Breakfasts
Breakfast Casserole
1 10 ounce can crescent dinner rolls
1 pound sausage
6 eggs
2 tablespoons milk
salt and pepper to taste
1/2 graded swiss cheese
Line a 8 or 9 inch dish with the crescent roll dough. Brown the sausage and
place over the rolls. Beat the eggs with the milk, salt and pepper. Pour
over the sausage. Sprinkle with the cheese. Bake at 350 for 30 minutes.
serves 4 to 6
Note,
This dish is better if made a day ahead.

Breakfast Fritters

Prep Time: 20 minutes
Cooking Time: 5 minutes

Makes: 22 frittersMazola® Oil, for frying

2/3 cup all-purpose flour
3 packets Instant Cream of Wheat Cereal, any flavor
1 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup milk
1 tbsp. Mazola® Oil
2 eggs, separated
powdered sugar

Heat 1 1/2 inches Mazola oil in heavy saucepan or electric skillet to 375°F.
Mix flour, cereal, sugar, baking powder and salt in large bowl. Beat
together milk, 1 tablespoon oil and egg yolks in small bowl. Add to dry
ingredients, stirring to blend well. Allow batter to stand 10 minutes. Beat
egg whites until stiff peaks form; fold into batter. Drop by teaspoonfuls
into hot oil; fry 3 to 5 minutes or until fritters are a deep golden color.
Drain on paper towels. Dust with powdered sugar.
Nutrition Information Per Serving: Calories 84; Fat 2 g; Carbohydrates 13 g;
Cholesterol 20 mg; Sodium 60 mg; Protein 2 g

 
Scrambled Egg Casserole

1/2 cup butter or margarine, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded process American cheese
1 cup cubed fully cooked ham (bacon cooked is also good)
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 ounces) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 tablespoons butter. Add flour, salt and
pepper; cook and stir until bubbly. Gradually stir in milk; cook until
thickened and bubbly, stirring constantly. Remove from heat. Add
cheese; mix well and set aside.

In a large skillet, saute ham and onions in 3 tablespoons butter until
onions are tender. Add eggs; cook and stir until they begin to set.
Add mushrooms and cheese sauce; mix well. Pour into a greased
11x7x2-inch baking pan. Melt remaining butter; toss with bread crumbs.
Sprinkle over top of casserole. Cover and refrigerate 2-3 hours or
overnight.

Remove pan from refrigerator 30 minutes before baking. Bake,
uncovered, at 350 degrees F for 25-30 minutes or until top is golden
brown. Sprinkle with onions if desired. Yield: 6-8 servings