Breakfast Casserole

1 pound breakfast sausage

4 cups shredded potatoes, drained and pressed

1/4 cup butter, melted

8-12 oz shredded cheese (mix of cheddar and colby jack)

1/4 cup Onion, shredded

1 cup (8 oz) small curd cottage cheese

8 Large eggs

1.       Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.

2.       Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

3.       In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.

4.       Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Breakfast Casserole

1 pkg crescent rolls
10 eggs
1 1/4 lb sausage
2 c shredded cheese

Pre-heat oven to 375. Cook sausage until it is golden brown. Open crescent rolls and place flat in the bottom of a sprayed 9x13 baking dish. Sprinkle 1/2 of cheese directly onto crescent rolls, spread sausage over cheese and cover with the remaining cheese. Whisk 10 eggs together and pour over cheese and sausage and bake for 18-25 minutes until middle is cooked thoroughly.

Bran Muffins

2 c Bran Flakes

2 C Boiling water

2 ½ C Sugar

1 C Oil

4 Eggs

4 C Buttermilk

4 C Kellog’s Bran Buds cereal

5 C Flour

5 tsp Baking soda

1 ½ tsp Salt

Pour boiling water over bran flakes; set aside to cool.  Beat sugar and oil.  Add eggs and buttermilk.  Sift together the rest of the dry ingredients.  Stir gently with everything else just until combined.  Store in Tupperware in fridge. Don’t ever stir it again!  The batter will keep in the fridge for 6 weeks, and makes about 4 dozen muffins.  Bake muffins at 375 for 20 minutes.

Whole Wheat Waffles

1 c. flour
1 c. whole-wheat flour
4 tsp. baking powder
4 tsp. sugar
½ tsp salt
2 eggs; separated
2 c milk
6 T oil

Sift dry ingredients together in a bowl. In a separate bowl, beat egg whites until stiff. Mix egg yolks, milk and vegetable oil together. Add to dry ingredients and mix together thoroughly. Gently fold egg white into batter.

Pumpkin Waffles with Buttermilk Syrup

Waffles

2 C Flour
2 T. Baking powder
1 T. Cinnamon
1 T. Sugar
½ tsp. Nutmeg
¼ tsp. Salt
4 Egg yolks
4 Egg whites
1 C Pumpkin
1 T. Vanilla
1 ½ C Milk
¾ C Margarine, melted

Mix all dry ingredients in bowl. Separate the eggs. Beat the egg whites until stiff peaks form, then set aside. Mix all the other wet ingredients separately, then gently stir into the flour mixture until just combined – don’t over-mix or the waffles will be tough. Genlty fold egg whites into the batter. Cook in waffle iron.

*You can use the same batter to make pancakes, but don’t beat the egg whites.

Syrup

¼ C Butter – NOT margarine
½ C Buttermilk
1 C Sugar
1 tsp. Light corn syrup
1 tsp. Baking soda
1 tsp. Vanilla

In medium-large pot boil the butter, buttermilk, sugar and corn syrup. Remove from heat and add vanilla and soda. The mixture will bubble a lot so make sure your pot is big enough. Serve over warm waffles.

Hashbrown Breakfast Casserole

Sally Welton's recipe

Mix together: 3 beaten eggs
1 c. half & half
1/2 tsp. seasoning salt
1 c. grated Swiss cheese
1 c. grated cheddar cheese
1 c. diced ham

24 oz. frozen hashbrowns (shredded)
1/2 c. melted butter

Thaw hashbrowns in microwave (or overnight). Add melted butter to the hashbrowns and return to the microwave until warmed throughout. Spread the hashbrowns into a 9 x 13 pan. Then add above ingredients, stir around a bit in the pan to combine them. Bake at 375 degrees for 35 - 40 minutes. **Note - when I made them for the freezer meals, I just mixed everything together without fully thawing hashbrowns or warming them with the melted butter, and they turned out great still**

Breakfast Smoothies and Muffins

Breakfast Smoothies
1 1/2 cups vanilla yogurt
1 1/2 cups apple juice
2 cups frozen peeled peaches
1 cup frozen strawberries
1/2 cup frozen fresh pineapple
1/2 of a frozen banana
1/2 cup frozen blueberries

Place ingredients in order given into a blender. The blender used for this recipe is 6 cups, so if yours is smaller, just half the recipe. If you are worried that your blender won't do well with frozen fruit, just let it defrost a little. The frozen fruit may turn brown if it defrosts, but won't change the flavor. Blend all ingredients until smooth. If it's too thick, just add more apple juice until it blends well. I don't like to add sugar, but add some if the yogurt isn't sweet enough.

For something fun, place leftovers in popsicle mold. They make excellent healthy treats!

Blueberry Muffins
4 1/2 cups flour
2 1/4 cups white sugar
1 1/2 tsp. salt
2 Tbsp. baking powder
1 cup vegetable oil
3 eggs
1 cup milk
2 cups frozen blueberries (defrosted and rinsed)
sugar crystals - for topping
cinnamon - for topping

Combine flour, sugar, salt, and baking powder. In separate bowl, combine vegetable oil, egg, and milk. Mix dry ingredients into wet ingredients, being careful not to overmix. Mixing too much can make a tougher texture. Fold in blueberries. Place in greased muffin tin, about 12 over-sized or 24 regular. Sprinkle with cinnamon and sugar crystals. Bake 350, 25-30 minutes.

Pumkin Muffins
2 1/4 cups sugar
2 cups butter
3 eggs
2 cups fresh cooked pumpkin
2 tsp. vanilla
3 3/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
(Chocolate chips - optional)

Cream butter and sugar. Add remaining ingredients. Mix well. Bake 350, 25-30 minutes. Makes about 12 over-sized or 24 regular muffins.

Breakfast Casserole and Crepes

BREAKFAST CASSEROLE
6 eggs
2 C. milk
1 t. salt
1 t. dry mustard
1 lb. ground sausage
4 slices bread, cubed
1 C. Cheddar cheese, grated
Butter 9" x 12" baking dish and cover bottom with bread cubes. Cook sausage and sprinkle over the cubes. Add grated cheese. Beat eggs, milk, salt and mustard well. Pour over other ingredients. Refrigerate overnight. Bake at 350* for 35-40 minutes. Let stand 10 minutes and serve.

CREPES
2 cups milk
2 eggs
2 cups flour
1 tsp salt
1 tsp sugar

Blend all ingredients in a blender and pour onto a hot skillet - flip when bubbles appear in the center. Topping options: maple syrup, fruit, powdered sugar and lemon juice, or use as a dessert crepe with ice cream bananas and nutella.

Waffles and Pancakes Master Mix

10 cups ground hard white wheat
2 cups unbleached flour
1/2 cup baking powder
4 tsp. salt
3/4 cup sugar
3 1/2 cups nonfat dry milk
3/4 cup wheat germ

Mix all together with mixer. Then use recipe below. To make pancakes or waffles with the mix, add together:

1 1/2 cups water
2 eggs
2 Tbsp. oil
2 cups master mix

Mix wet ingredients together with fork. Add master mix and stir. Let sit for a minute or two. If too thick, add more water to desired consistency. Cook on fry pan or in waffle iron. Enjoy!

If there's leftover batter, just cook and freeze. Reheat in your toaster for a crispy quick breakfast.

Quiche

8 slices bacon (I am substituting ham to make it healthier)
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups milk

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.

Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

So Good it will make you ... Slap Yo’ Mamma French Toast

Whipped Topping:
8 oz. of Softened Cream Cheese
1 Pint of heavy whipping cream
2 Teaspoons Real Vanilla
3 Tablespoons of Sugar

In Electric Mixer with Whisk attachment.
Whip cream cheese till soft, add vanilla and sugar, whip until mixed.
Add heavy whipping cream and whip on high until peaks form.

Carmel syrup:
1 part caramel topping
1 part maple syrup.

Egg wash:
6 eggs
½ cup of Milk
2 Teaspoons of Vanilla
2 Teaspoons of Cinnamon

Whisk until mixed.

Bread:
Use Kneaders Cinnamon Twist bread and slice 1 inch thick.

Soak bread in egg wash and place on a preheated 350 degree Flat Grill.
Cook until both sides are a golden brown
Top with Whip Cream and drizzle over caramel syrup.

Crescent Roll Breakfast Casserole

1 (8 oz.) tube refridgerator crescent rolls
1 lb. ground sausage, cooked and well drained
2 cups shredded Monterey Jack cheese
6 eggs, beaten
3 Tbsp. minced green bell pepper (optional)
1 cup milk
salt and pepper to taste

Beat together eggs, milk, salt, and pepper. Stir in cheese and green pepper and mix well. Set aside. Unroll tube of crescent rolls and press together to cover the bottom of a 9x13 pan. Seal perforations. Crumble cooked sausage over rolls. Pour egg mixture over rolls and sausage. Freeze, or refridgerate overnight if cooking in the morning. Bake at 425 degrees for 20 to 25 minutes until browned.

Breakfast Burritos

1 to 1 1/2 lbs of ground sausage, cooked and drained
12-18 eggs, scrambled (salt and pepper to taste)
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
8 burrito size flour tortillas

Warm tortillas in microwave to soften. Fill each tortilla with 1/4 cup cheese (half cheddar, half pepper jack), 1/2 cup eggs, and 1/4 cup sausage. Wrap into a burrito and then wrap with foil. Bake in the foil at 350 for 10-15 minutes until cheese is melted and they are heated through.