Let's have 'em.

scambled eggs and leftover chili

Breakfast casserole:

Grease a casserole dish. Tear up pieces of bread in to fours and line the bottom of the dish. In the mean time, cook some sausage or bacon.
Then mix together around 10 eggs and a cup or two of milk. Mix in the crumbled sausage or bacon and pour over the bread. Then top with whatever......cheese, onions, etc....
Bake at 350 until eggs set. Around 30 to 45 minutes. Easy and damn good.

[This message has been edited by el presidente (edited 2/4/2010 9:08a).]

Do-Ahead Breakfast Casserole

1c biscuit mix
1c shredded Cheddar cheese
2c milk
1tsp ground mustard
1/2tsp Mexican oregano
8 eggs, slightly beaten
1lb cooked sausage, crumbled bacon, or ham
1 bunch green onions
cracked red pepper to taste (optional)

1. Mix all ingredients in large bowl. Cover and refrigerate overnight. You can make it the morning-of but it isnt as good.

2. Heat oven to 350ºF. Grease a 9x13 glass
dish. Pour egg mixture into casserole dish.

3. Bake uncovered about 1 hour or until knife inserted in center comes out clean.

Note: if you are lazy and put everything in the casserole the night before everything will settle to the bottom. Just stir it up a little with a fork and it will be fine.

I saw this on Top Chef, and they are publishing this recipe so there may be issues with us publishing it. But this is quite possibly the most delicious thing I've ever seen anyone make on TV.

Reuben Benedict with Thousand Island Hollandaise
Bread
½ loaf rye bread
1 cup whole butter
Hollandaise
½ cup white wine vinegar
1 bay leaf
1 sprig thyme
2 egg yolks
1 cup whole butter, melted
1 tablespoon ketchup
1 tablespoon sweet relish
Garnish
2 slices Swiss cheese
Warm Sauerkraut
½ pound corned beef
2 eggs
Powdered caraway

1. For bread, slice rye bread into ¼” thick slices and punch into circles. Fry in whole butter.
2. For hollandaise, reduce vinegar by half with bay leaf and thyme. Whisk egg yolks over a double boiler until frothy and thick. While whisking constantly, add in vinegar reduction. Slowly whisk in melted butter to desired consistency. Finish with ketchup and relish.
To Serve:
1. Place bread on plate and top with cheese, sauerkraut, and corned beef.
2. Fry egg and place on top.
3. Garnish with powered caraway.



[This message has been edited by IsleAg11 (edited 2/4/2010 9:54a).]

Cinnamon Rolls

1c warm milk
2 eggs, room temperature
1/3c butter, melted
4 1/2c bread flour
1tsp salt
1/2 c white sugar
2 1/2 tsp yeast

1c brown sugar, packed
2 1/2Tbls ground cinnamon
1/3c butter, softened

3oz cream cheese, softened
1/4c butter, softened
1 1/2c powdered sugar
1/2 tsp vanilla
1/8 tsp salt

Combine warm milk, 1 Tbls sugar and yeast. Let yeast proof until it is foamy.

While yeast is proofing, combine half of the flour, salt, sugar and melted butter. Once yeast has proofed, add to flour mixture. Gradually add in the remaining flour until a soft dough forms.

Place in a lightly greased bowl and let rise in a warm area until doubled, about 1 hour.

Punch down the dough and roll into a rectangle, about 16x21”. Spread dough with 1/3 cup butter and sprinkle evenly with sugar and cinnamon. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees. OR you can refrigerate them overnight, just make sure they are tightly covered.

Bake for about 15 minutes, until they are golden brown and the centers spring back when they are touched. Let cool slightly before icing.

Combine cream cheese, butter, powdered sugar, vanilla and salt. Beat until very smooth and light. Frost cinnamon rolls while they are still warm.

quote:

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But this is quite possibly the most delicious thing I've ever seen anyone make on TV.

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Ditto... I watch a fair amount of TV food show and that was a holy sh#t moment. It looked so freaking good.

Monkey Bread

http://thepioneerwoman.com/cooking/2009/05/monkey-bread/

I don't know how this will work...I don't think it's published, just on an online blog.

It's great for sleepovers with kids, tailgating, brunch, etc. You can make it in a bunt pan or in a muffin pan.

1. Slice Spam. Fry until it is has a crispy bacon-like crust. Put between bread with a bit of mayo, yellow mustard, and a slice of cheese. Golden! You can do the same thing with a salt and peppered fried egg, or even both. I have one about once a year, but a fried spam sandwich is a favorite of mine.

2. Something on the more nutritious/healthy side: Mix a couple of packets of instant maple and brown sugar oatmeal with two eggs (no yolks). Cook the mix like a pancake.

3. Leftover omlette. Take leftovers. Doesn't matter what, as long as there aren't bones. Saute them in a pan. Pour in whipped eggs. Cook contents until eggs are cooked. Serve on a plate covered with melted cheddar and picante.

Scrambled Eggs & Bacon

Ingredients:
Sliced Bacon
Eggs - Any number will do

Place Bacon in frying pan, cook over medium heat until done the way you like it...soggy, medium crispy or well done.

Place eggs in bowl. Beat eggs until scrambled together. If you want to get fancy, add Tabasco sauce, a dash of milk, and/or sour cream, and/or ranch dressing, and/or seasoned salt, and/or anything else.

Pour eggs into greased frying pan. Can use bacon drippings, or clean out the frying pan you used for the bacon and use butter. Cook over low to medium heat, stirring constantly, until done - however you define done. For an added measure of fanciness, throw some cheese into the mixture after you put it in the frying pan, so it melts into everything while cooking. Can top with grated cheese once the eggs are done.

Can serve with toast, which is another recipe altogether.

Hopefully ya'll didn't waste as much time reading this as I did writing it.

Baked French Toast Casserole w/ Maple Syrup

* 1 loaf French bread (13 to 16 ounces)
* 8 large eggs
* 2 cups half-and-half
* 1 cup milk
* 2 tablespoons granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Dash salt
* Praline Topping, recipe follows
* Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). 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, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the 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.
Praline Topping:

* 1/2 pound (2 sticks) butter
* 1 cup packed light brown sugar
* 1 cup chopped pecans
* 2 tablespoons light corn syrup
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

I need to get my family recipie for Kolache. It's WAY WAY better than the bread-roll like dough you get at most places these days. Those are pathetic in comparison to more authetic kolach dough. Works good for Kloblasnek, too.

[This message has been edited by MouthBQ98 (edited 2/4/2010 10:47a).]

My mom's recipe is pretty good too, but it makes a TON! She uses a hatchet handle to mix the dough because she kept breaking wooden spoons.

Dutch Oven Mountain Man Breakfast

Tools:
12" Dutch Oven (seasoned)
1 bag Large briquette charcoal

Ingredients:
One package bacon - Thick sliced
Ten medium potatoes - sliced
Two yellow onions - diced
One doz eggs
1 1/2 cups mushrooms - sliced
One green bell pepper - diced
Three cups grated Cheddar cheese
3 cloves garlic - minced
Salt
Pepper
Tony C
Salsa or Picante sauce

Prep Instructions:
Slice/Dice/Mince all ingredients before heading out. Put in separate Ziploc bags for ease of cooking at camp.

Cooking Instructions:
Heat Dutch oven using 20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add onion, mushrooms, bell pepper and saute until onions are translucent. Add potatoes and season with salt and pepper. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 20-30 minutes. Turn lid 1/4 turn every 15 minutes. Sprinkle eggs with salt, pepper, and Tony C - then pour eggs over top of potatoes. Cover and bake another 20 minutes. Stir every 5 minutes, turning lid every other time. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted.

Serve topped with salsa/picante sauce.

Serves: 10-12

[This message has been edited by Terk (edited 2/4/2010 11:01a).]

**** on Shingle (S.O.S.)

2 or more pieces of toast
Dutch oven full of sausage gravy. (I like the Hot Jimmy Dean sausage myself)

Step 1: Make toast
Step 2: Smother the toast in sausage gravy
Step 3: Enjoy!!....have the pooper nearby

need a dutch oven sourdough biscuit recipe.

I've got a good one somewhere, I'll try to find it.

Dutch Oven Recipes

I've got some dutch oven breakfast recipes I'll post when I get home from work....GOOD STUFF!!!

Twix, you know you can freeze the dough and then just use it to bake a few kolache at a time?

Fried eggs on meatloaf on rice, brown gravy, with a side of hashbrowns. Trust me, it is good.

quote:

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Fried eggs on anything with a side of hashbrowns. Trust me, it is good.

---

fify

True, but mom makes dozens at Christmas so she usually doubles her batch. That's the only time of year she ever makes them.

Simple homemade chorizo - I love chorizo but can't stand most commercial brands because of the fat marbles they all seem to contain. This recipe is the tits

1lb ground pork
1tsp salt
1tsp pepper
1Tbls Ancho chile powder
1Tbls New Mexico chile powder
1 Tbls ground Cumin
1 large clove garlic-pressed
1 tsp oregano crushed between fingers
1 tsp ground cinnamon
1 Tbls white vinegar

combine well in a bowl and put in the fridge overnight.

Fido- where do you get your spices from? I have a hard time finding good/fresh spices.

[This message has been edited by Artemis (edited 2/4/2010 1:10p).]

Migas:

4 Eggs
2 TB Salsa
1 TB Water
3-4 Corn Tortillas
1/2 Yellow Onion, diced
1-2 Garlic Cloves, minced
1/4 Red Pepper, diced
1 Serrano, diced
1 Roma Tomato, seeded and diced
Cilantro
Shredded Cheese (Cheddar, Monterrey Jack, etc... Good Melting Cheese)
Butter
Olive Oil

(I suggest cutting everything up first so you can just add it in)

Cut tortillas in half then into strips. Fry in butter and olive oil till crispy. Add onion, red pepper, serrano -> cook till soft. Add garlic.

Beat the eggs with the salsa and water.

Add another pat of butter. Add eggs. Cook about 3/4 of the way then mix in tomato, cilantro, and cheese.

Serve on flour tortillas.

Potato Pancakes

Ingredients:
4 or 5 med potatoes cut in large chunks
1 tbl chopped onion
1 heaping tbl flour
1 egg
salt

Procedure:
Place all ingredients in a food processor and process until a thick batter is formed.

Cook by dropping spoon fulls onto a medium hot greased skillet forming pancakes about 3 inches in diameter. Brown on both sides. Sprinkle with salt when done.

Serve with ketchup or sour cream.

Makes about 12 three inch pancakes. These are also great for a late night snack when you have people over and everyone wants something hot.

quote:

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Simple homemade chorizo - I love chorizo but can't stand most commercial brands because of the fat marbles they all seem to contain. This recipe is the tits

---

I agree.Most store bought chorizo is a mushy greasy mess.

I like REO brand chorizo mix. They are out of Huntsville. I have been using it for about three years. This year I turned an entire deer into chorizo. Yum

Buttermilk Biscuits

4c all-purpose flour
1Tbs + 2tsp baking powder (5tsp total)
1tsp salt
2/3c shortening
1 1/2c buttermilk

Stir together flour, baking powder, and salt. Using a pastry blender or fork, cut in shortening till mixture resembles coarse crumbs.

Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl.

On a floured surface, lightly knead dough with floured hands till nearly smooth, (less than a minute). Pat or roll dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.

Place biscuits close together on a lightly greased baking sheet. Bake in a 475 oven for about 12 minutes or till golden brown.

Migas

Canola Oil (can use any)
3 Serrano Peppers diced (leave seeds in if you wish)
½ small onion diced
8 corn tortillas
12 eggs
Cheddar Cheese
Salsa/Hot Sauce

Put about two tablespoons of oil in a sauté pan over medium-high heat. Tear corn tortillas into bite sized pieces and place in frying pan. Fry until golden. Remove from pan.

Beat 12 eggs, seasoned with salt and pepper, in a bowl and set aside.

Turn heat to medium. Saute peppers and onions until onions are clear. Add tortillas back to pan. Add eggs to pan and scramble the whole mixture until it reaches desired doneness. Top with shredded cheddar cheese and cover for 30 seconds to melt.

Serve topped with Salsa or Hot Sauce, f you want, and refried beans.

I call these south texas scotch eggs. This recipe isn't exact but it's easy and hard to screw up.

2 dozen jalepenos or so
2 pounds breakfast sausage
cheddar cheese or cream cheese, whatever you like
2 cans of instant biscuits

Cap and seed japs to your liking. Cram with cheese. Flatten out sausage and wrap around stuffed japs. Make it as thin as you can but without any of the jalapenos showing. You should have what looks like a large meatball...somewhat football shaped. Place these in baking dishes and in the oven at 350 for 20-25 minutes or whenever the sausage is cooked. Remove and let cool. I have found that chilling them after they cook make them a bit easier to handle for the biscuits.

Next, take your cans of biscuits...seperate out biscuits. Cut biscuits in half and flatten out. Wrap each pepper sausage ball completely with biscuit dough. Bake according to biscuit directions. When finished they look like fat kolaches.

Amazing.. We do the exact mountain man but toss in jalapenos.

Skillet taters from the night before added in with eggs, cheese and more, and then we salsa them up with tortillas.

Best mexican camp dutch oven breakfest ever.

We also do biscuits and sausage gravy AND hashbrowns.

I love dutch ovens.

Cowboy Coffee

1/2 cup of coffee grounds
1 quart of cold water

Boil grounds in cold water over the fire for several minutes until ready.


Flapjacks

2 cups of flour
2 tablespoons baking powder
2 tablespoons of melted lard (or oil)
2 eggs
2 cups of milk

In a medium size mixing bowl combine flour, baking powder, melted lard, eggs and stir in the milk. Mix well allow to sit until bubbles start to form on the top.

Lightly grease a large frying pan or griddle and place over a hot fire. Test heat by sprinkling a few drops of water on the pan, if it sizzles it's ready. With a small ladle, pour batter onto the flat area of the pan or griddle. Make the flapjacks 4-5 inch circles. You will notice bubbles start around the outside of the circle and move to the center. It is time to flip them over. When the steam stops rising the flapjacks are done. Serve warm with butter and syrup of your choice.

Chile Eggs

10 eggs
1 pint cottage cheese
8 ounces Monterey Jack cheese, grated
1/2 stick butter
4 poblano peppers, roasted, peeled and chopped
2 jalapenos, seeded and chopped

Sift together:

1/2 cup flour
1/2 teaspoon salt
1 Tablespoon baking powder

Preheat oven to 350 degrees

Beat eggs; combine with sifted ingredients. Add cheeses, butter and chiles. Mix well. Pour into 9 x 13-inch nonstick dish. Bake for 40 minutes or until center is set and lightly browned.

Cut into squares and serve with salsa or slice of avacado.

Breakfast for a Crowd (feeds 20)

3 pounds diced bacon
2 pounds crumbled sausage
3 dozen eggs
4 cups chopped green onions
4 chopped tomatoes
1 pound shredded Cheddar cheese
3 dozen warmed flour tortillas
4 jalapenos, seeded and chopped

In 16 inch dutch oven, fry bacon; set aside to drain. Add sausage to dutch oven, crumble it as it fries. Remove sausage, set aside to drain. Add onions to dutch oven and fry until softened. Add eggs and scramble; once scrambled, push the eggs to the edge of the dutch oven. Just inside the ring of eggs, arrange the sausage. Continue adding bacon, onions and tomatoes. Leave a hole in the center for the jalapenos. Decorate the dutch oven with cilantro leaves and a few extra whole jalapenos. Serve with piping hot flour tortillas.

Flour Tortillas

1 teaspoon of salt
1/2 cup shortening
2 cups flour
1/2 teaspoon baking powder
boiling water

Add salt and baking powder to flour; work in shortening. Add just enough boiling water to make a stiff dough; knead until elastic, let set 2 hours. Pinch off in small balls and roll into then, flat rounds. Cook on ungreased griddle.

Yields 12

ttt

let's make this happen