Recipes for breakfasts to serve dad on father's day. Some ideas include Canadian Bacon & Corn Pancakes, Western Omelet, Roller Coaster Breakfast, Mushroom Quiche with Brown Rice Crust, Ham and Egg Casserole, Crispy Fried Oatmeal Slices, and Dave's Strawberry Lemon Pancakes
Canadian Bacon & Corn Pancakes
- 3/4 c Milk
- 2 tb melted butter
- 1 ea egg, beaten
- 1/2 c niblets corn
- 1 c flour
- 2 ts baking powder
- 2 tb sugar
- 1/2 ts salt
- 1 x Oil
- 6 ea slices bacon
- 1 x Maple syrup
- 1 tb butter
- 1 ea Golden Delicious apple*
- 1/4 ts ground cinnamon
- 1/8 ts ground ginger
- 2 tb maple syrup
*Cored and thinly sliced into wedges.
Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside.
Combine flour,baking powder,sugar and salt in separate bowl. Stir well and set aside.
Oil pancake griddle. Place 3 bacon slices far apart on griddle and brown on one side.
Pour corn mixture into flour mixture and stir briefly to moisten.
Turn bacon over.
Ladle 2 heaping Tbl batter over each bacon slice to fully cover. Cook pancakes over medium-high heat until air bubbles form on the top.
Flip pancakes over and cook until nicely browned.
Repeat for rest of the ingredients.
Serve immediately with maple syrup and Sauteed Apples.
Melt butter in medium-sized skillet. Add apple slices and saute over medium heat 7-8 minutes or until tender and golden. Add cinnamon, ginger, and maple syrup and heat through.
- 6 lg Eggs
- 1/4 ts Black pepper
- 1/3 cup water
- 1/2 tsp. salt
- 1 sm Onion
- 1 md Sized green bell pepper
- 1 pk (4 oz) sliced ham
- 8 oz Mushrooms
- 2 lg Tomatoes
- 4 tbsp oil, divided
- Parsley sprigs for garnish
In a bowl,with a wire whisk or fork, beat eggs, black pepper, water and salt until blended.
Dice onion, green pepper and ham. Cut each mushroom in half. Cut tomatoes into wedges.
Put 1 Tbsp. oil in a 12" skillet and over medium-high heat, cook onion, green pepper and salt until tender. Add ham and heat through. Remove to small bowl; keep warm.
In same skillet, in 1 Tbsp. oil, cook mushrooms until golden in colour.
Remove to another bowl; keep warm.
In the same skillet over medium heat, heat 2 Tbsp. salad oil. Pour egg mixture into skillet; cook until set around edges.
With metal spatula, gently lift edge as it sets, tilting to allow uncooked portion to run under the omelet. Shake skillet occasionally to keep omelet moving freely in the pan.
When omelet is set but still moist, spoon ham mixture over half the omelet. Tilt skillet and, with spatula, fold omelet in half; slide onto heated platter.
Top with mushrooms. Garnish platter with parsley sprigs and tomato wedges. Makes 4 servings.
Roller Coaster Breakfast
- 6 ea Eggs
- 1 c Flour
- 1/2 ts Salt
- 1 c Milk
- 2 tb Melted butter
- Powdered sugar
Preheat oven to 450. Butter 9x13" pan and put into the freezer while you mix the batter.
Beat eggs with a fork. Slowly add the flour and mix well. Add salt, milk and melted butter.
Pour into cold pan and bake for 18 to 20 minutes; then lower temperature to 350 and cook for an additional 10 minutes.
Sprinkle with powdered sugar and serve with butter and syrup.
This is sort of a huge piece of French toast in a baking pan that looks like a roller coaster. It is fun to watch if you have a glass door oven. If not, it is a big surprise when you take it out!
Garvick's Mushroom Quiche with Brown Rice Crust
- 1 1/2 c Brown rice, cooked
- 1 1/4 c Water
- 4 ea Eggs
- 10 1/2 oz can Cream of Mushroom soup
- 1/3 c Milk
- 1 c Diced cheddar
- 1 c Sliced mushrooms
- 1 c Red and Green Bell Peppers (sliced)
- 1/2 t Rosemary
Bring water to a boil in a medium saucepan. Stir in rice; return to a boil. Cover, reduce heat and simmer 5 minutes.
Remove from heat. Let rice stand 5 minutes. Mix in 1 beaten egg then press into greased 9-inch pie plate.
Beat together mushroom soup, milk, and remaining eggs. Stir in mushrooms and then the remaining ingredients; pour mushroom mix over prepared rice crust.
Bake at 350 for 50 minutes until mushroom filling is set.
They say "real men don't eat quiche". I think that's a pile of hooey. If that 's true "real" men don't know what they're missing (Grin).
Source: The Kitchens of http://www.garvick.com/recipes/meal-master.html
Ham and Egg Casserole
- 2 T butter or margarine
- 1 ea onion, thinly sliced
- 2 T flour
- 1 c milk
- 1 T mustard
- 1/4 t ground black pepper
- 2 c cubed cooked ham
- 2 ea hard-cooked eggs, sliced *
* If you don't have hard-cooked eggs on hand, start cooking them 5 minutes before you turn on the oven and allow 15 minutes for cooking.
Preheat oven to 350F.
Melt the butter in a 1-quart saucepan over medium heat. Add the onion and cook, uncovered, until soft, about 5 minutes. Reduce the heat to low.
Blend in the flour and slowly add the milk. Cook, stirring constantly, until the sauce is thickened and smooth, about 3 minutes. Remove the pan from the heat and stir in the mustard and pepper.
Pour half of the sauce into an ungreased 1-quart casserole; add a layer of half of the ham, then a layer of half of the sliced eggs.
Repeat the layers of ham and eggs, then pour the remaining sauce over all.
Bake, uncovered, until the sauce is bubbly, about 20 minutes.
Crispy Fried Oatmeal Slices
- 2 c Quaker Oats, uncooked*
- 1 ts Salt
- 3 1/2 c Water
- 1/2 c finely-chopped cooked ham, drained**
*Quick or old-fashioned.
**or crumbled cooked bacon
Stir oats into briskly boiling salted water. Cook 1 minute for quick oats, stirring occasionally. Cook 5 minutes or longer for old fashioned oats.
Cover pan, remove from heat and let stand 5 minutes. Stir in ham or bacon.
Pour into ungreased 8-1/2" x 4-1/2" x 2-1/2" loaf pan. Cool slightly.
Cover and refrigerate several hours or overnight.
Cut into 16 slices and pan-fry in small amount of butter until golden brown, about 10 minutes per side.
Serve hot with butter and maple syrup.
Dave's Strawberry Lemon Pancakes
- 2 ea baskets strawberries
- 1/2 c honey
- 1 c orange juice
- 2 c unbleached flour
- 1 1/2 ts baking powder
- 3 ts maple syrup
- 2 c milk
- 3 ts butter
- 2 ea egg yolks, beaten
- 3 ts fresh lemon juice
- 1 ts lemon rind, grated
- 1 ts orange rind, grated
- 2 ea egg whites, stiffly beaten
- 1 ts oil
Clean and cut strawberries. Crush 1/4 of the berries. Combine crushed berries and their juice with honey and orange juice. Gently stir in remaining berries.
Set topping aside until pancakes are ready.
Sift together flour and baking powder and set aside.
In a separate bowl, blend together maple syrup, milk, butter and egg yolks. Add lemon juice and grated citrus rinds. Stir in flour mixture, until just moistened. Carefully fold in egg whites.
Use 1/4 cup of batter per pancake. Cook until each side browns, about 5 minutes.
Serve immediately, topped with strawberry topping. Makes about 12 pancakes.
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