Breakfast isn’t just for mornings

Breakfast at my house is a bowl of cereal or a piece of toast. I don’t like to eat much in the mornings, so I like to cook a hearty breakfast for our evening meal every once in a while. – Pat


9 bacon strips, chopped

9 eggs, beaten

3 cups 2% milk

3/4 cup biscuit/baking mix

1-1/2 cups (6-oz) shredded pepper jack cheese

1 large onion, chopped

1 large sweet green pepper, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a large bowl, combine the eggs, milk, and biscuit mix. Stir in the cooked bacon, cheese, onion, red pepper, salt and pepper. Pour into a greased 13 x 9-inch baking dish. Bake at 350 degrees for 45-55 minutes or until knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.



1 cup all-purpose flour

2 tablsespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1-1/2 cups mashed potatoes (with added milk and butter)

1 cup 2% milk

5 tablespoons canola oil

1/4 cup finely chopped onion

3 bacon strips, cooked and crumbled

maple syrup or chunky applesauce

additional crumbled cooked bacon, optional


In a large bowl, combine the flour, sugar,baking powder and salt. In another bowl, whisk the eggs, mashed potatoes, milk and oil. Stir into dry ingredients just until moistened. fold in onion and bacon. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with syrup or applesauce. Sprinkle with additional bacon if desired.


2 packages (8-oz each) refrigerated crescent rolls

1 pound bulk pork sausage

1/3 cup chopped onion

1 small green pepper, chopped

1 envelope country gravy mix

6 eggs

2 tablespoons milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon butter

1-1/4 cups sliced fresh mushrooms

2 cups (8-oz) shredded cheddar cheese

1 cup (4-oz) pepper jack cheese


Separate crescent dough into 16 triangles and place on a greased 14-inch 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 at 375 degrees for 11-13 minutes or until golden brown. Meanwhile, in a skillet, cook the sausage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside. In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add eggs mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with egg mixture, mushrooms and cheeses. Bake 5-10 minutes longer or until cheese is melted. Cut into wedges. Yield: 8 servings.



• Never immerse mushrooms in a pan of cold water when cleaning, since they will absorb to much water. This will also make it more difficult to cook them, without losing flavor.

• Keep unbroken eggs in a covered bowl because the shells are porous and will absorb odors as well as lose moisture. The refrigerator shelf life of an egg is approximately 10-14 days.

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