Thursday, March 29, 2012

Some Recipes for Breakfast

How about some breakfast recipes for a change :)

Buttermilk Doughnuts
4 eggs
2 cups sugar
1/3 cup butter, melted
1 tsp. vanilla extract
5 ½ to 6 cups all-purpose flour
2 tsps. Baking powder
2 tsps. Baking soda
1 tsp. salt
1 tsp. ground nutmeg
2 cups buttermilk
Oil for frying
Additional sugar, cinnamon-sugar or powdered sugar, optional


In a mixing bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Cover and refrigerate for 2-3 hours. On a lightly floured surface, roll dough to ½-in thickness. Cut with a 3-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden. Drain on paper towels. Roll in sugar if desired.


Sunrise Mini Pizzas


8 to 10 eggs
3 tbsps. milk
Salt and pepper to taste
1 tbsp. butter
10 frozen white dinner rolls, thawed
10 bacon strips, cooked and crumbled
2 cups (8oz.) shredded cheddar cheese


In a bowl, beat the eggs. Add milk, salt and pepper. Melt butter in a skillet; add the egg mixture. Cook and stir over medium heat until the eggs are set. Remove from heat and set aside. Roll each dinner roll into a 5-in. circle. Place on greased baking sheets. Spoon egg mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350° for 15 minutes or until cheese is melted.

Bacon Potato Pancakes


5 to 6 medium uncooked red potatoes, peeled and shredded (3 cups)
5 bacon strips, cooked and crumbled
½ cup chopped onion
2 eggs, beaten
2 tbsps. all-purpose flour
Salt and pepper to taste
Dash of ground nutmeg
Oil for frying


Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg. In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.

 
Hash Brown Egg Dish


¾ to 1 lb. sliced bacon
6 cups frozen shredded hash brown potatoes
1 small onion, chopped
1 medium green pepper, chopped
1 jar (4 ½ oz.) sliced mushrooms, drained
3 tbsps. Butter
6 eggs
¼ cup milk
¾ tsp. salt
¼ tsp. dried basil
1/8 tsp. pepper
2 cups (8oz.) shredded cheddar cheese


Layer paper towels on a microwave-safe plate. Top with four bacon strips; cover with more paper towels. Microwave on high for 4 minutes. Repeat with remaining bacon. Cool; crumble and set aside. In a 2 ½ qt. microwave-safe dish, combine potatoes, onion, green pepper, mushrooms, and butter. Cover and microwave on high for 7-8 minutes or until the vegetables are tender, stirring once. Beat eggs, milk, salt, basil and pepper; stir into vegetable mixture. Cover and cook at 70% power for 6-8 minutes or until eggs are almost set, stirring every 2 minutes. Sprinkle with cheese and bacon. Cook, uncovered, on high for 1-2 minutes or until cheese is melted. Let stand for 5 minutes before serving.

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