Breakfast and Brunch

  Bacon Quiché Tart

  2 (3 oz.) pkgs. cream cheese, softened

  5 tsp. milk

  2 eggs

  1/2 c shredded colby cheese

  2 tbs chopped green pepper

  1 tbs finely chopped onion

  1 tube (8 oz) refrigerated crescent rolls

  5 bacon strips. cooked and crumbled

  In a small mixing bowl,beat cream cheese and

  milk until smooth. Add eggs, colby cheese,

  green pepper and onion; mix well. Separate dough into

  eight triangles; press onto the bottom and up the

  sides of greased muffin cups. Sprinlke half of the

  bacon into cups. Pour egg mixture over bacon; top with

  remaining bacon. Bake at 375 deg. for 18-22 min.

  or until a knife comes out clean.

  Serve warm, 8 servings

Farmers Breakfast Recipe

Serves/Makes:4
Ready in: 30-60 minutes

4 Potatoes --medium
4 Bacon --strips cubed
3 Eggs --large (I think it would be better with 5)
3 tablespoons Milk
1/2 teaspoon Salt
1 cup Ham --cooked small cubes
2 Tomatoes --medium peeled
1 tablespoon Chives --chopped

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside
to cool. Slice potatoes. In a large frypan cook bacon until transparent.
Add the potato slices; cook until lightly browned. Meanwhile blend eggs with
milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add
to the egg mixture. Pour the egg mixture over the potatoes in the frypan.
Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Fiesta Scrambled Eggs

  1/2 c chopped onion

  1/4 c chopped sweet red pepper

  1/4 c chopped green bell pepper

  8 bacon strips, cooked and crumble,

  8 oz ground breakfast sausage, cooked and crumbled.

  8 breakfast sausage links cooked and cut into small pieces

  8 eggs, lightly beaten

  1 c (4oz) shredded cheddar cheese, divided

  2 tbs butter

  1 tbs olive oil

  or

  cooking spray

  1/8 tsp pepper

  Salsa, optional

  In a large nonstick skillet coated with nonstick cooking

  spray or melted butter and oil, saute the onion and peppers

  until tender. Sprinkle with bacon, and both sausages.

  Pour eggs over the top; sprinkle with 1/2 c cheese and pepper.

  Cook over med heat stirring occasionally, until eggs are completely set.

  Sprinkle with remaining cheese. Server with salsa if desired. 

French Toast with Bananas and Pecans

  6 eggs

  1/4 cup milk

  4 very ripe bananas

  1/4 cup coarsely chopped pecans or nuts of your choice.

  1/8 teaspoon freshly grated nutmeg

  8 slices egg bread or bread of your choice

  4 tablespoons butter

  Confectioners' sugar, for dusting

  Syrup or toppings of your choice.

  In a large shallow bowl, using a fork, beat the eggs until lightly frothy.

  Stir in the milk and set aside. Peel the bananas into a small bowl and

  mash them with a fork or potato masher. Stir in the pecans and the nutmeg.

  Spread the banana mixture over the 1/2 of the bread slices to within 1/4"

  of the bread edge. Top with the remaining bread slices and press down

  gently to seal.

  Place sandwich in the egg mixture and press down gently. Turn over and let

  soak for a moment until evenly saturated on both sides. Repeat with the other

  remaining sandwiches.

  In a frying pan or on a griddle, melt 2 tablespoons of butter over medium heat.

  Place the sandwiches on griddle and fry until the undersides are golden brown,

  about 2 minutes. Add the remaining butter, flip the sandwiches with a spatula and

  fry until golden brown.

  To serve place the toast on plates and dust with confectioners' sugar. Serve with

  maple syrup topping of your choice.

  Recipe halves easily.

Sausage Mushroom Breakfast Bake

  1 lb bulk pork sausage

  2 c sliced fresh mushrooms

  6 c cubed bread

  2 c (8 oz) shredded sharp cheddar cheese

  1 c chopped fresh tomatoes (optional)

  10 eggs, lightly beaten

  3 c milk

  2 tsp ground mustard

  1/2 tsp salt

  1/4 tsp pepper

  In a large skillet, cook saudsage and mushrooms over med. heat until

  meat is no loner pink; drian. Place half of the bread cubes in a

  greased 9x13x2" baking dish; top with half of the sausage mixture and half of

  the cheese and tomatoes. Repeat layers. In a large bowl, combine the eggs,

  milk, mustard, salt and pepper; pour over bread mixture.

  Bake, uncovered, at 350° for 50-55 min or until knife inserted near center

  come out clean. Let stand for 10 min before serving. 12 small servings

  6 larger.

 Quiche Lorraine

  8" baked & cooled pie shell

  1 cup grated swiss cheese

  3 Lg. eggs

  1 1/4 cups heavy whipping cream

  1 pkg. original ranch salad dressing mix

  6 strips cooked bacon, crumbled (maple flavored is good)

  Preheat oven to 400. Sprinkle cheese in pie crust. Wisk eggs till

  frothy. Add other ingredients & mix. Pour over cheese, bake 15

  min., reduce heat to 350. Bake 15-20 min. until center is set.