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Breakfast Rise-and-Shine Specialties

Most of us are so busy during the week that we don’t stop for a good breakfast.  But on the weekend, it’s the best time for family to come together for a hearty meal. Surprise your family with some down home goodness. – Pat

SCRAMBLED EGG PIZZA

4 slices bacon

1 box (10.6 oz.) refrigerated parmesan with garlic breadsticks

8 eggs

1/4 cup milk

1/2 teaspoon salt

dash pepper

2 cups shredded pizza cheese blend

1 small tomato, very thinly sliced

salsa, if desired

In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Crumble and set aside. Drain all but 2 teaspoons of drippings from skillet. Set skillet aside. Heat oven to 400 degrees. Unroll dough and separate into 10 bread sticks. Starting in center of ungreased 12-inch pizza pan or large cookie sheet, shape 1 bread stick into a coil. Add bread sticks, pinching ends firmly to seal until all are used. Press dough to form a 12-inch round. Stir parmesan topping and spread evenly over dough. Bake 10 to 12 minutes or until light golden brown. Meanwhile in large bowl, beat eggs, milk, salt and pepper with wire whisk until well blended. Add to drippings in skillet and cook over medium heat about 5 minutes, stirring occasionally, until set but still moist. Stir in 1 cup of the cheese and remove from heat. Let stand 1 to 2 minutes or until cheese is melted. Remove partially baked crust from oven. Sprinkle 1/2 cup cheese evenly over crust. Top evenly with eggs, crumbled bacon and remaining 1/2 cup cheese, arrange tomato slices over top. Bake 5 to 7 minutes longer or until pizza is thoroughly heated and cheese is melted. Serve with salsa.

BREAKFAST BAKE

4 cups frozen O’Brien potatoes with onions and peppers

1 1/2 cups shredded Colby-Monterey Jack cheese blend

6 eggs

1/2 cup milk

1 teaspoon salt-free garlic-herb blend

1/2 teaspoon salt

5 slices precooked bacon, cut into half-inch pieces

1 can refrigerated crescent dinner rolls

Spray an 11×7-inch glass baking dish with cooking spray. Spread potatoes evenly in baking dish. Add cheese and stir gently to mix. In a medium bowl, beat eggs thoroughly with wire whisk. Add milk, garlic-herb blend and salt. Beat until well-blended. Pour over potato-cheese mixture. Top with bacon. Cover and refrigerate at least 8 hours or overnight. When ready to bake, heat oven to 350 degrees. Uncover baking dish and bake 30 minutes. Remove baking dish from oven. Separate dough into 4 rectangles. Carefully place rectangles over hot potato mixture so corners of rectangles meet in center; do not seal seams. Carefully press edges to sides of baking dish. Bake 15 to 20 minutes longer or until potatoes are tender and crust is deep golden brown. Let stand 10 minutes before serving.

BAKED CARAMEL FRENCH TOAST

TOPPING

1 cup packed brown sugar

6 tablespoons butter or margarine

1/3 cup whipping cream (heavy)

1 tablespoon light corn syrup

FRENCH  TOAST

3 eggs

1/2 cups milk

1 teaspoon vanilla

1/4 teaspoon salt

8 slices (3/4-inch cut) slices French bread

Spray a 13x9x2-inch glass baking dish with cooking spray. In a 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. Do not boil. Spread topping in baking dish. In a shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover and refrigerate at least 8 hours or overnight. Heat oven to 400 degrees. Uncover baking dish and bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven and let stand for 3 minutes. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel tipping onto toast. Serve immediately.

CINNAMON PECAN PULL APART

3/4 cup chopped pecans

2/3 cup packed brown sugar

1/2 cup butter or margarine, melted

1/2 cup sour cream

1 teaspoon maple flavor or vanilla

2 cans (12.4 oz. each) refrigerated cinnamon rolls with icing

Heat oven to 350 degrees. Grease a 12-cup fluted tube cake pan. In a large bowl, mix all ingredients except cinnamon rolls. Separate both cans of dough into 16 rolls and cut each into quarters. Add dough pieces to pecan mixture and toss gently to coat. Spoon mixture in to the pan. Bake 30 to 40 minutes or until a deep golden brown. Cool 10 minutes. Turn upside down onto serving plate. Spread with icing. Serve warm.

QUICK TIPS

• Don’t have French bread for garlic bread? Try using hotdog or hamburger buns split spread with garlic butter and toasted.

• For a really delicious coleslaw, substitute your favorite bottled French dressing for the traditional dressing.

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