Category Archives: Breakfast

FRENCH TOAST OVERNIGHT

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  • 8 slices of 1” thick French bread

  •  1 cup fresh or frozen blueberries, thawed, rinsed and dried

  •  1  8 oz cream cheese cubed

  •  12 large eggs

  •  1 cup milk

  •  ½ t. salt

  •  ¼ cup maple syrup

Arrange bread in lightly vegetable oil sprayed 9 x 13 baking dish.  Sprinkle with blueberries and cream cheese cubes.  Wisk eggs, milk, salt and ¼ cup maple syrup.  Pour over bread.  Cover and refrigerate overnight.  Bake covered for 30 minutes in 350 degree oven.  Remove cover and bake until lightly browned on top – about 30 minutes longer.  Serve with maple blueberry syrup which is 1 cup of blueberries added to ½ cup maple syrup heated in sauce pan.  Reduce heat to low and simmer until slightly thickened

FRENCH BREAKFAST PUFFS

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  • 1/3 cup soft shortening (you can use ½ butter)

  • ½ cup sugar

  • 1 egg

  • 1 ½ cups sifted flour

  • 1 ½ t. double action baking powder

  • ½ t. salt

  • ¼ t. nutmeg

  • ½ cup milk

Mix shortening, sugar and egg.  Stir in dry ingredients alternately with milk.  Fill greased muffin cups 2/3 full.  Bake at 350 degrees for 20-25 minutes. 

Topping:  

  • 6 T. melted butter

  • ½ cup of sugar mixed with 1 t. cinnamon

Swirl top of baked muffin in butter then cinnamon/sugar mixture.

EGG CHEESE BAKE

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  • 1 # link sausage cooked and cut up

  • 6 eggs

  • 1 ¾ cup Hungry Jack Pancake Mix

  • 1 t. fine herbs

  • 1 cup creamed cottage cheese

  • ¼ cup oil

  • ¾ cup cubed Monterey Jack cheese

Mix all of the above together and bake in a greased Pyrex casserole at 350 degrees for 25-30 minutes.

BREAKFAST CASSEROLE

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  • 2 ½ cups herb seasoned croutons

  • 2 cups shredded sharp cheddar cheese

  • ¼ # sliced mushrooms

  • 2 # bulk sausage

  • 6 eggs

  • 2 ½ cups milk

  • 1 10.5 oz. can cream of mushroom soup

  • ¾ t. dry mustard.

Arrange croutons in single layer in bottom of dish.  Sprinkle cheese and mushrooms evenly over croutons.  Cook sausage in large skillet,
breaking into chunks until browned. Drain thoroughly on paper towel.
Place sausage over cheese and mushrooms. Beat eggs, milk, soup, and mustard.
Pour over sausage.  Bake in 8 x 8
baking dish 1 ½ hours at 300 degrees.

Bacon Spinach Roll-ups

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  • 6 bacon slices
  • 1 – 10 oz package frozen spinach, chopped
  • 4 oz. cream cheese
  • ¼ cup mayonnaise
  • 1 t. salt
  • ½ t. pepper
  • ½ cup chopped green onions
  • 3 – 9” flour tortillas

Cook bacon in heavy large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients.  Heat 1 tortilla in large skillet over high heat until warm and pliable, about 1 minute per side.  Transfer to work surface.  Spread 1/3 of filling over tortilla, leaving ½” border.  Roll up tightly, enclosing filling.  Wrap in plastic.  Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours.  Preheat oven to 400 degrees. Remove plastic, slice off unfilled ends of rolls.  Cut rolls crosswise on slight diagonal into ¾” thick slices.  Arrange on large baking sheet.  Bake until heated through, about 7 minutes.  Makes 30.