4 cups oats (or any combination of grains to equal 4 cups)
1/3 cup flax seeds (optional)
1/2 cup brown sugar, packed
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons butter
1/3 cup honey
4 teaspoons vanilla extract
8-12 servings
40 minutes 15 mins prep
Preheat oven to 300 degrees. Combine oats, flax, brown sugar, salt, cinnamon, and nutmeg in a large bowl. In a small saucepan, melt butter and add honey. Once it starts to simmer, remove from heat and quickly stir in extract. Mix well, and pour over dry mixture. Mix to coat thoroughly, and place on a greased cookie sheet. Place into the oven and bake for 20-25 minutes, until done. Allow to cool completely, break into large pieces and store in an airtight container.
*Note - granola nuggets form better if you stir the granola as little as possible while baking, and don't stir it at all while it's cooling.
1/4 cup butter or margarine
18 large eggs
1 cup sour cream
1 cup milk
2 teaspoons salt (optional)
1 cup cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup monterey jack cheese, shredded
1/2 cup green bell peppers, finely chopped
3 green onions, very thinly sliced
1 (2 ounce) jar pimientos, diced (optional)
12 servings (great for a large family gathering)
1 hour 20 mins prep
Heat butter in baking dish, 13" x 9" x 2" inches, in 325° oven until melted.
Tilt dish to coat bottom with melted butter.
Beat eggs, sour cream, milk and salt in large mixer bowl until well blended.
Stir in cheeses, green pepper, green onion and pimiento.
Pour into baking dish.
Cook uncovered until omelet is set but still moist, 40 to 45 minutes.
Cut into squares and garnish with additional pimiento or green pepper.
Note: After pouring into baking dish, you can cover and refrigerate, but no longer than 24 hours.
Cook uncovered in 325° oven 40 to 55 minutes.
You can also use low fat milk, sour cream, margarine and cheeses for a lower fat version.
6 eggs
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 cups flour
2 3/4 cups milk
4-5 servings
35 minutes 35 mins prep
Beat eggs until light and fluffy.
Add salt and sugar, stir well.
Add the flour and beat well.
Add milk gradually.
Melt butter in skillet, medium heat and add batter. Pancakes should be much thinner than normal American style. Flip to cook both sides.
Pancakes will be brown (from the butter) in spots when they are done.
Enjoy!
first you take a mean bowl (its very important that the bowl is mean, or else its just a bowl of cereal). Then you take a cereal box that has an ugly monster on the front of it (monsters are mean), then you open the box and pour about half a cup into your mean bowl. Add about half a cup of full Milk (not 2% or anything, its gotta be the full fat stuff) and a spoon with a disney character on it. Then dig in.
1 lb frozen hash browns, partially thawed
2 cups low-fat cheddar cheese, shredded
6 large eggs
1 1/2 cups egg substitute
1 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 servings
8 hours 10 minutes 10 mins prep
Spray the inside of the slow cooker with cooking spray.
Spread half the hash browns in the slow cooker and top with half the cheese.
Repeat with the remaining hash browns and cheese.
In a large bowl, beat the eggs and egg substitute.
Mix in the milk, salt, and pepper.
Pour the egg mixture over the hash browns and cheese.
Cover and cook on low 8 hours.
Prepare Cream Of Wheat as per instructions on the package for the number of servings you desire. If preparing a large amount, pour the cooked cereal into a loaf pan that has been sprayed with cooking spray, chill overnight and slice into 1/2 inch slices. If preparing a small amount (4 servings or less) spread over the bottom of a prepared baking dish (9" x 13" or smaller), chill overnight and cut into squares. Heat a skillet with two tablespoons shortening or oil and two tablespoons of butter. Fry slices or squares until brown on both sides. Serve with butter or maple syrup. Enjoy! (As you can see this is an EXTREMELY healthy recipe.
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup cottage cheese, drained
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
4 eggs
1/4 cup milk
1 teaspoon cumin
1/4 teaspoon pepper
2 tablespoons dried cilantro
sour cream (to garnish)
salsa (to garnish)
12 paper baking cups
4 servings
30 minute meal.
1. preheat oven to 375 degrees.
2. beat eggs, milk, cumin and pepper.
3. add spinach, cottage cheese, parmesan cheese, and cheddar cheese.
4. Blend well.
5. add in cilantro and stir well.
6. spoon mixture into muffin cups and bake for 20-25 minutes until eggs are set.
7. Remove when done and let cool for 5 minutes before serving with a garnish of sour cream and salsa.
2 C flour
2 C warm water
1/2 C sourdough starter
2 T sugar
1 t salt
1/2 t baking powder
3 T oil
2 eggs
1/2 t baking soda, dissolved in 1 T water
Add flour and water to starter. Beat until smooth and let stand in a warm place overnight. Reserve 1/2 C starter and put back in refrigerator. To the batter, add sugar, salt, baking powder and oil. Beat in eggs. Gently fold in dissolved baking soda. Do not stir after baking soda has been added. Cook on moderately hot, greased griddle.
1 1/2 C. brown sugar
1/2 C. water
4 t. vanilla extract
8 C. rolled oats
2 C. Almonds, chopped if you like
Preheat over to 270 degrees.
Combine brown sugar and water in a microwave proof bowl. Plac ein microwave on high for 5 minutes, cook until sugar is dissolved. Remove from microwave and add vanilla and salt (if desired). In a large bowl cmbine oats, nuts and brown sugar mixture. Stirl until thoroughly mixed. Split mixture between two 9x13 glass pans and press mixture into pan with back of spatula and bake 45 minutes to 1 hour til golden and crunchy. Cool completely, store in an airtight container.
I got this granola as a gift at Christmas from a friend. She loves it and provided me with the recipe. I added the part about pressing the mixture into the pan prior to baking to make it clump together. This makes it easier for me to eat as a snack mid-morning yet my husband can still crumble it up for his morning cereal. Easy, easy, easy!
I love potatoes. My favorite food, really.
Use as many red skin potatoes as you want/need depending how many people you are serving, you can really use any potatoes you like, but I love having the crispy skin in there! I will usually do 2 medium sized red potatoes per person.
-Poke holes in the potatoes and cook your potatoes in the microwave for 3-5 minutes on high(depending how many you are using)
- Heat up a few tsps of olive oil in a large pan
-Finely chop 1-2 cloves of garlic and 1/4-1/2 of an onion and place them in the oil.
-When the potatoes are done in the microwave, remove them and cut into bite-sized pieces. You can do large cubes, small cubes, slices- whatever you like! Them, put all of the potatoes in the pan with the garlic and onions
-Stir occasionally(leave in one spot long enough to brown a bit, then turn so that they get a little crispy)
-Let them get as browned as you like - we lovecrispy, so we let them cook for a while!
I got this recipe from Top Secret Recipe for McDonald's breakfast burritos and it's one of my favorite and so simple.
4 ounces breakfast sausage
1 tablespoon minced white onion
1/2 tablespoon minced mild green chilis (canned)
4 eggs, beaten
salt
ground black pepper
4 8-inch flour tortillas
4 slices american cheese
1. Preheat skillet over medium heat. Crumble sausage into the pan and add the onion. Saute for about 4 minutes or until sausage is browned.
2. Add the green chilis and continue to saute for 1 minute.
3. Pour the beaten eggs into the pan and scramble with the sausage, onion & chilis. Add a dash of salt & pepper.
4. Heat up tortilla by steaming in microwave in moist paper towels for about 20 seconds.5. Break each slice of cheese in half and position two halves end-to-end in the middle of tortilla.
6. Spoon 1/4 of the egg filling onto the cheese. Fold one side of the tortilla over the filling, then
fold up about 2 inches of one end. Fold over other side to complete burrito.
Serve Hot with salsa, if desired (if was extremely tasty without the salsa).
Super easy breakfasst casserole!
2 packages of 6 Golden Cheese Blintzes (defrosted)
1/4 lb margerine
1 8 oz package of egg beaters (or 4-5 eggs)
1 1/2 C light sour cream
1 teaspoon vanilla
1/4 C sugar
Preheat oven to 350. Place blintzes with fold down in one layer in a 2 quart casserole dish. Melt margerine and blend with all ingredients - then pour over blintzes. Bake for 45 minutes.
My dad used to make this dish for us on Sunday mornings. I think it was a recipe passed on from his mom. Everytime I think about it, I can just taste it!
(Servings: 2)
In a frying pan, heat 2 tablespoons of butter. Add 4 eggs (sunny side up) and cook throroughly. Add a pinch of salt and pepper to taste.
When the eggs are completely cooked, remove from heat and add 1 cup of plain yogurt.
You can eat it with pita bread.
Its really fantastic.
Enjoy!
Grandma's Finnish Pancakes
1/4cup sugar
2 eggs
11/2 cup cooked oatmeal (malt oatmeal is good)
2 cups milk
1 1/3 cup flour
3/4 tsp baking powder
1/2 tsp salt
1/3 cup butter
Mix all ingredients well and cook as a regular pancake on griddle. The pancakes will be thin. Serve with butter & sugar, jam, syrup, etc.
sounds delicious!!! would love to try, but sounds like alot of work.
1 medium loaf (about 8 ounces, or 12 medium-thick slices) brioche,
challah, or other egg bread
4 eggs
2 cups whole, 2 percent fat, or 1 percent fat milk
2/3 cup heavy cream
1 pinch salt
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
8 ounces very cold cream cheese, in 1 block
Unsalted butter
1 cup raspberries, fresh or thawed frozen
Coulis:
1 package frozen raspberries, defrosted
Confectioners' sugar, to taste
2 tablespoons freshly squeezed lemon, or to taste
Warm 6 serving plates in the oven at 200 degrees.
Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy.
Add the milk, cream, salt, vanilla and granulated sugar and whisk to
blend. Pour into a sheet pan with sides. Arrange the bread slices in
the pan in a single layer and let soak. Meanwhile, using a sharp knife,
cut the cream cheese into 12 thin slices. Heat a large skillet or
griddle over medium-high heat. Add about 1 tablespoon of butter and
melt until foamy. Working in 2 batches if necessary, arrange the soaked
bread slices in the skillet. Cook until lightly brown, about 3 minutes.
Lay 2 slices of cream cheese on top then place 1/6 of the raspberries
on top of the cheese. Place another slice of soaked bread on top and
press firmly with the back of a spatula. Turn the "sandwich" over and
brown on the other side, about 3 minutes more. Transfer to warmed
serving plates.
Coulis: In a large bowl puree defrosted raspberries. Stir in
confectioners' sugar and lemon juice to taste. Through a fine sieve
into a serving bowl, strain raspberries.
Whipped this up one day with things i had left in the fridge at the end of the week. Came out great and my husband raved about it, so i figured i'd pass it on. Enjoy!!!
Breakfast Casserole
1 lb Hot Italian Sausage (broken into pieces)
10 oz Mushrooms (coarsely chopped)
1 small Onion (chopped)
5 large fresh Basil Leaves (chopped)
6 Large Eggs
½ cup Swiss or Cheddar Cheese (cubed or shredded)
1 tube Pillsbury Crescent Rolls
Preheat oven to 350 degrees. Over medium heat in a skillet, cook sausage till no longer pink. Drain from grease and set aside. Add mushrooms and onions to skillet, cooking till soft. Add basil leaves and sausage and let cook for another 2-3 minutes. Wisk eggs in a bowl and add to skillet. Mix eggs thoroughly into mixture and let cook until egg within mixture is still slightly moist (2-3 min). Transfer the mixture to a greased 9x13 glass baking dish and spread evenly in the bottom. Sprinkle the cheese over the top. Unroll the crescent rolls and place over the top. Bake on the middle rack for 15-20 minutes or until crescent rolls are a golden brown. Remove from oven and serve. Serves 4.
"Sprinkle with powdered sugar or serve alongside a bowl of vanilla ice cream. Perfect for breakfast or dessert, these are incredibly comforting and delicious!"
German Apple Pancakes
Makes 6-7 Pancakes
2 tablespoons unsalted butter, plus more for tin, and 2 tablespoons melted unsalted butter
5 tablespoons granulated sugar, plus more for tin
2 Granny Smith apples (about 1 pound)
1/4 cup light brown sugar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
2/3 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
3/4 cup milk Confectioner's sugar, for dusting
1. Preheat oven to 450°. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin; coat with granulated sugar.
2. Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces. In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.
3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat. Add apples and saute, turning occasionally, until caramelized, 10 to 12 minutes. Remove pan from stove; let cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set aside.
4. In the bowl of a food processor, combine flour, salt, 5 tablespoons granulated sugar, 2 tablespoons melted butter, eggs, and milk; process for 3 minutes.
5. Pour batter over apples. Transfer tin to oven; reduce heat to 400°. Bake until pancakes puff up, about 15 minutes.
6. Remove tin from oven; invert onto a flat work surface. Dust with confectioner's sugar; serve immediately.
My mom prepares this egg casserole at every family breakfast or brunch. It's easy, quick and delicious.
Ingredients:
one loaf of think white bread, crusts cut off
4 eggs
2 c milk
butter
about 1/2 lb. sharp American cheese
onion powder, paprika, salt and pepper to season
Directions:
Butter the tops of each slice of bread, lightly. Fit one layer of bread into the bottom of a 12-inch cake pan. Place one layer of cheese over the first layer of buttered bread. Sprinkle salt, pepper, onion powder and paprika over the layer. Layer one more layer of buttered bread over the first cheese and bread layer. Place 3-4 slices of cheese on top in a decorative pattern. Sprinkle again with spices.
Whip eggs and milk together. Pour the mixture over the bread and cheese layers. Allow the casserole to soak up the egg and milk mixture in the fridge overnight.
In the morning, preheat the oven to 375. Bake the casserole 35-40 minutes until cheese has melted on top and bread is golden brown. (Depending on how thick your bread is, you may have to adjust your baking time).
1 refrigerated pastry crust for 9-inch pie
2 cups Shredded Sharp Cheddar
2 Tbsp. flour
1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained
1 cup milk
2 eggs, lightly beaten
4-5 strips of bacon, cooked & crumbled
1/2 tsp. salt
Dash of pepper
Preheat oven to 350°F. Roll pastry to 12-inch circle on lightly floured surface. Place in 9-inch pie plate. Turn under edge; flute.
Toss cheese with flour in medium bowl. Add spinach, milk, eggs, bacon and seasonings; mix well. Pour into pastry shell & bake 1 hour or until set.
8-10 eggs, slightly beaten
1 cup milk
6 slices of white bread, cubed
1 cup sharp cheese, grated
1 lb. sausage, browned, drained, and crumbled
1 tsp. dried mustard
Mix together all ingredients and put in 1 9x13 pan. Refrigerate for 12 hours. (This is a must!) Bake at 350 for 30 minutes.
*We have this every Christmas morning!
I always get lots of compliments on this quiche, but am a little hesitant to share the recipe because it's so easy. :)
Feel free to experiment with your own filling ingredients, such as veggies or sausage.
1 9" pie shell
8 slices bacon, crisply cooked
4 eggs
1 1/2 cups milk
Dash cayenne pepper
2 cups (8 oz.) shredded Swiss cheese
1/2 tsp. salt
2 T flour
Heat oven to 350 degrees. Combine eggs, milk, and seasonings; mix well. Toss cheese with flour. Add cheese mixture and bacon to egg mixture. Pour into (unbaked) pie shell. Bake at 350, 40-45 minutes. Let stand at least 10 minutes before serving.
You can jazz this up with anything you like... other meats, veggies, herbs, cheeses, etc.
Enjoy
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8oz grated mild cheddar
2oz grated mozzarella
1 lb bacon (cookedd, drained and chopped)
3 eggs
8 oz half & half
1 deep dish pie shell
Place chopped bacon in pie shell fill cheese to top of crust beat eggs w/cream and pour over bacon and cheese bake about 40 minutes or until knife stuck in the middle comes out clean
You can add chopped onion and/or spinach to this, too.
A unique dish to add to your next brunch menu
1 pound cooked turkey italian sausage, chopped
3/4 cup sliced green onions
3/4 cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups fat free half & half
1/2 cup skim milk
1 tablespoon all-purpose flour
Hot sauce to taste
Saute green onions & peppers in a skillet with 1 tbsp oil.
In a bowl, mix together sausage, green onions & peppers. Spoon a small amount of the mixture with some cheddar into each tortilla & roll up placking them, seam side down into a 9x13 baking dish that has been greased.
In a medium bowl, mix together eggs, half & half, and milk, flour, and hot sauce. Pour egg mixture over tortillas. Cover, refrigerate overnight.
When ready to bake, preheat oven to 350. Bake, uncovered for 50 to 60 minutes, or until set. Top with remaining 1 cup shredded cheese. Bake until cheese melts. Let stand a least 10 minutes before serving.
Heathy, hardy and very yum!! My mother made this when I was growing up. Now my husband begs for it on Sunday mornings!
I mix it up and sometimes add slices of banana or frozen blueberries.
Ingredients:
1 cup milk (fat free if you choose)
¾ cup wheat
2 tsp. baking powder
½ tsp. soda
2 eggs (or egg beaters)
1/3 cup oil
2 TBS. honey
½ tsp. salt
1 cp chopped pecans (optional)
Process:
Put milk and wheat in the blender. Blend on high for 4 minutes.
Add the remaining ingredients and blend again momentarily.
Add 1 cup chopped pecans. Stir with a spoon.
Let sit for a 15 minutes (to thicken).
In skillet cook pancakes. Makes 12 pancakes.
I made on Valintine's Day for my husband the first year we were married. He loved it! You can make a variety of toppings - the one with this recipe is a little sweet for my taste.
2 Tbsp. butter or margarine
1/2 cup flour
1/4 tsp. salt
1/2 cup milk
3 eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup JET-PUFFED Marshmallow Creme
1 cup sliced strawberries
2 medium peaches, peeled, sliced
1 cup blueberries
PREHEAT oven to 450°F. Add butter to 9-inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk and eggs with wire whisk until well blended; pour into pie plate. Place on lowest oven rack.
BAKE 18 minutes. Reduce oven temperature to 350°F. Bake an additional 10 minutes or until golden brown. Meanwhile, beat cream cheese and marshmallow cream with electric mixer on medium speed until well blended.
FILL pancake with fruit; top with the cream cheese mixture. Serve immediately.
(Paula Deen's recipe)
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Cinnamon sugar
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Sprinkle each biscuit with cinnamon sugar. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm, sprinkled with more cinnamon sugar.
1 Small tomato, finely chopped
1/2 mayonnaise
1/2 cup real bacon bits
1/2 cup shredded Swiss Cheese
1 small onion, finely chopped
1 teaspoon dried basil
1 tube--12 ounces--refrigerated buttermilk biscuits, separated into 10 biscuits
In a small bowl, combine the tomato, mayo,bacon,cheese, onion and basil--set asaid. Split EACH biscuit into 3 layers; press each layer into an ungreased miniature muffin tin cup. Spoon tomato mixture into cups. Bake at 450 degrees for 8-10 mins or until golden brown. Serve warm--yield: 2 1/2 dozen
1 cup all purpose flour
1 tbsp sugar
1 tsp baking soda
a pinch of salt
1 cup soymilk
1 tbsp veg. oil
1 tsp vanilla extract
1. Combine dry ingredients in a bowl
2. In a separate bowl, combine the soymilk, oil and vanilla. Then add to dry mixture. Don’t overmix the batter though- a couple of lumps are ok.
3. Cook on preheated, lightly oiled pan. Turn when bubbles form on surface and edges begin to dry.
I like to cover my pancakes with maple syrup and eat with blueberries.
*Tip* I use a lightly greased 1/3 cup to pour the batter into the pan as it keeps them all a similar size.
1 lb ground pork sausage
1/4 cup all purpose flour
1/2 tsp salt
3 tbsp bacon grease (or 3 tbsp butter)
3 cups milk
1/4 tsp pepper
Brown sausage in a large skillet over medium high heat. Set aside, leaving the drippings in the skillet. Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown. Gradually whisk milk into the skillet. When the mixture is smooth, thickened and begins to bubble, return sausage to the skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.
I love Panettone and you can almost always find it at TJ Maxx, Ross etc. for a reduced price.
3/4 cup butter
3/4 cup brown sugar, packed
1 TB water
3/4 cup sun-dried cranberries or raisins
1 cup milk
1 cup heavy cream
6 large eggs
1 tsp vanilla
1/4 tsp cinnamon
2 lb granny smith apples
6 1-inch slices panettone
Melt 1/2 cup butter in a saucepan over low heat. Add brown sugar and water until combined. Spread this mixture over the bottom of a 9x13 inch glass baking dish. Whisk together the milk, cream, eggs, vanilla and cinnamon, set aside. Peel, core and slice the apples into 1/4 inch thick slices. Heat remaining butter over medium heat. Add apples and sauté for 8 to 10 minutes, until apples are cooked but not mushy. Spread the apples over the bottom of the baking dish. Sprinkle the cranberries over the apples. Cover the apples with the panettone slices. Pour the egg and cream mixture over the panettone, coating all of the slices. Cover and refrigerate overnight.
Preheat over to 350°F. Bake the French toast uncovered for 35–40 minutes until lightly golden. Spoon the apples over the French Toast when serving.