Breakfast Meals - Recipe Box

Breakfast Casserole
Janet Hanson
16 oz sausage (I use 'hot') cooked, crumbled, and drained, 1 container of crescent rolls found in refrigerated section of grocery store, 2 cups Monterey Jack or sharp cheddar cheese grated, 3/4 cup milk stirred together with 4 eggs.
Line 9 x 13 casserole dish with crescent rolls. Put cooked sausage on top of rolls. Pour milk and egg mixture over sausage. Sprinkle cheese on top. Bake at 400 degrees for 20 to 25 minutes or until a knife inserted into center comes out clean.

Michelle's Grit Casserole
Michelle Moore, December 2005 MMCW website
    1 1/2 cups grits, 6 cups water, 1 lb sausage browned and drained, 1 lb Velveeta cheese, 1 1/2 sticks margarine, Tabasco sauce to taste, 3 eggs.
    Cook grits in 6 cups of water according to package directions. Add Velveeta cheese and margarine to grits and let melt. Remove from burner. Add three beaten eggs and six drops of Tabasco sauce. Place sausage in bottom of casserole dish and pour grits mixture on top. Bake at 350 degrees for one hour.
    You can make this the night before and refrigerate; before cooking just add 1/2 cup of water to grits mixture and lightly mix.

Oven Baked French Toast
Michelle Moore, December 2005 MMCW website
    1 ( 8 oz ) French Toast bread, 6 eggs, 1 1/2 cups milks, 4 tablespoons sugar, 1 teaspoon vanilla, 1/8 teaspoon salt, ground cinnamon, powdered sugar.
    Spray 9 x 13 pan. Cut bread into 1-inch slices (10-16 slices). Arrange closely in a single layer. Beat eggs then whisk in milk, 3 tablespoons sugar, the vanilla, and salt. Pour over bread. Cover and refrigerate one hour or overnight. Sprinkle with cinnamon and one tablespoon sugar. Bake uncovered for 30 minutes at 400 degrees or until golden brown. Sprinkle with powdered sugar.

Rhubarb Coffee Cake
Vicki Webb, January 2008
2 cups flour, 1 1/4 cup sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon Allspice, 1/2 teaspoon ground cloves, 2 eggs, 1/2 cup salad oil, 1/3 cup milk, 2 cups fresh rhubarb cut into 1/2 inch pieces.
Topping: 2/3 cup flour, 1/2 cup firmly packed brown sugar, 4 tablespoons butter, 3/4 cup flaked coconut, 1/2 cup chopped nuts.
Sift flour, sugar, and all spices into mixing bowl. Combine eggs, oil, milk and add to dry ingredients. Fold in rhubarb pour into a 9 x 13 or larger pan. Combine topping ingredients and sprinkle over batter. Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean when inserted.
Before serving top with an orange slice that has been drained on a paper towel.

Vickey's Baked Strawberry-Stuffed French Toast
Vickey Bechard, December 2005 MMCW website
    Filling: 1 package ( 8 oz) regular or low-fat softened cream cheese, 1 tablespoon orange juice concentrate, 1 cup thickly sliced strawberries.
    Bread & Batter: 1 loaf Italian bread--about 4 inches wide (I use Earthgrains--it's precut), 4 large eggs, 1/2 cup regular or low-fat milk, 2 teaspoon vanilla.
    Strawberry Sauce: 2 cups plus 1 cup thickly sliced divided strawberries, 1/3 cup sugar, 1 tablespoon cornstarch, 3 tablespoons orange juice concentrate.
    To make filling: In a medium bowl stir cream cheese until smooth. Stir in concentrate. Gently fold in berries, they do not need to be completely incorporated.
    To prepare bread: Cut a small diagonal slice off each end of bread and discard. Slice bread diagonally into 1 1/2 inch thick slices. Holding the knife parallel to the counter, cut each slice almost in half, leaving 1 side attached to make a pocket. Divide the filling among the pockets and press closed around the edges. Place on a rimmed baking sheet.
    To make batter: In a shallow bowl, whisk together the eggs, milk, and vanilla. Slowly pour over bread turning to coat completely. Bread may be baked immediately or refrigerated up to 24 hours covered with plastic wrap or transferred to plastic bags.
    To make sauce: In a medium saucepan off the heat, stir together 2 cups berries, sugar, cornstarch, orange juice, 2/3 cup water and mix until cornstarch is dissolved. Cook moderately over low heat stirring often until mixture comes to a boil, turning thick and clear. Remove from heat and cool. Stir in remaining 1 cup of berries and set aside. Serve warm or room temperature. Sauce may be refrigerated overnight.
    To bake: Preheat oven to 450 degrees. Generously grease and spray a clean baking sheet (not a cushion pan because of no browning). Place bread on baking sheet about 2 inches apart, bake for 6-9 mintues or until golden brown. Turn and bake an additional 6-9 minutes. Transfer to plate and serve with sauce.
    Bananas can be substituted for strawberries. Omit strawberry sauce and top with two sliced bananas and maple syrup.