Recipes Archives - Page 21 of 35 - Family Breakfast Recipes

How To Make Ham and Cheese Breakfast Tortillas

Ingredients

12 eggs
1/3 cup milk
3 slices cooked ham, diced
2 green onions, minced
salt and pepper to taste
4 ounces Cheddar cheese, shredded
4 (10 inch) flour tortillas
1/2 cup salsa

Directions

Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.

Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.

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Recipe For Canadian Bacon Breakfast Stack

Ingredients

1 pound collard greens, rinsed and trimmed
1 onion, chopped
1/4 pound salt pork
6 egg whites
salt and pepper to taste
4 thick slices Canadian-style bacon
4 thick slices whole-grain bread, toasted
1 cup shredded Cheddar cheese
2 tablespoons chopped fresh chives

Directions

Place collards, onion and salt pork in a large saucepan. Cover with water and cook over medium heat, until greens are tender (about 15 to 20 minutes). Drain, discard pork, reserve the greens and onions and set aside.

Spray a nonstick skillet with cooking spray. Heat skillet over medium high heat and add egg whites. Season with salt and pepper to taste and saute all together, stirring constantly until done to taste.

Meanwhile, spray another nonstick skillet with cooking spray and heat over medium high heat. Saute Canadian bacon on both sides until lightly browned. Remove from skillet and drain on paper towels.

To Assemble Stacks: Place bread slices on a broiler pan. Top each with 1 slice Canadian bacon and equal portions greens, egg whites and cheese. Broil until cheese bubbles and melts. Sprinkle chives on top and serve.

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Pecan Breakfast Loaf Recipe

Ingredients

2 (8 ounce) cans refrigerated crescent rolls
2 tablespoons butter or margarine, softened
1/2 cup sugar
1/4 cup chopped pecans
2 teaspoons ground cinnamon
1/4 cup pecan halves
GLAZE:
1/4 cup confectioners’ sugar
2 tablespoons butter or margarine
2 tablespoons honey
1 teaspoon vanilla extract

Directions

Separate crescent dough into 16 triangles. Spread each with butter. Combine sugar, chopped pecans and cinnamon; sprinkle over triangles. Beginning at the wide end, roll up each triangle. In a greased 9-in. x 5-in. x 3-in. loaf pan, place rolls, point side down, widthwise in two layers. Bake at 375 degrees F for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Top with pecan halves. In a saucepan, combine glaze ingredients; bring to a boil, stirring constantly. Cool for 5 minutes. Drizzle over warm bread.

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How To Make Easy Egg and Avocado Breakfast Burrito

Ingredients

6 eggs
1/3 cup milk
1/4 cup shredded Cheddar cheese
salt to taste
2 avocados – peeled, pitted, and mashed
4 (10 inch) flour tortillas, warmed
2/3 cup dry curd cottage cheese
1/4 cup ketchup

Directions

In a bowl, beat together the eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.

Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

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How To Make Breakfast Sausage Cake

Ingredients

1 cup raisins
3 cups boiling water
1 pound ground pork sausage
1 1/2 cups white sugar
1 1/2 cups brown sugar
2 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup cold coffee
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.

Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.

In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.

In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.

Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.

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Apple-Oat Breakfast Treats

Ingredients

3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups old-fashioned oats
3/4 cup all-purpose flour
1/2 cup nonfat dry milk powder
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup apple pie filling

Directions

In a mixing bowl, cream butter and brown sugar. Add the eggs and vanilla. Combine dry ingredients; add to the creamed mixture and mix well.

Drop by 1/4 cupfuls 6 in. apart onto ungreased baking sheets. Flatten into 3-in. circles. Make a slight indentation in the center of each; top with a rounded tablespoonful of pie filling. Bake at 350 degrees F for 16-20 minutes or until edges are lightly browned. Cool for 5 minutes; remove to wire racks to cool completely.

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