Breakfast Chef, Author at Family Breakfast Recipes

How To Make Wild Blueberry Chicken Sausage Breakfast Pudding

Ingredients

1 (10 ounce) package al fresco All Natural Wild Blueberry Breakfast Chicken Sausage, 1/2-inch pieces
8 slices multigrain bread
6 ounces fat free cream cheese
2 cups fresh blueberries
1 cup egg substitute
1 teaspoon cinnamon
2 cups skim milk
1/2 cup Vermont maple syrup

Instructions

Spread cream cheese on bread and cube bread. Place the cubes in a 13 x 9 baking pan, sprayed with cooking oil. Sprinkle with cinnamon, top with 1-1/2 cups of blueberries. Place sausage pieces on top of mixture in baking pan. Beat egg substitute, maple syrup and milk together. Carefully pour over mixture in baking pan.
Bake in a 350 degrees F oven for 50 to 60 minutes. Top with remaining blueberries before serving.

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Fresh Fruit Breakfast Lasagna

Ingredients

1 1/2 cups milk
1 cup all-purpose flour
2 eggs
1 tablespoon vegetable oil
1/2 teaspoon almond extract
2 tablespoons white sugar
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup orange juice
1/2 cup sour cream
2 cups sliced fresh strawberries
2 bananas, sliced
1 cup fresh blueberries
1 cup whipped cream

Instructions

To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat.
Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

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1/2 cup chopped pecans (optional)
1 (1 pound) loaf frozen bread dough, thawed
1/2 cup butter, melted
1/2 cup packed brown sugar
1 (3.5 ounce) package cook and serve butterscotch pudding mix
2 teaspoons ground cinnamon

Directions

Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.

Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.

Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.

Preheat an oven to 350 degrees F (175 degrees C).

Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.

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Richard’s Breakfast Scramble

Ingredients

5 eggs, beaten
2 tablespoons milk
1 onion, chopped
2 slices cooked ham, chopped
1 cup shredded Cheddar cheese
1 to taste salt and pepper to taste
1/8 teaspoon garlic powder, or to taste
2 1/2 tablespoons butter

Directions

In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder.

Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. At that point, stir the eggs until roughly scrambled. Keep doing this until eggs are fully cooked, about 10 to 15 minutes. Serve warm.

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Easy Breakfast Nachos Recipe

Ingredients

1 pound bulk chorizo sausage
1/2 onion, chopped
5 eggs, beaten
4 tomatoes, chopped
2 jalapeno peppers, sliced
1 (8 ounce) package tortilla chips
1 (8 ounce) package finely shredded Mexican blend cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat.

Spread a layer of tortilla chips into a 9×13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese.

Bake in preheated oven until cheese is melted, 7 to 10 minutes.

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Recipe For Breakfast Burritos

Ingredients

1 pound bacon
10 eggs
1 (16 ounce) can refried beans
8 ounces shredded Cheddar cheese
10 (10 inch) flour tortillas

Instructions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.

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