My Kitchen - Breakfast Recipes

Check out all my recipes below!

My favorite meal to have company in for is BREAKFAST! I even have a chapter in my cookbook on "breakfast" recipes. At that time of the day people are fresh and not frazzled by the day's happenings. I like to make as much as I can the day before, so when I get up in the morning, I can just pop it in the oven. There is nothing quite as homey as coming into a home and smelling good aromas and hot coffee brewing!

And, of course, dessert is always served. It might be layers of frosted flakes, ice cream and fruit, topped off with cool whip or chocolate syrup in a clear goblet or compote, or it might be a wedge of apple crumb pie!

How about tomorrow at 8:30?

GINGER TEA
3 pieces of ginger root, washed and sliced (you can find this in the produce section of your grocery store)
3 sticks cinnamon
1 apple, cored and cut into wedges
1 handful of dates (yes, that's right!)
1 1/2 gallons water.
Pine nuts

Mix together and bring to a boil in large pot. Cover and simmer slowly 2-3 hours. Sweeten with honey, to your taste. Add a few pine nuts to the cup when serving. Not necessary but wonderful! (Note: the tea must be hot for the honey to dissolve). I store this in pitchers in the frig and it keeps for weeks--if it lasts that long!

Back to Top Pumpkin Pancakes
1 1/4 c. flour
2 tbls. sugar
2 tsp. baking powder
1/2 tsp. each: cinnamon, ginger, salt
1/8 tsp. each: nutmeg and clove (opt.)
1 egg
6 tbls. pumpkin
1 c. milk

Mix all ingredients and use 1/4 cup batter per pancake. Drop on hot skillet and cook until bubbles start to form on the top. Turn over and cook until done. Delicious!!

Peanut Butter & Jelly French Toast

12 slices bread
3/4 c. peanut butter
5 tbls. jelly or jam
3 eggs
3/4 c. milk
1/4 tsp. salt
2 tbls. butter or margarine

Spread peanut butter on 6 slices of bread; spread jelly on other 6 slices of bread. Put slices together to form 6 sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.

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Hash Brown Quiche

3 c. frozen shredded hash browns, thawed
1/3 c. butter, melted
1 c. ham, diced
1 c. shredded cheddar cheese
1/4 c. green pepper (optional)
2 eggs
1/2 c. milk
1/2 tsp. salt
pepper to taste.

Press hash browns between paper towel to remove moisture. Press onto sides and bottom of pie pan (will resemble a crust). Drizzle with 1/3 cup butter. Bake at 425 for 15 minutes. Mix ham and cheese and spoon over crust. Beat eggs, milk, salt and pepper; pour over all. Reduce heat to 350 and bake for 25-30 minutes, or until knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

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Bacon and Eggs Spaghetti
1 (16 oz.) pkg. spaghetti, cooked and drained
8 slices bacon, cooked and crumbled
4 eggs, slightly beaten
1 c. process cheese spread, cubed

In skillet that bacon was prepared in, add cooked spaghetti and crumbled bacon; toss until well mixed. Stir in eggs and cheese and heat until cheese is melted. Makes 4 servings.

Note: 2 medium onion, coarsely chopped, can be added. Before the spaghetti is added to the drippings, cook onions in skillet until fork tender, about 5 minutes. Then add spaghetti.

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Apple Cinnamon French Toast

5 tbls. Butter or margarine
4-5 large baking apples, peeled, cored and sliced
1 c. brown sugar
2 tbls. dark corn syrup
1 tsp. cinnamon
8 1-inch-thick slices large French bread
(4 inches wide)
3 large eggs
1 cup milk
1 tsp. vanilla

The day before serving, prepare apples and French toast. In large skillet, melt butter; add apple slices and cook, stirring occasionally until tender. Add brown sugar, corn syrup and cinnamon. Cook, stirring until brown sugar dissolves. Pour apple mixture into 9 x 13 pan and spread evenly over bottom. Arrange bread slices in one layer on top of apple mixture.

Beat eggs, milk and vanilla until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate overnight. Next day, heat oven to 375. Remove plastic wrap and bake French toast 30-35 minutes or until mixture is firm and bread is golden. Cool in pan 5 minutes. Invert serving tray over French toast and carefully turn both over to unmold so that the apple layer is on top. Spoon any apple slices or syrup left in pan over bread and serve immediately.

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BREAKFAST IN BREAD

6 eggs (I always use eggbeaters)
1 1/2 c. flour
2 1/2 tsps. baking powder
1/2 tsp. salt
3/4 c. milk
6 strips bacon, cooked and crumbled
1 c. diced ham (about 1/2 lb.)
1 cup each Monterey Jack, Swiss and
sharp cheddar cheese

Beat eggs until foamy. Add flour, baking powder and salt to eggs. When mixed in, add milk; mix well. Stir in bacon, ham and cheeses. Pour into a greased loaf pan ( 9x5x3). Bake at 350 for 50-60 minutes or until toothpick inserted near the center comes out clean and top is golden brown. Serve warm. (Baked loaf may be frozen and reheated)

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BREAKFAST IN A PITA

1 pita cut in half
2 eggs (eggbeaters work well)
salt and pepper
1/2 c. cooked, diced potatoes

Heat oven to 350. Put pita in oven to warm. Saute potatoes about 5 minutes until browned. Add eggs and stir until firm. Season with salt and pepper. Stuff warm pita halves with egg mixture. Makes 1 or 2 servings, depending on how hungry you are!

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BACON AND EGG CASSEROLE

(our all-time favorite of favorites)
8 slices bacon, cooked and crumbled
2 Tbls. butter
2 Tbls. flour
1 c. milk
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
dash of garlic salt
3 hard cooked eggs, sliced
8 oz. egg noodles, cooked
4 oz. grated Cheddar cheese

Prepare white sauce by melting butter in saucepan; add flour and blend. Add milk gradually, stirring well; add Worcestershire, salt, pepper and garlic salt. Mix well; continue stirring over low heat until slightly thickened.

In large bowl, combine well-drained noodles, bacon, cheese and sauce. Mix well and pour into greased casserole dish. Bake at 350 for 30 minutes or until bubbly. This can be made the day before, baked and then reheated for breakfast. (This is one of those dishes that is just as good the next day). Serves 6-8.

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BREAKFAST MIXED FRUIT DISH

1 (29 oz.) can sliced peaches
1 (1 lb.) can pear halves
1 (1 lb.) can apricot halves
1 (14 1/2 oz.) can pineapple chunks
1 small bottle maraschino cherries
1/2 tsp. almond flavoring
1/4 c. slivered almonds
2 doz. vanilla wafers, crushed
1/2 c. water
1/2 stick margarine or butter
1/2 c. brown sugar

Butter a 9 x 13 glass baking dish. Drain and mix fruit. Sprinkle with almond extract; add almonds and mix again. Put into baking dish. Sprinkle wafers over top. Cook water, butter and brown sugar together until sugar dissolves and butter melts. Pour over fruit. Cover and refrigerate overnight. Bake, covered at 350 for about 30 minutes. Uncover and bake 10 minutes or until piping hot. Makes 8-10 servings.

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BLUEBERRY FRENCH TOAST
6 slices french bread, cubed
8 oz. cream cheese, cubed
1 can blueberry pie filling
6 eggs
1/4 c. maple syrup
1 c. milk
1.2 tsp. cinnamon

Grease 8 x 8 baking dish. Place _ of bread cubes in dish. Scatter cream cheese over bread, then spread 1/2 can pie filling over cheese. Add second layer of bread. Combine eggs, maple syrup and milk. Pour over top of all ingredients. Spread remaining pie filling on top. Sprinkle with cinnamon. Bake uncovered at 350 for 30 minutes, then uncover and bake for another 30 minutes.

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SAUSAGE GRITS PIE
1 1/2 c. water dr
1/2 tsp. garlic powder
1/2 c. quick-cooking grits
1/2 c. shredded Cheddar cheese
1/4 c. flour
1 egg, beaten

Filling:
6 eggs
1/2 tsp.dry mustard
1/2tsp. salt
pepper
4 green onions, chopped (optional)
1/2 lb. mild pork sausage cooked, drained and crumbled
1 c. shredded Cheddar cheese

For crust: combine water and garlic powder in a medium saucepan. Bring to a boil; stir in grits and bring to a boil again. Reduce heat to medium, cover and cook 5-7 minutes, or until thick, stirring occasionally. Remove from heat. In a small bowl, combine cheese, flour and egg. Stir cheese mixture into grits. Press grits mixture into bottom and 2 inches up sides of greased 9-inch springform pan. Preheat oven to 350. For filling, whisk eggs, mustard, salt and pepper in a large bowl. Stir in sausage, cheese and onions. Pour into crust. Bake 45-50 minutes or until knife inserted in center comes out clean. Serve hot or cool completely on a wire rack; cover and refrigerate until ready to reheat. To reheat, cover and bake in preheated 350 oven for 30-35 minutes, or until heated through. Remove sides of pan. Serve warm. Yield 8 to 10 servings.

(To use a 9 x 13 pan, cut in squares and remove with spatula.)

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BREAKFAST PIZZA
1 lb. bulk sausage
1 pkg. refrigerated crescent rolls
1 c. frozen loose-pack hash brown potatoes, thawed
1 c. shredded sharp Cheddar cheese
5 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 tbls. grated Parmesan cheese

In skillet, cook sausage til browned; drain. Separate crescent dough 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. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour over crust; sprinkle Parmesan cheese over all. Bake at 375 for 25-30 minutes. Serves 6 to 8.

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BAKED OATMEAL
1/2 c. oil
1 c. sugar
2 eggs, beaten
3 c. oatmeal, cooked
2 tsp.baking powder
1 tsp.salt
1 c. milk

Mix oil, sugar and eggs until sugar is dissolved. Add oatmeal and rest of ingredients; mix thoroughly. Bake at 350 for 30 minutes. Serve with milk, fruit, nuts and/or brown sugar.

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SCRAMBLED POTATOES
1 lb. bacon
3 lbs. potatoes, grated (use either fresh or frozen)
2 c. grated cheese
12 eggs
salt and pepper

Cook and drain bacon; break in pieces and set aside. In large skillet, cook and stir grated potatoes in 1 tablespoon of bacon drippings until tender. In large bowl, beat eggs and salt and pepper to taste. Add eggs to potatoes. Reduce heat to low; cover and simmer for 10 minutes. Sprinkle cheese and bacon on top of potatoes. Let cheese melt before serving. Serves 6-8.

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CREAMED DRIED BEEF CASSEROLE
1/4 lb. dried beef
1/4 c. butter
1/4 c. flour
2 c. milk
4 oz. Cheddar cheese, grated
4 oz. noodles, cooked and drained

Tear dried beef into pieces; cook lightly in melted butter over low heat. Add flour and blend well. Add milk and cook until thick, stirring constantly. Add cheese and cooked noodles; mix well. Put in greased baking dish. Bake at 350 for 20-30 minutes. Sprinkle with buttered crumbs, if desired.

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EASY EGGS BENEDICT
4 round slices turkey ham or bacon
4 poached eggs
2 English muffins, split and toasted
1/4 c. yogurt
1/4 c. mayonnaise
1 tsp. mustard

Heat ham in skillet 5 minutes. Mix yogurt, mayo and mustard in saucepan; cook and stir for 5 minutes or until heated through. Place ham slice, then egg on muffin half. Top with sauce and serve. Makes 4 servings.

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