Breakfast recipes vary for what event you are fixing them for whether for a family breakfast or a group brunch! Below is an assortment of some of my favorite recipes.

Breakfast Recipes:

SAUSAGE BRUNCH CASSEROLE

• 1 package of frozen hash brown potatoes, thawed


• 2 1/2 slices of bread, cut in 1/2 inch cubes


• 1/2 pound bacon, fried or 1 pound saucage, cooked and drained


• 5 ounces shredded cheddar cheese


• 6 eggs


• 2 cups milk salt and pepper 1/2 teaspoon dry mustard

>Butter an 8 x 12 inch dish. Spread has browns and bread on bottom. Spread meat and cheese over potatoes. Blend eggs, milk, and seasoning and pur over mixture. Bake at 350 degrees for 30 to 40 minutes. Serves about 12 people.

Breakfast Recipes:

EGG BRUNCH (great for a Crowd)

• 4 slices of bacon


• 1/2 pound dried beef


• 6 oz can mushrooms


• 1/4 cup butter or margarine(1/2 stick)


• 1/2 cup flour


• 1 quart milk


• 16 eggs


• 1/4 tsp salt


• 1 cup evaporated milk


• 1/4 cup butter or margarine


• pepper to taste

Saute bacon until almost done. Remove from skillet and drain. Leave 1 tablespoon of bacon fat in skillet and add dried beef, mushrooms, and 1/4 cup butter (keep a few mushrooms for garnish). Mix together while butter melts, then while still hot add the flour to thicken and then quart of milk to complete the sauce. Add pepper, no salt. Mix eggs, evaporated milk, salt and melted 1/4 cup butter. Soft scramble and set aside. Butter a casserole dish (flat 2-quart recommended) and add a small amount of sauce in bottom, then layer the eggs and more sauce, etc. Garnish top with mushrooms and crumbled bacon. Heat covered for 1 hour at 275 degrees. This dish can be prepared a day ahead of time and refrigerate covered, then heat. Serves about 12.

BREAKFAST CASSEROLE

• 4 cups cubed day-old bread


• 2 cups shredded cheddar cheese


• 10 eggs beaten


• 4 cups milk


• 1 teaspoon dry mustard


• 3/4 teaspoon salt


• 1/3 teaspoon onion powder


• dash pepper


• 12 slices bacon, cooked crisp


• 1/3 pound mushrooms, sliced


• 3/4 chopped tomatoes

Generously butter 9x13 inch pan. Arrange bread cubes in the bottom. Sprinkle with cheese. beat together eggs, milk, mustard, onion powder, and pepper. Pour evenly over the bread and cheese. Sprinkle with crumbled bacon, mushroom slices and chopped tomatoes. Cover and chill overnight.

Preheat the oven to 350 degrees. Bake uncovered about 1 hour, or until set

BISCUITS

• 2 cups flour


• 1 tablespoon sugar


• 4 1/2 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 teaspoon cream of tartar


• 1/2 cup of shortening


• milk to moisten-approximately 3/4 cup

Mix to make a soft dough. Roll out on a flour surface to 3/4 inch thickness. Cut and bake at 400 degrees preheated oven until light brown.

GRIDDLE CAKES

Sift together:

• 2 cups flour


• 3 1/2 teaspoons baking powder


• 1/2 teaspoon salt


• 3 tablespoons sugar

Add: 3 tablespoons melted butter,1 3/4 cups milk,1 egg ,beaten.Mix well until smooth. Cook on a preheated griddle, turning only once.

BUTTERMILK BISCUITS

• 2 cups sifted flour


• 3 teaspoons baking powder


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 teaspoon sugar


• 1/2 cup soft butter


• 3/4 cup buttermilk

Blend and knead all ingredients. Roll out on a flour surface to 3/4 inch thick. Cut and bake on a greased sheet pan until browned-about 20 minutes.

Breakfast Recipes:

EGG SAUSAGE CASSEROLE

• 1 pound of pork saucage


• 6 eggs, slightly beaten


• 2 cups milk


• 6 slices of bread, cubed


• 1 cup cheddar cheese, shredded


• 1/2 tsp. salt


• 1/4 tsp. pepper

Brown the saucage and drain off grease. Combine in large greased casserole dish the cooked saucage, eggs, milk, bread, cheese, salt, and pepper. Refrigerate for 24 hours. Bake at 350 degrees for 1 hour and serve hot. Serves 4 to 6 people.

Breakfast recipes:

POTATO PANCAKES

Sift together:

• 1 cup flour


• 1 teaspoon salt


• 2 teaspoons baking powder


• 1/8 teaspoon white pepper

Beat in a bowl: 2 eggs.Add:1 cup milk, dry sifted ingredients, 4 tablespoons melted butter.

Blend together and add:2 tablespoons grated onion,3 cups shredded raw potatoes.

Blend altogether and drop by the spoonful into a greased frypan. Fry on medium heat until crisp and brown on underside. Turn over and brown on the other side.

EGG PUFF

• Stir until coated: 1/2 cup melted butter, cooled. 1 pound diced mushrooms


• Beat: 10 extra large eggs.Add: mushrooms and butter to beaten eggs.


• Add:1 pound shredded Monterey Jack cheese, 1 pint creamed cottage cheese, 1/2 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt.

Mix well and pour into well-greased individual casserole dishes. Bake at 350 degrees for 30 minutes or until a knife inserted comes out clean. Serve immediately. Can be made a day ahead and refrigerated.Bake right before serving.

COTTAGE CHEESE PIE

• 2 pie shells


• 1/2 cup milk


• 1/2 cup butter


• 1/2 pound Feta Cheese


• 2 pounds cottage cheese


• 5 eggs

Mix all ingredients together with a mixer on low speed. Pour into pie shells and bake in a preheated oven at 350 degrees for 1 hour.

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