Breakfast Pita Pockets

½ lb bacon, cooked and crumbled
½ lb pork sausage, cooked and chopped
½ lb Canadian-style bacon, cooked and chopped
6 eggs, beaten
3 pita breads, cut in half

After preparing bacon, sausage, and Canadian bacon mix all together with beaten egg mixture and pour the entire mixture into the skillet and scramble until no longer runny.

 Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

Breakfast Pizza

cooking spray
1 lb bacon, cooked and crumbled (or other breakfast meat desired)
2 12 oz cans refrigerated biscuits (10 biscuits per can)
Alfredo sauce (or other sauce desired)
1 TBS butter
12 eggs
1 sm onion, chopped
½ green bell pepper, chopped
2 c shredded Cheddar cheese
salt and ground black pepper to taste

Preheat oven to 350F. Lightly spray a 9x12 in baking sheet with cooking spray.

Start cooking the bacon in a large skillet over medium heat until the bacon is browned and crisp, about 10 minutes. Remove and drain on paper towels, crumbling when finished.

Meanwhile, open up the cans of biscuits, separate the biscuits, and arrange onto the prepared baking sheet so they touch. Press the biscuit dough down to seal them together into a crust that covers the baking sheet. Bake in the preheated oven until the crust is slightly cooked and very lightly browned, about 8-10 min. Remove from oven. Immediately spread a small amount of alfredo sauce (or other sauce desired) around onto the crust just like regular pizza.

Melt the butter in a large nonstick skillet over medium heat until the foam disappears. Beat the eggs in a bowl, and pour the eggs into the hot skillet. Use a spatula to lift and gently stir the eggs just until set, but still moist, 3 to 4 minutes.

Arrange the lightly scrambled eggs on the semi-baked biscuit crust. Top with the cooked bacon, onion, and green pepper; spread the Cheddar cheese all over the pizza. Season to taste with salt and black pepper. Return to oven, and bake on the top rack until the cheese is melted and bubbling and has begun to brown, about 10 more min.

Country House Breakfast Casserole

1 stick butter
2 c croutons, crushed
1 c shredded Cheddar cheese
4 eggs
¾ c milk
1 tsp dry mustard
½ lb cooked breakfast meat of choice (crumbled bacon, sausage, cubed ham)

Melt butter in an 8x8 in glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on prepared meat. Cover with plastic wrap, and refrigerate overnight.

Preheat oven to 375 F. Let casserole stand at room temperature while oven heats.
Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting.

Pumpkin French Toast Bake

1 loaf Texas toast thick-sliced bread, crust removed and cut into 1-inch cubes
8 eggs
1 tsp vanilla extract
2 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
1 TBS white sugar
1 15 oz. can pumpkin puree
1/3 c brown sugar
¼ tsp ground cinnamon
2 TBS all-purpose flour
2 TBS butter, softened

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish. Arrange the bread cubes in a single layer in the prepared baking dish. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated; pour mixture over the bread cubes, and gently toss to coat. Stir brown sugar, 1/4 tsp of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes. Bake in preheated oven until golden brown on top, 30 to 40 minutes. Serve with powdered sugar or whipped cream.

Biscuit Breakfast Sandwiches

1 1/2 c all-purpose flour
1 TBS baking powder
1 TBS sugar
1 tsp salt
1/4 c shortening
3/4 c milk
1 TBS butter or margarine
6 eggs
9 slices bacon, halved
12 slices ham
6 slices American cheese

Preheat oven to 450F. In a bowl, combine all dry ingredients; cut in shortening until crumbly. Stir in milk just until moistened. Turn onto a lightly floured surface; knead five to six times. Roll to 1/2 in thickness; cut with a 2 3/4 in biscuit cutter. Place on an ungreased baking sheet. Bake for 10-12 minutes or until light golden brown; cool slightly.

While the biscuits are cooking fry up the eggs in one frypan and the bacon and the ham in a separate frypan. Once the biscuits are done, split them in half; place 1 slice of cheese, 1 egg, 2 slices of ham (folded in half to fit), 3 half pieces of bacon and replace tops. Serve immediately.

Bacon 'n Eggs Pie

1 7.5 oz can refrigerated buttermilk biscuits
2 TBSP butter or margarine
6 eggs
1/3 c milk
1/4 tsp pepper
3 oz cream cheese, cubed
6 slices bacon, cooked, crumbled

Preheat oven to 375F. Separate biscuits. Place on bottom and up side of 9-inch pie plate; press together to form crust. Bake 10 to 12 minutes or until lightly browned.

Meanwhile, melt butter in large nonstick skillet on medium heat. Whisk eggs, milk and pepper until well blended; pour into skillet. Cook 5 minutes or until eggs begin to set, stirring occasionally. Add cream cheese; cook 3 minutes or until cream cheese is melted and eggs are set, stirring occasionally.

Spoon egg mixture into crust; top with bacon.

Frozen Blueberry Muffins

2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 stick butter, softened
1 c sugar
2 eggs
1/2 c milk
1 tsp vanilla extract
1 c frozen blueberries

Topping:
1 TBS sugar
1/4 tsp ground nutmeg

In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.

Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 dozen

Country Brunch Skillet

6 bacon strips
6 c frozen cubed hash brown potatoes
1/2 c chopped onion
1 tsp salt
1/4 tsp pepper
6 eggs
1/2 c shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon. Yield: 6 servings.

Pumpkin Cinnamon Pancakes

1 c buttermilk pancake mix
2/3 c cold water
1/3 c canned pumpkin
½ tsp cinnamon
1/8 tsp ginger
non-stick vegetable spray
butter
maple syrup

In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (don’t overmix; batter should be lumpy).

Spray a heavy griddle with the non-stick spray and heat griddle over medium-high heat. Spoon 1/8 c of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates; top with butter, and warm syrup (syrup can be microwaved for 15-20 seconds to warm up)

Karmen's Blueberry Cream Cheese French Toast

french toast:
12 pieces bread (day old is best); crusts cut off and cut into squares
2 8 oz pkgs cream cheese
1 c blueberries
½ c syrup
2 c milk
8 eggs

sauce:
1 c sugar
2 TBS cornstarch
1 c water
1 c blueberries (fresh or frozen)
1 TBS butter

french toast:
Cut bread into cubes, place half of bread in greased 9x13 pan. Cut cream cheese into cubes and place over bread. Top with 1 c blueberries and remaining bread.

In a large bowl, mix milk, eggs, and syrup together. Pour over bread mixture. Cover and chill for 8 hours, or overnight for best results. Remove pan from refrigerator 30 minutes before baking.

Preheat oven to 350F; cover pan with foil and bake for 30 minutes. Uncover and bake for an additional 25-30 minutes or until center is set and golden brown.

sauce:
Combine sugar and cornstarch in a saucepan. Add water and bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries, reduce heat and simmer 8-10 minutes until blueberries have burst. Stir in butter until melted and serve over french toast.

Breakfast Bowl

2 TBS butter
8 large eggs
16 oz bag frozen hashbrowns, thawed
1 lb pork sausage
1 lb bacon
1 9 oz pkg cheese tortellini
2 c shredded sharp cheddar cheese

Melt butter in skillet and scramble eggs. Cook hashbrowns as directed on package and tortellini as directed on package in seperate pans. Cook the sausage in a pan breaking it up like hamburg as it cooks, once it is done, drain and pat dry with paper towel; cook bacon in same pan, and drain on paper towel as well. When everything is done layer in a large bowl in this order: hashbrowns, sausage, bacon, tortellini, eggs and then sprinkle the cheddar cheese on top.

Baked Cinnamon French Toast

12 slices cinnamon bread
Spreadable butter or margarine
9 eggs
1 qt milk
2 c whipping cream
1 c sugar
4 ½ tsp vanilla extract

Line the bottom of a greased 9x13x2 baking dish with six slices of bread. Butter remaining slices of bread; place with butter side up over bread in pan. In a mixing bowl, beat eggs. Add milk, whipping cream, sugar, and vanilla; mix well. Pour over bread; let stand for 15 minutes. Place the dish in a large baking pan and pour boiling water into large pan to a depth of 1 in. Bake uncovered at 375F for 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.