Carnivore Breakfast Casserole

Ingredients:
12 oz breakfast sausage*
12 eggs
2 cups cheddar cheese, shredded
3/4 cup heavy whipping cream
1 TBS red hot sauce

2 green onions, chopped
1/4 tsp. pepper

1/8 tsp. salt**

*alternate meat includes ham, ground beef, turkey, bacon

**may need to add more salt /season meat if using ground beef or turkey

Directions:

• Preheat oven to 350 degrees 
• Cook meat thoroughly (season if using non-salty meat) and break into pieces
• Spread cooked meat in bottom of 9x13 baking dish
• In a large bowl, whisk eggs, cheese, whipping cream, hot sauce, green onions, salt and pepper
• Pour egg mixture over cooked meat in baking dish
• Bake 35-40 minutes

Recipe adapted from here

Croissant Egg Breakfast Sandwich

Ingredients:

• eggs (1-2 per sandwich)
• slice of cheese - havarti is yummy (one slice per sandwich)
• lunch meat -ham is yummy 
• croissant

Directions:

• Preheat oven to 400° F
• Cut croissants in half place open faced on a cookie sheet
• Place cheese on 1/2 of the croissant 
• Put croissants with cheese in oven until cheese is melted (approx. 5 min)
• Meanwhile, fry eggs, seasoned to taste
• Warm lunch meat in a frying pan
• Assemble croissants by adding egg and meat
• Eat and enjoy!

Note: No need to butter the croissant

Ham-Egg Muffin

Ingredients:

Sliced ham (one slice per muffin cup)

Cheese, grated (approx. 1 Tbs. per muffin cup)

Egg (one egg per muffin cup)

Salt and pepper

Directions:

Pre-heat oven to 400 degrees 

Coat muffin tin with spray 

Put one slice of ham in the bottom of each tin

Layer grated cheese next

Crack an egg on top

Salt and pepper to taste

Optional: add green onions, bacon bits or other seasoning

Bake at 400 degrees for 15 min

Idea: try cupcake liners for less clean-up

Baked French Toast

Ingredients:
6-8 one inch slices of bread, cubed into chunks

4 eggs, beaten
2 cups milk
1/4 cup sugar
1 Tbs. vanilla

crumb topping

1/3 cup flour

1/3 cup brown sugar

1/2 tsp. cinnamon

1/4 cup cold butter, cut into small cubes
 

Directions:
Grease 9 by 13 pan and fill with cubes of bread. 

Combine beaten eggs, milk, sugar and vanilla and pour over top of bread cubes. (At this point you can cover and refrigerate over night, or you can let it soak in a few minutes before doing the next step.)

Make crumb topping by combining flour, brown sugar and cinnamon. Sprinkle over top. Drop butter pieces on top. 

Bake at 350 for 30-35 min. or until golden. Serve. 

Alternative: add frozen blueberries (sprinkled on top)

Classic Belgian Waffles

Ingredients:

½ cup warm water
2 ¼ tsp. active dry yeast (one packet)
pinch sugar

1 ½ cups buttermilk

1/3 cup sugar

4 eggs
½ cup (one stick) butter, melted and cooled
2 tsp. vegetable oil
2 tsp. vanilla

1 cup water

3 cups flour
¼ tsp salt

Directions:
Dissolve the yeast in the warm water, adding a pinch of sugar; let stand 5 to 10 minutes, until the mixture begins to foam.

Meanwhile, in a large mixing bowl combine wet ingredients - buttermilk, sugar, eggs, melted butter, vegetable oil, vanilla and 1 cup of water. Beat until smooth

In a medium size bowl combine the dry ingredients -  flour and salt. 

Pour foamy yeast mixture into large mixing bowl with the wet ingredients and combine, then add the dry ingredients (flour and salt) and mix well. 

Use the measuring cup provided and heat in Belgian waffle maker. Serve with whipped cream, fruit, jam, powdered sugar, syrup, etc.

**1/2/2021 used heat setting of 3

Recipe makes approx. 10 waffles

Chocolate Pancakes

Chocolate Pancakes Ingredients

2 egg yolks

3 Tbs. sugar

1 ⅓ cups milk*, more if the batter is too thick

2 egg whites, whipped

3 Tbs. butter, melted

1 tsp. vanilla

1 ½ cups flour

¼ cup cocoa powder

2 ½ tsp. baking powder
½ tsp. salt

3 ½ oz milk chocolate chips

1 Tbs. butter, for cooking

Chocolate Ganache

1 cup heavy cream

8 oz milk chocolate chips

*substitute buttermilk if desired

yields approx. 6 pancakes

Directions

1. In a large bowl, mix together yolks and sugar, while still whisking, add milk
2. Carefully fold in whipped egg whites (Note: use a spoon, not a whisk)
3. Add and mix the melted butter and the vanilla.
4. In another large bowl, mix the flour, cocoa powder, baking powder and salt.
5. Pour the dry ingredients (flour etc.) into the wet ingredients
6. Mix in the chocolate chips. Let the batter sit for 15-20 minutes.
7. Next - make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
8. Take off the heat, mix with the chocolate chips until perfectly smooth.
9. Over low to medium heat, pour ¼ cup of pancake batter on a well-oiled pan.
10. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
11. When the pancakes are ready, pour the chocolate ganache on top.
12. NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.

Notes: tripled pancake mix and doubled ganache - 2/2020 for family of 7, next time try vanilla ganache as a variation

Frothy Buttermilk Syrup

Ingredients:
1/2 cup butter (1 cube)
1 cup sugar
1/2 cup buttermilk

1 tsp. vanilla
1/2 tsp. baking soda

Directions:
Melt butter in a sauce pan. Then add sugar and buttermilk. Bring just to a boil, then take off heat. Add vanilla and baking soda. Drizzle over pancakes.

Waffles

Ingredients:

4 eggs

2 cups flour

1 3/4 cups buttermilk (can add 2 Tbs lemon juice to regular milk)

1/2 cup vegetable oil

1 Tbs. sugar

4 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla

Directions:

Preheat waffle iron. Put wet ingredients into one bowl and dry in the other. Pour together and beat all ingredients until just smooth.

Spray waffle iron with non-stick cooking spray. Pour about 1/2 cup into each quadrant of the waffle iron. Cook until done. (Note: for harder, less moist waffles use 2 eggs instead of 4)

syrup - yummy

Ingredients:

1 cup karo syrup
1 cup brown sugar

1 cube butter

Directions:

In a sauce pan melt butter, then add karo syrup and brown sugar stirring constantly. Let boil for 5 seconds, then immediately remove pan from the burner. (If you let the syrup boil too long it will become hard.) Serve over pancakes.  

Egg, sausage & hash brown classic breakfast

Ingredients:
Eggs
Hash browns
lil smokies
seasonings

Directions:
cook up some eggs, hash browns, and lil smokies (or other protein such as sausage or bacon) to your liking. Serve with orange juice and a slice of toast.

Amish Oatmeal

Ingredients
3 cups quick cooking oats
1 cup sugar
1 cup milk
1/2 cup melted butter
2 eggs
2 tsp. baking powder
1 1/2 tsp. salt
2 tsp. vanilla

Directions
Combine all ingredients. Spread evenly into a greased 9 by 13 baking dish. Bake at 350 degrees for 25-30 min. or until edges are brown. Spoon into bowls. Add milk (or cream) and top with fruit.

Monkey Bread

Ingredients:

18-20 Frozen dinner rolls (Rhodes white dinner rolls)
1 cup brown sugar
2-3 tsp cinnamon
1 stick butter, melted
1/2 cup Karo syrup

Directions: 
Spray a cookie sheet and place frozen rolls on cookie sheet to thaw. Once rolls are thawed (about 30 min.), tare or cut each roll into four pieces. In a bowl mix brown sugar, cinnamon, melted butter and karo syrup. Pour some sauce into the bottom of a sprayed bunt pan and layer sauce and roll pieces ending with the sauce. Let the rolls rise until double in size. 
Bake at 350 degrees for 25-30 min. 

Cream of Wheat

Ingredients:
Cream of Wheat
salt
sugar (brown or white)
water
milk

Directions:
Prepare according to directions on box.

Egg Muffin Sandwich

Ingredients:
English muffins, toasted
eggs
seasonings: salt, pepper, ranch powder
cheese, grated

Directions: 
Fry up eggs, season with salt, pepper and ranch. Meanwhile, toast English muffins. Sprinkle grated cheese on top of eggs and place inside English muffins.

Swedish Pancakes

Ingredients:
2 cups flour
2 cups milk (or more)
6 eggs beaten
1/2 tsp salt

Directions: 
Blend all ingredients until smooth. Rub surface of hot skillet with butter. Pour 1/3 - 1/2 cup batter onto pan and tip pan to spread batter evenly. When top is "dry" flip pancake over. They cook quickly, roll up to keep warm. Serve with fruit, whipped cream, syrup, etc.

Baked French Toast

Ingredients:
¾ cup butter
1 ½ cups brown sugar
3 Tbs light corn syrup

1-2 baguette's (depending on the length, batter will be enough for 24-36 rounds) or 1 loaf French bread, cut into 1 inch thickness

6 eggs

2 cups milk

1 tsp. vanilla

Directions:

Melt butter in a saucepan and add brown sugar and corn syrup. Heat over medium heat. Do not boil. 

Spray cookie sheet and pour hot brown sugar mix on the cookie sheet. (For less mess, use oversized parchment paper and allow the paper to go up over the edges of the pan.) Pour milk mixture (milk, eggs and vanilla) into a dish and dip bread slices making sure they soak up the mixture. Place into pan on top of brown sugar mixture and scrunch pieces together (should get about 32-36 slices in each pan). Cover the baking dish with plastic wrap and refrigerate overnight. The next morning, preheat oven to 350 degrees and place uncovered dish in oven for 30 min. or until firm and slightly browned. Brown sugar mixture should be bubbling. Can be served directly from dish or turned over and served onto plates. Serves 8 to 10 people. 

Buttermilk Pancakes

Ingredients:

2 cups buttermilk
1 cup milk

5 eggs**

1 Tablespoon vanilla

3 cups all-purpose flour

3 Tbs. white sugar

1 Tbs. baking powder

3/4 teaspoon salt
1 1/2 teaspoons baking soda

Directions:
In a large bowl mix buttermilk, milk, eggs and vanilla. In a separate bowl combine flour, sugar, baking powder, salt and baking soda. Pour the dry mixture into the wet mixture, mix until lumps are gone (or mostly gone).
Heat a lightly oiled (butter tastes better) griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

**For fluffier, less protein packed pancakes use 3 eggs instead of 5

Original Recipe Yield 12 - 5 inch pancakes

Sausage, Hash brown Egg Casserole

Ingredients:

6 eggs

1-2 cups grated cheese

1 ½ cups milk
Bacon, sausage or ham (cooked in frying pan) and cut into bite size pieces

Salt and pepper to taste
Ranch seasoning to taste

1 bag frozen shredded hash browns

Directions:

Make the night before and let sit in fridge over night (if using frozen hash browns). If making the morning of, cook the hash browns slightly before putting in casserole dish.

Spray 9 by 13 pan. In a large bowl mix eggs, most of cheese, cooked meat, milk and salt and pepper and ranch. Stir in hash browns.  Spread into 9 by 13. 

Bake 45 min at 375

The last five minutes of cooking add extra cheese on top, bake until melted.

Breakfast Cake

Ingredients:

Base:

1 ½ cups sugar

1 c. butter

2 eggs

1 cup milk

3 cups flour

4 tsp. baking pwdr

1 tsp. salt

Topping:

1 cup brown sugar

4 tsp. flour

4 tsp. cinnamon

4 Tbs. melted butter

Directions:

Grease 9x13 pan

Blend sugar, butter, egg, stir in milk, etc. and pour in pan. Mix topping and sprinkle on top (it will sink in).  Bake at 375 for 25-35 min. 

Classic Bran Muffins

Ingredients:

1 1/2 cups wheat bran (from a box of Bran flakes cereal)

1 cup buttermilk  (or 1 cup milk and 1 Tbs lemon juice)

1/3 cup vegetable oil

1 egg

2/3 cup brown sugar

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Directions:

Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.

Mix together wheat bran and buttermilk; let stand for 10 minutes.

Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Spoon batter into prepared muffin tins.

Regular size muffins - bake for 15 to 20 minutes, mini muffins about 7- 8 min. or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy! Makes about 1 dozen.