Instant Pancake Mix - Alton Brown

• 6 cups all-purpose flour
• 1 1/2 tsp soda
• 3 tsp baking poweder
• 1 tbsp kosher salt
• 2 tbsp sugar

combine all ingredients in air-tight container and shake to mix. use within 3 months

now to make pancakes with this mix...

• 2 eggs seperated
• 2 cups buttermilk
• 4 tbsp melted butter
• 2 cups instant pancake mix

heat griddle to 350.
whisk egg whites and buttermilk together. in seperate bowl mix yolks with butter. combine two mixtures together and mix well. pour the liquid ingredients on top of the pancake mix. using whisk mix batter just enough to bring it together. don't work out all the lumps.
splash a little water on griddle, should dance across surface. adjust temp accordingly. lightly butter griddle, don't want to fry your pancakes wipe griddle with paper towel. so no butter should be visible. laddle on mixture, and add fruit to top if you like. when bubbles begin to set around edge of pancake and griddle side is browned. cook 2-3 minutes on other side til it is set. serve immediately or place in oven at 200 surrounded in towels.

Update: we made it today. DO NOT serve immediately. Put in oven for 5-10 minutes at 200 to keep warm. it takes a while for the pancake to set. but after it sets its AWESOME!!

Egg, Cheese and Bacon Cassarole - Suzanne Owens

• 4 slices turkey bacon
• 4 green onions - sliced
• 1 pound fresh mushrooms
• 1 tsp margarine
• 8 eggs
• 1/2 tsp salt
• pepper
• 2 1/2 cup monterrey jack
• 1 cup milk

saute onions 2-3 minutes in margarine. add mushrooms and saute another 2-3 minutes. fry bacon and drain and crumble. combine all ingredients in medium bowl. pour into 2 quart cassarole dish. bake uncovered 35-40 minutes.

Easy Bacon Quiche - Bisquick

• 12 slices of bacon, cooked and crumbled (1 cup)
• 1 cup shredded natural swiss cheese
• 1/3 cup chopped onion
• 2 cup milk
• 1 cup Bisquick
• 4 eggs
• 1/4 tsp salt
• 1/8 tsp pepper

preheat oven to 400. lightly grease 10'' pie plate. sprinkle bacon, cheese, and onion in pie plate. beat the remaining ingredients together until smooth, about 1 minute. pour into pie plate.
bake for 35 minutes or until top is golden brown and knife inserted halfway between middle and edge comes out clean. let stand 5 minutes before cutting. serve with bacon strips if desired.

serves 4-6

Never-Fail cheese breakfast souffle - Helen Smith

• Butter
• 5 slices white bread
• 1 1/2 cups shredded sharp cheese (12 oz)
• 1 1/2 cups shredded mozarella cheese
• 4 eggs lightly beaten
  
• 1 3/4 cups half and half
• 1/8 tsp paprika
• 1/4 tsp onion powder
• 1/2 tsp curry powder
• pinch cayenne
• 1/2 tsp worcestershire sauce
• 1/2 tsp dry mustard
• 9-10 sausage links cooked and cut into 1/2'' pieces

butter 8" pan. remove crusts from bread. Butter and cut into cubes. place half in pan. sprinkle with half of the cheeses. place half of sausages. Add remaining bread over sausage. top with remaining cheeses. top with remaining sausages. combine eggs, half and half, and seasonings. pour over all. cover with foil and refrigerate overnight. bake at 325 for 1 hour (uncovered) or until knife comes out clean and top is lightly browned.