Ingredients

6 eggs

1 cup milk

6 oz. Cheddar cheese (grated)

1 lb. Sausage or bacon

Frozen hash brown patties

Line a 8 x 8 glass baking dish with frozen hash browns. Sprinkle hash browns with fried, drained and crumbled sausage or bacon. Mix together eggs and milk, pour over meat and hash browns. Top with grated cheddar cheese. Best if prepared night before and refrigerate. Cook at 350 degrees for 45 minutes to 1 hour. Makes 4 to 6 servings.

Ingredients

Crust

1-1/3 c flour

1/8 tsp salt

1/2 c chilled butter, cut into small pieces

2-3 tbsp cold water

Filling

10 strips lean bacon

4 lg eggs

1-1/2 c light cream

1/4 tsp dried thyme

1/8 tsp white pepper

1/2 c shredded Gruyere cheese

1/2 c shredded white cheddar cheese

To prepare crust, in a large bowl, mix together the flour and salt. Using a pastry blender or 2 knives, cut in the butter 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 refrigerator for 30 minutes. Preheat oven to 375. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit into 9-inch pie pan. Trim edge, leaving 1/4 inch overhang. Fold under to form standup edge. Prick dough with a fork. Line with foil and fill 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 rack to cool. Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8-10 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.

Ingredients

1/3 cup shortening

1/2 cup sugar

1 egg

1 1/2 cup cake flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup milk

Topping

1/2 cup sugar

1 teaspoon cinnamon

1/2 cup butter or margarine

In a large bowl cream together shortening, sugar, and egg. Combine dry ingredients in a separate bowl. Add dry ingredients slowly to the shortening mixture, slowly adding milk. Fill greased muffin tin 2/3 full with batter. Bake at 325� for 20-25 minutes. Let cool 4 minutes. Roll each "puffin" in melted butter, then roll in small bowl with sugar and cinnamon. Serve these warm, or keep them in an airtight bag.

Ingredients

2 cups flour

1 1/2 teaspoon ginger

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 cup molasses

1/2 cup butter

1 1/2 teaspoon soda

1/2 cup sour milk

1 egg

Sift flour, spices and salt. Heat (do not boil) molasses and butter. Remove from stove and beat in soda. Add milk and beaten egg, then dry ingredients. Bake on greased waffle iron. Serve hot with whipped cream.

Ingredients

1-2 lb pkg frozen hash brown potatoes, unthawed

1 can (10-3/4 oz.) cream of celery soup, undiluted

3 cups (packed)shredded sharp cheddar cheese

1 cup sour cream

1 cup finely chopped onion

1 six oz. can of French fried onions

Preheat oven to 350 degrees. Combine first five ingredients in a large bowl and transfer into a 13x9x2 inch glass baking dish. Bake until top is slightly golden, about 70 minutes. Sprinkle with French fried onions and bake an addditional 5 minues. Serves 12.

Submitted by: Sharon (ImaGyrl)

Ingredients

2 med onions, peeled, sliced

6 med potatoes, peeled, boiled

4 tbl oil

6 eggs, beaten

salt and pepper

In a skillet, heat oil. Saute onions until opaque. Slice potatoes while onions are cooking. Add potatoes to skillet, sprinkle on salt and pepper. Add beaten eggs and turn several times with pancake turner to mix seasoning and eggs into onions and potatoes. Cook under medium heat until firm. Yield: 1 omelette will serve 3-4.

Ingredients

2 eggs

1 1/4 cups buttermilk

4 tablespoons butter, melted

3 tablespoons canned pumpkin

1/4 cup granulated sugar

1/4 teaspoon salt

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon allspice

Preheat a skillet over medium heat. Coat pan with oil cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth. Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes. Flip the pancakes and cook other side for the same amount of time, until dark brown. Serves 3 to 4.�

Ingredients

10 eggs

1� pound Monterey Jack

16 ounces cottage cheese

7� oz can of diced green chilies

1/2 cup flour

1� teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter

Beat eggs until lemony and fluffy. Mix all ingredients. Place in 9" x 13" baking dish and bake at 350� F for 30 - 35 minutes or until golden brown. Serve with salsa and sour cream.

Ingredients

Something special for Breakfast!

2 tablespoons plus 1/4 cup butter

2 tablespoons plus 1/2 cup sugar

2 tablespoons water

2 large ripe bananas, peeled, cut into 1/2-inch rounds

1 1-pound unsliced loaf egg bread, cut into 6 slices, each about 1 1/2-inches thick

2 cups milk

6 large eggs

2 1/2 teaspoons cinnamon

1/4 teaspoon vanilla

1 1/2 cups sliced almonds, toasted

1/4 cup brown sugar, packed

1/4 cup quick-cooking oats

2 tablespoons all purpose flour

Maple syrup

Melt 2 tablespoons butter in large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water; stir until sugar dissolves. Cook about 2 minutes until mixture is foamy, stirring constantly. Add bananas; cook about 2 minutes, stirring occasionally. Transfer to small bowl; allow to cool. Preheat oven to 350*F. Cut 2-inch long slit in 1 side of each bread slice, cutting about 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 and let soak 10 minutes, turning occasionally. Place almonds in shallow bowl. Remove bread from egg mixture and coat both sides with almonds. Place bread on large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and mix in until crumbly. 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. Serves 6