Soul Food Breakfast Recipes

These soul food breakfast recipes are some of my favorite meals. I especially enjoy Big Mama’s Skillet Southern Delight. This recipe bring back fond memories of my childhood growing up in Halls, Tennessee. Big Mama used to make this recipe quite often and everyone just loved it. Her egg and biscuit scramble was also good. If I really think about it, everything Big Mama cooked was good. She also taught me how to make cinnamon toast. This was a quick recipe she often served with oatmeal and bacon.

When people think about soul food, they rarely think about breakfast food, but did you know that during slavery, breakfast was considered the most important meal of the day. Hoe Cakes and Molasses were a popular breakfast served at that time. And today, many restaurants, especially in the south serve breakfast throughout the day. The next time you’re looking for a great meal to serve, try serving breakfast.

This section include easy soul food breakfast recipes including:

Big Mama’s Skillet Southern Delight
Big Mama’s Egg and Biscuit Scramble
Breakfast Sausage
Breakfast Sausage Casserole
Cheese Grits
Cinnamon Toast
Country Pancakes
Hash Brown Potatoes
Hoe Cakes
Homemade Biscuits
Maple Syrup
Peanut Butter & Jelly Granola Bars
Pomegranate Molasses
Scramble Cheese Eggs and Ham
Spicy Cheese Eggs
Southern Fried Bologna
Sour Cream Coffee Cake
Strawberry Preserves
Strawberry Syrup
Turkey Bacon

2 tablespoons vegetable or olive oil
6 medium potatoes, sliced
½ yellow onion, diced
½ green pepper, diced
Season salt to taste
¼ teaspoon black pepper
1/8 teaspoon celery seed
Dash of crushed red pepper or cayenne, optional
1 pound breakfast sausage, cooked and drained
½ cup mushrooms, sliced
1/8 cup water
1 cup shredded cheddar cheese
6 to 8 eggs, beaten
1 tablespoon margarine

Heat oil in large skillet; add potatoes, onions, green peppers, salt, pepper, celery seed, and red pepper. Saute’ over low heat for 5 minutes-to keep ingredients from sticking. Increase heat to medium, add sausage, stirring occasionally for 5 minutes. Add mushrooms, water, then cover and simmer until potatoes are tender and has absorbed most of the liquid.

Cover potatoes with cheese until melted. In a separate skillet, scramble eggs with margarine and serve on the side. Makes 4 to 6 servings.

TIP: You can also substitute diced ham or sliced smoked sausage for the breakfast sausage.

1 ½ pound breakfast sausage
1 ¼ cups chopped onions
1 ¼ cups green peppers
10 large eggs
1 ½ cups shredded cheese
6 large buttermilk biscuits (baked and split)

In a large skillet over medium heat, brown sausage, onions and peppers, drain. Mix eggs in medium bowl. Add eggs to sausage mixture and scramble over medium heat.

Line a sheet pan with biscuits split with cut side facing up. Top with 3 to 4 ounces of scrambled egg mixture. Sprinkle cheese on top. Place in oven at 375 degrees until cheese is melted. Serve with breakfast potatoes and strawberry preserves. M’mm good.

BREAKFAST SAUSAGE - Breakfast Recipes
9 to 12 sausage links

Brown in skillet on top of stove on all sides. Drain on paper towel. Serve hot. Yield: 3 to 4 links per person.

(13.8 ounce) package refrigerated pizza crust dough
1 pound Sausage Roll, mild or hot
8 ounces pre-sliced mushrooms
½ cup diced green peppers
1 cup diced tomato
2 cups shredded pizza blend cheese
4 eggs
Salt and pepper to taste
Dash Red hot sauce, optional

Preheat oven to 400 degrees. Unroll dough and press into a greased 9 x 13 inch baking dish, covering bottom of pan and 2 inches up sides of dish. Crumble and cook sausage and mushrooms in medium skillet until browned. Drain well on paper towels.

Spread sausage, mushrooms, green peppers, and tomatoes over crust. Top with shredded cheese. In small bowl, whisk eggs, salt, pepper, and hot sauce until well blended. Pour over sausage mixture. Bake 13 to 15 minutes or until eggs are set and crust is brown.

CHEESE GRITS - Breakfast Recipes
3-3/4 cups water
1 cup quick cooking grits
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon minced garlic
1/2 cup milk
1 large egg
1 cup shredded Monterey Jack cheese

Bring water to boil over high heat in a heavy 2-quart sauce pan. In a small bowl, mix dry ingredients- grits, salt, and pepper. Stir the grits mixture into the boiling water and add garlic. Cook and stir constantly for 5 minutes or until the mixture is thickened and bubbly. Cover and cook over very low heat for 3 to 5 minutes.

Heat oven to 400 degrees. Lightly grease a 1-1/2 quart baking dish. In a small bowl, beat together the milk and egg. Fold the milk mixture and 1/2 cup cheese into the grits. Place the mixture into a greased baking dish. Top with remaining cheese. Bake 25 to 30 minutes or until the cheese is bubbly and browned. Yield: 10-12 servings.

CINNAMON TOAST - Breakfast Recipes
2 to 4 pieces of white bread
1 tablespoon ground Cinnamon
1 tablespoon Sugar
1 tablespoon Butter

Lightly butter bread on one side. Mix cinnamon and sugar together in small bowl. Sprinkle over buttered bread. Heat oven on broil then place toast on a baking sheet. Toast cooks quickly so watch carefully. Slightly brown. Serve hot.

COUNTRY PANCAKES Breakfast Recipes
1 cup all-purpose flour
2 tablespoons white sugar
2 tablespoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
1 tablespoon butter or margarine

In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in egg, milk, and oil. Mix until smooth.

Heat a lightly oiled griddle or frying pan over medium-high heat. (You may need to add a tablespoon of butter or margarine to the griddle or frying pan.)

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Lightly brown on both sides and serve hot. Yield: 4 servings. Serve with strawberry syrup.

HASH BROWN POTATOES - Breakfast Recipes
1 tablespoon bacon drippings
1 tablespoon butter or margarine
1 cups diced cooked potato
1/3 cup minced onions
1 tablespoon minced fresh parsley
1 clove garlic, minced
Salt and pepper to taste

In a heavy 9 inch skillet, melt bacon drippings and butter. Add potatoes, onions, parsley, garlic, salt and pepper, stirring gently until coated. Cook mixture uncovered, 15 to 20 minutes or until browned on all sides. Turn occasionally. Yield: 2 servings.

HOE CAKES - Breakfast Recipes
2 cups white cornmeal, self-raising
1 tablespoon flour
1 to 1 1/2 cups boiling water
1 cup bacon fat, or vegetable oil

In a bowl, add boiling water to cornmeal and flour. Stir constantly with spoon. Mix well. Beat until smooth soft dough. Drop rounded tablespoonfuls of dough into hot oil. Spread to form flat circles. Cook until golden brown. (2 minutes) on each side, turning once with spatula. Drain on paper towel. Serve hot. Yield: 8.

HOMEMADE BISCUITS - Breakfast Recipes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
1 cup buttermilk

In a medium bolw, sift flour, baking powder, soda and salt together. Cut in shortening; add buttermilk, and mix well. Place on floured board. Roll out and cut with biscuit cutter. Bake in a 425 degree oven until brown. Yield: 16 to 20 biscuits.

TIP: For best results, all ingredients should be cold.

1 cup brown sugar
1 cup granulated sugar
1 cup boiling water
1/2 teaspoon maple flavored extract

In a saucepan, combine brown sugar and granulated sugar and water. Cook over medium heat stirring until sugar is dissolved; then bring mixture to a boil. Remove from heat, and stir in maple flavoring. Serve warm.

2 cups uncooked oats (not instant)
1/3 cup low-fat peanut butter (creamy or crunchy)
1/2 cup all-fruit grape jelly (or your favorite sugar-free preserves)

Preheat oven to 350 degrees. In medium bowl, mix oats, peanut butter, and jelly. Blend well. Spread in lightly greased 8-inch square pan. Bake for 20-25 minutes. Allow to cool at least 15 minutes before cutting.

Makes 8 Bars. Each Bar: 195 Cal; 6g Total Fat (1g Sat Fat); 6g Protein; 28g Carb; 56mg Sodium; 0.

4 cups pomegranate juice
1/2 cup sugar - If more sugar is needed, add while cooking
1/4 cup lemon juice

In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer.

Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1-1/4 cups. Pour into a jar. Let cool. Store in refrigerator.

TIP: Hoe Cakes and Molasses were served for breakfast during slavery.

1 to 1 ½ tablespoons Butter
6 to 8 eggs, beaten
½ cup Ham, chopped
2/3 cup sweet milk
Pinch of Salt
Pinch of Pepper
½ cup cheddar cheese, grated

Melt butter over medium heat in skillet. In a mixing bowl, add eggs, ham, milk, salt and pepper. Stir in cheese. Pour egg mixture in skillet. Stir constantly until eggs are scrambled, about 3 to 6 minutes. Remove and serve hot. Yield: 3 to 5 servings.

TIP: You can use chopped turkey or crumbled bacon instead of ham.

SPICY CHEESE EGGS - Breakfast Recipes
2 tablespoons Butter or margarine
8 to 10 eggs, beaten
1 tablespoon onions, chopped, optional
1 cup sweet milk
Pinch of Salt
Pinch of Pepper
1 to 2 teaspoons red hot sauce
2/3 cup cheddar cheese, grated

Melt butter over medium heat in skillet. In a medium bowl, add eggs, onions, milk, salt, pepper, and hot sauce. Stir in cheese. Pour egg mixture in skillet stirring constantly until eggs are scrambled, about 5 to 10 minutes. Remove and serve hot. Yield: 5 to 8 servings.

4 to 6 slices all meat bologna, sliced medium
1 tablespoon margarine

Heat margarine over medium heat in skillet. Brown Bologna on both sides. Drain on paper towel. Serve with scrambled eggs, grits, homemade biscuits.

SOUR CREAM COFFEE CAKE - Breakfast Recipes
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 cup chopped pecans

In a medium bowl, cream butter and sugar. Add eggs, sour cream and vanilla; mix well. In a separate bowl, combine flour, baking powder, baking soda and salt; add to creamed mixture and beat until blended.

Pour half the batter into a greased 13 X 9 inch baking pan. Combine topping ingredients; sprinkle half of topping over batter. Add remaining batter; then add remaining topping. Bake at 325 degrees for 40 minutes or until done.

2 pounds fresh strawberries, hulled
5 cups white sugar
2 tablespoons vinegar
1 pinch salt

In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees.

Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace Slightly cook then and seal jars. Yield about 5 cups.

STRAWBERRY SYRUP - Breakfast Recipes
1 cup sugar
1 cup water
1 teaspoon allspice
1 1/2 cups mashed unsweetened strawberries

In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; add allspice. Skimmer, uncovered for 10 minutes, stirring occasionally. Serve over pancakes.

6 to 8 pieces of bacon

Brown in skillet over medium heat on top of stove on all sides. Drain on paper towel. Serve hot.

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