Breakfast Mush Recipes

Steps:

• 1. In a large frying skillet crumble and fry up your sausage. remove sausage and set aside.
• 2. Thaw and crumble up your tater tots.
• 3. In the same large skillet add your onions with your tater tots.
• 4. fry them up with a little vegetable oil until crispy and browned.
• 5. Add your sausage and green chiles (not drained) and stir that through until hot. (I cooked and reserved some of my sausage for sausage gravy)
• 6. Add your eggs and cook through stirring to blend.
• 7. Garnish with your cheese, salt and pepper to taste. Serve with warm tortillas and fresh salsa!
• 8. If your taking this to a function, place in crock pot and add your cheese just before serving.
• 9. Note: This does make a lot, I fill up the extra tortillas and wrap them real good. Freeze them for another day!

Steps:

• Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Pour into a greased 8x4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices. , In a large skillet, fry slices in oil until browned on each side. Serve with syrup.

Steps:

• 1. Bring 3 cups water to a boil slow boil. Add salt.
• 2. Stir cormeal into 1 c. cold water until well blended.
• 3. Slowly pour the cornmeal mixture into the boiling water.
• 4. Cook over med to low heat until mixture begins to thicken, stirring constantly.
• 5. Add butter and contine to cook and stir - stirring less often, until you see the mush going "plop" in the pan. It should be very thick.
• 6. This can be cooled a bit and poured into 2 buttered loaf pans - about 3 in. deep. Let set up. Put into the refrigerator to cool.
• 7. The next day, take out of pans and slice in 1 in. slices and roll in flour, dusting lightly. Fry in a non-stick pan, lightly greased. Cook until the slice is hot inside and, hopefully, lightly brown.
• 8. Serve warm with syrup or eggs. Some people like it hot in a bowl, sweetened.

Steps:

• In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
• Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
• In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.