Breakfast

 
BREAKFAST IN ONE DISH

16 slices of bread with the crust removed
Back bacon (enough to cover 8 slices of bread)
6 eggs
8 slices of cheddar cheese 0r enough grated cheddar cheese to cover 8 slices of bread
½ tsp salt
½ tsp pepper
½ to 1 tsp dry mustard
¼ c minced onions chopped finely
1 ½ tsp Worcestershire
3 c. whole milk
¼ lb of butter
Cornflakes
In a 9x13 buttered baking dish put 8 pieces of bread covering the dish entirely.
Cover with back bacon
Cheese on top of bacon
Cover bread like a sandwich with remaining 8 slices of bread
In a bowl beat eggs, salt, pepper, dry mustard, onions, Worcestershire , milk and Tabasco if you would like it a little spicy. Tabasco is optional.
Pour over the sandwiches. Cover and let stand in the fridge overnight.
In the morning melt butter, pour on top
Cover with corn Flakes
Bake 1 hour at 350 degrees let stand 10 minutes before serving

                        CHEESE AND MUSHROOM QUICHE

1 bunch baby spinach, trimmed

6 eggs

1/3 c milk

1 c cheddar cheese

1/2c finely diced mushrooms

¼ finely diced onions or green onion

Pinch each salt, pepper and nutmeg

Rinse spinach and shake off

Place in frying pan and cook over medium heat till wilted

Let cool . Remove excess moisture and chop

In a large boil place everything and whisk together

Fill muffin cups and bake 18-20 minutes at 350

                     CORNED BEEF HASH FOR 2

1 russet potato, peeled and cubed

1 340g can of Hereford corned beef

1 small yellow onion, diced

Salt & Pepper

1 T oil

1T butter

In frying pan put 1 inch of water and bring to boil

Peel and cube potato add to pan, cover and cook 10 minutes

Drain and set aside. Whip out pan, return to stove

Add butter and oil

Add diced onions till tender

Return potatoes and add cubed corned beef

Cook until potatoes are brown

 
Egg Muffins for a Crowd

             FLUFFY BUTTERMILK PANCAKES

2 c flour
¼ c sugar
2 tsp baking powder
1 tsp baking soda
1.2 tsp salt
2 eggs
2 c buttermilk
¼ c oil

Stir first 5 ingredients in a large bowl whisk until well blended
Whisk eggs, buttermilk and oil in separate bowl
Add to dry ingredients, stir until just blended ( do not over mix )
Batter can still be slightly lumpy.

Cook in a non stick skillet with some butter and oil
Flip when small bubbles are formed on the top
Keep warm in a 200 degrees oven

               MY HOME MADE GRANOLA

3 cups rolled oats

1 cup slivered almonds

1 cup cashews

¾ cup shredded sweet coconut

¼ cup plus 2 T. dark brown sugar

¼ cup plus 2 T. maple syrup

¼ c vegetable oil

¾ tsp salt

1 cup raisins

Preheat oven to 250

In a large bowl , combine oats, nuts, coconut, and brown sugar

In separate bowl , combine syrup, oil and salt. Combine both mixtures. Pour onto 2 sheet pans

Cook 1 and 15 minutes, stirring every 15 minutes to get even color.

Remove from oven place in large bowl add raisins and mix well.

 Karen’s famous Hash Browns

Frozen hash browns (shredded)
2-3 green onions chopped
Lawry’s seasoned salt (Shake on)
Lawry’s seasoned pepper (Shake on to taste)
3T margarine
In frying pan melt margarine and add hash browns
Put chopped green onions (use white and green)
Shake out seasoned salt and pepper to liking
Turn once to get the nice browning on hash browns( if dry add more margarine.

 
Perfect Eggs Benny

4 eggs
4 slices back bacon from the Deli
4 English muffins
Knorr Hollandaise Sauce
1 T vinegar
Put a pot of water on to boil with 1T vinegar, once boiling add cracked eggs
In a small pot Mix Hollandaise sauce to directions on package
When water is boiling drop in 4 eggs
Put back bacon on plate for microwave
Toast English muffins either in toaster or under broiler
To assemble
Take muffins and butter them put on plate
Microwave bacon for 30 sec.
Place bacon on muffins
Take Poached eggs and put on top
Spoon Hollandaise sauce over and serve hot.
Serve with hash browns or fresh fruit