Breakfast Bake Off!

Before conceiving our next child I decided to attempt to be prepared this time, though I have learned you can never be fully prepared as you never know what exactly will unfold. The idea behind the thinking here was while on current medication which causes some pretty stout nausea and before I do get pregnant with the next baby, I needed to have serving sized protein rich breakfasts baked and stocked up. Often I will wake up feeling ill and unable to cook breakfast. I can pour a bowl of cereal or butter some toast for the boys but anything with any kind of protein like I need to keep my blood sugar stable will be out the window at this point, then my day gets off to a rocky start which likely will result in some sort of blood sugar fiasco at some point in the day.

Tracy and I each went on a search for easy bake, convenient sized breakfast options to make and freeze, then later microwave. There were so may to choose from! I would suggest to anyone taking a day to bake and stock for our whole family. It gives your kids a balanced breakfast full of protein to start their day out right.

Below are the ones we chose, and we were done in a couple of hours and multitasked during the process!



Idaho Sunrise:

24oz bag shredded hashbrowns
salt and pepper to taste
2 T oil
1 c shredded cheese, devided
Handful of each:
Real Bacon Bits
Diced Ham
Parsley
Ground sausage, browned


The directions for this didn't print with the rest of the recipe but here is what we did:

Place hashbrowns in each muffin tin about 1/3 full, making a well in the center of each.
Bake at 425* for 15-18 minutes.
Mix all other ingredients, except half of cheese. Fill each muffin tin to 2/3 of the way full after hashbrowns are done. Sprinkle remaining cheese over the tops. Bake an additional 20+ minutes until firm.

I neglected to label which muffin was which, but they all looked rather similar. 

Big Ol' Texas Biscuit Baked Eggs

1 tube texas style refridgerated biscuit dough (the big 'uns, though I used the small cheap ones and they worked fine)
8 eggs
1/2 cup real bacon bits (the brand real, not actual cooked and crumbled bacon)
1/2 cup shredded cheddar cheese
grated, diced scallions ( I did sausage instead)
Salt & Pepper to taste


Lightly spray a standard sized muffin tin with non stick cooking spray.
Open the tube of biscuits & press one biscuit round into the muffin tin.
To make sure there is room for the eggs, make sure you make a deep well in your dough by pressing the biscuit all the way up the sides of each muffin cup.
Crack an egg into each biscuit, top with bacon bits, cheddar and scallions (or sausage)
Sprinkle generously with salt and pepper.
Bake in preheated oven 400* for 13-15 minutes.
To ensure the center of your egg stays soft-cooked, remove from the oven as soon as the edges of the biscuit start to brown.

Cheesy Egg Bake

Vegetable cooking spray
6 eggs beaten
1/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt (Tracy & I both NEVER use salt in anything)
1/8 teaspoon pepper
1/2 teaspoon Italian seasoning
1 cup milk
1 cup cottage cheese
4 oz cream cheese cubed
1 cup cheddar cheese cubed (we used shredded)

Preheat oven to 350*
Spray 9x9 w/ vegetable spray

In large, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9x9 pan. Bake for 30-35 minutes or until puffed, golden and set.

We think there was an air bubble while baking that caused the seasonings to separate  like Moses and the Red Sea.

Meaty Egg Bake

This is a Wayne creation mocking our Brother-In-Law Mark's recipe he made for the entire Tonsager family upon meeting us all the first time. YUM. His still remains the best, though we came up with our own tasty combo that even Tiff (my picky sis) liked last Easter.

INGREDIENTS:

8-12 old bread heels shredded
Diced ham (good sized handful)
Ground sausage (1/4 - 1/2 lb), browned
Linked breakfast sausage sliced (once I used cheddar Lil' SMokies and they were awesome in it)
diced green onion (1-2)
2 very large handfuls of shredded cheese (we use whatever kind is on hand, they are all yummy)
8-12 eggs beat with 1 cup milk
garlic powder (1tsp)
poultry seasoning or seasonal all salt (1tsp)
Pepper to taste
(we add green or bell pepper mix, diced)

Shred bread into greased 9x13 pan. Add meats, cheese, & onions, toss mixture until evenly dispersed. Beat eggs, milk and seasonings together. Pour over mixture. Make sure it looks soupy, add more eggs and milk if needed.  Bake at 400* for 45 minutes. (some people mix ahead the night before and let soak in fridge overnight, it does add flavor and soften texture,  kinda like mine chunky so I usually don't).

Quiche




 Tracy made her version, it looked like lots of eggs and milk and cheese and sausage and tasted awesome. Here is an all recipes version:

http://allrecipes.com/Recipe/Easy-Quiche/Detail.aspx



















Scrambled Egg Muffins

(*Make your scrambled egg muffins with the same ingredient proportions you would use to make scrambled eggs)

6-8 eggs
1/4 lb sausage (we also added bacon bits)
1/2 - 1 onion, chopped
1/2 - 1 red or green bell pepper, chopped
Mushrooms (YUK!)
green onions
any other fav. veggie
1/2 cup shredded cheddar cheese


Preheat oven to 350*
in a skillet saute our sausage and vegetables until sausage is cooked. 
In a bowl, whisk together the eggs. Add the sautéed mixture to the eggs, stir well to combine. 
Generously coat muffin pan with cooking spray or butter. Divide the egg mixture among the muffin cups, filling about 2/3 full. Top each "muffin" with shredded cheese.
Bake for 15-20 minutes, or until tops are golden. 











Breakfast mini Pizzas

Honestly for this I took the 2 leftover bicuits and spread them in the bottom of 2 small round glass baking dishes and poured the leftover muffin egg, milk and cheese mix over the two then added the last of the onions and meats on top and more cheese, viola! 


When we make a pig pan though, we use a refrigerated piza crust and spread over a well sprayed small baking sheet.


We then BAKE THAT at 350* for 5 minutes. Then to te top of the crust evenly add:


scrambled eggs, sausage, diced ham, real bacon bits, shredded cheese, pepper to the top.


Next prepare:
1 package of country gravy, sausage flavored (like what you use for biscuits and gravy).
Pour or spoon drop accross the top.
Add some more shredded cheese to the top.


Bake additional 15-20 minutes. YUM!