Breakfast Casserole

8 eggs
6 sliced bread, cubed
1 c. sharp cheddar
2 c. milk
1 t. salt
1 t. mustard
1/2 bar cream cheese
1-2 cans green chilies
1 pound sausage, cooked (We like Jimmy Dean’s maple sausage)

Beat eggs, milk, 1/2 cheddar, salt, mustard, cream cheese and chilies together. Mix well. Add cooked sausage. Put cubes of bread in 13X9″ baking dish. Pour mixture on top. Cover with rest of cheese. Can refrigerate over night before cooking. Bake at 350 degrees for 30 minutes. Wonderful!! Such a great make ahead breakfast recipe. ALWAYS a HIT!

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Lemon Poppy Seed Muffins

I cannot think of a better weekend breakfast offering than muffins. They are truly my weakness. In the afternoon, they make a good snack, too. You can take this recipe and substitue plain yogurt for the heavy cream and sour cream for a lighter recipe.

3 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t salt
2 T. poppy seeds
10 T. butter, melted
1 c. sugar
2 eggs
1/2 c. heavy cream
1 c. sour cream
1 T. lemon zest
3 T. lemon juice
1 c. powdered sugar

Blend together in a large bowl flour, baking powder, baking soda, salt, sugar, lemon zest and poppy seeds. Make a well in the center and add butter, eggs, heavy cream and sour cream. Blend all together thoroughly. The dough will be sticky.

In a large or two small, greased muffin pans, fill each cup to the top with dough. Bake at 375 degrees for 25 minutes.

In a small bowl blend lemon juice and powdered sugar until the consistency is the way you like it (add more lemon juice if it is too thick). After pulling the muffins from the oven, ice them generously. Let slightly cool and enjoy!

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Pumpkin Blueberry Streusal Muffins

This makes such a warm and inviting addition to your breakfast or just enjoy one in the afternoon with a fresh, hot cup of coffee.

2 1/2 c. flour plus 2 T. separated
2 c. sugar plus 1/4 c. separated
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
1 1/4 c. canned pumpkin
2 large eggs
1/4 c. vegetable oil
1 c. fresh or frozen blueberries
1 t. cinnamon
2 T. butter

Streusel topping: In a small bowl combine 1/4 c. sugar, 2 T. flour, 1 t. cinnamon. Cut 2 T. butter into the mixture with a pastry blender and blend until crumbly.

Combine 2 1/2 c. flour, 2 c. sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl, stirring well. Stir wet mixture into dry mixture, just until moistened. Gently fold in blueberries. Spoon batter into lightly greased muffin pan, filling 3/4 full. Sprinkle with streusel topping.

Bake at 350 degrees for 30 minutes. Serve warm.

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8 corn tortillas, cut in 8 wedges each
12 eggs, slightly beaten
8 bacon slices
4 green onions, sliced thin
12 cherry tomatoes, cut in halves
2 fresh jalapenos, sliced with seeds removed
1 c. grated cheddar cheese

In a skillet, brown bacon, remove from pan and cut in small bits and set aside. Fry tortillas in bacon fat until crisp. Add remaining ingredients and bacon all at once. Scramble until eggs are firm. Serve with hot flour tortillas and refried beans. From “The Siesta Fiesta Cookbook” by Melanie.

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Coconut, Berry and Walnut Granola

I think this is wonderful with Brown Cow Vanilla Yogurt (1/2 c of each mixed together) for breakfast!

6 oz. coconut
2 c. instant, plain oats
3 oz. Craisins
3 oz. dried blueberries (or blueberry Craisins)
1/2 c. chopped walnuts
1/2 c. brown sugar (or splenda version of brown sugar)
5 T. honey
1 stick butter

Melt 1/2 stick butter in deep-dish 10″ pie plate or casserole dish (8 1/2 x 11″) in a 350 degree F oven. In a large bowl, blend coconut, oats, craisins, blueberries, and walnuts.  Stir in honey 1 T. at a time.  Add brown sugar and mix thoroughly.

Pour into pan.  Bake for 20 minutes, then stir.  Bake 5 minutes, then stir.  Bake 5 minutes more.  Let cool completely and store in an airtight container.

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