Sewhappygal

Hi everyone. I'm having unexpected (but welcomed) company this weekend. I need to come up with meals. I'm ok except for breakfast foods. Recently I saw a recipe for a breakfast egg muffin. The first thing you put in the muffin tin was a Pillsbury biscuit then eggs, etc. I can't find it anywhere. I was hoping someone here could help me find that recipe or some other quick, yummy breakfast foods.

NJ Quilter

Sorry, can't help with that one but I do have a recipe for 'creme breule french toast'. It's not particularly quick but you can make it up the night before and then pop it in the oven in the morning after reaching room temp. Let me know if you're interested and I'll pull the recipe. It's quite rich.

Ellen

http://thepioneerwoman.com/cooking/2...e-kale-strata/

Ree says you can put whatever you want in this, make the custard mixture, refrigerate overnight and bake in the morning. It really is wonderful. And EASY

Sewhappygal

This sounds really good. I'd love to see the recipe.

NJ Quilter

Creme brulee french toast

1/2 c butter
1 c brown sugar
2 tbsp maple syrup
1/2 tsp rum extract
1 loaf country style (french/italian) bread
6 eggs
1 3/4 cup half & half
1 tsp vanilla
2 tsp Grand Marnier
1/4 tsp salt

Butter 9 x 13 baking dish. In small saucepan over low heat melt butter with the sugar, maple syrup and rum extract. Pur the mixture into baking dish.

Cut bread in 1 1/2" slices. Arrange in single layer in baking dish. Squeeze in to fit if necessary.

In bowl, whisk eggs; half & half; vanilla; grand marinier; salt. Pour evenly over the bread. Cover with plastic wrap and refrigerate overnight. (flip bread after an hour or so of soaking).

In the morning. Let dish sit at room temp for 30 min (or longer). Bake uncovered at 350 for 35-40 min. Serve immediately.

Can I tell you this is REALLY YUMMY!

sandyms

Go to Pillsbury.com. Put Bacon Quiche Biscuit Cups in the Search box.

duckydo

something I like to make is a a hashbrown/egg dish... You brown a whole package of hashbrowns in a skillet with a little olive oil, beat 6/8 eggs pour over the hashbrowns top with shredded cheddar cheese and cook on low heat until the top is set, then I pop it in a 350 oven for about 5 mins.. I cut it into pie wedges and serve with biscuits or toast.. Serves 6 to 8 depending on the size you cut it... My guests rave about it. very filling

sharon1

Baked Pecan French Toast

4 large eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
6 slices of French bread cut 1” thick
1 cup of finely chopped pecans
2 tablespoons melted butter
maple syrup
Place the eggs, milk, sugar, cinnamon and vanilla in a medium mixing bowl and whisk to
combine.
Spray the bottom of a 9x13 glass casserole dish with non-stick cooking spray.
Place the bread slices in a single layer in the dish. Pour the egg mixture over the bread, distributing it evenly. Turn the bread slices once. Cover the dish with plastic wrap and place in the refrigerator overnight.
The next morning, preheat the oven to 425 degrees.
Remove the dish from the refrigerator and remove the plastic wrap. Drizzle the bread slices with melted butter.
Bake for 10 minutes.
Remove from oven and sprinkle pecans onto bread.
Bake for another 10 to 15 minutes, or until bread slices puff up and

sharon1

Lemon Coffee Cake

1 can lemon pie filling
½ cup softened butter
1 cup sour cream
1 cup sugar
2 eggs
1 teaspoon vanilla
½ teaspoon vanilla
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Crumb Topping
½ cup all-purpose flour
½ cup sugar
½ cup oleo
1 teaspoon cinnamon
½ cup chopped nuts (optional)

Cream butter, sour cream, sugar, eggs, vanilla and baking soda. Sift together 2 cups flour, baking powder and salt. Stir into vanilla mixture. Spread half the dough into a greased and floured 9 x 13 inch baking pan. Spread lemon pie filling over dough. Spread the remainder of the dough on top of the pie filling. With a pastry blender, work the topping ingredients until mixture resembles crumbs. Sprinkle crumb topping over the dough layer. Bake at 350 degrees for 45 minutes or until topping is golden. Cool to room temperature or chill, if desired.

sharon1

I make a variety of breads up and bake them in small pans. I place them in the freezer and take them out, slice them and serve them with fresh fruit and butter or a cream cheese fruit spread. This goes great with morning coffee and is so quick and easy. I have date nut,chocolate, banana nut, zucchini/pineapple,apple, strawberry, pumpkin, and lemon in the freezer just waiting for unexpected guests. This works good for anytime! This is even great to have on hand for a quick covered dish or thank you gift for a hostess.