For where two or three are gathered together in my name, there am I in the midst of them.
Matthew 18:20
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Breakfast Recipes
Sour Cream Waffles
1 3/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) melted butter
1 cup milk
1/2 cup sour cream
3 large eggs
Maple syrup or jam, for serving
Mix the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Stir together the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.
Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup, jam, jelly or powdered sugar.
Cinnamon Raisin Strata
1 loaf (1 lb each) cinnamon raisin bread
1 pkg (8 oz each) Neufchatel cheese, reduced-fat cream cheese, cubed, divided
2 cups milk (you can use low-fat or fat-free)
4 eggs
1/4 cup maple-flavored pancake syrup
1 teaspoon ground cinnamon
Additional maple-flavored syrup, optional
Spray 8 x 8-inch baking dish with cooking spray. Tear bread into 1-inch pieces. Arrange 1/3 of the bread pieces in bottom of prepared baking dish; top with 1/2 of the Neufchatel cheese. Repeat layers. Top with remaining bread pieces.
Beat milk, eggs, 1/4 cup syrup and cinnamon with wire whisk until well blended. Pour evenly over ingredients in baking dish; cover. Refrigerate at least 8 hours or overnight.
Preheat oven to 350°F. Bake, uncovered, 1 hour, or until lightly browned. Let stand 10 minutes before serving. Serve with additional syrup, if desired.
Mini Breakfast Pita Pizzas
8 oz.pork sausage
6 eggs, beaten
1/2 cup pizza sauce
4 whole wheat pita breads (6-inch)
1 cup shredded part-skim mozzarella cheese (4 oz.)
Heat oven to 450°F. Coat large nonstick skillet with cooking spray. Cook sausage over medium heat, breaking into crumbles, until browned and cooked through. pour off drippings; return to heat.
Pour eggs over sausage in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.
Spread 2 Tbsp. pizza sauce on each pita bread; place on baking sheet. Top with eggs and cheese, dividing evenly. Bake in 450°F oven until cheese is melted, about 5 minutes.
Bacon, Egg & Mushroom Burritos
6 thick slices bacon (6 oz.)
4 oz. fresh shiitake OR button mushrooms, stemmed, sliced
4 oz. fresh baby spinach (4 cups)
12 eggs, beaten
Salt and pepper
6 flour OR whole wheat tortillas (7 to 9-inch), warmed
Cook bacon in 12-inch nonstick skillet over medium heat until crisp. Remove bacon; pour off all but 1 Tbsp. drippings; add spinach cook until wilted, about 1 minute.
Pour eggs over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly. Season with salt and pepper.
Spoon egg mixture into center of each tortilla, dividing evenly; top each with 1 bacon slice. Fold in sides of tortillas, then roll up burrito-style.
Oatmeal-Brown Sugar Pancakes with Banana-Walnut Syrup
Banana-Walnut Syrup
2 tablespoons butter or margarine
1/4 cup chopped walnuts
2 bananas, sliced
1 cup maple-flavored syrup
Pancakes
2 cups Original Bisquick® mix
1/2 cup old-fashioned or quick-cooking oats
2 tablespoons packed brown sugar
1 1/4 cups milk
2 eggs
In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup
Baked Peach Pancakes
1/4 cup butter or margarine
1 cup Original Bisquick® mix
3/4 cup milk
4 eggs
2 medium fresh peaches, peeled and thinly sliced or 1 1/2 cups canned or frozen (thawed) sliced peaches, drained
1/4 cup sugar
1/4 teaspoon ground cinnamon
Heat oven to 400ºF. Place 2 tablespoons butter in each of two 9-inch pie plates. Heat in oven until melted.
Stir together Bisquick, milk and eggs. Arrange half of the peach slices in each pie plate. Divide batter evenly between pie plates. Stir together sugar and cinnamon; sprinkle over batter.
Bake 20 to 25 minutes or until puffed and golden brown.
Banana Cheese Pie
2 medium-sized ripe bananas
1 cup non-fat or low-fat cottage cheese
1 cup plain non-fat or low-fat yogurt
2 eggs
Juice of 1/2 lemon (1 tablespoon of lemon juice)
3 tablespoons honey
1/4 cup flour
1 teaspoon vanilla
Preheat oven to 350 degrees F. Spray a 9-inch pie pan lightly with cooking spray or oil the pan. Put all ingredients in a food processor and process until very, very smooth, turning off the processor and scraping down the sides occasionally. Pour mixture into the pie pan and bake for about 25 to 30 minutes. Let cool, then refrigerate several hours, at least, or overnight.
Old-Fashioned Bread Pudding
2 slightly beaten eggs
2 1/4 cups milk (lowfat milk is fine)
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 cups bread cubes
1/3 cup brown sugar, packed
1/2 cup raisins
Preheat oven to 350 F. Spray a round glass casserole dish lightly with cooking spray, or oil it. Combine eggs, milk, vanilla and cinnamon. Whisk until well-blended. Stir in bread cubes, brown sugar, and raisins. Pour mixture into a round casserole dish. Place casserole in a large shallow baking dish and pour hot water into the baking dish to a depth of about one inch. Bake about 45 minutes or until knife inserted in the middle of the pudding comes out clean. Let cool, then refrigerate.
Ham, Cheese-n-Egg Cups
18 thin slices of ham (like Buddig)
5 eggs
1/4 cup water or milk
salt and pepper to taste
3/4 cup shredded cheese
Preheat oven to 400°F. Lightly coat 9 cups of a 12-cup muffin tin (with 4-ounce cups) with cooking spray.
Gently fit two ham slices into each cup (edges will stick up). Beat eggs with water, salt and pepper. Pour eggs into the ham cups almost to the top.
Bake for 20 minutes, or until set. Remove from muffin tin, sprinkle with cheese.
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