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Rise and shine

By Angie Sutton

The house will be full of hustle and bustle over the next few weeks and kiddos with hungry tummies will surely be asking, “What's for breakfast?”

Here are three delicious options for breakfast with a twist. Get the kids involved while they are on vacation from school. Preparing a casserole the evening before makes popping it in the oven the next morning a shortcut to starting your day off right.

Stop by www.mothersapronstrings.com to see other featured breakfast and brunch ideas.


Bananas & Pecan French Toast Casserole

Ingredients:

1/2 c. unsalted butter
2/3 c. packed light brown sugar
1/2 c. heavy whipping cream
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 c. pecans, chopped
3 bananas, sliced 1/4-inch thick
12 slices challah bread, sliced 1/2-inch thick
1 1/2 c. milk
3 large eggs
1 Tbsp. granulated sugar
1 tsp. vanilla extract

Directions:

1. In a large microwavable bowl, melt butter. Stir in brown sugar, whipping cream, cinnamon, allspice and pecans. Toss in bananas and gently stir to coat. Pour into the bottom of a 9-by-13-inch baking dish.

2. Arrange challah bread over the top. Trim pieces as needed.

3. In a blender, add remaining ingredients and pulse until just blended. Pour mixture slowly and evenly over the top of the bread. Cover and refrigerate overnight.

4. Remove casserole from refrigerator and preheat oven to 375 degrees F. Bake, uncovered, for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes.

5. Lay a serving tray over the top of the dish and quickly flip it over. Lift off the dish to serve.


Baked Omelet Casserole

Ingredients:

1 lb bulk pork sausage
1 (7-oz.) pkg. frozen broccoli florets, thawed
10 large eggs
1 c. milk
1 (20-oz.) bag O'Brien hash browns, thawed
2 c. shredded pepper jack cheese
1/2 tsp. salt
1/2 tsp. ground black pepper

Directions:

1. Preheat oven to 350 degrees F. Spray 9-by-13-inch glass casserole or 3-quart baking dish with cooking spray.

2. In a large skillet, cook sausage over medium-high, stirring frequently, until no longer pink, about 7 minutes. Crumble sausage and drain any grease.

3. In large bowl, beat eggs and milk with a whisk. Stir in potatoes, cooked sausage, vegetables, 1 cup cheese, salt and pepper. Pour into baking dish.

4. Bake uncovered for 60 minutes or until center is set. Sprinkle with remaining cheese with 5 minutes of bake time left.

Apron Strings Tips: This recipe is open to so many options based on the likes of your family. Kick it up with spicy bulk sausage or toss in cooked and crumbled bacon. Switch out the broccoli for spinach. Toss in sliced mushrooms or jalapenos. Save time and skip step 2 by purchasing precooked sausage crumbles or simply cut up brown and serve sausage links. Assemble and refrigerate the casserole the evening before to save time (add 5 to 10 minutes onto cook time). This recipe works well baked in muffin tins for serving portions quickly (adjust time to account for muffin cup size, about 25 to 30 minutes).


Fluffy Pumpkin Pancakes

www.mothersapronstrings.com

Ingredients:

2/3 c. all-purpose flour
2/3 c. whole wheat flour
1/4 c. granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. pumpkin pie spice
1/4 tsp. ground cinnamon
1/4 tsp. salt
2 large eggs
1 c. milk
2/3 c. vanilla yogurt
2/3 c. pure pumpkin pack
2 Tbsp. canola oil
1/4 tsp. vanilla extract

Directions:

1. In a large bowl, combine the first eight ingredients.

2. In another large bowl, whisk together eggs, milk, yogurt, pumpkin, oil and vanilla.

3. Slowly add wet mixture to dry mixture, stirring until just moistened.

4. Lightly coat griddle with cooking spray and turn to medium heat. Pour 1/2 cup batter onto griddle; repeat until griddle is full. Flip pancakes over when bubbles begin to form on top and edges are golden brown. Cool second side until top is golden brown.

Apron Strings Tips: This recipe makes eight pancakes so you may want to double it. To freeze them, let pancakes cool completely, stack with waxed paper between them and insert stack into a resealable freezer bag for up to three weeks. Serve with butter or whipped topping with syrup.

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