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    You are in: Home / Cookbooks / Breakfast
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    It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since.

    Recipe #5170

    8 Reviews |  By GaryV

    Quick and easy gravy you can spoon over homemade or store bought biscuits. Its a regular breakfast at our house, although we usually end up making 2 batches.

    Recipe #49791

    Serves 100; allow 3 slices per serving. Reduce bacon by 6 lbs. for 2 slices per person. I used bacon I got over the meat counter in the store, so it was thicker. There were 12 slices per pound, so ask your butcher to weigh a pound and then count the slices. That way you'll have the correct amount. The bread is only here because I need more then one ingredient to post this. I like to fix ours this way when we have BLT's. Then all the bacon is still warm when we sit down to eat.

    Recipe #187790

    Very easy! It just takes minutes to make the night before and then just bake it in the morning. I usually make a small 8" x 8" casserole, using half the ingredients, except a little more bread (5 slices) and a little less cream cheese (6-7 oz.). NOTE: optional nuts have been added.

    Recipe #182874

    Perfect for a weekend brunch, you can chill 2 hours or up to 24 hours! Use either French or Italian if possible day-old bread (for easier slicing) for this. You can increase the apples to 3 if desired, roughly half a loaf of bread should be enough for this recipe!

    Recipe #177730

    Make this look and taste extra-fancy by topping it with additional confectioners' sugar and maple syrup and/or fresh fruit.

    Recipe #159983

    This recipe is courtesy of Sarah Moulton from The Food Network. Cooking the potatoes the day before, makes for quick cooking the next morning.

    Recipe #216738

    Recipe #432013

    Every Sunday morning, my mom and I used to get up early and make these wonderful waffles. This recipe has been in the family for years, and I will definitly be passing it down to my children.

    Recipe #31750

    I was afraid to make bread pudding at first. This was my first attempted recipe. Turned out great... now I welcome the chance to make bread pudding. If you've never made one, try this and you'll feel like and expert in no time. The heavenly scent of cinnamon and chocolate will wow your taste buds.

    Recipe #199193

    I have many versions of French Toast, but I have to say this is one of my favorites. So easy to make and tastes great. The pecans give it a nice crunch and the bread stays moist. It's like eating pecan pie for breakfast. Yummy! Easy to double for more hearty eaters...

    Recipe #198382

    4 Reviews |  By Dib's

    This recipe is posted by request and was found on the net. No name attached. Please let me know how it is. Cook time does not reflect rice cooking time.

    Recipe #48420

    4 Reviews |  By Dib's

    This recipe was posted by request-I've never tried it but it looks good.

    Recipe #10265

    1 Reviews |  By Dib's

    This is great for breakfast, lunch or dinner. I make this once a month and we love it!

    Recipe #12769

    2 Reviews |  By Dib's

    I'm glad someone requested this recipe. I had forgoten I had it and it's excellent. I love to have sliced fresh pineapple with this french toast for breakfast. Enjoy!

    Recipe #55403

    7 Reviews |  By Dib's

    Here's a nice change of pace for breakfast, you control the heat!

    Recipe #59645

    5 Reviews |  By Dib's

    This recipe is posted by request.

    Recipe #57910

    6 Reviews |  By Dib's

    This recipe is posted by request. I found it on the net with no name attached. Looks darn good!

    Recipe #33750

    9 Reviews |  By Dib's

    We love these and make them for brunch or sometimes dinner.

    Recipe #17348

    3 Reviews |  By Dib's

    This recipe goes over well with kids! Serve with Italian sausages and potatoes fried with green peppers and onions.

    Recipe #35145

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