Thursday, October 14, 2010

What's for Breakfast?

(ham and swiss muffins)

Today I'm linking up with Kimberly and the Four Moms to share breakfast ideas. Breakfast at our house is fairly simple and we stick to a rotating menu (except when I'm without an oven for four weeks :-) ). My daughters each have a day that they are responsible for breakfast. I take care of the rest.

Monday- muffins and yogurt (One of my daughters makes muffins each week and we freeze them.)
Tuesday- cheese toast and applesauce
Wednesday- sausage and eggs with toast
Thursday- fruit smoothie with peanut butter graham crackers or yogurt sundaes with homemade peanut butter granola
Fri- My choice
Saturday- Whole wheat pancakes or waffles
Sunday- rotates among items I can make ahead

Sunday mornings are crazy enough with all of 10 of us getting ready for church without the hassle of an extended breakfast preparation. However our worship service runs longer than most and then our family enjoys a lengthy time of fellowship afterwards. It's usually around 1:30 before we eat lunch, so we need a hearty breakfast. I often use recipes I can make ahead. With 3 sous chefs in the house, one of them is usually assigned one of the following recipes as a Sat. chore.

Amish Breakfast Casserole
1lb bacon, diced
1 medium sweet onion, diced (I use dried flakes if I'm making this ahead, otherwise the taste is too strong.)
6 eggs, lightly beaten
4c frozen shredded hashbrown potatoes, thawed (I use more)
2c shredded cheddar cheese
12 oz small-curd cottage cheese
1 1/4c shredded swiss cheese

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 9x13 dish. Bake at 350 for 35-40 minutes or refrigerate overnight and then bake. (may need to extend baking time)

Breakfast Casserole
6 slices bread, crusts removed
1lb sausage cooked and drained
1 1/2c. shredded cheddar cheese
6 eggs
2c. milk
1tsp salt
dash pepper
dash dry mustard

Grease a 9/13 dish. Place bread on bottom (I usually add an extra slice or two, if the bottom isn't covered.) Place cooked sausage on top of bread. Cover this with cheese. Mix remaining ingredients and pour over the cheese. Cover and refrigerate overnight. Bake at 350 for 30-40 minutes.

Ham and Cheese Quiche (makes 2)
2 9 inch pastry shells
2 cups cooked, diced ham
2 tsp dried minced onion
2c sharp cheddar cheese, shredded
4 eggs
2c half and half
1/2 tsp salt
1/4 tsp pepper

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 for 5 minutes. Remove foil; bake 5 minutes longer.

Divide ham, cheese and onion between the shells. In a bowl, whisk eggs, cream,salt and pepper. Pour into shells. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400 for 35-40 or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

Breakfast Burritos
bulk sausage
shredded cheese
Brown as much sausage, cook as many hashbrowns and scramble as many eggs as you think you will need. Warm tortillas. Line up the ingredients in bowls and construct burritos. Some of my kids don't like all the ingredients so they can make their own the way they like it. We then wrap them in aluminum foil and put the child's name on the outside. Refrigerate or freeze until ready to eat. Heat in the microwave. Serve plain or with salsa. I suggest allowing them to thaw before heating, if they've been frozen.

Baked Oatmeal (Everyone at my house likes this, and that is a great accomplishment!)
3c. rolled oats
3/4 c. brown sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1c milk
1/2 butter or margarine, melted (can sub applesauce, if desired)
2 eggs

Mix together and bake in a greased 8x8 at 350 for 35-40 minutes. (Or tightly cover and refrigerate overnight) Cut and serve warm, with a little milk over each square if desired.

We often add frozen blueberries and for the kids' birthdays I throw in a few chocolate chips!

Ham & Swiss Muffins
1 pkg crescent rolls
3 eggs, beaten
1/2 lb ham, cut up (I cube deli ham)
3 tsp Dijon mustard (I use 1 1/2)
1 c. shredded Swiss cheese
1/4 tsp pepper

Mix all but crescent rolls. Pinch off dough and place in greased mini-muffin tin pan to form cups. Fill with mixture. Bake at 350 for 15 min.

Sometimes we bake these ahead and heat them in the microwave. However, my husband LOVES these and prefers them hot so we usually mix up the ham and cheese the night before and assemble them the next morning.

Peanut Butter Granola
6c dry oatmeal
1/2c wheat germ (I use 1 c.)
1/2c toasted coconut (I omit)
1/2 c sunflower seeds (I use 1c ground flax seed)
1/2 c raisins
1c butter (sometimes I use 1/2)
1c peanut butter
1c brown sugar

Combine the first 5 in a large slow cooker. Melt together the next 3. Pour over oatmeal and stir to coat. Cook on low 1 1/2 hours, stirring every 15 minutes.

Breakfast Apple Cobbler
8 medium apples, cored, peeled, sliced
1/4 c sugar
dash of cinnamon
juice of 1 lemon
1/4c butter, melted
2c granola

Combine all ingredients in a slow cooker. Cook on low 7-9 hours or on high 2-3. Serve plain or over vanilla yogurt.


Michelle said...

The Amish Breakfast Casserole sounds great! I need to let Nate do the math and shrink it down for a family of four...and 1/2. :)

Anonymous said...

Jama - Mom told me to check out this post, and it could not have happened at a better time. We've been stuck in a cereal or waffles rut...until I made the ham/Swiss muffins. We love them! I'm looking forward to making the granola and baked oatmeal, too!

Jama said...

Thanks Karen. I'm glad you enjoyed them.