Pancake Casserole

Pancake Casserole

35 min | 15 min prep

SERVES 6

1 1/2 cups Bisquick
1 tablespoon sugar
2 eggs
3/4 cup milk
1/4 cup maple syrup
1 1/2 cups cheddar cheese, shredded
12 slices bacon, crisp and crumbled

Grease and flour 9x13 pan.

Beat together Bisquick, sugar, eggs, milk, syrup, and 1/2 cup cheese, pour into casserole.

Bake 425 degrees for 10-15 minutes, uncovered.  Sprinkle with remaining cheese and bacon.  Bake 3-5 minutes more until cheese is melted.

Serve warm with additional warmed maple syrup, if desired.

Tacoed Eggs

Tacoed Eggs

Country Woman

One morning, I was searching the kitchen for a way to jazz up scrambled eggs. When I couldn't find any bacon bits, I decided to try the leftover taco filling from the night before. I've been making it for my husband and me since. This is an ideal dish for two, especially if you like spicy food. Plus, it's easy to make when you wake up sleepy—and the sauce is a real eye-opener! We live on 35 acres of rolling farmland along with a horse, two dogs and 10 cats, I enjoy them reading, writing, gardening and counted cross-stitch.

SERVINGS: 4
CATEGORY: Breakfast/Brunch
METHOD:
TIME: Prep/Total Time: 20 min.

8 eggs, beaten
1/2 cup shredded cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1 to 4 drops hot pepper sauce
1/2 cup leftover cooked taco-seasoned ground beef
Flour tortillas, warmed, optional
Salsa, optional

In a bowl, combine eggs, cheese, onion, green pepper and hot pepper sauce. Cook and stir in a nonstick skillet until eggs begin to set. Add taco meat; cool until eggs are completely set. If desired, spoon onto a warmed tortilla and roll up; top with salsa. Yield: 4 servings.

Spicy Breakfast Lasagna

Spicy Breakfast Lasagna

Cookin' Up Country Breakfasts Cookbook

It's fun to cook up something new for family and friends—especially when it gets rave reviews. When I brought this dish to our breakfast club at work, people said it really woke up their taste buds!

SERVINGS: 12-16
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 35 min.

3 cups (24 ounces) 4% cottage cheese
1/2 cup minced chives
1/4 cup sliced green onions
1 tablespoon butter
18 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 lasagna noodles, cooked and drained
4 cups frozen shredded hash browns
1 pound bulk pork sausage, cooked and crumbled
8 ounces sliced Monterey Jack cheese with jalapeno peppers
8 ounces sliced Muenster cheese

In a large bowl, combine the cottage cheese, chives and onions; set aside. In a large bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Remove from heat; set aside.

In a greased 13-in. x 9-in. baking dish, place four lasagna noodles. Top with 2 cups hash browns, scrambled eggs, sausage and half of cottage cheese mixture. Cover with Monterey Jack cheese. Repeat layers with the remaining lasagna noodles, hash browns and cottage cheese mixture. Top with Muenster cheese.

Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Yield: 12-16 servings.

Nutrition Facts
One serving: (1 piece) Calories: 363 Fat: 22 g Saturated Fat: 11 g Cholesterol: 288 mg Sodium: 531 mg Carbohydrate: 16 g Fiber: 1 g Protein: 23 g

Tuscan Frittata

Tuscan Frittata

9 whole eggs
3/4 cup milk
1/2 teaspoon black pepper
1 shallot, finely minced
1 cup fresh baby spinach leaves, stems removed, loosely packed
1/4 cup fresh sweet basil leaves, stems removed, loosely packed
3 ounces sliced prosciutto, chopped into small pieces
1/4 cup sun-dried tomato strips
1/4 cup roasted red pepper strips
1 1/2 ounces goat cheese
Extra virgin olive oil

Preheat oven to 400°F.

In a 12-inch oven proof skillet over medium low, heat 2 tablespoons extra virgin olive oil. Add chopped prosciutto and fry until done.

Remove prosciutto from pan and drain on paper towels. Add minced shallot to pan to sauté. Add more olive oil to pan if needed. Once shallot has softened, add prosciutto back to pan.

Give baby spinach and sweet basil a rough chop and add to pan to wilt.

In a bowl whisk together eggs, milk, and black pepper. Add this mixture to the skillet once the spinach and basil have wilted slightly.

With a wooden spoon spread all the ingredients throughout the egg mixture, but do not scrape the bottom of the skillet. Keep skillet temperature at low to medium low, otherwise the bottom of the eggs will burn.

Give roasted red peppers and sun-dried tomatoes a rough chop. Sprinkle these over the top of the pan. Continue cooking the frittata on the stove for about 10 minutes or until the sides of the frittata is set.

Chop goat cheese into small pieces and sprinkle over the top of frittata. Bake frittata in the preheated oven for about 15 minutes or until the eggs have puffed up and are cooked through.

Serves 8.  

Eggs Carbonara

Eggs Carbonara

Carbonara is an Italian term that refers to a “pasta dish” made with a sauce of cream, eggs, Parmesan Cheese, and bits of bacon. This time, make the sauce with pancetta and use it to make amazing gourmet scrambled eggs.

8 eggs
Salt and pepper to taste
1/3 cup freshly grated Parmigiano-Reggiano
1/4 cup milk
1/2 lb. pancetta, or thickly sliced bacon, cut crosswise into ¼-inch strips
1 garlic clove, minced, optional
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 cup fresh Italian parsley stems discarded before measuring

In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside.

Cook pancetta in a sauté pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 3 T. in the pan).

Add garlic and bell pepper to the pan and cook over medium-high heat for 2-3 minutes, or until garlic shows the first sign of turning golden brown. Add Italian parsley. Stir for 1 more minute.

Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking. Serve immediately on warmed plates.

Cheese and Bacon Frittata

 

Cheese and Bacon Frittata

6 Eggs

1 c Milk

1 Green Onion, sliced

2 T Butter, melted

1/2 t Salt Pepper to taste

4 oz Shredded Cheddar

1/4 c cooked crumbled Bacon

Preheat oven to 400 degrees. Grease a 10 1/2 inch round baking dish or pie plate.

In medium bowl, beat eggs, milk, onion, butter, salt and pepper until well blended; pour into pan. Sprinkle cheese and bacon over top. Bake 20 minutes or until set. Top with sour cream, salsa or extra cheese.

Blueberry Flax Pancakes

Blueberry Flax Pancakes

About 8 to 12 pancakes

These are really so good and easy to make. The flax seed meal and blueberries make these a healthier pancake.

1 1/2 cups dry pancake mix

1/2 cup flax seed meal

1 cup skim milk

2 eggs

1 cup fresh or thawed frozen blueberries

Set a nonstick skillet over medium heat.

In a medium bowl, stir together the milk and eggs. Pour the liquid into the dry ingredients and stir just until moistened.

Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook, until browned on the other side.

Banana-Sour Cream Coffee Cake

Banana-Sour Cream Coffee Cake

1 1/4 cup sugar, divided into 1/4 cup & 1 cup
½ cup chopped pecans
1 tsp ground cinnamon
1/2 cup (4 oz) butter or margarine, softened
2 large eggs
1 cup mashed banana (2 bananas)
½ cup sour cream
½ tsp vanilla extract
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Preheat oven to 350.

Stir together 1/4 cup sugar, pecans, & cinnamon; sprinkle ½ mixture in a well-greased Bundt pan.

Beat butter at medium speed until creamy. Gradually add remaining 1 cup sugar, beat 5 to 7 minutes til light & fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add banana, sour cream & vanilla. Beat at low speed just until blended.

Combine flour, powder, soda & salt. Fold into butter mixture. Pour ½ batter into prepared pan. Sprinkle with remaining pecan mixture. Top with remaining batter.

Bake for 45 minutes or until a wooden pick comes out clean.

Banana Pancakes

Banana Pancakes

Servings: 6
Preparation Time: 10 min.
Cooking Time: 5 min.

Ingredients:

• 1-1/2 cups all purpose flour
• 2 Tbs. sugar
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1 egg, lightly beaten
• 1-1/3 cups milk
• 3 Tbs. vegetable oil
• 1 banana, mashed
• 1/4 cup chopped walnuts

Cooking Directions:

Sift first 4 ingredients together in a bowl. Combine next 4 ingredients in another bowl. Stir milk mixture into flour mixture just until combined. Stir in walnuts. Heat a heavy nonstick skillet or griddle over medium high heat to 375° F. When hot, lightly brush surface with oil. Add about 1/3 cup of batter per pancake to skillet and cook 2-3 minutes, until small holes appear in the batter and bottom is browned. Repeat process until all pancakes are cooked. Serve immediately with desired toppings or keep warm in a 200° F oven until ready to serve.

Per Serving: calories 285, fat 12.6g, calories from fat 40%, protein 7.3g, cholesterol 38.5mg, dietary fiber 1.8g

Pumpkin Pancakes

Pumpkin Pancakes

Servings: 8
Preparation Time: 10 min.
Cooking Time: 10 min.

Ingredients:

• 2 cup biscuit mix
• 2 Tbs. brown sugar, firmly packed
• 2 tsp. cinnamon
• 1 tsp. ground allspice
• 1-1/2 cups evaporated milk
• 1/2 cup solid pack pumpkin
• 2 Tbs. vegetable oil, more for skillet
• 2 egg
• 1 tsp. vanilla extract
• butter, {maple syrup or honey}

Cooking Directions:

Combine first 4 ingredients in a mixing bowl. Add remaining ingredients, except butter and maple syrup, and mix thoroughly with an electric mixer until smooth. Heat a heavy griddle or skillet over medium high heat. Lightly oil griddle and pour about 1/3 cup of batter per pancake. Cook until edges are dry and top is bubbly. Turn cakes and cook until golden. Serve with butter and maple syrup.

Per Serving: calories 260, fat 12.0g, calories from fat 42%, protein 7.4g, cholesterol 60.9mg, dietary fiber 1.4g