While growing up, it was always a special surprise if we got to have something other than oatmeal or cold cereal for breakfast. Saturday was our best chance to get something delicious and homemade from the kitchen. Every once in a while my single mother of 5 would surprise us with a special homemade breakfast dish that we would gobble up before the first episode of Abbott and Costello was over. (Yes, I actually quickly did my chores every Saturday so that I could watch that show as well as The Eastside Kids.) Even better, my little sister would be undaunted in the kitchen and somehow conquer a great recipe too. Somehow it’s been my little sister (“Sissy”) who’s dramatically influenced and improved my cooking over the years. I’ve never seen
her put out anything that wasn’t absolutely divine—in spite of raising 6 kids at present. What’s even better is that she’s a smart cookie in using these types of recipes to feed the masses—which she regularly invites over to her home when there’s any excuse for a party. *think 60+ people—including children of all ages--over for a 4th of July breakfast*
Easy Breakfast Favorites
So today I thought I’d invite you to make some of our easy favorites. They bring a special emotional comfort to me as I remember making them while growing up. Ironically the quiche is one of my favorites that my sister introduced at one of her typically fabulous parties. Yet I remember it as if I grew up on it.
While I have the recipes written out just as I make them everyday, understand that I also have the necessities to make them out of shelf-stable products too, such as preserved cheese, bottled butter, canned, crumbled hot sausage, powdered sour cream and powdered buttermilk, etc. Softer cheeses I store in the freezer and plan to simply make my way through them in a power outage. Fortunately, even these kinds of cheeses last a long time. I also use a really thick version of Shirley J’s Universal sauce in lieu of cream cheese in some of my favorite dishes. The recipes turn out delicious in either cooking method. Also, due to the timesaving convenience, a food processor is the ONE item that I will definitely be using my 12-volt deep cycle battery to operate in the event of prolonged electricity outage. So I don’t hesitate to include such recipes in my bag of tricks. Also, I have to admit, the quiche and the coffee cake taste even better when made in the solar oven. Yum-Mee!
I hope that these can become a favorite in your home as well and can add some “spice” to your pantry repertoire. Enjoy.
French Toast Breakfast Casserole
12 cups cubed bread
10 eggs beaten
2 1/2 cups milk
1/2 cup butter melted
1/4 cup sugar mixed with 2 T. cinnamon
Mix together eggs, milk and melted butter.
Place half of bread in a 9 x 13 casserole pan. Pour half of the sugar/cinnamon mixture. Pour half of egg mixture. Repeat. Bake at 325 degrees 35-40 minutes. Don’t over cook. Allow to set about 10 minutes before serving.
1 stick butter
1/2 cup buttermilk
1 cup sugar.
Bring to boil
Add 1 tsp vanilla
1/2 tsp baking soda
Warm the butter, buttermilk, and sugar in a saucepan on medium-high heat until it comes to a boil. Then remove from the pan and add the vanilla and soda. Serve immediately.
This can be served on the French Toast breakfast casserole or on regular pancakes and waffles. You can also add pureed raspberries into the syrup for an extra special treat! Yum
Cowboy Coffee Cake
(perfect for breakfast, or anytime!)
2 1/2 cup sifted flour
2 cup brown sugar
1/2 tsp salt
2/3 cup shortening
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup milk
Mix flour, sugar, salt and shortening. Reserve 1/2 cup. Add dry ingredients, then milk and eggs. Pour into a 9 x 13 casserole dish sprayed with cooking spray. Bake at
350 degrees for 25-30 minutes.
Big Breakfast Muffins
Mix bran buds with boiling water. Cool. Set aside.
Cream together shortening and sugar. Add eggs and milk. Add buds mixtures. Add flour, soda, and salt. Mix in bran flakes
(You can put this mixture in an airtight container and store in refrigerator for up to one week.)
Bake in greased muffin pans. Bake at 375 degrees 20 minutes.
Makes 5 dozen. (I like to make them into mini muffins which make a WHOLE lot more)
Tip: I like to add just a touch of honey and cinnamon to this recipe for extra goodness.
1 lb hot sausage, cooked and drained.
1 lb pepper jack cheese, grated
1 pint small curd cottage cheese
1 tsp salt
1/2 cup butter
1 7oz. can chopped green chilies
1 tsp. baking powder
1/2 cup flour
Grate cheese and place at bottom of dish. Top with chilies, then sausage. In food processor, combine remaining ingredients. Pour over sausage. Cook 15 minutes at 400 degrees, then reduce heat to 325 degrees and cook for 30-35 more minutes.
Hash brown Bake
1 packet Hidden Valley Ranch (dry seasoning mix)
1 1/4 cup milk
3 oz cream cheese
6 cups hash browns
1/2 cup bacon, chopped
1/2 cup cheddar cheese
In a blender, combine ranch mix, milk, cream cheese, and bacon. Place hash browns in a 9 x 13 inch dish treated with non-stick cooking spray. Pour blender mixture over hash browns. Top with cheese. Cook at 350 degrees for 35 minutes.
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 cup butter
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup milk
- 1-2 cups blueberries
- Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
- Make the streusel topping: Mix brown sugar, flour, and cinnamon in a medium bowl. Cut in 1/4 cup butter or margarine; topping mixture will be crumbly. Set aside.
- For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
© 2019 Of COURSE this post is Copyright Protected by Preparedness Pro. All Rights Reserved. NO portion of this article may be reposted, printed, copied, disbursed, etc. without first receiving written permission by the author. This content may be printed for personal use only. (Then again, laws are only as good as the people who keep them.) Preparedness Pro will pursue all violations of these rights just as vigorously as she does any of her other freedoms, liberties, and protections.