Hot Jam Breakfast Sandwiches Recipe
Ingredients
Instructions
In a bowl, mix butter and coconut; stir in jam and cinnamon.Spread between slices of bread.Grill on a greased skillet until golden brown on both sides.
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Ingredients
8 ounces bacon
8 ounces broccoli, cut into florets
8 slices bread
2 tablespoons butter, softened
3/4 cup shredded Cheddar cheese
12 eggs
2 cups milk
1/2 teaspoon dry 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.
Place a colander and two cups of water in a small stock pot. Add the broccoli and bring water to a boil. Cook until tender but still firm, about 10 minutes. Drain, cool and chop.
Lightly butter a 9×13 inch baking pan. Lightly butter bread slices. Line bottom of baking pan with bread slices. Cover bread with cheese, bacon and broccoli.
In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately.
Twenty minutes before baking, preheat oven to 325 degrees F (165 degrees C). Bake until eggs are solid, approximately 60 minutes.
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Ingredients
12 eggs, well beaten
1 tablespoon butter
2 (8 ounce) cans refrigerated crescent rolls
1 (.9 ounce) package hollandaise sauce mix
2/3 cup milk
1/4 cup butter
3 cups diced cooked ham
1 cup shredded sharp Cheddar cheese
Directions
Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in eggs, and cook to desired degree of doneness, stirring constantly.
Preheat an oven to 400 degrees F (200 degrees C). Unroll crescent dough and place rolls on an ungreased 12 inch pizza pan with points toward the center. Press seams together and press up sides of pan to form a crust.
Prepare Hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter. Pour evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with cubed ham. Sprinkle lightly with shredded cheese.
Bake in preheated oven until bottom of crust is lightly browned, about 30 minutes.
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Ingredients
9 slices bacon
1/2 onion, chopped
1 fresh jalapeno pepper, seeded and chopped
1 fresh tomato, finely chopped
1/2 cup canned tomato sauce
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from pan; drain on paper towels. Pour grease from pan, leaving a thin coating.
Saute the onions, tomato and pepper in the pan until the onion is soft, about 3 minutes. Crumble the cooked bacon into the pan and then stir in the tomato sauce. Cook, stirring constantly, until heated through.
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Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1/2 cup warm milk (110 to 115 degrees F)
1/3 cup sugar
1/3 cup butter or margarine, softened
2 eggs, beaten
1 teaspoon salt
1 teaspoon grated orange peel
1/2 teaspoon ground cardamom
1/8 teaspoon ground mace
3 1/2 cups all-purpose flour
FILLING:
1/4 cup butter or margarine, softened
2 tablespoons sugar
3/4 teaspoon almond extract
1/2 teaspoon grated orange peel
1/2 cup chopped mixed candied fruit
1/2 cup chopped almonds
2 teaspoons all-purpose flour
ORANGE BUTTER:
1/2 cup butter (no substitutes), softened
2 tablespoons confectioners’ sugar
1 teaspoon grated orange peel
Directions
In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt, orange peel, cardamom, mace and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, for filling, in a small mixing bowl, combine the butter, sugar, extract and orange peel; set aside. Toss the fruit and almonds with flour; set aside.
Punch dough down. Turn onto a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Spread filling to within 1/2 in. of edges; sprinkle with fruit mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. With a sharp knife, cut roll in half lengthwise. Place on a greased baking sheet; gently twist the ropes together cut side up. Coil into a circle; tuck ends under. Cover and let rise until doubled, about 1 hour.
Bake at 325 degrees F for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. In a mixing bowl, combine orange butter ingredients. Refrigerate unt
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Ingredients
1 tablespoon butter
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup sliced fresh mushrooms
1/2 cup diced bacon
4 eggs, lightly beaten
salt and ground black pepper to taste
1/2 cup diced ripe tomato
1/2 cup freshly grated Parmesan cheese
1 tablespoon ketchup (optional)
Directions
Melt the butter over medium heat in a large skillet. Add the onion and bell pepper; cook and stir until the onion is transparent, 5 to 7 minutes. Stir in the mushrooms and bacon, and cook 2 minutes more. Remove skillet from heat, and place the vegetable-bacon mixture in a bowl.
Pour the eggs into the same skillet. Cook and stir gently just until the eggs are soft. Stir the vegetable-bacon mixture into the eggs. Season with salt and pepper. Cook the eggs until firm. Remove skillet from heat and stir in the tomato and cheese. If desired, stir in the ketchup.
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