All In One Breakfast Food

SIMPLE ALL IN ONE BREAKFAST

Steps:

• In a bowl whisk eggs, milk, and cayenne and black peppers together.
• In the meantime--In heated and oiled (medium heat) skillet put potatoes, green peppers and onions and let warm about 5 minutes.
• Pour egg mixture over potatoes and let cook a minute or two til beginning to set. Fold over eggs ( a soft scramble).
• Add in cheese, I just sprinkle over top, Let melt over egg mixture and then fold over a time or two.
• Put onto warmed plates and serve with salsa.
• OPTIONS:.
• diced ham, cooked sausage, leftover steak or chicken, polish or italian sausage, any leftover meat can be used.
• Broccolli, asparagus, baked beans, red beans, tomatoes diced no juice though,
• The sky is the limit.

ALL-IN-ONE BREAKFAST

Steps:

• In the bottom of a greased 3 quart rectangular baking dish, arrange muffin halves in the bottom. Overlap muffins as neccesary to make them fit well; set aside.
• Using a large skillet, cook sausage until brown, drain.
• In a large bowl whisk the eggs. Add sausage, sour cream, and chilies and mix until well combined.
• Pour egg mixture over the muffins and press lightly to thoroughly moisten the muffins.
• Sprinkle with cheese, cover with plastic wrap, and refrigerate overnight.
• Bake in a 375 degree oven uncovered for 35 to 40 minutes or until set.
• Let stand for 10 minutes before serving. Prep and cook time does not include chilling time.

ALL-DAY BREAKFAST

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the sausages and oil in a shallow roasting tin, then spread out in an even layer. Drape bacon rashers over the top and roast for 15-20 mins until both are starting to brown and sizzle.
• Move the bacon and sausages around so everything browns evenly. Scatter over the tomatoes and blob the mustard onto the sausages. Use a pair of tongs or a spoon to create 4 gaps for the eggs, then crack an egg into each gap. Put the tin back in the oven for 5-8 mins or until the egg whites are set and tomatoes softening.

HEARTY ONE PAN BREAKFAST

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onions, peppers, garlic, tomatoes, and potatoes. Season with salt and pepper and cook until vegetables are soft, about 5 minutes.
• Sprinkle vegetable mixture with cheese. Crack eggs into the pan a couple of inches apart. Cover pan and allow eggs to cook to desired firmness. Remove pan from heat and serve.

ONE-PAN BREAKFAST

Steps:

• In a large skillet, brown and crumble sausage; add potatoes and onion. Cook over medium-high heat for 18-20 minutes or until potatoes are browned. Gradually stir in eggs; cook and stir until set. Remove from the heat; top with cheese. Season with salt and pepper.

ALL-IN-ONE SLOW-COOKER BREAKFAST

Steps:

• In a large skillet, cook sausage, onion and green onions over medium heat until sausage is no longer pink and onions are tender, 6-8 minutes, breaking up sausage into crumbles; drain. Transfer to a greased 5- or 6-qt. slow cooker. Stir in hash browns, cheese, soup and sour cream until blended., Cook, covered, on high 2-1/2 hours. With the back of a spoon, make 6 wells in potato mixture. Break an egg in each well. Sprinkle eggs with pepper. Cover and cook until egg whites are completely set and yolks begin to thicken but are not hard, 30-35 minutes longer. Sprinkle with parsley. If desired, serve with salsa and additional sour cream.