Easy Breakfast Bake with Gluten Free

Preparation Time: 20 min

Cooking Time: 40 min

Serves: 12

Ingredients :

• 2 cups milk
• 6 eggs 1 package (16-ounce) bulk pork sausage
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped (about 1 cup)
• 3 cups frozen hash brown potatoes
• 1/4 teaspoon pepper
•  2 cups shredded Cheddar cheese (about 8-ounces)
• 3/4 cup Bisquick Gluten Free mix

Instructions :

1)    Preheat oven to 400 degrees F.
 

2)    Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. In baking dish, mix sausage mixture, potatoes and 1 1⁄2 cups of the cheese.
 

3)    In medium bowl, stir Bisquick mix, pepper, milk and eggs with whisk or fork until blended. Pour over sausage mixture in baking dish.
 

4)    Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1⁄2 cup cheese; bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving

source : http://www.recipelion.com/Bisquick-Recipes/

OVERNIGHT GINGERBREAD FRENCH TOAST BREAKFAST BAKE

YIELD: one 8-by-8-inch pan, about 6 very hearty portions

 

PREP TIME: 5 minutes

 

COOK TIME: about 30 minutes

 

TOTAL TIME: 6 to 24 hours, for marinating

INGREDIENTS:

• 1/4 cup unsalted butter, melted (half of 1 stick)
• 1 long loaf French bread, sliced about 3/4-inch thick, about 24 slices (I used fresh, but 1 or 2-day old is fine)
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 3 large eggs
• 1/2 cup milk (optionally use 3/4 cup if your bread is old or very crusty/hard)
• 1/4 cup maple syrup
• 1/4 cup light, medium, or dark molasses (not blackstrap, too bitter)
• 1/2 to 1 teaspoon ground nutmeg, or to taste
• 1/2 to 1 teaspoon ground cloves, or to taste
• pinch salt, optional and to taste
• confectioners' sugar for dusting, optional
• Ginger Molasses Maple Syrup or regular maple syrup , for serving

DIRECTIONS:

1. Line an 8-by-9-inch pan with aluminum foil, spray with cooking spray.
2. Add the sliced bread in 3 rows of about 8 slices per row, slightly overlapping. It will be a tight fit to get 3 rows in when bread is dry, but softens as it marinates and you can rearrange it with ease, if necessary, after time has passed; set pan aside.
3. In a large microwave-safe bowl, melt the butter, about 1 minute (or use browned butter). Allow the butter to cool momentarily so you don't scramble the eggs or curdle the milk.
4. Add the next 10 ingredients, through optional salt, and whisk to combine. I used the full amount of spices listed, but if you're more sensitive to spices, reduce them to taste, possibly halving all amounts.
5. Slowly and evenly pour mixture over the bread, gently separating the slices with your fingers, and pour marinade between the slices. It will seem like a lot and it is, but most soaks in overnight.
6. Cover pan with foil to prevent fridge smells, and place in fridge for at least 4 hours, but overnight (or up to 24 hours) is better.
7. When ready to bake, preheat oven to 350F and remove pan from fridge while oven preheats.
8. The next morning, carefully spoon any pooled liquid at the bottom of the pan over the top of the bread, redistributing it and re-drenching any white patches or dry looking places.
9. Bake for about 20 to 35 minutes, or until done. Baking times will vary greatly based on how much liquid did or didn't soak into your bread, how firm or soft bread was to begin with, personal preference for doneness, oven and climate variances, etc. I baked for 28 minutes in my very hot-running oven; my bread was very soft and fresh, and it was very juicy before baking. I didn't need to, but if you feel like your bread is crisping up or browning a bit too quickly, tent with a sheet of foil laid over the top.
10. Optionally, dust with confectioners' sugar, and serve with butter and syrup, or your favorite French toast toppings, i.e. fruit or jam. French toast is best fresh, but extra will keep airtight for up to 4 days in the fridge. Reheat gently in the micro before serving.

Hearty Ranch Breakfast Strata

Serves: Serves 8

Ingredients:

• 12 slices white bread, cut into 2" squares
• 3 C medium cheddar cheese
• 8 lg eggs
• 1 small onion, chopped
• 12 oz bacon, chopped
• 12 oz cooked ham, chopped
• 2 C potatoes, peeled and cut into 1" squares
• 1, 1 oz packet Hidden Valley Original Ranch Dressing Mix
• 3 C milk
• ½ tsp kosher salt
• 
  

Instructions:

1. In a large skillet, cook bacon over medium heat until crisp, remove from pan and drain of all but 2 tbsp of the bacon fat. Add potatoes to the hot bacon drippings and cook until just tender-- about 5-7 minutes. Add ham and onion. Cook and stir until onion is tender and stir in ranch dressing packet.
2. In a greased 13-in. x 9-in. baking dish, layer half the bread cubes, potatoes mixture, bacon and cheese. Repeat layers of bread, potatoes, meat, and cheese.
3. In a large bowl, beat the eggs; add the milk and salt. Pour over all. Cover and chill overnight.
4. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 65-70 minutes or until a knife inserted near the center comes out clean.

Strawberry Pretzel Dessert

Ingredients:

• Crust:
• 3 tablespoons sugar
• 2 cups crushed pretzels
• 3/4 cup butter, melted
• Filling:
• 8 ounce whipped topping
• 1 cup white sugar
• 8 ounce cream cheese,softened
• Topping:
• 2 cups boiling water
• 3 ounce strawberry flavored Jell-O
• 10 ounce fresh strawberries

Instructions:

1. Preheat oven to 350 degrees F.
2. Mix together the pretzels, sugar and melted butter.
3. Press into the bottom of a 9 x13 inch pan.
4. Bake for 10 minutes, or until pretzel layer is lightly toasted. Set aside to cool completely.
5. In a medium bowl, beat the sugar and cream cheese until smooth.
6. Fold in whipped topping, and mix well to combine.
7. Spread evenly over the cooled pretzel layer.
8. Refrigerate until set, about 30 minutes.
9. In a medium bowl, stir together the strawberry gelatin mixture and boiling water.
10. Mix in strawberries and refrigerate for 5 minutes.
11. Pour over the cooled cream cheese layer.
12. Refrigerate until completely chilled, at least 1 hour.

Peanut Butter Buckeye Bars

What You'll Need:

• 3 cups sifted confectioners’ sugar
• Pinch of salt
• 2-3 cups pretzels (I used the mini pretzel twists)
• 10 ounces milk chocolate chips
• 2 tablespoons shortening
• 2 cups creamy Planters Peanut Butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
 

GRAHAM CRACKER CRUST INGREDIENTS:
• 1 and 1/2 cups finely ground graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons butter, melted

How to Make It:

1. In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside.
2. Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan.
3. Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour.
4. Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best.
5. After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it.
6. Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside.
7. In a large bowl, add in milk chocolate chips and 2 tablespoons shortening. Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth.
8. Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top.
9. Refrigerate for about 30 minutes to set.
10. Cut into small squares and enjoy!

Breakfast Cheese Danish

cheese danish? This recipe comes from Kitchen Girl and they are so easy to make and so delicious!

What You'll Need:

1 teaspoon vanilla extract

1 egg

1 egg white

2 cans ready to use refrigerated crescent rolls

2 (8-ounce each) packages cream cheese

1 cup sugar

Glaze:

2 Tablespoons milk

1/2 teaspoon vanilla extract

1/2 cup powdered sugar

How to Make It:

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.