Category: Breakfast

Christmas Sunrise Drink

~ kgladmon ~ Leave a comment

Ingredients

1 1/2 cups of granulated sugar
3/4 cup of water
1 1/2 cups of cranberry juice cocktail
1/4 cup grenadine
4 cups tangerine/orange juice
2 cups chilled sparkling water or prosecco

Step 1
Cook sugar and water in a saucepan over medium-high, stirring occasionally, until sugar dissolves and mixture comes to a boil, 2 to 3 minutes. Boil, stirring occasionally, 2 minutes. Remove syrup from heat; let cool about 30 minutes. Stir together cooled syrup, cranberry juice, and grenadine until incorporated. Cover and refrigerate until well chilled, 4 hours or overnight.

Step 2
Fill 8 tall 12-ounce glasses with ice cubes, and pour 1⁄3 cup cranberry-syrup mixture in each glass. Slowly pour about 1/2 cup tangerine juice over the back side of a spoon into each glass. Do not stir. Slowly pour 1/4 cup chilled sparkling water into each glass. Garnish with tangerine slices.

https://www.southernliving.com/recipes/christmas-sunrise-recipe

Zucchini Quiche

~ Robbie Gladmon ~ Leave a comment
  • 4 beaten eggs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella
  • 1/2 cup oil
  • 3 cups thinly sliced zucchini
  • 1/2 onion thinly sliced
  • 1 teaspoon fresh parsley minced
  • 1 teaspoon garlic powder
  • 1 cup biscuit baking mix
  1. Preheat Oven 350
  2. Combine:
  3. biscuit,eggs,cheese & oil – blend till smooth
  4. Add:
  5. zucchini, onion & spices – stir well
  6. Spread in lightly greased 9″ pie plate
  7. Bake 30 minutes

Breakfast Scramble Eggs

~ Robbie Gladmon ~ Leave a comment

From: Judi

  • 2 cups butter (divided)
  • 2 tablespoons flour
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup (4 oz) shredded cheese
  • 1/4 cup sliced green onion
  • 12 beaten eggs
  • 4 oz mushrooms – drained
  • 1 1/2 cups soft bread cubes
  1. Greased 11 x 7 (2 inches high)
  2. Preheat oven 350
  3. Melt 2 teaspoons of butter
  4. Add: flour, salt, pepper cook till browned
  5. Add: milk gradually till thicken – remove from heat
  6. Add: cheese – set aside
  7. Large skillet melt 3 tables butter – add onions cook till tender – eggs
  8. Cook until eggs begin to set
  9. Add mushrooms and cheese sauce – mix well
  10. Pour into pan
  11. Refrigerate 2-3 hours or overnight
  12. Topping
  13. melt butter and bread crumbs – brown – sprinkle over top of eggs – add a few onions
    for garnish
  14. Bake for 25 – 30 minutes until top is golden brown

Cheese Danish Breakfast

~ Robbie Gladmon ~ Leave a comment
  • 2  8 oz. packages of cream cheese
  • 2/3 c. sugar
  • 1 teaspoon vanilla
  • 1 egg separated
  • 2 cans crescent rolls
  1. Pre heat oven 350
  2. Grease 9 x 13
  3. Beat:
  4. cream cheese, sugar, vanilla, egg yolk
  5. Lay 1 can of rolls on bottom of pan
  6. Spread cheese mixture on top
  7. Lay 2 can of rolls on top of cream cheese
  8. Glaze with egg white and sprinkle with additional sugar
  9. Bake 30 -40 minutes ( 35 works well)

Spinach & Bacon Quiche Breakfast

~ Robbie Gladmon ~ Leave a comment
  • 9 inch pie shell
  • 3 beaten eggs
  • 1 c. 1/2 & 1/2
  • 1 tablespoon flour
  • 10 oz. pkg frozen chopped spinach thawed & drained
  • 8 slices crisp bacon
  • 1/2 c. chopped green onions
  • 1 c. shredded sharp cheddar cheese
  • 1 c. shredded mozzarella cheese
  1. Preheat oven 400
  2. Fit pie crust to pie plate
  3. Whisk: eggs,1/2 & 1/2, flour, salt
  4. Stir in: spinach, onions, bacon & cheeses
  5. Pour into crust
  6. Bake @ 400 for 15 minutes
  7. Reduce heat to 325 bake additional 30 minutes
  8. Cool 5 minutes before serving

Make Ahead Breakfast Eggs

~ Robbie Gladmon ~ Leave a comment
  • 12 beaten eggs
  • 1/2 c. milk
  • 1/2 tea. salt
  • 1/4 tea. pepper
  • 1 table. butter
  • 1 c. sour cream
  • 12 slices crisp bacon      crumbled
  • 1 c. shredded sharp cheddar cheese
  1. Preheat Oven 350
  2. Butter 2 quart baking dish
  3. Stir together:
  4. eggs,milk,salt, pepper
  5. Melt butter in pan – cook eggs until set, but moist: remove from heat and cool
  6. Stir in sour cream Spread egg mixture in buttered pan
  7. Top: bacon & cheese
  8. Cover – refrigerate over night
  9. Bake uncovered 15-20 minutes

Ham & Cheddar Breakfast Eggs

~ Robbie Gladmon ~ Leave a comment

From: over night

  • 6 slices bread
  • 2 c. cooked ham
  • 2 c. shredded cheddar cheese
  • 4 1/2 oz. can chopped green chilies
  • 1 tea. dry mustard
  • 3 c. milk
  • 8 beaten eggs
  • 1 tea. salt
  1. Pre heat Oven 350
  2. Spray 9 x 13 pan
  3. Line bottom of pan with bread slices
  4. Layer: ham, cheese, chilies
  5. Sprinkle mustard on top
  6. Combine: beaten eggs, salt & milk Pour on top
  7. Cover & refrigerate overnight
  8. Bake uncovered 1 hour – until center test done
  9. Can be garnished with sour cream and salsa

Morning Pecan Breakfast Surprise

~ Robbie Gladmon ~ Leave a comment
  • 8 oz sausage patties
  • 16 oz. cubed raisin-cinnamon bread
  • 6 eggs
  • 1 1/2 cup milk
  • 1 1/2 cup 1/2 & 1/2
  • 1 teaspoon vanilla
  • 1/4 teas nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1/2 cup soft butter
  • 2 tablespoons maple syrup
  1. Preheat Oven 350           Bake 35-40 minutes
  2. Spray 9 x 13 pan
  3. Place cubed bread in pan
  4. Brown and cut up paddies in cubes place on top of bread
  5. Large Bowl:
  6. Beat – eggs, milk, half and half, vanilla, nutmeg and cinnamon
  7. Pour over bread pressing bread and sausage into egg mixture
  8. Cover refrigerate – 8 hours or overnight
  9. Before Baking Add

TOPPING (for morning)

  1. Med bowl:
  2. Combine: butter, brown sugar, pecans & syrup
  3. Drop by spoonful over top of casserole
  4. Bake until center test done

Hashbrown Breakfast Bake

~ Robbie Gladmon ~ Leave a comment
  • 2 pound package frozen shredded hashbrowns
  • Salt & pepper to taste
  • 1/2 cup chopped onion
  • 1 cup sour cream
  • 10 3/4 oz. cream of chicken soup
  • 3 cups cheddar cheese
  • 1/2 cup butter
  1. Pre heat oven 350
  2. Grease 9 x 13 pan
  3. Place hashbrown in pan and season with salt & pepper
  4. Combine: onion, sour cream, soup POUR over potatoes
  5. Sprinkle cheese Dot with butter
  6. Bake 1 hour until top is golden

Blueberry Breakfast Cake

~ Robbie Gladmon ~ Leave a comment

From: Make ahead

  • 2 cups blueberries
  • 1 1/2 cups flour
  • 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup milk
  • 1 teaspoon vanilla
  1. Pre heat 350
  2. Grease 8 x 8
  3. Toss blueberries in 2 tablespoons of flour      set aside
  4. Sift: flour, baking powder, salt
  5. Cream: butter & sugar till fluffy add eggs one at time
  6. Alternate: milk and flour to cream mixture
  7. Stir in vanilla and blueberries
  8. Bake in well-greased 8 x 8 baking dish sprinkle with sugar
  9. 35-40 minutes