HL Favorite Breakfast and Brunch Recipes (feel free to add yours)

Blueberry Crumb Cake (Cooking Light Annual 1999, I got it from salsarose)

I can't even describe how wonderful it was. Just about perfect crumb. Everything about it was just perfect. I will be making more here shortly or at least by in the morning. I took it to church with me and that was the end of it (LOL). I did get one small piece.

Cooking Spray
2/3 c. sugar
1/4 c. (1/2 stick) butter, softened
1 t. vanilla extract
1 large egg
1 1/3 c. all-purpose flour
1 t. baking powder
1/4 t. baking soda
1/8 t. salt
3/4 c. lowfat buttermilk
1 c. blueberries
3 T. sugar
3 T. flour
1 T. butter, melted
1 t. ground cinnamon

Preheat oven to 350. Coat a 9-inch round cake pan with cooking spray. Line bottom with wax paper, and coat wax paper with cooking spray. Beat 2/3 cup sugar and 1/4 cup butter at medium speed of a mixer until blended (about 5 minutes). Add vanilla and egg; beat well. Lightly spoon 1-1/3 cups flour into dry measuring cups; level with a knife. Comgine flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in blueberries. Pour into prepared pan. Combine 3 tablespoons sugar and remaining ingredients in a bowl; stir until mixture resembles coarse meal. Sprinkle sugar mixture over batter. Bake at 350 degrees for 38-40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Cheesy Sausage Potatoes Revisited (my tweak of QC Sept/Oct 2005 recipe)

This one is one I tweaked and it had bad reviews before I tweaked it as being tasteless. It was fine with the tweaks.

3 lbs potatoes, peeled and cut into 1/4" slices
1 lb bulk pork sausage
1 medium onion, chopped
1/4 c butter, melted

10 oz can Rotel tomatoes and green chilies, drained

salt and pepper to taste
2 c (8oz) shredded cheddar or colby jack cheese

Place potatoes in lg saucepan and cover with water. Bring to a boil. Reduce heat. Simmer, uncovered, 8-10 min or til tender. Meanwhile, crumble sausage into lg skillet. Add onion. Cook over med heat til no longer pink. Drain, if necessary. Drain potatoes. Arrange in ungreased 13x9" baking dish. Drizzle with butter. Add sausage mixture, then Rotel. Stir gently. Sprinkle with cheese. Bake, uncovered, at 350º 5-7 min. or til cheese melts. 6-8 servings

Cream Cheese Danish (cinnamama)

16 oz cream cheese, softened (I use light cream cheese)
1 egg. separated
1 c sugar
1 t. vanilla
2 cans Pillsbury crescent rolls (I used reduced fat ones)
2 c powdered sugar
2-3 T. milk (used 2%)

1 can cherry pie filling (or blueberry or apple or lemon or blackberry--whatever flavor you want--I use the lite kind with Splenda or whatever it is)

Press one can of crescent rolls into 11 x 13 inch pan, spreading smoothly and pinching together seams. Mix cream cheese, sugar, egg yolk, and vanilla until smooth. Spread cream cheese filling on top of crescent roll. Spread the second can of crescent rolls on top, spreading smoothly and pinching together seams to prevent separation. Beat egg white with fork and brush on top. Bake at 350 degrees for 30 minutes or longer until medium brown on top. Let cool for 15-20 minutes. Mix powdered sugar and milk and drizzle on top. This can be refrigerated overnight. Best if served at room temperature.

Note: If you want fruit in it, like cherry, blueberry, blackberry, strawberry, or lemon,

add 1 can of pie filling on top of the cream cheese layer. If using cherry, can add

about 1/4 t. of almond extract to cherry pie filling and stir it in well.

Freezer Breakfast Burritos (Maddymoo)

Here is a great recipe to make in bulk and keep in your freezer. This recipe makes 24 breakfast burritos that you can freeze and use as a quick and easy breakfast. ( I only get 12 out of it and I use whole wheat low carb tortillas now)

12 to 16 eggs, beaten
1 lb. ground sausage, cooked ( I use Jimmy Dean light and it is 12 oz not 16)
1/2 c. chunky salsa (I like Pace Chunky Picante Salsa mild or medium)
2 c. cheddar cheese (or Monterey Jack), shredded (I use reduced fat colby jack
24 large flour tortillas (I use 12 burrito size)

Extras: (These ingredients are optional--I use green peppers, onions, green chilies). You are better off with lots of veggies because it increases the amount you get and it is less calorie dense and has lots of fiber

1 green pepper, finely diced (use red or a combination if I have it but always use peppers)
6 potatoes, shredded and fried (I do not use)
jalapeno, sliced or diced (I do not use)
1 can chopped green chilies (I sometimes use)
1-2 clove garlic, finely minced (I don't remember using this)
1 onion, finely diced (always use onion)
1 tomato, peeled and chopped (don't usually use)
2 green onions, sliced with tops

Scramble eggs in large skillet until cooked. Stir in cooked sausage. Add any of the extras you choose. Save the salsa and shredded cheese. Wrap the Tortillas in a damp paper towel and warm in the microwave until they are warm (about 1 minute). Place 1/2 cup of scrambled egg mixture into a tortilla. Then add a little of the shredded cheese and a spoonful of the salsa. Then roll burrito-style.

To Freeze:

Wrap each burrito in foil and freeze in single layer on a cookie sheet. When fully frozen transfer wrapped burritos to large zip-top freezer bags and freeze.

To Serve:

Remove foil and wrap in a paper towel. Cook for about 2 minutes in the microwave. Cook times may vary depending on how much power your microwave has.

You can vary the additions to this recipe. Add onions or frozen hash brown potatoes, omit the salsa, try using different types of cheese or flavored tortillas. The possibilities are endless!

8 eggs

2 c. half and half (I used fat free half and half)

1 c. milk (I used 2% milk)

2 T. sugar

1 t. vanilla

1/4 t. ground cinnamon

1/4 t. ground nutmeg

Bread

Whisk eggs. Add all other ingredients and whisk until well blended. Dip each piece of bread into batter. Let stand 1 minute on first side: turn and let stand 30 seconds on second side. Put in large skillet on medium heat. Put one tablespoon of butter in skillet. Heat until golden brown, approximately 5 minutes. Turn and repeat with other side. Remove to plate. Continue process until all the bread you are planning to use has been cooked. Serve with butter and syrup. I am not sure how much bread this is because I used this to make the french toast casserole which had wonderful flavor but was too soggy for my taste.

Holiday Eggnog French Toast (Sassygrits)--this is for 2 servings so if you have more people, you will have to adjust the recipe accordingly.

2 whole eggs (large)
½ c. eggnog ( I used reduced fat but it still isn't very low fat)
½ T. ground cinnamon (optional)
⅛ t. fresh grated or ground nutmeg (optional)
4 slices bread (wheat Or white)
4 t. butter

In a medium bowl (or pie tin), beat 2 eggs until light and fluffy. Add egg nog to bowl. Blend into egg until well incorporated. Add cinnamon and nutmeg (optional), mix well. Take 1 slice of bread and place in the egg mixture. Allow the bread to soak for 1 minute, then turn over and allow the other side to soak for an additional 30 seconds. Remove coated bread slice and place off to the side on a baking dish or plate. Repeat steps with the remaining bread slices. Add a pat of butter (1 teaspoon) to a skillet* over medium heat and allow to melt completely. Place a prepared slice in the skillet and allow to cook for approximately 5 minutes on each side until golden brown. Repeat process with remaining bread slices. Remove from skillet and serve immediately with butter and syrup. (2 slices per serving). *Use a large griddle to cut down overall cooking time.

Oven Baked Denver Omelette (TOH Oct/Nov 98)

8 eggs

½ c. half and half

1 c. shredded cheddar cheese

1 c. finely chopped fully cooked ham

¼ c. finely chopped green pepper

¼ c. finely chopped onion

Oven Denver Omelet published in Taste of Home October/November 1998

Sausage Breakfast Pizza (katemarie_IA)

1 tube refrigerated crescent rolls (I use the reduced fat ones)
1 lb. pork sausage (I use Jimmy Dean reduced fat and it is 12 oz not 16)
1 c. frozen shredded hash brown potatoes, thawed (I used the kind with peppers and onions)
1 c. shredded Cheddar Cheese (I used reduced fat cheddar colby)
3 eggs (I used 5 eggs)
1/4 c. milk (I use 2%)
1/4 t. pepper
1/4 c. grated Parmesan Cheese

Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and up sides of pan to form a crust. In a skillet, brown sausage; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375 degrees for about 30 minutes or until golden brown. Let stand 10 minutes before cutting.

Butter Pecan Crumb Cake

Crumb Topping: ½ c. brown sugar
½ c. flour
½ t. cinnamon
¼ c. margarine (I would probably use butter now--I don't use margarine much)

Batter: 4 eggs
3 oz. pkg. instant vanilla pudding mix (I would use FF SF)
1 butter pecan cake mix
½ pint sour cream (would use light)
1/3 c. cooking oil (would use canola oil)
½ t. maple extract

Combine brown sugar, flour, and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Set aside. Combine all remaining ingredients in large mixing bowl. Beat 4 minutes at medium speed. Put into greased 9 x 13 pan. Bake at 350 approximately 25 minutes. Top with crumb topping. Return to oven for about 15 minutes or until cake tests done.

Mexican Hash Browns (csharris)

10 oz. Rotel tomatoes with green chiles

1 small pkg. homestyle hash browns

1 large jar Cheese Whiz (I use light if I can find it)

1 large can French fried onions

1 can cream of mushroom soup (use 98% fat free)

Add-ins (depending on what you have on hand you could add in cream cheese, bacon bits, sausage, diced ham, diced Bell peppers or onions). Or this would be great with

Confetti scrambled eggs, bacon or sausage, and biscuits.

Preheat oven to 350. Grease baking dish (1 ½ qt. to 2 qt). Melt cheese whiz in microwave. In bowl, mix hash browns, tomatoes, soup and cheese whiz. Stir in ½ of onions. Bake for 25 minutes. Top with remaining onions and return to oven for 5 minutes.