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Breakfast Entrees
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Breakfast Entrees
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Topic: Breakfast Entrees (Read 475 times)
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Guardian Angel
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Re: Breakfast Entrees
«
Reply #30
on:
September 13, 2009, 11:39:54 pm »
Boy Scout Breakfast
5 lbs red potatoes
1 lb thick sliced bacon, diced
3/4 cup green pepper, diced
1 med. onion, chopped
6-8 oz sharp Cheddar cheese, shredded
5-6 large eggs
Boil potatoes in a large pot of water until they start to feel soft, but not mushy. Before they cool completely, peel the skins. Dice the potatoes and set aside. Fry the bacon in a large skillet over medium low heat till fat is rendered. Drain off some of the grease from the skillet. While continuing to brown bacon, add the green pepper and onion and cook throughly. Add the potatoes to the pan, and heat until the mixture is hot throughout. Sprinkle the cheese over the top., letting it melt down into the mixture. Then stir in the eggs, cooking them all the way through.
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Re: Breakfast Entrees
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Reply #31
on:
September 14, 2009, 10:27:37 pm »
Greek Omelet
1 serving
2 eggs
1 tablespoon water
2 teaspoons butter, divided
1 cup firmly packed fresh baby spinach
1 tablespoon chopped kalamata olives, pitted
1 tablespoon crumbled feta cheese
In a medium bowl, combine the eggs and water and beat lightly with a fork; set aside. In a large skillet, heat 1 teaspoon butter over medium heat; add spinach and sauté 30 to 60 seconds, or until lightly wilted. Remove spinach from skillet; set aside. Melt remaining teaspoon of butter in skillet; add eggs and allow to set up for 1 to 2 minutes. Place cooked spinach on one side of omelet, sprinkle with olives and feta cheese then fold omelet in half and serve.
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Re: Breakfast Entrees
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Reply #32
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September 15, 2009, 08:56:39 pm »
Crockpot Breakfast (no time to cook, do it the night before)
1 pound package frozen tater tot potatoes
1/2 pound diced Canadian bacon
2 onions, chopped
1-1/2 cups shredded Cheddar cheese
1/4 cup grated Parmesan cheese
6 eggs
1/2 cup whole milk
2 tablespoons flour
salt and pepper to taste
In 4-5 quart crockpot, layer ingredients in order: one third of the tater tots, bacon, onions, and cheeses. Repeat layers two more times, ending with cheeses. In a medium mixing bowl, combine eggs, milk, and flour 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 7-8 hours.
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Re: Breakfast Entrees
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Reply #33
on:
September 16, 2009, 10:05:28 pm »
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 large eggs
1/4 cup milk
1/4 teaspoon seasoned salt
1/4 teaspoon coarsely ground pepper
Preheat oven to 375. Place crust on baking sheet (it should still be in the aluminum pie pan). Sprinkle 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.
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Re: Breakfast Entrees
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Reply #34
on:
September 17, 2009, 09:02:00 pm »
Ham Omelet Sandwich is a great recipe for breakfast on the run.
7 eggs, beaten
3 Tbsp. milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried basil leaves
1 cup chopped ham
2 Tbsp. butter
1 cup shredded Cojack cheese
8 slices whole wheat bread
2 Tbsp. butter
Combine eggs, milk, salt, pepper, and basil in a large bowl and beat to blend; stir in ham. Heat 2 Tbsp. butter in nonstick skillet and add egg mixture. Cook over medium heat 8-10 minutes, lifting edges of omelet occasionally to let uncooked portion flow under and cook, until eggs are set. Sprinkle with cheese, cover omelet, and remove from heat. Let sit for 2-3 minutes until cheese is melted.
Meanwhile, toast bread and spread with butter. Cut omelet into 4 quarters and place each between two pieces of toast. Press together and serve immediately.
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Re: Breakfast Entrees
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Reply #35
on:
September 28, 2009, 09:40:22 pm »
Ham Frittata
1 dozen eggs
1/2 cup milk
1 pound deli ham, diced
1/2 cup (2 ounces) shredded mozzarella cheese
3 scallions, thinly sliced
1 small red bell pepper, finely chopped
Preheat oven to 400. Coat an 8-inch square baking dish with nonstick cooking spray. In a medium bowl, whisk eggs and milk until well combined. Add remaining ingredients; mix well. Pour into baking dish and bake 45 to 55 minutes, or until firm in center. Allow to sit for 5 minutes then cut and serve.
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Madisons
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Re: Breakfast Entrees
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Reply #36
on:
October 07, 2009, 08:26:35 pm »
Scotch Eggs
1 & 1/2 pounds bulk sausage
6 hard boiled eggs, peeled
1 cup dried bread crumbs
Preheat oven to 450 degrees.
Divide sausage into 6 portions, and flatten into circles.
Wrap each egg completely in sausage, roll in bread crumbs to coat well.
Place in a shallow pan that has been sprayed with non-stick cooking spray.
Bake 30 minutes, until brown, drain on paper towels.
Very good served with Hollandaise sauce.
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Madisons
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Re: Breakfast Entrees
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Reply #37
on:
October 09, 2009, 04:26:07 pm »
Breakfast Parfait
1 cup quick or old-fashioned oats, uncooked
2- 8 ounce cartons vanilla yogurt
2 tablespoons sliced almonds
1- 8 ounce can crushed pineapple in juice, undrained
2 cups fresh or frozen strawberries, thawed and sliced (try blueberries or raspberries)
In a medium bowl, combine oats, yogurt, pineapple, and almonds. Mix well. Cover, refrigerate overnight or up to one week.
To serve, layer oat mixture and berries in parfait glasses. Garnish with additional sliced almonds if desired. Serve chilled. Makes 5 servings.
«
Last Edit: October 09, 2009, 04:27:58 pm by Madisons
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Re: Breakfast Entrees
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Reply #38
on:
October 18, 2009, 02:20:14 pm »
Apple Pancakes
1/4 cup butter, melted
1 egg
1 cup milk
1 cup shredded tart apple
1 & 1/4 cups all-purpose flour
1 & 1/4 teaspoons baking powder
1 tablespoon white sugar
In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour approximately 1/4 cup batter for each pancake onto griddle. Brown on both sides and serve hot. Excellent served with hot cinnamon syrup.
Hot Cinnamon Syrup
1/2 cup white sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup water
Stir together the sugars, flour and cinnamon in a small saucepan. Stir in vanilla and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat and cool 10 minutes before serving.
Also good on pumpkin pancakes.
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Re: Breakfast Entrees
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Reply #39
on:
October 23, 2009, 06:36:47 pm »
Peachy English Muffins
2 whole wheat English muffins split in half.
1 TBLS cream cheese
1 15- oz can sliced peaches in juice, drained and any thick slices cut lengthwise int 1 1/2 inch slices.
3/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
2 tsp softened butter
2 TBLS light brown sugar, firmly packed
1/4 cup uncooked quick cooking oatmeal
Preheat oven to 350. Line a baking sheet with aluminum foil. Place English Muffin halves on baking sheet. Spread muffin halves with cream cheese. Put peaches in a bowl. Sprinkle 1/2 tsp cinnamon, the allspice and nutmeg over peaches. Stir gently. Arrange peaches in a single layer on cream cheese. In a small bowl, stir together brown sugar, butter and remaining 1/4 tsp cinnamon. Add oatmeal. Using fingertips, rub mixture until crumbly. Sprinkle over peaches. Bake for 25 minutes or until topping is firm and peaches are hot. Serve while hot.
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Re: Breakfast Entrees
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Reply #40
on:
October 31, 2009, 01:18:51 pm »
Bacon Cheese Frittata
6 eggs
1 cup milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees.
In a bowl, beat together, eggs, milk, butter and salt and pepper. Pour into a greased 11 by 7 baking dish. Sprinkle with onions, bacon and cheese. Bake uncovered for 25-30 minutes or until a knife inserted near the center comes out clean
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