Best Rise And Shine Recipes

RISE AND SHINE MUFFINS

Steps:

• Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, mix orange juice, honey, oil and egg.
• In large bowl, stir Bisquick mix, cereal, baking soda and 1/2 cup of the nuts. Stir orange juice mixture into cereal mixture just until moistened. Spoon batter into muffin cups. Sprinkle with remaining nuts.
• Bake about 20 minutes or until golden brown. Immediately remove from pan.
• In small bowl, mix cream cheese and marmalade until well blended. Serve muffins with spread.

RISE AND SHINE JUICE

Steps:

• Pass the spinach, apples, carrots, celery, lemon juice and ginger through a juice maker, according to the manufacturer's directions. Pour the juice into 2 ice-filled glasses and serve.

RISE AND SHINE MUFFINS

Steps:

• In large bowl combine flour, baking soda, sugar, cinnamon, and salt.
• Stir in grated carrot, raisins, walnuts, coconut and apple.
• In a bowl beat together eggs, oil, and vanilla.
• Stir in flour mixture until batter is just combined.
• Spoon into lined muffin tins, filling to top.
• Bake at 350°F for 25-30 minute.

RISE AND SHINE BREAKFAST CASSEROLE

Steps:

• 1. Spray a large casserole dish with non-stick spray.
• 2. Tear the 6-12 slices of bread into pieces about the size of a half-dollar. Line the bottom of the pan with the bread. Make sure the bottom of the pan is completely covered. Set aside.
• 3. Fully cook the bacon (or sausage) in a skillet. Remove and pat dry with a paper towel to get rid of the extra grease. **Note: You can use as much or as little meat as you want. If you have a meat lover in the family you might want to try both bacon and sausage together in this recipe.**
• 4. Spread the meat generously over the bread, making sure the meat is evenly distributed. Sprinkle 1/2 the bag of cheese on top of the bacon/bread layer. Set aside.
• 5. Bake tater tots as directed on package. Once they are crispy & golden brown, place them on top of the cheese layer. Using a fork, run over tater tots to break some open so there will be potatoes in every bite. Set aside.
• 6. In a medium/large bowl, crack 8 eggs (if making a smaller casserole you may have to use 6; or if a larger about 10+) Scramble the eggs with a fork. Add 2 1/2 cups milk and 1/2 cup heavy cream to the egg mixture and whisk well. Season to taste with salt and pepper. **Note: Again if you do not have these on hand or want to trim the calories just substitute for an additional 1/2 cup milk.***
• 7. Pour egg/milk over the casserole, paying special attention to the corners and sides as they tend to dry out if they don't have enough liquid.
• 8. Sprinkle the other 1/2 bag of shredded cheese on the top of the casserole.
• 9. Cover with foil and let refrigerate overnight. (You don't necessarily have to do this step but it makes the casserole a hundred times better! Really easy to make it the night beforehand and just pop it in the oven in the morning!)
• 10. Remove from refrigerator. Remove tin foil. Bake at 350 degrees for 45-60 minutes depending on your oven. **Note: You can always put the foil back over the dish to prevent premature browning/burning.**
• 11. Let cool for about 5 minutes before serving. Enjoy! :)

RISE AND SHINE PARFAIT

Steps:

• Layer half the yogurt, peaches, blackberries and granola into 4 parfait glasses. Repeat layers.

WEEKEND SEASONED RISE AND SHINE SAUSAGE CASSEROLE (BREAKFAST BAK

Steps:

• Preheat oven to 350°. Using about 1 tablespoon butter or margarine, grease the bottom and sides of a 3-quart casserole dish. Layer bottom only of casserole dish with white bread; bread should touch but not overlap. Pour package of Jimmy Dean Skillets on top of bread, evenly distribute from side to side. Cover with 1 1/2 cup cheese.
• Mix eggs, cream, paprika, black pepper, red pepper, dry mustard and Worcestershire Sauce together. Pour on top of Skillet mixture. Top with remaining cheese.
• Cover and refrigerate 8 hours (overnight is okay). Take out of the refrigerator at least 1 hour prior to cooking. (no more than 2). Bake 1 hour at 350°. Let casserole should stand 15 - 20 minutes before serving.

RISE AND SHINE EASY BREAKFAST FRITTATA-SCRAMBLE FOR ONE OR TWO!

Steps:

• In a medium non-stick skillet, melt the butter and the olive oil over medium heat.
• Add the potatoes and peppers evenly in one layer into the pan; cook for about 5-7 minutes, turning once or twice.
• Next add the onions, tomatoes and sausages; cook and stir for 5 minutes until sausages are hot. Use a metal spatula to cut up the tomatoes and sausages into bite size pieces.
• In a small bowl, beat the eggs with a little water & add pepper to taste.
• Pour eggs all at once over the potato mixture in the pan, but do not stir.
• Cook for about two minutes until eggs are set, then off the heat, lift wtih a spatula and let uncooked eggs settle to bottom of pan. Sprinkle with cheese, and let rest a minute or two until the cheese melts. To serve, you may slice and serve the frittata, or stir gently for a frittata-scramble.
• Tip: traditionally a frittata is set under the broiler for the last 3-4 minutes, but I chose to skip this step as I like my eggs set but not dry. Be sure to use an oven-proof skillet if you choose to broil your fritatta.
• Turn out onto a plate and serve with a fresh snipped parsley garnish.

RISE AND SHINE

Steps:

• In a cocktail shaker, add a scoop of ice, the espresso, sweetened condensed milk and anisette. Shake well until thoroughly combined and chilled. Add ice and star anise to rocks glasses and pour over the ice. Garnish with the ground cinnamon.

RISE AND SHINE HEALTHY BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees. Stir together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
• In a large bowl combine brown sugar, egg and vegetable oil. Stir until well combined. Stir in flour mixture, oats and wheat germ (or flax seed).
• Drop by tablespoonfuls on baking sheet. Flatten slightly with glass (not too much if you like the centers a little soft). Bake for 8-10 minutes or until lightly browned.

RISE AND SHINE JUICE

Steps:

• Pass the spinach, apples, carrots, celery, lemon juice and ginger through a juice maker, according to the manufacturer's directions. Pour the juice into 2 ice-filled glasses and serve.

DADDY'S RISE AND SHINE BISCUITS SOUTHERN PLATE

Steps:

• Preheat oven to 450 degrees Plavee flout in large bowl. Cut butter with fork until crumbly.
• Cover and place in fridge 10 minutes.
• Slowly pour in buttermilk and stir hust until moistened.
• Turn dough unto floured surface and knead 3-4 times with your hands, adding flour as needed to prevent sticking.
• With well-floured hands pat dough out into the center as if folding letter. Repeat 2-3 more times, beginning with patting the dough out.
• Pat the dough out a final time until it is 1/2" thick.
• Cut with biscuit cutter dipped in flour and place the biscuits on the baking sheet with the sides touching.
• Bake 12-15 minutes, until lightly browned.
• Remove biscuits from the oven and brush the tops with melted butter.

RISE AND SHINE MUFFINS

Steps:

• Beat eggs with vanilla and oil Add carrots, apples, cranberries, walnuts and coconut. Stir to combine Sprinkle dry ingredients over mixture. Fold to incorporate Bake in muffin cups at 350 for 30 minutes

RISE AND SHINE CASSEROLE

Steps:

• 1. Heat oven to 350°. 2. Layer potatoes in bottom of 13 x 9-inch baking dish that has been coated with cooking spray. 3. Crumble sausage in skillet and cook until browned. Drain and spoon over potatoes. 4. Layer in 13 x 9-inch baking dish that has been coated with cooking spray. 5. Whisk together eggs, mustard, salt and pepper and pour over sausage. 6. Sprinkle peppers and onions over sausage mixture and top with cheese. 7. Bake for 50 to 55 minutes or until a knife inserted in center comes out clean.

RISE AND SHINE EGGS BENEDICT

Steps:

• Preheat the oven to 325 degrees F.
• Arrange the pancetta in a single layer on a quarter sheet tray lined with parchment,. Lay another piece of parchment paper over the pancetta. Cook's Note: Put another quarter sheet tray on top of the parchment to fit snugly. This will prevent the pancetta from curling while baking.
• Put the pancetta in the oven and bake until rendered and crisp, 15 to 18 minutes. Remove the pancetta from the oven and set aside on a paper towel lined platter.
• Add the butter to a medium-sized saucepan over medium-high heat. Allow the butter to brown for 1 minute and then add garlic, leeks, and shallots. Cook the vegetables, stirring frequently until they develop a little color, about 4 to 5 minutes. Add the white wine and scrape the fonds from the bottom of the pan. Stir in the chicken stock and bring to a boil. Whisk in the milk, mashed potatoes, lemon juice, cayenne, salt, pepper and chives and stir. Keep warm.
• In a deep saute pan, add enough water to fill up to within 2 inches of the edge. Bring the water to a slow simmer (a slight bubble) and add the vinegar. Crack the eggs into the water and poach until the whites are firm and the yolks are still loose, about 3 to 4 minutes. Remove from the water using a slotted spoon to a plate.
• To assemble: Put 2 muffin halves on each plate and put 2 slices of crisp pancetta on each half. Top each with a poached egg and pour enough gravy over the eggs to cover and form a pool on the plate. Serve.