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Ready, Set, Breakfast: A Collection of the Best Breakfast Recipes (Southern Cooking Book 2) [Kindle Edition]

John Michaels
4.0 out of 5 stars  See all reviews (3 customer reviews)

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Book Description

"Eat your breakfast. It's the most important meal of the day!" Why are parents always saying that?

Well, imagine you're a car. After a long night of sleeping, your fuel tank is empty. Breakfast is the fuel that gets you going so you can hit the road.

Think outside the box for breakfast. Soup can make a good breakfast, especially in the winter. Quesadillas or grilled cheese. A quesadilla with applesauce and a bit of cinnamon is one of my favorites! One of my kids used to make a sandwich for lunch and eat half of it for breakfast. If mornings are a bit rushed, as they often are for most of us during the week, spend some time on the weekends and make up some French toast or pancakes or muffins to freeze for mid-week breakfasts. You can make your own "Egg McMoms" or breakfast burritos with whatever you like in a breakfast sandwich. Wrap each individually and freeze them and pull out just what you need.

Here is some of what you will get on the inside:
- Banana Praline Muffins
- Strawberry Muffins
- Banana Rhubarb Muffins
- Cheesy Sausage and Egg Bake Omelet
- Bacon, Cheddar and Chives Omelet
- Mexican Omelet with Chicken
- Burger Breakfast Scramble
- American Egg Scramble
- Macaroni and Cheese Scramble

And Much More!!

Product Details

  • File Size: 464 KB
  • Print Length: 53 pages
  • Simultaneous Device Usage: Unlimited
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B0084F4O3M
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #831,760 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  •  Would you like to give feedback on images?

Customer Reviews

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3 of 3 people found the following review helpful
5.0 out of 5 stars Good selection of breakfast recipes May 25, 2012
Format:Kindle Edition|Verified Purchase
I was pleasantly surprised to find a good selection and a wide variety of breakfast recipes inside this Kindle cookbook. Gracing the recipes are color photos showing how the recipes should look once prepared.

Some of the recipes you will find in this cookbook include:

Apple Puff Pancakes
Mini Streusel Pancake Muffins
Bacon, Cheddar and Chives Omelet
Western Omelet
Akoori (a type of Indian scrambled egg)
Easy Mexican Scramble
Apple Walnuts Oatmeal
Cherry Vanilla Oatmeal

There is a table of contents that is linkable. You will find the TOC about 3 pages from the beginning of the book.

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4.0 out of 5 stars Breakfast-most important meal of the day! March 27, 2013
Format:Kindle Edition|Verified Purchase
This book has a lot of good recipes, great ideas and good pictures. It provides a lot of information on breakfast-something for everyone. Try this if you want to start out slow and then move on to the masterpieces!
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3.0 out of 5 stars Fairly involved January 16, 2013
Format:Kindle Edition|Verified Purchase
There are some tasty looking recipes here, but they are fairly involved. That will end up being "breakfast for dinner" nights for us instead of actual morning breakfasts. Give it a look.
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More About the Author

Born in St. Landry Parish, in the small town of Palmetto, La in the Opelousas-Eunice metro area. I was brought up in a home with one brother, but no sisters. My father was Carpenter and my mother was a cook. I attended North Central High School and then went off to Southern University in Baton Rouge, La.

I was fortunate enough to grow up in a family of great cooks in Cajun/Creole country, which inspired me to become a young cook. Our semi-tropical climate, the Gulf of Mexico and the Mississippi River, all help to deliver the finest raw ingredients to anyone wishing to create a meal in Louisiana. It was only natural that cooking would be a major part of my life.

I learned the art and distinctions between Creole and Cajun cooking from Grandparents and my parents. In broad terms, Creole cooking is city cooking, based on French traditions, but with influences from Spain, Africa, Germany, Italy, and the West Indies. Creole food is subtle in flavor. The Acadians (later Cajuns) developed the Cajun style as they learned to live in the south Louisiana swamps. Cajun food is pungent and much spicier than Creole.


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