Breakfast

Baked Egg Cups

Eggs

Canadian bacon or thinly sliced ham

Grated cheese

• Line muffin tin with a piece of Canadian bacon or ham.
• Crack egg into the piece of Canadian bacon or ham.
• Sprinkle with cheese.
• Bake at 375º for 15-17 minutes. The time will depend on how you like your eggs.
• Remove from pan and serve with toast and fruit.

Lynn’s Kitchen Adventures

Breakfast

Cutie Quiche Cakes

3 slices 100% whole wheat bread, cut into ½“ cubes

6 lg. eggs, beaten

1 (10 oz) box frozen cooked winter squash, thawed

1 C. pre-shredded reduced fat cheddar cheese

½ c. grated Parmesan cheese

2 T. real bacon bits or 2 slices cooked bacon, crumbled

• Preheat the oven to 375º. Generously coat a 12 cup muffin pan with nonstick cooking spray. Divide the bread cubes evenly and place into the muffin cups. Set aside.
• Whisk together the eggs, squash, cheddar cheese, Parmesan cheese and bacon bits. Using a ¼ C. measuring cup, pour the egg mixture into each of the muffin cups.
• Bake until golden brown, about 22 minutes.

Variation: for a sweeter alternative, replace the 3 slices of whole wheat bread with 3 slices of whole grain cinnamon raisin swirl bread (we like Pepperidge Farm) and replace the bacon bits with 2 T. of brown sugar.

Meal Makeover Moms, September 2010

Honey Butter

Blend 3 sticks room-temperature butter and ½ cup honey in a food processor until smooth. Divide between 3 pieces waxed paper, roll into logs and refrigerate.

Country Living, September 2010

Breakfast

Nest Eggs

2 slices whole wheat bread

1 tsp. canola oil

2 lg. eggs

2 tsp. pure maple sugar

Use a cookie cutter or the top of a small drinking glass to cut a 2 ½” round hole in the middle of each slice of bread. Toast the removed “hole”.

Heat the oil in a nonstick skillet over medium heat. Place the bread slices into the skillet. Crack the eggs open and drop into the holes; break the yolks. Cover the top of the skillet with a saucepan lid and cook until the eggs set, 4 to 5 minutes. Flip the bread and cook an additional 30 seconds to 1 minute.

Top with a drizzle of maple syrup and serve with the toasted, buttered “hole”.

Meal Makeover Moms

Breakfast

Overnight Egg

1 lb. ground sausage

18 eggs

1/3 C. sour cream

1 C. salsa

1 ½ C. shredded cheddar, Colby jack cheese, or Monterey jack cheese

• Cook sausage until done, drain and set aside.
• In a bowl, crack eggs and whisk together well. Cook and scramble eggs until done. Let cool.
• Once the meat and eggs are cool, combine meat, scrambled eggs, sour cream, salsa and cheese into a large bowl (reserve a little cheese for topping).
• Place into several pans and sprinkle with remaining cheese. Cover and refrigerate overnight or until you are ready to bake them. I bake each pan as I need it.
• To bake, uncover and bake at 350º for 15-20 minutes or until heated through and cheese is melted.

Lynn’s Kitchen Adventures

Breakfast Bowls

1 bag of frozen O’Brien hash browns (cooked according to package directions)

1 dz. scambled eggs, cooked

1 lb. breakfast sausage, browned

1 C. shredded cheese

Mix all the cooked ingredients together and stir in cheese. Serve immediately or reheat and serve. You can also freeze this in small containers and take out and reheat as needed.

Lynn’s Kitchen Adventures

Baked Oatmeal

3 C. rolled oats (not quick)

1 C. raisins

¼ C. sugar

2 tsp. baking powder

1 tsp. cinnamon

¾ tsp. salt

½ C. applesauce

½ C. vanilla yogurt (you can also use plain)

½ C. milk

¼ C. oil

2 eggs

Mix together oats, raisins, sugar, baking powder, cinnamon and salt. In a separate bowl whisk together applesauce, yogurt, milk, oil and eggs. Stir into oat mixture. Pour into greased pan. The original recipe said to bake in an 8x8 pan. We like it a little crunchy so I use an 11x7 or 9x13 pan. Refrigerate overnight. Bake at 350º for 45-50 minutes. You can also bake right away but only cook for about 40 minutes. Serve with brown sugar sprinkled over top.

Lynn’s Kitchen Adventures

Breakfast

Breakfast in a Muffin

Preheat oven to 400º.

2 C. flour

1 heaping T. sugar

½ tsp. salt

2 ½ tsp. baking powder

3 lg. eggs

1 C. whole milk or light cream

½ C. melted butter

12 strips of bacon, fully cooked

12 small or medium eggs

½ C. shredded cheddar, Swiss or jack cheese

In a large bowl, combine the flour, sugar, salt and baking powder. Stir them all up together with a fork until they’re evenly combined.

Break the 3 large eggs into a medium sized bowl and whip then up with a wire whisk.

Add the milk and whisk it in.

Add the melted butter and mix well.

Make a well in the bowl with the flour mixture. Dump the liquid mixtue into the well and mix it all up with a spoon until everything is well moistened. (This batter is supposed to be lumpy – don’t stir it smooth.)

Grease a pan with 12 muffin cups or a jumbo muffin pan with 6 cups.

Give the batter a final stir, and then put a spoonful of batter in the bottom of the cups, enough to cover the bottom.

Form one strip of cooked bacon into a circle that’ll fit inside your muffin cup. Press it down in the batter like a little circular fence. Do the same for the other muffin cups.

Crack and separate a medium size egg. Slide the yolk inside the little bacon corral you just made. (Don’t worry if the yolk breaks, not a big deal) Do the same for the other muffin cups.

Divide the remaining batter among the partially filled muffin cups, just spooning it in on top. These muffins don’t rise a lot, so they can be filled almost up to the top.

Sprinkle the grated cheese on the tops.

Place your muffin tin on a drip pan (just in case) and put it into the oven.

Bake the regular muffins at 400º for 25 minutes. Bake the jumbo muffins at 375º for the same amount of time, 25 minutes.

Yield: 12 regular or 6 jumbo muffins that look very pretty when you slice the in half.

Note: These muffins can be reheated in the microwave and they’re almost as good as they are right out of the oven.

Cottage Cheese Pancakes (Poor Man’s Blintzes)

2 C. cottage cheese

4 eggs

½ tsp. salt

½ C. flour

Mix cottage cheese, eggs, salt and flour together in a small bowl. Let the mixture “rest” in the refrigerator for an hour (overnight is fine too).

Heat a nonstick griddle to 350º, or using a frying pan that’s been sprayed with nonstick cooking spray.

Spoon pancake batter in pan or on griddle and fry until the bubbles on the surface of the pancake remain open. When the bottom side is a nice golden color flip the pancake over and cook until the bottom color matches the top.

Place the finished pancakes on a plate, sprinkle artificial sweetener over the tops and add sliced fruit of your choice.

Easy Cheesy Biscuits

Preheat oven to 425º.

3 C. flour (pack it down in the cup when you measure)

2 tsp. cream of tartar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

½ C. salted softened butter

½ C. shredded strong cheddar cheese

½ C. shredded Asiago cheese

2 lg. eggs, beaten

1 C. sour cream

½ C. milk

½ C. grated Parmesan cheese for a topping

First Step:

Use a medium-size mixing bowl to combine the flour, cream of tartar, baking powder, baking soda and salt. Stir then all up together. Cut in the salted butter just as you would for piecrust dough.

Second Step:

Stir in the shredded cheddar cheese and the shredded Asiago cheese. Then add the beaten eggs and the sour cream in that order. Mix everything all up together.

Add the milk and stir until everything is thoroughly combined.

Third Step:

Drop the biscuits by soup spoonfuls onto an ungreased baking sheet.

Once the biscuits are on the baking sheet, you can wet your fingers and shape them if you like.

Sprinkle shredded Parmesan cheese on the top of each biscuit.

Bake the biscuits at 425º for 12 to 14 minutes, or until they’re golden brown on top.

Cool the biscuits for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel lined basket so they stay warm.

Yield: Makes 12 large cheesy biscuits that everyone will love!

Holly Jolly Coffee

1 C. strong coffee, steaming hot

1 packet hot cocoa mix (the kind that makes one cup)

¼ tsp. orange extract

Mix everything up together and top with sweetened whipped cream.

Breakfast

Baked French Toast

Dash salt

½ tsp. ground nutmeg

½ tsp. ground cinnamon

1 T. vanilla

2 T. sugar

1 C. milk

8 lg. eggs

2 C. half-and-half

Butter, for pan

1 loaf French bread (13-16 oz.)

Praline Topping, recipe follows

Raspberry syrup, recipe follows

Directions:

Slice French bread into 20 slices, 1” thick each. Arrange slices in a generously buttered 9x13 casserole dish in 2 rows, overlapping slices.

In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350º. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:

½ lb. butter

1 C. packed light brown sugar

1 C. chopped pecans

2 T. light corn syrup

½ tsp. ground cinnamon

½ tsp. ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:

1 C. raspberry preserves

3 T. water

2 T. raspberry liqueur

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Paula Deen.com, May 2010

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.

Unknown

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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