223663 cheese breakfast treat aka bread Recipes

breakfast sausage , bulk, all-purpose flour, milk (do not use skim or fat free), frozen hash brown potatoes, green onions, finely chopped, fresh parsley, rosemary, sharp cheddar cheese, grated

breakfast sausage, eggs, green pepper, chopped onion, diced chilies, milk, shredded cheese, egg roll wraps, oil (for frying ), water , to seal

breakfast sausage (we like the hot stuff, eggs, cream cheese, softened, green onions, chopped, red pepper, finely diced, fresh ground black pepper, wonton wrappers (you won tsp need them all, peanut oil for frying(set at about 360 degrees ), dipping sauce, all fruit spread (i used mango), water

breakfast corndogs, thx , my favorite things website, breakfast sausage links (about 12 oz), vegetable oil, for frying, candy-apple craft sticks, fine- or medium-ground yellow cornmeal, all-purpose flour, baking powder, fine salt, whole milk, eggs, maple syrup, plus more for dipping, granulated sugar

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

butter or margarine, for greasing, ham, grated cheddar cheese or 2 tbsp other good tasting cheese, plus, grated cheddar cheese, for the topping, plain yogurt (80 g), eggs, chopped green onions or 1 tbsp chives, chopped fresh parsley , for serving

butter, flour, milk, shredded swiss cheese, parmesan cheese, salt, cayenne, nutmeg, bulk pork sausage, eggs, beaten, fresh thyme leave, fresh parsley, minced, sheets phyllo dough, butter, melted, dry breadcrumbs, parmesan cheese, fresh parsley, minced

breakfast sausage, flour, milk, buttermilk, crushed black peppercorns, salt

cooked ham, diced, egg, egg substitute or 4 eggs, salt and pepper, low-fat cheddar cheese, grated, part-skim mozzarella cheese, grated, whole wheat tortillas or 4 soft flour tortillas

butter, divided, all-purpose flour, milk, swiss cheese, shredded, parmesan cheese, grated, salt, eggs, beaten, ham , fully cooked (about 3/4 cup), sheets phyllo dough, butter, melted, dry breadcrumbs, parmesan cheese, grated, fresh parsley, minced

frozen small broccoli floret, english muffins, halved, ham, halved or 2 tbsp bacon bits, tomatoes, shredded cheddar cheese or mozzarella cheese

all-purpose flour, yeast (see note ), milk (lukewarm), caster sugar, caster sugar, cream cheese, cream goat cheese (see note ), egg, salt, butter (melted ), lemon , zest of, grated, vanilla extract, flour (additional and for workspace)

day-old challah , halved lengthwise and cut into 1/2-inch-thick slices, eggs, divided, whole milk, heavy cream, sugar, divided, vanilla extract, ground nutmeg, kosher salt, goat cheese, softened, cream cheese, softened, unsalted butter, softened, raspberry jam or 1 cup preserves, sugar , for dusting

crescent rolls, big & flaky, eggs, onion, red pepper, bacon, cheddar cheese, shredded, parmesan cheese, grated, butter, flour, milk, salt, pepper, garlic powder, onion powder

breakfast sausage your choice ( i like sage for this 1), shredde potatoes drained ( the kind you find in a bag will work), butter melted, cottage cheese, sheddar cheese shredded, jumbo eggs

bread white or whole wheat, eggs, tomatoes, onion, some basil (garnish ), some of your favorite spices, x muffin baking tray not the huge muffins , the smaller 1., some filter coffee.... added yum yum

refriderated crescent rolls, smoked ham, chopped, eggs (1 1/2 cup of egg substitute can be used), cold milk (low fat or fat free milk will work well), shredded cheddar cheese, shredded mozzarella cheese, bell pepper, finely chopped red green & yellow bell peppers, fresh ground black pepper

english muffin, egg white, oscar mayer deli fresh ham, american cheese (2% low-fat milk) or 1 slice cheddar cheese slice (2% low-fat milk)