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Recipe Type: Breakfast

Strawberry Butter and Hot Biscuits

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Strawberry Butter and Hot Biscuits

Hot from the oven Shawnee Mills biscuits are great with this strawberry butter. Use any of your favorite flavors of Garden Club or Southern Roots Sisters jams in this recipe.

  • Author: Krush Digital

Ingredients

  1. 1 stick Hiland Butter, at room temperature
  2. 1/2 cup powdered sugar
  3. 1/4 cup Griffins Strawberry Preserves
  1. Beat butter in medium bowl until light and fluffy. Add powdered sugar; beat until smooth. Add strawberry preserves; beat until light and fluffy. Place in an airtight container. Chill. Makes 1 cup. Bring to room temperature right before serving. Serve with Shawnee Mills Buttermilk Biscuits, or Blueberry Muffins. 
  2. Simple variations: Try making different flavors of butter, by using any of the Griffins or Garden Club preserves. The possibilities are endless’Red Plum, Peach, Pineapple, Apricot’all of these flavors would make delicious butters to enjoy!

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Tailgate Breakfast Burritos

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Tailgate Breakfast Burritos

These Tailgate Breakfast Burritos are built for meal prep. Make a batch days or even weeks ahead of time, wrap them tightly, and tuck them in the freezer until you need them. They reheat quickly and travel easily to the tailgate party, or you can serve them fresh for a football watch party at home.

Farm-fresh Hansen’s eggs scramble up fluffy and rich with a splash of creamy Hiland Dairy milk, while Greer’s Ranch House breakfast sausage brings a savory, well-seasoned kick straight from the family recipe. Sixth Day Snacks salsa brings the south-of-the-border flavor while a crumble of Bar-S bacon adds smoky crunch that ties every bite together, adding even more protein to this on-the-go handheld.

Makes 10 burritos.

  • Author: MIO Coalition

Ingredients

Brown the sausage in a large skillet over medium to medium-high heat, breaking it into crumbles as it cooks. Stir in the salsa during the last minute of cooking to warm it through. Set the sausage mixture aside.

Meanwhile, whisk together the eggs and milk. Cook the mixture in a nonstick pan over medium-low heat until softly scrambled. Remove from the skillet, then stir in the sausage and bacon.

Warm the tortillas one at a time in a large skillet, about 10 seconds per side. Fill each tortilla with the egg mixture right away, and sprinkle cheese down the middle. Roll tightly, fold in the ends to seal, and wrap each burrito in foil.

Serve right away, or allow to cool and refrigerate for later. To freeze, place room-temperature wrapped burritos in the freezer for up to one month. To reheat, unwrap the foil, wrap the burrito in a damp paper towel, and microwave for about 1 minute per burrito.

TIPS:

  • For an extra protein boost, stir a scoop of Hiland Dairy small curd cottage cheese into the egg mixture before scrambling. The curds melt into the eggs as they cook, adding creaminess without changing the flavor.
  • For extra heat, swap the Sixth Day Salsa Green Chile Mild for one of their spicier varieties.
  • Fold diced bell peppers, onions, or shredded hash browns into the eggs for extra texture and crunch.
  • Warming a big batch for a crowd? Bake the foil-wrapped burritos in a 350-degree oven for about 20 minutes instead of using the microwave.
  • Before freezing, label each burrito with the date.
  • This recipe doubles easily. Scramble the eggs in two batches to keep them fluffy, and set up an assembly line for wrapping.

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Hearty Oklahoma Quiche

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Hearty Oklahoma Quiche

This isn’t a delicate quiche. This is a quiche with depth, full to the brim with Greer’s Ranch House Sausage, mushrooms, peppers, eggs and cream. It’s one that’s perfect to serve as a main dish for brunch or lunch.

  • Author: Krush Digital

Ingredients

  1. Buttery pie dough:
  2. 2 cups sifted Shawnee Mills All-Purpose Flour
  3. 3/4 tablespoon coarse salt
  4. 2/3 cup Hiland Unsalted Butter, cold
  5. 4-6 tablespoons ice water
  6. Quiche Filling:
  7. 1/2 lb JM Farms Mushrooms, sliced & sauteed in olive oil
  8. 1 pound Greers Ranch House Sausage, cooked
  9. 2 red peppers, roasted and peeled
  10. 1 bunch green onions
  11. 3 Hansens Eggs
  12. Salt and pepper to taste
  13. 2 cups Hiland Heavy Cream
  14. 2 tablespoons dried parsley
  15. 1 lb monterey jack cheese
  1. With a fork or pastry cutter, mix flour, salt and butter until the mixture resembles coarse cornmeal. Using your hands, work in 1 tablespoon of ice water at a time until a slightly dry dough ball forms. Be careful not to over work the dough. Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes.
  2. Roll out the pie dough and place in a deep spring form cake pan or a deep fluted tart shell with a removable bottom. Refrigerate the rolled shell for at least an hour.
  3. Mix the mushrooms, sausage, peppers, onions and cheese in a bowl.
  4. In a small bowl combine eggs, salt and pepper, cream, parsley and cheese. Combine egg mixture with sausage mixture.
  5. When everything is combined, pour into the shell and bake for about an hour at 350 degrees or until the custard has set.
  6. Let the quiche cool on a rack and serve warm.

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Southern Brunch Quiche with Vegetable Crust

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Southern Brunch Quiche with Vegetable Crust

A potato-zucchini crust is a nice base for this hearty quiche. The rich filling makes it great for a main dish for brunch or lunch. Greer’s Ranch House sausage, local Hansen’s eggs and a pot of Amelia’s French-style yogurt come together for a unique and delicious quiche.

  • Author: Krush Digital
  • Prep Time: 60
  • Total Time: 1 hour

  • Time Icon Total Time: 1 hour min

Ingredients

  1. 1 large potato
  2. 2 medium zucchini
  3. 4 tablespoons unsalted Hiland butter
  4. 1/2 pound Geers Ranch House Spicy Sausage
  5. 1 cup chopped J-M mushrooms
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon pepper
  8. 1/4 teaspoon onion powder
  9. 1 tablespoon chopped Scissortail Farms Chives
  10. 1 1/2 tablespoon finely chopped Scissortail Farms Sage
  11. 1 tablespoon Hiland cheddar cheese, shredded
  12. 1/2 cup Loveras Caciocavera aged cheese, shredded
  13. 6 large Hansens eggs
  14. 5 ounce Amelia Natural French Style Yogurt, plain
  1. Preheat oven to 425 degrees
  2. Peel and shred potato. Shred zucchini. Sprinkle lightly with salt and set aside for 5 minutes to pull out moisture.
  3. Wrap potatoes in cheese cloth and squeeze moisture. Repeat with zucchini. Measure 1 1/2 cup of each.
  4. In a large bowl mix together butter, zucchini and potato. Add salt and pepper to taste.
  5. Press into sides and bottom of a pie pan to make a crust
  6. Cook for 25-30 minutes until it begins to brown.
  7. In a large skillet brown and crumble sausage. Set aside to cool
  8. Saute mushrooms on high heat until brown and there is no liquid in the pan. Set aside to cool.
  9. In a large bowl mix together cooled sausage, cooled mushrooms, salt, pepper, onion powder, chives, sage, and cheese. Pour into the crust and spread evenly.
  10. In a separate bowl whisk together eggs and yogurt. Slowly pour over sausage and cheese mixture in the crust.
  11. Turn oven down to 350 degrees and bake for 25 to 30 minutes or until a knife inserted into the center comes out clean.

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Bacon Maple Rolls

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Bacon Maple Rolls

We love these rolls that include both smoky bacon and sweet maple flavors.

  • Author: Krush Digital

Ingredients

  1. 10 slices Bar-S Bacon
  2. 1 pkg Shawnee Mills Buttermilk Biscuit Mix
  3. 1 cup Hiland milk
  4. 1/4 cup light brown sugar
  5. 1 cup sharp cheddar cheese, shredded
  6. 1 cup Griffins Butter Flavored Syrup
  1. Cook bacon in microwave. Crumble, then set aside.
  2. Stir together biscuit mix and milk to form a soft dough. Knead dough until smooth. On a floured surface, roll out into a rectangle, about 8- by 15-inches.
  3. In a small bowl, combine bacon, brown sugar and cheese. Sprinkle onto dough, leaving a 1-inch border.
  4. Beginning at the 15-inch side, roll dough, then pinch edges to seal. Cut into 12 slices.
  5. Place slices onto a baking sheet sprayed with cooking spray. In a preheated 375-degree oven, bake for 10 to 12 minutes.
  6. Remove from baking sheet, and drizzle with warm Griffins Syrup.

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