1 cup grated cheddar cheese
1 cup milk
1/4 teaspoon salt
1/2 pound precooked ham, cubed
1/4 teaspoon dry mustard
2 tablespoons butter, melted
Want to add some protein to your breakfast? This is quick and easy to prepare the night before and put into small tupperware containers to go.
3 cans black beans, drained
1 7-oz can tomato sauce
Chopped onion (I have frozen chopped onion I buy from the grocery store)
1 Tablespoon minced garlic (from a jar)
Pour a dash of oil, enough to cover the bottom of sauce pan. Saute the onions and garlic together. Add the beans and tomato sauce and cook on medium heat until the sauce thickens
“We become what we want to be by consistently being what we want to become each day. — Richard G. Scott
Photo from: https://www.youtube.com/watch?v=Kiww029wB28
Simple Ham and Cheese Quiche
1 pre-made pie shell
1 ½ cups heavy cream
1 cup diced ham
¼ cup diced onion
1 cup shredded cheddar cheese
Preheat oven to 375.
Spray saucepan with cooking spray and then sauté onions and ham together for about five minutes.
Pour sauted ham and onions and shredded cheese into pre-made pie shell.
Beat the eggs with heavy cream. When blended, pour it over the ham and onions and cheese mixture.
Bake 35-45 mins until set. Let stand for ten minutes before cutting/serving in wedges. Serve with a tossed green salad and crusty French bread.
My friend Julie shared this recipe with me.
Sandy Hager’s French Toast Extravaganza
Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9 by 13 inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F
Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Combine all ingredients in a medium bowl and blend well.
Slow Cooker Bacon, Egg and Hashbrown Casserole
Original recipe site: https://blog.myfitnesspal.com/slow-cooker-bacon-egg-hash-brown-casserole/
Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom of crock pot and top it with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.
In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.
This recipe is from Elaine. She brought it to the baby blessing lunch.
Preheat oven to 350 degrees.
Beat eggs until smooth and lemon colored. Add remaining ingredients and blend until smooth. Pour into lightly greased 9×13 glass baking dish. Bake at 350 degrees for 35 to 45 minutes, until top is golden brown and center appears firm. Serve hot.
Lion House Crepes Recipe
Original recipe link, click here.
Combine all ingredients in blender or food processor and process about 1 minute. Scrape down sides with rubber spatula and blend about 30 seconds more. Refrigerate for 1 hour. To cook, heat omelet pan, crepe pan, or skillet over medium-high heat–pan should be just hot enough to sizzle a drop of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook until light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes. Note: If you are making crepes ahead to use for two meals, cut out squares of waxed paper or aluminum foil and place between crepes. Store on a plate in the fridge.
(If desired, warm the sliced meat in a skillet before serving.)
I know this is the third ‘drink’ post I’ve made in a row, but tonight I had four bananas that were brown and looking like they wouldn’t last through the night — so I decided to blend them up into a smoothie. The result was a shake-like banana-peanut butter frozen dessert. Mmm! This filled my blender to the top of the glass jar.
This is what I used:
I blended it all together and when it was nice and thick, I poured into a glass and ate it with a spoon. I had some fruit, some protein and it tasted like a delicious ice cream shake! I poured the leftovers into a freezable container and stuck in the freezer so I could have some for breakfast.
This was hands down the best syrup I have ever had. Dallin made this for us to pour over our french toast for breakfast the day after Thanksgiving. It was so good. I felt like I was in a charming little bed and breakfast somewhere back in Vermont.