Breakfast Recipes

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Ingredients

Directions

Raisin Rye Muffins

• 1 cup rye flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cup water
• 2 tablespoons honey
• 2 tablespoons canola oil
• 1/2 cup raisins

In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the water, honey and oil; stir into dry ingredients just until moistened. Fold in raisins. Fill six muffin cups coated with cooking spray two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Breakfast Pizza

• 1 tube (13.8 ounces) refrigerated pizza crust
• 2 tablespoons olive oil, divided
• 6 eggs
• 2 tablespoons water
• 1 package (3 ounces) real bacon bits
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded cheddar cheese

Unroll crust into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush with 1 tablespoon oil. Prick dough thoroughly with a fork. Bake at 400° for 7-8 minutes or until lightly browned. Meanwhile, in a small bowl, whisk eggs and water. In a small skillet, heat remaining oil until hot. Add eggs; cook and stir over medium heat until completely set. Spoon eggs over crust. Sprinkle with bacon and cheeses. Bake 5-7 minutes longer or until cheese is melted. Yield: 8 slices.

Breakfast rolls

• 1 pound ground beef
• 1 medium onion, chopped
• 2 teaspoons beef bouillon granules
• 1/2 teaspoon pepper
• 1 loaf (1 pound) frozen bread dough, thawed
• 3 slices Swiss cheese, cut into strips

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in bouillon and pepper. Cool for 15 minutes. On a floured surface, roll out dough into a 12-in. x 8-in. rectangle. Spread beef mixture to within 1/2 in. of short edges and 1 in. of long edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until nearly doubled, about 30 minutes. Bake at 425° for 15-20 minutes or until golden brown. Place two cheese strips over each roll. Bake 5 minutes longer or until cheese is melted. Yield: 12 servings.