BREAKFAST RECIPES

Sausage Breakfast Casserole
a 12" Dutch oven will feed 8 people
11/22/01
Prep Time: 50 minutes

1 (8 ounce) can refrigerator crescent rolls
1 pound ground pork sausage
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
6 eggs, lightly beaten
1 1/2 cups milk
1/2 teaspoon salt
Optional garnish: tomato wedges

• Unroll crescent rolls. Place in the bottom of the Dutch oven (lightly greased), pressing perforations together to form a crust. Bake at 375F for 5 minutes (crust will be puffy). Remove from heat and set aside. Reduce temperature to 350F.
• In a large skillet, brown sausage, stirring to crumble it into small pieces. Drain, spoon over baked crust, then sprinkle with cheese.
• Combine eggs, milk, and salt, pout over the sausage and cheese. Bake at 350F for 35-40 minutes (until top is golden brown).

"Mexican" Cornbread
a 12" Dutch oven will feed 6-8 people
12/01/02
from the kitchen of Paul Foster
Prep Time: 10 minutes; Cook Time: 30 minutes

Small can of corn
8 ounce package of cheddar cheese
1 lb of sausage
Optional: Jalapenos to taste

2 eggs
2/3 cup milk
2 boxes of Jiffy Corn Bread mix

• Start the charcoal. You will need 26 coals.
• In a 12" Dutch oven, add the 2 boxes of Corn Bread mix, 2/3 cup milk, and 2 eggs. Mix thoroughly.
• Add the sausage, corn, and cheese. Add the Jalapenos if desired. Mix thoroughly.
• When the charcoal is ready, put 8 coals on the bottom and 18 coals on the top. Cook for 30 minutes. It is done when it passes the toothpick test (a toothpick inserted will come out clean).

Biscuits - Cake Type
(an excellent biscuit for sausage gravy)
a 12" Dutch oven will feed 8-12 people
12/1/02
from the kitchen of Captain Steve
Prep Time: 10 minutes; Cook Time: 20 minutes

1/2 box Jiffy biscuit mix

2 eggs

1/2 can evaporated milk

1 "lid" of sugar (the lid of a Koolaid container) about 1 cup

vanilla

1/4 cup oil

• Start the charcoal. You will need 26 coals.
• In a bowl, combine all of the ingredients, add in the order listed. Mix thoroughly.
• Pour the batter into a Dutch oven. Put 6 coals on the bottom and 18 coals on the top.
• Cook for about 15-20 minutes. It is done when it passes the toothpick test (a toothpick inserted will come out clean).
• Cut into 2" squares and serve. Delicious.

Sausage Gravy
12/1/02
from the kitchen of Captain Steve
Prep Time including cooking: 20 minutes

2 lbs sausage (do not use sage sausage)

flour - about 1/4 cup

1/2 can evaporated milk
Regular milk

• Brown the sausage in a skillet. Drain off grease and transfer the sausage to a stainless steel bowl.
• Sprinkle some flour on the top - just enough to cover, about 2 tablespoons.
• Add the evaporated milk.
• Put over medium heat. While stirring continuously, slowly add regular milk to thin it out to the consistency that you want. Excellent over biscuits.

Banana Pancakes
8/23/03
from the kitchen of Captain Roger
Prep Time including cooking 20 minutes
Enough for 8 - 12 hungry Scouts

2 bunches bananas, one week old
3 bananas, fresh
1/2 Box Jiffy Mix
4 eggs
1/2 cup milk

• Buy the bananas a week ahead of time and let them age. They are ideal when they are about half brown and slightly squishy.
• Peel the bananas and put them in a large bowl. With your clean hands (or a potato masher), mash the bananas into a thick paste.
• Add the eggs, milk, and the Jiffy mix
• Mix well. If a little thick, add some milk. If a little thin, add some Jiffy mix.
• Cook on a medium hot griddle.
• Best if served with banana slices and warmed syrup.

Salami Scrambles
10/31/04
from the kitchen of Rachel Ray - 30 Minute Meals
Prep Time 15 minutes; Cook Time 15 minutes
Serves 4 Scouts

1 Tbsp olive oil (vegetable will substitute)
1/4 lb Genoa, dry or sopressata salami, chopped
1 clove garlic, chopped
2-3 scallions, chopped (1/4 onion may be substituted)
1 tomato, seeded and chopped (to seed a tomato, cut in half and squeeze out pulp)
8 large eggs
4 ounces garlic and herb cheese, crumbled or soft (feta or goat cheese may be substituted)
Salt and pepper
Optional: soft tortilla shells (see below)

• This meal goes quick once it is started. It is best to have one scout tending each skillet and another scout who will add the ingredients. Chop, mix, etc. everything before you start.
• Scramble eggs with cheese, salt, generous amount of pepper and set aside
• Heat a skillet over medium heat. Add oil and salami.
• Cook salami about 2 minutes (it should start to turn a deep burgundy)
• Add garlic and stir 30 seconds
• Add scallions (or onions) and cook 2 minutes
• Add tomatoes and cook 1 minute
• Add eggs and scramble it all together (hence the name). Cook and scramble until done.
• Serve as is or for an extra treat, serve wrapped in soft tortilla shells

Omelets in a Bag
8/20/05
from the kitchen of Neisha Whitlow
Prep Time including cooking 20 minutes
One Scout per Bag

2 eggs (larger or extra large) per person

1 quart size freezer zip lock bag per person (do not use regular zip lock bags)
Various Ingredients for your omelet
    Cheese
    Ham
    Onion
    Green Pepper
    Tomato
    Hash Browns
    Salsa

• Crack 2 eggs into the bag (not more than 2), zip it and squish and shake
• Each person adds prepared ingredients of choice to their bag and shake, squeeze the air out of the bag and zip it up.
• Place the bag in rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
• Open the bag and the omelet will roll out easily. Be prepared for everyone to be amazed.

Banana Stuffed French Toast
8/26/06
from the kitchen of Food Network
Prep Time 15 minutes
Cook Time 20 minutes
Plan on 2 slices per scout - recipe is for 10 servings (20 slices)

5 firm ripe bananas

3 cups half and half
10 large eggs
2 tablespoons vanilla
1 heaping teaspoon cinnamon
1 heaping teaspoon nutmeg
20 (1 inch thick) slices of French bread
1 stick unsalted butter

Accompaniment: warm maple syrup and confectioners' sugar for dusting

 

• Cut the banana into 1/4" thick slices
• In a bowl, whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg.
• Cut bread horizontally almost in half (lay them flat on the table to slice) leaving one edge intact.
• Stuff each pocket with 4 to 6 banana slices (do not overstuff)
• Carefully soak the slices in the mix for 15-30 seconds, turning them over to absorb the liquid. You can use a spatula to place them in and take them out.
• In a skillet, melt butter over low heat. Cook the slice until golden brown, about 5 minutes on each side.
• Dust with confectioners' sugar and serve with syrup.