Find Recipes Instantly! (Type the Recipe name or any Ingredient) Breakfast casserole bake.(make the night before u bake it) Ingredients. 6 slices bread(torn into bite size pieces) 1lb.sausage(mild bob Evans) 8 oz. shredded cheddar cheese 6 eggs 1 cup milk 1 tsp dry mustardBrown and drain sausage, set aside. Spray a 9x13 baking dish or pan.Place bread pieces in pan, then the sausage, then the cheese. In a bowl beat remaining ingredients, pour over top. cover with foil. Refrigerate overnight. Bake at 350' for 35-45 minutes. Tip, this also makes a great dinner dish. Breakfast cinnamon biscuits Ingredients. 1/2 cup packed brown sugar 1 tsp. ground cinnamon 1 tube(12 oz) refrigerated buttermilk biscuits 1/4 cup butter or margarine melted In a small bowl, combine brown sugar and cinnamon. Separate the biscuits, dip the top of each in butter, then in cin/sugar mixture. Place sugared side up on an ungreased baking sheet. Bake at 400' for 6-8 minutes or till golden brown. Serve warm. Yield:10 biscuits. Melon Fruit Bowl Ingredients 1 med. size cantaloupe, cut in chunks 1 med. honeydew, cut in chunks 3 cups fresh pineapple chunks 1 cup halved strawberries Banana dressing: 1 med. ripe banana, cut in chunks 1/2 cup nonfat sour cream 2 TBLS. brown sugar 1-1/2tsps.lemon juice In large bowl, combine melon, pineapple and strawberries, set aside.Place the dressing ingredients in a blender, cover and process till smooth. Serve with fruit salad. Yield:12 servings. Nutty Pumpkin Waffles 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon cornstarch 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 large eggs 1 3/4 cups milk 1/2 cup LIBBY'SŪ 100 Percent Pure Pumpkin 2 tablespoons butter or margarine 3/4 cup chopped nuts 1 cup maple syrup 3/4 cup LIBBY'SŪ 100 Percent Pure Pumpkin 1/4 teaspoon ground cinnamon Directions 1 COMBINE flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, milk and pumpkin in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small mixer bowl until soft peaks form. Gently fold into pumpkin mixture. 2 PREHEAT waffle iron according to manufacturer's directions. Depending on size of waffle iron, pour 1/2 cup to 1 1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin Maple Sauce. 3 HEAT 1 cup maple syrup, 3/4 cup LIBBY'S(R) 100 Percent Pure Pumpkin and 1/4 teaspoon ground cinnamon in small saucepan until warm. Bacon and Egg Breakfast Tarts 1 (11 ounce) package pie crust mix 1 (6 ounce) package Canadian-style bacon 1 cup shredded Cheddar cheese 4 eggs 1/4 cup milk 1/4 teaspoon ground nutmeg 1/4 teaspoon ground black pepper Directions 1 Preheat oven to 425 degrees F (220 degrees C). 2 Prepare pastry for a one crust pie as directed on package. Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet. 3 Bake until light brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350 degrees F (175 degrees C). 4 Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place tarts on an ungreased cookie sheet 5 Bake until eggs are soft cooked, about 15 to 20 minutes. Makes 4 small tarts Baked Breakfast Burritos 2 (11 ounce) packages STOUFFER'SŪ frozen Creamed Chipped Beef, defrosted 1/3 cup sour cream 1/3 cup milk 6 eggs, lightly beaten 3/4 cup shredded Cheddar cheese 3 tablespoons chopped green onion 1 tablespoon water 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce (optional) 1/8 teaspoon ground black pepper 1 tablespoon butter or margarine 1/4 cup fresh chopped tomato 6 (8 inch) flour tortillas Directions 1 COMBINE 1 1/2 packages Creamed Chipped Beef, sour cream and milk in medium bowl. Spread 1/3 cup Sauce in greased 9 x 13-inch baking dish. 2 COMBINE eggs, 1/3 cup cheese, 1 tablespoon onion, water, salt, hot pepper sauce and black pepper in medium bowl. Melt butter in medium skillet. Add egg mixture; cook, stirring frequently, until eggs are scrambled and set. Fold in remaining Creamed Chipped Beef. 3 DIVIDE egg mixture evenly onto 6 tortillas; fold into burritos. Place burritos seam-side down on sauce in baking dish. Top with remaining sauce, remaining cheese, remaining green onion and tomato. 4 BAKE in preheated 375 degrees F. oven for 15 to 20 minutes or until heated through and cheese is melted. Makes 6 servings Breakfast Boats 1 (10 ounce) packet STOUFFER'SŪ frozen Welsh Rarebit, defrosted 4 oval shaped dinner rolls 7 slices bacon, cooked until crisp, drained and crumbled 4 eggs, lightly beaten 2 tablespoons milk 2 teaspoons sliced green onion 1 teaspoon butter, margarine or reserved bacon fat 3 tablespoons shredded Cheddar cheese Directions 1 PREHEAT oven to 400 degrees F. 2 SLICE tops off rolls and remove soft bread from inside, leaving 1/8- inch shell. Tear top crust and soft bread into small pieces. Combine eggs, milk and green onion in medium bowl. 3 MELT butter in medium skillet; add egg mixture and scramble until eggs are set. Fold in reserved bread pieces, bacon and Welsh Rarebit. 4 DIVIDE scrambled egg mixture evenly among rolls. Top with Cheddar cheese and place on baking sheet. 5 BAKE for 10 to 15 minutes or until cheese is melted. Makes 4 servings Makes 4 servings Baker's Breakfast Cookie 2 cups brown sugar 2 1/2 cups rolled oats 4 cups all-purpose flour 1 tablespoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/4 cup canola oil 1/2 cup prune puree 2 tablespoons water 5 egg whites 1 1/2 teaspoons vanilla extract 3/4 cup raisins 1/4 cup chopped walnuts 1/3 cup chopped dried apricots Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. 2 In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking. 3 In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks. Makes 30 cookies Breakfast Cake 1 cup white sugar 2 tablespoons shortening 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder Breakfast Cake 1 cup milk 1/4 cup brown sugar 1 teaspoon ground cinnamon Directions 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan. 2 In a large bowl, cream together sugar and shortening. Stir in vanilla. Sift together flour and baking powder. Stir flour into sugar mixture alternately with milk. Mix until smooth. Pour batter into prepared pan and sprinkle with brown sugar and cinnamon. 3 Bake in preheated oven until a toothpick inserted into center of the pan comes out clean, about 35 to 45 minutes. Makes 1 - 9x13 inch pan Breakfast in a Glass 1 banana 1/4 cup strawberries 1/3 cup nonfat milk 1 (8 ounce) container nonfat plain yogurt Directions 1 In a blender, combine banana, strawberries, milk and yogurt. Blend until smooth. Pour into glasses and serve. Makes 2 servings