifted all purpose flour
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp pumpkin pie spice
1 1/4 cups mashed cooked sweet potatoes
2 eggs beaten
1 1/2 cups milk
1/4 cup butter, melted

Sift dry ingredients into a mixing bowl.  Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.  Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides. 

Note:  The best pancakes are made with baked Jewel or Garnet yams.  They are dark skinned with bright orange flesh.  Bake them until a thick syrup begins to boil out of the potato.
 
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« Reply #6 on: August 26, 2009, 10:53:46 pm »

Blueberry-Banana-Granola French Toast

1 can Cinnamon Rolls with icing
8 Banana nut granola bars crushed
4 eggs
1 3/4 cups skim milk
14 oz can fat-free sweetened condensed milk (not evaporated)
3 medium bananas, cut into 1 inch pieces.
1 1/4 cups frozen blueberries, thawed
Fat free whipped topping

Preheat oven to 350.  Coat a 13x9 inch square panwith cooking spray.  Separate dough into 8 rolls.  Set icing aside.  Cut each roll into quarters and arrange evenly in pan.  Crush and sprinkle 3/4 cup granola bars over the dough.  In food processor blend eggs, milk and condensed milk for 1 minute.  Add bananas and process for 1 minute.  Pour egg mixture over dough in pan.  Sprinkle with remaining 3/4 cup crushed granola bars.  Bake 35-45 minutes, or until golden brown and set in center: spread icing over warm rolls.  Cool 15 minutes.  Spoon baked French toast into shallow bowls.  Top each serving with 3 tablespoons blueberries and a dollop of whipped topping.
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« Reply #7 on: August 27, 2009, 03:45:03 pm »

Overnight Raisin Oatmeal Pancakes

2 cups quick-cooking oats
2 cups buttermilk
1/2 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, beaten
1/4 cup butter, softened
1/3 cup raisins


1.   In a medium bowl, mix together the oats and buttermilk.  Cover, and refrigerate overnight.

2.  The next morning:  In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt.  Make a well in the center, and pour in the oatmeal mixture, eggs, butter, and raisins.  Stir until just moistened.  Allow batter to sit for 20 minutes before cooking.  If batter is too thick, add buttermilk 1 tablespoon at a time, until batter reaches desired consistency.

3.  Heat a lightly greased, large skillet or griddle over medium heat.  Pour 1/4 cup batter onto the griddle for each cake.  Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.  Makes 9 small pancakes.

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« Reply #8 on: August 27, 2009, 07:48:11 pm »

Ziploc Omelet
 
This works great!!! Good for when all your family is together. The best part is that no one has to wait for their special omelet!!! Have guests wrtie their name on a quart size Ziploc freezer bag with permanent marker.
 
Crack 2 eggs (large or extra large) into the bag (not more than 2) shake to combine them.
 
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, black olive, etc. and have each guest add prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
 
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
 
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omelt for a quick breakfast!!! Try it ...it really works!!!
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« Reply #9 on: August 28, 2009, 10:48:57 pm »

Oven Omelet

8 eggs
1/2 cup half and half
1 cup shredded cheddar cheese
1 cup finely chopped ham
1/4 cup chipped green pepper
1/4 cup chopped onion
1/4 cup chopped tomato
1/4 cup chopped ripe olives
1/4 cup chopped mushrooms

Beat eggs and cream until fluffy.  Add all other ingredients; pour into greased 9x9 baking dish.  Bake at 400 for 25 minutes.
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« Reply #10 on: August 29, 2009, 02:10:51 pm »

Pear, Walnut Omelet

Omelet ingredients:
eggs
Pears (sliced)
Walnuts (roasted)
Brie (or Feta) cheeze
Caramelized Onions

Caramelized Onions
3 tbs butter
3 large onions -- sliced
1 tsp  dried thyme
2 garlic cloves -- minced
1/2  cup dry white wine
1 tsp sugar
   
1.  Prepare caramelized onions:
 
Melt butter in large skillet over medium high heat. Add onions, saute until just tender. Add thyme, reduce heat to medium and cook until onions are golden, stirring often. Add garlic and saute two minutes. Add 1/4 cup wine, stir until almost all liquid has evaporated. Sprinkle sugar over onions and saute until soft and brown. Add remaining wine and stir till liquid evaporates. Season to taste with salt and pepper.
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« Reply #11 on: August 30, 2009, 06:23:46 pm »

Country Club Eggs


Buttered Bread slices
1/2 lb. grated cheese
Diced ham or crumbled cooked bacon or sausage
7 eggs
3 1/4 cups milk
1 tsp dry mustard
2 Tbsp melted butter

Place bread buttered side down in 9x13 inch pan, covering the bottom.  Sprinkle with cheese.  Add meat of your choice.  Beat eggs milk and mustard together and pour on top of meat.  Drizzle 2 Tbsp melted butter over all.  Cover; refrigerate overnight or longer.  Bake at 325 for 1 hour or until eggs are set.
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« Reply #12 on: August 31, 2009, 07:11:53 pm »

Breakfast Strada

4 cups cubed day-old French or Italian bread
1/2 cup golden raisins
3 oz of cream cheese, cut into cubes
2 tbls sugar and 1 tsp cinnamon mixed together.
3 eggs
1 1/2 cups milk
1/2 cup maple syrup
1 tsp vanilla

Grease a shallow baking dish.  Arrange bread cubes in dish.  Scatter raisins, cream cheese and 1 tsp of cinnamon-sugar mixture over them.  Beat eggs, milk, syrup and vanilla in a bowl and pour over bread.  Refirgerate overnight  (or at least four hours).  Sprinkle with remaining cinnamon-sugar mixture and bake at 350 for 40-45 minutes.  Serve while still warm.
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« Reply #13 on: September 01, 2009, 02:28:11 pm »

Homemade Peanut Butter Granola

3 cups rolled oats (not instant)
1 cup roasted peanuts
1/4 cup wheat germ
1/2 cup shredded coconut
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup canola oil
1 cup honey
1/2 cup smooth peanut butter
1 tsp vanilla extract
1/2 cup raisins

Preheat oven to 300.  Grease a 13x9 baking dish with unsalted butter.  In a large bowl, combine the oats, peanuts, wheat germ, coconut, cinnamon, and salt.  In a small saucepan over low heat, combine the canola oil, honey, peanut butter and vanilla.  Stir until the mixture is completely combined-do not allow to simmer.  Pour the warm peanut butter mixture into the bowl with the dry ingredients and mix until well incorporated.  Spread the granola in the prepared pan and bake for 30 minutes or until golden brown.  Allow to cool, then break into chunks.  Add the raisins and mix until well combined.    Transfer to an airtight container suitable for storage.
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« Reply #14 on: September 02, 2009, 01:38:44 pm »

Mini Mushroom/Sausage Quiches

8 ounces breakfast sausage
1 teaspoon extra-virgin olive oil
8 ounces mushrooms
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 2% milk


Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray

Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown.  Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.

Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.

Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.   
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