Breakfast

Breakfast

Cheesy Egg Brunch Bake
Contributor: Donna

Serving Size : 12

2 Cans cream of shrimp soup
1 Cup half & half
4 Teaspoons instant minced onion
1 Teaspoon prepared mustard
2 Cups Swiss Cheese -- shredded
12 eggs
12 Slices Sourdough Bread -- 1/2" thick

In saucepan combine first 4 ingredients. Cook and stir until smooth and heated through. Remove from heat; stir in cheese until melted. Pour 1 cup of the sauce into each of 2 (10 x 6 x 1 inch) baking dishes. Break 6 eggs into sauce in each casserole. Carefully spoon remaining sauce around eggs. Stand French bread slices around edges of casseroles with crusts up. Bake in 350 degree oven for 20 minutes or until eggs are set. Sprinkle with snipped parsley, if desired. This makes 12 servings, enough for a grand brunch. It is easily cut in half.

CORN MEAL SCONES
From Betty Crocker's Holiday Cookbook
Contributor: Donna

2 cups Gold Medal all purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup firm butter or margarine, cut into 8 pieces
3/4 cup buttermilk

Heat oven to 400. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk so dough leaves sides of bowl and forms a ball. Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal. Score top into 8 wedges, cutting down halfway to the bottom. Bake 20 to 25 minutes or until light brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
tip: if the dough is too dry, stir in an additional 1 to 2 tablespoons of buttermilk.
serve with: hot pepper jelly or honey

PUMPKIN WAFFLES with Maple Apple Syrup
From Betty Crocker's Holiday Cookbook
Contributor: Donna

2 1/3 cups Bisquick Original baking mix
1/2 cup canned pumpkin
1 1/2 cups milk
1/4 cup vegetable oil
2 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
2 eggs
1/4 cup chopped pecans

Prepare Maple Apple Syrup; keep warm. Heat waffle iron; grease if necessary. Stir remaining ingredients except pecans until smooth. Poor batter onto center of hot waffle iron. Bake until steaming slows and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans. Serve with syrup. makes six 7 1/2 inch waffles.

MAPLE APPLE SYRUP

1/2 cup maple flavored syrup
1/4 cup frozen apple juice concentrate

Heat ingredients over medium heat, stirring occasionally, until juice concentrate is melted and mixture is warm.
Variation: For a vibrant citrus flavor, grate 2 to 3 teaspoons orange peel, and add in when it says "stir in remaining ingredients". Garnish waffles with strips of orange peel.

SOUTHERN THANKSGIVING BREAKFAST CASSEROLE
Contributor: Rose

1 1/2 lb. sausage
2 1/2 oz. jar sliced mushrooms
6 slices white bread with crusts removed
2 c. grated cheddar cheese
2 1/2 c. milk
4 lg. eggs, beaten
1/4 tsp. dry mustard
1 can mushroom soup
1/4 tsp. grated onion
1/2 to 1 tsp. Worcestershire sauce
Parsley for garnish

Brown and drain sausage. Drain mushrooms, cube bread. In large bowl, combine milk, eggs, mustard, onion, grated cheese, soup and Worcestershire sauce. Add sausage and mushrooms. Generously butter 9x13x2 inch casserole. Pour mixture, cover and refrigerate overnight. Bake, uncovered, at 300° for 1 1/2 hours.

EGGS PORTUGUESE
Contributor: Diane

8-10 slices bread-trim crust and cube
1 lb. browned sausage (drained)
5 eggs (beaten)
2 1/2 c. milk
1 tsp. mustard
1 lb. grated cheddar cheese
1 can undiluted cream of mushroom soup

Line greased 9x13 pan with cubed bread. Add sausage. Mix eggs, milk and mustard, pour over bread and sausage. Sprinkle cheese next and spread with the soup. Bake at 350 for 1 hour. May be made the night before and refrigerated.

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