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Cinnamon Toast Balls

13 Sep

Ingredients:

12 slices bread, crusts removed

1/4 c. butter, melted


1 T. cinnamon


1 T. sugar

 
Directions:
Tear each slice of bread in half. 
Roll each half into a ball and place on an ungreased baking sheet. 
Drizzle balls with melted butter. 
Combine cinnamon and sugar and sprinkle over balls. 
Bake at 350 degrees for 5 to 7 minutes. 
If desired, broil until lightly golden, about 2 minutes. 
Makes 2 dozen.

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Breakfast Burritos

13 Sep

Ingredients:

16-oz. pkg. ground pork sausage

8-oz. pkg. shredded Mexican-blend cheese


10-oz. can diced tomatoes with chiles


5 eggs, beaten


8 10-inch flour tortillas



Directions:

Brown sausage in a skillet; drain. 
In a bowl, combine sausage, cheese and tomatoes. 
Cook eggs in the skillet.
Add eggs to sausage mixture and mix thoroughly. 
Divide mixture evenly among tortillas and roll tightly. 
Seal tortillas by cooking for one to 2 minutes on a hot griddle sprayed with non-stick vegetable spray. Makes 8 servings.

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Breakfast Casserole

27 Aug

Makes: 12-18 servings

Ingredients:

  • 1/2 – 1 pound sausage
  • 1 package crescent rolls
  • 1 cup cheddar cheese, shredded
  • 5 eggs
  • 1/4 cup milk
  • 1 Tsp oregano or rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Preheat oven to 400 degrees.
  2. Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely.
  3. Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.
  4. Spread the sausage over the dough.
  5. Sprinkle the cheese on top of the sausage.
  6. In a medium bowl, whisk the eggs with the milk, oregano or rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.
  7. Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.

http://www.branappetit.com/2011/11/16/breakfast-casserole-blog-for-a-cause/

Fluffiest Pancakes Ever—in 8 Easy Steps

19 Aug

Fluffiest Pancakes Ever—in 8 Easy Steps | Back To School – Yahoo! Shine:

‘via Blog this’

Soufflé Pancakes (adapted from Clayton Miller)

Makes 6-8 substantial pancakes

5 ½ cups flour
1/3 cup sugar
2 teaspoons salt
1 tablespoon baking powder
1 tablespoon baking soda
2 cups milk
2 1/2 cups buttermilk
2 whole eggs
2 eggs yolks
3 egg whites


Pre-heat oven to 350 degrees. Combine dry ingredients in large mixing bowl.

Combine milk, whole eggs, and egg yolks and whisk together in medium mixing bowl. Slowly stir into dry ingredients to prevent lumps. Do not over mix (this makes the pancakes tough).

Whisk egg whites to medium peak. Fold gently into batter. Do not over mix.

Melt a tablespoon of butter in a six-inch non-stick frying pan on medium. Swirl to coat sides. Butter should be golden and bubbling, but not brown or smoking. Pour one cup of batter into pan. You can add more or less depending on how thick you want the pancake. It will puff up so don’t fill pan more than ¾ of the way up the sides. Cook on the stovetop for one minute then place in the oven for 3 minutes. Flip pancake and place back into oven for approximately two more minutes or until cooked through. Add more butter as necessary to coat pan and repeat. Serve with maple syrup, sliced fruit, whipped cream and syrup or caramel banana sauce.

Easy Caramel Banana Sauce (adapted from Clayton Miller)

Enough for 2-4 pancakes

1 banana, mashed
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon vanilla extract
Slowly brown the butter on a low heat in a medium saucepan. Stir in the remaining ingredients. Cook until sauce thickens slightly.

FRENCH BREAKFAST PUFFS

5 Sep

1/2 CUP SUGAR
1/3 CUP SHORTENING
1 EGG
1 1/2 CUPS ALL PURPOSE FLOUR
1 1/2 TSP BAKING POWDER
1/2 TSP SALT
1/4 TSP GROUND NUTMEG
1/2 CUP MILK
1/2 CUP SUGAR
1 TSP GROUN CINNAMON
6 TBS MELTED BUTTER

IN MIXING BOWL, CREAM 1/2 CUP SUGAR, SHORTENING, EGG. STIR IN FLOUR, BAKING POWDER,SALT, NUTMEG. AD TO CREAMED MIXTURE, ALTERNATELY WITH MILK, BEATING WELL AFTER EACH ADDITION. FILL 12 GREASED 2 1/2″ MUFFIN PANS 2/3 FULL. BAKE AT 350 FOR 20 MINUTES. COMBINE REMAINING 1/2 CUP SUGAR AND CINNAMON. REMOVE MUFFINS, IMMEDIATELY DIP TOPS IN MELTED BUTTER, THEN CINNAMON, SUGAR MIXTURE UNTIL COATED. SERVE WARM.


Apple Breakfast Sandwiches

25 Aug

1/3 cup firmly packed brown sugar 
2 tbs all purpose flour 
1/2 tsp ground cinnamon 
1 can (10 oz) refrigerated buttermilk biscuits 
1 cup shredded sharp cheddar cheese 
2 large apples, peeled, cored and cut into rings 
1 tbs butter or margarine, melted 

Combine first 3 ingredients in a small bowl, set aside. Separate biscuits and press each into a 3″ circle. Place on lightly greased baking sheets, sprinkle with cheese and top each with an apple ring. Sprinkle with reserved sugar mixture and drizzle with melted butter. Bake at 350 for 15 minutes or until crust is golden. Serve immediately. Serves 10.

Peach Beignets

22 Aug

6 large peaches, peeled, pitted and halved 
2 tbs sugar 
2 tbs kirsch or cherry brandy 
vegetable oil 
1 1/2 cups buttermilk pancake mix 
1 cup water 
powdered sugar 

Place peaches in a large bowl and sprinkle with sugar and kirsch. Let stand 30 minutes at room temperature. Meanwhile, heat oil to 375 in a dutch oven. Make sure oil is 1 1/2″ deep. Bland pancake mix and water just until smooth. Dip peaches in batter, covering completely. Fry battered peaches in oil for 2-3 minutes on each side. Drain on paper towels and serve hot with a dusting of powdered sugar. Serves 6-8.

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