We all grew up hearing our Momma’s saying “eat your breakfast, it’s the most important meal of the day.”
If I had to choose a favorite meal, it would be…hands down…breakfast. In fact, I can eat breakfast morning, noon and night. Especially in the cold winter months, there’s nothing like a delicious breakfast for dinner.
Start your day with delicious homemade pancakes, a quick and simple breakfast casserole or french toast.
Apple Fold Over Pancakes
Your whole family will love these delicious Apple Fold Over pancakes. Made with apple pie filling, pancake mix, raisins, vanilla and cinnamon…
Combine egg, milk and melted butter in a bowl. Add pancake mix and stir with a fork or wire whisk, 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 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.
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.
Cover and simmer 30 minutes or longer.
Pour into half size steam table pans and serve. Portion with an 8-ounce ladle (or 1 cup). Makes 50 servings.
Sausage Breakfast Casserole
Brown sausage with onion and pepper. Drain sausage mixture on paper towel.
Blend eggs and milk.
Butter a 9×13 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.
Caught in between breakfast and lunch…try this delicious Brunch Casserole Breakfast recipe.
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.
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.
Makes one serving
This breakfast omelette, is filled with potatoes, bacon, ham and tomatoes. It’s sure to fill up a hungry man.
Boil un-peeled 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.
This french toast breakfast recipe is quick and super easy to make and with butter and syrup they are so yummy. Kid’s loves them before school.
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.
This german omelette breakfast is very filling, packed with hash browns, onions, ham and topped with 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.
Surprise Breakfast Omelette
This surprise breakfast omelette is very tasty, the mushrooms and chives adds a distinctive to to this yummy casserole.
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.
Western Style Omelette
Unbelievably tasty western style breakfast omelette. Filled with green peppers, onions and cream of chicken soup. Serve it with a glass of orange juice and your family will love it.
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.