Category Archives: Breakfast

BREAKFAST CASSEROLE MARY KAY’S

Posted on by

 

  • 2 Pounds of mild bulk sausage;
  • 1 30-32 ounce bag of frozen hash browns;
  • 1 Teaspoon of salt;
  • ½ Teaspoon of pepper;
  • ¼ Teaspoon of garlic powder;
  • ¼ teaspoon of onion powder;
  • 2 Cups of shredded cheddar cheese;
  • 8 Eggs; and
  • 2 Cups of milk.

Cook sausage till brown &

Lightly brown hash browns in a separate pan.

Place hash browns in bottom of 9×12 Pyrex pan & pour eggs, salt, pepper, garlic powder, onion powder and milk over top of hash browns, & then add sausage and cheese. 

Cover & refrigerate overnight. 

Cook for 35-45 minutes in a 350-degree oven.

Serves 10.

 

WAFFLES

Posted on by
  • 2 Cups of flour – sift;
  • 1 & ½ Teaspoons of baking power;
  • ¼ Teaspoon of baking soda;
  • 1 Tablespoon of sugar;
  • ½ teaspoon of salt;
  • Mix above ingredients in a bowl;

Beat 2-egg yolks;

Add 1 & ¾ Cups of buttermilk; and

6 Tablespoons of butter; and

Combine with above dry ingredients;

 Combine 2 egg whites by folding them in with above combined mixture.

 

MUSCELI

Posted on by
  • ½ cup Quaker Old Fashioned Oats
  • 1 ½ cups whole milk
  • 1 cup Greek yogurt
  • ½  Granny Smith apple chopped finely
  • ¼ cup dried cranberries
  • ¼ cup dried cherries
  • ¼ cup shaved coconut
  • ¼ cup raisins
  • ¼ cup chopped almonds
  • ½ lemon juiced
  • ½ t. vanilla

Mix all together and let sit in refrigerator overnight to thicken.  Then drizzle a couple tablespoons of honey and mix in.

SWEDISH TEA LOG

Posted on by

  • 1 package of active dry yeast

  • ¼ cup warm water

  • 2 ¼ cups flour

  • 2 T. sugar

  • 1 t. salt

  • ½ cup butter

  • ¼ cup evaporated milk

  • 1 egg

  • ¼ cup dark raisins

Sprinkle yeast over warm water to dissolve.  Mix flour, sugar, and salt.  Cut in butter.  Add milk, egg, and raisins.  Then add yeast and water mixture.  Knead once or twice.  Refrigerate overnight.  Divide dough in half.  Roll out each half to 9 x 12 rectangle.  Spread with filling.

FILLING

  • ¼ cup soft butter

  • ½ cup dark brown sugar

  • ½ cup chopped pecans

  • ½ cup flake coconut

Roll up jelly roll style.  Place on greased cookie sheet seam side
down.  Let rise one hour.  Bake 20 minutes 325 – 350 degrees.  Top with mixture of 2 T. butter melted, 1 cup powdered sugar, and ¼ cup evaporated milk.

STRAWBERRIES IN BALSAMIC VINEGAR

Posted on by

  • 2 # of strawberries

  • 4-6 T. Granulated sugar

  • 2 T. balsamic vinegar

Wash berries, remove stems, cut large ones in half.  About an hour before serving, add sugar and toss.  Just before serving add vinegar and toss.  This makes berries which are hard and whitish looking mellow up real well.

SAUSAGE STRUDEL

Posted on by

  • 2 # Bob Evans bulk sausage (1 hot and 1 mild)

  • 2# chopped mushrooms (I use cans)

  • 1 medium onion chopped

  • 2 8oz packages of cream cheese

  • 1 package of puff pastry dough (two sheets)

Cook sausage. Drain.  Cook onion in a small amount of butter.  Add to sausage.  Stir in cream cheese.  Roll up in pastry dough.  Bake at 400 degrees for 20 minutes or freeze.  If freeze, bake at 450 degrees for 10 minutes, then 400 degrees for one hour or more.  Let rest before slicing.

OATMEAL PANCAKES

Posted on by

  • 1 cup quick oats

  • 1 T. sugar

  • 1 t. baking soda

  • 1 t. baking powder

  • ¾ cup flour

  • ½ t. salt

Mix above and use 1 cup of mix for each batch of pancakes.

  • 1 egg

  • 1 cup buttermilk

  • 3 T. melted butter

  • 1 cup of pancake mix

FRENCH TOAST UPSIDE DOWN

Posted on by

  • ½ cup butter

  • 1 cup dark brown sugar

  • 2 T. light corn syrup

  • 12 slices Pepperidge Farm toasting white bread

  • 1 ½ cups half & half

  • 6 eggs

  • 1 t. vanilla

Combine butter, sugar and corn syrup in pan over medium heat and let boil for 2 minutes.  Pour sauce into a 9 x 13 pyrex dish coating the surface.  Cool.  Trim crust from bread.  Arrange slices in two layers in baking dish.  Combine half & half, eggs and vanilla.  Pour over bread.  Plastic wrap and refrigerate overnight.  Preheat oven to 350 degrees.  Bake toast 30-40 minutes.  Remove.  Cool 10 minutes before serving.  Remove and invert pieces so sugar topping faces up.  Serve with warm maple syrup.