Archive for the ‘Breakfast’ Category

Photo and Recipe by Carolyn Davidson Hicks

6 eggs blended well
1/2 cup canned chopped spinach drained well
1/4 cup of milk
1/2 cup your favorite shredded cheese
1/2 cup fried and crumbled bacon
Salt and pepper to taste
Once the eggs are blended, spinach, milk, cheese, bacon and salt and pepper. Stir until blended. Coat a small 8 in cast iron skillet with butter and heat pan, then pour mix in. Place in a preheated oven at 250 degrees and bake for about 30 minutes or until the top is somewhat springy. Remove from the oven and top with extra cheese if you like! Serve while hot!

Carrie M Lorentz with Cheryl Johnson and Barbara Davis

Ingredients
2 packages crescent rolls
1 package Jimmy Dean cooked sausage crumbles
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese
Directions
1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.
2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.
3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.
4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

SAUSAGE CHEESE BALLS

Ingredients…
1 1/2 cups Bisquick, or baking mix
1 Pound of hot breakfast sausage
Pinch of Cayenne pepper
Pinch of black pepper
Pinch of crushed red pepper flakes
1/4 cup milk
8 oz. pack of shredded cheddar cheese. I use mild cheddar cheese, but sharp cheese is also good

Directions
Put everything in the bowl and mix. This is easiest to do with your hands.
Roll the mixture into balls, a little smaller than golf balls. Makes about 48 cheese balls
Place the sausage balls about 1/2 inch apart on a foil lined cookie sheet.
Bake at 370 degrees for about 20 minutes. The Bisquick balls should be lightly browned with the meat cooked through.

makes 12 pancakes

1 pound sweet potatoes, cooked, peeled, and mashed
1/3 cup flour
I teaspoon cornstarch
1 whole egg
2 egg yolks
1/2 cup milk
1/4 teaspoon each salt and freshly ground black pepper
1/2 cup chopped fresh chives
4 tablespoons butter or oil for frying
1 cup plain yogurt or sour cream
1 teaspoon ground cumin

In a food processor, combine the potato with the remaining ingredients, except the butter, yogurt, and cumin, until smooth. In a large skillet, heat the oil. Spoon the batter into the pan to form 2-inch pancakes. Fry for about 45 seconds per side, or until golden-brown. Serve immediately. Combine the yogurt with the cumin and serve over the pancakes.

http://www.sallybernstein.com/food/columns/ferray_fiszer/yams.htm

Ingredients: Prep and cook while you sleep!

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I’ve come to love (and use) this in most of my recipes.
6. Add plenty of salt….
…and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.

8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you’re from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it’s spread evenly.
12. Turn the crock pot on low for 6-8 hours.