Breakfast Wraps

 

Ingredients:

4 eggs
6 oz. breakfast sausage
1 c. hashbrowns
½ c. cheddar cheese, shredded
2 9-inch flour tortillas.

Directions:

1. Scramble eggs and cook until fully set.
2. Brown sausage and crumble while cooking.
3. Brown hashbrowns in pan with the sausage.
4. Divide the eggs, sausage and hashbrowns between the tortillas.
5. Sprinkle with cheese and roll up wraps.

Breakfast Braid

 

Ingredients:

1 sheet puff pastry

6 eggs

4 American cheese slices

½ C. shredded mozzarella or cheddar cheese.

Breakfast meat - Canadian Bacon or Sausage are both good choices

Directions:

1. Thaw puff pastry according to package directions.
2. Pre-heat oven to 400° F.
3. Scramble 5 eggs and soft cook them in a frying pan.
4. Roll Puff Pastry to 12"x15" rectangle.
5. Lay American cheese slices down center of puff pastry, leaving approximately 2" on each end.
6. Spread cooked scrambled eggs down 
7. Top with breakfast meat.
8. Top with shredded mozzarella or cheddar cheese.
9. Cut corner from each of the corners of the puff pastry.  Fold the ends over the filling.
10. Slice ½-inch strips diagonally on each side of the puff pastry dough.
11. Cross strips of dough from each side over the filling to make a braid-like pattern.
12. Brush dough with beaten egg.
13. Cook for 20 minutes.
14. Slice into 4 servings.

Breakfast Casserole

Ingredients:

2 lb. breakfast sausage

1 (8-oz.) pkg. cream cheese, softened

1 (30-32oz) bag frozen tater tots

1 t. salt

½ t. pepper

¼ t. garlic powder

¼ t. onion powder

2 C. shredded cheddar cheese

8 eggs

2 C. milk

Directions:

1. Preheat oven to 350º F. 
2. Lightly spray a 9×13-inch pan with cooking spray.
3. In a large skillet, cook sausage until no longer pink. 
4. Drain fat.
5. Add cream cheese to skillet and mix with cooked sausage.
6. In a large bowl, toss together tater tots, cooked sausage and cream cheese mixture, and shredded cheddar cheese. 
7. Pour into a lightly greased 9×13-inch pan.
8. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. 
9. Pour over tater tot mixture.
10. Bake uncovered for 60 – 70 minutes, or until eggs are set.

Microwave Sticky Buns

Ingredients:

3 T. butter
⅓ C. brown sugar
1 T. water
1 t. cinnamon
1 can refrigerator biscuits
½ C. chopped nuts (optional)

Directions:

1. In 8-inch round glass dish combine: butter, sugar, water, and cinnamon. 
2. Microwave on high for 1 minute. 
3. Stir as soon as butter is melted. 
4. Stir in nuts. 
5. Separate biscuits. 
6. Cut each into quarters. 
7. Place into sugar mixture. 
8. Stir carefully to coat each piece. 
9. Push biscuits to outside of dish and place a custard dish in center upside down. 
10. Cook on high 2½ to 3 minutes. 
11. Remove custard dish and let stand 2 minutes before pulling sections apart. 

Tip: dump sticky buns onto a serving platter, put round plate over buns upside down then turn over. Remove custard dish afterwards.

Banana Crumb Muffins

Ingredients:

Muffins:

1½ C. all-purpose flour

1 t. baking soda

1 t. baking powder

½ t. salt

3 bananas, mashed (about 1½ cups)

¾ C. white sugar

1 large egg, lightly beaten

⅓ C. unsalted butter, melted

1 t. vanilla

1 t. cinnamon

½ t. nutmeg

Crumb Topping:

⅓ C. packed brown sugar

2 T. all-purpose flour

⅛ t. cinnamon

1 T. butter

Directions:

1. Preheat oven to 375° F (190° C). 
2. Lightly grease 12 muffin cups, or line with muffin liners
3. In a large bowl, mix together 1½ cups flour, baking soda, baking powder and salt. 
4. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon, nutmeg and melted butter. 
5. Stir the banana mixture into the flour mixture just until moistened. 
6. Spoon batter into prepared muffin cups.
7. For the crumb topping: In a small bowl, mix together brown sugar, 2 T. flour and ⅛ teaspoon cinnamon. 
8. Cut in 1 tablespoon butter until mixture resembles wet sand. 
9. Sprinkle topping over muffins.
10. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. 
11. Cool and store in an airtight container.

Ninety-Minute Cinnamon Rolls

We tried this recipe on Christmas morning.  Several years ago, without even realizing it, I started a new Christmas morning tradition of having cinnamon rolls after exchanging presents.  Up until this past Christmas it was always a package of canned rolls.  This year it slipped my mind to buy a package.  So while my husband and oldest daughter slept, my youngest and I made a batch of homemade cinnamon rolls.  Everyone was very happy with them.

Ingredients:

Dough:

¾ C. milk

¼ C. butter, softened

3 ¼ C. all-purpose flour

¼ C. white sugar

1 (.25 ounce) pkg. instant yeast

½ t. salt

¼ C. water

1 large egg

Cinnamon Filling:

1 C. brown sugar, packed

½ C. butter, softened

1 T. ground cinnamon

Icing:

7 T. butter, softened

2 oz. cream cheese, softened

2 T. milk

½ t. vanilla extract

1 ½ C. confectioners' sugar, sifted

¼ t. salt

Directions:

1. Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. 
2. Remove from heat and stir in butter until melted, set aside.
3. Combine 2 ¼ cups flour, white sugar, yeast, and salt in a large bowl. 
4. Add milk mixture, water, and egg; beat well. 
5. Add remaining 1 cup flour, ½ cup at a time, stirring well after each addition.
6. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. 
7. Cover with a damp cloth and let rest for 10 minutes.
8. While dough is resting, mix together brown sugar, butter, and cinnamon in a small bowl, set aside.
9. Preheat the oven to 375° F (190° C).
10. Grease a 9x13-inch baking dish.
11. Roll dough out on a lightly floured surface into a 12x9-inch rectangle. 
12. Spread brown sugar mixture over dough. 
13. Roll up dough and pinch seam to seal. 
14. Cut into 12 equal rolls and place cut-side up in the prepared baking dish. 
15. Cover and let rise until doubled, about 30 minutes.
16. Bake in the preheated oven until browned, about 20 minutes. 
17. While the rolls are cooking, prepare the Icing.
18. Beat together butter and cream cheese in a large bowl until creamy. 
19. Blend in milk and vanilla
20. Gradually mix in confectioners' sugar and salt until smooth and fluffy.
21. Spread over cooked cinnamon rolls.
22. Serve warm

Coffee Cake

Ingredients: 

Cinnamon Filling 

¾ C. light brown sugar 

¾ C. all purpose flour 

2 t. ground cinnamon 

Crumb Topping 

6 T. butter, melted 

1 C. light brown sugar 

1½ T. ground cinnamon 

1 C. all purpose flour 

Cake Batter 

1 C. butter, room temperature 

1 C. granulated sugar 

⅔ C. light brown sugar 

3 eggs 

1 T. vanilla extract 

¾ C. sour cream 

1 t. kosher salt 

3 t. baking powder 

1¼ C. milk 

3⅔ C. all purpose flour 

Icing - Optional 

1 C. powdered sugar 

2–3 T. milk 

Directions: 

1. Preheat oven to 350°F. 
2. Coat a 9×13-inch baking dish with nonstick spray. Set aside. 
3. In a medium bowl prepare the cinnamon filling by mixing together the brown sugar, flour, and cinnamon until combined. Set aside. 
4. To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Set aside. 
5. For the cake, mix the butter, granulated sugar, and light brown sugar on medium speed for 2 minutes until light and fluffy. 
6. Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary. 
7. Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. 
8. Mix until just combined and smooth, scraping the sides of the bowl as necessary. 
9. Spread half of the cake batter into the prepared pan. 
10. Sprinkle the cinnamon filling evenly on top of the batter. 
11. Carefully spread the remaining cake batter on top of the cinnamon layer. 
12. Evenly sprinkle the crumb topping on top. 
13. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. 
14. Remove cake from oven and place pan on a wire rack to cool completely. 
15. Optional - Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake.

Maple Breakfast Twist

Ingredients:
Dough:

2 packages dry yeast
¼ C. warm water

½ C. milk, scalded

⅓ C. sugar

¼ C. butter

1½ t. salt

½ t. maple extract

1 unbeaten egg

2½ C. all purpose flour

Filling:

½ C. sugar

1 t. cinnamon

1 t. maple flavoring

½ C. chopped walnuts

Combine all filling ingredients.

Glaze:

1 C. powdered sugar

½ t. maple flavoring

2 to 3 T. milk

Directions:

1. Add yeast to warm water.
2. In a large mixing bowl combine the scalded milk, sugar, butter, salt and vanilla. 
3. Cool to lukewarm.  
4. Blend in egg and softened yeast.
5. Gradually add the four to make a soft dough.  
6. Beat well.   
7. Form into a ball, cover, and let rise in a warm place until doubled in bulk, about 1½ hours.
8. Mix Filling ingredients.
9. After dough has risen divide into 3 equal balls. 
10. On lightly floured surface roll out one ball of dough to a 10 inch circle.  
11. Fit onto the bottom of a greased 10-12 inch pizza pan or large cookie sheet.  
12. Brush dough with 2 tablespoons melted butter and sprinkle with ⅓ of the filling.  
13. Continue in same manner, forming 2 more layers and ending with the filling.  
14. Use a glass to mark a 2-inch circle in the center of the dough (do not cut through the dough).  
15. Cut from outside edge to circle forming 16 pie-shaped wedges.  
16. Twist each of the 3-layered wedges 5 times.  
17. Let rise in warm place until doubled in bulk.  
18. Bake at 350° F for 20-25 minutes until golden brown.  

For Glaze:

1. In a small bowl combine powdered sugar, flavoring and milk till smooth.  
2. Add a bit more milk if necessary until frosting is thin enough to drizzle over the coffee cake.
3. Drizzle with glaze while still warm.

Bacon and Egg Pie

Ingredients:

1 can (7.5 oz.) refrigerated buttermilk biscuits

2 T. butter or margarine

6 eggs, slightly beaten

⅓ C. milk

¼ t. salt

¼ t. pepper

3 oz. cream cheese, cubed

6 slices bacon, cooked and crumbled

Directions:

1. Separate biscuits.
2. Arrange on bottom and up side of 9-inch pie plate; press together to form crust.
3. Bake as directed on package.
4. Melt butter in medium skillet on low heat.  Beat eggs, milk, and seasonings with wire risk until well blended; pour into skillet. 
5. Cook until eggs begin to set, stirring occasionally.
6. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.
7. Spoon into crust; sprinkle with bacon. 

Breakfast Sliders

Ingredients:

12 count package of dinner rolls

9 eggs, scrambled

6 slices, deli ham

6 slices white cheddar cheese

8 bacon strips

Melted butter

Directions:

1. Preheat oven to 350° F.
2. Slice dinner rolls in half, set tops aside.
3. Place in casserole dish.
4. Cook scrambled eggs.
5. Cook bacon strips, crumble once cooled
6. Place scrambled eggs on top of diner roll bottoms.
7. Layer ham over scrambled eggs.
8. Layer cheese over ham.
9. Sprinkle with bacon crumbles.
10. Top with dinner roll tops.
11. Brush with melted butter.
12. Bake 20 minutes.
13. Cut apart and serve

Cinnamon Crumb Muffins

Ingredients:

2 c. plus ⅓ c. flour, divided

⅔ c. plus ¼ c. sugar, divided

1 ½ t. baking powder

½ t. baking soda

¼ t. ground nutmeg

1 c. chunky applesauce

¼ c. milk

¼ c. vegetable oil

1 egg, lightly beaten

4 t. cinnamon extract

¼ c. butter, melted

Directions:

1. Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix 2 cups flour, ⅔ cup sugar, baking powder, baking soda and nutmeg in large bowl. Mix applesauce, milk, oil, egg and cinnamon extract in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened.
2. Spoon batter into prepared muffin cups, filling each cup ⅔ full. Mix remaining ⅓ cup flour, remaining ¼ cup sugar and butter. Sprinkle over batter.
3. Bake 18 to 20 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm.

Vanilla French Toast

Ingredients:

2 eggs
½ C. 2% Milk
1 T. sugar
1 t. vanilla extract
Pinch salt
6 slices day-old bread
Maple syrup or cinnamon-sugar

Directions:

In a shallow bowl, beat eggs. Add milk, sugar, vanilla, and salt.
Soak bread for 30 seconds on each side.
Cook on a greased hot gridle until golden brown on both sides and cooked through.
Serve with syrup or cinnamon-sugar.

Serves 2