Breakfast Recipes

Discussion in 'Cooking' started by southern_belle21, Sep 14, 2009.

  1. southern_belle21

    southern_belle21 Always dreaming of Disney

    Joined:
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    Do you have a favorite breakfast recipe? If so post it on here! With the cooler fall temperatures, I get in the mood to have something other than a bowl of cereal or a granola bar. I have lots of favs for breakfast, so one I'll share is Egg in the Hole:

    1 Slice of any kind of bread (sourdough is perfect!)

    1 large egg

    cookie cutter in your fav shape (or the rim of a regular drinking glass works too)

    butter or cooking spray

    salt and pepper to taste

    1) Use the cookie cutter (or glass rim) to cut out a hole in the middle of your slice of bread (you can either save the middle piece which you cut out to fry in the butter later, or eat it now;))
    2) Heat pan on med low heat and let the butter melt completely. Drop your cut out bread slice in and let it start to soak up the butter. (make sure you have plenty of butter in the pan)
    3) Carefully crack 1 large egg into the center hole of the bread slice and don't move it for about 30 seconds.
    4) Sprinkle the egg in the center of the bread with salt and pepper to taste.
    5) After about a minute, flip it over to the other side and salt and pepper to taste. Let the egg cook to the doneness you prefer (golden brown toast, white, not brown/burned white= soft, unbroken yolk.)
    6) Flip your Egg in the Hole out onto a plate and enjoy a yummy breakfast!:thumbsup2


    What's your best or favorite breakfast recipe?
     
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  3. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

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    I like the breakfast casserole Piratesmate posted on a similar thread - make ahead! (Yummy too). I don't have it to hand, but its broken up has browns in a 9 x 12 baker, with crumbled browned sausage, something I can't remember and beaten up eggs poured over.

    grated cheese! that's another ingredient
     
  4. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

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    Mazda means this one, although it didn't originate with me. Someone else posted it here years ago...but I use the frozen, shredded potatoes instead of the biscuits.

    Breakfast Casserole
    Preheat oven to 350 degrees

    1 Can crescent rolls or **shredded potatoes, frozen
    1 Roll sausage (use any flavor sausage, maple is very good)
    2 C shredded sharp cheddar cheese
    4 Eggs (**more like 8 large ones)
    ¼ C milk
    Salt and pepper to taste

    Spread crescent rolls or potatoes (no need to defrost if you're storing this overnight) in 9x12 pan
    Fry sausage and drain, crumble and put on top of rolls/potatoes
    Sprinkle cheese over sausage
    Mix eggs, milk, salt and pepper
    Pour egg mixture over cheese

    Bake at 350 for 20 - 30 minutes or until firm. If you refrigerate this overnight, test the center like you would for a quiche. The time given is too short if the whole thing is cold when put into the oven, but I've never written down how long it actually takes.

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    Impossible Breakfast Pie

    6 Eggs
    2 cup Milk
    1 tsp Dry mustard
    1 cup Bisquick
    1/2 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.

    [Note: I don't do the overnight thing. I just mix it all together & bake right away.]

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    Again, copied from someone here.

    Monte Cristo Casserole
    Yield: 12

    1 c nonfat milk
    6 eggs (or 1½ c egg substitute)
    2 pkg frozen French toast, slices,thawed (12½ ounce size)**
    8 oz deli ham, diced
    8 oz deli turkey, diced
    4 oz swiss cheese, grated
    ¼ c fresh parsley, snipped
    1 Tbl powdered sugar
    2 c fresh strawberries, sliced
    ½ c strawberry ice cream topping**

    1. Preheat oven to 375F.
    2. Pour milk in a microwaveable container and heat until hot.
    3. Whisk eggs in small bowl and add hot milk to eggs, blend.
    4. Cut French toast into ¾ inch cubes; place in a large bowl.
    5. Pour egg mixture over bread cubes, toss gently, set aside.
    6. Combine ham, turkey, cheese and parsley in a bowl.
    7. Spray a 13x9x2 inch baking pan with cooking spray.
    8. Layer half the French toast cubes with half the meat mixture in bottom of pan.
    9. Repeat.
    10. Let stand for at least 10 minutes (It can be held overnight.) Set at room temperature for a few minutes before baking-or bake a little longer if it's cold.
    11. Bake 30-35 minutes until golden brown and set in center.
    12. Cool 10 minutes.
    13. Sprinkle with powdered sugar.
    14. Slice strawberries.
    15. Combine strawberries with strawberry ice cream topping in a small bowl.
    16. Cut casserole into squares.
    17. Serve topped with strawberry mixture.

    **I just use plain bread instead of the frozen french toast - works fine. I also substituted low-sugar strawberry preserves for the ice cream topping.

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    DH really likes pumpkin, so in the fall I occasionally make these on the weekends.

    Pumpkin Pancakes (from Libby’s)

    2 c all-purpose flour
    2 Tbl packed brown sugar
    1 Tbl baking powder
    1¼ tsp pumpkin pie spice
    1 tsp salt
    12 fl oz CARNATION Evaporated Milk
    ½ c LIBBY'S 100% Pure Pumpkin
    ¼ c water
    1 large egg
    2 Tbl vegetable oil
    Pumpkin Maple Sauce (recipe follows)
    Chopped nuts (optional)

    COMBINE flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine milk, pumpkin, water, egg and 2 tablespoons oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.

    HEAT griddle or skillet over medium heat; brush lightly with oil. Pour ¼ cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining batter. Serve with Pumpkin Maple Sauce and nuts.


    FOR PUMPKIN MAPLE SAUCE
    HEAT 1 cup maple syrup, 1¼ cups LIBBY'S 100% Pure Pumpkin and ¼ teaspoon ground cinnamon or pumpkin pie spice in small saucepan until warm.

    One large can of pumpkin leaves you with some excess for these two recipes. I tend to use all of what's leftover (after measuring for the pancakes) for the sauce.

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    Blueberry French Toast
    from Wilderness Lodge
    Serving Size: 4

    8 oz loaf French bread
    1 c fresh blueberries
    2 c milk
    3 eggs, large
    ¼ tsp vanilla extract
    ¼ c sugar
    ¼ tsp cinnamon
    2 Tbl butter

    Cut bread diagonally into 1½” slices. Cut a 2” slit 1” deep in top of each slice to make pocket. Divide berries into 8 portions; fill pockets with berries. Whisk together milk, eggs, sugar & vanilla. Combine add’l ¼ cup sugar & cinnamon. Set aside. Soak bread in egg 30 – 60 seconds. Melt 1 Tbl butter over medium heat. Cook 4 slices until golden, turning once – 4 to 5 min. Plate & keep warm while repeating with remaining butter & slices. Sprinkle with cinnamon sugar & serve.

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    Quick Cobbler

    2 Tbl sugar
    ½ c flour
    ½ c milk
    1 tsp baking powder
    2 c fruit

    Combine all ingredients, except fruit. Grease a 9x9 pan & pour in batter. Add fruit to top & bake at 350 for 40 min.

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    Clyde’s Coffee Cake

    2 c flour
    1½ c sugar
    ¼ tsp salt
    ¼ lb butter, melted
    2 tsp baking powder
    1 egg
    ½ c warm water
    1 tsp vanilla

    Combine flour, sugar, salt & butter. Reserve 1 cup for crumbs. Add baking powder, egg, water & vanilla. Mix only until moist. Pour in greased 8x8 pan. Bake at 350 for 30 minutes. Double to make 3 dozen cupcakes.

    [NOTE: Clyde was a good friend of my parents' & an amazing cook! He came up with this recipe so it bears his name. I like to make it into cupcakes for brunches or when I need to take something to the Easter breakfast thing at church. I have to say, though, that while it's good any time I do prefer it warm with a glass of milk. ;) ]

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    This one is just a combination of several recipes I'd read, but was too lazy to do properly. LOL However, it's something both kids ask for...they're the ones who named it.

    Killer French Toast

    2 eggs
    ½ tsp orange zest
    1 tsp vanilla
    2 Tbl orange juice
    sliced bread
    ½ c milk
    ½ tsp cinnamon
    raspberry jam/preserves
    cream cheese, room temp
    confectioner’s sugar (opt)

    Spread a bread slice with cream cheese & another with the jam for each sandwich. (This works best with a thick jam.) Put the orange zest, vanilla, OJ, cinnamon & milk into a bowl. Add the eggs & whisk well. Dip a sandwich on each side & put on a hot griddle. Flip to cook both sides. Serve as is or sprinkle with confectioner’s sugar. (Although DH pours maple syrup on his...the rest of us think it's too sweet for that!)
     
  5. southern_belle21

    southern_belle21 Always dreaming of Disney

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    piratesmate those are awesome! Can't wait to try them! Thanks a bunch!:goodvibes
     
  6. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

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    She's the breakfast diva! I must try the impossible pie:thumbsup2
     
  7. jrsmom

    jrsmom DIS Veteran

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    These recipes sound yummy!
     
  8. bigsis1970

    bigsis1970 Always planning my next trip! Maybe my 45th Bday??

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    Ingredients
    6 ounces Cream Cheese, softened
    1 1/2 Tbs minced fresh parsley or 1 1/2 teas dried parsley flakes (optional)
    3/4 teas seasoned salt
    1/4 teas black pepper
    2/3 cup shredded sharp Cheddar cheese
    2 Tbs butter
    5 large eggs, beaten
    1 (17.3-ounce) can refrigerated jumbo flaky biscuits (we used butter flavor)
    8 Bacon Slices, crisply cooked and crumbled
    Cooking Spray
    1 egg white, lightly beaten (optional)
    1 to 2 teaspoons sesame seeds (optional)
    Assorted fresh fruit (optional)

    Preparation
    Preheat oven to 375°.

    Stir together first 4 ingredients in a medium bowl until blended; stir in cheddar cheese.

    Melt butter in a 9-inch skillet over medium heat; scramble eggs

    Flatten each biscuit into about a 5-inch circle. Spread cream cheese mixture evenly over tops of dough circles, leaving 1/2-inch border around edge. Top evenly with scrambled eggs and bacon.

    Fold dough circles in half over mixture, pinching edges to seal; place, 2 inches apart, in a 15- x 10-inch jellyroll pan (we used our Pizza Stonee) coated with cooking spray. Brush tops evenly with egg white; press sealed edges with tines of a fork. Sprinkle with sesame seeds, if desired.

    Bake at 375° for 14 to 16 minutes or until golden brown. Remove empanadas to wire rack, using a spatula. Serve warm and, if desired, with fresh fruit.
     
  9. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

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    Yum! Breakfast Empanandas sound good! :thumbsup2
     

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