Savory Breakfast Muffins – submitted by Jess L.
• 1/2 lb breakfast sausage (cooked, drained, crumbled) OR 1 cup chopped ham
• 1/2 medium-sized green or red pepper, finely chopped
• 1/2 medium-sized onion, finely chopped
• 1-2 T oil
• salt, pepper, and garlic powder, to taste (for sauteing veggies)
• 2 cups Bisquick
• 1 cup cornmeal
• 1 tsp. salt
• 1/4 tsp pepper
• 1Tbsp. garlic powder
• 1Tbsp. Italian seasoning mix
• 3 eggs
• 1 1/2 cups buttermilk
• 5 T melted butter
• 1 1/2 cups shredded cheddar cheese
Spray muffin tins with cooking spray and set aside.
Saute onion and peppers in 1-2 T oil (or the sausage grease) for a few minutes until soft. Season with a little salt, pepper, and garlic powder while sauteing.
Preheat oven to 375 degrees.
Mix together dry ingredients in large bowl: baking mix, cornmeal, salt, pepper, and garlic.
Mix together wet ingredients in a separate bowl: eggs, buttermilk, and butter.
Add sausage or ham, bell pepper, onion, and cheese to the wet mix, and stir until combined.
Make a well in the middle of the dry ingredients. Add the wet mixture to the dry mixture and stir just until combined (do not over mix).
Ladle the filling into the prepared muffin tins, filling almost to top.
Bake for 15-20 minutes. Muffins are done when an inserted toothpick comes out clean.
Allow to cool in pans for 5 minutes and then turn out onto a cooling rack.
To Freeze: Wrap each muffin in plastic wrap and then fill a freezer ziploc until full of muffins.
To Reheat: Wrap in a paper towel. Microwave on high for approx 90 seconds.
Cinnamon Rolls – submitted by Sonia W
1 cup warm milk (110 degrees F/45
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese,
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16×18-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough long way and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Breakfast Bread Braid – submitted by Rochelle H.
• 1 loaf Rhodes frozen bread dough
• 6 eggs, scrambled
• 1/2 cup of shredded cheddar cheese
• ½ lb of cooked sausage crumbles
1. Let bread dough thaw overnight in refrigerator.
2. Roll bread dough into rectangle shape so it is ½” thick.
3. Arrange eggs evenly on the center of the dough, leaving edges clean.
4. Top with sausage and cheese.
5. Use pizza cutter to cut even number of strips down each side.
6. Start at the bottom and take each piece and cross them, braiding until you reach the end. Cross and twist to seal the end.
7. Wrap with plastic wrap and then foil.
Cooking Day: Thaw overnight in fridge. Place on lightly greased baking sheet and cover with greased plastic wrap. A couple hours before baking let rise on counter until double in size. Bake at 350 degrees for 25-30 minutes.
Chicken, Spinach & Artichoke Bread Braid
• 1 ½ cups of cooked chicken breast, diced
• 2 oz Neufchatel cheese, melted slightly
• 1 jar artichoke hearts, chopped
• ½ cup chopped spinach
• 1 tsp grated lemon rind
• ½ c Parmesan
• 1/2 cup of mozzarella cheese