Kraft's Sky High Brunch Bake

I found this on Kraft's website & made for a Teacher's back-to-school breakfast. I made it again for my co-workers & had to pass out the recipe both times. When we're having food day, I get asked to bring this because it really is so good!

1 pkg (2 sheets) frozen pastry puff (thawed)
6 eggs
1 c. Ricotta cheese
dash of Tabasco sauce
2 pkg (10 oz each) chopped spinach, thawed & drained
1 lb sausage (hot or mild depending on taste), cooked & drained
1-1/2 c shredded Cheddar (or Mozzarella) cheese

4 slices bacon, cooked & chopped
1 c chopped red pepper
dash or two of red pepper flakes

Preheat oven to 400 degrees. Cook & drain sausage. (I cook the red peppers with the sausage.) Unfold pastry sheets; roll out one sheet to about 11 inch square & the other to 12 inch square. Line the bottom & side of greased (or foiled) 9x13 baking dish.

Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp of the eggs; set aside. Add ricotta cheese, pepper sauce & spinach to remaining eggs; mix until well blended. Layer half each of the sausage, Cheddar/Mozzarella cheese, bacon & spinach mixture in pastry-lined pan. Repeat layers.

Place remaining pastry sheet over mixture; fold & tuck edges in pan. Pinch edges to seal. Brush top with reserved 1 Tbsp egg. Cut 5 or 6 slots in top crust to allow steam to escape.

Bake 45 - 55 minutes or until golden brown. Cool 10 minutes before serving.

For a different taste, you can use Shredded Swiss cheese & chopped ham.

Dump Soup

Children can easily help make this recipe! All they have to do is....dump!

1 lb lean ground beef
2-10 3/4 oz cans minestrone soup (+2 cans water)
16 oz cans Ranch style beans
2-16 oz cans stewed tomatoes (or you can use Rotel)
15 oz can whole kernal corn, drained
1 c frozen hash brown potatoes

Brown beef & drain. (I add a small chopped onion & cook with beef!) Combine meat with remaining ingredients in medium-sized soup pot & bring to a boil. Reduce heat & simmer about 15 minutes. If soup appears too thick, add a little water. Makes 16 (3/4 cup) servings.

This recipe can be "doctored" so many different ways. You can add additional vegetables or even spice it up with Tabasco sauce and/or chili powder. Make a batch of my Mother's cornbread and you've got a meal!!!

Hawaiian Waffles

If you read "Breakfast - Food for Thought", I suggested to stay away from sugery breakfast items but this is such a good treat!!! I'd be lying if I told you I stayed completely away from foods that were not the best thing for me!

1 can (20 oz) crushed pineapple, undrained 1/2 c sugar
1/2 c flaked coconut 1/2 c light corn syrup
1/4 c pineapple juice

Waffles:
2 c all-purpose flour 4 tsp baking powder
1 Tbsp sugar 1/2 tsp salt
2 eggs, separated 1 c milk
1/4 c butter or margarine, melted 1/4 c flaked coconut
1 can (8oz) crushed pineapple, drained 1/4 c chopped macadamia nuts
Add'l chopped macadamia nuts, toasted - optional

In a saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, uncovered for 12-15 minutes or until sauce begins to thicken then set aside.

In a bowl, combine the flour, baking powder, sugar & salt. In a separate bowl, combine egg yolks, milk & butter; stir into dry ingredients just until combined. Stir in pineapple, coconut & nuts. Beat egg whites until stiff peaks form; fold into batter (batter will be thick). Preheat waffle iron. Fill & bake according to manufacturer's directions. Top with pineapple sauce & additional nuts, if desired.

Breakfast - Food for Thought!

When Bryan & I were growing up, EVERY SINGLE MORNING, Mother would make breakfast - I'm talking homemade biscuits & gravy!!! (She spoiled us SO bad!!!) Mother always made sure we had breakfast & would remind us how important it was for us to eat breakfast. WELL...one of the first things I learned on my weight loss journey was that breakfast IS the most important meal!!! (Never doubt your Mother!) I've had to learn to eat SOMETHING each morning because I have never really been one to eat right when I get up in the morning.

Anyway...in case you're wondering why breakfast is so important...here's why: It refuels the body, reduces the risk of heart disease, good for physical & mental health, better concentration & you have a higher energy level. I will say that biscuits & gravy are probably not the best breakfast choice but it's a good treat every now and then!! Skip sugary cereals/foods too cause it's not good for concentration if you have a hard time concentrating as it is!!

Sausage Enchiladas

At Asbell, PTA hosts a Back-to-School breakfast for the staff. This is one the staff loves along with the Breakfast Casserole & Sky High Brunch Bake & oh, you get the picture!! I always take the recipes with me because I always have to pass them out.

2 c browned breakfast sausage
1/2 c green onions, chopped
1/2 c green peppers, chopped
1-1/2 c shredded cheddar cheese
8 flour tortillas
4 eggs beaten
2 c half & half
1 Tbsp flour
1/4 tsp salt
1/4 tsp garlic powder
4 drops Tabasco sauce

Add Ons: Sour Cream - Salsa - Guacamole - Jalepenos

Preheat oven to 350. Combine sausage, green onions, green peppers & cheddar cheese in a bowl. Divide into tortillas & roll; place seam down in greased retangular baking dish. Combine beaten eggs, half & half, flour, salt, garlic powder & Tabasco sauce. Pour egg mixture over tortillas & cover with foil. Bake for 45 minutes. Remove foil during last 10 minutes of baking. Serve with sour cream, salsa, guacamole & jalapenos.

Breakfast Casserole

This really is a good breakfast casserole & can be made so many different ways!

1 lb breakfast meat (sausage, ham, bacon or combination)
1 32 oz bag hasbrowns (thawed or left out at room temp)
salt & pepper to taste
1 onion, chopped
Lawrey's seasoning salt to taste
2-3 c shredded cheddar cheese
1/2 tsp onion powder

Brown meat & onion until done; drain & set aside. In a mixing bowl, mix together hashbrowns, seasoning salt, salt, pepper & onion powder. Place mixture in lightly greased 9x13 casserole dish. Sprinkle with half cheese mixture then spoon sausage mixture over cheese.

5 eggs beaten
3 Tbsp milk or half & half
1/2 tsp dry mustard

Mix together eggs, dash of salt & pepper and 3 Tbsp milk. Pour mixture over sausage. Now, it's best if you can refrigerate overnight but ok if you don't have the time! When ready to bake, sprinkle remaining cheese on top. Bake on 350 for 45 minutes or until eggs are set.

Because this is such a versatile recipe!! You can add in or change this up tons of ways; add mushrooms, red/green peppers (for not only flavor but color), crushed red peppers or Tabasco sauce for a little spice. You may want to use Swiss cheese if using ham as your meat or Fiesta cheese if adding peppers & Tabasco sauce & add a little Salsa while you're at it!!