— Rancher’s Country Breakfast —
INGREDIENTS:
6 ounces bulk pork sausage
1 1/2 cups frozen hash brown potatoes
1/4 cup chopped onion
6 eggs
1/3 cup milk
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/2 cup shredded Cheddar cheese
DIRECTIONS:
In a skillet, brown and crumble sausage until fully cooked. Remove sausage, reserving drippings. In the drippings, cook potatoes and onion until potatoes are browned, stirring occasionally. In a bowl, beat eggs, milk, parsley and salt; pour over potato mixture. Add sausage; cook and stir gently over medium heat until eggs are set. Sprinkle with cheese. Cover for 1 to 2 minutes or until cheese melts.
— Farm Breakfast Brunch —
INGREDIENTS:
8 slices bread, diced
1 pound sausage, cooked and drained
2 cups grated sharp cheddar cheese
1 small can mushrooms
1 dozen eggs
1 teaspoon salt
1 cup milk
1 teaspoon mustard
1 can mushroom soup, diluted with 2/3 cup milk
DIRECTIONS:
In large bowl, mix eggs, salt, milk, mustard and diluted soup.
In 9×13 pan, layer bread, sausage, mushrooms and cheese, cover with egg mixture. Refrigerate overnight.
Bake at 350 F. for 45 minutes.
Serves 8 to 10
— Farm Style Bacon and Egg Breakfast Sandwich —
INGREDIENTS:
2 eggs, beaten
4 slices bread
4 slices bacon
2 eggs
1/2 cup maple syrup
DIRECTIONS:
Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until browned on both sides. Set aside but keep warm.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in pan and fry remaining two eggs.
— Farm Breakfast Sandwiches —
INGREDIENTS:
4 English Muffins (split and toasted to your taste)
1 tablespoon butter
1/2 cup of a chopped red pepper
6 eggs
chopped onion (amount to your taste)
1/8 tablespoon black pepper (fresh ground if you have it)
1/2 tablespoon salt
4 slices of your favorite cheese slices (sandwich size)
8 slices bacon (cooked and drained)
DIRECTIONS:
In a skillet over medium heat melt the butter–add the chopped red pepper. Cook and stir until chopped peppers are softened. Toast the English Muffins and set aside. In a bowl beat the eggs and add chopped onion, salt and pepper. Add the egg mixture to the skillet with the chopped red peppers–cook and stir until eggs are done to your taste. Spread toasted muffins with butter, then spoon the egg and chopped peppers mixture on to the muffin bottoms. Place one slice of cheese on top of the eggs on each muffin. Break bacon into smaller pieces and place bacon on top of cheese slices. Place muffin top on top to make the sandwich.
— Bunkhouse Breakfast Casserole —
INGREDIENTS:
1 loaf bread, torn
1 pound ground sausage
2 cups grated cheese
9 eggs, beaten
2 1/2 cups milk
salt and pepper, to taste
DIRECTIONS:
Cook and drain sausage. Combine remaining ingredients in a large bowl, and add the sausage. Mix well. Pour into 9 x 13 pan. Spread evenly in pan.
Mix together 1 large can Cream of Mushroom soup and 1/2 to 1 can evaporated milk and pour over the mixture in pan before baking.
Place casserole in oven and bake uncovered for one hour at 350 degrees.
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