Breakfast Recipes

Freezer French Toast

Recipe By : Cherylann

Serving Size : 8

Categories : Breakfast OAMC

Amount Measure Ingredient -- Preparation Method
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5 eggs

1 1/4 cups milk

1 1/2 Tablespoons sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

16 slices French bread slices

Heat oven to 500°. Butter cookie sheets.

Beat eggs, milk, sugar, salt and vanilla until mixed.

Dip bread in egg mixture: arrange on baking sheets.

Bake until bottom is golden brown, about 5 minutes. Turn slices; bake until golden brown about 2 minutes. Cool on wire rack.

Grease baking sheets. Place in a single layer on baking sheets. Flash freeze until hard. Wrap and label; return to freezer.

To serve ( 15 min before serving ), remove freezer French toast from freezer and unwrap; place on ungreased baking sheet. Heat until hot, 8-10 minutes, or use toaster oven or frying pan to reheat.

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Per Serving (excluding unknown items): 218 Calories; 6g Fat (24.8% calories from fat); 10g Protein; 31g Carbohydrate; 2g Dietary Fiber; 138mg Cholesterol; 367mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Breakfast Casserole

Recipe By : Cherylann

Serving Size : 6

Categories : Breakfasts

Amount Measure Ingredient -- Preparation Method
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12 slices French bread

8 eggs -- beaten

1 1/2 cups milk

1/4 cup sugar

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Topping:

10 ounces frozen strawberries -- thawed

1/4 cup sugar

1 Tablespoon cornstarch

2 Tablespoons water

powdered sugar -- for sprinkling

Butter a 9X13" baking pan. Lay the bread in a single layer on the bottom of the pan.

In a medium bowl, mix the eggs, milk, sugar, nutmeg and cinnamon.

Pour the mixture over the bread.

Cover the pan and refrigerate it overnight.

When ready to bake, preheat the oven to 450°.

Place the baking pan on the oven's middle rack, bake 20-25 mintues.

Topping: Cook the strawberries and sugar in a saucepan over medium heat for about 2 minutes.

In a small bowl, combine the cornstarch and water and pour into the strawberries.

Cook until the mixture thickens.

Sprinkle with the powdered sugar.

Serve with maple syrup.

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Breakfast Casserole

Recipe By : Cherylann

Serving Size : 6

Categories : Breakfasts

Amount Measure Ingredient -- Preparation Method
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16 ounces sausage -- divided after cooking

10 eggs -- lightly beaten

3 cups milk

2 Tablespoons dry mustard

1 teaspoon salt

6 cups cubed bread -- divided

8 ounces shredded sharp cheddar cheese -- 2 cups, divided

1/2 teaspoon black pepper -- divided

1/2 cup green onions -- thinly sliced, divided

1 small can mushroom pieces -- optional

Preheat oven to 325°.

In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.

In large mixing bowl, combine eggs, milk, mustard and salt; stir well.

Distribute half of the bread evenly in a buttered 9X13" casserole dish. Sprinkle with half the pepper, half the cheese, half the sausage and half the onions.

Repeat layering using remaining bread, pepper, cheese, sausage and onions. Pour egg mixture evenly over casserole.

Bake uncovered for 60 minutes or until eggs are set. Tent with foil if top begins to brown too quickly.

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Per Serving (excluding unknown items): 677 Calories; 56g Fat (74.8% calories from fat); 33g Protein; 9g Carbohydrate; trace Dietary Fiber; 461mg Cholesterol; 1272mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 8 1/2 Fat.

NOTES : Can be assembled ahead and refrigerated up to 12 hours before baking.

Breakfast Casserole

Recipe By :Cherylann

Serving Size : 12

Categories : Breakfasts

Amount Measure Ingredient -- Preparation Method
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1 can fluffy biscuits -- baked

1 pound sausage -- cooked and drained

1 sprig fresh rosemary -- chopped

1 teaspoon Italian seasoning

1 teaspoon basil

1 teaspoon oregano

1 teaspoon thyme

salt and pepper -- to taste

8 eggs

2 cups milk

2 cups shredded cheddar cheese


Preheat oven to 350°. Crumble biscuits in bite-size pieces; place in casserole dish. Add sausage. Mix spices, eggs and milk, then pour over bread and sausage. Top with cheese. Bake for 30 minutes.

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Per Serving (excluding unknown items): 309 Calories; 26g Fat (76.8% calories from fat); 15g Protein; 3g Carbohydrate; trace Dietary Fiber; 192mg Cholesterol; 436mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 4 Fat.

Breakfast Pizza

Recipe By : Cherylann

Serving Size : 8

Categories : Breakfasts

Amount Measure Ingredient -- Preparation Method
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1 pound sausage

1/2 cup onion -- chopped

1/2 cup green pepper -- chopped

32 ounces frozen hashbrowns

3 Tablespoons milk

6 eggs -- beaten

8 ounces Monterey jack cheese and Cheddar Cheese -- shredded

3 Tablespoons Parmesan cheese -- grated

Preheat the oven to 400°.

Brown the sausage in an oven-proof frying pan, drain off most the fat.

Add the onions and peppers, saute until softened.

Spread the hashbrowns evenly over the sausage mixture.

In a small bowl, mix together the milk and eggs; pour over the hashbrowns.

Combine the cheeses and sprinkle on top.

Bake on the lower rack of oven 10-12 minutes until brown.

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Per Serving (excluding unknown items): 311 Calories; 27g Fat (80.3% calories from fat); 13g Protein; 3g Carbohydrate; trace Dietary Fiber; 200mg Cholesterol; 469mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

Texas Breakfast Casserole

Recipe By : Cherylann

Serving Size : 8

Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
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1 package crescent rolls

1 pound sage sausage -- cooked and drained

1 small can sliced mushrooms

12 ounces Monterey jack cheese -- grated

6 eggs -- beaten

1 cup cream of onion soup -- or celery

Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight.

Preheat oven to 350°. Bake for 1hour.

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Per Serving (excluding unknown items): 244 Calories; 18g Fat (67.2% calories from fat); 16g Protein; 4g Carbohydrate; trace Dietary Fiber; 199mg Cholesterol; 424mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.