BREAKFAST recipes
39. 7-UP PANCAKES
1 egg 2 Tbl. oil 2 cups pancake mix 1-1/2 to 2 cups 7-Up
Beat egg and oil. Add pancake mix. Add 1 cup 7-up. Stir until most lumps have disappeared. Gently stir in additional 7-up. Bake on medium heat griddle, turning once.
Utilizing one of America's favorite sodas, this unique recipe is a must-try.
40. BACON CHEDDAR WAFFLES
1 egg1 cup milk1 cup sour cream1 Tbl melted butter or margarine2 cups Bisquick baking mix6 cooked and crumbled bacon strips1 cup shredded cheddar cheese
In a medium bowl, beat 1 egg; add: milk, sour cream and melted butteror margarine. Stir in 2 cups Bisquick baking mix; mix well; fold incooked and crumbled bacon strips, 1 cup shredded cheddar cheese.Spoon the batter onto a hot waffle iron. Close waffle iron and cook untilgolden brown.Serve drizzled with: maple syrup OR fruit-flavored syrup.
41. BAKED OMELET
This is a great Christmas breakfast, brunch dish or company breakfast.
8 eggs1 cup milk1/2 teaspoon seasoning salt3 ounces cooked ham, diced1/2 cup shredded Cheddar cheese1/2 cup shredded mozzarella cheese1 tablespoon dried minced onion
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inchcasserole dish and set aside.Beat together the eggs and milk. Add seasoning salt, ham, Cheddarcheese, Mozzarella cheese and minced onion. Pour into preparedcasserole dish.Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.
42. BAKED RAISIN FRENCH TOAST
1 loaf good-quality raisin bread 3 large eggs 1/4 cup brown sugar 1/4 cup butter 2 and 1/2 cups half-n-half or heavy cream 1/2 tsp vanilla
Melt butter and brown sugar in microwave until blended and smooth. Use to coat the bottom of a 9 X 13 baking dish. Place bread in 2 layers in pan, taking up all space, packing bread in, but in single layers. Whisk other ingredients until well-blended. Pour over bread, cover and refrigerate overnight.
Cook in 350 degree oven for 45 minutes, uncover and cook for another
15. Dish will puff up and then fall. Serve inverted with whipped cream.
43. BANANA BUTTERMILK BUCKWHEAT PANCAKES
1 cup all-purpose flour 1/3 cup whole-wheat flour 1/2 cup buckwheat flour 2 tbl sugar 1 tsp baking soda 4 tsp baking powder 2 eggs; slightly beaten 4 tbl butter; melted 1-1/2 cups buttermilk 1/2 cup milk 2 ripe bananas; mashed
In a large bowl, combine flours, sugar, salt, baking soda and baking powder. In another bowl, combine remaining ingredients. Add liquid mixture to the dry ingredients, stirring well. Drop by 1/3 cupfuls onto a 340 degree griddle. Have a great breakfast!!!
44. BANANA PANCAKES
3 large eggs1 cup flour1 cup flour3 tsp. baking powder1/2 cup milk2 tbl. vegetable oil2 bananas, ripe and mashed1 banana, slice
In a mixing bowl, using a hand or electric mixer, beat the eggs for 2minutes until frothy. Add flour, baking powder, milk and oil. Stir inbanana.On a hot griddle, pour 1/4 cup batter for each pancake. Cook until theedges are dry, about 2 minutes per side.Top with banana slices and pecans if you wish.
45. BLUEBERRY FRENCH TOAST
Here's a make ahead breakfast for a special day.
12 slices day-old white bread, crusts removed 2 (8.00 ounces) packages cream cheese 1 cup fresh blueberries or frozen blueberries 12 eggs 2 cups milk 1/3 cup maple syrup or honey (I prefer syrup)
SAUCE: 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries or frozen blueberries 1 tablespoon butter or margarine
Cut bread into 1-inch cubes; place half in a greased 13x9x2 inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover and bake 25-30 minutes more or until center is set and top is golden brown.
In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast. Yield: 6-8 servings (1-3/4 cups sauce).
46. BREAKFAST APPLE COBBLER
4 medium-sized apples, peeled and sliced 1/4 cup honey 1 tsp cinnamon 2 tablespoons butter, melted 2 cups granola cereal
Place apples in a slow cooker or crockpot and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.
47. BREAKFAST CORN BACON MUFFINS
3 tbl. sugar 1 tbl. baking powder 1/2 tsp. salt 1 egg 1/2 cup corn kernels 1 cup milk 6 bacon slices 1 cup all-purpose flour 1/4 cup rendered bacon fat 1 cup yellow cornmeal
Fry bacon until crisp. Drain and cool on paper towels. Reserve 1/4 cup bacon drippings. Crumble bacon and set aside. In a medium bowl stir and toss flour, cornmeal, sugar, baking powder, and salt; set aside. In small bowl whisk milk, egg, corn kernels and bacon drippings until blended. Add to dry ingredients, along with crumbled bacon, and stir until blended. Spoon into buttered muffin pan, filling two-thirds full. Bake in preheated 400° oven about 15 minutes until toothpick inserted in center comes out clean. Cool in pan for 3 minutes then invert to remove
48. CHRISTMAS BREAKFAST CASSEROLE
1 pound ground pork sausage1 teaspoon mustard powder1/2 teaspoon salt4 eggs, beaten2 cups milk6 slices white bread, toasted and cut into cubes8 ounces mild Cheddar cheese, shredded
Crumble sausage into a medium skillet. Cook over medium heat untilevenly brown; drain.In a medium bowl, mix together mustard powder, salt, eggs and milk.Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pourinto a greased 9x13 inch baking dish. Cover, and chill in the refrigeratorfor 8 hours, or overnight.Preheat oven to 350 degrees F (175 degrees C).Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to325 degrees F (165 degrees C). Bake for an additional 30 minutes, oruntil set.
49. CHRISTMAS MORNING OMELET
8 eggs1 cup milk1/2 teaspoon seasoning salt3 ounces cooked ham, diced1/2 cup shredded Cheddar cheese1/2 cup shredded mozzarella cheese1 tablespoon dried minced onion
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inchcasserole dish and set aside.Beat together the eggs and milk. Add seasoning salt, ham, Cheddarcheese, Mozzarella cheese and minced onion. Pour into preparedcasserole dish.Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.
50. CRANBERRY PUMPKIN WAFFLES
2 cups unbleached all-purpose flour 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1-1/2 cups milk 4 tablespoons (1/2 stick) unsalted butter 1/4 cup solid vegetable shortening 2 large eggs 1 cup canned --pureed pumpkin 1/2 cup dried cranberries --plumped in hot water to cover for 10 minutes and drained melted butter --for buttering the waffle iron
Place the flour, sugar, baking powder, salt, and spices in a large mixing bowl and stir with a fork until blended. Place the milk, butter, and shortening in a small saucepan and heat over low heat until the butter and shortening have melted. Cool slightly. In a separate bowl, beat the eggs with the pumpkin puree. Stir in the cooled milk and shortening. Add to the dry ingredients and stir with a wooden spoon until well combined. Stir in the cranberries.
Preheat the waffle iron; this should take about 10 minutes.
Butter the preheated waffle iron and add about 1/2 cup batter. (It takes from 1/2 to 2/3 cup batter to make 1 waffle, depending on the size of your waffle iron.) Bake the waffles until they are golden and crisp. Serve hot.
51. CROCKPOT BREAKFAST CASSEROLE
1 32 oz bag of frozen southern style hashbrown potatoes 1 lb of bacon cut into pieces, fried and drained 1/2 cup diced onions 3/4 lb cheddar cheese diced 1 dozen eggs 1 cup milk 1/2 tsp dry mustard salt & pepper
Layer the frozen potatoes, bacon, onions, and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours.
52. CROCKPOT BREAKFAST COBBLER
4 medium-sized apples, peeled and sliced 1/4 cup honey 1 teaspoon cinnamon 2 tablespoons butter, melted 2 cups granola cereal
Spray inside of crockpot with nonstick spray. Place apples in slow cooker and mix in remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or overnight (alternately, cook on HIGH for 2 to 3 hours). Serve with milk.
53. CROCKPOT BREAKFAST POTATOES
4 potatoes, sliced 1 onion, sliced fairly thin 4 ounces cheese, grated 1 tablespoon butter or margarine 4 rashers bacon, fried or microwaved, or bacon bits from a jar (sprinkled on liberally)
Layer in crockpot in this order: Potatoes, butter, onions, bacon; then, cheese. Repeat. Cook on low for 8 to 10 hours.
54. EGG NOG FRENCH TOAST WITH CRANBERRY COMPOTE
4 cups nonalcoholic/unsweetened cider 1 cup sugar 2 cinnamon sticks or 1/2 teaspoon cinnamon 1 vanilla bean split lengthwise or 2 teaspoons vanilla 1/4 cup orange zest 4 pounds of small tart cooking apples --diced (Pippins work great) 1 cup dried cranberries roughly chopped 16 slices of Bias cut French bread (cut on an angle) 1 quart egg nog 1/2 cup of Bourbon Pinches of cinnamon/nutmeg/cardamom Butter for cooking
FOR THE COMPOTE: Place cider, sugar, cinnamon, vanilla and zest into a 6 quart pan and bring to a low simmer. Add apples and cranberries. Cook for 6 minutes. Strain and reserve both the liquid and the apple cranberry mixture, discarding the cinnamon sticks and vanilla bean if you used the stick and bean. Place the liquid back into the pan and reduce by half -30 to 40 minutes. Cool and add the apples and cranberries back into this mixture and reserve
*Note: This can be done 2 days ahead and chilled.
FOR THE TOAST:
In a medium bowl, combine egg nog, Bourbon and spices and mix well. Dip the slices of French bread into the seasoned eggnog and fill with 1 to 2 tablespoons of apple cranberry compote. Press firmly together and reserve. Place 2 to 3 tablespoons of softened butter in a pan over stove and allow to melt and brown slightly. Place three or four sandwiches in the pan and cook until desired color is achieved (about 3 to 4 minutes on each side over medium heat). Note: Serve immediately or keep warm in low oven. If desired, you may garnish with powdered sugar or whipped cream.
55. GRAND MARNIER FRENCH TOAST
6 large eggs1/2 cup fresh orange juice1/3 cup milk1/4 cup Grand Marnier or other orange-flavored liqueur1 and 1/2 tablespoon of brown sugar1/2 tsp. cinnamon8 slices whole-wheat bread --best if slightly stale3 tablespoons of butter for fryingPowdered sugar for dusting
Preheat oven to 200 F.
In a large shallow baking dish, whisk together eggs, orange juice, milk,liqueur, brown sugar, and cinnamon. Add 4 bread slices and soak 2minutes. Turn slices over and soak 2 minutes more. Transfer soakedbread slices to a plate and repeat procedure with remaining 4 breadslices.In a large heavy skillet or griddle, heat 1-1/2 T. butter over mediumheat until foam subsides; cook half of coated bread slices until golden,about 3 minutes on each side.Transfer to a baking sheet and keep warm in oven. Cook remainingbread slices in same manner.Dust French toast with powdered sugar and serve with warm maplesyrup.
56. MOMS APPLESAUCE PANCAKES
2 cups dry pancake mix 1 teaspoon ground cinnamon 2 eggs 1 cup applesauce 1 teaspoon lemon juice 1/2 cup milk
In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
57. OVERNIGHT BLUEBERRY FRENCH TOAST
1 (14-ounce) loaf french bread or Italian bread1 (8-ounce) package light cream cheese --cut in small pieces1 cup fresh blueberries or frozen blueberries12 large eggs2 cups milk1/3 cup real maple syrup1/2 teaspoon ground cinnamonbutter --for coating pan
Butter a 13x9-inch glass baking pan generously. Tear bread into one-inch cubes; place half into prepared pan.Evenly distribute cream cheese pieces over bread; cover withblueberries. Place remaining bread cubes on top.In a large bowl, beat together eggs, milk, syrup and cinnamon; pourover bread cubes.
Cover with foil and refrigerate overnight.
In the morning, preheat oven to 350F degrees. Remove casserole dishfrom fridge and bake, covered, for 30 minutes. Remove foil and bakefor an additional 30 minutes or until lightly browned on top and centreis set. Cut into squares and serve with maple syrup.
58. OVERNIGHT CARAMEL FRENCH TOAST
1 cup packed brown sugar1/2 cup butter2 tbl Light corn syrup12 slices white or whole wheat bread1/4 cup sugar1 tsp cinnamon; divided6 eggs --beaten1 and 1/2 cup milk1 tsp vanilla
Lightly grease up a 13x9x2" baking dish; set aside.
Bring brown sugar, butter and corn syrup to a boil. Remove from heat;pour into baking dish. Top with 6 slices bread; sprinkle with combinedsugar and 1/2 teaspoon cinnamon. Top with remaining bread. Beat eggs,milk, vanilla and remaining cinnamon; pour over bread. Cover andrefrigerate overnight.Remove dish from refrigerator; preheat oven to 350°. Bake 30 to 35minutes.
59. PLUMP PUMPKIN PANCAKES
2-1/2 cups flour1 cup of buttermilk1 tsp. salt2-1/4 tsp. soda2 tsp. baking powder1/2 cup of pumpkin
Measure flour into bowl and add other dry ingredients. Then stir inbuttermilk and add the pumpkin. Mix Well. Make in well heated skillet,until golden brown.A nice touch is to use a pumpkin cookie cutter to make your pumpkinpancakes in the shape of a pumpkin.
60. PUFFED EGGNOG PANCAKES
2 tbl butter3 eggs2/3 cup eggnog1/2 cup flour1/4 cup sliced almonds2 tsp sugar
Preheat oven to 425°. Melt butter in cast iron skillet in oven.Beat eggs; add eggnog and flour. Pour into hot skillet; sprinkle withalmonds and sugar. Bake until puffed and brown, 16 to 18 minutes.Serve immediately.
61. PUMPKIN APPLE WAFFLES
1/2 cup pumpkin 1/2 cup apples --shredded 2 egg whites --whipped 1 cup skim milk --at room temperature 1/2 cup applesauce --at room temperature 1 cup flour 1/2 cup brown sugar --packed 1-1/2 tsp baking powder 1 tsp cinnamon 1/4 tsp salt 1/4 tsp nutmeg 1/8 tsp ginger 1/8 tsp cloves
Prepare waffle iron with cooking spray and heat up. In a mixing bowl, combine pumpkin, apples, egg whites, milk, and applesauce. In another mixing bowl, combine flour, brown sugar, baking powder, cinnamon, salt, nutmeg, ginger and cloves. Add wet ingredients with dry ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter.
62. PUMPKIN PANCAKES I
2 eggs 1-1/4 cups buttermilk 4 tablespoons butter --melted 3 tablespoons canned pumpkin 1/4 cup granulated sugar 1/4 teaspoon salt 1-1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon allspice
Preheat a skillet over medium heat. Coat pan with oil cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth. Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes. Flip the pancakes and cook other side for the same amount of time, until dark brown.
63. PUMPKIN PANCAKES II
2 cups all purpose flour 4 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp. ground allspice 3/4 cup sugar 1-1/2 cups solid pack pumpkin 3 eggs 1 cup milk 3/4 cup vegetable oil 1 tsp. vanilla extract 4 oz. chopped pecans (optional)
Sift dry ingredients and set aside. Using a large bowl, combine pumpkin, eggs, milk, oil, and vanilla. Add dry ingredients and stir until blended; stir in pecans just before ready to cook. A hot greased griddle is best for cooking pancakes. Pour 1/4 cup batter onto griddle and cook until bubbles form and bottom is brown. Turn and brown the other side. Serve with warm pure Maple syrup. If preferred, omit the pecans from the batter and add to the syrup. Heat and pour over pumpkin pancakes.
64. PUMPKIN WAFFLES
1 large egg --beaten2 egg whites --beaten4 tablespoons of brown sugar1 cup of evaporated skim milk2 tablespoons of vegetable oil1/2 cup of canned pumpkin puree2 teaspoons of vanilla1 cup of all-purpose flour2 teaspoons of baking powder1/4 teaspoon of salt1 and 1/2 teaspoons of cinnamon1/2 teaspoon of nutmeg1/4 teaspoon of ginger1/4 teaspoon of cloves1/2 cup of apples --finely diced1/4 cup of toasted walnuts
Beat together egg, egg whites, sugar, milk, oil, pumpkin and vanilla.Mix dry ingredients. Add dry mixture to egg mixture (being careful notto overmix). Fold in apple and nuts.Make waffle in your waffle maker with about 3/4 cup of batter perwaffle.
65. SAUSAGE AND EGG CROCKPOT CASSEROLE
12 beaten eggs14 slices bread2-1/4 cups milk2-1/2 cups grated Cheddar or Monterey jack cheese1 pound sausage, cooked and drained1 teaspoon salt1 teaspoon pepper2 teaspoons mustard, optional
Grease sides of crockpot (or spray with Pam). If desired, spreadmustard on one side of the bread and cut bread into large squares.Make layers in the crockpot of bread, followed by sausage, followed bycheese, ending with a cheese layer.Beat eggs, milk, salt, and pepper together. Pour over crockpot mixture,cover and cook on low for 8 to 12 hours.
66. SOUTHWESTERN CROCKPOT BREAKFAST
18 eggs2 small cans green chiles, chopped1 to 1-1/2 pounds cooked breakfast sausage2-1/2 cups grated Monterey jack cheese1 onion, diced1 green bell pepper, diced
Spray crockpot with Pam. Starting with sausage, layer meat, chiles,onions, peppers, and cheese, repeating the layering process until allingredients are used and ending with a layer of cheese. Beat eggs, thenpour over mixture in crockpot. Cover and cook on LOW for 7 to 8hours.Serve with sour cream and/or salsa.
