|Management by Menu, Study Guide|
|by Diane Withrow|
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions.
1 - 10 of 25 for breakfast the night before
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Brown ground turkey ... almost done (check the center). DO NOT ... with more grated cheese. Brown. Cut into squares. Serve with picante sauce, if desired.
Tear bread up ... 40 minutes. Can prepare night before. You can put anything in it. Can add green pepper, mushrooms, bacon (crumbled), onion, if you like.
Night before: Crumble bread ... and arrange on top. Cover dish and refrigerate overnight. Next morning: Bake uncovered at 350 degrees for 50 to 55 minutes.
Brown onion and sausage meat; drain. Beat eggs, milk, salt, and mustard together. Layer bread cubes, sausage and onions, and cheese in greased 9 x 12 ...
Fry sausage; drain. Butter a 9x13 inch baking dish. Put cubed bread in dish. Place meat over bread and sprinkle cheese on top. Beat eggs and milk; ...
Crumble and brown sausage; drain. Beat eggs with milk. Layer bread crumbs, sausage and cheese in 9 x 12 x 2 inch casserole. Pour egg mixture on top. ...
Cook sausage, cut ... for 15 minutes before serving. Great for company and not having to get up to fix something spectacular for breakfast. Serves 6 to 8.
Butter a Bundt ... frozen rolls in the pan. Sprinkle 1/2 ... on counter overnight. Bake at 350 degrees for 30-40 minutes. Turn out on plate and serve hot.
Crumble and brown sausage and drain. Beat eggs with milk and salt. Layer bread cubes, sausage, and cheese in 9 x 13 x 2 inch casserole. Pour egg ...
Pullman bread, remove the crust from 8 ... morning make 3 cups of crushed cereal and 1/2 cup butter. Sprinkle on top and bake at 350 degrees for 1 hour.
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