Breakfast Recipes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BOILED EGGS

Directions:

Put the eggs in a pan that allows them room to move around.
Cover them with cold water and set over high heat just until the first big boiling bubbles rise in the water.
Remove the pan from heat and cover.

SOFT BOILED: Let stand 5 minutes.

HARD BOILED: Let stand 20 minutes.

Drain immediately and run cold water over the eggs to stop the cooking.
Peel, rinse and serve as desired.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CINNAMON ROLLS

Ingredients:

3½ cups flour

1 pkg. active dry yeast

1½ cups milk

¼ cup sugar

¼ cup shortening

1 tsp. salt

1 egg

Directions:

Combine 1½ cups flour and the yeast.
Heat milk, shortening, sugar and salt until warm, stirring constantly until shortening almost melts.
Add to dry mixture.
Add egg and beat at low speed for 30 seconds, then at high speed for 3 minutes.
By hand, stir in remaining flour.
Shape into ball & place in greased bowl.
Turn once and cover and let rise in a warm place until it doubles (approximately 2 hours).
Punch down and turn out on floured surface.
Cover and let rise 10 minutes.
Roll to a 16 X 8 rectangle, about ½ " thick.
Sprinkle with melted butter, cinnamon, sugar and raisins.
Cut 1" slices.
Let stand, covered, until double
Bake cinnamon rolls at 350° for 20 minutes.
Frost cinnamon rolls while hot.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CREPES

Ingredients:

1 cup flour

¼ cup sugar

1 ½ cups milk

2 eggs

1 tsp. cooking oil

Directions:

Combine all ingredients and beat until smooth
Pour 1/3 cup of batter onto hot griddle
Cook until golden brown on bottom
Flip and continue cooking until golden brown on other side
Makes about 8 crepes

Optional:

Place cut fruit, jelly, or other desired filling along center Θ
Roll up and serve
May sprinkle with powdered sugar, if desired

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

DEVILED EGGS

Ingredients:

6 hard boiled eggs

1 tsp. Worcestershire sauce

¾ tsp. mustard

½ tsp. salt

2 tsp. lemon juice

1/3 tsp. pepper

3 Tbs. mayonnaise

Directions:

Slice eggs in half lengthwise and take yolk out.
Mix yolk with remaining ingredients and refill where the yolk was.
Sprinkle a little paprika on top and refrigerate until ready to use.
Can refrigerate up to 3 days.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

EASY POPOVER PANCAKE

Ingredients:

1 qt. shallow round casserole dish or 8" ovenproof skillet

3 Tbs. butter

2 eggs

½ cup milk

½ cup all-purpose flour

¼ tsp. ground cinnamon

Directions:

Preheat oven to 400°
Heat butter in casserole dish in oven till melted
Place remaining ingredients in bowl
Beat on high till smooth
Pour into casserole
Bake for 20 – 25 minutes until center is puffed and edge is golden brown
Serve with fresh fruit and sweetened whipped cream
Serves 3 – 4

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

FLUFFY OMELET

Ingredients:

6 eggs, separated

6 Tbs. water

1 tsp. salt

dash of pepper

2 Tbs. oil

Optional:

shredded cheese

chopped onion

chopped peppers

chopped mushrooms

Directions:

Preheat oven to 325°
In large bowl, beat egg whites, water and salt till stiff
In separate bowl, beat egg yolks
Fold yolks into whites
In hot 10" oven proof skillet, add salad oil, tipping pan to coat with oil
Pour omelet mixture into hot pan
Cook over low heat about 5 minutes or till fluffy
Add toppings, if desired
Bake in same skillet 12 – 15 minutes
Loosen edges with spatula
Score down the center and fold in half
Cut and serve immediately

Serves 3

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

HAM AND CHEESE OVEN OMELET

Ingredients:

8 eggs

1 cup milk

½ tsp. seasoned salt

1 cup shredded cheddar cheese

1 Tbs. minced onion

chopped ham to taste

Directions:

Beat eggs with milk and salt.
Add chopped ham and stir in cheese and onion.
Pour into greased 8 X 12 baking dish.
Bake at 350° for 40 – 45 minutes or until omelet is set and top is golden brown.

May be prepared ahead of time, covered, and refrigerated up to 3 days.

Serves 6 – 8

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

MONKEY BREAD

Ingredients:

4 tubes biscuit dough

2/3 cups sugar

1 Tbs. cinnamon

Directions:

Combine cinnamon and sugar.
Cut each biscuit in quarters and roll in cinnamon sugar.
Drop in greased bunt pan.

Topping:

1½ sticks butter

1 cup brown sugar

1 Tbs. cinnamon

Topping Directions:

Melt butter in pan
Add brown sugar and cinnamon.
Cook for approximately 2 minutes on medium heat.
Pour mixture over dough
Bake at 350° for 45 – 50 minutes.

OVEN POACHED EGGS

Spray muffin tin with cooking spray
Gently drop eggs into muffin tin
Top with salt and pepper to taste
Bake at 425° for 10 - 12 minutes (to desired firmness)
Remove from oven
Using a knife, loosen around the edges of the eggs
Turn out onto plate
Eat with toast or use for Eggs Benedict

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

QUICHE

Ingredients:

1 tube Pillsbury Pie Crust dough

1 can crab meat

1 cup frozen broccoli

1 Tbs. chopped onion

1 cup shredded cheddar or Swiss cheese

3 eggs

1 ½ cups of half and half

½ tsp. salt

dash of pepper

Directions:

Place pie crust in Quiche dish and cover with foil
Bake for 5 minutes at 450°
Remove from oven and let stand 5 minutes
Turn oven down to 325°
Layer on top of crust:
- crab meat
- broccoli
- onion
- cheese

Mix eggs, half and half, salt and pepper together
Pour mixture over layers
Bake at 350° for 35 – 45 minutes (till toothpick comes out clean)
Let stand 10 minutes

Serves 4 – 6

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

10 MINUTE OMELET

Ingredients:

4 eggs, separated

¼ tsp salt

dash of pepper

1 Tbs. flour

1 Tbs. softened butter

1 Tbs. water

Optional toppings:

shredded cheese

chopped onions

chopped peppers

chopped mushrooms

Directions:

Beat egg whites and salt till stiff
In separate bowl, beat egg yolks, pepper, flour, butter and water till fluffy
Fold yolks into whites
Pour into hot, well greased 9" skillet
Cover and reduce heat to low
Cook 8 – 10 minutes on top of stove till surface of omelet is dry when touched lightly with
finger tip (add toppings, if desired, last 4 minutes
Fold in half and serve immediately

Serves 2

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Back to Top

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~