Kellys Kitchen - Breakfast

7/29/2019 Kellys Kitchen - Breakfast

1/22


2/22

Baked Sunrise Fritatta

1 cups cubed potato1 tablespoon cooking oil1 cups finely chopped cooked ham cup chopped pepperoni cup shredded cheddar cheese (3 ounces)28 ounce cartons refrigerated or frozen egg product thawed

1 cup milk14 ounce can diced green chile peepers, undrained cup thinly sliced green onion2 teaspoons snipped fresh oregano and basil teaspoon salt cup roasted red sweet pepper strips1 cups salsa cup snipped fresh cilantro

Preheat oven to 350 degrees F. In 10 inch oven-proof skillet, cook potato in hot oil overmedium heat for five minutes, stirring occasionally. Cover and cook about 5 minutes

more or until potato is tender, stirring once. Remove from heat. Sprinkle potato withham and cup of the cheddar cheese.

In medium bowl, stir together egg product, milk, chile peppers, green onion, oregano,basil, and salt. Pour over potato mixture in skillet. Arrange pepper strips spoke-fashionon top.

Bake for 45 minutes or just until center is set and knife inserted comes out clean.Sprinkle with remaining cheddar cheese. Let stand for 15 minutes.

Meanwhile, in saucepan, stir together salsa and cilantro; heat through. Serve with

Frittata.

Yield: 8 servings

Enjoy!!

Kelly Semple

Box 505, Sangudo, Alberta

Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099

e-mail: [email protected]

www.south awoutfitters.com

RReennee && KKeellll SSeemm llee


3/22

Biscuit Egg Scramble3 tablespoons butter or margarine12 eggs, beaten1 cans evaporated milk1 packages (12 ounces) process American cheese, cubed1 tablespoons prepared mustard1 cup cubed fully cooked ham

1 tubes (15 ounces) refrigerator biscuits

Melt butter in a skillet. Add eggs; cook and stir until set; set aside.

In a medium saucepan, combine milk, cheese and mustard; cook over medium-low heatuntil cheese is melted. Remove from the heat; fold in ham and eggs.

Pour into a greased 11 x 7 inch square baking dish.

Separate biscuits and arrange on top.

Bake at 375 degrees for 15-20 minutes or until biscuits are golden brown.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





4/22

Black Hills Golden Egg Bake

cup sliced fresh mushrooms cup chopped green pepper cup butter or margarine10 eggs cup all-purpose flour1 teaspoon baking powder teaspoon salt, optional2 cups (16 ounces) small-curd cottage cheese2 cups (8 ounces) shredded cheddar cheese2 cups (8 ounces) shredded Monterey Jack cheese pound bulk pork sausage, cooked and drained6 bacon strips, cooked and crumbled1 can (2 ounces) sliced, ripe olives drained

In a skillet, saut mushrooms and green pepper in butter until tender.

In a mixing bowl, combine eggs, flour, baking powder and salt if desired; mix well. Addmushroom mixture. Stir in remaining ingredients; mix well. Pour into a greased 13 x 9 x2 inch baking dish (jelly roll pan).

Bake uncovered, at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 25-30 minutes longer or until a knife inserted near the centre comes out clean.

Yield: 10-12 servings.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





5/22

Breakfast Hash BrownsGreat for buffets! Freezes well.

2 pounds (1 kg) frozen hash browns2 cups (500 ml) sour cream2 (10 ounce/284 ml) cans mushroom soup cup (125 ml) melted butter

grated onion to tastesalt to taste2 cups (500 ml) grated cheddar cheese2 tablespoons (30 ml) parmesan cheese

Thaw potatoes slightly.

Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a9 x 13 inch (23x33 cm) baking dish.

Sprinkle parmesan on top and bake at 350 degrees F (180C) for 1 hour.

Yield: 8-10 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





6/22

Breakfast Tortillas

2 cups sliced mushrooms cup sliced green onions cup chopped peppers2 tablespoons butter8 slices deli ham8 flour tortillas1 cups shredded swiss cheese cup shredded cheddar cheese1 tablespoon flour4 eggs2 cups milk teaspoon garlic powder teaspoon salt1/8 teaspoon hot pepper sauce

In a large skillet, saut mushrooms, onions and peppers in butter until tender, set aside.Place one slice of ham on each tortilla. Top each with about cup mushroom mixture.Combine cheeses, set aside cup. Sprinkle remaining cheese over tortillas.

Roll up tortillas. Place seam side down in a greased 11 x 7 inch baking dish. In a largebowl, beat the flour, eggs, milk, garlic powder, salt and hot pepper sauce until blended.Pour over tortillas. Sprinkle with reserved cheese. Cover and refrigerate for at least 30minutes. Bake uncovered, at 350 degrees for 3545 minutes or until set.

Cut into slices. ** Can prep the evening before and place in refrigerator.

Yield: 8+ servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





7/22

Butterscotch Oatmeal

Good enough to be dessert.

2 cups milk1 cup quick-cooking rolled oats (not instant)1 (6 serving size) butterscotch pudding powder (not instant)

Heat milk in saucepan until it starts to boil.

Mix rolled oats and pudding powder in bowl. Stir into boiling milk. Stir continually forabout 2 to 4 minutes until mixture returns to a boil and thickens.

Yield: 3 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





8/22

Chive-Ham Brunch Bake

cup chopped onion1 tablespoon butter1 can chunk ham, drained1 medium tomato, chopped2 cups biscuit/baking mix cup water

1 cup (4 ounces) shredded swiss or cheddar cheese2 eggs cup milk teaspoon dill weed teaspoon salt teaspoon pepper3 tablespoons minced chives

In a skillet saut onion in butter until tender. Stir in ham and tomato; set aside.

In a bowl, combine biscuit mix and water; mix well.

Press onto the bottom and inch up the sides of a greased 13 x 9 x 2 inch baking dish.Spread ham mixture over crust; sprinkle with cheese.

In a bowl, beat the eggs, milk, dill, salt and pepper; pour over cheese. Sprinkle withchives.

Bake, uncovered at 350 degrees for 25-30 minutes or until a knife inserted near thecenter comes out clean.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





9/22

Country Breakfast4 cups cubed cooked potatoes cup chopped green peppers2 tablespoons chopped onion cup margarinesalt and pepper4 eggs

1 cup Cracker Barrel old cheese, shredded1 slices crisply cooked bacon, crumbled

Cook potatoes, green pepper and onion in margarine until lightly browned.

Season to taste.

Break eggs over potato mixture, cover and cook until eggs are done.

Sprinkle with cheese and bacon, cover and heat until cheese melts.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





10/22

Egg Souffle8 large eggs2 cups milk6 slices bread, broken up1 cup cheddar cheese, grated1 teaspoon dry mustard1 teaspoon salt

1 pound sausage fried, drained, and crumbled

Mix all ingredients together and pour into a 9 x 13 inch pan and refrigerate overnight.

Bake at 350 degrees for 45-50 minutes, cut into squares and serve warm.

Yield: 6-8 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





11/22

Grits-Sausage Casserole(Johnnie Bailey)

1 cup grits, cook according to directions1 pound sausage, browned and drained1 pound grated sharp cheese dozen eggs, beaten1 pint of salsa

Mix all together and pour into a greased casserole dish.

Bake at 350 degrees for 30-45 minutes until firm.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





12/22

Ham and Cheese Puff

2 loaves (1 pound each) italian bread, cut into 1 inch cubes6 cups cubed fully cooked ham1 pounds Monterey Jack or Muenster cheese, cubed1 medium onion, chopped cup butter or margarine16 eggs

7 cups milk cup prepared mustard

Toss bread, ham and cheese; divide between two greased 13 x 9 x 2 inch bakingdishes.

In a skillet, saut onion and butter until tender; transfer to a bowl. Add eggs, milk andmustard; mix well. Pour over the bread mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.

Bake, uncovered at 350 degrees for 55-65 minutes or until a knife inserted near thecentre comes out clean.

Serve immediately.


Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





13/22

Hash Brown Egg Dish -1 pound sliced bacon, cooked and crumbled6 cups frozen shredded hash brown potatoes1 small onion, chopped1 medium green pepper, chopped1 can (4 ounces) sliced mushrooms, drained2 tablespoons butter or margarine, melted

6 eggs cup milk teaspoon salt dried basil teaspoon pepper2 cups (8 ounces) shredded cheddar cheese

Mix the first 6 ingredients together, then mix the next 6 ingredients together and pourinto a 9 x 13 inch greased pan. Sprinkle with cheese and bacon and cook uncoveredfor 1 hour at 350 degrees. Let stand for 5 minutes before serving.

Yield: 6-8 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





14/22

Hash Brown Ham Quiche

Purchased hash brown potatoes form the crust for this colorful quiche thats chock full ofham, cheddar cheese, green pepper and fresh mushrooms. The hearty dish is a familyfavorite for breakfast and even makes a filling supper.

4 cups frozen shredded hash brown potatoes teaspoon salt

teaspoon pepper3 tablespoons butter, divided1 medium onion, chopped cup chopped green pepper cup chopped fresh mushrooms2 teaspoons all-purpose flour cup diced fully cooked ham3 eggs, beaten cup milk cup shredded cheddar cheese

In a large skillet, saut the hash browns, salt and pepper in 2 tablespoons butter untilgolden brown. Press on to the bottom and up the sides of a greased 9 inch pie plate. Inthe same skillet, saut the onion, green pepper and mushrooms in remaining butter.Remove from the heat; sprinkle with flour. Stir in the ham, eggs and milk. Pour into hashbrown crust.

Bake at 350 degrees for 25 minutes. Sprinkle with cheese; bake 5 minutes longer oruntil a knife inserted near the center comes out clean. Let stand for 10 minutes beforecutting.

Yield: 6-8 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





15/22

Make-Ahead Scrambled Eggs

5 tablespoons butter or margarine divided cup all-purpose flour2 cups milk2 cups (8 ounces) shredded cheddar cheese1 cup sliced fresh mushrooms cup finely chopped onion12 eggs, beaten1 teaspoon salt1 package (10 ounces) frozen chopped broccoli, cooked and drained1 cups soft bread crumbs

In a saucepan melt 2 tablespoons butter. Add flour; cook and stir until the mixturebegins to bubble. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes.Remove from the heat. Stir in cheese until melted; set aside.

In a large skillet, saut mushrooms and onion in 2 tablespoons butter until tender. Addeggs and salt; cook and stir until the eggs are completely set. Add the cheese sauceand broccoli; mix well. Pour into a greased 11 x 7 x 2 inch baking dish.

Melt the remaining butter and toss with bread crumbs. Sprinkle over egg mixture.Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350degrees for 25-30 minutes or until top is golden brown.

Yield: 6-8 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





16/22

Miss Johnnies Hash Brown

Casserole

2 pounds bulk sausage (hot or mild)2 cups shredded cheddar cheese1 can (10 ounce) cream of chicken soup1 cup sour cream1 (8 ounce) container french onion dip1 cup chopped onion cup green pepper, chopped cup red pepper, choppedsalt and pepper to taste1 package (30 ounce) shredded hash brown potatoes

In a skillet, cook sausage until browned. Drain well.

In a large mixing bowl, combine cheese, chicken soup, sour cream, onion dip, onion,green and red peppers, salt and pepper. Fold in hash brown potatoes (frozen), mixwell.

Spread half of the potato mixture over bottom of greased 13 x 9 inch baking dish.Spread half of sausage over potatoes. Repeat layering.

Bake at 350 degrees for 1 hours or until golden brown.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





17/22

Old Coyote Pancakes3 eggs3 cups of milk3 tablespoons sugar1 teaspoons salt3 teaspoons baking powder2 teaspoons baking soda

2 teaspoons oil3 cups flour

Mix egg, milk and oil together, very thoroughly.

Place rest of ingredients and mix thoroughly.

Let it rise.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





18/22

Salmon Frittata

1 can skinless, boneless salmon2 tablespoons butter1 cup sliced fresh mushrooms cup sliced celery cup chopped green onions cup slivered green onions2 cloves of garlic, minced teaspoon each, dried basil and oregano leaves teaspoon each, salt and pepper8 eggs cup milk

Drain salmon and separate in to chunks with a fork; set aside.

Melt butter in a large 12 inch non-stick frying pan. Add mushrooms, celery, greenonions, green pepper, garlic, basil, oregano, salt and pepper to pan. Saut over highheat until vegetables are tender and crisp; remove from heat.

Beat together eggs and milk; pour over vegetables in pan. Arrange chunks of salmonover top.

Cover and cook over medium-low heat 10 to 15 minutes or until eggs are set.

Yield: 6 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





19/22

Sunbeam Waffles

2 cups sifted flour4 teaspoons baking powder1 teaspoon salt2 teaspoons sugar cup melted butter or margarine2 cups milk

4 eggs, separated

When using electric mixer beat egg yolks one minute. Add the milk and beat oneminute. Add the sifted dry ingredients to this mixture and beat for one minute. Add themelted margarine and beat 15 seconds or until thoroughly blended. Fold in stifflybeaten egg whites at no. 1 speed.

When mixing by hand, sift and mix dry ingredients, add melted margarine, next addmilk, gradually and alternately with the beaten egg yolks. Then fold in the stiffly beatenegg whites into the first mixture.

Cook on hot waffle maker.

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





20/22

Toffee Apple French ToastI love quick breakfast recipes that can be assembled the night before, saving time onbusy mornings. I created this dish by incorporating my familys favorite apple dip with French toast. The winning combination is perfect for overnight guests.

- Renee Endress, Galva, Illinois

8 cups cubed french bread (1 inch cubes)

2 medium tart apples, peeled and chopped1 package (8 ounces) cream cheese, softened cup packed brown sugar cup sugar1 cups milk, divided2 teaspoons vanilla extract, divided cup caramel syrup5 eggs

Place half of the bread cubes in a greased 13 X 9 X 2 inch baking dish; top with apples.In a mixing bowl, beat the cream cheese, sugars, cup milk and 1 teaspoon vanilla

until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes. Inanother mixing bowl, beat the eggs and remaining milk and vanilla; pour over bread.Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350degrees for 35-45 minutes or until a knife inserted near the center come out clean.

Yield: 8 servings

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





21/22

Wife Saver

6 slices white bread (crust removed)6 slices back bacon or ham6 slice processed cheddar cheese6 eggs teaspoon salt teaspoon pepper - 1 teaspoon dry mustard cup minced onion cup green pepper (finely chopped)1-2 teaspoon Worcestershire Sauce3 cups whole milkdash Tabasco Sauce lbs butterSpecial K or Corn Flakes

In a 9 x 13 inch buttered glass dish, put 6 slices of bread. Add slices to cover dishcompletely. Cover bread with thinly sliced bacon. Lay cheese slices on top and coverwith bread slices.

In a bowl beat eggs, salt, pepper; add next six ingredients. Pour over sandwich and letstand in fridge overnight.

In morning melt butter, pour on top. Cover with cereal. Bake uncovered for an hour at350 degrees. Let sit 10 minutes before serving.


Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099





22/22

+

Ziploc OmeletThis works great !!! Good for when all your family is together. The best part is that noone has to wait for their special omelet !!!

Have guests write their name on a quart-size Ziploc freezer bag with a permanentmarker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combinethem. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper,tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice totheir bag and shakes. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to beamazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process anda great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water whileyou get ready. And in 13 minutes, you got a nice omelet for a quick breakfast!!!

I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one!MMMMMMMM

Enjoy!!

Kelly Semple


Canada T0E 2A0

Phone: (780) 785-3404

Fax: (780) 785-2099




Date post:	04-Apr-2018
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Kellys Kitchen - Breakfast

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