Looking at the recent recipes coming in made me think of breakfast! Perhaps, during your Christmas food preparations you might have the opportunity to prepare a breakfast for family/friends. I decided to make this post feature just breakfast recipes – for something different! Enjoy!
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Cream Cheese/Raspberry Muffins
1 (3 oz) pkg. cream cheese, softened
2 T. butter, softened
1/2 C. sugar
1 egg
1 egg white
3 T. buttermilk
1/2 tsp. vanilla
3/4 C. flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3/4 C. fresh raspberries
2 T. chopped walnuts
1/4 C. powdered sugar
1 tsp. milk
–
Preheat oven 350 degrees F.
Spray 8 muffin cups with
nonstick cooking spray (OR)
fill with paper liners.
In small bowl cream the
cream cheese, butter & sugar
until smooth. Beat in egg &
egg white. Beat in buttermilk &
vanilla. In another bowl combine
flour, baking powder, baking soda
& salt. Add dry ingredients to
creamed mixture just until
moistened. Fold in berries & nuts.
Fill muffin cups 3/4ths full of
batter. Bake 25-28 minutes until
a toothpick inserted into center
of muffin comes out clean. Cool
in pan 5 minutes – remove to
wire rack to completely cool.
Glaze:
Combine powdered sugar & milk;
drizzle over tops of muffins.
Makes 8 muffins.
(recipe: tasteofhome.com)
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Zesty Ham & Cheese Muffins
2 C. flour
1/4 C. minced fresh chives
1 tsp. baking powder
1 tsp. dried parsley flakes
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. dried minced onion
1/2 tsp. ground mustard
1 egg
1 C. plus 2 T. buttermilk
6 drops hot sauce
1 C. cooked/cubed ham
3/4 C. shredded Cheddar cheese
3/4 C. shredded process cheese
(Velveeta)
–
Topping:
5 T. shredded Parmesan cheese
3 1/2 tsp. butter
1/2 tsp. paprika
1/2 tsp. dried parsley flakes
1/4 tsp. pepper
–
Preheat oven 450 degrees F.
Spray 14 muffin cups with
nonstick cooking spray (OR)
fill with paper liners. In large
bowl combine first 8 ingredients.
In another bowl beat egg,
buttermilk & pepper sauce; stir
in dry ingredients until moistened.
Fold in ham & both cheeses. Fill
muffin cups 3/4ths full of batter.
Top each muffin with about 1 tsp.
Parm. cheese & 1/4 tsp. butter.
Combine paprika, parsley & pepper;
sprinkle over muffin tops. Bake
10-14 minutes until a toothpick
inserted into muffin center comes
out clean. Cool 5 minutes in pan
then remove to wire racks to cool.
Serve warm; refrigerate leftovers.
Makes 14 muffins.
(recipe: tasteofhome.com)
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Nutmeg Bread
2 C. flour
1 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 C. brown sugar
1 stick butter (8 T) or
1/2 C., softened
2 eggs
1 tsp. vanilla
1 C. buttermilk*
1/2 C. chopped nuts (walnuts or
pecans)
–
Preheat oven 350 degrees F.
Spray 9 X 5″ baking pan with
nonstick cooking spray. In large
bowl whisk flour, soda & nutmeg.
In another bowl cream sugar,
butter, eggs & vanilla using an
elec. mixer. Combine flour
mixture into egg mixture; add
buttermilk & continue mixing.
Stir in nuts & pour batter into
prepared pan. Bake 1 hour until
center of bread tests done.
Makes 1 loaf.
Note: You could add a glaze to the
top of the bread or sprinkle with
powdered sugar.
* If you don’t have buttermilk:
In a 2 C. measuring cup, add 1 T.
vinegar or lemon juice. Pour milk
in cup to reach 1 C. line. Stir &
let stand 5 minutes – now you
have buttermilk!
(recipe: thesouthernladycooks.com)
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Sausage-Cheese Muffins
1 lb. bulky spicy pork sausage
1 (10 3/4 oz) can Cheddar cheese
soup, undiluted
1/2 C. milk
2-3 tsp. rubbed sage
3 C. Bisquick baking mix
–
Preheat oven 400 degrees F.
Spray 24 muffin tins with
nonstick cooking spray (or)
use paper liners*.
In large skillet over medium
heat, cook sausage until no
longer pink; drain. In bowl
combine soup, milk, sage &
sausage; stir in Bisquick just
until moistened. Fill muffin
cups 2/3’s full of batter.
Bake 15-20 minutes until
muffins test done.
*NOTE: This recipe will make
4 dozen mini-muffins (OR)
2 dozen regular muffins
(recipe: tasteofhome.com)
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Monkey Muffins!
(LARGE batch=6 dozen)
1/2 C. butter, softened
1 C. plus 1 T. sugar, divided
2 eggs
1 C. mashed ripe banana
2/3 C. peanut butter
1 T. milk
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 C. miniature semisweet
chocolate chips
–
Preheat oven 350 degrees F.
Spray 72 muffin cups (6 dozen)
with nonstick spray or fill with
paper liners. In large bowl cream
butter & 1 C. sugar until light &
fluffy. Add eggs, one at a time,
beating well after each one. Beat
in bananas, peanut butter, milk &
vanilla. In another bowl combine
flour, baking soda & salt; add to
creamed mixture just until
moistened; fold in chips. Fill
muffin cups 3/4ths full with batter.
Sprinkle tops with remaining sugar.
Bake 14-16 minutes until a tooth-
pick inserted into muffin center
comes out clean. Cool 5 minutes
before removing from pan to
wire rack to completely cool.
Makes 6 dozen.
(recipe: tasteofhome.com)
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French Toast Bake
(overnight recipe)
1/2 C. melted butter (1 stick)
1 C. brown sugar
1 loaf Texas toast bread
4 eggs
1 1/2 C. milk
1 tsp. vanilla
powdered sugar for sprinkling
–
warm maple syrup for serving
–
In a microwaveable bowl melt
butter & brown sugar in microwave;
stir until mixed then pour in bottom
of a 9 X 13″ baking pan & spread
around. Beat eggs, milk & vanilla in
a bowl. Lay bread in a single layer
in bottom of pan. Spoon half of
egg mixture onto bread then add
another layer of bread; spoon on
remaining egg mixture. Cover with
foil & chill in refrigerator overnight.
–
Preheat oven 350 degrees F.
Bake, covered, 30 minutes; remove
foil & continue baking 15 minutes
longer. Sprinkle top with powdered
sugar. Serve with warm maple syrup.
(recipe: easyrecipesly.com)
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Cheddar/Bacon Waffles
2 C. flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
2 C. milk
1/3 C. canola oil
1/2 C. shredded Cheddar cheese
3 T. cooked, crumbled bacon
1 green onion, chopped
–
In medium bowl place flour, baking
powder, baking soda & salt – whisk
to combine. Heat waffle iron. In large
glass measuring cup whisk eggs, milk
& oil – pour into dry ingredients & mix
just until combined. Fold in cheese,
bacon & green onion. Spray waffle
iron with cooking spray & scoop
waffle batter evenly into iron, making
sure not to put in too much. Cook
until crisp & golden brown. Makes
about 12 medium sized waffles.
(recipe: jamiecooksitup.net)
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Breakfast Pizza
1 roll refrigerated
crescent rolls
1 pkg. white country gravy mix
4 eggs, scrambled
5 slices cooked/crumbled bacon
5 sliced diced Canadian bacon
1 C. shredded mozzarella cheese
–
Preheat oven 350 degrees F.
Spray a cookie sheet with nonstick
spray. Roll out crescent dough;
flatten, sealing seams & perforations.
Place dough on sheet & bake 7
minutes. Prepare gravy mix accordg.
to pkg. directions – spoon over
baked dough & spread to cover evenly.
Top gravy with eggs, bacons & cheese.
Bake 10 minutes.
(recipe: 77easyrecipes.com)
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Hope this post finds you in good health &
enjoying your day!
Hugs;
Pammie