Recipes Archives - Page 22 of 35 - Family Breakfast Recipes

Ricotta Breakfast Pancakes Recipe

Ingredients

2 1/2 cups pancake mix
2 2/3 cups skim milk, or as needed
2 cups part-skim ricotta cheese

Directions

Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

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Breakfast Kolaches

Ingredients

1 cup warm milk
1 egg, lightly beaten
1 egg yolk, beaten
3 cups bread flour
1/2 tablespoon salt
3 tablespoons butter
1/4 cup white sugar
3 teaspoons bread machine yeast
Filling:
18 2 inch sausages, cut in 1/2
1 (16 ounce) package frozen hash brown potatoes
8 slices Cheddar cheese, quartered

Directions

In the order suggested by the manufacturer, place milk, egg, egg yolk, bread flour, salt, butter, sugar and bread machine yeast in bread machine. Select Dough cycle, and press Start.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

On a lightly floured surface, punch down dough, and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise 15 to 20 minutes.

Flatten balls, and make a depression in the center of each. Fill each with 1 piece of sausage, about 1 tablespoon hash browns, and 1 quarter slice of cheese.

Bake 15 to 18 minutes in the preheated oven, or until lightly browned.

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Recipe For Bacon Breakfast Cake

Ingredients

12 slices bacon
1/4 cup packed brown sugar
1 (9 ounce) package white cake mix, batter prepared as directed on package
1 teaspoon maple flavored extract
1/4 cup maple syrup

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.

Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 7 minutes. Drain the bacon slices on a paper towel-lined plate. Place the bacon on the bottom of the greased cake pan, overlapping slices as necessary to fit. Sprinkle the bacon strips with the brown sugar.

Combine the prepared cake batter, maple extract, and maple syrup in a large bowl, mixing well. Pour the batter over the brown sugar and bacon in the cake pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool cake slightly and remove from pan by inverting onto a serving platter. Cut into wedges to serve.

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Cereal Bowl Egg and Cheese Breakfast Burrito Recipe

Ingredients

1 (6 inch) flour tortilla
1 egg
1 tablespoon shredded Mexican cheese blend
1 tablespoon salsa

Directions

Line 2-cup microwave-safe cereal bowl with microwave-safe paper towel. Press tortilla into bowl. Break egg into center of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla.

Microwave on High 30 seconds; stir. Microwave until egg is almost set, 15 to 30 seconds longer.

Remove tortilla with paper towel liner from bowl to flat surface. Top egg with cheese and salsa. Fold bottom of tortilla over egg, then fold in sides.

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Charleston Breakfast Casserole

Ingredients

12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to 325 degrees F (165 degrees C).

Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9×12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.

Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.

Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

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How To Make Jumbo Breakfast Cookies

Ingredients

2 cups white sugar
1 cup peanut butter
1 cup butter or margarine
1/2 cup water
2 tablespoons vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 1/2 cups raisins
6 cups toasted oat cereal rings

Directions

Preheat the oven to 375 degrees F (190 degrees C).

In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.

Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.

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