need more breakfast recipes?
April 27, 2011 by Egg Recipes
Filed under breakfast egg recipes
i tend 2 wake up n the morning n sumtymes skip breakfast [wich is my fav meal] but i think mainly itz b/c i ran out of gud recipes that deal w/eggs n stuff. i make a mean omlet :]
but can u guys help me? i wanna b able 2 enjoy breakfast again
sum egg recipes wuld b awesum!
thx:]
Buy southern style biscuits. Scramble some eggs. Keep them together almost like an omelet. Place some cheese on top and let melt. Place in between biscuits. Add a round sausage or bacon if you like.
A good “take with you” recipe is using store-bought biscuit dough, scrambled eggs, shredded cheese, and sausage. Cook the sausage and scramble the eggs. Let them cool. Mix eggs, sausage, and cheese in a bowl. Preheat oven as required for biscuits. Take a biscuit and flatten it out in your hand. Fill the center with the mix, then fold the biscuit around it, sealing the dough together to make a “wrap” around the filling. Place on cookie sheet and cook in the oven until golden brown (normally 1-2 minutes faster than the regular biscuit time). This creates something similar to a “hot pocket” and can be carried in the hand for eating on-the-go.
egg recipes are pretty much the same you add what you like.chocolate chip/banana pancakes are good,but not very often.you mix pancake batter with some chocolate chips.then right after you pour batter on skillet add some banana slice then when batter is bubbly flip just like a regular pancake.my daughter likes to add peanut butter and syrup on them when done.hope you find some good breakfast recipes it’s the most important meal of the day.
Breakfast Salad
scrambled eggs with salt and pepper
crisp bacon (crumbled)
fried potatoes with salt and pepper
Mix them all together and enjoy.
About Oatmeal or Grits!!
Brunch Recipe
Ingredients
12 ounces grated swiss cheese
12 ounces grated cheddar cheese
12 ounces fresh mushrooms, sliced or 8 ounces mushrooms, drained
1/2 cup chopped yellow onion
1/2 cup chopped green pepper
1 cup cubed ham
1/2 cup crumbled bacon
1 teaspoon salt
1/4 teaspoon pepper
7 large eggs
1 3/4 cups milk
1/2 cup whole wheat flour
Directions
Preheat oven to 350.
Butter 9×13 baking dish.
Combine cheeses, arrange half in the dish.
Saute onion, green pepper abd fresh mushrooms in 1/4 c butter. Let most all the moisture cook out of mushrooms.
Arrange sauted mixture over the cheese, then sprinkle with ham.
Top with remaining cheese.
Beat eggs with milk, flour, salt and pepper.
Pour over gently other ingredients. Top with crumbled bacon.
Bake for 45 minutes and see if it’s done, if not put it back for maybe 10 more
Minutes.
Impossible Pie
2 cups milk
4 eggs
1 cup bisquick
½ cup diced onion
1 cup shredded cheese
½ pound bacon
Pepper to taste
Heat oven to 400 degrees. Cook bacon crisp break into pieces and sprinkle on bottom of casserole dish, sprinkle cheese on top of bacon then onions on top of cheese. Mix remaining ingredient pour into casserole dish. Bake until knife comes out clean 35 to 40 minutes. Let set 5 minutes
a good recipe is scramble some eggs and put in some chopped jalapeno pepper , heat up some tortillas and make some tacos ….. easy , quick u can take it on the go and it wakes u up !!!
I like to have a sausage potatoe egg scramble just throw in your fave cheese some pre cooked sausage links cut up and a leftover back potatoe pieces and eggs and scramble its deeelishhhh
Scrambled eggs
Poached eggs
Boiled eggs
Fried eggs.
These are my favorites that I’ve tried and love:
Quick Quiche
¾ cup Bisquick baking mix
¾ t. salt
¼ t. pepper
1-1/3 cups milk
3 eggs
Your choice of the following fillings:
1 cup steamed broccoli
1-1/2 cups shredded cheddar
¼ cup sautéed onion
1-bunch scallions, sliced, including part of the greens
½ – 1 cup cubed ham or cooked bacon
¾ cup of frozen chopped spinach, well drained
1 cup of any of your favorite fillings
Preheat oven to 400 degrees. Grease a pie plate.
Beat first five ingredients until smooth. Fold in the filling ingredients. Poor into pie dish.
Bake for 30 minutes, sprinkling with extra cheese during the last 5 minutes of baking.
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Best Ever Raisin Pecan Cinnamon Rolls (Better Homes and Gardens, October 1991)
The best part about making this recipe is that the dough can be mixed and rolls filled and shaped the night before. In the morning, just bake. Waiting for the rolls to come out of the oven is the hardest part –
4.5 – 5 cups all purpose flour plus ¼ cup flour for the filling
1 pkg active dry yeast
1 cup milk
1/3 cup butter plus ½ cup butter for the filling
1/3 cup sugar
½ t. salt
3 eggs
¾ cup packed brown sugar
1 T. ground cinnamon
½ cup light raisins AND ½ cup chopped pecans
1 T. half and half or light cream
1 recipe powdered sugar glaze (follows) or a cream cheese glaze
In a large mixer bowl combine 2-1/4 cups flour and the yeast. In a small pan heat the milk, 1/3 cup butter, 1/3 cup sugar and salt just until warm (120-130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Kneed in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover. Let rise in a warm place until double (about 1 hour).
Filling: combine brown sugar, ¼ cup flour and cinnamon. Cut in remaining butter until crumbly.
Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12-inch square. Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style. Pinch edges to seal. Slice roll into eight 1-1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12-inch deep-dish pizza pan or a 13x9x2 inch baking pan.
Cover loosely with plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2-24 hours. Uncover and let stand at room temp for 30 mins. OR, for immediate baking, don’t chill dough. Instead, cover loosely, let dough rise in a warm place until nearly double for about 45 minutes.
Break any surface bubbles with a greased toothpick. Brush dough with half and half or light cream. Bake in a 375 degree oven for 25-30 minutes or until light brown. If necessary, to prevent over browning, cover rolls loosely with foil for the last 5-10 minutes of baking. Remove rolls from oven. Brush again with half and half or light cream. Cool for 1 minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 large rolls.
Powdered Sugar Glaze: Stir together 1-1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, ½ teaspoon vanilla and enough half and half or light cream (1-2 tablespoons) to make of drizzling consistency.
Nutrition information per roll: 744 calories (33% from fat), 28 grams fat, 85 mg cholesterol, 13 grams protein, 113 grams carbs, 4 grams dietary fiber.
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Make Ahead French Toast
We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk.
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/2 cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup
1 cup chopped pecans
Directions
1 In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9×13 inch baking pan. Refrigerate overnight.
2 The next morning: Preheat oven to 350 degrees F (175 degrees C).
3 In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
4 Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.
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Here are a few I haven’t tried but that are on my to-do list:
Farmer’s Breakfast Casserole
3 cups frozen shredded hash browns, 24 oz. bag
3/4 cups Monterey jack cheese, shredded
3/4 cups Cheddar cheese, shredded
1/3-c