Breakfast Cookbook Egg

Brunch Enchiladas

2 C. fully-cooked ham, cubed
1/2 C. green onions, chopped
10 – 8″ flour tortillas
2 C. (8 oz.) Cheddar cheese, shredded, divided
1 T. all-purpose flour
2 C. milk
6 eggs, beaten
1/4 tsp. salt, optional

  1. Combine ham and onions; place about 1/3 cup down the center of each tortilla.
  2. Top with 2 tablespoons cheese.
  3. Roll up and place seam-side down in a greased 13x9x2″ baking dish.
  4. In a bowl, combine flour, milk, eggs and salt, if desired, until smooth. Pour over tortillas, cover and refrigerate for 8 hours or overnight.
  5. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350º for 25 minutes.
  6. Uncover; bake for 10 minutes.
  7. Sprinkle with remaining cheese; bake 3 minutes longer, or until the cheese is melted.
  8. Let stand for 10 minutes before serving.
Breakfast Cookbook Recipes with Pictures

Breakfast Pizza

Breakfast Pizza

1 lb. sausage, browned
1 pkg. crescent rolls
1 1/2 C. frozen, loose hash browns
1 C. Cheddar cheese
1 C. Swiss cheese, shredded
5 eggs
1/4 C. milk
2 T. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper

Divide rolls into triangles. Place on pizza pan. Press edges together. Push up along sides of pan. Sprinkle meat, hash browns and cheese. Beat together eggs, milk, salt and pepper. Pour over pizza. Sprinkle with Parmesan cheese. Bake at 350º for 25 minutes.

NOTE: Can use mozzarella cheese in place of Swiss cheese.

Breakfast Cookbook

Aunt Leta’s Pancakes

1 1/2 C. flour
1 tsp. soda
1 tsp. salt
2 tsp. cream of tartar
3 T. sugar
1 egg
2 T. margarine, melted

Combine dry ingredients. Add egg and enough milk to thin to desired consistency. Add melted margarine. Pour onto hot griddle. Serves 4.

NOTE: If you have extra batter, make it into pancakes and serve as a snack with jam or other spread.

Breakfast Casseroles Cookbook Egg

Egg Casserole

1 box (minus 1/2 C.) croutiettes, any flavor
2 C. mild cheese, shredded
2 lbs. Little Sizzlers, cut up
4 eggs
2 1/2 C. milk
1 can cream of mushroom soup
1 small can mushrooms

Place courtiettes in bottom of a greased 9×13″ pan. Top with cheese. Cook sausage in skillet. Drain on paper towel. Arrange cut-up sausage on top of cheese. Beat eggs and mix with milk, soup and mushrooms. Refrigerate overnight. Bake at 350º until bubbly and brown, about 1 hour and 15 minutes.