Thursday, April 19, 2007

Quick

I need breakfast recipes for a dish that is easy to make at home and bring to the office in the morning (tomorrow)!

***Great suggestions...Thanks! I'm actually kind of going the way of Fruit Loops. Frozen Belgian waffles with fresh strawberries and whipped cream.***

5 comments:

Athena said...

Good Stuff... I make it without the mushrooms...

Breakfast Supreme

* 1 pound bulk pork sausage
* 1 pound ground beef
* 1 small onion, chopped
* 3/4 cup sliced fresh mushrooms
* 1/2 cup chopped green pepper
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons butter or margarine, melted
* 2 cups shredded Cheddar cheese, divided
* 12 eggs
* 2/3 cup whipping cream{heavy cream}

DIRECTIONS

1. In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside.
2. Pour butter into an ungreased 13-in. x 9-in. x 2-in. baking dish. sprinkle with 1 cup cheese. beat eggs; pour over cheese. Top with sausage mixture. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 35-40 minutes or until set. Let stand for 10 minutes before cutting.

DD said...

1 - Box Froot Loops
1 - Gal Milk (1% or 2%)
1 - bowl
1 - spoon

Pour approximately 1 c of Froot Loops into bowl. Add 1 c milk (more or less depending on final crunch preference).

Serve with spoon.

(Aren't you glad you asked, and with such urgency so that I would provide you with such a worthless idea that if nothing else, made you smile?)

Sherri said...

couple of things -

1) sometimes we do a breakfast potluck at work and someone always brings a crockpot of scrambled eggs - quick and easy and they stay warm!
2) muffins from a mix are always easy and good
3) cheating cinnamon rolls: buy a couple of tubes of crescent roll dough, unroll and piece together into a big doughy rectangle - don't flatten it too much. melt butter and pour/spread all over the top, followed by cinnamon and brown sugar. roll up the rectangle into a log, and slice into pieces about 1/2 inch thick. place on greased cookie sheet or parchment paper cut side up and bake at the temp listed on the tube ( i think it is 375) until they start to get golden. once they cool, spread cream cheese frosting on them also straight out of a pre-made store-bought container!

delphi said...

Lazy Breakfast (disclaimer: I never use a recipe, I just make it look right...)

1 can mushroom soup
1 medium tub of sour cream
1 large block of cheddar, shredded
1 small-medium bag of frozen hashbrowns
1 medium onion

Dice the onion. Mix the onion, soup, sour cream, hashbrowns, and 1/2 the cheddar in a large bowl. The hashbrowns should be well coated, but it shouldn't be too liquidy. Spread in a 9x13 pan. Top with the remaining cheddar. Bake at 350 F for about 45-60 minutes, until it bubbles around the edges and the cheese on top is nice and crusty. My favourite! You could definately do it in a crockpot overnight, but I have no idea what length of time it would need - probably 3 hours on high??

I just looked at the clock - it is probably too late and you've decided to make something else... But make this sometime, anyway; it is the ultimate breakfast. If you want to add a little zip, add fried bacon (cut up into pieces) to the mix.

Kathy McC said...

This one is easy, AWESOME and you can make it ahead and bake it before you take it to work. I always get so many compliments when I make this one:

Breakfast Casserole--

3 plain bagels, cut into dices.
15 slices of cooked bacon, crumbled (I use the Oscar Mayer ready cooked, you can also sub. 1 lb cooked sausage, crumbled.)
6 eggs, lightly beaten
1 cup shredded cheese
1 teaspoon dry mustard powder
1 teaspoon salt

Layer diced bagel and breakfast meat in 8X8 baking dish. Mix eggs, cheese, mustard and salt in a bowl. Pour mixture over bread and meat. Refrigerate overnight for best results. Bake at 350 for 45 minutes.