Bran Muffins

From Janice W.

2 cups All Bran Cereal
1 cup granola (I use Quaker Natural Granola)
1 cup boiling water
2 cups low fat buttermilk
1 1/2 cups sugar
2 eggs
1/2 cup shortening
2 1/2 cups flour (I use half whole wheat)
2 1/2 teaspoons baking soda
1/2 teaspoons salt

Pour boiling water over cereal. Add buttermilk and sugar. Beat eggs and add to cereal mixture. Add remaining ingredients and mix until blended. Do not over mix. Batter may be stored in covered container in refrigerator for up to 30 days. Bake some not and save some for later!
Bake in lined or greased muffin tins at 400 degrees for 15 minutes.
Makes 2 dozen.

Hash Brown Quiche

From Verda J.

1 box Homestyle Hash Browns- reconstituted
2 Tbsp Butter
3 eggs, beaten
1 cup half-and-half
3/4 cup sausage
1 cup shredded cheese
salt and pepper
1/2 cup diced green onion, optional

Preheat oven to 450 degrees. Combine hash browns and butter. Press into 9" pie plate to form a crust. Bake 20-25 minutes until golden brown and starting to crisp.

Meanwhile, in a mixing bowl, combine eggs, half-and-half, sausage, salt, pepper, and cheese. When crust is ready pour the egg mixture over it and return to oven.

Reduce oven to 350 degrees and bake for about 30 minutes until quiche is light golden brown on top and puffed. Enjoy!

Larson's Favorite Swedish Pancakes

Larson's Favorite Swedish Pancakes
Keree A.
We eat these every Christmas morning

9 eggs
11/2 cups whole wheat flour
11/2 cups all purpose flour
41/2 cups milk
3/4 cup sugar
1/2 cup cooking oil
1/2 tsp. salt

Beat eggs. Add sugar and oil, beat. Alternately add flour and milk. Beat until smooth. - better if refrigerated overnight. Pour 1/3 cup batter onto medium hot greased griddle. Tilt griddle to spread batter over entire griddle. Turn pancake when lightly browned. Spread with syrup, jam, fruit or butter and powered sugar. Roll pancake and eat.

Freezer Breakfast Burritos

Freezer Breakfast Burritos
Carissa C.

Be creative with filling for your burritos, the possibilities are endless.

12 eggs

2 Tbsp. butter

1 lb. pork sausage, cooked and drained

½ cup chunky salsa

2 cups cheddar or pepper jack cheese

24 flour tortillas

In a large skillet melt butter. Beat eggs and then add to skillet. Cook until scrambled and set. Add salsa and sausage, mix gently. Warm tortillas and place ½ cup egg mixture in each tortilla and sprinkle with cheese. Flash freeze burritos and then store in Ziploc freezer bags. To eat, wrap loosely in a paper towel and microwave on high for 1-2 min.

Bacon Hashbrown Roll-ups

Bacon Hashbrown Roll-ups
Carissa C.

This recipe comes from our freezer meal activity. It is perfect for a breakfast on-the-go. Simply reheat in your microwave on your way out the door.

1 Tbsp. olive oil

6 slices Canadian bacon, cut into small pieces

2 cups frozen hashbrowns, thawed and drained

8 eggs

½ cup salsa

16 (6 inch) flour tortillas

1-1/2 cups pepper jack cheese, grated

In a large skillet heat and brown canadian bacons and hashbrowns until the potatoes are crispy. In a large mixing bowl, combine eggs and salsa, beat well until combined. Pour into skillet with bacon and potatoes and cook over medium heat, stirring occasionally until eggs are set. Spoon egg mixture into flour tortillas, sprinkle with cheese and roll up. Place roll-ups in freezer bags and freeze.

When ready to serve, place burrito in microwave, covered with a microwave-safe paper towel and heat for 1-2 minutes.

Egg Muffin Breakfast Sandwiches

Egg & Muffin Breakfast Sandwiches
Carissa C.

This recipe comes from our freezer meals activity.

12 english muffins, split open

12 eggs

3 Tbsp. butter

12 sausage patties, cooked and drained

12 slices cheese

Toast the muffins. Cook eggs your favorite way in butter, scrambled or fried. Make sandwiches with muffins, sausage, egg and cheese. Cool and wrap in sandwich bags to freeze.

To heat, microwave for 1-2 minutes until warm and cheese is melted.

Freezer French Toast

Freezer French Toast
Carissa C.

This recipe comes from our freezer meal activity. Perfect for busy school mornings and the cornflake crumbs give a wonderful crunch.

3 eggs

1 cup half and half

3 Tbsp. sugar

1 tsp. vanilla

1 cup cornflake cereal crumbs

8 (1 inch thick) slices of French bread

Mix eggs, half and half, sugar and vanilla in a shallow bowl. Dip bread in the egg mixture, leaving the bread in for a few minutes so it absorbs more egg mixture. Dip the bread in the cornflake crumbs to coat. Place on a cookie sheet lined with parchment paper, freeze until firm, then store in freezer bag.

When ready to bake, preheat the oven to 425*. Place frozen French toast pieces on a greased cookie sheet for 15-20 minutes or until golden brown and crunchy. Turn once during baking time. Serve with maple syrup, jam and powdered sugar.