Comments on: Making Breakfast Ahead http://treasuringthemoments.net/2011/05/19/making-breakfast-ahead/ "To every thing there is a season, and a time to every purpose under the heaven" Ecc. 3:1 Thu, 04 May 2017 11:43:05 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Save Time and Pre-Make Your Own Biscuit Mix http://treasuringthemoments.net/2011/05/19/making-breakfast-ahead/#comment-1041 Tue, 13 Sep 2011 20:59:51 +0000 http://treasuringthemoments.net/?p=694367#comment-1041 […] I still haven’t got around to doing a bulk cooking day for breakfasts.  I started (do I hear cheering?! ) – I made egg burritos and some egg cups but that’s as […]

]]> By: Elisabeth http://treasuringthemoments.net/2011/05/19/making-breakfast-ahead/#comment-728 Wed, 25 May 2011 04:55:12 +0000 http://treasuringthemoments.net/?p=694367#comment-728 In reply to Mindy.

Thanks Rindymae for the recipe. I always like trying new ones.

]]> By: Mindy http://treasuringthemoments.net/2011/05/19/making-breakfast-ahead/#comment-724 Tue, 24 May 2011 22:45:34 +0000 http://treasuringthemoments.net/?p=694367#comment-724 Thanks for stopping by my blog today! Here’s a link to one of my pancake recipes:

http://rindymae.blogspot.com/2011/03/just-peachy.html

I make all sorts of pancakes in big batches to use during the week. I’m with you – who wants to cook a big meal first thing in the morning!?

]]> By: Elisabeth http://treasuringthemoments.net/2011/05/19/making-breakfast-ahead/#comment-711 Sat, 21 May 2011 18:24:46 +0000 http://treasuringthemoments.net/?p=694367#comment-711 In reply to Lily.

Lily,

Thanks for the recipes. They are much appreciated and I will definitely make them.

Elisabeth

]]> By: Lily http://treasuringthemoments.net/2011/05/19/making-breakfast-ahead/#comment-701 Thu, 19 May 2011 19:00:59 +0000 http://treasuringthemoments.net/?p=694367#comment-701 Here’s a couple of recipes I like to make ahead:
Farmer’s Casserole
24 oz. Bag frozen shredded hash brown potatoes
3/4 c. shredded Montery Jack cheese
3/4 c. shredded cheddar cheese
1- 4.5 oz. Can mild green chilis
1 c. diced ham or bacon
1/4 c. onions, diced
4 beaten eggs
1-12 oz. Can evaporated milk
1/4 tsp. Pepper
1/3 tsp. Salt
Grease a 9×13″ pan. Layer potatoes, cheese, ham, green chilis & onions.
In mixing bowl combine eggs, milk, pepper & salt. Pour over potatoes.
Bake uncovered @ 350* for 45 min to 1 hour. Or until middle is set. (Can be frozen ahead.)

Jody’s Breakfast Casserole
8-10 slices cubed bread
3/4 lb. Sharp Cheddar cheese grated
1 lb. Sausage, browned
1 tsp. Dry mustard 1 chopped green pepper
6 eggs beaten
2 c. milk
1/2 tsp. Oregano 1 tsp. Onion salt
1/2 tsp. Salt 1/4 tsp garlic powder
Put cubed bread in 9×13″ pan, grate cheese over bread, put
fried meat on top. Beat eggs, milk & spices together, pour
over top. Refrigerate 12 hours. Bake @ 325* for 1 hour.

Egg Sausage Pastries
1 c. butter
6 oz. Cream cheese
2 c. flour
Cream butter & cream cheese. Work in flour. Chill 1/2 hour. Roll
into 32 balls. Press into greased muffin tins. Combine:
3 eggs 1 1/2 c. milk
3/4 tsp. Salt
Set aside.
Sprinkle 2 c. grated swiss cheese evenly into shells. Pour egg
mixture over cheese. Fry Sausage or 10 pcs. Bacon. Crumble
Sprinkle over muffins. Bake @ 350* for 30-40 minutes or until
a toothpick inserted in center comes out clean. Freezes well.

Baked French Toast
1 loaf bread 1/2 loaf French bread
6 c. fresh/frozen blueberries 8 oz. Cream cheese
1/2 c. sour cream or plain yogurt 1/2 c. sugar
1 tsp. Vanilla 1 1/2 c. milk
1 1/2 c. cream 1/2 tsp. Cinnamon
1/2 tsp. Nutmeg 1/2 c. powdered sugar
Cut bread into cubes & place in bottom of greased 9×13″ pan.Sprinkle
blueberries over. Microwave cream cheese for 2 min. Add sugar, sour cream
& vanilla. Spread over blueberries. Cut French bread into 10 1″ thick slices
place over cream cheese. Beat eggs, milk, cream, & spices. Pour over
bread. Cover & refrigerate overnight. Bake @ 350* for 45 min, covered then
uncover & bake 15 more minutes. Sift powdered sugar over before serving.

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