Breakfast

Brunch Egg Casserole

6 slices white bread, crust removed

1 # ground sausage

3 C. shredded Mild Cheddar Cheese

1-4 oz. can chopped green chilies

2 C. Half & Half (1 pint)

1-4 oz. can chopped mushrooms, drained

6 eggs

1 tsp. salt

1 tsp. dry mustard

Lightly butter each slice of bread. Place in a 9x13 buttered glass baking dish. Brown sausage and finely chop. Drain and pat with paper towels. Sprinkle sausage over bread. Then sprinkle green chilies, mushrooms and cheese over sausage and bread. Beat eggs. Add salt, dry mustard and half and half to eggs. Beat again. Pour egg mixture over bread, sausage chilies, mushrooms and cheese. Cover with foil and refrigerate overnight. Remove foil. Bake 45 minutes at 350º or until casserole is bubbly and lightly browned on top.

Susan Cox, November 1991

Breakfast Casserole

1 # sausage-browned and drained well

2 C. Milk

6 slices bread-cubed, trimmed

4 eggs, beaten

½ tsp. salt

1 tsp. dry mustard

¼ # grated cheddar cheese

Combine above and pour into a greased 9x13 dish. Refrigerate overnight or at least 8 hours. Bake at 325º for 45 minutes to 1 hours. Serves about 10

Kay Taliaferro, November 1991

Breakfast Casserole

6 slices English Muffins-cubed

1 # sausage - cook/drain

6 eggs - slightly beaten

2 C. milk

1 tsp. salt

½ tsp. ground mustard

2 C. grated cheddar cheese

Layer bread in bottom of 9x13 pan. Spread sausage over bread. Mix together eggs, milk, and spices. Pour over sausage. Sprinkle a few finely chopped cubes of bread and top with grated cheese. Set in refrigerator covered overnight. Bake at 350º for 45-50 minutes.

Jan Scogin, September 1992

Breakfast Pastry

Cut together:

¼ C. butter

2 C. Bisquick

Then mix with:

2 T. sugar

2/3 C. milk

Drop by rounded tablespoon onto cookie sheet and fill center with jam of choice. Bake at 425º for 15 minutes. Glaze with powdered sugar icing.

Carol Adair, July 1991

Carol’s Coffee Cake

Mix well:

½ C. milk

¼ C. oil

1 egg

Add & mix well:

¾ C. sugar

1 ½ C. flour, sifted

2 tsp. baking powder

½ tsp. salt

Blend and sprinkle topping on cake before baking in well greased pan (8x8) for 25 minutes at 375º.

Topping:

¼ C. brown sugar

1 T. flour

1 tsp. cinnamon

1 T. melted butter

Carol Adair, February 1992

Morning Coffee Appetizer

1 pkg. precooked pork link sausage

1 pkg. refrigerator butterflake rolls

Cut each sausage in thirds. Peel two thin sections off a butterflake roll; wrap around a small piece of sausage. Bake on ungreased cookie sheet 7-8 minutes at 450º

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Easy Cinnamon Rolls

¼ C. sugar

1 tsp. cinnamon

¼ C. melted margarine

16 large marshmallows

2 cans Pillsbury Crescent Rolls

Dip marshmallows in margarine, roll in mixture of cinnamon and sugar and place on narrow end of crescent roll. Roll up and seal. Dip top in margarine and place in greased muffin tin. Bake at 350º for 8 to 12 minutes or until golden brown. Remove from oven, let stand 30 minutes, then remove from tin by using knife to unstick sides of roll from tin. Cool in refrigerator (I put in Tupperware) for 10 minutes, then glaze.

Remove from refrigerator 30 minutes before serving.

GLAZE:

½ C. powdered sugar

2 tsp. milk

½ tsp. vanilla (chopped nuts Optional)

Drip over rolls. Sprinkle with nuts.

Sally Branson, December 1990

Breakfast Taquitos

1 dozen eggs

1 # sausage

½ # or more cheese (your choice)

flour tortillas (about 20)

Scramble the eggs, season to taste, fry sausage, crumble and drain, and grate cheese (I usually use mild cheddar or a mixture). Mix all ingredients together and put a spoonful on a flour tortilla, roll and place in (cheap) sandwich bag, roll up and seal taquito in the bag. I then store mine in a large ziploc bag and freeze until ready to microwave and eat.

You can make any variation of this by adding a jar of salsa, hash browns, onion, bell pepper, garlic, mushrooms, chopped ripe olives, anything that you think you might like will be great. We have made them so many different ways, but the above is my kid's favorite, plain and simple. The more that you add also makes that many more taquitos. Good Eats!

Jan Jaworski, May, 1993

Scrambled Egg Casserole

1 C. cubed ham or Canadian bacon

¼ C. chopped green onions

3 T. melted butter

1 dozen eggs, beaten

Cheese Sauce

2 ¼ C. breadcrumbs

½ C. butter, melted

1/8 tsp. paprika

Sauté ham and green onions in 3 T. of butter in large skillet until onions are tender. Add eggs and cook, stir to form large, soft curds. When eggs are set, stir in mushroom and cheese sauce.

Spoon eggs into a greased 13x9x2" baking pan.

Cheese Sauce:

1 C. grated cheddar cheese

2 T. butter

2 ½ T. flour

2 C. milk

½ tsp. salt

1/8 tsp. pepper

Karon Elder, March 1996

Farmer’s Breakfast

6 slices bacon, cut into 2 " strips

1 small green pepper, cut 1" strips

2 T. finely chopped onion

3 large potatoes, cooked, peeled, cubed

½ C. shredded Cheddar Cheese

6 eggs

salt and pepper

Fry bacon in a medium skillet over low heat until crisp; remove bacon, reserving 3 T. drippings in skillet. Set bacon aside to drain.

Add green pepper, onion and potatoes to skillet; cook over medium heat for about 5 minutes or until the potatoes are browned.

Sprinkle cheese over potatoes, and stir until cheese melts. Break eggs into skillet; cook over low heat, stirring gently until done. Season to taste with salt and pepper.

Ann Ryberg Landers, January 1997

Aunt Letitia’s Butter Roll

Heat together but do not boil:

1 stick oleo

3 C. milk

1 ¼ C. sugar

*1 tsp. lemon or vanilla extract

*see note

Mix 2 ¼ C. of Bisquick according to directions for biscuit. Divide into 3 parts. Roll out dough of each and sprinkle with (note) cinnamon if you used vanilla or nutmeg if you used lemon, butter & sugar. Roll into long roll. Grease a Pyrex dish and pour milk mixture into dish. Place 3 rolls in milk and bake at 375º for 30 minutes. (Baste often with sauce while cooking.)

Letitia Holt, from her daughter, Virginia (Gina) Booker, January 1997

Cloud Light Pancakes

1 C. flour

1 egg

2 T. sugar

2 T. cooking oil

½ tsp. salt

¾ C. plus 2 T. milk

2 T. baking powder

Combine egg and milk in blender, add dry ingredients and oil. Mix lightly. Bake on well greased medium hot griddle.

Marcia Browder, December 1978

Monkey Bread

1/2 C. chopped nuts

3-10 oz. cans Hungry Jack biscuits, not buttermilk

2 tsps. cinnamon

½ C. granulated sugar

1 stick margarine

1 C. brown sugar

Grease bundt or tube pan. Pour nuts in evenly to cover bottom. Mix cinnamon and sugar together. Cut biscuits into quarters and roll each in cinnamon-sugar mixture. Arrange in pan.

Melt butter in microwave one minute or so on 70% power; add brown sugar and pour over sugared biscuits. Bake at 350º for 30 to 40 minutes.

Kathy Nichols, January 1997

Pull-Apart Bacon Bread

1 # Hickory Smoked Bacon

1 tsp. vegetable oil

¾ C. chopped green pepper

¾ C. chopped onion

3 tubes (7 ½ oz. each) buttermilk biscuits

½ C. margarine, melted

½ C. (2 oz.) shredded cheese

Cook bacon until crisp. Drain; crumble and set aside. Place oil in skillet; heat over medium-high heat until oil is warm. Add green pepper and onion, sauté until vegetables are tender. Cut biscuits in fourths and place in large mixing bowl. Add sauteed vegetables, crisp bacon, margarine and cheese; toss until thoroughly mixed. Place in a 10" tube pan coated with vegetable cooking spray. Bake in a 350º oven for 30 minutes. Immediately invert onto large serving plate. Serve warm.

NOTE: I used 2 C. of cheese and baked the bacon in the oven at 400º until crispy.

Linda Thornton, September, 1997

Overnight Caramel Coffee Ring

1 pkg. (24) frozen Parker House dinner rolls

½ C. brown sugar

½ C. granulated sugar

1 ½ tsps. cinnamon

1 pkg. dry butterscotch pudding & pie filling, (not instant)

½ C. chopped nuts

1 ¼ sticks margarine

Lightly grease large bundt or tube pan. Layer frozen rolls in pan. Mix cinnamon with sugar and pour over rolls. Layer, one at a time, chopped nuts, brown sugar and dry pudding mix.

Slice margarine and place around rolls. Cover pan with cloth and set in a warm, draft-free place overnight.

In the morning, bake at 350º for 35 to 40 minutes. Carefully invert pan on plate, let it sit a few minutes, then remove.

Kathy Nichols, January 1997

Carmel French Toast

1 ½ C. firmly packed brown sugar

¾ C. margarine

¼ C. plus 2 T. corn syrup

4 eggs, beaten

2 ½ C. milk

1 T. vanilla

¼ tsp. salt

10 (1 ½” thick) slices French bread

3 T. sugar

1 ½ tsp. cinnamon

¼ C. margarine, melted

Combine sugar, margarine and corn syrup in a saucepan. Cook over medium heat, stirring constantly, for 5 minutes or until mixture is bubbly. Pour syrup evenly into a lightly greased 13 x 9 x 2" baking dish. Arrange bread slices over syrup.

Combine eggs, milk, vanilla and salt; stir well. Gradually pour over bread slices. Cover and chill at least 8 hours. When ready to bake, combine the sugar and cinnamon and sprinkle evenly over soaked bread. Drizzle with the remaining butter. Bake uncovered, at 350º for 45 to 50 minutes or until golden brown and bubbly. Serve immediately. Serves 10.

Doris Heard, August 1999

French Toast Soufflé

Nonstick cooking spray

1 ½ C. reduced-fat milk

10 C. cubed sturdy white bread, (about 16 1 oz. slices)

2/3 C. half and half

1 ¼ C. maple syrup, divided

1 (8 oz.) block reduced-fat cream cheese, soft

½ tsp. vanilla

2 T. powdered sugar

8 large eggs

Coat a 13x9” baking dish with cooking spray. Place bread in baking dish. Beat cream cheese at medium speed of electric mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half and half, ½ cup maple syrup and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

Preheat oven to 375º. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375º 50 minutes or until set. Sprinkle with powdered sugar; serve with remaining ¾ cup maple syrup.

The Houston Chronicle

Drop Scones

½ C. milk

1 ½ tsp. white vinegar

½ C. butter or margarine, melted

½ C. sugar

2 C. flour

1 tsp. baking soda

2 tsp. cream of tartar

¼ tsp. salt

Sugar

Stir together milk and vinegar, set aside.

Stir together butter and ½ cup sugar in a large bowl.

Combine flour and next 3 ingredients; stir into butter mixture alternately with milk mixture, beginning and ending with flour mixture, until dry ingredients are moistened. Drop by rounded 2 tablespoonfuls onto an ungreased baking sheet; sprinkle with additional sugar.

Bake at 450º for 12 to 14 minutes or until golden. Yield: 10 scones.

Southern Living, October 2000

Spinach and Bacon Quiche

1 (10 oz.) pkg. frozen chopped spinach, thawed

4 large eggs, lightly beaten

1 ½ C. half and half

1 (1.8 oz.) pkg. leek soup mix

¼ tsp. pepper

10 bacon slices, cooked & crumbled

½ C. (2 oz.) shredded sharp Cheddar cheese

½ C. (2 oz.) shredded mozzarella cheese

1 unbaked (9”) frozen deep-dish pastry shell

Drain spinach well, pressing between layers of paper towels.

Whisk together eggs and next 3 ingredients. Stir in spinach, bacon, and cheeses. Pour mixture into frozen pastry shell; place on a baking sheet.

Bake at 375º for 40 to 45 minutes.

Southern Living, October, 2000

Oven-Baked French Toast

For French toast

8 oz. – ½ loaf stale bread (preferably challah, or a soft French or Italian bread with the crusts removed), cut into 1-inch cubes

4 eggs

2 ½ C. whole milk or half-and-half

¼. C. sugar

1 tsp. cinnamon

½ tsp. salt

1 tsp. vanilla

For topping

3 T. butter, cut into slices

¾ C. packed light brown sugar

½ C. chopped walnuts

Preheat oven to 350º, then butter a 9- by 9-inch baking pan. Arrange the bread cubes in the pan in one layer. In a bowl, whisk together the eggs, milk, sugar, cinnamon, salt, and vanilla until sugar is dissolved. Pour the mixture over the bread cubes, then chill, covered, for 1 hour.

Make topping: In a small bowl, stir together butter, sugar, and walnuts with a fork until mixture is crumbly and butter is evenly distributed. Sprinkle topping over soaked bread cubes. Bake French toast until custard is set and bread is evenly puffed, about 45 minutes. Cool slightly, about 10 minutes, before serving.

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Crème Brulee French Toast

Serves 6

½ cup (1 stick) melted unsalted butter

1 cup packed brown sugar

2 T. corn syrup

One 8 – 9” loaf of country bread

5 large eggs

1 ½ cups half and half

1 tsp.vanilla

1 tsp. Grand Marnier

¼ tsp salt

· In small heavy saucepan melt butter with brown sugar and corn syrup, over moderate heat, stirring until smooth and pour into a 13x9x2” baking dish. Cut six 1” thick slices from center portion of loaf, leaving the ends for another use.

· Arrange bread slices in one layer over the mixture, squeezing to fit if necessar.

· In bowl, combine eggs, half and half, vanilla and Grand Marnier and salt. Whisk thoroughly until combined, then pour over the bread slices in the pan.

· Cover the pan and chill at least 8 hours or up to overnight. Preheat oven to 350º, and bring bread to room temperature.

· Bake mixture, uncovered, in middle of oven until puffed and edges are golden brown, 35 – 40 minutes. Serve hot French toast immediately.

· SUGGESTION: sprinkle top of toast with a small amount of powdered sugar upon removing from oven.

· SUGGESTION sprinkle ½ cup nuts in pan before putting the sugar mixture in.

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