Breakfast Recipes

Breakfast Recipes:

My last article mentioned finding a way to provide a quick breakfast by using another meal. I made Baked Potato Soup but adapted and figured out other meals to make out of the scraps and created some new Breakfast Recipes.

Baked Potato Soup

Makes 8-10 servings

4-5 large baking potatoes (use 8-10 small ones if that is all you have)
2/3 cup of butter
2/3 cup of all-purpose flour
6 cups of milk (I use skim)
3/4 teaspoon of salt
1/2 teaspoon of pepper
4 green onions, chopped, divided
12 slices bacon, cooked until crisp, crumbled, divided (I cook mine in the oven at 400 – works like a charm and less mess)
1 1/4 cups shredded Cheddar cheese, divided
1 (8-ounce) carton sour cream

Wash potatoes and bake at 400 degrees for 1 hour or until done. (Can be done ahead). Let cool.
Cut potatoes so there is just an oval out at the top and scoop out pulp. Leave some of the pulp if you are making the BREAKFAST POTATOES.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tablespoons green onion and 1 cup cheese. Cook until thoroughly heated; stir in sour cream and 8 slices of crumbled bacon bits.
Serve garnished with remaining onion, bacon and cheese.

Recipe Adapted from Readers’ Recipes by Kathryn Moore

Breakfast Potatoes

Hash Brown Muffins

Place bacon, hash browns, milk, eggs, seasonings and 1/2 cup of the cheese in a bowl. Mix well.
Divide mixture into 12 well greased muffin tins and top with the remaining cheese.
Bake at 375 for 20 minutes.

Recipe adapted from The Domestic Mama

Some other ideas I have had for Make Ahead Freezer Breakfasts are Portion-Sized Baked Oatmeal, Banana Oatmeal Smoothie, and Pumpkin Scones.

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