Savory Breakfast Muffins

1 lb sausage
2 C Bisquick
1 C Cornmeal
2 eggs
1 3/4 C milk
1/4 C green or red bell peppers, chopped
1/2 C finely minced onion
1/2 tsp salt
pepper to taste
1/4 tsp garlic powder
1 1/2 C shredded cheddar cheese

Line muffin tins with paper liners (I sprayed mine), fry, crumble and drain sausage.  Preheat oven to 375*.  Mix togehter bisquick, cornmeal, eggs, garlif and milk.  Add drained sausage, peppers and onions and cheese. STir well.  Ladle the filling into the prepared muffin tins.  Bake for 11-15 minutes. ALlow to cool completely.

Store in freezer in a large airtight container. Remove, thaw for a few minutes and then microwave on high for 90 seconds.

** I doubled this recipe and we really enjoyed it.  Great for a quick breakfast.  Next time I won't do peppers and will do sausage and ham!  Recipe found HERE.

Berry Baked Oatmeal

I stumbled across this recipe about a month ago and I make it on a regular basis now! Love it! 

Berry Baked Oatmeal - SnoWhite

1/2 C applesauce
1/2 C brown sugar
1 egg
3 C oats (quick-cooking)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 C milk
1 tsp. vanilla
3/4 C frozen berries (or fresh)

Combine the dry ingredients together in a bowl and stir well.
Add in the milk, vanilla, egg and applesauce.
Stir until moistened.
Then, gently stir in the berries.
Pour into a lightly greased 8x8 inch glass baking dish.
Bake at 350 for 40ish minutes, until center is set.
Serve warm.

Oatmeal Breakfast Muffins

Be careful with these ones, they will run right through you! I am always looking for healthy recipes and I came across this recipe the other day. I got it from myfoodstoragemeals.blogspot.com They are sooooooo good! They taste just like Banana Bread!

1 egg
1/4 cup canola oil
1/2 cup applesauce
4 bananas (I only used 3)
3 T sour cream (I used fat free)
1 t vanilla

Mix the above together.

1 1/4 cup whole wheat flour
1/2 cup flax (make sure to grind this, I use a coffee grinder and it works great! I bought it specifically for this purpose!)
1 1/4 cup quick oats
1/3 cup brown sugar or honey (I used about 1/4 cup honey)
1 t cinnamon
1 t baking soda
1/2 t salt
1 1/2 baking powder
1/2 cup raisins or craisins ( I left this out)
1/2 cup chocolate chips (optional)

Mix together the wet ingredients. Add remaining ingredients and mix well. Put muffins in a greased muffin tin and bake 350* for 10-15 minutes. (I actually baked them for about 20 minutes.)

Fruit Pizza

To make the crust mix together :

• 1/4 cup butter
• 1/4 cup Crisco
• 3/4 cup sugar
• 1 egg
• 1 1/3 cup flour
• 1/2 tsp salt
• 1 tsp cream of tartar
• 1/2 tsp baking soda

Cream butter, Crisco and sugar. Then add remaining ingredients. Press dough for crust into pizza pan and bake at 375 degrees for 8 to 10 minutes. Allow crust to cool completely.

For the topping mix together:

• 8 oz cream cheese
• 4 oz Cool Whip
• 1/4 cup powdered sugar

When crust has completely cooled spread mixture on top. Then add fruits of your choice, some examples are :

• apples
• bananas
• kiwis
• strawberries
• blueberries
• raspberries
• peaches
• pears
• Mandarin oranges
• pineapple

Then brush glaze on top of fruit with a pastry brush

Glaze:

• 3/4 cup water
• 1/2 cup orange juice
• 2 Tbsp lemon juice
• 1 1/2 Tbsp corn starch
• 1/2 cup sugar
• Dash of salt

Mix well, cook and bring to a boil. Cook for 2 minutes until thick. Let cool and spread on fruit.

Bacon Quiche Biscuit Cups

recipe from Pillsbury

5	slices bacon
1	package (8 oz) cream cheese, softened
2	tablespoons milk
2	Eggland's Best eggs
1/2	cup shredded Swiss cheese (2 oz)
2	tablespoons chopped green onions (2 medium)
1	can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits

DIRECTIONS

1.	Heat oven to 375°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray. In 8-inch skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
2.	Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside.
3.	Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
4.	Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan. ---this was a fun theme for me because I didn't have very many recipes for it, so I had to try a a new one. I found a very yummy one! The kids ate them up so fast!!

Orange Rolls

8 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup orange juice concentrate, thawed
1 tablespoon sugar
3 tablespoons brown sugar
pinch ground cloves
pinch cinnamon
orange zest, if desired

Glaze:
1 tablespoon orange juice concentrate, thawed
3 tablespoons powdered sugar

Instructions

Combine orange juice concentrate and sugar in a small bowl. Dip each roll in orange juice mixture until well coated. Place coated rolls in a sprayed 9-inch round cake pan or deep dish pie pan. Combine brown sugar, cloves and cinnamon. Sprinkle over rolls. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 15-20 minutes. Remove from pan onto cooling rack. Combine glaze ingredients and brush over warm rolls. Garnish with orange zest if desired

Eggs for Dinner Casserole

I found this Recipe in a book by Penny Stone. It is simple and yummy!!

EGGS FOR DINNER CASSEROLE:

8 eggs, beaten

1 cup milk

1 tsp. salt

1/2 tsp.pepper

1 1/2 C. diced Canadian Bacon

2 TBS chives *if I don't have these I make it without them

1 TBS minced onion

2 C. grated Cheddar Cheese

1 TBS butter

3 C. grated potatoes

Melt butter in skillet and saute minced onion and chives. Stir in Canadian bacon and cook for about 5 minutes. In a bowl, combine eggs with milk, salt, pepper, potatoes and 1 cup cheese. Add the canadian bacon mixture and stir well. Pour into a 9x13 pan and bake at 350 for 30 minutes. Sprinkle remaining cheese on the top and bake 10 minutes longer or until casserole has cooked through and is firmed. Cut into squares and serve with toast or english muffins.

Copycat Cinnabuns

• 1/4 cup butter, melted
• 1/4 cup water
• 1/2 package (3.4 oz) instant vanilla pudding mix
• 1 cup plus 1 1/2 tsp milk
• 1 egg, beaten
• 1 Tbsp granulated sugar
• 1/2 tsp salt
• 4 cups bread flour
• 2 1/2 tsp yeast
• 3/4 cup butter, softened
• 1 cup brown sugar
• 2 teaspoons cinnamon
• 1/4 cup walnuts, chopped (optional)
• 1/4 cup raisins (optional)
• 4 oz cream cheese, softened
• 1 1/2 cup confectioners sugar
• 1/2 tsp vanilla extract

1. For the rolls, place melted butter, water, instant pudding, 1 cup milk, egg, granulated sugar, salt, flour and yeast in bread machine following manufacturer's instructions. Set for dough cycle.
2. After completion of dough cycle, remove from machine and roll out to an approximate 17x10-inch rectangle
3. For the filling, mix together brown sugar and cinnamon mixture over top.
4. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2 inch slices, or larger if a larger bun is preferred.
5. Place into greased cake pans or a cookie sheet. If using cake pans, use three 9-inch pans. Let rise until doubled. Bake at 350 degrees F for 15-20 minutes, until golden. Do not over bake.
6. For the frosting, combine cream cheese, 1/4 cup softened butter, confectioners sugar 1 1/2 tsp milk and vanilla extract. Spread on very warm rolls.
I'm not a bread maker at all and these were fast and EASY and delicious!

German Pancakes

1 C flour
6 eggs
1 C milk
1/2 tsp salt
1 C butter

Beat eggs. Add flour, milk and salt. Melt Butter and pour into batter. Mix lightly. Pour into a sprayed 10x15 pan. Bake 400* for 20 minutes. Serve with syrup and/or powdered sugar.

{ Homemade Bisquick }

Sorry Amber I know this isn't for Lamb. That is a great Theme I have never eaten Lamb so I just might have to try it out sometime. I needed to post this recipe so I didn't loose it.

Homemade Bisquick

2 3/4 cup flour
3 tsp. baking powder
1 tsp. salt
2/3 tsp. cream of tartar
1/3 tsp. baking soda
1/2 cup powdered milk
1/2 vegetable shortening

Mix all ingredients until it resembles course crumbs and store in a air tight container. Use as you would Bisquick.

French Breakfast Puffs

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup sugar

2/3 cup shortening (Crisco)

2 eggs

1 cup milk

1 1/2 cups sugar

3 teaspoons cinnamon

2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.

Ham & Cheese Omelet Roll

4 ounces cream cheese, softened
3/4 C milk
2 TBL all purpose flour
1/4 tsp salt
12 eggs
8 ounces ham, finely chopped (1 1/2 C)
6 ounces cheddar cheese (1 1/2 C)
1/4 C green onions
2 TBS dijon mustard

Combine cream cheese and milk; whisk until msooth. Add flour and salt.

In another bowl, whisk eggs. Add cream cheese mixture. Mix well. Pour into greased cookie sheet.

Bake at 375* for 30-33 minutes untilm omelt is puffy and golden. Remove omelet from oven, spread mustard on. Sprinkle with half of the cheese, top with ham and green onions. Sprinkle with remaining cheese. Starting at one short side, roll up jelly-rool fashion. Garnish top with additional cheese and green onions. Let stand 5 minutes to allow cheese to melt. Slice and serve.

Pumpkin Pancakes

My kids love these. You can make them as Healthy as you want as well. I usually freeze the rest of the can of pumpkin in ziploc bags with 1/2 c pumpkin per bag. Just defrost and snip of the corner of the bag to squeeze out. I also make 4 or 5 ziploc bags at a time of the dry ingredient mixes, and freeze them. When I want pancakes it is so easy to grab a mix, grab a pumpkin bag. All I have to do is mix up the wet ingredients.

* 2 cups flour: (I usually use 1 cup whole wheat flour, and about 1/3 C. ground flax, 1/3 C. wheat bran, and 1/3 C. wheat germ or more WW flour, what ever I have on hand that equals up to 2 cups. You can also just use 2 c. white flour)
* 2 Tb sugar
* 4 tsp. baking pwd
* 1/2 tsp. salt
* 2 eggs beaten
* 1/2 C. canned pumpkin
* 1/4 C. oil
* 1 3/4 C. milk

Mix together dry ingredients in a ziploc bag. Mix wet ingredients in bowl, add dry ingredients.

Easy Breakfast Crescent Braid

I'm notorious for NOT posting the theme. Sorry. At least I'm contributing something every now & again:) I do want to tell you that I got this latest recipe from an awesome website called Our Best Bites. The recipe and pictures are courtesy of ourbestbites.com. If you need a picture tutorial to help you understand it, visit the site. There are step by step pictures to help.

Easy Breakfast Crescent Braid

1 roll Pillsbury Crescent Recipe Creations (these are the ones that are just a sheet of dough; no perforations)
Scrambled Eggs
4-5 strips bacon (sausage would be great too)
1/2 C grated cheese , or more...
optional: Hot sauce

Scramble eggs in a skillet. Since this will cook again in the oven, under cook your eggs. You want them to be cooked enough to hold together, but leave them a bit wet. Cook bacon strips and set aside. (I bake my bacon in the oven. Just lay flat on a foil lined cookie sheet and bake at 400 for about 12 minutes or until crisp) Next, use a rolling pin and a lightly floured work surface to roll out the crescent dough to about 10 in x 12 in. Lay the eggs down the center of the rectangle, leaving room on both sides and the 2 ends. Top with bacon, cheese, and a couple shots of hot sauce if you want.

Use a pizza cutter to slice even slits on the sides of your rectangle. Fold over both ends.

Now starting on one end, bring the side pieces in and overlap them. You'll want to alternate- one from the right, then one from the left and so on and so on. Keep doing it until you get all the way to the end. When you get to the end, just tuck where you can to make it pretty!

Bake according to package instructions. It might take a little longer than the package directs because of the way it's braided. And actually, if you want it shiny on top, give it a quick egg wash before you bake. When it's done, it should be golden brown on top. Remove from oven and let cool for about 5 minutes. Slice on a slight diagonal and eat immediately!
YUM!

Mountain Man Breakfast

• 1/2 lb bacon
• 1 medium onion, chopped
• 1 (32 oz) pkg. frozen hash browns
• 12 eggs
• 1 1/2 lls, cheese grated

Brown bacon and onion; take out and set aside. Fry hasbrowns until golden brown. Put bacon and onions back in. Break 12 eggs; beat. Pour eggs over first three ingredients. Cover with lid and cook until solid, 14 briquets on top and 10 on bottom. Sprinkle cheese on eggs, cook until melted.

Orange Cream Cheese Biscuits

Orange Cream Cheese Biscuits

3 cups Bisquick Original Baking mix
2 tsp. grated orange peel
3/4 orange juice
1 pkg. (3 ounces) cream cheese, softened
2 Tbs. orange marmalade
Sugar

Heat oven to 450 degrees. Mix baking mix, orange peel, and orange juice until soft dough forms; beat vigorously 30 seconds. Turn dough onto surface generously dusted with baking mix; roll in baking mix to coat. Knead dough 10 times.

Roll dough 1/2 inch thick. Cut with 2 1/2-inch round cutter dipped in baking mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar.

Bake 8 to 10 minutes or until golden brown. Makes about 15 biscuits.

Serve with: These tasty biscuits would complement any egg dish. Or for a casual breakfast, serve with vanilla yogurt and fresh fruit.

Special Touch: Consider using a unique cookie cutter, such as a bird, heart or star, to produce fun-shaped biscuits.

Overnight Breakfast Cake

Overnight Breakfast Cake
Batter:
- 1/3 C Butter/Margarine softened
- 1/2 tsp baking powder
- 1/2 C Sugar
- 1/4 tsp baking soda
- 1/4 C packed brown sugar
- 1/2 tsp ground cinnamon
- 1 egg beaten
- 1/2 C Buttermilk
- 1 C all purpose flour

Topping:
- 1/4 C packed brown sugar - 1/4 tsp. ground cinnamon
- 1/4 C finely chopped pecans (opt) - 1/8 tsp ground nutmeg (opt)

1.Cream Butter and sugars, add egg and mix well.
2.Combine flour, baking powder, baking soda, cinnamon and buttermilk with the creamed mixture
3. Spread into a greased 8" square baking pan
4. Combine topping ingredients and sprinkle over batter
5. Cover and refrigerate overnight
6. Bake uncovered at 350 for 40-45 min.
This is my mother in law Susan's recipe!
A cool little thing I learned is if you do not have buttermilk on hand you can substitute it by adding 1 Tbs vinegar or lemon juice + enough mil to make 1 cup. Anyways I have used this a ton.

Breakfast Burritos with Tomato-Basil Topping

Ingredients

PAM® Original No-Stick Cooking Spray
1 cup frozen Inland Valley® Southern-Style Hash Browns
1/4 cup finely chopped onion
1 cup Egg Beaters® Original (1 cup = 8 oz)
1/8 teaspoon ground black pepper
1 large tomato, finely chopped
1 tablespoon finely chopped fresh basil
4 flour tortillas (8 inch), warmed
1/2 cup shredded reduced-fat Cheddar cheese (1/2 cup = 2 oz)

What to do

1. Spray medium nonstick skillet with cooking spray; heat over medium heat. Add hash browns and onion; cook 9 minutes, or until potatoes are golden brown, stirring frequently.

2. Add Egg Beaters and pepper; mix well. Cook 3 minutes, or until Egg Beaters are slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally.

3. Combine tomato and basil; set aside. Spoon Egg Beaters mixture evenly down centers of tortillas; top evenly with cheese and the tomato mixture. Fold in opposite sides of each tortilla; roll up burrito-style.

All-Bran Muffins

I got this off of the All-Bran cereal box, but I did make a few changes to it to make it better. I also add in a few blueberries to the batter! Very healthy and delicious!

1 1/4 cup flour ( I use whole wheat)
1/2 cup sugar ( instead of that much sugar I use
about 2 Tbsp sugar and the rest wheat germ and wheat bran)
1 Tbsp baking powder
1/4 tsp salt
2 cup All-Bran
1 1/4 cup milk
1 egg
1/4 cup oil

Mix together flour, sugar, baking powder and salt.
Set aside. In another bowl combine All-Bran and milk.
Let soak for 2 min, then add egg and oil. Beat well.
Add flour mixture. (and blueberries if desired)
Portion into 12 muffin tins.
Bake 400* for 20 min.

Breakfast Pizza Squares

I'm not much of a breakfast person, but I do love this (when I remember I have the recipe and I make it!)

1 lb. bulk sausage
1 tube refrigerated crescent dinner rolls
4 eggs
2 tbsp. milk
1/8 tsp pepper
3/4 C. shredded cheddar cheese

In a skillet, cook sausage over medium heat until it is no longer pink;drain. Unroll crescent dough into a lightly greased 13x9 baking pan. Press 1/2 inch up the sides; seal seams. Sprinkle with sausage. In a bowl beat the eggs, milk and pepper; pour over sausage. Sprinkle with cheese. Bake at 400, uncovered for 15 minutes or until the crust is golden brown and the cheese is melted.