Breakfast Recipes...

Breakfast...My Favorite Meal

For those mornings when everyone has time to sit down together and have breakfast, celebrate! The family will make a point to dine together more often.

There's nothing better than the aroma of fresh brewed coffee and bacon cooking. Just the thought of it makes me remember those good ole days at my grandmothers house in the country.

Eating a good breakfast will make the difference between a day full of energy and a day that finds you tired even before lunch. I hope you enjoy the video below for delicious pancakes with strawberries and honey.

Farmers Breakfast

• 4 medium size potatoes
• 4 bacon; strips, broken up
• 3 large eggs
• 3 tbsp. milk
• 1/2 tsp. Salt
• 1 c. ham; cooked, small cubes
• 2 medium size tomatoes; peeled
• 1 tbsp. Chives; chopped

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frying pan cook bacon until transparent. Add the potato slices; cook until lightly browned.

Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frying pan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Johnnycakes Country Breakfast

• 2 cups stone ground cornmeal
• 1 cup whole milk
• 4 tablespoons unsalted butter
• 2 tablespoons boiling water
• 1 teaspoon salt

Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter. Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

Blueberry Pancakes Breakfast

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 teaspoons white sugar
• 1 egg
• 1 cup milk
• 1/2 tablespoon butter, melted
• 1/2 cup frozen blueberries, thawed

In a large bowl, sift together baking powder, salt flour and sugar. In a separate, small bowl, beat together egg and milk. Then stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Apple Fold-Over Pancakes Breakfast

• 1 egg, slightly beaten
• 1 3/4 cups milk
• 3 Tbsp. melted butter or margarine
• 1 1/2 c. regular pancake mix
• 1 can (21 oz.) apple pie filling

• 1/2 c. raisins
• 2 Tbsp. butter or margarine
• 1 Tbsp. lemon juice
• 1 tsp. vanilla
• 1/2 tsp. cinnamon
• Sour cream

Combine egg, milk and melted butter in a bowl. Add pancake mix and stir with a fork or wire whip until fairly smooth. Let stand 15 minutes. Using 2 tablespoons batter for each pancake, bake on hot lightly greased griddle, turning to brown both sides. Keep warm in single layer on baking sheet in warm oven. Meanwhile, combine apple pie filling, raisins, butter, lemon juice, vanilla and cinnamon in saucepan and heat. Spoon filling onto one half of each pancake and fold over. Top each with a dollop of sour cream and sprinkle with nutmeg if desired. Makes 8 servings.

Grandpa’s Hot Cakes Breakfast

• 2 cup buttermilk
• 2 eggs (separated)
• 1 tablespoon melted margarine
• 1½ cup flour
• 1 teaspoon soda
• ½ teaspoon salt
• 1 tablespoon sugar

Blend buttermilk, egg yolks and margarine in bowl. Sift dry ingredients except sugar slowly into milk mixture, mixing well. Beat egg whites, adding sugar slowly, until stiff. Fold gently into batter. Spoon by tablespoonfuls onto hot griddle, turning when bubbles appear.

Melt-in-Your-Mouth Muffins Breakfast

• 2 3/4 cups Muffin Mix
• 1 egg; beaten
• 1 cup milk
• 1/2 cup butter or margarine; melted or 1/2 cup vegetable oil

Preheat oven to 400. Spray muffin pan with nonstick cooking spray. Put Muffin Mix in a medium bowl. In a small bowl, combine butter, egg, and milk . Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pan 3/4 full. Bake 15 minutes or until golden brown. Place pan on wire rack for 5 minutes; remove muffins from pan and serve immediately, or place on wire rack to cool.

Western Style Scrambled Eggs Breakfast

• 4 slices bacon
• 1/2 cup chopped green peppers
• 1/2 cup chopped onion
• 1 can cream of chicken soup
• 8 eggs slightly beaten
• Dash of salt and pepper

Cook bacon until crisp, remove and crumble. Use 2 Tbs. of drippings, cook peppers and onions until tender. In bowl stir soup until smooth. Gradually add eggs and dash of black pepper. Pour all ingredients into skillet except bacon. Cook on low heat, do not stir. Lift gently with wide turner so that all mixture will fall to the bottom of skillet, when eggs are set but moist (takes about 8 minutes.) Garnish with crumbled bacon.

The Best Scrambled Eggs Breakfast

• 6 large eggs
• 1/4 cup evaporated milk, undiluted
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 Tbsp butter

In a small bowl, beat eggs, milk, salt and pepper with a fork until well broken up. Add butter and heat over moderate heat. When butter is melted, pour in egg mixture. Cook 3 to 5 minutes, drawing a plastic spatula slowly across the bottom of the skillet, allow the uncooked egg flow under the cooked part, until eggs cook almost as much as you like them. Remove pan from heat.

Eggs in Potato Nest Breakfast

• 2 slices bacon
• 1 Tbsp. butter or margarine
• 1 large potato
• 1/8 tsp. onion salt
• Dash of pepper
• 1 egg

Fry bacon in small skillet until crisp; set aside. Pour off all except 1 tablespoon bacon fat and add butter. Shred raw potato; add onion salt and pepper. Fry in melted fat in skillet until potatoes are lightly browned, about 10 minutes. Form a circle of potatoes. Carefully drop egg in center and fry to desired doneness. Serve with bacon. Makes 1 serving.

Confetti Scrambled Eggs Breakfast

• 4 eggs, slightly beaten
• 1/4 c. milk
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. chopped ham

• 1/4 diced tomato
• 2 Tbsp. diced green pepper
• 1 Tbsp. diced scallions
• 1 Tbsp. butter or margarine

Combine eggs, milk, salt and pepper. Add ham, tomato, green pepper, and scallions. Melt butter in skillet. Add egg mixture and cook over low heat, stirring occasionally until eggs are set. Serve over toast sliced diagonally if desired. Makes 2 servings.

French Toast Breakfast

• 4 eggs
• 1/2 cup instant nonfat dry milk
• 1 cup water
• 1/2 tsp salt
• 1 Tbsp granulated sugar
• 6 slices bread (medium thickness*)
• 2 Tbsp butter
• Confectioner's sugar

In a small bowl beat eggs, nonfat dry milk, water, salt and sugar until smooth and blended. Lay slices of bread in a flat baking dish. Pour mixture over bread, turn to coat evenly; cover; refrigerate overnight. Next morning melt butter in skillet. Saute until golden brown; turn on other side. Add more butter if needed. Serve with syrup.

French Toast Sandwich Breakfast

• 2 bacon slices
• 2 Tbsp. creamy or chunky peanut butter
• 1 egg, beaten
• 2 slices white bread

• 1/2 small banana, cut into 3 strips
• 1/4 c. milk
• 1 tsp. sugar

Fry bacon in skillet until crisp; remove from pan and crumble. Mix bacon into peanut butter and spread on one slice of bread. Add the banana strips and top with remaining bread slice. Combine egg, milk and sugar in shallow dish. Dip sandwich into egg mixture; turning to soak both sides. Heat bacon fat remaining in skillet; add sandwich and fry, turning to brown both sides. Serve hot. Makes 1 serving.

Coconut Praline Toast Breakfast

• 2 Tbsp. butter or margarine
• 1/4 c. firmly packed brown sugar
• 2 Tbsp. half and half or light cream
• 1/4 tsp. vanilla
• 1/2 cup Angel Flake coconut

Melt butter in saucepan. Remove from heat and add sugar, half and half, vanilla and coconut. Mix well and let cool 5 minutes. Toast bread slices on one side in preheated broiler Spread coconut mixture to edge on untoasted side. Return to broiler and broil until topping is lightly browned, about 3-5 minutes. Cut each slice diagonally in half. Serve hot.

Baked Cereal Cakes Breakfast

• 1 c. unsifted all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 c. granola cereal
• 1/2 tsp. baking soda

• 1/4 c. honey
• 1/4 c. oil
• 1 c. buttermilk or sour milk
• 1 egg, slightly beaten
• Fruit sauce

Mix flour with baking powder and salt. Combine cereal, soda, honey and oil in bowl. Add flour, buttermilk and egg, beating until well blended. Pour into greased 9x13-inch pan. Bake at 425 degrees for 10 minutes, or until top springs back when lightly touched. Cut into squares and serve warm with fruit sauce. Makes 12 servings.

Fruit Sauce Breakfast

Bring 1 cup syrup to a boil in saucepan. Remove from heat and stir in 1 can (8 oz.) crushed pineapple in juice, undrained, 1 small orange, sectioned and diced, and 1/4 teaspoon grated lemon rind. Serve warm. Makes 2 cups.

Surprise Omelet

• 3 egg yolks, slightly beaten
• 1 container (8 oz.) plain yogurt
• 1/3 c. wheat germ
• 2 Tbsp. chopped chives

• 1/2 tsp. salt
• 3 egg whites
• 1/4 lb. mushrooms, sliced
• 2 Tbsp. butter or margarine

Combine egg yolks, yogurt, wheat germ, chives and salt in bowl and mix well. Beat egg whites until stiff but not dry; fold in egg yolk mixture. Pour into well-greased 9 or 10 inch ovenproof skillet. Bake at 350 degrees for 15 -18 minutes or until set. Loosen edges with spatula. Tip pan, fold omelet in half and turn out onto serving plate. Meanwhile, saute' mushrooms in butter in small skillet for about 5 minutes, until lightly browned. Serve omelet with additional yogurt if desired, and top with the mushrooms. Sprinkle with chopped parsley, if desired. Makes 2 servings.

Cornmeal Sausage Loaf Breakfast

• 1 lb. bulk pork sausage, crumbled
• 1/2 c. chopped onion
• 1 c. yellow cornmeal
• 1 qt. boiling water
• 2 chicken bouillon cubes
• 1/2 tsp. sage

• 1/2 tsp. marjoram
• 1/4 tsp. thyme
• 1/4 tsp. pepper
• Flour
• 2 eggs, beaten
• Yellow cornmeal
• Oil or bacon fat

Saute' sausage ond onion in skillet until lightly browned; pour off fat. Sir 1 cup cornmeal into boiling water in saucepan; add bouillon cubes. Cook until mixture begins to thicken, about 5 minutes. Add sausage mixture and spices. Cover and simmer for 1 1/2 hours, stirring occasionally. Pour into 8x4-inch loaf pan. Cool; then chill overnight. Unmold and cut into 16 slices, about 1/2-inch thick. Dust each slice lightly with flour; dip in egg and then in cornmeal. Fry in heated oil in skillet, turning to brown both sides. Makes 8 servings.

German Omelet Breakfast

• 1/4 c. butter or margarine
• 1 (16 oz.)package hash browns
• 1/4 c. finely chopped onion
• 1 c. diced cooked ham
• 1/4 c. chopped parsley

• 6 eggs, slightly beaten
• 1/4 c. milk
• 1/2 tsp. salt
• Dash of pepper
• 1/2 c. shredded Swiss cheese

Melt butter in 9 or 10-inch skillet. Add potatoes and onion; cover and cook over medium heat, stirring occasionally, about 10-15 minutes or until tender. Add ham and cook a few minutes longer. Sprinkle with parsley. Meanwhile, beat together, eggs, milk, salt and pepper until blended. Gently pour over potatoes and ham. Cover and cook until eggs are almost set, about 10 minutes, slipping spatula around edge of pan occasionally to allow egg mixture to run down. Sprinkle with cheese; cover and cook just until cheese melts. cut into wedges. Makes 6 servings.

Brunch Casserole Breakfast

• 3 large tomatoes
• 1/2 lb. ground beef
• 1/4 lb. bulk pork sausage
• 1 small onion, sliced
• 1/2 cup diced green peppers
• 1 Tbsp. flour

• 1/2 tsp. salt
• 1/2 tsp. chili powder
• Dash of Pepper
• 6 eggs
• 4 ounces Monterey jack cheese, cut into 12 strips

Halve tomatoes horizontally. Scoop out and reserve pulp. Saute' beef, sausage, onion, and green pepper in skillet until meat is browned. Drain off any fat. Combine flour, salt, chili powder and pepper; sprinkle over meat mixture. Add reserved tomato pulp and cook 3-4 minutes longer or until thickened. Pour into 9-inch square baking dish. Arrange tomato shells on meat mixture, pressing down lightly. Drop 1 egg into each shell and crisscross 2 cheese strips over each. Bake at 350 degrees for 20-25 minutes or until eggs are set. Makes 6 servings.

Cowboy Omelet Breakfast

• 1 Tbsp. butter
• 2 medium eggs
• 1/4 cup chopped ham
• 1/4 cup chopped green pepper
• 1/4 cup chopped onion
• 1/4 cup shredded Monterey Jack Cheese
• Salt and Pepper

Beat all ingredients until well mixed. Heat butter in small skillet until melted. Add egg mixture. Cover for 1 to 2 minutes. When set, fold over by 1/3. Brown on both sides.

Breakfast Casserole

• 8 frozen hash brown patties
• 1 lb. cubed fully cooked ham (2 cups)
• 4 C. (16oz) shredded cheddar cheese
• 1 C. milk
• 1/2 tsp. ground mustard
• 1/2 tsp. salt
• 7 eggs

Arrange hash browns in a single layer in a greased 13x9 baking dish. Sprinkle with ham and cheese. In a bowl, beat eggs, milk, salt and mustard. Pour mixture over ham. Cover and bake at 350 for 1 hour. Uncover; bake 15 additional minutes or until edges are golden brown and a knife inserted near the center comes out clean.

Breakfast Casserole II

• 8 Slices Bread
• 2 1/2 c Milk
• 1/2 t Salt
• 3/4 c Cheddar Cheese;Grated
• 4 Whole Eggs
• 1 1/2 lb Sausage;Cooked
• 3/4 T Prepared Mustard
• 1 can Cream Of Mushroom Soup
• 4 oz Can Of Mushrooms

Cube bread, place in the bottom of a baking dish and top with cooked sausage and cheese. Mix together mustard, egg and salt and pour over bread. Place in refrigerator overnight. Mix milk, soup and mushrooms together, pour over egg bread mixture. Bake at 300 for 1 1/2 hours.

Breakfast Casserole III

• 3 slices bread buttered and cubed
• 10 eggs
• 1/2 cup Velveeta cheese
• 1/2 cup shredded sharp cheese
• 2 1/2 cups of milk
• 1/4 cup of chopped onion
• 1 cup sausage
• 1/4 cup green pepper chopped

Brown sausage with onion and pepper. Drain sausage mixture on paper towel. Blend eggs and milk. Butter a 9x13 baking pan. Put bread in bottom of the baking pan. Spread cheese over bread. Then sprinkle sausage mixture over bread cubes. Cover and refrigerate over night. Preheat oven 350. Bake 45 minutes or until set.

Egg Casserole Breakfast

• 10 eggs lightly beaten
• 3/4 teaspoon Baking powder
• 1/3 cup All purpose flour
• 1/2 lb Monterey Jack cheese grated
• 10 oz Lean pork breakfast sausage, fried and crumbled
• 1 1/2 cup Low fat cottage cheese

Preheat oven to 375 F.Mix the eggs, baking powder and flour together. Add sausage, mushrooms, cheese, and cottage cheese to egg mixture and beat well. Pour into a greased 13x9 glass baking dish.Bake for 30-35 minutes.

Country Butter

• 1 lb soft corn oil oleo
• 1 tsp. butter extract
• 1 c. Mazola corn oil

Mix ingredients and mold.

Country Butter II

• 1 lb. corn oil oleo
• 1 c. buttermilk
• 1 c. Mazola oil

Mix all ingredients together and place in a mold.

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