Breakfast Recipes

Discussion in 'Recipe Archives' started by snowangel00, Oct 9, 2007.

  1. snowangel00

    snowangel00 Santa's Elves

    Breakfast Recipes will be posted here.

    Please no chatting! :p
  2. snowangel00

    snowangel00 Santa's Elves

    Apple Breakfast Lasagna
    Serves/Yields: 6

    1 cup sour cream
    1/3 cup firmly packed brown sugar
    2 packages frozen french toast (9 oz each)
    1/2 pound sliced boiled ham
    2 cups shredded cheddar cheese
    1 can apple pie filling
    1 cup granola cereal with raisins.

    In a small bowl, blend sour cream and brown sugar. Chill. Place 6 French toast slices in the bottom of a greased 13x9-inch baking pan.

    Layer ham, 1 1/2 cups cheese and remaining 6 slices of French toast. Spread apple pie filling on top and sprinkle with granola.

    Bake at 350?F for 25 minutes. Top with remaining 1/2 cup cheese and bake 5 minutes or until cheese is melted. Serve with sour cream mixture.
  3. snowangel00

    snowangel00 Santa's Elves

    Blueberry French Toast Cobbler

    Serves/Yields: 6-8

    4 eggs
    1/2 cup milk
    1 teaspoon vanilla extract
    1/4 teaspoon baking powder
    10 slices day old French bread (3/4 inch thick)
    4 1/2 cups unsweetened frozen blueberries
    1/2 cup sugar
    2 tablespoons butter or margarine, melted
    1 teaspoon cornstarch
    1 teaspoon ground cinnamon
    1 tablespoon butter or margarine, softened

    In a bowl, beat eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight. combine blueberries, sugar, melted butter, cornstarch and cinnamon.

    Pour into a greased 13x9 inch baking pan.

    Bake, uncovered, at 400 F for 30-35 minutes or until toast is golden brown and blueberries are bubbly
  4. snowangel00

    snowangel00 Santa's Elves

    Christmas Breakfast Sausage Casserole


    1 pound pork sausage
    6 slices of white bread, toasted and cut into cubes
    1/2 pound shredded mild Cheddar cheese
    1 teaspoon mustard powder
    1/2 teaspoon salt
    4 eggs, beaten
    2 cups of milk

    Crumble the sausage into a skillet. Cook over medium heat. Drain. Mix together cooked sausage, toast, cheese, mustard, salt, eggs, and milk. Pour into a greased, 9 x 13 inch baking dish. Cover. Refrigerate overnight. Bake, covered, at 350F.(175C.) for 45 to 60 minutes. Uncover, and reduce temperature to 325F.(165C). Bake for an additional 30 minutes, or until set.

    Christmas Brunch Casserole

    Serves/Yields: 4-6

    1 pound bacon
    1 tablespoon butter
    2 onions, chopped
    2 cups fresh sliced mushrooms
    4 cups frozen hash brown
    potatoes, thawed
    1 teaspoon salt
    1/4 teaspoon garlic salt
    1/2 teaspoon ground black pepper
    4 eggs
    1 1/2 cups milk
    1 pinch dried parsley
    1 cup shredded Cheddar cheese

    1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
    2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. In a separate skillet, melt the butter and fry onions and mushrooms until tender.
    3 Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.
    4 In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.
    5 Bake in preheated oven for 1 hour or until set. If preparing and baking the same day, cook for 45 minutes.

    Christmas Holiday Breakfast Casserole

    8 ea slices white bread
    1 lb bulk sausage*
    1 1/2 c shredded cheddar cheese
    4 ea eggs
    2 1/2 c milk
    1 ts mustard
    1 cn cream of mushroom soup
    1/2 c milk

    Browned, drained and crumbled.
    Grease large, flat baking dish.

    Completely cover bottom of dish with bread slices, allowing them to rise along sides slightly for crust. Spread cooked sausage to cover. Spread cheese to cover.

    Mix eggs, milk and mustard; pour over casserole.

    Refrigerate overnight (it doesn't really work if you don't)

    Next morning, preheat oven to 375.

    Mix soup and milk and cover casserole.

    Bake for l hour 15 minutes or until completely set.
  5. snowangel00

    snowangel00 Santa's Elves

    Christmas Morning Rolls
    Serves/Yields: 18-24

    1 (24 count) bag frozen dinner rolls, or frozen bread
    3 3/4 oz. butterscotch pudding (not instant)
    1/2 C. butter
    3/4 C. brown sugar
    3/4 tsp. cinnamon
    1/2 C. chopped nuts (pecans)

    Arrange rolls in greased angel food cake pan. Sprinkle dry pudding mix over rolls. Cook butter & remaining ingredients over low heat until sugar is dissolved & it bubbles. Pour over rolls (hot). Cover tightly with foil. Let stand on counter overnight. Bake at 350? for 30 minutes. Let stand 5 minutes & invert onto serving dish.
  6. snowangel00

    snowangel00 Santa's Elves

    Cranberry Orange Breakfast Bread
    Serves/Yields: Makes 1 - 1.5 pound loaf (12

    A dense breakfast bread with the wonderful taste of cranberries. It's perfect for a holiday brunch.
    Prep Time: approx. 5 Minutes.
    Cook Time: approx. 3 Hours .
    Ready in: approx. 3 Hours 5 Minutes.

    1 1/8 cups orange juice
    2 tablespoons vegetable oil
    2 tablespoons honey
    3 cups bread flour
    1 tablespoon dry milk powder
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    1 teaspoon salt
    1 (.25 ounce) package active
    dry yeast
    1 tablespoon grated orange zest
    1 cup sweetened dried cranberries
    1/3 cup chopped walnuts

    1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.
  7. snowangel00

    snowangel00 Santa's Elves

    French Toast Fingers Recipe

    Serves/Yields: Makes 6 servings

    Note: You can also make the fingers ahead of time. Lay them on a cookie sheet covered with wax paper after soaking. Do not let them touch. Freeze until frozen and place in a plastic bag until ready to use.

    4 Eggs
    1 C. Milk
    2 t. Vanilla Extract
    Nonstick spray
    12 slices Firm, Homestyle White Bread, cut into strips
    1/2 C. Orange Marmalade
    3/4 stick Butter, room temperature
    Powdered sugar

    Beat eggs and mix with milk in a medium bowl. Add vanilla extract. Spray skillet with nonstick spray and heat to medium-high. Dip bread strips into egg mixture, soaking bread through. Place strips in skillet and cook just until golden brown on each side. Put on serving platter.

    Mix marmalade with butter and spoon on top of french toast fingers. Sprinkle with powdered sugar through a sieve.

    Source: Razzle Dazzle

    Gingerbread Pancakes
    Serves/Yields: Serves 5 (3 pancakes each)

    1 1/2 C. All-purpose Flour
    3 T. Baking Powder
    3/4 t. Ground Ginger
    1/2 t. Ground Cinnamon
    1/4 t. Ground Cloves
    1/4 C. Ground Hazelnuts (optional)
    1 1/2 C. Milk
    2 T. Chocolate Syrup
    3 Egg Whites
    3 T. Dark Molasses
    2 T. Canola Oil

    In a large mixing bowl, combine flour, baking powder, ginger, cinnamon, cloves, and hazelnuts (if desired) until well blended.

    In a medium bowl whisk together milk, chocolate syrup, egg whites and molasses. Make a well in the dry ingredients and pour the wet ingredients into it. Stir just enough to moisten; batter will be lumpy.

    Heat a thick, nonstick griddle or frying pan over medium heat. Spread 1 1/2 teaspoons canola oil over the bottom of the pan. Pour batter on to the griddle, using 1/4 cup for each pancake (spread out a little with the back of a spoon because the batter is thick). Cook until lightly brown on both sides and serve hot.

    Source: Razzle Dazzle

    Heath Bar Coffee Cake Recipe

    Serves/Yields: 16

    2 C. All-purpose Flour
    1 C. (packed) Dark Brown Sugar
    1/2 C. Sugar
    1 stick Butter, room temperature
    1/2 t. Salt
    6 1.4-oz. Heath Bars, chopped
    1 C. chopped Pecans or Walnuts
    1 t. Baking Soda
    1 C. Buttermilk
    1 large Egg
    1 T. Vanilla Extract
    1 T. Kahlua Liqueur, optional

    Preheat oven to 350? F. Butter 13 x 9 x 2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 3/4 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.

    Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.

    Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.

    Cool completely in baking dish. Cut into 16 squares.

    Store in airtight container at room temperature.

    Source: Razzle Dazzle
  8. snowangel00

    snowangel00 Santa's Elves

    Holiday Egg Casserole

    Serves/Yields: 10-12

    10 Eggs
    1/2 C. Flour
    1 t. Baking Powder
    1 pint Small-curd Cottage Cheese
    1/2 t. Salt
    1 lb. Jack Cheese
    1/2 C. Butter or Margarine
    8 oz. diced Green Chiles

    Crumbled cooked bacon or sausage, optional

    Heat oven to 350? F. In large bowl, beat eggs until creamy. Add flour, baking powder, cottage cheese, salt, shredded cheese and melted butter or margarine; blend until smooth. Stir in drained chiles and bacon or sausage, if using. Pour into 13 x 9-inch buttered pan. Bake approximately 35 - 45 minutes or until top is firm and brown.

    Source: Razzle Dazzle

    Holiday French Toast
    Serves/Yields: 12

    12 slices cinnamon raisin bread, dry and firm
    2 cups prepared eggnog
    1/2 cup butter or margarine
    confectioner's sugar

    Cut bread into 1-inch strips, trimming crusts from any long edges. Pour eggnog into a shallow bowl and dip each strip of bread into the eggnog. Coat each piece well on both sides. Melt butter in a skillet over medium heat. Cook bread on both sides until golden brown. Dust with confectioner's sugar.
  9. Gingerbug

    Gingerbug Administrator

    Contributed by snowangel00

    Cinnamon Cream Roll-Ups

    Submitted by: Helen Clem
    Rated: 5 out of 5 by 15 members Prep Time: 20 Minutes
    Cook Time: 20 Minutes Ready In: 40 Minutes
    Yields: 8 servings

    "These fancy breakfast roll-ups are a cinch to make with everyday sandwich bread. Each slice wraps around a rich cream chsees filling, and the cinnamon-sugar coating not only looks pretty, it tastes terrific!"
    1 (8 ounce) package cream
    cheese, softened
    1 egg yolk
    1 1/4 cups sugar, divided
    1 (1 pound) loaf sandwich bread, crusts removed
    1 tablespoon ground cinnamon
    1/4 cup butter or margarine,

    1. In a small mixing bowl, combine the cream cheese, egg yolk and 1/4 cup sugar; mix well. Flatten bread slices with a rolling pin. Spread cream cheese mixture over each slice to within 1/2 in. of edges. Roll up diagonally from point to point.
    2. In a shallow bowl, combine the cinnamon and remaining sugar. Dip roll-ups in melted butter, then in cinnamon-sugar mixture. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 16-19 minutes or until lightly browned. Remove to wire racks to cool.
  10. Gingerbug

    Gingerbug Administrator

    Contributed by snowangel00

    Ham N Cheese Quiches

    Submitted by: Virginia Abraham
    Rated: 5 out of 5 by 5 members Prep Time: 15 Minutes
    Cook Time: 30 Minutes Ready In: 45 Minutes
    Yields: 8 servings

    "When I need a festive finger food, this quiche recipe's the one I reach for. With cheese in both the crust and the filling, eating one naturally leads to another."
    1/2 cup butter
    1 (5 ounce) container process
    sharp cheese spread
    1 cup all-purpose flour
    2 tablespoons water
    FILLING: 1 egg
    1/2 cup milk
    1/4 teaspoon salt
    1/2 cup finely chopped ham
    1/2 cup shredded Monterey
    Jack cheese

    1. In a small bowl, cut butter and cheese spread into flour until well blended. Add water and toss with a fork until a ball forms. Refrigerate for 1 hour. Press tablespoonfuls onto the bottom and up the sides of greased miniature muffin cups.
    2. In a bowl, beat the egg, milk and salt. Stir in ham and cheese. Spoon a rounded teaspoonful into each shell. Bake at 350 degrees F for 30 minutes or until golden brown. Let stand for 5 minutes before serving.
  11. Gingerbug

    Gingerbug Administrator

    Contributed by snowangel00

    Christmas Morning Pie

    Submitted by: Sally Harlan
    Rated: 5 out of 5 by 3 members Prep Time: 10 Minutes
    Cook Time: 55 Minutes Ready In: 1 Hour 5 Minutes
    Yields: 12 servings

    "I first made this festive breakfast pie when entertaining friends on Christmas morning. Each year I was asked to make my famous 'Christmas Morning Pie' and the name stuck! But because of its great flavor, I make it year-round."
    1 pound bulk pork sausage
    with sage, cooked and
    1 cup shredded Swiss cheese
    1 cup shredded Cheddar
    2 (9 inch) unbaked pastry shells
    6 eggs, lightly beaten
    1 cup milk
    1/2 cup chopped onion
    1/3 cup chopped sweet red
    1/3 cup chopped green pepper

    1. In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
  12. Gingerbug

    Gingerbug Administrator

    Contributed by Coffeenut

    Breakfast Cheesecake

    9x13 pan
    2 pkgs croissant refrigerated rolls
    2 8 oz pkgs cream cheese softened
    1 cup sugar
    1 egg yolk save the white part.

    Spread one pkg of croissant rolls in 9x13 pan pat til pan is evenly covered
    Beat egg yolk, cream cheese and 1/2 cup of the sugar together. ( I have also added pecans at this point if you want to ) spread cream cheese mixture over rolls.
    spread other package of rolls over cream cheese mixture.
    Baste the top of the rolls with the saved egg white then,
    mix 1/2 cup sugar, 1 teaspoon cinnamon together.
    sprinkle over rolls. I also have added pecans to top (optional)
    Bake in 350degree oven 30 minutes.

    I have served this either hot or cold.

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