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Homemade Breakfast Sausage
Cut pork in chunks and grind with electric food grinder into a large bowl.
Pour in all of the above ingredients and mix with hands until all seasonings are well blended in.
With meat press, press into very thin patties.
Tear off large piece of handi-wrap, place 1 patty, interleaving scott wax paper between each patty, until package of 5.
Wrap handi-wrap around, put in freezer.
Will make approx.
25 to 26 patties.
When desired, pry patties apart with knife and cook in covered frypan for approx 20 minutes, turning over every 3 minutes.
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Hot Couscous Breakfast Ww
In saucepan, combine 1/4 cup water and the orange peel and bring to a boil; remove from heat and stir in couscous.
Cover and let stand for 5 minutes.
Transfer couscous to serving bowl; top with almonds and half-and-half.
Weight Watchers Exchanges: 1 Fat, 1/2 Protein, 1 Bread, 25 Optional Calories.
Nutritional Analysis per serving: 210 calories, 7 g.
protein, 9 g.
fat, 26 g.
carbohydrates, 61 mg.
calcium, 11 mg.
sodium, 6 mg.
cholesterol, 1 g.
dietary fiber (excluding couscous).
Calories from fat: 36.
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Impossible Bacon Breakfast Pie
Brown, drain and crumble bacon.
Put in bottom of 11X7 greased dish.
Top with onion and cheese.
Put rest in blender for 1 min.
Pour into pan.
Bake at 350 until tests done with knife (35-45 min)
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Impossible Bacon Breakfast Pie (quiche)
Brown, drain and crumble bacon.
Put in bottom of 11X7 greased dish.
Top with onion and cheese.
Put rest in blender for 1 min.
Pour into pan.
Bake at 350 until tests done with knife (35-45 min)
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Impossible Breakfast Quiche
Blend all but cheese and meat for 15 secs in blended.
Sprinkle with cheese and meat on top.
Bake at 350' oven for 45 mins.
Cool for 5 mins.
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Irish Breakfast Scones
Mix dry ingredients.
Add margarine and mix well.
Add the syrup and enough milk to make a loose dough.
Turn onto a floured board and knead until smooth.
Roll out into a square with a thickness of about 3/4 inch.
Cut dough in half, then into quarters and then to eights.
Bake on a lightly floured baking sheet at 400F for approximately 20 minutes.
Cool on a wire rack.
Split and serve with whole fruit preserves.
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Lean Pork Breakfast Patties
In medium bowl, combine cereal and apple juice; let stand 5 minutes.
Add remaining ingredients; mix well.
Shape into six patties.
Heat broiler.
Place patties on oiled broiler pan.
Broil 4-5 inches from heat for 4-5 minutes on each side, or until no longer pink.
Makes 6 patties.
Microwave directions: Prepare patties as directed above.
Place on microwave-safe roasting rack; cover with waxed paper.
Microwave on high for 5-6 minutes or until no longer pink, turning patties and rearranging once halfway through cooking.
Per serving: calories 80; protein 10g; carb 7g; dietary fiber 2g; fat 3g (0 polyunsaturated, 1 saturated); cholesterol 24 mg; sodium 140mg; potassium 230 mg; exchanges: 1 lean meat, 1/2 starch.
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Miniature French Breakfast Puffs
Heat oven to 350 degrees.
Grease bottoms of 48 small muffin cups.
Mix shortening, 1/2 c sugar, and egg thoroughly.
Sift together flour, baking powder, salt and nutmeg.
Stir flour mixture and milk alternately into sugar/shortening mixture.
Fill greased muffin cups 2/3 full.
Bake 15 minutes or until golden brown.
Dip immediately in melted butter, then in mixture of cinnamon/sugar.
Serve hot.
Makes 3-1/2 to 4 dozen.
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Mountain Man Breakfast
Preheat Dutch oven over 10 charcoal briquets and preheat lid with 14 briquets.
Brown 1/2 pound bacon.
Add onion and cook until clear.
Remove bacon and onions from Dutch oven and drain on paper towels.
Wipe excess grease out of dutch oven and place back over hot briquets.
Stir in the 32-ounce bag of hash brown potatoes.
Fry until potatoes are golden brown, then mix the bacon and onions back in.
Break 12 eggs into medium mixing bowk and beat thoroughly.
Pour over potatoes, bacon and onions.
Cover with hot lid and cook until eggs are almost solid.
Sprinkle with 1 1/2 pounds grated cheddar cheese.
Continue cooking until eggs set and cheese melts.
Just before serving, top with 1 8-oz jar of hot, medium, or mild salsa, according to taste.
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Peach Breakfast Cake
Combine one teaspoon of sugar and one teaspoon of cinnamon,set aside.?Blend?cinnamon sugar mixture with mixer or food processor. Beat or whirl butter, sugar, peel and almond extract until blended.
Add eggs, one at a time, mixing well.
Add flour, whirl or beat until smoothly mixed.
Spread batter into buttered, floured 9-inch cheesecake pan with removable rim.
(Spread with wet spatula or spoon).
Peel and either, halve or slice peaches.
Arrange peaches on batter.
Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides).
Remove from oven.
Quickly and neatly, spoon cream topping around fruit.
Bake 10 minutes longer.
Cool on rack at least 30 minutes.
Serve warm or cool.
If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours.
Run a knife between pan rim and cake.
Remove rim and set cake on platter.
Sprinkle to lightly with cinnamon sugar.
TOPPING: Beat to blend sour cream, sugar, egg white andextract.
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Spicy Breakfast Pattycakes
1.Combine all the ingredients except the oil in a large mixing bowl, and stir well but do not overmix.
Cover, and refrigerate for 1 hour.
2.Shape the turkey mixture into 12 patties about 2-1/2 inches in diameter.
3.Heat the oil in a large skillet, and brown the patties over medium heat, on both sides, about 2 minutes per side.
Then reduce the heat to medium-low, cover the skillet, and cook, turning the patties occasionally, until they are crisp and cooked through, about 6 minutes.
(You may have to do this in two batches.) Serve immediately.
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Summer Breakfast Sundae
Choose fresh fruit in season (strawberries, blueberries, nectarines, apricots, plums, cherries).
Drizzle fruit with honey.
Fold together yogurt and cottage cheese (or blend together for a smoother base).
Divide mixture between 4 sundae type glasses.
Top with fruit.
Sprinkle with the nuts, dates or figs, bran or yeast and mint or coriander.
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Texas Breakfast Tacos
* For recipe see Sowest 3.
** For recipe see Sowest 2.
*** Bell pepper should be seeded and cut into strips.
**** Tortilllas should be 7 to 8 inches in diameter.
***** Use a mixture of shredded Colby and Montery Jack Cheeses.
~------------------------------------------------------------------------- Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve.
Cook and stir the sausage, onion and the bell pepper strips in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes; drain and reserve.
Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly.
Pour eggs into skillet.
As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so tha the thin uncooked portion can flow to the bottom.
Avoid constant stirring.
Cook until the eggs are thickened throughout, but still moist, about 5 minutes.
Heat the oven to 450 degrees F.
Spoon about 1/4 cup sausage mixture onto each of the tortillas; top each with about 1/4 cup of the eggs and 2 Tbls of the cheese mixture.
Fold tortillas into halves.
Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inches; brush with melted margarine.
Bake until light golden brown, about 10 to 12 minutes.
Repeat with the remaining tacos.
Serve with the guacamole and salsa.
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The Carriage House Breakfast Pie
Preheat oven to 350 degrees.
Grease a large quiche dish or 6 to 8 individual ramekins.
Saute bacon, peppers and onion until soft.
Drain on paper towel.
Whisk eggs with potatoes, cheese, salt and pepper.
Mix in bacon and vegetable mixture.
Pour into prepared pan spreading mixture evenly.
Bake for 45 minutes, until center is set or knife inserted in center comes out clean.
Bake 20 to 30 minutes for individual ramekins.
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Banana Stuffed French Toast With Streusel Topping
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves.
Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)
Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.
Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheets. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl.
Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.
Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.
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Basic Breakfast
Scoop out yogurt in a bowl, add sliced banana and top with grape nuts. BTW, grape nuts would make a good crunchy snack. I don't believe that grape nuts has any added fats or sugar other than what is found naturally in the grains. Please correct me if I am wrong. (This is the risk I am taking -- sending off emails from work with my kitchen nearby!)
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Basque Tortilla
In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot.
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Berry Breakfast Puff
In bowl, whisk eggs with flour; gradually whisk in milk, then granulated sugar and vanilla. Pour into greased 8-inch (20 cm) skillet; bake in 425 degree F oven for 15 to 20 minutes or until puffed and golden. Dust with icing sugar; mound berries in centre. Serve immediately with yogurt. Makes 2 servings.
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Berry Dutch Baby
Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth. Melt butter in a 10- to 12-inch nonstick ovenproof frying pan in a 425 degree oven. Tilt the pan to coat it evenly. Pour the batter into the pan and bake until puffy and well-browned (about 25 minutes).
In a bowl, combine the berries and cinnamon. Spoon the misture onto the dutch baby and sprinkle with powdered sugar.
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Blaeberry Singin hinnies
1. Sift the flour, baking powder and a pinch of salt into a bowl and rub in the butter (no so much that it resembles breadcrumbs); leave the butter in tiny lumps. Loosen the mixture with two tablespoons buttermilk; mix in the berries. Fold in the remaining buttermilk to form a soft consistency.
2. Heat a griddle or frying pan. Divide the mixture into six and shape into balls, using plenty of flour. Gently press each one into a 13cm/5in circle. Cook on the hot griddle until golden; turn halfway through cooking. Keep hot while cooking the rest, or eat cold.
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