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Breakfast Recipes

Breakfast Burrito

1/4 pound Jimmy Dean regular, uncooked breakfast sausage
1 1/2 Tablespoons re-hydrated dried chopped onion
1 - 4 ounce can of Old El Paso diced green chilies
1 Tablespoon canned diced tomatoes (drain liquid)
4 eggs, scrambled using McDonald's method
4 8-inch flour tortillas
4 slices Kraft deli-Deluxe real American cheese
On the side: Pace Picante Sauce

1. Preheat an electric griddle to 275 . Break apart the sausage, and
stir-fry it with the onions until the sausage is browned.
2. Add about 1/4 can of diced green chilies plus an equal amount of diced
tomatoes. Continue to stir-fry for about 1 minute.
3. Pour the scrambled eggs onto the griddle and mix the eggs with the
sausage, onions, peppers and tomatoes. Stir-fry until the eggs are done.
4. Microwave your tortillas for 20 to 30 seconds, just to slightly warm and
soften them.
5. Put 1/4 of the cooked egg-sausage mixture down the middle of each
tortilla. Add two cheese halves evenly spaced lengthwise, and fold the
tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and
again to complete.
6. Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes,
then microwave 15 seconds on high.
Serve with picante sauce if desired.

Pop Tarts

3/4 cup shortening
3/4 cup sugar
3 eggs
3 3/4 cups flour
3 teas. baking powder
1/2 cup fruit preserves

1/2 cup powdered sugar
1/2 teas. vanilla
2 Tbls. milk

Preheat oven to 350F.
In mixer or food processor, cream shortening and sugar together
and then beat in the eggs, one at a time.
Sift together flour and baking powder and and stir into shortening
mixture to make a soft dough. Chill for 1 hr.
Turn dough out onto a floured surface and roll out 12 rectangles,
each 8 x 12 inches. Spread one tablespoon of preserves over half
of each rectangle, staying well within the edge of the pastry. Fold
pastry dough over the preserves and trim the edges with a pastry
wheel or crimp with a fork to close.
Place tarts on a greased cookie sheet and bake for 20 min. Let cool.
Mix vanilla, milk, and powdered sugar until you have a thin frosting.
Dribble frosting on cooled tarts.

Disney Tonga Toast

2 or 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
Oil for frying
Whipped butter if desired
Maple syrup if desired

Depending on the size of the bread slices, cut a 1 inch pocket in one side
of the bread slice. Cut banana in half crosswise, then split each piece
lengthwise. Remove peel and stuff two pieces in each pocket, again depending on size. Set aside. Mix sugar and cinnamon. Set aside. Mix egg, milk, and vanilla until well blended. Heat about 4 inches of oil in a pan to 350
degrees F. Dip stuffed bread into egg mixture, allowing it to soak in for a
few minutes. Fry in hot oil until lightly brown,turning to brown both sides.
Drain on paper towels on cake rack. Sprinkle with cinnamon-sugar and serve at once.

Burger King Breakfast Sandwiches

For the eggs, you will need to create a ring to make them
perfectly round (same as with an Egg McMuffin). Just cut both
ends off tuna cans, clean thoroughly, and you will have a mold
to use. Be sure to use non-stick spray around the sides that
touch the egg. When they're time to flip over, left the can
up and loosen the egg from the can with a knife.

> For The Biscuit Sandwich:
Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can)
1 Egg per biscuit
2 oz. ground breakfast sausage per biscuit, or two slices bacon
1 slice American cheese per biscuit
Prepare biscuits according to package instructions.
Meanwhile, cook bacon and/or sausage. Flatten the sausage out
to be about the same diameter as your tuna cans, and cook.
Beat each egg individually and fry using the molds. Salt and
pepper to your taste.
To assemble, slice biscuit in half; on the bottom, place the egg,
then sausage/bacon, topped with a cheese slice, and then top half
of biscuit. Microwave for about 30 seconds to melt the cheese.

> For the Croissanwich:
To prepare the large croissants, use 1 - 8 ounce can of Pillsbury
Original Crescent Rolls (normally, 8 rolls). Open the can and
separate the dough into four squares (two rolls per square). Take
one square, separate the pieces and turn one 180 degrees around to
form a large triangle. Pinch the dough in the middle to seal, and
roll up starting with the wide end. Then, take both ends and bring
together to form a tight circle. Repeat with others and cook
according to instructions. Top in the same manner as biscuits.

Aunt Jamima Maple Syrup

2 Cup Water
1 Cup Sugar
2 Cup Dark corn syrup
1/4 Teaspoon Salt
1 Teaspoon Maple flavoring

Combine the first four ingredients in a saucepan over med. heat. Stir
occasionally, until the mixture comes to a full boil. Let it boil for 7 min.
Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring
and stir. When completely cool, transfer the syrup to a covered plastic or
glass container.
VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the
mixture before heating. For a lighter syrup, use a sugar substitute instead
of the regular sugar.

Cheese Danish

16 ozs. cream cheese, softened
1-1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds

Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll
1 can crescent roll dough on a cookie sheet, sealing perforations. Spread
cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll
second can of dough and lay on top of first layer. Seal edges with edge of
fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30
minutes. Allow to cool slightly before cutting.

Hardee's Cinnamon Raisin Biscuits

1 oz. Bran Flakes cereal
1 tbsp. cinnamon
2 tbsp. brown sugar, packed
2 tbsp. butter, melted
2 1/2 cups Bisquick
2 tbsp. sugar
1/2 cup raisins
1/3 cup buttermilk
1/2 cup tonic water
1/2 tsp. vanilla

Place cereal into blender. Add cinnamon and brown sugar and blend
for about 3 seconds or until crumbled, but not powdered. Empty into
small bowl. Stir in melted butter with fork until mixture is completely
softened. Set aside. For biscuit dough, use a 2 quart mixing bowl.
Stir Bisquick together with sugar and raisins. Put buttermilk, tonic,
and vanilla into measuring cup without stirring and pour into Bisquick
mixture. Use a fork to mix until all of the liquid is absorbed. Knead
in the bowl with hands, dipping into additional Bisquick, to make dough
smooth and no longer stick. Break dough up into 4 or 5 portions in the
bowl. Sprinkle the flake mixture over the dough and then work it into
it with your hands until most of it is evenly distributed throughout.
Marbleize the dough more than just mix the flake mixture in. Divide
into 12 equal parts and shape each into 1/2-inch thick patty, arranging
together in 2 Pam-sprayed 8-inch round cake pans. Bake at 400F for
20-25 minutes or until evenly golden. Remove and top with icing.

With an electric mixer beat on high speed, 2 Tbls. melted butter,
1 teas. vanilla, 2 Tbls. sour cream, and 1 1/2 cups powdered sugar
until smooth. Place one tablespoon icing on each hot biscuit.
Allow to melt slightly and then swirl to cover top surface.

Southern Breakfast Bake

1/2 pound pork sausage
1 teaspoon salt
2 1/4 cups water
3/4 cup quick grits
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
1 cup milk
1/2 cup Cheddar cheese, grated
4 eggs

Preheat oven to 325F. Brown and crumble sausage. Drain off excess
fat and set aside. Bring salted water to a boil and stir in grits.
Cover and reduce heat to low. Continue cooking for 5 minutes, stirring
occasionally. Melt butter or margarine and stir in flour, black pepper
and milk. Cook, stirring to thicken. Add cheese, stirring until
blended. Add sausage and 1/2 cheese sauce to cooked grits. Pour into
lightly greased casserole. Make 4 indentions into grits mixture with
the back of a large spoon. Break one egg into each indention.
Bake at 325F for 13 to 18 minutes depending on desired doneness of
eggs. Serve with remaining heated sauce.

Blueberry French Toast

1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, diced
1 cup blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

Place half of the bread cubes in a lightly greased 9x13 inch baking
pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup
blueberries and remaining bread. In a large bowl, beat together eggs,
milk and maple syrup. Pour egg mixture over bread. Cover pan and
refrigerate overnight.
The next morning, remove pan from refrigerator 30 minutes before
baking. Preheat oven to 350F. Cover pan with aluminum foil and bake
in preheated oven for 30 minutes. Uncover pan and bake for an
additional 30 minutes, until golden brown and center is set.
To make Sauce: In a saucepan, combine sugar and cornstarch, add
water. Boil over medium heat for 3 minutes, stirring constantly. Stir
in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the
berries have burst. Stir in butter until melted. Serve the sauce over
squares of french toast.

Sea Breeze Scrambled Eggs

4 eggs
2 tablespoons milk
1/2 teaspoon dried tarragon
2 tablespoons butter
4 ounces imitation crab meat (shredded)
3 ounces cream cheese (cut in pieces)
salt and pepper to taste

Mix eggs with milk, tarragon, salt and pepper. In a skillet,
melt butter over medium high heat. Add crab and warm while
stirring. Add egg mixture and scramble until about 80% done.
Stir in cream cheese and continue cooking until eggs are set
and cream cheese is melted.

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