24146 make breakfast casserole without Recipes

carton egg beaters egg substitute, egg, multi-grain bread, cubed, green onions, sliced, milk, sharp cheddar cheese, grated, breakfast sausage, browned and crumbled, ground mustard, salt , to taste, pepper , to taste, garlic powder , to taste

eggs, bread, breakfast sausage, shredded cheese, milk, salt, dry mustard, red pepper, green pepper

frozen hash browns, thawed, breakfast sausage, velveeta cheese, dozen egg, beaten with, milk, chopped onion (or to taste...optional ) (optional)

bread, links breakfast sausage, bacon, onion, green pepper, sliced mushrooms (optional), spinach (optional), cheddar cheese, eggs, milk, mustard powder, worcestershire sauce

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

morningstar farms vegetarian breakfast links, shredded cheddar cheese (depending upon taste), milk, eggs, yellow cornbread mix (read ingredients to makes sure there s no lard or other animal fats in the mix), cholula brand hot sauce, ground red pepper (cayenne), ground mustard, salt, pepper

breakfast sausage, croutons, cheddar cheese, shredded (divided ), eggs, milk, dry mustard, salt, cream of potato soup, milk, ore-ida country-style hash browns

bread (no crust), egg beaters egg substitute, fat-free half-and-half, low-fat creamed spinach, salt, black pepper, healthy choice breakfast sausage, cheddar cheese

eggs, beaten well, bread, cubed, breakfast sausage, links cut up, cheese, grated, milk, salt, mustard

vegetarian breakfast sausage patties, poultry seasoning, fat free croutons, plain, reduced-fat cheddar cheese or 8 oz soy cheese, mustard powder, egg whites, skim milk or 2 cups soymilk

tube crescent rolls, breakfast sausage, frozen hash browns, grated cheddar cheese, eggs, milk

johnsonville breakfast sausage links, english muffins, cut into 1-in. cubes, butter, melted, shredded cheddar cheese, shredded mozzarella cheese, chopped onion, chopped red pepper, eggs, milk, salt, pepper, bacon bits

breakfast sausage (i use jimmy dean s hot , but others will do), eggs, milk, ground mustard, salt, pepper, frozen has browns (thawed in fridge), shredded cheddar cheese, diced sweet red pepper, diced green onions, salsa (optional)

breakfast sausage cooked, jack cheese shredded, green chilies diced, whole eggs scrambled, milk, oregano, paprika, salt, pepper, garlic salt, white bread

bacon, breakfast sausage, butter, chives, day old french bread, eggs, grated mexican cheese mix, half and half, pepper, salt, shallots

eggs large, cage free, half-and-half, seasoned croutons (or make your own ), bacon crumbled, hot sauce, basil, sharp cheddar cheese shredded

makes 4 large panini, butter, plus more for bread, green onions, chopped, fully-cooked breakfast sausages (thawed if frozen), chopped, chopped georgia pecans, eggs, well beaten, thick slices italian bread, yellow cheddar cheese, thinly sliced