Breakfast recipes

perc-o-prince · Feb 11, 2014

Country Club Eggs

Similar to Tim's casserole. It's what we typically serve when people stay for breakfast after a wash-in, except this last time we had homemade corned-beef hash and scrambled cheesy eggs!

1.5# pork sausage, crumbled, browned and drained
8 slices bread (use what you like or use up leftover rolls, etc.)
8 large eggs
1.5c milk (half and half makes it richer)
Dash hot pepper sauce like Frank's or Tabasco
8oz shredded sharp cheddar

Break up the bread into a 9x13" pan that's been greased.
Crumble the sausage over that.
Blend the eggs and milk until well blended and slowly pour over the bread.

Allow this to sit at least an hour. Or, cover and place in the fridge overnight but let it sit out for an hour before cooking in the morning.

Preheat oven to 350F. Sprinkle cheese over casserole and bake aprox 45 min. You're looking for a deep golden crust (easy to see if you use a glass pan).

Notes: If your sausage isn't well-seasoned, add a bit of pepper and salt to the egg mixture.

If you prefer another meat, use about 1.5# (pre-cooked weight) cooked/crumbled bacon or 1.25# diced ham

If you like it a bit more spicy, use pepper jack cheese for the top! The dash of liquid pepper sauce in the recipe just adds a little depth of flavor and not any discernible heat, unless you're ultra-sensitive to such things.

Enjoy!

perc-o-prince · Feb 11, 2014

Pancakes

Quick, easy and fluffy! From Fanny Farmer, using the beaten white option.

1/2-3/4c milk, room temp
2T melted butter
1 egg, separated
1c AP flour
2t baking powder
2T sugar
1/2t salt

Beat 1/2c milk, butter and egg yolk in a bowl. In a separate bowl, mix flour, baking powder, sugar and salt, then add them to the wet mixture stirring just enough to dampen the flour. If the mixture is too stiff and dry, add a bit of the reserved milk. Beat the egg white until stiff peaks form and fold everything together gently.

Grease a pan that's on moderate heat and drop batter in to desired size, allowing for a little spreading. Flip once the surface is full of bubbles and you can see the underside is lightly browned by gently lifting an edge. Flip and brown the other side. Serve with whatever you like!

Buttermilk option: Substitute buttermilk for regular milk and sub 1/2t baking soda for the 2t baking powder.

Yum!

vintagekitchen · Feb 11, 2014

sausage rolls.

1 pound breakfast sausage
1 batch your favorite biscuit dough

Crumble and fry sausage until about half done, drain grease and set aside.

Mix up biscuit dough, and roll out into a decent sized rectangle. Spread the sausage over the dough, and roll up the dough like a jelly roll.

Slice the log of dough into about 3/4 inch or 1 inch slices, place on baking sheet, and bake at 400 degrees.

It's sort of like the ultimate portable sausage and biscuit, and the sausage flavor bakes into the dough. This was one of the only 2 items my first mother in law cooked that I actually liked. Very handy to make a batch, put them in a covered bowl in the fridge, then every morning pop one or 2 in the toaster oven to heat up while you get ready.

They also look quite nice on a brunch buffet, and always get oohs and ahhs from everyone.

kenmore71 · Feb 11, 2014

Egg, potato and sausage bake

This is my own creation that I have perfected over the last few years.

SAUSAGE, POTATO & EGG BAKE

 

1 lb. (4 c.) southern (cubed) hash browns, thawed

1 lb. bulk sausage meat of your choice

(or ground beef, pork or turkey with minced garlic, 2 t. Paprika, ½ t. Fennel, 1 t. black pepper & 1 t. salt)

1 onion

1 c. mushrooms and/or chopped sweet peppers (green/red/yellow)

12 eggs

2 c. milk (or half & half)

½ t. salt

¼ t. pepper

2 c. shredded cheese

1. Brown sausage, onion & vegetables. Drain fat.

2. Combine meat, vegetables & thawed potatoes. Place in buttered 9x13 pan.

3. Beat eggs & milk. Add salt & pepper. Pour over meat & potato mixture.

4. Sprinkle cheese on top.

5. Bake at 350 until center is set, approx. 45 – 60 minutes.

6. Best if made the night before and refrigerated. Can also be frozen. If baking directly from freezer, add 30 – 45 minutes to baking time.

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Sometimes I will take this out of the freezer right before bed and put it in the Westinghouse roaster and set the timer for about 45 minutes before my alarm goes off. During the night it thaws (I've checked the temp at 5 AM and it was about 40 degrees) and then I awake to the glorious aroma of egg bake wafting out of the kitchen. Without a husband to serve me breakfast in bed this is second best thing!

arbilab · Feb 12, 2014

Shawnee Mills pancake mix nails the 'pancake house' flavor and texture and a little more. It's not widely distributed outside Oklahoma except by mail. IMO it takes a griddle to even make a shortstack for one. Otherwise I'm happy with storebrand (Kroger) microwave.

OBTW, there's real maple syrup around $7, and there's homemade with comparable flavor for almost nothing:

Equal portions sugar and water, say 2 cups each.
Maple and vanilla extracts to taste (suggest 2tsp maple and half tsp vanilla)
Medium boil syrup until thickness develops (not long)
Add flavor, bottle, refrigerate (no preservatives)

Homemade sausage mcmuffin (not hard and WAY better):
I precook tube breakfast sausage and freeze, makes 6 servings. Flatten slices from the tube closer to the size of an english muffin, brown and towel drain. Freeze briefly on paper plate before storing together (they don't stick to each other).

Fry egg in tbsp butter, break yolk, salt & pepper to taste. Spatula-fold to size of muffin.
Toast and butter english muffin. Microwave thawed sausage patty 33sec or frozen 55sec. Assemble with American cheese, real bacon bits, egg, sausage. Experiment with assembly order for best coherence. Microwave assembly for 22sec. (Caution, hot.) (My MW is 600W, I use longer times, given times should work for 800-1000W, adjust accordion.)
Serving suggestion, Pillsbury Toaster Strudel.

Suggest NOT using storebought precooked MW patties. They're just not right. No caramelization. Cook your own sausage or don't bother. Even Mcdonalds can toast a muffin or fry an egg, it's the sausage and bacon bits that make it. I've been over this for 3 years trying to make it easy AND good, this is the easiest way to do it right. Otherwise just bite the bullet, pay double plus gas driving to Mcdonalds.

joeekaitis · Feb 12, 2014

Shades of Sambo's Pancakes

The flavor and texture are a road trip down the Nostalgia Expressway.

2 eggs

2 tablespoons sugar

18 ounces biscuit and baking mix (about 3 loosely spooned cups)

2 cups buttermilk (Saco powdered buttermilk is great for this)

2 teaspoons vanilla extract

Heat electric griddle or electric skillet to 375 degrees F or heat a heavy skillet over medium heat while mixing batter. Lightly grease if not non-stick.

Beat eggs and sugar in a glass or stainless steel mixing with an electric mixer on high speed for 3 minutes. Add milk and beat 1 more minute on high. Add biscuit mix and vanilla extract, mix on low speed until just blended (barley-sized lumps of mix are OK). Let stand 10 minutes. Avoid the temptation to stir down the batter

Gently ladle onto heated griddle or skillet, cook about 3 minutes before turning. Cook 1 to 2 minutes on second side. Serve with real butter and hot syrup.

Cut the recipe in half for a hungry couple.

davey7 · Feb 14, 2014

My new restaurant will be called...

The Waffle Garden!

polkanut · Feb 15, 2014

re: Sambo's pancakes

I made the pancake recipe Joe posted above with one minor substitution. We don't usually have buttermilk in the house so I used a variant of sour milk. I measured 8 tsps white vinegar into a 2 cup measuring cup, added half & half to the 1 cup mark, then filled with 1% milk to the 2 cup mark. I let it stand for at least 5 minutes before using and the recipe turned out great. My wife said I could make them again sometime. I love how the batter "ferments" during the 10 minutes of standing.

NYCWriter · Feb 15, 2014

The secret ingredient for perfect pancakes ...

... Grandma always swore by buttermilk.

Breakfast recipes

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