Family Breakfasts

Like most families, our weekdays are filled with work, appointments, and commitments.  We run from one activity to the next and all six of us are usually spread out in various directions.  So when the weekend comes along we try and make an effort to not only relax but spend some time together as a family.   A family breakfast gathers us all together in the same place and gives us a chance to slow down and catch up with each other.   And it doesn’t have to be a lot of work.  Some of these recipes can be made the night before and put in the oven to cook while you’re in the shower.   Others are quick or simple and can be made with everyone’s help.  Either way, the end results is connecting with the people you love.  

Maple Bacon Buttermilk Waffles (Pillsbury)

2 cups flour

¼ cup sugar

1 ½ teaspoons baking soda

½ teaspoon salt

1 ¾ cups buttermilk

2 eggs

6 tablespoons butter, melted

1 ½ teaspoons maple flavoring

3 oz jar of cooked real bacon pieces

1 ½ cups maple syrup

Heat waffle maker.  In a large bowl, mix flour, sugar, baking soda and salt.  In a medium bowl, beat buttermilk, eggs, butter and maple flavor with wire whisk until well blended.  Pour over dry ingredients; stir just until moistened.  Sprinkle about 2 teaspoons bacon pieces on each waffled grid.  Spoon batter over bacon, using amount recommended by the manufacturer.  Close lid of waffle maker.  Bake until steaming stops, 3 to 5 minutes.  Repeat with remaining bacon and batter.  Serve waffles with syrup. 

 

Baked Maple Oatmeal (Coup de Pouce, 2007)

• 1 1/2 cups oatmeal
• 1/4 cup almonds, sliced
• 2 tablespoons maple sugar or 2 tablespoons brown sugar, packed
• 2 tablespoons maple syrup
• 1 dash salt
• 3 cups milk
• Ground cinnamon (optional)

In a greased, square baking dish of 8 inches , mix oatmeal, almonds, maple sugar, maple syrup and salt. Add milk and stir.  Cook in a preheated oven of 350 F for about 40 minutes or until oatmeal is tender and milk is absorbed. When ready to serve, sprinkle with cinnamon, if wanted.

Make Ahead Huevos Rancheros Casserole (Pillsbury)

• 5 small corn tortillas
• 1 1/2 cups finely shredded Colby-Monterey jack cheese blend
• 1/2 lb smoked cooked chorizo sausage, coarsely chopped
• 1 (4 1/2 ounce) can chopped green chilies
• 6 eggs
• 1/2 cup milk
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground red pepper
• Salsa or guacamole for garnish

Spray 8 inch square baking dish with non-stick cooking spray.  Place 4 torillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips. Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.  Arrange tortilla strips over cheese.  In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.  Sprinkle with remaining cheese; press lightly into egg mixture.  Cover with foil and refrigerate 8 hours or overnight.  Heat oven to 350. Bake covered casserole 30 minutes. Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.  Let stand 5 minutes before serving. Serve with salsa or guacamole.

Chocolate Cherry Croissants (Pillsbury)

4 large croissants, split

½ cup cream cheese spread

8 teaspoons cherry preserves

¼ cup semisweet chocolate chips

1 teaspoon powdered sugar

Heat oven to 400 degrees and spray a 15x10x1 inch pan with cooking spray.  On bottom half of each croissant spread 2 tablespoons cream cheese and 2 teaspoons of preserves.  Sprinkle each with 1 tablespoon of chocolate chips.  Replace top halves of croissants and place in pan.  Bake uncovered 7 to 9 minutes or until heated through.  Sprinkle with powdered sugar and serve warm.