Any great breakfast recipes for my friend's new B&B?

Breakfast Skillet Recipe (delicious!)





INGREDIENTS:


6 slices bacon, cut in 2-inch pieces


1/4 cup chopped green bell pepper


2 tablespoons finely chopped onion


6 cups cubed cooked potatoes


1/2 cup shredded sharp cheddar cheese


6 eggs, lightly beaten


salt and pepper, to taste





PREPARATION:


In a large heavy skillet, cook the bacon over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tablespoons of dripping.


Heat the drippings remaining in the pan until sizzling.





Add the bell pepper, onion and potatoes; cook, stirring gently, until the potato cubes are browned.


Sprinkle on the shredded cheese and stir until melted. Add the eggs and cook, stirring gently, until the eggs are set. Season with salt and pepper. Sprinkle on the crumbled bacon and serve at once. Serves 4 to 6.





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Easy Breakfast Bake:





INGREDIENTS:


1/2 pound pork sausage


1 teaspoon salt


2 1/4 cups water


3/4 cup quick grits


2 tablespoons butter or margarine


2 tablespoons all-purpose flour


1/4 teaspoon black pepper


1 cup milk


1/2 cup shredded Cheddar cheese


4 large eggs





PREPARATION:


In a heavy skillet, brown sausage, breaking up with spatula. Drain off excess fat; set aside. In a saucepan, bring salted water to a boil and stir in grits. Cover, reduce heat to low, and continue cooking for 5 minutes longer, stirring occasionally.


In a medium saucepan, melt butter; stir in flour, pepper and milk. Cook, stirring constantly, until thickened. Add cheese, stirring until blended. Add sausage and half of the cheese sauce to cooked grits. Pour mixture into lightly greased casserole. With back of a large serving spoon, ake 4 indentations in grits. Break an egg into each indentation. Bake at 325掳 for 15 to 18 minutes, or until eggs are done as desired. Reheat remaining cheese sauce to serve with grits and eggs.


Serves 4.


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Here are some websites with other (easy) breakfast recipes:





http://southernfood.about.com/library/re鈥?/a>





http://www.recipeamerica.com/recipes/bre鈥?/a>





http://www.easy-kids-recipes.com/kid-bre鈥?/a> (kid-friendly recipes)





http://www.bettycrocker.com/recipes/brow鈥?/a> (healthy recipes)





http://allrecipes.com/directory/30.asp





http://lala.essortment.com/easybreakfast鈥?/a>





Hope those help! Good luck.Any great breakfast recipes for my friend's new B%26amp;B?
Thanks for choosing this best answer. I hope the recipes work out for her! Report Abuse
Any great breakfast recipes for my friend's new B%26amp;B?
Nothing good enough worth posting. If I could offer one little piece of advise. Stay away form premade /storebought stuff.





Looks like your friend is on that path. I hate going to a bed and breakfast and getting store bought. It defeats the purpose.
BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING





Recipe is about 6 Servings





2 tb Plus 1/4 cup (1/2 stick)


-unsalted butter


2 tb Plus 1/2 cup sugar


2 tb Water


2 lg Ripe bananas, peeled, cut


-into 1/2-inch-thick rounds


1 ea Unsliced loaf egg bread


-(1-pound), ends trimmed,


-bread cut into 6 slices


-(each about 1-1/2 inches


-thick)


2 c Milk (do not use low-fat or


-nonfat)


6 lg Eggs


2 1/2 ts Ground cinnamon


1/4 ts Vanilla extract





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1 1/2 c Thinly sliced almonds,


-toasted


1/4 c (packed) golden brown sugar


1/4 c Quick-cooking oats


2 tb All purpose flour


Maple syrup





Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2


tablespoons sugar and 2 tablespoons water and stir until sugar dissolves.


Continue stirring until mixture is foamy, about 2 minutes. Add bananas;


cook until tender, stirring occasionally, about 5 minutes. Transfer to


small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)





Preheat oven to 350掳F. Using small sharp knife, cut 2-inch-long slit in 1


side of each bread slice, cutting 3/4 of way through bread and creating


pocket that leaves 3 sides of bread intact. Divide banana mixture equally


among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla


and 1/2 cup sugar in large bowl to blend. Pour into large glass baking


dish. Place bread in egg mixture; let soak 10 minutes, turning


occasionally.





Place almonds in shallow bowl. Carefully remove bread from egg mixture and


coat both sides with almonds. Place bread on heavy large baking sheets. Mix


brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl.


Add remaining 1/4 cup butter and rub in, using fingertips, until moist


clumps form. Sprinkle topping over bread.





Bake French toast until topping is golden brown and filling is hot, about


25 minutes. Transfer toast to plates. Serve hot with maple syrup.





I hope this is helpfull and you enjoy it, because it sure is delicious!!
French Toast is Classic.





6 eggs


6 Tbsp. milk


1/2 tsp. salt


pepper to taste


several drops vanilla


12 slices white bread, with crusts


butter for cooking





In a mixing bowl combine the eggs, milk, salt, pepper and vanilla with 3 Tbsp. water and beat lightly. Dip the bread slices into this mixture, one at a time, making sure both sides are well coated. Let the excess drip off.





In a heavy skillet with an generous amount of very hot melted butter brown the toast well on both sides. Serve hot with maple syrup, honey, sugar, jam or dessert sauces. (Serves 6).
Cranberry-Orange Scones





2 cups all-purpose flour


1 tablespoon baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


2 tablespoons sugar


1 tablespoon grated orange rind


1/2 cup butter, cut up


2/3 cup buttermilk


1 cup dried cranberries


1 tablespoon milk


1 tablespoon sugar





Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and dried cranberries, stirring just until moistened.


Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges, and place 1 inch apart on a lightly greased baking sheet. Brush with milk, and sprinkle with 1 tablespoon sugar.





Bake at 425掳 for 15 minutes or until scones are golden brown.
Cinnamon Pecan Stuffed French Toast


Ingredients:





8-10 cups of French Bread cut into 1 ';cubes. Any combination of sweet breads/pastries may be used. We like to use leftover cinnamon rolls.


1 (8 oz.) packages of cream cheese, cubed


8 eggs


2 1/2 cups milk (light cream or a combination)


1/2 cup white sugar


1 teaspoon baking powder


1 teaspoon vanilla


1/2 cup pecans, whole or chopped


1/2 heavy cream for topping.


1/2 cup white sugar mixed with 1 teaspoon cinnamon


12-24 hours before serving:


Spray 9'; X 13'; X 2'; with non stick baking spray. Layer bread/pastry cubes in pan, sprinkle cubed cream cheese and pecans on top of mixture. In a large bowl, beat eggs, sugar, milk, vanilla and baking powder until well mixed. Pour over bread and cheese mixture and refrigerate until ready to bake.


Preheat oven to 350掳F.


Pour 1/2 cup heavy cream over mixture and sprinkle with sugar/cinnamon mixture and bake for about 45 minutes or until a knife comes out clean. We serve this with a praline sauce.





Praline Sauce





Ingredients:





1/2 lb. butter


2 lb. bag light brown sugar


2 cups water


1 can sweetened condensed milk


In heavy saucepan melt butter. Add brown sugar and water. Cook until this mixture comes to a boil and cook for about 5 minutes. Add sweetened condensed milk and bring to another boil.
buy a cook book for break fast recipes
go to allrecipes.com!
GERMAN breakfast: German bread with sweet butter, gooseberry, blackberry, lingonberry, nutella, homemade honey, housemade coffee, milk, boiled eggs, raisin toast, german pumpernickel, salami, muenster cheese, german cold cuts,


Be international, EUROPEANS love to stay in B%26amp;B


A lot of homemade delicatessen!
try a range of cereals, fresh fruit, yoghurts and then the famous English fried breakfast, bacon, sausage, tomatoes, mushrooms. Mmmmm getting hungry just thinking about it
This is delicious





Mile High Quiche





Pastry to fit bottom and side of a 9-inch springform pan or 1 deep dish PetRitz Vegetable oil Pie crusts


1/2 pound sliced bacon


3 cups natural Swiss Cheese, grated


6 whole eggs


1 egg yolk (save white to brush on crust)


1-1/4 teaspoon salt


1/8 teaspoon nutmeg


1/8 teaspoon freshly ground black pepper


dash of cayenne pepper


3 cups heavy cream


2 green onions, chopped (optional)


2 hands full washed and drained fresh baby spinach


Preheat oven to 375 degrees. Fit the pie crust into the springform pan. Brush the pie crust with the egg white. Fry the bacon until crisp; drain and crumble. Sprinkle the bacon and then the green onions over the bottom of the crust. Sprinkle the grated cheese over the bacon and onions. In a large bowl add the whole eggs, egg yolk, salt, nutmeg, pepper, cayenne, and beat mixture until well combined, but not frothy. Slowly, pour the mixture over the bacon and cheese in the pie shell. Bake 50-55 minutes, or until top is a golden brown and puffy and the center seems firm when it is gently pressed with fingertips. Remove to a wire rack and let cool 15 minutes. With a sharp knife, loosen edge of pastry from the side of the pan, and gently remove side of springform pan. Leave the bottom of pan in place and put on a serving plate to serve. Serve warm.





Serves: 6 to 8.








Baked Apple French Toast








3 large green apples


1 stick (1/2 cup) butter


1/2 cup brown sugar


12 ounces cream cheese


12 slices firm bread (your choice: white, wheat, French, sourdough, etc.)


8 eggs


2 cups milk


2 tablespoons vanilla


Cinnamon





Set rack in lower third of oven and preheat oven to 350 degrees. Butter a 13-by-9-inch pan. Core and cut the apples into thin wedges, leaving the skin on (if desired).


In a skillet, melt butter with brown sugar and one tablespoon water. Add apples and cook, stirring for 2 to 3 minutes. Transfer cooked apples to the baking dish; allow to cool.


Cut cream cheese into cubes and arrange evenly over the apples. Cut slices of bread in half diagonally and layer over the apples to cover the whole dish.


In a large bowl, beat together eggs, milk and vanilla. Pour the egg mixture over the bread, taking care to dampen all the bread. Sprinkle with cinnamon. Bake for 40 to 50 minutes, until golden and puffed. Let cool 10 minutes.
got one for lunch or supper or any good cookout though.











24 shrimp, shelled deveined, boiled or raw





24 jalapenos





1 lb bacon, (cut bacon strips into 1/3rd length.





box of toothpicks.





slice jalapenos and carve out the seeds, (leave them in if you want LOTS of heat).





place the shrimp in the jalapeno half (can replace with chicken if you like)





wrap the jalapeno (with shrimp inside) in a bacon strip.





toss on the grill for 4-6 minutes, flip once and 4-6 minutes again.





remove from grill. place on platter. serve them up...





called jalapeno poppers.





you'll love them.


4 out of 5 dentists surveyed say they are a w e s o m e.
Italian Omelettes:





Use sweet Italian sausage, green bell peppers and onions.


Stuff with mozzarella cheese and marinara on top.





Shrimp Omelettes:





Small cocktail shrimp and sweet onions.


Stuff with swiss cheese covered in hollandaise sauce
BaconPancakes


It may some weird but Pancakes with crushed bacon cooked right into the batter. Obvious cook the bacon first, crumble it into bits, then add the bits to the raw pancake batter and cook 'em up add maple syrup, then EAT!


Heaven on a plate
Stuffed french toast.


Get bakery croissants, and make little slits in the fat side, like you were going to open it for a sandwich. Fill with pretty much anything you like...cream cheese, jam, chocolate chips, fruit...just go easy on the amount or they will leak when you cook. Make a regular french toast batter with heavy cream, eggs, cinnamon and vanilla. Pour over the croissants and let them soak over night, flipping once. Then either bake in the oven for puffy, custardy french toast, or fry on a griddle for crispier. I like the griddle method. serve with different kinds of syrup, honey, more jam, etc...


Frittattas are also great. They are basically quiche without the crust. Any meat, cheese, veggie is good, then cover with beaten eggs and bake. Yum!