Breakfast Entrees

[Guardian Angel]

Sausage Squares

1 cup Bisquick
1 cup milk
4 tbsp. mayonnaise
1 lb. sausage
3 tbls. chopped onion
1 egg
2 cups shredded Cheddar cheese
1 4 oz can chopped green Chiles.

Preheat oven to 375
Combine baking mix, milk and 2 tbls mayonnaise (reserve the other 2 tbls.)
Spread into greased 9x12 pan.
Saute' sausage and onion until sausage is thoroughly cooked.  Drain well and spread over mixture in pan.  Mix the remaining 2 tbls mayonnaise, egg, cheese and green Chiles well and spoon over sausage layer.  Bake for 35 minutes.  Serve as a breakfast dish with Orange Juice.

 
 

[Guardian Angel]

Sausage and Egg Casserole

6 Eggs, beaten
6 slices Bread, cubed
1 cup grated cheddar cheese
2 cups milk
1 tsp salt
1 tsp dry mustard
1 lb sausage, browned and drained.

Add milk to eggs; add cubed bread, sausage, cheese and seasonings.  Pour into a 9x13 pan and bake 45 minutes at 350.  Let set 10 minutes before serving.

 
 
 

[Guardian Angel]

German Pizza

1 Tbls oil
2 medium potato. pared and thinly slice
12 cup copped onion
1/2 cup chopped green pepper
1 small can mushrooms
1 can spam or treat, or 2 cups ham cut in Julienne strips
3 eggs
1/2 cup shredded cheese

Add oil to 10 inch skillet.  Spread half the potato slices over the bottom, sprinkle with salt and pepper.  top with half onion and green pepper, mushrooms, arrange half the meat over top in spoke fashion.  Repeat with another layer of vegetables.  Cover and cook until potatoes are tender. (about 20 minutes)  Break eggs into bowl pour over potatoes, breaking yolks and spreading evenly with a fork.  Add the rest of the meat spoke fashion.  Cover and cook until eggs are set. (about 10 minutes) Top with cheese, cover until cheese starts to melt.  (about 2 minutes)  Garnish with parsley. Cut into wedges to serve.
 
 
 

[Guardian Angel]

Scrambled Egg Cups

1/2 lb bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp salt
14 tsp pepper
1/4 tsp garlic powder
1/2 cup shredded cheddar cheese

In a skillet, brown the sausage; drain.  In a bowl, beat the eggs.  Add onion, green pepper,salt, pepper and garlic powder.  Stir in sausage and cheese.  Spoon by 1/3 cupfuls into greased muffin cups.  Bake at 350 for 20-25 minutes or until a knife inserted near the center comes out clean.

[Guardian Angel]

Breakfast Pizza

1 lb. pork sausage
1 pkg. refrigerated Crescent dinner rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded sharp cheddar cheese
1/4 cup milk
1/2 tsp salt and pepper
5 eggs

Brown sausage, drain off excess fat.  Separate the crescent rolls into 8 triangles.  Place in an ungreased 12 inch pizza pan, with points toward the center.  Press over bottom and up sides to form a crust; seal perforations.  Spoon sausage over crust.  Sprinkle with potatoes.  Top with cheddar cheese.  In a bowl, beat together eggs, milk, salt and pepper.  Pour into crust.  Bake in a 375 oven for 25-30 minutes.

 
 

[Guardian Angel]

German Oven Pancake

1/2 cup flour
3 eggs
1/2 cup milk
3 Tbls melted butter
1/4 tsp salt

Put milk, eggs and melted butter in blender.  Blend.  Add flour and salt.  Blend
Poor into a greased skillet or 9" pie pan and bake in preheated oven at 450 degrees for 20 minutes.  It will puff up while in oven.  Cut into wedges and serve with syrup or sweetened fruit.

 
 
 

[Guardian Angel]

Egg Nog Pancakes

Mix 1-1/2 cups all purpose flour, 1 Tbls sugar, 2-1/2 tsp baking powder and 1/2 tsp salt in medium sized mixing bowl.  Make a well in the center and pour in 1 cup eggnog, 2 Tbls. butter and 1 lightly beaten egg.  Stir until well mixed.  Pour batter onto hot griddle into medium circles.  Cook until bubbly on top.  flip and continue cooking until lightly browned on bottom.

[Guardian Angel]

Sweet Potato Pancakes

1 1/2 cups sifted all purpose flour
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp pumpkin pie spice
1 1/4 cups mashed cooked sweet potatoes
2 eggs beaten
1 1/2 cups milk
1/4 cup butter, melted

Sift dry ingredients into a mixing bow.  Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.  Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides. 

Note:  The best pancakes are made with baked Jewel or Garnet yams.  They are dark skinned with bright orange flesh.  Bake them until a thick syrup begins to boil out of the potato.

[Butterfly]

Hey GA, that's the Martha Stewart way of making Sweet Potato Pancakes.  County Market has a mix in a packet, made by Bruce, (the people who can the sweet potatoes) that makes great pancakes and all you do is add water to the consistency you want.  Serve them sprinkled with Cinnamon and a dollop of lite Cool Whip and you have a healthy, low fat breakfast.

[Guardian Angel]

Blueberry-Banana-Granola French Toast

1 can Cinnamon Rolls with icing
8 Banana nut granola bars crushed
4 eggs
1 3/4 cups skim milk
14 oz can fat-free sweetened condensed milk (not evaporated)
3 medium bananas, cut into 1 inch pieces.
1 1/4 cups frozen blueberries, thawed
Fat free whipped topping

Preheat oven to 350.  Coat a 13x9 inch square panwith cooking spray.  Separate dough into 8 rolls.  Set icing aside.  Cut each roll into quarters and arrange evenly in pan.  Crush and sprinkle 3/4 cup granola bars over the dough.  In food processor blend eggs, milk and condensed milk for 1 minute.  Add bananas and process for 1 minute.  Pour egg mixture over dough in pan.  Sprinkle with remaining 3/4 cup crushed granola bars.  Bake 35-45 minutes, or until golden brown and set in center: spread icing over warm rolls.  Cool 15 minutes.  Spoon baked French toast into shallow bowls.  Top each serving with 3 tablespoons blueberries and a dollop of whipped topping.

[Guardian Angel]

I haven't tried this but a good friend sent it and I thought I would share it.

Ziploc Omelet
 
This works great!!! Good for when all your family is together. The best part is that no one has to wait for their special omelet!!! Have guests wrtie their name on a quart size Ziploc freezer bag with permanent marker.
 
Crack 2 eggs (large or extra large) into the bag (not more than 2) shake to combine them.
 
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, black olive, etc. and have each guest add prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
 
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
 
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omelt for a quick breakfast!!! Try it ...it really works!!!

[Guardian Angel]

Oven Omelet

8 eggs
1/2 cup half and half
1 cup shredded cheddar cheese
1 cup finely chopped ham
1/4 cup chipped green pepper
1/4 cup chopped onion
1/4 cup chopped tomato
1/4 cup chopped ripe olives
1/4 cup chopped mushrooms

Beat eggs and cream until fluffy.  Add all other ingredients; pour into greased 9x9 baking dish.  Bake at 400 for 25 minutes.

[Guardian Angel]

Country Club Eggs


Buttered Bread slices
1/2 lb. grated cheese
Diced ham or crumbled cooked bacon or sausage
7 eggs
3 1/4 cups milk
1 tsp dry mustard
2 Tbsp melted butter

Place bread buttered side down in 9x13 inch pan, covering the bottom.  Sprinkle with cheese.  Add meat of your choice.  Beat eggs milk and mustard together and pour on top of meat.  Drizzle 2 Tbsp melted butter over all.  Cover; refrigerate overnight or longer.  Bake at 325 for 1 hour or until eggs are set.

[Guardian Angel]

Breakfast Strada

4 cups cubed day-old French or Italian bread
1/2 cup golden raisins
3 oz of cream cheese, cut into cubes
2 tbls sugar and 1 tsp cinnamon mixed together.
3 eggs
1 1/2 cups milk
1/2 cup maple syrup
1 tsp vanilla

Grease a shallow baking dish.  Arrange bread cubes in dish.  Scatter raisins, cream cheese and 1 tsp of cinnamon-sugar mixture over them.  Beat eggs, milk, syrup and vanilla in a bowl and pour over bread.  Refirgerate overnight  (or at least four hours).  Sprinkle with remaining cinnamon-sugar mixture and bake at 350 for 40-45 minutes.  Serve while still warm.

[Guardian Angel]

Homemade Peanut Butter Granola

3 cups rolled oats (not instant)
1 cup roasted peanuts
1/4 cup wheat germ
1/2 cup shredded coconut
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup canola oil
1 cup honey
1/2 cup smooth peanut butter
1 tsp vanilla extract
1/2 cup raisins

Preheat oven to 300.  Grease a 13x9 baking dish with unsalted butter.  In a large bowl, combine the oats, peanuts, wheat germ, coconut, cinnamon, and salt.  In a small saucepan over low heat, combine the canola oil, honey, peanut butter and vanilla.  Stir until the mixture is completely combined-do not allow to simmer.  Pour the warm peanut butter mixture into the bowl with the dry ingredients and mix until well incorporated.  Spread the granola in the prepared pan and bake for 30 minutes or until golden brown.  Allow to cool, then break into chunks.  Add the raisins and mix until well combined.    Transfer to an airtight container suitable for storage.