Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Recipes for Busy Moms Recipes for Busy Moms

*~ Breakfast Ideas ~*

Posted by on Nov. 4, 2010 at 12:12 AM
  • 163 Replies


     Breakfast Patties


Breakfast Patties Recipe

  • 8 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup water
  • 2 teaspoons salt
  • 2 teaspoons rubbed sage
  • 1 teaspoon pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground ginger
  • 2 pounds ground pork

Directions

  • In a large bowl, combine water and seasonings. Crumble pork over mixture and mix well. Shape into eight 4-in. patties.
  • In a large skillet, cook patties over medium heat for 5-6 minutes on each side or until no longer pink and a meat thermometer reads 160°. Yield: 8 patties.


Nutrition Facts: 1 patty equals 241 calories, 17 g fat (6 g saturated fat), 76 mg cholesterol, 649 mg sodium, trace carbohydrate, trace fiber, 21 g protein.

by on Nov. 4, 2010 at 12:12 AM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-10):
dntbgmeb4cofe
by on Nov. 12, 2010 at 11:14 PM

    • rkoloms
    • by  on Nov. 11, 2009 at 8:23 AM
    • Breakfast burritos: whole wheat tortilla, refried beans, egg scrambled with salsa and spinach, shredded cheese

      Pancake sandwich: pancakes with peanut butter and banana or apple. I make and freeze pancakes or waffles on the weekend: 

      Oatmeal Blueberry Pancakes       

      1/2 cup whole wheat flour (i use whole wheat pastry flour)
      1/2 cup all-purpose flour (i use whole wheat pastry flour)
      2 tablespoons brown sugar
      2 tablespoons baking powder
      3/4 teaspoon salt
      1 1/2 cups quick cooking oats
      2 cups milk (plant or animal)
      3 eggs, beaten (or egg substitute)
      1/4 cup olive oil (I think that olive oil is too heavy; I use softened butter or canned pumpkin)
      1/2 cup frozen blueberries
      Preheat a lightly oiled griddle over medium heat. In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
      In a small bowl, mix oats and milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
      Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

      I prepare this the night before; it is similar to swiss oatmeal: Breakfast Quinoa

      NOTE: Quinoa must be rinsed extremely well or it will be bitter

      Cook 1 cup of quinoa in 1 cup of water and one cup of apple juice. Chill. Dice 2 small or 1 large apple small dice and add, add raisins and/or dried cranberries and walnuts or pecans- i just add them until it looks like enough, maybe 1/2 cup of each? Stir in vanilla yogurt to coat and make it bind together about 1- 1 1/2 cups. serve cold.

      Robin in Chicago


dntbgmeb4cofe
by on Nov. 12, 2010 at 11:15 PM

    • lifesbliss
    • by  on Nov. 11, 2009 at 11:00 AM
    • I make a big fritatta in a large saute pan:

      5 strips turkey bacon

      half onion, chopped

      2-3 cups chopped up veggies, what ever is in the fridge (potato, bell peppers, broccoli, zuchini, spinach, leeks, mushrooms, etc)

      6 egg whites plus 2 whole eggs.

      grated cheese

      I fry up the bacon until crisp, add the onion and veggies, season them with salt and pepper, and cook for a few minutes, then wisk  up the eggs and pour them over, scrambling the whole lot of it to coat everything.  If I'm using fresh spinach, I add it now, and sometimes I sprinkle a cup of cheese on top. Then pop it in a 350 oven for 10-15 minutes until it is set and puffed.  When it is cool, I cut it into 8 pieces and store them in the fridge.  In the morning, we just pop a piece in the microwave for 45 seconds, and Viola!  Protien rich, low fat, breakfast.  

      Life's Bliss

dntbgmeb4cofe
by on Nov. 12, 2010 at 11:15 PM

    • itsnotaboutm765
    • by   on Nov. 12, 2009 at 12:15 PM
    • I'm blessed to be a SAHM so we don't have quite the rush as working families.  My favorite breakfast that keeps me going to lunch is my smoothie.

       

      1/2 package quaker oatmeal-plain

      1/2 cup fat free plain yogurts

      3 frozen strawberries

      1 frozen banana

      1/2 cup frozen bluberries

      1/2 cup water

      Blend it up and enjoy. The energy will take you to lunch with no thoughts of snacking. Low fat, high in vitamens, and low in calories. My kids LOVE them to :O)


Serenity75
by on Jan. 6, 2011 at 11:34 PM

 

BUTTERMILK PANCAKES


From my trusty Phillsbury cookbook:

PREP TIME: 20 MINUTES
YIELD: 16 (4-INCH) PANCAKES; 8 SERVINGS

2 eggs
2 cups buttermilk
1/4 cup oil
1 3/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
(Sometimes I sprinkle cinnamon into the mix then give it one last stir for extra yumminess)

1. Heat griddle or large skillet over medium-high heat (375°F.) until hot. In large bowl, beat eggs. Stir in buttermilk and oil. Add all remaining ingredients; stir just until large lumps disappear. (For thicker pancakes, thinken batter with additional flour; for thinner pancakes, thin batter with additional buttermilk.)

2. Lightly grease heated gridddle. A few drops of water sprinkled on griddle will sizzle and bounce when heat is just right. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 2 minutes or until edges look cooked and bubbles begin to beak on surface. Turn pancakes; cook until golden brown.

3. Enjoy!

carolina_gal
by Silver Member on Jan. 10, 2011 at 3:46 PM

 

Ham'n Taters Breakfast Casserole

(6 servings)

  • 1 lb. frozen tater tots
  • 1/2 lb. diced ham
  • 1/2 cup chopped onion
  • 1/2 cup green pepper diced
  • 3/4 cup shredded cheddar
  • 6 eggs
  • 1/2 cup milk

In crockpot, layer ingredients in order: tater tots, ham, onions, green pepper and cheese. Repeat two more times, ending with cheese.

In a bowl, beat eggs and milk. Salt and pepper to taste. Pour mixture over layers in crockpot.

Cover and cook on LOW for 10-12 hours. Serves six.


carolina_gal
by Silver Member on Jan. 10, 2011 at 3:46 PM

 Scrambled Fiesta

(2 servings)

  • 2/3 cups purchased salsa
  • 1/2 cup drained canned black beans
  • 5 tblspns fresh chopped cilantro
  • 2 tblspn butter
  • 5 large eggs
  • 3 tblspns cream cheese chopped into little pieces
  • 2 purchased taco shells or tostadas warmed

1. Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl.

2. Season salsa mixture with salt.

3. Set aside.

4. Melt butter in heavy medium skillet over medium-low heat.

5. Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl.

6. Season with salt and pepper.

7. Pour egg mixture into skillet.

8. Add cream cheese pieces.

9. Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes.

10. Spoon eggs into warmed taco shells.

11. Top with salsa mixture and serve.

SweetLuci
by Luci on Jan. 15, 2011 at 8:42 AM

 

This dish can be made up to 36 hours ahead of time, making it a good choice for brunch on a busy weekend. We prefer the flavor and texture of Pepperidge Farm Hearty White Bread, although any firm white sandwich bread will do.

Serves 6 to 8

24-Hour Omelet with Sun-Dried Tomatoes and Mozzarella

3 tablespoons unsalted butter, softened, plus extra for greasing the dish

10 slices high-quality white sandwich bread

3 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup oil-packed sun-dried tomatoes, drained, patted dry, and chopped coarse8 large eggs

3 cups whole milk

1 onion, grated

1 teaspoon table salt

1 teaspoon ground black pepper

1 teaspoon dry mustard1/2 teaspoon Tabasco sauce

1. Grease bottom and sides of 9 by 13-inch baking dish (or casserole dish of similar size) with butter. Spread remaining 3 tablespoons butter over 1 side of each slice of bread, then cut bread into 1-inch pieces. Scatter half of bread evenly into prepared dish and sprinkle with half of mozzarella, Parmesan, and tomatoes. Repeat with remaining bread, mozzarella, Parmesan, and tomatoes. Whisk together eggs, milk, onion, salt, pepper, mustard, and Tabasco and pour evenly over bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours.2. Adjust oven rack to middle position and heat oven to 350 degrees. Remove dish from refrigerator and uncover. Bake until puffed and golden brown, about 1 hour. Serve immediately.

To Make Ahead

The omelet can be made and held in the refrigerator, wrapped tightly with plastic wrap, for up to 36 hours before baking.

SweetLuci
by Luci on Jan. 15, 2011 at 8:45 AM

 This recipe from Paula Deen is delicious

Almond Danish Swirls

Two 3-ounce packages cream cheese, softened

1 teaspoon almond extract

½ cup confectioners’ sugar

1 cup slivered almonds, chopped fine

Two 8-ounce cans refrigerated crescent dinner rolls

1 egg white

Glaze:

2/3 cup confectioners’ sugar

½ teaspoon almond extract

4 teaspoons milk

  1. In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the almonds into the mixture.
  2. Separate 1 can of dough into 4 triangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7x4" rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within ¼ inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
  3. Preheat the oven to 350. While the rolls are chilling. Remove from the refrigerator and cut each roll into 4 slices. Place ½ inch apart on ungreased baking sheets.
  4. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining almonds.
  5. Bake for 18 to 29 minutes, until light brown.
  6. . While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

Makes 32 swirls.

SweetLuci
by Luci on Jan. 15, 2011 at 8:47 AM

Apple Coffee Cake

1(20 oz.) can apple pie filling
2 teaspoons ground cinnamon
3 cups flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
3 eggs, beaten
1 1/2 cups milk
1/2 cup butter, softened
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 Tablespoons butter, melted
Preheat oven to 350. Combine pie filling and cinnamon, set aside. In a large bowl, combine flour, sugar, baking powder, and salt. Add eggs, milk and 1/2 cup softened butter. Beat at medium speed for 2 minutes. Pour half of the batter into greased 9x13x2" pan. Spoon half of pie filling over batter. Repeat with remaining batter, then remaining pie filling. Mix brown sugar and nuts in a small bowl. Sprinkle over top. Drizzle with melted butter. Bake for 35-40 minutes.

 

SweetLuci
by Luci on Jan. 15, 2011 at 8:49 AM

 Asparagus and Swiss Quiche 

1 (9 inch) unbaked pastry shell
¾ lb. bacon (about 8-10 strips)
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
4 eggs
3/4 cup half-and-half cream
Preheat oven to 400. Pre-bake pie crust for 5 minutes. Cook bacon until crisp( I like to cook bacon on a foil or parchment paper lined sheet pan in 350 degree oven for about 15-20 minutes, it cooks more evenly crisp, with less bother). Drain on paper towels, reserving drippings. Pour 1 Tablespoon drippings into large skillet. Sauté onion until golden; drain.

Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.

In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

close Join now to connect to
other members!
Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN