Magic Breakfast Recipes 5/30/13

Congratulations and best wishes are extended to each member of Edgerton High School’s class of 2013.  May each of you reach all of your dreams and goals for the future.

As I scanned the pictures of each graduate in last week’s Earth, I realized that I must be approaching old age.  There were so few of the graduates that I knew. All of the ones that were in Mrs. Glore’s second grade class room when I volunteered for many years as a helper have graduated, the community population has changed and I have lost contact with that generation.  My how fast the years go by.

I had an interesting new experience last week.  I hesitantly agreed to assist with selling St. Mary’s new cook book at the Chief grocery store in Bryan.  I am very willing to move the merchandise, but am not aggressive enough  to  make someone decide that they want what I have to sell. It turned out to be a very pleasant few hours.  I got reacquainted with a parishioner who was with me and saw several friends that I had not seen in a long time. Oh, yes, we did sell a few books. My grateful thanks to several people who really wanted one and a couple who did some Christmas shopping, one even wanting us to autograph the book.  It was a magic change from my usual routine. I might do it again.

Do ever think you are tired of cooking and eating the same old oatmeal or dry cereal for breakfast? While trying to diminish a number of things that I thought I should keep, I found two recipes that look as if they were clipped from the same magazine. I do not know which one nor how many years ago. Something tells me that as soon as I pass them on to you they can go by the wayside. How can one little old lady accumulate so much stuff that will look like junk to her kids?

          

PEPPERONI CHEESE BAKE

2 cups (8 oz.) shredded mozzarella cheese

½ cup diced pepperoni

5 eggs

¾ cup milk

¼ teaspoon basil

Layer the cheese and pepperoni in a 9” pie plate. Whisk eggs, milk and basil, pour over cheese. Bake at 400 degrees for 20 to 25 minutes. Let stand for 10 minutes before serving.  I never use basil.  I would use any other favorite herb or seasoning.

         

BREAKFAST PIZZA

2 cans (7 ½ oz. each) refrigerated biscuits

1 pound bulk pork sausage

2 cans (4 oz.) mushroom pieces, drained

1 large onion, diced

4 ½ teaspoons butter

12 eggs

3 cups(12 oz.) shredded mozzarella cheese

Separate into 20 biscuits. Cover bottom of greased 9 x 13 inch baking pan with biscuits. Crumble sausage into a skillet, cook over medium heat until no longer pink. Drain, set aside. In the same skillet, sauté mushrooms and onion in butter for 3 minutes; add to the sausage. In a bowl, whisk the eggs. Coat skillet with spray. Add eggs and cook over medium heat until eggs are set. Spread mixture over biscuits. Sprinkle with cheese. Cover and bake at 400 degrees for 12 minutes. Uncover and bake 10 t0 12 minutes longer or until cheese is melted and biscuits are golden brown. This serves 6 to 8, but can easily be cut in half.

Either one of these breakfast suggestions would be a magic way to start out a new day.