Cheesy Ham Biscuit Pull Aparts

This is divine cheesy decadence! This is my absolute favorite breakfast biscuit, but it works well with any meal!

Ingredients:

1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits (I prefer the buttery flavor).
1 egg
2 tablespoons milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar
1/2 cup Monterey Jack cheese
1/2 teaspoon granulated garlic

Directions:

Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.

Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

Baked at 350 for 23 – 25 minutes or until golden brown. You can either cut into squares or just pull them apart.

Bacon Breakfast Cupcakes

In a world of fast and easy breakfast foods, these take the cake! Cupcakes made with all your favorite breakfast ingredients!

Ingredients:

1 20 oz bag shredded hash brown potatoes
2 tbls vegetable oil
1/2 tsp salt
1/4 tsppepper
6 eggs
2 tbls milk
3/4 cup crumbled crisply cooked bacon
3/4 cup shredded Cheddar cheese

Directions:

Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.

In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
Bake 45 to 55 minutes or until golden brown.

In medium bowl, beat eggs and milk. Stir in bacon and cheese.

Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.

Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes.

The Plan

A 6-year-old and a 4-year-old are upstairs in their bedroom. "You know what?" says the 6-year-old. "I think it's about time we start cussing."

The 4-year-old nods his head in approval.

The 6-year-old continues. "When we go downstairs for breakfast I'm going to say hell and you say ass."

"OK!" The 4 year old agrees with enthusiasm.

Their mother walks into the kitchen and asks the 6-year-old what he wants for breakfast. "Aw hell, Mom, I guess I'll have some Cheerios."

WHACK! He flies out of his chair, tumbles across the kitchen floor, gets up, and runs upstairs crying his eyes out, with his mother in hot pursuit, slapping his rear every step. His mom locks him in his room and shouts "You can just stay there until I let you out!"

She then comes back downstairs, looks at the 4-year-old, and asks with a stern voice, "And what do YOU want for breakfast, young man?

"I don't know," he blubbers, "But you can bet your ass it won't be Cheerios!"

A Woman's Perfect Breakfast

She's sitting at the table with her gourmet coffee.

Her son is on the cover of the Wheaties box.

Her daughter is on the cover of Business Week.

Her boyfriend is on the cover of Playgirl.

And her husband is on the back of the milk carton.

Cinnamon Sugar Coffee Cake Muffins

These are a family favorite that are truly hard to beat!

Ingredients:

For the Muffin:
1-¾ cup flour
1-½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
⅓ cup oil
¾ cup granulated sugar
1 egg
¾ cup milk

For the Cinnamon Sugar Topping:
1/4 cup butter, melted
1/3 cup granulated sugar
1 Tablespoon cinnamon

Directions:

1. Preheat the oven to 350º. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
2. In a separate, large bowl, combine oil, sugar, egg and milk.
3. Add dry ingredients and stir only to combine.
4. Coat your muffin pan well with nonstick cooking spray and divide the batter evenly among the cups.
5. Bake at 350 degrees for 15-20 minutes.
6. Run a knife around the sides of the muffin and shake them out of the pan while still hot.
7. Melt the butter in a bowl.
8. Combine the white sugar with the cinnamon in another bowl.
9. Dip muffins in butter, then into the sugar/cinnamon mix.

Cinnamon Crescent Rolls

These are so very yummy and so easy to make! My family absolutely adores them!

Ingredients:

Rolls -
2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon

Glaze -
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Directions:

1. Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Take dough out of roll and lay triangles on cookie sheet.
2. Roll up each, starting at the widest side, as you would normally do for crescent rolls.
3. Place each cinnamon filled crescent roll onto a baking sheet. Bake at 350°F. for 10 to 15 minutes or until golden brown.
4. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency.
5. Drizzle over warm rolls.

Hash Brown Muffins

Looking for a fast, yet tasty, breakfast treat? Well, have I got the the recipe for you!

Ingredients:

16 ounces hash brown potatoes
4 eggs
4 slices bacon, cooked crisp and crumbled
¼ cup evaporated milk
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon onion powder
1 cup shredded cheddar cheese, divided

Instructions:

1.  Place the bacon, hash browns, milk, eggs, seasonings and ½ cup of the cheese in a bowl and mix well.

2.  Divide mixture into 12 well greased muffin tins and top with the remaining cheese.

3.  Bake at 375 for 20 minutes.

4.  Cool until warm and serve.

Potato Pancakes

What's not to love about hot, crispy potato pancakes topped with a dollop of tangy sour cream? They are absolutely delicious and perfect for breakfast, lunch, or dinner!

Ingredients:

1 cup cold water
1 egg, beaten
1/2 teaspoon salt
3/4 cup dry potato flakes
1 tablespoon chopped chives
1 pinch freshly ground black pepper
1 pinch cayenne pepper to taste
1 tablespoon vegetable oil
1 tablespoon butter
1/4 cup sour cream
1 tablespoon chopped chives, divided

Directions:

1.  Whisk together water, egg and salt, until salt has dissolved.

2.  Stir in dry potato flakes until incorporated.

3.  Stir in 1 tablespoon of chopped chives; season with black pepper and cayenne pepper.
4.  Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to mix.
5.  Divide potato mixture into four equal portions and shape into pancakes.

6.  Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
7.  Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with 3/4 teaspoon chives.

Eggs Benedict

What makes for a better Sunday brunch than tender poached eggs on top a juicy slice of Canadian bacon and a toasted English muffin? All that's needed to complete this divine madness is a dollop of velvety hollandaise sauce!

Ingredients:

2 English muffins
4 slices Canadian bacon
4 large eggs
12 tablespoons unsalted butter, melted
4 large egg yolks
2 tablespoons lemon juice
Salt and paprika to taste

Directions:

1.  To poach the eggs: pour enough water into a 10- to 12-inch skillet so that it’s three-quarters full. Add the vinegar and bring to a simmer over medium-high heat. Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes; the yolks should still be runny. (Alternatively, add the eggs to the simmering water, turn off the heat, cover the skillet, and let them sit for 4 to 5 minutes.) Remove the eggs from the skillet with a slotted spoon and set aside on a warm paper-towel-lined plate. If the eggs have any feathery edges, you can trim them if you like.

2. To make the hollandaise sauce: position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. In the bowl, whisk the yolk and lemon juice until well combined. Gradually whisk in the butter in a thin stream and keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds. If the sauce is too thick, whisk in a few drops of hot water to thin it. Season to taste with salt. Keep the sauce warm in its bowl set over the simmering water, whisking occasionally, until ready to use.

3.  Toast and butter the muffin halves.

4.  Heat a 10-inch skillet over medium-high heat and cook 4 slices of the bacon, flipping once, until heated through and browned in spots, about 1 minute per side. Transfer to a large plate and repeat with the remaining slices.

5.  To serve, put two muffin halves on a warm plate, top each with a slice of the bacon and a poached egg, and spoon on the hollandaise sauce. Garnish with a sprinkle of paprika and serve immediately.

Granola Bark

I love this easy to make no-bake recipe that the entire family will love as a breakfast on the go or an afternoon treat!

Ingredients:

8 ounces bittersweet chocolate, finely chopped
1/2 cup granola
1/4 cup dried fruit of your choice
1/4 cup slivered almonds (lightly toasted)

Directions:

1.  Line the bottom and sides of an 8-inch square baking pan with foil.
2.  Place chocolate in a heatproof bowl set over a pan of simmering water; do not let water boil or allow bowl to touch water.

3.  Cook, stirring often, until chocolate has melted, about 5 minutes.
4.  Spread chocolate in an even layer in pan (use an offset spatula or tilt pan).

5.  Quickly sprinkle with granola, fruit and almonds.

6.  Refrigerate until solid, (about 1 1/2 hours).
7.  Break bark into pieces and store in an airtight container in the refrigerator.

Scrumptious Egg Muffins

I like breakfasts that require a little more effort than the opening of a box and the pouring of cereal into a bowl. I love the smell of bacon or sausage wafting through the house, rousing the entire family long enough that they come into the kitchen and eagerly ask “Whatcha cooking?"

Ingredients:

1 dozen eggs, whisked
12 ounces good-quality bacon, cooked and chopped
2 cups sharp cheddar cheese, shredded
Dried basil and oregano
Salt and pepper (to taste)
1 cup parmesan cheese

Directions:

1.  Whisk eggs, cook bacon, grate cheese together in a bowl.
2.  Preheat the oven to 350 degrees. Line a muffin pan with paper liners.
3.  In a large bowl, stir together eggs, bacon, and cheddar cheese.
4.  Season with a pinch each of basil and oregano, then season with salt and pepper to taste.
5.  Ladle into lined muffin pan cups.
6.  Sprinkle with parmesan cheese.
7.  Bake for 25 minutes, or until puffy and slightly browned on top.
8.  Remove from oven and let cool for about 15 minutes on a wire cooling rack.
9.  Loosen paper cups with a butter knife and lift out of the muffin pan.
10. Serve immediately while still warm.

Potato Skin Poppers

One of the easiest quick-fix foods I've ever made and so very tasty, too!

Ingredients:

3 cups diced potatoes
2 cups shredded cheddar cheese
2 cups sour cream
3/4 cup cooked bacon pieces
1/3 cup chopped green onions
1 dash salt & pepper to taste
14 8-inch flour tortillas
2 tablespoons melted butter

Directions:
1. Preheat the oven to 350 degrees.
2. Cook the potatoes in a skillet according to the package directions.
3. In a large bowl, stir together the cooked potatoes, cheddar cheese, 1 cup sour cream, bacon, green onions, and salt and pepper.
4. Warm the tortillas according to the package directions.
5. Spoon equal amounts of the mixture in the center of the 14 tortillas.
6. Fold in two sides of each tortilla to meet in the middle, and then roll burrito-style.
7. Brush the outside of each rolled tortilla with melted butter and place on baking pan with seam down.
8. Bake for 12-15 minutes, or until golden brown.
9. Let cool for 5 minutes then cut diagonally into halves.
10. Serve with the remaining sour cream.

Breakfast Potato Bowls

This is an incredibly easy to make breakfast that everyone will love!

Ingredients:

1 large baked potato (russett or sweet)
1 Tbsp. butter
2 eggs
2 strips bacon, cooked and crumbled
2 Tbsp. shredded cheddar or gouda cheese
1 Tbsp. fresh parsley, chopped
salt and freshly ground black pepper

Directions:

1.  With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!)

2.  Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.

3.  Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.

Snickerdoodle Muffins

I personally love "snickerdoodle" anything, but these really take the cake!

Ingredients:

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
1/2 cup sugar and 1 tbsp cinnamon mixed together for rolling*

1.  Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.  In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.  Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4.  Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Bacon Cheddar Puffs

These are the easiest and tastiest biscuits I've ever made!

Ingredients:

1/2 c. milk
2 tbsp. butter, cut in sm. pieces
1/2 c. flour
2 eggs
1/2 c. sharp cheddar cheese, shredded
4 slices bacon, cooked & crumbled
1/4 c. green onion, chopped
1/4 tsp. garlic salt
1/4 tsp. pepper

Directions:

Heat oven to 350 degrees. Boil milk and butter over medium heat. Add flour all at once, stirring until mixture forms a ball. Remove from heat. Add eggs, stirring until smooth. Add remaining ingredients. Drop by teaspoon on greased foil-lined cookie sheets. Bake 25 minutes or until puffed and golden. Wrap and freeze. To serve, bake 5 to 8 minutes or until heated. Makes 3 dozen.

Sausage, Egg, and Hash Brown Casserole

Sausage, Egg, and Hash Brown Casserole

Ingredients:

1 lb. sausage
9 large eggs, slightly beaten
3/4 cup milk
4 tablespoons melted butter
24 oz. pkg. hash browns
8 oz. shredded cheddar cheese

Preparation:

Preheat oven to 350°F.

Break up sausage meat and discard casings, if desired. Layer raw sausage on bottom of a well buttered 9"x13" pan. Add milk and melted butter to beaten eggs and pour over sausage.

Add hash browns and top with shredded cheese.

Bake for one hour.
Makes about 4 servings.