3. Breakfast


CHRISTMAS BREAKFAST SAUSAGE CASSEROLE - Chastity Bennicoff  (I love that you can make this the night before and set your stove to heat in the morning. I set alarm and put it in the oven and go back to sleep and wake up to uncover and get coffee started.)

1 lb pork sausage (Jimmy Dean maple sausage is the best)
1tsp. mustard powder
½ tsp salt
4 eggs, beaten
2 c. milk
Slices white bread, toasted and cut into cubes
8 ounces mild cheddar cheese, shredded

Crumble sausage into medium skillet, cook and drain

Mix together mustard powder, salt eggs and milk. Add sausage, bread cubes and cheese and stir to coat evenly. Pour into a greased 9x12 in baking dish, cover and chill in refrigerator for 8 hours or overnight. Preheat oven to 350.

Cover and bake 45-60 minutes, uncover and reduce temp to 325. Bake for an additional 30 minutes or until set.


JEWISH CAKE COFFEE - Donna Voye (given by our cousin,
Gail Isaacson May)

1 cup sugar
2 cups flour
¼ tsp. salt
3 eggs
1 cup butter or margarine
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1 cup sour cream
TOPPING (I usually double):
½ cup nuts
¾ cup brown sugar
2 Tbsp. flour
2 Tbsp. butter

Grease and flour 9x13 inch pan. Put one-half of dough in and top with one-half of topping. Add remaining dough and layer of topping. Bake 350 degrees for 35 minutes. (If using tube or bundt pan bake at least 45 minutes).


ZIPLOCK OMELET - Debbie & Karissa Isaacson

Write name on quart size ziplocks. Crack 2 eggs and pour into bag. Shake to combine them. Put a variety of ingredients… green pepper, ham, onions, tomato etc. Each guest adds prepared ingredients of their choice to their bag and shake. Get air out of bag then put bags into boiling water for 13 minutes.

PANCAKES – Grandma Nellie Osband

2 cups Flour (or 1 ½ cups cornmeal and 1 cup Flour)
1 ½ tsp. Baking Soda
½ tsp. Salt
1 T Sugar
2 or 3 Eggs, separated
2 cups Sour Milk (or Buttermilk)
1 ½ T melted Shortening

Combine dry ingredients. Beat Egg yolks a little and sour milk (or Buttermilk) and Shortening. Add to dry ingredients. Beat Egg whites and fold in.
Provided by – Karen Rothe Osband


GLEN’S OMELET – Glen Rothe Sr.

1 doz Eggs, mix in blender with ¾ cup Milk and Seasoned Salt for 3 min.
Grated American Cheese (not the artificial kind) 4-5 slices
½ lb. Bacon, fried and drained.

Put Cheese, Bacon, little Onion or Onion Flakes on top of Egg when cooking. Fold over and cover.


7-UP PANCAKES – Sue Lewis

2 cups Pancake flour or Bisquick
2 Eggs
1 tsp. Cooking Oil
1 cup 7-Up

Beat ingredients until smooth. U know how to do pancakes.


BLUEBERRY PANCAKES - Jennifer Osband

1 ¼ cups Flour
2 ½ tsp. Baking Powder
3 T Sugar
¾ tsp. Salt
1 Egg, beaten
¾ cup Milk
3 T melted Shortening
½ cup washed Blueberries
Provided by – Karen Rothe Osband. Jen’s mom found this recipe that Jennifer made a long time ago. On the back of the recipe card, Jen wrote,
While stirring say..........
Gobble dee gook,
With a wooden spoon,
The laugh of a toad,
At the height of the moon!
(There must be a story behind this).

SANTA MONICA MUSCLE BEACH OMELET - Susan Riegg
(Here is my current favorite recipe).

8 eggs, use only the egg whites
1/4 cup of whipping cream (or adjust to taste)
Cooked tiny shrimp
Flaky crab meat
Chopped scallions
Shredded cheddar and parmesan cheese
Optional: chopped tomatoes, chopped colorful peppers (green, red, yellow, orange), mushrooms, any fresh vegetables that you like!

Prepare as you would any omelet; is very, very healthy!! Very filling, no carbs and tons of protein!! Is perfect for low glycemic lifestyle.

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