Food Fare

Breakfast Cookbook Recipes

To see a complete list of recipes contained in the Breakfast Cookbook, click here (PDF, 405 KB).

BAKED SAUSAGE WITH CREAM CORN

• 4 cans cream-style corn • 1/4 C onion, chopped • 1 LB pork or turkey sausage • 4 eggs, beaten • 3 C breadcrumbs

 

In a medium frying pan, cook the sausage until no longer pink; drain. In a large bowl, combine the sausage with the cream-style corn, beaten eggs, onion and breadcrumbs. Pour into greased baking dish (preferably glass); bake in a 375-degree F oven for 1-1/4 hours. Serve.

 

BISCUITS & GRAVY

• 4 bacon strips, fried & drained • 3 sausage links, fried, drained & sliced thin • 1/2 C to 3/4 C Bisquick Baking Mix • Salt & black pepper to taste • 1 C milk (or more to regulate gravy consistency) • 1 container Pillsbury Biscuits

 

Cook the biscuits according to package directions. Fry bacon in a large skillet until crisp; drain on paper towels. Important: Reserve grease in skillet. Fry link sausage in a skillet until cooked; drain on paper towels and then slice. Add Bisquick Baking Mix to grease in skillet; brown over medium to medium-high heat and mash lumps with a fork or a whisk. Add salt and black pepper to taste. Add milk, stirring constantly, until mixture thickens. Add more milk if necessary to thin gravy. Keep in mind the longer you stir over high heat the thicker the gravy will become. Add link sausage slices, stir and heat through. When desired gravy consistency is reached, remove from heat and ladle over biscuits. Serve. Use the leftover bacon as a side accompaniment.

 

DENVER OMELET

• 6 large eggs, lightly beaten with a dash of milk • 1/2 C red or yellow onion, chopped • 1/2 C red bell pepper, chopped • 1/2 C green bell pepper, chopped • 1/2 C cooked ham, diced • 2 TBS butter • 1/2 tsp. salt • 1/2 tsp. black pepper • 1/4 to 1/2 C cheddar cheese, grated

 

Melt butter in a large skillet or griddle. Sauté onion, bell pepper and ham in the butter until onions become translucent. In a small bowl, beat the eggs lightly. Add salt and black pepper. Pour eggs slowly into mixture in the skillet. Stir until evenly combined. Lightly brown on one side; turn over to lightly brown other side. Add cheese; continue to cook until cheese is melted. Fold omelet and divide before serving. Note: The omelet can also be cooked in a wok.