Weekend Breakfasts-new ideas wanted!

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Mountain Man Breakfast is normally a camping dish prepared in a dutch oven, but it adapts nicely to a kitchen breakfast casserole.

1 package bacon, chopped before cooking
1.5-2 lb shredded hash browns
1 diced onion
1 dozen eggs
2 cups (more or less) grated cheddar

Cook the chopped bacon in a pot on the stovetop until cooked but not crispy. Add onions and saute until soft. Add hash browns and keep stirring to keep the potatoes from sticking to the bottom of the pan, until most of the moisture has evaporated off the potatoes and they start to brown.

Pour all this into a disposable half-size casserole tin (I’m not sure what size it would be in regular casserole dishes-- you might need two 9x13 pans to accomodate.) Beat the eggs and pour over the bacon/potato mixture. Bake at 350 until the eggs are set, even in the center (start at 20 minutes but maybe longer. Sorry, I usually cook it on briquettes!) Top it with the cheese and return it to bake additional 5 minutes, until cheese melts.

Serves AT LEAST 12 hungry people… 😃 It’s practically a heart attack on a plate, but it’s really good on cold camping mornings, and nice food when you’re serving a crowd at home.

Margaret
 
Whatevergirl, are you italian?

We make several of the recipes you’ve mentioned. Our favorite is the crustless quiches. We make all sorts, from spinach with swiss to bacon and cheddar. Everyone loves them. I’m insulin resistant, so I really need to watch the carbs which is why we go crustless. But, Mission makes a great low-carb tortilla. I use these all the time, from making breakfast tacos to fried egg quesadillas.

I love to cook, so give me a few minutes and I will come up with more. Lots of dinner recipes too if you need them.
 
Mmmmmm… chile relleno casserole! http://bestsmileys.com/drooling/3.gif BTW, I have made this with canned Hatch green chilies and it’s great!

One thing I make that is a fave is biscuits and gravy. I make drop biscuits from scratch with buttermilk (no rolling or cutting… so easy!) and I make country/cream gravy with sausage. Hormel makes breakfast sausage called Little Sizzlers, and I always use those, because they make the best gravy. The package, once browned (chop up the links like browning hamburger) yields exactly 1/2 cup of fat, which makes enough roux for 4 cups of gravy. Once you take out the browned sausage, add 1/2 cup flour to the fat, stir constantly and cook until golden. Add a dash of cayenne pepper and 4 cups milk, heat to boiling, turn down and simmer 1 minute. Add browned sausage bits back into gravy. Taste and add salt if needed.

The gravy tastes awesome on scrambled eggs too. 😃
 
duskyjewel said:
Mmmmmm… chile relleno casserole! http://bestsmileys.com/drooling/3.gif BTW, I have made this with canned Hatch green chilies and it’s great!
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There are not many canned vegetables that I like - I use them when camping and can tolerate green beans canned but that is about the extent of it ;). The casserole is really much better with fresh frozen whole chiles than canned ( yes, you can use canned but def. not my favorite).
duskyjewel said:
One thing I make that is a fave is biscuits and gravy. I make drop biscuits from scratch with buttermilk (no rolling or cutting… so easy!) and I make country/cream gravy with sausage. Hormel makes breakfast sausage called Little Sizzlers, and I always use those, because they make the best gravy. The package, once browned (chop up the links like browning hamburger) yields exactly 1/2 cup of fat, which makes enough roux for 4 cups of gravy. Once you take out the browned sausage, add 1/2 cup flour to the fat, stir constantly and cook until golden. Add a dash of cayenne pepper and 4 cups milk, heat to boiling, turn down and simmer 1 minute. Add browned sausage bits back into gravy. Taste and add salt if needed.

The gravy tastes awesome on scrambled eggs too. 😃
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This is so Southern 😉 . I seem to recall seeing biscuits and gravy at a McDonald’s once when traveling in the south! That and sweet tea (which you can now get at McDs). We can get sides of green chile or a green chile cheeseburger at our local McDs, as a matter of fact, we know we are getting close to home when you can get green chile on your food at many fast food chain restaurants.

I am enjoying this thread.

Anyone make Eierkuchen? Another name is Oven Pancake, it is really good and eggy. When I make it I cook up slices of apples with a tad of sugar and lots of cinnamon. Other fruit or syrup is good on it too. This one is fun to do because you mix it together and put it in your hot cast iron skillet, stick in the oven and watch the sides rise up!

Brenda V.
 
Anyone make Eierkuchen? Another name is Oven Pancake, it is really good and eggy. When I make it I cook up slices of apples with a tad of sugar and lots of cinnamon. Other fruit or syrup is good on it too. This one is fun to do because you mix it together and put it in your hot cast iron skillet, stick in the oven and watch the sides rise up!
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Is this the same thing as a Dutch Baby? Oh yummmmmmmmmmmyyyyyyyyyyyyyy. Some Mennonite neighbors of mine turned me on to them when I was a kid. They did them with butter, powdered sugar and lemon squeezed on. SO YUMMY!

Walker Bros Pancake house in Chicago also had very good Dutch Babies…
Better watch what you say… I am just south of you and HUNGRY…
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LOL Fine by me but just let me know ahead of time! And you’re welcome to help do dishes:D 😛
 
What about breakfast breads? My mom makes all sorts - applesauce, pumpkin, banana, cranberry. You can pack them full of all sorts of yummy and nutritious things, especially nuts and dried fruits (or chocolate chips for a sweet surprise). Warmed, either in the microwave or a toaster oven, and served with butter, fresh fruit, and a nice cup of coffee or tea has always been a family favorite.

Most recipes can be tweaked to suit different diet needs or preferences. Breakfast breads are usually great with whole-wheat flour, reduced or alternative sweeteners, and low-fat substitutions.
 
Well dang Shanny how come ya didn’t wanna ask ME for my recipes on quick breakfast stuff?? LOL. 😛
 
Somthing different:

Crab Quiche
1 (8 oz) cream cheese, softened
4 eggs
1 (6 oz) can crabmeat, drained and flaked
½ cup milk
½ cup sliced green onions
½ teaspoon dill weed
½ teaspoon lemon pepper seasoning
salt
1 baked pastry shell (9 inch)
Mix all ingredients until well blended. Pour into shell. Bake at 350 degrees for 40 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before serving.

Quick Quiche
1 pound ground sausage
½ to ¾ cup chopped green peppers
1 ½ cup grated Mozzarella cheese
1 ½ cup milk
¾ cup Bisquick
3 eggs
In the bottom of a 9 inch deep-dish pie plate, put browned meat and green peppers. Top with grated cheese. In a bowl, beat well the milk, eggs and Bisquick. Pour over meat and cheese. Bake 30-35 minutes at 400 degrees. Cool slightly before serving (5-10 minutes) [may substitute any type meat, vegetables, onions, etc.]
 
Two more recipes:

Basic French Toast
4 eggs
1 teaspoon sugar, optional
1 teaspoon salt
1 cup milk
vanilla
10 to 12 slices white bread
butter
maple syrup or other syrup
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, vanilla, salt, and milk. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.

Monkey Bread
3 cans refrigerator biscuits
½ tablespoon cinnamon
2/3 cup sugar
Chopped pecans (amount as desired)
1 ½ sticks melted margarine
1 teaspoon cinnamon
1 cup brown sugar
Cut each biscuit into 4 pieces. Combine sugar and cinnamon. Roll each piece of biscuit into the sugar mixture. Grease an angel food or bundt pan. Make a layer of pecans, then a layer of biscuits. Repeat until all nuts and biscuits are used. For topping, melt margarine and add cinnamon and brown sugar. Pour over biscuits. Bake at 350 degrees for 25 minutes. Cool 10 minutes before removing from pan. Taste best when eaten warm.
 
I LOVE weekend breakfasts. The previously mentioned “Dutch Baby” or “Baked Pancake” is a favorite. We also love popovers (that is the New England background talking; I have Yankee Magazine’s old cookbook with tons of good old fashioned breakfast ideas.) I like to put a little cheese - either shredded, or a cube - in the center of the muffin tin or popover cup - yummy.

My dh and daughters have always loved my chocolate chip muffins, and chocolate chip pancakes, too, and I also do cinnamon French Toast. We adore bacon, and I like sausage, but I rarely buy any of that due to the fat in both and the nitrates/nitrites in the bacon. I haven’t tried any of the uncured kind yet, but might. I do like the Boca sausage links very much; they taste and look very much like “real” sausage.

We are not egg people, so omelets aren’t on the menu.

I almost forgot my applesauce nut bread - just delicious.

For almost everything I make, I have been using King Arthur’s “White Whole Wheat” flour, which has a lighter texture than the usual whole wheat and works well in almost all my baking. I stock up on it when I find it, as not everywhere down here carries it. For everything else, I like King Arthur’s Unbleached Flour.

OK - I see popovers in my very near future!
 
I second the biscuits and gravy. Sometimes I substitute 1/2 of the bulk pork sausage for sausage style tofu, and with a dash of hot sauce, no one knows the difference.
I also make bread pudding for a special breakfast and you’ll find a great, easy recipe called “Clone of a Cinabon” on www.allrecipes.com
I make that for Sunday mornings during Lent, when we’ve given up treats all week.
 
BamaRider said:
Well dang Shanny how come ya didn’t wanna ask ME for my recipes on quick breakfast stuff?? LOL. 😛
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Asked the retired firefighter not allowed in the kitchen at the firehouse:rotfl:

Now, I am sure shanny is all for any ideas you have for good breakfasts, you know something Debbie makes that you really like!

Brenda V.
 
rpp said:
My best suggestion for a weekend breakfast is…

Lunch! :cool:
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I agree completely! 🙂

That way, you don’t have to rush your breakfast on a time limit, so as to be able to complete your hour of fasting to receive Holy Communion. (For myself, I like to take my time and eat a leisurely breakfast.)
 
Breakfast in a Muffin

2 C. applesauce or any other blended fruit
2 eggs
2/3 c. oil (can cut in 1/2 and add 1/3 C. more applesauce)

Combine in one bowl with:
1 1/2 C. sugar or brown sugar (or half and half)
2 C. flour (white, wheat, or half and half)
2 C. oatmeal
1 tsp each: baking powder, soda, and salt.
Optional: 1 tsp. cinnamon and/or cloves

Mix the wet and dry ingredients. Bake at 375 degrees for 15 min. Makes 24 regular sized muffins.

You can make em the night before and reheat in the microwave.
 
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