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Breakfast Recipes

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List of Recipes

1. Crescent Roll Breakfast Casserole

tag: breakfast

Yield: 4 Servings

Ingredients


3	pk	Refrigerated crescent rolls
2	lb	Bulk sausage
2	c	Shredded cheddar or jack cheese
1/4	c	Grated Parmesan cheese
6		Eggs; reserve 1 yolk

Directions

Saute sausage and drain. Mix with cheeses and eggs. Line a 9x13-inch pan with 1-1/2 packages of crescent rolls. Pour in mixture and spread evenly. Top with the remaining 1-1/2 packages of rolls. Brush top with egg yolk. Bake in pre-heated oven at 400° F for about 30 minutes. Posted to recipelu-digest by "Crane C. Walden" <cranew[at]foothill.net> on Feb 7, 1998

2. Frozen Breakfast Fruit

tag: breakfast

Yield: 1 Servings

Ingredients


1 3/4	c	Sugar
1	c	Water
2		Frozen 10-oz boxes strawberries; (to thaw)
		Other fruit as desired

Directions

The Shepherd's Inn Ord, Nebraska

Boil 1 3/4 cups sugar and 1 cup water until clear. Pour over 2 frozen 10-oz boxes of strawberries (to thaw). Add other fruit as desired. I use 2 oranges, 4 bananas and 2 cans crushed pineapple drained. Freeze in sherbet dishes. Take out of freezer 1 hour before serving. Posted to recipelu-digest Volume 01 Number 672 by Perry Greene <palgreen[at]hiwaay.net> on Feb 01, 1998

3. Breakfast Casserole

tag: breakfast

Yield: 1 Servings

Ingredients


1	lb	Bulk sausage
6		Eggs
3	sl	Bread (cubed; crouton style)
2	c	Milk
1	ts	Dry mustard
1	c	Sharp cheddar cheese; (shredded)
		Salt and pepper to taste

Directions

Cook, drain and spread sausage in 9x13 baking dish. Sprinkle cubed bread over sausage. Beat eggs and milk, mustard salt and pepper. Pour egg mixture over bread and sausage. Top with cheese. Refrigerate overnight. Bake 45 minutes at 350 degrees.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by angstrom[at]juno.com (Angela L Gilliland) on Dec 09, 1997

4. Breakfast Barley

tag: breakfast

Yield: 1 Servings

Ingredients


1/2	pt	Orange juice
1/2	pt	Water
2	oz	Dried apricots
1	pn	Cloves
4	oz	Pearl barley
1/2	oz	Margarine
1	oz	Mixed nuts; chopped, opt.

Directions

Put the orange juice & water into a pan. Add the paricots cut into small pieces & the spice. Bring to a boil & add the barley. Cover & simmer for about 1 hour, until the barley is tender. Add more orange juice if necessary. The liquid should be absorbed when the barley is ready. Stir in the margarine & the nuts if using. Serve hot either as is or with a splash of soymilk.

Posted to EAT-LF Digest by Abtaxel <Abtaxel[at]aol.com> on May 23, 1998

5. Breakfast Pizza #5

tag: breakfast

Yield: 8 Servings

Ingredients


1	cn	Crescent rolls
1	c	(or so....I don't measure!) frozen hash browns
1	c	(or so.....!!) cooked breakfast sausage (from a tube--NOT links.)
1	c	(or so.....!!) shredded cheddar cheese
5		Eggs
1/4	c	Milk
1/2	ts	Salt
1/8	ts	Pepper

Directions

From: Melisa Wells <MelisaLW[at]AOL.COM>

Date: Thu, 1 Aug 1996 14:51:24 -0400 Press crescent roll dough into ungreased 10" pizza pan or 9 x 13" pan. Place hash browns, sausage, and cheese on top. Mix eggs, milk, salt and pepper in a bowl, and then pour over pizza. Bake at 350 degrees for 35-40 minutes.

EAT-L Digest 31 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

6. Breakfast Castle Casserole

tag: breakfast

Yield: 6 Servings

Ingredients


10		White Castle cheeseburgers
3		Eggs, beaten
2	c	Milk
1/2	c	Chopped onion
1/2	c	Chopped green peppers
1	ts	Dry mustard
3/4	ts	Garlic salt
1/4	ts	Pepper
		Grated taco cheese
		Paprika

Directions

Cut White Castle cheeseburgers in half and place in 13" x 9" baking dish or pan. Mix all above ingredients in a bowl (except the cheese) until frothy. Pour over White Castles. Sprinkle with taco cheese and paprika. Cover with plastic wrap and refrigerate overnight or until thoroughly chilled. Bake at 350 deg F. uncovered for 40-45 minutes or until custard is set. Serve hot or cold.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

7. Breakfast Casserole #2

tag: breakfast

Yield: 8 Servings

Ingredients


9		Eggs
3	c	Milk
1 1/2	ts	Salt
1 1/2	ts	Dry mustard
1 1/2	c	Shredded Cheddar cheese
1 1/2	lb	Sausage
3	sl	White bread

Directions

Brown sausage. Drain on paper towel. Mix together eggs, milk, salt and mustard. DO NOT BEAT. Break bread into small pieces and drop into mixture. Add cheese and sausage. Pour into 9 x 13-inch greased casserole. Refrigerate over- night. Bake 1 hour at 350 degrees. Posted to recipelu-digest Volume 01 Number 375 by "Diane Geary" <diane[at]keyway.net> on Dec 16, 1997

8. Breakfast Casserole

tag: breakfast

Yield: 12 Servings

Ingredients


1	lb	Sausage; ground
6	sl	White bread; cubed
5		Eggs; beaten well
1 1/2	c	Cheddar or monterey jack cheese; grated
2	c	Half and half or milk
1	ts	Salt
1	ts	Dry mustard
		Pepper to taste

Directions

Cook sausage. Crumble and drain well. Butter bread and cut in cubes. Put in 13x9 pan. Sprinkle with sausage & cheese. Combine rest of ingredients. Mix well and pour over the mixture in pan. Make the night before. Best when chilled at least 8 hours. Bake at 350 degrees for 1 hour.

Notes: Can be made with ham or bacon instead of sausage and other kinds of cheeses may be used.

Recipe by: Spring Ridge Church Ladies Group

Posted to TNT Recipes Digest, Vol 01, Nr 977 by MSHREVE986[at]aol.com on Jan 30, 1998

9. Curried Eggs #2

tag: breakfast

Yield: 4 Servings

Ingredients


6		Eggs; deviled
2	cn	(small) cooked shrimp
1	cn	Cream of cheddar cheese soup
1/2	c	Cheddar cheese; grated
1	ts	Curry powder

Directions

Add grated cheese and shrimp to soup; bring all to a boil. Add curry powder as soup is removed from heat. Pour mixture over deviled eggs in a casserole and heat in a 325 degree oven. Serve as a breakfast or brunch dish. Sliced tomatoes and hot biscuits complement this dish.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

10. Breakfast Crescent Roll Casserole

tag: breakfast

Yield: 8 Servings

Ingredients


3	pk	Crescent rolls
2	lb	Sausage; (out of casings)
2	c	Cheddar and/or Jack cheese; shredded
1/4	c	Parmesan cheese
6		Eggs; (hold out one yolk for top)

Directions

1. Saute sausage and drain.

2. Mix with cheeses and eggs.

3. Line a 9x13 pan with 1-1/2 paks of crescent rolls.

4. Pour in mixture and spread evenly.

5. Top with the remaining 1-1/2 paks of rolls.

6. Brush top with egg yolk.

7. Bake in pre-heated oven on 400 degrees for about 30 minutes.

I guarantee this is a hit! Posted to recipelu-digest Volume 01 Number 375 by "Diane Geary" <diane[at]keyway.net> on Dec 16, 1997

11. Breakfast Sherbet

tag: breakfast

Yield: 8 Servings

Ingredients


5	c	Honeydew melon; chopped
3	md	Kiwi fruit; peeled & quarter
1/2	c	Buttermilk
1/4	c	Granulated sugar
1	tb	Lime juice

Directions

1. In a food processor, combine all ingredients; process until smooth. Pour the mixture into a medium bowl; cover with plastic wrap and freeze 3 to 4 hours, until firm.

2. Remove from the freezer and let stand 15 minutes. With an electric mixer, beat until smooth. Cover and freeze 3 to 4 hours longer, until firm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

12. Breakfast Muffins

tag: breakfast

Yield: 12 Servings

Ingredients


1		Egg
2	tb	Sugar
1	c	Sour cream
1	tb	Shortening,melted
1	ts	Prepared mustard
1 1/3	c	Sifted flour
1	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Salt
1	pk	(2 1/2 oz) Carl Buddig Ham,
		Finely chopped
1/2	c	Shredded Wisconsin Swiss
		Cheese

Directions

Beat egg until light.Add sugar,sour cream,shortening and mustard; stir well.Add dry ingredients;stir just until moistened;do not overbeat. Gently,stir in ham and cheese.Fill greased muffin tins 3/4 full.Bake [at] 400 degrees 20 to 25 minutes.Yield: 12 muffins or 32 mini-muffins.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

13. Deb's Breakfast Cake

tag: breakfast

Yield: 10 Servings

Ingredients


1	pk	Forzen rich's rolls
1		Stick of butter
1	pk	Small vanilla pudding
1/2	c	Brown sugar
1/2	c	Pecans

Directions

Place frozen rolls in bundt pan. Melt butter and pour over rolls. Mix pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover pan with paper towel or waxed paper and let rise overnight. Bake 350 degree oven for 30 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

14. Brazilian Quick Banana for Breakfast

tag: breakfast

Yield: 1 Servings

Ingredients


1		Banana
		Honey (1 Tablespoon=60 cal; 0 fat)
		Wheatbran (optional)

Directions

From: Paula.M.Gouvea[at]Dartmouth.EDU (Paula M. Gouvea)

Date: 06 Aug 96 10:51:13 EDT Mash the banana with a fork. Mix in honey and wheatbran.

fatfree digest V96 #217

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

15. Egg Strata

tag: breakfast

Yield: 8 Servings

Ingredients


8	sl	Buttered toast; trim crusts
1 1/2	c	Chopped cooked sausage; ham, bacon or spam
10		Eggs mixed with
1 3/4	c	Milk
1/2	ts	Salt and pepper
1	c	Cheddar; jack or American cheese, shredded

Directions

The night before, butter a 9x13 oblong dish. Line with toast. Add egg mixture. Sprinkle on meat and cheese. Refrigerate. Bake at 350 degrees for 30 minutes or until set.

NOTES : You can bake this and the Easy Bundt Coffee Ring together for an easy breakfast or brunch Recipe by: Kristi Foster

Posted to TNT - Prodigy's Recipe Exchange Newsletter by TRANSCRIBE[at]aol.com on Oct 25, 1997

16. Breakfast Casserole

tag: breakfast

Yield: 1 Servings

Ingredients


3	pk	Crescent rolls
2	lb	Sausage (out of casings)
2	c	Cheddar and/or Jack cheese; shredded (feel free to add more cheese if you're a cheese-aholic like we are!)
1/4	c	Parmesan cheese
6		Eggs (hold out one yolk for top)

Directions

Saute sausage and drain. Mix with cheeses and eggs. Line a 9x13 pan with 1-1/2 paks of crescent rolls. Pour in mixture and spread evenly. Top with the remaining 1-1/2 paks of rolls. Brush top with egg yolk. Bake in pre-heated oven on 400 degrees for about 30 minutes. I guarantee this is a hit!

Posted to recipelu-digest Volume 01 Number 301 by asfindlay[at]juno.com (Stacy J Findlay) on Nov 24, 1997

17. Breakfast Before

tag: breakfast

Yield: 6 Servings

Ingredients


1	lb	Spicy pork sausage
6		Eggs
2	c	Milk
1	ts	Salt
1	ts	Mustard
4	sl	Bread; cubed
1	cn	Grated sharp cheddar cheese

Directions

Saute sausage; drain. Beat together eggs, milk, salt and mustard. In a 9x13 inch baking dish, layer bread cubes, sausage and cheese. Pour egg mixture on top. Refrigerate overnight. Bake at 350 for 45 minutes or until center isset.

Recipe by: Quick and Easy Home Cooking Magazine Posted to MC-Recipe Digest V1 #730 by L979[at]aol.com on Aug 9, 1997

18. Breakfast Strata

tag: breakfast

Yield: 6 Servings

Ingredients


8		Eggs
6	sl	Fresh bread; cubed
1	lb	Hot sausage
1	c	Sharp cheddar cheese; grated
2	c	Milk
1	ts	Salt
1	ts	Dry mustard

Directions

Cook & crumble the sausage. Combine all ingredients & pour into a greased 13x9-inch oven dish. Refrigerate 12 hours. Bake at 350 for 45 minutes or until firm & golden brown on top.

LOTTIE FORREST

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

19. Breakfast Upside Down Cake

tag: breakfast

Yield: 1 Servings

Ingredients


1	lb	Bulk pork sausage
1	cn	Whole cranberry sauce
2		Boxes Jiffy corn bread

Directions

Brown sausage, drain well. Place in bottom of 9 x 13-inch pan. Spread cranberry sauce over sausage. Mix corn bread and pour over sausage mixture. Bake according to corn bread directions. Posted to recipelu-digest Volume 01 Number 299 by "Diane Geary" <diane[at]keyway.net> on Nov 23, 1997

20. Betty's Breakfast Casserole

tag: breakfast

Yield: 1 Servings

Ingredients


8		Crescent rolls
1	lb	Sausage; brown and drain
1	c	Shaved ham or chopped ham
2	c	Grated mozzarella cheese
4		Eggs
3/4	c	Milk

Directions

Press rolls in bottom of a 13 x 9 inch pan sealing edges together. Layer ham, cooked sausage crumbled over rolls, and cheese. Combine milk, eggs, salt and pepper and beat together. Pour over other ingredients. Bake at 400 degrees for 20 minutes or until set and brown on top. Makes a great Sunday brunch with fruit and muffins. Posted to MC-Recipe Digest V1 #985 by "M. Hicks" <nitro_ii[at]email.msn.com> on Jan 5, 1998

21. Breakfast Bars

tag: breakfast

Yield: 1 Servings

Ingredients


1/2	c	Butter
1 1/4	c	Brown sugar
2		Eggs
1/3	c	Molasses
1 3/4	c	Flour
1	ts	Baking soda
1	ts	Salt
1	ts	Cinnamon
2	c	Oatmeal
1/2	c	Chopped walnuts
1	c	Raisins, dried cherries or cranberries
1	c	Chocolate chunks or pieces

Directions

Combine butter, sugar, eggs and molasses in bowl. Stir together flour, soda, salt, and cinnamon then add to first mixture. Mix well. Stir in oatmeal, walnuts, dried fruit, and chocolate pieces. Spoon into greased 9x13 inch pan and bake in a 400F oven for 12 -15 minutes. Makes 2 - 3 dozen.

Posted to EAT-L Digest 7 November 96

Date: Fri, 8 Nov 1996 16:40:51 -0800

From: Dot & Tim McChesney <jrjet[at]WHIDBEY.NET>

22. Double Treat Cookies

tag: breakfast

Yield: 60 Servings

Ingredients


3	c	Flour
2	ts	Baking soda
1/2	ts	Salt
1	c	Butter; melted
1	c	Peanut butter
1	c	M&Msr plain chocolate candy
1	c	Sugar
1	c	Brown sugar
2		Eggs
1	ts	Vanilla

Directions

Preheat oven to 350° Combine all ingredients and shape into balls. Place on cookie sheet, flatten slightly and bake for 10 minutes. Cool 1 minute on sheet and remove.

Recipe by: Bed and Breakfast Cookbook

Posted to TNT Recipes Digest by "LauraG" <gaggini[at]gate.usaor.net> on Feb 14, 1998

23. Blueberry Breakfast Shake

tag: breakfast

Yield: 4 Servings

Ingredients


2	c	Plain Yogurt
1	c	Fresh Blueberries
1	md	Ripe Banana
1/2	c	Orange Juice

Directions

Combine the yogurt, blueberries, banana, and orange juice in a blender. Blend until smooth and frothy. Pour into glasses.

From: The Food Section Of The Denver Post Magazine Section 07-31=94

Posted by: Rich Harper

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fruits.zip

24. Breakfast Sandwiches

tag: breakfast

Yield: 6 Servings

Ingredients


12	sl	Bread slices; butter on both sides
8	oz	Ham slices
8	oz	Swiss cheese slices
3	c	Milk
6	c	Eggs
		Salt and pepper
1	tb	Dry mustard
1	ds	Tabasco sauce

Directions

Place 6 slices of bread in pan alternate ham and cheese cover with bread. Mix milk, eggs salt,pepper,mustard, tobasco. Pour over sandwiches. Refrigerate over night. Bake 350° for 45 min.

Recipe by: Kay

Posted to TNT Recipes Digest, Vol 01, Nr 977 by "Kay L. Hitchcock" <HITCHCOC_K[at]popmail.firn.edu> on Jan 30, 1998

25. Breakfast Casserole Iv

tag: breakfast

Yield: 1 Servings

Ingredients


1	lb	Jack cheese; shredded
10		Eggs; beaten
1/2	c	Flour
1	pt	Cottage cheese
2	c	Ham; cubed
1/2	c	Butter; melted
6	dr	Tabasco
1	ts	Baking powder

Directions

Preparation : Preheat oven to 400 degrees. Put butter in 9 x 13 inch pan and melt in oven. Combine all other ingredients, put in pan. Bake at 400 degrees for 15 minutes and then at 350 degrees for 15-20 minutes more. 12-14 servings. Posted to MC-Recipe Digest V1 #985 by "M. Hicks" <nitro_ii[at]email.msn.com> on Jan 5, 1998

26. Breakfast Casserole

tag: breakfast

Yield: 1 Servings

Ingredients


16	sl	Bread; crusts removed
8	sl	Cheese
8	sl	Ham
6		To 8 eggs
3 1/2	c	Millk
1	tb	Mustard

Directions

Make the night before. Layer 8 slices of bread, the cheese, ham, and then the remaining 8 slices of bread. Mix eggs, milk and mustard. Pour over the bread. Refrigerate.

Bake at 350 degrees for one hour or until set. Posted to EAT-L Digest 14 Sep 96

Date: Sun, 15 Sep 1996 16:33:19 -0500

From: Jon and Angele Freeman <jfreeman[at]NETUSA1.NET>

27. Apple-Pie Bread

tag: breakfast

Yield: 1 Servings

Ingredients


		One Pound Loaf:
1	ts	Active dry yeast
1	ts	Cinnamon
3 1/2	tb	Sugar
2 1/4	c	Bread flour
1	ts	Salt
4	ts	Dried buttermilk; or dry milk
1/2	c	Apple pie filling
1	tb	Butter
3	oz	Apple juice

Directions

Add ingredients according to your machine directions.

>From: Sally Eisenberg <sparky[at]netgate.net> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Norman A. Garrett NOTES : A moist, tangy, and a great breakfast bread.

28. Breakfast Casserole

tag: breakfast

Yield: 1 Servings

Ingredients


3	c	Cubed bread
3	c	Cubed ham or fried sausage
3	c	Grated cheese
2	tb	Melted butter
1	ts	Dry mustard
1	tb	Flour
6		Eggs
3	c	Milk

Directions

Temperature at 350 degrees for 1 hour. Make at least 8 hours before baking. Place first 3 ingredients in 9 x 13 inch pan. Combine flour and mustard, sprinkle over bread crumbs. Beat eggs, butter and milk, pour over bread mixture and refrigerate, bake uncovered. Posted to MC-Recipe Digest V1 #985 by "M. Hicks" <nitro_ii[at]email.msn.com> on Jan 5, 1998

29. Great Bread Spreads

tag: breakfast

Yield: 1 Recipe

Ingredients


		== BETTER BUTTER ==
		Mix an equal amount of butter and olive oil or canola oil in a blender. Store in refrigerator. This butter substitute has 50% less cholesterol and 50% less saturated fat than solid dairy butter
		== INSTANT APRICOT BUTTER ==
		In blender, combine equal amount of dried apricots with water. Process till smooth.
		== INSTANT PRUNE SPREAD ==
		In blender, combine about 1/4 cup apple juice or orange juice with handful of pitted prunes. (Wonder- ful topping for breads, waffles, pancakes.
		== AVOCADO SPREAD ==
		Lightly mash 1 avocado with 1 big spoonful of salsa for quick and colorful topping, perfect for Mexican cornbread.
		== GARLIC AND HERB SPREAD ==
1/2	lb	Firm tofu
1		Garlic clove (1 to 2); pressed
2	ts	Soy sauce
1/4	ts	Dried basil
1/4	ts	Dried oregano
1/4	ts	Dried chives
		Blend tofu, garlic, and soy sauce in blender; place in bowl and stir in herbs. Great with thinly sliced raw veggies on savory breads.
		== OLIVADO SPREAD ==
2 1/2	tb	Olive oil
2		Garlic cloves; pressed
1 1/2	c	Black pitted olives
		Pinch each of dried oregano, basil, rosemary and thyme
		In blender, blend olive oil and garlic till smooth and creamy. Add olives and herbs and blend just until spreadable. Serve with herbed breads.
		== NUT BUTTERS ==
		Many nut butters are now available, including peanut, almond, sesame seed, cashew, pistachio, and sunflower. These are simple, high-protein spreads that combine well with many whole grain, nutty, or sweet breads.

Directions

See above. Just a tablespoon of nut butter on a slice of whole grain bread is a nutritious breakfast for the road.

Source: _Bread Machine Baking for Better Health_ by Keane and Chace; 1994. MM format by Mary Ann Young Posted to MC-Recipe Digest V1 #276

Date: Sun, 03 Nov 1996 22:51:57 EST

From: maryann36[at]juno.com (Mary Ann Young)

30. Egg Breakfast Casserole Cc

tag: breakfast

Yield: 6 Servings

Ingredients


6	sl	White bread
1	lb	Sausage or ham, , Jimmy Dean Hot
8		Eggs
2	c	Milk
1	ts	Salt
1	ts	Prepared mustard
1	c	Sharp cheddar cheese, , grated

Directions

Cook sausage or ham and drain. Beat eggs slightly and add milk, salt, mustard, and cheese. Put bread slices in the bottom of a 9X13" casserole and cover with egg mixture. Refrigerate overnight. Bake at 350 deg. F for 30 minutes.

Recipe by: Carolyn Cloe

Posted to MC-Recipe Digest V1 #507 by Carolyn <c4[at]groupz.net> on Mar 9, 1997.

31. Breakfast Smoothies

tag: breakfast

Yield: 2 Servings

Ingredients


1/2	c	Orange juice
1		Banana
6		-(up to)
7		Frozen strawberries
4		-(up to)
5	sl	Frozen peaches
5		-(up to)
6		Frozen blueberries
6		-(up to)
7		Ice cubes
		Fresh mint (optional)
1	ds	Nutmeg (optional)
1	ts	Honey (optional)

Directions

We have been trying to eat more fruit (got to get those 5 servings!) and here is one way we have come up with.

Place all ingredients except ice cubes in blender. Puree until smooth. Add ice, and puree again. Pour into a glass and sprinkle nutmeg on top and garnish the some fresh mint. Serves 2 or 3.

MCTYREG[at]BAYLOR.EDU

(GEORGE MCTYRE)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

32. Apple Oatmeal Bread

tag: breakfast

Yield: 1 Servings

Ingredients


		--small--
2/3	c	Applesauce, unsweetened
1	tb	Vegetable oil
1	tb	Honey
1/3	ts	Salt
1/4	ts	Cinnamon
1	c	Oats
1	c	Bread flour
1	ts	Yeast
1/4	c	Dried apples; diced -medium--
1	c	Applesauce, unsweetened
1 1/2	tb	Vegetable oil
1 1/2	tb	Honey
1/2	ts	Salt
1/3	ts	Cinnamon
1 1/2	c	Oats
1 1/2	c	Bread flour
1 1/2	ts	Yeast
1/3	c	Dried apples; diced

Directions

At the beep add the diced dried apples.

>From: hs.Roch811sd[at]xerox.com (Heather) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Donna German The Bread Machine Cookbook II NOTES : This is so good it could be eaten for dessert. Try it toasted for breakfast for a great morning treat.

33. Cranberry-Orange Bread

tag: breakfast

Yield: 1 Servings

Ingredients


		1 1/2 Lb Loaf:
		Basic white bread recipe for your; Breadmaker
		Replace the water with orange juice
		Add:
1	tb	Sugar; Extra
		Add:
2/3	c	Dried sweetened cranberries
		Add:
1	ts	Dried orange peel

Directions

I use these proportions for a 1 1/2 lb loaf, so you may want to adjust for a smaller or larger loaf.

It's a special treat for Thanksgiving or other holiday dinners. Or try it toasted with cream cheese for breakfast!

Kathryn >From: Kathryn Whitver <kathrynw[at]microware.com> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

34. Feta, Phyllo, and Spinach Croustade

tag: breakfast

Yield: 8 Servings

Ingredients


8		Sheets frozen phyllo dough; (17 x 12" rectangles), thawed
1/2	c	Onions; finely chopped
3	tb	Margarine; or butter
10	oz	Frozen spinach; chopped, thawed and squeezed dry
3	tb	All-purpose flour
1/4	ts	Dried crushed tarragon
1/8	ts	Pepper
1	c	Milk
2		Eggs
1	c	Creamed cottage cheese
1	c	Feta cheese; crumbled
2	tb	Butter; or margarine, melted

Directions

Remove phyllo dough from freezer the night before and place in refrigerator to thaw.

Preheat oven to 350 degrees. In a large non-stick skillet, saute onions in margarine or butter until tender. Add squeezed spinach, breaking up with a fork. Stir in flour, tarragon, and pepper; add milk. Cook and stir on low heat until thick and bubbly. Lightly beat 2 eggs and add to skillet in a folding motion. When eggs have set, fold in cottage and feta cheese. Turn to lowest heat and assemble phyllo as follows.

Place a large non stick pizza pan in the middle of your counter. Carefully remove phyllo dough from carton and unfold. Take 1 sheet and fold in thirds lengthwise. Place one end of folded sheet in center of pizza pan, extending the other side out over the side of the pan. Repeat with 7 more sheets, arranging them in spoke fashion evenly around pan. (The innner ends of each sheet should overlap in center of pan and should be about 3" apart at the outer ends of each spoke.)

Spread the filling in an 8" circle in the center of the phyllo dough. Lift the end of 1 phyllo strip and gently "bunch together" and place on top of filling. Repeat with the other 7 strips, leaving a 3" circle of filling exposed in center. Drizzle with 2 tablespoons melted butter and bake on middle shelf for about 15 minutes or until dough is golden brown. Cut into 8 wedges and serve immediately.

The owner says that this dish looks elegant but is easy to make and always impresses the guests.

The Summer House Bed & Breakfast; Sandwich, Massachusetts. Printed in Rise & Dine, Savory Secrets from America's Bed & Breakfast Inns, by Marcy Claman, 1995.

MC formatted by Brenda Adams <adamsfmle[at]sprintmail.com>; MC post 10/1/97

Recipe by: The Summer House Bed & Breakfast

Posted to MC-Recipe Digest V1 #822 by Badams <adamsfmle[at]sprintmail.com> on Oct 01, 1997

35. Cranberry Muffins #1

tag: breakfast

Yield: 12 Servings

Ingredients


1	c	Fresh cranberries
4	c	Muffin batter

Directions

These are great for any meal, including breakfast. Using a medium-sized food processor or hand grinder, coarsely grind l cup of fresh cranberries. Add this to 4 cups of your favorite muffin batter and proceed with the baking.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

36. Breakfast Casserole

tag: breakfast

Yield: 1 Servings

Ingredients


6		Eggs
2	c	Milk
6	sl	Bread
1	ts	Salt
1	ts	Dry mustard
1	lb	Cooked sausage (ham or bacon)
1	c	Cheese

Directions

Blend eggs and milk. Break up slices of bread (crusts removed). Add to egg mixture. Add salt and dry mustard. Add cooked sausage (bacon or ham) and cheese. Bake at 350 degrees for for 40-45 minutes.

Can be asssembled at night and baked in the morning. Posted to EAT-L Digest 14 Sep 96

Date: Sun, 15 Sep 1996 16:33:19 -0500

From: Jon and Angele Freeman <jfreeman[at]NETUSA1.NET>

37. Cactus Pear Breakfast Shake

tag: breakfast

Yield: 2 Servings

Ingredients


2		Cactus pears; peel/chunked
1	lg	Banana; peel/chunked
4		Ice cubes
1 1/2	tb	Honey
1	c	Milk

Directions

Press cactus pears through medium disk of food mill. Combine puree in blender or processor with banana, ice cubes, honey and milk; whirl until no chunks of ice remain. Serve at once to 2. Posted to MM-Recipes Digest V5 #016 by BobbieB1 <BobbieB1[at]aol.com> on Jan 15, 1998

38. Breakfast Granola Bars

tag: breakfast

Yield: 1 Servings

Ingredients


2	c	Granola
2		Eggs; beaten
1	ds	Vanilla for sweetening; (optional)

Directions

Combine the granola and eggs in a greased 8-inch square pan. Bake at 350 degrees for 15 minutes. Cut into 8 bars. Can serve with jam, honey or peanut butter. Posted to recipelu-digest by "Diane Geary" <diane[at]keyway.net> on Mar 21, 1998

39. Breakfast Sausage Patties

tag: breakfast

Yield: 4 Servings

Ingredients


10	oz	Ground turkey
1/2	ts	Dried sage
1/2	ts	Dried thyme
1/4	ts	Rosemary; crushed
1/4	ts	Salt
2	ts	Olive oil

Directions

1. In a medium bowl, with a fork, combine all the ingredients except the oil. Shape into 8 equal 1/4" thick patties.

2. In a large nonstick skillet, heat the oil. Add the patties; cook 10 minutes, turning once, until browned on both sides.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

40. Breakfast Granola Bars2

tag: breakfast

Yield: 1 Servings

Ingredients


2		Eggs; beaten
2	c	Granola cereal

Directions

Stir cereal into eggs. Pour into greased 9-inch square pan. Bake for 20 minutes. Score into bars. They hold together well and are so-o-o easy. Also excellent served with a spread of peanut butter, honey or jam. Posted to recipelu-digest by "Diane Geary" <diane[at]keyway.net> on Mar 21, 1998

41. Fried Cornmeal Mush

tag: breakfast

Yield: 4 Servings

Ingredients


1		Batch "Hasty Pudding" (see recipe)
		Oil; butter or bacon fat or a mixture of some for frying

Directions

I remember my father making this dish when I was a boy. He had eaten it often as a child, and I could not understand why he would be cooking something that marked difficult times in his youth. I asked him why and he replied, "Because I can." There is something very important about choosing to eat foods from times in which you had few or no choices at all. Dad's younger brother, Dale, told me that he remembers Thanksgiving dinners at which fried cornmeal mush was served . . . and nothing else.

I enjoy the dish very much. Make it for your kids now and then. I think they will get a kick out of history on the table for breakfast.

Make a batch of Hasty Pudding (see recipe) and add 4 tablespoons of flour to the mixture. Whip it in, in a hurry. Pour the mush into an oiled loaf pan and chill overnight. In the morning slice the cold mush 1/4 inch thick and fry in oil, butter, bacon fat, or a mixture of same. Fry it slowly until it takes on a golden and crunchy crust. This will take some time, about 15 minutes on each side. No, this is not an instant breakfast!

My friend Beatrice, in St. Paul, tells me that I should always flour the slices before frying. She's right. They brown evenly and taste wonderful.

Serve with butter and maple syrup.

TIME INCLUDES OVERNIGHT CHILLING

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

42. Baked Chicken Brunch Casserole

tag: breakfast

Yield: 8 Servings

Ingredients


12	sl	Day-old white bread; crusts removed
		Butter
3	c	Cooked chicken; roughly chopped
1/2	c	Onion; chopped
1 1/2	c	Cheddar cheese; grated
6		Eggs; beaten
2 1/2	c	Milk
		Paprika
		Parsley or cherry tomatoes to garnish
		Sour cream onion sauce
1/2	c	Butter or margarine
1/2	c	Onion; chopped
2	tb	Flour
1	c	Light cream
1	ts	Salt
1/2	ts	White pepper
3/4	c	Sour cream

Directions

Casserole: Butter a 9x13 inch pyrex dish. Butter one side of each bread slice and place 6 slices in the prepared dish, buttered side down. Layer the chicken, onion and cheese over the bread. Cover the layers with the remaining bread slices, buttered side up.

In a medium bowl, combine the eggs and milk. Pour over the casserole and sprinkle with paprika. Refrigerate overnight. Bake in a 325 ° oven for 1 to 1 1/4 hours.

Top the cooked casserole with the Sour Cream Sauce and garnish with parsley or cherry tomatoes.

Sour Cream Onion Sauce: In a medium saucepan, cook the onion in the butter until soft, but not browned. Stir in the flour, cream, salt and pepper. Bring mixture to a boil, stirring constantly until blended. Stir in the sour cream until heated thoroughly, but do not boil.

This recipe comes from The American Country Inn Bed and Breakfast Cookbook (volume II), ISBN 1-55853-218-8 (paperback).

Recipe by: La Grange Plantation Bed and Breakfast Inn, Henderson, NC

Posted to recipelu-digest Volume 01 Number 535 by PLK1028 <PLK1028[at]aol.com> on Jan 15, 1998

43. Broccoli Salad

tag: breakfast

Yield: 4 Servings

Ingredients


1	bn	Broccoli, cut in small pieces
1/2	lb	Bacon, cooked and crumbled
1/2	c	Diced sharp cheese
1		Red onion, diced
1/2	c	Salad dressing
1/4	c	Sugar
1	ts	Vinegar

Directions

Combine the broccoli, bacon, cheese and onion. Mix together the salad dressing, sugar and vinegar; toss with the salad.

Source: The American Country Inn and Bed & Breakfast Cookbook - Vol 1

Posted to MM-Recipes Digest V4 #226 by Peg Doolin <pegsean[at]together.net> on Aug 27, 1997

44. Egg Stuff Bakers

tag: breakfast

Yield: 6 Servings

Ingredients


6	lg	Baking potatoes, scrubbed
1/2	c	Butter, melted
12		Eggs,fork-beaten
2	c	Broccoli,chopped, cooked and drained
2	tb	Green onions, diced or chives
1 1/2	c	Monterey Jack cheese, shredded

Directions

Bake potatoes in a preheated oven (400 degrees) for 45 to 60 minutes. Test with a fork for doneness. Potatoes should be cooked, but firm. Cool slightly. Melt butter in a saucepan. Cut potatoes in half lengthwise. Run a knife around the inside edge of each potato, about 1/4 inch inside the skin to loosen pulp and then scoop out pulp with a spoon, leaving a potato shell (save potato pulp for home fries or hash). Using a pastry brush, brush melted butter inside and outside of potato shells. Put shells back into the oven on a cookie sheet for 15 minutes to brown slightly.

Meanwhile, put remaining butter into a heavy skillet and heat until bubbly. Add eggs and stir until firm but not dry. Turn off the heat. Add broccoli and green onions. When potato shells have browned, remove from oven and fill with egg and broccoli mixture, dividing it equally between the 12 potato halves. Top with shredded cheese and place under a broiler until cheese is bubbly. Serve hot with warm corn muffins spread with green pepper jelly.

Tips: egg substitute can be used in place of who1e egg, margarine in place of butter, and low-sodium/low-fat cheese instead of regular cheese for a more heart-hea1thy entree. Potatoes can be prepared a day ahead and kept covered with foil and refrigerated. They need only to be browned and stuffed before serving.

Owner says dish is easy to make and healthy too.

The Marlborough Bed & Breakfast, Woods Hole, Mass. Printed in Rise & Dine; Savory Secrets from America's Bed & Breakfast Inns, by Marcy Claman, 1995. MC formatted by Brenda Adams <adamsfmle[at]sprintmail.com> Posted MC 3/8/97

Recipe by: The Marlborough Bed & Breakfast; badams

Posted to MC-Recipe Digest V1 #506 by Adams <adamsfmle[at]sprintmail.com> on Mar 08, 1997.

45. Cavalryman's Quick Breakfast

tag: breakfast

Yield: 1 Servings

Ingredients


1/2		-(up to)
1		Bananna
1		Glass milk
1	tb	Safflower oil
1	tb	Molasses
1	tb	Wheat germ oil
2	tb	Instant brewer's yeast
2	tb	Dry wheat germ
2	tb	Soy lecithin
1	tb	Liver powder
1	tb	Bone meal

Directions

Blend all ingredients in blender. CLOSE YOUR EYES and DRINK!

COL GRAIL L. BROOKSHIRE

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

46. Boboli Breakfast Pizza

tag: breakfast

Yield: 2 Servings

Ingredients


		-DOLORES ASTROTH-NKHV59A
2	sm	Bobolis
2		Eggs; scrambled
	x	Tomatoes; sliced
	x	Ham
	x	Swiss Cheese

Directions

Top each boboli with a lightly scrambled egg. Add in this order: sliced tomatoes, ham and swiss cheese. The Pizza Bobboli wrapper gives direction for time and temp.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

47. Barley Puddin

tag: breakfast

Yield: 1 Servings

Ingredients


1		Bag barley (500 grams - 2 cups)
2	l	Milk (1/2 gal - 4 Cups)
		Rasins (375 grams about 1 cup)
1	tb	Cinnamon
1	ts	Nutmeg

Directions

Cook barley, milk and raisins in slow cooker until done. Stir in rest. Serve hot or cold for dessert or breakfast. Posted to fatfree digest V97 #170 by Barb Beck <barb[at]owlnut.rr.ualberta.ca> on Aug 5, 1997

48. Apple Pie Bread

tag: breakfast

Yield: 16 Servings

Ingredients


3	c	Flour
1	c	Sugar
4	ts	Baking powder
1	ts	Salt
1	ts	Cinnamon
1	ts	Cloves
1 1/2	c	Milk
1		Egg
2	tb	Oil
1 1/2	c	Apples; unpeeled and diced

Directions

Preheat oven to 350ø Grease 9x5 loaf pan Mix together wet ingredients with dry ones mix until well blended. Pour into loaf pan and bake for 1 hour and 20 minutes.

Recipe by: Bed and Breakfast Cookbook

Posted to Bakery-Shoppe Digest V1 #246 by "LauraG" <gaggini[at]gate.usaor.net> on Sep 17, 1997

49. Finnish Cardamom Loaf

tag: breakfast

Yield: 1 Servings

Ingredients


FOR 1	1/	# LOAF
		== 1 1/2 ts YEAST2 1/2 tb SUGAR 1 ts CARDAMOM 3 c Plus 3 tb BREAD FLOUR 1 ts SALT 1 EGG 2 tb BUTTER 1 c ==
FOR 1	L	AF
1	ts	YEAST
1 1/2	tb	SUGAR
1/2	ts	CARDAMOM
2	c	Plus
2	tb	BREAD FLOUR
1/2	ts	SALT
1		EGG
1 1/2	tb	BUTTER
5	oz	WARM WATER

Directions

source: Quick & Delicious Bread Machine Recipes

Particularly good for Christmas Breakfast, especially if eaten warm.

Posted to Digest bread-bakers.v096.n065

From: Bev Janson <claycooker[at]worldnet.att.net>

Date: Sun, 08 Dec 1996 22:04:27 -0600

50. Breakfast Cookies

tag: breakfast

Yield: 36 Servings

Ingredients


2/3	c	Butter; softened
2/3	c	Sugar
1		Egg
1	ts	Vanilla
3/4	c	Flour
1/2	ts	Baking soda
1 1/2	c	Oats
1/2	c	Wheat germ or bran
6		Pieces bacon; cooked and crumbled

Directions

Stir together the butter, sugar, egg and vanilla. Add the rest of the ingredients; combine. Drop onto ungreased cookie sheets. Bake at 350 dgrees F. for 12 - 15 minutes. Recipe By : Julie Sterchi

Posted to EAT-L Digest 4 October 96

Date: Sat, 5 Oct 1996 19:17:54 -0400

From: Barbara Williams <BarbEWill[at]AOL.COM>

51. Breakfast Quiche

tag: breakfast

Yield: 6 Servings

Ingredients


1	lb	Hot or mild sausage cooked; drained
6		Eggs
2	c	Milk
1	ts	Salt
1	ts	Dry mustard
2	sl	Crushed day old bread
2	c	Cheddar cheese; grated

Directions

Mix ingredients and let stand overnight in refrigerator. Bake in preheated 350 oven 45 minutes. Cut in squares.

Recipe by: Liz Custer

Posted to MC-Recipe Digest V1 #990 by " Liz Custer" <custer[at]dconn.com> on Jan 7, 1998

52. Fruity Breakfast Parfait

tag: breakfast

Yield: 1 Servings

Ingredients


2	c	Chopped fresh pineapple
1	c	Frozen raspberries;, thawed
1	c	Lowfat vanilla yogurt
1		Firm banana;, peeled and sliced
1/3	c	Chopped dates
1/4	c	Sliced almonds;, toasted

Directions

In glasses, layer pineapple, raspberries, yogurt, banana, and dates. Sprinkle the top with almonds.

Recipe by: Makes 4 servings

Posted to recipelu-digest Volume 01 Number 665 by James and Susan Kirkland <kirkland[at]gj.net> on Feb 01, 1998

53. Chocolate Instant Breakfast

tag: breakfast

Yield: 1 Servings

Ingredients


		== INSTANT BREAKFAST ==
1	c	Skim milk
1		Egg
1/2	sm	Banana or ripe peeled pear
2	ts	Chocolate sauce diab. recipe
1/2	ts	Vanilla
		== CHOCOLATE SAUCE ==
2	ts	Cornstarch
1/2	c	Cocoa
2	c	Cold water
8	ts	Artificial sweetener granul.
2	ts	Vanilla

Directions

CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener (aspartame is OK) and vanilla and allow to cool. Store in clean jar in refrigerator up to 6 weeks. Makes 12 servings, about 2 1/4 cups. 3 tb serving 12 calories, 2 grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange).

MOCHA SAUCE Substitute 2 cups strong coffee for water.

INSTANT BREAKFAST

Combine milk, egg, banana, sauce and vanilla in a blender. Blend at high speed 1 min or until frothy. Makes about 1 1/2 cup.

1 serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1 protein choice, 2 milk choices 2%, 1 fruit & veg. choice

Half serving, 3/4 cup: 2 milk choices, 103 calories

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Oct 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

54. Breakfast Pizza #2

tag: breakfast

Yield: 4 Servings

Ingredients


1		Recipe traditional pizza dough (see below)
1	tb	Vegetable oil
1	cn	(16-oz) tomatoes; drained, chopped
		Salt and pepper
8	sl	Bacon; partially cooked
4		Eggs
		== TRADITIONAL PIZZA DOUGH ==
2 3/4	c	Bread flour (well-sifted all-purpose flour is fine)
1	ts	Salt
1	ts	Active dried yeast
1	ts	Sugar
3/4	c	Warm water; about (110f, 45c)
1	tb	Olive oil

Directions

From: Randy[at]bj-103.rh.uchicago.edu

Date: 7 Apr 1995 05:13:42 -0600 Preheat oven to 425F. Brush dough with oil. Spoon chopped tomatoes over dough. Season to taste with salt and pepper. Arrange bacon over the tomatoes, leaving 4 holes, equally spaced for eggs. Bake 15 minutes. Remove from oven. Break an egg into each of the 4 holes. Return pizza to oven about 10 minutes until the whites are set but the yolks still liquid. Serve at once. Makes 4 servings.

Traditional Pizza Dough: Sift flour and salt into a medium bowl. In a small bowl, combine yeast, sugar, and 1/4 cup water; leave until frothy. Add yeast liquid to flour with remaining water and oil. Mix to a soft dough; knead on a floured surface 10 minutes until smooth. Place in a greased bowl; cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in size. Punch down dough and kneed briefly. Oil a 12-inch pizza pan. Place dough in center of pan; press out to edges with your knuckles. Pinch up edges to make a rim. Use as directed in recipe.

MY NOTES/SUGGESTIONS: The dough above can be used for any pizza, not just breakfast pizza, and it works well. (Try adding some herbs to the douch while keading, or maybe shredded cheese.) However, the above process may be a bit complex to achieve all before breakfast, so you might try either preparing the dough beforehand and freezing it (I've never actually done this, as I prefer to make it fresh, but evidently it works) or perhaps buying ready-made crust or dough and using that. It seems to me that a little cheddar cheese sprinkled on top of this pizza would be nice, too, and maybe some herbs.

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

55. Breakfast Sundae

tag: breakfast

Yield: 1 Servings

Ingredients


1	sm	Container nonfat yogurt
3		Different types of fruit; sliced
		(like bananas, strawberries, grapes, etc.)
		Granola or Grapenuts cereal
		Raisins

Directions

Spoon yogurt into a sundae dish or bowl. Layer with fruit and granola or grape nuts. Sprinkle with raisins. Serve

Posted to FOODWINE Digest 23 Sep 96

Date: Tue, 24 Sep 1996 10:31:50 -0400

From: Laura Hunter <LHunter722[at]AOL.COM>

56. Breakfast Enchiladas

tag: breakfast

Yield: 2 Servings

Ingredients


5		Eggs; beaten
2	tb	Milk
1/4	c	Diced green chilies
		Salt and pepper to taste
2	tb	Butter or margarine
4		Corn tortillas
3/4	c	Shredded cheddar cheese
		== ENCHILADA SAUCE ==
1	sm	Onion; chopped
1/2	c	Chopped green pepper
1 1/2	tb	Cooking oil
1	cn	Tomato sauce; (15-ounce)
1 1/2	ts	Chili powder

Directions

Preheat broiler. Combine eggs, milk, chilies, salt and pepper. In a skillet over medium-low heat, scramble egg mixture in melted butter. Cook until firm as desired. Dip tortillas 1 at a time into hot Enchilada Sauce until soft. Spoon 1/4 of the eggs down center of each tortilla. Roll up and place, seam side down, in a single layer in a greased 10 x 6-inch glass baking dish. Bring remaining sauce to boil. Pour evenly over rolled tortillas; sprinkle with cheese. Broil about 4 inches from heat 2-3 minutes or until cheese melts.

In a small skillet over medium heat, sauté onion and green pepper in oil until onion is limp. Stir in tomato sauce and chili powder. Reduce heat to low and simmer while the eggs are cooking.

Source: Becky's Brunch & Breakfast Book

Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98

Recipe by: The Best of the Best From Texas, p.68-69

Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites[at]sprintmail.com> on May 7, 1998

57. Breakfast Shake #4

tag: breakfast

Yield: 1 Servings

Ingredients


6	oz	Nonfat strawberry yogurt
4	oz	Soy milk or skim milk
1		Banana
1	tb	Oat bran
3		Ice cubes

Directions

Blend all in blender.

CAN4A[at]CURRY.EDSCHOOL.VIRGINIA.ED

(COLLEEN ANN NOLAN)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

58. Breakfast Casserole

tag: breakfast

Yield: 1 Servings

Ingredients


6		Eggs well beaten
2	c	Milk
5	sl	White bread torn into pieces; (up to 6)
1	c	Grated cheddar cheese
1	lb	Cooked crumbled breakfast sausage
1	ts	Each of salt; dry mustard, pepper.

Directions

Mix all ingredients and poor into greased 9 x 13 inch pan or 2 quart casserole. May refrigerate overnight if desired. Bake at 350 for 40 - 45 minutes.

Posted to FOODWINE Digest by Dewayne & Judy Caple <dcaple[at]WT.NET> on Jan 19, 1998

59. Blender Breakfast

tag: breakfast

Yield: 1 Servings

Ingredients


1		Ripe banana, peach, or
		Nectarine, peeled, cut up.
1/2	c	Milk OR
1/2	c	Low-fat yogurt
1	ts	Honey, sugar or maple syrup
1	tb	Natural bran

Directions

1>. Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

60. Creole Smoked Sausage and Creole Hot Sausage

tag: breakfast

Yield: 1 Servings

Ingredients


3		Yards small sausage casing
4	lb	Lean pork (or 2 lb lean pork and 2 lb lean beef)
2	lb	Pork fat
2	ts	Finely minced garlic
2	ts	Freshly ground black pepper
3	tb	Salt
2	ts	Cayenne
1/2	ts	Ground bay leaf
1/4	ts	Cumin
1/2	ts	Chili powder
4	ts	Paprika
1/2	ts	Sugar
5	ts	Colgin's liquid hickory smoke

Directions

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage. [Also makes great po-boys--ECT] Allow about 20 to 25 minutes for grilling. When used as a seasoning meat in other dishes, it requires no precooking. About 6 pounds of 6-8 inch sausage (To make HOT sausage, omit the liquid hickory smoke and add 1 tsp cayenne and 1 tsp black pepper.) Hot sausage is a good accompaniment to bean dishes or smothered vegetables or as a breakfast sausage with grits and eggs. It is not recommended as a seasoning meat in traditional bean dishes as it is likely to overwhelm the flavor of the other ingredients. Prepare the sausage casings and stuffing. Mix ingredients lightly; the stuffing should be slightly coarse in texture. Cut the casing into 12 inch lengths and stuff. Allow 2 smoked sausages per serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

61. Candy Bar/breakfast Bar

tag: breakfast

Yield: 1 Servings

Ingredients


1	pk	Alba or WW Chocolate Drink
2	tb	Coffee
1	tb	Peanut Butter
2	tb	Raisins
2	tb	Oatmeal

Directions

Mix all together; place on plastic wrap. Shape into a log. Freeze. Cut in slices. WW exchanges: 1 milk, 1 fruit, 1 bread, 1 protein, 1 fat. Formatted for you by Joyce Burton....PDPP83A.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

62. Carrot-Ginger Breakfast Muffins

tag: breakfast

Yield: 12 Servings

Ingredients


		Safflower oil; to coat muffin tin
2	c	Whole-wheat pastry flour
1	tb	Baking powder
1	ts	Baking soda
1/2	ts	Herbal salt substitute
1/2	ts	Nutmeg
1/2	ts	Cinnamon
2	ts	Grated gingerroot
1/2	c	Nonfat yogurt or buttermilk
1/4	c	Safflower oil
1/4	c	Maple syrup
1/4	c	Light honey
3		Eggs
2	c	Grated carrot

Directions

1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.

2. In a large bowl combine flour, baking powder, baking soda, salt substitute, nutmeg, and cinnamon.

3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil, maple syrup, honey, and eggs.

4. Stir together contents of both bowls, then stir in carrots. Spoon into muffin tins, filling about three quarters full, and bake for 15 to 18 minutes. Remove from pan; let cool.

Makes 1 dozen muffins.

NOTES : Once considered dessert, carrot cake now takes on many different roles in a meal. Here is a new twist: Add freshly grated gingerroot to the batter, bake it in muffin tins, and serve the sweet muffins for breakfast or as a snack. Warm them in the toaster oven or microwave and serve with Cream Cheese and Garlic Dip (recipe included in this cookbook).

Recipe by: the California Culinary Academy Posted to MC-Recipe Digest V1 #751 by Creedenite[at]aol.com on Aug 20, 1997

63. Banana Breakfast Drink

tag: breakfast

Yield: 1 Servings

Ingredients


2	sm	Ripe bananas, peeled,
		Strings removed, sliced
2	c	Cold milk
2	tb	Honey
1/2	ts	Vanilla

Directions

Place bananas, milk, honey and vanilla in a blender. Cover. Blend until smooth and frothy. Serve immediately.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

64. Bacon, Egg and Cheese Bread (Breakfast in a Bread Pan)

tag: breakfast

Yield: 1 Servings

Ingredients


6	sl	Bacon
3/4	c	Water; (up to 7/8)
1		Egg
1	tb	Reserved Bacon Drippings
1 1/2	tb	Sugar
1	ts	Salt
3	c	Bread Flour
1	c	Grated Sharp Ched. Cheese
2	ts	Active dry yeast

Directions

Here is the Bacon, Egg, and Cheese Bread recipe from "Bread Machine Magic" by Lois Conway and Linda Rehberg aka "breakfast in a bread pan" for 1.5 pound loaf.......

1. In a skillet, cook bacon until crisp. Remove from pan, drain or pat with paper towels, and reserve the drippings, crumble the bacon.

2. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select light crust setting and press start.

3. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it is straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.

4. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

Crust: light Bake Cycle: Standard

Posted to Bread-bakers Digest by Sabrina Hargreaves <shargreaves[at]bucci.com> on Feb 12, 1998

65. Breakfast Casserole #1

tag: breakfast

Yield: 8 Servings

Ingredients


6		Eggs
2	c	Milk
2	ts	Dry mustard
1	ts	Worcestershire sauce
1/2	lb	Cheese
2	c	Bread cubes
6	sl	Bacon
1	ts	Salt
		Pepper to taste
1/4	c	Melted butter

Directions

Fry bacon. Mix with other ingredients and bake at 350 degrees for 50 to 60 minutes. Posted to recipelu-digest Volume 01 Number 375 by "Diane Geary" <diane[at]keyway.net> on Dec 16, 1997

66. Breakfast Calzone

tag: breakfast

Yield: 4 Servings

Ingredients


		== CALZONE ==
1		Loaf (1 lb.) frozen bread dough; thawed
2	tb	Salad oil
1	tb	Beaten egg
		Parmesan cheese
		== FILLING ==
3	lg	Eggs
3	tb	Grated Parmesan cheese
1/4	lb	Italian sausage
1	sm	Onion; chopped
1		Red bell pepper; stemmed, seeded; chopped
1	tb	Flour
1/4	c	Sour cream
		Salt and pepper

Directions

Date: Fri, 21 Jun 1996 19:33:56 -0500

From: "Emily J.T. Tyson" <ejtt[at]KSU.KSU.EDU> Here is the recipe for the breakfast calzone! I got it from High Plains Country Cooking by Beverly G. Barbour. She says in the introduction the recipe that a calzone (pronounced cal-zone-ee) is a big Italian turnover. If you try this let me know what you think...I haven't gotten a chance yet. Also, please let me know if some other breakfast meat could be substituted, because I am not all that fond of Italian Sausage.

Calzone: Preheat oven to 425 degrees. On a floured board, divide dough into 4 equal pieces; roll each into a 6-inch round. Grease 2 baking sheets. Place 1 dough round on pan. Flatten round until about one-eighth-inch thick and 7 to 8-inches wide. Spoon one fourth filling over half of the dough round to within one-half-inch of the edge. Brush edges of the round with water. Fold half of the dough over the filling, pressing edges firmly togther to seal. With a fork, prick top of turnover several times. Repeat with remaining filling. Brush with egg, sprinkle with parmesan cheese and bake for about 20 minutes. Makes about 4 servings.

Filling: Beat eggs and cheese together; set aside. Remove casings from sausage and crumble into frying pan. Add onion and pepper; cook until lightly browned. Sprinkle flour over onion mixture; stir until mixed. Stir in sour cream and egg mixture; stir until softly set. Season and let cool slightly. Makes about 2 cups.

EAT-L DIGEST 21 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

67. French Mocha Breakfast Bread

tag: breakfast

Yield: 1 Servings

Ingredients


1	c	Milk -- room temp.
2	c	Bread flour
1	ts	Salt
1	tb	Brown sugar
1	pk	Instant hot cocoa mix
2	ts	Cinnamon
1 1/4	ts	Active dry yeast -- Red
		Star

Directions

Load machine in order directed by manufacturer. Process on regular cycle.

Recipe By : BJanson

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

68. Breakfast Bar

tag: breakfast

Yield: 1 Servings

Ingredients


1	oz	Uncooked oatmeal
1/2	ts	Cream of tartar
1/3	c	Nonfat dry milk
1/2	md	Banana; mashed
3	tb	Brown sugar replacement
1/2	ts	Baking soda
1/2	ts	Cinnamon

Directions

Mix all ingredients and shape into a bar. Bake at 375 degrees for 15 minutes.

Posted to recipelu-digest Volume 01 Number 541 by "Noreen Welsh" <Noreen[at]iname.com> on Jan 16, 1998

69. Breakfast Bar

tag: breakfast

Yield: 1 Servings

Ingredients


1	tb	Chunky peanut butter
1	pk	Alba hot cocoa mix
1	ts	Honey
3/4	oz	Oatmeal
2	ts	Water
1	ts	Vanilla
2	ts	Raisins

Directions

Mix all together. Wrap in foil and freeze until ready to eat. Yields 1 bar. Posted to recipelu-digest Volume 01 Number 541 by "Noreen Welsh" <Noreen[at]iname.com> on Jan 16, 1998

70. Breakfast Bar Ii

tag: breakfast

Yield: 1 Servings

Ingredients


1	oz	Uncooked oatmeal
1/2	ts	Cream of tartar
1/3	c	Nonfat dry milk
1/2	md	Banana; mashed
3	tb	Brown sugar replacement
1/2	ts	Baking soda
1/2	ts	Cinnamon

Directions

Mix all ingredients and shape into a bar. Bake at 375 degrees for 15 minutes.

MasterCook formatted using MC_Buster by Martha Hicks Posted to MC-Recipe Digest by Kate Reilly <kate_reilly[at]ncsu.edu> on May sday,, 13, 199

71. Breakfast Shake

tag: breakfast

Yield: 1 Servings

Ingredients


1	c	Milk
1		Banana
3		Ice cubes
1/2	c	Yogurt

Directions

blend until smooth. Any fruit or yogurt can be used. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "beadlady" <beadlady[at]preferred.com> on Jul 27, 1997

72. Breakfast Smoothie

tag: breakfast

Yield: 1 Servings

Ingredients


2	tb	Yogurt; plain or flavored, (up to 3)
1/4	c	Orange juice
1/2	c	Milk
1		Banana;

Directions

Blend well. Enjoy.

Posted to TNT Recipes Digest by effiej[at]ix.netcom.com (E. Johnson) on Apr 30, 1998

73. Breakfast Cereal Bread

tag: breakfast

Yield: 1 Servings

Ingredients


		-DEBBIE PUENTE (GCHM44A)
3/4	pk	Yeast
1 1/2	c	Bread flour
1 1/8	c	Of your favorite cereal, I use Great Grains(Post) Just Right (Kelloggs) Fruit and Fibre (Post) or Raisin bran.
3/8	ts	Salt; and
3/16	ts	Baking soda
3	tb	Brown sugar
1 1/2	tb	Butter; (room temp)
3/4	c	-warm water; -1 T water

Directions

The kids will eat this one!!!

Debbie Formatted by Elaine Radis BGMB90B; JUNE, 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

74. Breakfast Casserole for Christmas Morning

tag: breakfast

Yield: 6 Servings

Ingredients


8	sl	White bread flour
2	c	Cheddar cheese
3/4	lb	Ground beef
3/4	lb	Sausage
8		Eggs; whipped
3/4	tb	Dry mustard
1 1/2	c	Milk
		Salt and pepper; to taste
1	cn	Cream of mushroom soup; condensed
1/2	cn	Evaporated milk

Directions

I have the best breakfast casserole, that you make the night before. Get up and pop in into the oven, while you and your family are opening gifts, it will be cooking! Butter a 9x12 dripper pan, and line it with 8 slices of bread. Grate 2 cups of cheddar cheese. Fry 3/4 pound hamburger and 3/4 pound sausage. Mix 8 eggs, whipped, with 3/4 tablespoon dry mustard, 1 1/2 cups milk and salt and pepper, to taste. On top of bread, put meat then eggs and then cheese on top. Put in fridge overnight. The next morning pour 1 can of cream of mushroom soup and 1/2 of a can of canned milk over the top. Bake at 300 degrees for 1 1/2 to 2 hours. If there's any left, warm in the microwave for lunch. Very good! From: Sherel Warwood (PYUC43A)

~~~~~~~~~~~~~~~~~~~~~~ * Debralyn Muscato * * Fine Arts Library * * Cornell University * ~~~~~~~~~~~~~~~~~~~~~~

Recipe by: Sherel Warwood (PYUC43A)

Posted to EAT-L Digest by Debralyn Muscato <dbm2[at]CORNELL.EDU> on Dec 8, 1997

75. Breakfast Spread

tag: breakfast

Yield: 1 Servings

Ingredients


2		Hard-cooked eggs, finely chopped
2	tb	Mayonnaise