Breakfast
3 c frozen hash browns, thawed
3 Tbsp. butter, melted
1/2 tsp salt
1/4 cup onion
1/2 lb seasoned sausage of your choice (we used Italian chicken)
4 eggs, beaten
1 cup shredded cheddar cheese
1/2 cup milk
salt and pepper to taste
Mix hash browns with butter and salt, and press into a 9-inch pie plate. Bake at 450°F/ for 20 minutes until golden brown. Meanwhile, cook sausage and onions in a skillet until onions are clear and sausage is cooked and crumbled. Transfer to a bowl, cool, and add the eggs, cheese, milk, salt, and pepper. Mix, and pour into the hash brown crust. Bake at 350°F/ for an additional 30 minutes, until a knife inserted in the center comes out clean.
Found on Tasty.com
This was really good!!
INGREDIENTS:
1-1/2 cups milk
1/4 cup white vinegar
*or just use buttermilk*
2 cups all-purpose flour
1/4 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 egg
1/4 cup butter, melted
cooking spray
DIRECTIONS:
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. OR just use buttermilk.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
*Found on AllRecipes.com*
Tags: Allrecipes.com, Pancakes
INGREDIENTS:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp. baking soda
2 eggs
1 cup Stonyfield Farm yogurt
1/4 cup butter, melted
1 tsp. vanilla
1 cup chopped strawberries, frozen or fresh
DIRECTIONS:
Preheat oven to 375 degrees. In a bowl, mix together flour, sugar and baking soda. In another bowl, mix eggs, yogurt, butter and vanilla. Toss the strawberries into the flour mixture. Then pour yougurt mixtureinto flour mixture and stir. Spoon batter into greased muffin tins. Bake for 20-25 minutes, or until tops are golden brown.
Yields 12 muffins
*Found on lid of Stonyfield Farms Yogurt*
Tags: Muffins, Stonyfield Farms