Marvelous Recipes

This wonderful all-in-one make-ahead breakfast recipe from Betty Crocker is so good you’ll be surprised at how quickly it disappears!

1 pound bacon, cut into 1-inch pieces
1/2 cup chopped onion
3/4 cup chopped red bell pepper
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 (2 pound) package frozen hash browns, thawed
2 cups shredded Cheddar cheese

1. In a 12-inch skillet, cook bacon until crisp; transfer to a small bowl. Cover and refrigerate. Drain the drippings, reserving 1 tablespoon in the skillet. Add the onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in the mustard, salt and pepper. In a large bowl, beat the milk and eggs with a wire whisk.

2. Spray a 9×13-inch baking dish with cooking spray. Spread 1/2 of the hash browns in baking dish. Spread the onion mixture evenly over the top. Sprinkle with 1 cup of the cheese. Spread the remaining hash browns over the top. Pour egg mixture over top. Cover and refrigerate 8 hours or overnight.

3. Heat oven to 325 degrees F. Remove cover; bake for 50 to 60 minutes or until thermometer inserted in center reads 160 degrees F. Sprinkle with the remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes. Makes 12 servings.

Delicious banana taste in every bite of these wonderfully easy-to-make muffins! Yum!

3 large ripe bananas, mashed (about 1-1/4 cups)
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups all-purpose flour
1/3 cup chopped walnuts or pecans

1. In a large bowl, combine the bananas and butter; stir in the sugar, egg and vanilla extract.

2. In a small bowl, combine the baking soda, salt and flour; blend well. Add the flour mixture to the banana mixture; blend well.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 350 degrees F. for 18 to 22 minutes. Cool on a wire rack. Makes 12 muffins.

Emily

The wholesome goodness of cholesterol-lowering oats in every delicious bite! We especially like these for breakfast!

1 cup oats (quick-cooking or old fashioned)
1 cup buttermilk
1 egg, beaten
1/2 cup brown sugar
1/4 cup vegetable or canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

1. In a large mixer bowl, soak the oats in the buttermilk for 15 minutes. Stir in the egg, brown sugar, oil and vanilla extract.

2. In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Add the nuts and raisins (if using); blend well. Stir flour mixture into the oat mixture just until moistened.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees F. for 15 to 18 minutes. Cool in the pan 5 minutes; remove to wire rack. Makes 8 muffins.

TIP:

I like to make double or even triple recipes of these and freeze them for later use. I wrap each muffin individually in plastic wrap and place them in zip-lock freezer bags.

Emily

These light, golden, cinnamon flavored biscuits full of plump raisins and lightly drizzled with a simple icing, are wonderful served fresh from the oven for breakfast or brunch!

BISCUITS:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/3 cup shortening
1/2 cup raisins
3/4 cup buttermilk
1 teaspoon vanilla extract

ICING:
1/3 cup powdered sugar
2 teaspoons milk

1. In a large bowl, combine the first 6 ingredients; cut in the shortening until the mixture resembles coarse crumbs. Stir in the raisins. Add the buttermilk and stir just until moistened. Turn onto a lightly floured surface; knead 5 to 6 times. Roll to 1/2-inch thickness; cut with a 2-1/2-inch biscuit cutter.

2. Place on a greased baking sheet with sides slightly touching. Bake at 425 degrees F. for 12 to 15 minutes or until golden brown.

3. In a small bowl, combine the powdered sugar and milk; drizzle over the biscuits. Serve warm.Makes 12 biscuits.

Nutrition information: 1 biscuit = 1 serving. Each serving contains: 179 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 340 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Emily

A delicious way to start your family’s day! These light, fluffy blueberry muffins are always welcome at my breakfast table!

3/4 cup butter, softened
1 cup granulated sugar
1 egg
3/4 cup milk
1-1/2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen (thawed) blueberries
1 tablespoon all-purpose flour

1. Preheat oven to 400 degrees F. Grease or coat with cooking spray, 15 muffin cups.

2. In a large bowl, cream together the butter and sugar until smooth. Add the egg, milk and vanilla until well blended. In a small bowl, combine the 1-3/4 cups flour, baking powder and salt; stir into the batter just until moistened.

3. Toss the blueberries with the remaining 1 tablespoon flour to coat; fold into batter. Spoon batter into muffin cups, filling about 2/3 full.

4. Bake in preheated oven for 15 minutes or until tops spring back when lightly pressed. Serve warm. Makes 15 muffins.

Emily

I made a batch of these for breakfast this morning and they were a big hit! All the goodness of whole wheat and oats in a mouth-watering, delicious muffin!

1 cup whole wheat flour
1 cup rolled oats, quick cooking or old-fashioned
2 teaspoons baking soda
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped nuts, (I used walnuts)
1 egg, beaten
1 cup milk
3 tablespoons olive or canola oil

1. In a large bowl, combine all the dry ingredients, including the raisins, coconut and chopped nuts.

2. Make a well in the center of the dry ingredients. Add the egg, milk and oil; blend only until moistened.

3. Fill greased muffin cups 1/2 full with mixture. Bake at 375 degrees F for 15 to 17 minutes. Makes 12 to 16 muffins.

Emily

2 cups all-purpose flour
1 cup granola without raisins
2/3 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
2/3 cup apple juice
1/4 cup vegetable or canola oil
1-1/2 cups finely chopped peeled apples
1/2 cup chopped walnuts

1. Combine the first 7 ingredients in a large mixer bowl. In a separate small bowl whisk the eggs, apple juice and oil; stir into the dry ingredients just until moistened. Fold in the apples and walnuts.

2. Fill greased muffin cups 3/4 full. Bake at 400 degrees F for 16 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 5 minutes in the pan; remove from the pan and place on wire rack to cool. Makes 12 to 15 muffins.

Emily

Moist and delicious coffee cake with a cinnamon-sugar-nut surprise in the middle! Perfect with a cup of your favorite coffee!

1/2 cup chopped walnuts
1/2 cup granulated sugar
1 tablespoon cinnamon
1 cup butter or margarine
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream

1. In a small bowl combine the walnuts, 1/2 cup of sugar and cinnamon; set aside.

2. In a large mixer bowl, beat the butter and sugar until fluffy. Beat in the eggs one at a time; add the vanilla extract.

3. In a separate bowl, combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the sour cream.

4. Spoon 1/2 the creamed mixture into a greased and floured 10 cup bundt or tube pan. Sprinkle with the reserved walnut mixture; spoon remaining creamed mixture over walnut mixture.

5. Bake at 350 degrees F for 45 minutes or until wooden toothpick inserted near the center comes out clean.

Emily