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  • Best Breakfast Recipes 41

    From Dave Drum@1:2320/105 to All on Sat Oct 4 05:16:28 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ham And Broccoli Quiche
    Categories: Pastry, Cheese, Dairy, Vegetables, Pork
    Yield: 8 servings

    1 Unbaked deep-dish pie crust
    - (9")
    1 c Shredded Ementhal (Swiss)
    - cheese
    1 c Shredded mozzarella cheese
    2 tb A-P flour
    4 lg Eggs; lightly beaten
    1 1/2 c Whole milk
    2 tb Chopped green onion
    1/4 ts Salt
    1/8 ts Pepper
    1/8 ts Dried thyme
    1/8 ts Dried rosemary; crushed
    1/2 c Diced, fully cooked ham
    1/2 c Chopped fresh broccoli

    Line unpricked dough with a double thickness of
    heavy-duty foil. Bake at 450o for 8 minutes. Remove
    foil; bake 5 minutes longer. Cool on a wire rack while
    preparing filling.

    Toss cheeses with flour; set aside. In a large bowl,
    combine the eggs, milk, onion and seasonings. Stir in
    the ham, broccoli and the cheese mixture. Pour into
    prepared crust.

    Bake @ 350oF/175oC for 55-60 minutes or until set. Let
    stand 10 minutes before cutting.

    Marilyn Day, North Fort Myers, Florida

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Celibacy is not hereditary.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Charlie Stine@1:3634/60 to Dave Drum on Sat Oct 4 07:26:07 2025

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ham And Broccoli Quiche
    Categories: Pastry, Cheese, Dairy, Vegetables, Pork
    Yield: 8 servings

    1 Unbaked deep-dish pie crust
    - (9")
    1 c Shredded Ementhal (Swiss)
    - cheese
    1 c Shredded mozzarella cheese
    2 tb A-P flour
    4 lg Eggs; lightly beaten
    1 1/2 c Whole milk
    2 tb Chopped green onion
    1/4 ts Salt
    1/8 ts Pepper
    1/8 ts Dried thyme
    1/8 ts Dried rosemary; crushed
    1/2 c Diced, fully cooked ham
    1/2 c Chopped fresh broccoli

    Line unpricked dough with a double thickness of
    heavy-duty foil. Bake at 450o for 8 minutes. Remove
    foil; bake 5 minutes longer. Cool on a wire rack while
    preparing filling.

    Toss cheeses with flour; set aside. In a large bowl,
    combine the eggs, milk, onion and seasonings. Stir in
    the ham, broccoli and the cheese mixture. Pour into
    prepared crust.

    Bake @ 350oF/175oC for 55-60 minutes or until set. Let
    stand 10 minutes before cutting.

    Marilyn Day, North Fort Myers, Florida

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Celibacy is not hereditary.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)


    This is a great breakfast. Thanks!
    --- SBBSecho 3.14-Win32
    * Origin: Rick's BBS - telnet://ricksbbs.synchro.net:23 (1:3634/60)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Thu Oct 9 12:03:58 2025
    Hi Sean,

    Wasn't it Clean Dave who likes scrapple?

    Title: Carolina Scrapple
    Categories: Meats, Breakfast
    Yield: 1 Recipe

    Don't see what makes this particularly Carolina; it looks very similar
    to the Pennsylvania Dutch recipies that we've used in years past (before
    we found out about Steve's corn allergy). He was the one that introduced
    me to scrapple back in the late 70s when his (paternal) grandfather
    asked us to take some up to his dad. My MIL cooked some for us so I
    tried (and liked) it. A couple of years later, we bought, and had
    butcherd for us, a whole hog. Made scrapple for the first time using the
    head. Made it a few times after that but then started buying it from butcher/farmers in PA. Some years later we found out that Steve was
    allergic to corn so stopped buying it. Miss it from time to time. My
    favorite way to cook it was to slice it, coat it (lightly) in flour and
    then fry it. Best served (IMO) with real maple syrup but some folks like
    gravy or ketchup on it.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... gnorw og... gnorw og... gnorw og nac gnihton

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)