wilkes

How About a Breakfast Bake? I found this one and it sounds pretty good. I plan on trying it myself.

http://www.kraftfoods.com/k...

granny...you just reinvented the mickey d breakfast burrito on your own. now for me to reinvent it for breakfast tomorrow.

Thank you all!! I will have to try it! I did contact our local food bank about donating some of these things. They do not accept private donations of dairy products, only from grocery stores and businesses..

Egg salad

easy breakfast ....
place bread slices in bottom of casserole dish. beat eggs with milk and seasoning of choice. fry up sausage and onion. mix with egg mixture. add cheese thats been grated. pour over bread and let set for 2 hours in fridge. bake at 350 until golden brown. i sometimes add spinach too.

it could be donated to a local food bank to help feed the homeless and those less fortunate.

Irish, I am going to try to explain this. I don't have a name for it but we eat it often. I cut up a potato in very small cubes and fry in about a tablespoon of extra light olive oil until done. then I add a couple of eggs and stir like crazy. When the eggs are done, I put this mixture in flour tortillas, add cheese and salsa, roll up and eat. You can add any type of meat such as bacon or COUNTRY HAM...LOL even peppers and onions.

quick quiche sounds simple yet good

Casserole
2 pkgs. (12 oz. each) Breakfast Sausage Links
9 eggs
3 cups milk
1-1/2 tsp. ground mustard
1 tsp. salt
1/2 tsp. pepper
2 pkgs. (20 oz. each) refrigerated shredded hash browns
2 cups (8 oz.) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa or picante sauce, optional
Place sausage on a 15-in. x 10-in. x 1-in. baking pan.
Bake at 375°F for 15-20 minutes or until sausage is no longer pink,
turning once; drain and slice into 1/4-in. coins. In a large bowl, combine the eggs, milk, mustard, salt and pepper.
Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350°F for 65-70 minutes or until set and golden brown.
Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired.
Yield: 12-15 servings
Quick Quiche
8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups milk

Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain, crumble and set aside.
Preheat oven to 350 degrees F.
Lightly grease a 9 inch pie pan.
Line bottom of pie plate with cheese and crumbled bacon.
Combine eggs, butter, onion, salt, flour and milk;
whisk together until smooth; pour into pie pan.
Bake in preheated oven for 35 minutes, until set.
Serve hot or cold.
Amish Style French Toast
1 cup milk
4 eggs
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1/4 teaspoon salt
1 dash pepper
4 to 6 pieces bread (thick-sliced if you can find it)
Beat all ingredients, except bread, together.
Preheat frying pan.
Dip bread into milk mixture and place in hot frying pan.
Pour leftover milk mixture on top of the bread.
Fry on both sides until brown.
Serve with peanut butter (optional) and syrup.
Have a great breakfast!!!
Bacon, Avocado, and Cheese Omelets with Tomato Salsa
1 Tomato
2 Tbs Finely chopped red onion
2 Tbs Minced fresh cilantro
1 Pickled or fresh jalapeno, or to taste, seeded
1 Tbs Fresh lime or lemon juice
4 lg Eggs
1 sm Avocado peeled and chopped in half-inch cubes.
2 Tbs Water
1 Tbs Unsalted butter
3 Slices of lean bacon, Cooked and crumbled
1/2 cup Coarsely grated Monterey Jack (about 2 oz)
In a small bowl stir together the tomato, the onion, the jalapeno,
the coriander, the lime juice, and salt and pepper to taste until the salsa
is combined well. In a bowl whisk together the eggs, the water, and salt
and pepper to taste.
In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the
butter over moderately high heat until the foam subsides, pour in half the
egg mixture, tilting the skillet to spread the egg mixture evenly over the
bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half
the omelet with half the bacon, half the avocado, peeled and cut into 1/2
inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute,
or until it is set. Fold the omelet over the filling, transfer it to a
plate, and keep it warm. Make another omelet in the same manner with the
remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve
the omelets with the salsa over.
Bacon & Egg Salad Sandwiches
8 boiled eggs, peeled and grated or finely chopped
4 strips of bacon cooked very crisp and finely crumbled
1/3 cup mayonnaise
1/8 teaspoon black pepper
1/4 teaspoon prepared mustard
1 tablespoon dill pickle vinegar
2 teaspoons grated onion
1 cup finely shredded cheddar cheese
Combine all ingredients, adding more mayonnaise if needed to make
spreading consistency. Remove crusts from bread if desired and spread
with the mixture. If desired, you may serve these cut in strips
open-face style, as regular closed sandwiches, as wraps, or in
croissants.
It's even good on crackers.
Note: Taste better if you make earlier in the day or let set in the
fridge overnight to meld the flavors.

Deviled Eggs and homemade Pimento Cheese!!!

That was too funny Irish!..
Maybe a quic..ish...
what the **** is that word?

I have an OVER abundance of Eggs And Cheese!!! I am SICK TO DEATH of eating them scrambled and fried, or cheese sandwiches. Anyone know of a good recipe that I can kill 2 birds with one stone and use both? Nothing too complicated and nothing to outta whack. We are kinda picky eaters, with the exception of my husband.