Migas

From: This is Pioneer Woman's breakfast recipe for Migas, though we have only ever had it for dinner.

Ingredients:

4 whole Corn Tortillas
1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
4 whole Plum Tomatoes, Roughly Chopped
1 whole Green Pepper, Roughly Chopped
1 whole Red Bell Pepper, Roughly Chopped
1 whole Medium Onion, Chopped
12 whole Large Eggs
1 cups Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)
1/3 cup Cilantro, Chopped
1 Tablespoon Butter
1 Tablespoon Olive Oil
1/4 cup half-and-half

How to:  

Just click here. 

Breakfast Burritos

From: A friend of mine mentioned the idea of making breakfast burritos ahead of time to freeze and I thought I'd try it.  Here's what I put in mine... It makes 9 burritos.

Ingredients:

9 tortillas
1 package of about 8 fully cooked turkey sausage
salt and pepper to taste
1/3 lb cheddar cheese, shredded
1 cup of salsa
8 eggs
2 tbsp oil

How to: 

Start by finely chopping the turkey sausage. Set aside for a moment.  Heat the oil in a large skillet on medium heat for about a minute.  Then add the eggs and scramble on medium high heat, adding salt and pepper to your liking.  When the eggs are about halfway cooked, add the sausage and finish scrambling the eggs.  Now lay out the tortillas, egg and sausage mix, cheese, and salsa.  Assemble the burritos, wrapping each one in a paper towel.  Use a paper towel, which can be microwaved, not foil, plastic or wax paper.  Make sure to eat one while it's hot!  The rest of the wrapped breakfast burritos go into a freezer bag and into the freezer immediately to be warmed when you're ready to eat them.  I warm mine in the microwave for about a minute.  Now you've got a quick hearty breakfast that only take a minute to prepare!  Yummmm...

Side notes: Do you need a lactose or dairy-free option?  Use dairy-free cheese (click here for recipe) instead.  Do you have little ones in the house?  You can leave out the salsa and cut the burritos in half before wrapping in a paper towel.

French Toast

From:  I created this one.  :)

Ingredients:

2 or 3 slices of bread
1 egg
2 Tbsp pancake mix (from scratch or store-bought)
2 Tbsp milk
butter
1 Tbsp oil
honey

How to:  In a bowl, whisk together the egg, milk and pancake mix.  Soak a piece of bread on both sides in the mix.  In a skillet, heat oil on medium high heat and spread over entirety of skillet to prevent sticking.  Place the soaked bread slice in the pan and cook until golden brown.  Turn.  Serve and top with butter and honey (or any combination of typical toppings that you like).

Side Notes:  If you don't have pancake mix in the house, mix together:
1 cup of flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt

Coddled Eggs

From: I learned how to make coddled eggs from my grandmother.

Ingredients:

eggs
salt
pepper
cooking spray

How to: 

First, you need an egg coddler, or several.  They look like this.

Spray the inside of each coddler with cooking spray.  Then dust it with salt and pepper.  Next drop in one egg and screw on the top.

Lower into a pot of boiling water.  The water should reach the edge of the coddler tops like this.

Boil until egg is cooked through (about 7-9 minutes).  To lift out of the pot, use a hook or a fork twine.  Unscrew the tops using a dish towel or oven mit and scoop out the coddled eggs.

Side notes:

Coddled eggs make great toppings for toasted English muffins, which is how I like to eat them.

Banana Bread

From:  This one came straight from Simply Recipes.

Ingredients:

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

How to:  Just click here.

Pancakes From Scratch

From: Well, I started with this recipe.  Then I tweaked it and made it SO much better!!

Ingredients:

1 cup of flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
1 cup of vanilla flavored soy milk or regular milk
2 Tbsp oil
handful of blueberries
1 banana peeled
butter

How to: 

Put everything except for the fruit in a large mixing bowl.  Blend, until it's smooth.  Then add the fruit and mash the fruit using a wire whisk.  I like it when the fruit isn't completely blended smoothly into the batter, but you can taste chunks of banana and blueberry in the pancake.

Be sure to put about a teaspoon of butter (or butter substitute) in ahead of the batter when cooking it in the griddle or hot skillet.  It makes the edges crispy and buttery.

Serve and eat immediately.  They won't last long!  Yummm!!!

Side notes:

The vanilla flavored soy milk is the key ingredient here.  It just gives the entire pancake the most amazing slightly sweet flavor that is just to die for!  Scrumptious.

Breakfast Never Fail Strata

From: Donna Wells, a good friend of the family

Ingredients:  (the following ingredients are enough to make one layer)

12 slices of buttered bread, cut into small squares
1/2 lb crisp turkey bacon bacon pieces, crumbled
1/2 cup sautéd mushrooms
2 cups grated cheddar cheese
6 eggs
1 3/4 cups milk
2 tsp mustard
1/4 - 1/2 tsp salt
1/2 tsp onion salt
dash pepper

How To: 

The night before:  On the bottom of a greased 9x13 inch baking dish, spread the bread out evenly.  In a mixing bowl, combine the bacon and mushrooms.  Then sprinkle over the top.  Next, layer the cheese.  In a small mixing bowl, beat together the eggs, milk, mustard, salt, onion salt, and pepper. Pour over the top of the cheese in the baking dish. 

For a second layer, repeat on top.

Cover and refrigerate at least 4 hours, ideally overnight. 

In the morning:  Bake uncovered until puffed and golden .  For two layers, bake at 350° for 45-60 minutes.  For one layer, bake at 350° for 30 minutes. 

Side Notes: 

Serves 8-12 people

Cheesy Grits

From:  This recipe was passed onto me from a business associate of mine.  Yummmm!

Ingredients: 

3/4 - 1 cup of grits
16 oz box of Jalapeño Mexican Velveeta Cheese
3/4 stick of margarine
3-4 eggs
7 oz diced green chilis
garlic (optional)
garlic powder (optional)
diced onion (optional)

How to: 

Cook 3/4 to one cup of grits according to package instructions.
Stir in one 16-oz box Jalapeno Mexican Velveeta and 3/4 stick of margarine.
Meanwhile, beat 3 or 4 eggs with 7 oz of diced green chilis.
Optionally, add finely diced garlic, garlic powder, and/or diced onion to taste.
Add this mixture to the grits and cheese.
Mix well and pour into a well-greased 4-qt caserole.
Bake at 350° for 45 minutes covered, then another 30(+) minutes uncovered.

Baked Oatmeal

Came from:  My friend, Catherine shared this recipe with me.  She found it on www.myrecipes.com, although when I tried to find it I couldn't.  :(

Dry Ingredients:

2 cups uncooked quick-cooking oats
1/2 cup packed brown sugar
1/3 cup raisins
1 tablespoon chopped walnuts
1 teaspoon baking powder

Wet Ingredients:

1 1/2 cups fat-free milk
1/2 cup applesauce
2 tablespoons butter, melted
1 large egg, beaten

and... Cooking spray

How to: 

Preheat oven to 375°.

Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, butter, and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20 minutes. Serve warm.

Side notes: 

Catherine only uses 2 tablespoon of brown sugar because otherwise she finds it too sweet.  I also made it without nuts and thought it was good.  Try baked oatmeal for a unexpected morning treat. It's a mix between an oatmeal bar and traditional creamy breakfast oatmeal.  I understand they can be made in a slow cooker, but I haven't figured out how yet.  If you figure it out, email me and let me know. These portions yield: 5 servings (serving size: 2/3 cup)

***UPDATED FEB 26, 2011***

This morning we woke up late and I had a craving for baked oatmeal but no time to bake it.  So I cut the portions in half (except the egg, which you can't really cut in half), tossed it all in a pot and brought it to a boil.  Once boiling I simmered until the it took on an "oatmeal" texture and this is what I got.

I'm munching as I type.  Mmmmmm-mmmm-GOOD!!  Plus, it made just enough for myself and my toddler son (exactly what you seen in the picture), and it only took me 10 minutes to cook!  I'm not sure if the baking powder is necessary this way.  Next time I'll remove it and see how it comes out.  I'll keep you posted!

-------------------------- END UPDATED PORTION -------------------------- 

Nutritional Information of original recipe:
(according to the print-out that Catherine gave me)
Calories:281 (24% from fat)
Fat:7.6g (sat 2.8g,mono 1.5g,poly 0.9g)
Protein:7g
Carbohydrate:48.8g
Fiber:3.4g
Cholesterol:47mg
Iron:0.8mg
Sodium:171mg
Calcium:148mg