Recipes

Cheesy Breakfast Potatoes

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How To Make Cheesy Breakfast Potatoes

Ingredients

  • 1 tablespoon garlic-flavored oil
  • 4 1/2 cups cubed potatoes
  • 1 cup Canadian bacon, cut into 1/2-inch dice
  • 3/4 cup chopped red bell pepper
  • 1/4 cup chopped chives or green onions
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil leaves
  • 2 cups Sargento Shredded Reduced Fat Mild Cheddar Cheese, divided
  • Salt and pepper, to taste

Instructions

  1. Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
  2. Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.
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Minute® Rice Breakfast Rice

Minute® Rice Breakfast Rice

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Ingredients
  

  • 1 cup Minute White Rice
  • 1 8 ounce carton Dutch apple nonfat yogurt
  • 1/4 cup raisins
  • 1/4 cup chopped nuts
  • 1 teaspoon cinnamon
  • Apple juice optional

Instructions
 

  • Prepare rice according to package directions.
  • Combine rice with yogurt, raisins, nuts and cinnamon in medium bowl; mix well. Chill.
  • When ready to serve, add a small amount of apple juice to moisten, if desired. Garnish, if desired.

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Breakfast Biscuits Recipe

 

Breakfast Biscuits Recipe

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Ingredients
  

  • 1 10 ounce can refrigerated buttermilk biscuit dough
  • 1 pound bacon
  • 5 eggs
  • 1/4 cup milk
  • 3 tablespoons butter softened
  • 10 slices Cheddar cheese

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
  • In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
  • Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.

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How To Make Breakfast Casserole II

How To Make Breakfast Casserole II

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Ingredients
  

  • Ingredients
  • 1 16 ounce package ground pork breakfast sausage
  • 12 eggs
  • 1 10.75 ounce can condensed cream of mushroom soup
  • 1 1/4 cups milk
  • 1 4.5 ounce can sliced mushrooms, drained
  • 1 32 ounce package frozen potato rounds
  • 1/2 cup shredded Cheddar cheese

Instructions
 

  • Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
  • Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

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Breakfast Supreme

Breakfast Supreme

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Ingredients
  

  • 1 pound bulk pork sausage
  • 1 pound ground beef
  • 1 small onion chopped
  • 3/4 cup sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or margarine melted
  • 2 cups shredded Cheddar cheese divided
  • 12 eggs
  • 2/3 cup whipping cream

Instructions
 

  • In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside.
  • Pour butter into an ungreased 13-in. x 9-in. x 2-in. baking dish. sprinkle with 1 cup cheese. beat eggs; pour over cheese. Top with sausage mixture. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 35-40 minutes or until set. Let stand for 10 minutes before cutting.

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Recipe For Breakfast The Night Before

Ingredients

1 pound bulk, fresh pork sausage, seasoned as desired
8 slices bread, cubed
2 cups cubed Cheddar cheese
4 eggs
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10.75 ounce) can condensed or golden cream of mushroom soup
1/2 cup milk

Directions

Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9×13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.

Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.

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