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CrazyMoms
Breakfast
Recipes
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Breakfast Recipes
#1
Sara's Homemade Granola
6 cups old-fashioned rolled oats
3/4 cup raw sunflower seeds
1/2 cup sliced almonds
1/2 cup chopped walnuts
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup coconut (optional)
1/2 cup honey
1/2 cup canola oil
In a large mixing bowl, combine oats, sunflower
seeds, almonds,
walnuts, salt, cinnamon, and coconut. In a small
mixing bowl or large
measuring cup, combine the honey and oil. Heat in
microwave for 2
minutes. Pour over oat mixture and stir until
coated thoroughly.
Spread evenly onto 2 cookie sheets. Bake at 325
degrees for 10
minutes. Stir with spatula. Bake 10 minutes more
or until golden
brown. Cool. Can add dried fruit (raisins, dates,
cranberries, etc.)
after the granola has cooled. Store in air-tight
container.
_______________________________________
Source: Shingle Hill Bed and Breakfast
(www.virtualcities.com) |
Breakfast
Recipes #2
Belgian Waffles
presented by Glynn House Victorian Inn Bed &
Breakfast
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons confectioners' sugar
1 tablespoon vegetable oil
2 cups milk
3 eggs, separated
2 teaspoons vanilla
pinch of salt
fruit of your choice
whipped cream
Combine the flour, baking powder, confectioners'
sugar, oil, milk
and egg yolks. Beat the egg whites until they
stand in soft peaks
and fold into the batter (do not overmix). Using
a 4-ounce ladle,
pour 1/8 of the mixture into a hot waffle iron
and bake for about 2
minutes. Repeat with the remaining batter. Top
with the fruit and
whipped cream and serve hot. Yield: 8 waffles.
_______________________________________
Source: Glynn House Victorian Inn Bed &
Breakfast
Ashland, New Hampshire
Where the lakes meet the mountains... a small New
Hampshire wonder! |
Breakfast
Recipes #3
SIX GRAIN BREAKFAST
2 1/2 tbs Bulgur, uncooked (1 ounce)
2 1/2 tbs brown rice, uncooked (1 ounce) 2 tbs
barley, uncooked (3/4 ounce)
2 tbs millet, uncooked (3/4 ounce)
2 tbs cornmeal, uncooked (3/4 ounce)
1/4 cup rolled oats (3/4 ounce)
3/4 cup plus 2 tbs chopped dried mixed fruit 1
1/2 tsp cinnamon
3 cups water
1 tbs vanilla
Combine grains, dried fruit and cinnamon in crock
pot. Mix well. Stir in water and vanilla. Cover
and cook 6 to 8 hours on low setting. Stir before
serving and add more water if desired. Serve hot,
topped with brown sugar or drizzled with maple
syrup.
_______________________________________
Source: Courtesy of Chet Day's Health & Beyond Online |
Breakfast
Recipes #4
Frosted Cinnamon Rolls
1 cup milk, 70 to 80 degrees
1/4 cup water, 70 to 80 degrees
1 egg
1 teaspoon salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 tablespoon sugar
1 tablespoon active dry yeast
For the filling:
1/4 cup butter, softened
1 cup brown sugar, packed
2 teaspoons ground cinnamon
For the frosting:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract
In bread machine pan, place first nine
ingredients in order suggested by manufacturer.
Select dough setting. Check dough after 5 minutes
of mixing; add 1 to 2 tablespoons water or flour
if needed. When cycle is complete, turn dough
onto lightly floured surface. Roll into a
17-by-10-inch rectangle. Spread with butter;
sprinkle with brown sugar and cinnamon. Roll up,
jelly-roll style, starting from a long side;
pinch seam to seal. Cut into 21 slices. Place 12
slices, cut side down, in a greased 13-by-9-inch
baking pan and 9 rolls in a 9-inch square baking
pan. Cover; let rise until doubled, about 45
minutes. Bake at 350 degrees for 20 to 25 minutes
or until golden brown. Cool on wire rack 5
minutes. In a mixing bowl, beat frosting
ingredients. Frost warm rolls. Store in
refrigerator. Yield: 21 rolls.
_______________________________________
Source: Lorraine Sturgis
"Glory To God In The Highest, And On Earth
Peace, Goodwill Toward Men" Luke 2:14
|
Breakfast
Recipes #5
Make-Ahead: French
Toast Bundt Pan Breakfast
This is a cross between coffee cake and cinnamon
rolls!
12 (very cold) unbaked dinner rolls
2 eggs
1/3-cup liquid hazelnut coffee creamer
1/4-cup pancake syrup or honey
3-tablespoon butter, melted
2-tablespoon sugar
1/2-tablespoon ground cinnamon
1/2-tablespoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Buy frozen rolls or make the rolls yourself, but
this works best if the dough is still very
chilled from the refrigerator before the dough
starts rising.
Cut rolls in fourths. Combine the other
ingredients in a bowl. Dip rolls in mixture and
place in Bundt pan, which has been sprayed with
non-stick spray. Pour remaining mixture over
rolls. For make-ahead, cover with plastic wrap
and refrigerate at this time. When ready to
prepare, loosen cover and let rise at room
temperature until rolls rise to the top of the
pan.
Bake at 350°F for 35 minutes. Invert onto a
serving platter. Drizzle with syrup and powdered
sugar. Slice and serve with additional syrup.
_______________________________________
Source:
Jeannie & Joe Vaillancourt |
Please
take a moment to visit our sponsor:
 |
What's the best meal of
the day? For many of us, it's breakfast.
Saluting that fact is Cheryl Alters
Jamison and Bill Jamison's A Real
American Breakfast, a collection of
275 traditional and innovative recipes
that cover breakfast comprehensively and
in the best taste. |
Breakfast
often competes with a tight morning schedule,
which the book acknowledges by offering recipes
that can be prepared the night before; regional,
café, and bed-and-breakfast favorites are
provided, as well.
|
Breakfast
Recipes #6
French Toast Casserole
Everything could be mixed the night before and
then poured over the
French bread in the morning before baking.
1 loaf French bread
6 eggs
3 cups milk
1/3-cup sugar
2 teaspoons vanilla extract
Spray a 13x9 pan with Pam. Tear up the bread and
place it in the pan. Combine the remaining
ingredients together. Pour them over the bread
Bake at 375°F for 45 minutes. Dust with powdered
sugar. Serve with syrup.
_______________________________________
Source:
Jeannie & Joe Vaillancourt |
Breakfast
Recipes #7
Crockpot Breakfast
Apple Cobbler
4 medium-sized apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal
Place apples in slow cooker and mix in remaining
ingredients. Cover and cook on low 7-9 hours
(overnight) or on high 2-3 hours. Serve with
milk.
_______________________________________
Source:
Jeannie & Joe Vaillancourt |
Breakfast
Recipes #8
Farmer's Breakfast
Casserole
3 cups frozen shredded hash browns, 24 oz. bag
3/4 cups Monterey jack cheese, shredded
3/4 cups Cheddar cheese, shredded
1/3-cup mild salsa
1 cup Ham, or Canadian-style bacon, diced
1/2 cup Green onions, sliced
4 Eggs, beaten
12 oz Evaporated milk, canned
1/4-teaspoon black pepper
1/8-teaspoon salt
Make Ahead (day before)
Grease a 2-quart square-baking dish. Spread the
potatoes evenly in the bottom of the dish.
Sprinkle with cheeses, ham, salsa and green
onions. Combine the eggs, milk, pepper, and salt
and pour over the potato mixture in dish. Cover
and refrigerate. To serve, bake, uncovered at
350°F for 40 to 45 or until knife inserted in
center comes out clean. Let stand 5 minutes
before serving. Optional, add extra shredded
cheese to the top during the last 15 minutes of
baking. Serves 6
_______________________________________
Source:
Jeannie & Joe Vaillancourt |
Breakfast
Recipes #9
Pumpkin-Cinnamon
Pancakes
2 cups all-purpose flour
1/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 2/3 cup buttermilk
3/4 cup canned solid pack pumpkin
3 large eggs
2 tablespoons butter, melted, plus extra as
needed
Maple syrup, melted butter and cinnamon to serve
Preheat oven to 200 degrees.
In a large bowl, combine flour, brown sugar,
baking powder, baking
soda, cinnamon and salt. Separately, whisk
buttermilk, pumpkin, eggs
and melted butter in medium bowl until well
blended. Add to flour
mixture; whisk until smooth.
Melt 1 tablespoon butter in large nonstick
skillet over medium heat.
Working in batches, drop batter by 1/4 cupfuls
into skillet. Cook
pancakes until bubbles form on top, sides appear
dry and bottoms are
golden brown, about 2 1/2 minutes. Turn pancakes
over. Cook until
bottoms are golden brown, about 2 minutes.
Transfer to baking sheet;
place in oven to keep warm. Repeat with remaining
batter, adding more
butter to skillet as necessary for each batch.
Melt syrup, a small amount of butter and a
sprinkle of cinnamon
together in a small bowl or pitcher. Serve over
pancakes.
_______________________________________
Source:
Dallas Morning News
|
Breakfast
Recipes #10
Maple-Glazed Peameal
Bacon
Superb for breakfast on the deck
2 1/2 lb. Canadian Peameal Bacon
1/8 cup maple syrup
1/2 Tbsp. lemon juice or vinegar
1/4 tsp. Cinnamon
Cut Canadian Peameal Bacon in half lengthwise.
Place each thick slice on hot lightly greased
grill 4 to 5 inches over low moderate coals.
Barbecue, turning with tongs, for 20 minutes on
each side. Combine maple syrup, lemon juice and
cinnamon. Continue to barbecue bacon, brushing
with maple syrup mixture and turning often, for
20 minutes longer. Cut each thick slice in
diagonal slices across the grain to serve. If
bacon is cooked with cover of barbecue closed,
cooking time will be reduced by 15 to 20minutes.
Makes 6 servings
_______________________________________
Source: Ken Haviland |
Please
take a moment to visit our sponsor:
 |
A good breakfast means
different things in different countries:
miso soup and rice in Japan; cooked beans
in Egypt; bacon and eggs in the U.S.--or
cold cereal with skim milk. Nikki and
David Goldbeck explain why breakfast is
truly important, then offer 135 ways,
with emphasis on whole and minimally
processed natural foods, to help you and
your family enjoy a nutritionally solid
morning meal. |
Most
dishes are creative and appealing: try the
Toasted Quick Raisin-Cheese Calzone, Baked Eggs
with Cheese, and Chocolate Pudding Cereal. The
Good Breakfast Book is particularly helpful if
you have to get school-aged children to eat in
the morning, and portable choices that can be
eaten on the run, such as Puffed Cereal Squares,
Fig Miltons, and Peanut Butter Shortbread, will
fit into anyone's schedule.
|
Breakfast Recipes
#11
Morning Muffins
2 cups whole wheat flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups shredded carrots
1/3 cup chopped dried apricots
1/3 cup sunflower kernels
1/3 cup flaked coconut
1/3 cup semisweet chocolate chips
1 medium ripe banana, mashed
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
In a mixing bowl, combine flour, sugar, baking
soda and cinnamon. Add the carrots, apricots,
sunflower kernels, coconut and chocolate chips.
Stir in the banana. Beat eggs, oil and vanilla;
stir into carrot mixture just until moistened.
Fill greased or paper-lined muffin cups
two-thirds full. Bake at 375 degrees for 18-22
minutes. Cool for 5 minutes; remove from pans to
wire racks.
A good
muffin loaded with goodies!
_______________________________________
Source: Nancy Carol Elder |
Breakfast Recipes
#12
Bacon Cheddar Muffins
2 cups biscuit/baking mix
2/3 cup milk
1/4 cup vegetable oil
1 egg
1 cup ( 4-oz. ) finely shredded sharp cheddar
cheese
8 bacon strips, cooked and crumbled
In a bowl, combine biscuit mix, milk, oil and egg
just until moistened. Fold in cheese and bacon.
Fill greased muffin cups three-fourths full. Bake
at 375 degrees for 20 minutes or until golden
brown. Cool 10 minutes; remove from pan to a wire
rack.
A good breakfast muffin, hearty and quick to stir
up!
_______________________________________
Source: Nancy Carol Elder |
Breakfast
Recipes #13
Nutty Apple Muffins
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs
1 cup plus 2 tablespoons sugar
1/3 cup vegetable oil
2 cups diced, peeled apples
1-1/2 cups chopped walnuts
3/4 cup flaked coconut
In a large bowl, combine the flour, baking soda,
salt and nutmeg. In another bowl, beat eggs,
sugar and oil. Stir in apples, nuts and coconut.
Stir into dry ingredients just until moistened.
Fill 18 greased muffin cups three-fourths full.
Bake at 350 degrees for 25-30 minutes. Cool in
pan 10 minutes before removing to a wire rack.
These muffins are moist, chewy and tasty.
_______________________________________
Source: Nancy Carol Elder |
Breakfast
Recipes #14
Ham and Cheese Muffins
2 cups self-rising flour
1/2 teaspoon baking soda
1 cup milk
1/2 cup mayonnaise
1/2 cup finely chopped, fully cooked ham
1/2 cup shredded cheddar cheese
In large bowl, combine flour and baking soda.
Combine remaining ingredients; stir into dry
ingredients just until moistened. Fill greased or
paper-lined muffin cups two-thirds full. Bake at
425 degrees for 16-18 minutes or until muffins
test done. Makes about 1 dozen.
Note: As a substitute for each cup of self-rising
flour, place 1-1/2 teaspoons baking powder and
1/2 teaspoon salt in a measuring cup. Add enough
all-purpose flour to equal 1 cup.
These muffins are so good! Serve them at
breakfast or at dinner with soup.
_______________________________________
Source: Nancy Carol Elder |
Please
take a moment to visit our sponsor:
 |
Author: After completing
" Baking Low Carb" I found that
a lot of people loved the bread recipe
and wanted more of the same so that is
how "Bread & Breakfast"
came to be developed. Until I started
testing recipes, I didn't realized how
much I missed having bread for those
occasional sandwich meals or for
breakfast. I was in heaven when I figured
out the Cinnamon Rolls. This new book
contains all new recipes including yeast
bread and rolls, quick breads, hot
cereal, eggs and pancakes. |
Some
of the recipes included are: Garlic Bread, Wheat
Bread, Bran Bread, Cinnamon Bread, Oat Nut Bread,
Rhubarb Kuchen, Peachy Cream Cinnamon Rolls,
Dinner Rolls, Apple Bran Muffins, Carrot Loaf,
Peanut Butter Coffee Cake, Biscuits, Caraway Rye
Crackers, Bran Cereal, Mexican Oven Omelet and
many more.
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