Silk's Favorite Breakfast Delights II
French Breakfast Muffins
- 1/3 c. soft butter
- 1/2 c. sugar
- 1 egg
- 1 1/2 c. flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp.nutmeg
- 1/2 c. milk
- 1/2 c. sugar mixed with 1 tsp. cinnamon
- 6 T. melted butter
Combine soft butter, sugar and egg in large bowl. Sift together the flour, baking powder, salt and nutmeg. Stir carefully into egg mixture alternating with milk. Fill greased miniature muffin tins 2/3 full. Bake at 350F for 20 minutes. While still warm, roll muffins in melted butter, then in cinnamon-sugar mix. Serve warm or reheated. Muffins freeze well.
- 2 eggs, beaten
- 2 tbs. milk
- 1 tbs. margarine
- 1 tsp. cinnamon
- sliced bread
- 2 tbs. sugar
Beat eggs with a fork. Add milk & mix well. Combine sugar & cinnamon. Melt margarine in a skillet. Dip slices of bread in egg & milk mixture. Sprinkle with cinnamon mixture & place in prepared skillet. Brown on one side, turn, & allow to brown on other side.
Bunkhouse Skillet Breakfast
- 1 package (26 oz.) frozen shredded hash browns
- 1/4 c. Cooking oil
- 1 large Green pepper, chopped
- 1 large Onion, chopped
- 2 Garlic cloves, minced
- 3 c. Cubed fully cooked ham
- 6 Eggs slightly beaten
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- 1 1/2 c. Shredded cheddar cheese
- In a large skillet, fry potatoes in oil for 10 min. Add green pepper, onions and garlic; continue to cook for 25 minutes or until potatoes are browned and vegetables are cooked. Stir in ham; heat through. Cover and remove from heat.
- In another greased skillet, combine eggs, salt and pepper. Cook and stir gently until eggs are set. Stir into potato mixture. Top with cheese; cover 3 to 5 minutes or until cheese is melted. Yield 6 to 8 servings.
- Serve this with light, fluffy biscuits, honey or jelly and butter and fresh fruit juice, tea and coffee. This recipe is from The Bunkhouse Bed & Breakfast, Hermosa, South Dakota
- 2 tablespoons butter
- 2 eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- Dash salt
- 1/4 teaspoon nutmeg
- 2 cups strawberries, sliced
- Confectioners sugar
- Vanilla yogurt
Melt the butter in a pie plate in a 425° oven. Beat eggs and milk together. Add the flour, salt and nutmeg. Mix well. Remove pie plate from oven and pour mixture into it. Bake 15 minutes. Remove from oven and cut into slices or in half. Top with strawberries, sprinkle with sugar. Add a dollop of yogurt.
- Spray muffin tins with Pam or similar product. Put a little grated cheese in each tin, ( Monterey Jack, Pepper Jack or your favorite cheese.)
- Break an egg in a cup, add 1 tablespoon half & half. You can whip the egg in the cup or leave it whole. Pour the mixture over the cheese. You can add bacon bits or other ingredients at this step or skip it.
- Sprinkle a little more cheese and bake at 350 ° for about 20 minutes.
Buttery Cinnamon Skillet Apples
- 4 medium cooking apples
- 1/3 cup butter
- 1/2 to 3/4 cup sugar
- 1 T. + 1 t. cornstarch
- 1 1/2 cups water
- 1/4 to 1/2 t. cinnamon
- Peel, core and cut apples in half . Make a sauce by melting butter in 10" skillet over medium heat; stir in sugar, cornstarch and cinnamon. Mix well and add water.
- Add apples to sauce, cover and cook over medium heat. Occasionally spoon sauce over apples as they cook. Cook 12 to 15 minutes, until apples are fork tender and sauce is thick.
- To serve, place 2 halves in dish and ladle 1/2 cup sauce over each serving. Makes 4 servings.
Perfect side dish for breakfast or dinner meals.
- 2 cups grated potatoes
- 3 eggs
- 1 1/2 tbsp. flour (all purpose)
- 1 1/4 tsp salt
- 1-3 tsp grated onion
Beat eggs and stir in potatoes. Mix flour and salt and stir into potatoes/eggs. Stir in onion. Heat cooking oil in skillet, put in mixture to form pancakes, brown on both sides until crisp. Don't forget to set a bottle of ketchup out for these pancakes.
Fluffy Oven Eggs and Bacon
- 1/2 lb. Bacon (about 12 slices)
- 1/2 cup Chopped Onion
- 1/2 cup Bisquick
- 3 Eggs
- 1-1/4 cups Milk
- 1/4 tsp. Salt
- 1/8 tsp. Pepper
- 1/2 cup Shredded Cheddar or Swiss
- Grease 1-1/2 qt. Round casserole. Cut bacon slices into thirds. Cook and stir bacon in 10 inch skillet over medium heat, until almost crisp. Add onion. Cook, stirring frequently, until bacon is crisp. Drain. Spread bacon and onion in bottom of casserole.
- Beat Bisquick, eggs, milk, salt and pepper with whisk or fork until smooth. Slowly pour egg mixture over bacon; sprinkle with cheese.
- Bake at 375° uncovered, until knife inserted in center comes out clean, about 35 minutes. Serves 4 to 6.