Hashbrown Casserole

2 lbs frozen hash browns 
1/2 cup melted butter
1  can cream of chicken soup 
16 oz sour cream 
1/2 small onion, chopped 
2 cups grated cheddar cheese
salt, pepper 


Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray. 
Mix  ingredients together, place in pan and bake for 45 minutes .

Easy Pumpkin Spice Muffins

One 18 oz package Spice Cake mix (or carrot cake mix)
One 15 oz can pure pumpkin
1/3 cup water
3 egg whites
1/4 cup raisins (optional)
1/3 cup walnuts or pecans (optional)

Mix cake mix, pumpkin, water, and egg whites at medium speed for three minutes. Add raisins and nuts then mix for another minute. Spoon into greased (or lined) muffin pan, filling cups 2/3 full.

Bake at 350 for 17-21 minutes. Yields 20-24 muffins.

**If these are too healthy for you, serve with cream cheese spread or cream cheese frosting.

Breakfast Pizza (with crescent roll crust)

2 cans crescent rolls (8oz each)
1 pound breakfast sausage
2 cups cheddar cheese
3 cups frozen hash browns or tater tots
8 eggs
1/4 cup milk
3 teaspoons mustard

Arrange crescent rolls on a greased cookie sheet to make crust; flatten and press edges up a little. In a mixing bowl, mix eggs, milk, and mustard (and salt and pepper to taste). Top crust with crumbled sausage (cooked and drained), potatoes, cheese, and egg mixture. Bake at 375 until crust is brown and eggs are set (approx 25 minutes).

Pancakes

Mix
1 1/2 cup flour
1/3 cup sugar

Add
1 egg
1-2 tablespoons squeeze butter or oil
Add buttermilk to right thickness

Breakfast Casserole

Ingredients
6 eggs
1 cup half and half (or whole milk)
2 tablespoons green onions, chopped
Salt and pepper
Butter to grease pan
Half loaf of French bread, cut thick
1 pound pork or turkey sausage, cooked and drained
1 cup grated Cheddar cheese
OPTIONAL: 2 cups shredded potatoes, cooked

Directions
In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, season with salt and pepper and set aside.

Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese (and potatoes). Pour the egg mixture over the entire pan. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.

Scrambled Tofu

Place 1 block of soft tofu in a pan and cover with water. Heat til boiling and let it simmer for about 5 minutes.

Drain the tofu pressing out all the water you can, dice the tofu and put in a non-stick skillet.
Add salt, pepper, garlic powder and about 1/4 tsp of tumeric and toss well.
Add some frozen chopped onion, green pepper and some diced potatoes and cook til everything begins to brown.

This is a great breakfast dish and is good on a plate or would be good in a tortilla with some salsa.

Coffee cake

From Paula Deen, with only slight changes

16 to 18 unbaked frozen dinner rolls
1 (3.5 ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.

Bake in oven for 25 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Homemade Cinnabon Cinnamon Rolls

I made these for Thanksgiving breakfast and they were awesome!

Ingredients & Directions:
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine, melted
2 eggs
1 teaspoon salt
6 cups flour

CREAM CHEESE FROSTING:
8 oz. cream cheese
1/2 cup margarine
1 teaspoon vanilla
3 cups confectioner's sugar
1 tablespoon milk
To make frosting, mix all ingredients until smooth.

To make rolls:
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface.

In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350F for 15−20 minutes. Remove when they start to turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting. Makes about 20 very large rolls.

I didn't use cream cheese frosting - I just used powdered sugar and milk made into a glaze.

Breakfast Casserole

6 sliced bread (whole wheat is good) cut into 1/2 inch cubes
1 lb. sausage, cooked drained and crumbled
1 1/2 c cheddar cheese, grated
1 can sliced mushrooms
6 eggs
2 c. Milk
Salt and pepper to taste

Lightly grease 1 1/2 qt casserole. Place bread, sausage, mushroom and cheese in dish in layers. Beat eggs and milk together. Slowly pour over other ingredients. Season with salt and pepper. Bake at 325 degrees for 1 hour and 15 minutes.
Serves 10.
This can be made the night before and refrigerated overnight then baked for breakfast in the morning.