Mother's Day Breakfast Recipes

Ham and Egg Casserole
 
      2 tb butter or margarine
      1 ea onion, thinly sliced
      2 tb flour
      1 c  milk
      1 tb mustard
    1/4 ts ground black pepper
      2 c  cubed cooked ham
      2 ea hard-boiled eggs, sliced *
 
*If you don't have hard-boiled eggs on hand, start cooking them 5 minutes before you turn on the oven and allow 15 minutes for cooking.
Preheat oven to 350 degrees F.

Melt butter in a 1-quart saucepan over medium heat.  Add the onion and cook, uncovered, until soft, about 5 minutes.  Reduce the heat to low.  Blend in the flour and slowly add the milk.  Cook, stirring constantly, until the sauce is thickened and smooth, about 3 minutes.

Remove the pan from the heat and stir in the mustard and pepper.

Pour half of the sauce into an ungreased 1-quart casserole; add a layer of half of the ham, then a layer of half of the sliced eggs.

Repeat the layers of ham and eggs, then pour the remaining sauce over top.

Bake, uncovered, about 20 minute or until the sauce is bubbly.

Cheesecake Pancakes with Strawberry-Lemon Syrup

      2 c  Buttermilk pancake mix
  1 1/4 c  Water
      1 c  Small curd cottage cheese
      1 tb Sugar
      1 ts Vanilla extract
Strawberry-Lemon Syrup:
      1 c  Syrup
      1 c  sliced strawberries
    1/2 ts lemon rind

Preheat griddle.

Combine the pancake mix, water, cottage cheese, sugar, and vanilla extract in a medium bowl; stir well until blended.

Pour batter by 1/4 cupfuls ont hot, well-greased griddle.

Flip pancakes when tops are covered with bubbles.

For Strawberry-Lemon Syrup:
Combine the syrup, strawberries, and lemon rind in a small saucepan; heat through, stirring occasionaly.

Raised Waffles
 
      1 pk active dry yeast
    1/4 c  warm water
      2 tb sugar
      1 ts salt
      3 ea eggs
    1/4 c  margarine, softened
      2 c  all-purpose flour
  1 3/4 c  lukewarm milk
 
In large bowl, dissolve yeast in 1/4 cup warm water.

Add the sugar, salt, eggs, margarine, flour, and milk; beat until smooth. Cover; let rise in warm place 1 1/2 hours.

Stir down batter. Cover again and refrigerate for 8 to 12 hours.

Stir down batter.

Pour onto center of hot waffle iron. Bake about 5 minutes or until steaming stops.

Apple Cinnamon Oatmeal
 
      1 c  Water
    1/4 c  Apple juice
      1 ea apple, diced
    2/3 c  Rolled oats
      1 ds cinnamon
      1 c  Skim milk
 
Place water, apple juice and diced apples in a medium saucepan and bring to a boil.

Stir in the rolled oats and cinnamon.  Return to boil, reduce heat and simmer until the porridge is thick.

Serve hot with milk.

Microwave Cheddar Bacon and Egg Pie
 
      3 ea slices bacon
    1/4 c  chopped onion
      2 c  unflavored croutons
      1 c  grated cheddar cheese
      4 ea eggs
      2 c  Half & Half
    1/2 ts salt
    1/2 ts Dijon mustard
    1/8 ts pepper
 
Put the bacon on a double thickness of paper towel on a microwavable rack and  cover with a paper towel.  Microwave on High (100 percent) for 2 1/2 to 3 1/2 minutes, until the bacon is crisp.

Put the onion in a small microwavable dish, uncovered, on High (100 percent) for 45 seconds to 1 minute, until it is softened.

Combine the croutons and cheddar cheese in a 8 1/4-inch round microwavable dish.

Whisk together the eggs, half & half, salt, dijon mustard and pepper.

Stir in the onion.  Pour the mixture over the croutons and cheese. Crumble the bacon and sprinkle it over the top.

Microwave on Medium (50 percent) for 20 to 25 minutes, until a knife inserted in the center comes out clean.

Easy Mother's Day Breakfast Pizza
 
      6    Eggs
      8 oz Mozzarella Cheese, grated
 1 1/2 c  Milk
      1   Onion*
          Salt and Pepper, to taste
      1 md Green pepper, ringed
           Mushrooms
      1    Pizza crust
           Olive oil
*chop up 1/4 of the onion and make onion rings out of the remaing 3/4.
Prepare your favorite pizza crust and get ready to bake, as a regular pizza.  Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery.
 
Beat eggs lightly.  Add mozzarella cheese, milk, onion, salt and pepper.  Mix gently.
 
Lightly brush olive oil over the pizza base.

Pour mixture over the crust. Place green pepper, onion rings, and mushrooms over the top of the pizza.
 
Bake at 450 degrees F. for about 15 to 20 minutes, or until crust is brown and egg mixture is set.

Swiss Breakfast Combo
 
    1/4 c  water, very hot
    1/4 ea bulgur
    1/2 c  rolled oats
    1/4 c  chopped nuts
    1/2 c  raisins
      8 oz plain yogurt
      8 oz yogurt with fruit added
 
Mix water and bulgur; set aside for about 1/2 hour.

Mix bulgur with rest of ingredients in a tightly covered container.

Let sit in refrigerator overnight (this is important).

Serve with cut up fresh fruit.

Belgian Waffles with Cherry Sauce

      2 c  Flour
      2 tb Sugar
  1 1/2 ts Baking powder
    1/2 ts Salt
      2 c  Milk
    1/2 c  Melted butter/margarine
      4    Eggs, separated
 
Cherry Sauce:
    1/4 c  Sugar
      2 ts Cornstarch
    1/8 ts Ground cinnamon
    1/2 c  Orange juice
      2 c  Sweet cherries, pitted and halved
      1 ts Grated orange peel
           Sweetened whipped cream

 
Combine flour, sugar, baking powder and salt.

Combine milk, butter, and egg yolks. Add to dry ingredients; stir just to moisten. Fold in stiffly beaten egg whites.

Bake in waffle iron according to manufacturer's directions.

For Cherry Sauce:
Combine sugar, cornstarch and cinnamon; add orange juice, cherries and orange peel. Bring to a boil over medium high heat; boil until thickened.

Serve warm cherry sauce over waffles; top with sweetened whipped cream.
 
Belgian waffles can be made ahead and frozen. Toast frozen waffles in toaster oven or bake at 325 degrees for 12-15 minutes.

Easy Blender Breakfast
 
      1    Ripe banana, peach, or nectarine, peeled, cut up.
    1/2 c  Milk or Low-fat yogurt
      1 ts Honey, sugar or maple syrup
      1 tb Natural bran
 
Combine banana, milk, honey, and bran in blender.
 
Whirl until smooth. Pour into tall glass.

Wheat Germ Crunch Muffins
 
  1 1/2 c  Flour; all-purpose
    1/2 c  Wheat germ
    1/2 c  Sugar
      1 tb Baking powder
    1/2 ts Salt   (optional)
      1 c  Milk
    1/4 c  Margarine, melted
      1    Egg
      2 tb Wheat germ
 
Heat oven to 400 degrees F.  Spray muffin tray with cooking spray.

Combine the flour, wheat germ, sugar, baking powder, and salt; mix well.

Combined the milk, margarine, and egg; mix.

Add to the dry ingredients and mix just until blended; don't overmix.

Fill the muffin cups 2/3 full. Sprinkle with wheat germ.

Bake for 20 to 22 minutes or until a wooden pick inserted in the center comes out clean.

Serve warm with butter.
 
Nutritional Information: per muffin: 150 calories, 4g fat, 0mg chol, 1g fiber, 140mg sodium
 
Variations:

Apple Cinnamon Muffins: Add 3/4 cup finely-chopped apple and 1 tsp cinnamon to the dry ingredients.
 
Jam-filled Muffins: Fill the muffin cups 1/2 full with batter. Spoon 1 tsp jam (any flavor) into the center of each muffin; top with the remaining batter.
 
Dried Fruit Muffins: Add 1/2 cup of any one of the following dried fruits to the dry ingredients: raisins, cherries, blueberries, cranberries, chopped dates or diced dried mixed fruits.
 
Berry Good Muffins: Add 3/4 cup fresh or frozen berries (do not thaw) and 3/4 tsp grated lemon peel to the dry ingredients.

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