• 2 T. butter
• 1 cup chopped onion
• 1 cup chopped red and/or green bell peppers
• 1/2 cup diced cooked ham
• 8 slices bacon - fried, drained, and crumbled
• 4 eggs
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 to 3 drops hot sauce (optional)

Preparation -
Melt the butter in a skillet and saute the chopped onion, bell peppers, ham and bacon. In a small bowl, whip the eggs lightly. Add the salt and pepper and hot sauce (if using.) Pour the egg mixture in the skillet over the other ingredients. Lightly brown on one side. Turn over and lightly brown other side.

• 3/4 cup grated Swiss cheese
• 3/4 cup grated cheddar cheese
• 1/2 cup ricotta cheese
• 6 large eggs
• 1 cup half and half
• 2 tsp. finely chopped onion
• 2 tsp. finely chopped fresh parsley or 1 tsp. dried parsley
• 1/2 tsp. dried chives
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 - 9" unbaked pie shell

Preparation-
Mix the cheeses together and spread over the bottom of the pie shell. Mix the remaining ingredlents in a blender or food processor until smooth. Pour the mixture into an unbaked pie shell. Bake in a preheated oven at 400º for 15 minutes. Lower the oven temp to 350º and continue baking for 35 to 40 more minutes, or until a knife inserted in center comes out clean. Serve piping hot.

• 1 lb. fresh pork sausage
• 4 cups frozen hash brown potatoes
• 1/2 cup finely chopped onions
• 2 T. milk
• 8 oz. cream cheese, softened
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup Bisquick®
• 1/2 cup milk
• 2 large eggs
• paprika

Preparation-
Remove the sausage from it's casing. Cook the sausage in a skillet until it's cooked through and browned. Crumble the sausage as it's cooking; drain and set aside. Grease a 10" iron skillet or spray a shallow baking dish with non-stick cooking spray. Spread the potatoes in the bottom of the prepared skillet or dish. In a small mixing bowl, mix the onions, milk, cream cheese, salt and pepper together. Spead the mixture over the potatoes. Mix the Bisquick®, milk, and eggs together and whisk until smooth. Pour over the other ingredients. Scatter the crumbled sausage over top. Sprinkle with paprika. Bake, uncovered, in a preheated oven at 400º for 25 to 30 minutes or until golden brown. Makes 6 to 8 servings.

• 1/3 cup chopped red or green bell pepper
• 4 T. butter or margarine, divided
• 1/4 cup milk
• 6 slices American cheese, cut into thin strips
• 1 medium size tomato, diced
• 6 large eggs, lightly beaten
• 1/4 cups water
• 3/4 tsp. salt
• 1 cup instant mashed pototo flakes

Preparation -
In a small skillet, saute the bell pepper in 1 tablespoon butter or margarine for about 5 minutes or until barely tender. Add the milk and cheese and cook over low heat until the cheese is melted. Remove from heat. Stir in the diced tomato; cover and keep warm. In a mixing bowl, combine the lightly beaten eggs with the water salt. Stir in the instant mashed potato flakes. Melt 3 tablespoons butter in a large skillet. Add the egg mixture and cook over medium heat unitil the bottom begins to set, lifting the edges of the omelet and tilting the pan, allowing the uncooked egg mixture to reach the bottom of the pan. Cook until the bottom is very lightly browned and the top is set. Spoon half of the sauce on the omelet; fold the omelet in half. Turn onto a serving platter and drizzle the remaining cheese sauce over top.

• 1-1/2 cups flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 T. sugar
• 1 egg
• 1 cup milk
• 1/4 cup sour cream
• 2 T. vegetable oil

Preparation-
Mix the flour, baking powder, baking soda, salt, and sugar together. In a separate bowl, whisk the egg, milk, and sour cream together. Stir the dry ingredients into the egg mixture, just until the moistened. Pour the vegetable oil on to a griddle. Heat the griddle to medium high. For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook until the bottom of a pancake is golden brown and the edges begin to bubble. Turn over and cook other side. Serve pancakes piping hot with peach topping (recipe below) or your favorite fruit topping or syrup.

• 1 can sliced peaches ( 26 - 28 oz.)
• 1 cup water, divided
• 1/3 cup brown sugar
• 1 tsp. cinnamon
• 2 T. cornstarch

Preparation -
Drain the peach juice into a saucepan. Add 3/4 cup water, brown sugar, and cinnamon. Bring to a boil. Combine the cornstarch with 1/4 cup water. Stir until smooth. Pour into the juice mixture and return to boiling, stirring constantly. Remove from heat and stir in the sliced peaches. Serve warm over pancakes, waffles, or French toast.

• 4 T. butter
• 1/2 cup sugar + 2 T. sugar
• 3/4 tsp. cinnamon
• 2 Granny Smith or other large tart apples - peeled, cored, and sliced very thin
• 8 eggs
• 1-1/3 cups milk
• 2/3 cup flour
• 1/2 tsp. salt
• 2 tsp. vanilla
• confectioners' sugar

Preparation -
Melt the butter in deep 9" or 10" skillet with an oven-proof handle. (A good cast iron skillet is perfect for this.) Mix 1/2 cup sugar and the cinnamon together. Sprinkle the mixture in the bottom of the skillet. Scatter the apple slices over the sugar mixture. Cook over medium heat for about 4 minutes, stirring occasionally. Remove from heat and set aside. In a mixing bowl, beat the eggs, milk, flour, salt, vanilla and the remaining 2 tablespoons of sugar together. Pour the mixture over the apples in the skillet. Bake in a preheated oven at 400º for 15 to 20 minutes, or until light golden brown and puffy. Move to a serving platter, sprinkle with confectioners' sugar and serve piping hot.

• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1 cup flour
• 1/2 tsp. salt
• vegetable oil

  filling
  

• 1-1/2 cups creamed cottage cheese
• 2 T. sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 egg, beaten

Preparation -
Beat the eggs lightly. Add milk, water, flour and salt to make a thin, smooth batter. Heat 1/2 tablespoon oil in an 8" skillet. Pour a thin layer of batter in the skillet, tipping the skillet in all directions to cover the bottom evenly with the batter. Fry until the bottom is golden brown and the top is set. Turn onto a clean kitchen towel or pastry cloth. Continue making more round thin "crepes", browning on one side only, until all batter is used. Blend the filling ingredients together. Place 1 tablespoon of the filling mixture on the browned side of each crepe. Roll each one, jelly roll style, folding in both ends to hold the filling inside. Lightly brown each blintz in the skillet in a small amount of vegetable oil, turning to brown evenly all around. To serve, sprinkle the blintzes very lightly with cinnamon, if desired. Top with a fruit sauce, fruit topping, fresh fruit, or sour cream.

• 2 cups red onion, finely chopped
• 1 T. canola oil
• 2 tsp. Dijon mustard
• 2 tsp. sugar
• 1/4 tsp. thyme
• 6 eggs
• 1/4 cup water
• 1 cup shredded Swiss cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper

Preparation -
Spray a 10" oven proof skillet with non-stick cooking spray or use a well-seasoned 10" cast iron skillet. Saute the chopped onion in canola oil, over medium heat, for about 10 minutes. Remove from heat. Stir in the mustard. sugar and thyme. In a mixing bowl, whisk the eggs, water, 1/2 cup shredded Swiss cheese, salt and pepper together. Pour the egg mixture into the skillet. Stir the ingredients together and bake in a preheated oven at 375º for 10 minutes. Top with the remaining cheese. Bake for 5 more minutes.

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Open-Face Brunch Sandwiches

• 2 English muffins, split into halves and lightly toasted
• butter or margarine
• 4 slices deli ham
• 2 tsp. Dijon mustard
• 4 eggs, beaten and fried
• 4 slices Swiss cheese

Preparation -
Line a baking sheet with aluminum foil, then spray with nonstick cooking spray. Spread each toasted muffin half with butter or margerine and about 1/2 teaspoon Dijon mustard. Place them on the foil-lined baking sheet. Lay a folded slice of deli ham, then a fried egg on top of each one. Top each with a folded slice of Swiss cheese. Place in the oven about 6" below the broiler and broil for about 2 minutes or until the cheese is melted and the sandwiches are heated through.

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Cinnamon Crumb Brunch Cake

• 1-1/4 cups flour
• 2/3 cup brown sugar
• 3/4 tsp. cinnamon
• 1/8 tsp. salt
• 1/2 stick butter, chilled and cut into thin slices
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup buttermilk
• 1 tsp. vanilla
• 1 large egg, lightly beaten

Preparation -
Spray an 8" or 9" round or square cake pan with non-stick cooking spray; set aside. Combine the flour, brown sugar, cinnamon, and salt in a mixing bowl. Cut in the butter until the mixture is coarse crumbs. (Use a pastry blender or 2 knives.) Measure and set aside 1/2 cup crumbs for the topping. Mix the baking powder and baking soda into the remaining flour mixture. Add the buttermilk, vanilla, and egg. Beat at medium speed with an electric mixer until blended. Spoon the batter into the prepared cake pan. Sprinkle the reserved 1/2 cup crumbs over the batter. Bake in a preheated oven at 350º for 30 minutes or until the center of the cake springs back when touched lightly. Cool completely on a wire rack before cutting.

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Orange Marmalade Pecan Bread

• 3 cups flour
• 1/2 cup sugar
• 1 T. baking powder
• 1/2 tsp. salt
• 2 eggs, beaten
• 1 cup milk
• 1/2 cup orange marmalade
• 1/2 cup vegetable oil
• 1 T. grated orange rind
• 1 cup finely chopped pecans

Preparation -
Grease and flour a 9" x 5" x 3" loaf pan; set aside. Combine the flour, sugar, baking powder, and salt in large bowl. In a separate bowl, combine the eggs, milk, marmalade, oil and grated rind; mix well. Add the egg mixture to the dry mixture and stir, just until the dry ingredients are moistened. Stir in the pecans. Pour into the prepared loaf pan. Bake in a preheated oven at 350º for 1 hour and 10 minutes, or until a wooden toothpick inserted in center of the loaf comes out clean. Let the baked bread cool in the pan, on a wire rack, for 10 minutes. Remove from the pan; brush the top with melted butter. Cool completely on a wire rack before slicing.

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Sweet Corn Muffins

• 1/2 cup butter or margarine, softened
• 2/3 cup sugar
• 1/4 cup honey
• 2 eggs, lightly beaten
• 1 1/2 cups flour
• 3/4 cup yellow cornmeal
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup milk
• 3/4 cup canned or frozen (thawed) yellow corn

Preparation -
Generously grease a 12 cup muffin pan with vegetable shortening or spray generously with non stick cooking spray. Cream the butter, sugar, honey, and eggs together in a large mixing bowl. In a separate bowl, combine the flour, cornmeal, baking powder and salt. Add the dry mixture, alternately with the milk, to the butter mixture. Use a large spoon or heavy spatula to stir the corn into the batter. The batter will be thick. Dividing the batter equally, fill the muffin cups. Bake in a preheated oven at 400º for 20 to 25 minutes or until the muffins are very lightly browned on top.

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Click Here for a Breakfast Tortilla Wraps recipe.

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Click Here for Waffle Recipes.

Click Here for Pancake, French Toast and more breakfast Recipes.

Click Here for Bread, Muffin and Biscuit Recipes.

Nonstick Reversible Double Burner Griddle Made of heavy-gauge, cast aluminum with a premium non-stick surface, this double-burner reversible Griddle/Grill by Wisconsin Aluminum is ideal for making pancakes on the griddle side, and sausage, ham or bacon on the ribbed side.

Cuisinart Convection Toaster Oven and Broiler This convenient, compact-size oven combines conventional baking and broiling, convection cooking and toasting all in one. It features a bagel button for browning bagels, muffins and thick bread slices evenly on all sides, a defrost button, and a reheat button that re-heats without browning. A combination setting allows you to do easily do multiple tasks. The convection method reduces cooking time by up to a third. A state-of-the-art Exact Heat Sensor ensures that everything is cooked to perfection. It has a slide-out crumb tray, a baking/broiling pan, a 2-position oven rack, a time and temperature display, an automatic shut-off, and a cord storage area.

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Oranges and Bananas by Lisa

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You Should Also Read:
The Home Cooking Recipe Index and Site Map
Homemade Waffles
The Home Cooking Cookbook Corner


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