Make morning versions of your dinnertime favorites
Making breakfast foods for dinner often is a nice change of pace from typical evening fare. But some dinner favorites also can be altered to make a breakfast that is as tasty as it is special.
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Breakfast Pizza
1 8-ounce tube refrigerated crescent rolls
1 pound bulk breakfast sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees. Lightly coat a 12-inch pizza pan with nonstick cooking spray. Unroll crescent dough and place on prepared pan; press seams together and press up sides of pan to form a crust. In a nonstick skillet over medium heat, brown sausage; drain and cool slightly. Sprinkle sausage, hash browns, and cheddar cheese over crust. In a medium bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake until golden brown, about 25 to 30 minutes. Let stand for 10 minutes before cutting. Makes 6 servings.
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Morning Lasagna
1/2 cup butter or margarine
1/3 cup all-purpose flour
1/8 teaspoon salt
3 cups milk
1/4 cup finely chopped green onions
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce
9 lasagna noodles, cooked and drained
2 cups diced fully cooked ham
1 10-ounce package frozen chopped broccoli, thawed
1/2 cup grated Parmesan cheese
3 cups (12 ounces) shredded cheddar cheese
4 hard-cooked eggs, finely chopped
Preheat oven to 350 degrees. Lightly grease a 13x9-inch pan. In a heavy saucepan over medium heat, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in onions, lemon juice and hot pepper sauce.
Spread a fourth of milk mixture in prepared pan. Layer with three noodles, half of the ham and broccoli, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese, half of the eggs and a fourth of the milk mixture. Repeat layers. Top with the remaining noodles, milk mixture and cheeses. Bake, uncovered, until bubbly, about 40 to 45 minutes. Let stand for 15 minutes before cutting. Makes 12 servings.
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Pantry Pointers
When it comes to breakfast, don’t be afraid to think outside of the cereal box. For a quick and nutritious breakfast, serve low-fat yogurt topped with low-fat granola, oatmeal, whole-wheat toast spread with peanut butter, or cottage cheese topped with fruit.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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