I used to work several days a week at my church’s preschool. On the first Wednesday of every month, the staff takes turns putting on a breakfast. I have had some of the tastiest breakfast treats. The breakfast always provides an opportunity to taste some new ideas to serve for breakfast. Many times I feel like I make the same thing every day. It is nice to get a few recipes from others for their favorite morning treats.
Over the years, I have learned one thing about breakfast: When in doubt, always bring sausage balls. I have never been able to pass them up, and they are always one of the first things to go on the breakfast table. I keep pre-cooked sausage balls in my freezer pretty much all the time. They provide a hearty breakfast or a good snack. I can zap them in the microwave for 20 seconds and it was the perfect breakfast on the run. Pigs in a blanket are also always a big hit. I have wrapped them in small pieces of puff pastry to “fancy them up” but any way you make them, they are always a treat.
Sausage Balls
3 cups baking mix such as Bisquick
1 lb. extra-sharp shredded cheese
1 lb. pork sausage, spicy or mild
Thoroughly combine all ingredients and roll into golf-ball sized balls. Bake on a greased baking sheet for 15-20 minutes at 350 degrees.
Pumpkin Muffins
One of my former teaching partners, Tanya Robinson shared this recipe with me. I do not know if these muffins are dessert and breakfast, but they are delicious.
Dry ingredients:
1 3/4 cup plain flour
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Mix all dry ingredients together in a bowl.
Wet ingredients:
Two large eggs
1 cup canned pumpkin
1/2 cup melted butter
1 cup butterscotch chips
1/2 cup chopped pecans.
Mix wet ingredients.
Make a hole in the dry ingredients and pour in the wet. Stir to moisten but do not beat. Scoop into well-greased mini muffin tins and bake at 350° for 10 to 15 minutes.
A breakfast casserole is always a good idea. Many times you can mix it up the night before and bake it in the morning. Always hearty and good for a crowd.
Basic Breakfast Casserole
Always feel free to add or substitute anything you would like to this basic recipe. Many times I will add a can of chopped green chilies or a few chopped jalapeños to this recipe. You can substitute the meat or cheese for a variety.
1 1/2 pounds ground pork sausage cooked and drained
3 to 4 leftover bread slices, cubed (feel free to use any bread: hot dog or hamburger buns work well)
1 1/2 cups shredded cheddar cheese
9 large eggs
3 cups of milk
1 1/2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
Arrange bread cubes in the bottom of a lightly greased 9 x 13” baking dish. Top with sausage and shredded cheddar cheese. Mix together eggs and next four ingredients and pour evenly over the top. Cover and chill overnight. Allow to sit at room temperature for about 30 minutes then bake at 350 for 45 minutes or until set.
Bacon, Egg and Hash brown Squares
10 frozen hash brown patties, thawed
12 eggs
1/2 cup milk
1/2 cup sour cream
1 cup shredded sharp cheddar cheese, divided
6 slices of cooked bacon, crumbled and divided
4 green onions, thinly sliced.
Crumble hash browns into a well-greased jelly roll pan and press gently to form an even layer. Bake at 450° for about 15 to 20 minutes or until golden brown. Meanwhile, mix eggs, milk, sour cream, and salt and pepper in a large bowl until blended. Stir in half of cheese and half of bacon. Reduce oven temperature to 350. Pour egg mixture over hash brown crust and bake 15 to 20 additional minutes. Remove from oven and top with remaining bacon and cheese. Sprinkle on green onions and allow to stand for about five minutes before cutting in squares to serve.
This recipe can be made ahead of time by preparing hash brown crust the night before and mixing egg mixture. In the morning simply pour the egg mixture over and bake 20 minutes
Pineapple Casserole
This is one of those delicious old recipes that you forget to make, but once you have tasted it again, it reminds you of your grandmother. It is delicious with breakfast and just as good as a side dish with ham or pork.
3 (20 ounce) cans of chunk pineapple, drain and reserved juice
9 tablespoons reserved pineapple juice
9 tablespoons cornstarch
1 1/2 cup sugar
3 cups grated sharp cheddar cheese
1 stick margarine or butter
1 1/2 cups crushed buttery style crackers, such as Ritz
Combine pineapple juice cornstarch and sugar. Mix well. Mix drained pineapple, cheese and cornstarch mixture. Spread evenly in a 9 x 12 well-greased casserole dish. Mix melted margarine and crushed crackers together. Sprinkle cracker mixture on top of pineapples. Bake at 350° for 20 to 30 minutes.
This recipe may be refrigerated or frozen before baking.
Baked Sugared Fruit
I do not remember whose recipe this was, but it used to be a favorite of our staff.
2 bananas, sliced
2 oranges, peeled and segments divided
1 1/2 cups strawberries, sliced
2 tablespoons lemon juice
1 cup brown sugar, lightly packed
¾ cup slivered almonds
6 tablespoons butter, melted
Preheat broiler. Toss bananas in lemon juice. Layer bananas, strawberries, and oranges in a 9 x 12 casserole dish. Pour melted butter over and stir in sugar and almonds. Spoon over fruit. Broil until sugar melts and almonds begin to toast.
Bacon Tomato Cups
These are always a big hit.
1 (10 ounce) can diced tomatoes and green chilies, drained
1/2 cup mayonnaise
1 cup grated Swiss cheese
1 tablespoon dried basil
8 slices bacon, cooked and crumbled
1/2 small onion, finally chopped
1 (10 ounce) can refrigerated layered biscuits
Preheat oven to 375°. In a mixing bowl, stir together the tomatoes, mayonnaise, Swiss cheese, basil, bacon, and onion. Separate each biscuit into three layers and press each layer into a lightly greased mini muffin tin. Fill with a teaspoon of the tomato mixture. Bake 10 to 12 minutes. These can be served at room temperature
Yogurt and Granola Parfaits
This is another staff favorite and it is so simple. Everything can be purchased and assembled at breakfast.
1 large container plain or vanilla Greek yogurt
1 container of high-quality purchased granola or homemade from recipe below Mixed seasonal fruits and berries.
In small punch cups, layer yogurt, granola, and berries. Allow everyone to make their own and include only things they would like.
If using plain yogurt, honey is a great additional topping option.
Missy’s Aunt’s Homemade Granola
Missy Barnett shared this delicious granola recipe with me years ago. It is perfect baked as listed but feel free to add or omit any ingredients to your taste. One of my favorite additions is shelled pumpkin seeds or pepitas.
Dry ingredients:
6 cups old-fashioned oatmeal
1 cup coconut, shredded
1 cup natural wheat germ
1/2 cup sunflower seeds
1/2 cup any other nuts that you would like
Wet ingredients:
1/2 cup oil
1/2 cup to 1 cup honey
1/3 cup water
1 1/2 teaspoon vanilla
Mix all wet ingredients together in a small saucepan and heat over low temperature for about five minutes.
Mix all dry ingredients in a large mixing bowl. Carefully pour over the wet mixture and mix thoroughly.
Spread granola on well-greased baking sheet and bake 45 to 60 minutes at about 350 stirring every 15 minutes.
Feel free to add 1 cup of raisins or any other dried fruit after granola has cooled.
Store in an airtight container.
