When we were first married, I had a shocking revelation. Brandon informed me that he grew up eating large breakfasts. I was a cereal or muffin-type girl. Below is the fruit of learning how to cook bigger breakfasts.
whole-grain-waffles- To put it simply, these will keep you regular. Also, they are tasty. They are probably the healthiest waffle that Brandon really enjoys.
egg-casserole- a breadless option…
bacon-breakfast-quesadillas- These are a Christmas morning tradition at the Rekerdres’ home now! They are simply scrumptious!! My mum has adapted so well to living in Texas!!
salsa-sausage-quiche- This quiche is easy to assemble, super yummy, and doesn’t require loads of eggs! One disclaimer, though: I am bad about following this recipe to a T…In the past I have added some milk with the eggs or used rotel instead of salsa…and the addition of extra fluids drastically increases your cooking time. I would suggest following this recipe first, then start changing it up. There have been several Saturday mornings where Brandon has been waiting on this particular breakfast item until it was lunch time!
pancake-etc-syrup -Brandon uses A LOT of syrup with breakfast (or maybe just more than me!)…so I stopped buying syrup at the store and started making my own!
4 responses so far ↓
Jennifer // June 24, 2008 at 1:43 pm |
i could help you start off…. here are two really good breakfast recipes that i got from a friend:
Breakfast Casserole
6-8 slices white bread cubed and decrusted
5 oz. grated Cheddar Cheese
1 lb. bulk turkey sausage or pork sausage (can be hot if you like it a little spicy)
5 eggs, beaten
2 cups half and half
1 tsp. salt
1 tsp. dry mustard
Cook the sausage and drain. Pam a 9 x 13 inch baking dish. Place the bread in the bottom of the pan covering all areas. Layer the sausage on top of the bread. Place the grated cheese on top of the sausage. Mix together the eggs, half and half, salt and mustard. Add the egg mixture to the top of the cheese. Let stand overnight. Bake at 350 for 30 to 50 minutes or until eggs are set. Freezes well. This is great for Christmas morning. It can be baking while you enjoy the morning.
The Guenther House
French Butter Cake
Ingredients:
2 cups sugar
1 cup butter, softened
1 tsp. vanilla
4 eggs
1 cup sour cream
2 cups sopapilla mix
Directions:
1. Preheat oven to 350. Oil and flour a 12-cup Bundt pan. Hint: Non-stick vegetable spray and flour or vanilla wafer crumbs work well.
2. Cream sugar, butter and vanilla; blend in eggs and sour cream. Mix well.
3. Add sopapilla Mix gradually while mixing until batter is smooth.
4. Pour into prepared pan (for mini-Bundt pans, pour about 2/3 cup batter into each pan.)
5. Bake about 40-45 minutes or until toothpick inserted into center out clean. Remove from oven.
6. Remove cake(s) from pan immediately by carefully inverting onto wire rack. Cool completely; cooled cake can be dusted lightly with powdered sugar.
bethanleigh // June 29, 2008 at 6:47 pm |
Jen,
Those recipes look delicious!! I am going to have to try the french butter cake (more for me than for Brandon!)
Lindsey // July 1, 2008 at 9:05 pm |
I’ve been making my own whole grain waffles lately too and we actually like it better than the other way!! woo hoo
Oma // October 23, 2009 at 1:45 am |
I made the Breakfast Casserole for Bible Study today. Got lots of compliments. Opa and I like it, too.