Breakfast Pizza

INGREDIENTS

8 oz. pkg crescent roll dough
6 oz. breakfast sausage patties
1 cup frozen hash brown potatoes
3 tbsp. butter
3 eggs, beaten
1/8 tsp. each salt and black pepper
3/4 cup shredded cheddar cheese

DIRECTIONS

Heat oven to 350 °F. Spray pizza pan with nonstick spray. Roll out crescent dough to fit pan. Crumble the sausage, brown in a skillet. Drain and transfer to a plate. In the same skillet, cook hash browns in 2 tbsp. butter 12 minutes. Transfer to another plate.

In same skillet, melt 1 tbsp. butter, add eggs and scramble. Sprinkle sausage, potatoes and eggs on dough. Season with salt and pepper. Top with cheese. Bake 20 minutes or until cheese is melted and edge of pizza is browned. Cool slightly. Cut into 6 pieces and serve.

Serves 6

Orange Oatmeal Muffins

INGREDIENTS

1 cup rolled oats
1/2 cup orange juice
1/2 cup boiling water
1/2 cup butter
1/2 cup packed brown sugar
1/3 cup white sugar
2 eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees° F . Grease muffin pans.

2. In a small bowl soak the oats in orange juice and water for 15 minutes.
3. In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
4. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla. Spoon batter into prepared muffin pans, filling 2/3 full.
5. Bake at 350°F until golden brown, about 20 minutes.

12 Servings

Source: Allrecipes

Spinach Omelet

INGREDIENTS

3 large eggs
Coarse salt
Ground black pepper
1 teaspoon olive oil
1 cup packed baby spinach
1/4 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese

DIRECTIONS

In medium bowl, whisk together eggs and 1 tablespoon water. Season with salt and pepper and set aside.

In medium nonstick skillet, heat oil over medium high heat. Add spinach and season with salt and pepper. Cook until wilted and tender (1 minute). Add eggs and cook until nearly set. Using  spatula (heat resistant) pull sides of omelet toward center as uncooked eggs run underneath (2 minutes).

Sprinkle cheddar cheese on top of omelet and cook to desired consistency. Sprinkle with Parmesan and salt and pepper. Gently
slide omelet onto serving plate, folding over on itself by tipping skillet slightly.

Breakfast Burgers

INGREDIENTS

1 small package of instant mashed potatoes
1/2 package dry sage and onion stuffing
4 slices broiled bacon and crumbled
1/4 cup butter or margarine
4 eggs
salt and pepper
2 tbsp. milk

DIRECTIONS

Make up the potatoes as directed on the package. Add the stuffing and the bacon pieces and mix well. Divide into four and shape into burgers. Fry in 2 tbsp. butter or margarine until crisp and brown. Beat the eggs with seasoning and milk. Melt remaining butter or margarine in a small pan
and scramble the eggs. Top each burger with scrambled egg.

Serves 4

Apple Pancakes

INGREDIENTS

1 cup all-purpose flour
1 Tablespoon sugar
1/2 teaspoon salt
1 egg
1 cup milk
1 Tablespoon vegetable oil
5 medium apples, peeled and thinly sliced
confectioners’ sugar, optional

DIRECTIONS

In a bowl, combine flour, sugar and salt. In another bowl, lightly beat egg, then add milk and oil to egg. Add dry ingredients and stir until smooth. Fold in apples. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form a 5-inch circle. Turn when bubbles form. Cook second side until golden brown and apples are tender. Remove from griddle and sprinkle with
confectioners’ sugar if desired. Makes 14 to 16 pancakes.

Yeast Waffles

INGREDIENTS

2 cups milk
1 envelope dry yeast
1/2 cup warm water
3 cups flour
5 1/3 tbsp. butter, melted
1 tsp. salt
1 tsp. sugar
2 large eggs, lightly beaten
1/2 tsp. baking soda

DIRECTIONS

Place milk in a small saucepan. Cook over medium heat until scalded, about 130°F; do not boil. Cool the milk to lukewarm.

Dissolve yeast in the warm water in a large bowl.

Add flour, scalded milk, butter, salt and sugar. Beat with an electric mixer set at medium speed until the batter is smooth.

Chill batter, covered, for 8 to 12 hours.

Add the eggs and baking soda to the batter and beat until well mixed. Cook on a waffle iron.