Breakfast Recipes

**Edited post to add additional recipes.  If you still have recipes you want added, please send them to me. Thanks!

I guess there were several requests for my egg casserole recipe at Super Saturday.  They want to hand it out in Relief Society, but I thought I'd post it on here also.  We love it and eat it at least once a month for dinner.  It makes a really quick, filling meal with a side of bread.

Also, our breakfast recipes in January were never posted so I will add those of mine too.  Please send me your breakfast recipes and I will get them added.  We'll get something posted about recipe group this month.  Whether at my house or someone else's we will get together!

Thanks
-Karlie

CHILI OMELET
Karlie Himle

10 eggs, beaten
1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
2 (4 oz.) cans of diced green chilies
1 pint (16 oz.) small curd cottage cheese
1 cube of butter, melted
1 lb. grated Monterey Jack cheese (I use whatever cheese I have on hand, usually cheddar, and only use about 3/4 lb. of cheese)

Add flour, baking powder and salt to the beaten eggs and whisk it together.  It will be lumpy.  Add remaining ingredients and pour into a greased 9x13 pan.  Bake in a pre-heated 400 degree oven for 15 minutes.  Turn heat down to 325 degrees and bake for an additional 35 minutes. 

RED BERRY RISOTTO
Karlie Himle (via Mel's Kitchen Cafe)

*Adapted slightly

1/2 cup regular rolled oats or steel-ground oats (such as McCann’s Irish Oatmeal)
1 cup Arborio rice
1/2 cup heavy cream, half-and-half or milk (I just use skim milk most of the time)
6 cups water
1 tablespoon pure vanilla extract or 1 vanilla bean scraped
2/3 cup sugar
1/4 teaspoon salt
1 cup ripe raspberries
1 cup ripe strawberries, quartered
OR
1 bag frozen raspberries, thawed and lightly drained (We serve hot from the pan and add a few frozen raspberries to our individual bowls, works great!)
In a rice cooker (or large pot) add all the ingredients, except the fruit. Cook until done in a rice cooker. If using a pot, bring the mixture to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.
Add  the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving the morning of and not to the whole batch.

OATMEAL PANCAKE MIX
Karlie Himle (via Mel's Kitchen Cafe)

*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
4 cups whole wheat flour
1 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a side note, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.

BUTTER SAUCE
Karlie Himle

1 cube of butter
1 c. sugar
3/4 c. evaporated milk
1 tsp. vanilla

In a saucepan over medium heat, melt the butter and stir in the sugar.  Slowly add the evaporated milk and bring to a low boil.  Reduce heat and simmer, stirring often, for 3-5 minutes.  Remove from heat and stir in vanilla.  Serve over your favorite breakfast foods.  Store leftovers in the refrigerator.

ORANGE ROLLS
Karalee Monson

1 stick butter
1 c. sugar
3 TB orange juice concentrate
3 cans pillsbury(or other) biscuits

Grease bunt pan well, lay biscuits around edges and in pan.  Melt butter, sugar, concentrate together and pour over rolls.  Cook in oven (lower oven rack to 4th down.)  Cook at 350 for 15-20 minutes.
*Top will be very golden brown, you want this to make sure the inside biscuits are done, dump out on platter after pulling out of oven.