They say breakfast is the most important meal of the day. I tend to agree with them even though I don’t always follow my own advice. I’ve compiled many different breakfast recipes from people across the United States and restaurants that have shared their recipes with me. You’ll find everything from healthy to naughty. I’ve made these recipes and I can attest they are delicious. So go ahead and enjoy. I appreciate all feedback from you. Please drop me a line and let me know, if you enjoyed them.
CHRIS’S MISSOURI PANCAKES
1 cup flour
1 tablespoon baking powder
1 cup milk
2 tablespoons sour cream
Can substitute soy or rice flour
Can substitute Almond Milk
Can substitute “Tofutti” (soy based sour cream)
Mix ingredients together. Pour small amounts in hot griddle or frying pan until they form the size of a small 8″ diameter circle. Once you start to see small air bubbles forming in the batter, turn them over until they have cooked thru, nice and golden brown.
BO’S ALABAMA SAUSAGE GRAVY and BISCUITS
Bo’s Sausage Gravy and Biscuits
8 flakey buttermilk biscuits
1 lb pork sausage
2 Tbsp + 1 tsp (s)s all-purpose flour
2 1/2 cups half and half
1 Tbsp butter
1/8 tsp dried thyme
1/8 tsp dried crushed rosemary
1/8 tsp crushed red pepper flakes
freshly ground black pepper, to taste
Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
Add thyme, rosemary, red pepper flakes and black pepper.
Serve over warm biscuits.
SAMAMTHA’S FLORIDA SAUSAGE, EGG & CHEESE CRESCENT CASSEROLE
Samantha’s Sausage, Egg & Cheese Crescent Casserole
1 pkg Pillsbury Crescents
6 eggs, beaten
1 lb. ground sausage, cooked
1 1/2 cup shredded cheddar cheese
salt and pepper
Unroll Pillsbury Crescents flat into a 9 x 12 greased glass backing dish. Pours beaten eggs over crescents. Spread cooked ground sausage on top of eggs. Spread shredded cheddar cheese over entire casserole. Place in 350-degree oven and bake for 25 minutes. Garnish with fresh chopped chives.
AUNT ROSE’S PENNSYLVANIA BISCOTTI
Aunt Rose’s Biscotti
1/2 cup melted butter
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla
3 drops anise oil (optional)
3 cups sifted flour
2 tsps. baking powder
1 1/4 cup slivered almonds
Mix all ingredient well and divide dough into two parts. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto a cookie sheet about 3 to 4 inches apart and flatten slightly across the top of the loaves. Bake at 325 degrees for 20 to 30 minutes. Let cool for 1 hour. Cut diagonally into 1/2-inch-thick slices. Lay slices flat cut side down on baking sheet. Bake another 10 minutes or until crisp. Store in a paper bag so that they soften slightly and for longer storage put in a sealed container. Great with a morning coffee or tea for a light breakfast!
VERONICA’S OHIO DOUBLE CHOCOLATE CHUNK BISCOTTI
Veronica’s Double Chocolate Chunk Breakfast Biscotti
1/3 cup butter melted
2/3 cup sugar
1/4 cup cocoa powder
2 tsp. baking powder
1/3/4 cup flour
4 oz. coarsely chopped sweet chocolate
1/2 cup chopped almonds
Mix all ingredient well and divide dough into two parts. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto a greased cookie sheet about 3 to 4 inches apart and flatten slightly across the top of the loaves. Bake at 325 degrees for 20 to 30 minutes. Let cool for 1 hour. Cut diagonally into 1/2-inch-thick slices. Lay slices flat cut side down on baking sheet. Bake another 10 minutes or until crisp. Store in a paper bag so that they soften slightly and for longer storage put in a sealed container. Great with a morning coffee or tea for a light breakfast!
MAX’S COLORADO CROISSANT WITH HAM AND CHEESE
Max’s Croissant with Ham and Cheese
2 Croissants, cut in half, horizontally
1 tsp. Dijon mustard
2 slices honey-cured ham
4 slices fontina or Swiss cheese
Preheat the broiler. Toast the croissants, cut side up until lightly golden brown. Spread one side with mustard, layer with ham and cheese. Toast again until cheese has melted. Serve with Dijon mustard on the side. Serves 2 but can double recipe to serve 4.
LINDA’S NORTH CAROLINA SMOCKED SALMON BAGLE
Linda’s Smoked Salmon Bagel
2 bagels, cut in half, horizontally
4 Tbs. cream cheese
2 slices smoked salmon
1 tomato sliced thin
1 red onion sliced thin
Toast bagels until golden brown. Spread with cream cheese. Layer with smoked salmon, tomato slice, red onion slice and top with a few capers. Serves 2, but recipe can be doubled.
MICHELLE’S IA STUFFED HAM AND CHEESE CROISSANT CASSEROLE
Michelle’s Stuffed Ham and Cheese Croissant Casserole
1 1/4-inch-thick ham steak cut into 10 pieces.
10 mini croissants
10 1/2 oz. Swiss Cheese slices
6 large eggs
2 cups heavy whipping cream
2 tsp. Dijon mustard
salt and pepper to taste
Cut ham steak into 10 pieces. Split croissants open with a serrated knife. Top bottom half of each croissant with 1 ham piece and 1 Swiss cheese slice (folding cheese to fit). Cover each with top half of croissant. Place stuffed croissants in a lightly greased (with cooking spray 13 x 9-inch baking dish. Wisk together eggs, heavy cream, and Dijon mustard in a large bowl. Pour mixture slowly overstuffed croissants. Cover with plastic wrap and refrigerate 8 hours or overnight. Remove dish from refrigerator. Preheat oven to 350 degrees. Remove plastic wrap; bake until golden brown and a knife inserted in center comes out clean, 40 to 50 minutes, covering with aluminum foil during the last 15 minutes to prevent overbrowning. Garnish with thyme sprigs.