Stuffed French Toast II Recipes

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Ingredients

• 8 slices oatnut bread
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup seedless raspberry jam
• 5 eggs, beaten
• 1/4 cup milk
• 1 1/2 teaspoons almond extract
• 1 tablespoon butter

first Directions

1. Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
2. In a medium, shallow bowl, beat together the eggs, milk and almond extract.
3. Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown. 
4. I like ^^

Crepes with Spinach, Bacon and Mushroom Filling Recipes

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Ingredients

• 1 recipe Basic Crepes
• 6 slices bacon
• 1 tablespoon unsalted butter
• 1/2 pound fresh mushrooms, sliced
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• salt and pepper to taste
• 2/3 cup chicken broth
• 2 eggs
• 1/2 cup lemon juice
• salt and pepper to taste

first Directions

1. Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
3. In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
4. In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
5. Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce. 
6. i like ^^

Authentic Mexican Breakfast Tacos Recipes

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Ingredients

• 6 ounces chorizo sausage
• 8 (6 inch) corn tortillas
• 6 eggs
• 1/4 cup milk
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack cheese
• 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
• 1/2 cup salsa

first Directions

1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
2. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
3. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
4. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking. 
5. I like ^^

Leftover Pancake Breakfast Sandwich Recipes

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Ingredients

• cooking spray
• 1 egg
• 1 slice ham
• 2 leftover buttermilk pancakes
• 1 slice Cheddar cheese
• 2 tablespoons maple syrup

first Directions

1. Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.
2. Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich. 
3. I like ^^

Sausage Mushroom Quiche Breakfast Recipes

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Ingredients

• 1/2 pound pork sausage
• 3/4 pound sliced fresh mushrooms
• 1/4 cup butter
• 2 frozen pie crusts, thawed and ready to bake
• 1 cup heavy cream
• 2 eggs, beaten
• 1 tablespoon all-purpose flour
• 1 tablespoon melted butter
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1/2 cup shredded Parmesan cheese

first Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Bake pie shells in the preheated oven until edge of crust is golden, about 10 minutes. Set crust aside, and lower the heat to 350 degrees F (175 degrees C).
2. Heat a large skillet over medium-high heat, and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Place the sausage on a towel lined plat,e and discard any excess grease from the pan. Add the mushrooms and butter to the skillet, and cook and stir until the mushrooms are a light golden brown, about 5 minutes. Spread sausage and mushrooms evenly over the bottom of pie crusts.
3. Combine the cream, eggs, flour, butter, lemon juice, salt, and pepper in a medium bowl. Pour into the pastry crust, allowing egg mixture to thoroughly cover the sausage mixture. Sprinkle top with Parmesan cheese.
4. Bake until light and puffy, about 35 minutes. Allow to stand 10 minutes before slicing. 
5. I like ^^