24 oz frozen hashbrown potatoes
1 1/2 c shredded cheddar cheese
20 oz ham, chopped
1 1/2 c shredded mozzarella cheese
3 eggs
1 c milk
1/2 salt
Preheat oven to 350
Layer potatoes, cheese, ham, and mozzarella cheese in 9 x 13'' baking dish
Beat eggs, milk, and salt together in a samll bowl
Pour over layers in baking dish
Chill , covered with plastic wrap for 3 hrs or overnight
Bake for 1 to 1/2 hr
We make this the day before Christams and then pop it in the oven while we open presents.
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2.Spinach Feta Croissant Strata -Kelly Little Olson
6 croissants, cut in half horizontally
6 eggs, beaten
1 1/2 cups milk
1 package chopped spinach, thaw and drain well
1/2 teaspoon salt
1/4 teaspoon pepper and nutmeg
6 ounces grated Monterey jack cheese
7 ounces crumbled feta cheese
Arrange croissant halves with sides overlapping in a greased 9x13 baking dish. In a medium bowl, combine eggs, milk, spinach, and spices. Pour over croissants. Sprinkle cheese over spinach mixture. Cover and refrigerate 8 hours or overnight. Preheat oven to 350ºF. Uncover and bake 40 to 45 minutes or until lightly browned. Serve warm.
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3. Sausage and Potato Baked Breakfast Recipe-Elizabeth Ergle Rinder
6 large eggs, beaten
2 packages (8 oz) brown & serve sausage links
1 1/2 cups shredded cheddar cheese
3 1/2 cups o'brien frozen potatoes
1 1/4 cups milk
1/4 teaspoon salt
1 teaspoon dry mustard
1. Preheat oven to 350. Grease 11x7 in baking pan.
2. Cut sausage links into slices.
3. Stir together all ingredients in large bowl.
4. Pour mixture into baking dish.
5. Bake 45-55 min or until knife inserted in center comes out clean. Let stand 10 minutes.
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4. Cheesy grits casserole
1 cup grits cooked in 4 cups water
6 eggs (beaten)
1 tablespoon onion (finely chopped)
1 cup milk
1 6 oz. corn muffin mix
1/4 cup butter (melted)
1 pound ground pork sausage (sauteed)
2 cups colby/monterey jack cheese (shredded)
1/2 teaspoon paprika
Preheat oven to 350 degrees. Saute sausage with onion until pink has disappeared. In a large bowl, add milk to beaten eggs, and mix cooked grits, corn muffin mix, onion, Spike. Spread sausage mixture on bottom of 9x12 pan; add grits mixture and shredded cheese. Sprinkle top with paprika. Bake for about 1 hour or until firm in the middle. Let stand 5 minutes before serving.
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5. Sautéed Honey Cinnamon Apples -Cynthia Ergle
INGREDIENTS
•1/2cup Butter Honey Spread
•4Granny Smith apples, cut into 1/4-inch-thick slices
•1Tbsp. lemon juice
•1/2cup apple juice
•1/4cup firmly packed light brown sugar
•2tsp. cornstarch
•1 tsp. ground cinnamon
DIRECTIONS
In 12-inch nonstick skillet, melt Shedd's Spread Country Crock® Honey Spread over medium heat and cook apples with lemon juice, stirring frequently, 12 minutes or until apples are almost tender.
In small bowl, combine remaining ingredients and, if desired, a pinch of salt; stir into skillet and simmer, stirring occasionally, 2 minutes or until warm. Serve warm as a side dish or as a delicious topping for ice cream, waffles or pancakes.
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6. My moms Sausage Cheese Ball Recipe: Elizabeth Ergle Rinder
1 lb Jimmy Dean Sausage (Hot or mild..we like hot!)
2 cups bisquick
2 cup sharp ched cheese, shredded
1/4 cup water
Mix Well. Will need to use hands. Messy, but worth it. Grease foil- lined baking sheet and Bake at 350 for 30mins.
Yummy for Christmas Morning too :)
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7. Heaven Bombs-Angela Ladousier
1 package Jimmy deans Sausage (we use spicy)
1 pack country gravy
1 bag of rolls
Cook and drain squares, make gravy combine gravy and sausage, create holes or a cavity in rolls and stuff with sausage mixture. These are great for Parities. my family Loves these, we make them ahead and put in fridge and kids heat up and go on school days.
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8. Breakfast Apple Granola Crisp -April Wilson Ansley
3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.
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9. Breakfast Pizza-Elizabeth Ergle Rinder
1 can crescent rolls, at room temperature
1 roll of breakfast sausage
3 eggs, beaten lightly
1 cup frozen shredded hash browns
1 cup shredded mozzarella cheese
1. Brown and crumble the sausage.
2. Warm oven to 350 degrees. Spray baking/pizza pan with cooking spray.
3. Gently stretch 8 sections of crescent roll dough to fit pan and pinch sections together.
4. Add eggs, sausage, and hash browns. Sprinkle cheese on top.
5. Bake for 15 minutes or until crust is a nice brown color!
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10. Easy Cinnamon Roll "Balls"-Elizabeth Ergle Rinder
1 pkg of crescent rolls
8-16 Large marshmallows
about 1/2 cup melted butter
mixture of cinnamon and sugar (2T of each)
1. Wrap each crescent roll around each marshmallow(can put 2 in center), forming a ball with no holes.
2. Dip the ball into the melted butter and then roll it in the cinnamon/sugar mixture.
3. Put the balls in muffin tins and bake the time on back of crescent roll pkg
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11. Breakfast Wraps:-Elizabeth Ergle Rinder
6 eggs
2 tablespoons milk
1/4 teaspoon pepper
1 tablespoon canola oil
1 cup (4 ounces) shredded cheddar cheese
3/4 cup diced fully cooked ham
4 flour tortillas (8 inches), warmed
In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham.
Spoon egg mixture down the center of each tortilla; roll up.
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12. Easy Skillet Breakfast-Jenny Williams Stearns
Ingredients:
2 tablespoons oil
2 cups frozen Southern-style Hashbrowns
4 smokies cut into 1/2 inch pieces
6 eggs
2 tablespoons milk
1 tsp yellow mustard
1/2 cup shredded sharp cheddar cheese
1. Heat oil in large nonstick skillet on medium-high heat.
2. Add potatoes and smokies; cook 5 minutes or until potatoes are browned, stirring occasionally.
3. Beat eggs with milk and mustard with wire whisk until well blended; pour evenly over potato mixture.
4. Cover.
5. Reduce heat to low.
6. Cook 8 minutes or until eggs are set.
7. Sprinkle with cheese; cover.
8. Cook until cheese is melted.
9. Cut into 6 wedges and serve
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13. Apple Pie Muffins –Mandy Augustine Sims
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
1. Preheat the oven to 375 degrees F. Grease a 12 cup muffin tin or line with paper muffin cups.
2. In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
3. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
4. Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
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14. Crockpot Cheesy Grits –Kelly Moran
Ingredients
3 cups quick-cooking grits
2- 32 ounces chicken broth,
2 boxes ( Lower Sodium)
2 teaspoons chicken bouillon granules ( Wyler's)
2 cups water
4 cups sharp cheddar cheese ( I usually buy the shredded variety)
16 ounces mild sausage ( 1 roll)
1 teaspoon cayenne pepper ( to taste)
Directions
@ 10 pm - Brown the sausage and add the Cayenne Pepper to taste. I told like mine too spicy, so I sprinkle once around the pan. After sausage is browned, drain fat and put the sausage in frig until the morning. In the meantime, pour the two boxes of broth and 2 cups of water into crockpot (I always use a crockpot liner), immediately followed by two tsp of Wyler's Chicken Boullion granuales. Stir. Then add the 3 cups of grits. Stir again. Cover and cook on low overnight. @6 am, stir the grits -- it will be thick at this point and some will stick to bottom of crockpot. Stir to break up any lumps, add sausage and cheese, stir again. Keep on low until you leave the house. It takes me 30 mins to get to work, but they are still pipping hot when I get there.
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15.Western Omelet Casserole-Samantha James Workman
32oz bag frozen hash brown potatoes
1 lb. cooked sausage or cubed ham
1 medium onion, diced
1 1/2C shredded cheese
12 eggs
1 C. Milk
1 tsp. salt
1 tsp. pepper
Layer one third each of frozen potatoes, meat, onions, and cheese in bottom of slow cooker. Repeat two times.
Beat together eggs, milk, salt, and pepper. Pour over mixture in slow cooker.
Cover. Cook on low 8-9 hours.
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16. Pumpkin Waffles-April Mitchell
1 cup all purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 1/4 cup milk
2/3 cup canned pumpkin
4 1/2 teaspoons melted butter
1/3 cup chopped pecans
*In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir in dry ingredients until blended. Fold in pecans.
*Bake in a preheated waffle iron according to manufacturer's directions until golden brown
I serve with Maple Cranberry Butter!!**
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17.Maple Cranberry Butter-April Mitchell
1/2 cup fresh or frozen cranberries
1/4 cup maple syrup
1 cup butter, softened
In a small saucepan, combine the cranberries and syrup. Cook over medium heat until the berries pop (about 10 minutes). Transfer to a small bowl; cool slightly. Beat butter until well blended.
Refrigerate or freeze leftover butter.
I use this with the Pumpkin Waffles & a little more syrup :)
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18.Pumpkin Pie French Toast-Cynthia Tarvin Ergle
(makes 4 servings)
Ingredients:
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread
Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.
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19. Spinach Egg Cups-Melissa Stripling
6-8 eggs
1/4 cup milk
1 cup mozzarella cheese
2 cups fresh spinach leaves
salt and pepper to taste
-Crack eggs in mixing bowl, add milk, salt and pepper, and scramble.
-Add cheese and spinach, blend well
-Pour into a greased muffin pan
-Bake 30 min (or until set) on 350
Really delicious and healthy!
*Can be made and frozen and heated in microwave as well for busy mornings.
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20.Coffee cup scrambled eggs-Elizabeth Ergle Rinder
2eggs
2T milk
1t butter
S&p
Ched cheese
Spray coffee mug with pam. Beat eggs,add milk and butter. Microwave 45secs. Stir. Microwave another 45 secs. Top w cheese and s&p.
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21. Granny Smith Apple Pancakes-Jessica King
1 granny smith apple(sliced)
Pancake Batter
Slice the Granny Smith Apple into either hamburger style slices or hotdog style slices (whichever you prefer). Dip into the pancake batter and place into a frying pan on medium heat. Fry just like you would a regular pancake. You can put any kind of topping you would like on top when done, along with syrup! Enjoy! :)
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22. Breakfast Stuffed Crescent Rolls-Elizabeth Ergle Rinder
1 pkg of jimmy dean sausage( I like Hot)
1 8 oz cream cheese
2 rolls of crescent rolls
Brown Sausage and drain. Combine Cream cheese with sausage in skillet…til cheese is melted. Spoon into crescent triangles. Bake at 375 for 12-15 mins
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23.Breakfast Bread Pudding-Anna Williams
*6 bagels, cut into pieces ( I use "everything" bagels)
*1 lb of breakfast sausage, browned and drained
*1.5 cups cups of shredded colby jack cheese
*8 eggs, whisked
*2.5cups of milk
Spray 13x9 in casserole dish and mix together bagels, cheese and sausage within it. Seperately, mix together eggs and milk. Pour milk/egg mixture evenly over bread mixture, cover and refrigerate for at thirty minutes. Bake at 325F for 60-80 minutes, or until knife inserted in the middle comes out mostly clean. **Note: this recipe is incredibly adaptable depending on what you're in the mood for, bacon works well and I love making it with a sausage/blueberry bagel combo**
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1 tsp cinnamon
1/4 stick (2 Tbsp.) butter
1/2 cup walnuts
3 cups uncooked rolled oats
6 cups milk
Layer apples in bottom of slow cooker, sprinkle with brown sugar, nugmeg and cinnamon and dot with butter. Scatter walnuts evenly over top. Layer oatmeal over fruit and nuts. Pour milk over oatmeal and stir together until well blended. Cover and cook on low 6 hours.
Wonderful apple fragrance to wake up to! Taste great too!
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26.Paula Deen's Baked Garlic Cheese Grits-Lindsey Housman Reeves
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ounces Cheddar, cubed
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp white Cheddar
Directions
Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.
Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.
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27.Sausage and hashbrown casserole –Amanda Himsey Derrick
1 1/2 lbs mild sausage
16oz container of deans French onion dip
1 can cream of onion ( or chicken )
1 bag shredded hashbrowns
1 large bag sharp shredded cheese
Brown sausage in pan. In a large bowl mix dip, soup, hashbrowns, and a half bag of the cheese. Add cooked sausage. Put in a 9x13 casserole dish. Top w/ remaining cheese. Bake at 350 for about an hour!
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28. Slow Cooker Blueberry French Toast-Elizabeth Ergle Rinder
1 cup softened cream cheese
1 loaf of french bread, sliced into 1 inch thick pieces
1 1/2 cup fresh or frozen blueberries
8 eggs, beaten
2 – 5 ounce cans of evaporated milk
2/3 cup of heavy cream
1 cup sugar
pinch salt
2 t vanilla
3/4 t cinnamon
Slice bread into 1-inch thick slices. After slicing bread let it sit out for 6-8 hours to dry out. (Do not skip this step, it is very important in having a non-soggy final dish).
Spray a 5 – 6 quart slow cooker with nonstick cooking spray. Spread cream cheese on one side of each slice of bread. Place the bread, cream cheese side down, into the crock. (Stand them up and lean them against each other and allow them to overlap a little) Sprinkle the blueberries evenly over the bread, allowing some to fall between the slices.
Combine the remaining ingredients in a medium mixing bowl. Pour mixture over the bread and berries in the slow cooker. Gently press the bread down into the egg mixture. Let the mixture sit for 10 minutes and then press the bread down again. Repeat until the liquid is mostly absorbed, about 30 minutes.
Cook on low for 3 – 4 hours. The casserole will be slightly browned on the edges when done. If there appears to be any excess liquid, remove the lid and cook for an additional 30-60 minutes. Serve with powdered sugar or maple syrup.
Note: Don’t skimp on the evaporated milk and heavy cream. If you sub regular milk, there is a chance that it could curdle or clump during cooking.
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1 1/2 lbs mild sausage
16oz container of deans French onion dip
1 can cream of onion ( or chicken )
1 bag shredded hashbrowns
1 large bag sharp shredded cheese
Brown sausage in pan. In a large bowl mix dip, soup, hashbrowns, and a half bag of the cheese. Add cooked sausage. Put in a 9x13 casserole dish. Top w/ remaining cheese. Bake at 350 for about an hour!
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28. Slow Cooker Blueberry French Toast-Elizabeth Ergle Rinder
1 cup softened cream cheese
1 loaf of french bread, sliced into 1 inch thick pieces
1 1/2 cup fresh or frozen blueberries
8 eggs, beaten
2 – 5 ounce cans of evaporated milk
2/3 cup of heavy cream
1 cup sugar
pinch salt
2 t vanilla
3/4 t cinnamon
Slice bread into 1-inch thick slices. After slicing bread let it sit out for 6-8 hours to dry out. (Do not skip this step, it is very important in having a non-soggy final dish).
Spray a 5 – 6 quart slow cooker with nonstick cooking spray. Spread cream cheese on one side of each slice of bread. Place the bread, cream cheese side down, into the crock. (Stand them up and lean them against each other and allow them to overlap a little) Sprinkle the blueberries evenly over the bread, allowing some to fall between the slices.
Combine the remaining ingredients in a medium mixing bowl. Pour mixture over the bread and berries in the slow cooker. Gently press the bread down into the egg mixture. Let the mixture sit for 10 minutes and then press the bread down again. Repeat until the liquid is mostly absorbed, about 30 minutes.
Cook on low for 3 – 4 hours. The casserole will be slightly browned on the edges when done. If there appears to be any excess liquid, remove the lid and cook for an additional 30-60 minutes. Serve with powdered sugar or maple syrup.
Note: Don’t skimp on the evaporated milk and heavy cream. If you sub regular milk, there is a chance that it could curdle or clump during cooking.
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