Oven Potatoes with Veges (Good for Breakfast)

 5 lbs. potatoes
4 minced garlic cloves
1 onion, grated or chopped
3 bell peppers (chopped)
1/2 c. oil
1 t. seasoned salt
shake of pepper
salt to taste

Preheat oven to 425

Toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, oil, salt, pepper, and salt.  Pour potatoes onto two rimmed baking sheets and bake for 25 minut3es shaking twice.  Raise temp to 500 degrees and bake until crispy.  Watch carefully.  Toss once or twice.  Sprinkle with a little more salt and pepper and serve.

Kneaders A copy Cat Recipe for French Toast

 Ingredients:

1 loaf Kneaders Chunky Cinnamon bread, loaf ends removed
8 large eggs
3 cups milk
1 Tbsp. brown sugar
3/4 tsp. salt
1 Tbsp. vanilla
2 Tbsp. butter, divided

Directions:

Generously butter a 9×13″ baking dish with 1 Tbsp. of butter. Slice bread into 8 pieces.

Lay 6 slices of bread in baking dish. Cut remaining two slices into smaller pieces to fill gaps.

Whisk eggs, milk, brown sugar, salt, and vanilla in a mixing bowl. Pour mixture over bread.

Cover and refrigerate overnight or for at least 4 hours.

Just before baking, cut remaining 1 Tbsp. of butter into small pieces. Dot bread with butter.

Bake uncovered for 45-50 minutes at 350˚ F.

Enjoy warm with sliced strawberries and whipped cream. Drizzle with Kneaders Famous Caramel Syrup, now available for purchase at every Kneaders location!

Kneaders Famous French Toast

 Ingredients:

1 loaf Kneaders Chunky Cinnamon bread, loaf ends removed
8 large eggs
3 cups milk
1 Tbsp. brown sugar
3/4 tsp. salt
1 Tbsp. vanilla
2 Tbsp. butter, divided

Directions:

Generously butter a 9×13″ baking dish with 1 Tbsp. of butter. Slice bread into 8 pieces.

Lay 6 slices of bread in baking dish. Cut remaining two slices into smaller pieces to fill gaps.

Whisk eggs, milk, brown sugar, salt, and vanilla in a mixing bowl. Pour mixture over bread.

Cover and refrigerate overnight or for at least 4 hours.

Just before baking, cut remaining 1 Tbsp. of butter into small pieces. Dot bread with butter.

Bake uncovered for 45-50 minutes at 350˚ F.

Enjoy warm with sliced strawberries and whipped cream. Drizzle with Kneaders Famous Caramel Syrup, now available for purchase at every Kneaders location!

Baked Cheesy Eggs

 

Ingredients 

 

• ▢1 teaspoon salted butter -room temperature
• ▢2 large eggs
• ▢2 tablespoons heavy cream (or use whole milk or half and half)
• ▢2 tablespoons shredded Cheddar cheese
• ▢1 tablespoon grated Parmesan cheese
• ▢⅛ teaspoon kosher salt
• ▢⅛ teaspoon freshly ground black pepper

• Heat the oven to 400 degrees F (200 degrees C).
• Coat the inside of an 10-ounce oven safe ramekin with the butter or spray.
• Whisk together the eggs and cream in a small bowl. 
• Stir in the cheeses, salt, and pepper.
• Pour into the ramekin and bake for 15-18 minutes or until eggs are set.
• Let cool 5 minutes and enjoy.

Notes

• Preheat the Oven: Set your oven to 400°F before you begin. This ensures the eggs cook evenly.
• Choose the Right Ramekin: A 10-ounce ramekin works perfectly for this recipe, giving the eggs and cheese just enough room without spilling over.
• Baking Tips: To keep your eggs from overcooking, start checking them a few minutes before the recommended time. They’re ready when the center is set and no longer jiggles. Keep in mind, they’ll continue to firm up for a minute or two after you take them out due to the residual heat.

Bulgar wheat breakfast

1/2 t. olive Oil
1/4 c. uncooked bulgur wheat
1/2 med apple, chopped
1 T. raisins
3/4 c. hot water
1 t. honey
1 T. chopped almonds
Cinnamon

Add the olive oil to a small pan on medium heat.  Add the bulgur and sauté for 3 minutes, stirring frequently.  Add apples, raisins, and hot water.  When the mixture begins to oil promptly remove from the heat, cover and set aside for ten minutes.  After ten minutes, add honey and stir.  Top with almonds and then sprinkle the cinn over the top serve warm

Overnight Streusel French Toast

 

Cheese and Ham Fondue Breakfast Casserole from Sherri

 

Oatmeal Cold

Easy Overnight Oats This easy overnight oats recipe is a healthy simple breakfast that you can make ahead for busy mornings and customize with many add-ins and toppings! 5 from 37085 votes AUTHOR Yumna Jawad SERVINGS 1 serving COURSE Breakfast CALORIES 319 PREP TIME 5minutes mins COOK TIME 0minutes mins TOTAL TIME 8hours hrs 5minutes mins VIDEO INGREDIENTS 1x 2x 3x 2 Ingredient Base ▢½ cup rolled oats ▢½ cup milk of choice My Add-Ins ▢¼ cup non-fat Greek yogurt ▢1 tablespoon chia seeds ▢1 tablespoon sweetener honey or maple syrup ▢¼ teaspoon vanilla extract Peanut Butter & Jelly ▢1 tablespoon strawberry jam ▢1 tablespoon creamy peanut butter ▢¼ cup diced strawberries ▢2 tablespoons peanuts crushed Apple Pie ▢¼ cup diced apples ▢1 tablespoon pecans chopped ▢2 teaspoons maple syrup ▢¼ teaspoon cinnamon Banana Nutella ▢½ banana sliced ▢1 tablespoon Nutella ▢1 tablespoon hazelnuts crushed ▢1 tablespoon chocolate chips Almond Joy ▢¼ cup shredded coconut ▢1 tablespoon almonds chopped ▢1 tablespoon chocolate chips ▢2 teaspoons maple syrup Blueberry Lemon Muffin ▢¼ cup blueberries ▢1 teaspoon lemon zest ▢2 teaspoons honey ▢Pinch of salt Maple Brown Sugar ▢1 tablespoon brown sugar ▢2 teaspoons maple syrup ▢¼ teaspoon cinnamon ▢Pinch of salt Cook Mode Prevent your screen from going dark INSTRUCTIONS Place all ingredients into a large glass container and mix until combined. Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. Toppings can be added the night before or immediately before serving. Uncover and enjoy from the glass container the next day. Thin with a little more milk or water, if desired. EQUIPMENT Mason Jar – 16 ounces NOTES Storage: Overnight oats can be stored in the fridge for up to 5 days. This makes it an ideal breakfast meal prep to make on Sunday night for the week. Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe. Make it vegan: Use plant-based milk, plant-based yogurt, and maple syrup for sweetener Make it gluten-free: Use certified gluten-free oats Make it sugar-free: Omit the sweetener all together or used mashed or pureed fruit in the base recipe * Please note the nutrition label does not include any toppings, just the base ingredients and my add-ins.

Overnight French Toast

 

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1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling    

Directions

Melt butter in microwave & add brown sugar and stir.

Pour into a  9 x 13 pan and spread evenly on the bottom

Beat eggs, milk, & vanilla

Lay single layer of bread on top of mixture

Spoon 1/2 of egg mixture on bread layer

Add 2nd layer of bread

Spoon on remaining egg mixture

Cover with tin foil and place in the refrigerator overnight

Bake at 350 for 45 minutes (covered for the first 30 minutes)

Sprinkle with powdered sugar and serve with warm maple syrup

Judy's Granola

4 c. old fashioned oats
1 1/2 c. almonds and or pecans
1/2 c. brown sugar
1/2 t. salt
1/2 t cinnamon or more
Toss above ingredients together

Brig to a boil:
1/4 c. high-temperature oil
1/4 c. honey
1 t. vanilla

Pour over mix and toss well.  Put on cookie sheet.  Bake at 350 degrees for 7 minutes.  Stir and bake for additional 7 minutes..  Allow to cool and break apart.

If you prefer it less crunchy and more chewy, bake for just 10 minutes.

Granola -- Judy and Judianne

Granola
4 cups old fashioned oats
1 1/2 cups almonds and/or pecans (You can use one kind or both. I love nuts so I tend to be a little generous with the nuts)
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon (you can use more if you like it more cinnamon-y)
Toss above ingredients together.

Bring to a boil:
1/4 cup Canola oil
1/4 cup honey
1 teaspoon vanilla
Pour over mix and toss well. 
Put on cookie sheet. 
Bake at 350 degrees for 7 minutes. Stir and bake for additional 7 minutes.
Allow to cool and break apart.

If you prefer it less crunchy and more chewy, bake for just 10 minutes

Crustless Sausage Quiche

1/2 lb sausage, browned & drained
8 eggs (use 10 eggs for a larger dish and less sausage/egg ratio)
2 cups shredded cheese
1/2 – 1 cup milk (I’ve done without milk before and it just gives you a thicker quiche!)

Directions

Brown sausage, drain and set aside. In a mixing bowl, scramble up the eggs and milk. Add cheese and sausage, mix all ingredients well.  It makes a very thick mixture!

Pour into a greased 9 inch pie plate. Bake at 350 for 40 minutes or so. The top will be pretty browned when it is fully cooked all the way through. It tastes yummy browned.  I cut these into 8 pie slices and served.

Fritati -- Elisa

Saute some vegetables:

Onions
Garlic
Zucchini Squash,
Asparagus
Spinach
anything you want

Pour in 8 beaten eggs, salted.  Tilt eggs and veges in the pan from side to side and lift up the corners so the liquid can run underneath.  Cook about half way.  Sprinkle parmesan and sharp cheddar.  Place in oven under broiler for about 5 minutes.  Watch, so it doesn't burn.

Mary's Scones

2 ½ cup whole wheat (or white flour)
1 T. baking powder
½ t. salt
¼ lb. butter (cut up) or shortening
¼ cup sugar

2/3 – 1 cup milk, light cream or buttermilk 

Put flour, baking powder and salt into large bowl, whisk to mix well.  Add butter and cut in with pastry blender until mixture looks like fine crumbles.  Add sugar, toss to mix.  Add milk and stir with fork until a soft dough forms* (at this point you can add raisins, dried cranberries, choc chips or nuts).  Scoop out and drop by large spoonfuls onto ungreased cookie sheet.  Bake in preheated 425 degree oven about 12 minutes or until light brown on top.  Cool on rack.  Serve with butter, preserves or honey or topping of your choice.  DO NOT OVERBAKE!

*You can also fix these in triangle forms.  Do this by forming dough into ball, put onto a lightly floured board and give 10-12 kneads.  Pat dough into a large circle, about ½ inch thick.  Cut into wedges.  Place scones on an ungreased cookie sheet slightly apart for crisp sides, touching for soft sides.

Cream Scones

CREAM SCONES – Camie C (Sarah D)

2 c. all-purpose flour

1 T. baking powder

1/2 t. salt

1/4 c. sugar

3/4 c. mix ins (see ideas below) - I use #4 below

1 1/4 c. heavy cream, plus more for brushing

turbinado sugar for sprinkling

Combine the flour, baking powder, salt, and sugar in a bowl.  Whisk to blend well.  Add the 'mix-ins'.  Stir the dry ingredients with a rubber spatula while pouring in the cream, continuing to stir until a soft, sticky dough is formed.  Turn the dough out onto a lightly floured surface and knead briefly (8-10 times).  Pat the dough by hand into a circle 1/2 to 3/4 inches thick.  Cut the circle into 8 wedges and place the wedges and inch or so apart on an ungreased or parchment-lined baking sheet (metal cookie sheet with no sides).  Brush each scone with some cream and sprinkle generously with the raw sugar.  At this point you can freeze the wedges and bake from frozen, or you can bake at this point.  Scones are best when served warm.  Bake at 425 until golden brown and springy to the touch (otherwise they are damp in the center)--about 15 minutes.

Mix-in ideas: nuts, dried fruits, chocolate chips

1-dried tart cherries and golden raisins

2-chocolate chips

3-white chocolate chunks with quartered apricots

4-chocolate chips with dried tart cherries -  my favorite!

5-1/2 c. dried currants and zest of one orange

I hope you like them!

My Favorite Monte Cristo

• 8 slices bread 
• 4 teaspoons honey dijon mustard
• 8 slices thin swiss cheese
• 8 slices thin ham
• 8 slices thin of turkey (I use thin slices of left over turkey that I have roasted)
• 3 large eggs
• 2 tablespoons flour (I use whole wheat)
• 1 tablespoon melted butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons milk 
• powdered sugar, for dusting
• strawberry jam, for dipping (or any jam of your liking)

Directions

8. Heat oven to 425°F.
9. Baking sheet needs to be well greased.  I use parchment paper)Lightly butter a baking sheet pan..
10. Spread 1/2 teaspoon mustard on each slice of bread.
11. Layer between mustard sides of two slices of bread, 1 slice cheese, 2 slices ham, 2 slices turkey, and another slice of cheese.
12. Repeat to make four sandwiches. Whisk eggs, flour, butter, salt and pepper in a shallow dish until smooth.
13. Blend in milk.
14. PLACE both sides of sandwiches into egg mixture until bread is lightly soaked.
    (try different kinds of bread for variety to see which you like)
15. Place on baking sheet; drizzle any remaining egg mixture over top of sandwiches.
16. Bake 8-10 minutes until bottom is golden brown.  (may have to re spray or grease pans)
17. Turn with wide spatula and continue baking 8-10 minutes or until second side is golden brown.
18. Serve warm dusted with powdered sugar and dip or spread raspberry preserves on sandwich.
19. Dip in strawberry jam or the preservers of your choice

Spinach and Cheese Frittata

4 large eggs
2 large egg whites
1 cup fresh baby spinach leaves, chopped
2 T. finely chopped onions, scallions
1/4 t. salt
1/4 t. pepper
1 spray cooking spray
1/2 c. fat-free cheddar cheese

Preheat oven to 400 degrees
In a large bow, beat toether eggs and egg whites; stir in spinach, onions, salt and pepper.

Coat a 12-inch ovenproof nonstick skillet with cooking spray; heat skillet over med heat.  Pour egg mixture into skillet and cook until partially set, abt 5 minutes.

Sprinkle cheese over eggs.  Place skillet in oven and bake until cheese softens and eggs firm up, abt 5 minutes.  Remove from oven and let stand 1 minute before cutting frittata into 8 wedges.  Yields 2 wedges per servings.

(from weight watchers eating smart)

Black Beans for Breakfast

2 eggs
3 egg whites

2 T. water

onion salt

1 (15 oz.) can black beans, (drained and rinsed well)

1/4 c. favorite salsa

1 avocado (peeled and sliced)

Whisk eggs, whites and water.  Place a little oil in a fry pan and slowly cook egg mixture until it is set.   Heat black beans and then serve by layering black beans, eggs, salsa and avocado on individual plates or bowls.  A few turns of pepper on top would be nice.

Maple Syrup (Sandra's favorite)

3 1/2 c. sugar (white or combined brown sugar and white sugar)
2 T. corn syrup
1/2 c. brown sugar
2 c. water
1 t. vanilla flavoring
2 t. maple flavoring

Boil first 4 ingredients for ten minutes with lid on.  Let cool a little before adding flavorings.  I also make this the night before and it is thicker the next morning when I reheat it.

Buttermilk Syrup

1 c. buttermilk
2 cubes butter
1/2 t. soda
2 c. sugar
2 T. white Karo syrup

Heat and boil l minute in large pan.  (use a large pan)  Add 2 teaspoons vanilla.  I like to add cinnamon.  I also prefer to make it the night before.  It is thin and seems to thicken up overnight.  Reheat the next morning.