Recipes Archives - Page 4 of 35 - Family Breakfast Recipes

Recipe For Breakfast Cake

Ingredients

1 cup white sugar
2 tablespoons shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
1/4 cup brown sugar
1 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking pan.

In a large bowl, cream together sugar and shortening. Stir in vanilla. Sift together flour and baking powder. Stir flour into sugar mixture alternately with milk. Mix until smooth. Pour batter into prepared pan and sprinkle with brown sugar and cinnamon.

Bake in preheated oven until a toothpick inserted into center of the pan comes out clean, about 35 to 45 minutes.

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Make Ahead Breakfast Casserole

Ingredients

2 1/2 cups seasoned croutons
1 pound spicy pork sausage
4 eggs
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
1 (4.5 ounce) can mushrooms, drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish

Directions

Spread croutons on bottom of greased 9×13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.

In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.

The next morning, preheat oven to 325 degrees F (165 degrees C).

Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

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Recipe For Breakfast Bread

Ingredients

2 cups milk
1/2 cup unsalted butter
1 teaspoon salt
2 tablespoons white sugar
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1 egg, beaten
7 cups all-purpose flour

Directions

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, salt and sugar and stir until melted; let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine milk mixture with the yeast mixture. Mix in the egg and 3 cups of flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until dough reaches the pan tops, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 45 to 50 minutes, or until bottom of the loaves sound hollow when tapped. Place on wire racks to cool.

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How To Make Sausage Breakfast Wraps

Ingredients

1 pound turkey Italian sausage links, casings removed
1 medium sweet red pepper, diced
1 small onion, diced
4 (8 ounce) cartons frozen egg substitute, thawed
1 (4 ounce) can chopped green chilies
1 teaspoon chili powder
10 (8 inch) flour tortillas, warmed
1 1/4 cups salsa

Directions

In a nonstick skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with red pepper and onion. Combine the egg substitute, green chilies and chili powder; pour over sausage mixture.

Bake, uncovered, at 350 degrees F for 30-35 minutes or until set. Break up sausage mixture with a spoon. Place 2/3 cup down the center of each tortilla; top with salsa. Fold one end over sausage mixture, then fold two sides over.

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Irish Breakfast Recipe

Ingredients

6 thick slices bacon
2 tablespoons butter or margarine
4 eggs
2 small tomatoes, sliced
2 cups whole mushrooms
4 slices prepared soda bread

Directions

Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.

Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides.

When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.

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How To Make Peanut Butter Breakfast Bread Pudding

Ingredients

No-Stick Cooking Spray
2 large eggs
1/2 cup milk
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup JIF® Extra Crunchy Peanut Butter
6 slices bread
1/2 cup raisins
Yogurt with fruit

Instructions

Heat oven to 350 degrees F. Spray an 8 x 8 inch baking pan with no-stick cooking spray.
Break eggs into a large bowl. Whisk until well combined. Add milk, sugar, vanilla, and ground cinnamon. Whisk until well combined. Add peanut butter. Whisk until well combined.
Cut or tear the bread into about 1-inch squares and add to the bowl. Add the raisins and gently stir to mix well. Pour the bread mixture into prepared baking pan.
Bake about 25 minutes until the mixture is set and the top is golden brown. Remove from the oven and place on a baking rack to cool.
Serve warm, spooned into bowls and topped with fruit yogurt.

https://familybreakfastrecipes.com/how-to-make-peanut-butter-breakfast-bread-pudding/

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