Farmers Wifes Breakfast Recipes

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FARMER'S BREAKFAST



Farmer's Breakfast image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 12

2 tablespoons butter
One 5-inch-wide piece of country ham
Honey, for brushing
3 thick pieces breakfast sausage
3 thick slices bacon
2 large eggs
Kosher salt and freshly ground black pepper
Crispy Bits Breakfast Potatoes, recipe follows
Kosher salt and freshly ground black pepper
2 pounds red potatoes
1/4 cup olive oil
4 tablespoons butter, melted

Steps:

  • In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Brush the ham lightly with honey, then fry it until the texture is firm, about 1 1/2 minutes per side. Remove from the skillet.
  • Next, fry the sausage and bacon together. The sausage is ready when browned nicely, about 3 minutes per side; the bacon is cooked when crisp, 7 to 10 minutes per side. Remove from the skillet. Pour out the excess grease but do not wipe out the skillet.
  • Add the second tablespoon of butter to the skillet and heat until melted. Crack the eggs into the skillet and fry for 2 minutes, sprinkling on some salt and pepper. Flip the eggs and cook them for another 45 seconds.
  • Serve the eggs, sausage, bacon and ham on a platter, plus a pile of Crispy Bits Breakfast Potatoes.
  • Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
  • Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

FARMER'S WIFE SUNDAY BREAKFAST



Farmer's Wife Sunday Breakfast image

Provided by Magdalena Wszelaki

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon of ghee
1 lb. of ground lamb
1 teaspoon sea salt
2 teaspoons ground fennel seed
2 tablespoons apple cider vinegar
2 tablespoons coconut aminos
½ avocado
Handful of organic green mix (e.g. arugula, mizuna, baby kale, etc)
1 cup of ferments (here: sauerkraut and cauliflower)
1 tablespoon olive oil
Juice from ½ lemon
Pinch of salt

Steps:

  • Mix all remaining sausage ingredients (except for the ghee) kneading well. Taste and adjust flavors as you like.
  • Shape your sausage to your desired form - round or long.
  • Heat up a skillet with ghee in it.
  • Add sausages and fry them for approximately 7 minutes on one side and 4 minutes on the other.
  • Mix green salad mix with olive, lemon and salt and toss till all the baby leaves are well covered.
  • Place greens on a large plate, then add your sausage, avocado and ferments to the plate.

FARMER'S WIFE'S BREAKFAST



Farmer's Wife's Breakfast image

Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.

Provided by Magdalena Wszelaki

Categories     HarperCollins     HarperCollins     Breakfast     Lamb     Ground Lamb     Leafy Green     Avocado

Yield 2 servings with leftover patties

Number Of Ingredients 16

Lamb sausage patties:
1 pound ground lamb
2 tablespoons ground fennel seed
2 tablespoons apple cider vinegar
2 tablespoons coconut aminos
1 teaspoon smoked sea salt
1 tablespoon ghee, divided
Salad:
2 handfuls of greens such as arugula, mizuna, baby kale, or baby spinach
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Dash of sea salt
Sides:
1 ripe avocado, peeled, pitted, and sliced
1 cup store- bought sauerkraut
1/2 cup fresh pomegranate seeds

Steps:

  • To make the patties, in a large bowl, knead together the lamb, fennel seed, apple cider vinegar, coconut aminos, and salt. Using your hands, form the mixture into twelve patties.
  • In a skillet over medium- high heat, heat 1 1/2 teaspoons ghee. Place six patties in the hot skillet and fry for 4 minutes or until brown. Flip and fry for 3 minutes. Set aside. Add the remaining ghee to the skillet and fry the remaining patties.
  • To make the salad, in a medium bowl, toss the greens with the olive oil, lemon, and salt until well coated. To serve, place half the salad on each plate and top with two patties and half the avocado, sauerkraut, and pomegranate seeds. Store the remaining patties for the next day's breakfast.

CHRISTMAS MORNING WIFE SAVER (BREAKFAST CASSEROLE)



Christmas Morning Wife Saver (Breakfast Casserole) image

I certainly cannot take credit for this recipe but it is a Christmas classic. There are lots of little things to personalize this recipe. I have suggested using red and green bell peppers because they are Christmas colors! I also use grated cheese and spread it over the Canadian bacon instead of cheese slices. I have used regular bacon in this recipe, but I find that it overpowers the rest of the flavors. Make this tasty breakfast dish the night before and just pop it in the oven on Christmas morning; let it cook while you open gifts and sip your rum-spiked coffee!

Provided by Toby

Categories     Breakfast and Brunch     Eggs

Time 9h20m

Yield 8

Number Of Ingredients 15

16 slices bread, crusts removed - divided
16 slices Canadian bacon
16 slices sharp Cheddar cheese
6 large eggs
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dry mustard
¼ cup minced onion
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
2 teaspoons Worcestershire sauce
1 dash hot sauce
3 cups whole milk
½ cup butter, melted
1 cup crushed corn flakes cereal

Steps:

  • Butter a 9x13-inch baking dish. Cut and fit 8 slices of bread to fit over entire bottom of dish. Cover bread with slices of Canadian bacon and sharp Cheddar cheese. Cut and fit remaining 8 slices of bread to completely cover bacon and cheese.
  • Whisk eggs with salt and black pepper in a bowl. Whisk dry mustard, onion, diced green and red bell pepper, Worcestershire sauce, and hot sauce into eggs. Whisk in milk until egg mixture is smoothly combined. Pour egg mixture evenly over the casserole. Cover the dish and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour melted butter evenly over the casserole and sprinkle corn flake crumbs over the top.
  • Bake in the preheated oven until set and lightly browned, about 1 hour. Let casserole stand for 10 minutes before serving.

Nutrition Facts : Calories 646.6 calories, Carbohydrate 35.1 g, Cholesterol 256.1 mg, Fat 41.4 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 23.3 g, Sodium 1515.5 mg, Sugar 7.8 g

FARMER'S BREAKFAST



Farmer's Breakfast image

My grandmother used to make this for my granddad. She always believed in hearty breakfasts. I only make this about once a year because it is not very healthy but nonetheless, it is delicious.

Provided by ratherbeswimmin

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 slices bacon, cut into 2 inch pieces
1 small green bell pepper, chopped
2 tablespoons finely chopped onions
3 large potatoes, cooked,peeled,and cubed
1 cup shredded sharp cheddar cheese
6 eggs, beaten
salt and pepper

Steps:

  • Fry bacon in a medium skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet.
  • Set bacon aside to drain on papertowels.
  • Add green pepper, onion, and potatoes to skillet; cook over medium heat for about 5 minutes or until the potatoes are browned.
  • Sprinkle cheese over potatoes, and stir until cheese melts.
  • Pour eggs into skillet; cook over low heat, stirring gently, until done.
  • Season to taste with salt and pepper.
  • Sprinkle with bacon, and serve immediately.

FARMERS BREAKFAST



Farmers Breakfast image

Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. -Jeannette Westphal, Gettysburg, South Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6

6 bacon strips, diced
2 tablespoons diced onion
3 medium potatoes, cooked and cubed
6 large eggs, beaten
Salt and pepper to taste
1/2 cup shredded cheddar cheese

Steps:

  • In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from center to sides of pan. Pour eggs into center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture., Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.

Nutrition Facts : Calories 464 calories, Fat 29g fat (11g saturated fat), Cholesterol 321mg cholesterol, Sodium 487mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.

FARMER'S CASSEROLE



Farmer's Casserole image

Layer the ingredients in a baking dish the night before, then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving. Serve with melon wedges, fresh strawberries, and orange wedges.

Provided by Lorrie Starks

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h10m

Yield 6

Number Of Ingredients 8

3 cups frozen hash brown potatoes
¾ cup shredded pepperjack cheese
1 cup cooked ham, diced
¼ cup chopped green onions
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
¼ teaspoon ground black pepper
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
  • Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
  • In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
  • Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 21.4 g, Cholesterol 172.5 mg, Fat 22.4 g, Fiber 1.3 g, Protein 17.8 g, SaturatedFat 10.3 g, Sodium 576.4 mg, Sugar 6.7 g

FARMER'S BREAKFAST



Farmer's Breakfast image

I wanted to thin out some of my cookbook collection so I decided to place some of my favorite recipes here. This is from the Amish Friends cookbook. Yummy breakfast that has potatoes, bacon and eggs all cooked in one skillet.

Provided by Crafty Lady 13

Categories     Breakfast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 7

1/2 lb bacon
1 onion, chopped
3 -4 cups frozen shredded hash browns
5 eggs
salt and pepper
1 cup cheddar cheese, shredded
chopped fresh parsley (optional)

Steps:

  • Cook bacon and onions in skillet until bacon is crisp. Remove bacon and onions from skillet. Break or chop bacon into small pieces. Drain all but 1/3 cup drippings from skillet.
  • Add potatoes and brown.
  • Sprinkle bacon and onions over the potatoes. Make five wells in potatoes and break one egg into each well. Season with salt and pepper; sprinkle with cheese.
  • Cover and cook on low heat for 5 to 10 minutes or until eggs are cooked to your liking.
  • Garnish with parsley, if desired, and serve immediately.

Nutrition Facts : Calories 804.1, Fat 55.8, SaturatedFat 22.2, Cholesterol 401, Sodium 1029.7, Carbohydrate 42.2, Fiber 3.6, Sugar 2.1, Protein 33.3

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