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Kamchak 
Posted: 01-Jul-2004, 01:20 PM
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Green Eggs And Ham

(8 servings)


1 dozen eggs
1/4 cup milk
1-1/2 ounces bourbon (optional)
1/2 cup cubed avocado
1/2 cup grated Swiss cheese
1/2 cup boiled ham -- chopped
1/4 cup chopped green onions
3 tablespoons butter
Beat eggs. Add rest of ingredients and scramble gently in hot butter. The avocado is what makes it green.



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Raven 
Posted: 01-Jul-2004, 01:49 PM
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I know that I am the Odd ball here but I eat eggs for dinner/supper I enjoy a bagel lightly toasted with Shedd's spread for breakfast every morning.

I am also very alergic to milk products so I have had good success with Soy cheese and will sub it in the recipes calling for cheese in this instance.

FYI the only place soy cheese works remotely well as a believable substitute is where it is melted an blended in wink.gif

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Herrerano 
Posted: 02-Jul-2004, 04:24 PM
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ZodiacIvy

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Oh, breakfast recipes. Well, I have one of those. I don't get this anymore because this third world country doesn't have bulk sausage, but I remember it well. The first time I had this, that one girl in San Antonio fixed it so it even has a memory factor which of course, I have never divulged to any of the women in my life. biggrin.gif


You need about 12 mexican corn tortillas
one pound bulk sausage
about a dozen eggs
some white cheese, ,monterey jack or mozzarella, or farmers cheese}
a little oregano, salt and pepper


Brown sausage in a skillet breaking up into small pieces. Do Not Drain Grease.
Cut or break up corn tortillas into small pieces about an inch square or less then fry them quickly with the sausage grease. If there is any grease left you can then drain it off afterwards if you want to pretend you are eating health contiously. Tortillas should get nice and soft then add eggs beaten and scramble with the sausage and tortilla, season with a little oregano and salt and pepper, top with small pieces of cheese and mix in then let set so the cheese gets melty.

Goes well with cold beer and if you want, a little salsa picante.

Leo cool.gif


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Shadows 
Posted: 02-Jul-2004, 09:50 PM
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That sounds like a great breakfast and I know just the beer to go with it to... Sol.


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Kamchak 
Posted: 04-Jul-2004, 02:51 PM
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Kat's Baked Huevos Rancheros


1 c Onion; chopped
1 c Bell pepper, green; chopped
2 Garlic clove; minced
3 tbs Olive oil
1 tbs Flour
4 Serrano chopped
32 oz Tomato; drained & chopped
1/2 tesp Oregano, dried
1/2 tesp Cumin, ground
1/2 tesp Chili powder 1
Salt & Pepper
1/4 c Wine, white
6 Eggs
1/2 c Cheddar, sharp; shredded
1/4 c Olives, black; sliced
1/4 c Scallion; chopped
Saute onion, green pepper and garlic in oil. Stir in flour and cook 1 minute. Add next 8 ingredients; cook over medium heat 5 minutes. Pour sauce into a 12x8x2 inch baking dish. At this point you can continue or set into refrigerator awaiting the appointed hour. Remove from fridge and a hour before serving time. Make 6 indentations in sauce, and break an egg into each. Sprinkle with cheese, black olives and green onions. Bake at 350 F. for 15 minutes or until eggs are set. Serve immediately.
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Kamchak 
Posted: 04-Jul-2004, 02:53 PM
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Kat's Sausage and Mushroom


1 lbs. cooked sausage, crumbled
1/4 lb. chopped mushrooms
1 medium onion diced
6 tablespoons salsa
2 cups cubed bread
6 eggs
2 cups milk
2 cups cheese (shredded or Mexican mix)
Salt and pepper

Spray 9"x13" baking dish with non-stick spray. Place bread cubes in bottom. Microwave onions for 2-3 minutes, then add mushrooms and microwave for 2 minutes longer. Drain onion mixture and spread over bread. Spoon salsa over, add sausage and cheese. Beat eggs, milk and salt and pepper together. Pour over bread.
Refrigerate overnight and cook at 350° for about 50 minutes or until set
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Kamchak 
Posted: 04-Jul-2004, 02:55 PM
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Kat's Jalapeño Smoked Salmon


12 large eggs
salt & pepper
3 tbs picante sauce Tex Mex Sauces
6 ounces smoked salmon, chopped
4 tbs chopped red onion
3 chopped jalapenos
8 tbs whipped cream cheese
Whisk eggs, picante sauce, salt and pepper in a large bowl to blend. Melt 2 teaspoons butter in a a 8-inch diameter nonstick skillet over medium heat. Ladle 3/4 cup of the egg mixture into the skillet. Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top. Place 1/4 of the salmon on half of the omelet. Sprinkle with 1 tablespoon onion and chopped jalapenos Top with 2 tablespoons cream cheese. Fold omelet in half and slid out onto plate. Repeat with ingredients to make 3 more omelets
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Shadows 
Posted: 10-Aug-2004, 10:48 AM
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Simple and easy, yet folks will ask what you did!

Recipe Name: KETTLE BACON
Category: DUTCHOVEN
Serves: 10

SOURCE Shadows

2 Pound bacon, sliced
1 Tblsp butter
As req black pepper, ground

Some of you with age will remember this type bacon from those camps that our folks used to send us to for the summer. It is not the typical flat served bacon and is the only way to cook bacon for a crowd.

Even though this is called kettle bacon it can be cooked in any large cooking vessel such as a dutchoven, large kettle or large skillet with deep sides.
This is how I used to make it when I cooked at a camp in Charles County, Md.

Place your cooking vessel on the heat source. Seperate bacon slices and drop slice by slice into the vessel. Add butter ( please use butter not substitute stuff, it is needed for the flavor ). Sprinkle ground black pepper over the bacon while stirrring.
Cook over low to medium heat stirring very often with a wooden spoon . Remove bacon pieces with tongs as they become crisp and place on toweling to drain.
Serve while still warm.


Options:
Lemon Pepper can be used in place of black pepper.
Add a dash of cayenne pepper while cooking to add some zing.

This serves 10 - 20 folks
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freekenny 
Posted: 15-Aug-2004, 03:45 PM
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QUOTE (MDF3530 @ 20-Mar-2004, 12:50 AM)
Just a thought...

What is everyone's favorite breakfast?

No, doughnuts do not count!

My favorite breakfasts:

1. Three eggs, over easy, with white toast, sausage patties, hash browns and coffee from a little storefront diner in Oak Lawn, Illinois called Veli's Kofy (pronounced coffee) Kup.

2. Two Sausage McMuffins with Egg from McDonalds and a bottle of lemon lime Gatorade.

O'siyo,
Favourite breakfast for me would have to be Buckwheat Pancakes or Waffles with at least 6 varieties of fruit such as; bananas, grapes, pears, canteloupe/honeydew melon, strawberries and blueberries with real Maple Syrup from Vermont chef.gif
I eat the fruit on the side as to not get my 'cakes/waffles' mushy biggrin.gif I dip my fruit in the Maple Syrup and then follow it with a bite of 'cake/waffle'..I don't favor my syrup on my pancakes/waffles because it makes them mushy and 'masks' the true flavor of the pancake/waffle..I enjoy a icy glass of juice and a small frosted glass of 1% milk...YUMMY~~ rolleyes.gif
~~ Sty-U red_bandana.gif


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TheCarolinaScotsman 
Posted: 18-Aug-2004, 04:49 PM
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QUOTE (freekenny @ 15-Aug-2004, 04:45 PM)
O'siyo,
Favourite breakfast for me would have to be Buckwheat Pancakes or Waffles with at least 6 varieties of fruit such as; bananas, grapes, pears, canteloupe/honeydew melon, strawberries and blueberries with real Maple Syrup from Vermont chef.gif
I eat the fruit on the side as to not get my 'cakes/waffles' mushy biggrin.gif I dip my fruit in the Maple Syrup and then follow it with a bite of 'cake/waffle'..I don't favor my syrup on my pancakes/waffles because it makes them mushy and 'masks' the true flavor of the pancake/waffle..I enjoy a icy glass of juice and a small frosted glass of 1% milk...YUMMY~~ rolleyes.gif
~~ Sty-U red_bandana.gif

May I have breakfast with you? Love buckwheat (also anything else that moves too slow to get away from my fork rolleyes.gif )

In college, my room mate and I would start with pancakes and syrup, then bacon, eggs, grits and biscuits. All washed down with milk. Also like country sausage, tenderloin, country ham, tomatoes, grapefruit, oatmeal, even cold pizza or cold fried chicken. In fact, just about anything you throw on a plate. biggrin.gif


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freekenny 
Posted: 18-Aug-2004, 05:48 PM
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O'siyo CarolinaScotsman,
biggrin.gif Absolutely! Pull up a chair, grab a fork and let's break bread..And for new friends at breakfast, lets do cold chicken, cheese, tomato, salsa all wrapped up in plenty of warm buckwheat pancakes with a dop of sour cream chef.gif
You bring the juice and milk biggrin.gif
~~Sty-U red_bandana.gif
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Shadows 
Posted: 14-Aug-2005, 06:45 AM
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ZodiacHolly

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This morning I was up early and decided to go back through these cooking threads... I had forgotten about this one and thought it might be time to bring it back to the top....
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Shadows 
Posted: 15-Oct-2005, 10:23 AM
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ZodiacHolly

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Breakfast Sausage Casserole

Ingredients

1 pound pork sausage
6 slices white bread, toasted and cubed
1/2 pound shredded cheddar cheese
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk

Method

Remove sausage meat from casing. Crumble sausage into a medium skillet. Cook over medium heat until evenly browned, then drain.

In a medium bowl, mix together the cooked sausage, toasted white bread, Cheddar cheese, mustard powder, salt, eggs and milk. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator 8 hours, or overnight.

Preheat oven to 350 degrees.

Bake covered for 60 minutes. Uncover, reduce temperature to 325 degrees and bake for an additional 30 minutes, or until set.

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Shadows 
Posted: 04-Aug-2006, 04:20 PM
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Sage-Mustard Breakfast Sausage Recipe courtesy Bobby Flay



Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 8 sausage patties (4 servings)


4 tablespoons olive oil, divided
1 small onion, finely chopped
1 clove garlic, finely chopped
2 teaspoons whole fennel seeds
2 tablespoons whole-grain mustard
2 tablespoons finely chopped fresh sage leaves
1 pound ground pork
Salt and freshly ground black pepper


Heat 2 tablespoons of oil in a medium saute pan or griddle over medium heat. Add the onions and cook until soft. Add the garlic and fennel and cook for 1 minute. Remove from the heat, stir in the mustard and sage, and let cool for 5 minutes. Place the pork in a bowl, add the onion mixture, and gently toss to combine. Season with salt and pepper.

Heat 2 tablespoons of oil in a large nonstick skillet over high heat. Form the sausage mixture into 8 equal size patties. Cook on both sides until golden brown. Reduce the heat, cover, and continue cooking until just cooked through. Serve warm.




Episode#: GL0506
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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gaberlunzie 
Posted: 31-Oct-2006, 08:17 AM
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This is my favorite whenever I have a couple of guests over night; tasty, hearty and satisfying:

SAUSAGE-MUSHROOM BREAKFAST BAKE


INGREDIENTS:

1 pound bulk pork sausage
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper


METHOD:

1. In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain.

2. Place half of the bread cubes in a greased 13 x 9 x 2-inch baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers. In a large bowl, combine the eggs, milk, mustard, salt and pepper; pour over bread mixture.

3. Bake, uncovered, at 350°F for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Serves 12


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