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Breakfest Goodies..

Egg Bake!

NEEDED:
1 meat (fried hamberguer, ham chunks, sasage, bacon)
A Dozen Eggs (12)
1 cup milk
8 oz cheddar cheese shredded
8 oz mozzarella cheese shredded
1 bag frozen southren hashbrowns (2-3 lbs)
4 pieces of bread with crusts cut off
Salad and pepper to taste
2 table spoons butter

TO MAKE: : Butter your casserole dish well. Layer the bottom with the hashbrowns. Then tear up your bread into tiny little chunks. Next, mix your dozen eggs and milk in a large bowl. Beat till smooth. Pour over the hashbrown/bread mixture. Top with meat of your chocie and then place cheeses on top. Place in your fridge overnight.

Next morning, bake on 375 for a half an hour to an hour or until eggs are no longer runny and set.

Cut into squares and serve. Can top with your favorite toppings. My family likes to top it with salsa and sour cream or Ketchup.

Hash Brown Brunch Casserole

Needed:
1 2 lb. package frozen hash brown potatoes, unthawed
1 10 3/4 oz. can cream of celery soup, undiluted
3 C. (packed) grated sharp cheddar cheese (about 12 ounces)
1 C. sour cream
1 C. finely chopped onion
1 6 oz. can french fried onions

To Make: Preheat oven to 350°F. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes.

Breakfest Pizza

Needed:
1 tube crescent rolls
1/2 lb. bacon fried crisp
1/2 lb. sausage, crumbled, browned and drained
12 oz. frozen hash browns
2 C. cheddar cheese shredded
5 eggs
1/2 C. milk
1 t. salt
black pepper

To Make: Spray a 9 x 13 pan with cooking spray. Unroll crescent dough and place on bottom of pan. Press perforations together to form a rectangle.
Top with sausage, then add the hashbrowns. Top with cheddar cheese.

Beat eggs with the milk. Add the salt and pepper. Pour over the cheese and hashbrowns. Top with the bacon.
Bake at 350°F. for 45 - 50 minutes.

Bagel Sandwhichs

SAUCE:
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard

HAM AND EGG:
4 eggs
1 teaspoon butter
salt and pepper
8 ounces deli sliced ham (2-3 slice per sandwich)
4 plain bagels
8 slices American cheese

To make: HAM AND EGG: First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it. To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat.
Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelette. Flip the little omelette over and turn off the heat.
Heat up the ham in a covered dish in the microwave for 1 minute. This will make it hot, and keep it from drying. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven set on broil until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.
When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half. Place a slice of cheese onto the face of each bagel half. Place the finished omelette onto the cheese on the bottom half of the sandwich. Place the ham onto the egg. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm. .

French Toast Strata

Needed:
4 ounces of day old French or Itailian Bread, cut into cubes
1/2 cup raisins
1 package (3 ounces) of cream cheese, cut into small cubes
3 eggs
1 1/2 cups milk
1/2 cup maple syrup
1 teaspoon vanilla
2 table spoons sugar
1 teaspoon ground cinnamon

To make: Spray cake pan with non-stick cooking spray Place bread cubes all over pan. Layer in cream cheese and raisins.
Beat eggs in a bowl with electric mixture at med. speed till blended well. Add milk, syrup and vanilla. mix Well.. Add to bread mixture in pan.

Keep in Fridge overnight

Next morning.. preheat oven to 350. Combine sugar and cinnamon in a bowl.. sprinkle over bread mixture in pan. Bake 40 to 45 mins till golden brown and when poked with a fork it comes out clean! Serve with powered sugar on top.. or more maple syrup! mmm good!

Bacon and Cheddar Cheese Quiche

Needed:
9" pie crust
6 eggs
2 c. heavy cream
1 c. cheddar cheese
8 oz. broiled/pan-fried bacon

To Make: Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius). Whisk eggs and cream in a medium mixing bowl until well blended. Stir cheese into egg mixture. Sprinkle bacon over pie crust. Pour egg mixture over bacon. Bake for 15 minutes at 435 degrees Fahrenheit (223 degrees Celsius). Then reduce heat to 325 degrees Fahrenheit (162 degrees Celsius) and bake for approximately 35 minutes longer. Quiche is finished cooking when a knife inserted in the middle comes out clean. Let the quiche cool for a few minutes before cutting.

Blueberry Crepes

Crepes:
1 1/2 cup flour
1 1/2 cup milk
3 eggs
1 dash salt
3 Tbl melted butter

Filling:
8 oz. softened cream cheese
3/4 cup sugar
juice and grated rind of one lemon

To make crepes, wisk eggs till smooth. Alternately wisk in milk and flour. Add salt. Wisk till smooth. Add melted butter and wisk till well mixed. Refrigerate for 1/2 hour before frying crepes. To fry, lightly butter a 8 inch crepe pan. Place on medium high heat. Add enough mixture to coat the bottom of the pan when rolled. Fry on one side till crepe is lightly browned. Flip and do other side for 10 to 15 seconds. Remove from pan and make another.

To make filling, whip softened cream cheese, sugar, lemon and zest till smooth.

To make finished crepes, spread some of the cheese mixture on each crepe and roll up. Place crepes into an oven proof dish that has been sprayed with Pam. Bake at 350 degrees for 15 minutes.
To serve, place two or three crepes on a plate and top with blueberry sauce, slivered with almonds and 10X sugar. Crepes are also very good when served with fresh peaches or fresh strawberries. Makes 14 to 16 crepes.

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