The breakfast club

Ingredients

• 3 tbsp sunflower oil
• 4 frozen hash browns
• 3 pork sausages
• 4 rashers smoked back bacon
• 15g butter , plus extra for spreading
• 100g chestnut mushrooms , sliced
• 2 eggs
• 400g can baked beans
• 6 slices white bread
• butter , ketchup and brown sauce, to serve

Instructions

1. Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp of the oil over a large, shallow roasting tin. Put the hash browns on one half of the tin and line the sausages up on the other. Cook for 15 mins, then flip the hash browns, turn the sausages and return to the oven for 10-15 mins until the hash browns are golden, and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
2. About 10 mins before the bacon is ready, heat 1 tbsp of oil with the butter in a frying pan until sizzling. Scatter in the mushrooms and season with salt and pepper. Fry over a high heat, tossing occasionally until softened and any liquid released has evaporated (about 5-10 mins), then tip onto a warm plate. Wipe out the pan, heat the rest of the oil and fry the eggs however you like them. While everything is cooking heat the baked beans in a saucepan or in the microwave and lightly toast the bread, then spread the toast with butter.
3. To assemble, split the sausages in half and lay three halves on each of two slices of toast. Top the sausages with the bacon then spoon over the mushrooms and top with a second slice of toast. Spread over ketchup or brown sauce (or both), then squash the hash browns down a little and top each toast with two hash browns. Top the hash browns with an egg each, then top with the last slices of toast (spread with more sauce, if you like). Press down lightly on each sandwich and serve as they are or cut in half to get a runny yolk oozing out of each sandwich. Serve with a bowl of baked beans on the side.

65 Healthy Breakfast Ideas

Ingredients

• 1/2 cup almond flour
• 1 cup oat flour (to make oat flour just add oats to a blender until it forms into flour)
• 1/2-1 cup non-dairy milk (plus more if needed)
• 2 tsp baking powder
• 1/2 tsp cinnamon
• pinch of salt
• 1 tbsp unsweeteed apple sauce or maple syrup ( optional)
• 1 tsp grapeseed oil (for non-stick pan) (if needed)

Instructions

1. In separate bowls: mix the wet & dry ingredients.
2. Add the wet ingredients to the dry ingredients and stir until combined. Let the pancake batter sit for a few minutes to thicken while you heat the pan according hte next steps below.
3. Add the oil to a nonstick pan over medium heat. Once the pan is hot pour the batter into the pan using a 1/4 measuring cup (for easy clean up). Cook on each side for about 2-5 minutes (depends on your pan) or until you see little bubbles form on top, then flip and let them cook for another couple of minutes.
4. Serve with your favorite toppings. Some suggestions include maple syrup, coconut whip cream, fresh berries, or vegan butter.

Usual Breakfast

Ingredients

• 2 slices Bread
• 2 Triangles Laughing cow
• 2 slices Cooked ham

Instructions

1. Toast bread, spread Laughing cow on toast and add ham.

Crock Pot Breakfast Recipe

Ingredients

• 12 eggs beaten.
• 1 large bag of frozen shredded hash browns or two smaller bags.
• 2 regular size Jimmy Dean sausage or your favorite (I like the Tennessee Pride Hot the best).
• 1 onion chopped.
• 1 package shredded cheddar cheese (or your favorite).
• 1 tub of sour cream.
• 1 pkg. of cream cheese softened.
• 1 can cream of mushroom soup.
• Cooking spray.
• *Any other ingredients that sound good to you like peppers, mushrooms, hot sauce, etc. (you can add or delete as needed).

Instructions

1. Preparation:
2. Brown sausage and drain grease.
3. Beat eggs.
4. Mix together sour cream, soup, and cream cheese together in separate bowl.
5. Add sausage and all other ingredients to the beaten eggs and mix.
6. Spray crockpot and dump mixture into crockpot and cook on low for 6-8 hours depending on the heat of your particular crockpot. Approximately one hour before serving, drain the juice from the crockpot. Turn the crockpot off for ½ hour, then turn back on low for ½ hour before serving (this will allow the dish to set and not be soupy). Serve.
7. This recipe serves an average of 12 people. If you know you will be having a few more people (up to 18), I just add another six eggs and another can of cream of mushroom soup to the mixture. Anymore than 18 people, I would just double/triple the recipe.

Breakfast scramble

Ingredients

• 3 Lb Potato
• 50 grams Cheddar cheese
• 1 Lb Beef or sausage
• 4 each Eggs
• 150 grams Corn

Instructions

1. Brown hash browns. Season with Greek spice blend

Make Ahead Company Breakfast

Ingredients

• 6 sl Bread cubed
• 1 lb Sausage
• 1 1/2 c milk
• 1 c cheddar cheese Sharp
• 1 ts Dry mustard
• 6 Eggs beaten

Instructions

1. Cube bread and place in bottom of greased casserole dish. Fry sausage and chop into fine pieces. Beat eggs, add cheese, milk and dry mustard. Sprinkle sausage over bread, then add egg mixture. Cover tightly and chill overnight. Put in cold oven and set temperature at 350 degrees for 45 minutes. Source: "the cooks Book, Century 21, Manor Realty" Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999

Eric's Avocado Sunrise Breakfast

Ingredients

• 1 egg
• 1 small avocado cut in half around middle
• 1 extra large onion cut to make one large ring to hold egg during cooking
• 1/2 cup avocado, diced
• 1/2 cup fresh mushrooms, chopped
• 1/4 cup onion diced
• 1/4 cup shredded cheese
• 2 tablespoons butter divided
• 2 tablespoon extra virgin olive oil
• 2 tablespoons sriracha or hot sauce optional
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon garlic powder or crushed garlic
• 3 slices bacon diced optional

Instructions

1. Cut the onion in order to get a single 1/4 inch thick ring.
2. Remove the inner rings from the slice of onion so that you leave about three of four rings intact to ensure that it will hold together during cooking.
3. Cut the avocado so that you can get a central slice with a hole in the middle where the seed was located.
4. Put the onion and avocado slices on the side.
5. Dice the remaining avocado & onion into the required portions.Place in a bowl.
6. Dice your mushrooms and add them to your bowl of avocado and onions.
7. Optional: prepare bacon or use good quality bacon crumble usually used on salads.
8. Place 1 tablespoon of olive oil into a large non-stick pan and 1 tablespoon into a small non-stick pan.
9. Place 1 tablespoon of butter into both pans.
10. Turn on stove under both pans to medium high.
11. When hot place onion ring into the large pan and crack one egg into the center.
12. place avocado slice over egg (push down on avocado slice if needed to get yolk to pop up through hole).
13. Season eggs with salt, pepper and garlic to taste.
14. Cook until eggs are done as you like them.
15. In the small pan add the Diced avocado, onion and mushrooms.
16. Season the avocado hash with salt, pepper and garlic to taste.
17. Optional: add sriachi or hot sauce.
18. Optional: add bacon.
19. Cook for about 2-3 minutes until hot.
20. Top with shredded cheese and cover to allow cheese to melt.
21. When the avocado hash is done slide over serving plate; place egg with onion and avocado slice over the avocado hash.
22. Serve with a wedge of lime that can be squeezed over the plate for extra flavor hit.

Excellent potatoe and sausage breakfast!!

Ingredients

• 1/2 medium onion
• salt, pepper, onion powder and garlic powder to taste
• 3 tbs maple syrup
• 2 heaping tbs butter

Instructions

1. Wash the potatoes and cut into small chunks , does not matter if you peal them or not .slice your sausages into thin slices . dice up 1/2 a medium onion put ingredients into a medium or large frying pan. add butter & spices . fry until potatoes are soft and sausages are cooked , add maple syrup and fry for about 3-4 mins. dish up and eat.

Country Breakfast Casserole

Ingredients

• 6 cups Frozen hash browns thawed
• 2/3 cup Butter melted
• 2 cups cooked ham diced -OR
• 2 cups browned breakfast sausage
• 1 cup Cheddar cheese shredded
• 1 cup milk
• 6 Eggs
• 1/2 teaspoon Salt
• Freshly ground pepper to taste
• 1/4 cup tomato catsup

Instructions

1. Spray a 9x13 inch baking dish with oil.
2. Press hash browns on bottom of pan. They should be at least 1/2 inch deep as they shrink down as the crust browns. Drizzle melted butter over potatoes. Bake at 425F for 25 minutes until crisp and browned.
3. Reduce heat to 350F. Sprinkle ham or sausage and cheese over crust. Beat eggs, milk and salt; pour over crust and filling. Return to oven and bake, covered, 25-35 minutes or until knife inserted near center comes out clean. In the last few minutes of baking, uncover and add a few decorative squiggles of catsup to the top
4. Vegetarian options: Saute onions & mushrooms w/ a bit of salt & pepper. Use this in place of meat in the recipe. Vegetarian sausage will also work. Replace butter w/ canola oil and use the whites of 4 eggs with one whole egg to reduce the cholesterol content if you wish.
5. Serves 8
6. This can be a hit at breakfast or brunch. It travels well if you're going to a pot luck event.
7. Pete Romfh, Feb. 2003

Egg Salad Club Sandwich Recipe

Ingredients

• 2 tablespoons real mayonnaise
• 1/4 to 1/2 teaspoon celery salt
• dash cayenne pepper
• freshly cracked black pepper
• 4 large eggs, hard boiled, chopped
• 4 crisp bacon slices
• 4 plump red tomato slices
• Italian bread, toasted
• 1/2 medium onion, finely chopped

Instructions

1. Place into a bowl the chopped hard boiled eggs, chopped onion, celery salt, cayenne, black pepper, and mayonnaise. Mix gently just to combine. Toast the Italian bread slices. Place a large scoop of the egg salad mixture in the center of a piece of toast. Place the crisp bacon slices and the plump tomato slices on top of the salad. Cover with another slice of toast. Slice diagonally. A delicious brunch sandwich or anytime.

Breakfast In A Slow Cooker

Ingredients

• 1 pound hash brown potatoes frozen
• 1/2 Onion chopped
• 1/2 Green bell pepper chopped
• 1/2 pound ground sausage or cubed ham
• 1 cup Cheddar cheese shredded
• 6 Eggs
• 1 cup milk
• Salt and Pepper to taste

Instructions

1. Cook sausage until no longer pink. Spray inside of slow cooker with cooking
2. spray. Place 1/2 of the hashbrowns in bottom, layer 1/2 of each bell
3. pepper, onion, crumbled sausage, and cheese. Repeat the layering process.
4. In a bowl, add eggs, milk and salt and pepper; mix well. Pour over
5. ingredients in crockpot. Cover and cook on low for 8 to 10 hours. (Be sure
6. and check this after 4 hours if using a new crockpot).

Breakfast Casserole Recipe

Ingredients

• About 8 slices white bread, crusts removed
• 1/4 C. melted butter
• 6 large eggs
• 1 pint half & half
• 2 C. shredded cheese (I use a combo of Cheddar and Swiss)
• 1 lb sausage (maple flavored is especially good in this)
• 1 tsp dry mustard
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Spray a 9x13 pan with non stick cooking spray.
2. Line with buttered bread slices.
3. Brush melted butter on the bread.
4. Brown the sausage and sprinkle over the bread.
5. Combine the eggs, salt, pepper, mustard and half & half and pour over the sausage.
6. Top the whole thing with cheese.
7. Cover with foil and refrigerate overnight.
8. Bake in a 350 over for 45 minutes to an hour.

Good Morning Breakfast Casserole

Ingredients

• 6 oz. package dry hash brown potatoes (I used a 5.2 oz. Betty Crocker Seasoned Skillets hash brown mix
• 4 cups Hot water
• 5 eggs, well-beaten
• 1 cup shredded Swiss cheese
• 1/2 cup small-curd cottage cheese
• 1 teaspoon Salt
• dash of ground black pepper
• a few dashes hot sauce
• 1/4 cup sliced green onion tops
• sprinkling of paprika
• 6 slices bacon cooked, drained, and chopped
• cooking oil spray for baking dish

Instructions

1. In a large bowl, place 6-oz. package dry hash brown potatoes. Pour 4 cups hot water over the hash browns, and let them sit for 10 minutes to soften. Drain well. Meanwhile, in another large mixing bowl, place 5 eggs, and beat with an electric mixer until well-beaten. Combine beaten eggs with drained hash brown potatoes. Add 1 cup shredded Swiss cheese, ? cup small curd cottage cheese, 1 teaspoon salt, a dash of ground black pepper, a few dashes of hot sauce, and ? cup sliced green onion tops. Stir the mixture until well-combined. Pour the mixture into a 10-inch deep-dish pie dish (or similar oven-proof dish) that has been sprayed with cooking oil. Sprinkle with paprika, to taste. Sprinkle with 6 slices of chopped, cooked bacon. Cover with aluminum foil and refrigerate 8 hours, or overnight. Bake, uncovered, at 350 degrees for 35 minutes, or until casserole is set. Cut into wedges and serve. This casserole is delicious with a few orange slices on the side. I hope you enjoy it!

Egg-Salad Sandwich

Ingredients

• 2 large eggs
• 2 tbsp. mayonnaise
• 3/4 tsp. extra-virgin olive oil
• 1/2 tsp. garlic
• Kosher salt and freshly ground pepper
• 1/4 c. watercress, washed and dried
• 2 slice thick bread, such as La Brea Whole Wheat & Honey Loaf
• 1 tsp. chives, finely chopped
• 1 small French breakfast radish, thinly sliced

Instructions

1. Place eggs in a medium saucepan with water to cover. Bring to a rolling boil over high heat, cover, and simmer 5 minutes. Remove from heat, and let eggs sit in pot with water for 5 minutes. Cool eggs in a large bowl of ice water for a minute or so. Peel shells, and tear eggs into large pieces.
2. In a bowl, gently mix together eggs, mayonnaise, olive oil, garlic, salt, and pepper. Place watercress on 1 slice whole wheat bread, layer with egg salad, and top with chives and radishes. Cover with second slice bread and serve.

Midnight Breakfast

Ingredients

• mushrooms
• bacon
• cherry tomatoes halved
• sausages
• 2 Eggs (up to 3)
• olive oil
• 1 slice bread

Instructions

1. 1. Place a large nonstick pan on high heat.
2. 2. Slice the sausages in half lengthwise and pat them flat. Place them at one side of the pan. On the other side cook your mushrooms in some oil. Salt and pepper them. Push them to the side.
3. 3. Now put your bacon and tomatoes in the pan. Cook until bacon is crisp and golden. Turn bacon over and shake up the pan.
4. 4. Toast a piece of bread. Now mix up everything in the pan. Add 2-3 eggs at different sides of the pan. Turn heat down a little and cook for about another minute. Then place pan under a broiler and cook eggs to your liking.

Triple Berry Wake-Up Breakfast

Ingredients

• 1 Egg
• 4 sl White bread; crusts removed
• 1/2 pt Fresh strawberries; sliced
• 2 tb Strawberry spreadable fruit
• 2 tb Skim milk
• 1/4 c Fat-free cream cheese;

Instructions

1. Seeing I havent posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Combine cream cheese and spreadable fruit; spread on two slices of bread. Top with sliced berries, making a complete blanket over the cheese. Top each with remaining bread. In a bowl, beat egg and milk. Heat a frying pan or griddle coated with nonstick cooking spray over medium-high heat. Dip sandwiches in egg mixture and fry until golden brown on both sides. If desired, serve with syrup or dust with confectioners sugar. Serving Size: 1/2 recipe NOTES : This recipe earned "most outstanding" honors in our states "Berry-Off" cooking contest. Strawberries make this stuffed French toast scrumptious. Recipe by: Leandra Holland, Westlake, California Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" on Dec 30, 1997

2014 Memorial Day Buttermilk French Toast

Ingredients

• 16 slices Texas toast thick bread (1 loaf)
• 6 eggs
• 2 tablespoons sugar
• 3/4 cup buttermilk
• 3/4 cup milk
• 1/2 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 tablespoon butter, to grease pan
• 1 tablespoon butter, to grease pan

Instructions

1. Whisk all ingredients.
2. Over medium heat, lightly grease pan or griddle with 1 tablespoon butter or less.
3. Dip each slice of bread into the egg mixture, flip to coat each side. Do this quickly, so as not to completely soak the bread.
4. Place on pan over medium heat for approx 2-3 min per side. Flip to repeat on reverse side.
5. Slice on a diagonal and serve with powdered sugar or syrup.

breakfast bars

Ingredients

• 1/2 cup Peanut butter
• 2 Bananas
• 1/2 cup nuts
• 1.5 cup dried fruit
• 1 cup rolled oats
• 1 tsp vanilla
• 1/4 cup pumpkin seeds

Instructions

1. Cereal Bar Recipe
2. (makes 12 or 24)
3. 1/2 cup peanut butter or other nut butter2 bananas, mashed
4. 1/2 cup whole nuts (choose your favorite)
5. 1 ½ cup total of dried fruits (cherries, cranberries, apricots, raisins, coconut, etc.)
6. 1 cup rolled oats
7. 1 tsp vanilla (optional)
8. Pinch cinnamon (optional)
9. 1/4 cup pumpkin or sunflower seeds (optional)
10. Preheat oven to 350 F. In a food processor, coarsely chop nuts and dried fruits. Mix nut butter and bananas until a paste forms. Add the rest of the ingredients and mix. Spoon into lightly greased muffin cups and bake for 15 minutes. Can be stored in refrigerator for 5 days.
11. For one granola bite (12 in recipe) = 190 calories, 8.4 g fat, 26.7 g carbohydrates, 5.4 g protein, 3.1 g fiber, 52 mg sodium, 5 Points+

Breakfast Strata

Ingredients

• 10 slices bread
• 1/2 pound grated cheddar chese
• 1 pound crumbled bacon
• 6 large eggs
• 3 cups milk
• 1/2 teaspoon salt

Instructions

1. Over 350
2. 1. Trim crusts from bread, butter and slice into 1 " cubes.
3. 2. Put in 9 X 13 baking dish and sprinkle with cheese
4. 3. Bacon on top
5. 4. Beat eggs and add milk and salt. Pour on top. Refrigerate over night. Bake 35 min.

Deliciously Ella - Best Breakfast Smoothie

Ingredients

• 300 ml Almond Milk
• 1 whole Bananas
• 0.5 whole Avocado
• 100 grams Frozen Berries
• 30 grams Steel-Cut Oats
• 1 handful Spinach

Instructions

1. Add ingredients to a blender. Blend.

Breakfast Cups

Ingredients

• 1 Egg
• 1/8 cup Cheddar cheese
• 1/8 cup Hash
• 1/8 cup turkey suasage crumble
• 1/8 cup chopped veggies

Instructions

1. 400 degrees
2. potatoes 45 min
3. add egg mix, 10 min
4. until knife clean

Breakfast To Go!

Ingredients

• 1/2 c Plain non-fat yogurt
• 1/2 c bananas Sliced
• 1 c Non-fat milk
• 1 ds Cinnamon or nutmeg
• 1/4 c 100% bran flakes
• 1/2 c Ice
• 1 ts Vanilla extract
• 2 ts Sugar

Instructions

1. Combine all ingredients in a blender and process on medium speed until smooth. Garnish with cinnamon or nutmeg. You can substitute strawberries, peaches, or other fresh fruit for the bananas if you like. Exchanges: Skim Milk Exchange -- 1&1/2 Fruit Exchange -- 1 Starch Exchange ~- 1 Calories -- 275 Calories from Fat -- 10 Total Fat -- 1g Saturated Fat ~- 0g Cholesterol -- 7mg Sodium -- 313mg Carbohydrate -- 55g Dietary Fiber ~- 8g Sugars -- 37g Protein -- 18g Recipe for Monday, 4/20/98 Enjoy this fast shake in your auto mug while you drive to work. All recipes this week are from the cookbook Quick & Easy Diabetic Recipes for One, featuring appetizing single-serving dishes along with helpful meal planning, shopping, and food preparation tips for eating healthy on your own. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright ? 1998 American Diabetes Association MC formatted using MC Buster 2.0d & SNT on 4/26/98 Recipe by: http://www.diabetes.org/recipes Posted to MC-Recipe Digest by Barb at PK on Apr 26, 1998

Breakfast sandwich

Ingredients

• Two dozen english muffins
• One pound of sliced ham.
• Two dozen eggs.
• Twenty slices of american cheese.

Instructions

1. Scramble eggs with mixer and mixing Bowl.
2. Pour 1/2 of a cup egg In small frying Pan cook flip. Cut egg and half when done cooking.Each half will make one sandwich. Put egg on your toasted English muffin top with a piece of American cheese.
3. And a slice of ham and serve..

Hardy Breakfast Casserole

Ingredients

• 10 large Eggs hard boiled, peeled and cool
• 2 lbs Ground Chuck optional, ground sausage
• 1 medium Sweet Onion chopped
• 1 Bell pepper, Orange chopped
• 1 Bell pepper, Red chopped
• 27 American cheese slices
• 10 large Potato
• 10 large Eggs
• 1/2 cup Milk
• Parsley
• 1/2 cup Water

Instructions

1. 1. Boil the eggs, remove shell and set aside.
2. 2. Peel and chop onion, add to meat and brown, drain grease and set aside.
3. 3. Wash and peel potatoes, slice thin and evenly, set aside.
4. 4. Mix egg, milk & water, set aside.
5. 5. Slice hardboiled eggs.
6. 6. Preheat oven to 350 degrees.
7. 7. Start layering. Add 1/2 the potatoes, sprinker with salt, pepper & parsley, then the red peppers, then half the meat (optional: crushed red pepper on the meat and onions.), then half of the sliced eggs and then half the cheese slices. Repeat, only use the orange peppers for this layer.
8. 8. Pour the egg and milk mixture over the top of the casserole. Touch off with additional salt and pepper and bake.
9. 9. Bake for 1- 1/2 hours, let set for 10 to 15 minutes before cutting. Serve and eat!
10. Notes: Before pulling it out of the oven, test to make sure its done. Tip it to one corner and if there is no liquid its done. Bake time will vary depending on the size of pan used and number of layers added. (Fresh Mushrooms would be pretty tasty in here too!)
11. Top off with salsa, green chili or tabasco sauce.

Fresh Egg Breakfast

Ingredients

• 2 Eggs
• 1/2 Red onion rings sliced thinly
• 4 Chives torn 1/2 finger lengths
• 1 tablespoon Parsley chopped
• 1 clove Garlic cut in half
• 1 tablespoon Balsamic vinegar
• 1/2 cup Oil for frying

Instructions

1. 1. Cut your garlic in half and rub the cut edge of garlic all around the center of the serving plate. It will make a difference to the flavour but no garlic breath.
2. 2. Heat your pan first, then add oil. Stick the end of a wooden spoon in. If it fizzles it is hot enough. Put your two eggs in close together. If the oil spits too much turn it down a little.
3. 3. cut your red onion thinly and add chives, parsley (keep a little parsley aside) then balsamic vinegar. Mix a bit. Put this sallad onto the middle of the plate and make a hollow for the eggs to nestle in.
4. 4. Spoon hot oil over the top of the eggs to cook their sunny side just a little. Serve your eggs on top of the onion sallad and then drizzel any left over balsamic vinegar over the eggs and the rest of the parsley.
5. Serve!

Make-ahead Breakfast Eggs

Ingredients

• 6 large Eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 tablespoon margarine
• 4 ounces sour cream
• 6 slices bacon fried and crumbled
• 1/2 cup shredded sharp cheese

Instructions

1. Beat eggs; stir in milk, salt and pepper. In skillet, melt margarine and pour in egg mixture. Cook until set but still moist. Cool, and stir in sour cream.
2. Put mixture into a buttered shallow baking pan. Top with crumbled bacon and shredded cheese. Cover and refrigerate overnight.
3. The next morning: Bake at 300 degrees (F) for 15 to 20 minutes

Banana And Strawberry Oatmeal Smoothie Recipe

Ingredients

• ! cup of uncooked quick oats
• 1 cup of lowfat milk ( you can also use soy, almond, or whatever you prefer)
• 1 Banana (sliced)
• 1 cup of lowfat plain yogurt ( you can use any kind of yogurt you prefer)
• 6-8 fresh strawberries or 1 cup of frozen fruit of your choice!
• **optional 1 tbs of splenda or honey or whatever sugar you have on hand**

Instructions

1. place all ingredients into blender and blend until everything is liquified. the liquid should be somewhat thick. if you prefer watery smoothie then just add more milk. Place in your favorite tumbler or cup and enjoy!

Easy Breakfast Muffins!

Ingredients

• 2 eggs
• 3 cups Bisquick
• 1 cup milk
• 3 tablespoons vegetable oil
• 1 1/2 cups shredded cheddar cheese
• 1 cup chopped cooked ham
• 1/2 green bell pepper, chopped (about 1/3 cup)
• 1/2 small sweet onion, chopped (about 1/4 cup)
• salt and pepper (not much)

Instructions

1. Preheat oven to 400.
2. Spray muffin tins with Cooking spray.
3. Beat eggs.
4. Stir in Milk, oil and Bisquick until moistened.
5. Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
6. Divide batter into tins, sprinkle with cheese.
7. Bake 18-20 minutes.

Breakfast - Make Bacon in Oven

Ingredients

• 1 bunch Bacon

Instructions

1. The technique is obscenely simple. Pre-Heat Oven to 375F Grab a cookie pan, line it with foil, place the bacon on the foil, and then cook in your oven for 20 minutes, 10on each size at 375F. Pat the bacon dry with some paper towels and serve.

Denver Breakfast Bake

Ingredients

• 2 ts Butter
• 1/2 c Cooked Ham; Chopped
• 1 Tomato; Chopped
• 1/8 ts Salt
• 2 tb Green Onion; Chopped
• 1/4 c Whole Milk
• 1/3 c Mild Cheddar; Shredded
• 5 Eggs
• 2 tb Green Bell Pepper; Chopped
• 1/8 ts Pepper
• Toast
• 1/4 c Mayonnaise

Instructions

1. From: Joel Ehrlich Date: Mon, 29 Jul 1996 09:32:58 -0800 Cooking times are based on quantities for 4 servings and the use of a standard (500-625 watt) microwave oven, adjust as required. Combine the butter, green onion and bell pepper in a (1/ Quart) microwave safe casserole. Microwave on MEDIUM HIGH until vegetables are tender (1/ minutes). Add the eggs, milk, mayonnaise, salt and pepper. Beat well with a fork or wire whisk. Stir in the ham and tomato. Cover. Microwave on MEDIUM HIGH until the eggs are just set (6-8 minutes), stirring every minute. Sprinkle with cheese. Cover. Let stand for 2 minutes. Serve hot over toast. EAT-L Digest 29 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

Egg-tastic Breakfast Muffins

Ingredients

• 32 Large Eggs
• 2 Broccoli Florets May exchange for 1 bag of spinach
• 2 Cups Diced ham
• 1 Package Applewood bacon-thick cut Fully cooked
• Sea Salt
• Freshly ground pepper
• 16 Ounces Shredded cheddar cheese

Instructions

1. Beat eggs, mix in other ingredients.
2. Place in a 9 inch pan and bake at 400 for 30-40 minutes. Or until golden brown on top.

Why the World’s Best Breakfast Meat Isn’t Anything You’ve Ever Heard Of

Ingredients

• 4 ½-inch-thick slices scrapple
• 1 teaspoon canola oil
• 8 slices white bread
• Maple syrup

Instructions

1. In a large cast-iron skillet over medium-high, heat the oil. Add the scrapple, working in batches if necessary, and sear until the underside is crispy and dark brown, 3 to 5 minutes. Flip the scrapple and sear the other side until crisped, another 3 minutes. Transfer the scrapple to a plate lined with paper towels to drain.
2. Place a slab of scrapple on a slice of bread, drizzle with syrup, close the sandwich, and cut off the crusts, if you want. Repeat with the remaining ingredients. Makes 4 sandwiches.

Whoa Breakfast (CROCKPOT)

Ingredients

• 3 cups water
• 2 cups apples peeled & chopped
• 1 1/2 cup old fashioned oats
• 1/4 cup almonds sliced
• 1/2 tsp cinnamon

Instructions

1. Combine all the ingredients in the CROCKPOT. Cover and cook on LOW for 8 hours.

Breakfast Casserole

Ingredients

• 8 slices bread cubed
• 2 1/2 cups milk
• 2 lbs bulk sausage (Bob Evans)
• 1 1/2 tsp dry mustard
• 2 cups shredded sharp cheddar
• 1 1/2 tsp salt
• 8 eggs or Egg Beaters
• dash pepper

Instructions

1. Spread cubes of bread on bottom of 13X9X2 inch baking dish.
2. Brown the sausage and drain. Spread browned, crumbled sausage on top of bread.
3. Beat together eggs, milk, mustard, salt and pepper. Add shredded cheese. Pour mixture over sausage and bread.
4. Bake in preheated oven at 350 for 50 minutes (edges will be browned ).
5. Best prepared night before and cooked in morning but may be done the same day.

Breakfast in Minutes

Ingredients

• 3 tablespoons Olive oil
• 1 package Simply Potatoes® Shredded Hash Browns
• 1 cup Fully cooked ham cubed
• 1 cup Onions chopped
• 1 package (16 oz.) Better’n Eggs®*
• 1/4 cup Milk
• 1 cup Crystal Farms® Shredded Cheddar Cheese
• Chopped green onion, if desired

Instructions

1. 1. In a 12-inch nonstick skillet, heat oil on medium-high heat. Add Simply Potatoes, ham and onions. Cook for 8 to 10 minutes, stirring occasionally, until potatoes are golden brown. Season with salt and pepper.
2. 2. Stir together Better’n Eggs and milk in medium bowl; pout into skillet. Reduce heat to medium; continue cooking, stirring occasionally, until Better’n Eggs are set but still moist. Remove from heat; sprinkle with cheese. Cover and let stand until cheese is melted. Sprinkle with green onion if desired.

Egg Breakfast Sandwich

Ingredients

• 1 egg or egg white
• 1 tablespoon milk
• 1 slice American cheese
• 1 slice Meat
• 1/2 slice English muffin
• 1 tsp 21 salute seasoning
• 1 slice tomato
• 1 bunch Spinach

Instructions

1. Toast the English muffin with tomatoes and spinach while cooking the egg. Spray a custard cup with cooking spray. Put the meat at the bottom of the cup. Beat an egg and put it on top of the ham. Cook for about 30 seconds at a time. Then put slice of cheese on top and cook for about 10- 15 seconds more. Turn the dish upside down and place on top of English muffin.

Breakfast Muffins To-Go

Ingredients

• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 red onion, finely chopped
• 1 zucchini, grated and squeezed to remove excess moisture
• 1/4 cup chives, finely chopped
• 1 cup cottage cheese
• 1/2 cup gluten-free flour
• 1 teaspoon baking powder
• 1 pinch salt and pepper
• 12 eggs
• 1 avocado, cut into quarters and fanned
• kale chips
• 2 tablespoons honey
• 1/2 lemon, juice and zest
• 2 tablespoons sriracha sauce

Instructions

1. Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes.
2. In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside.
3. In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each.
4. Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice.
5. To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.

Healthy Breakfast Sandwich

Ingredients

• 4 Eggs
• 4 egg whites
• 1/4 cup minced chives
• 1/4 cup minced parsley
• salt and pepper to taste
• 4 whole wheat english muffins
• 4 1/2 inch thick, round canadian bacon slices
• 1 large beefsteak tomato sliced into 1/2 inch thick slices

Instructions

1. Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large non-stick skilltet with cooking spray. Ladle 1/4 egg mixture into skillet and cook. omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat canadian bacon until warm, about 1 to 2 minutes per side. Toast english muffins, Fold omelet in to fit english muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomatoe, then top with other muffin half.

Breakfast Ramen

Ingredients

• 2 ramen packs (seasoning packets discarded)
• 3 slices bacon, chopped into 1/2-in pieces
• 2 large eggs
• 3/4 c. shredded sharp cheddar
• 2 scallions, sliced
• Sriracha or other hot sauce (optional)
• Freshly ground black pepper

Instructions

1. Boil noodles according to package instructions. Save 1/4 c. of cooking water to loosen sauce later, if needed. Drain noodles, toss with oil so they don't stick.
2. Beat eggs with fork. Mix in cheese.
3. Transfer noodles and bacon to egg-cheese mixture. Stir until cheese is melted. If the sauce is too thick, add 1 tablespoon of pasta water at a time, stirring in between, until the sauce has reached a smooth consistency.

Breakfast sandwich

Ingredients

• 2 whole Eggs
• 1 Ounce Cheddar cheese
• 1 whole English muffin

Instructions

1. Cook and wrap

Easy Breakfast Casserole

Ingredients

• 2 cups dry chicken stove top stuffing mix (from the canister)
• 2 cups milk
• 1 1/2 cups cubed ham (or use Bob Evans Sausage, cooked, drained well, and crumbled)
• 6 eggs, beaten
• 1 cup cheddar cheese shredded
• 1/2 cup onion chopped (optional)
• 1/2 cup green peppers chopped (optional)
• 1/2 cup mushrooms sliced (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Preheat oven to 350(F). Lightly grease 9x9 baking dish. Mix all ingredients together. Pour into baking dish. Bake for about 45 - 50 minutes or until set.
2. Double it for 9x13 pan. See note below.

Work day breakfast sandwich

Ingredients

• 2 each egga
• 1 slice ezekial bread
• 1/4 c Fresh Spinach
• 2 tablespoons salsa

Instructions

1. eggs in microwave, assemble as you would expect

The Fruit 'n' Nut English Muffin - Turbo Fire Breakfast

Ingredients

• 1 Whole wheat English Muffins split into halves
• 1 tablespoon almond butter
• 1 tablespoon apricot jam or preserves

Instructions

1. Toast the english muffin. Spread with almond butter and apricot jam.
2. Serve with 1 cup of tea sweetened with 1 tsp stevia and 1 tsp milk if desired.
3. Calories 284 / Protein 8 g / Carbs 43 g / Total Fat 11 g / Fiber 5 g

Energy Boosting Breakfast Casserole

Ingredients

• 1- 12 oz. package Jimmy Dean 50% less fat Pork Sausage
• 2 cups shredded cheddar cheese low fat
• 1 cup Heart Smart Bisquick mix
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups skim milk
• 4 eggs

Instructions

1. 1. Brown sausage and drain
2. 2. Arrange cheese and sausage in bottom of a greased 9x13 pan
3. 3. In a separate bowl, beat milk, eggs, Bisquick, salt, and pepper, until smooth
4. 4. Pour mixture over cheese sausage
5. 5.Bake at 400 degrees fro 30-35 minutes, or until lightly browned

Breakfast Skillet

Ingredients

• 2 medium red potatoes or 1 large brown potato, peeled and cut into cubes
• 2 teaspoons olive oil
• 2 teaspoons cumin
• fresh ground black pepper, to taste
• 1/2 cup green pepper, diced
• 1/2 cup onion, diced
• 1/2 cup mushroom, diced
• 1 roma tomato, diced
• 2 tablespoons cheddar cheese, shredded
• 2 eggs

Instructions

1. Preheat oven to 350°F.
2. Combine potato cubes with cumin and black pepper.
3. Drizzle olive oil over potatoes, and mix well.
4. Place on a baking pan and bake for 30 minutes, until browned and crispy.
5. When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
6. Remove from heat, add tomato, and set aside.
7. Prepare the eggs any way you like (I like them over-medium).
8. When potatoes are done, mix well with veggies.
9. Sprinkle with cheese.
10. Place eggs on top and enjoy!

Toasty breakfast pockets

Ingredients

• 6 slices American cheese
• 2 Hard-boiled eggs
• 2 ounces Sliced deli turkey breast 1/2 cup
• 1 tablespoon Mayonnaise
• 24 slices Soft wheat or white bread
• 3 tablespoons Butter or margarine
• Paprika

Instructions

1. 1. Preheat oven to 400°. Cut cheese slices into circles. Cut each circle into quarters. Wrap in plastic wrap and refrigerate. Cut the remaining scraps of cheese into smaller pieces and place in a bowl.
2. 2. Dice boiled eggs and add to bowl.
3. 3. Chop turkey. And turkey and mayonnaise to bowl.
4. 4. For each pocket, place one bread slice on a cutting board. Gently pat down center of bread. Place a level scoop of egg mixture in center of bread slice. Gently pat down center of second bread slice and place over filling. Seal the outer edges of the bread together to make pockets.
5. 5. Arrange pockets on a flat cookie sheet. Microwave butter on high for 30 seconds or until melted. Using a pastry brush, brush the tops of pockets with butter.
6. 6. Bake 11 to 12 minutes or until lightly browned. Top each pocket with two pieces of cheese and sprinkle with paprika, if desired
7. 7. Return pockets to oven, and bake one minute or until cheese begins to melt. Serve warm.

Breakfast Pops

Ingredients

• 2 c. plain yogurt
• 1/2 c. whole milk
• 1 tbsp. honey
• 1/2 tsp. pure vanilla extract
• 1/2 c. strawberry jam
• 1/2 c. blueberry jam
• 1/2 c. chopped strawberries
• 1/2 c. blueberries
• 2 c. Honey Nut Cheerios

Instructions

1. In a medium bowl, stir together yogurt, milk, honey and vanilla until fully combined.
2. Fill pop molds, alternating yogurt mixture with jam, fresh fruit and cereal, about 1/4 cup of each at a time.
3. Freeze for 6 hours or up to overnight.
4. Remove pops from freezer and let sit at room temperature for 5 minutes. Remove from molds and serve.

Instant Pot Egg Casserole Is the Easiest Way to Feed Lots of Hungry People

Ingredients

• 8 large eggs
• 1/2 cup whole milk
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon olive oil
• 8 ounces breakfast sausage links (about 5 links)
• 1 cup chopped yellow onion (from 1 medium onion)
• 1 cup chopped red bell pepper (from 1 medium bell pepper)2 Tbsp. minced fresh chives
• 4 ounces mild cheddar cheese, shredded (about 1 cup)
• 1 cup water
• Sour cream, for serving

Instructions

1. Whisk together eggs and milk in a medium bowl until well combined. Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Set aside.
2. Set the Instant Pot to "Sauté." Add oil, and heat until oil shimmers. Add the sausage links, and cook, stirring often, until browned, about 4 minutes. Add onion and bell pepper; cook, stirring often, until vegetables are tender and onion is translucent, 4 to 5 minutes. Stir in the chives and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove sausage mixture from Instant Pot.
3. Line the outside of an 8-inch springform pan with aluminum foil. Spread cheese evenly on bottom of pan. Top evenly with sausage mixture.4. Place the grate insert (or a trivet or steamer basket) inside the Instant Pot. Pour water into the Instant Pot. Place prepared pan on the grate insert in Instant Pot. Pour egg mixture over sausage mixture. Cover the Instant Pot, and set to 12 minutes on High pressure.
4. Carefully release the pressure valve according to manufacturer's instructions. Removelid, and let stand 10 minutes. Using aluminum foil or tongs, remove the pan from theInstant Pot. Remove the casserole from the pan, and cut into 8 slices. Serve warm or at room temperature with sour cream.

Grilled Eggplant Stacks (And Other Passover-Friendly Lunches) | The Nosher

Ingredients

• 1 medium eggplant
• Salt and pepper
• Cooking spray
• 1 Tbsp olive oil
• 1 large, ripe tomato
• 4 oz fresh mozzarella, sliced
• 3 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• Salt and pepper
• Fresh basil (optional)

Instructions

1. Cut a brown paper bag and lay out on the counter or table. Slice eggplant into 1/2 inch slices and lay out on top of paper. Sprinkle with salt and pepper and allow eggplant to sit for 1 hour. Flip eggplant slices and let sit for another hour. (if you don't have a paper bag, you can lay out on baking sheets, paper towel or parchment. The paper bag helps absorb some of the excess water).
2. Blot eggplant with towel to remove excess water.
3. Preheat oven to 400 degrees. Spray baking sheet with oil.
4. Lay eggplant slices in one layer and roast for 12-15 minutes, or until just brown.
5. Stack eggplant, tomato, mozzarella and repeat. Drizzle small amount of balsamic vinegar and olive oil on each stack. Add salt and pepper to taste.
6. Garnish with fresh basil if desired.

Breakfast Supreme

Ingredients

• 1 pound bulk pork sausage
• 1 pound ground beef
• 1 small onion chopped
• 3/4 cup sliced fresh mushrooms
• 1/2 cup chopped green pepper
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter or margarine melted
• 2 cups shredded Cheddar cheese divided
• 12 eggs
• 2/3 cup whipping cream

Instructions

1. In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside.
2. Pour butter into an ungreased 13-in. x 9-in. x 2-in. baking dish. sprinkle with 1 cup cheese. beat eggs; pour over cheese. Top with sausage mixture. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 35-40 minutes or until set. Let stand for 10 minutes before cutting.

Fattet Djaj Is the Perfect Savory Breakfast for Egg-Haters

Ingredients

• 1 rotisserie chicken, shredded
• 3 pita breads, cut into small squares
• 1 cup boiled chickpeas
• 2 cloves of garlic, mashed
• 2 cups plain yogurt
• ¼ cup tahini
• ¼ cup fresh lemon juice
• Salt and pepper
• ½ cup toasted pine nuts and sliced almonds to garnish
• Chopped parsley to garnish
• ½ teaspoon ground cumin

Instructions

1. Toast the pita square until golden brown.
2. Prepare the sauce by combining the mashed garlic and the yogurt. Whisk until smooth. Add the tahini while whisking and, finally, the lemon juice. Season with salt and pepper.
3. Make sure your shredded chicken and boiled chickpeas are warm before assembling the Fattet Djaj and work quickly so everything is still warm when you serve it.
4. In serving platter, start with the pita squares, evenly distributed in a single layer.
5. The next layer is the chickpeas and finally 2/3 of the shredded chicken.
6. Top with the yogurt sauce and the remaining chicken and finish by sprinkling the toasted nuts, melted butter, chopped parsley and touch of cumin.

Breakfast in a glass Smoothie

Ingredients

• 1 Tbsp Protein Powder
• 1 Tbsp Flax Seed ground
• 1 Tbsp Yogurt plain
• 2 Tbsp Walnuts
• 1/4 Cup Oats old fashioned
• 1 Cup mixed Fruit frozen
• 1/2 med banana frozen
• 4 ozs pomegranate juice

Instructions

1. Put all ingredients into a Ninja or other type blender and blend till smooth.

Lunch Prep - Egg Roll in a Bowl

Ingredients

• 1 turkey sausage
• 1 bag cole slaw mix
• 1 cup brown rice cooked
• 1 tablespoon sesame oil

Instructions

1. 1. Brown turkey sausage in skillet.
2. 2. Add coleslaw to skillet, cook until it softens.
3. 3. Add cooked rice and sesame oil, and constantly stir for 5 min.

Everything Breakfast Bar

Ingredients

• 4 cups oatmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 2 eggs, beaten
• 1 cup pumpkin
• 1 cup milk
• 1 tablespoon maple syrup
• 1 cup Splenda sugar substitute
• 1/2 cup brown sugar, packed
• 1 tablespoon vanilla
• 1 cup raisins

Instructions

1. Preheat oven to 325°F.
2. In large bowl combine oatmeal, baking powder, salt and cinnamon.
3. Mix in remaining ingredients.
4. Spread in greased 9x13 pan.
5. Bake for 40 minutes.
6. Enjoy!

Egg, Spinach & Cheddar Breakfast Sandwich

Ingredients

• 2 teaspoons extra-virgin olive oil, divided
• 2 cups coarsely chopped baby spinach
• 0.5 teaspoon garlic powder
• 0.25 teaspoon ground pepper, divided
• 0.125 teaspoon salt
• 1 large egg
• 1 whole-grain English muffin, toasted
• 2 tablespoons shredded extra-sharp Cheddar cheese

Instructions

1. Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add spinach, garlic powder, 1/8 teaspoon pepper and salt; cook, stirring, until the spinach is wilted, 1 to 2 minutes. Transfer to a plate.
2. Add the remaining 1 teaspoon oil to the pan. Break egg into the pan; sprinkle with the remaining 1/8 teaspoon pepper. Cook until set on the bottom, 1 to 2 minutes. Break the yolk, then flip the egg and cook, undisturbed, until set, about 1 minute more.
3. Place the spinach on an English muffin half. Sprinkle with cheese, then top with the fried egg and remaining muffin half.

Basic Breakfast Casserole

Ingredients

• 10 eggs
• 1-2 tsp Spike Seasoning
• 1-2 Tbsp green onions, sliced
• 1 cup meat of choice, precooked
• 1 cup lowfat cheese, grated
• 4 ounce cottage cheese, rinsed
• 8 ounces vegetables, chopped, sauteed

Instructions

1. Preheat oven to 375.
2. Spray 7x11 or 8x8 glass or non-stick metal casserole dish with nonstick spray.
3. Dice meat.
4. Grate cheese.
5. Saute vegetables in small amount of olive oil for 3-5 minutes. Or boil and drain harder vegetables such as broccoli.
6. Mix eggs, spike seasoning, salt and pepper, and cottage cheese.
7. Layer meat
8. veggies
9. green onions
10. cheese
11. Pour eggs over and stir gently with a fork to distribute ingredients evenly.
12. Bake until eggs are firmly set and top is lightly browned. 20-25 minutes for 7X11 or 8x8 pan.
13. Can make ahead and keep in fridge. Reheats well.

English muffin breakfast

Ingredients

• 6 whole English muffins
• 8 whole Eggs
• bunch red grapes

Instructions

1. Toast the english muffin and scramble eggs.

Potato Farmers Breakfast

Ingredients

• 6 Eggs beaten
• 1/2 lb Bacon
• 3 Potatoes; cubed
• 1 c Onion chopped
• 1/4 c Cheddar cheese; grated
• 1/2 ts Pepper
• 2 tb Fresh chives; chopped
• 1/4 ts Salt

Instructions

1. 1. Fry the bacon in a large frying pan, or microwave it on a microwave bacon tray. Drain the grease. 2. Add the cubed potato, onion and chives to the pan with the bacon. Cook the mixture on the stove for 5 minutes. Stir in the beaten eggs, salt and pepper. 3. Sprinkle the grated cheese over the mixture. Cover the pan and cook over medium heat for 5 more minutes, or until the eggs are set. 4. Remove the pan from the heat and cut the dish into wedges. Serve hot. Contributor: The Potato Cookbook - Janet Reeves Posted to MM-Recipes Digest by Jack Elvis on Apr 28, 1998

Savory Breakfast Dish, Bacon, Eggs And Cheese

Ingredients

• 1 c GRATED SWISS CHEESE
• 4 Eggs beaten
• 1 1/4 ts Salt
• 1 1/2 c Light cream
• 4 oz FRESH MUSHROOMS (OPTIONAL)
• 10 SLICES OF BACON, PART FRIED
• 2 GREEN ONIONS & TOPS, SLICED
• 1/8 ts White pepper

Instructions

1. IN A LARGE BOWL, COMBINE CHEESE, EGGS, BACON (CUT IN 1" PIECES), ONIONS, CREAM, SALT AND PEPPER. ADD MUSHROOMS IF DESIRED. POUR INTO LIGHTLY BUTTERED 8" SQUARE DISH. BAKE. REMOVE FROM OVEN AND LET STAND FOR A FEW MINUTES BEFORE SERVING. Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999

Egg Tin Muffin Breakfast

Ingredients

• 1 dozen Eggs Scrambled
• 12 ounces Frozen Cut Spinach Minced to small pieces
• 1 cup Ham Steak Diced into small cubes
• 1/4 cup Hormel Sliced Pepperoni Diced to small pieces
• 1/2 cup Mexican Shredded Cheese
• 1/2 cup El Sol Medium Salsa
• 4 tablespoons Italian Seasoning
• 1/4 cup Milk
• 2 tablespoons Garlic Minced

Instructions

1. 1. In a large pan with a little olive oil, saute’ the cut spinach for a few minutes until wilted. Empty spinach into a large bowl.
2. 2. While pan is still hot add two table spoons of minced garlic and cook until golden brown. Do not overcook! Empty garlic into
3. the large bowl.
4. 3. Preheat the oven to 375 degrees.
5. 4. Whisk a dozen eggs in another bowl and add about a ¼ cup of milk while whisking. Empty mixture into the large bowl.
6. 5. Dice up the ham steak into small cubes. Add about 1 cup to large bowl.
7. 6. Dice up about 20 Hormel sliced peperoni into very small pieces and add to large bowl.
8. 7. Add about ½ cup of Shredded Mexican Cheese.
9. 8. Add about 4 table spoons of El Sol Medium Salsa.
10. 9. Add about 2 table spoons of Italian Seasoning to large bowl.
11. 10. Whisk all the ingredients together.
12. 11. Spray two cupcake pans (12 cups each) with PAM cooking spray.
13. 12. Fill each cub with mixture but not to the top. Leave about ¼ of an inch room for the egg to rise while cooking.
14. 13. Place trays in oven for about 25 minutes. I would check on them around 20 minute to see how they are doing.
15. 14. Take trays out of oven and let cool for about 5 minutes.
16. 15. Dump Egg Muffins out on a towel or large chopping board.
17. 16. Optional: Add hollandaise sauce. (I use a package mix)

Clean breakfast casserole

Ingredients

• 1 Onion chopped
• 1 Bell pepper chopped
• 8 ounces Mushrooms chopped
• 1/2 Large bag Spinach chopped
• 1 pound Turkey bacon chopped
• 1 cup Cheddar cheese Shredded
• 12 large Eggs
• 1 Sweet potatoe Shredded
• 2 Potatoes Shredded
• 1 Pound Turkey or chicken sausage

Instructions

1. Preheat oven to 350F.
2. Cook meat.
3. Cook all veggies in meat juice 3-5 minutes.
4. Beat eggs.
5. Layer in greased 9 x 13: potatoes, greens, meats, eggs, cheese.
6. Bake 45 minutes uncovered.
7. Bake 15 minutes uncovered.

Club Sandwich Salad

Ingredients

• 1 cup mayonnaise (lowfat or fat-free is okay)
• 1/4 cup ketchup
• 1 teaspoon chopped green onion
• salt and pepper
• 1 head iceberg lettuce, torn into bite sized pieces
• 2 large tomatoes, cut into wedges
• 2 hard-boiled eggs, chopped
• 10 slices bacon, cooked and crumbled (I use turkey bacon)
• 2 cups cubed, cooked chicken or 2 cups cubed, cooked turkey
• crouton

Instructions

1. Combine mayonnaise,ketchup,onion,salt and pepper in small bowl.
2. Mix well.
3. Cover and refrigerate.
4. When ready to serve salad,mix remaining ingredients in large bowl.
5. Add croutons.
6. Drizzle with dressing.

Breakfast Strata

Ingredients

• 9 Slices Bread
• 1/2 C Fresh Mushrooms
• 1/2 C Green Bell Peppers
• 16 oz Cheddar Cheese
• 1/2 C Onions
• 2 C Cooked Ham
• 8 each Eggs
• 2 C Milk

Instructions

1. - Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.
2. - Preheat the oven to 350 degrees F (175 degrees C).
3. - Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

Bacon, Potato & Egg Breakfast Casserole

Ingredients

• 4 slices thick bacon cut into strips about 1/2-inch wide
• 1 large yellow onion peeled and diced
• 1 yellow bell pepper cleaned out and diced
• 4 cloves garlic minced
• 1/3 cup sun-dried tomatoes chopped
• 2 teaspoons salt divided
• 8 large Eggs
• 1 cup Milk fat content between 1% and 4% (whole)
• 1 teaspoon fresh-cracked black pepper
• 2 cups shredded Cheddar cheese
• 3 cups frozen diced potatoes unthawed

Instructions

1. Heat the oven to 350?F. Lightly grease a 13x9" baking dish with baking spray or olive oil.
2. Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft ? about 5 more minutes. Turn off the heat and let cool slightly.
3. In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don't worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
4. When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.

Egg Salad Lunchbox

Ingredients

• 1 large hard-boiled egg, chopped
• .25 cup chopped celery or shredded carrot
• 2 tablespoons Creamy Yogurt-Dill Sauce (see Associated Recipes) or ranch dressing
• 8 small whole-grain crackers or 1 small whole-wheat hamburger bun
• .5 apple, sliced, or 1/2 cup mixed berries
• .25 cup sliced peppers, cucumbers and/or grape tomatoes

Instructions

1. Combine egg, celery (or carrot), sauce (or dressing), salt and pepper in a small bowl. Pack the egg mixture along with crackers (or bun), apple (or berries) and vegetables in a divided bento-style lunchbox or in separate containers with lids. Refrigerate or keep cold with an ice pack until ready to serve. Serve the egg salad on the crackers (or bun).

Impossibly Easy Holiday Breakfast Bake

Ingredients

• 2 package pork sausage 12 oz bulk
• 1 cup Bell pepper chopped
• 1/2 cup onion chopped
• 3 cups hash brown potatoes frozen
• 2 cups shredded cheddar cheese
• 1 cup Original Bisquick mix
• 2 cups milk
• 1/4 teaspoon Black pepper
• 4 each eggs

Instructions

1. 1. Heat oven 400 degrees. Cook sausage, bell pepper and onion over medium heat, stirring occasionally, drain. Combine sausage, mixture, potatoes and 1 1/2 cups cheese in greased 13X9 baking dish.
2. 2. Stir Bisquick mix, milk, pepper, and eggs. Pour into baking dish.
3. 3. Bake uncovered 40-45 minutes. Sprinkle with remaining cheese. Bake 11-2 minutes until melted.

Breakfast Casserole

Ingredients

• 1 1/2 # pork sausage
• 2 1/2 cup croutons
• 2 cups shredded cheddar cheese
• 2 1/2 cups milk
• 4 eggs
• 1/4 tsp dry mustard
• 1 can cream of mushroom soup
• 1/2 cup milk

Instructions

1. Spray a 9 x 13 pan. Cover bottom of pan with croutons.
2. Cook and drain sausage.
3. Put on top of croutons.
4. Add cheese.
5. Mix up eggs and milk and dry mustard.
6. Put on top of cheese.
7. Mix 1/2 cup of milk with soup and pour over top.
8. Cover and refrigerate over night.
9. Top with cheese. Next morning.
10. Bake at 325 for 1 1/2 hrs.

Farm Breakfast Strata

Ingredients

• 1 lb bacon (cut into 1/2 inch pieces)
• 1/2 lb cooked ham (cut into cubes or diced)
• 1 small onion (chopped)
• 10 -12 slices white bread (recipe originally said cubed but I left them whole)
• 2 cups cubed potatoes (I used Ore-Ida western style or can use O'Brien)
• 3 cups shredded cheese
• 10 large eggs
• 3 cups milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• salt and pepper

Instructions

1. The NIGHT BEFORE:.
2. In large skillet, cook bacon until crisp.
3. Drain off excess bacon fat, but keep a little in skillet in order to cook onion.
4. Add onion, ham and chopped bacon to skillet and cook until onion is tender and transparent.
5. Butter a large baking dish - I used a glass lasagna dish.
6. Layer the bread to cover bottom of dish - will use probably 5-6 slices or half the amount of bread cubed.
7. Add half of potatoes and cheese.
8. Top with bacon, onion and ham mixture.
9. Add remaining pieces of bread, potatoes and cheese.
10. In large bowl, beat eggs, milk, Worcestershire sauce, mustard, salt and pepper.
11. Pour this mixture evenly over the ingredients in baking dish.
12. Cover and chill OVERNIGHT in the refrigerator.
13. The NEXT MORNING:.
14. Remove strata from the refrigerator and bring to room temp (about 30 minutes prior to baking).
15. Preheat oven to 325°F.
16. Bake uncovered for 1 hour or when knife is inserted near center and comes out clean.

Breakfast sandwiches

Ingredients

• 8 slices Bread
• 2 teaspoons butter/margerine
• 8 Slices Ham
• 4 slices cheese
• Salt
• Pepper
• garlic salt
• 4 Eggs

Instructions

1. Butter one side of each slice of bread. On griddle fry egg (breaking yoke), ham, and bread. Spice egg to taste while it fries. Place cheese on bread to start melting. Assemble sandwich as items are done cooking.

Breakfast casserole

Ingredients

• 5 slices Day-old wheat bread Cubed
• 1 lb Mild sausage browned and drained
• 3/4 cup Sharp cheddar cheese
• 4 Eggs beaten
• 2 cups Half-and-half
• 1/2 tbl Brown sugar
• 1/8 tsp Paprika
• 1 tbl Minced onions
• 1/2 tsp Dry mustard
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1/8 tsp Cayenne pepper
• 1/4 tsp Worcestershire sauce

Instructions

1. Butter and 8 x 8 baking dish.
2. Layer bread, sausage, cheese
3. Combine the eggs with the rest of the ingredients and pour over the bread sausage and cheese mixture in the dish
4. Cover tightly and refrigerate overnight.
5. Bake uncovered at 350° for one hour.
6. Recipe can be doubled

Breakfast Quesadilla

Ingredients

• 1 (10-in.) flour tortilla
• 1/3 cup shredded sharp Cheddar cheese
• 1/3 cup shredded Pepper Jack cheese
• 1/4 cup ground breakfast sausage or chorizo
• 2 Tbsp. finely chopped jalapeno pepper or bell pepper (optional)
• 1 large egg
• 1 tsp. water
• 1 Tbsp. vegetable oil
• Salsa, guacamole, and sour cream, for serving

Instructions

1. Cook sausage and peppers: Add 1 teaspoon oil to a non-stick skillet over medium heat, then add sausage and peppers (if using). Cook until the sausage browns and the peppers soften (about 5 minutes). Once the sausage and peppers are cooked, immediately reduce the heat to low.
2. Scramble the egg: Crack the egg into a small bowl and add 1 teaspoon of water. Scramble with a fork or whisk.
3. Add egg to the sausage mixture: Pour the egg mixture into the skillet and use a rubber spatula or wooden spoon to combine the egg and sausage. Cook until the scrambled eggs begin to set, but are still soft (about 1 minute). Remove the skillet from the heat, and set aside.
4. Heat cast-iron skillet: In a cast-iron pan, heat the remaining 1 tablespoon vegetable oil over medium-high heat for 2 minutes. Meanwhile, mix the Cheddar and pepper Jack cheeses in a small bowl, then divide in half.
5. Add tortilla to hot skillet: Add the flour tortilla to the cast-iron skillet, and sprinkle half of the cheese over the lower half of the tortilla.
6. Finish filling quesadilla: Remove the sausage-egg mixture from the non-stick skillet, and place it on top of the cheese layer, then cover with the remaining cheese.
7. Cook quesadilla: Use a thin spatula to fold the top edge of the tortilla over the cheese, egg, and sausage and press down with the spatula until the cheese melts enough to seal. Immediately use the spatula to flip the quesadilla over, and cook until both sides are golden and crisp and the cheese is thoroughly melted (about 1 minute).
8. Cut quesadilla and get ready to serve: Use the thin spatula to transfer the quesadilla to a plate lined with a paper towel to remove excess oil. Cut into wedges and serve with salsa, guacamole, and/or sour cream.

Farmers Breakfast Casserole

Ingredients

• 3 cups (24 oz) frozen shredded hash browns
• 3/4 cups shredded monterey jack cheese
• 3/4 cups shredded cheddar cheese
• 1/3 cup mild salsa
• 1 cup diced ham
• 1/2 cup green onions sliced
• 4 eggs beaten
• 1 (12 oz) can evaporated milk

Instructions

1. Preheat 350.
2. Grease a shallow 2-quart baking dish. Spread hash browns evenly along the bottom. Sprinkle with cheeses, ham, salsa and green onions.
3. Combine the eggs and milk in a bowl. Pour over potato mixture.
4. (May cover and refrigerate up to 24 hours at this point.)
5. Bake uncovered at 350 for 45 mins or until firm in center. Let stand 5 mins before serving.

Breakfast Casserole

Ingredients

• 2 lbs Pork Sausage (Breakfast Sausage)
• 1 Loaf White Bread
• 8 Eggs Beaten
• 4 Cups Milk
• 1 ⁄2 lb cheddar cheese Grated
• 1.5 tsp Dry Mustard
• 2 tsb Salt

Instructions

1. Grease 9x13 Pan
2. Layer 1/2 bread cubes, 1/2 cheese, 1/2 Sausage, Repeat Layers.
3. Combine Eggs, Milk, Salt & Mustard Mixture over layers.
4. Cover with foil
5. Refrigerate overnight.
6. Bake at 350 degrees for 45 min
7. remove foil and bake 15 more.

Breakfast Sandwiches

Ingredients

• 10 slices Brioche Bread
• 5 slices Bacon
• 5 slices American cheese
• 8 Eggs
• Country Crock Butter

Instructions

1. Cook and put together

Best Breakfast Casserole

Ingredients

• 6 cups brioche bread or buns cubed and air dried the nigh
• ▢1 lb ground breakfast sausage
• ▢1 cup onion finely diced
• ▢10 eggs beaten
• ▢3 cups half & half
• ▢2 cups sharp cheddar cheese shredded
• ▢2 tsp dry mustard
• ▢1/2 tsp onion powder
• ▢1 salt & pepper to taste

Instructions

1. SERVINGS
2. 6
3. PREP TIME
4. 20 mins
5. COOK TIME
6. 1 hr
7. Instructions
8. 2 days before you want to cook your casserole
9. Cube up 6 cups of brioche bread or buns and place on large cookie sheet in open air to dry out.
10. the night before you want to cook your casserole
11. Brown diced onion and sausage in a skillet over medium/high heat until sausage has some crispy pieces and onion is almost caramelized. This goes quicker if you break into small pieces as you cook.
12. Prepare a 9×13 baking dish with butter or non-stick spray.
13. Place crusty bread cubes in baking dish and sprinkle with 1 cup of the cheese
14. Add sausage/onion mixture evenly to casserole dish.Combine the remaining ingredients (except the last cup of cheese) and pour evenly over other ingredients in dish.Top with remaining cheese.Cover with plastic wrap and refrigerate overnight
15. the morning of
16. Preheat oven to 325° F.
17. Pull casserole dish out of refrigerator and let sit for 30-40 minutes on counter.
18. breakfast casserole with plastic wrap
19. Remove plastic wrap and bake for 1 hour or until eggs are set.
20. Serve hot and enjoy!

X-mas morning wife saver

Ingredients

• 6 eggs
• 16 slices white bread with crusts removed
• 16 slices of canadian back bacon
• 16 slices of sharp cheddar cheese
• 1/2 teaspoons salt
• 1/2 teaspoons Black pepper
• 1/2 -1 teaspoons Dry mustard
• 1/4 cup minced onion
• 1/4 cup Green pepper
• 1-2 teaspoon Worcestershire sauce
• 2 1/4-2 1/2 cup Whole milk
• Dash Red or green bell pepper
• 1/4 pound butter or marg
• Crushed corn flakes

Instructions

1. In a 9x13 buttered glass baking dish put 8 pieces of bread in bottom of dish add pieces to completely cover bottom.
2. Cover bread with slices of back bacon
3. Lay slices of cheese on top of the bacon
4. Cover with remaining 8slices of bread
5. In a bowel beat eggs, salt and pepper
6. Add to the egg mixture dry mustard, onion, gr. pepper (red pepper), Worcestershire sauce, milk and tobasaco sauce
7. Pour this mixture over the dish, cover and let stand overnight
8. In the morning melt butter and pour over the top of the dish, cover this with crushed corn flakes
9. Bake at 350 for 1 hour let sit for 10 minutes
10. ENJOY

Baked Egg Breakfast

Ingredients

• 2 cups Unflavored croutons or bread cut in squares
• 1 cup shredded cheddar
• 4 Eggs
• 2 cups milk
• 1/2 tsp salt
• 1 dash pepper
• 1/2 tsp prepared mustard
• 8 slices bacon cooked and chopped or sausage

Instructions

1. Spray 10x6 baking pan with cooking spray
2. Fill with croutons, then cheese
3. Beat Eggs and other ingredients (except meat)
4. Pour egg mix over pan. sprinkle meats over top.
5. May be stored like this over night in the refrigerator
6. Bake uncovered @325F for 55-60 min or until. (may be longer chilled)
7. to double use a 13X9 pan and 16 oz of meat.

Lazy Man Breakfast Casserole

Ingredients

• 2 Cups Bagged Sausage Crumles Already Cooked
• 2 Cups Sharp Chedda Cheese
• 1 Pack Real Bacon Bits Small
• 6 Eggs
• 2 Cups Milk
• 7 Pieces Bread White or Wheat

Instructions

1. 1. Butter on the bottom of a 9x13 backing dish
2. 2. Cover bottom of pan with bread
3. 3. In a bowl mix sausage, eggs, cheese, milk, & bacon
4. 4 Pour over bread
5. 5. Refrigerate overnight
6. 6. Cook next morning at 350 degrees for 25-35 minutes untill golden brown

Egg Breakfast Muffins (Hurrythefoodup.com)

Ingredients

• 1 bell pepper (your favourite colour)
• 3 spring onions
• 4 little cherry tomatoes
• 6 eggs
• 2 slices cheddar cheese (2 slices = around 50g, you can use different cheese too)
• 1 handful spinach
• 1/2-1 teaspoon salt
• 4 -5 splashes hot sauce (or curry powder)

Instructions

1. Preheat the oven to 200°C/ 390°F.
2. Wash and dice the pepper, onions and tomatoes. and put them in a large mixing bowl.
3. Wash the spinach, lightly chop it and add it to the bowl as well.
4. Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
5. Optionally add some hot sauce, curry powder -- whatever you like. Hot sauce is great!
6. Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ��.
7. If you’re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
8. Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.
9. Bon Appetit!

Huey’s Slow-Carb Scrambled Egg Breakfast

Ingredients

• 200 g ( 1/2 can) of black beans
• 2 medium eggs
• 2 tbsp of medium chunky salsa
• 1/2 aasavocado

Instructions

1. 1. Place the black beans in a pan and set to low heat.
2. 2. Break the two eggs in a bowl, add a splash of water, and beat them with a fork.
3. 3. Heat a frying pan on medium heat with some vegetable oil.
4. 4. When the pan is ready, cook the eggs until there is no liquid visible.
5. 5. Pour the scrambled eggs and black beans onto a plate.
6. Add the two tbsp of salsa to
7. the eggs and the sliced half of avocado.

Dad's Breakfast Egg Muffins

Ingredients

• 7 large eggs
• 3 sausage patties (chopped) or 6 slices bacon (chopped)
• 1/2 cup cheddar cheese (shredded)
• 1 small onion (chopped)
• 1/4 cup bell pepper (chopped)
• 1/4 cup tomatoes (chopped)
• 1/8 cup mushroom (chopped)
• 2 slices bread (1/4-inch cubed)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Instructions

1. Pre heat oven to 400 degrees.
2. In a large bowl mix cheese, veggies, eggs and meat. Mix with a hand mixer until frothy.
3. Add Spices, continue to mix.
4. Fold in bread.
5. Spoon mixture into greased muffin pan.
6. Cook for 20 min and enjoy.

Breakfast sandwiches

Ingredients

• 8 each bagels
• 8 each biscuits
• 18 each eggs
• 1 lb bacon
• 1 pkg ham slices
• 16 slices american cheese

Instructions

1. Cook biscuits and cut in 1/2. Cook eggs in egg rings. Cook bacon.
2. Assemble sandwiches. Put one sandwich in sandwich bag, put all bags into one freezer bag.

Egg white Breakfast Sandwich

Ingredients

• 1 large egg
• 3 large Egg whites
• 1 teaspoon flax seed
• 2 slices whole wheat bread
• 1 slice Canadian bacon
• 1 tomato sliced
• 1/2 cup Orange juice

Instructions

1. 1 large whole egg
2. 3 large egg whites
3. 1 tsp flaxseed
4. 2 slices whole wheat bread toasted
5. 1 slice canadian bacon
6. 1 tomato sliced
7. .5 cup orange juice
8. scramble whole egg and egg whites in a bowl. add ground flaxseed to mixture. fry in a nonstick skilled spritzed with vegetable oil spray and dump onto the toast. add bacon and tomatoes

Holiday Breakfast Pleaser

Ingredients

• 3/4 pounds ground sausage brown, drain, set aside
• 1 TBS Butter
• 4 Green Onions Chopped
• 1/2 pound Fresh mushrooms Sliced
• 10 Eggs beaten
• 16 ounces cottage cheese
• 1 pound Monterey jack cheese Shredded
• 8 ounces (2 cans) diced green chile peppers drained
• 1 cup flour
• 1 teaspoon Baking powder
• 1/2 teaspoon salt
• 1/3 cup Butter melted

Instructions

1. 1 Melt butter in skillet
2. 2 Cook and stir green onions and mushrooms till tender
3. 3 Mix eggs, cottage cheese, cheese, chiles in a HUGE bowl
4. 4 Stir in sausage, green onions, and mushrooms
5. 5 Cover and refrigerate overnight
6. Next morning
7. 1. Pre-heat oven to 350 degrees
8. 2. Grease 9 x 13 pan
9. 3. In bowl, sift flour, baking powder, and salt
10. 4. Blend in melted butter
11. 5. Stir flour mixture INTO egg mixture
12. 6. Pour into pan
13. 7. Bake 40 to 50 minutes

Healthy pancakes

Ingredients

• 50g self-raising flour
• 50g wholemeal or wholegrain flour
• 2 small eggs, separated
• 150ml skimmed milk
• berries and low-fat yogurt or fromage frais to serve

Instructions

1. Sift the flours into a bowl or wide jug and tip any bits in the sieve back into the bowl. Add the egg yolks and a splash of milk then stir to a thick paste. Add the remaining milk a little at a time so you don’t make lumps in the batter.
2. Whisk the egg whites until they stand up in stiff peaks, then fold them carefully into the batter – try not to squash out all the air.
3. Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake about 10 cm across. Cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. If it is a bit wet on top, it may squirt out a little batter as you do so. In that case, leave it on the other side a little longer. Keep warm while you make the remaining pancakes. Serve with your favourite healthy toppings.

Best Student Breakfast

Ingredients

• 100 grams Ham
• 100 grams Carbonade
• 2 pieces Tomato
• 1 piece Zucchini
• 1 piece Bulgarian pepper
• 100 grams Cheese
• 2 glass Water
• 1 glass Pasta

Instructions

1. 1) Chop tomatoes, peppers, zucchini
2. 2) Take 2 slices of ham and 3 carbonades
3. 3) Cut into cubes
4. 4) We will cook in a beautiful and stylish 3-liter Zepter saucepan
5. 5) Put vegetables and meat on the bottom, cover and set over medium heat.
6. The technology of cooking healthy food according to Zepter rules excludes the use of oil and fats, salt.
7. Products under the lid in a closed cycle are heated no higher than 90 degrees - they are stewed, in fact, in their own juice.
8. Vitamins, trace elements, mineral salts are completely preserved.
9. 6) When the arrow on the thermocontroller reaches the middle of the green scale, the required temperature has been reached inside the pan.
10. 7) We put the pasta, mix. Fill everything with hot water (not boiling water), mix. Turn off the fire. The food is prepared further on our own - we continue our morning chores and preparations for work-to-school-kindergarten.
11. 8) Sprinkle with grated cheese a couple of minutes before serving. We close the lid.

Eggnog for a Crowd

Ingredients

• 12 Eggs separated
• 1 Pint of brandy
• 1 Pint of light rum
• 1 1/2 Quarts of milk
• 1 Pint of heavy cream

Instructions

1. Beat the sugar in with the egg yolks. Stir in slowly; brandy, rum, milk and cream. Chill well. Stiffly beat the egg whites. Fold the egg whites into the eggnog mixture. Do not serve with ice. Sprinkle with nutmeg. Posted to MM-Recipes Digest V4 #260 by "Deborah K?hnen" on Oct 3, 97

Breakfast Shake (Alias Kps Breakfast-On-The-Run!)

Ingredients

• 1 Cube tofu (optional); (1
• 1/4 c Any flavor yogurt or use
• 8 oz milk

Instructions

1. Tofu makes it frothy and thick. Place all ingredients in blender. Blend for 1 minute or until frothy. Its a great "breakfast-on-the-run". Try using 1/3 cup milk and 2/3 cup orange juice with plain yogurt. Or substitute a raw egg for the yogurt. (Either supply you with the protein you need to start the day.) Add a whole grain muffin (carbohydrates) to keep you going well past lunch time. Posted to recipelu-digest by "Diane Geary." on Feb 2, 1998

Hearty Breakfast Bake

Ingredients

• 1 pack (12 oz) pork sausage
• 2 green onions thinly siced
• 2 1/2 cups frozen loose-pack hash brown potatoes (from 30 oz bag)
• 1 package (8 oz) shreeded swiss cheese
• 1 cup Bisquick
• 2 cups Milk
• 1/8 tsp pepper
• 5 Eggs

Instructions

1. Preheat oven to 400. Spray or grease 9x13 baking dish.
2. Cook sausage in 10”skillet over medium-high heat, stirring frequently, until no longer pink. Drain.
3. Layer sausage, onions, potatoes, and cheese in baking dish. Stir remaining ingredients in large bowl until blended. Pour over ingredients in baking dish.
4. Bake uncovered 35 to 40 minutes or until knife inserted comes out clean. Cool 5 minutes.

Breakfast

Ingredients

• 1/2 lb salami thin sliced
• 1 lb ham sliced
• 1 lb Sharp Cheddar cheese sliced
• 1/2 lb swiss cheese sliced
• 1 package rye crackers
• 2 1/2 gallon vanilla greek yogurt
• 3 avocados
• 1/2 lb pepperjack cheese
• 1 box muslix
• 1 bag Coffee
• 1 jug creamer

Instructions

1. Place all ingredients on parchment paper and enjoy.

Breakfast Casserole

Ingredients

• 8 slices bread cubed
• 2 cups sharp cheddar cheese shredded
• 1 pound hot sausage cooked
• 4 Eggs
• 2 3/4 cup milk
• 3/4 tsp dry mustard
• 1 can cream mushroom soup

Instructions

1. brown suasage, drain grease
2. spray bottom of casserole dish
3. cover bottom of casserole with half bread cubes
4. sprinkle half of cheese over bread
5. sprinkle half of sausage over cheese
6. repeat
7. pour egg mixture over
8. freeze or fridge
9. to bake - 350 degrees covered for 15 minutes
10. 325 degrees 1 hour

Easy Breakfast Egg Casserole

Ingredients

• 6 slices white bread, torn into pieces
• 1 lb bulk pork sausage, cooked and drained
• 1 cup cheddar cheese, shredded
• 6 eggs
• 2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Heat oven to 350°F.
2. Grease a 13x9-inch baking pan; place bread in the bottom and sprinkle with sausage and cheese.
3. Beat eggs, milk, salt and pepper with a whisk; pour over the bread mixture.
4. Bake 40-45 minutes or until eggs are set in the center and lightly browned.

Homestyle Good Morning Casserole

Ingredients

• 4 slices bread, crust trimmed
• 6 eggs
• 1 1/2 cups skim milk or 1 1/2 cups low-fat milk
• 4 slices cooked turkey bacon, crumbled
• 1/4 cup shredded low-fat cheddar cheese, divided (1 oz.)
• 1/4 cup shredded lowfat swiss cheese, divided (1 oz.)
• 1/3 cup sliced mushrooms
• 1/4 teaspoon seasoning salt (optional)
• 1/2 cup frozen hash brown potatoes, thawed

Instructions

1. Across bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread slices, slightly overlapping.
2. Set aside.
3. In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of Swiss and Cheddar cheeses, mushrooms and salt, if desired.
4. Pour mixture over bread slices.
5. Sprinkle potatoes and remaining cheeses over egg mixture.
6. Cover and refrigerate overnight.
7. Bake, uncovered, in preheated 350ºF oven until lightly browned and knife inserted near center comes out clean, about 40 to 45 minutes.

Giant Breakfast Sandwich

Ingredients

• 2 (11-oz.) tubes refrigerated bread dough
• 1 tbsp. butter
• 10 large eggs
• 1/4 c. heavy cream
• kosher salt
• Freshly ground black pepper
• 2 tbsp. finely chopped chives
• 1 bacon, cooked
• 1/2 lb. sliced cheddar cheese
• 1 tbsp. melted butter
• 2 tsp. poppy seeds
• 2 tsp. sesame seeds

Instructions

1. Preheat oven to 350°. Grease a bundt pan with cooking spray. Place bread dough into the bottom of the pan and pinch all ends together to form a single ring. Bake until golden brown and cooked through, about 25-30 minutes. Let cool for 5 minutes, then invert onto cooling rack to cool completely.
2. In a large nonstick skillet over medium heat, melt butter. In a large bowl, whisk together eggs and heavy cream. Pour egg mixture into the pan. Let set slightly then reduce heat to low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
3. Slice baked bread in half. On a large baking sheet, place one half cut side-down and the other cut side-up. Top the cut side-up bottom half with scrambled eggs. Top with cheese and bacon. Brush the other half with melted butter and sprinkle with poppy seeds and sesame seeds. Bake until the cheese is melted, 3-5 minutes.
4. Slice and serve warm.

Whoa Breakfast

Ingredients

• 3 cups Water
• 2 cups Apples peeled and chopped
• 1.5 cups Steel-Cut Oats
• .25 cup Sliced almonds
• .5 teaspoon Cinnamon

Instructions

1. Combine all ingredients in slow cooker, cook on low 8 hours.

Impossible Easy Breakfast Bake

Ingredients

• 2 12 oz pkgs bulk pork sausage
• 1 cup chopped bell pepper
• 1/2 cup chopped onion
• 3 cups frozen hash browns
• 2 cups shredded Cheddar
• 1 cup Bisquick
• 2 cups milk
• 1/4 tsp pepper
• 4 eggs

Instructions

1. Heat oven to 400 deg. Cook sausage, bell pepper and onion over medium heat, stirring occasionally; drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 9x13 baking dish.
2. Stir Bisquick, milk, pepper and eggs. Pour into baking dish.
3. Bake uncovered 40 - 45 minutes. Sprinkle with remaining cheese. Bake 1-2 minutes until melted. Serves 12.

Breakfast Casserole

Ingredients

• 1 1/2 pounds Turkey Sausage
• 8 Slices Bread Cut into cubes
• 1 1/2 Cups Shredded cheese
• 6 Eggs
• 1 Tsp Salt
• 1 Tsp Pepper
• 2 Cups Milk

Instructions

1. Brown turkey sausage.
2. Layer bread in bottom of GREASED 9x13 baking dish.
3. Sprinkle sausage over bread, add cheese.
4. Beat eggs & mix with salt, pepper & milk.
5. Pour slowly over cheese.
6. Refrigerate overnight.
7. Bake at 325* for 45 minutes.
8. Enjoy!

Southwest Breakfast Casserole

Ingredients

• 1 box Jiffy Corn Bread Mix
• 1 pint Whole milk
• 1/3 cup Skim milk
• 1 pound breakfast sausage
• 1 pound shredded taco cheese
• 7 Eggs
• 1 1/2 tablespoon taco seasoning
• 1 can cheddar cheese soup
• 1 cup Green onion

Instructions

1. Combine corn bread mix with 1 beaten egg and skim milk in a bowl. mix well.
2. Spread batter evenly into bottom of a well greased (do not use pan spray) 9x13 casserole dish. Back at 350 for about 10 minutes until crust is softly set, let cool.
3. Top baked corn bread crust with browned sausage and cheese.
4. Beat six eggs with milk and taco seasoning. Add soup, green onions, mix well. Pour over sausage and cheese layer.
5. Bake at 350 for about an hour. let stand 10 minutes. serve warm.

Arepas con Huevo: Corn Cake and Egg Breakfast Sandwich

Ingredients

• 1 1/2 cups masarepa cornmeal
• 1/2 teaspoon salt (or to taste)
• Optional: 1/4 teaspoon black pepper
• 1 1/4 cups hot water
• 1 tablespoon butter (melted)
• 4 eggs
• 6 cups vegetable oil for frying

Instructions

1. Mix the masarepa with the salt (and pepper if using) in a medium heatproof bowl. Add the hot water and the melted butter and mix well. Cover with plastic wrap and let rest for 10 minutes. Add a little more water if needed, if mixture seems dry and crumbly. You should be able to form pieces of dough into balls easily, without many cracks in the dough.
2. Reserve 2 tablespoons of dough. Divide the remaining dough into 4 pieces, and roll each piece into a smooth ball. Dampen your hands with water to help prevent cracks in the dough when rolling it.
3. Place one ball between 2 small zip-close bags, or 2 pieces of plastic wrap. Flatten the ball with the bottom of a heavy pan or skillet until it is about 3 to 4 inches in diameter and about 1/3-inch thick. You can neaten the edges of the circle with dampened fingers.
4. Heat about an inch of vegetable oil in a heavy skillet over medium heat, just hot enough so that a piece of dough sizzles gently.
5. Fry the arepas for a couple of minutes on each side, until golden.
6. Remove from heat and place arepas onto a plate lined with paper towels.
7. When the arepas are cool enough to handle, slice into the side of the arepa with a thin sharp knife in the same way you would split open an English muffin. Hollow out a space in the arepa without slicing all the way through.
8. Crack an egg into a small ramekin. Sprinkle the egg with salt and pepper lightly if desired. Pour the egg into the hollowed out arepa. Seal the opening with some of the reserved dough.
9. Return the arepa to the hot oil and fry for 2 to 4 minutes more. Cook the arepa less if you like a runny egg and more if you prefer the egg to be more well done. Repeat with remaining arepas.
10. Remove from heat, season with salt and pepper to taste, and serve warm.

Skillet Breakfast Hash Recipe by Tasty

Ingredients

• 1 lb hash brown
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 tablespoon vegetable oil
• 6 eggs
• ⅓ cup heavy cream
• 6 bacons, sliced
• 1 cup cheddar cheese
• 1 tablespoon fresh chives, chopped
• ketchup, Optional

Instructions

1. Preheat oven to 350˚F (175˚C).
2. In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.
3. In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.
4. Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.
5. Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.
6. In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.
7. Pour egg mixture over hash browns and spread evenly.
8. Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.
9. Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that’s optional.)
10. Enjoy!

Breakfast: 1 cup Grain & 1 piece Fruit (or 1 cup)

Ingredients

• 1 Cup Instant Oatmeal Original / plain
• 1 cup oatmeal
• 1 cup brown rice
• 1 cup quinoa
• 1 slice ezekiel toast toasted
• 1 whole apple
• 1 cup strawberry
• 1 whole Orange
• 1 cup Blueberries
• 1 cup Raspberries
• 1 cup watermelon
• 1 whole grapefruit
• 1 whole pear
• 1 whole Red Plum

Instructions

1. Eat 1 cup grains
2. 1 piece fruit
3. IE -
4. - Oatmeal with cut up apple, dash of cinnamon, and drop or two of vanilla
5. - Cup of rice with pineapple
6. - Ezekiel Toast w/ Fruit on top

Overnight Breakfast Casserole

Ingredients

• 12 eggs
• 1 cup milk of your choice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 cup onion, diced & divided in two
• 1 large bell pepper, diced & divided in two
• 16 ounces cooked meat, divided in two
• 16 ounces frozen hash browns, divided in two
• 2 cups cheese, shredded & divided in two

Instructions

1. Spray the slow cooker generously with cooking spray.
2. Add half of the hash browns to the bottom of the slow cooker and top with half the of onions, half the bell peppers, half the cooked meat, and half of the cheese. Repeat layers again starting with the hash browns and ending with the cheese.
3. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour mixture over the ingredients in the slow cooker.
4. Cook HIGH 3-4 hours or LOW 6-8.

Scrambled egg & feta hash

Ingredients

• 2 tbsp coconut oil
• 90g cherry tomatoes , halved
• 4 spring onions , chopped
• 60g feta , cut into small cubes
• 3 eggs , beaten
• 1 tsp snipped chives
• 110g spinach

Instructions

1. Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
2. Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

Egg salad on toast with mixed herbs

Ingredients

• 8 large eggs
• 4 slices toasted country style bread
• 2 each scallions, very thinly sliced
• 1/4 cup torn basil leaves
• 1/4 cup torn dill fronds
• 2 tbsp chives, 1/2" pieces
• 1/3 tsp lemon zest
• 1 tsp Fresh lemon juice
• 1/3 cup Low fat mayonnaise

Instructions

1. Using slotted spoon, lower eggs into large saucepan of boiling salted water and cook, simmering 9 min. Immed transfer to bowl of iced water and chill til just slightly warm about 2 min. Pat dry and peel. Tear into large pieces; add to mayonnaise. Gently fold to coat; season with s&p. Spoon over toasted bread.
2. Toss scallions, basil, dill, chives and lemon zest in sm bowl. Add lemon juice, drizzle with evoo, and season with salt. Toss to coat and pile on top of eggs. bon appetite 12/17

Nutritional Breakfast Health Bars

Ingredients

• 7 cups of fruit mixed cereal
• 1/2 cup flax seed meal
• 1 cup roasted roasted soybeans (unsalted if you can find)
• 1 1/2 cups trail mix
• 1/2 cup pitted dates
• 1/4 cup unsalted peanuts, chopped
• 1/3 cup rice flour
• 1/2 cup corn syrup
• 1/2 cup honey
• 1/4 cup molasses
• 1/2 cup becel vegetable oil or 1/2 cup virgin olive oil

Instructions

1. .Preheat oven to 350 degrees.
2. .In a large bowl blend together all the dry ingredients.Mix well.
3. .In a sausepan over medium heat add the honey,corn syrup,molasses and the oil .Heat till runny.
4. .Pour over the dry ingredients and mix well.(takes awhile to mix together(Looks like there is not enough liquid,)but it will mix ok.
5. .Line a couple of 8"x12" pans with parchment paper.(Makes it easier to get out when baked).
6. .Put 1/2 of the mixture into each pan -- Pat down with the back of a large plastic spoon.Make a smooth surface --
7. .Bake about 15-20 minutes --
8. .ENJOY !

Breakfast Casserole

Ingredients

• 10 Large Eggs
• 2 cups Low-fat milk
• 6 Slices Bread
• 1/2 Cup Uncooked onion
• 1/2 Ounce Reduced fat sausage
• 3 WW Points Plus

Instructions

1. Mix all ingredients and put in baking dish. Bake at 350 degrees until set.

Breakfast Strata

Ingredients

• 8 slices Bread
• 1 lb Sausage
• Cheese
• 4 Eggs
• 2 cups Milk
• 1/4 teaspoon Salt
• 1/2 teaspoon Dry mustard

Instructions

1. Place 4 slices bread in a greased 9x9 pan. Cover with a layer of grated cheese. Cook sausage; drain, add as 3rd layer. Crumble 4 slices bread on top of meat. Mix eggs, milk, salt and dry mustard. Pour over top of other layers. Refrigerate 30 minutes or more. Bake uncovered 50-60 minutes (well done on top). May substitute ham, bacon or hamburger. Can use stale bread!

Down on the Farm Breakfast

Ingredients

• 1 lb Bacon; cooked
• 2 cn New potatoes
• 18 Eggs beaten
• 1 tb Garlic powder
• 2 md Onions; diced
• 1 Green pepper; diced
• To taste Tabasco sauce
• 1 c milk

Instructions

1. Cook bacon and reserve grease. Drain potatoes and slice not more than 1/4 in thick. Brown potatoes in reserved bacon grease. Add onions and green peppers. Beat eggs and add milk. Break cooked bacon into small chunks and add to mixture. Add garlic powder and Tabasco to taste. Add to potatoes and onions. Stir often until set. Recipe By : From "The Geezer Cookbook", by Dwayne Pritchett. Posted to MC-Recipe Digest V1 #233 Date: Fri, 4 Oct 1996 17:39:31 -0600 From: goodmail@srv.net (Kevin Goodrich) Serving Ideas : Great with Red Chili Biscuits. NOTES : This cookbook can be found at the "Cooking for Scouts and Scouters" WEB page, URL http://www.macscouter.com/Cooking/index.html.

Complete Breakfast Banana Shake

Ingredients

• Banana
• Vanilla yogurt
• Egg; (optional)
• milk

Instructions

1. In blender (or processor), put peeled bananas, several tablespoons vanilla yogurt (or plain yogurt with 1 teaspoon vanilla flavoring), approximately 1 cup milk. Blend until completely mixed. Optional: Add 1 egg and blend again. Makes good breakfast drink or snack. Posted to recipelu-digest by "Diane Geary." on Feb 2, 1998

SoCal One Dish Breakfast

Ingredients

• 3-4 medium potatoes cut into 1/2 inch chunks
• 1 15 oz can mexican stycan tomatoes
• 1/2 Green bell pepper cut into 1/2 inch chunks
• 5 Eggs
• 1/2 pound ground turkey (or any meat)
• Salt & pepper
• Cumin
• 1 tablespoon Oil vegetable or olive oil

Instructions

1. Preheat the oven to 350 degrees. Cut up the potatoes into 1/2 inch chunks and put them in the bottom of a pan, I used a 9x9 square pan, aoil coat withtablespoon sprinkle on salt and pepper just enough to taste, sprinkle on the cumin just as you would salt or pepper. Strain out the tomatoes from the juiced reserve both separately, then pour half of the juice into the potaoes. Bake for 40 mins. Then add the cut green bell pepper on top and bake for an additional 20-30 minutes or until the potatoes are almost done. Whisk 5 eggs and pour over the potatoes and peppers. Then sprinkle on the ground turkey (or beef, chicken, sausage, etc) and place the tomatoes that you reserved on top. Bake until the eggs are set and don't appear runny. You could also add crushed red pepper to the poatoes at the beginning if you like more spice :]
2. I make this the night before, refrigerate and then pop in the oven in the morning and serve. You could also top with sour cream and your favorite salsa and serve with warm tortillas. A crowd pleaser!

Breakfast Stir-Fry

Ingredients

• 1/2 red or white onion peeled and chopped
• 2 tomatoes chopped
• 1/2 lb ground turkey
• 3 tablespoons tomato sauce
• 1 teaspoon mixed herbs

Instructions

1. Heat coconut oil. Add onion and tomato to pan and stir fry.
2. Add ground turkey and continue to stir fry for 2 - 3 minutes.
3. Add tomato sauce, mixed herbs, salt, pepper and stir fry for 5 minutes until meat is cooked through.
4. Tip: tastes great with sliced avocado on top.

Backyard Breakfast Egg Salad

Ingredients

• 6 large eggs, hard-cooked
• 2 tablespoons full-fat mayonnaise
• 2 tablespoons plain 2% Greek yogurt
• 2 teaspoons Dijon mustard
• 4 slices cooked bacon, crumbled
• 3 tablespoons finely chopped red onions
• 1 tablespoon finely chopped fresh chives (or any herbs you like, I used dill)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 pieces 100% whole-grain bread, toasted

Instructions

1. 1. Chop the eggs.
2. 2. Combine the mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Gently stir in the eggs.
3. 3. Spread on toast and serve.

Best and Easy Make Ahead Breakfast Casserole

Ingredients

• 8 Slices Bread Not toasted, more slices if wanted
• 1 Stick Unsalted butter Melted
• 10 Eggs Beaten
• 1 pint Half-and-half cream
• 1 pound Mild sausage Cooked and drained
• 2 cups sharp Cheddar cheese Shredded

Instructions

1. The day/night before you want to serve the casserole:
2. Spray 9x13 pan
3. Remove crust from bread.
4. Melt butter.
5. Dip one side of each slice of bread in butter and place bread in pan, butter side down. Leftover butter can be discarded or drizzled over bread.
6. Brown sausage and drain grease.
7. Combine eggs and 1\2 and 1\2, then stir in sausage.
8. Pour mixture in pan over the bread.
9. Cover and refrigerate overnight.
10. When ready to bake, remove dish from fridge and set out while your oven preheats to 350 degrees.
11. Once preheated, bake for 45 minutes.
12. Remove from oven and sprinkle cheese on top. Do not return dish to oven to melt cheese.
13. Once cheese is melted, SERVE!!!

Arepas con Huevo: Corn Cake and Egg Breakfast Sandwich

Ingredients

• 1 1/2 cups masarepa cornmeal
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, optional
• 1 1/4 cups hot water
• 1 tablespoon unsalted butter, melted
• 4 large eggs
• 6 cups vegetable oil, for frying

Instructions

1. Mix the masarepa with the salt (and pepper if using) in a medium heatproof bowl. Add the hot water and the melted butter and mix well. Cover with plastic wrap and let rest for 10 minutes. Add a little more water if needed, if mixture seems dry and crumbly. You should be able to form pieces of dough into balls easily, without many cracks in the dough.
2. Reserve 2 tablespoons of dough. Divide the remaining dough into 4 pieces, and roll each piece into a smooth ball. Dampen your hands with water to help prevent cracks in the dough when rolling it.
3. Place one ball between 2 small zip-close bags, or 2 pieces of plastic wrap. Flatten the ball with the bottom of a heavy pan or skillet until it is about 3 to 4 inches in diameter and about 1/3-inch thick. You can neaten the edges of the circle with dampened fingers.
4. Heat about an inch of vegetable oil in a heavy skillet over medium heat, just hot enough so that a piece of dough sizzles gently.
5. Fry the arepas for a couple of minutes on each side, until golden.
6. Remove from heat and place arepas onto a plate lined with paper towels.
7. When the arepas are cool enough to handle, slice into the side of the arepa with a thin sharp knife in the same way you would split open an English muffin. Hollow out a space in the arepa without slicing all the way through.
8. Crack an egg into a small ramekin. Sprinkle the egg with salt and pepper lightly if desired. Pour the egg into the hollowed out arepa. Seal the opening with some of the reserved dough.
9. Return the arepa to the hot oil and fry for 2 to 4 minutes more. Cook the arepa less if you like a runny egg and more if you prefer the egg to be more well done. Repeat with remaining arepas.
10. Remove from heat, season with salt and pepper to taste, and serve warm.

On The Oregon Trail Rice And Cornmeal Mush Breakfasts Recipe

Ingredients

• Rice for Breakfast
• -----------------------
• 1/2 cup of rice
• 1 cup of water,
• fresh milk
• butter
• sugar
• molasses
• Cornmeal Mush
• ----------------------
• 1 cup cornmeal
• 4 cups boiling water
• 1 tablespoon lard or butter
• 1 teaspoon salt
• dried currents (raisins) optional

Instructions

1. Mush Directions
2. ------------------------
3. Put currents into water and bring to a boil. Sprinkle cornmeal into the boiling water stirring constantly, adding butter and salt. Cook for about 3 minutes, then portion into bowls. Can be topped with milk, butter, sugar or molasses.

Egg Salad Club Sandwiches (Or Shrimp Salad Club)

Ingredients

• 2/3 cup mayonnaise, divided
• 4 large hard-cooked eggs, chopped
• 1 celery rib, diced (can sub 1/8 teaspoon celery seed)
• 4 bacon, slices cooked and crumbled
• 1/4 cup fresh green onion, sliced thin
• 1 tablespoon sweet onion, minced
• 1/4 teaspoon seasoning salt
• 1/2 teaspoon fresh ground pepper
• 12 slices sandwich bread, lightly toasted (white or wheat thin-type preferred)
• 1 cup firmly packed fresh spinach or 1 cup lettuce

Instructions

1. Stir together 1/3 cup mayonnaise and next 7 ingredients.
2. Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach or lettuce and 4 bread slices.
3. Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters.
4. Alternative Shrimp Salad:.
5. Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.

Berry Breakfast Smoothie

Ingredients

• 1/2 cup greek yogurt low-fat
• 1/4 cup Lowfat Milk
• 1/2 cup Blueberries and or strawberries
• 1/2 cup Strawberries and or blueberries

Instructions

1. Place the Greek yogurt, milk, and berries in a blender and blend until the berries are liquefied. Add the ice cubes and blend on high until thick and smooth. Serve immediately.
2. Press, Rockridge (2013-04-07). The Mediterranean Diet for Beginners: The Complete Guide - 40 Delicious Recipes, 7-Day Diet Meal Plan, and 10 Tips for Success (p. 31). Rockridge Press. Kindle Edition.

Egg, bacon, English muffin, fruit breakfast

Ingredients

• 2 each eggs
• .1 cup Onion
• 3 each Turkey Bacon
• .25 tbsp olive oil
• 1 each English muffins
• .5 cup raspberries
• .5 cup blueberries
• .5 cup Strawberries
• .25 tbsp Butter

Instructions

1. Heat onions in olive oil
2. Add eggs and scramble
3. Fry bacon in olive oil
4. Toast english muffin and butter
5. Combine fruit into fruit salad

Egg Salad Toast with Fresh Herbs and Capers Recipe

Ingredients

• ¼ cup Champagne or white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ⅓ cup olive oil
• 8 large eggs
• ¼ cup drained capers
• ½ cup torn fresh flat-leaf parsley leaves
• 1 head radicchio, cored and sliced
• 8 slices crusty bread, toasted

Instructions

1. Whisk vinegar, mustard, salt, and pepper. Whisk in oil.
2. Place eggs in a medium saucepan and add enough water to cover; bring to a boil. Remove from heat and cover. Let stand for 7 minutes. Transfer to a large bowl of ice water to cool.
3. Peel eggs and slice. Gently toss eggs, capers, parsley, and radicchio with vinaigrette. Divide among toasts and serve immediately.

Eggnog Waffles

Ingredients

• 2 cups Flour sifted
• 2 teaspoons Baking Powder
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 2 Eggs well beaten
• 2 cups Eggnog
• 6 tablespoons Vegetable oil
• 1 cup nuts Chopped, pecans or english walnuts

Instructions

1. Sift flour with baking powder,soda and salt.Combine eggs,eggnog and shortening.Add mixture to sifted dry ingredients.Mix until smooth.Fold in nuts.Bake waffles in a preheated waffle iron until steam no longer escapes from the grid.

Breakfast Blend

Ingredients

• 1 cup Ground Flaxseed ground
• 1/2 cup Pumpkin Seeds ground
• 1/2 cup Sunflower Seeds ground
• 1/2 cup dried coconut flakes dessicated

Instructions

1. Grind flax seed by it self.
2. Sunflower seeds and pumpkin seeds can be ground together.
3. Add coconut at end.

Loaded Breakfast Sandwich

Ingredients

• 1 large avocado, mashed
• 1/2 tablespoons lemon juice
• salt to taste
• 4 tablespoons mayonnaise
• 1 chipotle chili pepper in adobo, chopped
• 4 English muffins (or buns or croissants), split and lightly toasted (gluten-free for gluten-free)
• 4 sliced cheddar cheese
• 4 breakfast sausage patties, cooked
• 4 strips bacon, cooked
• 4 eggs, fried (or scrambled, or omelette)

Instructions

1. Mix the mashed avocado with the lemon juice and salt.
2. Mix the mayonnaise with the chipotle chili pepper in adobo.
3. Assemble the sandwiches and enjoy.

Aunt Janet's Breakfast Casserole

Ingredients

• 1 can Crescent rolls
• 2/3 Package Bacon Cooked and chopped
• 1 Package Breakfast ham Cubed
• 1 Tube Sausage Cooked and crumbled
• 5 Eggs
• 1 Cup Cheese

Instructions

1. Preheat oven to 350. Line a greased casserole dish with the crescent rolls. Mix and add meats. Beat the eggs, add a sprinkle of salt and pepper, and pour over the meat. Sprinkle generously with cheese. Bake for 15-20 minutes or until your eggs set.

Breakfast Sandwich Meal Prep Recipe by Tasty

Ingredients

• nonstick cooking spray, for greasing
• 10 large eggs
• ¾ cup milk of choice
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• 2 cups broccoli florets, chopped
• ½ red onion, diced
• 1 red bell pepper, seeded and diced
• 2 slices turkey bacon, cut in half crosswise
• 4 slices deli meat of choice
• 6 whole grain English muffins, sliced
• 6 slices cheese of choice

Instructions

1. Preheat the oven to 375ºF (190ºC). Grease a 9x13-inch (23x33 cm) baking dish with cooking spray.
2. In the prepared baking dish, whisk together the eggs, milk, salt, pepper, and garlic powder.
3. Mix in the broccoli, red onion, and bell pepper.
4. Bake until the top is starting to turn golden brown, about 25 minutes. Remove from the oven and let cool.
5. Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan. Add to the oven witht the eggs and bake for 5-10 minutes, or until they reach your desired doneness. Remove from the oven.
6. Arrange the sliced English muffins on another sheet pan. Turn the broiler on and toast the English muffins for 5-10 minutes, or until they reach your desired doneness.
7. Once the eggs cool, slice into 6 squares.
8. Cut 6 8-inch (20-cm) squares of parchment paper.
9. Lay a moistened paper towel across each square of parchment, then assemble the breakfast sandwiches by layering an egg square, 2 pieces of bacon or 1 slice of deli meat and 1 slice of cheese on each English muffin. Wrap the sandwiches in the moist paper towel, then the parchment. Store in an airtight plastic bag or container in the freezer for up to 1 month.
10. When ready to eat, unwrap the parchment paper (leave the sandwich wrapped in the paper towel) and microwave on high power for 2-3 minutes. Allow to cool, then unwrap and serve.
11. Enjoy!

Crockpot Breakfast (5 Pts)

Ingredients

• 1 28-oz. bag Ore-ida frozen potatoes o~quotebrien, thawed slightly
• 1/2 cup diced onion
• 1 pound lean ham, diced
• 2 cups fat free shredded cheddar cheese
• 1 cup skim milk
• 3 cups egg substitute
• 1/2 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Spray crockpot with non-stick cooking spray. You will make three layers.
2. Place 1/3 of the potatoes into the bottom of the crockpot, followed by 1/3
3. of the onions, 1/3 of the ham and 1/3 of the cheese. Repeat this step two
4. more times ending with the layer of cheese.
5. Beat together the egg substitute, milk, salt and pepper; pour it over the
6. layers in the crockpot. Cover and cook on low for 9-10 hours overnight. Cut
7. into 8 wedges when ready to serve.

Scrambled eggs - soft and creamy, just as they should be!

Ingredients

• 4 eggs
• 2 tbsp milk (, any fat % (optional, Note 1))
• 1/4 tsp salt
• 2 grinds black pepper
• 1 tbsp / 15g butter ((or margarine or oil))
• 4 slices bread (, toasted & slathered with butter)

Instructions

1. Use a non stick skillet or well seasoned cast iron pan (about 25cm / 10") and a rubber spatular (or flat edge wooden spoon).
2. Whisk together eggs, milk, salt and pepper.
3. Melt butter over medium heat (Note 1), then pour egg in.
4. Wait 5 seconds, then start leisurely pushing the rubber spatula back and forth in long strokes, and all around the skillet edges, to push the set egg out of the way and let raw egg run onto the skillet to cook. After 30 seconds or so, start adding some folding action too.
5. Cook for 60 seconds in total until you have a pile of soft, custardy scrambled egg folds ("curds") and no raw egg leaking on the edges of the pile.
6. Take it off the stove when it's still a bit undercooked for your taste.
7. Gently push /fold the eggs for another 10 seconds - it will finish cooking with residual pan heat - then slide onto hot toasted crusty bread slathered with butter.
8. Sprinkle with extra pepper then devour immediately! For a touch of garnish, look no further than an 80's style sprig of curly parsley. 👌🏻

McDonald's Egg McMuffin (But Better)

Ingredients

• 2 cups (480ml) whole milk
• 3.5 Tbsp (45g) granulated sugar
• 2.5 tsp (8g) instant yeast
• 1 egg
• 1/4 cup (56g) unsalted butter, lightly melted
• 4 1/3 cup (675g) bread flour
• 2 tsp (8g) fine sea salt
• Cornmeal for dusting
• Egg
• Salt and pepper
• Butter
• 1/2 cup 112g mayo
• 1/4 cup (60g) creme fraiche
• Salt and pepper to taste
• 2.5 Tbsp (37g) sriracha
• 1 Tbsp (8g) smoked paprika
• 1 Tbsp (9g) garlic powder
• 2 tsp (7g) Worcestershire sauce

Instructions

1. Start by whisking together warm whole milk (95F) with instant yeast and granulated sugar until dissolved. Let sit at room temperature for 5 minutes.
2. In the bowl of a stand mixer, add bread flour and fine sea salt. Mix together using the dough hook attachment until incorporated.
3. Add in sugar yeast milk mixture along with lightly melted butter, and an egg. Mix until dough forms.
4. Shape the dough into a tight ball and place into a large greased bowl, cover with plastic wrap and let rise at room temperature for 1 hour or until doubled.
5. Punch the air out of the dough and divide it into 15 pieces. Shape into balls and place in a dough proof box, or rimmed baking sheet. Dust with cornmeal and cover, resting for 10 minutes.
6. Take a dough ball, dust with cornmeal, and flatten. Place in a cast-iron skillet over medium-low heat cooking for 3-5 minutes per side.
7. Add to a rimmed baking sheet and bake in a preheated oven at 350F for 7-10 minutes. Let cool on a wire rack.
8. Slice ham into the desired thickness.
9. Cut the sliced ham using a biscuit cutter.
10. Heat a skillet over medium-high heat. Add vegetable oil and once hot, add ham in batches and sear for 2 minutes per side.
11. Toss in a bundle of thyme and unsalted butter, and base the ham for 25 seconds.
12. Add cooked ham to a tray and cover with thyme butter.
13. Add all ingredients to a small bowl.
14. Mix until fully incorporated.
15. In a nonstick skillet over medium heat, add and melt butter.
16. Once butter is bubbling, add a lightly greased ring mold in the center of the pan.
17. Carefully crack the egg into the ring mold. Season the top with salt and cook for 30 seconds.
18. Add water around the mold, and immediately cover with foil and let it steam for 45 seconds.
19. Remove the egg from the pan. Repeat with the rest.
20. Divide English muffin in half, and toast.
21. Add a nice dollop of spicy mayo, followed by cheddar cheese.
22. Add the egg, topped with the seared ham, and finally, the spicy mayo-covered top bun.

Breakfast Casserole

Ingredients

• 1 (8 oz) package Crescent rolls
• 6 Eggs
• 1 cup Milk
• 1 pound Pork sausage browned and drained; optional
• 8 strips Bacon cooked and diced; optional
• 2 cups Broccoli cooked and diced; optional
• 1/2 cup Green, red, orange, or yellow peppers diced; optional
• 1 cup Frozen spinach thawed and drained; optional
• 1/2 cup Tomatoes diced; optional
• 2 cups Cheddar cheese divided; optional
• 1 cup Feta cheese optional

Instructions

1. Preheat oven to 400(F) degrees. Grease 9' by 13' pan well with butter or cooking spray. Press crescent roll dough into the bottom of the pan in an even layer. Depending on chosen ingredients, brown sausage, crisp bacon, or dice and cook vegetables. Layer meat and/or vegetable on top of the crescent roll dough. Combine eggs and milk into bowl and whisk until well incorporated. Add half of cheddar cheese or all of feta cheese to the egg mixture. Pour egg, milk, and cheese mixture over the meat and/or vegetables. If using cheddar cheese, top with the remaining cheese. Cook casserole for 15-25 minutes in the oven until solid in the middle. Let cool slightly before serving.

Breakfast Casserole

Ingredients

• 1 tablespoon unsalted butter or vegetable oil
• 1 cup (142g) onion minced
• 12 thick slices (454g) firm-textured white bread slightly stale
• 8 cups (about 340g) broccoli rabe cut in 1" pieces blanched cooled and drained
• 1 pound (454g) breakfast sausage or bacon cooked crumbled and drained
• 2 1/2 cups (283g) sharp cheddar cheese grated divided
• 6 large eggs
• 3 1/2 cups (794g) milk
• 3/4 teaspoon table salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon black pepper

Instructions

1. Lightly grease a 2-quart casserole dish or a 9˝ x 13˝ pan that’s at least 2˝ deep., In a medium sauté pan over medium heat, melt the butter (or oil) and add the onion. Cook, stirring occasionally for 5 minutes, until softened. Remove from the heat and set aside., Cut the bread into 3/4˝ cubes and place in a large bowl. Add the cooked onions, 1 cup of the cheese, and 3/4 of the broccoli rabe and cooked meat (set aside 1/4 for sprinkling on top)., Whisk together the eggs, milk, salt, dry mustard and pepper until smooth. Pour over the bread in the bowl, stirring to coat the cubes evenly. Transfer the mixture to the prepared pan, and sprinkle the top with the remaining broccoli rabe and meat., Cover the pan and refrigerate for at least 6 hours and as long as overnight., Preheat your oven to 350°F., Uncover the casserole and sprinkle the remaining cheese on top. Bake until golden, about 70 to 75 minutes. A paring knife inserted in the center should come out clean., Remove from the oven and allow to rest for 20 to 30 minutes before serving warm., Store, covered, for up to 3 days in the fridge.

John Wayne Breakfast Casserole

Ingredients

• 3-4 4oz can Chopped green chiles
• 1 lb Monterey jack cheese Shredded
• 1 lb Colby cheese Shredded
• 8 Eggs Separated
• 1 Can Evaporated milk 13 oz
• 2 Tbsp Flour
• 3-4 Roma Tomatoes Sliced
• 1 Tsp Salt
• 1 Tsp Pepper
• Parsley as garnish

Instructions

1. 1. In a large bowl, stir together the chiles, Jack and Colby cheeses. Put this mixture into a 9x13 pyrex or casserole dish.
2. 2. Separate the eggs.
3. 3. Combine the yolks with evaporated milk + flour + salt + pepper.
4. 4. Beat the egg whites until stiff with a hand mixer and fold into the yolk mixture.
5. 5. Pour egg mixture over cheese mixture and "swirl" with a fork.
6. 6. Bake at 325 for 30 minutes. It will shake a little (soft soufflé style).
7. THEN
8. 7. Add the sliced tomatoes on top of the partially baked casserole.
9. 8. Bake 30 minute more.
10. Garnish with parsley if desired (this does make a difference).

Fast Breakfast Wraps

Ingredients

• 1 tablespoon Vegetable oil
• 6 Eggs
• 2 tablespoons milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup Cheddar cheese
• 3/4 cup chunky salsa
• 6 large flour tortillas

Instructions

1. Heat oil in a medium skillet over medium-high heat. Combine eggs, milk, salt and pepper in a medium bowl; beat well. Pour into skillet.
2. Cook eggs, without stirring, until bottom and edges begin to set, about 1 minute. Then cook eggs, stirring continually, until just slightly set, about 2 minutes. Add cheddar; stir. Remove from heat.
3. Meanwhile, heat salsa in a small saucepan over low heat just until warm. Wrap tortillas in a clean kitchen towel; microwave on HIGH for about 1 minute.
4. Divide egg mixture among tortillas; spread filling down the center of each one. Top with 2 tablespoons salsa. Fold 1 side of tortilla over filling. Fold up bottom. Roll securely. Serve immediately.

Egg and Cheese Breakfast Sandwich

Ingredients

• 1 whole wheat english muffin toasted
• 2 tbs shredded mild cheddar cheese
• 12 cup liquid egg whites cooked in microwave/pan

Instructions

1. Toast english muffin
2. While toasting, pour egg whites in microwave egg cooker with salt and pepper
3. Microwave 60 seconds, stir, and microwave 30-60 seconds more
4. Put shredded cheese on toasted muffin
5. Assemble sandwich with egg

Breakfast Casserole

Ingredients

• 6 Eggs Beaten
• 1 Lb Little Smokies
• 1-1/2 Cup Milk
• 1 Cup Cheddar, shredded
• 8 Slices Bread torn into pieces
• 1 tsp salt
• 1/2 tsp dry mustard
• 1 Cup shredded cheese

Instructions

1. Mix together all ingredients except cheese. Pour into greased slow cooker.
2. Sprinkle mozzarella cheese over top
3. Cover and cook 2 hours on high, than 1 hour on low.

Good Morning Homestyle Casserole

Ingredients

• 4 slices bread, crust removed
• 6 large eggs
• 1 1/2 cups milk
• 6 slices cooked crumbled bacon
• 1/2-1 cup grated swiss cheese, divided
• 1/2-1 cup grated cheddar cheese, divided
• 1/3 cup canned mushroom slices, drained well (or more if desired)
• 1/4-1/2 teaspoon seasoning salt
• 1/2-1 cup hash brown potatoes

Instructions

1. Grease a 9" x 9" baking pan.
2. Place the bread slices (slightly overlapping), in bottom of prepared baking pan.
3. In a large bowl, thoroughly combine the eggs, milk, bacon, 4 tbsp Swiss cheese, 4 tbsp cheddar cheese, mushrooms and seasoning salt.
4. Pour the mixture over the bread slices.
5. Sprinkle the hashbrown potatoes over the egg mixture; top with the remaining cheeses.
6. Cover, and refrigerate overnight.
7. The next day: uncover, bake in a 350 degree oven, for 40-45 minutes, or until lightly browned.
8. and a knife inserted in the center, comes out clean.

Sunrise Breakfast Casserole

Ingredients

• 2 package Sausage links
• 9 Eggs
• 3 cups 2% Milk
• 1 1/2 teaspoon Ground mustard
• 1 teaspoon Salt
• 40 ounces shredded hash browns
• 1/2 cup Red bell pepper diced
• 1/3 cup Green onions thinly sliced
• 2 cups Salsa

Instructions

1. Place sausage in baking pan - bake at 375 for 15-20 minutes or until no longer pink, turning once. drain and slice into 1/4 inch coins. In large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, red pepper, onions, mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes. Let stand 10 minutes before serving.

Egg Cheese & Spinach Breakfast Bake

Ingredients

• 4 cups fresh spinach
• 1 cup liquid egg substitute
• 2 wedges Laughing Cow light swiss cheese
• 2 slices fat free american cheese
• 2 slices turkey bacon
• Salt & pepper

Instructions

1. Cook bacon and allow to cool.
2. Preheat oven to 375(F) degrees.
3. Spray a pan with nonstick cooking spray and cook spinach until wilted.
4. Chop bacon into small pieces and cut cheese wedges into quarters.
5. Spray a baking dish with nonstick cooking spray.
6. Line the bottom with spinach and top with bacon and cheese wedges.
7. Pour in egg substitute, then layer American cheese on top.
8. Bake for 20-25 minutes until firm.
9. Season with salt & pepper and serve warm.

Impossibly Easy Breakfast Bake

Ingredients

• 24 Oz Pork sausage 2 12 oz pkgs
• 1 Medium Bell pepper Chopped
• 1 medium Onion Chopped (1/2) cup
• 3 Cups Frozen hash browns
• 2 Cups Cheddar cheese Shredded
• 1 Cup Bisquick
• 2 Cups Milk
• 1/4 Tsp Pepper
• 4 Eggs

Instructions

1. Heat oven to 400. Grease 13x9x2 Baking pan.
2. Cook sausage, pepper, onion in 10" skillet over med heat, stirring occasionally. Drain.
3. Stir sausage mixture, potatoes and 1 1/2 cup cheese in baking dish.
4. Stir bisquick, milk, pepper and eggs until blended. Pour into baking dish.
5. Bake uncovered 40 to 45 minutes or until knife comes out clean.
6. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted.
7. Cool 5 minutes.

Breakfast Casserole

Ingredients

• 6 Eggs
• 1/2 teaspoon Dry mustard
• 1 cup Milk
• 1/4 cup Green onion Chopped
• 1 lb Sausage
• 1/2 teaspoon Mrs. Dash Original
• 3 oz Monterey jack cheese Grated
• 2 drops Hot Sauce
• 3 oz Sharp Cheddar cheese Grated
• 1 pinch Seasoning Salt
• 1 bag Hash Browns Shredded

Instructions

1. Brown sausage and onions. Add Mrs. Dash and seasoning salt. Line the bottom of a 8X8 in glass baking dish or individual ramekins with hash browns - 1 inch thick. Sprinkle hash browns with drained sausage mixture. Mix together eggs, milk, mustard, and hot sauce and pour over meat and hash browns. Top with cheeses. Best refrigerated overnight. Cook at 350 degrees, 45 minutes to 1 hour or until golden.
2. Double recipe in 9X13 pan.

Breakfast Casserole2

Ingredients

• 2/3 c Green pepper chopped
• 1 ts Garlic minced
• 1/3 c Light cream
• 1/2 ts Salt
• 1 ds Pepper
• 8 oz Cream cheese
• 5 Eggs
• 1 1/2 c bread Soft cubes
• 1 c Cheddar cheese shredded
• 2 tb Vegetable oil
• 1 c zucchini Unpared, chopped
• 2/3 c Onion chopped
• 1 c fresh mushrooms Sliced

Instructions

1. Saute mushrooms, onion, green, pepper, zucchini and garlic in oil until crisp tender. Beat eggs w/cream, salt & pepper; add mushroom mixture and cheddar cheese; stir thoroughly but lightly so cream cheese cubes are intact. Pour into well-greased 9-inch pie plate. Bake 350 degrees - 45 minutes or until set in center & browned. Cool 5 - 10 minutes before cutting into wedges. Note: Chop vegetables to 1/4 - 1/2 inch pieces. Recipe by: Pauline Jensen Posted to MasterCook Digest V1 #409 by Suzy Wert on Januy,, ary 19, 1998

Open "Face" Egg Salad Sandwiches

Ingredients

• 7 eggs
• 1/4 c. mayonnaise
• 2 tsp. mustard
• 1/2 tsp. salt
• 1/2 tsp. ground pepper
• 1 slice ham

Instructions

1. In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
2. Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine
3. Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

Eggplant Pasta Salad

Ingredients

• 3 tablespoon Olive oil
• 2 stalks Celery sliced
• 1 Eggplant cut into 1/2" pieces
• 1 pint Grape tomatoes halved
• 1/4 cup Tomato paste
• 1/4 cup White wine vinegar
• Kosher Salt
• Pepper
• 1 tablespoon Sugar
• 2 tablespoon Capers
• 1/4 cup Pine nuts toasted
• 1 cup Parsley chopped
• 1 pound Penne pasta

Instructions

1. Heat 2 tbsp of the oil in a large saucepan over medium-high heat. Add the celery and cook, 3 minutes. Stir in the eggplant and tomatoes. In a small bowl, combine the tomato paste, vinegar, 1/4 cup waterl, 2.5 tsp salt, 1/4 tsp pepper, and the sugar. Stir into the eggplant. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15-20 minutes. Remove from heat and stir in the capers, pine nuts, and parsley. Meanwhile, cook the penne according to the package directions. Toss with the remaining oil, let cool, and cover. Combine the eggplant with the pasta before serving.

Breakfast Casserole

Ingredients

• 12 Eggs
• 1/2 cup All purpose flour
• 1 teaspoon Baking powder
• 3/4 cube Butter melted
• 2 Cups Sour cream
• 1 pound Cheddar grated
• 1 1/2 pounds Cooked breakfast meat (any combination)
• 1/3 cup Green onions chopped
• Paprika

Instructions

1. Mix all and place in well- greased 9x13 pan. Bake at 350 degrees for 50-60 minutes or until center is set.

Breakfast strata

Ingredients

• 4 sausages of your choice
• 100g bacon lardons
• 150g chestnut mushrooms, halved or quartered if large
• knob of butter, for the pan
• 275g crusty bread, cut into roughly 2cm chunks
• 120g semi-dried tomatoes (drained weight), roughly chopped
• 5 eggs
• 500ml whole milk
• 1 tbsp Dijon mustard
• small bunch of chives, finely chopped
• 75g cheddar or gruyère, grated

Instructions

1. Squeeze the sausagemeat from the skins into a frying pan set over a medium heat. Cook for 10-12 mins, breaking up the meat with a wooden spoon as it cooks. Once browned, tip the sausagemeat into a bowl. Fry the lardons in the pan until crisp, about 4-5 mins. Transfer to the bowl with the sausage, then cook the mushrooms in the pan for 5-8 mins until softened.
2. Butter an ovenproof dish (ours was 30 x 23cm and 5cm deep). Tip in the bread chunks, then scatter over the sausage, bacon, mushrooms and tomatoes.
3. Whisk the eggs, milk, mustard, half the chives and some seasoning together in a jug. Pour this over the bread, meat and mushrooms, then scatter over the cheese. Cover and chill for at least 1 hr, or up to a day. 4 Heat the oven to 200C/180C fan/gas 6. Uncover the strata and bake for 35-40 mins until crisp and golden on top and set in the middle. Let it stand for 5 mins, then scatter over the remaining chives and serve.

Party Puffs with egg salad or ham salad

Ingredients

• 1 c water
• 1/2 c butter
• 1 c All purpose flour
• egg salad
• 6 Eggs; hard-boiled
• 1/3 c Mayonnaise
• 3 tbs chutney finely chopped
• 2 Green onion finely chopped
• 1 tsp salt
• 1/2 tsp Curry powder
• Ham
• 1 cAN deviled ham
• 1 pkg 3 oz cream cheese softened
• 2 tbs green pepper finely chopped
• 1 1/2 tsp Horseradish
• 1 tsp Fresh lemon juice

Instructions

1. In sause pan over med heat bring water and butter to a boil. add flour all at once and stir until a smooth ball forms. Remove form heat and let it stand for 5 minutes
2. Add egs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. drop by tsp 2 in apart onto greased baking sheet.
3. bake a 400 for 20-25 minutes until lightly browned. but a slit in each puff to allow steam to escape, cool completely.
4. make salad and fill each buff after remove soft dough for inside.

The Great British breakfast bap

Ingredients

• 2 tbsp sunflower oil
• 4 Morrisons Pork Sausages
• 3 handfuls frozen chips
• 4 rashers smoked back bacon
• 4 eggs
• 4 large floury soft white baps
• 400g can baked beans
• butter , ketchup and brown sauce, to serve

Instructions

1. Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the Morrisons Pork Sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
2. Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.
3. Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.

Country Club Eggs- a Great Make Ahead Breakfast Casserole

Ingredients

• 1 lb pork sausage
• 8 eggs, lightly beaten
• 6 slices firm white bread, cubed
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 2 cups sharp cheddar cheese, shredded

Instructions

1. Brown sausage in skillet, stirring until browned and crumbled. Then drain.
2. Combine all ingredients in a large bowl and mix well.
3. Pour mixture into a greased 9x13 casserole dish.
4. Regfrigerate at least 8 hours or overnight.
5. Preheat oven to 350 degrees.
6. Bake for 45 minutes or until center tests done.

Wake-Up Sandwiches

Ingredients

• 4 ounces packages whipped cream cheese
• 2 tablespoons milk
• 1 can corned beef
• 1/2 cup shredded swiss cheese
• 2 hard-boiled eggs, chopped
• 3 English muffins, split and toasted

Instructions

1. Stir cream cheese and milk until smooth stir in corned beef,cheese and eggs.
2. Spread on muffins halves.
3. Serve cold or put under broiler for 2-3 minutes.

Breakfast Bake Recipe by Tasty

Ingredients

• 1 tablespoon oil
• 1 lb bacon, cooked, drained, and diced
• 1 tomato, diced
• 1 cup broccoli floret, finely chopped
• 2 cups potato hash brown
• 2 cups shredded cheddar cheese
• 1 cup pancake mix
• 4 eggs
• 2 cups milk, of choice
• ½ teaspoon pepper
• ¼ teaspoon salt
• scallion, thinly sliced, for serving

Instructions

1. Preheat oven to 400°F (200°C).
2. Place the bacon, tomato, and broccoli in greased casserole dish.
3. Sprinkle hash browns and cheese on top.
4. In a large bowl, whisk together pancake mix, eggs, milk, salt, and pepper.
5. Pour pancake mixture over ingredients in the casserole dish.
6. Bake for 45 minutes.
7. Let cool for 5 minutes before serving.
8. Top with scallions, and serve.
9. Enjoy!

Scrambled Egg Salad

Ingredients

• 4 whole Eggs
• 4 Tbs Butter Room temperature

Instructions

1. Set butter out at room temperature.
2. Scramble eggs.
3. Mix together in a bowl.
4. Eat immediately or store in refrigerator.

Eggy sandwiches

Ingredients

• 4 english muffins
• 4 slices swiss cheese
• 3 slices canadian bacon
• 4 eggs
• 40 tater tots

Instructions

1. Cook.

Breakfast Casserole

Ingredients

• 2 pounds Pork Sausage
• 1 package Center-cut bacon
• 5 each Potatoes
• 6 each Eggs
• 1 tablespoon Lard
• 1/2 cup Flour
• 2 tablespoons Butter
• 4 cups Milk
• 6 1/2 ounces Fresh mozzarella cheese
• 8 ounces Sharp Cheddar cheese
• 8 ounces White Cheddar cheese
• 1/2 cup Parmesan cheese
• 1/4 cup Fresh parsley
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 1/4 teaspoon Freshly ground pepper
• 1/2 teaspoon Nutmeg
• 2 cups White wine

Instructions

1. PREP
2. Combine spices in a bowl, set aside
3. Combine chedder and white cheeses in a bowl, set aside
4. Set aside morzzela in a bowl
5. Preheat the oven to 350 degrees F.
6. Cook bacon in the oven until not quite crispy, set aside
7. Peel and slice potatoes, 1/8"
8. Add a teaspoon of lard to a large frying pan
9. Add 2 table spoons butter to the pan
10. Fry potatoes until almost done, just turnng brown
11. Remove from heat and set aside
12. Scramble eggs, set aside
13. GRAVY
14. Preheat large heavy bottom pot.
15. Add the sausage and cook, stirring and breaking the meat up into bite-size pieces,
16. Continues cook while stirring until the sausage is browned, about 8 minutes.
17. May need to add oil if the meat is lean
18. Deglaze with white wine.
19. Stir in spices.
20. Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed.
21. Deglaze with white wine
22. Add 2 cups milk and stir until it starts to thicken.
23. Stir in the remaining 2 cups milk, bring to a simmer stiring until the sauce is desired thickness.
24. Add 1/4 cup Parsely
25. Remove from theat and let cool.
26. ASSEMBLE
27. Spray a 9 X 13 backing dish
28. Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom.
29. Layer potatoes slices over the top
30. Layer of cheese
31. Spread layer of sausage.
32. Add layer of potatoes
33. Spread a laver of scrambled eggs
34. Sprinkle with cheese
35. Add layer of pototoes
36. Cover with bacon
37. Add layer of potatoes
38. Add layer of Mozzarella and Parmesan cheese
39. Cover with foil
40. Refrigerate over night
41. FINAL
42. Preheat the oven to 350 degrees F.
43. Bake until the cheese is melted and bubbly, about 45 minutes.
44. Uncover the dish, and continue to bake until slightly browned, 10 to 15 minutes.
45. Top with the parsley and a sprinkle of black pepper.
46. Let sit for at least 15 minutes, then slice and serve.

Easy protein pancakes

Ingredients

• 1 banana
• 75g oats
• 3 large eggs
• 2 tbsp milk (dairy, soya, oat or nut milks all work)
• 1 tbsp baking powder
• pinch of cinnamon
• 2 tbsp protein powder (whey, pea or whatever your preference)
• coconut oil, or a flavourless oil, for frying
• nut butter, maple syrup and berries or sliced banana to serve

Instructions

1. Whizz the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a blender for 1-2 mins until smooth. Check the oats have broken down, if not, blend for another minute.
2. Heat a drizzle of oil in a pan. Pour or ladle in 2-3 rounds of batter, leaving a little space between each to spread. Cook for 1-2 minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter. Serve in stacks with nut butter, maple syrup and fruit.

Apple Breakfast Bars

Ingredients

• 1 1/2 cups quick-cooking rolled oats
• 1/4 cup whole wheat flour
• 2/3 cup dates, chopped
• 1/2 cup walnuts, chopped
• 1/2 teaspoon sea salt
• 1/4 cup orange juice
• 1 1/2 cups raw apples, shredded

Instructions

1. Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375 until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast or snack **Freezes Well**.

Israeli Breakfast Salad

Ingredients

• 2 medium cucumbers, peeled
• 1/2 cup cottage cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup onion, grated and drained
• 1 green pepper, seeded and chopped finely
• 1/4 cup lemon juice
• 1/4 cup olive oil
• salt and black pepper
• 1 sprig of fresh mint (garnish)

Instructions

1. Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes.
2. In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil.
3. Mix thoroughly and season generously with salt and pepper.
4. Drain the cucumber and cut into small cubes.
5. Mix into the cheese mixture.
6. Transfer to a shallow serving bowl and garnish with the mint sprigs and let stand in a cool place for 1/2 hour before serving.

Breakfast Garbage Bowl (Healthy)

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1/4 cup Strawberries chopped
• 1/4 cup blueberries
• Honey
• 1/4 cup dried fruit of choice (raisins, craisins, cherries, etc)
• 1 tablespoon almond butter optional

Instructions

1. 1. Cook quinoa on stovetop with water according to package directions. I prefer cooking mine the night before because this bowl is best when the quinoa is cold.
2. 2. Garbage bowl mix in the rest of the toppings.

Egg Salad Sandwich

Ingredients

• 3 tbsp. Greek yogurt
• 1/2 tsp. grated lemon zest plus 1 Tbsp lemon juice
• Kosher salt and pepper
• 4 large hard boiled eggs, peeled and roughly chopped
• 1/4 small red onion, finely chopped
• 1 heaping Tbsp capers, chopped
• 1 tbsp. chopped dill
• 4 slices pumpernickel bread, toasted

Instructions

1. In a bowl, whisk together yogurt, lemon zest and juice, ¼ teaspoon each salt and pepper. Add eggs and gently mix to combine. Fold in onion, capers, and dill.
2. Divide among toast and sprinkle with additional dill and cracked pepper.

Ally’s Breakfast Casserole

Ingredients

• 8 Large Eggs
• 6 Pieces Bread - Toasted Sturdier bread is better - I like to use sourdough
• 2 Cups Milk
• 1 Pound Pork Breakfast Sausage I use hot
• 1 Tsp Salt Or to taste
• 1 Tsp Dry mustard
• 1/2 Cup Finely chopped onions Optional
• 1/2 Cup Sliced mushrooms Optional
• 1 Cup Shredded cheddar cheese
• 1 Cup Shredded Velveeta (Must be cold to shred)
• 1 Tsp Pepper Or to taste

Instructions

1. Cook sausage and let cool completely
2. Toast bread and cut into cubes
3. Grease 9x13" baking Pan (I spray with Butter Pam)
4. Spread the bread evenly into the bottom of the pan
5. Sprinkle the sausage and cheese evenly over the bread
6. In a large measuring cup, combine the eggs, milk, dry mustard, salt and pepper
7. Pour the egg mixture evenly over the ingredients in the pan
8. Cover and refrigerate overnight
9. Next Morning
10. Preheat the oven to 325 degrees
11. Place covered dish in the oven and cook covered for the first 30 minutes
12. Remove cover and continue baking for another 15-25 minutes (approximately 45-55 minutes total, or until set)
13. You may need to bake it for a little more or less time depending on your oven and how soft or “runny” you prefer the eggs to be.
14. To check, use a fork or knife to stick in the middle and see how soft it still is.
15. Remove from oven
16. Let cool for ~5 minutes
17. Slice and serve warm.

Egg-Free Paleo Breakfast Bowls

Ingredients

• 1 cup diced sweet potato, (about 1/2 medium sweet potato)
• 1/2 cup onion (about 1 small onion), ( diced)
• 5 strips bacon, (cut into lardons (short strips))
• 2 cloves garlic, (minced)
• 1/4 teaspoon smoked paprika ((leave out if AIP))
• 1/2 teaspoon salt
• 1 handful spinach
• freshly ground black pepper, (to taste)
• 1 tablespoon ghee or coconut oil
• 1/2 cup diced parsnip, (about 1 small parsnip)
• 4-6 oz raw bulk breakfast sausage or mild Italian sausage, (casing removed and broken into bite-sized pieces)
• 1/2 cup diced onion, (about 1/2 medium onion)
• 1 bell pepper, (diced)
• 1/2 cup diced zucchini, (about 1 small zucchini)
• 1/4 cup diced tomato, (about 1 small tomato or 6 cherry tomatoes)
• 1 handful arugula
• 1 tablespoon minced parsley
• freshly ground black pepper, (to taste)
• 1 tablespoon ghee or coconut oil
• 1/2 diced red skinned or yukon gold potato, (about 1/2 a medium potato)
• 6 oz fully cooked chorizo, (diced)
• 1 handful baby kale
• 1/2 apple, (diced)
• 1 tablespoon minced cilantro
• freshly ground black pepper (to taste)
• 1 tablespoon ghee or coconut oil
• 6 oz ground beef
• 1 medium shallot, (minced)
• 2 garlic cloves, (minced)
• 1 cup / 3-4 button or cremini mushrooms, ( diced)
• 1/2 cup broccoli florets
• 2 teaspoons fish sauce
• 1/4 teaspoon curry powder ((or turmeric for AIP))
• 1 handful watercress, (chopped)
• freshly ground black pepper, (to taste)

Instructions

1. smoky sweet potato + bacon
2. In a large skillet over medium-high heat, cook the bacon until crisp, about 10 minutes.
3. Remove the bacon from the pan, leaving about a tablespoon of bacon fat in the pan. Drain the bacon on paper towels.
4. Add the sweet potatoes and onions to the pan and cook for 7-9 minutes, or until soft and golden brown.
5. Add the smoked paprika, garlic, and salt and stir to combine.
6. Add the spinach and cook until wilted. Stir the bacon back in and serve with freshly ground black pepper.
7. sausage + pepper with zucchini
8. Heat a large skillet over medium-high heat and add the ghee. Once hot, add the parsnips and onions. Cook for 6-8 minutes, or until golden brown, stirring occasionally.
9. Push the parsnips and onions to the side of the pan and add the sausage, browning it on all sides. Once it’s brown, push it to the side with the parsnips and add the garlic, bell peppers, zucchini, and salt. Cook for 2-3 minutes, or until the zucchini and peppers are softened.
10. Stir everything back together and cook for another minute or two. Add the arugula and cook for a minute more, or until just wilted. Add the parsley and serve with freshly ground black pepper.
11. chorizo, apple + kale
12. Heat a large skillet over medium-high heat. Add the ghee. Once hot, add the potatoes and cook until they’re golden brown and tender, about 5 minutes.
13. Add the chorizo to the pan and cook for 2-3 minutes, until crispy and heated through.
14. Add the kale and apples and cook until the kale is wilted, about a minute.
15. Stir in cilantro and serve with freshly ground black pepper.
16. curry beef + broccoli
17. Heat a large skillet over medium-high heat and add the ghee. Once hot, add the beef and cook for one minute, until just starting to brown.
18. Push to the side and add the mushrooms, broccoli, shallots, and garlic. Cook for 2-3 minutes and then stir the beef back in.
19. Add the fish sauce, garlic, and curry powder and cook for another 2-3 minutes, or until the beef is cooked through. Stir in the watercress and cook until just wilted. Serve with freshly ground black pepper.

Low-Carb Breakfast Scramble

Ingredients

• 1/2 cup Egg Substitute
• 1/2 cup Low-fat cottage cheese
• 1 tablespoon Soy protein powder
• Non-stick spray
• 2 strips Turkey bacon - cooked & crumbled
• 1 teaspoon Parsley - or cilantro, chopped
• 1 large Low Carb Tortilla
• 1/4 cup Salsa - Choose your heat level

Instructions

1. Place the cottage cheese in a tea strainer and allow it to drain excess liquid.
2. Cut a tortilla in half and place each half on a plate.
3. Blend the egg substitute with the soy protein then add in the cottage cheese.
4. Scramble this in a sprayed pan until it starts to set. Add in the crumbled bacon and stir in the parsley.
5. When the eggs have set place 1/2 of the mixture on each tortilla. Placing it slightly to one side of center makes the next step easier.
6. Put a spoonful of salsa on top of the eggs then roll the tortilla into a cone shape. Put the rest of the salsa on the top as a garnish. Sprinkle with more cilantro (or green onion) if you wish.
7. Serve immediately.
8. Each (196 gram) serving contains:
9. Cals: 190, FatCals: 68, Total fat 8g
10. SatFat: 2g, PolyFat: 2g, MonoFat: 3g
11. Chol: 18mg, Na: 827, K: 417
12. Total Carbs: 14g, Fiber: 7g, Net Carbs: 7g

Oatmeal Waffles or Pancakes

Ingredients

• 2 cups quick oats
• 1/2 cup flour
• 1 teaspoon salt
• 1 1/2 cups water
• 1 tablespoon baking powder
• 1 beaten egg
• 1 tablespoon molasses
• 2 tablespoons corn oil

Instructions

1. Mix well together.
2. There should be no lumps.
3. Bake in a waffle iron, or like regular pancakes.
4. Variation: add 1/2 cup finely chopped apple and 1/2 teaspoon cinnamon.

Breakfast Shake

Ingredients

• 2 Each Bananas Frozen
• Small amount Almond milk
• 2 Scoops Casein protein
• 2 Squares High cacao chocolate

Instructions

1. Blend frozen bananas until creamy. Add almond milk, casein protein, high cacao chocolate. Blend until frothy b

Breakfast Casserole (S)

Ingredients

• 1 lb. Sausage
• 12 + 1 eggs lightly beaten
• 1 cup of THM Baking Blend
• 1 tsp Baking Powder
• 1/3-1/2 c milk
• 1/2 spTHM Sweet Blend
• 1 tsp of Celtic Sea Salt
• 1 tsp of black pepper (I use a lot more because I love p
• 2 tsps. of Red Pepper Flakes (for a kick)
• Less than 1/4 cup of water
• 1 c cheese
• 4 tsp. of melted butter

Instructions

1. Mix baking blend, milk, sweetener, baking soda, and one egg together and set to the side. (You can add about a ½ tsp of salt and pepper to this mix if you want to add some spice and flavor to the topping)
2. Cook sausage and rinse, drain, crumble, and cool. Sprinkle in a lightly greased 9x13 baking dish.
3. Mix one dozen eggs with the remaining spices and water and pour over the sausage.
4. Sprinkle cheese over egg mixture
5. Pour baking blend mixture of the top and spread as much as you can.
6. Pour melted butter on top-
7. Bake at 350 for about 30-45 minutes, or until lightly browned.
8. Optional: Veggies, mushrooms, other meats

Incredibly Easy Breakfast Bake

Ingredients

• 24 ounces Bulk Pork Sausage
• 1 each Medium Bell Pepper chopped
• 1 each Medium White Onion chopped
• 3 cups Frozen Hash Brown Potatoes shredded
• 2 cups Shredded Cheddar Cheese
• 1 cup Bisquick
• 2 cups Milk
• 1/4 teaspoon Black pepper
• 4 each Eggs

Instructions

1. 1. Heat oven to 400 degrees. Grease rectangular baking dish, 13X9X2. Cook sausage, bell pepper and onion in a 10 inch skillet over medium heat, stirring occasionally, until sausage is no longer pink. Drain.
2. 2. Stir together sausage mixture, potatoes and 1-1/2 cups of the cheese in baking dish.
3. 3. Stir Bisquick, milk, pepper and eggs until blended. Pour into baking dish.
4. 4. Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted.
5. 5. Cool 5 minutes.

Breakfast Shake

Ingredients

• 1/2 cup cold water
• 2 scoops chocolate protein powder
• 1 tsp instant coffee granulated
• 5 ice cubes

Instructions

1. Fat-Burning Mocha Madness
2. In a blender, mix ½ cup of cold water (you can add more or less water depending on the consistency you prefer).
3. Add 2 scoops of nutrient-rich chocolate-flavored protein powder.
4. Add 1 tsp of granulated instant coffee.
5. Gradually add 5 ice cubes to thicken.
6. Blend on high for one minute (in a pinch, this shake can also be made by simply mixing ingredients together in a glass with a spoon).
7. Drink yourself skinny!

Egg In A Basket Recipe

Ingredients

• Bread slices: 1 for each person
• Eggs: 1 for each person
• Butter or margarine: enough to cover each piece of toast generously, on both sides

Instructions

1. Butter both sides of each slice of bread.
2. Cut a hole out of the centre of each slice.
3. In a frying pan on medium heat, begin to fry the bread on one side only. You can also fry the circle you cut out of the centre, if you like; just make sure you butter it first, too.
4. Once the underside has begun to brown a little like grilled cheese, crack the egg directly into the hole.
5. LEAVE IT ALONE until the egg has a chance to cook on the underside. If you touch it now, the egg will spill out and your Egg In A Basket shall be ruined! So give it a few minutes before checking.
6. Once the egg has had a chance to form a seal on the underside, carefully maneouvre a nonstick spatula underneath the toast and flip quickly.
7. Once the egg has cooked enough to form a seal on both sides, it's up to you how long to continue cooking. As long as the toast has not burned, you can continue cooking until the egg yolk becomes firm, or you can serve runny. Personally I prefer it runny because it goes with the toast really well.
8. Butter the toast edges again, sprinkle with a pinch of salt and pepper, and serve with fruit, bacon, sausage, or oatmeal.

Breakfast Muffin

Ingredients

• 1 English muffins toasted
• 1 egg fried
• 1 slice American cheese
• 1 patty Sausage jimmy dean

Instructions

1. toast English muffin
2. fried egg in round mold
3. melt cheese on egg
4. pan fry sausage patty
5. sandwich egg, cheese and sausage between muffin halfs

Southwestern Breakfast Casserole

Ingredients

• 1 package (8 1/2 oz) corn muffin mix prepared
• 3 cup Italian bread cubed (1/2 inch)
• 8 ounce Italian sausage
• 1 cup onion chopped
• 2 cup milk
• 1 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1 can (10 oz) diced tomatoes and green chiles, undrained
• 4 Eggs
• 2 cup Colby-Jack cheese shredded and divided

Instructions

1. Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl and stir in bread. Set aside.
2. Remove casings from sausage and cook in large skillet with onion over medium heat until browned, stirring to crumble. Drain.
3. Combine milk, cumin, pepper, tomatoes, and eggs; stir until blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of bread mixture into a 9 by 13 inch pan coated with cooking spray. Top with 1 cup cheese. Spoon remaining bread mixture over cheese, and then top with remaining cheese. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350 degrees F. Bake 40 minutes or until set. Let stand 10 minutes before serving.

Breakfast sandwich

Ingredients

• 2 Whole wheat English muffins Toasted
• 2 Eggs Any style except fried
• 2 slices Turkey bacon or Canadian bacon
• 2 slices Fat free cheese

Instructions

1. Microwave sandwich for 15 second

Super Simple Breakfast Casserole

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• 3 1/2 cups hash brown potatoes (use a package of refrigerated hash browns)
• garlic salt and pepper, to taste
• 6 vegetarian breakfast sausage patties
• 8 eggs
• 1 cup milk
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350. Grease 9x13" glass pan. Thaw sausages and chop finely.
2. Heat olive oil in medium skillet and saute onions until golden.
3. Put potatoes in mixing bowl, add onions and sausages, stir, and add seasonings to taste. Pour into prepared pan. Sprinkle cheese on top of casserole.
4. Beat eggs and milk together lightly. Pour over casserole.
5. Cover casserole with foil and bake for 45 minutes. Uncover casserole, and bake 15 minutes more, or until casserole is set and cheese is golden.

Sheet Pan Breakfast Fried Rice

Ingredients

• 1/2 lb bacon, diced
• 6 garlic cloves, chopped
• 8 cups cooked jasmine rice
• 10 ounces frozen peas and carrots, thawed
• 1 cup chopped red bell pepper
• 4 scallions, white parts chopped and greens sliced thin
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 1/2 cups shredded colby-monterey jack cheese
• 6 large eggs
• sriracha sauce, for topping

Instructions

1. Preheat oven to 450 degrees F and place oven rack in center of oven. Arrange bacon and garlic on a baking sheet and bake until bacon is crisp, about 15-18 minutes.
2. Remove baking sheet from the oven, stir in the rice and return to the oven to bake until rice is crisp and starting to turn lightly golden, about 18-20 minutes.
3. Remove baking sheet from the oven, stir in the peas and carrots, bell pepper, chopped scallion whites, soy sauce and sesame oil. Make 6 indentations and crack the eggs into them. Sprinkle shredded cheese over the rice and return the baking sheet to the oven. Bake until cheese is melted and eggs are set, about 13-15 minutes.
4. Remove from oven, sprinkle over sliced green scallions and drizzle with sriracha.

Slow Cooker Easy Breakfast Casserole

Ingredients

• 8 sheets refrigerated crescent rolls 1 package
• 1 pound ground sausage cooked
• 8 eggs
• 1/2 cup milk
• 2 cups cheese shredded
• salt and pepper

Instructions

1. 1) Brown sausage in skillet over medium high heat until fully cooked; drain.
2. 2) Spray crock pot with non-stick spray.
3. 3) Unroll crescent rolls, without separating, and lay in bottom of crock, pressing seams together.
4. 4) Top with sausage.
5. 5) Whisk together eggs, milk, salt and pepper; pour over sausage.
6. 6) Sprinkle cheese over egg mixture.
7. 7) Cook on high for 2.5 hours.
8. Note: I would serve with a side of hash browns and/or fruit in season.
9. Original recipe said it would serve 12. We only got 6 for light eaters!

Breakfast Bake

Ingredients

• 2 cups Milk
• 8 Eggs
• 2 cups cheese
• 6-8 slices bread torn in bite size pieces
• 1 can Mushrooms, sliced
• 1/2 onion diced
• bacon, sausage, etc precooked

Instructions

1. Make ahead and store overnight. Bake at 350 degrees for 30-40 minutes

Buttermilk Pancakes- The Breakfast Book

Ingredients

• 1 cup Buttermilk
• 1 Egg room temperature
• 3 tablespoon Butter melted
• 3/4 cup All purpose flour
• 1/2 teaspoon Salt
• 1 teaspoon Baking soda

Instructions

1. Put the buttermilk, egg, and melted butter in a mixing bowl. Stir briskly until the mixture is smooth and blended.
2. Stir the flour, salt, and baking soda together in a small bowl so they are well-blended. Stir into the buttermilk mixture only until the dry ingredients are moistened- leave the lumps.
3. Heat a skillet or griddle to medium hot. Grease lightly and spoon out about 3 tbs. of batter per pancake. Spread the batter with the back of a spoon so it is thinned out a little. Cook until a few bubbles break on top. Turn the pancake over and cook briefly. Keep pancakes warm until enough are cooked to serve.

Middle Eastern Egg Salad on Toast

Ingredients

• 2 Eggs Hard boiled
• 1/3 cup Hummus
• 2 teaspoons Harissa
• 2 tablespoons Olive oil
• 2 tablespoons Mint chopped
• 2 tablespoons Fresh Cilantro chopped
• 4 slices Bread

Instructions

1. Mash 2 hard-boiled eggs; mix with 1/3 cup hummus and 2 teaspoons harissa (Moroccan chile paste). Spread on 4 slices toasted whole-grain bread; drizzle with olive oil and top with chopped mint and cilantro.

Bulk Breakfast Burritos

Ingredients

• 18 Eggs
• 2 Onions diced
• 4 tablespoon Vegetable oil
• 4 cans Black beans
• 2 cups Dixie Diner Beef Not Crumbles
• 2 cups Mexican Blend Cheese shredded
• 40 Flour tortillas
• 30 ounces Pace Salsa
• 16 ounces Frozen Spinach
• 30 ounces Shredded Potatoes

Instructions

1. Dice the onions.
2. Saute the potatoes.
3. Saute the onions.
4. Drain and rinse the beans.
5. Prepare the Dixie Diner beef not.
6. Scramble the eggs, adding the spinach when almost done. Combine everything except tortillas, cheese and salsa in a large bowl.
7. Add 2 tablespoons of the mixture into each tortilla, drizzle with salsa and sprinkle with cheese.
8. Roll, wrap with saran wrap, and freeze.

World's Easiest Pancakes

Ingredients

• 1 large egg
• 1 cup low-fat milk
• 1 cup self rising flour
• 1 teaspoon vanilla essence (optional)

Instructions

1. Place all ingredients into a large mixing bowl, and mix for approx 2 minutes.
2. Pour into a hot non stick pan and cook until air bubbles form on one side. Flip and cook until done (do not press on pancakes too hard because they will shrink.).
3. Other variations include using all purpose plain flour with a small amount of bicarbonate soda, or substituting half the milk for a sweet lemonade.
4. Top with maple syrup or lemon and sugar mix.

Breakfast Casserole

Ingredients

• 1 pound Sausage
• 1 cup Milk
• 2 cans Cream of mushroom soup
• 1/2 pound Cheddar cheese shredded
• 1 box Seasoned croutons
• 4 or more Eggs
• dash Salt and pepper
• 1 dash Worcestershire sauce

Instructions

1. Mix together and bake in a 13x9 inch pan at 350? for 1 hour.

Pancakes, Everyday

Ingredients

• 2 cup All purpose flour
• 2 teaspoon Baking Powder
• 1 tblspoons Sugar
• 1/4 teaspoon Salt
• 2 Eggs
• 1 1/2 cups milk
• 2 tablespoon butter Melted and cooled

Instructions

1. 1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix togetehr dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
2. 2. Place a teaspoon or 2 or butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size. Adjust heat as necessary; usally, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
3. 3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200 degree oven for up to 15 minutes.
4. 4. FOR BLUEBERRY OR BANANA PANCAKES.....Use fresh or frozen blueberries; over ripe bananas are great. Just before cooking, stir blueberries into batter. For bananas, slice them and press into surface of cooking pancakes. Cook pancakes a little more slowly than you would other pancakes as they burn more easily.
5. 5. FOR WHOLE-GRAIN PANCAKES... Substitute whole wheat flour, cornmeal, rolled oats or a combination for up to 1 cup of flour and proceed with recipe.

Breakfast Pick-Me-Up Juice

Ingredients

• 1/2 cantaloupe (rind and seeds removed)
• 1 large carrot (washed, topped and tailed)
• 1/2 lime (peeled)
• 1 small apple (washed and stem removed)

Instructions

1. Juice together all ingredients and serve!

Toast and Eggs

Ingredients

• 1 Slice of bread
• Butter
• Salt optional
• 1 Egg

Instructions

1. Lightly toast the bread. Pan fry the egg in butter, then put it on the bread. Add salt to taste. Posted By smithl@shadow.dbapic.com.au (Luke Smith) On rec.food.recipes or rec.food.cooking

Healthy Breakfast Cookies and Bars - Fiber, Protein, and Fruit!

Ingredients

• 2 cups bran flakes, crushed (or substitute multi-grain flakes)
• 2 cups oatmeal
• 2 tablespoons wheat germ
• 1 1/2 tablespoons cinnamon
• 1/2 cup plain nonfat yogurt
• 1 cup unsweetened applesauce
• 1 teaspoon vanilla
• 1/3 cup honey
• 1 egg, beaten
• 1/2 cup skim milk powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup raisins

Instructions

1. Preheat oven to 350°F.
2. Crush cereal, and place in a medium-sized mixing bowl. Add oatmeal, wheat germ, and cinnamon; set aside.
3. In a medium mixing bowl, combine yogurt, applesauce, vanilla, honey, beaten egg, and skim milk powder: mix well to combine.
4. Add baking soda and baking powder to the yogurt mixture. Mix well.
5. Gradually add the cereal and oatmeal mixture to the yogurt mixture and stir well.
6. Add raisins and mix to combine.
7. Scoop a heaping tablespoon of the batter and roll it into a ball. Place onto a non-stick cookie sheet, or lined with baking parchment, and lightly flatten.
8. Bake at 350°F for 15-18 minutes. Makes 24 cookies.

RAW breakfast mix

Ingredients

• 1 medium/large apple
• 1 medium pear
• 1 large celery stalk
• handful of spinach
• 2 tablespoons raisins or currants
• 2 tablespoons almonds (can sub walnuts or pecans)
• 1/2 teaspoon cinnamon (optional)
• 1 teaspoon agave (optional)
• 2 tablespoon hemp seed

Instructions

1. Cut the seeds out of the apple and pear. In a food processor, pulse the nuts and raisins until chopped up coarsely. Then add the rest of the ingredients and process until slightly chunky (dont process too long because then it will turn soupy and it wont be as enjoyable to eat!)
2. Its really so yummy. You can also sprinkle some flaxseed on there if you want something a little extra. Omit the agave and/or raisins if too sweet.

Egg salad

Ingredients

• 2 Eggs
• Rocket
• Salad dressing
• 1 cup water
• Lettuce

Instructions

1. Boil the water for five minutes.Then put your eggs in to boil for 7-10 minutes.It is best to have a timer to time this.While the eggs are boiling, get a bowl and cutlery ready. Put your rocket and lettuce into the bowl. The eggs should be ready by then. Take them out and take skin off. You should turn the hob off and carefully dispose of the boiling water. Chop the eggs into quarters into and put them in the salad. Pour the salad dressing on and bon appetit! You have the perfect egg salad.

Country Breakfast Casserole

Ingredients

• 1 c Swiss cheese; shredded
• 1 c Cheddar cheese; shredded
• 1 bn Green Onions chopped
• ; drained)
• 1 ts Dry mustard
• 3 c Light cream
• 10 Eggs lightly beaten
• 1 pk Jimmy Dean roll sausage;
• 16 oz Day old bread; cubed
• 1 ts Salt

Instructions

1. Grease 9"x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350 degrees or until golden brown. Serves 6 to 8.

Breakfast fruit

Ingredients

• 2 cups Blueberries
• 2 Bananas
• Mango
• Raspberries

Instructions

1. Rinse and chop

Cheesy Egg Breakfast Casserole Recipe

Ingredients

• 12 large eggs
• 1cup heavy cream or whipping cream
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cans (8 ounces) chopped green chile peppers, drained (optional)
• 12 ounces shredded Sharp Cheddar cheese

Instructions

1. Preheat oven to 325°.
2. In a bowl combine eggs, cream, salt, and pepper; beat until smooth and well blended. Stir in chopped chili peppers. Lightly grease a shallow 1-quart baking dish. Sprinkle cheese over bottom of prepared baking dish then pour egg mixture over cheese. Bake for 35 to 40 minutes, or until set. If desired, broil for a minute or two.
3. You can add any of the meats or vegetable that I mentioned to make it a "complete" breakfast in one.

Protein Breakfast Shake

Ingredients

• 1/2 cup frozen blueberries
• 1/2 cup frozen cranberries
• 1/4 lemon w/rind optional
• 1 tablespoon almond butter
• 1 tablespoon pumpkin seeds
• 1 tablespoon chia seeds
• 1 tablespoon hemp seeds
• 2 Walnuts
• 1/4 Avocado
• 1/2 tablespoon extra-virgin coconut butter
• 1/2 cup unsweetened almond milk
• 1/2 cup Water

Instructions

1. Add more water if necessary!

egg in a cup

Ingredients

• Egg
• Bread
• Butter

Instructions

1. boil eggs, soft
2. chop
3. mix in a cup with buttered toast

Amazingly Easy Microwave Breakfast Ring!

Ingredients

• 1/3 cup firmly packed brown sugar
• 3 tablespoons butter
• 1 tablespoon water
• 1/4-1/2 cup almonds or 1/4-1/2 cup macadamias, etc
• 1 (8 ounce) can refrigerated biscuits
• 1 teaspoon almond extract or 1 teaspoon rum extract, etc

Instructions

1. In an 8 inch round cake dish (or better yet, a small, microwave Bundt pan), combine the brown sugar, butter, and water, and heat about 1 minute, on high.
2. Stir in the nuts and extract.
3. Separate the biscuits, dip them in the syrup mixture, and then overlap them in the pan.
4. If using the glass dish, spoon remaining syrup over the bisquits, and then place a small glass in the center of the dish (to simulate a Bundt pan).
5. Cook 2-3 minutes on high, rotating 1/4 turn, halfway through cooking time (if you don't have a turntable).
6. The biscuits should be firm and no longer doughy, but not tough.
7. Allow the dough to rest for about 2 minutes; remove the glass (if using), and then invert the ring onto a serving plate.

Egg Breakfast Recipe

Ingredients

• 8 slices of bread cubed, or croutons of choice
• 2 c. grated chesse
• 2 c. ham cubed (or meat of choice)
• 8 eggs beaten slightly with 4 c. milk
• s&p to taste
• pinch of dry mustard

Instructions

1. Mix cheese and meat into eggs mixture and pour over bread cubes
2. Refrigerate at least 2 hours, better overnight (covered)
3. Bake in oven at 325 for 2 hrs, or 350 for :45 min or so in 9x12 buttered cake pan
4. slice to desired serving size

Breakfast Meal Prep Fruit and Yogurt Bistro Box

Ingredients

• 4 cups fat-free plain greek yogurt
• 1 cup low-fat granola
• 12 strawberries
• 1 cup blueberries
• 2 cups pineapple chunks

Instructions

1. Assemble fruit and yogurt bistro boxes by dividing ingredients evenly in boxes. Keep refrigerated.

Breakfast Casserole

Ingredients

• Eggs
• Bread
• Sausage
• 2% Milk
• Cheddar cheese

Instructions

1. Lay bread slices in a greased baking dish
2. add cooked sausage
3. beat eggs ane mix with a splash of milk
4. pour eggs over bread
5. top with cheese
6. bake at 350 for 40 minutes

Egg Scramble

Ingredients

• 1 Dozen Eggs Beaten
• 1 Can Mushroom soup Healthy choice
• 2 cups Milk
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 1/2 teaspoon Dry mustard
• 8 oz Shredded cheddar cheese
• 1 lb Sausage Bob Evans sage
• 9 slices Bread Early American white

Instructions

1. Line 9x13 pan with butter and crustless bread.
2. Add cooked and crumbled sausage.
3. Mix all other ingredients(other than the cheese) in a bowl and pour over the bread.
4. Top with cheese.
5. Cover and refrigerate overnight.
6. Remove from fridge 30 minutes prior to baking.
7. Bake at 350 F for 25 minutes with cover.
8. Remove cover and bake for another 20 minutes.

Summer egg salad with basil & peas

Ingredients

• 150g new potatoes , thickly sliced
• 160g French beans , trimmed
• 160g frozen peas
• 3 eggs
• 160g romaine lettuce , roughly torn into pieces
• 1 tbsp extra virgin olive oil
• 2 tsp cider vinegar
• ½ tsp English mustard powder
• 2 tbsp chopped mint
• 3 tbsp chopped basil
• 1 garlic clove , finely grated
• 1 tbsp capers

Instructions

1. Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.
2. Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavours.
3. Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together. Pile onto plates, top with the eggs and grind over some black pepper to serve.

Authentic New York Bacon Egg and Cheese At Home

Ingredients

• 3 cups (450g) of all-purpose flour
• 3g amylase
• 9g fine sea salt
• 8g sugar
• 3/4 cup water (170g) warm water @90F
• 2.5 teaspoons (8g) instant yeast
• 1 large egg
• 2 tablespoons (28g) unsalted butter, softened
• 1 tablespoon (15g) milk
• poppy seeds for topping
• 8 eggs
• 1lb (454g) Applewood smoked bacon, cooked
• 2tablespoons (24g) of unsalted butter
• 8 slices American cheese
• ketchup to taste
• salt and pepper to taste
• 4 kaiser rolls, split and toasted
• Same as Traditional
• Replace ketchup with grape jelly
• 1lb (454g) Benton's bacon, cooked
• 8 eggs
• 2tablespoons (24g) of unsalted butter
• salt and pepper to taste
• 1/2 bunch chives, very thinly sliced
• 8 slices Emmental cheese
• 4 croissants
• Hot sauce of choice

Instructions

1. Preheat the oven to 375F.
2. In a bowl of a stand mixer fitted with the spiral attachment, add flour, amylase, salt, and sugar. Whisk to combine. Separately, whisk the yeast into your water until dissolved, then beat in egg until homogenous.
3. Start your stand mixer onto medium low speed. Pour your yeast mixture into the flour mixture, let it mix until you get a rough dough, add butter, and knead until fully incorporated and your dough begins to pul from the sides of the bowl, about 2 minutes. Next, take your dough from the stand mixer bowl onto a work surface and knead for 2 - 3 minutes or until you get a smooth dough.
4. Place in a greased bowl, cover with plastic wrap, and rise at room temperature for 1 hour or until doubled in size. Once your dough has doubled, punch it down, place onto a lightly floured work surface, and divide it into 6 even pieces (130g each). Roll each piece into a tight ball, and place onto a parchment lined baking sheet, evenly spaced apart. Optionally using a kaiser mold, press down into the center of a dough ball ¾ of the way through, without puncturing to the bottom. Repeat with the remaining balls.
5. Spray your balls lightly with cooking spray, flip your rolls over and cover with plastic wrap to proof for 25 min. Once proofed, flip your rolls back over and lightly brush each roll with whole milk. Sprinkle them with poppy seeds and bake in the oven for 15 - 18 minutes or until golden brown. Cool completely on a wire rack.
6. In a large bowl, crack in the eggs, season to taste with salt, and whisk until homogenous.
7. Set a 12” nonstick pan over medium heat, add butter; once melted and bubbling, pour in about 2 whole eggs worth of your beaten eggs; as they cook, bring the sides to the center, letting the loose uncooked eggs fill the now open space in the pan. Repeat all the way around.
8. Once the eggs are nearly cooked, add 2 slices of American cheese to the center, season with pepper next, fold the bottom side of the eggs towards the center, then the top side towards the center, then the right and left side, forming a rough enclosed square.
9. Assembly.- Starting with your bottom bun, add your egg square and cooked bacon. Spread ketchup to taste on the top bun, season with fresh ground pepper. Top your sandwich, and wrap tightly in parchment paper, aluminum foil, or a sandwich wrapper. Cut in half and enjoy while warm.
10. Same method as above. But apply grape jelly on the bottom bun and top bun before adding eggs and bacon.
11. In a large bowl, crack in the eggs, season with salt to taste, and whisk until homogenous.
12. Set a 12” nonstick pan over medium heat, add butter; once melted and bubbling, pour in about 2 whole eggs worth of your beaten eggs; as they cook, bring the sides to the center, letting the loose uncooked eggs fill the now open space in the pan.Repeat all the way around. Add chives to taste.
13. Once the eggs are nearly cooked, cut off the heat. Fold the bottom edge of the eggs towards the center, then the top side towards the center, making a rectangular shape.
14. Assembly - Slice your croissant in half, add 1 slices of emmental, followed by your eggs, 2-3 slices of cooked bacon, hot sauce to taste, 1 more slice of emmental.
15. Place in a sandwich press and press over medium heat until the cheese melts.

Microwave Egg & Veggie Breakfast Bowl

Ingredients

• 1 egg
• 1 tbsp water
• 2 tbsp thinly-sliced baby spinach
• 2 tbsp chopped mushrooms
• Fresh mozzarella cheese shredded
• sliced grape or cherry tomatoes
• 1 tsp oil

Instructions

1. Directions: 1. Coat 8-oz. ramekin or custard cup with coconut oil. 2. Add egg, water, spinach and mushrooms; beat until blended. 3. Microwave on high 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer. 4. Top with cheese and tomatoes.

Breakfast Casserole Recipe

Ingredients

• 1 pound breakfast sausage your choice ( i like sage for this one)
• 3 cups shredde potatoes drained ( the kind you find in a bag will work)
• 1/4 Cup butter melted
• 16 ounces cottage cheese
• 12 ounces sheddar cheese shredded
• 6 jumbo eggs

Instructions

1. Preheat oven to 375 F. Butter a 9X13- inch casserole dish.
2. Brown sausage over mediun high heat; drien, crumble, and set aside.
3. Mix potatoes with melted butter until evenly coated. Layer potatoes in casserole dish and lightly press into bottom and sides to form a crust.
4. Mix sausage, cottage cheese, cheddar cheese, and eggs in a bowl; pour over potatoe mixture.
5. Bake for 1 hour; let cool for 5 minutes.
6. Enjoy!

Cowboy Breakfast Casserole

Ingredients

• 12 slices bread
• 2 cups colby or 16 slices American cheese
• 1 lb ham, chopped (any breakfast meat would work) or 1 lb sausage (any breakfast meat would work)
• 8 ounces sour cream or 8 ounces yogurt
• 6 large eggs
• 1 teaspoon ground mustard
• salt and pepper

Instructions

1. Line a 9x13 greased pan with 8 slices of bread and top with half of the cheese.
2. Sprinkle meat over cheese. You could also use any other type of meat you prefer. Turkey bacon cooked and crumbled is good too!
3. Mix eggs, milk or sour cream or yogurt, ground mustard, and salt and pepper in a bowl until well blended and pour over cheese.
4. Top with the rest of the cheese and 8 more slices of bread, pressing down so the egg bubbles up and moistens it a little.
5. Spray top of bread with butter flavored cooking spray or spread with a little butter covering the whole surface of the bread.
6. Cover and refrigerate overnight. Bake at 350 F for 45 minutes to 1 hour or until the middle of casserole looks cooked. Knife inserted in middle will come out with melted cheese but not with ‘wet’ egg when done.
7. Note: Like I said I made this recipe up for my meat and taters cowboy but you can add mushrooms, onions, green pepper etc. if desired. Just throw it into the meat layer.

Larry Norths Healthy High Powered Instant Breakfast

Ingredients

• 1 c Non-fat yogurt
• 1/2 c Raw oatmeal
• 1 tb Raisins
• 1 scoop high quality protein

Instructions

1. MIX and eat! Prep: 60 second Serves 1 This recipe takes less than 2 minutes to prepare, tastes great, the kids like it and it can be eaten on the go! GMT RECIPES http://www.wfaa.com/gmt/index.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Fitness Expert Larry North

Breakfast Popovers

Ingredients

• 1 ts Cumin
• 1 c Skim milk
• 1 lb Frozen meatless ground beef
• 2 sl Onion; minced
• 1/2 c Water
• 2 Stalks celery; minced
• 1/2 ts Pepper
• 1/2 c Oatmeal
• 1 1/2 c All-purpose flour
• 1 ts Salt
• 1/2 ts Cayenne pepper
• 1 Egg white
• 1/2 ts Ground thyme
• 1 ts Ground sage

Instructions

1. Place thawed ground beef substitute in bowl, add the spices and oatmeal. Mix well. Add celery and onion to ground beef substitute mixture. Mix well. Form into 18 small balls. Place balls into sprayed muffin tins. Place flour in bowl, make a well in the middle, pour in the milk and egg white, blend well. Gradually add water while mixing. Pour mixture evenly over balls. Bake in 425F oven for 20 to 25 minutes. Serve hot. Per Serving: Calories 120; fat 0.7, protein 10.9, sodium 462mg Recipe by: Richard Collins, MD in "Great Life" HFS magazine Posted to Digest eat-lf.v097.n002 by "Ellen C." on Jan 2, 1998

Full English Breakfast

Ingredients

• 2 Fried or Scrambled Eggs
• 2 Rashes of Bacon
• 2 Pork Sausage
• 1/2 slice Grilled Tomato
• 1/4 cup Mushrooms
• 1 slice Toast
• 1/4 cup Baked Beans

Instructions

1. 1. Slice the mushrooms.
2. 2. Cut the tomatoes into half.
3. 3. Empty the tin of beans into a saucepan and simmer.
4. 4. Grill the sausages, bacon and halved tomato.
5. 5. Fry the mushrooms until brown and move into oven to keep warm.
6. 6. Fry or cook scrambled eggs.
7. 7. Make the toast.
8. 8. Serve together on one plate.

Egg and Sausage Breakfast Casserol

Ingredients

• 1 lb pork breakfast sausage (or italian sausage)
• 8 Eggs
• 1 tsp dry mustard
• 2 cup shredded cheddar
• 4 cup seasoned croutons
• 2 1/2 cup milk
• can cream of mushroom soup

Instructions

1. Fry and drain sausage.
2. Spray large rectangular casserole with nonstick spray. Place croutons on bottom and layer with cheese then sausage.
3. Beat eggs, mustard and 2 cups milk. Pour over croutons/cheese/sausage.
4. Cover and refrigerate overnight.
5. Prior to baking, mix cream of mushroom soup with 1/2 cup of milk and pour over set casserole.
6. Bake uncovered at 300 degrees for 1 1/2 hours.

Egg Breakfast

Ingredients

• 2 large Eggs
• 1 tablespoon 1% low-fat milk
• 2 Corn tortillas

Instructions

1. Scramble Eggs. Warm tortilla. Add tabasco

Slow Cooker Breakfast Casserole

Ingredients

• 6 slices english muffin bread, cubed
• 8 ounces moringster farms vegetarian sausage crumbles
• 1 1/2 cups Egg Beaters egg substitute
• 2 cups nonfat milk
• 1 cup low-fat cheddar cheese

Instructions

1. Spray slow cooker with fat free cooking spray.
2. Place bread in slow cooker.
3. Add the sausage.
4. In a large bowl mix the egg and milk pour over the bread and sausage mixture top with the cheddar cheese.
5. Cook on low for 3-4 hours.

Mexican Breakfast

Ingredients

• • 1/2 small onion chopped
• • 1/8 cup or more chopped green pepper
• • 1/8 cup or more chopped red pepper
• • 1/2 cup ground beef *I’m not sure how much I use
• •Dash of Salt & Pepper
• • 1/4 cup of salsa *I used spicy salsa
• •1 egg

Instructions

1. 1.In a frying pan saute the onion and peppers.
2. 2.Add the ground beef and season with a sprinkle of salt and pepper.
3. 3.Add the salsa when the ground beef is fully cooked (no longer pink).
4. 4.Stir to evenly coat the beef and sauteed vegetables.
5. 5.In the same frying pan or another frying pan, fry your egg to your liking and season as you prefer. *I lightly sprinkled mine with salt and pepper.

Scrambled Egg

Ingredients

• Eggs
• Toast
• Butter
• Tomatoes
• Milk

Instructions

1. fry

Fried Egg Sandwiches

Ingredients

• 4 (1/2-inch-thick) challah bread slices
• 2 tablespoons butter, melted
• 1 (0.9-oz.) envelope hollandaise sauce mix
• ¼ teaspoon lemon zest
• 1 ½ teaspoons fresh lemon juice, divided
• 2 cups loosely packed arugula
• ½ cup loosely packed fresh flat-leaf parsley leaves
• ¼ cup thinly sliced red onion
• 3 teaspoons extra virgin olive oil, divided
• 4 large eggs
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 12 thin pancetta slices, cooked
• 2 tablespoons chopped sun-dried tomatoes

Instructions

1. Preheat broiler with oven rack 5 to 6 inches from heat. Brush both sides of bread with butter; place on an aluminum foil-lined broiler pan. Broil 1 to 2 minutes on each side or until lightly toasted.
2. Prepare hollandaise sauce according to package directions; stir in zest and 1/2 tsp. lemon juice. Keep warm.
3. Toss together arugula, next 2 ingredients, 2 tsp. olive oil, and remaining 1 tsp. lemon juice.
4. Heat remaining 1 tsp. olive oil in a large nonstick skillet over medium heat. Gently break eggs into hot skillet; sprinkle with salt and pepper. Cook 2 to 3 minutes on each side or to desired degree of doneness.
5. Top bread slices with arugula mixture, pancetta slices, and fried eggs. Spoon hollandaise sauce over each egg, and sprinkle with tomatoes. Serve immediately.

Better'n Egg Salad Sandwich

Ingredients

• 1 16oz carton Better'n Eggs
• 1/4 cup Low fat mayonnaise
• 1/4 cup celery chopped
• 2 Tbsp dill relish
• 2 slices bacon cooked and crumbled
• 6-12 slices bread of choice

Instructions

1. 1. Bake Better'n Eggs in a non-stick skillet at low heat for about 8 minutes. Let cool and chop.
2. 2. Microwave 2 slices of bacon to crisp. Let cool & crumble.
3. 2. Combine eggs, mayonaisse, celery, relish, bacon, salt and pepper to taste in a large bowl. Cover and chill.
4. 3. Add salad greens, sliced tomato and sprouts for flavor and texture.
5. 4. Spread on bread and enjoy

Overnight Coffee Cake Presented By Keystone Inn Bed Amp Breakfast Recipe

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup sugar
• 2/3 cup butter or margarine
• 1/2 cup brown sugar
• 2 eggs
• 1 cup buttermilk
• 1 cup chopped raw apple
• Topping:
• 1/2 cup brown sugar
• 1/2 cup nuts, chopped
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions

1. Mix all dry ingredients in a large mixing bowl. Add all remaining ingredients, except apple. Beat 1 minute. Stir in apple. Pour into a greased 9 x 13 inch pan. Mix the topping and sprinkle over the batter. Cover the pan and refrigerate overnight.
2. The next day, set the pan out on the counter while preheating oven to 350°. Bake 45-50 minutes. Turn off the oven, open the oven door and let the coffeecake cool in the oven. Cut into squares and serve while warm.

Breakfast Bars

Ingredients

• 1 can condensed milk
• 1 cup rolled oats (not instant)
• 1/4 cup shredded coconut
• 1/3 cup dried cranberries
• 1/2 cup mixed seeds (pumpkin, sunflower, sesame)
• 1/2 cup natural unsalted peanuts

Instructions

1. 1. Preheat the oven to 250°F, and oil a 9 x 13 inch baking tin, or use a throwaway foil one.
2. 2. Warm the condensed milk in a large pan.
3. 3. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute.
4. 4. Spread the mixture into the tin and press down with the spatula or, better still, your hands (wearing disposable vinyl gloves to stop you sticking), to even the surface.
5. 5. Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.

Pioneer Woman Breakfast Burritos

Ingredients

• 1 lb Ground Pork
• Hash Browns
• Red Bell Pepper
• 5 Eggs
• Lowry's Seasoned Salt
• Black Pepper
• Cheese

Instructions

1. Cook pork
2. Add hash browns and red pepper
3. Mix eggs, milk, Lowry's and pepper, beat together
4. Pour over pork
5. Add cheese

Sunrise Breakfast

Ingredients

• 12 eggs Scramble eggs in a bowl
• Pinch salt add to eggs
• Pinch pepper add to eggs
• 12 Sausage links brown on all sides
• 12 Slices Turkey bacon brown on both side, but not overcooked
• 3 slices white bread toasted
• 3 slices wheat bread toasted
• 3 English muffins toasted
• 3 slices Rye bread toasted
• 2 cups instant grits follow instructions on box

Instructions

1. Start with cooking the meats
2. Cook sausage and bacon over medium-low heat until brown on all sides
3. Put bread in oven on cookie cooling wire racks
4. Toast breads in oven at 250* , bread should finish when everything else is done.
5. Scramble eggs and pour into a frying pan on low heat. Wait for bottom to become solid and pull eggs toward the center allowing the uncooked mixture to go to the bottom of the pan. Wait again until it becomes solid before pulling the sides inward. Repeat until eggs are cooked
6. Last
7. Pour grits in a bowl and pour hot water over them . Mix until smooth. Put butter, salt, and pepper on grits

SIMPLE Breakfast Casserole.

Ingredients

• 4 potatoes, diced
• 16 eggs
• 2 -2 1/2 cups shredded sharp cheddar cheese
• 1 lb sausage (optional)
• salt (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Grease casserole dish (big enough to hold all ingredients mixed, casserole will rise).
3. Pan fry diced potatoes in skillet with extra virgin olive oil.
4. If using sausage brown in skillet.
5. Mix cooked potatoes, sausage, and eggs in bowl.
6. Mix in half the shredded cheese.
7. Add salt if you would like (I always use salt).
8. Pour mixture into greased casserole dish.
9. Sprinkle remaining cheese on top.
10. Bake in oven for 35 minutes. (for half the recipe cut all ingredients in half and bake at 350 for 25 minutes).
11. You will know casserole in done when you stick a knife through the middle and it comes out clean.

Winter Breakfast Compote

Ingredients

• 2 grapefruits, 1 white and 1 red
• 2 navel oranges
• 2 large tangerines
• 2 small red bananas or 1 large yellow banana
• 2 kiwi fruit
• 1/2 cup pomegranate seeds
• 1/2 cup passion fruit or pomegranate syrup
• 1/4 cup warmed orange honey
• 1/2 cup shredded coconut

Instructions

1. Peel and section the citrus fruits and place them in a serving dish. Squeeze the pulp over them to get the juice. Slice the bananas diagonally, peel and slice the kiwi and tuck them among the citrus sections; cover with the pomegranate seeds. Drizzle the syrup over the fruit and chill until ready to serve. Toast the coconut in a dry pan until lightly browned, then remove to a plate to cool. Serve the compote with the coconut dusted over the top.

BUBBLE UP BREAKFAST BAKE

Ingredients

• 1 pound reduced fat breakfast sausage
• 1 tube refrigerated biscuits
• 2 cups cheddar cheese shredded
• 1 small can diced green chillies
• 6 eggs
• Salt and pepper to season
• 1/4 cup milk

Instructions

1. Start by preheating the oven to 350 degrees.
2. Add the sausage to a medium skillet on medium high heat. Cook until no longer pink in the middle.
3. While cooking the sausage, cut each biscuit into 8 pieces and place in the bottom of a 9x13 baking dish sprayed with cooking spray. Add the sausage to the pan, on top of the uncooked biscuits. Sprinkle cheese on top of that, along with the green chillies.
4. In a separate bowl, whisk together the egg, salt and pepper and milk. Pour the egg mixture over everything in the baking dish.
5. Place in the oven for 30 minutes or until a knife comes out clean in the middle of the dish. Be careful, the cheese might make it seem like it's uncooked egg but it's just cheesy goodness.
6. Serve with hot sauce and enjoy!

Breakfast Casserole

Ingredients

• 4 slices bacon
• 8 green onions (scallions)
• 1 tablespoon butter
• 1 pound mushrooms sliced
• 8 Eggs
• 1 cup milk
• 1/8 teaspoon pepper
• 2 1/2 cups shredded cheddar cheese

Instructions

1. In large skillet cook bacon till crisp; drain off drippings and crumble. Wipe pan clean. Cook scallions in butter over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove from heat. In bowl beat together the eggs, milk and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart 12"x7"x2" baking dish. Bake at 350? for 35 to 40 minutes, or until puffed and knife inserted comes out clean. Let stand 5 to 10 minutes before cutting. Makes 6 servings

Breakfast Casserole

Ingredients

• 1 lb pork sausage
• 1 can crescent roll
• 1 (1 lb) package cheddar cheese
• 2 cups o'brien frozen potatoes
• 8 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Brown sausage and drain.
2. Cook potatoes until browned.
3. Lay crescent rolls into a greased casserole dish.
4. Cover bottom and sides of dish with the crescent rolls.
5. Spread sausage, cheese and potatoes on top.
6. Add salt and pepper to eggs and whisk together.
7. Pour beaten eggs over top.
8. Bake at 350 degrees for 40-45 minutes.

White Egg Breakfast

Ingredients

• 1/2 pound Sausage (country/Italian) Cooked
• 4 Cups Potatoes Cubed
• 2 Cups Carrots Cubed
• 1 Cup Broccoli Chopped
• 1 Cup fresh green beans Chopped
• 1 Cup Squash Chopped
• 1/2 Medium sized Onion Chopped finely
• 2-6 Tablespoons Butter Melted
• 6-7 Medium Eggs Cracked
• 1/2-3/4 Cup Cheeses Grated
• 1/4 teaspoon Garlic powder
• 1/4 teaspoon Onion powder
• 1/4 teaspoon Paprika
• 1/4 teaspoon Parsley
• 1/4 teaspoon Sage
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Allspice
• 1/4 teaspoon Salt
• 1/4 teaspoon Italian seasoning (Optional

Instructions

1. This is a very "open" recipe: add fruits like pineapple for a different taste. We call it "white egg" breakfast because we have chickens and also get free eggs each month and we end up with so much that we created this recipe to use up a lot of the store bought eggs. First, chop all vegetables and grate cheeses. Place 1/2 of the butter into the skillet pan and put at medium heat. Pour potatoes into pan then add butter as needed to soften potatoes. While cooking add optional grape juice(brings out a similar taste as cooking wines). Gradually add all vegetables into pan while potatoes are cooking. When vegetables are about halfway done, add sausage. Add all spices to vegetable mixture. Vegetable time to cook through approximately 20 minutes. When ready, add eggs and mix covering vegetables. Then add cheeses and stir until completely melted. Ready to Serve hot off the skillet. Note: We usually double this recipe and eat it throughout a weeks time.

Breakfast Apple Nachos

Ingredients

• 2 apples, sliced
• 1/4 c. peanut butter, microwaved for 20 seconds
• 1/4 c. crushed graham crackers
• 1/4 c. chopped stawberries
• 1/4 c. blueberries
• Raisins, for topping
• Honey, for garnish

Instructions

1. On a large plate, arrange apple slices on top of one another. Drizzle peanut butter over apples and top with desired toppings. Finish with a drizzle of honey. Serve.

Muffins - Morning Paleo

Ingredients

• 2 1/2 cups almond flour
• 1 tablespoon Cinnamon
• 2 teaspoons Baking soda
• 1/2 teaspoon salt
• 2 cups carrots grated
• 1 large apple peeled, cored, grated
• 1 cup coconut shredded
• 1 cup raisin optional
• 3 large Eggs
• 2 tablespoons honey optional
• 1/2 cup coconut oil
• 1 teaspoon vanilla extract

Instructions

1. 1. Preheat oven to 350 and grease a standard-sized muffin pan (12)
2. 2. Combine almond flour, cinnamon, baking soda and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.
3. 3. In separate bowl, whisk eggs, honey, oil and vanilla extract together
4. 4. Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
5. 5. Spoon out into muffin pan and place on middle or upper rack of oven for 40-50 minutes for large muffins, 20-30 minutes for smaller muffins.
6. 6. When a toothpick inserted in the top of a muffin comes out clean, they are done.
7. 7. Cool muffins in pan for 8-10 minutes and remove to a rack for finish cooling.

Eggs In The Basket Recipe

Ingredients

• bread
• eggs
• butter

Instructions

1. preheat griddle
2. With something you can make circle in center of bread with (like a lid off of the non cooking spray) twist circle into bread and set center aside.
3. Butter bread and center.
4. Place on griddle and break egg in center of bread-cook until egg is cooked to desired doneness, then flip to cook other side.
5. (I like to make at least 10-12 of these as they go fast! Cooking time depends on how many you desire to make!

Yogurt Waffles Or Pancakes

Ingredients

• 3 Eggs
• 2 cups Yogurt low fat
• 0.25 cup Canola Oil
• 2 cups Gluten-free flour
• 1 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.3333 cup Splenda (optional)

Instructions

1. Heat waffle iron or griddle.
2. Combine wet ingredients (egg, yogurt, oil) and set aside.
3. Combine dry ingredients (flour, baking soda, splenda, salt) in large bowl.
4. Add wet ingredients to dry ingredients
5. * Adapted from a recipe on cooks.com.

English Breakfast

Ingredients

• 4 eggs
• 1 Tbsp chives chopped
• 1 Tbsp butter
• 15 oz baked beans
• 4 slices bacon
• 2 medium on-the-vine tomatoes
• 1/2 cup mushrooms sliced
• 1 Tbsp creme fraiche (optional)
• 2 slices Bread

Instructions

1. Fry the bacon
2. sautee mushrooms, tomatoes (whole).
3. Heat the baked beans in a small saucepan.
4. Toast the bread
5. Either cook the eggs over-medium, or scramble the eggs.
6. To scramble eggs, add eggs directly to medium saucepan (do not beat in advance) and put on medium heat. Add tbsp of butter. With a soft spatula, constantly mix the eggs taking on/off the heat every 30-60 seconds until eggs have started to become solid. Stir in creme fraiche to cool down the eggs and create fluffier texture. Add chives and cook 1 more minute. Add salt, and pepper.

Breakfast smoothie in a bowl

Ingredients

• 1 cup Spinach
• 1/2 cup Avocado
• 1/4 cup rasberries
• 2 cups black berries
• 1 Banana
• 1/4 cup hemp seeds
• Handful Almonds

Instructions

1. Start by adding all the ingredients into the blender, once blended more in bowl and decorate with hemp seeds , almonds, strawbeeries etc

Breakfast Tostada

Ingredients

• 1 5 inch soft corn taco
• 1 large egg
• 1/4 cup refried beans
• 1/4 cup tomatoe salsa
• 1/4 cup tex mex grated cheese
• 1/4 cup spinach or kale steamed
• 1 tablespoon olive oil

Instructions

1. Heat olive oil in frying pan while preheating the broiler with rack 4-6 inches from flame. Quickly fry the corn tortilla in the oil until slightly crisp and golden. Drain the tortilla and spread a generous layer of re-fried beans over the top. On top of that spead a layer of the spinach/kale. Fry the egg over easy in the remaining olive oil and put it on top of the spinach/kale. Add salsa over top and then cheese.
2. Place under the broiler until cheese bubbles and begins to brown.

Breakfast Casserole

Ingredients

• 8 slices White bread cut into cubes
• 1 pound Pork sausage crumbled and cooked
• 1 1/2 cups Grated cheddar
• 10 Eggs
• 2 cups Milk
• 2 teaspoons Dry mustard
• 1 teaspoon Salt
• Pepper

Instructions

1. Grease 9x13 inch glass baking dish. Place bread cubes in prepared dish. Top with sausage and cheese. Beat together eggs, milk, mustard and salt. Season with pepper. Pour egg mixture over sausage mixture. Preheat oven to 350 degrees. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares and serve.

Spam Breakfast Bagels

Ingredients

• 2 tb Butter or margarine
• 1 12-oz cn SPAM Luncheon Meat
• 6 Bagels sliced
• 6 Eggs beaten
• 6 sl American cheese

Instructions

1. Slice SPAM into 6 slices (3x1/4"). In skillet, saute SPAM over medium heat until lightly browned. Remove from skillet; keep warm. In same skillet, melt butter; pour into beaten eggs. Cook and stir to desired doneness. Layer scrambled eggs, SPAM, and cheese on bagel bottom. Cover with bagel top.

Yogurt Breakfast Pops

Ingredients

• 1 (24 ounce) container vanilla yogurt
• 4 small bananas, sliced
• 1 1/2 cups sliced strawberries
• 1 cup mini marshmallows

Instructions

1. Combine ingredients in mixing bowl.
2. Spoon mixture into six 8 oz plastic drink cups, dividing equally.
3. Insert popsicle sticks in center, freeze until solid.
4. To unmold, run a little hot water on the outside of the cup.

Avocado-Egg Toast with a Garden Salad

Ingredients

• 1 slice sprouted-grain bread
• 1/4 medium Avocado
• 1 large Egg cooked in 1/4 t EVOO, S & P
• 2 cups Mixed greens
• 1/4 cup grated carrot
• 1/2 cup cucumber slices
• 1 tbsp red wine vinegrette
• 1 clementine

Instructions

1. Prepare salad. Top with dressing.

Breakfast Bars

Ingredients

• 2 eggs
• 3/4 cup brown sugar
• 1/2 cup vegetable oil
• 1/4 cup evaporated milk
• 1 teaspoon vanilla extract
• 2 1/2 cups old fashioned oats
• 1/2 cup whole wheat flour
• 1/2 cup flour, all purpose
• 1/2 teaspoon salt
• 3/4 cup raisins
• 1/2 cup walnuts, chopped

Instructions

1. In large bowl, mix eggs, sugar, oil, milk, and vanilla.
2. Seperately, combine flour, oats, and salt, then add to egg/sugar mixture.
3. Stir in raisins and walnuts.
4. Drop by tablespoonfuls onto parchment lined baking sheet, and bake at 350 degrees for 12-14 minutes, or until set.
5. Optional: press mixture into greased or parchment lined baking dish, and bake at 350 degrees for 15-20 minutes or until set, cutting into bars for serving.

BB-morning pancakes

Ingredients

• 2 small Eggs or
• 8 medium quail eggs or
• 1 small duck egg
• 1 small Apple or
• 1/2 medium Bananas or
• 1 small pear
• 1/2 cup oat flour or
• 1/2 cup wholemeal flour or
• 1/2 cup qunioa flour

Instructions

1. Blend ingredients with some
2. water, until smooth. Fry
3. spoonfuls of the batter until
4. golden brown on both sides.
5. Enjoy!

Christmas Morning Breakfast

Ingredients

• 12 ounces Bulk Breakfast Sausage low-fat
• 3 slices Bread tear into bite-size pieces
• 1/2 cup Monterey jack cheese shredded
• 6 large Eggs
• 1 cup Milk low-fat
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper
• 1/2 cup Cheddar cheese shredded

Instructions

1. Brown the sausage in a skillet over medium heat, stirring to crumble. Remove from heat, drain fat and set aside to cool.
2. Lightly spray a 2-quart baking dish with cooking spray. Place bread pieces in the bottom of the dish. Layer the sausage over the bread and top with Monterrey Jack cheese.
3. In a medium bowl, whisk eggs, milk, salt and pepper and pour into baking dish over the sausage and bread.
4. Top with cheddar cheese, cover dish with plastic wrap and refrigerate overnight.
5. Christmas morning, heat oven to 325 degrees. Remove plastic wrap from dish and bake casserole 40-45 minutes or until cooked through.

French Toast Breakfast Sandwiches

Ingredients

• 9 large eggs, divided
• 1/2 c. whole milk
• 1 tbsp. granulated sugar
• Pinch freshly grated nutmeg
• Kosher salt
• 3 tbsp. butter
• 4 slices Nature’s Own Perfectly Crafted Brioche Style bread
• 2 tbsp. heavy cream
• 1 grated Gruyère or Swiss
• 4 thin slices deli ham
• Warm maple syrup, for serving

Instructions

1. Make the French toast: In a medium shallow bowl, whisk together 3 eggs, milk, sugar, nutmeg, and a large pinch of salt.
2. In a nonstick skillet over medium heat, melt 1 tablespoon butter. Working in batches of two, dip both sides of brioche in egg mixture a few times to let bread absorb the liquid. Cook until golden brown on both sides, about 2 minutes per side. Transfer to a wire rack set over a rimmed baking sheet, then repeat with another tablespoon of butter and remaining bread slices.
3. In a small bowl beat the remaining 6 eggs and heavy cream together. Season generously with salt and pepper. Wipe out the skillet and return to medium heat. Melt 1 tablespoon butter. Pour about half the eggs into the skillet. Let sit about 1 minute. Fold the sides of the egg into the middle to approximately the same shape and size of the French toast. Remove from pan and repeat with remaining butter and egg.
4. Preheat the oven to broil. Top 2 pieces of French toast with ham and sprinkle the cheese over the other 2 pieces. Broil until the cheese is bubbly and melted, about 3 minutes. Remove from oven and top with egg. Sandwich with the ham slices. Drizzle with maple syrup and serve warm.

Southwest Breakfast Casserole

Ingredients

• 32 oz pkg Southern Style Hash Brown Potatoes
• 1/2 cup Salted Butter Melted
• 14-16 oz Ham Steak Diced
• 8 oz Cheddar Cheese Shredded
• 6 large Eggs
• 1 cup Milk
• 1/2 tsp Salt
• 1-2 oz cans Diced Green Chiles

Instructions

1. In a greased, 4qt, glass casserole dish, spread frozen potatoes evenly. Pour/brush melted butter over the frozen potatoes and bake at 475° for 25 minutes.
2. While potatoes are baking, dice ham and set to the side. Next, combines eggs, milk, and salt in a separate mixing bowl, and beat thoroughly.
3. Once potatoes are done baking, turn the oven down to 350°, spread the 1 or 2 cans of green chiles, layer the ham next, and finally spread the cheese so that it evenly covers the other ingredients. Lastly, you will pour the egg mixture over the layered casserole titling the casserole back and fourth a couple times to ensure the egg mixture settles evenly.
4. Bake at 350° for approximately 35 minutes.

2 Dollar All-American Breakfast (But Cheaper)

Ingredients

• 2 lbs Yukon Gold Potatoes, peeled and quartered
• Water
• Salt
• Pepper
• 2-3 Tbsp Vegetable Oil
• 2-3 Tbsp Additional Vegetable Oil
• 1.75 cup All-Purpose Flour
• 1 tsp Salt
• 1 Tbsp Granulated Sugar
• 1 Tbsp Baking Powder
• 1.25 cup Whole Milk
• 1 Egg
• 1 Tbsp Vegetable Oil
• 1lb Ground Pork
• 2 tsp Kosher Salt
• 1 tsp Garlic Powder
• 2 tsp Ground Sage
• .5 tsp Red Pepper Flakes
• .5 tsp Allspice

Instructions

1. For your potatoes, peel and cut your Yukon gold potatoes in halves or quarters. Place them into a pot and add enough water to cover. Season generously with salt and place on the stove over medium-high heat and cook for 8-10 minutes or until soft. Drain your potatoes and let them sit and cool long enough until the outside is nice and dry.
2. Take a baking dish and generously coat the bottom with about 2-3 tablespoons of vegetable oil. Add in your potatoes then rough them up with the bottom of a cup. Cover them with an additional 2-3 tablespoons of vegetable oil and toss to thoroughly coat. Season generously with salt and pepper, then place in an oven set to 425 degrees Fahrenheit for about 30 minutes; taking them out once or twice to toss and turn.
3. For your pancakes, take a medium-sized bowl and add in all-purpose flour, salt, granulated sugar, and baking powder. Whisk together until combined.
4. In a separate bowl, you’ll need whole milk, egg, and whisk in vegetable oil.
5. Next, whisk in your wet ingredients into your dry ingredients and continue mixing until you have a nice and even batter.
6. Heat a griddle or a non-stick pan over medium heat until nice and hot. Spray or grease with vegetable oil and pour in a heaping ¼ cups scoop of batter. Let that cook for about 2 minutes or until it’s halfway cooked and the bottom is a nice golden brown color.
7. Carefully flip and repeat on the other side. Repeat this whole process with your remaining batter.
8. For your meat, take about 1 pound of ground pork and add in your spices consisting of garlic powder, kosher salt, ground sage, red pepper flakes, and allspice. Mix it all together and thoroughly mix it in with the pork.
9. Form your pork into 2 ½ inch wide discs that are about ½ inch thick.
10. To cook, simply heat up a very lightly oiled pan over medium-high heat. Place 4 patties in the pan at a time and sear for 2-3 minutes or until you get a nice deep brown crust. Flip and repeat on the other side.
11. To cook your eggs, heat up a non-stick pan over medium heat, adding just enough vegetable oil to coat the bottom. Add in your eggs about 2-3 at a time, avoiding them touching each other.
12. Once they cook enough of the white to hold being slid around the pan, simply spoon the hot oil over the egg whites until they are fully cooked through. Season with salt and pepper.
13. To assemble your breakfast, arrange in any orientation you’d like.

Breakfast Casserole

Ingredients

• 1/2 lb hot pork sausage, cooked
• 6 cups white bread, cut into cubes
• 2 cups cheese (cheddar or other yellow cheese)
• 4 eggs
• 3/4 cup milk
• 1 cup picante sauce (Pace is good)

Instructions

1. Place cooked and crumbled sausage into a greased 2 quart casserole dish.
2. Put bread over sausage; then cheese over bread.
3. Mix eggs, milk and picante sauce and pour over everything.
4. Place in refrigerator for at least 2 hours or overnight.
5. Bake at 375 degrees for 40 minutes or until knife inserted in center comes out clean.

Impossible Easy Breakfast Bake

Ingredients

• 2 pkgs (12 oz) pork sausage
• 1 c chopped green pepper
• 1/2 chopped onion
• 3 c frozen hash brown potatoes
• 2 c shredded cheddar cheese
• 1 c Bisquick mix
• 2 c milk
• 1/4 tsp pepper
• 4 eggs

Instructions

1. Heat oven to 400. Grease 13x9 pan.
2. Cook sausage, pepper & onion in skillet, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture potatoes & 1-1/2 c of the cheese in baking dish.
3. Stir Bisquick mix, milk, pepper & eggs until blended. Pour into baking dish.
4. Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or just until cheese is melted. Cool 5 minutes.

Slow Cooked Breakfast Casserole

Ingredients

• 1 package hash browns frozen, any variety
• 1 pound Meat of your choice cooked and drained
• 3 cups cheese of your choice shredded
• 1 can tomatoes diced
• onion diced to taste
• 1 dozen Eggs beaten
• 1/2 cup water or milk beaten w/ eggs
• Salt & pepper to taste

Instructions

1. spray 6 cup crock pot. Layer all ingredients starting with hash browns. Cover with beaten eggs. Cook in greased crock pot 8hrs on low, 4hrs on high or until eggs are set and veggies tender.

Breakfast Casserole

Ingredients

• 1/4 ts Ground red pepper
• 6 sl White Bread Cut Into
• 3 Green Onions Chopped
• 1/2 In Cubes. Cherry
• 3/4 ts Italian seasoning
• 2 cl Garlic Minced
• 1 c Skim milk
• Substitute Thawed
• 3/4 ts Dry Mustard, 1/4 t. Salt
• Tomatoes
• 2 (8 Oz.) Cart Frozen Egg
• 3/4 lb Lean Ground Pork
• 1/4 ts Fennel Seeds Crushed
• 1/4 c (1 Oz.) Shredded Cheddar

Instructions

1. Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat Dry With Paper Towels & Set Aside. Combine Milk, Cheddar, Green Onions, Dry Mustard, Salt & Pepper in A Large Bowl; Stir Well. Add Pork Mixture & Bread, Stirring Until Just Blended. Pour Into An 11 X 7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover & Chill 8 To 12 Hours. Bake Uncovered At 350 F. For 50 Min. OR Until Set & Lightly Browned.Garnish With Tomatoes & Green Onion Tops If Desired. Fat 8.3. Chol. 46. Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 17:10:57 -0500 From: "hassell@eecs.tulane.edu"

Breakfast Casserole

Ingredients

• 1 pound Sausage breakfast type
• 4 slices Bread cubed
• 8 Eggs
• 2 cups Whole milk
• 1 cup Cheddar cheese grated/shredded
• 1 teaspoon Salt to taste
• 1/2 teaspoon Dry mustard

Instructions

1. Brown sausage and drain. Spread bread in bottom of greased 9 x 13 baking dish.Top with sausage and cheese. Combine eggs, milk, mustard and salt. Pour over sausage/bread mix. Refrigerate overnight for best results. Bake in a 350(F) degree oven for 30-40 minutes, checking at 30 minutes for doneness.
2. You can add other favorites like bacon, peppers, etc. to taste

Breakfast Muffins

Ingredients

• 3 cups hash browns thawed...
• 3 tablespoons butter melted
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 links Johnsonville Original breakfast sausage
• 6 eggs
• 2 cups 4-cheese Mexican blend cheese shredded
• 1/4 cup red bell pepper chopped
• Fresh chives or green onions, chopped

Instructions

1. In bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and up sides of 12 greased muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
2. Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups. Combine eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

Inferno Plan - Day 2 Breakfast - Melon and Yogurt

Ingredients

• 6 ounces low fat any flavor yogurt
• 3/4 cup cubed canteloupe
• 1 tsp honey

Instructions

1. mix

Breakfast Egg Muffins

Ingredients

• 2 teaspoons olive oil, for the ramekins
• 454 g 85% lean ground beef
• 2 teaspoons kosher salt
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 8 large eggs
• 1 pinch kosher salt
• 1 pinch black pepper
• 1 pinch smoked paprika
• 2 tablespoons finely chopped parsley (to garnish)

Instructions

1. Preheat oven to 400 degrees F. Place eight 7 oz ramekins on a large baking sheet and brush them with the olive oil.
2. In a medium bowl, use your hands to mix together the sausage ingredients: ground meat, salt, thyme, garlic powder, smoked paprika, black pepper, red pepper flakes and cayenne pepper. Divide into eight equal portions (I use a kitchen scale) and place each portion in a ramekin. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell.
3. Break an egg into each of these sausage shells. Sprinkle the eggs with salt, pepper and smoked paprika. Bake until eggs are set, about 30 minutes. Remove from ramekins onto a serving platter and sprinkle with parsley. Allow to cool 5 minutes before enjoying.

Egg Breakfast Casserole

Ingredients

• 4 slices Bread
• 1 pound Sausage (Jones) w/gr pepper & onion) can use Turkey sausage if you prefer over Pork
• 2 cups Cheddar cheese shredded
• 6 Eggs
• 1 1/2 to 2 cups Milk
• 1 teaspoon Dry mustard
• 1 teaspoon Salt & pepper
• Mushrooms optional

Instructions

1. *In a 9x13 greased baking pan, tear up 4 slices of bread with the crusts
2. *Brown the sausage and drain off grease
3. *Spoon over the bread
4. *Sprinkle the 2 cups of shredded cheese on top
5. ***At this point you can refrigerate and finish preparing in morning, if desired***
6. *Beat 6 eggs with the milk, dry mustard and salt and pepper
7. *Pour over sausage and cheese
8. *Bake at 350 for 45 to 60 minutes
9. Note: If you are adding mushrooms, brown them in your skillet after browning the sausage

Breakfast Casserole

Ingredients

• 2 lbs Sausage crumbled and cooked
• 7 Eggs beaten
• 6 slices Bread
• 2 cups Cheddar cheese shredded
• 2 1/2 cups Milk
• 1 tsp Salt
• 1 tsp Dry mustard

Instructions

1. Layer lightly greased dish with bread. Sprinkle sausage and cheese over bread. Mix eggs, milk, salt and dry mustard in bowl then pour over sausage and cheese. Refrigerate overnight. Bake at 350° for at least 45 minutes (usually takes at least an hour).

Breakfast Omlet

Ingredients

• 2 Eggs
• 2 tablespoon Bacon Turkey sausage
• 1/2 cup Diced vegetables
• Salt and pepper to taste

Instructions

1. Cook veggies add egg and meat

Breakfast Casserole

Ingredients

• 6 slices Bread
• 1 pound Sausage
• 2 cup Cheese shredded
• 6 Eggs beaten
• 2 cups Half-and-half cream
• 1 teaspoon Salt
• Butter

Instructions

1. Remove crust from bread and spread with butter. Place butter side down in lightly greased 13x9 casserole dish. Set aside.
2. Cook the sausage until crumbly and drain well. Spoon the sausage over bread. Sprinkle with the shredded cheese.
3. Combine eggs, half and half, and salt. Mix well. Pour over cheese, cover, and chill overnight. Remove from refrigerator at least 15 minutes before baking. Bake at 350F for 45 minutes.

2 Easy Make-Ahead School Lunches Recipe by Tasty

Ingredients

• 2 juice boxes, or water bottles
• 1 apple
• 3 cups water
• 1 lemon, juiced
• 4 slices cheddar cheese
• 2 slices bread
• 1 cup cherry tomatoes
• 1 cup grapes
• 8 slices turkey breast
• cracker of choice
• kid-safe skewer

Instructions

1. Freeze the juice boxes or water bottles to use as lunch box cool packs.
2. Thinly slice the apple and place in a medium bowl with the water and lemon juice to prevent browning.
3. Cut the cheese slices into thirds. Cut the bread slices into quarters. To quickly cut the tomatoes and grapes, place between the bottoms of two plates and slice horizontally.
4. Lay out 4 slices of turkey breast. Place a piece of cheese and an apple slice on the upper half of each one, then wrap the turkey around them, tucking the ends underneath. Serve with half of the grapes, half of the cherry tomatoes, and the crackers.
5. Slice the 4 remaining turkey slices into quarters. Thread the bread, turkey, remaining cheese, and remaining cherry tomatoes on the skewers. Serve with the remaining grapes and the apple slices.
6. Enjoy!

Breakfast Casserole

Ingredients

• 1 pound pork sausage
• 6 ea Eggs
• 2 cups milk
• 6 slices white bread cubed (no crust)
• 1 tsp salt
• 1 tsp dry mustard
• 1 cup cheddar cheese grated

Instructions

1. Brown sausage, drain and then crumble. Beat eggs, then add milk and stir. Add sausage and remaining ingredients. Mix together well.
2. Bake in a 9 x 9 pan at 350 degrees for 45 minutes.
3. You can also double the recipe and bake in a 9 x 13 pan for 1 1/2 hours.

Healthy Low-Fat Whole Wheat Buttermilk Pancakes

Ingredients

• 2 cups whole wheat flour
• 1/2 cup oat bran
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• 1 1/2 cups 1% low-fat milk
• 1 cup skim milk
• 2 1/2 tablespoons lemon juice
• 2 eggs
• 1 teaspoon orange zest (optional)
• 1 1/2 teaspoons cinnamon (to taste)
• 1 tablespoon additional lemon juice

Instructions

1. Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes.
2. Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl.
3. In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice.
4. Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.
5. Spray a preheated (to proper pancake temperature) griddle with Pam.
6. Cook pancakes on griddle.

Breakfast Casserole

Ingredients

• lightly toasted and cubed bread, enough to generously cover the base of a 9 x 13 pan
• 1 lb bacon, cooked and crumbled
• 1/2 lb sausage, cooked and crumbled
• 1 large onion, chopped and sauteed
• 8 ounces fresh mushrooms, chopped and sauteed
• 2 -3 large tomatoes, chopped, uncooked
• 8 -10 eggs, beaten with the following
• 4 cups milk
• 1 tablespoon Dijon mustard (or 2 tsp. dry mustard powder)
• fresh ground black pepper
• 1 teaspoon dried mixed herbs (optional)
• cheddar cheese, grated

Instructions

1. Layer all ingredients evenly over the bread.
2. Pour the egg mixture over all.
3. Refrigerate overnight.
4. Preheat oven to 350°F.
5. Top with a good sharp cheddar cheese (grated) and bake until golden brown and slightly risen, approximately 45 minutes.

Super Easy Breakfast Shake

Ingredients

• 2 -3 frozen bananas
• 1/4 cup organic yogurt (I use Stonyfield Farms Banilla)
• 1 teaspoon powdered soy protein concentrate
• 1/2 cup carrot juice (or orange juice)

Instructions

1. Add all ingredients to blender.
2. Blend well.
3. Enjoy.

Toasted Bacon, Lettuce And Tomato Sandwich For A Crowd (Army)

Ingredients

• 12 lb Bacon sliced
• 10 lb Tomatoes fresh
• 5 lb Lettuce fresh
• 200 sl Bread sandwich
• 2 lb Salad dressing

Instructions

1. 1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE NOS. L00200 OR L00202.
2. 2. PLACE 2 SLICES BACON AND 2 SLICES TOMATO AND LETTUCE LEAF ON 1 SLICE OF TOAST; SPREAD SECOND SLICE OF TOAST WITH ABOUT 2 TSP SALAD DRESSING TOP WITH SECOND SLICE OF TOAST.
3. 3. CUT EACH SANDWICH IN HALF, SERVE IMMEDIATELY. : **ALL NOTES ARE PER 100 PORTIONS.
4. NOTE: 1. IN STEP 1, BACON MAY BE COOKED IN A MICROWAVE OVEN. COOK BACON ACCORDING TO EQUIPMENT MANUFACTURERS DIRECTIONS. NOTE: 2. IN STEP 2, 10 LB 3 OZ FRESH TOMATOES A.P. WILL YIELD 10 LB SLICED TOMATOES AND 5 LB 6 OZ FRESH LETTUCE A.P. WILL YIELD 5 LB TRIMMED LETTUCE. NOTE: 3. FOR BEST RESULTS, SANDWICHES SHOULD BE PREPARED IN 25 PORTION BATCHES. NOTE: 4. OTHER TYPES OF BREAD MAY BE USED FOR SANDWICHES. DO NOT TOAST RYE OR PUMPERNICKEL BREADS. NOTE: 5. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N00100 SERVING SIZE: 1 SANDWICH EACH From the Army Master Recipe Index File (actually used today!).

Breakfast Casserole

Ingredients

• 6 Eggs Beaten
• 1 1/2 Pounds Bulk sausage Browned and drained
• 1 1/2 Cups Milk
• 1 cup Cheddar cheese Shredded
• 8 Slices Bread Torn into pieces
• 1 teaspoon Salt
• 1/2 teaspoon Dry mustard
• 1 Cup Mozzarella Shredded

Instructions

1. 1. Mix together all ingredients except cheese. Pour into greased slow cooker.
2. 2. Sprinkle mozzarella cheese over the top.
3. 3. Cover and cook 2 hours on high, and the 1 hour on low.

Easy Breakfast Casserole II

Ingredients

• 16 large eggs
• 1 lb bacon, Fried
• 1 cup milk
• 1 (10 ounce) can cream of mushroom soup
• 1 (4 ounce) can sliced mushrooms (optional)
• 2 cups cheddar cheese, Shredded

Instructions

1. 1. Fry Bacon.
2. 2. Mix eggs with milk and scramble.
3. 3. Butter a 7X11 baking dish.
4. 4. Layer cooked eggs, mushrooms (optional), soup, bacon and cheese in baking dish.
5. 5. Cover and bake for 45 minutes at 350 degrees.

Egg Salad

Ingredients

• 2 Eggs
• 3 Egg whites
• 1/4 Cup Greek yogurt
• Mustard
• Pepper
• Salt
• Parsley

Instructions

1. Add eggs to food processor and chop. Then mix all ingredients in a bowl.

Lazy Wife's Breakfast

Ingredients

• 16 slices bread (crusts removed)
• 8 -10 slices bacon or 8 -10 slices ham
• 1 1/2 cups cheddar cheese, grated
• 6 eggs
• 1/2 tablespoon dry mustard
• 1/2 teaspoon salt and pepper
• 1/4 cup onion (chopped)
• 1/4 green pepper, chopped
• 1 -2 teaspoon Worcestershire sauce
• 3 cups milk
• 1/4 teaspoon Tabasco sauce
• 1/2 tablespoon butter
• 1 cup Special K cereal

Instructions

1. Butter dish.
2. Layer with 8 slices of bread on bottom of 9x13 inch pan. Add layers of bacon or ham, cheese, onion and green pepper. Top with remaining bread slices.
3. Beat together eggs, dry mustard, salt pepper, worcestershire sauce, milk and tabasco. Pour over bread mixture.
4. Cover with Saran Wrap and refrigerateovernight.
5. The next morning, cover with special K cereal.
6. Melt butter and pour over top.
7. Bake, uncovered, for 1 hour at 350 degrees. Let stand for 10 minutes before serving.

Fiesta Breakfast Casserole

Ingredients

• 1/2 lb. bulk pork sausage
• 12 slices Pepperidge Farm® White Sandwich Bread cut into cubes (about 6 cups)
• 1 1/2 cups Cheddar cheese shredded
• 1 cup Pace® Picante Sauce
• 4 Eggs
• 3/4 cup milk

Instructions