Who says breakfast has to be boring or difficult to make?You'll have to admit these recipes sound a whole lot better than a bowl of cold cereal.
How do you like my little calf. In real life,I have several new calves that look just like this.There's nothing any cuter.

Country Breakfast

6 slices  diced bacon
4 c.  cooked potatoes, cubed
1/2  green pepper, chopped
2 tbs.  onion,chopped
6  eggs
1 c.  cheddar cheese
1/4 tsp.  pepper
1/2 tsp.  salt
 

Cook 6 slices diced bacon until crisp; remove from skillet and pour off excess. Add cooked potatoes, green pepper and onion. Cook until lightly brown. Season with salt and pepper. Break 6 eggs over potato mixture;cover and cook until eggs are done. Sprinkle with 1 c. cheddar cheese and bacon;cover and heat until cheese melts.

Apple Sausage Oven Pancake

1 pkg.  brown & serve sausages
1 c.  bisquick
1/2 tsp.  cinnamon
1/2 c.  milk
1   egg
1/2 c. chopped, pared apple
Maple syrup

Heat oven 450°. Grease 8x8x2" baking dish.
Brown sausages as directed on pkg. Beat Bisquick, cinnamon, milk and egg with hand beater until smooth. Stir in apple. Pour in dish; arrange sausages on top.
Bake until light  brown,  20 - 25 min. Serve with syrup.

Baked Peaches & Sausage

1 lb.  mild pork sausage
1 large can   peach halves
1/4 c. firmly packed  brown sugar
1/2 tsp.  cinnamon
1/4 tsp.  ground cloves

Pre-heat oven to 450°F.

In a large skillet, cook sausage until browned, stirring to crumble. Drain off excess fat and set aside. Drain peach halves, reserving * cup juice. Place peaches, cut side up, in a well greased glass baking dish and add reserved peach juice. Combine brown sugar and spices, stirring well. Sprinkle over peach halves. Bake for 15 minutes. Remove from oven and sprinkle cooked sausage evenly over top. Return to oven and bake for 15 more minutes.

Breakfast  Casserole

3 c.  cubed bread
3 c.  cubed ham or fried sausage
3 c.  grated cheese
2 tbs.  melted butter
1 tsp.  dry mustard
1 tbs.  flour
6  eggs
3 c.  milk
 

Bake at 350° for 1 hour. Make at least 8 hours before baking. Place first 3 ingredients in 9 x 13 inch pan. Combine flour and mustard, sprinkle
over bread crumbs. Beat eggs,butter and milk, pour over bread mixture and refrigerate, bake uncovered.

Hot Sausage Egg Casserole

3 lb.  sausage, 1 hot, 2 mild
1  onion, chopped
2  green peppers, chopped
4  tomatoes, chopped
3 c.  shredded Cheddar cheese
3 c.  Bisquick
3 c.  milk
9  eggs
1 tsp.  salt
 

Brown sausage in skillet . Place in a large rectangle baking  dish. Mix green pepper,onion,  tomatoes together and pour over sausage.  Sprinkle  cheese on top.Pour Bisquick mixture over all, bake at 350° for 35 to 40 minutes. Should have a slightly brown tone.

Pineapple  Casserole
 

1 (#2) can chunk pineapple, drained
4  eggs
1/2 c.  butter
1/2 c.  sugar
4 slices  white bread cubes (remove crust)
 

Cream butter, sugar, eggs and beat well. Add pineapple and stir in bread cubes.  Bake in greased 1- 1/2 quart casserole ( uncovered) at 350° for approximately 1 hour.

Sausage  Grits  Casserole

1 lb. pork sausage
3 c.  hot cooked grits
2- 1/2 c. (10 oz.)  Cheddar cheese, shredded
3 tbs.  butter or margarine
3  eggs, beaten
1- 1/2 c. milk
 
 

Cook the sausage until brown in a heavy skillet; drain well.  Spoon sausage into a lightly greased 13 x 9 x 2 inch baking dish.  Combine hot grits, cheese and butter. Stir until cheese and butter melt.Combine eggs and milk; stir into grits.  Pour over sausage.
Bake at 350° for one hour.

Breakfast Pizza

1 (8 oz.) can refrigerator crescent dinner rolls
6  eggs beaten (5 large)
1 lb.  bacon, cooked and crumbled
1 c. (4 oz.)  shredded cheddar cheese

Spread rolls onto a lightly greased 12 inch pizza pan; firmly pressing perforations to seal. Combine eggs, bacon and cheese. Pour over crust. Bake at 375° for 12-15 minutes. Cut like pizza and serve.
NOTE: can use regular pizza dough.

Farmer's Omelet

2 tbs. butter
2  c. diced, uncooked potatoes
1/4  c. finely chopped onion
1  c.  diced ham
6  large eggs
1/2 tsp.  salt
1   tsp.  pepper (to taste)
2   tbs.  milk
1/2 c.  shredded Colby, or cheddar or brick; cheese

Melt butter in a 10 inch nonstick fry pay.  Add potatoes and onion;cover and cook over medium heat for 20 minutes, stirring often to brown evenly or until potatoes are tender and golden brown. Add ham; heat through.Beat eggs, milk, salt and pepper together in a bowl. Pour over the potato mixture.  Cover pan and cook 10 minutes or until eggs are almost set. Uncover pan and check often and with a spatula, lift around edge of eggs and allow egg mixture to run under omelet during cooking. Sprinkle with cheese. Cover and cook until cheese melts. Cut into wedges and serve.

Full Meal Breakfast Croissants

4   large    croissants, toasted with butter
8   eggs   (2 per omelet)
8   sausage links, cooked & halved
8   strips    bacon, cooked & halved
8   slices    american cheese
8   thin slices  deli style ham

Prepare 4 omelets using 2 eggs for each.  Cook sausage and bacon. Cut croissants in half like hamburger buns and toast lightly buttered
croissants on the insides.  Top one half of each croissant with an omelet, 2 slices of cheese, 4 slices of bacon (halves), 2 slices of ham and 4 sausage halves. Top each sandwich half with other half of croissant and serve immediately.If omelets and  meats aren't warm enough to melt cheese, put filled croissants in the microwave about 30 seconds on high to melt the cheese.

Maple Toast and Eggs

12 strips  bacon
1/2 c. maple syrup
1/4 c. margarine
12 slices  white bread
12  eggs
salt and pepper to taste

Cook bacon until crisp, drain. In saucepan, heat syrup and margarine. Flatten slices of bread and then brush one side with syrup mixture. Place "greased" side down in a large muffin tin. Alternate one egg and a sprinkle of the bacon in your bread cups. Divide equally. May be covered with tinfoil. Bake for 15 - 20 minutes at 400°.

Peanut Butter French Toast

9 slices  your favorite bread
3 eggs
1 c. milk
butter
peanut butter
maple syrup

Mix eggs and milk thoroughly. Dip bread slices in milk and egg mixture and cook over medium heat in large buttered frying pan until golden. While still hot dot french toast with butter and spread with peanut butter. Stack 3 pieces per serving and pour syrup liberally over each stack.Serve hot.

Stuffed French Toast

8 slices  Vienna (Italian ) Bread
2-1/2 c. milk
1/2 c. brown sugar
1 c .cream
1 level tsp.  cinnamon
5 or 6 eggs
1/2 lb. grated cheddar cheese
3 c. crumbled crisp bacon

Combine, milk, cream, eggs, and sugar. Beat until well blended. Soak each slice of bread in this mixture until saturated. fry on a greased griddle until browned..Turn bread over and do other side. Top 4 slices of toast with cheese and bacon, Top with the remaining slices. Set over low heat until cheese melts. Serve with warmed Maple syrup.

Crunchy  Brunch  Egg  Casserole
 

2 c.  seasoned croutons
4 oz.  cheddar cheese, shredded
4  eggs, slightly beaten
2 c.  milk
1/2 tsp.  prepared mustard
Bacon, crisp and crumbled
 

In bottom of buttered Pyrex dish, combine croutons and cheese.Mix remaining ingredients, except bacon, and pour over crouton/cheese mixture. Sprinkle bacon crumbles on top. (May be prepared in advance or overnight.)
Bake 1 hour at 325°.

Bunkhouse Skillet Breakfast
 

1 pkg. (26 oz.) frozen shredded hash browns
1/4 c. cooking oil
1 large green pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
3 c. cubed fully cooked ham
6 eggs, slightly beaten
1/2 tsp. .salt
1/4 tsp. pepper
1- 1/2 c. shredded cheddar cheese

In a large skillet, fry potatoes in oil for 10 min. Add green pepper, onions and garlic;continue to cook for 25 minutes or until potatoes are browned and vegetables are cooked. Stir in ham; heat through. Cover and remove from heat. In another greased skillet, combine eggs, salt and pepper. Cook and stir gently until eggs are set. Stir into potato mixture. Top with cheese; cover 3 to 5 minutes or until cheese is melted.

Tea Scones

1 tbs. softened butter
2- 1/2 c. self rising flower
1 tbs. sugar
1/2 tsp. salt
3 tbs.. lard, cut into 1/4 inch bits and thoroughly chilled
1 egg
1/2 c. milk
1/4 c. dried currants (optional)

Grease a large baking sheet with the butter and set aside. In a large chilled mixing bowl combine the flour, sugar, salt and lard. Rub the flour and lard together with your fingertips until the mixture looks like coarse meal.
Beat the eggs until it froths and set 1 tbs .of it aside in a small dish. Beat the milk into the remaining egg and add to the flour mixture (along with the currants, if used). Mix gently until the dough can be made into a ball. On a lightly flowered surface roll the dough, handling it as little as possible, to 1/4 inch  thickness. Using a cookie cutter or rim of a
glass, cut into 2 inch  rounds. Re roll and do the same with the scraps.

Place round about 1 inch  apart on the baking sheet and brush lightly with the reserved beaten egg.
Bake in the middle of a 400º oven for about 15 minutes, or until light golden brown. Best served immediately.

"Dutch Baby" Pancakes

 1/3 c. butter
 4 eggs
 1 c. milk
 1 c. flour
 Fresh whole nutmeg
 Powdered sugar for dusting
 1 lemon

Put the butter in a heavy iron skillet in a preheated 450º oven. Mix the batter quickly while the butter melts. Put the eggs in a blender and mix at high speed for 1 minute. Gradually pour in the milk, then the flour. Mix for 30 seconds. Pour the batter into the hot pan (make sure the pan is hot) and bake 20 to 25 minutes. Dust with powdered sugar and a grating of fresh nutmeg.
 

Sausage and Cheese Casserole

 2 lb..  small link breakfast sausages
 8 slices fresh bread
 3/4 lb. medium sharp cheddar cheese, shredded
 4 eggs
 2-1/2 c. milk
 1 can mushroom soup
 1/4 lb.  fresh mushrooms, sliced

Cook and drain the sausage links. Trim and discard the crust from the bread, and cut into cubes. Butter a 9 "x 13"  baking dish and place the bread cubes on the bottom,followed by the sausage links. Top with the grated cheese.
Beat the eggs and milk and pour over all. Add the sliced mushrooms,followed by the undiluted mushroom soup.Refrigerate overnight. Bake in 350º oven for 1 hour to 1 hour 15 minutes.
Serves 6 to 8.

Peanut Butter French Toast with Hot Grape Jelly

 Bread (2 slices per person)
 Peanut Butter
 Optional: powdered cinnamon, nutmeg, or vanilla
 extract (to taste)
 Eggs (beaten with a little milk)
 Butter or oil for frying
 Grape jelly

Proportions are not important to this recipe. Make peanut butter sandwiches and dip in egg and milk mixture which has been seasoned with one or more of the optional ingredients. Fry in a little butter or oil over medium heat until golden brown on both sides.
Heat grape jelly in a small sauce pan until liquefied and syrup-like. Serve over fried sandwiches.

Prune and Nut Loaf

 2 c. all-purpose flour
 1 c. whole wheat flour
 1/3 c. sugar
 1 tbs. plus 1 tsp. baking powder
 1-1/2 c. skim milk
 1 egg
 3 tbs. margarine, melted
 1 tsp. vanilla extract
 36 pitted prunes, chopped (approx. 3 cups)
 30 whole shelled almonds, chopped

Combine all-purpose flour, whole wheat flour, sugar and baking powder in a large bowl.
In a separate bowl combine the milk, egg, margarine and vanilla and beat slightly with fork. Stir into the flour mixture until combined - do not over mix. Fold in prunes and almonds. Spoon into a 9"  x 5" loaf pan that has been sprayed with a non-stick cooking spray. Bake at 325º for 45 to 60 minutes, until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan.

Irish Eggs

 6 hard boiled eggs, peeled
 1 lb. potatoes, peeled, boiled, and mashed
 2 eggs, beaten
 1 tsp. finely minced garlic
 1 tsp. salt
 1 tbs. Dijon mustard
 10 soda crackers (saltines) crushed to fine crumbs
 Vegetable oil for deep frying

Combine the mashed potatoes, beaten eggs, garlic, salt, mustard, and cracker crumbs mixing thoroughly. Divide the potato mixture into 6 portions. Press a hard-boiled egg into each portion, covering each egg entirely. Deep fry in 350º oil until golden brown. Serves 6.

Kentucky Scramble

 8 slices lean bacon
 1 c. fresh corn kernels (cut from 3 ears of fresh corn)
 or 1 cup canned or frozen and defrosted corn kernels
 1/2 c. finely chopped green pepper
 1/4 c. finely chopped pimiento
 1-1/2 tsp. salt
 Freshly ground black pepper to taste
 8 eggs

Fry the bacon in a large skillet over moderate heat, turning until crisp and brown.
Remove bacon to drain on paper towels and pour off all but 2 tbs. of the bacon fat. Add the corn to the skillet and stir over moderate heat for 2 to 3 minutes. Add the green pepper, pimiento, salt and black pepper and cook uncovered, stirring frequently, for 5 minutes until the vegetables are soft but not browned. Beat the eggs in a bowl and pour them into the skillet. Cook over low heat, stirring with the  back of a fork or with a
wooden spatula, until the eggs have formed soft creamy curds or to your preferred degree of firmness for scrambled eggs. Mound the eggs on a warm serving platter and arrange the cooked bacon strips on top. Serve with buttered toast. Serves 4.
 

Nashville House Fried Biscuits

1 qt. milk
1/4 c. sugar
2- 2/3 pkg. dry yeast
1/2 c. lard or shortening
6 tsp. salt
7 to 9 cups of flour

Add yeast to warm water. add other ingredients & let dough rise.  Work into biscuits and drop into hot fat.

Breakfast Ham and Egg Casserole
 

Softened butter or margarine

 14 to 15 slices bread

2 c. diced, cooked ham
2 c. (1/2 lb) shredded Cheddar  cheese
1 tsp. salt
1/2 tsp. pepper
6 eggs
3 c. milk

Spread butter on both sides of bread slices; cut bread into small cubes. Combine bread cubes, ham, cheese, salt, and pepper. Stir well.
Beat eggs until foamy; stir in milk. Add egg mixture to ham mixture, stirring well. Pour into a lightly greased 13" x 9" x 2" baking pan cover and refrigerate overnight.
Bake, uncovered at 350º for 1 hour or until golden brown. Serve immediately.

Biscuits and Gravy
 

3 c. self rising flour
1/2 cup shortening
3 tsp. baking powder
1- 1/4 c. buttermilk
2 tsp. powdered sugar

Mix dry ingredients. Cut in shortening. Stir in buttermilk. Knead a few times.Roll out on a floured board .
Cut with biscuit cutter or floured glass.
Bake in a preheated 450º oven for 12 minutes. Brush with Butter

Sausage Gravy

Brown 1 lb. of Sausage, crumbling as it cooks
3 tbs. flour
3 c. milk
Salt and pepper to taste.

After sausage has cooked, add flour and stir over medium heat with a spoon, scraping the pan until the mixture is blended and beginning
to brown. Add the milk or cream and stir until thickened. Add salt and pepper to taste. Pour over the biscuits, split in half.
 

Breakfast Casseroles

 1 lb .hot sausage or  bacon
 6 to 8 eggs
 2 c. milk
 1 tsp. dry mustard
 1 tsp. salt
 1  c. sharp cheese, grated
 2 - 4 slices of bread,cubed or 1 c. fresh bread crumbs, not  toasted
 

Sauté sausage of bacon and drain. Grease 9 x 13 casserole and put bread cubes in bottom of casserole.
Crumble sausage or bacon over bread.
Beat eggs, milk, mustard, and salt together and pour over meat. Sprinkle with cheese.
Cover and refrigerate overnight, or freeze.
Bake for 1 hour at 350º. Takes about 1 hour cooking time whether frozen or not.

Sausage Breakfast Casserole
 

 2 lb.. bulk sausage - 1 mild, 1 hot
 6 to 7 slices white bread,crusts removed; spread with oleo and cubed
 2 or more c. shredded sharp cheese*
 7 to 8 eggs
 2-1/2 c. milk
 1 tsp. salt
 1 tsp. dry mustard

Cook sausage until done, stirring to crumble well. Remove grease while cooking, then drain well on paper towels. Place buttered bread into 3 qt. casserole dish. Sprinkle with sausage and top with cheese. Combine
remaining ingredients and beat well. Pour over mixture in baking dish and chill at least 8 to 12 hours.
Bake at 350º 40 to 45 minutes.
Variations: Can use 1-1/2 lb ham, bacon or Canadian bacon

*Can use 1 cup grated cheddar cheese and cup cubed Swiss cheese
 

Country Eggs and Sausage

Sour cream makes the difference

1/2 lb (2 c.) grated sharp cheddar cheese
1/2 tsp. dry mustard
1/2 tsp. paprika
1 tsp. salt
1 c. sour cream
1 lb. sausage, cooked, drained, and crumbled
12 eggs

Grease an 8 x 11 casserole. Put cooked sausage in bottom of casserole. Cover with half the cheese and half the sour cream mixed with seasonings. Beat eggs.
Pour over casserole. Top with drops of the rest of the sour cream and seasonings mixture and the  rest of the sharp cheese. Bake uncovered for 35 minutes in a 350º oven.

Breakfast Bread Pudding

1 loaf raisin bread
1 stick melted butter
4 eggs
2 egg yolks
1 c. sugar
1 small carton whipping cream
2 c. milk
2 tsp. vanilla
Confectioner's sugar
fresh or frozen fruit, slightly sweetened

Beat eggs and yolks with sugar until frothy; add cream, milk and vanilla. Mix well. Spread each slice of bread with melted butter. Dip slices into egg mixture and place, two deep in a large buttered baking dish. Pour remaining egg mixture over bread. Place dish into a larger pan filled with warm water, enough to reach half-way up the side of egg dish.

Bake at 350º for 45 minutes to 1 hour, or until puffy and brown and a knife inserted comes out clean. Cut into slices, sprinkle with confectioner's sugar and serve with fresh fruit, bacon or sausage.
 

Hot Cakes with Brown Sugar Syrup
 

   Hot Cakes
   1 egg
   1/4 c. and 2 tbs. milk
   1 c. flour
   1/2 tsp. salt
   2 tbs. baking soda
   2 tbs. baking powder

Beat all ingredients until smooth. Cook on hot griddle until fluffy and brown. Turning  only once.

Brown Sugar Syrup

   1 c. boiling water
   2 c. brown sugar
   1/2 stick butter
   1 tbs. vanilla

Bring mixture to a boil and thicken with 1 tbs. cornstarch dissolved in 2 tbs. cold water.

Sausage & Beef Patties

   1/2. lb. sausage
   1/2. lb. lean ground beef

Mix together and broil in hot oven , turning frequently until cooked through.

Sausage And Cream Gravy

 1-1/2 lb.. pan sausage
 1/3 c. all-purpose flour
 1 c. water
 2 c. evaporated milk
 Salt and pepper to taste

Cook sausage; drain off all but, 1/3 cup drippings. Add flour to drippings and mix well; gradually stir in water. Keep stirring constantly, and add the milk. Season to taste and bring to boil, stirring 'til thickened as you desire it. If its too thick, add a little bit of milk and stir. Serve hot over warm buttered biscuits.

Santa Fe Sausage Casserole

1 lb. pan sausage
1 6 oz. can tomatoes and chiles with juices
8 large eggs
3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 t. chopped garlic
2 c. thawed frozen corn
12 oz. sour cream
12 oz. cottage cheese
3 c. cheddar or Monterey Jack cheese

In skillet, cook sausage until browned. Drain off excess oil. Stir in tomatoes and chiles. Set aside.Beat eggs. To the eggs, add flour, baking powder, salt, garlic, corn, sour cream, and cottage cheese, mixing well. To this mixture, add cheese. Stir in sausage mixture.
Pour mixture into a9"x13" pan, which should bake for 60-75 minutes.

Sausage Ring

2 eggs
1/2 c. milk
1- 1/2 c. crushed saltines or Ritz crackers
1 c. chopped peeled apple
1/4 c. chopped onion
1/4 tsp. white or black pepper
2 lb. sausage

Beat eggs and milk. Stir in crackers and let set a few minutes. Add remaining ingredients. Pat into a mold or form into a ring on a baking sheet. Bake at 350° for 1 hour.
*This can be assembled the night before and baked in the morning.

Missy Potatoes

1 (2 lb.) package frozen hash brown
potatoes, thawed
1 (16 oz.) carton commercial sour cream
1 (10- 3/4 oz.) can cream of celery soup
1 c. (4oz.) shredded sharp cheddar cheese
1/2 c. butter or margarine, softened
1 tsp. salt
1 tsp. coarsely ground black pepper
1/2 c. round buttery cracker crumbs
dash of Tabasco

Combine all ingredients except cracker crumbs; spoon into a lightly greased 13"x9" baking dish.
Sprinkle cracker crumbs evenly over top of potato mixture. Bake at 350º for 40 minutes or until bubbly.

Hashbrown Casserole

2 lb.. frozen shredded potatoes
1/2 c. melted butter
1 can  chicken soup
2 c.  grated cheddar cheese
8 oz.  sour cream
1 tsp. of salt
1/2 tsp. of pepper
1/2 small onion
2 c. of Cornflakes, crushed
1/2 c. of melted butter

Place thawed potatoes in 13x9 pan that has been coated with non-stick spray. Mix together next 7 ingredients and pour over potatoes. Top with crushed cornflakes and drizzle with melted butter. Bake uncovered in 350° preheated oven for 45 minutes.

Texas Brunch

3 tbs. butter
3 tbs. flour
2 c. milk
2 c. (8 oz. shredded cheddar cheese, divided)
6 hard cooked eggs, chopped
1/2 c. mayonnaise
1/4 tsp. salt
1/4 tsp. hot sauce
1/8 tsp. pepper
quick cornbread
8 slices bacon, cooked and crumbled
1/3 c. chopped green onions

Melt butter in large saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk, and cook over medium heat; stirring constantly until thickened and bubbly. Stir in 3/4 c. shredded cheese and next 5 ingredients. Cook, stirring constantly until cheese melts.

Cut Quick Cornbread into 6 pieces, remove from pan and split each piece in half horizontally. Place 2 pieces each, cut sides up,on individual serving plates.

Spoon egg mixture evenly over cornbread. Top evenly with remaining 1- 1/4 c. shredded cheese. Sprinkle with crumbled bacon and chopped green onion.

Cheesy Baked Apples

4 medium apples: peeled, cored and cut into
eighths
1/4 c. water
2 tsp. fresh lemon juice
2 tbs. sugar
1 tbs. flour
1/4 tsp. ground cinnamon
pinch of salt
1 c. cheddar cheese, shredded

In a shallow dish, arrange apple slices. Sprinkle with water and lemon juice. In a small bowl,combine sugar, flour, cinnamon, and salt. Sprinkle over apples. Bake at 350º for 45 minutes or until apples are tender. Uncover,top with shredded cheese, bake 5 minutes more,or until cheese melts.
 

That's all for now .I hope you will visit often and see all the new recipes that will be added.From my kitchen to yours,Sue

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