Breakfast Recipes

Second Wind Breakfast Casserole:

1 Roll Seasoned Pork Sausage

3 Cups Seasoned Croutons

8 Oz. Shredded Cheddar Cheese

6 Eggs

3 Cups Milk (Divided)

1 Can Cream of Mushroom Soup

Fry sausage and drain.  Spread croutons in a well-greased 9 x 13 pan.  Layer sausage then cheese.  Beat eggs and 2 ½ Cups of Milk together and pour over the ingredients in pan.  Cover and refrigerate overnight.  Next day, mix the other ½ Cup of Milk with the soup.  Pour over and bake uncovered 1 ½ hours at 325 degrees.  If needed, broil top for a nice browning for just a minute or two before serving.

Recipe provided by Rita Bachman

Brunch Egg Bake:

12 oz. (3 Cups) shredded Cheddar Cheese

12 oz. (3 Cups) shredded Mozzarella Cheese

4-5 oz. jar sliced mushrooms drained (I personally love fresh sliced)

⅓ Sliced Green Onion

½ Medium Red Bell Pepper, chopped (I use more sometimes)

¼ Cup Margarine or Butter (to saute the veggies)

8 oz. Cooked Ham, cut julienne strips (can also substitute 1 # of bulk sausage, browned)

½ Cup all-purpose flour

1 ¾ Cup Milk

2 T. snipped Fresh Parsley or dried Parsley

8 Eggs beaten

In bowl, lightly toss cheeses together.  Sprinkle half of cheese mixture in ungreased 13x9 inch baking dish.  In medium skillet, cook mushrooms, green onion and peppers in margarine or butter until tender.  Arrange vegetables over cheese.  Lightly spoon floor into measuring cup; level off.  In large bowl using wire whisk, blend flour, milk, parsley and beaten eggs; pour over layers in baking dish.  Bake at 350 for 35 to 45 minutes or until mixture is set and top is lightly browned.  Let stand for about 10 minutes.  Cut into squares.

Recipe provided by Mardy Ehrhardt

My Favorite Blueberry Scones:

2 C. all-purpose Flour (careful not to overmeasure)

½ C. Sugar

2 and ½ teaspoons Baking Powder

½ teaspoon Cinnamon

½ teaspoon Salt

½ C. unsalted Butter, frozen

½ C. Heavy Cream

1 Large Egg

1 teaspoon Vanilla Extract

1 heaping Cup Blueberries (fresh or frozen, do not thaw)

Coarse Sugar for sprinkling on top before baking


1 Cup Confectioners Sugar

3 T Heavy Cream (or half-and-half or Milk)

¼ teaspoon Vanilla Extract

Preheat oven to 400 degrees.  Adjust baking rack to the middle-low position.  Line a large baking sheet with parchment paper or a silicone baking mat.  Set aside.

In a large bowl, whisk the flour, sugar, baking powder cinnamon and salt.  Grate the frozen butter.  Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers or two knives until the mixture resembles coarse meal.  Set aside.  

In a small bowl, whisk the cream, egg and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened.  Slowly and gently fold in the blueberries.  Try your best to not overwork the dough at any point.  Dough will be a little wet.  Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8” disc and cut into 8 equal wedges with a very sharp knife.  Top with a sprinkle of coarse sugar.  Separate the scones so there is a little space between each one.  

Bake for 20-25 minutes or until lightly golden and cooked through.  Remove from the oven and allow to cool for a few minutes.  To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.  

Make Ahead Tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days.  Scones freeze well, up to 3 months.  Thaw overnight in the refrigerator and heat up to you liking before enjoying.  

Recipe provided by Mardy Ehrhardt



German Chocolate Pecan Pie Bars:

Preheat oven to 350 degrees.  Line bottom & sides of a 9x13 pan with heavy duty foil, allowing 2-3 inches to extend over sides.  Spray with cooking spray.


         1 ¾ C Flour

        ¾ C Powdered Sugar

        ¾ Cold Butter, Cubed

        ¼ C Unsweetened Cocoa

        1 ½ C Semisweet Chocolate Chips

Combine flour, sugar & cocoa; cut in butter until mixture resembles course meal.  Press mixture on bottom & up ¾” of the sides of the pan.  Bake for 10-15 minutes.  Remove from oven & immediately sprinkle with chocolate chips.  Cool completely (about 30 minutes).


        ¾ C Packed Brown Sugar

        ¾ Light Corn Syrup

        ¼ C Butter, Melted

        3 Large Eggs, lightly beaten

        1 C Sweetened, Flaked Coconut        

        3 C Toasted Pecan halves & pieces (I used Pecans, Walnuts & Almonds)

Whisk together brown sugar & next three ingredients until smooth.  Stir in nuts and coconut.  Pour over cooled crust.  Bake for 20-30 minutes or until golden brown & set.  Cool completely (about 1 hour).  Lift bars from pan, using foil sides.  Remove foil & cut into bars.  (I cut them into 36 bars.)