Breakfast is the most important meal of the day, and it often includes common breakfast foods: eggs, sausage, toast, bacon, cookies, and hash browns. Start the day with new recipes using these ingredients in a whole new way. These breakfast ideas are perfect for breakfasts or weekend brunch because they make larger amounts.
You can make an egg dish for easy breakfast baked in a Bundt cake pan. It looks awesome and is delicious and filling.
6 ounce package of Canadian bacon, diced
3 cups frozen hash browns
2 cups of grated cheese
Preheat the oven to 400 degrees. Cut the Canadian bacon into small squares
Cut each cookie into 4 small pieces. In a large mixing bowl, whisk the eggs and milk together. Stir in the 2 cups of hash browns, Canadian bacon and cheese. Finally, gently fold in the cookie pieces. Prepare the bundt pan with non-stick spray. Pour the egg mixture into a cake tin. Cover with foil and bake for 1 hour. The egg will continue to cook a little in the pan when it comes out of the oven. Gently turn the cake tin onto the serving dish. For 6-8 people.
These scrambled egg muffins made with sausage and cheddar cheese make a great, easy recipe that works well for a brunch.
½ pound bulk pork sausage
½ cup chopped green pepper
½ cup grated cheddar cheese
Preheat the oven to 350 degrees. Lightly grease 12 muffin cups or line with paper muffin cups, heat a large skillet over medium-high heat and stir in the sausages, cook until the sausages are crumbly, evenly browned and no longer pink, 10- 15 minutes; to drain. Beat eggs in a large bowl. Stir in the onion, green pepper, salt, pepper and garlic powder. Combine sausage and cheddar cheese. Divide by 1/3 cup in muffin cups. Bake in preheated oven until knife inserted near starter comes out clean, 20-25 minutes. 12 servings.
This easy and tasty breakfast can be mixed up quickly. The crust is made from hash browns and cubes of bread. Garnish with peppers, onions, bacon, eggs, cheese and a few spices. You can double this recipe and use a 9X13 pan to make 12 servings.
Bacon and Egg Breakfast Casserole
1 cup hash browns, not thawed
2 slices of white bread or wheat
4 slices of bacon, cooked and chopped
2 tbsp. yellow or green onions, diced
2 tbsp. bell pepper (any color) diced
a little cayenne pepper (optional)
¾ cups of grated cheese (Monterey jack or cheddar)
Preheat the oven to 350 degrees. Place 1 cup of hash browns in the bottom of a sprayed 8×8 baking dish. Top with 2 slices of cubed bread, sprinkle onions, tomatoes, peppers, bacon and cheese over hash browns and bread. In a small bowl, combine the eggs, milk, salt. cayenne pepper and paprika and toss to combine. Pour mixture into baking dish over potato / bread crust and toppings. Press gently and cook for 30 to 40 minutes until the knife comes out clean and the cheese is melted. For 6 people (pieces of about 2 × 4 inches)
Apple burritos are a great, easy recipe that can be served for breakfast or as a dessert. It’s a good recipe to use fresh, seasonal apples or you can use a canned apple pie filling.
6 large apples, peeled, chopped
cinnamon sugar to garnish
Combine apples and sugar in a saucepan. Add water to cover. Simmer until tender. Combine cornstarch, 2 tbsp. water and cinnamon in a bowl. Incorporate into apples. Cook until thickened, stirring constantly. If using an apple pie filling, simply heat in a pot on the stove top until hot. Soften tortillas 1 at a time in butter in a skillet for several seconds on each side. Place 1/4 cup of apples on each. Fold to enclose the filling. Place the seal side down on a serving platter or baking dish. Sprinkle with cinnamon sugar. Grill until light brown. Serve with sour cream, yogurt or a scoop of ice cream when ready to serve for dessert. For 8.
– Bev Barrett is a retired family and consumer science teacher who lives in Litchfield and operates the 4B’z Event Center in Litchfield. His Baking with Bev column appears in the Independent Review every two weeks.