Breakfast Dishes

Bacon & Double Cheese Quiche

CRUST
1 1/3 cups all-purpose flour
1/8 tsp salt
1/2 cup (1 stick) chilled butter, cut into small pieces
2-3 tbsp cold water

FILLING
10 stips lean bacon
4 large eggs
1 1/2 cups light cream
1/4 tsp dried thyme
1/8 tsp white pepper
1/2 cup shredded Gruyere cheese (about 2 oz)
1/2 cup shredded white Cheddar cheese (about 2 oz)

To prepare the crust, in a large bowl, mix together the flour and salt. Using a pastry blender or 2 knives, cut in the buter until coarse crumbs form. Add water, 1 tbsp at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill in refridgerator for 30 minutes. Preheat oven to 375 degrees. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-in. circle. Fit into 9-in. pie pan. Trim edge, leaving 1/4 in. overhang. Fold under to form standup edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire wrack to cool. Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel to drain. In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon, Gruyere cheese, and Cheddar cheese. Bake until golden and custard is set, about 30 minutes. Serve warm.
Yield: 8 servings

Biscuits & Sausage Gravy

1 can Pillsbury large biscuits
1 stick butter
3/4 lb. sausage
2 tbsp black ground pepper
2 cups flour
1/2 tsp cayenne pepper
1 qt. milk

Cook biscuits according to package. Fry sausage in small pieces. Melt butter in a seperate skillet. Add black pepper and cayenne pepper, stir. Add flour by tablespoons until thick. Whisk in milk. Whisk until smooth and hot. Add sausage, stir. Put sausage gravy on open-face biscuits.

Cinnamon French Toast

1 large egg
2 egg whites
1/4 cup skim milk
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
8 1-in-thick diagonally cut slices French or Italian bread
Cinnamon sugar and reduced calorie maple syrup (optional)

In a shallow bowl, using a wire whisk or a fork, beat the egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside. Preheat the oven to 200 degrees. Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back into the dish. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side. Trnasfer cooked slices to a plate; keep warm in oven. Dip remaining slices in egg mixture; cook as directed. Spray skillet with vegetable cooking spray as needed. Divide French toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately.
Yield: 4 servings

Cheese & Egg Strata

8 slices bread
1/4 cup butter or margarine
2-1/2 cups shredded cheese
6 eggs, slightly beaten
2 cups milk
1 tsp salt
1/4 tsp dry mustard

Trim crust from bread and spread with butter. Alternate layers of bread and cheese in an 8-in. square baking dish and end with cheese on top. Mis remaining ingredients, pour over layers. Cover, chill 6 hours or overnight. Bake at 325 degrees for 45 minutes. Four slices of cooked and crumbled bacon, ham, or sausage can be sprinkled on top just before baking. Let stand for a few minutes and cut in squares.
Yield: 4 servings.

Do-Ahead Breakfast

1 to 2 cups diced fully cooked ham
2 pkgs. Betty Crocker hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 tbsp instant chopped onion
2 cups shredded Cheddar cheese (8 oz)
3 cups milk
1 cup Bisquick Original or Reduced Fat baking mix
1/2 tsp salt
4 eggs

Grease rectangular baking dish, 13x9x2 inches. Mix ham, potaotes, bell pepper, onion and 1 cup of the cheese. Spread in the baking dish. Stir milk, baking mix, salt and eggs until blended. Pour over potato mixture. Sprinkle with remaining 1 cup cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours. Heat oven to 375 degrees. Uncover and bake 30 to 35 minutes or until light golden brown around the edges and cheese is melted. Let stand 10 minutes before serving.
Yield: 12 servings

Easy Quiche

1-1/4 cups Bisquick Original baking mix
1/4 cup butter or margarine, softened
2 tbsp boiling water
1 pkg. (6 oz) sliced Canadian-style bacon, chopped
1 cup shredded Swiss cheese (4 oz)
4 medium green onions, thinly sliced (1/4 cup)
1-1/2 cups half-and-half
3 eggs
1/2 tsp salt
1/4 tsp ground red pepper (cayenne)

Heat oven to 400 degrees. Grease pie plate, 9x1-1/4 inches. Stir baking mix and butter until mixed. Add boiling water; stir vigorously until soft dough forms. Press in bottom and up sides of pie plate, forming edge on rim of pie plate. Sprinkle bacon, cheese and onions over crust. Beat half-and-half, eggs, salt and red pepper. Pour into crust. Bake 35 to 40 minutes or until edge is brown and center is set.
Yield: 8 servings

Egg & Bacon Puff

3 eggs, seperated
1 lb bacon
1 package crescent rolls
1 (8 oz) pkg. Mozzarella cheese
1 cup sour cream
1/2 cup flour
1/2 tsp salt
Dash of pepper

Cook bacon until crisp. Drain and crumble into large pieces. Line dough of crescent rolls into ungreased 10-in. pie plate. In a large bowl, combine and mix egg yolks, sour cream, flour, salt and pepper. Mix well. Fold in stiffly beaten whites. Order of ingredients: dough, bacon pieces, cheese, egg mixture. Bake at 350 degrees for 35 minutes.
Yield: 4 servings

Eggs Ranchero

4 tortillas
2 tbsp oil
1 clove garlic, mashed
1/2 tsp marjoram
2 tsp red chili powder>br> 1 cup freshpeeled tomatoes, chopped
salt and pepper to taste
4 eggs
butter

Fry tortillas quickly in hot oil. Drain on paper towel. Keep oil hot. Add garlic, marjoram, chili powder, tomatoes, salt and pepper to taste. Simmer tomato mixture for a few minutes until flavors are well blended and sauce has thickened slightly. Fry eggs in small amount of butter in a saucepan. To serve, place 1 egg on each tortilla and cover with sauce.
Yield: 4 servings

Farmer's Omelet

3 tbsp vegetable iol
1 large potato, peeled and cut into 1/2-in. dice, about 1 1/2 cups
6 large eggs
1 cup milk
1 tbsp chopped fresh basil leaves or 1 1/2 tsp dried
1/2 tsp freshly ground black pepper
2 medium-size tomatoes, chopped, about 1 1/2 cups
1 6-oz package Canadian bacon, diced, about 2 cups
1 cup frozen peas, partially thawed
1/2 cup shredded monterey Jack cheese

In 12-in. skillet with heatproof handle over medium heat, heat oil; add potatoes; cook about 8 minutes, stiring freguently until tender and golden brown. Meanwhile, in medium-size bowl using wire whisk or fork, beat the eggs, milk, basil and pepper until well blended; set aside. Heat broiler. When potatoes are tender, add tomatoes, bacon and peas to skillet; pour egg mixture over. Reduce heat to medium; cook about 12 minutes until eggs are almost set. Place skillet under broiler 5 to 6 inches from heat source; broil about 5 minutes until top of omelet is set and golden and knife inserted in center comes out clean. Remove from broiler; sprinkle immediately with cheese. Serve hot.
Yield; 6 servings

Hearty Egg Scramble

1/3 cup chopped onion
1/4 cup chopped green pepper
1/4 cup butter or margarine
2 medium potatoes, peeled, cooked and cubed
1-1/2 cups julienned fully cooked ham
6 eggs
2 tbsp water
Dash of pepper

In a large skillet, cook onions and green pepper in butter until crisp-tender. Add potatoes and ham; cook and stir for 5 minutes. In a bowl, beat eggs, water and pepper; pour over ham mixture. Cook over low heat, stirring occassionally, until eggs are set.
Yield: 6 servings

Homestyle Sausage & Gravy

12 oz (3/4 lb) bulk pork sausage
1/2 cup chopped onions
1/2 cup all purpose flour
4 cups milk
1 tsp beef bouillon granules
1/4 tsp poultry seasoning
1/8 tsp pepper

Crumble sausage into a large skillet. Add onions. Saute over medium heat until sausage is lightly browned and onion is almost tender. Sprinkle flour over meat. Cook and stir 1 minute. Gradually stir in milk. Cook and stir until mixture boils and is smooth. Stir in bouillon, poultry seasoning and pepper. Reduce heat to low. Simmer several minutes until thickened. Serve over biscuits or cornbread.
Yield: 10 (1/2 cup) servings

Impossible Bacon Breakfast Pie

1 lb bacon
1 can green chili's, chopped
1 cup grated Jack cheese
1-1/2 cups milk
1 cup Bisquick
6 oz sour cream
3 eggs
salt and pepper to taste

Brown, drain and crumble bacon. Put in bottom of 11-in. x 7-in. x 2-in. baking pan that has been sprayed with a nonstick cooking spray. Top with onions, chilli's and cheese. Mix the remaining ingredients and pour over bacon mixture. Bake at 350 degrees for about 35-45 minutes or until knife inserted in the center comes out clean.
Yield: 4 servings

Impossible Bacon Pie

12 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese (4 oz)
1/3 cup chopped onion
1/2 cup Bisquick Original baking mix
1 cup milk
1/8 tsp pepper
2 eggs

Heat oven to 400 degrees. Grease pie plate, 9x1-1/4 inches. Sprinkle bacon, cheese and onion in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand for 5 minutes before serving.
Yield: 6 servings

Pecan Waffles

1-3/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 eggs, seperated
1-3/4 cups milk
1/2 cup vegetable oil
1 cup chopped pecans
Maple syrup

In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. Sprinkle hot waffle iron with 2 tbsp pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.
Yiled: 8-10 waffles

New Mexican Scrambled Eggs

8 large eggs
2 tbsp milk
1 large tomato, peeled, seeded, chopped
1 tbsp chopped green pepper
1 tbsp chopped fresh parsley
1/4 tsp salt
1/8 tsp pepper
3 tbsp butter or margarine
1/2 cup chopped cooked ham

Combine eggs, milk, tomato, pepper, parsley, salt and pepper in a medium bowl, stirring mixture well; set aside. Melt butter in a large skillet over medium heat. Add ham and cook for 2 minutes, stirring constantly. Add egg mixture to the skillet. Cook, without stirring, until the egg mixture begins to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Continue cooking until the eggs are firm, but still moist ( do not stir constantly). Serve immediately.
Yield: 6 servings

Quick Breakfast Pizza

2 packages Pillsbury crescent rolls
1 large sauteed onion
1-1/2 cups home fried or hash brown potatoes
4 eggs, beaten with 1 tbsp milk
1 cup cooked sausage or bacon
1 cup cheese, grated

Roll out crescent rolls in triangles on a pizza tin. Spread remainder of ingredients, except eggs, on top. Pour eggs over. Bake at 350 degrees for 15 minutes, or until desored crispness.

Sausage Gravy & Biscuits

1 lb sausage
3 tbsp flour
salt & pepper, desired amount
2 to 3 cups milk

Biscuits:

2 cups self rising flour
1.4 to 1/2 cup shortening
1/4 cup milk

Crumble sausage into hot pan. Fry until there is no pink. Add flour 1 tbsp at a time. Stir quickly. Stir until a paste forms. Then add milk, 1 cup at a time. Mixture should be thick. Pan should be on high. Add salt. Biscuits: Mix shortening with flour, using pastry cutter. Add milk, stirring quickly. Knead and put on flat surface. Roll out and cut dough. Place on baking sheet. Bake at 425 degrees for 10 to 15 minutes.

Scrambled Egg Casserole

1/2 cup butter or margarine, divided
2 tbsp all-purpose flour
1/2 tsp salt
1/8 tsp pepper
2 cups milk
1 cup (4 oz) shredded process American cheese
1 cup cubed, fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1-1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 tbsp butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onions in 3 tbsp of butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refigerate for 2-3 hours or overnight. Bake, uncovered, at 350 degrees for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.
Yield: 6-8 servings

Scrambled Egg Pockets

1 small tomato, seeded and chopped (about 1/2 cup)
1 small onion, chopped (about 1/4 cup)
1 tbsp chopped green bell pepper
8 eggs, beaten
1 tsp chopped fresh or 1/2 tsp dried tarragon leaves
1/4 tsp salt
2 pita breads (6-in. in diameter), cut in half and opend to form pockets
1/2 cup alfalfa sprouts

Spray 10-in. nonstick skillet with nonstick cooking spray. Cook tomato, onion and bell pepper in skillet over medium heat about 3 minutes, stirring occasionally, or until onion is tender. Nix eggs, tarragon and salt. Pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 5 minutes or until eggs are thickened throughtout but still moist. Spoon into pita breads. Top with sprouts.
Yield: 4 servings

Sheepherder's Breakfast

1 lb sliced bacon
1 medium onion, chopped
32 oz frozen shredded has brown potatoes, thawed
10 eggs
salt & pepper to taste
2 cups (8 oz) shredded cheddar cheese, optional
chopped fresh parsley

In a large skillet, cook bacon and onion until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hashbrowns to skillet; mix well. Cook over medium heat for 10 minutes, turning when browned. Make 10 "wells" evenly spaced in the hasbrowns. Place one egg in each well. Sprinkle with salt and pepper. Sprinkle with cheese if desired. Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parsley; serve immdeiately.
Yield: 10 servings

Southwestern Omelet

1/2 cup chopped onion
1 jalapeno pepper, minced
1 tbsp cooking oil
6 eggs, beaten
6 bacon strips, cooked and crumbled
1 small tomato, chopped
1 ripe avocado, cut into 1-in. slices
1 cup (4 oz) shredded monterey Jack cheese, divided
salt and pepper to taset
salsa, optional

In a skillet, saute onions and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. Sprinkle with onion, jalapeno, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper. Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.
Yield: 4 servings

Spring Breakfast Strata

8 eggs
3 cups milk
1 tbsp Dijon Mustard
2 tsp dried basil
1 tsp salt
2 tbsp butter or margarine, melted
2 tbsp all-purpose flour
2 cups (8 oz) shredded cheddar cheese
1 lb fully cooked ham, cubed
1 package (10 oz) frozen cut asparagus, thawed or 2 cups cut fresh asparagus, cooked
2 cups sliced fresh mushrooms
10 cups cubed bread

In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently stir in remaining ingredients until well mixed. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and refrigerate 8 hours or over night. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Yield: 12 servings

Sunday Sausage Breakfast

1 lb bulk pork sausage
1 package (6 oz) onion & garlic croutons
2 cups cubed mild cheddar cheese
2 cups cubed Monterey Jack cheese
1 dozen eggs, beaten
1/2 cup milk
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper

In a skillet, brown sausage; drain. In a greased 13-in. x 9-in. x 2-1n. baking dish, layer the croutons, sausage and cheese. Combine eggs and milk; mix well. Pour over cheese; sprinkle with basil, salt and pepper. Bake, uncovered, at 350 degrees for 40-45 minutes or until the top is lightly browned and a knife inserted near the center comes out clean. Serve immediately. Yield: 6-8 servings

Sweet Potato Pancakes

1 cup Bisquick Original baking mix
1/2 cup milk
4 eggs
3 cups shredded peeled sweet potatoes
1/4 cup chopped pecans

Heat griddle or skillet; grease if necessary. Stir baking mix, milk and eggs in large bowl until blended. Stir in sweet potatoes and pecans. Pour batter by 1/4 cupsful onto hot griddle, spreading each slightly to make 4-inch pancakes. Cook about 3 minutes or until pancakes are dry around the edges and bottoms are golden brown. Turn; cook about 2 minutes or until golden.
Yields: 12 pancakes