Can I have some great breakfast recipes please?

These are my favorites that I've tried and love:





Quick Quiche





戮 cup Bisquick baking mix


戮 t. salt


录 t. pepper


1-1/3 cups milk


3 eggs





Your choice of the following fillings:


1 cup steamed broccoli


1-1/2 cups shredded cheddar


录 cup saut茅ed onion


1-bunch scallions, sliced, including part of the greens


陆 - 1 cup cubed ham or cooked bacon


戮 cup of frozen chopped spinach, well drained


1 cup of any of your favorite fillings





飩癙reheat oven to 400 degrees. Grease a pie plate.


飩癇eat first five ingredients until smooth. Fold in the filling ingredients. Poor into pie dish.


飩癇ake for 30 minutes, sprinkling with extra cheese during the last 5 minutes of baking.











Best Ever Raisin Pecan Cinnamon Rolls (Better Homes and Gardens, October 1991)


The best part about making this recipe is that the dough can be mixed and rolls filled and shaped the night before. In the morning, just bake. Waiting for the rolls to come out of the oven is the hardest part 鈥?br>




4.5 - 5 cups all purpose flour plus 录 cup flour for the filling


1 pkg active dry yeast


1 cup milk


1/3 cup butter plus 陆 cup butter for the filling


1/3 cup sugar


陆 t. salt


3 eggs


戮 cup packed brown sugar


1 T. ground cinnamon


陆 cup light raisins AND 陆 cup chopped pecans


1 T. half and half or light cream


1 recipe powdered sugar glaze (follows) or a cream cheese glaze





In a large mixer bowl combine 2-1/4 cups flour and the yeast. In a small pan heat the milk, 1/3 cup butter, 1/3 cup sugar and salt just until warm (120-130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.





Turn dough out onto a lightly floured surface. Kneed in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover. Let rise in a warm place until double (about 1 hour).





Filling: combine brown sugar, 录 cup flour and cinnamon. Cut in remaining butter until crumbly.





Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12-inch square. Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style. Pinch edges to seal. Slice roll into eight 1-1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12-inch deep-dish pizza pan or a 13x9x2 inch baking pan.





Cover loosely with plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2-24 hours. Uncover and let stand at room temp for 30 mins. OR, for immediate baking, don鈥檛 chill dough. Instead, cover loosely, let dough rise in a warm place until nearly double for about 45 minutes.





Break any surface bubbles with a greased toothpick. Brush dough with half and half or light cream. Bake in a 375 degree oven for 25-30 minutes or until light brown. If necessary, to prevent over browning, cover rolls loosely with foil for the last 5-10 minutes of baking. Remove rolls from oven. Brush again with half and half or light cream. Cool for 1 minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 large rolls.





Powdered Sugar Glaze: Stir together 1-1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 陆 teaspoon vanilla and enough half and half or light cream (1-2 tablespoons) to make of drizzling consistency.





Nutrition information per roll: 744 calories (33% from fat), 28 grams fat, 85 mg cholesterol, 13 grams protein, 113 grams carbs, 4 grams dietary fiber.








Make Ahead French Toast


We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk.





Prep Time: approx. 15 Minutes. Cook Time: approx. 45 Minutes. Ready in: approx. 14 Hours 10 Minutes. Makes 8 servings.





Printed from Allrecipes, Submitted by Debbie Tate





5 eggs, lightly beaten


1 1/2 cups milk


1 cup half-and-half cream


1 teaspoon vanilla extract


1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices


1/2 cup butter, melted


1 cup light brown sugar


2 tablespoons maple syrup


1 cup chopped pecans





Directions


1 In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.


2 The next morning: Preheat oven to 350 degrees F (175 degrees C).


3 In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.


4 Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.








Here are a few I haven't tried but that are on my to-do list:





Farmer's Breakfast Casserole


http://rubyglen.com/recipe/farmersbreakf鈥?/a>





3 cups frozen shredded hash browns, 24 oz. bag


3/4 cups Monterey jack cheese, shredded


3/4 cups Cheddar cheese, shredded


1/3-cup mild salsa


1 cup Ham, or Canadian-style bacon, diced


1/2 cup Green onions, sliced


4 Eggs, beaten


12 oz Evaporated milk, canned


1/4-teaspoon black pepper


1/8-teaspoon salt





Grease a 2-quart square-baking dish. Spread the potatoes evenly in the bottom of the dish.





Sprinkle with cheeses, ham, salsa and green onions. Combine the eggs, milk, pepper, and salt and pour over the potato mixture in dish. Cover and refrigerate.





To serve, bake, uncovered at 350掳F for 40 to 45 or until knife inserted in center comes out clean.





Let stand 5 minutes before serving. Optional, add extra shredded cheese to the top during the last 15 minutes of baking. Serves 6








Make Ahead Breakfast Casserole


Mmm mmm good! This is a must do for every holiday in my household, or just when you have guests overnight! Can be made with egg substitute, skim milk and turkey sausage to make it healthier!


Prep Time: approx. 25 Minutes. Cook Time: approx. 55 Minutes. Ready in: approx. 1 Hour 20 Minutes. Makes 10 to 12 servings.





Printed from Allrecipes, Submitted by Shannon Marie McLaughlin





2 1/2 cups seasoned croutons


1 pound spicy pork sausage


4 eggs


2 1/4 cups milk


1 (10.75 oz) can condensed cream of mushroom soup


1 (10 oz) package frozen chopped spinach - thawed, drained and squeezed dry


1 (4.5 oz) can mushrooms, drained and chopped


1 cup shredded sharp Cheddar cheese


1 cup shredded Monterey Jack cheese


1/4 teaspoon dry mustard


2 sprigs fresh parsley, for garnish





Directions


1.Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.


2.In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.


3.The next morning, preheat oven to 325 degrees F (165 degrees C).


4.Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.








Salami Scrambles (Rachael Ray)


1 tablespoon extra-virgin olive oil, 1 turn of the pan in a slow stream


1/4 to 1/3 pound salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped


1 clove garlic, chopped


2 to 3 scallions, chopped, 1/4 onion may be substituted


1 plum tomato or 1 vine tomato, seeded and chopped or 3 tablespoons chopped sun-dried tomato -- your preference or, depending on what you have on hand


8 large eggs


4 ounces your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese 鈥?again, whatever your preference and whichever you have on hand


Salt and pepper


Chopped parsley leaves, for garnish


Chopped or torn basil leaves, for garnish, optional





Heat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish








I've had these but never made them myselves:


Virginia Ham and Turkey Monte Cristo Sandwiches


Makes 5 servings with less fat than traditional Monte Cristo





1/3 cup honey mustard


10 white bread slices (or whole wheat)


5 (1 oz) Swiss cheese slices (reduced fat)


陆 of a 9 ounce package (Oscar Mayer) shaved Virginia-Brand Ham


陆 of a 9 ounce package (Oscar Mayer) shaved Mesquite Turkey


陆 cup egg substitute (or 2 large eggs, beaten)


1/3 cup milk (at least 1% or half and half)


2 T powdered sugar


1/3 cup seedless raspberry jam, warmed (or maple syrup)





Spread mustard evenly over one side of each bread slice. Place 1 slice cheese, 1/5 of the ham and 1/5 of the turkey on each of 5 slices of bread. Top with remaining 5 bread slices, mustard side down.





Mix together eggs and milk. Place in a shallow dish. Dip both sides of each sandwich into egg mixture.





Cook sandwiches in a lightly greased nonstick skillet over medium heat 3-4 minutes on each side, in a griddle set to 325 degrees for 3-4 minutes on each side or in a lightly greased waffle iron until lightly browned.





Sprinkle evenly with powdered sugar and top each sandwich with jam or syrup. Serve immediately.Can I have some great breakfast recipes please?
Brown some diced potatoes, seasoned with Tony Chachere's of course...toss in some browned sausage (Jimmy Dean's the best), and some scrambled eggs, stuff into a flour tortilla and top with Pace picante.Can I have some great breakfast recipes please?
i'm a simple guy, so i usually have a simple meal. for example:





2 eggs


pork chorizo


loaf of french bread


olive oil





i put a bit of chorizo in the pan to start cooking. i add two eggs in to get a nice mixture (stir until the eggs turn red).


after taking out the eggs, i just add a bit of olive oil and put a few slices of french bread in the pan. this toasts the bread and grills it with a nice olive oil flavor (i somtimes add salt and pepper for an extra bit of flavor).





this may sound like an unhealthy meal (which is why i only have it once in a blue moon) but when i do have it, i'm not counting the caleries or what's in it... i'm just enjoying the meal for what it is. delicious!
The Breakfast of Champions is beer and eggs! That has been my favorite on camping trips for years.
I am a Pampered Chef consultant, and we've got all kinds of great breakfast recipes on our main website. Here is one of them for you. Enjoy!





For more info on products or consulting, visit


http://www.pamperedchef.biz/candiceskitc鈥?/a>





Denver-Style Omelet





Ingredients:


2 eggs


1 tablespoon water


salt and ground black pepper to taste


1 tablespoon butter or margarine


2 tablespoons finely chopped green bell pepper


2 tablespoons finely chopped ham


1 tablespoon finely chopped onion


1/4 cup (1 ounce) shredded cheddar cheese





Directions:


1. Break eggs into Small Batter Bowl; add water, salt and black pepper and whisk lightly with Stainless Steel Whisk.





2. Melt butter over medium heat in Small Saut茅 Pan. When butter starts to bubble, pour egg mixture into Pan. With Classic Scraper, carefully push cooked portions of egg towards the center, tilting so uncooked portions flow to open areas of Pan.





3. When no visible liquid egg remains, sprinkle green pepper, ham, onion and cheese over half of omelet. Fold omelet in half and allow to cook an additional 2-3 minutes or until cheese melts.





Yield: 1 serving





漏The Pampered Chef, Ltd. 2003