Multigrain Breakfast Pie Food

WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit.
• Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don't have a porridge setting on your rice cooker, program for 50 to 55 minutes.
• Serve the warm porridge with nuts, syrup and/or milk, if desired.

MULTI-GRAIN SNACK MIX

Steps:

• Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, garlic salt and onion powder. Gradually stir in remaining ingredients until evenly coated.
• Bake 45 minutes, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

BREAKFAST PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
• Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
• Bake in preheated oven for 18 to 20 minutes, or until filling is set.

BREAKFAST PIE

Steps:

• Cook sausage until done.
• Crumble, and then drain.
• Mix cheese and sausage.
• Sprinkle in pie shell.
• Lightly beat eggs in a bowl.
• Combine remaining ingredients and add to egg mixture.
• Pour in shell.
• Bake at 375 degrees for 40-45 minutes .
• Cool on rack 10 minutes.

MULTIGRAIN BREAKFAST PIE

Steps:

• Preheat oven to 350 degrees.
• Coat a 9 inch square baking dish with non-stick spray.
• Dice the apricots and dates.
• Combine first 9 ingredients in a large bowl.
• Transfer the grain mixture to the baking dish and cover loosely with foil and bake, stirring occasionally, for until water is absorbed, grains are tender and mixture is creamy - about 45 minutes.
• Meanwhile combine the 2 tablespoons of brown sugar with the cinnamon.
• Uncover the baking dish and sprinkle with the brown sugar cinnamon mixture and bake for an additional 10 to 15 minutes more to brown the top.
• Cool on a wire rack before cutting into 9 identical pieces.