Breakfast Recipes

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Breakfast Casserole</COLOR>

12 eggs

3/4 cup milk

1 1/2 cup shredded cheese (sharp or mild chedder)

1 cup chopped ham

1/2 cup finely chopped green pepper

1/2 cup finely chopped onion

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Beat eggs and add milk. Stir in remaining ingredients and mix well.

Pour in baking dish and bake for 20 to 25 minutes in a 400 degree oven

Let set approximately 5 minutes before cutting. Makes about 12 servings.

 
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Bacon-Cheddar Rolled Omelet

1/2 cup flour

1 cup milk

2 TB butter, melted

6 eggs

1 cup crumbled bacon (cooked)

1 1/2 cups grated cheddar cheese

Preheat oven to 350. Line jelly roll pan (15 x 10 x 1) with aluminum foil. Generously grease foil with cooking spray. Mix together flour, milk, butter and eggs until smooth. Pour carefully into prepared pan. Sprinkle with bacon. Bake until eggs are set 15-18 minutes. Remove from oven and immediately sprinkle with cheese. Starting at narrow end of pan and using foil to lift roll the omelet. Wrap with foil and return to warm oven for a few minutes. When ready to serve slice into 1 or 1 1/2 inch slices. Serves 3-4.

 
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Hash Brown Bake

Ingredients:

3 cups frozen shredded potatoes

1/3 cup butter or margarine, melted

1 cup finely chopped cooked ham

1 cup (4 oz) shredded Cheddar cheese

1/4 cup finely chopped green bell pepper

3 large eggs, beaten

1/2 cup milk

1/2 tsp salt

1/2 tsp pepper

Pinch of nutmeg

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9-inch pieplate; drizzle with butter. Bake at 425 degrees for 25 minutes or until lightly browned; cool on a wire rack 10 minutes. Combine ham, cheese, and bell pepper; spoon into potato shell. Combine eggs and next 3 ingredients, stirring well; pour egg mixture over ham mixture. Bake at 350 degrees for 25 to 30 minutes or until set; let stand 10 minutes before serving. Yield - 6 to 8 servings

 
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Peach French Toast

<TABLE cellSpacing=6 cellPadding=8 width="100%" align=center border=0 columns="2"><TBODY><TR><TD vAlign=top align=left width="40%">1 cup packed brown sugar

1/2 cup butter

2 Tbl water

1 29 oz can sliced peaches, drained

12 slices day-old French bread 3/4 in thick

5 eggs

1 1/2 cups milk

1 Tbl vanilla

ground cinnamon </TD><TD vAlign=top align=left>In a saucepan, bring brown sugar, butter and water to a boil. Cool until slightly thickened. Pour into a greased 9x13 baking dish. Top with the slices of peaches. Arrange bread over peaches/ In a bowl, whisk eggs, milk and vanilla. Slowly pour over bread. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 for 20 minutes. Uncover and bake at 350 for 25-30 minutes longer or until the bread is golden brown. This is extra good with a dollop of whipped cream. </TD></TR></TBODY></TABLE>

 
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Upside Down Breakfast Cake

1/2 cup plus 2 Tablespoons unsalted butter, softened

1 cup packed light brown sugar

2 1/2 cups fresh blueberries, blackberries, or cranberries

1 1/2 cups unbleached all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

2 eggs

1/4 cup freshly squeezed lemon juice, or 1/2 cup freshly squeezed orange juice

1/3 cup low-fat milk

1/2 teaspoon vanilla extract

1 tablespoon grated lemon zest, or 2 tablespoons grated orange zest

Preheat oven to 350 F.

Combine 2 tablespoons of the butter and the brown sugar in a small bowl, then spread the mixture evenly

in the bottom of a lightly greased 9-inch round cake pan. Spread the berries over the mixture and set aside.

Combine the flour, baking powder, and salt in a bowl. Reserve.

In a separate bowl, combine the remaining 1/2 cup butter, sugar, and eggs, and beat until creamy smooth.

Add the reserved dry ingredients, lemon or orange juice, milk, vanilla, and lemon or orange zest, and beat

until well blended. Pour the batter over the berries and bake until the top is golden and a skewer tests clean

when inserted in the center, 50 to 55 minutes.

Remove from the oven, run a knife around the inside of the pan and invert the cake onto the plate, fruit side up.

Cool slightly before serving warm.

Makes 1 nine-inch cake; serves 8 to 12.

 
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8 cups uncooked oatmeal

3 cups corn flakes or bran flakes

1 cup wheat germ

2 tsp. pure vanilla extract

2 tsp cinnamon

½ - 1 tsp. cloves & nutmeg mixed

¾ cup dark brown sugar

¾ cup canola oil

½ - ¾ cup honey

1 ½ cups water

Mix all of the above ingredients in a very large baking pan so it can be spread out. Bake at 350 degrees for an hour, stirring every 15 minutes.

Add to the mix: 4 cups of nuts (raw sunflower seeds, raw pumpkin seeds, sliced almonds, chopped walnuts) and bake another 15 minutes.

Remove from the oven and add: 3 cups of dried fruit (raisins, craisins; apricots, candied papaya, candied pineapple – diced into small bits). As the mix cools, stir it to be sure that the entire mix is cooled and dried out. Store in airtight container. Serve with yogurt.

 
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Banana Breakfast Smoothie <TABLE cellSpacing=0 cellPadding=0 border=0 xmlns:fo="http://www.w3.org/1999/XSL/Format"><TBODY><TR><TD>
</TD></TR><TR><TD colSpan=2>From Southern Living</TD></TR><TR><TD>
</TD></TR></TBODY></TABLE>


6 tablespoons frozen lemonade or orange juice concentrate, unthawed

2 ripe bananas

1 cup fresh blueberries or strawberries

2 cups milk

1 tablespoon honey

1 teaspoon vanilla extract

8 ice cubes

Process all ingredients in a blender, stopping to scrape down sides. Pour mixture into tall glasses.

Yield: Makes 4 servings (serving size: about 5 cups)

 
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Breakfast Pizza <TABLE cellSpacing=0 cellPadding=0 border=0 xmlns:fo="http://www.w3.org/1999/XSL/Format"><TBODY><TR><TD>
</TD></TR><TR><TD colSpan=2>From Southern Living</TD></TR><TR><TD>
</TD></TR></TBODY></TABLE>


Before adding egg mixture, you may sprinkle bread shell with chopped cooked ham or chicken; crumbled cooked sausage; or chopped vegetables.



1 (16-ounce) Italian bread shell

1 cup (4 ounces) shredded gourmet 3-cheese blend

8 bacon slices, cooked and crumbled

2 large eggs

1/2 cup milk

Place bread shell on a baking sheet, and sprinkle with shredded cheese and bacon.

Whisk together eggs and milk until well blended; pour over center of bread shell. Bake at 400° for 12 to 15 minutes or until egg mixture is set and cheese is golden brown. Cut into wedges, and serve immediately.

 

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