Old Farmers Breakfast Recipes

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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

OLD FARMER'S ALMANAC PEANUT BUTTER SHEET CAKE



Old Farmer's Almanac Peanut Butter Sheet Cake image

Make and share this Old Farmer's Almanac Peanut Butter Sheet Cake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 50m

Yield 30 serving(s)

Number Of Ingredients 16

2 cups flour
1 teaspoon baking soda
2 cups sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup margarine
1/2 cup crunchy peanut butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup evaporated milk
1 cup sugar
1 tablespoon margarine
1/2 cup crunchy peanut butter
1/2 cup miniature marshmallow
1 teaspoon vanilla extract

Steps:

  • Cake:.
  • Preheat the oven to 350 degrees F.
  • In a large bowl, mix the flour, baking soda, sugar, and salt; set aside.
  • In a saucepan, bring the oil, margarine, peanut butter, and 1 cup of water almost to a boil (do not boil). Pour over the dry ingredients and mix well.
  • Add the eggs, vanilla, and buttermilk. Mix well.
  • Pour the batter into a greased and floured 15x11x1-inch pan. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  • Icing:.
  • Combine the evaporated milk, sugar, and margarine in a saucepan. Bring to a boil and cook for 2 minutes.
  • Remove from the heat and add the peanut butter and marshmallows, stirring until melted. Stir in the vanilla.
  • Pour the icing over the warm cake and spread to cover.

Nutrition Facts : Calories 250.1, Fat 13.6, SaturatedFat 2.4, Cholesterol 15.5, Sodium 194.4, Carbohydrate 29.6, Fiber 0.9, Sugar 21.5, Protein 3.8

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