Recipes Archives - Page 7 of 35 - Family Breakfast Recipes

Wylma’s Breakfast Bread

Ingredients

1 pound sausage
2 (8 ounce) packages cream cheese
2 cups shredded Cheddar cheese
1 cup chopped green onion
4 cups buttermilk baking mix
8 eggs, beaten
3 cups milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt. Cook the sausage in a skillet over medium heat. Drain on paper towels and crumble.

In a large bowl, combine the sausage, cream cheese, cheddar cheese, green onion and baking mix. In another bowl, beat together the eggs and the milk. Add the egg mixture to the flour/cheese mixture; stir just to moisten. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Remove immediately from the pan and cool slightly on a wire rack. Serve warm. May also be frozen if desired.

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How To Make Sausage and Potato Breakfast Skillet

Ingredients

1 (1 pound) package Bob Evans Original Recipe Sausage Roll
1 small onion, diced
1 small green pepper, diced
1 (20 ounce) package Bob Evans® Home Fries Diced Potatoes
4 tablespoons margarine
1/2 cup grated Cheddar cheese

Instructions

In skillet, crumble and cook sausage with onions and peppers over medium heat until browned. Remove from skillet. In same skillet, melt margarine and cook potatoes according to package directions. Stir in sausage mixture and cook until hot. Top with cheese and serve.

https://familybreakfastrecipes.com/how-to-make-sausage-and-potato-breakfast-skillet/

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Recipe For Chewy Breakfast Bars

Ingredients

1 1/2 cups white sugar
1 cup quick cooking oats
1/2 cup chocolate flavored cereal puffs
1 cup butter
1 1/2 cups all-purpose flour
3 eggs
1 teaspoon vanilla extract
2 teaspoons dry milk powder
1/4 cup warm water
1/2 teaspoon baking powder

Directions

Melt butter in baking pan.

Melt the milk in the water.

Mix the ingredients with the butter in the following order: sugar, oatmeal, vanilla extract, eggs, flour, baking powder, cereal and milk. Pat into a greased 9 x 13 inch pan.

Bake at 325 degrees F (175 degrees C) for 15 minutes or until golden brown. Slice into desired sizes.

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How To Make Wild Blueberry Chicken Sausage Breakfast Pudding

Ingredients

1 (10 ounce) package al fresco All Natural Wild Blueberry Breakfast Chicken Sausage, 1/2-inch pieces
8 slices multigrain bread
6 ounces fat free cream cheese
2 cups fresh blueberries
1 cup egg substitute
1 teaspoon cinnamon
2 cups skim milk
1/2 cup Vermont maple syrup

Instructions

Spread cream cheese on bread and cube bread. Place the cubes in a 13 x 9 baking pan, sprayed with cooking oil. Sprinkle with cinnamon, top with 1-1/2 cups of blueberries. Place sausage pieces on top of mixture in baking pan. Beat egg substitute, maple syrup and milk together. Carefully pour over mixture in baking pan.
Bake in a 350 degrees F oven for 50 to 60 minutes. Top with remaining blueberries before serving.

https://familybreakfastrecipes.com/how-to-make-wild-blueberry-chicken-sausage-breakfast-pudding/

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Fresh Fruit Breakfast Lasagna

Ingredients

1 1/2 cups milk
1 cup all-purpose flour
2 eggs
1 tablespoon vegetable oil
1/2 teaspoon almond extract
2 tablespoons white sugar
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup orange juice
1/2 cup sour cream
2 cups sliced fresh strawberries
2 bananas, sliced
1 cup fresh blueberries
1 cup whipped cream

Instructions

To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat.
Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

https://familybreakfastrecipes.com/fresh-fruit-breakfast-lasagna/

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Ooey Gooey Breakfast Rolls

Ingredients

1/2 cup chopped pecans (optional)
1 (1 pound) loaf frozen bread dough, thawed
1/2 cup butter, melted
1/2 cup packed brown sugar
1 (3.5 ounce) package cook and serve butterscotch pudding mix
2 teaspoons ground cinnamon

Directions

Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.

Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.

Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.

Preheat an oven to 350 degrees F (175 degrees C).

Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.

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