quick and simple breakfast recipes?
Michal C asked:
I have to make breakfast for like 15 people and need a recipe for something quick and easy. maybe a night before thing? any suggestions?
healthy breakfast recipes
I have to make breakfast for like 15 people and need a recipe for something quick and easy. maybe a night before thing? any suggestions?
healthy breakfast recipes
go to a favorite donut shop and buy bagels or donuts, or the supermarket, easy, no mess and everyone enjoys them once in a while
Try this recipe:
I made this for a brunch, and it was delicious!!! I would leave out the sour cream, though. You can make it the night before. Very easy and tasty. It’s called “brunch on the bayou”
Also, you could try Rhodes Cinnamon Rolls. They’re in the freezer section. you let them rise on the counter top overnight, then bake in the morning. They are SO good, no would would guess they aren’t homemade.
Hot Grape-nuts Cereal”
So quick and easy that it really isn’t even a recipe. You can have warm cereal on a cold day without any muss or fuss. After heating the cereal,You can add fresh fruit (blueberries, strawberries, ect…) Brown sugar could be subbed for the honey. Or, eliminate the extra sweetener and use vanilla soy milk instead of regular milk. The possibilities are endless.
1/2 cup Grape Nuts cereal
1/3 cup milk
1 tablespoon honey 1 servings
2 minutes 1 mins prep
Microwaves Poached Eggs”
This is the best way to prepare poached eggs for 2. It is quick, easy and almost foolproof. Please make sure you use a toothpick to pierce the yolk before cooking!
1 large egg
1/8 teaspoon white vinegar
1/3 cup water
salt and pepper
1 servings
6 minutes 5 mins prep
Instructions:
~Add the water and white vinegar to a 6 ounce custard cup.
~Break egg into cup, pierce egg yolk with toothpick, and cover dish loosely with plastic wrap.
~Place in microwave and cook for 1 minute or until desired doneness.
~You may need to experiment with cooking times based on the wattage of your microwave and taste preference.
~Immediately remove egg from hot water with a slotted spoon as it will continue to cook.
~Serve with salt and pepper to taste!
“Peach Oatmeal ”
One delicious oatmeal! It reminds you of the Quaker peaches and cream oatmeal.This one is healthier…to packaged any day.
1/4 cup old fashioned oats or quick oats
1/3 cup water
1/4 cup sliced peaches in juice, canned (this works out to about 5 slices of peach and about 1/8 cup of juice)
1/8 teaspoon cinnamon
1/8 teaspoon butterscotch extract or vanilla extract
1/2 teaspoon Splenda sugar substitute (optional) or sugar (optional) or honey (optional)
1 servings
10 minutes 5 mins prep
Instructions:
~Cut up peach slices into small pieces.
~In a bowl add oats, water, and peaches with juice.
~Microwave for 2 minutes, stir, microwave for another 2 minutes, stir, then microwave in 1 minute intervals until cooked.
~Once cooked, add cinnamon, butterscotch extract, and sweetener.
NOTE: This serving seems small since it is only 1/4 cup of oats, but with the addition of peaches, it is quite filling, especially when served with a glass of milk; Feel free however, to increase one serving size to double this amount for a very hearty breakfast.
i hope you enjoy!
Put out bowls, spoons, three boxes of cold cereal, and a jug of milk.
Can’t get any simpler.
If you are expected to cook – 30 eggs, a REALLY big skillet (maybe do in two batches). Make scrambled eggs, with a bit of chopped onion, and add a little cheese at the very end. Serve with a bowl of salsa on the table to spice it up.
Wow, are you a chef or something? Anyway, since eggs cook pretty fast, you could make some omelets. Sautee some onions peppers, and add some cheese and/or bacon, and whatever spices you want, and you’ve got some yummy omelets. Along with those omelets, you could prepare some warm biscuts (store bought is fine) with different spreads a fruit salad of sorts.
It’s really up to you, but I think eggs would make a nice “main meal” thing. Oh, don’t forget your morning OJ. ^_^ Have fun cooking.
Hmm… tough one. Something simple for 15 people…. How about sausage biscuits? or scrambled eggs (that would be alot of eggs though) and grits (if you’re from the south) and toast. Something simple me and the kids have been eating this week is “Great Value Fully Cooked Chicken Tenderloins” in a biscuit… so chicken biscuits. They are not as good as chick-fil-a but they are delicious and quick. I season mine with creole seasoning, and onion and garlic powder/salt.. just a touch. Plus they are only about $8 bucks for 12 in a bag at walmart. Good Luck!!
This is sooo easy AND you can put it together the night before. Take it out of the fridge in the morning and into the oven. You can also substitute ham or bacon for the sausage.
This is scaled for 15 servings:
INGREDIENTS:
2 pounds pork sausage
11 (1 ounce) slices bread, cubed
3-3/4 cups shredded Cheddar cheese
11 eggs
3-3/4 cups milk
1-3/4 teaspoons salt
1-3/4 teaspoons ground dry mustard
DIRECTIONS:
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7×11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
BISCUITS, ADD YOUR ON TOPPINGS.SAUSAGE SCRAMBLED EGGS,CHEESE,ANY OF THESE THINGS CAN BE PUT BETWEEN A BISCUIT.MOST HAVE ALREADY BEEN MADE,READY FOR THE MICROWAVE.
cheese fritters
cheese—250 gms
refined flour–325 gms
salt and pepper–to taste
oil for frying
water to mix
method
# sieve flour
# add salt and pepper
# add water and prepare a medium batter
# add grated cheese leave the batter to stand for half n hour
# heat oil and fry fritters till golden brown.
if possible with we shall modify the recipe by adding bell pepper and grated carrots to it
quantity shall be as same as the cheese
very quick and easy
Peanuty Apple Toast
Peanuty Apple Toast Recipe #126230
An excellent quick breakfast sandwich I created. The blend of gooey peanut butter and sweet apple is irrestistible with the satisfying crunch of toast.
2 slices whole-wheat bread, toasted (or your favourite bread)
1-2 tablespoon peanut butter (natural works well)
1/4-1/2 medium apple, sliced 1/4-1/2-inch thick (the amount depends on the size of your bread)
1 dash cinnamon
Slice the apple into slices; you can either core the apple with a corer first or cut out the core when you get to it; peel if you feel necessary.
Put your bread into the toaster.
Once toasted spread peanut butter on the bread, add the apple to form one layer, and then sprinkle the apple with cinnamon.
Place the other slice on top and enjoy immediately!
Egg-White Omelet With Vegetable-Cheddar Filling
Cooking Time: 4 to 5 minutes
Preparation Time: 10 minutes
You Will Need
3 large egg whites
1 teaspoon water
2 teaspoons chopped fresh dill (optional)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup loosely packed, thinly sliced fresh spinach
1 plum tomato, chopped
2 tablespoons shredded nonfat cheddar cheese
Vegetable cooking spray
What to Do
1. Whisk egg whites, water, dill (if using), salt, and pepper together in a medium bowl until soft peaks form. Toss spinach, tomato, and cheddar together in a small bowl.
2. Lightly coat an omelet pan or small skillet with cooking spray and heat over medium heat 1 minute. Pour egg mixture into pan and cook until eggs begin to set on bottom.
3. Spread filling over half of omelet, leaving a 1/2-inch border and reserving 1 tablespoon mixture for garnish. Lift up omelet at edge nearest handle and fold in half, slightly off-center, so filling peeks out. Cook 2 minutes. Slide omelet onto a serving plate and garnish with reserved filling.
Quick French Toast
Total Time: 10 minutes
Number of Servings: 1
You Will Need
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 packet artificial sweetener
1 tablespoon skim milk
1 slice bread
What to Do
1. Place all ingredients except bread in a blender; blend until combined.
2. Pour egg mixture into a shallow bowl. Place bread in egg mixture and soak, turning once.
3. Coat a nonstick skillet with vegetable cooking spray and heat over medium heat. Place bread in skillet and pour any remaining egg mixture over bread. Cook until browned on bottom; then turn over to brown other side.
‘Feather-Bed’ Eggs presented by Highland Lake Inn Bed & Breakfast
Ingredients:
6 slices of thick-cut bread
1 1/2 cups grated cheese (white cheddar is our favorite, but we also prepare a three-cheese version)
1 1/2 cups whole milk
6 large eggs
Butter
Pepper
Oregano
Method:
Butter, or if you prefer, use non-stick spray on 6 small ramekins. Butter one side of bread, and place a single slice with buttered side up in each ramekin. Generously pepper each slice of bread and sprinkle with 1/4 cup of cheese. Beat milk with eggs and add oregano to taste. Pour over the cheese and bread in the ramekins. Cover and refrigerate overnight.
In the morning uncover and place in a cold oven. Set to 350° and bake for 30-40 minutes or until puffed and golden brown. Remove from baking disk and serve immediately.
Variations:
Instead of individual ramekins, arrange bread in buttered 9×13 baking dish. Add diced ham or sausage, onion, green pepper, or mushrooms to taste. Place these ingredients on top of bread, but under cheese, prior to covering with egg mixture.
Serves 6
BREAKFAST OVERNIGHT presented by Morrill Farm Bed & Breakfast
1 LB. bulk sausage
4 slices of bread, cut into 1/2″ cubes
6 to 8 eggs
2 cups milk
1 cup of shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. dry mustard
Crumble sausage in a medium skillet, cook over medium heat until brown, stirring occassionaly. Drain well. Spread bread cubes in a buttered 12 X 8 X 2″ baking dish top with sausage and cheese. Combine eggs, milk, seasonings, beat well and pour over cheese, cover and refrigerate overnight. Bake at 350 degrees for 30-40 minutes or until set. Yield: 6-8 servings
Asparagus Egg Puff presented by Northwood Inn Bed & Breakfast
*8-10 eggs
3 cups milk
*8-10 slices of bread (remove crust and cut into cubes)
1 pound asparagus, blanched and cut into 1 inch pieces
1 teaspoon dry mustard
1 teaspoon salt
½ pound grated sharp cheddar cheese
½ pound diced Canadian bacon (optional)
*Can use 8, 9 or 10 – 10 makes a higher, lighter casserole.
Dice and lightly saute Canadian bacon. Beat together eggs and milk. In large bowl mix together all ingredients and pour into a 9×13 inch pan and let set overnight in the refrigerator. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes more.
Beechwood Breakfast Strata presented by Beechwood Inn Bed and Breakfast
The breakfast strata is an excellent dish for anyone who has houseguests because it is prepared the night before and just needs to bake in the morning. Incidentally, it also makes a good supper dish.
8 ounces pork sausage, crumbled
1 pound mushrooms, cleaned, stemmed and thinly sliced
Freshly ground black pepper, to taste
Seasoned toast points or rounds (about 8 ounces to cover baking dish)
1 1/2 cups 2 percent milk
1/2 pound ricotta cheese, park skim, at room temperature
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
9 large eggs, lightly beaten
1 1/2 pounds Monterey Jack cheese, grated
1/4 pound sharp Cheddar cheese, grated
1 cup broccoli, broken into small florets and steamed lightly
2 cups chopped green onions (green part only)
In a skillet over medium heat, brown the sausage for 4 to 6 minutes. Add mushrooms and sauté until wilted, about 3 to 4 minutes. Season with black pepper, if needed. Remove from heat and cool slightly.
Spray a 15X10-inch baking pan with nonstick cooking spray. Line pan with seasoned toast points or rounds. In a large mixing bowl, thoroughly combine milk and ricotta cheese. Whisk in flour, baking powder and salt. Add eggs, a little at a time, and whisk until fully incorporated. Stir in the sausage/mushroom mixture, grated cheeses, broccoli and green onions. Pour into the prepared pan and cover tightly with plastic wrap; refrigerate overnight or for at least 12 hours.
Preheat oven to 350 degrees. Remove mixture from refrigerator, uncover and bake for about 60 minutes or until golden brown and the center only slightly jiggles and the rest of the mixture is set. Cool for 5 to 10 minutes before serving. Makes 8 servings.
Brunch For A Bunch presented by The Bayberry Inn Bed & Breakfast Email this page to a Friend
1 lb. bulk pork sausage*
3 cups frozen hash brown potatoes, thawed
1/2 teaspoon salt
3 cups (12 oz.) shredded cheddar cheese
1/2 cup chopped green pepper
12 large eggs, beaten
2 cups milk
*May substitute sausage with ham
Cook sausage in a skillet until browned, stirring to a crumble; drain. Place potatoes in a lightly greased 13 X 9 X 2 inch baking dish, sprinkle with salt. Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well, and pour over the green peppers. Bake at 350 degrees for about 50 minutes*.
*If preparing the night before allow longer cook time due to the chill from the refrigerator. Serves 8 to 10
Overnight Egg, Sausage and Cheese Casserole presented by Walnut Grove Bed & Breakfast
The day/night before serving:
1 lb. pork sausage, cooked and drained
Add:
2 cups milk
4 eggs beaten
Scant 1/4 cup dry onion
6 slices of loaf bread with crust removed, torn in pieces
2 cups grated cheddar
1 tsp salt
1 TB mustard
Stir – place in greased 8’x8’ pan, refrigerate over night.
Bake at 350 degrees for 45 minutes, Serves 4-6
Can double recipe but keep sausage at 1 lb. Still very good!
Sausage Grits Texas Style presented by Elm Cottage Bed & Breakfast
1 lb bulk pork sausage
3 cups hot cooked grits
2 1/2 cups (10 oz.) shredded cheddar cheese
1 Tbsp butter
3 eggs, beaten
1 1/2 cups milk
1 small can chopped green chilies
Cook sausage till brown, drain well. Spoon sausage into a lightly greased 13″x9″ inch baking dish. Combine grits, cheese and butter. Stir till cheese and butter melt. Combine eggs and milk; stir into grits; pour over sausage. Bake 1 hour at 350 degrees. Garnish as desired. Can be made and refrigerated overnight and baked the next morning.
Try this website for even more ideas, I love it because Bed and Breakfasts tend to make alot of thier breakfasts ahead of time for easier mornings…Enjoy!
Make pigs in the blanket. You can use baby smokies and make a ton of little ones, or you can use the smokies that are the size of sausage. Get some cans of crescent rolls and cut them to fit the sausages and roll it up, bake according to the package on the rolls. Those are always good.
Or you could make a ton of scrambled eggs and put crumbled up bacon and cheese in it and serve with tortillas and salsa for breakfast burritos.
Simple Easy Breakfast and Brunch Recipes
Breakfast casserole recipes, pancake recipes, waffle recipes, scrambled eggs recipes, quiche recipes
EASY OMELETS
Prepare ingredients based on how many omelets you will make. Have each guest write his name with a permanent marker on a quart-size freezer. ***** 2 eggs (large or extra-large), into the bag and shake to combine them. Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash and salsa. Each guest adds prepared ingredients of choice to their bag. Get the air out of the bag, zip it and shake. Place the bags into a large kettle of rolling, boiling water for exactly 13 minutes. Usually 6-8 omlets can be cooked in a large pot. For more, make another pot of boiling water. Do not allow bags touch sides of pot. If necessary, put on another pot. Open the bags and the omelets will roll out easily.
breakfast burritos
go to
you can find the recipes that you want. there is a place on the recipe page that you can change the servings to adjust the recipes to what you need.
Sounds kinda funky… but really pretty good.
I would double measurements and make two for 15 people
Corn beef hash casserole-
1- 15oz can corn beef hash
3/4 cup small curd cottage cheese
2 cups shredded cheese
1/4 cup green pepper
1/3 cup bread crumbs
4 eggs
Heat oven to 375, grease pan, whip eggs and add all ingredients except hash. Line pan with hash (Reserve any left over hash and one cup egg mix.) Pour majority of egg mix over hash, top with reserved egg and hash and more cheese. Bake35 – 40 min. This one can even be frozen if sealed tight and saved for a later day. Good luck.
Peanut Butter and Bacon Waffle Sandwich
Recipe Ingredients:
10 slices Farmer John® Quick Serve™ Full-Cooked Bacon
8 oz. Whipped Cream Cheese
2 Tbs. Honey
1 tsp. Orange Zest
1/2 cup Peanut Butter
10 Frozen, Precooked Apple Cinnamon Waffles
1/3 cup Strawberry Preserves
3 Bananas sliced
Recipe Instructions:
1: In a medium mixing bowl, combine cream cheese, honey, orange zest, and peanut butter. Mix until well incorporated.
2: Heat bacon according to package instructions.
3: To build a waffle sandwich, toast 2 waffles until golden brown. Spread peanut butter cream cheese mixture onto 5 waffles. Top with strawberry preserves, 2 bacon strips and banana slices. Top with remaining waffles and serve.