Breakfast Entrees

[Guardian Angel]

Breakfast Granola

2 Tbls oil
1/2 cup honey
1 tsp vanilla
3 cups rolled oats
3/4 cup wheat germ
1 cup coconut
1 cup chopped walnuts
1/2 cup bran
2 Tbls cinnamon

Mix oil, honey and vanilla in large bowl,  Mix oats, wheat germ, coconut chopped walnuts, bran and cinnamon in separate bowl.  Combine wet and dry ingredients until well mixed.  Spread evenly in 9x13 pan.  Bake in 325 oven stirring every 15 minutes to keep granola from clumping together.  Bake for about 35 minutes or until golden brown.  Store in airtight container.  Makes about 6 cups.

[Guardian Angel]

Overnight Raisin Oatmeal Pancakes

2 cups quick-cooking oats
2 cups buttermilk
1/2 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, beaten
1/4 cup butter, softened
1/3 cup raisins


1.   In a medium bowl, mix together the oats and buttermilk.  Cover, and refrigerate overnight.

2.  The next morning:  In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt.  Make a well in the center, and pour in the oatmeal mixture, eggs, butter, and raisins.  Stir until just moistened.  Allow batter to sit for 20 minutes before cooking.  If batter is too thick, add buttermilk 1 tablespoon at a time, until batter reaches desired consistency.

3.  Heat a lightly greased, large skillet or griddle over medium heat.  Pour 1/4 cup batter onto the griddle for each cake.  Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.  Makes 9 small pancakes.

[Guardian Angel]

Crockpot Breakfast (no time to cook, do it the night before)

1 pound package frozen tater tot potatoes
1/2 pound diced Canadian bacon
2 onions, chopped
1-1/2 cups shredded Cheddar cheese
1/4 cup grated Parmesan cheese
6 eggs
1/2 cup whole milk
2 tablespoons flour
salt and pepper to taste

In 4-5 quart crockpot, layer ingredients in order: one third of the tater tots, bacon, onions, and cheeses. Repeat layers two more times, ending with cheeses.   In a medium mixing bowl, combine eggs, milk, and flour and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crockpot. Cover crockpot and cook on low for 7-8 hours.

[Guardian Angel]

Country Breakfast Pie

1 frozen pie crust
8 oz pork sausage, browned and drained
1 cup southern-style frozen hash-brown potatoes, thawed
1/4 cup sliced green onion
1/4 cup chopped red or green bell pepper
1/4 cup shredded sharp cheddar cheese
4 large eggs
1/4 cup milk
1/4 teaspoon seasoned salt
1/4 teaspoon coarsely ground pepper
Preheat oven to 375. Place crust on baking sheet (it should still be in the aluminum pie pan). Sprinkle sausage around bottom of crust. Top with potatoes, onions, bell peppers and cheese. Beat eggs, milk, salt and pepper until blended; pour over sausage-potato mixture in crust. Bake 30 minutes or until egg mixture is cooked and crust is lightly browned. Sprinkle with additional cheese and peppers, if desired. 

[Guardian Angel]

Ham Omelet Sandwich is a great recipe for breakfast on the run.

7 eggs, beaten
3 Tbsp. milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried basil leaves
1 cup chopped ham
2 Tbsp. butter
1 cup shredded Cojack cheese
8 slices whole wheat bread
2 Tbsp. butter

Combine eggs, milk, salt, pepper, and basil in a large bowl and beat to blend; stir in ham. Heat 2 Tbsp. butter in nonstick skillet and add egg mixture. Cook over medium heat 8-10 minutes, lifting edges of omelet occasionally to let uncooked portion flow under and cook, until eggs are set. Sprinkle with cheese, cover omelet, and remove from heat. Let sit for 2-3 minutes until cheese is melted.
Meanwhile, toast bread and spread with butter. Cut omelet into 4 quarters and place each between two pieces of toast. Press together and serve immediately.

[Guardian Angel]

Scotch Eggs


1 & 1/2 pounds bulk sausage
6 hard boiled eggs, peeled
1 cup dried bread crumbs

Preheat oven to 450 degrees.

Divide sausage into 6 portions, and flatten into circles.

Wrap each egg completely in sausage, roll in bread crumbs to coat well.

Place in a shallow pan that has been sprayed with non-stick cooking spray.

Bake 30 minutes, until brown, drain on paper towels. 

Very good served with Hollandaise sauce.

[Guardian Angel]

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Breakfast Parfait


1 cup quick or old-fashioned oats, uncooked
2- 8 ounce cartons vanilla yogurt
2 tablespoons sliced almonds
1- 8 ounce can crushed pineapple in juice, undrained
2 cups fresh or frozen strawberries, thawed and sliced (try blueberries or raspberries)

In a medium bowl, combine oats, yogurt, pineapple, and almonds.  Mix well.  Cover, refrigerate overnight or up to one week.

To serve, layer oat mixture and berries in parfait glasses.  Garnish with additional sliced almonds if desired.  Serve chilled.  Makes 5 servings.

[Guardian Angel]

Apple Pancakes


1/4 cup butter, melted
1 egg
1 cup milk
1 cup shredded tart apple
1 & 1/4  cups all-purpose flour
1 & 1/4  teaspoons baking powder
1 tablespoon white sugar

In a large bowl, combine butter, egg, milk and apple.  In a separate bowl, sift together flour, baking powder, cinnamon and sugar.  Stir flour mixture into apple mixture, just until combined.

Heat a lightly oiled griddle or frying pan over medium-high heat.  Pour approximately 1/4 cup batter for each pancake onto griddle.  Brown on both sides and serve hot.   Excellent served with hot cinnamon syrup. 

Hot Cinnamon Syrup

1/2 cup white sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup water

Stir together the sugars, flour and cinnamon in a small saucepan.  Stir in vanilla and water.  Bring to a rolling boil, stirring often.  Continue to boil and stir until mixture thickens to syrup consistency.  Remove from heat and cool 10 minutes before serving.

Also good on pumpkin pancakes.

[Guardian Angel]

Peachy English Muffins

2 whole wheat English muffins split in half.
1 TBLS cream cheese
1 15- oz can sliced peaches in juice, drained and any thick slices cut lengthwise int 1 1/2 inch slices.
3/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
2 tsp softened butter
2 TBLS light brown sugar, firmly packed
1/4 cup uncooked quick cooking oatmeal

Preheat oven to 350.  Line a baking sheet with aluminum foil.  Place English Muffin halves on baking sheet.  Spread muffin halves with cream cheese.  Put peaches in a bowl.  Sprinkle 1/2 tsp cinnamon, the allspice and nutmeg over peaches.  Stir gently.  Arrange peaches in a single layer on cream cheese.  In a small bowl, stir together brown sugar, butter and remaining 1/4 tsp cinnamon.  Add oatmeal.  Using fingertips, rub mixture until crumbly.  Sprinkle over peaches.  Bake for 25 minutes or until topping is firm and peaches are hot.  Serve while hot.

[Guardian Angel]

Bacon Cheese Frittata


6 eggs
1 cup milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees.

In a bowl, beat together, eggs, milk, butter and salt and pepper.  Pour into a greased 11 by 7 baking dish.  Sprinkle with onions, bacon and cheese.  Bake uncovered for 25-30 minutes or until a knife inserted near the center comes out clean

[Guardian Angel]

Pancoker (Swedish egg dish)

5 eggs
4 cups milk
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups all purpose flour
2 lb bacon

 
Preheat oven to 475.
Cook bacon to desired doneness. Drain grease & let cool. In a large bowl, mix eggs, milk, salt, sugar, & flour until well blended. In a large baking dish, place cooled bacon and pour mixture in. Bake at 475*F for 25 minutes.
Can be topped with maple syrup, sugar, or your favorite jam/jelly.