Please Pass the Breakfast/Brunch Foods

Nothing says "good morning" like a good breakfast! So put on a pot of coffee (or tea, or orange juice) and try these recipes for breakfast or brunch!

Blueberry Coffee Cake
KLee loves to have this on a Saturday when the whole family is home.

1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1 (12 oz) can buttermilk biscuits
1/4 cup (1/2 stick) butter, melted
1/2 cup quick-cooking rolled oats
3/4-1 cup fresh or frozen blueberries
1/2 cup sugar

Preheat oven to 375°.
Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/4 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/4 cup oats. Drizzle remaining melted butter on top. Bake for 30 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

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This is a recipe from Kanakuk Sports Kamps in Missouri.  Alicia used to loved going there in the summer and this reminds her of Koffee Kake and Fried Chicken Sundays at Kamp.  It's so easy and delicious!

Kanakuk Koffee Kake

2 eggs

2/3 c. margarine or butter (melted, but cool)

1 1/2 t. vanilla

1/2 c. evaporated milk

3/4 c. water

1 3/4 c. sugar

3 c. flour

2 1/2 t. baking powder

1 t. salt

Beat eggs, add all liquid ingredients and mix well.  Add all dry ingredients to liquid mixture.  Beat until smooth.  Pour into a greased 9/13 pan.

1/2 lb. brown sugar

1 T. cinnamon

1/2 c. flour

2 T. margarine or butter, softened

Mix with hands.  Sprinkle on top of cake and bake at 350 for 25-30 minutes.

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ZipLoc Omelette
Kama was quite impressed when her dad made this one weekend.

For six omelettes:
Twelve eggs
Six quart-sized ZipLoc bags
Assorted omelette fillings: cheeses, ham, herbs, fresh vegetables or herbs

1. Fill a large soup pot with water and bring to a rolling boil.
2. Have guests write their name on a quart-size Ziploc freezer bag with a permanent marker.
3. Crack 2 eggs into the bag (not more than 2), then shake the bag to combine them. Seal the lock and put aside.
4. Lay out a variety of omelette filling ingredients such as: cheeses, ham, onion, green pepper, tomato, spinach and fresh herbs. Have each guest select and add the filling ingredients to their bag and shake. Gently press excess air out of the bag and zip it up.
5. Place the bags in the pot. You can fit 6-8 omelets in a large stock pot. Cook for exactly 13 minutes.
6. Open the bags and the omelet will roll out easily.
Taken from Serious Eats

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This is great to make when you have over-night guests because all the prep work is done the night before! Sandra's mom is always a big hit with these when it's her turn to fix breakfast for her Sunday School class!

Sausage Egg Casserole

1 lb sausage
6 eggs
2 C. milk
1 tsp salt
1 tsp dry mustard
2 slices of bread, cubed
1 C. grated cheddar cheese

Brown sausage, drain and set aside. Beat eggs, add milk, salt and dry mustard. Gently stir in bread and cheese, then sausage. Put into 8x12 baking dish. Refrigerate over night. Bake for 45 minutes at 350. Let cool slightly before serving.



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