CCAA Online Cookbook Recipes - Breakfast Recipes

Grease the bottom of a 9"x13" pan. Tear up 4 slices of bread and place in the bottom of the pan. Cook 1 pound of bacon, drain, crumble, and sprinkle over bread pieces. Sprinkle cheddar cheese over meat. Mix eggs, milk and mustard together and pour over casserole. Bake at 350 degrees for 35-40 minutes.

Linda Weathersby

BRUNCH CASSEROLE

6 slices bread, no crusts
1/2 stick margarine
1 1/2 cups cheddar cheese, shredded
5 eggs, beaten well
2 cups half and half
1 pound hot sausage
1 teaspoon salt

Cook sausage and drain well. Melt margarine in 9x13-inch baking dish. Tear bread in pieces and sprinkle over margarine. Sprinkle drained sausage, cooked well done, over bread crumbs. Sprinkle cheese over sausage. Beat eggs with half and half and salt; pour over mixture. Cover and chill 8 hours or overnight. Bake at 350° for 45 - 50 minutes.

Cara Eck

COUNTRY BREAKFAST CASSEROLE

1/2 pound spicy or mild bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed (about half of a 32-ounce package)
1 1/2 cups shredded Colby/Monterey Jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper

In a large skillet, cook sausage and onion till no pink remains. Drain.
In an 8x8x2-inch (2-quart square) baking dish, layer potatoes, half of the cheese, sausage-onion mixture and remaining cheese.
In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may be covered and chilled overnight.) 4. Bake, covered, in a 350° oven for 50 to 55 minutes or till a knife inserted near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes.

Allison Middlebrooks

FRENCH TOAST SOUFFLE

10 cups white bread cubes
1 (8 ounce) package lowfat cream cheese, softened
8 eggs
1 ½ cups milk
2/3 cup half-and-half cream
½ cup maple syrup
½ teaspoon vanilla extract
2 tablespoons confectioners’ sugar

The Night Before:
Place bread cubes in a lightly greased 9 x 13 inch baking pan.
In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Stir in milk, half-and-half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover and refrigerate overnight.

The Next Morning:
Remove souffle from refrigerator and let it stand at room temperature for 30 minutes.
Preheat oven to 375 degrees.
Bake uncovered for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Sprinkle with confectioners’ sugar, and serve warm.

Makes 12 servings.

Prep Time: 20 minutes the night before, 30 minutes in oven.

Comment: This sweet breakfast souffle is sweet, elegant, and easy! Serve with additional maple syrup, if you like. Also makes a great substitution for bread pudding.

Hope Morris

LAZY PERSON'S COMPLETE BREAKFAST

1 slice Bread -- cubed
1 each Egg
1/4 cup Milk
1/4 cup Ham -- chopped
1 dash Worcestershire sauce
2 tablespoons Cheddar cheese -- shredded
1/4 teaspoon Dry mustard
1/8 teaspoon Salt

Combine all ingredients in a 6 inch serving bowl. Mix well. Cover tightly with plastic wrap and vent. On MEDIUM HIGH (80%) power - microwave for 4 1/2 to 5 1/2 minutes. Halfway through cooking time, turn dish so that back in now facing front of microwave. Let stand, covered for 30 to 60 seconds to finish cooking. For a complete nutritional breakfast serve with fresh fruit or fruit juice. You can fix this the night before and refrigerate for a quick meal in the morning - but lengthen cooking time since the ingredients will be cold.

Missy Martin

Family-oriented, civic-minded, environmentally concerned airboaters!

Citrus County Airboat Alliance
P.O. Box 194, Inverness, FL 34453
www.citrusairboat.org

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